Stiritup FEB 2008 THE MAGAZINE OF THE COUNTRY RANGE GROUP £1.50 SUPER FOODS to save the elderly WHAT YOUR CUSTOMERS REALLY WANT The food of LOVE My Signature Dish by KYRAN BRACKEN GIVE CHILDREN THE BEST POSSIBLE START by Rob Rees MBE INCLUDES A PULL-OUT PROMOTIONS SECTION 1 of your 5 a day 6 months shelf life £3m marketing spend 250ml x 12 Available in Orange & Apple Stiritup contacts EDITOR Janine Nelson [email protected] Telephone: 01282 611677 DESIGNER Richard Smith Telephone: 01200 442257 PUBLISHER Practical Publishing Telephone: 01282 611677 ADVERTISING Mags Walker [email protected] Telephone: 01282 611677 contents SUBSCRIPTIONS Olivia Turnock [email protected] Telephone: 01282 694691 Welcome Welcome to the first issue of the all new Stir it up magazine, which is bigger and better than ever before. As well as all the extra news and features, you’ll still find all your favourite brands in our bumper Promotions Pull-out, which is in a format that we hope you’ll find very simple to use. We’ve printed this section on uncoated stock so that you can scribble on it. Stir it up is the magazine for customers of the Country Range Group of wholesalers. Your local supplier’s contact details can be found on the front page of the promotions section. We hope you’ll enjoy reading it and would love to hear your feedback. If there’s anything in particular that you’d like us to write about, please let us know. You can send an email to [email protected] or write to Editor, Stir it up magazine, Country Range Group, Lomeshaye Business Centre, Turner Road, Nelson, Lancs BB9 7DR. Enjoy! My Signature Dish 22 by Rugby Star Kyran Bracken Janine Nelson Editor 04 The Soapbox and Your Letters Plus, win a weekend for two anywhere in Europe in our exciting competition 05 News from Country Range • We find out how Country Range’s delicious after dinner mints are made • Find out about our new products 09 Food and Industry News • Slips and trips at work cost over £1billion • Catering events calendar 14 Education News • Rob Rees MBE talks about the benefits of school breakfast clubs Pull-out Promotions Supplement - including your local supplier information 16 Leisure News • Revealed: what your customers really want • The Food of Love - a list of the most aphrodisiacal delicacies to tantalise the tastebuds The Food of Love 17 18 Health & Welfare News • Superfoods to save the elderly - the vital ingredients to prevent malnourishment 21 Food for Thought Foodservice consultant Tony Horton examines the move towards healthy eating 22 My Signature Dish Former England rugby star Kyran Bracken shares his recipe for Beef Wellington Everything is mint! 06 February 2008 Stiritup 03 Your Letters The Soapbox Dear Stir it up, by Roger Rant Incontinence... I just wanted to drop you a line to say how pleased I am that the magazine is being expanded and will now include food and catering industry news. I, like many caterers, work very long hours and often feel a bit out of touch with what is going on in the rest of the industry. Sorry, wrong word, I meant incompetence. Good luck with it! But, then again, either will do! It’s all around; Government! Football! Caterers! Caterers?! I’ll come back to that… Let’s rant about Government first. There are plenty of examples but last year’s scandal about losing personal data was unbelievable! How do you lose 25million child benefit records? In any Country Range depot all manner of staff have access to the computer but only their own limited, passwordprotected menu. For example, warehouse staff don’t have access to customer files. Football (how much are they paid?). Let’s not go there. At least now the telly will be freed up for more interesting programming since England are out of the European Championships. CATERERS… well that’s nice isn’t it to rant about incompetent caterers in the first issue of a new (caterers) magazine! Gordon Ramsay’s TV programme (Ramsay’s Kitchen Nightmares) picks on heroic failure, but is it incompetence? Not in the manner of Government or football, I would say. These caterers may not be the best businessmen or chefs but they have a mission, a calling and vision which is not just to take the money but to create! The catering food trade - heroic and honest - is a great place to live and work. - Raynor Wells, Managing Director Grosvenor Hotels, Wilder Road, Ilfracombe Dear Stir it up, Every week in the papers there’s yet another catering initiative as the Government tries to pass the buck to caterers and blame us for the state of the nation’s health. One minute we’re being asked to cure the country’s obesity, the next it’s getting teenagers back into the dining room. As if we aren’t busy enough! We all want to do the best we can and it will be lovely to have a source of help and advice via Stir it up. I look forward to reading the first issue. - Mr Tony Bell, Catering Manager, St Chads College, Durham City Win! A weekend away for two anywhere in Europe Would you like to be whisked off for a weekend away? Maybe you’d like to experience the bustle of Barcelona or the cool of cosmopolitan Copenhagen, or why not surprise your other half with a romantic weekend in Paris or Venice? To celebrate the launch of the new-look Stir it up, we’ve got £500 worth of holiday vouchers to give away to spend on a citybreak - plus £150 spending money. All you have to do to enter is answer this simple question: What special day is celebrated by lovers on February 14th? You can email your answer to [email protected] or send your answer, along with your name, address and contact telephone number, on a postcard to: STIR IT UP COMPETITION Country Range Group, Lomeshaye Business Centre, Turner Road, Nelson, Lancs BB9 7DR Closing date for entries: 15th March 2008. Please see our website for terms & conditions. 04 Stiritup FEBRUARY 2008 A Country Range customer from Devon will be swapping cream teas for cappuccinos after winning a weekend trip to Rome in a Stir it up competition. Daria Moughton, who runs the Vanilla Pod coffee bar and restaurant in Lynton, scooped the four-star break to the famous Italian city after entering the Pritchitts Millac Cappuccino Milk competition in the September issue of the magazine. New Products Dress for success! Country Range has launched three delicious salad dressings - Caesar, French and Thousand Island. All of the dressings come in a handy 2.27 litre bottle with a grip hold its ready to use and customers will love the taste. “I had totally forgotten that we had entered the competition so it was a fantastic surprise when we found out we had won,” said Daria. “My husband and I have never been to Rome before so we are really looking forward to going - when we can find time to go that is!” Country Range Employee of the Year Fairtrade Sugar Sachets Country Range has added Fairtrade brown and white sugar sachets to the front of house selection. Freeze chill fries (three cut sizes) 11x11mm, 13x13mm, 9x18mm A van driver from Northern Ireland has been named Country Range Employee of the Year. Robert Nicholl, 33, was presented with the award at the group’s annual conference by trading director Mike Watson. Mike said: “Robert has worked for the Group since leaving school in 1992. His loyalty to the company and his strong customer care ethic come shining through - on many occasions he has delivered goods to his customers in his own car on his way home from work.” After receiving the award, Robert, who lives with his wife Julie and daughters Charlotte and Amy, said: “I can’t believe I have won. People rarely appreciate van drivers, they think it is a dead end job but I love it. I love making customers happy.” Country Range’s new freeze chill fries have all the benefits of frozen fries - consistent length, high dry material content and more portions per kg - in combination with flexible storage. They can be stored deep frozen, chilled or ambient and offer consistent quality throughout the year. FEBRUARY 2008 Stiritup 05 COUNTRY RANGE News from Country Range Daria swops cream teas for cappuccinos COUNTRY RANGE mint! Everything in the garden is… 06 Stiritup FEBRUARY 2008 The humble after dinner mint is something of an institution. COUNTRY RANGE Top Right: William Whitaker shows the family’s original recipes A cappuccino simply wouldn’t be the same without that familiar foil-wrapped circle Last year the Country Range Group sold an astonishing 40,000 boxes of after dinner mints - all of which were made by family-owned business Whitakers Chocolates. of loveliness. Like strawberries and cream or cheese and biscuits, it’s a marriage made in gastronomic heaven. Stir it up’s Janine Nelson visited the factory in Skipton, Yorkshire, to find out more about the Whitaker family’s history and see how their delicious chocolates and after dinner mints are made. Whitakers is no ordinary chocolate factory. It is built in the grounds of what was the Whitaker family home and has constantly evolved and adapted since the business was established in 1889. The family built a thriving baking and confectionery business with shops stretching from the Lake District to Scarborough then, in the 1960s, they made the radical decision to sell all but one of their shops and completely change the direction of the company. William Whitaker, a fourth generation chocolate maker and the current managing director of the company, explains: “We saw big gaps in the after dinner mint market, so we sold everything off and took out a £250,000 bank loan and decided to focus on producing after dinner mints for the catering industry.” The fudge room, where fudge is made and poured out onto a giant table to cool. Whitakers after dinner mints are currently exported to more than 25 countries around the world and the company currently employs 110 staff. The introduction of mechanisation has enabled the business to compete in a highly competitive market and, in 1988, foil wrapped products were introduced. Today more than 50 per cent of all Whitakers products are foiled wrapped. In 1999, the company invested in the machinery to make personalised chocolates, with company logos and branding on the wrappers. As well as the Country Range Group, clients include all the major supermarkets, Hilton Hotels, Manchester United and the House of Lords. Says William: “There are only seven of these foiling machines in the UK and five of them are here. They’re worth £1million and are now one of the most important parts of the business. We know more about the running of this machine than the manufacturers! We make two million foil-wrapped chocolates every week.” The factory is a constant hub of activity with orderly production lines making mint crisps, mint crèmes and chocolate neopolitans. The fondant crème production line now stands in what was the remainder of the family garden. “Dad dug out the rose garden and the main lawn to accommodate the growing business. Then he dug out the rest of the garden to fit this machine in,” says William. Cheeky Chocs As well as their regular products, Whitakers has produced a charity chocolate box for The Calendar Girls, who also hail from Skipton, and they’re planning to launch PMT chocolates made from a top secret recipe! The combination of chocolate and a cure for pre-menstrual tension is sure to be a hit with women all over the world. William’s younger brother James, a former professional cricketer, who captained Leicestershire county cricket club to two successive county championships and represented his country in Australia in the 1987 Ashes tour, is also planning to join the business and his sister Sally currently makes specialist chocolate products for the company’s shop in Skipton. William also has two teenage sons who may join the business later. Whoever holds the reins in the future, the quality of the chocolate will stay the same, according to William. “Whether our chocolates go to the local Indian restaurant, Tesco’s or the House of Lords, the recipe is always the same. Everyone benefits from the same high standards.” FEBRUARY 2008 Stiritup 07 Inflation in Agricultural Markets by Colin Birchall - M.D. Country Range Group Funny (weird - not happy), but it is the ‘cultural’ effect not the ‘agri’ that is the dominant reason for food costs rising. Although unreliable weather has hit yields of some products, what is most remarkable about the current bout of ‘agflation’ is that record prices are being achieved at a time, not of scarcity, but of abundance. Estimates for this year’s total world cereal crop is 1.66billion tonnes, the largest on record and 89million tonnes more than last year’s harvest, another bumper crop! That the biggest grain harvest the world has ever seen is not enough to forestall scarcity prices tells you that something fundamental is affecting the world’s demand for cereals. Two things in fact. One is increasing wealth in China and India; this is stoking demand for MEAT, in turn boosting the demand for cereals to feed to animals. (Very inefficient - but would you like to tell them to go back to rice?). Cereals now going for animal feed is running at 200 to 250 million tonnes more than it was 20 years ago. This change however, has been slow and incremental; the second change has arrived like a whirlwind. A big expansion of the USA’s ETHANOL programme in 2005 is the dominant reason for this year’s increase in grain prices. Maize is turned into ethanol as fuel for American cars; the federal government waded into the market to mop up about one-third of America’s corn harvest. America is easily the world’s largest maize exporter - and now it uses more of its maize crop for ethanol than it sells abroad. Dairy: again affected by demand from China and India but with 1,000 dairy farmers leaving the UK market every year the basic raw material - MILK is getting scarce. Butter went up by 40 per cent in one month, cheddar cheese is at the highest level since 1996, milk powder has increased almost daily to become 80-90 per cent above a year ago, cream is about 25 per cent dearer. We are in fact seeing the most remarkable changes that food markets, indeed any markets, have seen for years and what it means is: the end of cheap food. Catering Events Calendar FEBRUARY 5th - 7th Expowest-Westcountry-Hotel & Catering Hospitality Exhibition The Expowest hotel, catering, hospitality and fast food exhibitions are recognised by local, regional and national catering suppliers and trade visitors as the major regional trade exhibitions for the industry in the country. For more information: www.expowestexhibitions.com 7th Chinese New Year Chinese New Year traditionally starts on the first day of the month and continues until the fifteenth, when the moon is brightest. Find out more at: www.amoy.co.uk 11th - 14th Foodex 2008 FOODEX, Tokyo, JAPAN is the No. 1 annual professional trade event in the world, bringing together over 95,000 professionals from foodservice, retail, hotel and manufacturing industries. For more information: www.foodfrombritain.com 14th Food From British Producers Market In association with Food of Britain and held at the Ideal Home Show, Earls Court, London, (14th March 6th April) For more information: www.idealhomeshow.co.uk 21st - 24th Easter - a key date in the catering calendar 17th - 21st Hotelympia 2008 International Hospitality Exhibition Foodservice and hospitality show showcasing new, cutting edge products and innovations. For further information: www.hotelympia.com 25th Fairtrade Fortnight (runs until March 9th) A series of events running nationwide. Fairtrade has improved the lives of millions of people - farmers, workers and their families - in developing countries. Find out more at: www.fairtrade.org.uk/calindex.shtml MARCH 1st - 7th British Pie Week Pastry makers Jus-Rol launch their search to find the most delicious pie in Britain and invite caterers to get involved and be the face of National Pie Week. www.britishpieweek.co.uk 6th, 7th & 8th Feast East Feast East is Tastes of Anglia’s Showcase annual food and drink event. It is the largest regional event and celebrates produce from all the six counties of the Easter Region. Childford Hall, Linton, Cambs. For more information call the TOA office on 01473 785883 APRIL 6th - 9th Food & Drink Expo 2008 Food & Drink Expo is an exciting UK exhibition for sourcing the latest and most innovative food and drink products and services from around the world. 16th - 18th A Diamond Life, Birmingham The Hospital Caterers Association’s 2008 Conference will mark a major milestone in the Association’s history. www.hospitalcaterers.org/conference/ index.html 22nd - 24th European Seafood Expo, Brussels European Seafood Expo, Brussels Meet decision makers from the retail and foodservice industries, all looking to buy the freshest and newest seafood products on the market. For more information: Dawn Sadler: 0207 468 8588 24th - 27th Real Food Festival The Real Food Festival is a brand new four day event taking place at Earls Court Exhibition Centre. The Festival will have the principles of slow food at its core. For more information: www.realfoodfestival.co.uk FEBRUARY 2008 Stiritup 09 FOOD AND INDUSTRY NEWS ‘Agflation’ FOOD AND INDUSTRY NEWS School friendly dilutables Aimia Foods have launched the first school friendly dilutable fruit drink on the market. The Merseyside-based company claims Freshers Juice Break offers an easy and affordable solution for school caterers because it is up to half the price of other ready-to drinks but still has all the goodness. One 250ml serving delivers the equivalent of one fruit portion and the unique bag-in-a-box pack protects the drink and eliminates the need for additives and preservatives. Independent taste tests have proved that more than 80 per cent of primary school aged children enjoyed the drink. A company spokeswoman added: “Freshers Juice Break is a direct replacement for existing dilutables. There is less storage required when compared with ready-to-drink products, and there is no repetitive lifting, as it can be placed in position and served directly. Its six-month shelf life means it can be easily stored and, as an ambient product, there is no need for fridges or display cabinets.” • Sales of Galaxy hot chocolate rose by 29 per cent last year. Now the number two hot chocolate brand, it is available in 1kg tins for caterers. It “appeals to adults who look for luxury”, according to a spokesman for the manufacturers. Recently launched is Galaxy Hot Chocolate Bliss - a premium product which contains 14 per cent chocolate. Going for Gold Lyle’s Golden Syrup is celebrating its 125th anniversary with a birthday makeover. The iconic Victorian green tin is going gold for the whole of the year to mark its landmark anniversary. • Gymnasts sometimes use it instead of talc for better grip Golden facts • Make-up artists have been known to use it mixed with red food dye to create fake blood for films • Lyles Golden Syrup was established in the same year as the first electric railway (1883) • It was discovered by mistake when Abraham Lyle decided to experiment with the syrupy by-product created during the sugar refining process • It’s used by a volcano lab in the Alps to simulate the movement of lava Syrup is great on pancakes. Don’t forget Pancake Day on February 5th! 10 Stiritup FEBRUARY 2008 Save the orang-utans THE food industry’s demand for palm oil could leave the orang-utan extinct within 12 years, campaigners have warned. Rainforests are destroyed to create the plantations for growing palms in Malaysia and Indonesia which is the natural habitat of the ape. Palm oil is found in one in 10 food products including chocolate, bread, crisps, biscuits and cakes. The report, by Friends of the Earth, warns that other species, including the Sumatran tiger, also face extinction if alternative oils are not used. In response to the environmental outrage, oatcake makers Paterson Arran have switched palm oil for olive oil. Alan Hardie, managing director of Paterson Arran Ltd, said: “We made the important changes to our oatcakes recipe for the first time in over 100 years by replacing palm oil with olive oil in direct response to the environmental concerns and the shift towards healthy eating.” US researchers have found that people who eat a bowl of wholegrain bran or porridge each day reduce their risk of heart problems by 28 per cent. They claim a high-fibre breakfast lowers blood pressure and bad cholesterol thus preventing heart attacks. Meanwhile scientists at Glasgow University have found purple grape juice to be the most effective fruit juice at preventing heart disease and cancer. So if you tuck into a bowl of bran flakes AND a glass of purple grape juice, you surely can’t go far wrong! Celebrate Slips and trips at work cost over £1billion SLIPS and trips at work will have cost British business a staggering £1.45billion by the end of this year, according to official government figures. The titanic tally includes sick pay, compensation claims and increased insurance costs, says a Health and Safety Executive (HSE) report. Last year alone nearly 1,900 professional kitchen workers received an injury that kept them off work for more than three days. A further third of those were classed as serious cases including broken bones and severe burns. During the HSE study, one male, chef Ahsan told how he slipped on a floor still wet from mopping and pulled the entire contents of a hot deep fat fryer over him. Another kitchen worker identified as ‘Amy’, plunged her hand into boiling oil as she instinctively reached out during a slip. Slipping and tripping is now the single biggest cause of injury in the workplace and has increased by 25 per cent in the past five years. Chinese New Year RESTAURANTS can cash in on Britain’s appetite for ethnic cuisine by celebrating Chinese New Year on February 7, studies suggest. Chinese food is the third most popular dish ordered in pubs and restaurants says a survey conducted by the TNS Wordpanel Foodservice on out of home meal consumption. Gary Barnshaw, on behalf of Amoy, said: “Chinese New Year is a huge opportunity which is surprisingly underexploited in foodservice. “In retail, the celebration traditionally leads to a boost in sales of Chinese cuisine as much as 100 per cent on month by month comparison.” Tea time Throughout the year HSE are hosting a series of Health & Safety in Catering and Hospitality events. A HSE spokesman told Stir it up magazine: “Everyone has a part to play when in comes to stopping slips. Chefs, managers and business owners need to set up effective systems for preventing slips and trips and then need to ensure staff are informed, trained and following those systems.” If you are an employer and have kitchen facilities on your premises or you work in a kitchen, you can request a Stop Slips in Kitchens pack containing everything you need to know. Phone HSE Books on 01787 881165 or send an e-mail request to [email protected] Please quote the stock code for the pack (MISC773) when ordering a copy. The people of Britain remain a nation of tea lovers drinking 165million cuppas a day. However, as consumers become more and more health-conscious, alternative teas are enjoying growing success and sales of decaffeinated tea have risen by over 42 per cent in the last five years. According to a spokesman for Typhoo Tea, which recently launched Typhoo Decaffeinated, sales of decaffeinated tea are up by 8.6 per cent in the last year alone. “Consumers have become more aware of the negative effects that caffeine can have on the body, such as heart problems, sleep disorders and headaches,” he said. FEBRUARY 2008 Stiritup 11 FOOD AND INDUSTRY NEWS The healthiest breakfast - purple grape juice and porridge! Your Customers want to see more oriental dishes on your menu * Follow the Path to success want more business? Two thirds of your customers want to see more Oriental dishes on menus and they know what dishes they love the most. want more families? For families, it’s the third most popular choice out of home and they are nearly twice as likely to choose an outlet that offers their favourite Oriental dishes. need for speed? Oriental dishes can open up a whole new menu for you. They are quick, easy and profitable. Their top 5 most wanted** 1 2 3 4 5 Sweet & Sour Chicken Chicken Chow Mein Sweet & Sour Pork Chicken with Cashews Crispy Peking duck Product Case Size AMOY Asian BBQ 2 x 2.25kg AMOY Sweet & Sour 2 x 2.25kg AMOY Black Bean 2 x 2.25kg AMOY Mushroom & Oyster 2 x 2.25kg AMOY Yellow Bean & Yellow Pepper 2 x 2.25kg AMOY Hoi Sin & Plum 2 x 2.25kg AMOY Szechuan Kung Po 2 x 2.25kg AMOY Plum Sauce 6 x 250g AMOY Straight to Wok Rice Noodles 60 x 150g AMOY Straight to Wok Thread Noodles 60 x 150g AMOY Straight to Wok Medium Noodles 60 x 150g AMOY Straight to Wok Udon Noodles 60 x 150g AMOY Egg Noodles 12 x 250g AMOY Stir Fry Mixed Vegetables 12 x 425g Freephone careline 0800 575755 *Source: Mintel Chinese Food Intelligence Report 2007 **Source: Menurama 2007 Amoy has everything you need to create your customers’ favourite Oriental dishes Amoy is a registered trademark of Ajinmoto Co. Inc., used under Licence by HP Foods Limited FOOD AND INDUSTRY NEWS - EDUCATION Give children the best possible start Rob Rees MBE is one of the UK’s leading chefs and consultants dedicated to creating a better food culture for Britain. Among his many roles, he is a board member and trustee of the School Food Trust. Here, he explains why school breakfast clubs are so important. “It’s a growing concern around the UK. More and more children are leaving home each morning without having breakfast. As a result of this children become restless and hungry before lunchtime and often spend their pocket money on foods high in sugar and salt on their way to school. Breakfast clubs have been a way forward in changing such attitudes and making sure that the Government’s “Every Child Matters” agenda is delivered. To succeed schools need a number of resources and support mechanisms. Quite often breakfast clubs require a dedicated area at the beginning of the school day which can be warm in winter and airy in the summer. To run a breakfast club you need keen and dedicated staff - sometimes the catering staff, often a teacher and, on many occasions, some volunteer parents. Importantly the headteacher needs to really value it as something that will improve the behaviour and performance of his or her pupils and then offer leadership, finances and support - especially when it comes to communicating with the whole school community. Breakfast clubs that are sustainable sell items at cost price, that are healthy and provide enough sustenance to satisfy a child until the hot school 14 Stiritup FEBRUARY 2008 New, exciting and responsibly sourced Basa Basa is a delicious, high quality white fish sourced from the tropical waters of Vietnam. It is similar in taste and texture to lemon sole and is an excellent responsibly sourced alternative to wild caught fish. lunch of the day. It is always important to involve the children in the development of such a club. They can help prepare and clear away the environment as well as monitor any behaviour during the session. More importantly, though, they can help design the menu - and this often makes a difference in creating a better uptake. So what do you get to see as a result of a breakfast club? Of course, there is the benefit of knowing that a child is getting the best start possible in terms of nutrition for the school day. Then there are the social benefits of children and, quite often, parents sitting down eating together. This, in time, can change the whole attitude of pupils and staff within the school and its community. As caterers, we can do our best to support breakfast clubs. This may be by donating equipment such as a toaster, plates, bowls, or jugs for juices. Not only that but, with new products on the market, it is far easier to purchase products that we know conform to nutritional guidelines and still taste great. If you can just find a little time to support your local school in the setting up and running of a breakfast club, you will be making a difference to the health of the nation. Young’s Basa, species name Pangasius, is sourced from accredited farms in the Mekong Delta - with the fish filleted by hand before being frozen within an hour of leaving the water. Young’s 60g Skinless and Boneless Basa Portions are quick and easy to cook and can be poached, grilled or oven-baked providing caterers with a healthy alternative, perfect for school catering. With its delicate flavour Basa portions are ideal for children’s menus and allow caterers the flexibility to serve with their own accompaniments and sauces. Young’s has also produced an informative and practical booklet for school caterers to promote Young’s Basa as a healthy and responsibly sourced fish. The booklet, entitled Basa Schools Report, includes information about the species and a recent real life Basa trial at Mangotsfield Primary, South Gloucestershire, where the pupils gave Basa a big thumbs-up! The booklet also includes a range of nutritious and delicious recipes, all developed to meet government nutritional guidelines and the needs of school caterers with limited budgets and kitchen facilities. To accompany the booklet, Young’s has also produced a poster to educate children on the benefits of Young’s Basa and the importance of eating fish regularly. Call your local telesales representative for more information. FOOD AND INDUSTRY NEWS - LEISURE What Customers Really Want Hygiene reports go public - on your doors! UNLESS you are a restaurateur with a sideline in clairvoyancy, it can be hard to know what your customer really wants. Restaurants and cafes may soon have to display the results of their food hygiene inspections on the doors of their premises. While most diners prefer to complain to their friends rather than make their grievances official, your reputation is often left in the hands of others. But a new study looking at the eating habits of 1,418 men and women aged 18 and upwards, reveals an interesting insight into the habits of our modern day diners. And, as in life, the needs of men and women couldn’t be more different! Those with the biggest dining out clout are aged between 35-49 and tend to eat during the day. Men will order more courses during daytime dining, while women often opt for starters as their main meal. On average both sexes surveyed said they eat out more than once a week with men visiting restaurants 6.2 times a month and women at 4.7. The results suggest marketing should target men - and weekend diners should be offered a brunch menu to fit in with a more relaxed attitude to eating. What were once considered ethnic food - Chinese, Mexican and Italian - have now gone mainstream, the statistics say. Younger customers (18–34) love Mexican restaurants with Italian following close behind. Some of the biggest surprises were revealed when customers were asked why they visit restaurants. Cleanliness of the restaurant ranked higher than its atmosphere. All agreed fresh quality food was the top reason for return bookings. Here are some other findings by internet researchers Synovate on behalf of Restaurant Hospitality Ltd. • Women are more likely than men to return to a restaurant because of food quality and atmosphere. • Patrons over 35 put more emphasis on cleanliness, atmosphere, location and being seated upon arrival. • Younger customers emphasise value for money, social atmosphere and accommodating children easily. The merchandising technique which most influences ordering decisions is a menu board that lists special and in-menu clip-on additions. Dessert displays are more likely to influence younger customers than their older counterparts, the study says. Weekend diners are packed with more affluent customers (with an income of £55,000-per-year or more) - with those over 50 making more bookings that younger customers. Steak is still the most frequently ordered food. However, more than two thirds of those surveyed order from the specials menu because they believe these dishes offer a better price/value for money. Approximately five out of 10 lunchers and nearly three fourths of dinner patrons like to order a pudding. And more than six out of 10 of them prefer to eat their own dessert - rather than share it with others. Only one in five consumers stick to their special diet when they eat in your restaurants. The research suggests most diners are coming to treat themselves - despite rules they self-impose outside the doors. It seems that these days customers will have their cake - and eat it! Look after your hands THE government has issued guidelines to stop the spread of skin disease throughout the catering industry. Work-related dermatitis causes sore, cracked and painful skin on the hands and forearms and is one of the biggest health threats to kitchen staff today. Now the Health and Safety Executive (HSE) has issued a leaflet called ‘Look after your hands in the kitchen’ warning employers of their responsibility to keep staff safe. Dermatitis is caused by a lot of contact with water, soaps and cleaning products and even some foods can trigger what is known as ‘allergic’ dermatitis. In addition, customers could simply log on to a website to find out how local government hygiene inspectors have rated your establishment. The controversial ‘Scores on the Doors’ is a star-rating scheme which has already been piloted in London, the Midlands, Scotland, Wales and Northern Ireland. It is the brainchild of the Food Standards Agency who is meeting to debate the scoring scheme next month (March) and decide if it should go nationwide. Some local authorities fear public scoring could lead to a raft of legal action being taken against them. But an FSA denied this and said: “Seeing a rating up front enables consumers to make informed choices about whether to use that particular food outlet. “We aim to reduce the incidence of food borne illness by 20 per cent. Many people are requesting inspection reports from their local authority under the Freedom of Information Act. “So, the scheme builds on that growing public awareness, and on the agency’s commitment to transparent working and openness.” Is yours one of the many food outlets which has been piloting the ‘scores on the doors’ scheme? If so, we are keen to hear from you about your experience of the scheme. Email: [email protected] Pubgoers get pie-eyed and legless PUBS are earning a chunky crust with Britain’s best loved pie . . . Steak and ale. It is the number one choice for hungry customers, according to Jus-Rol pastry makers who are preparing to launch British Pie Week next month. They hope to find the UK’s best pie maker during the event running from March 1 - 7. Other research showed some pubs have more exotic offerings including Hare and Trotter Pie. Do you have an unusual or popular pie on your menu? Contact [email protected] 16 Stiritup FEBRUARY 2008 February is officially the month of love - so make sure you serve up plenty of aphrodisiacal foods to get your diners in the mood! Here are some common foods of love used through the ages. Asparagus: three courses of asparagus were served to 19th century bridegrooms due to its reputed aphrodisiacal powers. Banana: due not only to its shape, but also its creamy, lush texture, some studies show its enzyme bromelain enhances male performance. Caviar: is high in zinc, which stimulates the formation of testosterone, maintaining male functionality. Champagne: viewed as the "drink of love", moderate quantities lower inhibitions and cause a warm glow in the body. Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago. Figs: seasonal crops were celebrated by ancient Greeks in a frenzied copulation ritual. Ginseng: increases desire for physical contact. Onions: Not the most obvious aphrodisiac, but onions are traditionally served to French newlyweds on the morning after their wedding night to restore their libidos. Perfumes: made of natural foodstuffs such as almond, vanilla and other herbs and spices, act as a pheromone to communicate emotions by smell. Puffer Fish: considered both a delicacy and an aphrodisiac in Japan. If the poisonous gland is not properly removed, the tiniest taste is deadly. The flirt with death is said to give a sexual thrill. Not recommended! Oysters: Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the masculine and feminine sides of love. They’re also high in zinc, which is essential for stimulating your metabolism. Radish: considered a divine aphrodisiac by Egyptian pharoahs, most likely because its spicy taste stimulated the palate. Truffles: probably due to its rarity and musky aroma, it has long been considered to arouse the palate and the body. GdaaDjii]ZE^Zh ?d^c7g^i^h]E^ZLZZ`&hi",i]BVgX]'%%- ^cVhhdX^Vi^dcl^i] <Zii^c\^ckdakZYVcYXZaZWgVi^c\i]Z ]jbWaZe^Z^hZVhnl^i] K^h^illl#Wg^i^h]e^ZlZZ`#Xd#j`idÓcYdji ]dlndjXVc_d^ci]ZXVbeV^\c# ;dg[jgi]Zg^c[dgbVi^dceaZVhZXVaajhdc %-%%+'+-.( FEBRUARY 2008 Stiritup 17 FOOD AND INDUSTRY NEWS - LEISURE The Food of Love FOOD AND INDUSTRY NEWS - HEALTH & WELFARE Superfoods to save the elderly By Sarah Rigg A ‘SUPER-DIET’ crammed with cream and fatty fish could protect the three million elderly folk struck down by malnutrition each year. Staggering statistics reveal more than 40 per cent of OAPs entering hospitals, and 50 per cent arriving at care homes are clinically malnourished. The sky-high casualties have sparked a fresh focus on the potentially killer condition. And now the Department of Health has teamed up with elderly and nutrition charities to tackle the issue. At the heart of the attack on malnutrition is an emphasis on super-foods. The National Association of Care Catering (NACC) has helped implement the UK’s first ever ‘Nutritional Action Plan’, under the leadership of Ivan Lewis MP, Care Services Minister. NACC chairwoman Sue Ullmann told Stir it up Magazine: “There is very little training and funding for all staff who provide and deliver meals to older people within the different care settings. “Therefore the NACC is not sitting back waiting for the next step from the Department of Health. We have developed documents to assist staff with the delivery of the service, including menu planning and special diets.” She added: “It is now even more important that the NACC continues with this work and that we look at the development of mandatory training for all those professionals involved in the care catering sector including front line managers.” Malnutrition has a huge economic impact, according to one report by the British Association for Parenteral and Enteral Nutrition. Malnourished patients spend longer in hospital, require more prescriptions from their GPs and need frequent home visits. Although there are no official figures of disease-related malnutrition it is thought to carry a heavier price tag that the £2billion linked to obesity. Dietician Anna Bell Higgs is a long-time advocate of super foods for the malnourished elderly. Anna, head dietician for the Care of the Elderly Service in Scotland, says: “I would strongly recommend that elderly people eat plenty of butter, milk, cheese and cream, which can be easily added to other foods. “I don’t really advocate soup as a starter as it tends to fill you up without necessarily providing adequate calories and protein. However if that is all the patient can manage to eat then soup is fine, but try adding cream or dried potatoes.” She adds: “I would advise using an old fashioned store cupboard approach. Make sure you have dried potatoes, rice, pasta, dried milk, tinned fruit and tinned meat such as corned beef. Sardines and mackerel are also excellent. Ideally the elderly should drink plenty of fluids, particularly plenty of full cream milk. A really nice nutritious and easy drink is to blend a mug of milk with a banana and a couple of scoops of ice cream. It is high in calories, calcium and protein.” A small tin of strawberries could be swapped for the banana. Oatcakes or crackers and cheese are other great standbys. The NACC has teamed up with Age Concern to oversee the battle against malnutrition in the UK. Chairwoman Sue Ullmann added: “Everyone involved with the NACC is passionate about the fact that we need to get it right. “We are optimistic that we are now seeing developments that will put nutrition and meals within the care sector as a priority.” We’d love to hear your views on this subject. To let us know what you think, please email [email protected] 18 Stiritup FEBRUARY 2008 Sue Ullmann Dangerous infections are not transmitted via hospital staff uniforms, a health study states. Fairtrade in the workplace Companies are being encouraged to offer Fairtrade products in the workplace through a special initiative by Business in the Community. The organisation is hoping to inspire companies and agencies to examine Products: Blue Dragon Medium Egg Noodles Blue Dragon Stir Fry Rice Noodles Blue Dragon Teriyaki Sauce Blue Dragon Hoi Sin Sauce Blue Dragon Oyster Sauce Blue Dragon Plum Sauce Blue Dragon Hot Chilli Sauce the Fairtrade issue and stock coffee and tea from Fairtrade sources in work canteens and kitchens. For further information on Business in the Community, visit www.bitcni.org.uk There was no conclusive evidence that uniforms pose a significant hazard in terms of spreading germs. But the Department of Health report does issue a good practice guide for hospital workers in response to public concern there is a risk. A high percentage of patients do not like seeing hospital staff in uniform away from the workplace - even though a 10 minute wash at 60C is sufficient to remove 90 per cent of micro-organisms. Blue Dragon Szechuan Tomato Sauce Blue Dragon Black Bean Sauce Blue Dragon Sweet & Sour Sauce Blue Dragon Sweet Chilli Sauce Blue Dragon Soy Sauce Blue Dragon Sesame Oil FEBRUARY 2008 Stiritup 19 FOOD AND INDUSTRY NEWS - HEALTH & WELFARE Do super-bugs hug to your uniform? Growing a better future for coffee Consumer interest in sustainability and ethically sourced products has been growing over recent years. So what is sustainability and how is it relevant to coffee? Kenco Sustainable Development is a uniquely comprehensive coffee range made entirely with beans sourced from farms certified by the Rainforest Alliance. Certification provides an independent assurance that high standards of social, economic and environmental care are being met during the farming of our coffee. Sustainability is about ensuring that what we do today to meet our needs doesn’t make it harder for future generations to meet their needs. Sustainable coffee is great tasting coffee produced in a way that conserves wildlife, protects farm workers and helps farmers improve their income and quality of life. Sustainable farming ensures that people who work the land live with dignity and with their human rights fully respected. Farmers are helped to earn a decent living for themselves 20 Stiritup FEBRUARY 2008 and their families without damaging their environment and without depleting vital natural resources. Great coffee, sustainably farmed At Kenco, we are passionate not just about great-tasting coffee, but also about a sustainable future for coffee farming. Of course we never forget that our consumers expect excellent quality coffee and that’s why Kenco Sustainable Development is made with 100% Arabica beans, giving a rich, full aroma and a smooth, distinctive taste. These coffee beans are carefully selected for their superior quality. The Kenco Coffee Company offers the most extensive range of ethically sourced products in the market place from vending in-cup, to freeze dried to fresh espresso beans. This enables you to offer your customers high quality, ethically-sourced coffee, all under the famous Kenco brand. For more information on The Rain Forest Alliance visit www.rainforest-alliance.org For information on the full Kenco Sustainable Development range visit www.kencocoffeecompany.co.uk or phone 0870 241 4820 Food for Thought By Tony Horton, CEO of Tricon Foodservice Consultants plc The alarmist talks of rising obesity and especially childhood obesity has undoubtedly led towards a trend of healthy eating. More people are realising that you are what you eat and catering establishments are having to change their ideas about menu items to include healthier options. So what exactly is healthy eating? In my view it isn't a radical change of cutting out sugar, fat and salt levels completely from our diets but more of a little of what you like - even if it's a gooey chocolate cake - is ok once in a while if taken in the context of a balanced diet. The way forward is through evolution not revolution and the seeds of change are already here. We have been working closely with organisations such as MyVitality who promote healthy eating in the workplace, canteens and other catering outlets. Their research shows that eating more of the right foods doesn't just make people more alert, it also reduces many of the common illnesses that people simply put up with - including stress, high blood pressure and digestive problems. The general advice is to reduce the intake of animal fats and increase consumption of fruit and vegetables, to include more choice in whole grains with a greater proportion of nuts and seeds and to reduce dependency on stimulants such as alcohol and coffee. The Optimum Nutrition UK Survey carried out in 2004 involved over 37,000 adults. It was the largest survey of its kind, demonstrating that those with the highest health rating consistently consumed less sugar, refined foods, caffeinated drinks, wheat, dairy products and salt, while consuming more fresh fruit, vegetables, nuts, seeds, fish and water. Meanwhile The Food for the Brain Child Survey, September 2007, surveyed over 10,000 children in Britain comparing food intake with academic performance, behaviour and health. It was found that 'children who eat a portion of fresh fruits and vegetables, raw nuts and seeds everyday are twice as likely to perform well academically.' Sugar was flagged up in Food for the Brain Child Survey as a food additive which actually impedes brain function. So the message is to cut down on sugared drinks offering fruit juice and water instead. Fried foods may be popular but they are also included in the list of 'brain drain' foods. While implementing healthy eating practices may require a different approach to menu planning it also has a huge impact on the health and well being of customers. Yet those wanting to follow this advice should not feel deprived when choosing food. It’s about adding, not taking away We can’t expect coffee bars and fizzy drink vending machines to be removed over night but we can start to look at alternatives and giving people the choice. These have included the juice bar successes in the workplace in recent years. Salad bars have been around for much longer but where is the progression? We are going to need more help from the caterers to make these more creative and imaginative if fruit and vegetables are to become a greater part of our diet. Small portions Other alternatives could include the hot version of the deli bar that gives people the choice to select their own ingredients to suit their dietary requirements. Same principle as for cold food but with hot vegetables and prepared dishes of pulses and whole grains. A little like the tapas plates we have become used to - small portions of varying types of food. These are also easy options to offer as snacks via school canteens and tuck shops in the place of crisps and chocolate bars. The important underlying issue here is the freshness of the food to maximise the taste and nutritional value of what we eat. It is about offering more real choice rather than less if productivity and academic performance can really be improved with more investment in catering. Tricon is Europe and the Middle East’s leading foodservice consultancy, providing integrated management and design services to customers in all sectors of the hospitality industry. For more information see www.tricon.co.uk, contact Tricon Foodservice Consultants on 020 8591 5593 or email [email protected] FEBRUARY 2008 Stiritup 21 SIGNATURE DISH Celebrity Signature Dish My Signature Dish by Kyran Bracken Kyran was a member of the England rugby team who won the World Cup in 2003 and has enjoyed a long career in the game, both as a player and coach. In 2007 he gained notoriety - and no doubt plenty of stick from the rugby-playing fraternity! - when he won ITV’s Dancing on Ice. He is currently on a nationwide tour with Holiday on Ice. He lives in north London with his wife and two sons. Kyran admits he’s not a regular cook but, here, he shares the recipe for his signature dish, Beef Wellington. 1 Egg 40g (11/2 oz) Butter 1 tbsp Vegetable Oil Method Pre-heat oven to 220°C: 425°F: Gas 7 Trim and tie up the beef at intervals with fine string so it retains its shape. Heat the oil and 15g (1/2 oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides. Beef Wellington Ingredients SERVES 8 1.5 kg (3 lb) Fillet of Beef 375g (13 oz) Puff Pastry 225g (8 oz) Button Mushrooms 175g (6 oz) Smooth Liver Paté 22 Stiritup FEBRUARY 2008 Roast for 20 minutes, allow the beef to cool then remove the string. Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate. On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm (1/2 inch). Spread the paté and mushroom mixture along the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the beaten egg. Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat. Place on a baking tray. Decorate with leaves cut from the pastry trimmings, brush with the remaining egg. Bake for 50-60 minutes, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. PLACE YOUR ORDER WITH YOUR USUAL FOODSERVICE CONTACT Claim up to 4 Free Cinema Tickets using this form. You will automatically receive 1 entry into the Prize Draw for each ticket you claim. Please complete in full and mail in together with your invoices or delivery notes as proof of purchase to the following address: Typhoo Cinema Offer, PO Box 133, Uckfield, East Sussex TN22 1HH. You must highlight the qualifying purchases on the invoices or delivery notes you send. PREFERRED CINEMA CHAIN ODEON Cinemas / Showcase Cinemas OFFER CLOSES 04/04/08 1 x CHILD 3 x CHILDREN 1 x CHILD, 1 x ADULT 2 x CHILDREN, 2 x ADULTS 2 x CHILDREN 3 x CHILDREN, 1 x ADULT 2 x CHILDREN, 1 x ADULT 4 x CHILDREN Account No: Tel: Mobile: Total Number of tickets claimed on this form: 001 Claimants Name: Business Name / Address: Postcode: E-mail: (DELETE AS APPROPRIATE) SELECT YOUR TICKET OPTION BELOW. TICK ONE BOX ONLY TICKETS ARE ONLY AVAILABLE IN THE FOLLOWING COMBINATIONS TERMS & CONDITIONS 1. Participation is open to UK independent caterers excluding contract supply caterers, employees of Typhoo, their families & their agents & anyone professionally connected to the promotion. 2. Qualifying purchases must be made between 01/02/08 and 04/04/08 to be valid. 3. The information/instructions on this advert form part of the terms & conditions of this promotion 4. A total of 5,000 cinema tickets are available and will be allocated in order of the date that claims are received. In the event of claims being received after all tickets are allocated, claimants will not receive tickets but will still be entered into the prize draw 5. To claim your free cinema tickets, simply purchase 1 case of 2 x 1100 catering tea bags or 4 x 250 string tag & envelope tea bags or 1 case of 12 x 100 string tag & envelope tea bags. Send this completed form together with proof of purchase(s) to Typhoo Cinema Offer, PO Box 133, Uckfield, East Sussex TN22 1HH. Deadline for receipt of claims is 25/04/08 6. One cinema ticket issued per qualifying case purchase. Maximum 4 tickets per claim. Tickets combination limited to the selection on the form. If no valid option is selected the promoter will decide on your behalf and this will not be exchangeable. 7. Proof of posting your claim does not constitute proof of delivery. The Promoter is not responsible for any entries that are lost, incomplete, delayed, illegible or damaged. Claims only accepted on original forms, photocopies not accepted. 8. All claimants will receive one entry into a prize draw. One prize is available of an Indian Safari Adventure for 2 adults. Valid passports required. Accommodation is based upon two people sharing. Specified accommodation and activities are subject to availability at time of booking. Activities are subject to supplier terms and conditions. Travel excludes Christmas, New Year, Easter, School holidays and public holidays. This prize must include a full weekend. Winners are strictly advised to undergo all necessary immunisation before embarking on this trip. Winners must be eligible for international Visas. 1 additioanal prize of London Film Premiere trip for 2 to a future 20th Century Fox Film will be awarded to an claimant purchasing from CRG. The draw will be made on 2nd May and winner notified within 7 days. 9. No alternatives are available to the cinema tickets or the holiday prize. In the event that items become unavailable, Typhoo will replace them with an alternative of equal or greater value. 10. Odeon vouchers may not be used at: Camden, Covent Garden, Kensington, Leicester Square, Marble Arch, Panton Street, Swiss Cottage, Tottenham Court Road, Wardour Street or West End 11. Cinema tickets will be posted within 28 days of receipt of valid proof of purchase and completed claim form while stocks last 12. The liability gifts/prizes is the responsibility of the company and/or caterer entering the promotion and must be declared on tax returns where relevant. 13. Prize draw winners name and county will be available during May 08 by sending a SAE to the promoter marked Ty.hoo FS winner name Promoter: Typhoo Tea Ltd PO Box 8, Morton Wirral CH46 8XF IT’S ALL ABOUT IMPULSE AND INDULGENCE •For hot chocolate to succeed it has to deliver a real treat for consumers and strong cash margins for you. • As the 3rd hot beverage, after tea and coffee, hot chocolate has to be very impulsive to consumers looking for an adult, indulgent drink. •Galaxy® Bliss delivers all this and more. DOUBLE THE DECADENCE • Galaxy® is your consumers’ MOST LOVED chocolate brand.* • Galaxy® Bliss is an agglomerated formulation which makes it easier to mix with milk, quicker to serve and delivers greater consistency. • Galaxy® Bliss is positioned as a premium add milk hot chocolate, ideal for increased margin and promotional opportunities. THE RANGE Galaxy® Bliss is available now in new 2kg tins. The rest of the Galaxy® Hot Chocolate range includes Instant Hot Chocolate for Vending, Dispense Machines and Single Serve Sticks in both 22g and 28g format. Source: Joshua ConsumerCheck March 2007 Telesales and Customer Service 01942 408 600 www.aimiafoods.com AIMIA Foods Limited, Penny Lane, Haydock, Merseyside, WA11 0QZ Telephone: 01942 272 900 Fax: 01942 272 831
© Copyright 2024