Stir it up issue 1 - Country Rangelegacy.countryrange.co.uk/UserFiles/Docs/SIU/st_feb08.pdfover £1billion • Catering events calendar 14 Education News • Rob Rees MBE talks about

StiritupFEB2008THE MAGAZINE OF THE COUNTRY RANGE GROUP

£1.50

WHAT YOUR CUSTOMERS

REALLY WANT

SUPER FOODS to save the elderly

The food of

LOVEMy Signature Dish by

KYRAN BRACKENGIVE 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

M7021_SMOOTH JUICE_country range1 1 21/12/07 10:59:43 am

February 2008 Stiritup 03

Stiritup contactsEDITOR Janine [email protected]: 01282 611677

DESIGNER Richard SmithTelephone: 01200 442257

PUBLISHER Practical PublishingTelephone: 01282 611677

ADVERTISING Mags [email protected]: 01282 611677

SUBSCRIPTIONS Olivia [email protected]: 01282 694691

04 The Soapbox and Your LettersPlus, 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

18 Health & Welfare News• Superfoods to save the elderly

- the vital ingredients to prevent malnourishment

21 Food for ThoughtFoodservice consultant Tony Horton examines the move towards healthy eating

22 My Signature DishFormer England rugby star Kyran Bracken shares his recipe for Beef Wellington

Everything is mint!06

My Signature Dish 22by Rugby Star Kyran Bracken

The Food of Love 17

WelcomeWelcome to the first issue of the all newStir it up magazine, which is bigger andbetter 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’llfind 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 andwould 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!

Janine NelsonEditor

contents

Dear Stir it up,I just wanted to drop you a line to sayhow pleased I am that the magazine isbeing expanded and will now includefood and catering industry news.I, like many caterers, work very longhours and often feel a bit out of touchwith what is going on in the rest of the industry.

Good luck with it!

- Raynor Wells, Managing DirectorGrosvenor Hotels, Wilder Road,Ilfracombe

Dear Stir it up,Every week in the papers there’s yet another catering initiative as theGovernment tries to pass the buck tocaterers and blame us for the state ofthe nation’s health.One minute we’re being asked to cure the country’s obesity, the next it’sgetting teenagers back into the diningroom. As if we aren’t busy enough!We all want to do the best we can and it will be lovely to have a sourceof 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

The Soapbox Your Letters

04 Stiritup FEBRUARY 2008

by Roger Rant

Incontinence...

Win! A weekend away for two anywhere in Europe

Sorry, wrong word, I meant incompetence.

But, then again, either will do! It’s all around; Government! Football!Caterers! Caterers?! I’ll come backto that… Let’s rant about Governmentfirst. There are plenty of examplesbut last year’s scandal about losing personal data was unbelievable!How do you lose 25million childbenefit records? In any CountryRange depot all manner of staffhave access to the computer butonly their own limited, password-protected menu. For example,warehouse staff don’t have accessto customer files.Football (how much are they paid?).Let’s not go there. At least now thetelly will be freed up for more interesting programming since

England are out of the EuropeanChampionships.CATERERS… well that’s nice isn’tit 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 itincompetence? Not in the mannerof Government or football, I wouldsay. These caterers may not be thebest businessmen or chefs but theyhave a mission, a calling and visionwhich is not just to take the moneybut to create! The catering food trade - heroic and honest - is a great place to live and work.

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-lookStir it up, we’ve got £500 worth of holiday vouchers to give away tospend on a citybreak - plus £150 spending money.

All you have to do to enter isanswer this simple question:

What special day is celebratedby lovers on February 14th?

You can email your answer to [email protected] or send your answer, along with yourname, address and contact telephonenumber, on a postcard to:

STIR IT UP COMPETITIONCountry 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.

Would you like to be whisked off for a weekend away?

COUN

TRY

RANG

E

FEBRUARY 2008 Stiritup 05

News from Country Range

Daria Moughton, who runs the VanillaPod coffee bar and restaurant in Lynton,scooped the four-star break to thefamous Italian city after entering thePritchitts Millac Cappuccino Milk competition in the September issue of the magazine.

“I had totally forgotten that we hadentered the competition so it was a fantastic surprise when we found outwe had won,” said Daria. “My husbandand I have never been to Rome beforeso we are really looking forward togoing - when we can find time to go that is!”

Daria swopscream teas for cappuccinos

A Country Range customerfrom Devon will be swapping cream teas forcappuccinos after winning a weekend trip to Rome in a Stir it up competition.

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 flexiblestorage. They can be stored deepfrozen, chilled or ambient and offerconsistent quality throughout the year.

Dress for success!

Robert Nicholl, 33, was presented with the award at the group’s annualconference by trading director Mike Watson.Mike said: “Robert has worked for theGroup since leaving school in 1992. Hisloyalty to the company and his strongcustomer care ethic come shining through - on many occasions he has

delivered goods to his customers in hisown car on his way home from work.”After receiving the award, Robert, wholives with his wife Julie and daughtersCharlotte and Amy, said: “I can’t believeI have won. People rarely appreciatevan drivers, they think it is a dead end job but I love it. I love making customers happy.”

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 itsready to use and customers will love the taste.

Freeze chill fries(three cut sizes)11x11mm, 13x13mm, 9x18mm

New Products

A van driver from Northern

Ireland has been named

Country Range Employee

of the Year.

Country RangeEmployee of the Year

Fairtrade SugarSachets

Country Range has added Fairtradebrown and white sugar sachets tothe front of house selection.


mint! The humble afterdinner mint issomething of an institution.

COUN

TRY

RANG

E

Everything in the garden is…

COUN

TRY

RANG

E


Last year the Country Range Groupsold an astonishing 40,000 boxes ofafter dinner mints - all of which weremade by family-owned businessWhitakers Chocolates.

Stir it up’s Janine Nelson visited the factory in Skipton, Yorkshire, to find out more about the Whitaker family’shistory and see how their deliciouschocolates and after dinner mints are made.

Whitakers is no ordinary chocolate factory. It is built in the grounds of whatwas the Whitaker family home and hasconstantly evolved and adapted sincethe business was established in 1889.The family built a thriving baking andconfectionery business with shopsstretching from the Lake District toScarborough then, in the 1960s, theymade the radical decision to sell all but one of their shops and completelychange the direction of the company.William Whitaker, a fourth generationchocolate maker and the current managing director of the company,explains: “We saw big gaps in the after dinner mint market, so we soldeverything off and took out a £250,000bank loan and decided to focus onproducing after dinner mints for thecatering industry.”

Whitakers after dinner mints are currently exported to more than 25countries around the world and thecompany currently employs 110 staff.The introduction of mechanisation hasenabled the business to compete in a highly competitive market and, in1988, 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 companylogos 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 ofthese foiling machines in the UK andfive of them are here. They’re worth£1million and are now one of the mostimportant parts of the business. Weknow more about the running of thismachine than the manufacturers! We make two million foil-wrappedchocolates every week.”The factory is a constant hub of activitywith orderly production lines makingmint crisps, mint crèmes and chocolateneopolitans.The fondant crème production line nowstands in what was the remainder of the family garden. “Dad dug out therose garden and the main lawn toaccommodate the growing business.Then he dug out the rest of the gardento fit this machine in,” says William.

Cheeky Chocs

As well as their regular products,Whitakers has produced a charitychocolate box for The Calendar Girls,who also hail from Skipton, and they’replanning to launch PMT chocolatesmade from a top secret recipe! Thecombination of chocolate and a curefor 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 countychampionships and represented hiscountry in Australia in the 1987 Ashestour, is also planning to join the business and his sister Sally currentlymakes 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 staythe same, according to William.“Whether our chocolates go to thelocal Indian restaurant, Tesco’s or theHouse of Lords, the recipe is always the same. Everyone benefits from the same high standards.”

A cappuccino simply wouldn’t

be the same without that

familiar foil-wrapped circle

of loveliness. Like strawberries

and cream or cheese and

biscuits, it’s a marriage made

in gastronomic heaven.

The fudge room, where fudge is made and poured out onto a giant table to cool.

Top Right: William Whitaker shows the family’s original recipes

Catering Events CalendarFEBRUARY 5th - 7th Expowest-Westcountry-Hotel & Catering Hospitality ExhibitionThe Expowest hotel, catering,hospitality and fast food exhibitionsare recognised by local, regional andnational catering suppliers and tradevisitors as the major regional trade exhibitions for the industry in the country. For more information:www.expowestexhibitions.com

7th Chinese New YearChinese New Year traditionally starts on the first day of the monthand continues until the fifteenth,when the moon is brightest.Find out more at: www.amoy.co.uk

17th - 21st Hotelympia 2008International Hospitality ExhibitionFoodservice and hospitality showshowcasing new, cutting edge products and innovations. For furtherinformation: 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, workersand their families - in developing countries. Find out more at:www.fairtrade.org.uk/calindex.shtml

MARCH1st - 7th British Pie WeekPastry makers Jus-Rol launch theirsearch to find the most delicious pie in Britain and invite caterers to getinvolved and be the face of NationalPie Week. www.britishpieweek.co.uk

6th, 7th & 8th Feast EastFeast East is Tastes of Anglia’sShowcase annual food and drinkevent. 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

11th - 14th Foodex 2008FOODEX, Tokyo, JAPAN is the No. 1annual professional trade event in theworld, bringing together over 95,000professionals from foodservice,retail, hotel and manufacturing industries. For more information: www.foodfrombritain.com

14th Food From British Producers MarketIn association with Food of Britainand 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

APRIL6th - 9th Food & Drink Expo 2008Food & Drink Expo is an exciting UK exhibition for sourcing the latestand most innovative food and drinkproducts and services from aroundthe world.

16th - 18th A Diamond Life,BirminghamThe Hospital Caterers Association’s2008 Conference will mark a majormilestone in the Association’s history. www.hospitalcaterers.org/conference/index.html

22nd - 24th European Seafood Expo, BrusselsEuropean Seafood Expo, BrusselsMeet decision makers from the retail and foodservice industries,all looking to buy the freshest andnewest seafood products on themarket. For more information: Dawn Sadler: 0207 468 8588

24th - 27th Real Food FestivalThe Real Food Festival is a brandnew 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

‘Agflation’Inflation in Agricultural Marketsby Colin Birchall - M.D. Country Range Group

Funny (weird - not happy), but it is the‘cultural’ effect not the ‘agri’ that is thedominant reason for food costs rising.Although unreliable weather has hityields of some products, what is mostremarkable about the current bout of ‘agflation’ is that record prices arebeing achieved at a time, not of scarcity,but of abundance. Estimates for thisyear’s total world cereal crop is 1.66billion tonnes, the largest on recordand 89million tonnes more than lastyear’s harvest, another bumper crop!That the biggest grain harvest theworld has ever seen is not enough to forestall scarcity prices tells you thatsomething fundamental is affecting the world’s demand for cereals.

Two things in fact. One is increasingwealth in China and India; this is stokingdemand for MEAT, in turn boosting thedemand for cereals to feed to animals.(Very inefficient - but would you like totell them to go back to rice?). Cerealsnow going for animal feed is running at 200 to 250 million tonnes more than itwas 20 years ago. This change however,has been slow and incremental; thesecond change has arrived like a whirlwind. A big expansion of theUSA’s ETHANOL programme in 2005 isthe dominant reason for this year’sincrease in grain prices. Maize is turnedinto ethanol as fuel for American cars;the federal government waded into themarket to mop up about one-third ofAmerica’s corn harvest. America is easily the world’s largest maize exporter- and now it uses more of its maizecrop for ethanol than it sells abroad.

Dairy: again affected by demand fromChina and India but with 1,000 dairyfarmers leaving the UK market everyyear the basic raw material - MILKis getting scarce. Butter went up by 40 per cent in one month, cheddarcheese is at the highest level since 1996,milk powder has increased almost dailyto become 80-90 per cent above a yearago, cream is about 25 per cent dearer.

We are in fact seeing the most remarkablechanges that food markets, indeed anymarkets, have seen for years and whatit means is: the end of cheap food.

FOOD

AND

INDU

STRY

NEW

S


THE food industry’s demandfor palm oil could leave theorang-utan extinct within 12 years, campaigners have warned.

Rainforests are destroyed to create the plantations for growing palms inMalaysia and Indonesia which is thenatural habitat of the ape.Palm oil is found in one in 10 foodproducts including chocolate, bread,crisps, biscuits and cakes.The report, by Friends of the Earth,warns that other species, including the Sumatran tiger, also face extinctionif alternative oils are not used.In response to the environmental outrage, oatcake makers Paterson Arranhave switched palm oil for olive oil.Alan Hardie, managing director ofPaterson Arran Ltd, said: “We made the important changes to our oatcakesrecipe for the first time in over 100 yearsby replacing palm oil with olive oil indirect response to the environmentalconcerns and the shift towards healthy eating.”

Going for GoldLyle’s Golden Syrup is celebrating its 125th anniversarywith a birthday makeover.

Now the number two hot chocolatebrand, it is available in 1kg tins for caterers. It “appeals to adults wholook for luxury”, according to aspokesman for the manufacturers.Recently launched is Galaxy HotChocolate Bliss - a premium productwhich contains 14 per cent chocolate.

Aimia Foods have launchedthe first school friendly dilutablefruit drink on the market.

The Merseyside-based company claimsFreshers Juice Break offers an easy andaffordable solution for school caterersbecause it is up to half the price ofother 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 protectsthe drink and eliminates the need foradditives and preservatives. Independent taste tests have provedthat more than 80 per cent of primary

school aged children enjoyed the drink. A company spokeswoman added:“Freshers Juice Break is a directreplacement for existing dilutables.There is less storage required whencompared with ready-to-drink products,and there is no repetitive lifting, as it canbe placed in position and serveddirectly. Its six-month shelf life means itcan be easily stored and, as an ambientproduct, there is no need for fridges ordisplay cabinets.”

School friendly dilutables

Save theorang-utans

• Sales of Galaxy hot chocolate rose by 29 percent last year.

The iconic Victorian green tin is goinggold for the whole of the year to markits landmark anniversary.

Golden facts• 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

• Gymnasts sometimes useit instead of talc for better grip

• Make-up artists have been known to use it mixed with red food dye to create fake blood for films

• It’s used by a volcano lab in the Alps to simulate the movement of lava

FOOD

AND

INDU

STRY

NEW

S

Syrup is great on pancakes. Don’t forget Pancake Day on February 5th!


FOOD

AND

INDU

STRY

NEW

S


The titanic tally includes sick pay,compensation claims and increasedinsurance costs, says a Health andSafety Executive (HSE) report.Last year alone nearly 1,900 professionalkitchen workers received an injury that kept them off work for more thanthree days.A further third of those were classed asserious cases including broken bonesand severe burns.During the HSE study, one male, chefAhsan told how he slipped on a floorstill wet from mopping and pulled theentire contents of a hot deep fat fryerover 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 singlebiggest cause of injury in the workplaceand has increased by 25 per cent in thepast five years.

Throughout the year HSE are hosting aseries of Health & Safety in Cateringand 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 ownersneed to set up effective systems forpreventing slips and trips and thenneed to ensure staff are informed,trained and following those systems.”If you are an employer and havekitchen facilities on your premises oryou work in a kitchen, you can requesta Stop Slips in Kitchens pack containingeverything you need to know.Phone HSE Books on 01787 881165 orsend an e-mail request [email protected] quote the stock code for thepack (MISC773) when ordering a copy.

However, as consumers become moreand more health-conscious, alternativeteas are enjoying growing success and sales of decaffeinated tea haverisen by over 42 per cent in the last five years.According to a spokesman for TyphooTea, which recently launched TyphooDecaffeinated, sales of decaffeinatedtea are up by 8.6 per cent in the lastyear alone.“Consumers have become more awareof the negative effects that caffeine can have on the body, such as heartproblems, sleep disorders andheadaches,” he said.

CelebrateChinese New YearRESTAURANTS can cash in onBritain’s appetite for ethnic cuisine by celebrating Chinese New Year on February 7,studies suggest.

Chinese food is the third most populardish ordered in pubs and restaurantssays a survey conducted by the TNSWordpanel Foodservice on out ofhome meal consumption.Gary Barnshaw, on behalf of Amoy,said: “Chinese New Year is a hugeopportunity which is surprisingly underexploited in foodservice.“In retail, the celebration traditionallyleads to a boost in sales of Chinese cuisine as much as 100 per cent onmonth by month comparison.”

Slips and trips at workcost over £1billionSLIPS and trips at work will have cost British business a staggering £1.45billion by the end of this year, according to official government figures.

Tea timeThe people of Britain remain a nation of tea lovers drinking165million cuppas a day.

The healthiest breakfast - purple grape juice and porridge!US researchers have found that peoplewho eat a bowl of wholegrain bran orporridge each day reduce their risk ofheart problems by 28 per cent. Theyclaim a high-fibre breakfast lowersblood pressure and bad cholesterolthus preventing heart attacks.Meanwhile scientists at GlasgowUniversity have found purple grapejuice to be the most effective fruit juiceat preventing heart disease and cancer. So if you tuck into a bowl of bran flakesAND a glass of purple grape juice, yousurely can’t go far wrong!

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

Follow the

Path to success

Your Customers want to see moreoriental dishes on your menu

Freephone careline

0800 575755

*Source: Mintel Chinese Food Intelligence Report 2007

**Source: Menurama 2007

*

want more business?Two thirds of your customers wantto see more Oriental dishes onmenus and they know what dishes

they love the most.

want more families?For families, it’s the third mostpopular choice out of home andthey are nearly twice as likely to

choose an outlet that offers theirfavourite Oriental dishes.

need for speed?Oriental dishes can open up a wholenew menu for you. They are quick, easy

and profitable.

Amoy is a registered trademarkof Ajinmoto Co. Inc., used underLicence by HP Foods Limited

Amoy has everything you need tocreate your customers’favourite Oriental dishes

Their top 5 most wanted

21

345

Sweet & Sour Chicken

Chicken Chow Mein

Sweet & Sour Pork

Chicken with Cashews

Crispy Peking duck

**Their top 5

most wanted**

“It’s a growing concern around the UK.More and more children are leavinghome each morning without havingbreakfast. As a result of this childrenbecome restless and hungry beforelunchtime and often spend their pocketmoney on foods high in sugar and salton 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 anumber of resources and supportmechanisms. Quite often breakfastclubs require a dedicated area at thebeginning 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 improvethe 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 healthyand provide enough sustenance to satisfy a child until the hot school

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 thesession. 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 isgetting the best start possible in termsof nutrition for the school day. Thenthere are the social benefits of childrenand, quite often, parents sitting downeating together. This, in time, canchange 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 atoaster, 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 settingup and running of a breakfast club,you will be making a difference to the health of the nation.

Give children the best possible startRob Rees MBE is one of the UK’s leading chefs and consultants dedicated tocreating a better food culture for Britain. Amonghis many roles, he is aboard member and trustee of the School FoodTrust. Here, he explains why school breakfast clubs are so important.

FOOD

AND

INDU

STRY

NEW

S - E

DUCA

TION

Young’s Basa, species name Pangasius,is sourced from accredited farms in theMekong Delta - with the fish filleted by hand before being frozen within anhour of leaving the water.Young’s 60g Skinless and Boneless Basa Portions are quick and easy tocook and can be poached, grilled or oven-baked providing caterers with ahealthy alternative, perfect for schoolcatering. With its delicate flavour Basa portions are ideal for children’s menusand allow caterers the flexibility toserve with their own accompaniments and sauces.Young’s has also produced an informative and practical booklet forschool caterers to promote Young’sBasa as a healthy and responsiblysourced fish. The booklet, entitled BasaSchools Report, includes informationabout the species and a recent real lifeBasa trial at Mangotsfield Primary, SouthGloucestershire, where the pupils gaveBasa a big thumbs-up!The booklet also includes a range ofnutritious and delicious recipes, alldeveloped to meet government nutritional guidelines and the needs of school caterers with limited budgetsand kitchen facilities. To accompany the booklet, Young’s has also produceda poster to educate children on thebenefits of Young’s Basa and the importance of eating fish regularly. Call your local telesales representativefor more information.

New, exciting and responsiblysourced Basa

Basa is a delicious, high qualitywhite fish sourced from the tropical waters of Vietnam. It issimilar in taste and texture tolemon sole and is an excellentresponsibly sourced alternativeto wild caught fish.


What Customers Really Want

While most diners prefer to complain to their friends rather than make theirgrievances official, your reputation isoften left in the hands of others.But a new study looking at the eatinghabits of 1,418 men and women aged 18 and upwards, reveals an interestinginsight into the habits of our modernday diners.And, as in life, the needs of men andwomen couldn’t be more different!Those with the biggest dining out cloutare aged between 35-49 and tend toeat during the day.Men will order more courses duringdaytime dining, while women often opt for starters as their main meal.On average both sexes surveyed saidthey eat out more than once a weekwith men visiting restaurants 6.2 times a month and women at 4.7.The results suggest marketing shouldtarget men - and weekend dinersshould be offered a brunch menu to fit in with a more relaxed attitude to eating.What were once considered ethnicfood - Chinese, Mexican and Italian - have now gone mainstream, the statistics say.Younger customers (18–34) love Mexicanrestaurants with Italian following close behind.Some of the biggest surprises wererevealed when customers were askedwhy they visit restaurants.Cleanliness of the restaurant rankedhigher than its atmosphere. All agreedfresh quality food was the top reasonfor 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 whichmost 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 moreaffluent customers (with an income of£55,000-per-year or more) - with thoseover 50 making more bookings thatyounger customers.Steak is still the most frequentlyordered food. However, more than two thirds of those surveyed order from the specials menu because theybelieve these dishes offer a betterprice/value for money.Approximately five out of 10 lunchersand nearly three fourths of dinnerpatrons like to order a pudding. Andmore than six out of 10 of them preferto eat their own dessert - rather thanshare it with others.Only one in five consumers stick to their special diet when they eat in your restaurants. The research suggestsmost 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!

UNLESS you are a restaurateur with a sidelinein clairvoyancy, it can be hard to know whatyour customer really wants.

Hygiene reports go public - on your doors! Restaurants and cafes may soonhave to display the results of theirfood hygiene inspections on thedoors of their premises.

In addition, customers could simply log on to a website to find out howlocal government hygiene inspectorshave rated your establishment.The controversial ‘Scores on the Doors’is a star-rating scheme which hasalready been piloted in London, theMidlands, Scotland, Wales andNorthern Ireland.It is the brainchild of the Food StandardsAgency who is meeting to debate thescoring scheme next month (March)and decide if it should go nationwide.Some local authorities fear public scoringcould lead to a raft of legal actionbeing taken against them.But an FSA denied this and said:“Seeing a rating up front enables consumers to make informed choicesabout whether to use that particularfood outlet.“We aim to reduce the incidence offood borne illness by 20 per cent.Many people are requesting inspectionreports from their local authority underthe Freedom of Information Act.“So, the scheme builds on that growingpublic awareness, and on the agency’scommitment to transparent workingand openness.”Is yours one of the many food outletswhich has been piloting the ‘scores on the doors’ scheme? If so, we arekeen to hear from you about yourexperience of the scheme. Email: [email protected]

PUBS are earning a chunky crustwith Britain’s best loved pie . . .Steak and ale.It is the number one choice for hungrycustomers, according to Jus-Rol pastrymakers who are preparing to launchBritish Pie Week next month.They hope to find the UK’s best piemaker during the event running fromMarch 1 - 7.Other research showed some pubshave more exotic offerings includingHare and Trotter Pie.

Do you have an unusual or popular pie on your menu? Contact [email protected]

THE government has issued guidelinesto stop the spread of skin diseasethroughout the catering industry.Work-related dermatitis causes sore,cracked and painful skin on the handsand forearms and is one of thebiggest health threats to kitchen staff today.

Now the Health and Safety Executive (HSE) has issued a leaflet called ‘Lookafter your hands in the kitchen’ warningemployers of their responsibility tokeep staff safe.Dermatitis is caused by a lot of contactwith water, soaps and cleaning productsand even some foods can trigger what is known as ‘allergic’ dermatitis.

Look after your hands

FOOD

AND

INDU

STRY

NEW

S - L

EISUR

E


Pubgoers get pie-eyedand legless

The Food of LoveFebruary is officially the month of love - so make sure you serve up plenty of aphrodisiacal foods to get your diners in the mood!

FOOD

AND

INDU

STRY

NEW

S -

LEIS

URE


Here are some common foods of loveused through the ages.

Asparagus: three courses of asparaguswere served to 19th century bridegrooms due to its reputed aphrodisiacal powers.Banana: due not only to its shape,but also its creamy, lush texture, somestudies show its enzyme bromelainenhances male performance.Caviar: is high in zinc, which stimulatesthe formation of testosterone,maintaining male functionality.Champagne: viewed as the "drink of love", moderate quantities lowerinhibitions and cause a warm glow in the body.Chocolate: contains both a sedativewhich relaxes and lowers inhibitionsand a stimulant to increase activity and the desire for physical contact.

It was actually banned from somemonasteries 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 traditionallyserved to French newlyweds on themorning after their wedding night torestore their libidos. Perfumes: made of natural foodstuffssuch as almond, vanilla and other herbsand spices, act as a pheromone to communicate emotions by smell.Puffer Fish: considered both a delicacyand an aphrodisiac in Japan. If the poisonous gland is not properlyremoved, the tiniest taste is deadly. The flirt with death is said to give a sexual thrill. Not recommended!

Oysters: Some oysters repeatedlychange their sex from male to femaleand 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 aphrodisiacby Egyptian pharoahs, most likelybecause its spicy taste stimulated the palate.Truffles: probably due to its rarity andmusky aroma, it has long been consideredto arouse the palate and the body.

Staggering statistics reveal more than 40 per cent of OAPs entering hospitals,and 50 per cent arriving at care homesare 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 malnutritionis an emphasis on super-foods.The National Association of CareCatering (NACC) has helped implementthe UK’s first ever ‘Nutritional ActionPlan’, under the leadership of Ivan Lewis MP, Care Services Minister.NACC chairwoman Sue Ullmann toldStir it up Magazine: “There is very little training and funding for all staffwho provide and deliver meals toolder 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 toassist staff with the delivery of the service, including menu planning and special diets.”

She added: “It is now even moreimportant that the NACC continues with this work and that we look at thedevelopment of mandatory training for all those professionals involved in the care catering sector includingfront line managers.”Malnutrition has a huge economicimpact, according to one report by the British Association for Parenteral and Enteral Nutrition.Malnourished patients spend longer in hospital, require more prescriptionsfrom their GPs and need frequent home visits.Although there are no official figures of disease-related malnutrition it isthought to carry a heavier price tag that the £2billion linked to obesity.

Dietician Anna Bell Higgs is a long-timeadvocate 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 adequatecalories 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 oldfashioned store cupboard approach.Make sure you have dried potatoes,rice, pasta, dried milk, tinned fruit andtinned meat such as corned beef.Sardines and mackerel are also excellent. Ideally the elderly shoulddrink plenty of fluids, particularly plentyof full cream milk. A really nice nutritiousand easy drink is to blend a mug of milkwith a banana and a couple of scoops of ice cream. It is high in calories,calcium and protein.”A small tin of strawberries could beswapped for the banana. Oatcakes or crackers and cheese are other great standbys.The NACC has teamed up with AgeConcern to oversee the battle againstmalnutrition in the UK.Chairwoman Sue Ullmann added:“Everyone involved with the NACC is passionate about the fact that weneed to get it right.“We are optimistic that we are now see-ing 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]

Superfoods to save the elderlyA ‘SUPER-DIET’ crammed with cream and fatty fish could protect thethree million elderly folk struck down by malnutrition each year.

By Sarah Rigg

FOOD

AND

INDU

STRY

NEW

S - H

EALT

H &

WEL

FARE

18 Stiritup FEBRUARY 2008 Sue Ullmann

Do super-bugs hugto your uniform?Dangerous infections are not transmitted via hospital staff uniforms,a health study states.

There was no conclusive evidence that uniforms pose a significanthazard in terms of spreading germs.But the Department of Healthreport does issue a good practiceguide for hospital workers inresponse to public concern thereis a risk.A high percentage of patients do not like seeing hospital staff in uniform away from theworkplace - even though a 10minute wash at 60C is sufficient to remove 90 per cent of micro-organisms.

Fairtrade in the workplace

FOOD

AND

INDU

STRY

NEW

S - H

EALT

H &

WEL

FARE


Companies are being encouraged to offer Fairtrade products in the workplace through a special initiativeby Business in the Community.The organisation is hoping to inspirecompanies and agencies to examine

the Fairtrade issue and stock coffee and tea from Fairtrade sources in work canteens and kitchens.

For further information on Business inthe Community, visit www.bitcni.org.uk

Products:Blue Dragon Medium Egg NoodlesBlue Dragon Stir Fry Rice NoodlesBlue Dragon Teriyaki SauceBlue Dragon Hoi Sin SauceBlue Dragon Oyster SauceBlue Dragon Plum SauceBlue Dragon Hot Chilli Sauce

Blue Dragon Szechuan Tomato SauceBlue Dragon Black Bean SauceBlue Dragon Sweet & Sour SauceBlue Dragon Sweet Chilli SauceBlue Dragon Soy SauceBlue Dragon Sesame Oil

Kenco Sustainable Development is auniquely comprehensive coffee rangemade entirely with beans sourced from farms certified by the RainforestAlliance. 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 thatwhat we do today to meet our needsdoesn’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 improvetheir income and quality of life.

Sustainable farming ensures that people who work the land live withdignity and with their human rights fully respected. Farmers are helped to earn a decent living for themselves

and their families without damagingtheir environment and without depleting vital natural resources.

Great coffee, sustainably farmedAt Kenco, we are passionate not justabout great-tasting coffee, but alsoabout a sustainable future for coffeefarming. Of course we never forget that our consumers expect excellentquality coffee and that’s why KencoSustainable Development is made with 100% Arabica beans, giving a rich,full aroma and a smooth, distinctivetaste. These coffee beans are carefullyselected for their superior quality.

The Kenco Coffee Company offers the most extensive range of ethicallysourced products in the market placefrom vending in-cup, to freeze dried tofresh espresso beans. This enables youto offer your customers high quality,ethically-sourced coffee, all under thefamous Kenco brand.

Consumer interest in sustainability and ethicallysourced products has been growing over recent years. So what is sustainability and how is it relevant to coffee?

For more information on The RainForest Alliance visit www.rainforest-alliance.orgFor information on the full KencoSustainable Development range visit www.kencocoffeecompany.co.ukor phone 0870 241 4820

Growing a betterfuture for coffee



More people are realising that you arewhat you eat and catering establishmentsare having to change their ideas aboutmenu items to include healthier options.

So what exactly is healthy eating?In my view it isn't a radical change ofcutting out sugar, fat and salt levelscompletely 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 evolutionnot revolution and the seeds of changeare already here. We have been working closely with organisations suchas MyVitality who promote healthy eating in the workplace, canteensand other catering outlets.Their research shows thateating more of the rightfoods doesn't justmake people more alert, it also reduces many of the commonillnesses that peoplesimply put up with - including stress, high bloodpressure and digestive problems.

The general advice is to reduce theintake of animal fats and increase consumption of fruit and vegetables,to include more choice in whole grainswith a greater proportion of nuts andseeds and to reduce dependency onstimulants such as alcohol and coffee.

The Optimum Nutrition UK Survey carried out in 2004 involved over 37,000adults. It was the largest survey of itskind, demonstrating that those with the highest health rating consistentlyconsumed less sugar, refined foods,caffeinated drinks, wheat, dairy products and salt, while consumingmore 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 wasfound that 'children who eat a portion of fresh fruits andvegetables, raw nuts andseeds everyday are twiceas likely to perform wellacademically.'

Sugar was flagged up inFood for the Brain ChildSurvey as a food additive

which actually impedes brainfunction. So the message

is to cut down on sugareddrinks offering fruit

juice and waterinstead.

Fried foods may be popular but theyare also included in the list of 'braindrain' foods.

While implementing healthy eatingpractices may require a differentapproach to menu planning it also has a huge impact on the health and well being of customers.

Yet those wanting to follow this adviceshould not feel deprived when choosing food.

It’s about adding, not taking awayWe can’t expect coffee bars and fizzydrink vending machines to be removedover night but we can start to look atalternatives and giving people thechoice. These have included the juicebar successes in the workplace inrecent years. Salad bars have beenaround for much longer but where isthe progression? We are going to needmore help from the caterers to makethese more creative and imaginative if fruit and vegetables are to become a greater part of our diet.

Small portionsOther alternatives could include the hot version of the deli bar that givespeople the choice to select their own ingredients to suit their dietaryrequirements. Same principle as forcold food but with hot vegetables andprepared dishes of pulses and wholegrains. A little like the tapas plates wehave become used to - small portionsof varying types of food. These are alsoeasy options to offer as snacks viaschool canteens and tuck shops in theplace of crisps and chocolate bars.

The important underlying issue here isthe freshness of the food to maximisethe taste and nutritional value of whatwe eat. It is about offering more realchoice rather than less if productivityand academic performance can reallybe improved with more investment in catering.

Tricon is Europe and the Middle East’sleading 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]

Food for ThoughtBy Tony Horton, CEO of Tricon Foodservice Consultants plc

The alarmist talks of rising obesity and especiallychildhood obesity has undoubtedly led towards a trend of healthy eating.

SIGN

ATUR

E DI

SH


Celebrity Signature Dish

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 withHoliday on Ice. He lives in north London with his wife and two sons.

Kyran admits he’s not a regular cookbut, here, he shares the recipe for hissignature dish, Beef Wellington.

Beef Wellington

IngredientsSERVES 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

1 Egg 40g (11/2 oz) Butter 1 tbsp Vegetable Oil

MethodPre-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 thebeef and seal and lightly colour on all sides.

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 turnover 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.

My SignatureDish by

Kyran was a member of the Englandrugby team who won the World Cup in 2003 and has enjoyed a longcareer in the game, both as a playerand coach.

Kyran Bracken

SIGN

ATUR

E DI

SH

Claimants Name: Account No:Business Name / Address:Postcode: Tel: Mobile:E-mail: Total Number of tickets claimed on this form:

PLACE YOUR ORDER WITH YOUR USUAL FOODSERVICE CONTACT

PREFERRED CINEMA CHAIN ODEON Cinemas / Showcase Cinemas (DELETE AS APPROPRIATE)

Claim up to 4 Free Cinema Tickets using this form. You will automatically receive 1 entry into the PrizeDraw for each ticket you claim. Please complete in full and mail in together with your invoices or deliverynotes as proof of purchase to the following address: Typhoo Cinema Offer, PO Box 133, Uckfield, EastSussex TN22 1HH. You must highlight the qualifying purchases on the invoices or delivery notes you send.

1 x CHILD

1 x CHILD, 1 xADULT

2 x CHILDREN

2 x CHILDREN, 1 xADULT

3 x CHILDREN

2 x CHILDREN, 2 xADULTS

3 x CHILDREN, 1 xADULT

4 x CHILDREN

SELECT YOUR TICKET OPTION BELOW. TICK ONE BOX ONLYTICKETS ARE ONLY AVAILABLE IN THE FOLLOWING COMBINATIONS

001

�

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 formpart 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 250string 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 novalid 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 isavailable 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 strictlyadvised 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 holidayprize. 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 completedclaim 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

OFFER CLOSES 04/04/08

AIMIA Foods Limited, Penny Lane, Haydock, Merseyside, WA11 0QZTelephone: 01942 272 900 Fax: 01942 272 831

www.aimiafoods.com

Telesales and Customer Service

01942 408 600

IT’S ALL ABOUT IMPULSE AND INDULGENCE •For hot chocolate to succeed it has to deliver a

real treat for consumers and strong cash marginsfor you.

• As the 3rd hot beverage, after tea and coffee, hotchocolate has to be very impulsive to consumerslooking 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, quickerto serve and delivers greater consistency.

• Galaxy® Bliss is positioned as a premium add milkhot chocolate, ideal for increased margin and promotional opportunities.

THE RANGEGalaxy® Bliss is available now in new 2kg tins. The rest of the Galaxy® Hot Chocolate rangeincludes Instant Hot Chocolate for Vending,Dispense Machines and Single Serve Sticks in both22g and 28g format. Source: Joshua ConsumerCheck March 2007

Stir it up issue 1 - Country Rangelegacy.countryrange.co.uk/UserFiles/Docs/SIU/st_feb08.pdfover £1billion • Catering events calendar 14 Education News • Rob Rees MBE talks about

Documents