Take stock Issue 13

JULY

/AU

GU

ST 2

014

- £3.

00

JUL/AUG

2014

We Grill James Martin

Create your own Mini Festival

CHAMPIONING INDEPENDENT BRITISH CATERING

Spicy Menus

Mouth-watering Summer Delights

YOUR TAKE STOCKMAGAZINE

©2014 The Coca-Cola Company. “Coca-Cola” , “Coke” , “Diet Coca-Cola” , “Diet Coke” , “Coca-Cola Zero” , “Coke Zero” and the “Dynamic Ribbon device” are registered trademarks of The Coca-Cola Company.

Share a Coke® with...

As someone who likes to watch sport, I can’t think of a better way to celebrate the warmer months than a summer packed with it. There’s Wimbledon, the World Cup, the Commonwealth Games and the Tour de France just for starters.

TAKE STOCK

Take Stock’s high-summer issue is equally jam-packed with inspiring recipes and informative features to boost your business. And, of course, Take Stock wouldn’t be your favourite magazine without the ever popular Feed Your Eyes. The team here is continually amazed and impressed by the high quality of talent posted on our Twitter page - so please keep them coming!

Never mind the heat outside (fingers crossed!), we show you how to warm up your menu in preparation for National Curry Week in October. Everyone loves a curry, so on page 10 we showcase authentic recipes from some of the UK’s best Indian restaurants so you can have a go at spicing it up for your customers.

If you’ve never turned your hand to serving game, then now is the time to try with our mouth-watering recipes on page 14 courtesy of chef Andrew Pern and Game to Eat, an organisation promoting some of the wilder flavours of the British countryside. Andrew celebrates the variety of local game on his doorstep in North Yorkshire in his book ‘Loose Birds and Game’.

The lovely, charming and (enough! ed.) James Martin kindly allowed us to grill him on page 22 as well as sharing a recipe inspired by his dear mum. Turn to page 19 to see which other top chefs admitted that when it comes to some dishes, mum’s the word!

Craft beer is huge at the moment so check out our Cheers section to see how to work it best in your bar. From information on mini festivals to beer cocktail recipes, we can guarantee there’ll be no thirsty punters in your place!

Before we turn our back on the summer, we thought we’d spoil you with some scrumptious desserts in our Patisserie section on page 33. Let your customers splurge before their pre-Christmas diets start!

As always, we’d love to hear your thoughts so please get in touch.

Until the next time,

Follow us on

ww

w.t

akes

tock

mag

azin

e.co

m

Visit us online

Tweet us @TakeStockMag

Hi & welcome...

Published by the fabl.Nesfield House, Broughton Hall

Skipton BD23 3AEwww.thefabl.com

[email protected]

Editor Mags Walker

Deputy Editor Tracy Johnson

News and Features Sarah HardyRebecca Cooper

PhotographyKat Weatherill

Art DirectorRichard Smith

Digital DirectorMartin Kersey

Brand LiaisonDavid Jackson

Social MediaMiles Sharples

©2014 The Coca-Cola Company. “Coca-Cola” , “Coke” , “Diet Coca-Cola” , “Diet Coke” , “Coca-Cola Zero” , “Coke Zero” and the “Dynamic Ribbon device” are registered trademarks of The Coca-Cola Company.

Share a Coke® with...

JULY

/AU

GU

ST 2

014

- £3.

00

JUL/AUG

2014

We Grill James Martin

Create your own Mini Festival

CHAMPIONING INDEPENDENT BRITISH CATERING

Spicey Menus

Mouth-watering Summer Delights

YOUR TAKE STOCKMAGAZINE

TAKE STOCK MAGAZINE 03

ContentsFood and DrinkCold and Colder: Super Snacking 25 Scooping the Rewards 27Perfect Patisserie 33Butter is Back! 35 Summer Delights 36-38Cheers: Beer Gets Crafty 39 DIY Beer Fest 41 Shaking Things Up! 42-43

FeaturesSpice up your Life 10-13Game On 14-17Mum Knows Best! 19-21Too Cool for School...Dinners 45

42

2935

15

22

2704 TAKE STOCK MAGAZINE

Every IssueCalendar 6-7The Stock Market - What’s New 8-9 We Grill - James Martin 22-23Feed Your Eyes 29-32Stock Exchange - Get Wise on Labelling 47Big Boys Toys - Sharpen Up 48-49Food for Thought 50

RecipesSpiced Crusted Shoulder of Lamb 10Indian Shepherd’s Pie with Cheddar and Coriander Crumble, Korma Sauce 11Tandoor Spiced Cotswold White Chicken 13Harome-shot Hare ‘Rossini’ 14North Yorkshire Moor’s Grouse 15Duncombe Park Roe Deer Carpaccio 16Wild Rabbit with Ragu and Pasta 17Patridge on Grilled Bread with Mushrooms and Brandy 17Lancashire Hotpot 19Roast Chicken and Stuffing 21Treacle Tart and Custard 21Dessert Canapés 36White Chocolate, Raspberry & Lemon Verbena 37Simon’s Strawberry Eton Mess 38

39

10

25

17

11

48


Calendar4-6Jul

Ends6 Jul

4-6Jul

F1 BRITISH GRAND PRIXSilverstone

WIMBLEDON

THE ALLERGY & FREE FROM SHOW 2014 - Olympia, London

8-10 Jul

GREAT YORKSHIRE SHOWHarrogate

www.greatyorkshireshow.co.uk

12-13Jul

DORSET SEAFOOD FESTIVAL

www.dorsetseafood.co.uk

2-6 Jul

HENLEY ROYAL REGATTA

9-10 Jul

SKILLS FOR CHEFS CONFERENCESheffield

www.skillsforchefs.org.uk

5-27 Jul

TOUR DE FRANCE

7-11 Jul

INTERNATIONAL FESTIVAL FOR BUSINESSLiverpoolWeek of Food and Drink

www.ifb2014.com

13-20 Jul

THE BRITISH OPEN


JUL - AUG23 Jul-3 Aug

COMMONWEALTH GAMESGlasgow

12Aug

2-9Aug

16-17 Aug 25 Aug

GROUSE SHOOTING SEASON OPENS

COWES WEEK

www.aamcowesweek.co.uk

ISLE OF WIGHT GARLIC FESTIVAL

www.garlic-festival.co.uk

BANK HOLIDAY

29-30 Jul

INTERNATIONAL CHEESE AWARDSNantwich, Cheshire

www.internationalcheeseawards.co.uk

12-16 Aug8-9Aug

26 Jul-1 Aug

WHITSTABLE OYSTER FESTIVAL

www.whitstableoysterfestival.co.uk

GREAT BRITISH BEER FESTIVALLondon Olympia

www.gbbf.org.uk

SHREWSBURY FLOWER SHOWQuarry Park

www.shrewsburyflowershow.org.uk


The Stock Market: What’s new for July & August

Ticco Foods Ltd has updated its premium Italian Bindi desserts by launching some new tasty treats. Two

crostata desserts, traditional Italian baked tarts with delicious sweet fillings, are now available from the specialist foodservice group. The Crostata Albicocca (apricot tart) is a short crust pastry with a fruity apricot filling and the Crostata Cioccolato (chocolate tart) is made with rich chocolate filling. A single portion includes the Tartella Limone Flambé monoporzione, the individual meringue Meringa, the indulgent Ricotta e Cioccolato (ricotta and chocolate) and the Sacher (chocolate sponge and sweet apricot filling). Gianfranco Perri, sales and commercial director at TICCO Foods Ltd said: “We’re excited to launch our updated range of Bindi desserts for 2014, which focus on our classic Italian flavour combinations, with a greater focus on convenience of serving. We have made these changes based on customer

feedback, and are confident that this year's range is bigger and better than ever, with a different treat to tempt every customer.”

For more information visit www.ticco.co.uk

Beefeater Gin, the only historic dry gin still distilled in London, has unveiled a new exclusive edition gin. Beefeater

London Garden Gin has been developed by master distiller Desmond Payne and is available from Beefeater London: The Home of Gin at its gin distillery visitor centre. The gin, a 40% ABV, combines flowering herb lemon verbena and aromatic thyme with the signature citrus notes of Beefeater. Desmond Payne has taken inspiration for this new gin from the London Chelsea Physic Gardens, which are located around the corner from founder James Burrough’s original distillery. “I’ve often been drawn to these wonderful gardens for inspiration, and this exclusive edition is the outcome of a few indulgent taste experiments. I’d like to think that Mr. Burrough would have approved,” he said. Beefeater London Garden Gin retails for £22.50 from Beefeater London: The Home of Gin.

A Gin Inspiration

Delizioso Desserts!


Top Class Arc Tableware has launched a new

range of Contemporary wine glasses called Axiom, incorporating

their innovative Edge Plus technology. Designed for the hotel and catering market, a new surface treatment increases the glass’s elasticity, making the rim up to 50% more resistant than standard. Arc says its technology greatly reduces the problem of chipped glasses - lessening the risk of cut lips and cutting restocking costs. The new range is available in 19cl, 24cl and 35cl stemmed and 17cl flute. The short stem design makes for easy washing.For more information visitwww.arctableware.com

Maggi has launched Crunchy Bake, a seasoned breadcrumb to suit all menu trends. Oven baked, it is available in Southern Fried and

Lemon & Herb flavours, and with no need to fry the product offers an alternative, healthier option. It can be used to coat meat, fish and vegetables or used for a pasta bake, onion rings and breaded mushrooms. It contains no added oil or fat and comes packaged in 66 x 10g portion for adults and 11 x 15g portion for children. For more information visit www.maggi.co.uk

A new culinary butter using organic shellfish sourced off the coast of West Cork in Ireland has been

produced by iASC Atlantic Seafood. The award-winning iASC Irish Shellfish Butter is made from natural and sustainable shellfish and ideal for fish and seafood dishes. The unique product, made from mussels, crab meat, Irish butter and foraged dulse seaweed, has an intense authentic flavour, with a flexible, zero-waste, butter-based ingredient. Colin Ross, managing director of iASC, said the butter also introduced a new dimension to any recipe with the magic of umami - a Japanese word that describes a meaty or savoury taste and is thought to

be a fifth flavour which can be created by a number of food combinations. “The appeal of our creamy Irish butter to chefs is its versatility – it can be used as an ingredient across a variety of different fish, seafood and surf n’ turf dishes.”

Winning Spread

Fudge Kitchen, the UK’s largest producer of gourmet fudge, has launched its ‘pump and stir’ Drinking

Fudge. The gluten-free product, which uses all natural ingredients, prevents whisking with mess and waste as all you need to do is pump and stir into milk or soya milk to

obtain the creamy flavour. The all-year round product mixes well with syrup and toppings or can be blended with fruit and crushed ice to create frappes. Now available in 1.35kg food service bottles in Original Sea Salted Caramel and Chocolate.

Devilishly Different

Let’s Get Crunchy!


Spice up your Life

National Curry Week 2014, which runs from the 13-19 October, is now in its 17th year. It began as a way to promote the cuisine and raise funds for charity but now it’s an annual event that celebrates the British love of curry. Here at Take Stock, we’ve found three recipes to help you get involved and spice up your menus!

IngredientsLamb shoulder 4.5kg sawn into 10cm-wide strips by a butcherRed chilli 4 tbsp crushedChilli powder 4 tbspSalt 4 tbspCumin 5 tbspCoriander 6 tbspGaram masala 4 tspGarlic large handful, crushed to a pasteGinger large handful, crushed to a pasteLemon juice 250mlVegetable oil enough to cover meat for marinating

MethodnMix all spices, oil and lemon juice for the marinade in a large bowl. Add meat and mix to completely coat and put in the fridge to marinate for at least 3 days. For extra heat, add fresh green chilli

nPut lamb in pot with oil and marinade on medium heat and turn over frequently for about 20 minutes, without browning

nOnce marinade starts bubbling, seal pot with flour/water paste (amount depends on size of pot). Steam for 3 hours until meat is soft and falls off the bone

Spiced Crusted Shoulder of Lamb by Babur restaurant, London, voted Best Indian Restaurant in 2013 for National Curry WeekServes 10-12

To ServenPortion on a plate and decorate with julienne cucumber, thin slices of red onion, sliced chillies and a wedge of lemonnServe with tandoori roti


FEATURE

Spice up your Life

Serves 4

SHEPHERD’S PIE MIX

IngredientsOil 60ml Cardamom pods 3 Onion 1 chopped Salt 2 pinches Ginger garlic paste 15g Coriander powder 15g Cumin powder 8gRed chilli powder 3g Garam masala powder 8g Black pepper powder 3g Cornish lamb mince 450g Lamb stock 150mlWorcestershire sauce 30ml Tomato 1 chopped Tinned tomatoes 100g Peas 15gFresh chives or parsley sprinkle, chopped Potatoes 500g peeledViva whole milk 250ml Unsalted butter 50g Salt pinch

MethodnHeat oil in a pan. Sauté onions and cook until softened and beginning to go golden brown. Add all spices and cook for 5 minutesnAdd the mince and sauté; follow with fresh and tinned tomatoes and peas. Stir, then add lamb stock and bring to the boil. Simmer until all ingredients are softnOnce cooked, add Worcestershire sauce. Check and adjust the seasoning to your tastenAdd a sprinkle of fresh chopped chives or parsley (optional)nBoil and mash the potatoes with milk, butter and pinch of salt

KORMA SAUCEIngredientsGhee 30g Cumin seeds 3g Cardamom pods 4 crushed Ginger paste 8g Boiled onion paste 30g Cashew nut paste 15g Millac Gold 120ml Ground white pepper 2g Cardamom powder 1g Turmeric powder 4g Unsalted butter 30g cut into cubes

MethodnHeat the ghee and add the cumin seeds and cardamom pods. When they crackle, add ginger paste and sauté for 5 minutes until the raw aroma of ginger goes awaynAdd boiled onion paste stirring constantly, until all moisture has evaporated - being careful not to discolour onions. Add turmeric, reduce the heat and cook for 15 minutes

nStir in cashew nut paste and Millac Gold. Pour in 100ml water and bring to the boilnAdd white pepper and cardamom, and blitz with a hand blender. Strain sauce through a fine sieve into a clean pan and bring to boil. Just before serving, add cubes of chilled butter CHEESE CRUMBLE

IngredientsBreadcrumbs 6g Coriander 2g choppedCheddar to taste grated

To serve nTake a 6cm chef ring, add the lamb mix and fill it three quarters of the way. Press tightlynAdd mashed potato and fill to the brimnCarefully remove ring, sprinkle crumble over and brown using a blowtorchnAdd some micro herbs on top, spoon out korma sauce on the side

Indian Shepherd’s Pie with Cheddar and Coriander Crumble and Korma Sauce By Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands


Recreate this MushroomQuesadilla using MAGGI®Mushroom Liquid Concentrate

Perfect dishes for sharing, or for lighter bite options

Make this Prawn & ChickenLaska using MAGGI® CoconutMilk Powder and MAGGI®Asian Liquid Concentrate

(serving suggestion)


• Perfect to use in mushroom risotto or in mushroom mayonnaise.

• Made with 48% mushroom content therefore saves costs on buying mushrooms.

• Easy to dissolve, use before, during or after cooking.

• MAGGI® Asian LiquidConcentrate is perfect touse in noodle dishes, Asiansoups, salad dressing andmarinades

- Perfect to use in noodles, soups and marinades.

- Authentic ingredients include galangal, ginger and lemon grass.

For further this recipe and others visitwww.maggi.co.uk/professional

• MAGGI® Coconut MilkPowder is ideal to use in Thai,Caribbean and Indian dishes

-Dissolve in water to make coconut milk or cream or sprinkle straight into sauces or marinades.

- Equivalant to 12 tins

- Convenient large pack format for high yield.

- Space saving Vs tins, ambient storage.

C

M

Y

CM

MY

CY

CMY

K

6653_NP_A4_liqFond_CMP_pres_aw.pdf 1 22/05/2014 12:21

Serves 2

TANDOOR SPICED CHICKEN BREAST

Ingredients Chicken breast 2 Cumin powder 12g Coriander powder 14g Greek yoghurt 80ml Salt pinch Ginger garlic paste Garam masala powder 5g Kasoori methi 4g Mustard oil 50g Lemon juice 20ml

MethodnMix all ingredients except chicken in a bowl and whisknRub marinade into chicken breasts and refrigerate for at least 3 hoursnThread chicken on to skewers and place over a roasting tin so the chicken is suspended above it nRoast 190ºC for about 10 minutes, basting occasionally with the juices. Or, skew and cook in traditional tandoor ovennRemove chicken from oven and leave to rest for 5 minutes MOOLI RELISH

Ingredients

Mooli 40g Olive oil 20ml Chat masala 2.5g Baby red chard leaves 2

MethodnToss together all the ingredients and set aside. MAKHNI SAUCE

Ingredients Chopped tomato puree 250g Whole garam masala 3g Unsalted butter 60g Millac Gold 80ml Garlic 4g chopped Green chilli 2g chopped Turmeric powder 4g Cumin powder 8g Kasoori methi 4gSugar pinch Salt pinch Cashew nut paste 40g

MethodnHeat butter in a saucepan. Add whole garam masala, followed by garlic, cumin, turmeric, and green chilli. Add chopped tomato puree, sugar and water, reduce the saucenCheck for seasoning, add Millac Gold and kasoori methi and stir to finish ASPARAGUS KICHIDI

Ingredients Vegetable oil 30ml Unsalted butter 15g Cumin seeds 2g Garlic 5g chopped Ginger 5g chopped Green chilli 6g chopped

Red onion 1 medium chopped Turmeric powder 4g Basmati rice 150g Vegetable stock 600mlGreek yoghurt 25ml lightly whiskedCoriander 15g chopped Asparagus 80g chopped Mixed lentils 50g

MethodnHeat oil and butter and add cumin seeds. As seeds pop, add garlic and sauténAdd ginger, chilli and onion and sauté for 2 minutes. Add asparagus and sauté for another 2 minutesnAdd turmeric, rice and lentils and cook for 2 minutesnPour in warmed vegetable stock and bring to boil. Reduce heat and simmer until stock is absorbed and rice is almost donenAdd yoghurt. Season and continue cooking till the rice is tender. Finally, stir in the butter and chopped coriander

To serve nPlace the asparagus kichidi in a presentation ring and pat down gently, slowly remove the ringnPlace tandoor spiced chicken breast on the bed of rice and add makhni sauce aroundnGarnish chicken with moori relish and serve with naans or chapatis

Tandoor Spiced Cotswold White Chicken, Asparagus Kichidi, Kasoori Methi Flavoured Makhni Sauce, Red Chard and Mooli Relish By Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands

Recreate this MushroomQuesadilla using MAGGI®Mushroom Liquid Concentrate

Perfect dishes for sharing, or for lighter bite options

Make this Prawn & ChickenLaska using MAGGI® CoconutMilk Powder and MAGGI®Asian Liquid Concentrate



• Perfect to use in mushroom risotto or in mushroom mayonnaise.

• Made with 48% mushroom content therefore saves costs on buying mushrooms.

• Easy to dissolve, use before, during or after cooking.

• MAGGI® Asian LiquidConcentrate is perfect touse in noodle dishes, Asiansoups, salad dressing andmarinades

- Perfect to use in noodles, soups and marinades.

- Authentic ingredients include galangal, ginger and lemon grass.

For further this recipe and others visitwww.maggi.co.uk/professional

• MAGGI® Coconut MilkPowder is ideal to use in Thai,Caribbean and Indian dishes

-Dissolve in water to make coconut milk or cream or sprinkle straight into sauces or marinades.

- Equivalant to 12 tins

- Convenient large pack format for high yield.

- Space saving Vs tins, ambient storage.

C

M

Y

CM

MY

CY

CMY

K

6653_NP_A4_liqFond_CMP_pres_aw.pdf 1 22/05/2014 12:21


The ‘Glorious 12th’ of August marks the start of the red grouse shoot in the UK - and the traditional beginning of the game season. Game is a healthy and tasty alternative to everyday meat and poultry so to help you celebrate the season and include it on your menu, Take Stock has chosen five recipes from two game experts.

Game on

Andrew Pern is the owner of The Star Inn at Harome and The Star Inn The City at York. His book ‘Loose Birds and Game’ celebrates the variety of game on his doorstep in beautiful North Yorkshire. Here, he shares three recipes from his book.

Serves 2

IngredientsOil for frying Loins from 1 hare saddleSmoked bacon 2 rashersBread croutons 2 x 10cm round

Chicken liver pâté 50gMadeira splash Reduced beef stock 200ml Chanterelles or other wild mushrooms 20g Foie gras 2 x 50g pieces Salt & pepper to season White truffle oil drizzleFresh truffle few shavings

MethodnLightly oil a frying pan and place on medium heat. Season hare loins and pan-fry for approximately 4 minutes, then allow to rest and keep warmnFry the smoked bacon at the same time for flavour, then lightly fry the croutons in the same pan (to soak up the juices), until golden brownnSpread the pâté onto croutons, add sliced hare and top with crispy baconnDeglaze pan with Madeira, add reduced stock and mushrooms, and allow to simmer for approximately 2 minutesnPan-fry foie gras, season lightly and drain

To Serve nPlace the foie gras on top of the hare and spoon over the hot saucenDrizzle with the white truffle oil and fresh truffle shavings

Harome-shot Hare ‘Rossini’


FEATURE

North Yorkshire Moor Grouse…Traditionally GarnishedAndrew says: “This dish respects the main ingredient, grouse, which doesn’t need to be messed about with, and lets the natural flavours come through. It is simply roasted and garnished traditionally. NB, please do not be put off by the robust smell of the bird, the actual meat is not as strong as you would think. It is so individual and totally delicious, and, of course, very healthy (apart from the wines you have to drink with it!)"

Serves 2 ROAST GROUSE

IngredientsYoung grouse 2Streaky bacon 4 slices Thyme 2 sprigsSeasoning Juniper berries 4 crushed Fat for roasting Watercress to garnish Redcurrant jelly to garnish

GRAVY

Ingredients Veal/game stock 100ml Sloe gin splash Root vegetables handful Red wine 50ml

GAME CHIPS

Ingredients Potato large Oil for fryingSalt & pepper to season

BREAD SAUCE

IngredientsWhite bread 2 slices, crushedMixed ground spice pinchWhite onion ½ studded with 6 cloves Milk 200mlSalt & pepper to season

MethodnMake bread sauce by bringing milk and onion to the boil and infusing for 20 minutes. Remove onion and add breadcrumbs, and spice. Season. The sauce needs to be of a loose, dropping consistency. Set aside and keep warmnPeel and slice potato thinly and rinse in cold water. Pat dry and deep fry for 2 to 3 minutes until golden brown. Season with a little table salt and set aside

nPreheat oven to 200°C/Gas Mark 6. Season grouse inside and out adding a couple of juniper berries to the cavity, tuck a sprig of thyme inside each leg and place two rashers of streaky bacon over the breasts of each bird nColour in a roasting tray with a little clarified butter or duck fat. When sealed on all sides, depending on size, roast for between 16 and 20 minutes with a handful of root vegetables. Remove from tray and keep warmnScraping any sediment from the tray, tip any juices from the birds into the tray as well as any offal from the bird. Add a splash of sloe gin, game stock and red winenSimmer gently for 5 to 6 minutes, pass through a fine sieve into a saucepan, and check seasoning

To ServenCarve grouse breasts and legs. Arrange streaky bacon next to grouse on a warm dinner plate. Put a pile of game chips next to the bird with a sprig or two of watercress nPour any excess juices into the sauce, pour the sauce over grouse and serve with warmed bread sauce and a pot of redcurrant jelly


CARPACCIO

IngredientsVenison loin 400gCrushed spices 5g (eg star anise, coriander seeds)Oil a little for frying Seasoning Grain mustard 4 tsp Mixed herbs 100g chopped Smoked trout 200g cut into 1cm thick slicesLemon juice a drizzle Olive oil a drizzleFresh herbs to garnish REMOULADE

IngredientsApples 2Fennel 1 large bulbMayonnaise 50gLemon juice a drizzleSeasoning

GRISSINI

Ingredients Strong flour 250g Fresh yeast 5g Salt ½ tsp Sugar ¼ tsp Olive oil a drizzleWater 30ml Dill 1 bunch, chopped

MethodnSeason venison loin with salt, pepper and crushed spices. Heat a large frying pan with a little oil, add loin and gently brown off for only one minute. Set aside and leave to cool, then coat with mustard and roll in herbs. Wrap in cling film to maintain shapenTo make remoulade, peel and grate the apples, trim and grate fennel, and add a little lemon juice. Season and mix in mayonnaise to create a fine coleslaw consistencynFor the grissini bread sticks, mix together flour, yeast, salt, sugar and olive oil, then add a little water to mix to a dough

nKnead in some chopped dill, cover and leave to prove in a warm place for approximately 20 minutesnOnce proved, roll out dough and cut into thin sticks. Place on an oiled baking tray and cook at 180°C/Gas Mark 4 for 8 to 10 minutes, or until golden brown

To ServenCut venison into very thin slicesnSpoon the remoulade into the centre of the plate and place the venison on top, drizzle with a little lemon juice, olive oil, and season nFinish with pieces of smoked trout, some of the grissini and the fresh herbs

Duncombe Park Roe Deer Carpaccio, with Yoadwath Mill Smoked Trout, Ampleforth ‘Discovery’ Apple and Garden Fennel Remoulade, Baked Dill Grissini by Andrew Pern

Serves 4


FEATURE

IngredientsPartridge 1, legs and breasts removedSunflower oil a dash Small chestnut mushrooms 6 finely sliced Bay leaf 1 Black pepper to seasonGarlic clove 1 very finely slicedButter 35g Small piece of white bread 1 Brandy 50mlChicken stock 50ml Lemon juice 1/3 of medium lemonButter 15g fridge-cold Curly parsley to garnish, finely choppedSalt to season

MethodnPreheat grill to highnFry mushrooms in sunflower oil with the bay leaf and black pepper. Once browned, add garlic and cook for a minute before removing from pan

nSeason the partridge with salt. Melt butter with extra sunflower oil if needed, and fry bird skin-side down for 5 minutes until brown. Turn over and cook for another 6 minutesnAdd breasts, cooking for 3 minutes on each side nButter bread on both sides and grill, turning once until well colourednPour in brandy and flame partridge. Do not allow it to evaporate completely. Lift the bird and rest on the toast nDrop the mushrooms back into the pan, add the stock and lemon juice and simmer until 3 tbsp of jus is left. Drop in the cold butter bit by bit stirring all the time until the sauce emulsifies

To ServenPour the sauce over the partridge and seasonnScatter parsley and serve with a glass of red

Game to Eat is a campaign dedicated to promoting wild British game meat. Here are two recipes from its website www.gametoeat.co.uk which features information and recipe ideas on different types of game, sources and how to prepare them.

Wild Rabbit with Ragu and Pasta Serves 4

IngredientsWild rabbit 1 , all meat cut from bonesOlive oil 3 tbsp Smoked pancetta 75g cubed Carrot 1 finely gratedCelery 1 large stick, finely gratedOnion 1 medium, finely gratedGarlic cloves 3 finely gratedDried chilli ¼ tsp Dried rosemary 1 tsp Nutmeg ¼ tsp Cinnamon ¼ tsp Bay leaf 1 Tomato purée 4 tbspChopped tomatoes 1/3 tin White wine vinegar 1 tsp White wine 200ml Water 100ml Parmesan rind 1 thumb size Penne pasta 175g Salt ½ tsp Parmesan cheese to garnish

MethodnHeat olive oil before adding pancetta. Cook for 5 minutes before adding grated vegetables and stir togethernAdd spices and bay leaf, then cook for a further 5 minutes before adding the rabbit and tomato purée. Stir together, then add all remaining ingredientsnCover and simmer for an hour. Note: the parmesan rind will give the ragu extra depth of flavour - remove before serving nCook penne to your preference, drain and mix with ragu

To Serve nDivide over 4 plates and sprinkle with fresh Parmesan

Partridge on Grilled Bread with Mushrooms and Brandy Serves 1


70% of consumers are more likely to order food when they see Heinz*

Put Heinz Heroes to the test and display in your outlet today

Watch your summer food sales soar with...

*1000 people were asked “How likely are you to order chips as a side order if you see Heinz Tomato Ketchup is available”. Source: Canadean Brand Advantage April 2014.

HZ6771 - SUMMER SAUCES - take stock ad - V2.indd 1 23/05/2014 16:10

FEATURE

Lots of signature dishes served by chefs have been inspired by fond childhood memories of meals cooked by their mum or grandparents. Tweaked to suit modern tastes and restaurant-style presentation, the traditional values and flavours of the original dishes are preserved along with the personal connections. Three top chefs share their revamped family favourites with Take Stock….

Mum Knows Best!

Lancashire Hotpot

by Michelin-starred chef Nigel Haworth

Serves 4

HOTPOT

Ingredients Rack of under-shoulder chops 1 trimmed and cut into 4 neck chopsLamb shoulder 100g cut into 3cm piecesLamb neck 100g cut into 3cm piecesLamb shin 100g cut into 3cm piecesLamb loin 100g cut into 3cm piecesSugar pinchSea salt 2½ tspWhite pepper good pinch Onion 600g thinly slicedSalted butter 40g meltedPlain flour 10gButter 10g meltedPotatoes 500g peeledOlive oil splash

Method n Season the lamb neck, shoulder, shin and chops with salt, sugar and pepper. Dust with flour and arrange in a heavy pot or casserole dish, leaving aside the neck chopsn In a separate pan, sweat off the onions in 15g of melted salted butter and half a tsp of salt for 2-3 minutes. Spread onions over lambn Position the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them into the onionsn Slice potatoes vertically [2mm thick], place in a medium size bowl and add remaining melted butter. Season with tsp of salt and pinch of white pepper and mixn Layer sliced potatoes evenly on top of the onions and cover. Cook the hotpot for 140°C for 2½ hours

n Half an hour before the end of the cooking time, sear the lamb loins in a little olive oil until golden. Remove cover of hotpot and replace with a trivet. Put lamb loin on the trivet and return to oven for the final 12 to 15 minutes, or until the lamb is cooked to your likingnSet hotpot aside, and place the lamb loin on a warm plate to rest for 5 minutes

PICKLED RED CABBAGEIngredients Red cabbage 300g finely shreddedStar anise 1Red wine 400mlMalt vinegar 275mlWhite wine vinegar 140mlBalsamic vinegar 140mlBay leaves 5Cloves 10Black peppercorns 1 tspPink peppercorns 1 tspCinnamon stick 1 snapped in halfDried chillies 5Sugar 250gSt Lorenzo sea salt 80g

Method nQuarter cabbage, de-vein large stem and finely slice. Salt well in a colander for 2-3 hours until a deep rich colour is achieved. Wash away salt, drain and pat drynMix all vinegars, wine and sugar together and cook on medium heat for 6-8 minutes until reduced by halfnPut star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and pound until coarsely ground. Add spice mix to vinegar reduction a few minutes before end of cooking time and infuse for 5 minutes. Sieve reduction and pour onto cabbagenPlace in a sterilised jar and seal

CARROTS AND LEEKS

Ingredients Baby carrots 120gMineral water 500mlSugar 1 tbspButter 100gSalt pinchExtra fine garden leeks 2 bunchesMineral water 500mlSugar 1 tbspButter 100gSalt pinch

Methodn Boil carrots, sugar, butter and pinch of salt until tender. Remove carrotsnMix leeks with melted butter before cooking in salted water on high for 30 secondsnCombine carrots and leeks

To servenThickly slice lamb loins and arrange into bowls with the hotpotnGarnish with pickled red cabbage, leeks and carrots


Nescafe Plan Take Stock Jul-Aug A4 - Ad [outline].indd 1 20/05/2014 09:19:25

ROAST CHICKEN

Ingredients Chicken breasts 2 (remove and keep skin)Pork and herb sausages 2 casings removedBrioche 3 slices, blitz to a crumbWhite onion 30g finely chopped and sweatedSage leaves 2 chopped Butter 50gThyme few sprigs Chicken stock 1 pint

Method nMix together sausage meat, sage, onion and two-thirds of the brioche crumbnMake a small tunnel in the back of the chicken breast using a small knife. Pipe the sausage meat mix into the tunnel, being careful the breast does not split. The chicken breast will become plump and firmnTightly wrap stuffed breast in cling film and secure at each end (barrel wrap)nPoach in simmering chicken stock for about 15 mins. Use probe to check breasts are above 65ºC

n Remove cling film and shallow fry chicken barrel in butter and thyme until golden brownnRest for a couple of minutes and slice evenly onto four plates

VEGETABLE GARNISH

Ingredients Red skin potatoes 2 large, peeled and chopped for mashUnsalted butter 50gDouble cream 25ml Baby leeks 8 Vegetable stock 200ml Fine beans 100g Fennel herb (optional herb garnish)Chicken skin

Method nPress chicken skin between two sheets of parchment paper, place between two trays and roast until crispy. Season and snap for delicious shardsn Boil potatoes, mash with butter and creamnBlanch fine beans, leaving a crunchnRemove leek heads and portion leeks into 2, sauté in butter, adding a little stock,

cover and simmer for 10 minutesnDeglaze chicken pan with wine, add stock and thickening base for chicken gravy. Pass through a sieve before servingnTake remaining third of brioche crumb and lightly fry in butter to create a delicious crunchy texture to sprinkle over your plate

To serve nEvenly spread your green vegetables on the centre of the plate, piping small witches’ hats of potato to create heightnRest chicken on top and finish with fresh herbs and a sprinkle of crumb. Add gravy

serves 8

PASTRYIngredientsPlain flour 250gButter/margarine 125gSalt pinchEgg 1 largeCaster sugar 60g

MethodnPre-heat oven to 190ºC/375F/gas 5nPut flour, butter, salt into food processor and mix to form breadcrumbs nAdd egg and caster sugar and mix until pastry comes together to form a ball, cling film and put in fridgenGrease a 20cm/8” loose-bottomed tart tin, roll the pastry out slightly larger than tin allowing overhang. Place pastry in tin and pop into the fridge for ½ hour

nRemove and put onto an oven tray, line with baking parchment and fill with baking beans. Bake for 10 minutesnRemove baking beans and bake for a further 5 minutes until lightly golden

FILLINGIngredientsWhite beradcrumbs 125gGolden syrup (or treacle) 675gEggs 2Lemon juice 1 tbsp

MethodnTurn oven down to 180ºC/350F/gas 4nMix ingredients together then pour into the cooked pastry case and bake for 30 minutes until just setn Remove and cool slightly before serving warm or cold with the custard

CUSTARDIngredientsEgg yolks 8 Milk 500mlCaster sugar 75g Vanilla extract 2 tsp

Method n Beat the egg yolks and sugar together until well blendedn Put the vanilla extract and milk into a pan and bring to the boiln Pour the warm milk over the eggs and mix well. Return to the heat and gently cook, continuously stirring until it coats the back of the spoonn Remove from heat

To serven Plate a piece of the warm or cool tart on a plate and smother in custard

Roast Chicken and Stuffing by Rob Kennedy, executive chef, Royal Military Academy Sandhurst

Treacle Tart and Custard by chef James Martin

FEATURE

Serves 4


We GrillYorkshire born chef James Martin is best known for presenting BBC 1’s Saturday Kitchen. He has written nine cookery books plus his latest release ‘fast cooking’.

His new restaurant is James Martin Manchester.


WE GRILL

What food trend has surprised you the most since you started your career? It’s got to be the fact that the British food scene wasn’t as successful then as it is now. As chefs, we always try and reinvent the wheel but fundamentally we have to appreciate what great food we have on our doorstep. To be honest, I’m surprised the British food scene isn’t more popular.

What chef inspired you the most at the beginning of your career and who inspires you now?The Roux family is a huge inspiration for me, in what they have achieved, what they keep on achieving and what they stand for.

What are your favourite ingredients for this time of year?We still have the tail end of the asparagus season and the Jersey royals, so both of them. Scottish raspberries are amazing and English peas are great too. All of our seasonal food is what’s great about living in the UK.

What’s your midnight snack?It used to be Mars bars - but not since I got over 40! Now, my guilty pleasure is steak and chips.

Favourite restaurants in and out of the UK?My mum’s conservatory! The Waterside Inn in Bray is still a magical place, and Per Se in New York is one of the best. Daniel’s in New York is amazing too. I think New York has a lot to offer in terms of food. It’s very unique, clear and forward thinking.

We know you love butter. Is there any substitute?No!

What is, for you, the top Yorkshire dish?It’s got to be the Yorkshire pudding, hasn’t it? It’s the staple of a good old Sunday roast. There is a whole manner of fancy food out there but no one can beat chicken with roast potatoes and gravy - it’s bloody lovely!

What kitchen equipment couldn’t you live without?My pot washer! They are the most important person in my kitchen and first person to get a staff lunch. But being more serious, it would be my knives. A sharp knife is something you can’t do without.

Why did you choose to open James Martin Manchester and not London?I opened The Talbot up north not a million miles away, so when I got offered the site in Manchester I thought it was a great opportunity. I made a conscious decision not to go down the Michelin-star route and I think that was a good one. For one, it doesn’t make money and two, I don’t think anyone in Manchester wants that. The busy restaurants in Manchester are all about great food and I think that was the key for us. Fine dining is great but it comes down to serving your customers, and through research we found out that what people wanted was not fine dining. The risks of opening a restaurant in London are higher and that’s not something I feel like doing at this moment in time in my career.

Who has been your favourite guest on Saturday Kitchen and why?Mark Webber, the Australian racing driver and Michael Parkinson. Never in my life did I think I’d be interviewing Michael Parkinson!

You say the basis of your cooking is simplicity; do you think then that dishes can be overcomplicated?Relying on the quality of the ingredients is key. In truth, the greatest meal most people have had is not one in a restaurant but probably one at home - cooked by your parents or grandparents. So, you’ve got to give the customer what they want and that is a great quality meal, cooked simply - and I think that’s the key to anything really. Many chefs become obsessed by what they want, when in fact it should be about what the customer wants.

What’s next on your agenda?I visited New York recently to do a tour of its restaurants and ate in some great places to get inspiration and ideas for my next venture. It’s going to be an eatery somewhere in the UK - but that’s all I’m saying!

We Grill TAKE STOCK MAGAZINE 23

A Family of Number Ones

The Number One Everyday Assortment

Crawfords Family Circle

The Number One Savoury Biscuit

Jacobs Biscuits for Cheese

The Number One for Catering and Hospitality

Crawford Minipacks

Perfect for sharing 8.9% value market share in sweet

assortments Resealable box for freshness

10 varieties Suitable for vegetarians

46% market share 8 cracker varieties

100 x 3 biscuit minipacks

Perfect for room service

NEW SELECTION: Custard Creams, Bourbon Creams,

Fruit Shortcake, Ginger Nuts, Digestives and Rich Shorties

Your route to snacking success

betterbiscuits.com

United Biscuits

“Snacking has been spotlighted as the big money-making opportunity for 2014,” says Aviko general manager, Mohammed Essa. “We are already finding that restaurants are expanding their snacking menus to boost traffic between traditional dining times, with most planning to add full snacking menus and others looking to discount snacks during off-peak hours to drum up more trade.”

Whether it’s a canapé, quick appetiser or something more substantial, there’s big profits to be made by offering your customers a wide range of snack options - and when it comes to choice the freezer often has the best range.

So, with a summer of sport and consumers now having a more relaxed, casual approach to eating out, this is the perfect time to get a bite of the action.

Time friendlyUnlike your regular menu, snacks give you the chance to offer food all day and all night

Frozen convenienceQuick to cook and easy to prepare, frozen snacks have little wastage as you only cook what you need

Sporting summerNothing goes better with a pint and the footie than a bowl of chips! With the majority of World Cup games being played at either 5pm or 11pm serving snacks is the ideal solution to beat the pre and post dinner hunger pangs - and score bigger sales

Spice things up!Shared platters are more and more popular. Whether they are Asian-influenced or feature a taste of the Med, a plate of nachos, spicy wedges or a patatas bravas will spice up your menu

Suits allFrom meat eaters to vegetarians or allergen-free diners, you can find snacks that cater to all customers

Types of snacksn Potato - nuggets, wedges, chips,

jacket potatoes

nMini burgers, sliders, skewers

nCroquettes, fish cakes

nSpring rolls, pasties, empanadas, pies

n Ethnic - Spanish tapas, Indian, Chinese, Mexican

Super Snacking

COLD & COLDER

The trend to snack is growing. According to Horizons, snacks represented 10% of the £33.3 billion of food sales in food service during 2013 and the category continues to enjoy substantial growth.


PREPRESSCHECK LISTWidth Height

210mm297mm

CHECK SIZE

SPELLCHECK

LASER PROOF

PROOF READ

OVERPRINT

RASTER FX

2ND CHECK

PDF CHECK

HI RES SCANS

CYAN

MAGENTA

YELLOW

BLACK

Philadelphia, the UK’s number one soft white cheese* is so versatile – making it an ingredient that every chef, whether cooking for a restaurant, pub or quick service restaurant, should have in their kitchen.

LOVE IT

SET IT!

Ideal when used in starters, mains or desserts. It works well for both sweet and savoury dishes and is a great flavour carrier. It’s heat stable as well as setting perfectly in the fridge - ideal for a delicious cheesecake. The possibilities are endless!

*Nielsen MAT Total Value Sales w/e 07.09.13OV8905

For more recipe ideas visit:www.philadelphia.co.uk/professional

Philadelphia Lemon & Ginger Cheese Cake

C

M

Y

CM

MY

CY

CMY

K

8905 MONDELEZ Philly self catering ad.pdf 1 11/12/2013 11:06

Ice cream is a firm favourite - especially at this time of year. Served as an accompaniment, a dessert or a snack, it’s a guaranteed revenue winner and should be included on every menu.

Scoop the Rewards

According to Mintel, 85% of people eat ice cream and the recession has caused a rise in demand for this

affordable, readily available treat.

Making it profitableBoost your margins by adding accompaniments and exotic flavours. Ice cream brand Movenpick found that offering a range of toppings such as sprinkles, flakes, wafers and sauces resulted in a 10-20% increase in sales. It also found that consumers like variety. “Just under half of Brits claim they like to try new flavours rather than stick to the same one all the time, while a similar number are interested in unusual or exotic flavours,” says Julia Jones, head of customer marketing.

Fave new flavoursThe wackier the better! Although according to topten.com the nation’s favourite ice cream flavours are cookies and cream, chocolate and vanilla, more weird and wonderful flavours are being scooped up. Chef Ferran Adria offered parmesan ice cream at his gourmet restaurant El Bulli in Spain. Ice cream firm Chin Chin Labs sells grilled sweetcorn and cigar smoked caramel to restaurants and Icecreamists restaurant in London one made out of breast milk has Baby Gaga ice cream blends breast milk with Madagascan vanilla pods and lemon zest and charges £14 for the dish! And Amore Di Gelato’s ‘Amaretti Amaretto’ combines the savoury crunch of Amaretti

biscuits with the sophisticated sweetness of almond-flavoured liqueur. Forget the cone! The ice cream sandwich is going to be popular this year, according to entrepreneur.com. Take a wafer, cake, biscuit or Italian-style sweet bun and fill with ice cream for a portable summer snack that’s a clever twist on the traditional sandwich.

You can’t go wrong n It can be bought in

n Requires little or no preparation

n Loved by all ages

COLD & COLDER


0870 600 6556www.thekencocoffeecompany.co.uk

COFFEE

OV9072

PREPRESSCHECK LISTWidth Height

210mm297mm

CHECK SIZE

SPELLCHECK

LASER PROOF

PROOF READ

OVERPRINT

RASTER FX

2ND CHECK

PDF CHECK

HI RES SCANS

CYAN

MAGENTA

YELLOW

BLACK

Kenco Smooth tin750g

Kenco Rich tin 750g

Kenco Smooth Refill bag650g

MANY SOUTH AMERICAN FAMILIES HAVE

TO TREK FOR HOURS TO GET CLEAN WATER.

TOGETHER LET’S DO SOMETHING ABOUT IT.

HELP US HELP THEM BY JOININGKENCO REWARDS CLUB AND DONATING

YOUR POINTS TO THEIR CAUSE. WITHEVERY POINT YOU DONATE, TEN GLASSES

OF CLEAN WATER WILL GO TO THEM.

Just enter the unique code on your pack at mykenco.com/professional

and make your Kenco Rewards Club points count…

Minimum donation is 5 points.

MAKE EVERYPOINT COUNT

10GLASSESFOR THEM

Rewards Club

1POINT

DONATED

C

M

Y

CM

MY

CY

CMY

K

9072 Stir it up KEnco Ad .pdf 1 30/01/2014 09:59

It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.

So now you’re a pro, enter your best shot into Feed Your Eyes and show off your culinary and photography skills.

We’ve pinned the most appetising photos on our Take Stock Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains and Feed Your Eyes - Desserts. To see them, simply log on to Pinterest and type in Take Stock magazine.

Each issue, our creative team picks the starter, main and pud they’d most like to eat, based purely on how they look in the shot. The senders of the chosen photos will be

our Feed Your Eyes champs until the next Take Stock comes out. Winners are given certificates and go on to a final where all the years winners are judged against each other, the winner is awarded a set of Dick Knives.

Congratulations to the winners from last edition! Ben Handley from The Duck Inn, Stanhoe for his starter of Scotch quail eggs, Robin from Turnberry for his main of lamb and peas, and Geraldine Gray from The Bridgehouse Hotel, Dorset for her dessert of pistachio cake, poached pear, blackberry ice cream and ginger beer gel.

Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.


Connor Carway @Chef_Carway - chef at

The Last Wine Bar & Restaurant, Norwich -

Salmon three ways with textures of beetroo

t

George Dack @ChefDack - chef at The

Last Wine Bar & Restaurant, Norwich -

Goats cheese and beetroot fl

avours starter

with horseradish creme fresh

Palash Mitra @mitrapalash - Scarfes Bar, London - Pork belly vindaloo, filled peppers, roots and shoots

34 Windsor St @34WindsorStreet - Burbage, Leicestershire - Scallops, oyster cream, watercress

Jan Bretschneider @janbretschneide - sous chef at Langshott Manor, Surrey - Mackerel, ham and cheese


Bjorn Moen @thehartinn - The Hart Inn, Hartland, Devon - Shrimp chicken & nori roll, pork belly, butternut squash gnocchi & roast peanut milk sauce

Luke Ames @Amesy_chef- Sudbury -

Chicken, boudin blanc, pancetta & squash

Jack Rawlings @_Jack_Rawlings_ - chef at Coutts, London - Savory lamb rack, purple kale, crispy quinoa goats curd, smoked mushrooms & lavender jus

John William Barton @JohnBarton - head

chef at The Coach & Horses, Shrewsbury,

Shropshire - Arctic char, langoustines,

kale, fish velouté

Dean Light @dean_chef - head chef at the Rose & Crown, Great Horkesley - Sunday Roast

Simon Ashburner @simon_ashburner -

executive chef in Surrey - White chocolate

truffle

Matt Smith @Mr_Sm1ths - Manchester - Lemon meringue pie with raspberries

Matt Wilby @chefmattw - executive chef at Memoirs Restaurant & Cocktail Bar, Colchester, Essex - Lemon & Blueberry pavlova

Jacob Heslip @ChefHeslip - sous chef

at the Greenbank Hotel, Falmouth -

Chocolate plate

David Pigram @chefdave_82 - Kent - Blood orange cheesecake


WinnerSTARTERS

Palash Mitra@mitrapalash

Scarfes Bar, London - Pork belly vindaloo, filled peppers, roots and shoots

Dean Light @dean_chef

Head chef at the Rose & Crown, Great Horkesley - Sunday Roast

Jacob Heslip @ChefHeslip

Sous chef at the Greenbank Hotel, Falmouth - Chocolate plate

WinnerDESSERTS

The Winners

WinnerMAINS


SPONSORED BY

Welcome to Take Stock’s regular patisserie section!

Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes, and ideas to keep your business

sweet. To celebrate our love of summer, we’ve cooked up a selection of light and fresh - but still yummy - recipes that are ideal for weddings, events or as single desserts. We also salute the return of butter as the queen of spreads

and show why it remains the most delicious choice for sweet treats.

Enjoy!


Tate & Lyle Sugars is part of

Tate & Lyle Sugars is part of

PATISSERIE

What is butter?It’s made from the fat of cows' milk, but it’s not pure fat. Only about 80% of ordinary butter is fat with remaining 20% made up of milk solids and water.

Big businessFigures from the research company Kantar Worldpanel show that sales of butter have risen by 7% in the past five years. It now values the butter market at £683 million.

Why the renewed popularity?Experts have revised their warnings and have now declared that butter is not as unhealthy as they originally thought. “The recent trend is very much driven by its more natural positioning,” explains Amy Price, an analyst at Mintel. Its research found that 39% of people agreed that butter was “more healthy” than other spreads.

Full of flavourChef Simon Hopkinson was trained in a French kitchen and taught by Normandy chefs as a teenager. As a result, butter became his favourite ingredient. He says the return of butter is something to be celebrated. “Delicious to cook with or to eat just as it is, it richly flavours endless dishes,” says Hopkinson.

Good choice The high fat content makes butter ideal for baking, because it makes pastry and other doughs tender and flaky. Other fats don’t mouth the way butter does, which is why non-butter icings can leave a greasy feeling in the mouth. Butter’s rich, creamy and sublime flavour makes it a unique spread.

Butter is Back!Over the past five years the spreads category has experienced enormous change with more spreads and oils on the market than ever before. This choice, combined with experts making butter an enemy to health, saw butter pushed further out of the kitchen. But now the trend has changed and butter is back - fashionable, guilt-free, natural and delicious.


GANACHE

IngredientsDark chocolate 750g (above 50%)Double cream 680gUnsalted butter 290g diced

MethodnPour cream into pan and scald to above 90ºCnPut chocolate in a bowl, add heated cream and use a spatula to emulsifynAdd chopped butter and emulsify further to make a glossy sheennPour into a tray 25cm x 34cm or mould. Refrigerate for about 30-45 minutes to setnSlice the ganache into sizes roughly 2 x 3cm and keep cool on a tray 4cm apart

DUTCH BUTTER BISCUITS

IngredientsIcing sugar 100gUnsalted butter 200gPlain flour 300g

Summer DelightsAt this time of year, the air is light and fresh - and that’s just how your sweets should be.

Dessert Canapés by Brett Pistorius, head pastry chef, The Lowry Restaurant, Manchester

Classic combinations of seasonal fruits mixed with chocolate or cream are indulgent favourites.

Ideal for one mouth or two, these recipes could be the chart toppers of your high summer menu, and a guaranteed hit all season long.

Makes 38

Methodn In a food processor, add ingredients and create a doughnRoll out the dough to 2-3mm thick on an oven traynBake at 160ºC for about 20 minutes until browned, or at 180ºC for about 10 minutes

To assemblenWhile still warm, portion the biscuit 2.5cm x 3.5cm roughly and place on either side of the ganache pieces so it melts slightly by the warm biscuit. This sticks the biscuit in place, and so it won’t fall apart

To servenCut each raspberry into 3 pieces and garnish each canape with one


WHITE CHOCOLATE TORTE BASE

IngredientsWhite chocolate 125gFreeze-dried raspberry pieces 10gPailleté feuilletine 37g

MethodnLine flat surface or tray with greaseproof paper. Place 30cm x 20cm rectangle-mould on the topnTemper white chocolate, add feuilletine and dried raspberry piecesnSpread onto the bottom of the mould, making a very thin even sheet

CARAMELISED WHITE CHOCOLATE GANACHE

IngredientsWhite chocolate 300gDouble cream 200gButter 10gSalt pinch

MethodnVacpack white chocolate and cook in water bath for 7 hours on 80°CnRemove from vacpack bag and place in thermomixer with cream, butter and salt. Paddle together on 50°C for 5 minutes until well mixed nAllow to cool to 30°C and pour onto the feuilletine layer and allow to set

WHITE CHOCOLATE AND LEMON VERBENA MOUSSE IngredientsLeaf gelatine 7.5g soakedWhite chocolate 300g meltedWhipping cream 500g soft whipped

Egg yolk 40gCaster sugar 10gMilk (whole) 125gFresh lemon verbena 5 sprigs

MethodnBring milk and 4 lemon verbena sprigs to the boil and allow to infusenReheat milk. Whisk egg yolk and sugar together, pour half of the hot milk over the egg and sugar whilst whisking, and place everything back into the pan. Thicken the anglais, then add remaining lemon verbena sprig to refreshnAdd soaked gelatine to the hot anglais and strain into a mixing bowl. Leave to coolnFold in the melted white chocolate, followed by the whipped creamnPour over the layer of ganache, making sure no air pockets are formed, and the layer is straight. Set in the fridgenOnce set, portion into strips and freeze

To finishIngredients Cocoa butter 375gWhite chocolate 500g

MethodnTemper cocoa butter and chocolate, pass through a sieve into a chocolate spray gun plastic holder, screw on and spray the tortesnSpray until covered. Store in an airtight container

RASPBERRY SORBET IngredientsRaspberry puree 330mlStock syrup 200mlLemon a squeeze

MethodnMix everything together, freeze in a pacojet pot and churn as needed

SORBET CRUMB

IngredientsPlain flour 250g Unsalted butter 125g Caster sugar 125g

MethodnRub everything together to form a crumb consistencynPlace in a baking tray and bake for 10 minutes on 180°CnMix crumb with a fork and bake for a further 5 minutes until golden. Cool, then blend slightly to break up some of the large clusters

LEMON VERBENA MERINGUE PIECES

Ingredients Egg white 60g Caster sugar 145g Lemon verbena 2 sprigsIcing sugar 1 tbsp

Method nBlend verbena sprigs with half of the caster sugar until verbena is well broken up. nMix in the icing sugar and sieve to remove any pieces of verbena remainingnWhip egg whites to stiff peaks, then slowly add the remaining caster sugar until incorporatednRemove from mixer and gently fold in verbena sugarnSpread onto a silicon mat and bake on 110°C for 20 minutes, then dehydrate. Break off pieces as needed

To servenPlace 1 (10cm x 1cm) strip of raspberry jelly on plate at an angle and place torte overnPlace crumbs next to torte and sieve 1 tsp fried raspberry powder over one cornernArrange a few pieces of broken up raspberries, meringue and lemon verbena cress around the torten Finish with a quenelle of the raspberry sorbet

White Chocolate, Raspberry and Lemon Verbena by Stacey Barnett, pastry chef, Langshott Manor, Surrey

PATISSERIE


PATISSERIE

PAVLOVA MERINGUE

IngredientsEgg whites 100gCaster sugar 200g Cornflower 10g

MethodnPre-heat oven to 100ºCnWhisk egg whites to full volume, for approximately 5 minutesn Slowly add 150g of the caster sugar until it looks glossy, then mix remaining with the cornflour and whisk in briefly on a slow speednPipe out onto silicone paper in small 50 pence piece size domes, sprinkle with freeze dried raspberriesnBake for approximately 30 minutes or until you can gently lift the meringue off the baking tray STRAWBERRY AND LIME SORBET

IngredientsStrawberry puree 400g Stock syrup 200g (equal quantities sugar and water)Black pepper pinch Limes 2 juiced

MethodnMix all ingredients together and churn in an ice cream machine

MASCARPONE AND VANILLA CREAMIngredientsMascarpone cheese 150gVanilla pod 1 split and scrapedIcing sugar 30g Gelatine leaf 1 soaked in cold waterLime 1 juiced

Method nGently melt gelatine leaf with lime juicenAdd all remaining ingredients together and whisk thoroughly. Store in fridge to set STRAWBERRY SAUCE

Ingredients Strawberry puree 300gCaster sugar 100gPectin 2g

MethodnBring puree and sugar to the boil nAdd pectin and boil for one minute. Strain and cool STRAWBERRY AND LIME JELLY

Ingredients Strawberry puree 100gStock syrup 100gGelatine leaf 1 soaked in cold waterLime 1 juiced

MethodnGently melt gelatine with lime juice and gently mix all ingredients together avoiding air bubblesnSet in fridge in a small shallow containernOnce set, cut into cubes STRAWBERRY FOAM

IngredientsStrawberry puree 100gHyfoamer 1gXanthan gum 0.2g

MethodnWhisk all ingredients together on a high speed for five minutes until a thick meringue-like foam is achieved nPlace in a piping bag

To Serve nSwipe strawberry sauce on a plate, place the meringues spaced outnPipe some mascarpone cream between them, and toss some fresh strawberries in the saucenDecorate plate with the jelly cubes, piped strawberry foam and a scoop of the sorbetnGarnish with micro basil leaves and freeze-dried strawberries

Simon’s Strawberry Eton Messby Simon Ball, head chef, The Restaurant, Ribby Hall Village, Lancashire Serves 5


CHEERS

Craft beer is seeing the most rapid growth of any alcohol category in the UK. Sales rose by 8% last

year to an estimated 1.55 million barrels, according to a new report from the Society of Independent Brewers (SIBA). And the latest report from Mintel has found that a staggering 13 million Brits have consumed a craft beer in the past six months. With more micro breweries emerging, the trend is seeing businesses getting on board and choosing to stock independent craft beers.

Popularity The rise of the craft beer has been inspired by customers wanting more than mainstream lagers and America’s craft-brewing renaissance. "Consumers are searching out new and unusual flavours and are increasingly interested in authenticity, which in the world of beer means brewed locally or using traditional methods or ingredients," explains Paul Charity of Propel.

Cash in The good news is that customers are prepared to pay a premium for craft beers. Mintel found that over a third of beer drinkers thought craft beers were worth paying more for. And if you haven’t got the bar space, why not stock craft beers in a vending machine like The Fox pub in Hackney, London.

Mini-festivals Craft beers are associated with embracing food, music and passion, so organising a mini-festival could pull in the punters and the profits. Tony Halstead, beer expert and writer explains, “There is a now a wealth of choice and variety of real ales available which has, in turn, fuelled a huge growth in beer festivals which play a crucial role in profiling and marketing the micro industry.” Bank holidays are always a winner, or coincide with the world famous German Ocktoberfest on September 20.

Beer Gets

Crafty

The growing thirst for craft beers is unquenchable


TimingPick your date carefully. Bank holidays are good, especially the summer ones as the warmer weather always brings out the punters. Or tag it onto the back of a national festival or event. The Great British Beer Festival (GBBF) is held in London on the 12-16 August, while Cask Ale Week runs from 25 September to 5 October. You could plan further ahead and time your festival to coincide with the National Winter Ales Festival (NWAF) in February. LogisticsMost beer festivals are outdoor events, so you can use your outside areas and generate additional income. You’ll need to consider parking, whether or not you need shelter such as a marquee - in case it rains - and additional toilet facilities. A-Cask, beer equipment specialists, suggest that you consider how many serving counters you’ll need, how many staff, plus cooling equipment, taps, and drip trays - all of which can be rented from them.

Ales to stockThe Cask Marque association suggests serving approximately 20 ales - with a range of ABVs, colours and styles so that you can appeal to every palate. It also

suggests having a beer-request book or a facility via social media that lets customers request beers in the lead up to the festival and you have the time to stock the most requested ales.

FoodA good menu not only helps soak up the beer, it also provides extra revenue. Keep your offering simple and go for a hog roast or BBQ as finger foods let drinkers keep a full glass in their other hand!

EntertainmentMusic is key - especially a band. Check you have the correct entertainment licenses in place. If you want your beer fest it to be a family affair, organise face painting, a bouncy castle (if you have room) or kids’ entertainers.

PromotionCreate posters for your venue, advertise inhouse on chalk boards and use all of your social media channels such as Twitter and Facebook to spread the word - the earlier the better! If you are syncing your fest with Cask Ale Week, you can register your event for free on its website www.caskaleweek.co.uk.

DIY Beer FestCapitalise on the craft beer trend and run your own mini beer festival! It’s a great way to market your business, promote cask beers, generate additional income and win new customers.

CHEERS

Euan Watkins from Hearth of the Ram in Ramsbottom, Lancashire will be running his third beer festival over

the August bank holiday. Not only do his festivals get better and more profitable each year, he’s found that they put him on the map as a drinkers' destination. Says Euan, “With experience you get better at putting on a festival. My advice is to get the three main elements right: food, drink and music, and understand that a lot of planning is needed and that they are a big commitment. As a free house, we’ve found that festivals have increased trade at other times as people realise we serve cask ales all the time in the restaurant.”

Hop to it


As craft beers become more popular, mixologists are mixing up new ways to share its flavours outside of the

pint glass - making beer cocktails all the rage. After all, a vodka topped up with beer is a lot more fun than soda, right?

A drink suited to - and given the official thumbs up - by both genders, the beer cocktail is now a favourite tipple, especially perfect for long, summer evenings.

Take Stock has poured together a few recipes to help you shake up your bar menu and put Tom Cruise well and truly in the shade…

Shaking

Raspberry Beer CocktailThe perfect summer drink

Multiple servings

IngredientsRaspberries 1 cup (fresh or frozen)Beer 4 bottles light beer, chilled Raspberry flavoured lemonade 1 bottle Vodka ½ cup Lemon slices to garnish Lime slices to garnish

MethodnMix all ingredients together, garnish and serve over ice

Things Up!


Lambic Sangria Classic punch given a new life

Multiple servings

IngredientsFramboise lambic 1 (750-ml) bottle, chilled White ale 2 bottles, chilledSweet aperitif wine 150ml, chilledRaspberries handfulOrange ½, thinly sliced

Method nCombine all of the measured ingredients in a large pitcher and stir until evenly mixednServe over ice

CHEERS

The Red Eye Made famous by the film Cocktail

Serves 1

IngredientsVodka 1 shot Tomato juice 150ml Lager 250ml Lemon juice 1 tsp Egg 1 raw (optional)

MethodnPour everything into a large glass and add dash of Tabasco or similar if required

The CaipbeerinhaA twist on the traditional cocktail

Serves 1

IngredientsCachaça 50mlLime 2 wedgesLemon 2 wedges Mint leaves 6Agave nectar 10mlIPA beer 25ml Crushed ice 3/4 glass

MethodnMuddle citrus and agave nectar, add mint and cachaça and shake with ice, top with beer in the mixing glass and serve

Beer MargaritaA Mexican mix!

Serves 1

IngredientsTequila 25mlBeer 25mlLemonade 50mlFrozen limeade 5-10ml

MethodnMix together in a glass and stir well until limeade has melted. Pour, and serve with a couple of lime wedges. Add water if drink is too sweet


STOCK UP NOW & SCORE WITH EXTRA SALES THIS SUMMER

• We’ve signed 6 of the world’s greatest players, including Messi and Wilshere

• Collectable player cans and bottles drive repeat purchase

• Supported by a massive £multi-million campaign – including TV, driving consumers to your store

STOCK UP NOW & SCORE WITH EXTRA SALES THIS SUMMER

• We’ve signed 6 of the world’s greatest players, including Messi and Wilshere

• Collectable player cans and bottles drive repeat purchase

• Supported by a massive £multi-million campaign – including TV, driving consumers to your store

And while the pupils’ only worry is what homework is due in that week, for those schools with in-house catering,

chefs are worrying about what to feed them for a whole year.

From September, all pupils aged between four and seven (reception, year 1 and 2) will be entitled to a free, hot and nutritious school lunch. The plan, announced by Deputy Prime Minister Nick Clegg, aims to improve academic attainment and save families money.

Government regulation states that two portions of fruit and vegetables must be served per meal and fried food cut to two portions per week. The constant battle for chefs is keeping school dinners healthy, varied and profitable.

Tom Shurman, chef at Wensleydale Secondary School, serves a two-course lunch for 82p per pupil. In one year he has increased school dinner uptake by over 68% and made a gross profit of 46%. Thanks to

the profit Tom has made, the school has additional funds to help pay for new things such as catering equipment or books. Most importantly the mood of the school has been greatly enhanced. Says Tom, “The atmosphere is fantastic. Pupils are spending more money at the school, eating better and spending much more time in the dining room together.” It’s a win-win situation and as a result numerous primary and nursery schools have now approached Tom to transform their catering.

Take Stock finds out how he cooks up the perfect school dinner.

Buy wellTom, who previously worked in a Michelin star kitchen, has taken the commercial chef approach, which includes buying well. “I use the same suppliers I did when I worked in the restaurant trade, so that keeps prices down and I’m assured of quality produce,” he explains. He also uses produce from the school’s farm. Once run purely as an educational facility, the farm now rears livestock and grows vegetables for the school’s menu.

Make a breakSelling snacks such as pizza and chicken wings at break time is a great profit tool. Tom has also set up a bistro that sells hot paninis and stops sixth formers venturing into town.

Restaurant it upTom serves restaurant style food. His best selling dish is Thai noodle stir-fry made with a homemade Thai paste. Chicken curry, lasagne and risotto are popular too. The self-serve salad bar is big hit, especially as Tom mixes it up with pasta and potato, hummus and sweet chilli peppers.

Listen to the pupils His dessert menus are dominated by old fashioned favourites that the students like. Top sellers are sponges, treacle tart, crumbles and scones. “Proper fruit salad goes down a storm,” said Tom. “I sell between 80-100 a day. I can make it for 40p a portion and I sell it at 80p making it a dish that generates fantastic profit.”

Too Cool for School…

It may be the summer holidays now, but before you know it the school bell will be ringing again.

Dinners

FEATURE


Cif is a registered trademark of Unilever

CongratulationsYour business is rated

5/Very good

Gaining a 5 rating is vital to your business and good hygiene is vital to its health. You work incredibly hard but you know all too well that one bad review or unhappy customer can ruin your reputation and undo all that hard work. Food Hygiene Rating is one way you can show your customers just how highly rated you are, and remember, your customers

check these ratings BEFORE they book.

The good news is that good hygiene is easy with Business Solutions. Cif is a complete range of professionally formulated products for every area from chopping boards to greasy floors. All designed to help you focus on what is

most important – your reputation.

Display your 5 with pride

Stock ExchangeThe

The EU Food Information for Consumers Regulations comes into force on 13th December 2014, imposing significant

changes for the labelling of pre-packed food. What’s more, the regulation also requires businesses such as pubs, restaurants, hotels, takeaways and cafés to provide allergy information for non pre-packed foods. It even impacts on caterers involved with canteens and functions. What foods are affected? Any food or recipe which contains one or more of 14 named allergenic ingredients will need to be labelled as such and declared to consumers.

The 14 substances or products stipulated that can cause allergies or intolerances are:fish, crustaceans, molluscs, nuts, peanuts, milk, eggs, soybeans, celery (including celeriac), mustard, sesame seeds, lupin, sulphur dioxide and sulphites (at concentrations more than 10mg/kg) and cereals containing gluten – such as wheat, rye, barley, oats, spelt and kamut.

Businesses will be able to provide allergy information in ways that best suit their individual circumstances. This could include the provision of information on a menu, on a blackboard or as part of a conversation with staff. However, in this latter instance it could be difficult to demonstrate effective compliance if a business relies only on verbal communication by staff.

Get label ready by:n Talking with suppliers about what’s in the ingredients you buy from them. The new legislation includes the provision that everyone in the food supply chain has to provide clear labels and information – so they’ll be expecting you to ask!

n Reviewing your food preparation arrangements, so that cross-contamination risks are avoided

n Looking at your menus and recipes to identify which foods or dishes you sell are impacted

n Reviewing and if necessary re-printing your menus so they include all necessary information and warnings

n Training your staff – they need to know about the new legislation

Get Wise on Labelling

Is your business ready for food information changes?


\

SHARPEN UP!

BIGBOYSTOYS

Our Take Stock Twitter feed is a lively place, especially when the topic is dear to our followers' hearts.


\

SHARPEN UP!

So, when we asked “What is your favourite knife brand and why…” the airwaves went

crazy as everyone talked about the Japanese cutting edge I.O.Shen Mastergrade knives. We spoke to Natalie McVeigh of I.O.Shen about the reason for the brand’s success.

Secret to sharpness“It’s all in the steel!” says Natalie. ”Every blade has a central core of steel that’s the highest grade that can be commercially manufactured, sandwiched by outer, softer, shock absorbing steel. That way we can put an incredibly keen edge on the blade; as one chef I’ve just sold a knife to found out! He started showing off to his friends by ‘air-chopping’ with his new blade and subsequently removed his index finger from the knuckle down!”

The handleI.O.Shen knives can withstand the thrashing they get in busy kitchens - as well as being beautiful to look at and to use. The brand's unique and instantly recognisable Tai Tang handles, make I.O.Shen the only professional knives on the market that combine ‘westernised’ handles with eastern steel.

Proven popularity TV celebrity chefs including Jamie Oliver and Gary Rhodes are fans. “I.O.Shen Knives are truly outstanding,” said Michelin starred chef Adam Gray. “The balance of the knife and exceptional quality and craftsmanship of the blade make them the best knives I have ever used."

Oriental Slicer The most versatile, and stunning, knife in the range, it is unique in design. The depth to the blade makes light work of tough root vegetables such as swede, butternut squash and turnips whilst the dramatic curve acts like a mezeluna and is perfect for ‘rock’ chopping delicate herbs.

9” Chef’s Knife For a chef who is at home working with longer blades - then this is for you! A beautifully balanced knife, it has more depth than the 21cm chef’s knife so if you have larger hands, this would probably be a better fit.

Pointed Paring KnifeA staple in any kitchen, it has a comfortable fit, a stiletto point and ultra-sharp steel. It makes light work of smaller food prep tasks and the stiletto point is particularly useful for more intricate work from carving designs to holing strawberries.

The Sahm Khom Slicer One of the most recognisable blades on the market, this is the younger brother to the Oriental Slicer and pronounced ‘Sam Com’. It can handle root vegetables and delicate herbs with the added bonus of being lighter and particularly useful at slicing and dicing meat. The amazingly sharp point strips through vegetables with ease and the heel of the blade is a ‘tour du force’!

The 8” Chefs Knife A ‘one size fits all’ blade this is the most popular of the traditional style chef’s knives. The blade is long enough to tackle small joints whilst the depth is useful for all kinds of food prep including veg, fish and meat.

BEST SELLERS1 8” Chefs Knife £89.95

2 Sahm Khom Slices £79.95

3 Pointed Paring Knife £57.95

4 Oriental Slicer £89.95

5 9” Chefs Knife £99.95

We’re giving away an 8” Chef’s Knife to the chef who demonstrates the best knife technique. Entry is easy – just tweet your video with #IOSHENComp

GIVEAWAY


FOOD FOR THOUGHT

And finally...

Get it Right...Online

When my work colleagues arranged a rendezvous one Friday evening, the first thing I did was check out

the restaurant menu online.

"Oh wow!" I gasped. "How cool is that?"

Before we’d even discussed what we were wearing or when we were heading out, my expectations for the evening had rocketed with just one click. The website was cool, clever and sassy. As a result, the restaurant had made a good impression on me before I’d had a chance to order a tequila or sample the meaty burritos.

Bright, stylish and colourful, the website was easy to navigate and instructions were clear. You could either scroll down through the site or click on the options at the top of the page to take you straight to the section you were after.

Buzzing with creativity, the website drew me in with a picture of its Mexican bar and suddenly it felt like I was going loco down in Acapulco - not on the lash in Leeds.

After an engaging but brief introduction (usefully providing opening days and times), the home page featured an amazing, tantalising taster picture of the cuisine on offer tempting you to read the food menu - which was so detailed I knew I’d have food envy once everyone's order came out!

There were clear contact details and a useful little map. The information was not crammed together but spaciously arranged and articulate. I clicked off with excited anticipation and a rumbling tummy.

Sadly, my enthusiasm for restaurant sites didn’t continue when later that month I went online to book a Sunday lunch treat for the folks at a restaurant which had come highly recommended. This time, my expectations collapsed quicker than a badly baked sponge.

Uninspiring and dull, the site lacked life and imagination. Granted, this venue was a country affair, not a sassy city restaurant. I didn’t expect the same type of website - but I still expected to be impressed and have my appetite whetted.

I’m not a tech geek. I don’t expect ‘all singing, all dancing’ websites that would dazzle geeky Moss from the IT Crowd. But dated, boring

pictures of the building, a staircase and garden will not encourage me to visit. Where is the delicious food I’ve heard so much about that’s ultimately the reason for my visit?

In its favour, it was easy to find the contact details, but to be honest there was little else of interest to divert my eyes or tempt my stomach! By the time I’d made my booking I was already questioning whether I should be going.

Today, with most people glued to smartphones surfing the Internet, a customer’s first impression of a restaurant or bar rarely happens when they walk through the front door. Creating a good online presence is a must. Sending your sous chef on a graphic design course won’t work, but paying a professional to dish up a good site and making a staff member responsible for keeping it deliciously fresh will.

Take Stock's deputy editor Tracy Johnson says all restaurants need to get finger-clicking good...


When you’ve spent the last 127 years as the most trusted name in cleaning products, you learn a thing or two. You learn valuable lessons like a goal can turn food into confetti. To help you with these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. Only SC Johnson Professional gives you the right tools, the right advice and the right support to drive your company to be more efficient, effective and competitive. We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.

THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN

LESSON #92

AVAILABLE IN MAJOR WHOLESALERS/CASH & CARRY OPERATORS

For more information contact:Emma PalmerCustomer Services Team LeaderDCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YLContact | Tel: 01789 208023 www.dcseurope.comwww.scjohnson-professional.co.uk

Advertiser : SC Johnson ProfessionalAd: World CupPublication: Take StockIssue: July/August 2014Date: 06/03/14

Job Number: 14-3759Agency: JWD-CreativeContact: Mark GageEmail: [email protected] Phone: 414 482-7401

Trim Size: 210 mm x 297 mmBleed Size: 216 mm x 303 mm

SCJP World Cup Ad TS v1.indd 1 6/3/14 11:06 AM

70% of consumers are more likely to order food when they see Heinz*

Put Heinz Heroes to the test and display in your outlet today

Watch your summer food sales soar with...

*1000 people were asked “How likely are you to order chips as a side order if you see Heinz Tomato Ketchup is available”. Source: Canadean Brand Advantage April 2014.

HZ6771 - SUMMER SAUCES - take stock ad - V2.indd 1 23/05/2014 16:10

Take stock Issue 13

Documents