1. food and drink
2. desserts and baking

MARCH - APRIL £3.00
Take
Magazine from
Stock
CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH - APRIL 2015
Cheers
to our Bumper
Drinks Issue
Street
Food
Making the Right
Wholesaler
Choice
Wonderful
Weddings
1
takestockmagazine.com
TAKE STOCK
FROM THE EDITOR
Hi
www.takestockmagazine.com
VISIT US ONLINE
& Welcome
FOLLOW US ON
Welcome to the new look Take Stock!
With the winter cobwebs blowing away at last, it
seemed like the perfect time to launch a fresher,
brighter look. We love it - and hope you do to!
It’s still packed with all your favourites
and regular features, including a special
bumper Cheers section - everything
the on-trade needs to know. There are
features on cider, Southern Hemisphere
wines, and champagnes and sparkling
wines for all occasions - particularly
weddings which are now on the rise in
the UK. A toast to that!
Cooks&Co’s tip!
Use as an antipasti or liven up pasta, pizza
and sandwiches with these authentic
Turkish products. They can be added straight
from the jar no additional cooking required.
Semi-Dried tomatoes will offer a succulent
texture whereas Sun-Dried will add a strong
and intense depth of flavor.
www.cooksandco.co.uk
We Grill chef patron Simon Salt. At just
30 years old, the MasterChef quarter
finalist and former Northcote Manor
apprentice has taken over the White
Bull in Gisburn, North Yorkshire. Read
about his passion for the pub and
cooking food that everyone can enjoy
on page 18.
As the popularity of street food and
kebabs continues to grow, we look at
the potential of these less conventional
food trends on pages 11 and 16. There
are also business boosting ideas on
weddings and choosing a wholesaler
- advice to help you stay ahead in this
tough, competitive market.
Tweet us @TakeStockMag
Easter is a busy time and therefore
offers a lucrative opportunity for
businesses. Check out our tips and
recipes to sweeten your profits over
the holidays. And turn to page 38 to
see what was hot at the Hospitality
Show in Birmingham.
Yet again, we have been spoilt for
choice by our loyal #FeedYourEyes
contributors, and it was a tough call to
filter it down to our contenders - and
winners. Entries are getting ever more
creative and we love it - so please keep
them coming!
Take Stock is for you. If there is
something you want to see in it then
please let us know.
Tracy x
Published by the fabl.
Nesfield House, Broughton Hall
Skipton BD23 3AE
www.thefabl.com
hello@takestockmagazine.com
Editor-in-Chief
Mags Walker
Art Director
Richard Smith
Editor
Tracy Johnson
Digital Director
Martin Kersey
News and Features
Sarah Hardy
Rebecca Cooper
Brand Liaison
David Jackson
Designer
Steph Murphy
3
Social Media
Vicky McNeill
takestockmagazine.com
CONTENTS
11
22
EVERY ISSUE
6-7. Calendar
8-9. The Stock Market
- What’s New
18-19. We Grill
- Simon Salt
52
21. Food for Thought
- Doing Your Bit
22-24. Feed Your Eyes
47
28
38-39. B
ig Boys Toys
- Hot Right Now PERFECT
PATISSERIE
27-29. Easter Delights
27
31. Sweet Sensation
CHEERS
43. Dates for your Diary
45. Perfect Peru
13. Turkish Delight Special
Chicken
13. Imam Bayildi (Stuffed
47-49. A Taste for Everyone
Aubergine)
51. Pressing News
15. Falafel Flatbread with
52-54. Wine Report
FEATURES
11-13. Prima Doner
15. Food On-The-Go
16-17. A Food Revolution
33
15
FINDING THE
PERFECT PARTNER
34-35. I Do...I Do…
takestockmagazine.com
4
18
RECIPES
16
42. Swifties
21
38
22
34
45
Salsa Dressing
17
PULLED PORK
WITH SWEET
SLAW
17
31. Honeycomb Ice
Cream
45. Pisco Sour
45. Chilcano
31
28. Rhubarb Crumble Tarts
29. “Swiss Roll” Genoise
Sponge with Raspberry & White Chocolate Creme
Patissiere
5
takestockmagazine.com
MAR - APR
CALENDAR
15
16-22
MOTHER’S
Mar DAY
Apr
NATIONAL BREAD WEEK
3
5
6
20-22
SCOTHOT
10-13
Glasgow’s SECC
CHELTENHAM FESTIVAL
Mar
16-17
Mar
17-18
Mar
NRB 2015
TUCO SKILLS
COMPETITIONS
Manchester
Blackpool
The North’s Biggest Hospitality
Show
17
22-25
IFE
Excel, London
www.ife.co.uk
takestockmagazine.com
Mar
Mar
Apr
EASTER
SUNDAY
Apr
EASTER
MONDAY
Apr
FARM SHOP & DELI SHOW
NEC Birmingham
23
Apr
ST GEORGE’S DAY
www.farmshopanddelishow.co.uk
www.northernrestaurantandbar.co.uk
NATIONAL CONVENIENCE
SHOW
HOTEL AND CATERING
SHOW 2015
NEC Birmingham
23-29
www.hotel-expo.co.uk
www.nationalconvenienceshow.co.uk
26
THE FORECOURT SHOW
NEC Birmingham
www.forecourtshow.co.uk
LONDON
Apr MARATHON
28 -4
Mar
Apr
NATIONAL
BUTCHERS WEEK
May
ALLERGY
AWARENESS WEEK
www.nationalbutchersweek.co.uk
6
THE NATURAL FOOD
SHOW
www.naturalproducts.co.uk
Bournemouth BIC
ST PATRICK’S
Mar DAY
Apr
Excel, London
GOOD
Apr FRIDAY
4-5
19-20
7
takestockmagazine.com
New
What’s
March - April
Polo
is Going Solo!
Taste of
Italia
Natures
RH Amar has brought MUTTI - Italy’s No.1
tomato brand - to the UK. The Italian family
company, located in Parma, was founded
in 1899; work solely with tomatoes and
have as their mission statement, ‘To bring
this fruit to its maximum expression’.
Using 100% Italian tomatoes with no GMO,
Mutti’s integrated supply chain sees fruit
Snack
getting from field to factory in around 2
hours, ensuring the best taste, colour and
texture. All fruit comes from ‘Open air’
in both clear mint and five fruit flavours;
Solution
field cultivation and Mutti works with their
blackcurrant, orange, lemon, lime and
After two years of development, Nestlé Professional
‘Finely Chopped’, ‘Chopped’ and ‘Peeled’
strawberry and are available in cases of
has announced the launch of the new NESCAFÉ® & GO
Tomatoes; Tomato Purée and their
6x660g bags. “Complimentary mints are
solution. The new machine has a contemporary design
bestselling Passata Mutti di pomodo. For
the last thing a customer tastes before
which improves the aesthetics, whilst also making it more
foodservice there are also Mutti Pizza
they leave an establishment; they are a
energy efficient and easier to operate.
sauces, in both Classic and Spiced varieties.
big opportunity to create a positive lasting
Perfect for convenience stores, newsagents, bakeries
More details at rhamar.com
impression on peoples’ experiences and
and petrol forecourts, it will quickly and cost
brands are a great way of reassuring
effectively capture the ever increasing
consumers of taste and quality,” says
revenues available within the hot drinks
Anu Christie-David, Nestlé sweet food
market. It offers consumers the choice
category manager.
of up to 10 different drink varieties,
The UK’s number one mint with a hole is
now available as a solo portion; perfect as
a complimentary sweet for your business.
The individually wrapped POLO® comes
including NESCAFÉ GOLD BLEND,
NESCAFÉ Cappuccino, Tetley Tea,
AERO Hot Chocolate and a range of
MAGGI soups. “Research has shown
that lunchtime is the peak time for
snack sales, 80% of consumers
having bought soup at lunchtime
in the last six months,” said Andrew
Newson, category manager at Nestlé
Professional. “Our MAGGI range gives
consumers the option of a quick,
filling and healthy lunch to go, whilst
also allowing operators to ensure that they can
make the most from their machines at all times of day.”
www.nescafe-go.co.uk or call 0800 745 845
takestockmagazine.com
Best
8
supplying farmers towards maximising
quality. Indeed, they even have a ‘Golden
Tomato’ award for the top performer!
A unique, revolutionary and
multipurpose 100% natural
eco friendly sanitising water
is now available. Aquaint,
endorsed by Allergy UK as an
‘Allergy Friendly Product’, kills
99.9% of bacteria in seconds
and can be used on anything
and everything. Safe, practical
and easy to use on hands,
food handling surfaces and
equipment, food and anything
Available now, the Mutti range includes
else that needs cleaning, it
does not contain alcohol,
fragrances, preservatives or
harmful chemicals. Available
in a 500ml trigger spray bottle
and 50ml finger pump bottle.
www.aquaint-uk.com
Perfect Pairing
Tetley has launched caffeine-free teabags, perfect for food pairing. The
Mood infusions range includes a selection of blends inspired by popular
fruit and herbal flavours, but with a unique twist. The teabags come in four
blends: Tetley Serenity; a fusion of lemon balm, honey, red clover, elderflower
and sarasaparilla root, Tetley Warmth; a combination of rooibos, orange
blossom, peel and spices, Tetley Calm; a mix of camomile, lemon and
liquorice and Tetley Pick Me Up; a blend of strawberries, cherries, raspberries,
apples, hibiscus and poppy flowers. Serenity would pair well with a turkey
club sandwich, Warmth with ginger cake, Calm with a salmon, spinach and
avocado salad and Pick Me Up with an oat and almond flapjack.
More details at www.tetleyteaacademy.co.uk
9
takestockmagazine.com
Takestock.com
77% of people are more
likely to buy food where
Heinz sauces are visible*
Prima
Doner
“Dining out is a large part of British
culture,” says Ibrahim Dogus founder
and director at the Centre for Turkey
Studies. “Due to a mixture of economic,
social and cultural factors, taking
away and eating at ethnically themed
restaurants is also on the rise.”
The eating out market is worth £52
billion a year, but this is expected to
rise to £65 billion by 2017, according to
Kebabs are big business. Boost your menu with
these Turkish delights packed with flavour and
super-healthy too!
research from Allegra Strategies.
“Kebab is certainly becoming one of
the most popular dishes in the country.
Having a quality kebab on your menu
would make a real difference to your
Kebab businesses currently contribute more than £2.2billion to the
business,” adds Ibrahim. “We are hoping
British economy each year. The British Kebab & Retail Awards, founded
to remove the negative perception of
by the Centre for Turkey Studies, aims to shed light on this established
the dish, which is that kebabs are all
industry and help the foodservice sector and community recognise its
about late night food - which is not
potential and the cultural and economic contributions it makes to the UK.
correct. In fact, the majority of kebab
businesses in the country stop serving
food at 11pm!”
Appeal
The simple, delicious kebab has
been developed by professionals
over decades. “We only use the finest
ingredients in all of our recipes,” says
Deniz Dikgoz from Turkish Delight in
Manchester, winner of the best kebab
shop of the year 2013 at the British
Kebab awards. “We pride ourselves
on doing all our own butchery and
preparation, from our homemade
doner kebab to our homemade
vegetarian dishes, assuring that only the
best ingredients are used in all of our
food.” The family-run restaurant serves
traditional Turkish cuisine through to
a selection of hot and cold mezes and
a range of lamb and chicken dishes
including:
For great tasting sauces your customers will love
Kuzu sis kebab - lamb, charcoal grilled
with onions and peppers
Homemade doner kebab - famous
High quality meat
and fresh vegetables
with the special sauce,
cooked at the right
temperature, makes a
good kebab.
Turkish dish of oven spit roasted lamb
Pilic kebab - fillet of chicken breast,
charcoal grilled, topped with fried
onions and peppers
Tavuk kebab - chicken off the bone,
rolled and skewered with onions and
peppers, charcoal grilled
Ibrahim Dogus, Centre for
Turkey Studies
11
takestockmagazine.com
Sarsons Trade Advert_Artwork_OL.pdf
1
28/11/14
14:57
TAKE STOCK
RECIPES
Deniz Dikgoz, chef and proprietor of Turkish Delight in
Manchester, shares two of his popular, tantalising dishes.
Turkish Delight
Special Chicken
Makes 4
Imam Bayildi
(Stuffed
Aubergine)
Serves 4
INGREDIENTS
2 medium aubergines, cut in half
and scored inside
C
3 large onions, thinly sliced
M
3 green peppers, thinly sliced
4 pieces of garlic, sliced
Y
1 tsp salt
CM
1/2 tsp black pepper
MY
Pinch chilli powder
CY
Pinch sugar
MY
1/2 tsp ground cumin
K
1 small tin chopped tomatoes
2 tbsp tomato purée
2 tomatoes, cut into quarters
METHOD
1. Cook the onions, peppers and garlic
in a drizzle of oil until soft, then add
the chopped tomatoes and cook for a
further 5 minutes
2. Add the salt, chilli, black pepper,
cumin and sugar and cook for a further
10 minutes
3. Deep fry the aubergines until cooked
and place on a strainer to get rid of the
INGREDIENTS
METHOD
8 chicken thighs, with bone and skin off
1. Blitz the garlic and vegetable oil until fine,
and add the sauce, spreading it evenl.
2 tbsp tomato purée
add the tomato purée and blitz
Place the tomatoes on top and bake in
4 pieces of garlic
2. In a bowl, mix the chicken, salt , pepper, chilli
oven on highest setting and cook until
1 tsp oregano
excess oil, then place onto a baking tray
and cumin, then add the blended tomato and
the tomatoes on top brown
1/2 tsp black pepper
rub mixture into the chicken
4. Leave to cool
Pinch chilli powder
3. BBQ or pan fry the chicken until cooked
1 tsp salt
4 tbsp vegetable oil
1 tsp ground cumin powder
Serve with long grain rice and thick
natural yoghurt
13
Served hot or cold, add a drizzle
of olive oil
takestockmagazine.com
For recipes using these products,
visit www.maggi.co.uk/professional
MAGGI® Gravy
I
Mix
creates authentic, great
tasting gravies
MAGGI® Rich & Rustic
made with sun ripened
tomatoes
TAKE STOCK
RECIPES
Food On-The-Go
The eating out market is booming. And thanks to a change in eating habits, food onthe-go has become an established part of the British diet. Here, Take Stock looks at
some ideas to help your business benefit from the change in the nation’s eating habits.
Keep it healthy
Sweet treats
Food to go can be good for you - and that’s what customers want, according to Allegra
According to market researchers NPD
Foodservice. Nutritionally-balanced dishes that fit into a healthy lifestyle is a growing
Group, these days customers rarely eat
priority so provide delicious options.
three set meals a day and instead are
increasingly grazing on snack items.
Get inspired
Serving
suggestion
lunch, mid-afternoon snack or a dessert
from street food - these talented vendors specialise in homemade, tasty treats from
are a great idea.
around the world, including British favourites.
• Range is Responsibility Deal Salt compliant
• Vegetarian gravy also has no added MSG
Variant
Original Vegetarian
Original
Golden
Small, takeaway portions ideal for a
Make your menu stand out with influences from different cuisines. Take inspiration
Pack size
2 x 1.7kg
2 x 2kg
2 x 2kg
Yield per pack
26 litres
26 litres
30 litres
Great tasting instant
MAGGI® Mashed Potato
• A premium tomato sauce made with sun ripened tomatoes,
onions, garlic and herbs
,
• Perfect with pasta, as pizza topping, in stews and casseroles
use as salsa, in curries
• Gluten free, responsibility deal salt compliant, no added MSG
• Available in 800g and 3kg tin
MAGGI® Coconut Milk
Powder, made from the
INGREDIENTS
Falafel Flatbread with
Salsa Dressing
FALAFEL
800g tinned chickpeas, rinsed,
drained and dried
Serves 10
400 calories per serving
10g garlic, chopped
5g vegetable bouillon
10g flat leaf parsley, chopped
1 tbsp Moroccan spice mix
50g plain flour
10ml sunflower oil
METHOD
1 Blitz all ingredients except sunflower oil and
bread and shape into 10 patties
2 Fry for 3 minutes each side
INGREDIENTS
SALSA
400g MAGGI rich & rustic tomato sauce
1 garlic clove, crushed
100g banana shallot, finely diced
100g cucumber, de-seeded, finely diced
Serving
suggestion
• Premium dehydrated mash potato flakes
• Responsibility Deal salt compliant
• Hot and cold application
• Quick and easy to prepare
100g orange bell pepper, finely diced
Serving
suggestion
1 tsp smoked paprika
• Premium dehydrated coconut
milk powder
METHOD
1 Mix all ingredients, and season to taste
• Dissolves easily once dispersed into
water/sauce
To serve put one warm falafel in
a toasted pitta with a generous
serving of salsa and green salad
• Ideal to use in curries, soups,
sauces, desserts and drinks
• 1kg pack yield makes 5 litres of
coconut milk
15
takestockmagazine.com
Photo: NCASS
TAKE STOCK
A Food
Revolution
RECIPES
Pulled Pork with Sweet Slaw
By Carl Denning at Market Wraps
Great, affordable food served from a van or
a stall at markets, festivals and events is now
taking the UK by storm...
Boned and rolled will feed
about 8
the pork skin about 1cm deep all over
INGREDIENTS
film and leave overnight
5kg quality pork shoulder, boned
(ideally get the pork seperate to the
rolled fat)
Sweet slaw - 3 carrot, 1 large onion,
phenomenon and this year is set to be a
bumper one for the UK. A firm favourite in
London, it’s now a growing trend around
the country.
Street food in the UK has doubled in
size every year for the past four years.
The Nationwide Caterers Association
(NCASS) said they have had almost 700
new businesses sign up with them since
January 2014 and they now have close
to 2,000 traders working.
“The street food industry in the UK is
growing faster than anyone could have
predicted,” says Mark Laurie, director at
NCASS. “It’s passionate people making
great quality and affordable food for
everyone to sample. This is an upward
trend, and certainly no fad.”
The appeal
Street food has successfully made
the art of dining out move from fussy
to unfussy. Not only does it allow
everybody to taste global cuisine in an
affordable, unpretentious setting, it is
homemade produce made by skilled,
enthusiastic people. It is one of the most
affordable and low-risk ways to start
your own business, helps to re-energise
under-utilised and possibly unloved
urban spaces, creates jobs and brings
people together.
waste and only cook what they need.
There is a move within the industry to
work together to re-use any waste that
is created at festivals and events and
NCASS is working closely with FareShare
South West and A Greener Festival to
pilot a new scheme.
Allergy friendly
The allergen legislation, which came
into force last December, requires all
businesses to provide allergy information
to customers on food sold unpacked.
Nationwide trend
Street food first took off in London, but
now it’s reaching the masses outside
the capital in cities and towns including:
Birmingham, Newcastle, Tiverton, Frome
and Blackpool. But it’s Leeds’ forward
thinking ‘Trinity Effect’ – five traders
taking residency in the shopping centre
for one month – that has got other
nationwide shopping centres hoping to
follow suit.
Street traders make their own food so
they know exactly what ingredients they
have used and in turn, they can tell and
show their customers.
Handmade happiness
Leeds-based Market Wraps has been
trading for four years, with a regular spot
at Leeds Farmers Market. Owner and
trained chef Carl Denning, along with
his members of staff, pride themselves
on delivering something just a little bit
Waste not, want not
A shocking 3.9 million tonnes of food is
wasted every year by the food and drink
industry. It is estimated that 10% of this
waste is fit for consumption, enough
food for 800 million meals, according
to FareShare. In contrast, many street
takestockmagazine.com
1 red cabbage, mayo (half of a jar),
food traders are actively seeking to avoid
16
special on the streets of Yorkshire. Their
previous menu included wraps filled with
everything from curry to spinach, but they
now concentrate solely on their pulled
pork wrap. “Instead of having several items
that are going to be good, we wanted to
have one item that is amazing,” said Carl.
60%
of traders
work full time
Streetfood
has doubled
every year
since 2010
3/4
of traders
operate
1 unit
with a sharp knife, wrap in heatproof cling
3 The next day place the meat (still in
cling flim) onto an oven tray, with half an
inch of water, and cover in foil. Cook at
Flatbreads
The street food revolution is a global
2 Massage the rub into the meat, score
2 tbsp sugar, pinch fennel seeds
120ºC for 8 hours (or until ready)
4 Leave to cool and then pull the meat
5 When ready to eat, heat in a dry
non- stick pan and add some of the
rub for extra taste
METHOD
1 Smoke the shoulder for 2 hours – if
you don’t have a smoker, buy some
smoke liquid and inject or spray a small
amount (4 squirts of liquid smoke, or rub
a tablespoon) into the meat
Served in his mum’s handmade
flatbread, accompanied by their own
sauces, everything on the stand is
homemade using local ingredients.
TO SERVE
1 Put a handful of pork in a flatbread
2 Serve with a nice sweet slaw and BBQ
sauce on the side
Where
Some examples of traders in the UK:
• Exeter Innovations Street Food,
Guildhall shopping Centre, Exeter
Carl says there is nothing better than
seeing their customers reaction. “We get
so much back from their feedback, and
we know that if they like it then they’ll be
back for more!”
• Treacle Market, Market Place,
Macclesfield
• Stockbridge Market, Saunders Street,
Edinburgh
• Piccadilly Street Food Market,
Manchester
• Eat Street, Food Market, Regent Court
I think it’s the aroma that
gets them to the queue,
and once they are in it,
they see us creating their
dish and can see exactly
what is going in.
Shopping Centre, Leamington Spa,
Warwickshire
• Cranleigh Market, Village Way Car Park,
Surrey
Carl Denning, Market Wraps
17
takestockmagazine.com
Simon Salt
Simon Salt, 30, is the new chef-patron of the White Bull, in Gisburn, Ribble Valley. A former
quarter-finalist on MasterChef: The Professionals, he was previously Lancashire Young Chef
of the Year, North West Young Chef of the Year, Gordon Ramsay Scholar finalist, and an
apprentice at the Michelin-starred Northcote Manor, Lancashire.
What brought you to the White Bull?
at The Ledbury and Martin Berasategui in San Sebastián.
Meeting people like Mark Askew and Gordon Ramsey inspired
It had always been my ambition to have my own place.
me, but so did a broad range from all over the world. I’ve picked
When The White Bull came up it stuck out for me. I’m from
up things from a lot of people so I couldn’t single out just one.
Oswaldtwistle, so I wanted a village pub in Lancashire, and
I used to go there when I was a lad. It had a tired but nice
We
Grill
character and always felt like the heart of the community,
When did your love of food begin?
so after it had been closed for a year it seemed the perfect
I liked food from an early age. As well as offering to help Mum
opportunity to bring it back to life. It’s got four areas; the snug
make tea, we ate out a lot, and when we did I never ordered a
(a drinking area for locals), a dining area, a private dining room
child’s meal. Even at the age of seven I knew I wanted a steak
that seats up to 14 and the function room that holds 140 people.
over fish fingers and would even order it myself - medium rare!
It can cater for every situation.
And when I was 15 I figured out I wanted to be a chef, because
I was the only boy in my home economics class! I struggled
What’s the menu?
academically, but thrived when it came to cooking. I loved it.
I was adamant about providing dishes of different cost and
a burger and fish and chips, but then we have a specials board
What advice would you give to a young,
ambitious chef?
that you can have something a bit more fine dining - like lobster
Soak up as much as you can from chefs you respect. Be
or venison. Fresh, local and seasonal products are extremely
prepared to work long and unsociable hours and, starting from
important to me. I want to use local produce to feed local
when you first start training, expect not to have a social life for
people. I wouldn’t call my food gastro or fine dining: it is what
at least five years! Try and get an apprenticeship somewhere
it is. We aren’t pretentious. You can get a burger or something
good that has an excellent reputation and are prepared to train
fancier with a gel or a foam. I’m offering the two options and
you. You have got to constantly eat, sleep and drink food.
style to suit every occasion. I wanted staples on the menu, like
not singling myself out as one or the other.
Favourite restaurant in the UK?
Do you have a children’s menu?
There are too many to name just one! But, in London, I’d have
to say The Ledbury in Notting Hill. Brett Graham is fantastic and
No. Everything I make I’ll do in a small portion of. I knew what
in my eyes one of the best chefs in the UK. Obviously, you can’t
I wanted at that age and I believe children need to be taught
beat Nigel Howarth. He is the man of the north west without a
about good, nutritional food. Customers love it because they
shadow of a doubt. And in the Lake District L’Enclumes serves
want their children to be eating what they’re eating, and they
simple, beautifully tasty food.
are trying food they never thought they would - and enjoying it.
Do you think restaurants outside of
London can compete?
What’s your signature dish?
I don’t have one. I don’t use expensive cuts because anyone
can cook with an expensive cut. I like braising and slow cooking
The Ribble Valley is one of the strongest areas in the country
- for me its more about the flavour than the presentation.
outside of London for food. You can’t beat the views and the
Presentation plays a massive part but flavour is absolute key to
northern hospitality. Places like Northcote and the Freemason’s
me, and using local produce is important.
in Wiswell match London and give it a run for its money.
London chefs have been using north west products for a long
time, there is a lot of good stuff grown in Lancashire that is
Who has been your biggest influence?
shipped to London.
There are a lot of chefs who I look up to and have helped me
throughout my career; from lecturers at college to Brett Graham
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18
19
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Doing
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If you feel like being charitable and doing something
worthwhile for a good cause, then perhaps 2015 is the year.
Comic Relief is back on 13 March. The
but for which many people elsewhere
charitable event, held every two years,
need help in order to preserve their
helps raise money to tackle poverty and
quality of life.”
social injustice in the UK and across the
world. Monkey, the face of PG tips, has
Marketing assistant Emma Down and
partnered with the charity and is urging
trading controller Hilary Nithsdale
the foodservice industry to help them
embarked on a five-day trip to Africa, to
to make £1 million for Red Nose Day by
see for themselves how the charity, which
buying PG tips 1150 packs.
supports activities in more than 680
villages and 10 schools, has changed lives.
For each pack, UFS will donate 50p to
Comic Relief and operators can claim
“It was a real eye opener for both Hilary
a free, limited edition climbing Monkey
and I,” admitted Emma. “However, it was
with every two promotional packs
vital that we truly understood how the
purchased. Fundraising kits are also
Zambian people live and how the money
has to be tidy and free from refuse and
available for operators to download
Today’s has raised helps them.”
waste. They also have to have a pestle
from the UFS website to help them raise
stand as well as a latrine.
money and let customers know they
The pair visited the villages Llalamupa
serve PG tips.
and Mongu to see first-hand how
“It is all well and good hosting charity
families have benefitted from new water
dinners and events, but at Today’s we are
pumps and wells.
all passionate about giving something
Emma Quinn, UFS category manager
for tea, said: “We’re excited to be backing
Product
case size
PG 1 Cup Tea Bags
1150s
back, particularly to children, so it’s
Monkey’s mission. Comic Relief is a
“We went on a roller coaster of emotions,”
important we see the impact of what we
fantastic charity that makes a difference
admits Hilary, who witnessed the despair
do for ourselves,” added Emma.
to the lives of people all over the
in the villages that did not have water
world. There’s plenty of great reasons
and met children who walked 10km in
for operators to sell PG tips – a brand
35 degree heat to go to school. “We saw
consumers love and trust – but now
the self-esteem that clean water can bring;
we’ve given operators one more with our
clean clothes, clean bodies, clean children,
pledge to donate 50p per pack to this
crops, drinking water, saving time not
great cause.”
having to walk to fetch clean water. We
Visit www.ufs.com for more information
saw the pride in the villages that had
passed the assessments and either had or
DO YOUR BIT FOR RED NOSE DAY
for FREE fundraising tools visit ufs.teatips.co.uk
Terms and Conditions
Open to bona fide UK catering establishments and their employees aged 18+. Employees must seek their employer’s permission. Prizes subject to
availability whilst stocks last. To claim a PG tips Red Nose Day Monkey send two tokens on side of promotional 1150 pack, providing name, address,
DOB and telephone number to PG tips Red Nose Day Climbing Monkey, PO Box 7557, Derby, DE1 0NP. Closing date for receipt of entries: 23:59 (GMT)
13th April 2015. Up to 10 Monkeys per catering establishment only. For full terms and conditions see www.unileverfoodsolutions.co.uk/teapromotion
Meanwhile, our very own Today’s Group
were getting the water pump.”
has a charitable foundation which
Safe water and sanitation
is something we take for
granted in the UK, but
for which many people
elsewhere need help in
order to preserve their
quality of life.
supports Village Water, a charity set up
Before the Zambian Team at Village
to provide safe water and sanitation for
Water install a pump, the chosen village
village communities in rural Zambia.
has to pass a Village Assessment. This
Bill Laird, managing director at Today’s
means that each household must have
said: “Safe water and sanitation is
hand washing facilities (a tippy tap), a
Tweet us your charity events and
something we take for granted in the UK,
toilet and a dish rack and the village
efforts and we’ll give you a mention.
Bill Laird, Today’s Group
Licensed by Comic Relief Ltd, a subsidiary of Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland). © Comic Relief, all rights reserved.
21
takestockmagazine.com
6
7
Feed Your Eyes
Our Twitter followers have done it agian, sending us dozens of photos of dishes they’ve
created. The quality and range of submissions continue to dazzle and impress us.
As always, it was a tough job whittling them down to the top five for each course.
Thanks again for all the amazing entries, please keep them coming to #FeedYourEyes.
8
1
2
9
11
10
13
12
3
4
5
14
Starters
3. Robbie Lorraine @Robbie_lorraine
Mains
8. Phil Dixon @phildix
1. Zoltan Szabo @zoltan_sz
Senior head chef at Cameron House, Loch Lomond “Cailles aux raisins” with celeriac, spiced sourdough,
sauternes & vinegar sauce
4. Wesley watts @wezwatts
6. Bjorn Moen @thehartinn
Head chef at the Post Box, Perth - Hand dived
scallops, confit guinea fowl croquet, celeriac
and apple
Head chef and owner of the Hart Inn, Hartland, Devon
- Three little pigs; celeriac, pea shoots, apple gel, black
pud, belly and prosciutto crisp
2. Tom Mackins @ChefTomMackins
5. Jack Day @ChefJackDay
Head chef at the Llawnroc Hotel, Cornwall Scallops with textured of cauliflower, pickled
raisins and crispy ham
Culinary director of Xclusive Hospitality and Xclusive
Christmas Parties, Leicester - Hot smoked salmon,
celeriac, coriander, mayonnaise and beetroot
takestockmagazine.com
Executive chef at Grazing Events, London Lobster ravioli and pickled fennel
22
15
Desserts
13. Leon Justin Sharp @Chef_LeonJSharp
9. Adam Church @churchyboy22
11 Chris Turnbull @chefchris86
14. John Grabecki @ John_Grabecki
Head chef at Franks Steak, Northampton - Beef
three ways, fillet, liver & shin, glazed vegetables &
beef reduction
Head pastry chef at The Kitchin, Edinburgh Warm choc financier, bitter ganache and an
espresso ice cream
Head chef, BNY Mellon Blackfriars - Sticky
toffee pudding
7. Matt Noonan @dirtyworm35mm
10. Neil Ferguson @neilfergie
12 Simon Martin @EI_Barto B
15. Tom Lawson @Lawson_chef
Head chef at the Boathouse hotel in Hythe,
Southampton - Wild bass, celeriac, oyster mushroom,
prosciutto, butternut squash
Sous chef at Killarney Park, Co Kerry, Ireland - Lamb
rack, smoked potato, confit garlic, pea puree, bacon jus
Head chef at Kippings, Wheathampstead Black Forest gateaux
Head chef and co-owner of Rafters Restaurant,
Sheffield - White chocolate and banana parfait, rum
and caramelised banana ice cream
Head chef at Langshott Manor, Gatwick, Surrey Venison with red fruit mustard and smoked potato
23
Chef de partie at Millenium Madejski, Reading Muscovado parfait with raspberry, lemon and vanilla
takestockmagazine.com
TAKE STOCK
PATISSERIE
The Winners
Tom Mackins
Winner
STARTERS
Welcome to Take Stock’s
regular patisserie section!
@ChefTomMackins
Head chef at the Llawnroc
Hotel, Cornwall Scallops with textured of
cauliflower, pickled raisins
and crispy ham
Bjorn Moen
Winner
MAINS
@thehartinn
Head chef and owner of
the Hart Inn, Hartland,
Devon - Three little pigs;
celeriac, pea shoots, apple
gel, black pud, belly and
prosciutto crisp
John Grabecki
Winner
DESSERTS
@John_Grabecki
Head chef, BNY Mellon,
Blackfriars - Sticky toffee
pudding
SPONSORED BY
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.
Enjoy!
takestockmagazine.com
24
25
takestockmagazine.com
TAKE STOCK
PATISSERIE
Easter is particularly
popular and our busiest
time for families after
Christmas.
Easter
Delights
Paul Williams, Celtic Manor Resort
For caterers, Easter is second only to Christmas
when it comes to a high customer turnover. As the
only weekend with two bank holidays and falling in
the middle of the school holidays, Easter can be a
lucrative opportunity.
Last April, Greene King Leisure
homemade hot cross buns in their
Tracker found that the average British
afternoon tea, they have arranged
household leisure spend increased 8%
specific accommodation packages just
to £215 due to the Easter weekend
for the holiday plus a ‘Gourmet to Go’
and spending on eating and drinking
package where the hotel’s chefs will
out experienced double digit-growth
create a gourmet Easter lunch that
compared to the previous month.
can be taken away, or enjoyed within
the hotel.
Paul Williams, PR manager for Celtic
Manor Resort in Newport, Wales says;
Little touches
“We’re a year round hotel that attracts
Easter is predominantly about
families throughout the calendar, but
chocolate, but you can create any
Easter is particularly popular and our
sweet and tasty treat to mark the
busiest time for families after Christmas.”
occasion. From a courtesy mini-
Generates future profit
Professional Pastry Chefs tell us
they prefer Tate & Lyle Caster and Icing Sugar*
egg with every tea purchased or a
chick-decorated cupcake with every
Having an Easter event will make you
glass of pop, little touches will entice
stand out as a venue to return to after
customers in. Big, lavish, or expensive,
the holiday. The Eagle and Child in
needn’t be the case; something simple
Ramsbottom put on a community
and thoughtful can be just as effective.
event last year, which included a
barbecue and face painting. “It was
Easter may be only two days for some,
a great success with many locals
but for families with school children it’s
visiting us,” says owner Glen Duckett .
two weeks - a perfect opportunity to
“Whilst we made profit on the day we
get their business. Things like putting
also benefited later on as the event
out more colouring books for the
encouraged them to visit again.”
young ones, making sure you have
an up-to-date kid-friendly menu or
Be different
Easter egg hunts or bonnet parades
are still popular and pull in the crowds,
even even checking your WiFi works
properly means you are catering to the
needs of families.
but why not think outside the box to
www.sugarandsyrup.com
* Based on research carried out by MMR Research Worldwide for Tate & Lyle
Sugars in April 2014, out of 202 UK-based Pastry Chefs interviewed,
68% used Tate & Lyle’s Caster and Icing sugars for baking.
PURE
. CONSISTENT . QUALITY
attract even more trade? Celtic Manor
To give you some inspiration, two
Resort is running an extensive Easter
chefs have shared their recipes, which
programme. Not only do they feature
they feel are perfect for the occasion.
27
takestockmagazine.com
TAKE STOCK
PATISSERIE
This is perfect for the transition
from the last colds of winter to the
more mediocre suns of spring! It’s
got a rich white chocolate cream
with a fresh and crisp raspberry
sorbet; perfect to make in batches
for families at Easter.
‘Swiss Roll’ Genoise
Sponge with Raspberry
and White Chocolate
Creme Patissiere
by Simon Martin, head chef at Kippings,
Wheathampstead, Harpenden
Rhubarb Crumble Tarts
Makes 8
by Tom Kitchin, chef & proprietor,
The Kitchin, Edinburgh
INGREDIENTS
METHOD
METHOD
Makes 4
GENOISE SPONGE
1 Whisk the egg yolks with the sugar until light
1 Bring all the ingredients to the boil
150g icing sugar
and thick, then add the flour
and simmer for 2-3 minutes
150g ground almonds
2 Bring the milk and vanilla pods to a simmer
2 Blend and cool
Photo: Laura Edwards
INGREDIENTS
METHOD
3 eggs
and remove, pour over the egg and sugar
TO ASSEMBLE
90g egg yolks
mixture and return to the heat
INGREDIENTS
275g egg whites
3 Bring to a simmer and use a spatula to
110g caster sugar
ensure mix is evenly rotated and thickened
RASPBERRY SORBET
120g plain flour
after 2 minutes
PASTRY
1 Put the rhubarb into a heavy-based
1 Roll out the pastry to a 3-4mm thickness
250g plain flour, plus extra for dusting
saucepan with the sugar, orange zest and juice
and use to line 4 individual flan tins (7.5cm in
50g icing sugar
2 Bring to a simmer, lower the heat and cook
diameter and 2.5cm deep)
150g unsalted butter, in pieces
gently for 10-15 minutes
2 Refrigerate for 15 minutes before baking at
180°C/Gas 4
1 free range medium egg
1 free range medium egg yolk,
lightly beaten
METHOD
INGREDIENTS
CRUMBLE TOPPING
250g plain flour
Pinch sea salt
1 Sift the flour and icing sugar into a food
200g cold unsalted butter, in pieces
processor. Add the butter and pulse until
200g soft light brown sugar
breadcrumbs. Add the whole egg and pulse
75g rolled oats (or oatmeal)
until the dough comes together
Few drops pink food colouring
2 Knead, and flatten into a round
Lemon thyme or shredded mint
3 Wrap in cling film and chill for 30 minutes
to finish (optional)
INGREDIENTS
RHUBARB FILLING
6 rhubarb stalks – de-strung, cut into
1cm lengths
180g sugar, or to taste
1 orange juiced and zest finely grated
takestockmagazine.com
covering of cling film
5 Finish with the raspberry purée
100g caster sugar
15ml lemon juice
3 Line the pastry cases with baking parchment
1 Whisk the eggs and yolks, then whisk in icing
and add a layer of baking beans. Blind bake for
sugar and almonds until pale
10 minutes, then remove the paper and beans
2 Whisk the egg whites and caster sugar to
INGREDIENTS
and bake for a further 10 minutes
form a meringue
4 Remove the paper and beans and brush the
3 Mix the two, fold in the flour and bake for
WHITE CHOCOLATE POWDER
simmering water for 2 hours
inside of the hot pastry cases with the beaten
6 minutes at 180ºC
50g melted white chocolate
2 Drain, add lemon juice and chill. Churn
100g tapioca maltodextrose
the mixture in a sorbet maker and transfer
egg yolk to seal. Set aside on a wire rack
5 Scatter the crumble on a baking tray and
bake for 6-8 minutes
TO FINISH
METHOD
METHOD
4 Fold in the chocolate and cool using a
500g raspberries
METHOD
1 Put the raspberries and sugar in a bowl,
cover in cling film and place over a pan of
to the freezer
INGREDIENTS
METHOD
WHITE CHOCOLATE AND RASPBERRY
CREME PATISSERIE
mixture
1 Whisk the the ingredients into a crumb-like
TO FINISH
1 Cut the genoise base into 8 equal squares
500ml full fat milk
and pipe the creme patisserie onto one edge
1 Warm the rhubarb compote, if necessary,
2 tbsp cornflour
INGREDIENTS
1 Sift the flour and salt into a bowl. Add the
and use to fill the tart cases
75g sugar
crumbs so that each edge is straight
2 Scatter the crumble evenly over the surface.
1 whole egg
RASPBERRY AND STRAWBERRY COULIS
butter until the mixture resembles coarse
50g raspberries
Sprinkle with herbs or leave plain
2 egg yolks
2 Lay the white chocolate crumb opposite and
crumbs. Stir in the brown sugar, oats and a
50g strawberries
pipe the coulis where necessary
50g water
To serve, scatter frozen raspberries
over the top of the chocolate crumb
and add a scoop of raspberry sorbet
little food colouring
2 Cover and chill for 20 minutes
28
Serve with a scoop of vanilla ice
cream or pouring cream
1 pod vanilla seeds
50g white chocolate, melted
and spread across. Roll up and trim any excess
50g sugar
1/2 lemon juice
29
takestockmagazine.com
TAKE STOCK
PATISSERIE
Sweet
Sensation
Thanks to its sweet, thick formula, condensed milk is
a pleasure to bake with. This essential and versatile
ingredient can be used in just about any sweet dish, and is
traditionally used in banoffee pie, millionaire’s shortbread
and toffee icing. It is a must in a professional kitchen.
Storage
How it’s made
· Store in a cool, dark place
Condensed milk is cow’s milk with the water removed and sugar added. It is tinned
· Turn the tins upside down every
and can last for years without refrigeration if unopened - a bonus for kitchens
few weeks as the milk solids settle
pushed for fridge space. The sugars and proteins in condensed milk help it to brown
at the bottom
and mellow as it cooks, and it grows thick and chewy if boiled with a little sugar.
When mixed with acidic ingredients it thickens naturally without requiring heat. It’s
perfect for puddings, bar cookies and refrigerated desserts.
Honeycomb
Ice Cream
By Carol Jackson, freelance chef
www.fodderforfoodies.com
· Keep refrigerated once opened
and use within five to seven days
· Don’t freeze
Preparation time: 30 mins
condensed milk. Continue to whisk until thick
and holding its shape
Makes 1 litre
7. Fold in the honeycomb pieces, plus any
crumbs
INGREDIENTS
75g caster sugar
8. Scrape into a freezer container/recycled ice
2 tbsp clear honey
cream tub, label and date
1 tsp bicarbonate of soda
9. Place in the freezer overnight
500ml whipping cream, chilled
10. Serve by itself or as an accompaniment to
1 tin (397ml) sweet condensed milk
a hot dessert
METHOD
1. Put the sugar and syrup into a pan and cook
over low heat until the sugar melts
2. Increase to a boil until the caramel is midgolden colour
3. Turn off the heat and sieve in bicarbonate
of soda. Stir until frothy - do not over mix
4. Scrape out onto a flat baking tray with a
magic mat or parchment paper. Do not spread.
Leave to cool
5. Put into a freezer bag or bowl and bash with
a rolling pin, leaving some pieces quite chunky
6. Whip the cream until floppy and add the
31
The condensed milk
whips well with the
cream, adds just the right
amount of sweetness and
the finished product has
the silky smooth texture
of ice cream, without
having to use an ice
cream machine.
takestockmagazine.com
Finding the
Perfect Partner
Choosing the right
wholesaler is a big deal.
It’s a relationship that
has a direct impact on
your business and how
successful you are. Take
Stock spoke to Tracy
Faulkner from research
and consulting firm, him!,
about how to find the
perfect wholesale partner.
277
cups in
Delight your staff and colleagues with barista style
instant coffee.
A tasteful blend of instant coffee and 5% finely ground
roast coffee beans, giving you a full bodied, enticing
aroma and an irresistible layer of velvety coffee crema.
every tin
50
cups in
every box
The amount of support and added
“In fact, 54% of caterers who use a depot
value your wholesaler gives you is also
are doing so to ‘top up’ – buying products
important.
outside of their main weekly order.”
Research shows that whilst 62% of
Bargain hunt
buyers work from a precise shopping
Everyone loves a bargain and a fifth
list, 38% are keen to know about
of caterers will go out of their way to find
new products and are willing to try
a good deal - but how good is it really?
something different. A good wholesaler
“It is really important to weigh up all
will have informed sales teams who
aspects,” says Tracy. “Yes, it may be a good
know what’s available and give you
deal, but what additional cost is there in
professional advice.
fuel and time out of your business?”
Keeping in touch
Wholesale performance
Good communication is also a must.
Research by him! revealed that when
“You need to consider, when choosing
The perfect partner will keep you
it came to ‘overall relationship’ Today’s
a wholesaler, which one is best suited
informed and let you know what’s
wholesalers scored 8.1 out of 10 - points
to your business needs and first and
happening on a regular basis - via
above its closest competitor which
foremost which option is best for you;
email, telephone contact and/or regular
scored 7.9. See how Today’s wholesalers
a delivery service or a cash and carry,”
promotional literature. Almost 80% of
performed in detail below:
said Tracy. “The main points you have
buyers say this directly influences their
to consider are; how much stock you
purchasing decisions.
may have a minimum order level), are
Inspiration is key! Foodservice is on the
you able to hold much stock, whether
constant look out for something new
your business requires high levels of
- him! research reveals that over a third
Simply add water and stir.
fresh produce, can you take time out of
of buyers want to be given menu ideas.
your business, do you have the means to
That’s one reason why every issue of
NESCAFÉ AZERA Americano, Latte and Cappuccino
sachets now available.
transport stock yourself.”
Today’s Take Stock is packed with recipes
®
®
NESCAFÉ® AZERA® Americano, Latte
and Cappuccino sachets now available.
Today’s
Wholesale
Industry
Average
Product
availability
9.23
9.1
Value for
money
8.9
8.4
Range
9.1
8.9
Customer
service
9.4
9.4
Quality of
own label
8.9
8.6
are likely to order (delivered services
and suggestions.
According to research by him!, when it
comes to choosing a wholesaler, caterers
Delivery options
are influenced by:
A delivery service offered once or twice
· Reliability (46%)
· Value for money (38%)
a week is vital - 73% of caterers made it a
priority even if they also used a cash and
carry. “Even if the delivered route is the
· Availability of stock (25%)
way to go, the majority of caterers will still
All scores out of 10.
· Delivery times (20%)
use a cash and carry depot,” adds Tracy.
Source: him! Wholesale programme 2014
33
takestockmagazine.com
friendly atmosphere, at the fraction of
the cost of an extravagant country hotel.
I Do...I Do….
After decades of decline, weddings in the UK are back on the
rise according to The Office of National Statistics. The overall
wedding market is worth £10 billion according to hitched.co.uk,
with the average couple predicted to spend £2,210 on food and
drink this year.
If you’re a pub contemplating hosting
Average cost
weddings, you could also apply for a
license to hold civil ceremonies. In many
£36,000
ways weddings are not only profitable
but easier to organise than you might
think, as Tom Martin of the White Swan
in London explains. “It’s actually easier
with 96 guests
to host a wedding than a normal night
at the pub. You know exactly how many
(www.hitched.co.uk)
people are coming, what they’ll be
eating and what wine they’ll be drinking.
I’d definitely recommend it to other
landlords. You’re guaranteed a specific
income on that day, and it’s likely to be
above what you’d usually make. People
are happy at weddings so they tend to
spend more on drinks.”
Whether you’re a small or large venue, a
restaurant or a pub, you can take a slice
of the lucrative wedding market.
Year of the ‘Romantic
Luxe’
A-list celebrity weddings are a big
inspiration this year, and ‘Romantic
Luxe’ is set to be a key trend. Luxury
is paramount with opulent flowers,
champagne fountains and elegant
dining. The Wedding Community has
said that jam jars, soft pastels, birdcages
and bunting are out, in favour of The
Great Gatsby and Downton Abbeyinspired art deco decadence.
Colour and flower trends
Pantone’s top colour picks for 2015
weddings are ‘En Plein Air’, which in
English means ‘in the open air.’ Soft
and muted hues are set to be big with
Aquamarine dominating together
takestockmagazine.com
34
with Lucite green and toasted almond.
like quail egg royale canapes will return,
Pantone also predicts that Glacier
replacing trendy fusion or quirky options.
Grey will be massive – a colour they
The wedding breakfast will feature
say works for the bride and groom
classic English dishes – with starters
and is unobtrusive, contrasting with
such as Gravadlax, mains of duck breasts
and enhancing the other key wedding
with blackcurrants and gooseberry fool
colours for 2015. In keeping with the
for dessert. The Wedding Community
‘Romantic Luxe’ theme, flowers are set to
predicts classic English ingredients will
take centre stage and be very grand. An
dominate each season with rhubarb,
abundance of hydrangeas, hyacinths and
asparagus and jersey royals in spring and
orchids in creamy pastels are expected to
rabbit, venison and pheasant in winter.
be popular.
August
Food trends
Couples are looking for elegant dining.
Every dish should be beautifully
presented and ready to eat, and service
discreet, attentive and efficient (just
like Carson in Downton Abbey!). The
Wedding Community predicts classics
is the most
popular month
(www.ons.gov.uk)
Foreign influences
Covering all bases
Engagements abroad have risen sharply
According to confetti.com, 19% of
according to the Office for National
weddings are held in hotels. Mitton Hall
Statistic and some couples are inspired
is a country hotel in Lancashire that
by a foreign influence to shape their
caters for all types of weddings – from
wedding theme. Italian weddings, for
small and intimate receptions to grand
instance, feature up to 15 courses, so
affairs! For large weddings, the hotel
if you have the resources, why not
can accommodate 200 guests for the
offer it as an option? Or, instead of the
wedding reception and 400 guests for
traditional wedding cake why not go
the evening reception. They’ve recently
French and offer a pièce montée?
added a stunning conservatory for
ceremonies and provide accommodation
Small reaps big profits
Pubs are a cost effective option for
many couples. The Great Country Pubs
association supports them as a great
venue because it allows for atmospheric
surroundings in the beautiful English
countryside, with great food and a
35
with 18 bedrooms. To cater for smaller
weddings, they have a number of
dedicated, private rooms, allowing for
most intimate gatherings.
See page 47 in Cheers to learn how
champagne and sparkling wine can
complement the occasion.
takestockmagazine.com
LESSON #58
Spot the difference!
Unilever Food Solu tions are giving away a case of PG tips and a
toy Monkey to 10 lucky winners. All you have to do to be in wi th
a chance of winning is spot the 7 differences between the 2
monkey images.
SC JOHNSON AD
THE SC JOHNSON PROFESSIONAL HERITAGE OF CLEAN
For these tougher cleaning challenges you face every
day in the workplace, we developed the SC Johnson
Professional line of commercial cleaning products. By
choosing SC Johnson Professional, you’ll be bringing
the same quality and history of expertise you’ve come
to expect from the SC Johnson family, with the
professional strength you need.
www.scjohnson-professional.co.uk
AVAILABLE IN MAJOR WHOLESALERS/
CASH & CARRY OPERATORS
Email your answers to tracy@takestockmagazine.com
by Friday 13th March to be in the draw
For more information contact:
Emma Palmer
Customer Services Team Leader
DCS Europe plc | Timothy’s Bridge Road |
Stratford-upon-Avon | CV37 9YL
Contact | Tel: 01789 208023 www.dcseurope.com
GOOD LUCK
Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland. Monkey TM & © Comic Relief Ltd. 2015
Open to UK bona fide caterers and chefs aged 18+ who subscribe to Take Stock magazine. To enter email the 7 spot the
difference answers to tracy@takestockmagazine.com. Closing date: 23:59 (GMT) 13th March 2015. Internet access required.
Prizes: 10x 1 case of PG tips and 1 PG tips Comic Relief Monkey. See www.ufs.com/takestockterms for full terms.
Big
Boys
TOYS
SQUEEZING GOT STYLISH
E
picurio has made lemon squeezing simple and
stylish with it’s individual squeezers. Not only is
it a perfect tabletop accessory that fits into elegant
surroundings, and a must for fine dining, it’s lightweight
and durable. The practical and economical squeezer
allows your guests to season their food easily, without
messy, sticky fingers or unwanted pips. It creates twice
as much juice compared to squeezing by hand and the
controlled pour stops drips. Perfect to use on a range
of food from fish to pancakes, and hot lemon drinks
as well. The lemon squeezers can even be engraved
with your business name giving them a personal
touch. Made using a food safe transparent acrylic, the
THE RIGHT
TEMPERATURE
squeezers are industrial dishwasher safe.
www.lemon-squeezers.co.uk
T
he SuperFast Thermapen has made it easier than
ever to avoid cross-contamination in your kitchen.
Available in four colour-coded models, each is printed
with a specific food type to allow you to identify
quickly which thermometer should be used. Claimed
to be faster and more accurate than any other cooking
thermometor on the market, the Thermapen takes the
guesswork out of cooking, giving a reading in less than
We scoured the Hospitality Show
at the NEC in Birmingham to bring
you what is hot right now...
three seconds.
www.thermapen.co.uk
HEALTHY FRYING
W
ho knew frying could be healthy? Well, thanks to
a new oil-free fryer it can be! Caterers looking for
CHOC GETS HOT
a way to serve chips and other fried favourites like onion
rings, chicken nuggets or breaded mozzarella - with less
oil, now can, thanks to the new LightFry. The oven,
available exclusively from JM Posner, cooks using
steam, before a stream of hot, dry air gives a
crispy surface, making the end results 40%60% lower in fat. Asides from the obvious
sprayer was one of the top ten star products at
the Hospitality Show. The hotCHOC LM3 has been
launched by KREBS and sprays a mixture of 50%
W
chocolate and 50% cocoa butter at a temperature range
whipping machine from DCA. Satisfy discerning customers by
of 25°C-35°C/82°F-95°F, and can also be used with
offering them fresh whipped cream as the perfect complement to
different materials and temperatures such as cocoa
or a fat separator either, as the LightFry only
their dessert or hot drink. The Amigo delivers a high quality, low-
butters, glaze or other low viscosity materials. Fitted
needs an extraction hood or canopy (kitchen
cost solution with no mess or wastage, is extremely user-friendly
with an insulation sleeve, the 40W power settings and
extract duct 2A). With a basket capacity of up
to operate and simple to clean. DCA is the sole UK business partner
nozzle and piston sizes enable a thin layer of ingredient
to 2.5kg, it can cook 16kg fries per hour, which is
of the world-renowned Sanomat, German manufacturers of best in
to be sprayed, with minimum overspray or noise. The
class cream whipping machines. The Amigo is ideally suited for use in
purpose built, hand-held, electric sprayer can be used
restaurants, coffee shops and ice cream parlours. DCA has a range of
for final coverings, prepping moulds, speckling pralines
machines for all situations.
or adding decoration.
reduction and reduces safety risks. No need
to install a sophisticated kitchen ventilation
comparable to many standard deep fat fryers.
For more information visit www.jmposner.co.uk
or call 01923 220805.
38
WHIP IT UP
time and cost effective heated chocolate
hip up desire for desserts with the new Amigo automatic cream
health benefits, LightFry offers cost
takestockmagazine.com
A
39
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TAKE STOCK
Cheers
CHEERS
WELCOME TO TAKE STOCK’S DRINKS SECTION
Light and crispy
texture
94 calories
per pack
In this
issue
Swifties
42
N .1
O
*
Stock up today!
*600 nat rep sample, adult snackers Dec 14 TNS
THE
T
A
E
O
T
N
U
F
SNACK !
A Taste for
Everyone
47
Pressing
News
51
Wine
Report
52
Swifties
TAKE STOCK
CHEERS
Dates for
your Diary
15
Mar
LONDON DRINKER
Beer & Cider Festival
15-18
Apr
March - April
12-14
Mar
LEEDS
Beer, Cider & Perry Festival
39TH NEWCASTLE
Vickery
Cocktails Velvet
Personalised
11-13
Mar
Beer & Cider Festival
6-12
Apr
10-13
Mar
Diageo has been looking at how
personalisation of drinks can be used in clubs,
The Wine Fusion have
pubs and bars to attract younger consumers.
just announced the UK
launch of Vickery Riesling,
Sporting Events
They’ve identified a growing interest in
- created by award winning
personalisation – with ideas like individual
‘old master of Australian
serving trays with components of a cocktail
Riesling’ John Vickery, and
that can be self-assembled at the table.
renown wine maker Phil
10-13 Mar
CHELTENHAM FESTIVAL
05 Mar
FOOTBALL
12 Apr
CRICKET
Lehmann.
Gold Cup 13th March
Scottish Cup Final
County Championship Season
The 2014 Watervale
15 Mar
FORMULA ONE
06-12 Apr
GOLF
18 Apr
SNOOKER
Start of the season, ends 28th Nov
Masters
World Championships, ends 4th May
Australia and has been
28 Mar
HORSE RACING
11 Apr
BOAT RACE
26 Apr
RUNNING
heralded by wine experts
Dubai World Cup
Womens & Mens
London Marathon
05-08 Mar
WIGAN
12-14 Mar
LEEDS
26-29 Mar
BURTON
Beer Festival CAMRA
Beer, Cider & Perry Festival
Beer Festival CAMRA
06-08 Mar
BROMLEY MAD MARCH
19-22 Mar
SUSSEX
28-29 Mar
NORTH SUSSEX
Cider Festival CAMRA
Beer & Cider Festival
Beer & Cider Festival
11-15 Mar
LEICESTER
20-22 Mar
WINCHESTER
23-26 Apr
BEXLEY
Beer Festival
Real Ales & Cider Festival CAMRA
Beer Festival CAMRA
of cocktails developed by their head
11-13 Mar
LONDON DRINKER
10-12 Apr
GUISBOROUGH
24-26 Apr
COVENTRY
of Mixology and Spirit Creation,
Beer & Cider Festival
Beer Festival
Beer Festival CAMRA
12-14 Mar
BRISTOL
15-18 Apr
39TH NEWCASTLE
24-26 Apr
GLOUCESTER
Beer Festival
Beer & Cider Festival
Beer & Cider Festival CAMRA
Especially useful to drive spirit sales, the
idea taps into the trend for customers to
photograph, tag and share their experiences
on social media – great exposure for both the
drink and venue!
Riesling celebrates a blend
of fruits from the Brazel
and Castine vineyards
in Clare Valley, South
as one to watch in the
2015 independent sector.
St Patrick’s
Day - Tuesday
Find out more at
www.thewinefusion.com
The celebration gets bigger each year,
Belvedere
Vodka
with festivals and parades across the
Detox January is long gone, but
UK, including in London, Birmingham
interest in healthy living and reducing
and Manchester, on the weekend before
sugar intake continues apace.
17th March
and on the day itself.
Belvedere Vodka’s ‘Drink, Eat, Live’
initiative recognises this – offering
Don’t forget to stock up and promote
bartenders access to a whole archive
all things Irish – including plenty of
Jameson - the no.1 best selling Irish
whiskey, with a 75% market share.
Claire Smith.
www.jamesonwhiskey.com
Find out more at
www.belvederevodka.com
takestockmagazine.com
42
Festivals
43
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Perfect
Peru
Looking for something different? Get in some Pisco!
Developed in Peru by 16th century Spanish settlers, Pisco is a distilled brandy
spirit produced initially in the coastal area just south of the capital Lima and
now to a lesser extent in some areas of Chile. It’s bang on trend, tapping into the
rapidly expanding Peruvian food scene.
Serve as a shot, in a tumbler neat over ice or mix in a cocktail, you can keep it
traditional with Pisco Sour or the latest refreshing, summer drink, Chilcano.
Chilcano
INGREDIENTS
Pisco Sour
1 measure of Pisco Puro Quebranta
1/2 measure of lime juice, fresh
Few drops Angostura bitters
Splash ginger ale
METHOD
1 Pour ingredients with handful of ice
cubes into a long tall pre-chilled tumbler
2 Top with ginger ale, slice of lime and a
stemmed cherry, and stir to mix
w
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n
p
u
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Stoc
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with Lipta with 79% share!
ice te
!
• UK’s No.1
orth $4bn
w
is
d
n
a
r
b
the Lipton
,
y
ll
a
it
b
lo
G
•
double dig
e
e
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d
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t
projec
• Ice tea is
xt 5 years
e
n
e
h
t
in
growth
7.14
a 52 we 5.
e Te
share of Ic
rage, Value
Total Cove
ch 2014
n
ar
se
M
el
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:
Source
Canedean
INGREDIENTS
1 measure of freshly squeezed lime juice
1 measure of egg white (fresh)
1 measure of sugar syrup
3 to 4 measures Pisco Puro Quebranta
Splash Angostura bitters
METHOD
1 Shake ingredients in a cocktail shaker with
a handful of crushed ice
2 Pour into a chilled tumbler in three parts:
70%, 20% and then the last 10% (the foam)
3 Finish with few drops of Angostura bitters
45
BRV300359_15
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CHEERS
GREAT CHEFS ADORE IT
“ Speyside Glenlivet gives
me the exceptional purity
I trust to complement the
flavours I’ve worked so
hard to create.”
MICHEL ROUX Jr. Maître Cuisinier de France
& MD at Michelin two star Le Gavroche
Sourced from the highest naturally
occuring spring on the Crown estate
of Glenlivet. Prized by the most select
establishments for its unusually low,
balanced mineral content.
A Taste for
Everyone
It was Coco Chanel who famously said “I only
drink champagne on two occasions. When I
am in love and when I am not.”
It’s been over 40 years since she died – in which time champagne has been joined by
a whole host of sparkling wines from all over the world - often drunk to toast a special
occasion or wedding, but always with pleasure. Here’s Take Stock’s guide to the most
popular options.
Champagne
A word sometimes erroneously used
Perfectly STILL and Lightly SPARKLING are available in understated 330ml, 500ml and 750ml glass bottles.
to describe any sort of fizzy wine, but
actually a specific region of France,
centred upon Reims, east of Paris and the
only geographical area allowed to use the
‘champagne’ descriptive for their wines.
Champagne itself can be made from
three grapes – white chardonnay, pinot
noir and pinot meunier – the latter two,
somewhat surprisingly, being red skinned
IT’S THE UK’S
NO.1 CHOICE*
grapes.
Because up to three different grapes can
be used, champagnes can have distinctly
different tastes or ‘house” styles. Actual
blends are generally a closely guarded
secret, but sometimes a wine is described
STOCK UP AND START SMILING
AT YOUR SALES FIGURES
as ‘blanc de blancs’ which means only
• More people buy Highland Spring than
any other bottled water brand in the UK**
is made from the red skinned varieties.
• Pure spring water drawn from protected
organic land in Scotland
The process of creating champagne
• Sophisticated and premium bottle design,
perfect for on trade occasions
complicated and labour intensive –
white grapes have been used, whilst
‘blancs de noirs’ tells you the champagne
– the méthode champenoise – is well
documented. Suffice to say it is both
which goes some way to explaining why
the finished product is not cheap…but
that’s part of the attraction!
*Zenith International UK Bottled Water Report 2014, plain
**Kantar Worldpanel 52 w/e 14.09.14
47
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Prosecco
Often thought of as an affordable
alternative to champagne, prosecco’s
keen pricing comes about through use
of the Charmat tank method. Made in
and around the town of Valdobbiadene
from the prosecco grape, the wine
can be found in both spumante (fully
sparkling) and frizzante (lightly sparkling)
forms. There are also varying degrees of
sweetness - Brut (driest), Extra Dry, or Dry
(sweetest).
In 2014 the UK was the top export
market for prosecco, with some on-trade
operations selling it ‘on tap’ rather than
from a bottle. This has prompted Italian
makers to take legal action in an attempt
New Kids
on the Block
to enforce a 2009 European law that
stipulated prosecco could only be served
from glass bottles.
Ask your wholesaler for advice.
Sekt
The different types of sparkling wine have,
traditionally been European. But times are changing...
USA
1826, it is in the last 30 years that
California has been producing
Champagne also has the distinct
Italian sparkling wines were astis and
bottle-fermented lambrusco for quality,
Sekt is the German word for sparkling
sparkling wine since 1892 – pioneers
advantage of offering something to suit
lambruscos, joined now by Franciacorto
and have one of the sweeter varieties
wine and is used to describe fizz from
being the Korbel brothers who
everyone’s palate. Like a super dry taste?
and prosecco sparklers.
as a superb accompaniment to
both there and Austria.
brought the méthode champenoise
Look for Brut Nature or Brut Zero. Then
across with them from Bohemia.
chocolate desserts.
moving up the scale of sweetness you
Asti
have Extra Brut; Brut; Extra-Sec; Sec
Hailing from the Asti region in Piedmont,
The Franciacorta region is home to most
using the tank method, though some
Some of the world’s most famous
(medium dry); Demi-Sec and sweetest of
asti is made from the moscato grape,
of Italy’s sparkling wine production,
traditionally produced wines are made.
champagne houses now have
all - Doux. So, a taste for everyone.
giving it a slightly sweet taste. Production
mainly using chardonnay and pinot
German producers tend to favour
wineries in the region, including Moët
costs are reduced by use of the Charmat
bianco grapes. Wines carrying the DOCG
riesling and pinot blanc grapes, Austrian’s
et Chandon, Tattinger, Mumm and
As the use of the word champagne is
method, where secondary fermentation
label have no more than 15% pinot nero
often going for grüner veltliner and
Louis Roederer.
strictly controlled, French producers
takes place in large tanks, with the finished
grape and will have been aged on their
welschriesling.
wine being bottled under pressure.
lees for between 18 and 30 months.
outside of the area have adopted different
The vast majority of sekt is produced
terms to describe the sparkling wines
MCC – Methode Cap Classique.
d’asti ‘frizzante’ even less.
champagne, cava is Spain’s favourite
grapes, look for the label Deutscher Sekt
Grapes are predominantly chenin
sparkling wine.
or Sekt b.A.
blanc and sauvignon blanc, though
the chenin blanc grape and can offer
brilliant value.
The French are justifiably proud of their
sparkling wines, but to a true Italian,
there is no need to leave their shores.
Historically, by far the best known
takestockmagazine.com
investment by and cooperation with
French champagne houses, including
Moët and Roederer.
chardonnay and pinot noir, but in recent
want a wine made with just German
Vouvray wines are typically made from
new techniques (e.g. screw caps) and
champagne methods carry the label
Made in exactly the same way as
Vouvray - hailing from the Loire Valley,
by both the willingness to embrace
partially with imported grapes. If you
than champagne, with the moscato
in champagne.
Tasmania, quality has been driven
Wines made using traditional
are:
Lambrusco
Predominantly based in Victoria and
Around 90% of sekt is made at least
Cava
guidelines, using the same methods as
making high quality sparkling wines.
Most Australian sparking wines use
Asti is normally lower in alcohol level
areas that are produced within strict
established themselves as masters at
South Africa
they make. Two examples to look out for
Crémant - wines from eight AOC
Australian wine producers have
these are now being joined by
Mention lambrusco and many people
Most of Spain’s production comes from
chardonnay and pinot noir. Because
will immediately think of cheap, red
the Catalan region – where the main
of the climate, most SA wines have a
fizzy wine. This is a shame, as there are
grape varieties of macabeo, parellada,
fruity taste.
growers in the Emilia-Romagne region
xarel-lo and of course chardonnay thrive.
of Italy who use the lambrusco grape
These grapes contribute to a slightly
If you’re looking for an unusual
to produce some really high quality red,
less complex taste than champagne,
addition to your wine list, try and find
white and rosé sparklers.
but standards are getting better, year-
one of the red sparkling pinotages
by-year. Production costs are kept
now being produced.
the classic grape combinations of
years there have been new offerings,
including the red sparkling shiraz.
U.K.
English sparkling wine is growing
enormously in both popularity
and quality. Indeed, English
wineries are now regularly winning
international awards - taking on and
beating competition from French
champagne houses.
This improvement has seen sales on
Because of the wide range available –
down through the use of greater levels
of mechanisation, so there are some
Australia
English sparkling wine grow – one
there are at least 13 different lambrusco
grape varieties for example - you need
excellent value wines available to the
Whilst the history of Australian
rise in just the past year – so definitely
to talk to your wholesaler. Look for a
on-trade.
sparkling wine goes back to around
worth considering for your wine list!
48
supermarket chain reporting a 32%
49
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CHEERS
Discover
Pressing
News
..the home grown, handcooked crisp
from Tipperary
NEW
Peach and
Elderflower
new
Stella Artois
Cidre
• Fruit cider
The popularity of cider continues to grow, driven
in part
is now the
fastest growing cider
by innovations aimed at both craft cider loverscategory
and*the
– and Stella
Artois
Cidre
18-30 market. Take Stock looks into some of the latest boasts
the highest penetration
developments:
of any other in the
category at 8%.**
Modern Twists
Hot on the heels of their new look and
taste Old Rascal cider, Thatchers have
launched two entirely new ciders.
Thatchers Somerset Haze is a 4.5%ABV
cloudy cider, made with Discovery, Gala,
Falstaff and Jonagold apples – aimed
at drinkers wanting an
authentic sweet cloudy
cider taste with lower
No.1
BEST SELLIN
KETTLE COOK
G IRISH
ED CRISP*
Traditional, natural flavours
~
~
Gluten free, authentic hand cooked crisps
No artificial colours or flavours
*No.1 best selling Irish kettle cooked crisp brand 2012, 2013 and 2014 to date (Nielsens report).
THE
alcohol content.
Billed as the only red apple
cider in the category,
Thatchers Red has a
slightly lower ABV (4%), is
made with Jonagold and
Katy apples and is aimed at
• Having
both ranked in
Cider category of the 2013
International
theon
topthis,
mostCarling
trending
Brewing Awards. Building
flavours for new beverage
British Ciderlaunches
launched
a
in the UK, both
Cherry flavoured
variety
lastPeach
Stella Artois
Cidre
Cidre
Elderfl
year and forand
2015
have
justower
are highly desirable for
shoppers.
announced Orchard***Fruits
- cider with a peach and
apricot flavour.
The whole Carling British
Cider portfolio - including
Stellar Stella !
Stock
up today.
AB InBev have just announced two new
supported this year with a
Orchard Fruit - will be
£5m+ advertising campaign,
Please drink responsibly.
© 2015 AB InBev UK Limited, all rights reserved.
including TV and digital.
INB0652_1c_Cidre_NPD_Ad_A4.indd 1
Amberdown
Re-launched in 2014, Today’s ownlabel Amberdown
Cider continues to give
retailers the opportunity
Marketing support for
burgeoning cider market,
throughout the year and Thatchers have
continued their food matching strategy
by launching new recipes, including a
Pulled Chicken Burger for Haze and a
to capitalise on the
and make a POR of at
least 25%.
Two varieties are
available - Amberdown
Chicken Tikka Kebab for Red.
Dry Amber (5% ABV) in
Carling British Cider
Amberdown White in 1,
Since its launch, it has made quite a
name for itself, winning Gold in the
2 & 3 litre bottles and
2 & 3 litre bottles at 7.5%
ABV.
51
- peach and elderflower.
*IRI **Kantar Worldwide Worldpanel Purchase data ***Turf analysis
the 18-24 year old market.
the on-trade will occur
additions to their Stella Artois Cidre range
ELEMENT: A4 AD
SIZE: 210 X 297 MM
FLAT: 210 X 297 MM
Having seen their Raspberry Cidre
DATE: 06.02.15
06/02/2015 12:04
COLS: 4 CMYK
SPOTS: –
CREATED BY: KH
attract £7.2m of sales in the 6 months
after it’s May 2014 launch, the two new
variants directly tap into the demand for
fruit ciders - the fastest growing cider
category according to IRI research.
A Stella spokesman says “Since it’s launch,
one million people have purchased Stella
Artois Cidre Raspberry, so we’re delighted
to bring even more fresh flavours to the
market.”
According to Turf analysis, both new
varieties have ranked in the top most
trending flavours for new beverage
launches in the UK - so stock up now!
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From where Australian
wine really started –
the Barossa Valley –
look no further than
Yalumba’s Patchwork
Barossa Shiraz
“This is the home of our Oxford Landing
In addition our Mud House wines have
range, wines that offer great value for
benefitted from Vintage 2014’s early
money and instant customer recognition
flavour development with resulting
– Oxford Landing Sauvignon Blanc being
wine showing balanced fruit acids and
the UK’s best selling Australian Sauvignon
intense mouth-watering flavours thanks
Blanc.
to plenty of sunshine hours. Our popular
Marlborough Sauvignon Blanc and
Jo Burnett, Negociants
Wine
Report
That’s because long before Europe’s
winemakers were picking their grapes,
producers south of the equator were
tasting their 2014 vintages.
Australia
“It’s also where Yalumba Y Series Shiraz
Central Otago Pinot Noir are particular
is produced– a big mouthful of Australia
highlights from 2014.”
with soft juicy tannins and a moreish
“The growing season for Sauvignon Blanc
finish. Delicious!”
has been fantastic, the Lower Wairau
And all this positive news is echoed by
Valley in Marlborough held its acidity
Darren Mackay of Treasury Wine Estates.
with good intensity and salty structure”
commented Ben Glover, Mud House
One has only to overlay a map of Europe
“2014 was a great year for our growers.
on Australia to see how enormous this
Just try either the Bilyara Chardonnay or
country is. Australia: 7,706,168 sq km
Bilyara Shiraz from our award winning
Europe: 3,483,066 sq km. Small wonder
Wolf Blass range to see what I mean!”
then that Australia produces such a
wonderful range of great tasting wines
New Zealand
– many of which are firm favourites
Growers in the Nelson, Central Otago,
with UK drinkers. Jo Burnett of wine
Marlborough and Waipara regions saw
specialists Negociants (www.negociants.
a bumper 2014 harvest of good quality
com) has good news for these fans,
fruit, thanks to mild spring and summer
reporting that 2014 quality is excellent.
weather. So prolific was growth that
Group Winemaker.
many producers had to thin bunches to
“We specialise in Australian wines, and
allow ripening, but this rigorous attention
across the country there are some really
to detail paid off with resulting wines
fabulous wines to add to your lists,” Jo
showing fantastic fruit flavours.
explains.
Accolade Wines New Zealand expert
“From where Australian wine really
Deborah Zbinden confirms this good
started – the Barossa Valley – look
news.
no further than Yalumba’s Patchwork
Barossa Shiraz or Bush Vine Grenache.
“We had a good year resulting in high
quality wines across a number of
“Then, for those wanting a superb
aromatic whites such as Pinot Gris and
Riesling, I’d recommend Yalumba’s Eden
Riesling as well as our core Sauvignon
Valley Viognier or our Pewsey Vale
Blanc and Pinot Noir wines.
Riesling. We’ve also got some excellent
value wines from award winning Jim
“On-trade customers looking for great
Barry Wines, including their Lodge Hill
quality New Zealand wines need look
Riesling and Shiraz’s.
no further than our Waipara Hills range
with the Pinot Noir and Chardonnay
Geography is a wonderful
thing. In the last issue of Take
Stock we looked at predictions
for 2014 European wines, but
when it comes to the Southern
Hemisphere, we already know!
“The Riverland area of Western Australia
being particular standouts from the 2014
produces their equivalent to Bordeaux,
vintage as well as some delicious lifted
and I’d strongly recommend looking at
tropical fruit flavours for our best-selling
the Vasse Felix Chardonnay, Cabernet
Sauvignon Blanc.
Sauvignon and Sauvignon Blanc Semillon
wines we have.
“And last, but by no means least, there are
South Australian / Murray River wines.
We had a good year resulting in high
quality wines across a number of
aromatic whites...
Deborah Zbinden, Accolade Wines
takestockmagazine.com
52
53
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white wine grapes. Red wine producers
Shiraz and Malbec blend.”
had to rush to get the harvest in before
Some great tasting wines!
heavy rain in late March – but have been
rewarded with an outstanding harvest.
South America & Chile
Faith Knight of Chilean wine producers
Accolade Wines have been supplying
Concha y Toro, waxes lyrical.
South African wines to the on-trade for
years and their expert Bryonie Grieveson
“Chile is a country of remarkable features.
is upbeat about the burgeoning demand
With the Atacama Desert in the north,
for South African wines.
the Andes Mountains in the east, glaciers
in the south and the Pacific Ocean to
South Africa
“Our on-trade customers have long
the west, its landscape is breathtakingly
been supporters of our Kumala range,
beautiful and truly unique. Just as Chile’s
especially Colombard Chardonnay and
geography is diverse, so are its wines and
Cabernet Shiraz.
whatever your preference, Chile boasts
a lip-smackingly great selection of styles
South African vintners must be happy
“What we’re now seeing is a move to
at the moment, as their 2014 wines
wider listings of South African wines –
are being described as ‘remarkable’
Fish Hoek Chenin Blanc and Pinotage
“Chilean wines to watch in 2015 include
and ‘exceptional’.
being examples. We’re also thrilled with
the excellent quality and great value
ranging from easy drinking to fine wines.
the interest in our Flagstone range, where
ranges from Casillero del Diablo and
A cold wet winter and early season rain
we have the ‘Free Run’ Sauvignon Blanc
Sunrise. Add Concha y Toro’s Trivento
saw ground-level moisture levels high –
and ‘Dark Horse’ Shiraz, plus the ‘Noon
Reserve Malbec to your wine list too – a
helping growth, and a warm dry February
Gun’ blend of Chenin, Sauvignon and
wonderful wine from Malbec’s heartland
aided grape ripening, especially with
Viognier, and ‘Longitude’s Cabernet,
Mendoza.”
CAPITALISE ON THE MASSIVE
SUCCESS OF SOUTH AMERICA
WITHIN THE ON-TRADE
75.9% of people asked said that
‘My Coke’* was their preferred
Cola variant.†
Our research study highlighted that
45% of people who ordered a cola
were not servered their favourite one.
So stocking a wider range will mean
more happy customers.†
74% of consumers prefer an iconic
glass bottle of Coca-Cola when
offered at the same price as post-mix
or similar.†
• Excellent quality, great value varietals
• Concha y Toro – World’s Most
Admired Wine Brand 2011, 2012 & 2013
• Screwcap for by-the-glass speedy service
TO REQUEST YOUR FREE POS KIT,
PLEASE CALL 0845 5196 298
Add a slice of
fresh lemon to
complete the
perfect serve
WWW.CYT-UK.COM | INFO@CYT-UK.COM
*My Coke includes Coca-Cola, Diet Coke and Coca-Cola Zero Zero. †Source: Evolution Insights Aug 2014.
©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Coca-Cola Zero, the Dynamic Ribbon Device
and the Contour Bottle are registered trade marks of The Coca-Cola Company.
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