the elior hospitality guideeliormarketing.com/assets/items/438/...hospitality.pdf · why a...

The eliorhospitalityguide Delivering innovative and

excellent hospitality experiences

The elior hospitality guide

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This guide has been developed to help you provide a successful and consistent hospitality service that will enhance our customers’ experience and create a minimum elior standard that can be adopted company-wide.

The elior hospitality guide is a required part of all staff induction/training and has been developed as a tool to deliver great hospitality standards at your site.

Why a hospitality manual?

elior’s marketing managers, development chefs and operations teams have worked together to produce a format of tried and tested hospitality menus to fit with current and emerging trends and formats.

Offering innovation, seasonal menus and some great hospitality presentation packs, to keep our customers on site with a hospitality offer that rivals any local competition.

What’s included?

There are 7 sections, covering different types of hospitality menus that are typical across our elior business. Each section has a menu, with costed recipes; ‘What Great Looks Like’ minimum display and service standards; top tips, photographs and planograms.

Also included is an order form section for branded hospitality menu packs and stationery including; paper, pens, coasters, door hangers and some other marketing gems that could help you to promote your business.

We hope you find the elior hospitality guide a great support to maintain and build upon excellent standards and we welcome your feedback.

Catherine Roe

Welcome to the elior hospitality guide

Helping you to make your hospitality offer and service the best it can possibly be.

The benefits of the elior hospitality guide

• Minimum presentation and food display standards

• Tools to support the delivery of a consistent hospitality food offer, look and feel across the estate

• An identity that is instantly recognisable as elior

• Enhanced hospitality offer to support increased sales

• Customer and client referrals

• Improved operational efficiency and simplified mobilisations

The elior hospitality guide

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Contents

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Best Practice - What Great Looks Like

7 Principles to Creating Your Perfect Hospitality Offer BP 1

Creating Great Customer Communication BP 2

Tent Cards, Door & Bottle Hangers BP 3

Bespoke Hospitality Brochure BP 4

Feedback Form BP 5

Order Form & Process BP 6

Event Equipment Hire BP 7

Point of Sale & Digital Screens BP 8

Hospitality Website & Online Promotion BP 9

Extranet & Internal Marketing BP 10

Social Media BP 11

Social Media - Dos & Don’ts BP 12

Opening Event BP 13

Room Layouts BP 14

Look Your Best! - Uniforms BP 15

Look Your Best! - Trollies & Service BP 16

Hospitality Checklist BP 17

Branded Goods BP 18

Breakfast Recipes & Planograms

Introduction to Hospitality Breakfasts BF 1

Hospitality Breakfast Planograms (A-H) BF 2

Hospitality Breakfast Recipes Contents BF 10

Hospitality Breakfast Muffins & Pastries BF 11

Hospitality Breakfast Yoghurts & Birchers BF 17

Hospitality Porridge BF 24

Hospitality Breakfast Rolls & Finger Food BF 26

Hospitality Breakfast Bowl Food BF 40

Hospitality Plated Breakfast Dishes BF 46

Hospitality Continental Breakfasts BF 55

Hospitality Breakfast Juices & Smoothies BF 58

Snacks & Nibbles Recipes

Introduction to Snacks & Nibbles S&N 1

Snacks & Nibbles Contents S&N 2

Meeting Room Biscuits S&N 3

Meeting Room Snacks & Nibbles S&N 8

Working Lunch Recipes & Planograms

Introduction to Working Lunches WL 1

Working Lunch Planograms (I-O) WL 2

Working Lunch Recipes Contents WL 9

Standard Hospitality Sandwich Platters WL 10

Café Style Hospitality Sandwich Platters WL 11

Premium Artisan Sandwich Platters WL 12

Grazing Style Premium Sandwiches WL 18

Hospitality Cheese & Fruit WL 23

Sandwich Lunch Accompaniments WL 25

Standard Finger Food - Meat Options WL 28

Premium Finger Food - Meat Options WL 36

Standard Finger Food - Fish Options WL 41

Premium Finger Food - Fish Options WL 45

Standard Finger Food - Vegetarian Options WL 52

Premium Finger Food - Vegetarian Options WL 59

Finger Food Dips & Sauces WL 63

Finger Food Sub Recipes WL 66

Afternoon Tea Recipes & Planograms

Introduction to Afternoon Tea AT 1

Afternoon Tea Planograms (P-S) AT 2

Afternoon Tea Contents AT 6

Cakes (Bought In) AT 7

Homemade Cakes AT 9

Hospitality Afternoon Tea Sandwiches AT 35

Recipe Information

Allergen Procedure in Hospitality RI 1

GDAs - Reference Intakes - COMING SOON! RI 2

What is StarChef? RI 3

Hospitality Equipment

COMING SOON! EQ 1

eXperience

elior Hospitality eXperience eX 1

Delivering an eXperience eX 2

Our Brand Promise eX 3

Safety & Wellbeing

Safety & Wellbeing Tips S&W 1

Contacts

Your Contacts CT 1

Thank You CT 2

Best Practice What Looks Like


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STEP ELIOR STANDARDS SITE CUSTOMER / CLIENT

People Ensure you have a trained hospitality service champion and that all your staff are fully trained in all modules

Consider the demographics of your site and customer base

Welcome, interact and thank (refer to the eXperience section)

Process Ensure you manage the expectation of your client with staffing structure and kitchen equipment If you require further training please contact elior Learning & Development

Consider staff skill set, on site equipment capability and how far the room is

How did your customer feel from the time of order to time of delivery (waiting on the phone / have we confirmed times location, quantities and order?)

Product Ensure you purchase through nominated core suppliers

Think about food and service timings Was there enough variety and range within my budget?

PriceHave you followed recipes and costed out menus accurately?Is your GP being met?

What are you customers picking at the moment... are they picking the cheapest or most expensive?What is the current average spend per head?

Is it priced competitively and value for money?

Place

Ensure you have a suitable and reliable ordering system that is within your budgetBy monitoring, improving and developing your hospitality offer you can increase GPMinimum standard brochure with paper based ordering systemPreferred option - online ordering system

Where and how do customers order hospitality?

Is it simple and easy to understand and order?

Promotion Brochure • Online • POS • Tent cards, etc.Communication and publicityOffer an upsell

How was I communicated to about the hospitality offer? How is best to communicate with me? Web, email, menu, poster or social media? Was I offered an upsell?

Physical Evidence

Following or exceeding the elior hospitality manual standardsStandard • Premium

The whole experience of the service and offer, including the ‘look & feel’, interaction, presentation and taste

What was my customer experience? Was I welcomed? Did I feel special and valued? Did the food look fresh, appetising and of high quality? Did it taste great? Was it presented to a high standard?

DELIVERY OF OFFER (MINIMUM STANDARDS)

FEEDBACK (MARKET FORCE)

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Put yourself in the customers shoes...How does it look to the customer?

Have you sat and experienced the current hospitality offer?

When creating your perfect hospitality offer it is important to follow these principles at every step.

Remember - how you implement them will be different for each site. Continued feedback from your staff and customers will help you deliver a great service/offer.

TOP T

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Use the 7 principles as a checklist at each stage of development to ensure that not only are you fulfilling your client and customer needs, but that you are offering the most robust, high quality offer possible in your environment.

7 Principles to Creating Your Perfect Hospitality Offer


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Creating GREAT Customer Communication

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Creating great food, producing innovative menus, enticing brochures and delivering excellent customer service is key to providing the best hospitality offer. To support the superb food offer, we have developed a range of marketing materials to simplify the booking process, improve communication, highlight key help messages and enhance the customer experience.

Utilising the marketing tools that have been created will help you to communicate with your customers and promote upsell opportunities.


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Tent Cards, Door & Bottle Hangers

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Tent cards, door and bottle hangers are a simple solution to improve communication, increase spend per head and promote key messages.

Here are some areas for you to think about when promoting your offer:

HousekeepingFire safety meeting points and reception phone numbers

Health & WellbeingYou&Life and allergen information

Food OfferMenu choices and new concepts

PromotionsUpsell opportunities can be easily promoted, helping to increase spend per head with simple add-ons

Why not Add Curly Fries to your Sandwich Buffet?

Just £1.50 per portion

Example....

TOP TIP!If a hospitality booking has more than one service, think smart and promote the next logical day part offer. For example; when serving morning coffee you could display enticing messages on tent cards or bottle hangers promoting a lunch time upsell.


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Bespoke Hospitality Brochure

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Following feedback and research conducted throughout the business, we identified a need for a simple process to produce professionally presented hospitality brochures and menus.

We have devised a flexible solution which enables you to design your own bespoke hospitality brochure that is professionally produced and helps you to promote your hospitality business.

Before creating your bespoke hospitality brochure ensure the menu is suitable for your site and agree the menu content with your on-site team and your client.

Before presenting to your client ensure you have followed the ‘7 Principles’....1 People

Demographics of site and customer base

2 Process Staff skill set and the equipment capability

3 Product Food and Service timings

4 Price Budget and spend per head

5 Place Where and how do customers order hospitality

6 Promotion Communication and publicity

7 Physical Evidence The whole experience of the service and offer, including the ‘look & feel’, interaction, presentation and taste

Once you have finalised your offer, complete the hospitality brochure design brief to receive your quote.

If you require assistance, please contact your marketing manager.


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Feedback Form

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“ Feedback is the breakfast of champions.”

Ken Blanchard

“ I think it’s very important to have a feedback loop, where you’re constantly thinking about what you’ve done and how you could be doing it better. I think that’s the single best piece of advice: constantly think about how you could be doing things better and questioning yourself.’

Elon Musk

Feedback is important to ensure that we are delivering the right solutions and best customer eXperience at all times.

Bespoke hospitality feedback cards can be created using the elior Marketing website; simply fill in the online order form at: http://eliormarketing.com/marketforce/154/hospitality



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Order Form & Process

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SSSimply complete the hospitality brochure design brief to receive your quote!

The hospitality order form can be downloaded from elior extranet at the following link: http://www.elioruk.net/content/hospitality Shown below is a summary of the guidelines for completing your bespoke hospitality brochure order form.

STEP 1

STEP 2

STEP 3

Agree the menu content with your onsite team and client.

Read the ‘7 Principles to Creating Your Perfect Hospitality Offer’ section to ensure you have followed the ‘7 Principles’.

Complete the hospitality brochure order form ‘design and content’. This includes 5 sections for confirming the design and content of your brochure:

• Front Cover Design • Welcome • Content & Menus • Back Cover • Accessories

Each section provides a series of options (e.g. colour, logo and food images) to select from a drop down box so that you can customise your brochure.

SECTION 1

Front Cover Design

You are provided with the following options to design the front cover of your brochure: • Background colour • Image - selection of food images or blank • Logo - elior logo/elior logo with strap line/client logo


SECTION 5

Accessories

Hopefully you will have decided how you will promote your brand and offer. This section is where you can order a range of branded marketing tools and accessories to promote your offer and service.

These accessories include: • Door hanger • Bottle hanger • Feedback form • Tent card • Tray liner

You are provided with the following options to design your bespoke hospitality marketing accessories: • Text box to add customised text • Background colour • Design format 1 - elior default • Design format 2 - drop down box with elior brands (Eat Avenue, Market Fresh, etc.) • Design format 3 - client bespoke with option to upload client logo


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Event Equipment Hire

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For a special themed event there are occasions when to complete the right ‘look & feel’ as well as create the right atmosphere and ambience, you really do need to hire in some specialist equipment.

Specialist HireFor specialist hire equipment that may not be available from our core equipment hire supplier list, please contact our purchasing department for advice: [email protected]

Hot Beverage and vending machinesFor long or short term hire of hot beverage and vending machines, contact our vending division for advice: [email protected]

The most popular pieces of hired equipment are:• Gas BBQ • Tables • Chairs • Marquees

Depending on how many times a year you hire these items of equipment it may determine whether you need to buy this item of equipment to save you money in the long term. It may be worth discussing this need with your operations manager as this could be purchased and shared in your area.

Please see the elior extranet for details on ordering equipment for hire to enhance your hospitality offer: www.elioruk.net/ content/core-supplier-list

TOP TIP!FREE On Loan Equipment

Before going to the expense of hiring equipment, contact our suppliers for support. In some cases, they may be able to offer you ‘Free On Loan’ equipment when you will be promoting and/or selling their products, such as:

Tugo Pizza - pizza ovenUnited Coffee - bulk brewers/pour and serve coffee machinesStyles Ice Cream – ice cream bike/cartChicken Joes – bain marie/mobile pod for serving wraps, etc.Pauleys - vegetable cart for fruit and vegetable displaysNestlé - Vitamix blender for frappes and smoothies

Delivery and CollectionRemember to book your equipment hire as early as possible, allowing plenty of lead time for delivery and collection around the date of your event.TO

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Point of Sale & Digital Screens

We have devised and developed a wide range of marketing tools that enable you to showcase and promote your new hospitality offer. When introducing anything new to the customer it is vital that you clearly communicate your important information, innovations and any Health & Safety messages.

This can be achieved using a series of point of sale, including:

• Digital screens • Tent cards • Table talkers

Keep it simple! When promoting your offer using point of sale, think of the High Street and how big brands promote their services.

3 key points to include1 A great image or photographs2 Easy to follow text, in a language that

is appropriate to your customers3 Your contact detailsTO

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If you need any assistance with point of sale or implementing digital screens log on to www.eliormarketing.com or contact your marketing manager for advice.


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Hospitality Website & Online Promotion

Creating an easy to follow website can really benefit your business.

People ‘buy with their eyes’ - so using bright, colourful and inviting photographs of the dishes and products from your menu is a great way to sell your offer.

OPTION 1A bespoke Control Management System (CMS for short) information website Price from £700 A CMS website enables the site manager/admin assistant the capability to update menu information, important notices and news quickly and easily.

This option allows customers to view the hospitality offer; however, they will still need to use email or a paper system to place their order.

Effectively promoting your new hospitality offer to the right audience in the right medium is very important.

It is becoming increasingly popular for hospitality menus and offers to be web and online based; reducing printing costs and ensuring a more efficient ordering and administration process.

TOP T

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relevant and interesting! Your customers are very savvy with lots of experience of using websites - people’s attention span is becoming increasingly short, so keep them entertained and excited about your restaurant.

Please contact your marketing manager for more details.

OPTION 2A bespoke elior complete hospitality ordering system Price from £3,500 This option allows your customers to view menus, offers and order via an online website and take payment.

The key benefit of this option is that the system will do all the hard work for you, collating and processing orders, giving you the capability to monitor the sales and customers spending trends.


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Extranet & Internal Marketing

TOP T

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Organise a meeting with your client to identify the most effective and timely way to communicate with customers and clients throughout your site.

Be enthusiastic and give them a simple plan of what you want to do over the next few months.

This is a great opportunity to increase your sales!

Your updates don’t have to be complicated. Communicate through short, punchy updates with images and key information detailing your latest news stories, menu options and special offers.

Here are some examples you could use:

• new dishes being launched to your hospitality menu

• seasonal produce and local supplier news

• healthier food choices• CR updates (for example; new recycling

or food disposable initiatives),

• Reminders for your client and customers to book their place for Christmas Lunch

Include photographs and take this opportunity to share your success with your client and customers - ‘shout’ about how great your hospitality offer is!

Remember to plan regular

updates for your client’s internal communication and, to ensure consistency and share best practice, use the same content on the elior extranet.

One of the simplest and most cost effective ways of communicating your exciting new hospitality offer with clients and customers is to promote bulletins and example menus via your client’s intranet, newsletters and internal magazines.


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Social Media

1 Sign up and build your Twitter/Facebook page correctly from the start. Ensure you have good quality images, logos, photos and accurate content, such as; opening times, contact details and current menus. If you need help with this please, contact your marketing manager for advice.

2 Make a simple plan of what and when you want to promote so you have a more effective targeted approach.

3 Make your Twitter/Facebook page interesting by updating it on a regular basis with lots of interesting, relevant stories and offers.

4 Where possible, link into your client’s social media platforms by posting their messages and asking them to post, retweet and share your messages. By doing this, your news and information will reach a new audience which already has an interest in your site.

10 If you require any assistance implementing social media marketing, please contact your marketing manager.

Remember! Check for client approval before setting up a social media account. They may already have a social media account set up that you can add input to or they may have an I.T. policy that does not allow it. Please check the elior UK social media policy before setting up a Facebook or Twitter account. If you have any questions please contact your marketing manager.

Social media is becoming increasingly important in many of our customer’s day to day lives. When it is executed correctly, social media can be a very useful and cost effective marketing tool.

Sitename@hospitalityAll set for tomorrow’s ‘taster day’ with our senior development chef ready with

Sitename@hospitalityTaster day! We’ll be showcasing our new Summer menu with samples from all our exciting new dishes.

2h

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client and identify the best way and frequency to communicate with customers and clients throughout your site.

Nowadays, people are look for instant information and updates from their favourite celebrities, restaurants and brands.

Twitter and Facebook offer a fast, simple and effective way to communicate with your consumers, enabling you to share menus, special offers, web links, photos, news stories, etc.

The toughest element of social media is building an audience by increasing your number of ‘followers’ or ‘likes’ (this is the number of people who want to subscribe to your social media pages). This can be achieved in the following ways.

5 If you have both a Twitter and Facebook account, link them together. This will save time on updating both.

6 Run a contest on your Twitter/Facebook page that requires your followers to ‘like’, ‘share’ or ‘retweet’ your offer or message to enter a prize draw.

For example: WIN A MEAL FOR 2 at the restaurant this May. Retweet this message to be entered into a free prize draw!

7 Use printed point of sale (table talkers, posters) to promote your social media platforms with messages pointing people to Twitter/Facebook.

8 Add a newsworthy update that is relevant to the food industry to your Twitter/Facebook page a couple of times a week.

9 Offer ‘special offers’ including discounts to Facebook fans. Most Facebook users ‘like’ a page to obtain a discount.


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Social Media Dos & Don’ts

Facebook & Twitter

Your Facebook / Twitter page should exceed the minimum requirements below.

Posts & ContentDO...You need to post at least once a week.

Make them informative and provide your customer a reason to either book extra hospitality or visit your restaurant.

Any offer that you post on your page must have full terms and conditions.

A terms and conditions template is available from: http://eliormarketing.com/hospitalitymanualBe consistent in your message. Whatever you are promoting in the hospitality areas, online and on point of sale; ensure that the language is the same and the messages carry the same look and feel throughout.

Keep each post positive, upbeat and with the target customer in mind.

Post and tweet regularly, planning in advance what you want to say so you can link in with offers, special events, general awareness and news worthy stories.

Act the way you’d want to be treated. If you care about people crediting you, credit other people. If you care about being polite and responding to people on Twitter, respond politely to them. If you want people to leave insightful comments (not just promotions) on Facebook, do the same for them.

DON’T...

Post more than 10 times a week as this becomes overkill for the site and may become a nuisance for customers who will visit your Facebook page or receive messages from you.

Make comments regarding our competitors, only positive comments should be posted.

Use language that your customers won’t understand.

Remember! If you need help setting up any social media, please contact your marketing manager and they will advise the best approach to suit your outlet.

PhotosDO...Photos are the perfect way to showcase your food. They should be good quality, bright, focussed and varied. All food photography must either be taken onsite or downloaded from elior’s photo library. Details can be found at: http://www.elioruk.net/content/ image-library You must have written permission to use any photo with people. Download consent forms from: http://eliormarketing.com/hospitalitymanual

DON’T...Add peoples’ photographs without getting written permission first.Put any images or photos that may embarrass people or that are not business appropriate. Remember; this is a business Facebook/Twitter account, not a personal one.You must not download any images from the internet as most are copyrighted and can lead to fines.

TOP TIP!Quality over quantity!Short snappy posts have a greater impact than long winded ones. Research by Allegra shows that the best Facebook pages are ones that engage with their customers by posting often, asking for feedback, opinion polls and running competitions (e.g. vote for your favourite afternoon tea and prize draw winner receives a free afternoon tea).


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Opening Event

An opening event is the perfect opportunity for you to showcase your innovation and food. It provides you with the perfect platform to raise awareness of elior, our hospitality and great food offer, as well as to attract new customers for both hospitality and your restaurant.

Depending on the type of site and the environment there are a number of different approaches to promote your fantastic new hospitality offer.

Meet your client and present formally Meet with the client and stage a dummy run hospitality lunch for one of their meetings with tasters, etc., so they can feedback.

Remember to invite the PAs as they are often the people who book the hospitality on behalf of your clients.

Invite a cross section of your customer base to a taster session Host a large high profile launch event to wow your customers and clients with the new hospitality offer.

So, you have devised your new menu, planned the drink accompaniments, ordered all point of sale materials and produced a fantastic brochure.

You now need to launch your new offer with a bang!

TOP T

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Ensure you plan and promote the opening event at least 4 weeks prior to the event date to give you the best possible opportunity for success!


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Room Layouts

The room layout is your first opportunity to make a great impression so it’s imperative that the room is perfect.

When displaying stationery items such as note pads, pens, etc. remember to neatly display them on the table or on the side table.

Ensure any cables, phone leads and power cables are neatly arranged.

If possible set up any crockery, etc. prior to the start time. Ensure that the cups and glasses are clean, neatly displayed and there is enough for the number of hospitality attendees.

Remember to plan when fresh, hot tea and coffee is to be delivered to suit the client’s needs and requirements.

Ensure your display equipment is clean, in good working order and fully stocked so items will not run out.

Make sure food is delivered in good time and displayed in an attractive and enticing way, following the planograms.

Label it! Make sure that all food and drink is labelled with a description and allergen information. The allergen flyer must also be displayed.

TOP T

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Once you have set up the room take a photo and use this for best practice for all your staff.

Remember; even if you are not responsible for stationery and IT... the whole experience matters!


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Look Your Best! Uniforms

TOP TIP!Please ensure that name badges are clean, look professional and are correct.

Wear a hat!

Wear a name badge, ensuring that it is clean and in good condition.

First impressions are everything.... You only have one opportunity to make a great one - so please remember to look neat and tidy, stand tall and proud, push the trolley, don't lean on it and smile!

Ensure your tuck in your shirt and that your apron, uniform and shoes are clean - showing no food, grease marks, etc.


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Look Your Best! Trollies & Service

TOP TIP!Check that your trolley is well maintained, clean and in full working order.

The hospitality host must have a warm, friendly and genuine working attitude, and where possible, received training in elior’s eXperience programme.

The staff member must be well presented and respectful to the client’s specific wishes. For instance, some clients do not want the hospitality to interrupt their meeting but be a pleasant addition to their meeting.

Ensure the wheels are clean and in fully working order.

Check all crockery and drinks items are clean and presentable.

Check the trolley is clean and all the food and drink is customer facing.

Check you have enough crockery for the customers you are going to serve.

Check your wheels before entering the room to ensure that your wheels haven’t collected something on route!


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Hospitality ChecklistYES NO COMMENT

Have you followed the 7 Principles?

Do you have your marketing materials? (E.g. door hanger, feedback cards, etc)

Does the client have a contact name and number for top-ups, support with faulty equipment, etc.?

Are the tables and chairs clean and tidy?

Are the correct amount of places set?

Is all the AV working? (If necessary call the correct department to fix.)

Is there enough stationery? (Including flipchart paper and pens.)

Is the room set as per the client’s request?

Are all the flasks in clean, working order and have the correct labels?

Are all the condiments readily available? (E.g. sugars, sauces and dips.)

Is there enough crockery, cutlery, glasses and napkins?

Do you have all the labels and enough stands/easels?

Have any special diets been catered for?

Are there enough products? (E.g. food and drinks.)

Have you checked that all drinks are the correct temperature?

Have you got all the allergen information and signage? Check with the chef that NO substitutions have been made (if they have refer to the allergy policy for your next steps)?

Add your bespoke hospitality checks in here




TOP TIP!Organise a meeting with your client to identify the best way and frequency to communicate with customers and clients throughout your site.


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Branded Goods

A great finishing touch to your hospitality offer is to personalise items to suit your client’s brand guidelines.

There are a variety of items available to help promote elior or the client’s brand, including: pencils, pens, pads, post-it notes, cups, glasses, hot drink holders, USB drives, lanyards and bottles.

For contact details please get speak to your marketing manager or contact: [email protected] to obtain a quote.

elior hospitality Breakfast Planograms & Recipes

Breakfast

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Breakfast Introduction to Hospitality Breakfasts

The recipes in this section are designed to inspire you to think about trying some new ideas for your hospitality breakfast offer and deliver your customers and clients some real innovation in this part of your hospitality menus.

Current costs and product codes for all the recipes featured in this section can be found in StarChef in the Hospitality recipe categories. Food Intolerance Regulations (FIR) Intolerance Reports can also be run against these recipes to give you accurate allergen information for your customers.

Welcome to the hospitality breakfasts section of your elior hospitality manual!

This section covers all areas of hospitality breakfast food from a simple platter of pastries to some really innovative breakfast bowl food and finger food ideas alongside standard and premium versions of the most popular breakfast offers served in the Elior business.

Please note: The products used within the recipes in this section of the hospitality manual from The Bread Factory are only available to sites in London via Enterprise Foods all other bread and pastry products come from 3663 and are available to Elior sites nationally.

Breakfast

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Planogram A Standard Breakfast Pastries & Fruit Platter

The planogram guide shown here are designed to help you present your breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.

Remember each platter must have separate tongs!

Oranka Freshly Squeezed Orange Juice - page BF 58

Mini Croissant Selection (3663 Ready to Bake) with Preserves - page BF 11

Premium Fresh Fruit Platter - page WL 23

Mini Muffins (3663) - page BF 16

Mini Danish Selection (3663 Ready to Bake) - page BF 11

TOP TIP!Always clearly label your food and drink products. Remember to clearly label any allergen items.

Breakfast

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Planogram B Premium Breakfast Pastries & Fruit Skewers

The planogram guide shown here are designed to help you present your premium pastries and fruits breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.


Fresh Fruit ‘Skewers’ with Passion Fruit Yoghurt - page WL 24


Freshly Squeezed Beetroot & Carrot Juice - page BF 61

Premium Fruit Danish Selection - page BF 12

Mini Muffin Selection (Bread Factory) - page BF 16

Spiced Apple, Apricot & Muesli Muffins - page BF 14

Premium Mini Croissant Selection with Preserves - page BF 12

Oranka Cloudy Apple Juice - page BF 58


Breakfast

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Standard Pastries & Breakfast Rolls with Fruit Platter

The planogram guide shown here are designed to help you present your breakfast pastries and rolls offer. These examples show the minimum standard for a hospitality breakfast set up.



Standard Sautéed Mushroom & Fried Egg Rolls with Sauces - page BF 27

Standard Bacon Rolls with Sauces - page BF 26



Mini Muffins (3663) - page BF 16


Breakfast

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SPlanogram D Premium Pastries & Breakfast Rolls with Fruit Skewers

The planogram guide shown here are designed to help you present your premium pastries and breakfast rolls offer. These examples show the minimum standard for a hospitality breakfast set up.





Freshly Squeezed Beetroot & Carrot Juice - page BF 61



Premium Grilled Back Bacon Rolls with Sauces - page BF 28

Premium Grilled Cumberland Sausage Rolls with Sauces - page BF 28


TOP TIP! Always clearly label your food and drink products. Remember to clearly label any allergen items.


Breakfast

Page BF 6

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Planogram E - Premium Pastries with Breakfast Finger Food, Fruit Skewers & Yoghurt Shots

The planogram guide shown here are designed to help you present your premium breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.



Mini Eggs Benedict - page BF 37




Layered Fruit Yoghurt Crunch - page BF 17

Berry Burst Yoghurt Shot - page BF 17

Mini Croissants Filled with Smoked Haddock, Wilted Spinach & Scrambled Eggs - page BF 30

Mini Seedy Scrambled Egg & Spinach in a Plain Bagel - page BF 33


Pineapple, Ginger & Oatmeal Smoothie - page BF 60




Breakfast

Page BF 7

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Planogram F Premium Healthy Start Breakfast

The planogram guide shown here are designed to help you present your premium 'healthy start' breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.



Pineapple, Ginger & Oatmeal Smoothie - page BF 60

Freshly Squeezed Vegetable & Parsley Energy Juice - page BF 61

Energizing Breakfast Bircher - page BF 20

Blueberry & Linseed Quinoa Yoghurt - page BF18

Chia Seed & Coconut Bircher with Strawberry Compôte - page BF 20

Low Fat Mini Muffin Selection - page BF 16

High Energy Peanut Bar - page S&N 15




Breakfast

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Planogram G Classic Continental Breakfast

The planogram guide shown here are designed to help you present your continental breakfast offer. These examples show the minimum standard for a hospitality breakfast set up.



Self-serve Natural Yoghurt Bowls - page BF 19

Premium Butter & Preserves - page BF 12

Continental Breakfast Cured Meat Platter - page BF 56 Continental Breakfast Gravadlax

Salmon Platter - page BF 56Continental Breakfast Cheese Platter - page BF 55


Continental Breakfast Bread Selection - page BF 55




Breakfast

Page BF 9

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Planogram H - Premium Breakfast Bowl Food with Yoghurt & Fruit Skewers

The planogram guide shown here are designed to help you present your premium breakfast bowl food offer. These examples show the minimum standard for a hospitality breakfast set up.




Oranka Fruits of the Forest Smoothie - page BF 58

Super Seedy Scrambled Egg with Granary Toast - page BF 45

Classic Smoked Haddock Kedgeree - page BF 42

Scrambled Eggs & Chorizo with Slow Roasted Tomatoes, Rocket & Ciabatta - page BF 41

Self-serve Natural Yoghurt Bowls - page BF 19


Breakfast

Page BF 10

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Hospitality Breakfast Recipes ContentsHospitality Breakfast Muffins & Pastries

Standard PastriesMini Danish Selection (3663 Ready to Bake) BF 11Mini Croissant Selection (3663 Ready to Bake) with Preserves BF 11

Premium PastriesPremium Mini Croissant Selection with Preserves BF 12Premium Fruit Danish Selection BF 12Premium Butter & Preserves BF 12

Breakfast MuffinsHigh Energy Muffins BF 13Spiced Apple, Apricot & Muesli Muffins BF 14Homemade Banana & Chocolate Muffins BF 15Low Fat Mini Muffin Selection BF 16Mini Muffin Selection BF 16Mini Muffins BF 16

Hospitality Breakfast Yoghurts & Birchers

Breakfast YoghurtsBerry Burst Yoghurt Shot BF 17Layered Fruit Yoghurt Crunch BF 17Blueberry & Linseed Quinoa Yoghurt BF 18Raspberry & Apple Quinoa Yoghurt BF 18Self-Serve Natural Yoghurt Bowls BF 19

Breakfast BirchersEnergizing Breakfast Bircher BF 20Chia Seed & Coconut Bircher with Strawberry Compôte BF 20

Sub RecipesApple Compôte BF 21Blackcurrant Compôte BF 21Strawberry Compôte BF 21Fruits of the Forest Compôte BF 21Raspberry Compôte BF 22

Blueberry Compôte BF 22Quinoa Yoghurt Base (Plain) BF 22Basic Bircher Muesli Base BF 22Super Nutty Granola BF 23Superfood Seed & Berry Granola BF 23

Hospitality Porridge

Traditional Porridge & Toppings BF 24

Healthier Porridge & ToppingsQuinoa Porridge BF 25Skinny Porridge BF 25

Hospitality Breakfast Rolls & Finger Food

Standard Breakfast RollsStandard Bacon Rolls with Sauces BF 26Standard Sausage Rolls with Sauces BF 26Standard Sautéed Mushroom & Fried Egg Rolls with Sauces BF 27

Premium Breakfast RollsPremium Grilled Back Bacon Rolls with Sauces BF 28Premium Grilled Cumberland Sausage Rolls with Sauces BF 28Premium Scrambled Egg, Roasted Mushroom & Tomato Rolls with Sauces BF 29Slow Roasted Tomato and Halloumi Cheese in a Brioche Roll with Sauces BF 29

Filled Mini CroissantsMini Croissants Filled with Smoked Ham, Swiss Cheese & Scrambled Eggs BF 30Mini Croissants Filled with Smoked Haddock, Wilted Spinach & Scrambled Eggs BF 30Mini Croissants Filled with Scrambled Egg, Slow Roast Tomato, Mushroom & Feta Cheese BF 31

Mini Breakfast BagelsMini Ham, Cheese & Tomato in a Sesame Bagel BF 32Mini Smoked Salmon & Cream Cheese in a Poppy Seed Bagel BF 32

Mini Seedy Scrambled Egg & Spinach in a Plain Bagel BF 33

Breakfast BurritosFull English Breakfast Burrito BF 34Smoked Salmon, Scrambled Egg & Tomato Breakfast Burrito BF 35Roasted Mushroom, Tomato, Spinach & Ricotta Breakfast Burrito BF 36

Mini Breakfast MuffinsMini Eggs Benedict BF 37Mini Eggs Florentine BF 37

Sub RecipesBreakfast Poached Egg BF 38Scrambled Egg for Rolls BF 38Wilted Baby Spinach BF 38Roasted Portabello Mushroom BF 39Slow Roasted Plum Tomatoes BF 39

Hospitality Breakfast Bowl FoodChorizo Hash & Poached Eggs with Spinach & Tomato BF 40Scrambled Eggs & Chorizo with Slow Roast Tomatoes, Rocket & Ciabatta BF 41Classic Smoked Haddock Kedgeree BF 42Five Bean Poached Egg Bowl with Ciabatta Toast BF 43Huevos Rancheros (Spicy Mexican Style Fried Eggs) BF 44Super Seedy Scrambled Egg with Granary Toast BF 45

Hospitality Plated Breakfast Dishes

Plated Breakfast DishesStandard Full English Breakfast BF 46Premium Full English Breakfast BF 46Vegetarian Full English Breakfast BF 47

Boiled Free Range Eggs & Toasted Soldiers BF 47Buttermilk Hotcakes with Bacon & Maple Syrup BF 48Buttermilk Hotcakes with Berry Compôte & Low Fat Natural Yoghurt BF 49Eggs Florentine BF 50Glen Mhara Smoked Salmon with Scrambled Eggs and Granary Toast BF 50French Toast with Banana & Maple Syrup BF 51French Toast with Crispy Bacon & Maple Syrup BF 51Ricotta & Sweetcorn Pancakes with Chunky Avocado Salsa BF 52Thai Style Pork Breakfast Omelette BF 53

Sub RecipesWhite Toast & Spread (1 slice) BF 54Fruits of the Forest Compôte BF 54

Hospitality Continental BreakfastsBread Selection with Butter & Preserves BF 55Cheese Platter BF 55Cured Meat Platter BF 56Gravadlax Platter BF 56Homemade Continental Rye Bread BF 57

Hospitality Breakfast Juices & Smoothies

Oranka Juices & Smoothies BF 58

Homemade Juices & SmoothiesBanana, Mango & Almond Smoothie BF 60Pineapple, Ginger & Oatmeal Smoothie BF 60Strawberry, Cucumber & Oatmeal Smoothie BF 60Freshly Squeezed Beetroot & Carrot Juice BF 61Freshly Squeezed Vegetable & Parsley Energy Juice BF 61Spicy Tomato Juice BF 61

Breakfast

Page BF 11

Mini Croissant Selection (3663 Ready to Bake) with Preserves

Mini Danish Selection (3663 Ready to Bake)

Ingredient Servings 10

10 each Croissant Mini Selection Ready to Bake

200g Robertson's Assorted Jams

5 each Lakeland Dairies Salted Butter (7g)

5 each Flora Original Sunflower Spread (10g)


10 each Danish Premium Mini Selection (42g) Ready to Bake

Method

1 Bake the mini croissants as per the manufacturer's instructions. Remove from the oven and keep warm.

2 Place the jam, butter and Flora portions neatly on a serving plate.

3 Serve and display as per the photograph.

4 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.

Method

1 Bake and finish the mini Danish as per the manufacturer's instructions.

Remove from the oven and keep warm.



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Hospitality Breakfast Muffins & Pastries Standard Pastries

Please refer toPlanograms A, C & G

Please refer toPlanogram A

Breakfast

Page BF 12

Premium Mini Croissant Selection with Preserves

Premium Fruit Danish Selection

Premium Butter & Preserves


3 each Bread Factory Mini Almond Croissant

3 each Bread Factory Mini Pain au Raisin

3 each Bread Factory Mini Pain au Chocolat

3 each Bread Factory Mini Croissant

12 servings Premium Butter & Preserves (see opposite)


3 each Bread Factory Mini Apple, Raisin Lattice Danish

3 each Bread Factory Mini Apricot Danish

3 each Bread Factory Mini Luxury Rhubarb Danish

3 each Bread Factory Mini Plum Danish


90g President Unsalted Brick Butter

1 each Tiptree Blackcurrant Jam

1 each Tiptree Strawberry Jam

1 each Tiptree Honey

1 each Tiptree Orange Marmalade

Method

1 Warm the mini croissants in an oven set at 180°C for approximately 3-4 minutes. Keep warm for service.

2 Set up the butter and preserves as per the recipe opposite.



Method

1 Warm the fruit Danish in an oven set at 180°C for approximately 3-4 minutes. Keep warm for service.



Method

1 Using an apple corer, cut the butter into approximately 15g logs. Store in the fridge in cold water until needed.

2 Present the butter and Tiptree preserves as per the photograph.


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Hospitality Breakfast Muffins & Pastries Premium Pastries

Please refer toPlanogram G

Please refer toPlanograms B, D & E


Breakfast

Page BF 13

High Energy MuffinsIngredient Servings 24

150g Caster Sugar

400g Self-raising Flour

10g Ground Cinnamon

200g Sultanas

200g Bramley Apples

400g Carrots

100g Walnut Halves

5ml Vanilla Essence

200g Medium Desiccated Coconut

3 each Medium Eggs

200ml Sunflower Oil

Method

1 Pre-heat the oven to 175°C.

Line the mini muffin mats with muffin cases.

2 Peel and grate the carrots.

Peel and grate the apples.

3 Sift the sugar, flour and cinnamon into a large bowl. Add the sultanas, grated carrot, grated apple, walnuts and desiccated coconut.

4 In a separate bowl, beat together the eggs, oil and vanilla essence. Add dry ingredients and fold until just combined. Do not over-mix.

5 Spoon the mixture evenly into the muffin cases and bake for 25 minutes or until golden brown and cooked through.


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Hospitality Breakfast Muffins & Pastries Breakfast Muffins

Breakfast

Page BF 14

Spiced Apple, Apricot & Muesli MuffinsIngredient Servings 24

800g MacPhie Plain Muffin Mix

5g Mixed Spice

340ml Water

225ml Vegetable Oil

75g Clear Honey

150g Muesli

2 each Golden Delicious Apples

100g Dried Apricots

25g Caster Sugar

125g Dried Apple Rings

50g Quaker Oat Granola

Method


Line the muffin mats with paper cases.

2 Place the muffin mix, mixed spice, vegetable oil and water into a mixer with the beater attached. Mix on a low speed for 1 minute then turn the speed up to medium and mix for a further 5 minutes.

3 Wash and grate the apples and chop the dried apricots. Add to the mix, along with the muesli and honey. Mix gently until well combined.

4 Divide the mixture equally amongst the paper cases.

5 Place the muffins into the oven and bake for 15-20 minutes or until golden brown and well risen.

6 Remove from the oven and cool on a wire rack.

7 To glaze, place the caster sugar with a splash of water into a pan. Bring to the boil and reduce until it starts to thicken. Brush evenly over the top of the muffins whilst still warm.

Sprinkle over the granola and place a piece of dried apple ring onto each one.

8 Present as per the photograph.


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Hospitality Breakfast Muffins & Pastries Breakfast Muffins


Breakfast

Page BF 15

Homemade Banana & Chocolate MuffinsIngredient Servings 24

300g Bananas (ripe)

2 each Medium Eggs

180g Caster Sugar

300ml Buttermilk

100ml Vegetable Oil

120g Dark Chocolate Callets


2g Maldon Sea Salt

10g Banana Chips

Method


Line a muffin tin with muffin papers.

2 Peel and mash the bananas then mix with the vegetable oil, buttermilk, eggs and caster sugar.

3 Gently fold in the salt and flour. Do not to over-mix.

4 Spoon approximately 60g of mixture into each muffin case and top with a banana chip.

Bake for approximately 20-25 minutes or until the muffins are cooked through.

5 Display and serve as required.

Present as per the photograph.


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Hospitality Breakfast Muffins & PastriesBreakfast Muffins

Breakfast

Page BF 16

Low Fat Mini Muffin Selection (Bread Factory)

Mini Muffin Selection (Bread Factory)

Mini Muffins (3663)


10 each Low Fat Mini Assorted Muffins


10 each Mini Assorted Muffins


5 each Double Chocolate Chip Mini Muffins

5 each Blueberry Mini Muffins

Method

1 Display the muffins as per the photograph. Cover and serve as required.


Method

1 Display the muffins as per the photograph, cover and serve as required.


Method

1 De-frost the muffins as per the manufacturer's instructions.

2 Display as per the photograph.


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Hospitality Breakfast Muffins & PastriesBreakfast Muffins

Please refer toPlanogram F


Please refer toPlanograms A & C

Breakfast

Page BF 17

Berry Burst Yoghurt Shot - 1 portion Layered Fruit Yoghurt Crunch - 1 portion

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Hospitality Breakfast Yoghurts & Birchers Breakfast Yoghurts

*See sub recipe on pg BF 21. **Easi-Yo or 3663. *See sub recipes on pg BF 21. **Easi-Yo or 3663. ***See sub recipe on pg BF 23.

1 ½ Strawberry (cut in ¼s)

1 Raspberry (cut in ½s)

1 Blackberry (cut in ½s)

3 Blueberries

All berries washed and drained

100g Yoghurt (Greek or natural)**

30g Fruits of the Forest Compôte*

20g Superfood Seed & Berry Granola (pre-made or made on site***)

100g Yoghurt (Greek or natural)**

30g Fruit Compôte (Strawberry, Blackcurrant or Fruits of the Forest)*

Please refer toPlanogram E


Breakfast

Page BF 18

Blueberry & Linseed Quinoa Yoghurt - 1 portion Raspberry & Apple Quinoa Yoghurt - 1 portion

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Hospitality Breakfast Yoghurts & Birchers Breakfast Yoghurts

3 Blueberries Washed and drained

30g Blueberry Compôte*

100g Quinoa Yoghurt* 1g Linseeds

15g Raspberries Washed and cut in half

30g Apple Compôte**

100g Quinoa Yoghurt* 5g Apple Rings Cut into smaller pieces

*See sub recipes on pg BF 22. *See sub recipe on pg BF 22. **See sub recipe on pg BF 21.

Please refer toPlanogram J

Breakfast

Page BF 19

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Hospitality Breakfast Yoghurts & Birchers Breakfast YoghurtsSelf-Serve Natural Yoghurt Bowls


1.3kg Low Fat Plain Yoghurt

150g Clear Honey

200g Quaker Oat Granola


Method

1 Prepare the Fruits of the Forest Compôte as per the sub recipe and decant into suitable serving dishes.

2 Decant the honey and the granola into suitable serving dishes as per the photograph.

3 Finally place the yoghurt (130g per serving) in suitable individual serving dishes. Display alongside the fruit Compôte, granola and honey.


1 serving Natural Yoghurt Clear HoneyQuaker Oat Granola Fruits of the Forest Compôte*See sub recipe on pg BF 21.

Please refer toPlanograms G & H

Breakfast

Page BF 20

Energizing Breakfast Bircher - 1 portion

Chia Seed & Coconut Bircher with Strawberry Compôte - 1 portion

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Hospitality Breakfast Yoghurts & Birchers Breakfast Birchers

1 serving Chia Seeds (60g)

For 10 servings:100g Chia Seeds500ml Apple Juice

Mix the chia seeds and apple juice together. Leave to stand for 15-20 minutes then spoon into the glass.

1 serving Coconut Bircher (60g)

For 10 servings:250g Coconut Milk

Powder560ml Water1 each Lime, zested

and juiced75g Porridge Oats50ml Lime Juice

1 serving (10g)

For 10 servings:10g Linseeds20g Sunflower Seeds20g Pumpkin Seeds50g Cranberries

125g Bircher Yoghurt*15g Honey 40g Strawberry Compôte*

*See sub recipe on pg 22. *See sub recipe on pg BF 21.



Boil the water, coconut powder and lime zest then add the porridge oats and simmer for 5-10 minutes. Remove from the heat and cool down quickly. Once cooled, mix all of the lime juice and add to the glass.

Breakfast

Page BF 21

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Hospitality Breakfast Yoghurts & BirchersSub RecipesApple Compôte

Blackcurrant Compôte

Fruits of the Forest Compôte

Ingredient Makes 1kg

1.1kg Solid Pack Apples

100g Caster Sugar

2g Ground Cinnamon

40ml Lemon Juice

180ml Tap Water


850g Frozen Blackcurrants

250g Caster Sugar

325g Tap Water

35g Cornflour


850g Frozen Fruits of the Forest

250g Caster Sugar

325g Tap Water

35g Cornflour

Method

1 Place all of the ingredients in a suitable pan. Bring to the boil on the stove, turn down and simmer for 8-10 minutes.

Please note: the weight of the apple is drained weight.

2 Remove from the heat and purée. Cool rapidly and use as required.


Method

1 Place the fruit, sugar and water into a suitable pan and bring to the boil. Once boiling, turn down and simmer for approximately 10 minutes.

2 Mix the cornflour with the equivalent quantity of water and combine with the fruit mixture to thicken the liquid. Simmer for 2 minutes to cook the cornflour.

3 Remove from the heat, place in a suitable container and cool down rapidly.

Cover and store in the fridge until required.


Method






Strawberry CompôteIngredient Makes 1kg

850g Frozen Strawberries

250g Caster Sugar

325g Tap Water

35g Cornflour

Method






Breakfast

Page BF 22

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Hospitality Breakfast Yoghurts & BirchersSub RecipesRaspberry Compôte

Quinoa Yoghurt Base (Plain)

Basic Bircher Muesli Base


1kg Frozen Raspberries

300g Caster Sugar

400ml Tap Water

40g Cornflour


800g Greek Yoghurt*

140g Quinoa

260g Tap Water


180g Porridge Oats

120ml Apple Juice

150g Granny Smith Apples

10ml Lemon Juice

520g Low Fat Natural Yoghurt*

30g Clear Honey

Method






Method

1 Place the quinoa in a suitable tray and add the water. Cover tightly with cling film and place in the steamer for approximately 20 minutes or until quinoa is cooked.

Remove from the steamer and cool quickly.

2 Mix the chilled quinoa with the yoghurt and use as directed.


Method

1 Grate the apple and mix with the apple juice, honey, lemon juice and porridge oats.

Leave to soak overnight in the refrigerator (or a minimum of 2 hours).

2 Mix thoroughly with the yoghurt and use as required.


Blueberry CompôteIngredient Makes 1kg

850g Frozen Blueberries

250g Caster Sugar

325g Tap Water

35g Cornflour

Method






*Easi-Yo or 3663.

Breakfast

Page BF 23

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Hospitality Breakfast Yoghurts & Birchers Sub RecipesSuper Nutty Granola Superfood Seed & Berry Granola Ingredient Makes 1kg

580g Porridge Oats

150g Clear Honey

25ml Lemon Juice

2g Ground Cinnamon

70g Flaked Almonds

70g Hazelnuts

70g Walnut Pieces

120g Raisins


650g Porridge Oats

150g Clear Honey

25ml Lemon Juice

65g Pumpkin Seeds

65g Sunflower Seeds

25g Golden Linseeds

65g Dried Apple Rings

65g Dried Cranberries (sliced)

65g Goji Berries

Method


Roughly chop the hazelnuts.

2 Mix the porridge oats, honey, maple syrup, lemon juice, flaked almonds, chopped hazelnuts and walnut pieces together thoroughly.

3 Place the mixture into a suitable baking tray and place in the oven for approximately 20 minutes. Stir frequently and add the raisins a couple of minutes before the end of baking.

4 Remove and cool thoroughly. Place in an airtight container and use as directed.


Method


2 Mix the porridge oats, honey, lemon juice, pumpkin seeds, sunflower seeds and golden linseeds together thoroughly.

Chop the dried apple into smaller pieces.

3 Place the mixture into a suitable baking tray and place in the oven for approximately 20 minutes. Stir frequently.

Add the goji berries, cranberries and chopped dried apple then place back in the oven for a couple of minutes.

4 Remove and cool thoroughly. Place in an airtight container and use as directed.


Breakfast

Page BF 24

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SHospitality Porridge Traditional Porridge & ToppingsTraditional Porridge - 1 portion


875ml Semi-skimmed Milk

875ml Water

250g Porridge Oats

Method

1 Boil the water and milk together. Add the oats and simmer for 5-10 minutes.


1 serving Traditional Porridge 15g Maple Syrup 20ml Cream15g Demerera Sugar

Traditional Porridge

Breakfast

Page BF 25

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SHospitality Porridge Healthier Porridge & ToppingsQuinoa Porridge & Skinny Porridge - 1 portion

*See sub recipe on pg BF 21.


800ml Water

800ml Skimmed Milk

400g Quinoa


875ml Water

875ml Soya or Skimmed Milk

250g Porridge Oats

Method

1 Boil the milk and water together. Add the quinoa and cook for approximately 20 minutes or until the quinoa has all exploded open.

Alternatively place all ingredients in a suitable tray, cover well and cook in the steamer for approximately 45 minutes.


Method

1 Boil the water and skimmed or soya milk together. Add the oats and simmer for 5-10 minutes.


Quinoa Porridge Skinny Porridge

20g Fruits of the Forest Compôte* 1 serving Quinoa or Skinny Porridge

5g Linseeds5g Sunflower Seeds5g Pumpkin Seeds

Toasted and mixed together

15g Honey

Breakfast

Page BF 26

Standard Bacon Rolls with Sauces Standard Sausage Rolls with SaucesIngredient Servings 10

10 each Mk4 Sandwich Baps

150g Flora Sunflower Spread

20 rashers Unsmoked Back Bacon

200g Tomato Ketchup

200g Brown Sauce




15 each British Pork Sausage

200g Tomato Ketchup

200g Brown Sauce

Method

1 De-frost the baps overnight in the fridge.

2 Grill the rashers of bacon. Once cooked, drain on kitchen paper and keep warm. Ensure a minimum core temperature of 75°C has been reached.

3 Separate the baps in half and lightly toast under a grill until golden brown. Spread each half with the Flora.

Place 2 folded rashers of bacon into each bap and close.

4 Place onto a serving platter and serve immediately.

5 Serve the ketchup and brown sauce separately in suitable ramekins.


Method

1 De-frost the baps overnight in the fridge.

2 Grill the sausages until a minimum core temperature of 75°C is reached. Once cooked, drain on kitchen paper then cut each one in half lengthways.

3 Separate the baps in half and lightly toast under a grill until golden brown. Spread each half with the Flora.

Place 3 sausage halves into each bap and close with the top half of the bap.

4 Place onto serving dish and serve immediately.

5 Serve the ketchup and brown sauce separately in suitable ramekins.


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Hospitality Breakfast Rolls & Finger Food Standard Breakfast Rolls

Please refer toPlanogram C

Breakfast

Page BF 27

Standard Sautéed Mushroom & Fried Egg Rolls with SaucesIngredient Servings 10


10 each Medium Eggs

50ml Vegetable Oil

500g Button Mushrooms

1g Cooking Salt

2g Cracked Black Pepper

200g Tomato Ketchup

200g Brown Sauce

Method

1 De-frost the baps in the fridge overnight.

Wash and slice the mushrooms.

2 Sauté the mushrooms in half of the vegetable oil until tender. Season with the salt and pepper. Keep warm.

3 Fry the eggs in the remaining vegetable oil, on both sides until the egg yolk is almost cooked through.

4 Toast the inside of the buns, until golden.

Place a fried egg onto the base of each of the split baps then top each one with the sautéed mushrooms and the top half of the roll.

5 Place onto serving dish and serve immediately.

6 Serve the sauces separately in suitable ramekins.


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Hospitality Breakfast Rolls & Finger Food Standard Breakfast Rolls

Please refer toPlanogram C

Breakfast

Page BF 28

Premium Grilled Back Bacon Rolls with Sauces

Premium Grilled Cumberland Sausage Rolls with Sauces


10 each Mini Slider Burger Buns


10 rashers Dry Cure Smoked Back Bacon

2 each Tiptree Brown Sauce Jars

2 each Tiptree Tomato Sauce Jars

2 each Tiptree Hot English Mustard Jars



20 each Premium Cumberland Chipolatas





Method

1 Grill the dry cure bacon. Once cooked, drain on kitchen paper and keep warm. Ensure a minimum core temperature of 75°C has been reached.

2 Cut the baps in half and spread each half with the Flora.

Place 1 folded rasher of the cooked bacon into each bap and close.

3 Place onto serving dish and serve immediately, securing each roll with a looped skewer (see photograph).

4 Serve sauces separately.


Method

1 Separate the Cumberland chipolata sausages into pairs. Roll to form a Cumberland ring and secure with a cocktail stick (allowing 2 chipolatas per roll).

2 Grill the sausage rings until a minimum core temperature of 75°C is reached. Once cooked, drain on kitchen paper and keep warm.

3 Cut baps in half and spread each half with the Flora.

Place one Cumberland ring into each bap, remove the cocktail stick and close.

4 Place onto serving dish and serve immediately, securing each roll with a looped skewer (see photograph).

5 Serve sauces separately.


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Hospitality Breakfast Rolls & Finger FoodPremium Breakfast Rolls

Please refer toPlanogram D

Please refer toPlanogram D

Breakfast

Page BF 29

Premium Scrambled Egg, Roasted Mushroom & Tomato Rolls with Sauces

Slow Roasted Tomato and Halloumi Cheese in a Brioche Roll with Sauces




10 servings Scrambled Egg for Rolls*

5 servings Roasted Portabello Mushroom**

250g Slow Roast Plum Tomatoes**





10 each Mini Brioche Finger Rolls

150g Tomato Relish

300g Halloumi Cheese

15ml Pomace Olive Oil

5 servings Slow Roast Plum Tomatoes*

Method

1 Cook the slow roasted tomatoes, roasted mushrooms and scrambled eggs as per the sub recipes.

2 Split the buns and spread each half with the Flora.

3 Place the scrambled egg onto the base of each roll, followed by 2 slices of roasted mushroom. Add a slice of the slow roasted tomato on top of the mushroom, top with the other half of the slider bun and secure with a looped skewer.

4 Place onto serving dish and serve immediately (see photograph).

5 Serve the sauces separately.


Method

1 Cook the slow roast tomatoes as per the sub recipe.

2 Cut the halloumi cheese into approximately 30g slices. Rub with the olive oil and griddle on both sides for about 30 seconds.

3 Warm the brioche rolls and slice to form a hinge.

4 Spread the tomato chutney on the inside of the rolls. Place a slice of the grilled halloumi into each roll and top this with a slow roasted tomato wedge.

Serve and display as per the photograph.


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Hospitality Breakfast Rolls & Finger Food Premium Breakfast Rolls

*See sub recipe on pg BF 39

See sub recipe on pg BF 38

See sub recipes on pg BF 39

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Breakfast

Page BF 30

Mini Croissants Filled with Smoked Ham, Swiss Cheese & Scrambled Eggs

Mini Croissants Filled with Smoked Haddock, Wilted Spinach & Scrambled Eggs


10 each Mini Croissant (Ready to Bake)


10 slices Wafer Thin Smoked Ham

5 slices Emmental Cheese

20g Curly Parsley


10 each Mini Croissant (Ready to Bake)

250g Natural Smoked Haddock Fillet

20g Fresh Dill


5 servings Wilted Spinach*

Method

1 Bake the mini croissants as per the manufacturer's instructions until golden and crisp.

2 Make the scrambled egg as per the sub recipe. Keep warm.

3 Wash and pick the parsley. Cut the cheese slices in half.

4 To assemble, cut the croissants so they are hinged on one side. Fill each equally with scrambled egg. Top with a slice of smoked ham and half a slice of Emmental cheese.

5 Warm in the oven until the cheese starts to melt.

6 Garnish with the picked parsley.



Method


2 Steam or poach the smoked haddock until it reaches a core temperature of 75°C. Remove any remaining bones or skin and flake up into large pieces. Keep warm.

3 Make the scrambled egg and wilted spinach as per the sub recipes. Keep warm.

4 Wash, pick and chop the dill.

5 To assemble, cut the croissants so they are hinged on one side. Fill each equally with scrambled egg. Top with the spinach, then the smoked haddock and finish with the chopped dill.



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Hospitality Breakfast Rolls & Finger Food Filled Mini Croissants

*See sub recipes on pg BF 38


See sub recipes on pg BF 38*

Breakfast

Page BF 31

Mini Croissants Filled with Scrambled Egg, Slow Roast Tomato, Mushroom & Feta CheeseIngredient Servings 10

10 ea Mini Croissants (Ready to Bake)



10 servings Slow Roast Plum Tomatoes**

150g Feta Cheese

Method


2 Make the scrambled egg, roasted mushrooms and slow roast tomatoes as per the sub recipes. Keep warm.

3 Crumble the feta into pieces.

4 To assemble, cut the croissants so they are hinged on one side. Fill each equally with scrambled egg. Top with a slice of roasted mushroom, a wedge of roasted tomato and the feta cheese.

5 Warm in the oven until the cheese starts to melt.



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Hospitality Breakfast Rolls & Finger Food Filled Mini Croissants



*

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Breakfast

Page BF 32

Mini Ham, Cheese & Tomato in a Sesame Bagel

Mini Smoked Salmon & Cream Cheese in a Poppy Seed Bagel


10 each Mini Sesame Bagels

5 slices Sliced Gammon Ham

5 slices Emmental Cheese

5 servings Slow Roast Plum Tomatoes*


10 each Mini Poppy Seed Bagels

200g Cream Cheese

200g Sliced Smoked Salmon


½ each Lemons

Method

1 Cook the tomatoes as per the sub recipe.

2 Cut the ham slices in half.

Cut the Emmental slices in half.

3 Split the sesame bagels in half and toast lightly.

4 To assemble, place half a slice of ham on the bottom half of each bagel. Top with a half slice of Emmental cheese and flash under the grill to slightly melt. Top with 1 slice of tomato the other half of the bagel.

Display and serve as per the photograph.


Method

1 Cut the bagels in half.. Spread half the cream cheese on the top half of a bagel and the rest on the bottom half.

2 Place a portion of the smoked salmon (approximately 20g) on the bottom half of each bagel. Sprinkle with a little black pepper and a squeeze of fresh lemon. Finish with the top half of the bagel.

Display as per the photograph on a suitable serving platter.


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Hospitality Breakfast Rolls & Finger Food Mini Breakfast Bagels


Breakfast

Page BF 33

Mini Seedy Scrambled Egg & Spinach in a Plain BagelIngredient Servings 10

10 each Plain Mini bagels



30g Sunflower Seeds

Method

1 Cook the scrambled eggs and spinach as per the sub recipes.

2 Toast the sunflower seeds.

3 Split the bagels in half and toast lightly.

4 To assemble, place the scrambled egg on the bottom half of the bagel, sprinkle with the seeds then top with spinach and the top half of the bagel.

Display as per the photograph on a suitable serving platter.


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Hospitality Breakfast Rolls & Finger Food Mini Breakfast Bagels



Breakfast

Page BF 34

Full English Breakfast Burrito


2 each 10" Flour Tortilla

2 each Premium Cumberland Sausage

2 rashers Back Bacon Unsmoked

100g Black Pudding Stick

45ml Vegetable Oil

100g Mature Grated Cheddar Cheese



Method

1 Defrost the wraps overnight in the fridge.

2 Grill the Cumberland sausages and back bacon until a minimum core temperature of 75°C has been reached. Set aside and keep warm.

3 Cook the scrambled eggs and wilted spinach as per the sub recipes.

4 Chop the black pudding into 1cm dice and pan fry until crispy on all sides and a core temperature of 75°C has been reached.

5 Bar mark your wrap on one side using a griddle and set to one side.

6 To assemble, top each grilled warm wrap with the scrambled egg then add 50g of grated cheese. Add the wilted spinach, a sausage (cut in half lengthways) and rasher of bacon (cut in half lengthways).

Note: his will ensure a neat cross section of all ingredients is seen once the wrap is cut.

7 Fold the sides of the wrap into the centre, roll tightly to keep the ingredients together.

8 To serve, skewer each burrito 3 times then cut in between each skewer to give 3 equal portions of approximately 3-4cm in width.



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Hospitality Breakfast Rolls & Finger FoodBreakfast Burritos


Breakfast

Page BF 35

Smoked Salmon, Scrambled Egg & Tomato Breakfast BurritoIngredient Servings 6


140g Cream Cheese



140g Sliced Smoked Salmon

10g Chives

15g Sliced Jalapeños

Method


2 Wash and finely chop the chives.

Drain and chop the jalapeños.

3 Cook the scrambled eggs and slow roast tomatoes as per the sub recipes.

4 Bar mark your wrap on one side using a griddle and set to one side.

5 To assemble, top your warm wrap with the cream cheese (you can pipe this down the middle of the wrap for big numbers). Add the scrambled eggs, slow roasted tomatoes, smoked salmon, chives and jalapeño. This will ensure you see all the ingredients in neat layers when you cut the wraps.

6 Fold the sides of the wrap into the centre, roll tightly to keep the ingredients together.




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Breakfast

Page BF 36

Roasted Mushroom, Tomato, Spinach & Ricotta Breakfast BurritoIngredient Servings 6



200g Ricotta Cheese



Method


2 Roast the portabello mushrooms as per the sub recipe and slice into thick slices.

Cook the wilted spinach and slow roast tomatoes as per the sub recipes. Keep everything warm.

3 Bar mark each wrap on one side using a griddle and set to one side.

4 To assemble, top each warm wrap with the ricotta cheese. Add the scrambled egg then the wilted spinach, sliced mushroom and tomato. This will ensure you see all the ingredients in neat layers when you cut the wraps.

5 Fold the edges of each wrap into the centre. Roll tightly to hold all the ingredients together.




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Breakfast

Page BF 37

Mini Eggs Benedict Mini Eggs FlorentineIngredient Servings 10

5 each Mini English Muffins

5 slices Sliced Gammon Ham

10 servings Poached Egg*

150ml RTU Hollandaise Sauce

20g Chives Bunch


5 each Mini English Muffins


10 servings Poached Egg*


20g Chives

Method

1 Cut each slice of gammon in half and fold over neatly.

2 Wash and chop the chives.

3 Cut the English muffins in half and lightly toast (allow half a muffin per portion).

4 Poach the eggs as per the sub recipe. Trim to form a neat shape.

5 To assemble, place the folded gammon ham onto the base of each muffin. Top this with a poached egg and napé over the hollandaise sauce. Flash under the grill until lightly glazed. Sprinkle over the chopped chives.

Display and serve as per photograph.


Method


2 Cut the English muffins in half and lightly toast (allow half a muffin per portion).

3 Make the poached eggs and wilted spinach as per the sub recipes. Keep warm.

4 To assemble, place approximately 15g of wilted spinach onto the base of each toasted muffin. Top with a poached egg and napé with the hollandaise sauce. Flash under a grill until lightly glazed. Sprinkle over the chopped chives.

Display and serve as per the photograph.


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Hospitality Breakfast Rolls & Finger Food Mini Breakfast Muffins

*See sub recipes on pg BF 38



Breakfast

Page BF 38

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Hospitality Breakfast Rolls & Finger FoodSub RecipesBreakfast Poached Egg Scrambled Egg for Rolls Wilted Baby SpinachIngredient Servings 10

10 each Medium Eggs

1g Cooking Salt

1½ltr Tap Water

50ml White Wine Vinegar


10 each Medium Eggs

50g Unsalted Butter


2g Cooking Salt

2g Ground White Pepper


500g Baby Spinach

50g Unsalted Butter

2g Maldon Sea Salt


Method

1 Place the water, vinegar and salt into a suitably sized saucepan. Bring to the boil then reduce heat to a low simmer.

2 Crack the eggs into a small cup or ramekin, tip into the water and cook for approximately 4-5 minutes or until set.

Remove from the pan with a slotted spoon and drain well.

3 Use as directed in main recipe.


Method

1 Crack the eggs into a bowl and beat with the seasoning and milk.

2 Melt the butter in a pan. Add the egg mix and cook on a medium heat until just cooked.

Ensure a minimum core temperature of 75°C has been reached.



Method

1 Thoroughly wash the spinach. Drain and spin dry.

2 Melt the butter in a pan. Add the spinach and stir until all the leaves are just wilted.

Season with the salt and pepper then drain well and squeeze out any excess liquid.



Breakfast

Page BF 39

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Hospitality Breakfast Rolls & Finger Food Sub Recipes

Slow Roasted Plum TomatoesIngredient Servings 10

500g Plum Tomatoes

35g Pomace Olive Oil

1g Maldon Sea Salt


Method

1 Wash and de-core the tomatoes. Slice each tomato into 10mm slices and lay on a parchment covered gastro tray.

2 Drizzle with the olive oil then season with salt and pepper.

Place in an oven set at 100°C for approximately 2-3 hours or until semi-dried.

3 Remove from the oven and use as directed in main recipe.


Roasted Portabello MushroomIngredient Servings 10

500g Portabello Mushrooms


1g Maldon Sea Salt


Method

1 Wipe the mushrooms with a damp cloth to remove any loose dirt and remove the stalks.

2 Place the mushrooms onto a tray lined with baking parchment. Season with the salt, pepper and olive oil.

Roast at 180°C for approximately 12 minutes or until cooked through.

3 Remove from the oven and use as directed in main recipe.


Breakfast

Page BF 40

Chorizo Hash & Poached Eggs with Spinach & TomatoIngredient Servings 10

450g Plum Tomatoes

20g Garlic (peeled & chopped))


1kg Size 50 Jacket Potatoes

250g Mini Chorizo Sausages

10g Free Range Eggs

250g Baby Spinach

5g Fresh Thyme (picked)

2½ each Whites Continental Bread Roll Selection

10g Cooking Salt

6ltr Tap Water


20g Unsalted Butter

50g Plain Flour

125g Onions (peeled & finely sliced)

Method

1 Wash the tomatoes then cut each one into 8 even wedges. Season with salt and pepper then sprinkle over the picked thyme leaves and drizzle with half the olive oil. Dry for approximately 4 hours in the hot cupboard set at 90°C until they are semi-dried. Keep to one side for service.

2 For the crostini, select the triangular loaves from the bread selection. Slice laterally then cut each in half again from top to bottom. Lightly oil and bake for 8-10 minutes at 160°C.

3 Sweat the onions and garlic in half the butter and oil until well softened but without colour. Add the diced chorizo sausage and cook for a further 5 minutes or until the sausage reaches a minimum core temperature of 75°C. Remove from the heat and allow to cool.

4 Wash the potatoes and boil in the skin until about half cooked. Drain and allow to cool enough to handle then peel, grate and season. Add the sweated onion, chorizo and garlic mix and shape into 10 even sized cakes.

5 Flour the potato and chorizo hash cakes and fry in the remaining oil until golden brown. Finish cooking in the oven.

6 Wash and drain the spinach. Wilt in the remaining butter and keep warm.

7 Poach the eggs in the water and vinegar until soft poached. Drain well on kitchen paper.

8 To assemble, divide the wilted spinach equally between the bowls. Place a potato and chorizo hash cake on top of the spinach, followed by a poached egg. Top with the slow roast tomatoes and finish each bowl with a crostini.


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ODHospitality Breakfast

Bowl Food

Breakfast

Page BF 41

Scrambled Eggs & Chorizo with Slow Roast Tomatoes, Rocket & Ciabatta Ingredient Servings 10

500g Plum Tomatoes

10g Fresh Garlic (peeled & finely sliced)


1g Dried Thyme

10g Fresh Garlic

3 each Whites Continental Bread Selection

450g Mini Chorizo

600g Chilled Whole Liquid Egg

50g Unsalted Butter

100ml Double Cream

2g Cooking Salt


40g Rocket Leaf

Method

1 Wash the tomatoes then cut into quarters.

Mix the garlic with half of the olive oil and dried thyme then drizzle evenly over the tomato quarters. Leave to dry out in a hot plate set at 85-90°C for approximately 3-4 hours or until semi-dried.

2 Cut the bread into crostini lengthways. Brush with remaining oil and bake at 150°C for 8-10 minutes or until crisp and golden.

3 Wash, drain and spin the rocket leaf. Place in the fridge for garnish later.

4 Cut the mini chorizo sausages in half lengthways (allowing 2 sausages per portion). Place into a non-stick pan with no oil and gently cook until a minimum core temperature of 75°C has been reached. Keep warm for service.

5 Beat the liquid eggs with the cream then season with salt and pepper. Heat the butter in a non-stick pan and scramble the eggs until just set.

6 To assemble, place the scrambled egg into the base of your chosen serving bowls. Top this with 4 halves of chorizo sausage and 2 quarters of the slow roasted tomatoes. Garnish each bowl with the rocket leaf and a ciabatta crostini as per the photograph.


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Bowl Food

Please refer toPlanogram H

Breakfast

Page BF 42

Classic Smoked Haddock KedgereeIngredient Servings 10

500g Natural Smoked Haddock Fillet

5 each Medium Eggs


5g Yellow Mustard Seed

100g Onions

10g Garlic Purée

10g Ginger Purée

10g Mild Madras Curry Powder

450g Basmati Rice

1ltr Tap Water

1g Bay Leaves

200g Plum Tomatoes

100g Low Fat Natural Yoghurt

20ml Lemon Juice

30g Fresh Coriander

2 each Lemons

10g Red Chilli

Method

1 Steam the smoked haddock until just cooked. Allow to cool and break up into large chunks, removing any bones and skin as you go.

2 Boil the eggs for 10 minutes, run under cold water and remove the shell. Cut into halves.

3 Wash and coarsely chop the coriander (including the stalks). Remove the seeds from the red chilli and finely chop.

4 Blanch the plum tomatoes and remove the skin. Chop into approximately 1cm dice.

Cut the lemons into wedges for garnish.

5 Peel the onion and finely chop. Heat the oil in a suitable pan then add the mustard seeds and cook until they start to crackle. Add the onions and continue to cook for 5 minutes. Add the curry powder, garlic purée, ginger purée and cook for a further 5 minutes.

6 Add the basmati rice to the pan and stir well. Add the bay leaf and water and bring to a simmer. Cook gently for approximately 15 minutes or until the rice is tender.

Remove from the heat and keep hot.

7 To finish the kedgeree, stir in the yoghurt, lemon juice, chopped plum tomatoes, flaked cooked smoked haddock and half the chopped coriander.

8 Serve in a suitable bowl. Garnish with the hard-boiled egg halves, remaining chopped coriander, chopped red chilli and lemon wedges.


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Bowl Food


Breakfast

Page BF 43

Five Bean Poached Egg Bowl with Ciabatta ToastIngredient Servings 10

10 each Medium Eggs

6ltr Tap Water

110ml Malt Vinegar


200g Onions

10g Garlic Purée

5g Red Chilli

5g Paprika

1kg Chopped Tomatoes

2ml Chipotle Tabasco

15ml Lemon Juice

960g Tinned Five Bean Salad

10g Flat Leaf Parsley

25g Red Onion

2 each Individual Ciabatta

Method

1 Decant, drain and rinse the beans. Peel and finely dice the onions. Wash, de-seed and finely dice the red chilli.

2 Wash, drain and pick the parsley. Peel and finely shave the red onion (keep both to one side for garnish later).

3 In a suitable pan, gently heat half the olive oil and add the onions. Cook slowly without colour. Add the garlic purée, and red chilli then cook for a further 2 minutes. Add the paprika, chopped tomatoes and cook until the sauce starts to thicken. Stir in the lemon juice, chipotle tabasco and drained beans. Cook until hot.

4 Place the water and vinegar in a suitable pan and bring to the boil. Turn the heat down to a simmer and poach the eggs.

5 Cut the ciabatta into 5 even slices lengthways, drizzle with the remaining olive oil and toast on both sides.

6 Place the spicy cooked beans neatly in the bottom of your chosen serving bowls. Top with 1 poached egg per portion. Garnish with the flat parsley, 1 ciabatta toast and the shaved red onion.


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Bowl Food

Breakfast

Page BF 44

Huevos Rancheros (Spicy Mexican Style Fried Eggs)Ingredient Servings 10

10 each Medium Eggs

20ml Vegetable oil

125g Onions


10g Garlic Purée

5g Red Chilli

800g Chopped Tomatoes

10ml Chipotle Tabasco

20ml Lemon Juice

15g Smoked Paprika

1g Dried Oregano

2 each Individual Ciabatta

30g Spring Onions

Method

1 Peel and finely dice the onions.

Wash, de-seed and finely dice the red chilli.

2 Wash, trim and finely shred the spring onion. Wash and chop the flat leaf parsley. Keeping both to one side for garnish.

3 In a suitable pan, gently heat half the olive oil and add the onions. Cook slowly without colour. Add the garlic purée and red chilli then cook for a further 2 minutes. Add the smoked paprika, dried oregano, chopped tomatoes and cook until the sauce starts to thicken. Stir in the lemon juice and chipotle tabasco.

4 Cut each ciabatta into 10 even slices widthways (allow 2 per portion). Drizzle with the remaining olive oil and bake in an oven set at 175°C for approximately 5-6 minutes or until golden and crisp.

5 Fry the eggs in a non-stick pan in the vegetable oil.

6 To assemble, place the hot, spicy tomato sauce into the base of your chosen serving bowls. Top with a fried egg then garnish with the spring onion, chopped flat parsley and 2 crostini as per the photograph.


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Bowl Food

Breakfast

Page BF 45

Super Seedy Scrambled Egg with Granary ToastIngredient Servings 10

5 each Medium Eggs

100g Liquid Egg Whites

100ml Skimmed Milk

20g Flora Original Sunflower Spread

10g Sunflower Seeds

25g Pumpkin Seeds

5g Black Onion Seeds

5g Poppy Seeds


3 slices Medium Sliced Granary Bread

120g Baby Spinach Leaves

5g Red Chilli

Method

1 Place a dry non-stick pan on the stove to get hot then lightly toss the pumpkin seeds and sunflower seeds.

2 Wash, drain and pick the flat leaf parsley, reserving for garnish. Wash and drain the baby spinach. Wash the red chilli, de-seed and finely slice.

3 Crack the eggs into a bowl and beat together with the liquid egg white.

4 Heat the milk and half of the flora together in a suitable pan. Once hot, add the egg mixture and stir continuously until the egg is just set. Ensure a core temperature of 75°C has been reached. Remove from the heat and stir in half of the seeds.

5 Lightly wilt the baby spinach then place neatly into the base of each of your chosen serving bowls. Top this with the scrambled eggs then finish with the chopped chilli, picked parsley and remaining toasted seeds.

6 Toast the granary bread on both sides until golden brown. Spread with the remaining Flora, slice into fingers and use to finish each bowl as per the photograph.


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Bowl Food


Breakfast

Page BF 46

Standard Full English Breakfast Premium Full English BreakfastIngredient Serving 1

1 each British Pork Sausage

2 rashers Unsmoked Back Bacon

1 each Medium Eggs

50g Tomatoes

100g Baked Beans

100g Button Mushrooms

1 serving White Toast & Spread (1 slice)*

1g Cooking Salt

1g Ground Black Pepper

10ml Vegetable Oil

20g Tomato Ketchup


Ingredient Serving 1

2 rashers Sliced Dry Cure Smoked Back Bacon

2 each Premium Cumberland Sausage

35g Clonakilty Black Pudding Ring

1 each Free Range Eggs


100g Heinz Baked Beans

45g Tomatoes

1 slice Medium Sliced White Bloomer

15g Unsalted Butter

1g Cooking Salt


10ml Vegetable Oil


1 each Tiptree Brown Sauce jars

1 each Tiptree Tomato Sauce jars

Method

1 Grill the bacon rashers and sausages until they reach a minimum core temperature of 75°C.

2 Grill the half tomato (brushed with oil then seasoned with salt and pepper).

3 Wash the mushrooms then sauté in the remaining oil (season with the salt and pepper).

4 Heat the baked beans to 75°C.

5 In a suitable pan, fry the egg in the vegetable oil.

6 Plate up as per the photograph.

Serve with the sauces and the toast on a side plate.


Method

1 Wash and pick the flat parsley. Wash and drain the mushrooms and tomatoes.

2 Grill the Cumberland sausage, back bacon and black pudding. Ensuring a minimum core temperature of 75°C.

3 Grill the portabello mushroom and half tomato (brushed with oil then seasoned with salt and pepper).


5 Fry the free range egg in the vegetable oil.

6 Plate up as per the photograph and garnish with the picked parsley.

Serve with the toasted bloomer, butter and ketchup.


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Hospitality Plated Breakfast DishesPlated Breakfast Dishes


Breakfast

Page BF 47

Vegetarian Full English Breakfast Boiled Free Range Eggs & Toasted SoldiersIngredient Serving 1

2 each Daloon Vegetarian Sausages


2 each Medium Eggs

100g Heinz Baked Beans

45g Tomatoes

1 slice Medium Sliced White Bloomer

1 each Flora Original Sunflower Spread 10g

15g Tomato Ketchup

1g Cooking Salt


10ml Vegetable Oil

Ingredient Serving 1

2 each Medium Free Range Eggs

10g Unsalted Butter

1 slice Medium Sliced White Bread

Method

1 Wash, drain and pick the parsley. Wash and drain the tomatoes and mushrooms.

2 Cook the vegetarian sausages as per the manufacturer's instructions. Ensuring a minimum core temperature of 75°C.

3 Grill the portabello mushroom and half tomato (brushed with oil then seasoned with the salt and pepper).


5 Poach the eggs in simmering, acidulated water.

6 Plate up as per the photograph and garnish with the flat leaf parsley. Serve with the toasted bloomer, Flora and ketchup.


Method

1 Boil the eggs for between 5 and 8 minutes (depending on customer preference).

2 Toast and butter the bread, cut into 4 'soldiers'.

3 Serve as per the photograph.


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Breakfast

Page BF 48

Buttermilk Hotcakes with Bacon & Maple SyrupIngredient Servings 10


5g Baking Powder

120g Caster Sugar

750ml Buttermilk


200g Unsalted Butter

300g Cooked Streaky Bacon

300g Pure Maple Syrup

Method

1 Sift the flour and baking powder into a mixing bowl. Stir in the caster sugar.

2 Melt half of the butter and combine with the buttermilk, and eggs. Make a well in the centre of the dry ingredients. Pour in the milk, egg and butter mixture and, using a whisk, mix to a smooth batter. Pour into a jug.

3 Melt ½ teaspoon of the remaining butter in a small non-stick frying pan. Pour in a portion of the hot cake mixture and cook for 2-3 minutes or until small bubbles appear on the surface. Turn over and cook for a further minute or until golden and cooked through. Each cake should be approximately 8cm in diameter.

Remove from the pan and keep warm. Repeat this process with the remaining butter and hotcake batter.

4 Grill the bacon until crispy as per the manufacturer’s recommendations. Ensure a minimum core temperature of 75°C has been reached.

5 Place the hotcakes on serving plates (2 per portion). Top with the crispy bacon and maple syrup (see photograph).


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Breakfast

Page BF 49

Buttermilk Hotcakes with Berry Compôte & Low Fat Natural YoghurtIngredient Servings 10


5g Baking Powder

120g Caster Sugar

750ml Buttermilk




400g Fresh Strawberries

150g Fresh Blueberries


50g Unsalted Butter

5g Icing Sugar

Method

1 Make up the berry Compôte as per the sub recipe. Wash and trim the strawberries, wash the blueberries then dry well.

2 Sift the flour and baking powder into a mixing bowl. Stir in the caster sugar.

3 Melt the larger quantity of butter then combine with the buttermilk and eggs.

Make a well in the centre of the dry ingredients. Pour in the milk, egg and butter mixture and, using a whisk, mix to a smooth batter. Pour into a jug.

4 Melt ½ teaspoon of the extra butter in a small non-stick frying pan. Pour in a portion of the hot cake mixture and cook for 2-3 minutes or until small bubbles appear on the surface. Turn over and cook for a further minute or until golden and cooked through. Each cake should be approximately 8cm in diameter.

Remove from the pan and keep warm. Repeat this process with the remaining butter and hotcake batter.

5 Place the hot cakes (2 per portion) onto suitable serving plates. Top with 50g of berry Compôte, 50g of berries and 70g of low fat yoghurt (see photograph).

Serve immediately with a dusting of icing sugar.


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Breakfast

Page BF 50

Eggs FlorentineIngredient Serving 1


15g Unsalted Butter

25g Baby Spinach

1g Cooking Salt

1 each English Muffins




Method

1 Wash, drain and spin the baby spinach leaves. Wash, drain and pick the parsley.

2 Poach the eggs in boiling water, ensuring the yolk is still soft. Remove, drain on kitchen paper and trim into neat shapes (if necessary).

3 Place the spinach in a pan with the butter and cook until wilted. Season with the salt, drain and keep warm.

4 Split the English muffin and toast on both sides. Top each half with the warm spinach followed by the poached eggs. Add the hollandaise sauce and glaze under a hot grill for 1-2 minutes until golden (this is optional).

5 Sprinkle with the cracked black pepper, garnish with the flat parsley and serve immediately (see photograph).


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Glen Mhara Smoked Salmon with Scrambled Eggs and Granary ToastIngredient Serving 1

3 each Medium Eggs

25ml Whipping Cream

40g Glen Mhara Smoked Salmon (Long Sliced)

2 slice Granary Bread (Medium Sliced)

25g Salted Butter


2g Chives

Method

1 Lightly beat the eggs and whipping cream.


3 Heat half of the butter in a suitable pan. Cook the beaten eggs gently until they form a soft scrambled egg, stirring often to avoid it catching in the pan.

4 Toast the granary bread and spread with the remaining butter.

5 Neatly arrange the scrambled eggs to one side of the granary toast then garnish with smoked salmon, cracked black pepper and chopped chives (see photograph).


Breakfast

Page BF 51

French Toast with Banana & Maple SyrupIngredient Serving 1

1½ slice Medium Sliced White Bloomer

2 each Medium Eggs

20ml Double Cream

3g Caster Sugar

5ml Vegetable Oil

10g Salted Butter

150g Bananas


2g Icing Sugar

2g Ground Cinnamon

Method

1 Defrost the bloomer bread. Peel and slice the bananas in half lengthways.

2 Beat the eggs, cream and sugar and strain into a large clean bowl. Dip the bloomer into the egg mix and coat very well (do not soak for too long).

3 Heat the butter and oil in a pan. Add the eggy bread and cook for approximately 5 minutes, until golden on both sides. Remove from the pan. Cut each slice in half and keep warm.

4 To serve, place the sliced banana on top of the cooked French toast (3 halves per portion). Drizzle with the maple syrup then sprinkle with the icing sugar and cinnamon.


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French Toast with Crispy Bacon & Maple SyrupIngredient Serving 1

1½ slice Medium Sliced White Bloomer

2 each Medium Eggs

5g Caster Sugar

20ml Double Cream

5ml Vegetable Oil

10g Salted Butter



Method

1 Defrost the bloomer bread.

2 Beat the eggs, cream and sugar and strain into a large clean bowl. Dip the bloomer into the egg mix and coat very well (do not soak for too long).

3 Heat the butter and oil in a pan. Add the eggy bread and cook for approximately 5 minutes, until golden on both sides. Remove from the pan. Cut each slice in half and keep warm.

4 Cook the crispy bacon as per the manufacturer’s instructions. Ensure a minimum core temperature of 75°C is reached.

5 To serve, place the crispy bacon on top of the cooked French toast (3 halves per portion) and drizzle with the maple syrup (see photograph).


Breakfast

Page BF 52

Ricotta & Sweetcorn Pancakes with Chunky Avocado SalsaIngredient Servings 12


40g Caster Sugar

5g Cooking Salt

400ml Buttermilk

4 each Medium Eggs

750g Ricotta Cheese

50g Unsalted Butter

200g Sweetcorn (tinned)

10g Green Chilli

60g Fresh Coriander

50g Spring Onions

500g Frozen Diced Avocado

2 each Lime

100g Red Onions


24 each Medium Eggs

Method

1 Wash and pick the coriander, chop half (including the stalks) and keep the rest for garnish later.

2 Drain the sweetcorn. Wash, trim and chop the spring onions and green chilli.

For the Pancakes

3 Mix together the flour, half the salt and sugar. Separate the eggs, whisk the whites until soft peaks are formed.

4 Mix the buttermilk, ricotta cheese and egg yolks together until smooth. Fold in the flour mix and combine to form a smooth batter.

5 Gently fold in the drained sweetcorn, chopped green chilli, spring onion, chopped coriander and half the (melted) butter. Gradually fold in the whisked egg whites, taking care not to over mix.

For the Salsa

6 Defrost the avocado. Peel and finely dice the red onion. Juice and zest the lime.

7 Mix the avocado together with the red onion, lime juice and zest plus the remaining salt and black pepper.

To Finish

8 Melt the remaining butter in a heavy based non-stick frying pan. Fry the pancakes for approximately 3 minutes on each side or until golden and cooked through. Each pancake should be approximately 5cm in diameter; use 2 pancakes per portion.

9 Poach the eggs in acidulated water and drain well.

10 Place 2 pancakes onto a suitable serving plate and top each one with a poached egg. Spoon the salsa over the middle of the poached eggs and garnish with the picked coriander (see photograph for guidance).


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Breakfast

Page BF 53

Thai Style Pork Breakfast OmeletteIngredient Servings 10

400g Seasoned Shoulder of Pulled Pork

30g Fresh Ginger

5g Chilli Flakes

5g Sea Salt

30g Caster Sugar

150ml Hoisin Sauce

30ml Thai Fish Sauce

100g Sambal Olek

1kg Whole Liquid Egg

120g Fresh Coriander

180g Beanshoots

1½ each Cucumbers

1 bunch Spring Onions

30ml Vegetable Oil

1 each Lime

Method

1 Wash and drain the spring onions, cucumber, bean shoots and coriander. Peel and julienne the fresh ginger. Wash and blanch the bean sprouts for 2 minutes.

2 Trim and finely chop the spring onions at an angle. Cut the cucumber in half, scoop out seeds and cut at an angle, 3mm thick. Pick the best leaves of the coriander from the top of the bunch then finely slice through the rest of the bunch (including the stalks).

3 For the omelette mix, combine together the liquid egg, sambal olek, ½ of the fish sauce and 1/3 of the hoisin sauce.

4 For the Thai salad, mix the lime juice, chilli flakes, sugar, remaining fish sauce and salt together. Add this to the cucumber, bean shoots, julienne ginger and spring onions and gently toss together.

5 For the pork, heat the pulled pork gently with the remaining hoisin sauce, add the chopped coriander and keep warm.

To Finish

6 Add oil to a pan, followed by the omelette mixture. Stir a few times and then cook until a lightly coloured omelette is formed. Place onto a plate and repeat until you have the correct number of omelettes. Approximately 120ml of egg mix per omelette.

7 Take the hot pork mix and place 50g around the edge of each omelette.

8 Divide the Thai salad evenly and add to the top of the pork on each omelette, fold in half and garnish with the picked coriander leaves.


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Breakfast

Page BF 54

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Hospitality Plated Breakfast DishesSub Recipes

Fruits of the Forest Compôte Ingredient Makes 1kg

850g Frozen Fruits of the Forest

250g Caster Sugar

325g Water

35g Cornflour

Method

1 Place the frozen fruit, sugar and water into a suitable pan and bring to the boil. Once boiling, turn down and simmer for approximately 10 minutes.

2 Slake the cornflour with a little cold water and mix into the fruit mixture. Boil for approximately 1 minute.

3 Remove from the heat, place into a suitable container and cool down rapidly.

4 Cover and store in the fridge until required.



White Toast & Spread (1 slice)Ingredient Servings 10

10 slice Medium Sliced White Bread

10 each Flora Sunflower Spread Portions

Method

1 Defrost the bread in the fridge overnight.

2 Toast on both sides in a toaster.

3 Serve with the Flora.



Breakfast

Page BF 55

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Hospitality BreakfastsContinental Breakfasts

*See recipe on pg BF 12

Bread Selection with Butter & PreservesIngredient Servings 6

6 each Whites Continental Roll Selection

¼ each Black Rye Bloomer (un-cut 800g)

6 servings Hospitality Breakfast Premium Butter & Preserves*

Method

1 Slice the rye bread into even slices (allow 1 per person).

2 Bake off the rolls as per the manufacturer's instructions.

3 Display as per the photo and serve with the unsalted butter and preserves (set up as per the recipe).


Cheese PlatterIngredient Servings 6

100g Oak Smoked Cheddar

120g President Brie

3 slices Emmental

Method

1 Cut the brie, smoked cheddar and Emmental into 6 even slices. Display as per the photograph.





Breakfast

Page BF 56

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Hospitality BreakfastsContinental BreakfastsCured Meat PlatterIngredient Servings 6

45g Sliced Prosciutto Ham

45g Sliced Bresola

80g Wafer Thin Smoked Ham

Method

1 Dress the cured meats as per the photograph, using 6 slices of smoked ham, 6 slices of bresola and 3 slices of prosciutto.



Gravadlax PlatterIngredient Servings 6

150g John Ross Sliced Gravadlax

1 each Lemons

Method

1 Dress the gravadlax as per the photograph.





Breakfast

Page BF 57

Homemade Continental Rye BreadIngredient Servings 10

500g Wholegrain Rye Flour

10g Cooking Salt

15g Active Dried Yeast


350ml Water

10g Black Treacle

150g Wholegrain Rye Flour

Method

1 Tip the larger quantity of flour into a large mixing bowl. Add the salt to one side of the bowl and the yeast to the other. Add the treacle and ¾ of the water then turn the mixture round with your fingers.

2 Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water or you may need to add a little more (you want dough that is soft but not soggy). Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

3 Coat a clean work surface with a little olive oil, tip the dough onto it and begin to knead. Using the smaller quantity of flour, keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin.

4 Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket (alternatively use a stainless steel round bottomed bowl) with rye flour. Place the dough in it, smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.

5 Leave to prove for about 8 hours or ideally overnight. The dough will double in size eventually but it will take considerable longer than wheat-flour breads.

6 Pre-heat the oven to 200°C. If possible, use a combi oven set to steam roast: 80 % dry heat, 20% steam. Line a baking tray with parchment or silicone paper.

7 When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife and bake for 25 minutes. To test, tap the base of the loaf - it should sound hollow.


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Hospitality BreakfastsContinental Breakfasts

Breakfast

Page BF 58

Please refer toPlanograms A, B, C, D, E, F, G & H

Hospitality Breakfast Juices & SmoothiesOranka Juices & Smoothies

• Over 70 flavours, including seasonal varieties

• Freshly pressed

• Finest quality 1+9 fruit juice concentrate

• Not from concentrate• Hydration Juice with 21 flavours including green

tea and lemon, rhubarb and elderflower

• Super Juices, Smoothies and Super Smoothies

• All featuring no added sugar or artificial additives

CLEAN, QUICK & SIMPLE JUICE SOLUTIONS

Oranka Juice Solutions offer a fresh approach to natural juices!

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NO CONTRACTS!

FREE TRIAL!

Breakfast

Page BF 59

Oranka concentrate fill line for:

1+4 Premium Breakfast/Hospitality Fruit Juice

1+9 Breakfast/Hospitality Fruit Juice

1+19 Hydration Juice

Please refer toPlanograms A, B, C, D, E, F, G & H

Hospitality Breakfast Juices & SmoothiesOranka Juices & Smoothies

• The low maintenance and HACCP compliant Eskimo• 2 litre handmade Bravura Jug or 1 litre Carafe• 2.5 litre Fill Line Jug with measures on the side to

enable easy mixing of Oranka concentrates

• Tall thin design means it takes up less fridge space - with an easy pour covered spout

• Sealed rubber lid ensures a 5 day shelf life in the fridge

CLEAN, QUICK & SIMPLE JUICE SOLUTIONS

Efficient, clean and hygienic dispensing systems

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All dispensing systems, jugs & carafes are

FREE ON LOAN!

Saves packagingSaves storage spaceSaves labour costs

Saves waste

A variety of options to customise your hospitality offering so, for further information, please call us on: 0870 830 1555 or email: [email protected] Fruit Juices Ltd, Unit 9 Wornal Park, Menmarsh Road, Worminghall HP18 9PH

• Aseptically packaged with extended, unopened shelf life of up to 12 months, in ambient storage

• Reduces the required storage space by up to 95%

• Less packaging means less waste and better for your bottom line

Better for you - better for the environment Get started....

Breakfast

Page BF 60

Banana, Mango & Almond Smoothie

Pineapple, Ginger & Oatmeal Smoothie

Strawberry, Cucumber & Oatmeal Smoothie


200g Frozen Mango Purée

220g Bananas


300ml Orange Juice

30g Clear Honey

50g Ground Almonds


300g Frozen Pineapple Purée

50g Fresh Ginger


350ml Apple Juice

30g Clear Honey

50g Porridge Oats


300g Frozen Strawberry Purée

200g Cucumber


30g Clear Honey

50g Porridge Oats

200ml Orange Juice

Method

1 Defrost the mango purée. Peel and roughly chop the bananas.

2 Blend all the ingredients together until smooth. Pour into a jug and chill well before service. Each serving is approximately 200ml.


Method

1 Defrost the pineapple purée. Peel and grate the ginger.



Method

1 Defrost the strawberry purée. Peel the cucumber.



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SHospitality Breakfast Juices & SmoothiesHomemade Juices & Smoothies

Please refer toPlanograms E & F

Breakfast

Page BF 61

Freshly Squeezed Beetroot & Carrot Juice

Freshly Squeezed Vegetable & Parsley Energy Juice

Spicy Tomato Juice


400g Raw Beetroot

200g Carrots

200g Celery


200ml Water

350ml Apple Juice


200g Curly Parsley

200g Carrots

200g Celery


600ml Apple Juice


200g Plum Tomatoes

800g Chopped Tomatoes

250g Red Peppers

200g Celery

5g Garlic (peeled)


50g Shallots

250ml Water

15ml Tabasco Sauce

10ml Lea & Perrins Worcestershire Sauce

1g Cooking Salt


Method

1 Wash the beetroots, carrots, celery and apples.

2 Grate the beetroot and carrots. Roughly chop the celery and apples (remove the core).

3 Blend all the ingredients in a high powered blender or juicer and pass through a medium fine sieve.

4 Chill well until required. Each serving is approximately 200ml.


Method

1 Wash the apples, celery and parsley.

2 Grate the apples. Coarsely chop the celery and parsley (including the stalks).




Method

1 Peel the shallots and roughly chop. Wash and grate the apples.

2 Wash and dice the plum tomatoes, red peppers and celery.




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SHospitality Breakfast Juices & SmoothiesHomemade Juices & Smoothies

Please refer toPlanograms B & D


elior hospitality Snacks & Nibbles Recipes

Snacks & Nibbles

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Meeting Room Biscuits, Snacks & Nibbles Introduction to Biscuits, Snacks & Nibbles

The recipes in this section are designed to inspire you to think about trying some new ideas for this important but often forgotten area of a site's hospitality offer.

Why not give our healthy grazing platter or homemade cookie and sweet treat platter a try at your site?

Current costs and product codes for all the recipes featured in this section can be found in StarChef, in the Hospitality Standard / Premium recipe categories.

FIR Intolerance Reports can also be run against these recipes to give you accurate allergen information for your customers.

Welcome to the meeting room biscuits, snacks and nibbles section of your elior hospitality manual!

This section covers all areas of meeting room biscuits, snacks and nibbles; from standard and premium loose or pre-packed biscuit selections to homemade cookies, sweet bites and dried fruits.We have also featured a range of savoury snacks and nibbles, including crisps, nuts, seeds and olives.

Please note: the products used within the recipes in this section of the eilor hospitality manual from The Bread Factory are only available to sites in London via Enterprise Foods. All other products come from 3663 or Town & Country and are available to Elior sites nationally.

Snacks & Nibbles

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Meeting Room Biscuits, Snacks & Nibbles ContentsMeeting Room Biscuits

Biscuits & Cookies - Standard

Biscuit Selection S&N 3

Luxury Shortbread & Biscuit Selection S&N 3

Crawford Pre-Packed Everyday Biscuit Selection S&N 3

Brontë Pre-Packed Standard Biscuit Selection S&N 3

Biscuits & Cookies - Premium

Town & Country Cookie Selection S&N 4

Town & Country Henley Chocolate Selection S&N 4

Town & Country Lancaster Cookie Selection S&N 4

Town & Country Marlow Biscuit Selection S&N 4

Town & Country Traditional Chocolate Selection S&N 5

Premium Pre-Packed Brontë Biscuits S&N 5

Bread Factory Mini Cookie Selection S&N 5

Homemade Cookies

Apricot & Coconut Cookies S&N 6

Chocolate & Hazelnut Cookies S&N 6

Cranberry, Almond & Sunflower Seeds S&N 7

Oatmeal, Pecan & Raisin S&N 7

Meeting Room Snacks & Nibbles

Crisps

Standard Plain Crisps S&N 8

Premium Kettle Crisps S&N 8

Premium Vegetable Crisps S&N 8

Tortilla Chips S&N 8

Nuts & Seeds

Salted Peanuts S&N 9

Naked Nuts S&N 9

Roasted Spiced Nuts Mix S&N 10

Roasted Seed Mix S&N 10

Savoury Nibbles & Olives

Mixed Marinated Olives S&N 11

Mixed Marinated Olives & Sun-Blushed Tomatoes S&N 11

Homemade Parmesan Cheese Straws S&N 12

Bread Factory Savoury Artisan Crackers S&N 12

Meeting Room Sweets

Boiled Sweet Selection S&N 13

Mint Selection S&N 13

Sugar Free Sweet Selection S&N 13

Sweet Bites & Dried Fruits

Chocolate & Walnut Brownie Bites S&N 14

Classic Flapjack Bites S&N 14

High Energy Peanut Bar S&N 15

Fruity Seed & Nut Granola Bites S&N 15

Bliss Balls - HIS S&N 16

Bliss Balls - HER S&N 16

Dried Fruit Mix S&N 17

Healthy Grazing Tray S&N 17

Homemade Cookie & Sweet Treat Platter S&N 17

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Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - StandardBiscuit Selection (3663 Smart Choice)

Crawford Pre-Packed Everyday Biscuit Selection (3663)

Luxury Shortbread & Biscuit Assortment (3663)

Brontë Pre-Packed Standard Biscuit Selection (3663)


240g Sweet Biscuit Assortment


10 each Crawford's Everyday Mini Packs


20 each Luxury Shortbread & Biscuit Assortment


10 each Brönte Traditional Mini Pack Biscuits

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Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - PremiumTown & Country Cookie Selection

Town & Country Lancaster Cookie Selection

Town & Country Henley Chocolate Selection

Town & Country Marlow Biscuit Selection


2 each Cookie Selection


40g Lancaster Cookie Selection


30g Henley Chocolate Biscuit Selection


24g Marlow Biscuit Selection

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Meeting Room Biscuits, Snacks & Nibbles Biscuits & Cookies - PremiumTown & Country Traditional Chocolate Selection

Brontë Pre-Packed Premium Biscuit Selection (3663)

Bread Factory Mini Cookie Selection


2 each Traditional All Chocolate Selection


10 each Bronte Assorted Mini Pack Biscuits


4 each Mini Cookies Chocolate Chip

4 each Mini Cookies Pecan, Oatmeal & Cranberry

4 each Mini Cookies White Choc Chip & Hazelnut

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Meeting Room Biscuits, Snacks & Nibbles Homemade CookiesApricot & Coconut Cookies Chocolate & Hazelnut Cookies

Method

1 Roughly chop the apricots.

Toast the desiccated coconut and allow to cool.

2 Cream the Meadowland and sugar together in a mixing machine until light and fluffy. Beat the eggs and vanilla essence then gradually add them to the butter and sugar mix.

3 Sieve the flour with the baking powder and bicarbonate of soda then gradually fold into the butter and sugar mix. Fold in the chopped dried apricots and toasted coconut.

4 Roll the mixture into 4 equal logs and wrap in baking parchment. Allow to rest in the fridge for at least 2-3 hours to firm up the mix.

5 Cut each log of cookie dough into approximately 30g cookies and place onto a suitable baking sheet lined with parchment. Bake at 180°C for approximately 10 minutes or until golden and cooked through.

6 Remove from the oven and cool on a wire rack. Store in an airtight container until needed.


Method

1 Roast the hazelnuts in an oven set at 180°C for approximately 8 minutes. Remove from the oven and place into a clean cloth.

Rub the hazelnuts together to remove the skins. Roughly chop the skinned hazelnuts and keep to one side.

2 Cream the Meadowland and sugar together in a mixing machine until light and fluffy.

Beat the eggs and vanilla essence then gradually add them to the butter and sugar mix.

3 Sieve the flour with the baking powder and bicarbonate of soda then gradually fold into the butter and sugar mix. Fold in the hazelnuts and chocolate callets.






600g Meadowland Professional Spread

1kg Caster Sugar

6 each Medium Eggs

10ml Vanilla Essence

1.2kg Plain Flour

15g Baking Powder

15g Bicarbonate of Soda

450g Dried Apricots

150g Desiccated Coconut



1kg Caster Sugar

6 each Medium Eggs


1.2kg Plain Flour

15g Baking Powder



600g Hazelnuts

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Meeting Room Biscuits, Snacks & Nibbles Homemade CookiesCranberry, Almond & Sunflower Seeds Oatmeal, Pecan & Raisin

Method



2 Sieve the flour with the baking powder and bicarbonate of soda then gradually fold into the butter and sugar mix. Fold in the flaked almonds, dried cranberries and sunflower seeds.





Method

1 Roughly chop the pecan nuts.



3 Sieve the flour with the baking powder and bicarbonate of soda then gradually fold into the butter and sugar mix. Fold in the oats, chopped pecans, dried cranberries and raisins.







1kg Caster Sugar

6 each Medium Eggs


1.2kg Plain Flour

15g Baking Powder


300g Dried Cranberries

225g Flaked Almonds

75g Sunflower Seeds



400g Caster Sugar

220g Dark Brown Soft Sugar

2 each Medium Eggs


500g Plain Flour


10g Ground Cinnamon

500g Porridge Oats

400g Pecans


150g Raisins

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Meeting Room Biscuits, Snacks & Nibbles CrispsPlain Crisps (3663) Kettle Crisps

Vegetable Crisps Tortilla Chips


200g Smart Choice Catering Crisps


250g Sea Salt & Crushed Black Peppercorn Kettle Chips


200g Root Vegetable Crisps


350g Original Tortilla Chips

Method

1 Decant into a suitable serving dish as required.


Method



Method



Method



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Meeting Room Biscuits, Snacks & Nibbles Nuts & SeedsSalted Peanuts (3663) Naked Nuts

Method

1 Place into a suitable serving bowl and display as per the photograph.


Method

1 Mix all of the nuts together.

2 Place into a suitable serving bowl and display as per the photograph.



250g Salted Peanuts


100g Blanched Almonds

100g Walnut Pieces

100g Blanched Peanuts

100g Pistachios

100g Whole Cashews

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Meeting Room Biscuits, Snacks & Nibbles Nuts & SeedsRoasted Spiced Nut Mix Roasted Seed Mix

Method

1 Place the cashews and blanched almonds onto a suitable tray and sprinkle over the salt and cajun seasoning.

Roast in an oven set at 180°C for approximately 15 minutes or until the nuts are golden.

2 Remove from the oven and mix with the salted peanuts.

3 Place in a suitable serving bowl and display as per the photograph.


Method

1 Mix the seeds together then lightly toast by either placing under a salamander (stirring frequently) or in a dry pan on the stove.

Allow to cool.

2 Place in a suitable serving bowl and display as per the photograph.



200g Salted Peanuts

150g Whole Cashews


2g Salt

2g Cajun Seasoning


100g Golden Linseeds

100g Pumpkin Seeds

100g Sunflower Seeds

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Meeting Room Biscuits, Snacks & Nibbles Savoury Nibbles & OlivesMixed Marinated Olives

Mixed Marinated Olives & Sun-Blushed Tomatoes

Method

1 Drain the olives and mix with the olive oil and dried oregano. Place into a suitable serving bowl.

Cover and store in the fridge until needed.


Method

1 Drain the olives and sun-blush tomatoes then mix with the olive oil and dried oregano. Place into a suitable serving bowl.




125g Pitted Black Olives

125g Pitted Green Olives

1g Dried Oregano





1g Dried Oregano


75g Sun-blushed Tomatoes

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Meeting Room Biscuits, Snacks & Nibbles Savoury Nibbles & OlivesHomemade Parmesan Cheese Straws Savoury Artisan Crackers (Bread Factory)

Method

1 Defrost the puff pastry. Cut each sheet into quarters and place onto a white chopping board.

2 Make the egg into a wash and brush the puff pastry sheet evenly all over. Sprinkle over the smoked paprika and grated Parmesan. Place into the fridge for approximately 1 hour to allow the pastry to firm up.

3 Using a long bladed knife, cut the puff pastry sheet from top to bottom in one movement to form triangular shapes. Place onto a suitable baking sheet lined with parchment and bake at 180°c for approximately 4-5 minutes or until golden brown and cooked through.

4 Remove from the oven and cool on a cooling rack. Display as required and serve on day of production.


Method

1 Break up the crackers into bite size pieces.

2 Display in a suitable serving bowl, cover until service.



¼ sheet Puff Pastry Sheets (580 x 380 x 2.5mm)

1 each Medium Egg

2g Smoked Paprika

20g Grated Parmesan


100g Savoury Crackers (salted)

100g Savoury Crackers (seeded)

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Meeting Room Biscuits, Snacks & Nibbles Meeting Room SweetsBoiled Sweet Selection Mint Selection Sugar-Free Sweet Selection Ingredient Servings 1

5g Mini Fruits Assorted Foils

2g Mini Sherbet Fruits

2g Mini Fruit Rocks

4g Mini Candy Sticks


8g Everton Mints

8g Mint Humbugs

3g Mini Mints


20g Sugar-Free Sweet Selection

Method

1 Mix the sweets together and place into a suitable serving bowl.


Method



Method



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Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried FruitsChocolate & Walnut Brownie Bites Classic Flapjack Bites

Method

1 Melt the chocolate and butter in a bain-marie then allow to cool.

Whisk the eggs and caster sugar until well combined.

Toast the walnuts until golden, cool and roughly chop.

2 Mix the cooled chocolate and butter mix with the egg and sugar mix, until well combined.

3 Fold in the flour and chopped, toasted walnuts.

4 Pour into a parchment-lined half gastro and bake at 170°C for approximately 20 minutes or until the top of the brownie starts to crack open. Remove from the oven and allow to cool.

5 Cut into 36 portions (approximately 2cm x 3cm each).

Display as per the photograph.





500g Caster Sugar

250g Plain Flour

150g Walnut Halves

6 each Medium Eggs


450g Golden Syrup

1kg Meadowland Professional Spread

400g Caster Sugar

1kg Porridge Oats

Method


Line a 1/1 gastro tray with parchment paper.

2 In a large heavy based saucepan; melt the sugar, meadowland and golden syrup. Stir in the oats and mix well to combine.

Spoon into the lined tray.

3 Bake in the oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.


Display as per the photograph.


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Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried FruitsHigh Energy Peanut Bar Fruity Seed & Nut Granola Bites

Method

1 Line a half gastro tray with baking parchment.

2 Chop the dried apricots.

3 Mix the peanuts, sunflower seeds, raisins, dried cranberries, dried apricots, oats and rice krispies in a large bowl.

4 Combine the peanut butter, brown sugar and honey in a pan and heat until the sugar is dissolved. Remove from heat and add the vanilla essence. Pour over the dry mix and stir until well combined.

5 Transfer the mix to the gastro tray and press down firmly.

6 Bake in an oven at 160°C for approximately 10 minutes.

7 Remove from oven and allow to cool.

Once cooled, cut into approximately 48 pieces (approximately 3cm x 3cm each). Display as per photograph.



100g Salted Peanuts


200g Porridge Oats

100g Sultanas

100g Raisins


100g Dried Apricots

200g Rice Krispies

300g Crunchy Peanut Butter

100g Soft Light Brown Sugar

400g Clear Honey



375g Golden Syrup


375g Caster Sugar

1kg Porridge Oats

5g Mixed Spice

150g Sultanas


40g Sunflower Seeds

100g Hazelnuts

Method


Line a 1/1 gastro tray with parchment paper.

2 Toast the hazelnuts until golden. Rub off the skins in a clean cloth and coarsely chop.

3 In a large heavy based saucepan, melt the sugar, Meadowland and golden syrup. Stir in the sultanas, chopped hazelnuts, dried cranberries, oats, sunflower seeds and mixed spice. Mix well to combine and spoon into the lined tray.

4 Bake in the oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.


Display as per photograph.



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Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried FruitsBliss Balls - HIS Bliss Balls - HER

Method

1 Toast the desiccated coconut until golden. Cool and place into a tray ready to roll the bliss balls in later.

2 Blend all the ingredients together to form a sticky mass then shape into approximately 25g balls.

3 Roll in the toasted desiccated coconut.

4 Place into an air tight container until needed.

Display as per the photograph (allowing 2 balls per person).



250g Sultanas

500g Chopped Dates

100g Cocoa

200g Brazil Nuts


250g Whole Cashews


200g Pumpkin Seeds

200g Walnut Pieces



100g Golden Linseeds

30g Chia Seeds

100g Sesame Seeds

100g Pumpkin Seeds


100g Pecans


200g Walnut Pieces

250g Chopped Dates

200g Raisins

50g Pistachios

300g Dried Apricots

Method

1 Blend all ingredients separately, keeping some texture.

Reserve ½ of the blended nuts to roll the balls in later.

2 Mix the remaining ingredients until combined into a sticky mass then shape into approximately 25g balls.

3 Roll in the reserved crushed nuts.

4 Place into an air tight container until needed.

Display as per the photograph (allowing 2 balls per person).


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Meeting Room Biscuits, Snacks & Nibbles Sweet Bites & Dried FruitsDried Fruit Mix

Healthy Grazing Tray

Homemade Cookie & Sweet Treat Platter


100g Dried Apricots


100g Raisins

50g Goji Berries

100g Apple Rings

100g Dried Pineapple (diced)


10 servings Naked Nuts (pg S&N 9)

10 servings Toasted Seed Mix (pg S&N 10)

10 servings Dried Fruit Mix (pg S&N 17)

10 each Bliss Balls - HIS (pg S&N 16)

10 each Bliss Balls - HER (pg S&N 16)


6 each Homemade Oatmeal, Pecan & Raisin Cookie (pg S&N 7)

6 each Homemade Chocolate & Hazelnut Cookie (pg S&N 6)

6 each Chocolate & Walnut Brownie Bites (pg S&N 14)

6 each High Energy Peanut Bar (pg S&N 15)

Method

1 Cut the apple rings in half then cut each half into 4 pieces.

Cut the dried apricots into smaller strips.

2 Mix all of the fruit together and decant into a suitable serving dish.



Method

1 Prepare all ingredients as per their recipes.

2 Display the products as per the photograph, keeping the seeds and fruit away from the nut products.


Method

1 Prepare all ingredients as per their recipes.

2 Display as per the photograph on a suitable serving platter.


elior hospitality Working Lunches Recipes & Planograms

Working Lunches

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Working Lunches Introduction to Working Lunches

Each section has a standard and premium range to enable you to select what suits your site/operation best. Each section is also broken down into meat, fish and vegetarian recipes.

We have used recipes from the Grab&Go Essential Sandwich Manual to create the standard and café style hospitality sandwich platters, enabling you to link your hospitality sandwich offer with your Grab&Go sandwich range and so streamline your production and ordering at site level.

All of the recipes contained in this manual are in StarChef, so you will be able to work out accurate hospitality costings at site level along with GDA and allergen information.

Welcome to the working lunches section of your elior hospitality manual!

In this section we have created a series of sandwich platters and exciting finger food ideas which, along with a range of fruit and cheese options as well as sandwich lunch accompaniments, will help you to create a truly fantastic working lunch experience for your customers and clients.

It would be impossible to feature all possible variations of sandwich platters and finger food in this manual!

Consequently it is not designed to be prescriptive but to give you guidance and inspiration with the delivery of your hospitality offer.

Working Lunches

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Planogram IWorking Lunch Buffet - Standard 1


*Please note that due to Elior’s water contract Highland Spring is no longer authorised.

The planogram guides shown here are designed to help you present your lunch offer. These examples show the minimum standard for a working lunch set up.


Ballygowan Sparkling & Still Natural Spring Water* - available from Britvic in 750ml glass or 1ltr PET bottles

Plain Crisps - page WL 25

Platinum Fruit Platter - available from Urban Eat

Silver Vegetarian Sandwich Platter - available from Urban Eat

Gold Fish Sandwich Platter - available from Urban Eat

Silver Meat Sandwich Platter - available from Urban Eat

Oranka Apple Juice - page BF 58


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Working Lunches

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Planogram JWorking Lunch Buffet - Standard 2




Platinum Fruit Platter - available from Urban Eat

Mini Falafels with Mint Yoghurt & Hummus (v) - for recipe see the Dynamo Hospitality Standard (Bought In) category in StarChef

Filo Prawns with Sweet Chilli Sauce - for recipe see the Dynamo Hospitality Standard (Bought In) category in StarChef

Satay Chicken Skewers With Hoisin Sauce - for recipe see the Dynamo Hospitality Standard (Bought In) category in StarChef

Silver Vegetarian Sandwich Platter - available from Urban Eat

Gold Fish Sandwich Platter - available from Urban Eat




Silver Meat Sandwich Platter - available from Urban Eat


*


Working Lunches

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Fresh Fruit Bowl - page WL 23

Café Style Vegetarian Sandwich Platter - page WL 11

Café Style Fish Sandwich Platter - page WL 11

Café Style Meat Sandwich Platter - page WL 11TOP TIP! Always clearly label your food and drink products.

Remember to clearly label any allergen items.



Oranka Cranberry Juice - page BF 58


*


Working Lunches

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Fresh Fruit Bowl - page WL 23

Café Style Vegetarian Sandwich Platter - page WL 11

Café Style Fish Sandwich Platter - page WL 11

Plaice Goujons with Minted Mushy Peas & Homemade Tartar Sauce - page WL 43

Crisp Chicory with Toasted Walnuts & Stilton - page WL 53

Hoisin Chicken Wings with Sesame & Spring Onion - page WL 32

Café Style Meat Sandwich Platter - page WL 11TOP

TIP!Always clearly label your food and drink products. Remember to clearly label any allergen items.






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Fresh Fruit Platter (Premium)- page WL 23

Marinated Mixed Olives - page WL 27

Vegetable Crisps - page WL 25

Vegetable Crudités with Hummus - page WL 26Artisan Premium Mixed Sandwich Platter- pages WL 12 - WL 15

TOP TIP!

Always clearly label your food and drink products. Remember to clearly label any allergen items.

Oranka Smoothie - page BF 58




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Planogram NWorking Lunch Buffet - Premium Artisan Range 2





Fresh Fruit Platter (Premium)- page WL 23

Artisan Premium Mixed Sandwich Platter- pages WL 12 - WL 15

TOP TIP!





Vegetable Crudités with Hummus - page WL 26Scallop & Pancette Skewers with

Saffron Aioli - page WL 48Char-grilled Beef 'Lollipops' with Satay Sauce - page WL 36

Vegetable Tempura with Lemongrass & Soy Dipping Sauce - page WL 61


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Planogram OWorking Lunch Buffet - Premium Grazing Range





Homemade Parmesan Cheese Straws - page WL 26

TOP TIP!





Charcuterie Ciabatta with Parmesan Shavings - page WL 19

Grilled Vegetable, Pesto & Feta Open Sandwich on Sea Salt Focaccia Bread - page WL 20

Gravadlax Salmon, Cucumber and Lemon & Chive Mayonnaise Baguette - page WL 18

Savoury Artisan Crackers - page WL 27

Fresh Fruit 'Skewers' with Passion Fruit Yoghurt - page WL 24

Cheese Platter with Chutney & Biscuits - page WL 24


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Working Lunch RecipesContentsStandard Hospitality Sandwich PlattersMeat Sandwich Platter (4 people) WL 10Fish Sandwich Platter (4 people) WL 10Vegetarian Sandwich Platter (4 people) WL 10

Café Style Hospitality Sandwich PlattersMeat Sandwich Platter (4 people) WL 11Fish Sandwich Platter (4 people) WL 11Vegetarian Sandwich Platter (4 people) WL 11

Premium Artisan Sandwich PlattersMixed Sandwich Platter (6 people) WL 12Ploughman’s on Artisinal Demi Baguette WL 13Coronation Chicken on a Sunflower Seeded Bap WL 13Prosciutto Ham, Sun-Blushed Tomato & Charred Pepper Sour Dough WL 14Free Range Egg, Cress & Cracked Pepper Ciabatta WL 14Salmon & Chive Crème Fraîche on Focaccia with Baby Spinach and Free Range Egg WL 15Tuna Mayonnaise & Shaved Cucumber in a Rustic Granary Baguette WL 15

Premium Artisan Sandwich Platter Sub RecipesTuna Mayonnaise WL 16Curry ‘Slaw’ WL 16Grilled Peppers WL 16Mint Yoghurt WL 17Salmon & Chive Crème Fraîche Mix WL 17Tomato & Coriander Salad WL 17

Grazing Style Premium SandwichesGravadlax Salmon with Cucumber and Lemon & Chive Mayonnaise Baguette WL 18Charcuterie Ciabatta with Parmesan Shavings WL 19Grilled Vegetable, Pesto & Feta Open Sandwich on Sea Salt Focaccia WL 20

Grazing Style Premium Sandwich Sub RecipesLemon & Chive Dip WL 21Grilled Courgettes WL 21Grilled Aubergines WL 22Grilled Peppers WL 22

Hospitality Cheese & FruitFresh Fruit Bowl WL 23 Fresh Fruit Platter (Premium) WL 23Fresh Fruit Skewers with Passion Fruit Yoghurt Dip WL 24Cheese Platter with Chutney & Biscuits WL 24

Sandwich Lunch AccompanimentsPlain Crisps WL 25Kettle Crisps WL 25Vegetable Crisps WL 25Tortilla Chips WL 25Homemade Parmesan Cheese Straws WL 26Vegetable Crudités with Hummus WL 26Savoury Artisan Crackers WL 27Marinated Mixed Olives WL 27Marinated Mixed Olives & Sun-Blush Tomatoes WL 27

Standard Finger Food - Meat OptionsChicken & Chorizo Skewers with Garlic Aioli WL 28Chicken Caesar Wrap with Crispy Pancetta WL 29Honey, Mustard & Sesame Cocktail Sausages WL 30 Crostini of Bresaola with Celeriac Remoulade WL 30Glazed Fig & Prosciutto Bruschetta with Mascarpone WL 31Hoisin Chicken Wings with Sesame & Spring Onion WL 32Lamb Kofta with Tahini Yoghurt and Toasted Pitta Fingers WL 33Spicy Pork Empanditas with Guacamole WL 34

Turkey & Chorizo ‘Sliders’ with Garlic Aioli WL 35

Premium Finger Food - Meat OptionsChar-Grilled Beef Lollipops with Satay Sauce WL 36Chorizo & Piquillo Pepper ‘Dogs’ with Rocket & Garlic Aioli WL 37Griddled Asparagus & Rocket wrapped in Serrano Ham WL 38Peppered Lamb Filet with Olive Tapenade & Pepperonata WL 39 Spiced Guinea Fowl & Plantain 'Sandwich' WL 40

Standard Finger Food - Fish OptionsGrilled Lemon & Garlic Prawn Skewers with Lemon & Chive Dip WL 41Herb Scones Topped with Salmon Gravadlax & Beetroot Salsa WL 42Plaice Goujons with Minted Mushy Peas & Homemade Tartar Sauce WL 43Tempura Prawns with Asian Tartar Sauce WL 44

Premium Finger Food - Fish OptionsCrab, Sweetcorn & Coriander Fritters with Sweet Chilli Sauce WL 45Glen Mhara Smoked Salmon Parfait on a Brioche Crouton with Salmon Caviar WL 46Mediterranean Fish Soup with Saffron Aioli & Parmesan Cheese Straws WL 47Scallop & Pancetta Skewers with Saffron Aioli WL 48 Herbed Salmon Roulade with Poached Quail Egg WL 49Smoked Mackerel Croutes with Apple Jelly WL 50Teriyaki Salmon Skewers with Oyster Dipping Sauce WL 51

Standard Finger Food - Vegetarian OptionsCarrot, Feta & Mint Samosa with Coriander & Mint Chutney WL 52

Crisp Chicory with Toasted Walnuts & Stilton WL 53Mature Cheddar Beignets WL 54 Mushroom Arancini Rice Balls with Red Pepper & Basil Dip WL 55Piquillo Pepper, Olive & Manchego Tartlets WL 56Sea Salt Spiced Flat Breads with Hummus & Baba Ganoush WL 57Spinach, Feta & Pinenut Sambousek WL 58

Premium Finger Food - Vegetarian OptionsChar-Grilled Polenta with Charred Vegetables & Salsa Verde WL 59Goat’s Cheese, Grilled Asparagus & Sun-Blush Tomato Filo Tart WL 60Vegetable Tempura with Lemongrass & Soy Dipping Sauce WL 61Vietnamese Rice Paper Rolls with Dipping Sauce WL 62

Dips & SaucesBaba Ganoush (Middle Eastern Aubergine Dip) WL 63Asian Tartar Sauce WL 63Coriander & Mint Chutney WL 63Lemon & Chive Dip WL 64Lemongrass & Soy Dipping Sauce WL 64Red Pepper & Basil Dip WL 64Saffron Aioli WL 65Tahini Yoghurt WL 65Tartar Sauce WL 65

Finger Food Sub RecipesGrated Celeriac, Apple & Grain Mustard Salad WL 66Glen Mhara Smoked Salmon Parfait WL 66Savoury Herb Scones WL 67Mushy Peas WL 67

Working Lunches

Page WL 10

Refer to the Grab&Go Essential Sandwich Manual (page numbers indicated below)

1 Pastrami, Salad & Coleslaw (on white) pg 65

2 Roast Beef, Watercress & Horseradish (on brown) pg 60

3 Bacon, Lettuce & Tomato (on white) pg 48

4 Ham, Cheese & Pickle (on granary) pg 44

5 Honey Mustard Chicken Salad (on granary) pg 25

6 Chicken, Lettuce & Tomato with Salad Cream (on brown) pg 20


1 Poached Salmon Egg & Spinach (on granary) pg 86

2 Smoked Salmon & Cucumber (on brown) pg 82

3 Prawn Cocktail (on brown) pg 72

4 Prawn & Spring Onion (on brown) pg 73

5 Lite Citrus Tuna (on granary) pg 94

6 Tuna, Coleslaw & Cucumber (on brown) pg 96


1 Mature Cheddar & Pickle (on brown) pg 103

2 Egg & Cress (on granary) pg 109

3 Cheese Savoury (on brown) pg 105

4 Tikka Veg & Coriander (on white) pg 116

5 Tuscan, Vegetable, Pesto & Rocket (on granary) pg 114

6 Egg, Spinach & Roasted Pepper (on white) pg 113

Meat Sandwich Platter4 people

Fish Sandwich Platter4 people

Vegetarian Sandwich Platter4 people

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Hospitality Sandwich Platters Standard

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Adhere to all relevant hygiene and safety procedures in the Safety & Wellbeing Manuals & Registers.

Working Lunches

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1 Bacon, Cream Cheese & Spinach Bagel pg 124

2 Chicken Caesar Wrap pg 167

3 Roast Beef, Watercress & Caramelised Onion Chutney (baguette) pg 211

4 Ranch Chicken, Iceberg & Red Onion Sub pg 219

5 BLT Sandwich (on white sliced bread) pg 48

6 Ham, Cheese & Coleslaw Sandwich (on brown sliced bread) pg 43


1 Salmon Egg & Watercress Bagel pg 128

2 Prawn & Spring Onion Sandwich (on brown sliced bread) pg 73

3 Crayfish & Rocket Sandwich (on granary sliced bread) pg 78

4 Prawn Marie Rose Sub pg 226

5 Smoked Salmon & Avocado Baguette pg 212

6 Thai Prawn & Asian Slaw Wrap pg 171


1 Avocado, Roasted Pepper & Feta Bagel pg 134

2 Tuscan Vegetable, Pesto & Rocket Sandwich (on white sliced bread) pg 114

3 Egg & Cress Sandwich (on granary sliced bread) pg 109

4 Tikka Vegetable Sub pg 229

5 Cheese, Tomato & Coleslaw Baguette pg 214

6 Mediterranean Egg Wrap pg 173

Meat Sandwich Platter4 people

Fish Sandwich Platter4 people

Vegetarian Sandwich Platter4 people

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Hospitality Sandwich Platters Café Style

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Please refer toPlanograms K & L

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Mixed Sandwich Platter6 people

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Artisan Sandwich Platters Premium

Salmon & Chive Crème Fraîche on Focaccia with Baby Spinach & Free Range Egg

Ploughman’s on Artisinal Demi Baguette

Coronation Chicken on a Sunflower Seeded Bap

Tuna Mayonnaise & Shaved Cucumber in a Rustic Granary Baguette

Prosciutto Ham, Sun Blushed Tomato & Charred Pepper Sour Dough

Free Range Egg, Cress & Cracked Pepper Ciabatta


Please refer toPlanograms M & N

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Ploughman’s on Artisinal Demi Baguette

Coronation Chicken on a Sunflower Seeded Bap

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10 each Artisinal Baguette

100g Flora

200g Caramelised Onion Relish

200g Iceberg Lettuce

15 slices Mature Cheddar Cheese

500g Plum Tomatoes

100g Sweet Pickled Onions

50g Spring Onions

10g Micro Celery Herb


10 each Bread Factory Sunflower Seeded Bap

100g Flora

200g Curry Slaw*

700g Cooked Chicken Breast Strips

550g Tomato & Coriander Salad**

150g Mint Yoghurt**

10g Fresh Coriander

Method

1 Wash and drain the plum tomatoes, spring onions, micro celery leaf and iceberg.

Slice the tomato. Tear the iceberg into smaller pieces. Finely slice the spring onions. Drain and finely slice the pickled onions.

2 Split the baguette along the length (do not cut all the way through). Spread the Flora on both sides followed by the onion relish on the bottom of the baguette.

3 Cut each slice of cheese into 2 and place 3 pieces along the length of the baguette. Top this with 5 slices of tomato.

Add the iceberg and lay the spring onions, sliced pickled onion and micro celery leaf on the lettuce.

4 Cut into 4 even pieces and skewer as per the photograph.

5 Ensure that the sandwiches are chilled to 4°C and below before serving. Discard any that are unused.


Method

1 Prepare the curry slaw, mint yoghurt and tomato & coriander salad as per the sub recipes.

2 Defrost the chicken overnight in the fridge and roughly chop. Wash and pick the coriander.

3 Cut the sunflower bap in half. Spread the top and bottom with Flora.

4 Place the curry slaw on the bottom half of the bap then arrange 70g of the diced chicken on top of the slaw. Top with the tomato & coriander salad, mint yoghurt and picked coriander.

5 Cut each bap into 4 even triangles and skewer as per the photograph.




See sub recipe on pg WL 16

See sub recipes on pg WL 17

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Prosciutto Ham, Sun-Blushed Tomato & Charred Pepper Sour Dough

Free Range Egg, Cress & Cracked Pepper Ciabatta

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1 each Sourdough Loaf (long)

250g Prosciutto Ham, sliced

150g Cucumbers

100g Roquette Leaf

150g Sun-blush Tomatoes

250g Grilled Peppers*


1 each Ciabatta

200g Water Cress

12 each Hard Boiled Free Range Eggs

2g Maldon Sea Salt


Method

1 Prepare the grilled peppers as per the sub recipe.

2 Wash and drain the rocket. Drain the sun-blushed tomatoes and cut each one in half.

Wash and shave the cucumber with a peeler.

3 Cut the sour dough into 20 even slices.

On the bottom slice lay out the prosciutto. Top with the shaved cucumber followed by the rocket.

4 Sprinkle the grilled peppers and chopped sun-blushed tomatoes over the top of the rocket. Place the top slice on the skewer and cut in half as per the photograph.


Method

1 Wash and drain the watercress. Cut the eggs using an egg slicer.

Cut the ciabatta horizontally (don’t cut all the way through).

2 Lay the sliced egg on the bottom of the ciabatta. Top with the watercress then sprinkle the sea salt and cracked pepper over the top.

3 Place the top slice of ciabatta on and cut into 8 evenly sized pieces and then cut each piece in half.

Skewer and serve as per the photograph.




See sub recipe on pg WL 16*

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Salmon & Chive Crème Fraîche on Focaccia with Baby Spinach & Free Range Egg

Tuna Mayonnaise & Shaved Cucumber in a Rustic Granary Baguette

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1 each Bread Factory Sheet (60 x 40cm)

20 servings Salmon & Chive Crème Fraîche Mix*

12 each Hard Boiled Free Range Eggs

200g Baby Spinach


10 each Bread Factory Complete Baguette (demi)

800g Tuna Mayonnaise*

500g Cucumber

10ml Lemon Juice


Method

1 Prepare the salmon and chive crème fraîche mixture as per the sub recipe.

Wash and drain the baby spinach.

2 Cut the eggs using an egg slicer.

3 Cut the focaccia in to pieces 10cm wide by 40cm long (you should get 6 pieces per slab) then cut in half lengthways.

4 Using a size 16 scoop, place 200g of salmon mixture on the bottom half of each focaccia piece and spread evenly along.

Arrange the egg on top and top with the baby spinach. Add the top half of the focaccia, secure with musubi skewers and cut each length into 4 pieces.


Method

1 Wash the cucumbers then shave lengthways with a peeler. Mix with the lemon juice and cracked pepper.

Prepare the tuna mayonnaise as per the sub recipe.

2 Split the baguette along the length (do not cut all the way through).

Using a size 16 scoop (blue 80g) portion out the tuna and spread it along the length of the baguette. Top with the shaved cucumber.

3 Trim both ends of the baguette, cut into 4 even pieces and skewer as per the photograph.




See sub recipe on pg WL 17 See sub recipe on pg WL 16* *

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Curry Slaw Grilled PeppersTuna Mayonnaise

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Artisan Sandwich Platters Premium Sub Recipes


650g White Cabbage

120g Carrots

200ml Hellmann’s Light Mayonnaise

20g Patak’s Balti Paste


1.4kg Mixed Peppers

50ml Vegetable Oil

1g Cooking Salt


1.8kg Tuna Chunks in Brine

600g Hellmann’s Light Mayonnaise

Method

1 Remove the outer leaves of the cabbage. De-core and finely shred.

Peel and grate the carrots.

2 Gently cook the curry paste in a suitable pan for 2-3 minutes. Remove from the heat and cool rapidly.

3 Mix all ingredients together and place in suitable container. Cover and store in the fridge until required.


Method


Wash and drain the peppers. De-seed and slice to approximately 1cm thick.

2 Coat with the oil and place on a baking tray.

3 Place in the oven for approximately 8 minutes or until they just start to caramelise on the edges.


Method

1 Drain the tuna and squeeze out the excess water (you should have 1.4kg of drained tuna).

2 Mix with the mayonnaise and place into a suitable container. Cover and store in the fridge until required.


Working Lunches

Page WL 17

Salmon & Chive Crème Fraîche Mix

Tomato & Coriander Salad

Mint Yoghurt

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Artisan Sandwich Platters Premium Sub Recipes


600g Salmon Fillet

15g Chives

150g Crème Fraîche

1g Cooking Salt


500g Tomatoes

75g Red Onions

25g Fresh Coriander

10ml Lemon Juice

1g Cooking Salt


10g Fresh Mint

240g Greek Style Yoghurt

1g Cooking Salt

Method

1 Steam the salmon fillet until a core temperature of 75°c has been achieved. Chill rapidly.

Wash and drain the chives.

2 Flake the salmon and mix with the chives and crème fraîche. Place in a suitable container. Cover and place into the fridge until required.

3 When cooling down manually; ensure a core temperature of 15°C or below is achieved within 2 hours.

4 When cooling in a blast chiller; ensure a core temperature of 8°C or below is achieved within 2 hours.


Method

1 Wash and drain the tomatoes.

Peel the red onion.

Wash and drain the coriander.

2 Remove the eye from the tomato, cut in half and slice.

Finely slice the red onion.

Chop the coriander (including the stalks).

3 Mix all ingredients together and place into a suitable container. Cover and store in the fridge until required.


Method

1 Wash, drain, pick and roughly chop the mint.

2 Mix the mint with the yoghurt and salt then place into a suitable container. Cover and store in the fridge until required.


Working Lunches

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Gravadlax Salmon, Cucumber and Lemon & Chive Mayonnaise Baguette

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1 each Part Baked Large White Baguette 55cm

200g Gravadlax of Salmon

100g Cucumbers

10g Fresh Dill

150g Lemon & Chive Dip*

Method

1 Cook the baguette as per the manufacturer’s instructions. Allow to cool for at least 1 hour.

Wash the cucumbers and shave with a peeler (do not shave the seeds).

Pick the dill, wash and drain.

Prepare the lemon and chive mayonnaise as per the sub recipe.

2 Cut the baguette along the length (do not cut through fully).

3 Place the gravadlax in the baguette, top with the shaved cucumber.

4 Place the lemon and chive mayonnaise in a piping bag and pipe on the cucumber. Sprinkle the dill fronds.

5 Place musubi skewers along the length and trim the ends off the baguette.

Cut each baguette in 12 even sized pieces and present as per the picture.


Please refer toPlanogram O


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Charcuterie Ciabatta with Parmesan Shavings

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1 each Ciabatta

70g Sliced Bresaola

60g Roquette Leaf

60g Prosciutto Ham, sliced

170g Grilled Courgettes*

10g Parmesan Shavings


1g Maldon Sea Salt

Method

1 Prepare the grilled courgettes as per the sub recipe and cool.

Wash and drain the rocket.

2 Cut the ciabatta in half across the length.

On the bottom half, lay the ingredients out in the following order: bresaola, rocket, prosciutto, grilled courgettes and parmesan shavings.

3 Drizzle the pomace oil over the ingredients and sprinkle with the sea salt.

4 Place the top slice of the ciabatta on and secure with Musubi skewers.

Trim off each end of the ciabatta, cut into 15 even slices and present as per the picture.




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Page WL 20

Grilled Vegetable, Pesto & Feta Open Sandwich on Sea Salt Focaccia Bread (v)

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¼ each Bread Factory Focaccia Sheet (60 x 40cm)

75g Green Pesto

125g Grilled Aubergine*

125g Grilled Peppers*

125g Grilled Courgettes**

100g Feta Cheese


50g Artichokes, marinated in oil

15g Roquette Leaf

15g Fresh Basil

5g Herb Micro Red Amaranth

Method

1 Make up the grilled aubergine, courgettes and peppers as per the sub recipes.

Drain the sun-blushed tomatoes and artichokes.

2 Wash and drain the rocket, basil and red amaranth. Cut the feta into approximately 1cm dice.

3 Slice the focaccia into an approximately 40 x 10cm rectangles and trim the top level using a serrated knife.

4 Spread the top of the focaccia with the pesto and neatly arrange the grilled vegetables on top of the pesto.

Place the feta on top of the grilled vegetables followed by the sun-blushed tomatoes and artichokes.

5 Neatly arrange the rocket across the top of the open sandwich and cut into 10 neat fingers (see photograph).

Finally, place a fresh basil leaf and some red amaranth onto each finger.

5 Place onto a suitable serving platter, cover and store in the fridge until service.


Please refer toPlanogram OSee sub recipes on pg WL 22


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Premium Sandwiches Grazing Style - Sub Recipes

Grilled Courgettes Lemon & Chive DipIngredient Makes 1kg

1.2kg Courgettes

40ml Vegetable Oil

1g Cooking Salt

Method

1 Place a griddle pan on the stove to get hot and pre-heat the oven to 180°C.

Line a suitable tray with silicone paper.

2 Wash and slice the courgette at an angle, approximately ½cm thick. Mix with the oil and salt.

3 Bar mark each slice of courgette on each side than place on the lined tray in a single layer. Place in the oven and cook for a 2-3 minutes. Remove and allow to cool.



75g Hellmann’s Light Mayonnaise


15g Fresh Chives

1 each Lemons

1g Cooking Salt


Method


Juice and zest the lemon.

2 Mix all the ingredients together and place into a suitable serving bowl.

3 Keep in the fridge until needed and use as directed in main recipe.


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Premium Sandwiches Grazing Style - Sub RecipesGrilled Aubergine Ingredient Makes 1kg

1.2kg Aubergines

40ml Vegetable Oil

1g Cooking Salt

Method

1 Place a griddle pan on the stove to get hot and pre-heat the oven to 180°C.

Line a suitable tray with silicone paper.

2 Wash and slice the aubergine across the face of the aubergine approximately ½cm thick. Mix with the oil and salt.

3 Bar mark each slice of aubergine on each side and place on the lined tray in a single layer, Place in the oven and cook for a 2-3 minutes. Remove and allow to cool.


Grilled Peppers Ingredient Makes 1kg

1.4kg Mixed Peppers

50ml Vegetable Oil

1g Cooking Salt

Method


2 Wash and drain the peppers then de-seed and slice them approximately 1cm thick.

3 Coat with the oil and place on a baking tray. Place in the oven for approximately 8 minutes or until the peppers just start to caramelise on the edges.


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Hospitality Cheese & FruitFresh Fruit Bowl Fresh Fruit Platter (Premium)Ingredient Servings 8

500g Bananas

250g Braeburn Apples

4 each Granny Smith Apples

4 each Pears

4 each Satsumas

250g Black Seedless Grapes

250g White Seedless Grapes

100g Berries Strawberries

250g Red Plums


350g Watermelon

250g Cantaloupe Melon

500g Pineapple

1 each Kiwi

100g Strawberries

75g Fresh Blueberries

150g Lychees

150g Papaya

2 each Passion Fruit

Method

1 Wash the fruits and remove any stickers or labels

2 Arrange neatly in a suitable fruit bowl or plate. Cover and store in the fridge until needed.

This fruit bowl is made up of the following: 3 bananas, 4 granny smith apples, 4 braeburn apples, 4 pears, 4 satsumas, 4 plums, 250g black seedless grapes (on the stalk), 250g white seedless grapes (on the stalk) and 4 strawberries.


Method

1 Wash the strawberries, blueberries and cut the strawberries in half.

Wash the melons, kiwi, papaya and pineapple then slice neatly as per the photograph. Peel the lychees and quarter the passion fruit.

2 Arrange the sliced fruits neatly onto a suitable serving platter followed by the strawberries, blueberries and lychees.



Please refer toPlanograms E, G, K, M & N

Please refer toPlanograms K, & L

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Hospitality Cheese & FruitFresh Fruit ‘Skewers’ with Passion Fruit Yoghurt Cheese Platter with Chutney & BiscuitsIngredient Servings 8

150g Watermelon

150g Cantaloupe Melon

150g Pineapple

1 each Peaches

2 each Kiwi

50g Strawberries

150g Greek Style Yoghurt

10g Clear Honey

2 each Passion Fruit


120g Mature Cheddar

120g Clawson Blue Stilton

120g Somerset Brie

90g Goat’s Log

75g Black Seedless Grapes

75g White Seedless Grapes

40g Celery

20g Walnut Pieces

50g Plum and Apple Chutney

120g Biscuits for Cheese

Method

1 Cut the passion fruit in half and squeeze out the seeds. Mix with the yoghurt and honey until well combined then place into a suitable serving bowl.

2 Wash and trim the strawberries then cut into halves or quarters, depending on size. Peel the melons, kiwi and pineapple and cut into even sized 1.5 cm dice.

Cut the peaches into quarters, removing the stone, then cut each quarter in half, widthways.

3 Skewer the fruits evenly onto the wooden skewers as per the photograph. Arrange neatly onto a suitable serving platter along with the passion fruit yoghurt.



Method

1 Wash and drain the grapes and celery. Snip the grapes into small bunches. Cut the celery into batons.

2 Place the chutney and walnuts into suitable serving bowls. Arrange the biscuits neatly onto a suitable serving plate.

3 Cut the cheese into neat, 20g portions and arrange on a suitable serving platter (see photograph). Place the grapes, celery, chutney and walnuts onto the plate. Cover and store in the fridge until needed.

4 Please note: remove from the fridge 1 hour prior to serving to allow the flavour of the cheese to come through.

Serve with the cheese biscuits.


Please refer toPlanograms F, H, I, J, L & O


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TSSandwich Lunch AccompanimentsPlain Crisps

Vegetable Crisps

Kettle Crisps

Tortilla Chips


200g Smart Choice Catering Crisps


200g Root Vegetable Crisps


250g Sea Salt & Crushed Black Peppercorn Kettle Chips


350g Original Tortilla Chips

Method



Method



Method



Method



Please refer toPlanograms I, J, K & L

Please refer toPlanograms M, N & O

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TSSandwich Lunch AccompanimentsHomemade Parmesan Cheese StrawsIngredient Servings 10

¼ sheet Puff Pastry Sheets (580 x 380 x 2.5mm)

1 each Medium Egg

2g Smoked Paprika

20g Grated Parmesan

Method

1 Defrost the puff pastry. Cut each sheet into quarters and place onto a white chopping board.

2 Make the egg into a wash and brush the puff pastry sheet evenly all over. Sprinkle over the smoked paprika and grated Parmesan. Place into the fridge for approximately 1 hour to allow the pastry to firm up.

3 Using a long bladed knife, cut the puff pastry sheet from top to bottom in one movement to form triangular shapes. Place onto a suitable baking sheet lined with parchment and bake at 180°c for approximately 4-5 minutes or until golden brown and cooked through.

4 Remove from the oven and cool on a cooling rack. Display as required and serve on day of production.


Vegetable Crudités with Hummus Ingredient Servings 10

100g Carrots

100g Cucumbers

100g Celery

75g Chicory

100g Hummus

Method

1 Peel the carrots.

Wash and trim the celery, cucumber and chicory. Place the hummus into a suitable serving bowl.

2 Cut the celery, cucumber and carrot into neat, even sized batons approximately 5cm in length.

Remove the outer leaves from the chicory (reserve for salad bar) then cut the centre piece of the chicory into quarters.

3 Arrange the vegetables neatly onto a serving plate or tray (see photograph) and place the bowl of hummus in the corner of the tray.





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TSSandwich Lunch Accompaniments

Mixed Marinated Olives

Mixed Marinated Olives & Sun-Blush Tomatoes




1g Dried Oregano





1g Dried Oregano



Method

1 Drain the olives and mix with the olive oil and dried oregano. Place into a suitable serving bowl.



Method

1 Drain the olives and sun-blush tomatoes then mix with the olive oil and dried oregano. Place into a suitable serving bowl.



Savoury Artisan Crackers Ingredient Servings 10

100g Savoury Crackers (salted)

100g Savoury Crackers (seeded)

Method

1 Break up the crackers into bite size pieces.

2 Display in a suitable serving bowl, cover until service.


Please refer toPlanograms M, N & O


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Meat Options Standard Finger FoodChicken & Chorizo Skewers with Garlic Aioli


2 each Chicken Breast Fillets (200-220g)

150g Chorizo Stick

20g Knorr Professional Garlic Purée

30ml Lemon Juice

20ml Pomace Oil

5g Smoked Paprika

200ml Hellmann’s Light Mayonnaise

20g Curly Parsley

Method

1 Cut the chicken breasts into approximately 1cm cubes.

Mix half the garlic purée, half the lemon juice, smoked paprika and olive oil together. Pour over the chicken and leave to marinade overnight in the fridge.

2 Cut the chorizo into 1cm cubes.

Wash and chop the parsley. Mix with the mayonnaise and the remaining garlic purée and lemon juice.

3 Using a 6" wooden skewer divide the chicken and chorizo evenly onto each skewer.

Grill and finish in the oven until a minimum core temperature of 75°C has been reached.

4 Display as per the photograph, along side the aioli dip.


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Meat Options Standard Finger FoodChicken Caesar Wrap with Crispy Pancetta


2 each Granary Tortilla Wrap

40g Cos Lettuce

130g Cooked Chicken

20g Hellmann’s Caesar Dressing


30g Sliced Pancetta

20g Tarragon

Method

1 Place the pancetta slices onto a heavy baking tray. lined with parchment. Place another piece of parchment on top followed by another baking tray.

Bake in an oven set at 170°C for approximately 5-10 minutes or until the bacon is crispy and golden. Remove from the oven and place on a cooling rack. Keep warm.

2 Wash and pick the chervil. Wash, drain and tear the cos lettuce.

3 Place the wrap on a flat surface. Top evenly with the torn lettuce. Evenly spread the chicken strips then spoon over the caesar dressing. Top with half of the shaved parmesan.

Fold the left and the right hand side of the wrap towards the middle, take the side of the wrap nearest to you and roll towards the top tightly. Roll in several layers of cling film to form a neat cylinder shape.

Chill in the fridge for at least 1 hour.

4 To finish, slice each wrap into 5 even pieces then stand on end neatly on a suitable serving platter.

Garnish each piece of wrap with a piece of cooked pancetta, the remaining shaved parmesan and a sprig of picked tarragon.


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Honey, Mustard & Sesame Cocktail Sausages Crostini of Bresaola with Celeriac Remoulade

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Meat Options Standard Finger Food


450g Premium Pork Sausage (cocktail)

50g Rowse Clear Honey

50g Colman's Wholegrain Mustard

10g Sesame Seeds

10g Herb Bunched Sage


1 each Ciabatta

10ml Pomace Oil

150g Sliced Bresaola

200g Grated Celeriac, Apple and Grain Mustard Salad*

5g Micro Red Amaranth

Method

1 Pick and deep fry the sage leaves until crisp. Drain on kitchen paper and keep warm.

Toast the sesame seeds until golden and allow to cool.

2 Tray up and cook the cocktail sausages until a minimum core temperature of 75°C has been reached.

Drain off excess oil. Mix with the honey, mustard and toasted sesame seeds until the sausage are well coated.

3 Place a cocktail stick into each sausage and arrange neatly on a serving platter. Garnish with the crisp sage leaves.


Method

1 Defrost the ciabatta and slice into 10 even crostini. Lay out on a tray and drizzle with the olive oil. Bake in an oven set at 180°C for approximately 10 minutes or until the croutons are crisp and golden.

2 Make up the celeriac remoulade as per the sub recipe.

3 Lay out the bresaola slices and place 20g of celeriac remoulade into the centre of each one. Roll up to form a neat parcel.

4 Place each parcel onto a crostini and garnish with the micro red amaranth. Serve as per the photograph.

5 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.See sub recipe on pg WL 66*

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Meat Options Standard Finger FoodGlazed Fig & Prosciutto Bruschetta with MascarponeIngredient Servings 10

1 each Ciabatta

15ml Pomace Oil

2½ each Fresh Figs

20g Clear Honey

100g Sliced Prosciutto

15g Baby Spinach

50g Mascarpone


3g Micro Green Basil

Method

1 Defrost the ciabatta and slice into 10 even slices.

Drizzle with the olive oil and mark each crouton on a char-grill or similar. Finish cooking in an oven set at 180°C until crisp. Allow to cool.

2 Cut the figs into quarters and drizzle with the honey. Bake in an oven set 200°C for approximately 5 minutes.

Remove from the oven and allow to cool.

3 Wash and drain the baby spinach. Place a leaf onto each bruschetta. Place a piece of glazed fig at one end.

4 Cut each slice of ham in half lengthways and neatly arrange a half slice onto each bruschetta.

5 Place a quenelle of mascarpone on top of each fig and sprinkle with the cracked black pepper.

Display as per the photograph and garnish with the micro basil.


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Meat Options Standard Finger FoodHoisin Chicken Wings with Sesame & Spring OnionIngredient Servings 10

800g 2 Joint Chicken Wings

100ml Hoisin Sauce

30ml Light Soy Sauce

30ml Thai Sweet Chilli Sauce

20ml Toasted Sesame Oil

10g Sesame Seeds

20g Spring Onions

20g Coriander

1 each Lime

Method

1 Remove the tips from the wings.

2 Make a marinade by combining the hoisin sauce with the sweet chilli sauce and sesame oil.

3 Pour the marinade over the wings (reserve a small amount to glaze the wings once cooked) and mix well. Leave to marinate overnight in the fridge or for at least 6 hours.

4 Wash and finely shred the spring onions at an angle. Toast the sesame seeds. Wash and chop the coriander.

5 Cook the chicken wings at 180°C for approximately 20-30 minutes or until a minimum core temperature of 75°C has been reached.

Remove from the oven, brush with the reserved marinade and return to the oven for a further 2-3 minutes. Remove from the oven and immediately sprinkle over the sesame seeds, chopped coriander and shredded spring onions.

6 Display as per the photograph and garnish with the lime.


Please refer toPlanograms L

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Meat Options Standard Finger FoodLamb Kofta with Tahini Yoghurt & Toasted Pitta FingersIngredient Servings 10

500g Minced Lamb

100g Onions


2g Dried Oregano

30g Natural Breadcrumbs

1g Salt


5g Ras el Hanout

30g Coriander

10ml Lemon Juice

20ml Pomace Oil

100g Tahini Yoghurt*

2 each Large White Pitta Bread

1 each Lemons

20g Mint Bunch

Method

1 Peel and finely chop the onions. Wash, drain and chop the coriander. Soak the wooden skewers in cold water.

2 Mix the minced lamb with the breadcrumbs, chopped onions, garlic purée, chopped coriander, lemon juice, ras el hanout spice, dried oregano, salt and pepper until well combined. Cover and place in the fridge for at least 2 hours.

3 Shape the mix into even sized balls (approximately 30g each) then shape them evenly onto the soaked wooden skewers (there are 2 skewers per portion) to form the classic kofta sausage shape.

4 Place the koftas on a tray and brush with the oil. Cover the wooden skewers with tin foil to protect them from burning.

5 Colour under a salamander for approximately 5 minutes and finish cooking in an oven set at 175°C for approximately 8-10 minutes or until a minimum core temperature of 75°C has been reached.

Remove from the oven and keep hot until service.

6 Heat up a griddle plate or similar and mark the pitta breads on both sides. Cut each bread into 5 even fingers.

7 Make up the tahini yoghurt as per the sub recipe. Serve with the koftas and pitta bread fingers, garnished with the picked fresh mint and lemon wedges.



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Meat Options Standard Finger FoodSpicy Pork Empanaditas with Guacamole


175g Plain Flour

30g Salted Butter

90ml Tap Water

250g Minced Pork

10ml Vegetable Oil

50g Onions


5g Knorr Professional Mixed Chilli Purée

5g Mixed Spice

125g Tinned Chopped Tomatoes

10g Tomato Purée

30g Raisins

5g Salt


20g Coriander

1 each Medium Eggs

60g Guacamole

1 each Lime

3g Red Amaranth

Method

1 For the pastry. rub the butter into the flour. Warm the water, mix into the flour and knead well to form a smooth paste. Rest in the fridge and then roll into 12 discs approximately 6cm in diameter.

Make the egg into an egg wash.

2 For the filling: Peel the onions and finely chop. Wash and chop the coriander.

Heat the veg oil in a suitable pan and fry the minced pork until browned all over. Add the chopped onion, garlic and chilli purées, mixed spice and cook for a further 5 minutes.

Add the chopped tomatoes and tomato purée to the pan. Cook for approximately 20-30 minutes until the pork is cooked through and the sauce is reduced.

Remove from the heat. Add the raisins, salt, pepper and chopped coriander then cool rapidly.

3 Place approximately 2 tsp of the cooled pork mixture onto each of the pastry discs. Brush the edges with the egg wash and fold in half to form a pasty shape. Seal the edges with a fork.

Place onto a suitable tray lined with parchment and brush with the remaining egg wash.

4 Bake in an oven set 180°C for approximately 15-20 minutes or until the pastry is cooked through and the pork filling has reached a minimum core temperature of 82°C.

5 Serve as per the photograph along with the guacamole and lime wedges. Sprinkle with the red amaranth.


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Meat Options Standard Finger FoodTurkey & Chorizo 'Sliders' with Garlic Aioli


500g Minced Turkey

100g Chorizo Stick

5g Smoked Paprika

2g Salt


20ml Pomace Oil

200ml Hellmann's Light Mayonnaise


20g Curly Parsley

1 each Little Gem Lettuce

180g Tomatoes

100g Red Onions


Method

1 For the slider patties. Finely dice the chorizo stick then mix with the turkey mince, smoked paprika, salt and pepper.

Divide into approximately 60g patties and place into the fridge to set up.

2 Wash and chop the parsley then mix with the mayonnaise, garlic purée and lemon juice.

Wash, drain and tear the gem lettuce.

Wash and slice the tomatoes.

Peel and finely slice the red onion.

3 Cook the turkey and chorizo patties on an oiled tray under a grill or salamander for approximately 8 minutes or until a minimum core temperature of 75°C has been reached.

4 Split the mini burger buns and toast on both sides.

5 Spread the garlic aioli on both the top and bottom of the bun. Place the gem lettuce on the base of each bun, followed by a cooked turkey slider. Top this with 2 slices of tomato and the top half of the bun.

Secure each slider with a cocktail stick and present as per the photograph.


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Meat Options Premium Finger FoodChar-Grilled Beef 'Lollipops' with Satay Sauce


340g Sirloin Steak (170g)

20ml Pomace Oil

2g Maldon Sea Salt


100g Sunpat Crunchy Peanut Butter

50ml Coconut Milk


2 each Lime

20g Coriander

10g Shiso Cress

Method

1 For the satay sauce. Mix the coconut milk, peanut butter, the juice of 1 lime and soy sauce together to form the satay sauce dip.

2 Wash and pick the coriander and shiso cress.

3 Season the sirloin steaks with the cracked black pepper and half of the maldon salt.

4 Heat a griddle plate or char-grill and mark the steak on both sides, continue to cook to around a core temperature of 50°C (medium rare) and leave to rest.

Slice each steak into 5 even rectangles. Trim off any excess fat and place on wooden skewers (see photograph).

5 Dress on a suitable serving platter and serve with the satay sauce. Garnish with the remaining maldon salt, picked coriander leaves, lime wedges and shiso cress.


Please refer toPlanograms N

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Meat Options Premium Finger FoodChorizo and Piquillo Pepper 'Dogs' with Rocket & Garlic AioliIngredient Servings 10

250g Mini Dulce Chorizo

120g Piquillo Peppers

30g Capers

50g Banana Shallots

50g Rocket



10g Curly Parsley

5ml Lemon Juice

10 each Mini Hot Dog Buns

Method

1 Wash and drain the rocket.

Wash, pick and chop the parsley. Mix with the mayonnaise, lemon juice and garlic purée then place into a squeezy plastic bottle.

Drain the piquillo peppers and chop into a fine dice. Drain and rinse the capers then finely chop.

Peel and finely dice the shallots. Mix with the peppers and capers to form a salsa.

2 Grill the chorizo sausages until a minimum core temperature of 75°C has been reached.

3 Split the mini hot dog rolls and warm through the oven. Place 5g of rocket into the base of each roll and top this with a cooked chorizo sausage (cut in half lengthways).

4 Squeeze a line of the garlic aioli across the top of the sausage. Finish with the piquillo pepper and caper salsa.

Serve on a suitable display platter (see photograph).


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Meat Options Premium Finger FoodGriddled Asparagus & Rocket Wrapped in Serrano HamIngredient Servings 10

200g Extra Fine Asparagus Tips

150g Serrano Ham


50g Rocket

10ml Pomace Oil

1g Salt


3g Micro Basil

Method

1 Blanch the asparagus in boiling salted water for approximately 1-2 minutes. Re-fresh in iced water and drain onto kitchen paper. Trim into even lengths of approximately 8cm.

2 Wash and drain the rocket.

3 Heat up a griddle plate or char-grill. Toss the blanched asparagus with the olive oil, salt and pepper, griddle on both sides, remove and cool quickly.

4 Lay out the slices of Serrano ham. Spread each one with 10g of onion relish. Place 5g of rocket on top of the relish followed by 2 spears of griddled asparagus.

Roll up the ham to form a neat cone shape (see photograph).

5 Dress neatly on a suitable serving platter along with the micro basil.


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Peppered Lamb Filet with Tapenade & Pepperonata

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Meat Options Premium Finger Food


400g Cannon Lamb

75ml Pomace Oil

2g Salt




20g Thyme

200g Mixed Peppers

100g Red Onions

150g Tomatoes

Method

1 Cut the peppers in half from top to bottom. Place face down onto a tray and drizzle over half of the olive oil. Roast in a hot oven for approximately 15-20 minutes, until the skins start to blister. Remove from the oven and allow to cool.

Once cool enough to handle, remove the skins and chop the flesh into a fine dice.

2 Peel and finely dice the red onion. Blanch the tomato, remove the skin and cut into a fine concasse.

3 Pick the thyme and remove the leaves.

4 Heat half of the remaining oil in a pan and add the red onion and half the garlic purée. Sweat until softened then add the tomato concasse and roasted diced peppers. Stir well and simmer for approximately 5 minutes.

Remove from the heat and season. Add half of the picked thyme leaves. Keep warm to one side.

5 Make the tapenade by pureeing the drained black olives with some olive oil and remaining garlic purée. Keep to one side until service.

6 Trim any remaining silver skin from the lamb fillets. Heat the remaining olive oil in a frying pan and colour the lamb fillets on all sides. Place onto a tray and season with the salt and cracked black pepper. Cook in an oven set at 170°C for approximately 6 minutes or until the lamb has reached a core temperature of 50°C. Remove from the oven and allow to rest.

7 To serve, cut each lamb fillet into 5 even slices.

Place a spoonful of the pepperonata into a china serving spoon (see photograph) and top this with a slice of the lamb and the tapenade.

Finally, drizzle over some olive oil and sprinkle over the remaining thyme leaves. Serve on a suitable serving platter.


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Spiced Guinea Fowl & Plantain 'Sandwich'

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2g Cooking Salt

2g Caster Sugar

2 each Guinea Fowl Supreme (6-7oz)

200ml Tap Water

5g Chicken Bouillon

3g Mild Madras Curry Powder

20g Mango Chutney

50g Red Onions

20g Coriander

50g Mango

1 each Lemons

60g Chives

600g Plantain (ripe)

Method

1 Peel and slice the plantain into approximately ½cm thick slices. Deep fry at 140°C for approximately 5 minutes or until golden and crisp. Drain well on kitchen paper. Season with the salt and sugar.

2 Blanch the chives in boiling water for 10 seconds. Refresh in cold water, drain and place onto kitchen paper.

3 Make up the chicken stock with the water and stock powder. Add half of the curry powder and the mango chutney to the pan.

Season the guinea fowl breasts with the remaining curry powder and seal in a hot pan on all sides.

Poach them in the chicken stock until a minimum core temperature of 75°C has been reached. Remove from the pan and chop into fine dice.

4 Peel and finely dice the red onion and fresh mango. Wash and chop the coriander, place into a bowl with the diced cooked guinea fowl and mix well.

Sandwich the guinea fowl mixture between 2 plantain crisps and tie neatly with the blanched chives (see photograph).


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Fish Options Standard Finger Food

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Fish Options Standard Finger FoodGrilled Lemon & Garlic Prawn Skewers with Lemon & Chive DipIngredient Servings 10

10 each Prawn Skewers

25ml Lemon Juice


50ml Pomace Oil

2g Smoked Paprika

1 each Lemons

10 serving Lemon & Chive Dip*

Method

1 Defrost the prawn skewers in the fridge overnight. Drain off any excess liquid.

2 Mix the olive oil, garlic purée, smoked paprika and lemon juice together to form a marinade. Pour this over the defrosted prawn skewers and mix until well coated, cover and leave to marinate in the fridge for approximately 3-4 hours.

3 Place the marinated prawn skewers onto a suitable tray. Cover the ends of the wooden skewers with tin foil to stop them burning.

Place under a hot grill or salamander and allow to colour for approximately 2-3 minutes. Finish cooking in the oven for approximately 5 minutes or until a minimum core temperature of 75°C has been reached.

4 Make up the lemon and chive dip as per the sub recipe and place into a suitable bowl.

Dress the prawns along with the dip on a suitable serving platter and garnish with lemon wedges.

5 In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production.



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Fish Options Standard Finger FoodHerb Scones Topped with Gravadlax Salmon & Beetroot SalsaIngredient Servings 10

10 each Savoury Herb Scones*

150g Sliced Gravadlax Salmon

50g Cream Cheese

10g Chives

50g Beetroot

15g Shallots

10g Dill


5ml Lemon Juice

1g Salt


5g Micro Pea Shoots

Method

1 Make up the herb scones as per the sub recipe. Allow to cool and trim off the top of each scone to form a flat surface.

2 Wash and chop the chives then mix with the cream cheese.

3 For the beetroot salsa. Finely dice the cooked beetroot and shallots. Wash, pick and chop the dill.

Mix the beetroot, shallots and dill together with the salt, pepper, lemon juice and olive oil.

4 To assemble, spread approximately 5g of the chive cream cheese onto each of the trimmed scones.

Top this with 15g of the sliced gravadlax and top this with 5g of the beetroot salsa.

5 Arrange neatly onto a suitable serving platter and garnish with the micro pea shoots.



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Fish Options Standard Finger FoodPlaice Goujons with Minted Mushy Peas & Homemade Tartar SauceIngredient Servings 10

3 each Fresh Plaice Fillets (110-170g)

100g Plain Flour

1g Salt


4 each Medium Eggs

100ml Tap Water

200g Panko Breadcrumbs

1 each Lemons

2g Sea Salt

10 serving Mushy Peas*

10 serving Chip Shop Homemade Tartar Sauce**

Method

1 Make up the tartar sauce and mushy peas as per the sub recipes. Place into suitable serving dishes (see photograph), keeping the mushy peas hot.

2 Cut the lemon into neat wedges.

3 Cut the fresh plaice fillets into even sized strips at an angle (approximately 6-8 strips per fillet). Season with the regular salt and pepper.

4 Whisk the eggs with the water and place into a suitable tray.

5 Paneé the plaice strips using the flour, egg wash and panko breadcrumbs.

6 Deep fry in a fryer set at 180°C for approximately 4-5 minutes or until golden brown and a minimum core temperature of 75°C has been reached.

Drain well onto kitchen paper and season with the coarse sea salt.

7 Arrange onto a suitable serving platter along with the tartar sauce and mushy peas, garnish with the lemon wedges.


Please refer toPlanograms LSee sub recipe on pg WL 67


*

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Fish Options Standard Finger FoodTempura Prawns with Asian Tartar Sauce


400g Raw Deveined Peeled King Prawns


10g Knorr Professional Ginger Purée


15ml Lime juice



500ml Sparkling Water

2 each Medium Eggs

1 each Lime

5g Sesame Seeds

10 serving Asian Tartar Sauce*

2g Micro Coriander

5g Shiso Cress

Method

1 Defrost the prawns overnight in the fridge. Squeeze out any excess liquid.

Trim the shiso cress then wash the micro coriander and cress. Drain well.

2 Mix the sesame oil, soy sauce, lime juice and garlic and ginger purées together to form a marinade. Pour over the prawns and mix well. Leave to marinade for approximately 2 hours.

3 Make up the tempura batter by mixing the self-raising flour and sparkling water together to form a light batter. Separate the eggs then whisk the whites until light and fluffy. Gently fold into the batter.

Note: make the batter as close to service as possible this will keep your tempura light and crisp.

4 Make up the Asian Tartar Sauce as per the sub recipe.

5 Glaze the limes for garnish (see photograph). Toast the sesame seeds until golden and allow to cool.

6 Pre-heat a fryer to 180°C. Drain the prawns from the marinade and dip into the tempura batter. Gently lower into the fryer and cook for approximately 5-6 minutes, until golden brown and a minimum core temperature of 75°C has been reached.

Remove from the oil and drain on kitchen paper. Arrange neatly onto a suitable serving platter along with the tartar sauce. Garnish with the shiso cress and micro coriander, toasted sesame seeds and glazed limes. Serve immediately.

7 In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production.



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Fish Options Premium Finger FoodCrab, Sweetcorn & Coriander Fritters with Sweet Chilli SauceIngredient Servings 20

454g Pasteurised White Crab Meat

150g Sweetcorn

15g Red Chillies

45g Coriander


2g Ground Coriander

50g Cornflour

100g Gram Flour


200ml Sweet Chilli Sauce

100ml Vegetable Oil

2 each Lime

Method

1 Pick through the crab meat, removing any pieces of shell or membrane. Place into a suitable mixing bowl.

2 Wash and chop 2/3rds of the coriander, reserving the rest for garnish.

Chop the red chilli.

3 Add the chilli and chopped coriander to the crab meat along with the cooked sweetcorn, fish sauce and ground coriander. Mix well.

4 Make a smooth batter with the gram flour, cornflour and milk. Fold in the crab and sweetcorn mix. Stir until well combined.

5 Heat the vegetable oil in a heavy based frying pan and shallow fry the crab fritters (approximately 40g each) until golden brown on both sides. Remove from the pan and finish cooking in an oven set at 175°C for approximately 5-8 minutes or until a minimum core temperature of 75°C has been reached.

6 Dress on a suitable serving platter along with the sweet chilli sauce, lime wedges and remaining picked coriander.


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Fish Options Premium Finger FoodGlen Mhara Smoked Salmon Parfait on a Brioche Crouton with Salmon CaviarIngredient Servings 10

10 serving Glen Mhara Smoked Salmon Parfait*

10ml Pomace Oil

50g Crème Fraîche


30g Keta Caviar


2g Micro Salad Rocket

100g Brioche Loaf

Method

1 Make up the smoked salmon parfait as per the sub recipe.

2 Place the crème fraîche into a piping bag.

3 Cut the brioche loaf into even sized rectangles approximately 4 x 2cm. Drizzle over the olive oil and bake in an oven set at 180°C for approximately 5 minutes or until golden brown. Remove from the oven and allow to cool.

4 Place a rectangle of the smoked salmon parfait onto each of the brioche croutons. Pipe a line of crème fraîche down the centre of the parfait then sprinkle the cracked black pepper evenly on top of the crème fraîche.

Place 3g of salmon keta caviar onto each of the croutons. Garnish with the red amaranth and micro rocket.

5 Place onto a suitable serving platter and chill until needed.



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Fish Options Premium Finger FoodMediterranean Fish Soup with Saffron Aioli & Parmesan Cheese StrawsIngredient Servings 20

400g Shell On Prawns 400g Fish Pie Mix 30ml Pomace Oil 100g Banana Shallots100g Leeks 100g Celery100g Fennel 2g Fennel Seed 75g Tomato Purée 100ml White Wine 1ltr Tap Water25g Clear Fish Bouillon100ml UHT Whipping

Cream 2g Salt 2g Ground White

Pepper 20g Cornflour20g Chives 20 serving Saffron Aioli*20 serving Homemade

Parmesan Cheese Straws**

Method

1 Make up the saffron aioli and parmesan cheese straws as per the recipes. Keep to one side for service.

Wash and chop the chives.

2 For the soup. Peel and roughly chop the shallots. Roughly chop the fennel, celery and leeks. Wash well and drain.

3 Place the above vegetables into a gastro tray along with the shell on prawns, half the olive oil and tomato purée. Mix well and roast in an oven set at 180°C for approximately 30 minutes.

4 Place the contents of the tray into a suitable pan. Deglaze the tray with the white wine and add that to the pan. Add the water, fish bouillon paste and fish pie mix to the pan. Stir well.

Bring to a simmer and cook gently for approximately 20-30 minutes. Remove from the heat and blend with a stick blender.

5 Pass the soup through a medium fine chinois into a clean pan.

6 Slake the cornflour with a little cold water and use to thicken the soup as required. Finish the soup with the cream, salt and pepper. Keep hot for service.

7 Serve approximately 60ml of fish soup in suitable serving cups or bowls (see photograph). Finish with 5ml of saffron aioli and a drizzle of the remaining olive oil and chopped chives. Serve with the parmesan cheese straws.


*See sub recipe on pg WL 65 **See sub recipe on pg WL 26

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Fish Options Premium Finger FoodScallop & Pancetta Skewers with Saffron Aioli


350g Medium Scallops

50g Sliced Pancetta

25ml Pomace Oil


1 each Lemons

75g Red Cherry Tomatoes

10 servings Saffron Aioli*

5g Micro Pea Shoots

Method

1 Wrap a slice of pancetta around each of the scallops.

2 Make the saffron aioli as per the sub recipe.

3 Wash and cut the cherry tomatoes in half. Wash and drain the pea shoots.

4 Heat the olive oil in a suitable frying pan. Colour the pancetta wrapped scallops on each side and finish cooking in an oven set at 180°C for approximately 2-3 minutes. Season with the cracked black pepper and squeeze a few drops of fresh lemon juice over each scallop.

Skewer each scallop onto a gushi skewer followed by a cherry tomato half.

5 Arrange the skewers neatly onto a suitable serving bowl along with the saffron aioli. Garnish with the pea-shoots.


Please refer toPlanograms N


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Page WL 49

Herbed Salmon Roulade with Poached Quail Eggs & Crème Fraîche

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Fish Options Premium Finger Food


250g Salmon Fillet

20g Chives

20g Dill


20g Tarragon

2g Salt


10 each Quails Eggs


10ml Pomace Oil

50g Crème Fraîche

100g Potato & Rosemary Sourdough Loaf (500g)

Method

1 Cut the salmon fillet into 2 lengthways. Trim each half into approximately 25cm lengths (keep the salmon trimmings for another dish).

2 Wash pick and chop the parsley, chives, dill and tarragon (reserve some whole tarragon leaves for garnish later). Mix all together.

3 To form the roulade. Place a double layer of cling film about 5cm longer than the length of the salmon fillets onto a clean work surface. Sprinkle over ¼ of the chopped herbs on the cling film (push them together to form roughly the same shape as the salmon fillets).

Season the salmon fillets with the salt and pepper. Lay a fillet down on top of the chopped herbs on the cling film. Place another ¼ of the chopped herbs on top of the salmon ensuring the whole filet is coated with the chopped herbs. Fold the cling film over the salmon and tightly roll to form the roulade. Expel the air from either end of the roulade and secure each end with a knot using the excess cling film. Repeat this process with the remaining lengths of salmon fillet.

4 Bring a pan of water to a simmer and poach the salmon roulade at 65°C (don't allow the water to get any hotter than this) for approximately 8 minutes. Remove from the water and chill quickly.

5 For the poached quail eggs. Place a pan of water on the stove and add the white wine vinegar, bring to just under a simmer.

Crack the quail eggs, 1 by 1, into a small bowl or ramekin. Swirl the poaching water with a spoon and whilst still moving carefully drop the quail eggs into the pan. Poach for 3-4 minutes until cooked but with the yolk still runny. Remove from the pan and chill quickly in iced water. Once cooled, trim off any excess white to form a neat shape (see photograph).

6 Cut the potato and rosemary bread into approximately 10g rectangular croutons and drizzle with the olive oil. Place onto a suitable baking sheet and bake for approximately 8 minutes or until the croutons are golden and baked through. Remove from the oven and allow to cool.

7 To assemble, cut the chilled salmon roulade into ½cm slices, taking care to remove the cling film. Spread each of the croutons with 5g of crème fraîche and top this with 2 slices of salmon roulade and a poached quail egg.

Garnish each crouton with a picked tarragon leaf. Place onto a suitable serving platter, chill until service.


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Smoked Mackerel Croutes with Apple Jelly

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1 each Granary Baguette Ready-to-Bake

10ml Pomace Oil

150g Mackerel Fillets

20g Lemon Juice


10g Chives

50g Cucumbers

100g Crème Fraîche

250ml Jonsons Apple Juice

2 leaves Leaf Gelatine


10g Chervil

Method

1 De-frost the granary baguette and slice into even slices approximately ½cm thick. Place onto a suitable baking tray and drizzle with the olive oil.

Bake in an oven set at 180°C for 10 minutes or until the croutons are dried out and golden brown. Remove from the oven and allow to cool fully.

2 For the apple jelly. Soak the gelatine in cold water.

Bring the apple juice to a gentle boil. Remove from the heat, add the soaked gelatine leaves and stir until dissolved. Line a plastic tub or similar with cling film and pour in the jelly. Allow to cool in the fridge until set.

3 For the mackerel pâté. Wash, pick and chop the parsley and chives. Wash and dice the cucumber.

Remove the skin from the mackerel fillets. Flake gently, removing any bones then place into a mixing bowl along with half of the crème fraîche, diced cucumber, lemon juice, chopped parsley and chives.

4 To assemble, use 2 dessert spoons to form the mackerel mix into quenelles and use these to top each of the granary croutons.

5 Cut the set apple jelly into 1½cm cubes and place one on top of each mackerel quenelle (see photograph). Place the remaining crème fraîche into a piping bag and pipe onto each crouton, to the side of the mackerel.

Garnish each crouton with a sprig of chervil and micro red amaranth. Serve on a suitable serving platter.


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Teriyaki Salmon Skewers with Oyster Dipping Sauce

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250g Salmon Fillet (skinless & boneless)

75ml Teriyaki Sauce

50g Demerara Sugar


25ml Lime juice

150g Baby Leeks

1 each Lime

15g Coriander

100ml Oyster Sauce

Method

1 Cut the salmon fillet into neat rectangles (approximately 2cm x 3cm).

2 To make the teriyaki marinade; mix together the teriyaki sauce, lime juice, brown sugar and sesame oil. Pour this marinade over the salmon and mix until well coated.

Leave to marinade in the fridge for up to 4 hours.

3 Trim, wash and blanch the baby leeks. Cut into 2cm lengths.

Wash and pick the coriander. Halve and glaze the fresh lime for garnish (see photograph).

4 Colour the salmon on the presentation side in a suitable frying pan. Finish cooking on a baking sheet along with the blanched baby leeks for approximately 5 minutes or until a core temperature of 75°C has been reached.

Remove from the oven and keep hot.

5 Reduce the teriyaki marinade in a small pan until it thickens.

Place a rectangle of cooked salmon followed by a baby leek onto a gushi skewer and brush with the reduced marinade.

6 Arrange the skewers neatly onto a suitable serving platter along with the oyster sauce. garnish with the glazed limes and picked coriander.


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Vegetarian Options Standard Finger FoodCarrot, Feta & Mint Samosa with Coriander & Mint ChutneyIngredient Servings 15

675g Carrots

225g Feta Block

15g Mint

40ml Balsamic Vinegar

4g Poppy Seeds

50ml Pomace Oil

1g Salt


10 each Spring Roll Wrappers

160g Plain Flour

200ml Tap Water

10 servings Coriander & Mint Chutney*

Method


Wash and pick the mint then finely shred.

Crumble the feta cheese.

2 In a suitable pan, heat the olive oil and sweat the carrot until just cooked. Add the balsamic and cook until the balsamic has reduced. Remove from the heat and cool.

Once cool, mix with the feta, shredded mint and poppy seeds.

3 Assembly. Cut each spring roll sheet in 3 even pieces (cutting lengthways).

Mix the flour and water together.

Place 15g of the mixture at the bottom. Fold over, corner to corner, to the end of the strip (this should form a triangle). Dip the flap in the flour and water mix and seal well.

4 Cook the samosas in a fryer that has been pre-heated to 180°C for approximately 4-5 minutes or until a core temperature of 75°C has been achieved. Drain well.

Serve on a suitable dish with the coriander and mint chutney.



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Vegetarian Options Standard Finger FoodCrisp Chicory with Toasted Walnuts & Stilton


300g Chicory

400g Long Clawson Stilton

200g Walnut Pieces

100ml Balsamic Glaze

5g Chervil


Method

1 Remove the stalk from the chicory and remove the leaves, wash and drain.

Crumble the stilton.

2 Toast the walnuts and allow to cool.

Pick and wash the chervil and red amaranth then drain well.

3 Place the crumbled stilton in each leaf, followed by the toasted walnuts. Drizzle on the balsamic glaze.

Garnish with the picked chervil and red amaranth.


Please refer toPlanograms L

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Vegetarian Options Standard Finger FoodMature Cheddar Beignets


100g Salted Butter

300ml Tap Water

10g Caster Sugar

150g Plain Flour

130g Mature Grated Cheddar Cheese

4 each Medium Eggs

1g Salt


10g Grated Parmesan

5g Micro Green Basil

Method

1 Preparing the beignet mix. Place the water, sugar, salt and butter in a suitable pan then bring to the boil. Once boiled, add the flour and beat well until the mixture forms into a ball and leaves the sides of the pan clean and the flour is fully incorporated.

Remove from the heat and beat the cheese in.

Break the eggs into a separate container and whisk together. Slowly add a little at a time to the mix, beating in thoroughly before adding the next lot (this process is best done on a planetary mixer).

When all of the egg is added, place in a clean container. Cover and store in the fridge until required.

2 Cooking the beignets. Carefully wash and dry the micro basil.

Pre-heat the fryer to 170°C (ensure the oil is clean).

Form the mix using 2 teaspoons and carefully drop into the fryer. Cook for approximately 4-5 minutes, turning frequently (the beignets should puff up, be hollow in the centre and golden brown).

Remove from the fryer and drain well. Whilst hot, toss the beignets in a bowl with the grated parmesan. Serve on a suitable container and garnish with the micro basil, allowing 2 per person.

Top Tip. When forming the beignets, place onto strips of baking parchment cut to 15cm x 5cm (approximately 6 per sheet) then carefully place in the fryer. The beignets will then drop off. Remove the parchment strip and discard. This is good when cooking large quantities.

3 Please note: this mixture is best when produced on the day that it is required.


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Vegetarian Options Standard Finger FoodMushroom Arancini Rice Balls with Red Pepper & Basil DipIngredient Servings 15

250g Arborio Rice

5ml Pomace Oil

50g Onions

80g Mushrooms


650ml Tap Water

5g Vegetable Bouillon

5g Grated Parmesan

25g Grated Mozzarella

5g Curly Parsley

5g Chives

1g Salt


125g Plain Flour

1 each Medium Eggs

125g Natural Breadcrumbs

15 servings Red Pepper & Basil Dip*


Method

1 Peel and finely chop the onions. Wash and chop the chives and parsley. Wash, drain and dice the mushrooms into approximately ½cm dice.

2 Make up the vegetable stock using the water and stock powder, bring to the boil and keep hot.

3 Prepare the dip as per the sub recipe.

4 Heat the pomace oil in a suitable pan. Add the chopped onion, diced mushroom and garlic purée. Sweat for approximately 5 minutes, until the onions start to soften and the mushrooms are cooked through.

Add the rice and stir well, ensuring all the rice is coated in the oil. Gradually add the hot vegetable stock, stirring well in between each addition of stock.

5 Once the rice is tender and the liquid absorbed, remove from the heat. Stir in the salt, pepper, grated parmesan, mozzarella, chopped chives and parsley. Stir well.

6 Place the rice immediately into suitable metal gastronorm tray and spread out to a thickness of no more than 1½cm.

Chill in a blast chiller or, if not available, place the tray of cooked rice onto an ice bath and stir every 10 minutes until the temperature reaches 15°C or below within a 2 hour window.

7 Once cooled, roll the rice into golf sized balls approximately 20g each (use a size 70, plum handle scoop) and paneé using the flour, egg and breadcrumbs (add some cold water to the beaten egg).

Once paneéd, immediately chill the arancini until service.

8 To cook. Carefully wash and dry the red amaranth.

Heat the fryer to 180°C then deep fry the arancini (2 per portion) in the hot oil for approximately 4-5 minutes. Remove from the fryer and finish cooking in the oven until a minimum core temperature of 82°C is reached.

Serve and display with the washed red amaranth.

9 Preparing the dip. Drain the piquillo peppers and blitz with the pesto and olive oil. Season and serve in a suitable container.

10 In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production. Never chill and re-use once cooked.



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Vegetarian Options Standard Finger FoodPiquillo Pepper, Olive & Manchego Tarts


2 sheets Shortcrust Pastry Sheets



40g Manchego Cheese

3 each Medium Eggs


150ml Double Cream

1g Salt


10ml Pomace Oil

5g Micro Basil

Method


2 Grease a mini tartlet tin with the olive oil.

Defrost the short pastry.

Using a 9cm cutter, cut 15 discs out from each sheet. Press into the tartlet tin, line each tartlet with parchment and place baking beans to weigh it down.

3 Place in the oven and bake for approximately 8-10 minutes. Remove the beans and put back in the oven for approximately 5 minutes.

4 Drain and cut the piquillo peppers into small dice. Grate the manchego cheese and slice the black olives.

Evenly distribute amongst the baked tartlet cases.

5 Mix the egg, cream, milk, salt and pepper together then evenly distribute amongst the tartlets. Place back in the oven for approximately 8-10 minutes, ensuring that the egg mixture has set and a core temperature of 75°C and above has been achieved.

6 Serve on a suitable tray and garnish with the micro basil.


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Vegetarian Options Standard Finger FoodSea Salt Spiced Flatbreads with Hummus & Baba GanoushIngredient Servings 12

4 each Small Dough Puck 155g

100ml Pomace Oil

10g Maldon Sea Salt

10g Cumin Seeds

10g Coriander Seeds

500g Hummus

10 servings Baba Ganoush (Middle Eastern Aubergine Dip)*

5g Micro Salad Rocket

Method

1 Place the dough pucks on a suitable tray in between 2 sheets of parchment paper. Wrap tightly and place in the fridge overnight to defrost.


3 Toast the coriander seeds and cumin seeds. Cool and crush.

Carefully wash and dry the micro rocket.

4 Prepare the baba Ganoush as per the sub recipe and place in a suitable serving dish.

Place the hummus in a suitable serving dish.

5 Cut the dough pucks into 6 even pieces. Roll out to a thickness of 1 cm, place on a suitable lined tray and brush each piece with olive oil. Sprinkle over the sea salt, crushed coriander and cumin seeds.

Place in the oven for approximately 4-5 minutes. Remove from the oven and serve warm on a suitable serving dish with the baba Ganoush and hummus.

Garnish with the micro rocket leaves.



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Spinach, Feta & Pinenut Sambousek

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Vegetarian Options Standard Finger Food


4 each Small Dough Puck (155g)

250g Baby Spinach Leaves

200g Onions

200g Feta Block

25g Pinenuts

5g Ground Cumin

15g Dill

15g Mint


20ml Pomace Oil

1g Salt

10g Chervil


Method

1 Place the dough pucks on a tray in between layers of parchment paper and wrap tightly. Place in the fridge to defrost overnight.

2 Pick the chervil then carefully wash and dry. Repeat this with the red amaranth.

3 Preparing the filling. Peel and cut the onions into fine dice, wash, drain and chop the mint (pick the leaves) and dill (stalks included). Wash and drain the baby spinach. Crumble the feta.

Toast the pinenuts in a dry pan on the stove.

Heat the olive oil in a suitable pan and cook the onions until soft and no colour. Once soft, add the garlic purée and cumin then cook for a further 30 seconds. Add the spinach and continue to cook for approximately 1 minute until the leaves have wilted. Remove and allow to go cool.

Once cool, add the feta, toasted pine nuts, chopped mint and dill then mix well.

4 Assembly. Remove the pucks from the fridge and cut into 6 even pieces. Roll out to a thickness of approximately 1cm. Place 20g of the cooled filling in the middle, fold the puck over and continue to crimp as per a cornish pasty.

5 Cooking. Heat the fryer to 170°C and carefully place the sambousek in. Cook for approximately 2 minutes on one side then turn over and cook for a further 2 minutes. Remove and drain well.

6 Serve on a suitable tray and garnish accordingly with the picked chervil and red amaranth.


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Vegetarian Options Premium Finger FoodChar-Grilled Polenta with Charred Vegetables & Salsa VerdiIngredient Servings 20

100g Polenta

10g Vegetable Bouillon

1ltr Water

35ml Pomace Oil

25g Salted Butter


500g Mixed Peppers

150g Courgettes

150g Red Onions

150g Marinated Artichokes

20g Curly Parsley


10g Lilliput Capers

5ml Lemon Juice

25ml Pomace Oil

1g Salt

Method

1 Preparing the polenta. Boil the water and vegetable bouillon powder together. Whisk in the polenta and bring back to the boil (stirring all the time). Remove from the heat and whisk in the butter, olive oil and parmesan.

2 Line a suitable deep tray with cling film, place the polenta mix in it and cool rapidly. Cover and store in the fridge overnight. Remove the polenta from the tray and cut into 5cm squares about 1-2 cm thick. Mark these on a hot grill and keep to one side.

3 Preparing the vegetables. Place the red and yellow peppers in a fryer that has been pre-heated to 180°C. Carefully submerge them with the fryer basket until they are brown all over. Remove and place in a bowl. Cover with cling film and leave to stand for 30 minutes. Uncover, de-seed and remove all skin. Cut into small strips.

4 Cut the courgettes along the length, about 1cm thick. Brush with olive oil, season and char-grill. Allow to cool. Cut into smaller strips.

5 Peel the onion then slice (across the face) approximately 1cm thick. Brush with oil, season and char-grill. Allow to cool then cut down. Chop the artichokes into smaller pieces. Tip: use the oil from the artichokes to brush the veg.

6 Preparing the salsa verdi. Wash and finely chop the parsley (including stalks). Finely chop the capers then mix with the parsley, lemon juice, olive oil and garlic purée. Place in a suitable bowl to serve.

7 Assembling the Polenta. Place the vegetables on top of the polenta ensuring variety and even coverage of colour. Place on a suitable serving dish and top with the marinated artichoke.


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Goat's Cheese, Grilled Asparagus & Sun-Blushed Tomato Filo Tart

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Vegetarian Options Premium Finger Food


3 sheets Filo Pastry

50g Salted Butter

300g Goat's Cheese Log

240g Extra Fine Asparagus Tips


1g Salt


20ml Pomace Oil


Method


2 Cut each sheet of filo into 12 squares (you will need 2 squares of filo pastry per tart).

3 Melt the butter.

Brush a mini Yorkshire pudding tin with the melted butter and lay one square of filo in each hole, brush each piece of filo and lay another on top (rotated 90° to form a star shape). Brush again with butter and place in the oven for approximately 5 minutes or until golden brown. Remove and allow to cool.

4 Carefully wash and dry the red amaranth.

5 Trim the asparagus stalks then mix with the olive oil, salt and pepper. Place on a hot griddle plate to cook. Remove and allow to cool. Once cool, cut each tip in half.

Cut the sun-blushed tomato into smaller pieces. Purée the goat’s cheese and place in a piping bag.

6 To assemble, pipe the goat's cheese in each tartlet case, top with the grilled asparagus (tip and stalk) and sun-blushed tomato. Place on a suitable tray to serve and garnish with the red amaranth.


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Vegetable Tempura with Lemongrass & Soy Dipping Sauce

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10 each Baby Corn

10 each Baby Leeks

10 each Shitake Mushroom

5 each Baby Courgettes

500g Mixed Peppers


500g Sparkling Water

2 each Medium Eggs

1 each Lime

10g Lemongrass & Soy Dipping Sauce*

Method

1 Trim and blanch the leeks then ensure they are dried well.

Wash the mushrooms, peppers and baby courgettes.

2 Cut the courgettes in ½ lengthways. Cut each pepper into 4 then de-seed and cut each quarter in 3 pieces.

3 Make up the tempura batter by mixing the self-raising flour and sparkling water together to form a light batter.

Separate the eggs then whisk the whites until light and fluffy. Gently fold into the batter.

Note: make the batter as close to service as possible as this will keep your tempura light and crisp.

4 Make up the Lemongrass & Soy Dipping Sauce as per the sub recipe.

Glaze the limes for garnish (see photograph).

5 Pre-heat a fryer to 180°C. Dip the vegetables into the tempura batter then gently lower into the fryer and cook for approximately 5-6 minutes until golden brown and a minimum core temperature of 75°C has been reached.

Remove from the oil and drain on kitchen paper. Arrange neatly onto a suitable serving platter garnished with the polished banana leaf (cut to size). Add the Lemongrass & Soy Dipping Sauce and garnish with the glazed limes.

Serve immediately.


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Vietnamese Rice Paper Rolls with Dipping SauceIngredient Servings 10

20 each Rice Paper Wraps (22cm) 90g Rice Vermicelli Noodles40g Cucumbers 40g Mixed Peppers40g Spring Onions 60g Carrots 60g Mangetout 50g Coriander50g Mint 50g Thai Sweet Chilli

Sauce 150ml White Wine

Vinegar 20g Lemon Grass 10ml Lime juice 70g Caster Sugar 3g Knorr Professional

Garlic Purée 3g Knorr Professional

Ginger Purée 1g Coriander Seeds 1g Whole Star Anise 10 servings Lemongrass & Soy

Dipping Sauce*1 each Lime

Method

1 Wash the coriander and mint then pick the leaves of the mint. Pick ½ the coriander and chop the rest. Wash and cut the vegetables into fine julienne strips.

2 Prepare the dipping sauce as per the recipe.

3 Boil the vinegar, sugar and lime juice with the coriander seed, star anise, sugar, chopped lemongrass, garlic purée and ginger purée. Leave to cool overnight.

4 Drain the vinegar and pour on the julienne vegetables. Leave to marinade for approximately 30 minutes.

5 Cook the rice noodles by placing in a pan of boiling water for approximately 30 seconds. Drain and chill rapidly according to Safety & Wellbeing guidelines.

Once drained mix with the sweet chilli sauce and chopped coriander.

6 Soak the rice paper wrap in tepid water for 20 seconds. Remove from the water and place on the work surface.

Lay the mint and picked coriander then place on the marinaded vegetables (pick through for even and colourful distribution). Top with the noodles.

7 Fold both sides and roll like up. Place on a suitable serving dish and serve with the Lemongrass & Soy Dipping Sauce. Garnish with the charred limes.

In line with the revised Safety & Wellbeing policies, this recipe must be cooked and consumed on the day of production.


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Finger Food Dips & Sauces

Asian Tartar Sauce

Coriander & Mint Chutney



25g Pickled Gherkins

25g Capers



20ml Lime juice

20g Coriander


45g Coriander

25g Mint

25ml Pomace Oil

30ml Lemon Juice

15g Green Chillies

1g Salt

Method

1 Wash, drain and chop the coriander.

2 Drain and chop the capers and gherkins then mix with the mayonnaise. Add the chopped coriander, lime juice, Thai fish sauce and pepper.

3 Place into a suitable bowl for service, cover and store in the fridge until needed.


Method

1 Wash and drain the mint and coriander then pick the mint leaves.

Cut and de-seed the chillies.

2 Place all of the ingredients in the robot - coupe and purée.

Serve in a suitable dish.


Baba Ganoush (Middle Eastern Aubergine Dip)Ingredient Servings 10

1kg Catering Aubergines


80g Tahini

60ml Pomace Oil

2g Ground Cumin

25ml Lemon Juice

20g Coriander

1g Salt


Method

1 Wash, drain and chop the coriander.

2 Prick the aubergines all over with a fork then place onto a hot griddle plate or alternatively into a hot oven set at 190°C and cook until the aubergine is completely soft and cooked through. (This will take around 20 minutes depending on the size of the aubergines.) Remove from the heat and allow to cool. Once cool, remove the skin from the aubergine, reserving the cooked flesh and any juice in the tray.

3 Place this the tahini, garlic purée, olive oil and the peeled aubergine into a food processor and purée until a smooth paste is formed. Add the lemon juice, ground cumin, chopped coriander, salt and pepper then mix again.

4 Place into a suitable container and store in the fridge until needed.


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Lemongrass & Soy Dipping Sauce

Red Pepper & Basil Dip


100g Thai Sweet Chilli Sauce

20g Lemon Grass



10g Knorr Professional Ginger Purée

50ml Tap Water



70g Green Pesto

20g Pomace Oil

Method

1 Finely chop the lemongrass then mix with the remaining ingredients.

2 Place in a suitable pan and bring to the boil. Once boiled, remove from the heat and leave to cool.

Place in a suitable container to serve.


Method

1 Drain the piquillo peppers.

Blitz with the pesto and olive oil.

2 Season and serve in a suitable container.


Lemon & Chive DipIngredient Servings 10

75g Hellmann's Light Mayonnaise


15g Chives

1 each Lemons

1g Salt


Method


Juice and zest the lemon.

2 Mix all the ingredients together then place into a suitable serving bowl.

3 Keep in the fridge until needed and use as directed in main recipe.


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Tahini Yoghurt Tartar SauceIngredient Servings 10

300ml Low Fat Plain Yoghurt

75g Tahini Paste

5ml Lemon Juice

1g Salt



50g Pickled Gherkins

50g Capers

20g Curly Parsley

10ml Lemon Juice


Method

1 Mix the yoghurt, tahini, lemon juice and salt together.

2 Place into a suitable container and store in the fridge until needed.

Use as directed in main recipe.


Method

1 Wash, drain and chop the parsley.

2 Drain and chop the capers and gherkins then mix with the mayonnaise. Add the chopped parsley, lemon juice and pepper.

3 Place into a suitable bowl for service, cover and store in the fridge until needed.


Saffron AioliIngredient Servings 20

½g Saffron Strands

25ml Tap Water



10ml Lemon Juice

Method

1 Warm the water and add the saffron strands. Allow too cool and infuse.

2 Mix the cooled saffron infusion into the mayonnaise, along with the garlic purée and lemon juice.



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Finger Food Sub RecipesGrated Celeriac, Apple & Grain Mustard Salad Glen Mhara Smokes Salmon ParfaitIngredient Makes 1kg

920g Celeriac

260g Braeburn Apples


160ml Colman's Wholegrain Mustard

15ml Lemon Juice


1g Salt



350g Smoked Salmon

600ml Double Cream

125ml Tap Water

7 leaves Leaf Gelatine

5ml Dufrais White Wine Vinegar

1 each Lemons

1g Bay Leaves

20g Dill


Method

1 Peel and grate the celeriac.

Wash the apples, remove the core and grate.

Wash, drain and chop the parsley.

2 Mix all ingredients together until well combined. Place into a suitable bowl for service and store in the fridge until needed.


Method

1 Soak the gelatine leaves in cold water.

Peel the zest from the lemon and squeeze the juice.

2 Place the smoked salmon into a pan with ½ the double cream, water, peeled lemon zest, bay leaf and dill.

Bring the pan to a gentle simmer. Remove from the heat and allow to infuse for 10 minutes.

3 Remove the bay leaf, dill and lemon zest from the pan.

Drain and squeeze out the soaked gelatine and stir into the pan until completely dissolved.

Place the remaining mix into a blender and purée until completely smooth. Pass through a fine chinois then stir in the vinegar, lemon juice and ground white pepper.

Allow to cool at room temperature.

4 Whip the remaining double cream until it forms soft peeks and keep chilled.

5 Gently fold the whipped cream into the salmon mix until well combined. Pour into a shallow tray, lined with cling film, to a thickness of approximately 1cm.

Smooth evenly with a palette knife and place into the fridge to chill for at least 4 hours.

6 Once set, remove the parfait from the tray, carefully place onto a chopping board and remove the cling film. Cut into neat rectangles 4cm x 2cm. This mix will give you approximately 45 rectangles.



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Finger Food Sub RecipesSavoury Herb SconesIngredient Servings 20


75g Salted Butter


1 each Medium Eggs

10g Dill

10g Chives


Method

1 Wash, pick and chop the parsley, dill and chives.

2 Rub the butter into the self-raising flour and add the chopped herbs.

3 Lightly beat the milk and egg together then add to the flour and butter mix. Knead lightly until a smooth dough is formed.

Cover and leave to rest in the fridge for about 30 minutes.

4 Roll out the dough until approximately 1½cm thick. Using a plain 3cm cutter, cut into 10 scones.

5 Place onto a suitable baking sheet, lined with parchment and bake at 180°C for approximately 8-12 minutes or until cooked through and golden brown on top.



Mushy PeasIngredient Servings 10

100g Frozen Peas

20g Salted Butter

1g Salt


10g Mint

Method

1 Boil the peas for approximately 3-4 minutes, until tender then drain (reserve a little of the cooking water).

2 Crush the peas with a potato masher or similar, along with the butter, salt and pepper.

3 Pick, wash and chop the fresh mint. Mix into the peas, along with enough of the reserved cooking liquor to form a smooth consistency.

4 Keep hot and use as directed in main recipe.


elior hospitality Afternoon Tea Planograms & Recipes

Afternoon Tea

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Afternoon Tea Introduction to Afternoon Tea

The recipes in this section are designed to inspire you to think about the best way to deliver an afternoon tea offer for your site. This can be a great way to offer your client and customers something different for the mid-afternoon meeting room refreshment slot!

Current costs and product codes for all the recipes featured in this section can be found in StarChef in the Hospitality Standard / Premium recipe categories.

FIR Intolerance Reports can also be run against these recipes to give you accurate allergen information for your customers.

This section covers all aspects of an afternoon tea offer: • a fully bought in solution• standard afternoon tea offer

using some bought in products and some made on site

• premium homemade afternoon tea selection

We’d like to thank Sarah Butler (Head Pastry Chef, Charterhouse School) and Sonia Lawrence (Pastry Chef at The Wellcome Trust, Hinxton Hall, Cambridge) for their help and support with the recipes for this section.

Welcome to the afternoon tea section of your elior hospitality manual!

Please note: the products used within the recipes in this section of the eilor hospitality manual from The Bread Factory are only available to sites in London via Enterprise Foods. All other products come from 3663 or Town & Country and are available to Elior sites nationally.

Afternoon Tea

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Planogram PAfternoon Tea - Fully Bought-In


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The planogram guides shown here are designed to help you present your afternoon tea offer. These examples show the minimum standard for set up.

French Macaroons (3663) - page AT 7

Sandwich Platters - available from Urban Eat - see page WL 3

Sultana Scones (3663) - page AT 8

Cup Cake Selection (Handmade Cake Co.) - page AT 7

Butter, Jam & Clotted Cream (Standard) - page AT 34

TOP TIP!


Afternoon Tea

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Planogram QAfternoon Tea - Enhanced Fully Bought-In


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The planogram guides shown here are designed to help you present your enhanced afternoon tea offer. These examples show the minimum standard for a set up.

French Macaroons (3663) - page AT 7

TOP TIP!


Sandwich Platters - available from Urban Eat - see page WL 3

Afternoon Tea Cake Range - available from Destiny Foods

Afternoon Tea

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Planogram RAfternoon Tea - Standard Set-Up


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The planogram guides shown here are designed to help you present your standard afternoon tea offer. These examples show the minimum standard for a set up.

Butter, Jam & Clotted Cream (Standard) - page AT 34

Sultana Scones - page AT 28

Chocolate Fudge Cupcakes - page AT 15

Coffee Cupcakes - page AT 16

Raspberry Tartlets (using bought-in pastry shells) - page AT 9


Standard Sandwich Platters - page WL 10

Afternoon Tea

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Planogram SAfternoon Tea - Premium Set-Up


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The planogram guides shown here are designed to help you present your premium afternoon tea offer. These examples show the minimum standard for a set up.

Mini Dark Chocolate Éclairs - page AT 21

Mango & Blackberry Tartlets - page AT 12

Mini Chocolate Gateaux - page AT 25Mini Carrot Cake- page AT 24Banana Macaroons & Raspberry Macaroons- pages AT 19 & AT 20

Raspberry & Vanilla Cupcakes - page AT 18

Finger Sandwiches (Premium) - pages AT 35 - AT 36

Mini Baps & Bridge Rolls - pages AT 40 - AT 42

Coffee Cupcakes - page AT 16

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Strawberry & Blueberry Tartlets - page AT 13

Afternoon Tea

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Afternoon Tea ContentsCakes (Bought In)

Cup Cake Selection AT 7

French Macaroons AT 7

Fruit Loaf Cake AT 7

Profiteroles with Chocolate Sauce AT 8

Sultana Scones AT 8

Homemade Cakes

Fruit Tartlets (Standard)

Mango & Kiwi Tartlets AT 9

Raspberry Tartlets AT 9

Blueberry Tartlets AT 9

Strawberry Tartlets AT 9

Assorted Fruit Tartlets AT 10

Fruit Tartlets (Premium)

Kiwi & Raspberry Tartlets AT 11

Mango & Blackberry Tartlets AT 12

Strawberry & Blueberry Tartlets AT 13

Assorted Fruit Tartlets AT 14

Cupcakes

Chocolate Fudge Cupcakes AT 15

Coffee Cupcakes AT 16

Cucumber & Lime Cupcakes AT 17

Raspberry & Vanilla Cupcakes AT 18

Macaroons

Banana Macaroons AT 19

Raspberry Macaroons AT 20

Mini Classic Cakes

Mini Dark Chocolate & Coconut Éclairs AT 21

Mini White Chocolate Choux Buns AT 22

Mini Madelines AT 23

Mini Lemon Drizzle Cakes AT 23

Mini Carrot Cakes AT 24

Mini Chocolate Gateaux AT 25

Mini Victoria Sandwich AT 26

Homemade Cakes

Mini Muffins

Mini Blueberry Muffins AT 27

Mini Lemon & Poppy Seed Muffins AT 27

Mini Raspberry & White Chocolate Muffin AT 27

Scones

Plain Scones AT 28

Sultana Scones AT 28

Cheese Scones AT 29

Loaf Cakes

Apricot & Cranberry Loaf AT 30

Coconut & Cinnamon Loaf AT 30

Date & Pecan Loaf AT 31

Lemon & Poppy Seed Loaf AT 31

Homemade Cakes - Sub Recipes

Sweet Pastry AT 32

Crème Chiboust AT 32

Chocolate Glaze AT 32

Orange Frosting AT 33

Plain Buttercream AT 33

Chocolate Buttercream AT 33

Butter, Jam & Clotted Cream (Standard) AT 34

Butter, Jam & Clotted Cream (Premium) AT 34

Hospitality Afternoon Tea Sandwiches

Finger Sandwiches (Premium)

Chicken & Bacon AT 35

Egg Mayonnaise & Chive AT 35

Ham & Onion Chutney AT 35

Smoked Salmon & Cream Cheese AT 36

Tuna Mayonnaise & Cucumber AT 36

Savoury Cheese AT 36

Wraps

Chicken & Bacon Wrap AT 37

Egg Mayonnaise & Cress Wrap AT 37

Ham & Onion Chutney Wrap AT 38

Smoked Salmon & Cream Cheese Wrap AT 38

Tuna Mayonnaise & Cucumber Wrap AT 39

Savoury Cheese Wrap AT 39

Mini Baps

Chicken, Bacon & Tomato Mini Bap AT 40

Ham & Onion Chutney Mini Bap AT 40

Egg Mayonnaise & Chive Mini Sesame Bap AT 41

Savoury Cheese Mini Sesame Bap AT 41

Bridge Rolls

Smoked Salmon & Cream Cheese Bridge Roll AT 42

Tuna Mayonnaise & Cucumber Bridge Roll AT 42

Sandwiches - Sub Recipes

Chicken Mayonnaise AT 43

Egg Mayonnaise AT 43

Tuna Mayonnaise AT 43

Cheese Savoury AT 43

Afternoon Tea

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Afternoon Tea Cakes (Bought In)Cup Cake Selection (3663)

French Macaroons (3663)

Fruit Loaf Cake (3663)


10 each Cup Cakes Classic Collection


10 each French Macaroons


1 each Fruit Loaf Cake

Method

1 De-frost the cupcakes as per the manufacturer's instructions.

2 Serve and display as required.


Method

1 De-frost the macaroons as per the manufacturer's instructions.



Method

1 De-frost the fruit loaf cake as per the manufacturer's instructions.



Please refer toPlanograms P & Q

Please refer toPlanogram P

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Afternoon Tea Cakes (Bought In)Profiteroles with Chocolate Sauce (3663) Sultana Scones (3663)Ingredient Servings 10

10 each Profiteroles with Chocolate Sauce


10 each Sultana Scones

Method

1 De-frost the profiteroles as per the manufacturer's instructions.



Method

1 De-frost the scones as per the manufacturer's instructions.



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Afternoon Tea Homemade Cakes - Fruit Tartlets (Standard)Mango & Kiwi Tartlets (using bought-in pastry shells)

Blueberry Tartlets (using bought-in pastry shells)

Raspberry Tartlets (using bought-in pastry shells)

Strawberry Tartlets (using bought-in pastry shells)


10 each Sweet Pastry Case (7.5cm)

250g Custard (Ready to Serve)

200g Mango

100g Kiwi

50ml Water

50g Apricot Jam




250g Blueberries

50ml Water

50g Apricot Jam




250g Raspberries

50ml Water

50g Apricot Jam




300g Strawberries

50ml Water

50g Apricot Jam

Method

1 Peel the mango and kiwi. Slice into even slices (see photograph overpage for guidance).

2 Place approximately 25g of the custard into each pastry case. Top with approximately 20g of sliced mango and 10g of sliced kiwi.

3 Place the apricot jam and water into a suitable pan and bring to a boil. Pass through a sieve then brush evenly over each tartlet. Serve on a suitable platter.


Method

1 Wash and drain the blueberries.

2 Place approximately 25g of the custard into each pastry case. Top this with approximately 25g of blueberries.



Method

1 Wash and drain the raspberries.

2 Place approximately 25g of the custard into each pastry case. Top this with 7-8 raspberries.



Method

1 Wash and trim the strawberries. Cut in half from top to bottom.

2 Place approximately 25g of the custard into each pastry case. Top this with 4 halves of strawberry.



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Afternoon Tea Homemade Cakes - Fruit Tartlets (Standard)Assorted Fruit Tartlets (using bought-in pastry shells)

Method

1 Make up each fruit tartlet as per the recipes on previous page (pg AT 9).



2 each Mango & Kiwi Tartlets (using bought-in pastry shells)

2 each Blueberry Tartlets (using bought-in pastry shells)

2 each Raspberry Tartlets (using bought-in pastry shells)

2 each Strawberry Tartlets (using bought-in pastry shells)

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Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium)Kiwi & Raspberry TartletsIngredient Servings 12

180g Sweet Pastry*

120g Crème Chiboust*

160g Kiwi

60g Raspberries

50g Apricot Gel

20ml Water


Method


2 Melt the Meadowland and lightly grease a mini tartlet tin.

3 Prepare the sweet pastry as per the sub recipe.

4 Roll out to a thickness of approximately 2mm and cut discs using a 6mm fluted cutter. Gently push into the greased tin.

5 Line each tartlet with cling film, fill with baking beans/ rice and wrap into small balls, place the tartlets in the oven.

After 15 minutes remove the cling film balls and cook for a further 5 minutes (the pastry should be golden and the bottom cooked). Remove from the oven and allow to cool.

6 Peel the kiwi, cut in half lengthways then cut into slices Gently wash and drain the raspberries then cut each one in half.

7 Prepare the crème chiboust as per the sub recipe. Pipe 10g into each tartlet.

8 Place 3 slices of kiwi on top of the crème chiboust and top with a ½ raspberry.

9 Place the apricot jam and water into a suitable pan and bring to a boil. Pass through a sieve then brush evenly over each tartlet.

Place on a suitable service dish.


See sub recipes on pg AT 32*

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Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium)Mango & Blackberry TartletsIngredient Servings 12

180g Sweet Pastry*

120g Crème Chiboust**

120g Mango

100g Blackberries

50g Apricot Gel

20ml Water


Method







6 Peel the mango, chop into thin slices then cut out small discs using a small fluted cutter. Gently wash and drain the blackberries then cut each one in half.


8 Place 1 disc of mango on top of the crème chiboust and top with ½ a blackberry.





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Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium)Strawberry & Blueberry TartletsIngredient Servings 12

180g Sweet Pastry*

120g Crème Chiboust**

120g Strawberries

60g Blueberries

50g Apricot Gel

20ml Water


Method







6 Gently wash and drain the strawberries and blueberries. Remove the stalk from the strawberry and cut into thin slices along the length.


8 Place 3 slices of strawberry per tart on top of the crème chiboust and top with a blueberry.






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Afternoon Tea Homemade Cakes - Fruit Tartlets (Premium)Assorted Mini Fruit Tartlets

4 each Mango & Blackberry Tartlets

4 each Strawberry & Blueberry Tartlets

4 each Kiwi & Raspberry Tartlets

Method

1 Prepare the fruit tartlets as per the recipes on the previous pages (pg AT 11 - AT 13).

2 Display on a suitable serving dish.


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Afternoon Tea Homemade Cakes - CupcakesChocolate Fudge CupcakesIngredient Servings 12

440g Self-Raising Flour

30g Cocoa Powder

375g Caster Sugar


5 each Medium Eggs

375ml Semi-Skimmed Milk

150g Golden Syrup

375ml Vegetable Oil

200g Salted Butter

400g Icing Sugar

50g Cocoa Powder

1 each Mars Bar

20g White Chocolate

Method


2 Line a suitable tray with muffin cases.

3 Sieve the self-raising flour with the first batch of cocoa powder.

4 Mix together the sieved cocoa powder, caster sugar and bicarbonate of soda in a suitable bowl.

Mix the eggs, milk, vegetable oil and golden syrup together then slowly stir into the flour mixture.

5 Divide amongst the cake cases and place in the oven for 15-20 minutes. (the sponge should spring back when lightly pressed). Remove from the oven and allow to cool.

6 To make the chocolate butter icing, sieve the icing sugar and second batch of cocoa powder together. Beat the butter in a planetary mix until pale then add the sieved icing sugar and cocoa powder. Beat for a further minute. Remove and place in a piping bag with a large star nozzle.

Note: this can be done by hand or with a hand mixer.

7 Grate the white chocolate.

8 Cut the Mars Bar into 12 even slices.

9 Pipe the buttercream on the cupcakes and finish with a slice of Mars Bar and grated white chocolate as per the photograph.

Serve on a suitable dish.

10 Adhere to all relevant hygiene and safety procedures in Safety & Wellbeing Manuals and Registers.Please refer to

Planogram R

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Afternoon Tea Homemade Cakes - CupcakesCoffee CupcakesIngredient Servings 12


200g Caster Sugar

4 each Medium Eggs


15g Instant Coffee

40ml Water

200g Salted Butter

400g Icing Sugar

10g Dark Chocolate Coated Coffee Beans

Method



3 Sieve the self-raising flour.

4 Boil the water and stir in the coffee.

5 Place the Meadowland and the sugar in the planetary mixer bowl with the paddle. Beat on high speed until the mixture becomes pale and fluffy.

Gradually mix in the eggs a little at a time. Tip - if the mixture starts to split add a spoonful of flour. Fold in the flour then stir in half of the coffee.

6 Divide the mixture amongst the cake cases.

7 Place in the oven for 15-20 minutes. The cakes are ready when you place a skewer in the centre which comes out clean and they spring back when pressed in the middle.

8 To make the coffee butter cream; beat the butter until pale and fluffy, add the icing sugar and beat again for a minute. Remove from the machine and stir in the remaining coffee to create a rippled effect (do not over mix). Place in a piping bag with a large plain nozzle then place in the fridge to cool down before piping.


9 Pipe the buttercream on top of the cupcakes, as per the photograph, and decorate with a coffee bean.



Please refer toPlanograms R & S

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Afternoon Tea Homemade Cakes - CupcakesCucumber & Lime CupcakesIngredient Servings 8


150g Caster Sugar

1 each Medium Eggs

120g Plain Flour

7g Baking Powder

10g Fresh Mint

2 each Lime

1 each Lemon


100g Cucumber

300g Icing Sugar

Method



3 Sieve the flour and baking powder together.

4 Zest and juice the lemons and limes. Keep separate (you will only need the zest).

Wash, pick and finely chop the mint.

5 Beat the Meadowland and sugar together until light and fluffy. Add the egg and mix in well. Fold in the zest of the lemon and lime, sieved flour, baking powder and finely chopped mint.

Stir in the milk and scoop into the paper cases.

6 Place in the oven for 15-20 minutes. The cakes are ready when you place a skewer in the centre which comes out clean.

Once cooked, remove from the oven and allow to cool.

7 Purée the cucumber until fine, then pass through a fine sieve twice to produce a clear liquid.

8 Mix in with the icing sugar then evenly distribute amongst the cooled cakes and leave to set.



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Afternoon Tea Homemade Cakes - CupcakesRaspberry & Vanilla CupcakesIngredient Servings 12


200g Caster Sugar

4 each Medium Eggs


10g Vanilla Extract

200g Salted Butter

400g Icing Sugar

30g Raspberry Paste

Method



3 Sieve the self-raising flour.

4 Place the Meadowland and the sugar in the planetary mixer bowl with the paddle. Beat on high speed until the mixture becomes pale and fluffy.

Gradually mix in the eggs and vanilla extract a little at a time. Tip - if the mixture starts to split add a spoonful of flour. Fold in the flour.

5 Divide the mixture amongst the cake cases.

6 Place in the oven for 15-20 minutes. The cakes are ready when you place a skewer in the centre which comes out clean and they spring back when pressed in the middle.

7 To make the raspberry butter cream; beat the butter until pale and fluffy, add the icing sugar and beat again for a minute. Remove from the machine and stir in the raspberry paste to create a rippled effect (do not over mix). Place in a piping bag with a large star nozzle then place in the fridge to cool down before piping.


8 Pipe the buttercream on top of the cupcakes, as per the photograph.




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Afternoon Tea Homemade Cakes - MacaroonsBanana MacaroonsIngredient Servings 15

150g Ground Almonds

150g Icing Sugar

110g Liquid Egg White

2g Red Metallic Powder

35g Caster Sugar

150g Caster Sugar

50ml Water

80g Unsalted Butter

160g Icing Sugar

10g Banana Paste

Method

1 Place the ground almonds and icing sugar (smaller amount) in the robot coupe. Blend until fine, then mix with ½ the egg white and the metallic powder to form a paste.

2 Leave the butter on the side to reach room temperature.

3 Place the remaining ½ of egg white in a clean mixing bowl. Attach the whisk and place on high speed until the egg white becomes stiff. Add the smaller amount of caster sugar and whisk again.

Whilst the egg white is whisking, place the larger amount of caster sugar in a suitable pan with the water. Place on the stove, bring to the boil and continue to boil until it reaches 121°C (soft ball) on a sugar thermometer or digital probe.

Turn the whisked egg white down to a medium speed then, slowly and carefully, add the boiling sugar (pour down one side so the whisk doesn't spread it everywhere). Once all the sugar is whisked in, turn back up to full speed and whisk until cold.

4 When the egg white is whisked and cool (it should be stiff and glossy), add a spoonful into the egg white and almond paste to loosen it up, then carefully fold the remaining whisked whites in. Place the mixture in a piping bag with a no. 11 (7mm) plain nozzle.

5 Pre-heat the oven to 140°C. Line a tray with a silpat mat or parchment paper. Tip: pipe a little of the mix on all corners to secure it. Pipe 30 macaroons out approximately 5cm wide. Leave out (uncovered) for an hour to form a skin.

Place in the oven for 8-12 minutes. The macaroon should have a slight gloss on top and the bottom has just started to rise. Remove and allow to cool.

6 Place the butter in the mixer with the paddle. Sieve the icing sugar over, add the banana paste then beat until the mixture becomes light and fluffy. Remove and place in a piping bag.

7 Evenly distribute the flavoured butter icing amongst 15 of the macaroon shells. Ensure the mixture is piped in the centre of each, then sandwich with another shell. Place on a suitable serving dish.



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Afternoon Tea Homemade Cakes - MacaroonsRaspberry MacaroonsIngredient Servings 15

150g Ground Almonds

150g Icing Sugar

110g Liquid Egg White

2g Gold Metallic Powder

35g Caster Sugar

150g Caster Sugar

50ml Water

80g Unsalted Butter

160g Icing Sugar

10g Raspberry Paste

Method

1 Place the ground almonds and icing sugar (smaller amount) in the robot coupe. Blend until fine, then mix with ½ the egg white and the metallic powder to form a paste.

2 Leave the butter on the side to reach room temperature.

3 Place the remaining ½ of egg white in a clean mixing bowl. Attach the whisk and place on high speed until the egg white becomes stiff. Add the smaller amount of caster sugar and whisk again.

Whilst the egg white is whisking, place the larger amount of caster sugar in a suitable pan with the water. Place on the stove, bring to the boil and continue to boil until it reaches 121°C (soft ball) on a sugar thermometer or digital probe.

Turn the whisked egg white down to a medium speed then, slowly and carefully, add the boiling sugar (pour down one side so the whisk doesn't spread it everywhere). Once all the sugar is whisked in, turn back up to full speed and whisk until cold.

4 When the egg white is whisked and cool (it should be stiff and glossy), add a spoonful into the egg white and almond paste to loosen it up, then carefully fold the remaining whisked whites in. Place the mixture in a piping bag with a no. 11 (7mm) plain nozzle.

5 Pre-heat the oven to 140°C. Line a tray with a silpat mat or parchment paper. Tip: pipe a little of the mix on all corners to secure it. Pipe 30 macaroons out approximately 5cm wide. Leave out (uncovered) for an hour to form a skin.

Place in the oven for 8-12 minutes. The macaroon should have a slight gloss on top and the bottom has just started to rise. Remove and allow to cool.

6 Place the butter in the mixer with the paddle. Sieve the icing sugar over, add the raspberry paste then beat until the mixture becomes light and fluffy. Remove and place in a piping bag.

7 Evenly distribute the flavoured butter icing amongst 15 of the macaroon shells. Ensure the mixture is piped in the centre of each, then sandwich with another shell. Place on a suitable serving dish.



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Afternoon Tea Homemade Cakes - Mini Classic CakesMini Dark Chocolate & Coconut ÉclairsIngredient Servings 20

150g Plain Flour

5g Caster Sugar

2g Salt

100g Salted Butter

250ml Water

4 each Medium Eggs

100g Dark Chocolate


250ml Double Cream

5g Vanilla Extract

50g Icing Sugar

Method

1 Melt the butter in a suitable pan. Once melted, add the water and bring to the boil with the sugar and salt.

2 Remove from the heat and beat the flour in vigorously. Return to the heat and vigorously beat the mixture until it starts to come away from the pan and turns glossy. Remove from the heat and allow to cool.

3 Place the mixture in a planetary mixer and beat the eggs in one at a time. Ensure that they are well incorporated. Note: this can be done by hand or with a hand mixer. Place the mixture in to a piping bag with a no. 11(7mm) plain nozzle.

4 Pre-heat the oven to 190°C and line a baking tray with a silpat mat or parchment paper. Tip: pipe a little of the mix on all corners to secure it. Pipe the choux mixture approximately 8cm long to form 20 éclairs.

Place in the oven for 12 minutes. Turn the oven down to 170°C and cook for a further 6-8 minutes. The eclairs should have doubled in volume, be dry and golden brown. Remove and allow to cool.

5 Place the cream, vanilla extract and icing sugar in a suitable bowl and whisk until firm peaks are achieved. Place in a piping bag.

6 Melt the chocolate.

7 Hold the éclair with the bottom facing you and, with one fluid motion, dip the top of the éclair from the front to the back in the melted chocolate then place down. Sprinkle with the desiccated coconut and allow to dry.

8 Cut the éclair along the length . Pipe the cream in and place on a suitable serving dish.



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Afternoon Tea Homemade Cakes - Mini Classic CakesMini White Chocolate Choux BunsIngredient Servings 20

150g Plain Flour

5g Caster Sugar

2g Salt

100g Salted Butter

250ml Water

4 each Medium Eggs

150g White Chocolate

50g Dark Chocolate Couverture

250ml Double Cream

5g Vanilla Extract

50g Icing Sugar

Method

1 Melt the butter in a suitable pan. Once melted, add the water and bring to the boil with the sugar and salt.

2 Remove from the heat and beat the flour in vigorously. Return to the heat and vigorously beat the mixture until it starts to come away from the pan and turns glossy. Remove from the heat and allow to cool.

3 Place the mixture in a planetary mixer and beat the eggs in one at a time. Ensure that they are well incorporated. Note: this can be done by hand or with a hand mixer. Place the mixture in to a piping bag with a no. 11(7mm) plain nozzle.

4 Pre-heat the oven to 190°C and line a baking tray with a silpat mat or parchment paper. Tip: pipe a little of the mix on all corners to secure it. Pipe the choux mixture into approximately 5cm rounds form the 20 choux buns.

Place in the oven for 12 minutes. Turn the oven down to 170°C and cook for a further 6-8 minutes. The eclairs should have doubled in volume, be dry and golden brown. Remove, cut a small hole in the bottom and allow to cool.

5 Place the cream, vanilla extract and icing sugar in a suitable bowl and whisk until firm peaks are achieved. Place in a piping bag.

6 Melt the white chocolate. Finely grate the dark chocolate.

7 Pipe the cream in the hole at the bottom of the choux bun. Ensure that the whole bun is full.

8 Hold the choux bun with the bottom facing you and, with one fluid motion, dip the top of the choux bun into the melted white chocolate, then place down. Sprinkle with the grated dark chocolate. Allow to dry and place on a suitable serving dish.


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Afternoon Tea Homemade Cakes - Mini Classic CakesMini Madeleines Mini Lemon Drizzle CakesIngredient Servings 20

100g Plain Flour

100g Caster Sugar

100g Salted Butter

3 each Medium Eggs

30g Clear Honey

5g Vanilla Extract

1 each Orange

30g Icing Sugar


200g Caster Sugar

200g Salted Butter

3 each Medium Eggs


2ml Vegetable Oil Spray

2 each Lemons

100g Caster Sugar

Method

1 Melt the butter in a suitable pan. Sieve the flour and mix with the sugar in a suitable bowl. Separate the eggs.


3 Mix the butter, ½ the honey, egg yolk and vanilla extract together. Mix this into the butter and sugar. Whisk the egg white until stiff then fold in to the mixture.

4 Pipe into the moulds and place into the oven. Bake for 8-12 minutes; the mixture should spring back when lightly touched. Remove from the oven and allow to cool.

5 Zest and juice the orange. Place in a pan with the remaining honey and bring to the boil.

6 Place the cooked madeleines in a bowl and toss with the honey and orange mix. Place the madeleines on a suitable serving dish and dust with icing sugar.


Method

1 Soften the butter. Beat the eggs. Spray the flexi moulds with the vegetable oil spray. Zest and juice the lemons then keep separate.


3 Cream the softened butter with the larger quantity of caster sugar until light and fluffy. Add the beaten eggs bit by bit. Gently fold in the flour and ½ the lemon zest.

4 Divide the mix equally between the moulds. Place in the oven for about 15 minutes or until well risen and golden brown. Remove from the oven and allow to cool on a cooling rack.

5 Take the smaller quantity of caster sugar and add enough of the lemon juice to form a smooth lemon icing.

6 Spoon the lemon icing evenly over each sponges. Garnish each with the remaining lemon zest. Display and serve as required.


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Afternoon Tea Homemade Cakes - Mini Classic CakesMini Carrot CakesIngredient Servings 24

115g Carrots

125ml Vegetable Oil

2 each Medium Eggs

200g Caster Sugar

3ml Vanilla Essence

150g Plain Flour

3g Baking Powder


2g Ground Cinnamon

1g Ground Nutmeg


24 servings Orange Frosting*

1 each Orange

Method


2 Sieve together the flour, baking powder, bicarbonate of soda, ground cinnamon and nutmeg. Spray the rectangular flexi moulds with the vegetable oil spray.


4 Mix the vegetable oil, grated carrots, eggs, vanilla essence and sugar together until well combined in a mixing bowl. Gently fold in the sieved flour mixture.

5 Divide the mix equally between the moulds. Place in the oven for about 15 minutes or until well risen and golden brown. Remove from the oven and allow to cool on a cooling rack.

6 Make up the orange frosting as per the sub recipe.

7 Split each cooled carrot cake in ½ horizontally and pipe the frosting evenly onto the base of each one. Keep about a ¼ of the frosting to garnish each cake. Place the other half of each cake on top of each one.

8 Pipe a rosette of the remaining frosting on top of each carrot cake. Grate over some orange zest (see photograph).

Display and serve as required.


See sub recipe on pg AT 33*


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Afternoon Tea Homemade Cakes - Mini Classic CakesMini Chocolate GateauxIngredient Servings 24

250g Caster Sugar

250g Salted Butter

2 each Medium Eggs


20g Cocoa

3ml Vanilla Essence


24 servings Chocolate Buttercream*

24 servings Chocolate Glaze**

50g White Chocolate Callets

Method

1 Soften the butter.

Beat the eggs.

2 Sift the flour and cocoa powder together. Spray the flexi moulds with the vegetable oil spray.


4 Cream the softened butter with the caster sugar and vanilla essence until light and fluffy. Add the beaten eggs bit by bit. Gently fold in the sifted flour and cocoa powder.

5 Divide the mix evenly between the moulds. Place in the oven for about 15 minutes. Remove from the oven and allow to cool on a cooling rack.

6 Make up the chocolate buttercream and chocolate glaze as per the sub recipes.

7 Cut the cooled chocolate sponges in half horizontally. Pipe the chocolate buttercream evenly onto the base of each one. Keep about a ¼ of the buttercream to garnish each cake. Sandwich the 2 halves back together.

8 Spoon over the chocolate glaze to coat the top of each gateaux . Pipe a decorative swirl of the remaining buttercream on top of each cake (see photograph). Finally, garnish with a white chocolate callet.



See sub recipe on pg AT 33 See sub recipe on pg AT 32

* **


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Afternoon Tea Homemade Cakes - Mini Classic CakesMini Victoria SandwichIngredient Servings 24

250g Caster Sugar

250g Salted Butter

4 each Medium Eggs

3ml Vanilla Essence



50g Strawberry Jam

24 servings Plain Buttercream*

2g Icing Sugar

Method

1 Soften the butter. Beat the eggs.

2 Spray the flexi moulds with the vegetable oil spray.


4 Zest and juice the lemons then keep separate.

5 Cream the softened butter with the caster sugar until light and fluffy. Add the beaten eggs bit by bit. Gently fold in the flour and vanilla essence.

6 Divide the mix evenly between the moulds. Place in the oven for about 15 minutes or until well risen and golden brown. Remove from the oven and allow to cool on a cooling rack.

7 Make up the buttercream as per the sub recipe.

8 Once cooled, split each cake in half horizontally. Spoon approximately 2g of strawberry jam onto the base of each cake and pipe the buttercream on top of the jam. Place the other half of the cake on top and dust with icing sugar.

9 Heat a metal fork in an open gas flame until very hot and then mark a grid pattern on top of each cake through the icing sugar (see photograph).




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Afternoon Tea Homemade Cakes - Mini Muffins


1kg Plain Muffin Mix (MacPhie)

400ml Water

250g Blueberries

200ml Vegetable Oil

30g Plain Flour



400ml Water

130g Raspberries

70g White Chocolate Callets

200ml Vegetable Oil

30g Plain Flour



400ml Water

200ml Vegetable Oil

2 each Lemons

70g Lemon Curd

5g Poppy Seeds

30g Plain Flour

Method


2 Lightly grease the mini muffin moulds then dust with the flour.

3 Place the muffin mix, hot water and vegetable oil into a mixer bowl and, using the beater attachment, mix for 1 minute on slow speed. Stop the mixer and scrape down bowl then continue beating at medium speed for a further 6 minutes.

4 Gently fold in the blueberries. Divide equally between the muffin moulds.

5 Bake for 18-20 minutes or firm to the touch.

Cool slightly before serving.


Method


2 Lightly grease the mini muffin moulds then dust with the flour. Lightly smash the raspberries.


4 Gently fold in the raspberries and white chocolate callets. Divide equally between the muffin moulds.




Method


2 Lightly grease the mini muffin moulds then dust with the flour. Zest and juice the lemon.


4 Gently fold in the lemon juice, zest and poppy seeds. Divide ½ the muffin mixture amongst the moulds, place lemon curd in the centre of each and top up with the remaining ½ of the mixture.




Mini Blueberry Muffin

Mini Raspberry & White Chocolate Muffin

Mini Lemon & Poppy Seed Muffin

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Afternoon Tea Homemade Cakes - SconesPlain Scones Sultana SconesIngredient Servings 24

500g Plain Flour

40g Baking Powder

125g Caster Sugar

125g Salted Butter


1 each Medium Eggs


500g Plain Flour

40g Baking Powder

125g Salted Butter

125g Caster Sugar

100g Sultanas


1 each Medium Eggs

Method


2 Rub the butter into the flour until it resembles breadcrumbs. Mix in the caster sugar and bring together with the milk. Knead gently until it forms soft smooth dough (take care not to over work the mix).

3 Wrap in cling film and rest in the fridge for approximately 1 hour.

4 Roll on a lightly floured surface to a thickness of about 2cm. Using a 5cm cutter, cut in to scones and place onto a suitable baking sheet, lined with baking parchment.

5 Beat the egg with a little water to form an egg wash and brush evenly over the scones. Bake in an oven set at 170°C for approximately 15 minutes or until well risen and golden brown.

6 Remove from the oven and cool on a cooling rack. Display and use as required in main recipe.


Method


2 Rub the butter into the flour until it resembles breadcrumbs. Mix in the caster sugar and sultanas then bring together with the milk. Knead gently until it forms soft smooth dough (take care not to over work the mix).



5 Beat the egg with a little water to form an egg wash and brush evenly over the scones. Bake in an oven set at 170°C for approximately 15 minutes or until well risen and golden brown.



Please refer toPlanogram R

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Afternoon Tea Homemade Cakes - SconesCheese SconesIngredient Servings 24

500g Plain Flour

40g Baking Powder

125g Salted Butter

125g Grated Mature Cheddar Cheese


1 each Medium Eggs

Method


2 Rub the butter into the flour until it resembles breadcrumbs.. Mix in ½ the grated Cheddar then bring together with the milk. Knead gently until it forms soft smooth dough (take care not to over work the mix).



5 Beat the egg with a little water to form an egg wash and brush evenly over the scones. Divide the remaining grated Cheddar evenly over the top of each scone. Bake in an oven set at 170°C for approximately 15 minutes or until well risen and golden brown.



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Afternoon Tea Homemade Cakes - Loaf CakesApricot & Cranberry Loaf Coconut & Cinnamon LoafIngredient Servings 14

250g Salted Butter

250g Caster Sugar

5ml Vanilla Essence

4 each Medium Eggs


100g Dried Apricots


50ml Tap Water

100g Apricot Jam


250g Salted Butter

250g Caster Sugar

5ml Vanilla Essence

4 each Medium Eggs


10g Ground Cinnamon


Method


2 Line a 12" loaf tin with baking parchment.

Roughly chop the dried apricots.

3 Cream the butter and sugar together. Gradually add the eggs 1 by 1 then fold in the vanilla essence and flour, followed by the apricots and cranberries.

4 Pour into the pre-lined loaf tin and smooth over the top and bake for approximately 1 hour or until the cake is well risen and golden brown. Cool on a cooling rack.

5 Make an apricot glaze with the water and apricot jam. Brush this evenly over the top of the loaf cake.

6 Cut into 14 even slices. Display and serve as required.


Method



Sieve the flour with the ground cinnamon.

3 Cream the butter and sugar together. Gradually add the eggs 1 by 1 then fold in the vanilla essence and sifted flour mixture, followed by the desiccated coconut.

4 Pour into the pre-lined loaf tin and smooth over the top and bake for approximately 1 hour or until the cake is well risen and golden brown.

5 Cool on a cooling rack and cut into 14 even slices.



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Afternoon Tea Homemade Cakes - Loaf CakesDate & Pecan Loaf Lemon & Poppy Seed LoafIngredient Servings 14

200g Salted Butter

200g Caster Sugar

5ml Vanilla Essence

3 each Medium Eggs


75g Pecans

100g Dates (chopped)


100ml Water


250g Salted Butter

250g Caster Sugar

5ml Vanilla Essence

4 each Medium Eggs


2 each Lemons

10g Poppy Seeds

Method

1 Place the chopped dates into a pan with the water and bring to a simmer. Cook for approximately 2-3 minutes. Remove from the heat, stir in the bicarbonate of soda and leave to cool.


3 Line a 12" loaf tin with baking parchment. Chop the pecans.

4 Cream the butter and sugar together. Gradually add the eggs 1 by 1 then fold in the cooled date mixture and vanilla essence, followed by the flour and ¾ of the chopped pecans.

5 Pour into the pre-lined loaf tin and smooth over the top. Sprinkle over the remaining chopped pecans and bake for approximately 1 hour or until the cake is well risen and golden brown.

6 Cool on a cooling rack then cut into 14 even slices. Display and serve as required.


Method



Zest and juice the lemons.

3 Cream the butter and sugar together. Gradually add the eggs 1 by 1 then fold in the vanilla essence and flour, followed by the poppy seeds, lemon juice and zest.

4 Pour into the pre-lined loaf tin and smooth over the top. Bake for approximately 1 hour or until the cake is well risen and golden brown.

5 Cool on a cooling rack then cut into 14 even slices.



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500g Plain Flour


250g Caster Sugar

2 each Medium Eggs


25g Golden Syrup

25g Dark Chocolate

25ml Double Cream


250ml Semi -Skimmed Milk

150ml Double Cream

80g Caster Sugar

1 each Vanilla Pods

4 each Medium Eggs

40g Cornflour

500ml Double Cream

Method

1 Sieve the flour and place into a suitable bowl.

Cut the Meadowland into smaller cubes, add to the flour and gently rub until a fine sand-like texture is produced. Add the sugar and mix in (this can also be done on a planetary mixer with the paddle).

2 Add the eggs and mix until the dough is formed. Remove from the bowl, wrap in cling film and leave to rest in the fridge for at least an hour.



Method

1 Place the golden syrup and cream into a suitable pan, heat whilst gently stirring well.

1 Remove from the heat and add the dark chocolate callets. Stir well until the chocolate has melted and the mixture forms a shiny glaze.



Method

1 Place the milk, double cream (smaller amount) and vanilla pod in a suitable pan and bring to the boil.

2 Separate ½ of the eggs. You will need the yolks.

3 In a suitable bowl, place the remaining eggs, sugar, egg yolks and cornflour then whisk until the mixture starts to thicken and go lighter in colour.

4 Pour the hot milk over the egg mixture, whisking all the time then place back in the pan. Return the pan to the stove and stir over a low heat until the mixture thickens and a core temperature of 75°C is achieved (stir continuously; do not leave or the mixture will split).

5 Remove and chill rapidly.

6 Whisk the larger amount of double cream until soft peaks are formed, then gently fold into the cooled pastry cream.



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Afternoon Tea Homemade Cakes - Sub RecipesSweet Pastry Chocolate GlazeCrème Chiboust

Afternoon Tea

Page AT 33


50g Salted Butter

100g Icing Sugar

1 each Orange

100g Cream Cheese


75g Salted Butter

150g Icing Sugar

20g Cadbury Cocoa

5ml Water


75g Salted Butter

150g Icing Sugar

Method

1 Zest and juice the orange.

2 Soften the butter then beat with the icing sugar, orange zest and approximately ¼ of the orange juice until light and fluffy.

3 Fold in the cream cheese until well combined.



Method


2 Place all the ingredients into a mixing bowl and beat well until light and fluffy.



Method


2 Place the butter and icing sugar into a mixing bowl and beat well until light and fluffy.



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Afternoon Tea Homemade Cakes - Sub RecipesOrange Frosting Chocolate ButtercreamPlain Buttercream

Afternoon Tea

Page AT 34


120g Salted Butter

200g Strawberry Jam

200g Clotted Cream


150g Unsalted Brick Butter

250g Clotted Cream

10 each Individual Strawberry Jam Glass Jars

Method

1 Place the butter, jam and clotted cream into suitable serving bowls.

2 Serve with scones as directed on your afternoon tea set-up.


Method

1 Using an apple corer or similar, cut the butter into logs (use any butter trimmings for cooking). Place the butter onto a suitable serving dish.

2 Place the clotted cream into a suitable serving bowl.

3 Place the clotted cream, butter and individual jam jars onto a suitable serving platter.

4 Serve with scones as directed on your afternoon tea set-up.


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Afternoon Tea Homemade Cakes - Sub RecipesButter, Jam & Clotted Cream (Standard)

Butter, Jam & Clotted Cream (Premium)

Afternoon Tea

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Afternoon Tea Sandwiches - Finger Sandwiches (Premium)Chicken & Bacon Egg Mayonnaise & Chive Ham and Onion Chutney Ingredient Servings 5

2 slices Brown Tin Lateral Sliced Loaf

150g Chicken Mayonnaise*



2 slices Beetroot Tin Lateral Sliced Loaf

200g Egg Mayonnaise*

30g Chives


2 slices Basil Tin Lateral Sliced Loaf

150g Gammon Ham (sliced)



Method

1 Make the chicken mayonnaise as per batch recipe.

2 Spread one slice of the bread with chicken mayonnaise and top with bacon. Top with the other slice of bread.

3 Remove crusts and cut into 5 equal fingers.



Method

1 Make the egg mayonnaise as per sub recipe.

2 Finely chop, wash and drain the chives.

3 Spread one slice of the bread with the egg mayonnaise and top with chopped chives. Top with the other slice of bread.




Method

1 Spread one slice of the bread with onion chutney and top with the Ham.

Spread the top slice with mayonnaise and place on top.




See sub recipe on pg AT 43

* See sub recipe on pg AT 43

*




Afternoon Tea

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Afternoon Tea Sandwiches - Finger Sandwiches (Premium)Smoked Salmon & Cream Cheese Tuna Mayonnaise & Cucumber Savoury Cheese Ingredient Servings 5


115g Cream Cheese

100g Smoked Salmon

1 each Lemon





55g Cucumber



2 slices Beetroot Tin Lateral Sliced Loaf

150g Cheese Savoury*

Method

1 Zest the lemon.

2 Spread one slice of the bread with cream cheese then top with the smoked salmon, pepper and lemon zest. Top with the other slice of bread.




Method

1 Make the tuna mayonnaise as per the sub recipe.

2 Wash and slice the cucumber evenly lengthways to the same length as the bread (use a mandolin if available).

3 Spread one slice of the bread with the tuna mayonnaise and top with cucumber slices. Spread the top slice with the mayonnaise and place on top.




Method

1 Make the cheese savoury as per the sub recipe.

2 Spread one slice of the bread with cheese savoury and top with the other slice of bread.




See sub recipe on pg AT 43

*



Afternoon Tea

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Afternoon Tea Sandwiches - WrapsChicken & Bacon Wrap Egg Mayonnaise & Cress WrapIngredient Servings 2

1 each 12" Flour Tortilla Wraps

25g Cos Lettuce



5g Red Amaranth Micro Herb



25g Cos Lettuce

100g Egg Mayonnaise*

60g Mustard Cress

1g Micro Garlic Chives

Method

1 Defrost Wraps overnight in the fridge.

2 Make the chicken mayonnaise as per the sub recipe.

3 Wash, shred and spin dry the cos lettuce. Wash and drain the red amaranth.

4 Place the lettuce on the wrap, top with chicken mayonnaise and then the crispy bacon. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a wooden skewer. Garnish with the red amaranth.

Note: these wraps can be enhanced by purchasing different colour and flavour wraps!


Method


2 Make the egg mayonnaise as per the sub recipe.

3 Wash, shred and spin dry the cos lettuce. Wash and drain the mustard cress and micro chives.

4 Place the lettuce on the wrap, top with egg mayonnaise and then the mustard cress. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer. Garnish with the micro chives.



See sub recipe on pg AT 43* See sub recipe on pg AT 43*

Afternoon Tea

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Afternoon Tea Sandwiches - WrapsHam & Onion Chutney Wrap Smoked Salmon & Cream Cheese WrapIngredient Servings 2


25g Cos Lettuce

100g Gammon Ham (sliced)




25g Cos Lettuce

50g Smoked Salmon

75g Cream Cheese

¼ each Lemon

2g Chives

Method


2 Wash, shred and spin dry the lettuce.

3 Place lettuce on the wrap, top with the sliced ham and the onion chutney. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer.



Method


2 Wash, shred and spin dry the lettuce. Wash and finely chop the chives. Zest the lemon then thinly slice.

3 Place lettuce on the wrap, top with cream cheese then salmon and season with the lemon zest. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer. Garnish with a slice of lemon and chopped chives.



Afternoon Tea

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Afternoon Tea Sandwiches - WrapsTuna Mayonnaise & Cucumber Wrap Savoury Cheese WrapIngredient Servings 2


25g Cos Lettuce


75g Cucumber

2g Coriander Micro Cress



25g Cos Lettuce

100g Cheese Savoury*

20g Chives

Method

1 Defrost wraps overnight in the fridge.


3 Wash, shred and spin dry the lettuce. Wash and drain the coriander cress. Wash the cucumber and julienne into approximately 10cm lengths (use a mandolin if available).

4 Place the lettuce on the wrap, top with tuna mayonnaise and then the cucumber. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer. Garnish with the micro coriander cress.



Method


2 Make the savoury cheese as per the sub recipe.

3 Wash, shred and spin dry the lettuce. Wash and finely chop the chives.

4 Place the lettuce on the wrap and top with the cheese savoury. Fold over the two sides and then roll into a tight wrap. Cut at an angle and secure each half with a skewer. Garnish with the chopped chives.




Afternoon Tea

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Afternoon Tea Sandwiches - Mini BapsChicken, Bacon & Tomato Mini Bap Ham & Onion Chutney Mini Bap Ingredient Servings 1

1 each Plain Burger Bap (2")



5g Semi-Dried Sicilian Tomatoes


1 each Plain Burger Bap (2")

20g Sliced Gammon Ham


Method

1 Make the chicken mayonnaise as per the sub recipe.

2 Cut the bap two-thirds through, to leave it hinged.

3 Place chicken mayonnaise in the bun.

Top with the bacon, followed by the tomato and secure with a wooden skewer.



Method


2 Spread the onion chutney onto the base of the bap.

Top with the gammon ham and secure with a wooden skewer.





Afternoon Tea

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Afternoon Tea Sandwiches - Mini BapsEgg Mayonnaise & Chive Mini Sesame Bap Savoury Cheese Sesame Mini BapIngredient Servings 1

1 each Sesame Burger Bap (2")

25g Egg Mayonnaise*

2g Chives


1 each Sesame Burger Bap (2")

25g Cheese Savoury*

½g Micro Garlic Chives

Method

1 Make the egg mayonnaise as per the sub recipe.

Wash, drain and finely chop the chives.


3 Pipe 25g of egg mayonnaise mix into each bap then dip into the chopped chives (see photograph).



Method

1 Make the cheese savoury mix as per the sub recipe.

Wash and drain the micro chives.


3 Place approximately 25g of the cheese savoury mix into each bap and garnish with the micro chives.






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Afternoon Tea Sandwiches - Bridge RollsSmoked Salmon & Cream Cheese Bridge Roll Tuna Mayonnaise & Cucumber Mini Bridge Roll


10 each Mini Hotdog Buns

200g Smoked Salmon

200g Cream Cheese

1 each Lemon



1 each Mini Hotdog Buns


5g Cucumber

Method

1 Cut the rolls along the top as you would for a hotdog.

2 Fill the rolls with the smoked salmon (approximately 20g per roll).

Pipe the cream cheese neatly along the top and grate over the lemon zest using a micro plane.

Finally, sprinkle over the black pepper.


Method

1 Cut the rolls along the top as you would for a hotdog.


Wash the cucumber and julienne into 1.5cm lengths (use a mandolin if available).

3 Fill the bun with the tuna mayonnaise and top with the cucumber.






Afternoon Tea

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Afternoon Tea Sandwiches - Sub Recipes Chicken Mayonnaise

Tuna Mayonnaise

Egg Mayonnaise

Cheese Savoury


1kg Cooked Chicken Meat



1.8kg Tuna Chunks



48 each Free Range Hard Boiled Eggs

1kg Hellmann's Light Mayonnaise


380g Mature Cheddar Cheese

270g Carrots

120g Onions


1g Salt


Method

1 Chop the chicken strips into approximately ½cm cubes and mix with the mayonnaise.

Place into a suitable container and store in the fridge until needed.

2 This mix will make 17 sandwiches as per the Chef's Forum Manual (75g portions).


Method

1 Drain the tuna and squeeze out the excess water (you should have 1.4kg of drained tuna) then mix with the mayonnaise.



Method

1 Drain the boiled eggs, grate with a box grate and mix with the mayonnaise.


2 This mix will make 25 sandwiches or baguettes as per the Chef's Forum Manual.


Method

1 Peel and grate the carrots. Peel and finely slice the onions. Squeeze both out to remove any excess moisture.

Grate the Cheddar cheese.

2 Mix the cheese, onion, carrots, mayo and salt and pepper together until well combined.



elior hospitality Recipe Information

Recipe Information

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Recipe Information Allergen Procedure in Hospitality

Best Practice within elior

It is best practice to ask guests, prior to them attending the event, whether they suffer from any food allergies.

• If allergic customers are present, completely separate, allergen-free dishes should be made then clearly labelled and displayed for the appropriate guests.

StarChef should be used to determine the allergen content of the dishes you plan to serve, ensuring that they are safe for the customer.

• During this process it is key to ensure that all elior procedures are followed to minimise cross contamination.

If best practice cannot be followed, then the following options provide suitable alternative procedures:

1 Create a Hospitality Menu within StarChef

• Create a hospitality menu within StarChef, for all the dishes you will be serving at the event. Remember this includes all condiments, garnishes and drizzles as well as any drinks or alcohol served.

• Generate a StarChef report from the menu, detailing the allergens then place the allergen report within the ‘allergy folder’ in the event room.

• Inform guests, via A5 signposting, to ask a member of staff if they require allergen information (this signposting is available from the extranet or operational managers). If a guest asks for allergen information, the member of staff overseeing the event will then need to refer to the allergen folder to provide allergen information to the guest. It is imperative that this allergen folder is always up to date and accurate.

• If there is not a member of staff overseeing the event, then the A5 signposting needs to be amended to inform guests to refer to the allergen folder themselves and the allergen folder needs to be clearly labelled and identifiable. Remember that this is now a customer facing document and its appearance should reflect this!

2 Use Tent Cards or Menu Displays to Convey Allergen Information

• If it is not possible to input the hospitality menu onto StarChef prior to the event; or if items being served are not on StarChef; or if elior staff will be not be in attendance at the event, then tent cards or menu displays should be used to provide the allergen information for the dishes being served.

• This will involve checking the labelling for all the ingredients used in the dishes and listing the allergens that the dish contains on tent cards or menus. If the dish contains two or more ingredients with the same allergen then the allergen only needs to be written down once for the dish.

• For ingredients that carry a ‘may contain’ statement on their label, it is elior policy to declare this to the customer. This information must therefore be detailed on the tent card or menu display.

Suitable Options if best practice CANNOT be followed...

Remember, whichever method is used, information for the 14 specified allergens must always be readily available to the customer.

This information must always be up to date and accurate!

Recipe Information

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Recipe Information GDAs - Reference Intakes

Due to a change in the legislation this page is currently being updated to reflect this. However, please note that GDAs are now known as REFERENCE INTAKES.

Recipe Information

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Recipe Information What is StarChef?

StarChef is a web-based recipe and menu management system that is a key benefit to our business.

Flexibility and simplicity is the key to success for our sites and this tool enables elior to create a database of recipes, comprehensive food costing and allergen information.

The benefits of StarChef are that it supports seasonal menu innovation, consistency, allergen information and accurate dish costings based on live, up-to-date food prices. It also includes an approval/sense check process that enables us to centrally control any data or recipes added to the system.

If you have a hospitality menu you would like to see added to StarChef, please contact your regional development chef.

Remember if you substitute any food item you must manually update the allergen pre-service briefing sheet with any amends to the allergen information.

Food cost is one of the biggest expenses in our sitesA comprehensive and accurate recipe costing solution is therefore essential to the success of our business. StarChef reduces the time spent on devising and costing hospitality offers; by providing accurate cost calculation of recipes.

elior hospitality HospitalityEquipment

Hospitality Equipment

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N!Hospitality Equipment

Coming Soon!

Due to the light equipment re-tender the equipment pages will follow soon.

elior hospitality eXperience

eXperience

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eXperience elior Hospitality eXperience

We’re dedicated to making our customers delighted with the whole elior eXperience of service. We deliver that eXperience by combining excellent food, high calibre skills in all services and positive, friendly people who genuinely care about their customers.”

“

Every site that delivers hospitality needs a Hospitality Champion

• Identify/ recruit a Hospitality Champion

• Identify your site specifics and communicate this to the Hospitality Champion

• Recognise that there are different grades of ‘Champagne’ and decide how your site can deliver a ‘Champagne moment’ to all

• The Hospitality Champion facilitates sessions around behavioural standards

For more information on the eXperience programme, please email: [email protected]

eXperience

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eXperience Delivering an eXperience

eXperience

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eXperience Our Brand Promise

“Fact Finding...

Walk the customer journey and work as a team to ensure it matches the event booking.

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Where Are You?

Identify the host and give them a point of contact for the duration of their event.

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Don’t Just Book it...

Demonstrate ‘One Attitude’ when gathering event information.

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What & When?

Identify the task that needs completing first and take action to meet customers’ expectations.

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Famous for Hospitality...

Demonstrate ‘One Attitude’ WFG.

Do 3 things - W.I.T. Welcome. Interact. Thank.

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More Here to Help...

Offer assistance.

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White Spaces...

Interact with customers you find in white spaces, displaying ‘One Attitude’.

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Champagne Moments...

Respond to the information the situation provides to give the customer a ‘champagne moment’.

STA

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Good to Go...

Everything ready and in place no later than 30 minutes before the beginning of service.

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Arrival...

Verbally greet each customer and host within 30 seconds of their arrival in the service area.

STA

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Farewell...

Say goodbye to every customer and end with a positive gesture or comment.

STA

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Creating Conversations...

Ask your customer a question to create a conversation.

STA

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Mind Reading...

Make time to observe all customer eXperiences, hear what’s being said both verbally and non-verbally, taking action where necessary.ST

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elior hospitality Safety & Wellbeing

Safety & Wellbeing

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Safety & Wellbeing Safety & Wellbeing Tips

General rules

All food products must be sourced from nominated suppliers.

Please ensure that chilled deliveries are accepted within the critical temperature limits of below 8°C. Frozen deliveries are below -15°C.

Once prepared, all buffet food (salads, sandwiches, sauces, dips, etc.) must be labelled with a maximum shelf life of 3 days (day of production plus 2 days) but always check the label on the ingredient and follow the manufacturer’s instructions (use within xx days of opening) and label accordingly; whichever is the shortest.

Ensure food personal hygiene is maintained. Wash hands thoroughly after handling raw meat and before proceeding with any other tasks.

Cold buffet food

All items which are to be consumed raw should be sanitised using Drywite fresh produce wash; 1 cap to 4 litres water with a contact time of 2-4 minutes.

Many salad items are delivered undated, under durability indication regulations this is fine. Please ensure company policy is followed. Once you prepare salad items you must adequately protect them from contamination and label with a shelf life of not more than 72 hours (including day of preparation).

Please ensure the correct colour coded equipment is used to reduce the risk of cross contamination.

If high risk items are held above 8°C, display time must be limited to 3 hours then food must be discarded. Products less than 5°C can be returned to a chiller.

Ensure guidance in relation to food safety issued by Safety & Wellbeing is followed, (e.g. Guidance regarding bean sprouts must be thoroughly cooked, June 2011).

Ensure only Lion Brand eggs are used.

Ensure manufacturer’s instructions, with regard to safe shelf life once high risk products are opened, are strictly adhered to (for example, tinned tuna: use within 48 hours).

If storing high risk foods awaiting service, store in the fridge at 5°C or below. On display, food can be held at 8°C but always follow instructions in the Food Safety Manual (Sections 4.8 and 4.9 - Food Safety Manual Service and Display Procedures).

Please refer to the Safety & Wellbeing policies at all times. Here are a few additional tips to take note of.

Safety & Wellbeing

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Safety & Wellbeing Safety & Wellbeing Tips (continued)

Hot buffet food

Always cook meat products to a core temperature of at least 75°C.

Any meat products that are delivered pre-cooked must be heated up to a temperature of 82°C or above. If products are to be cooled and retained, please ensure that the guidance provided in the Food Safety Manual: Section 4.6 is adhered to.

Hold all hot food items awaiting service on hot food display at 63°C or above.

Rice must be cooked and used on the same day. Ensure that full temperature records are fully recorded for cooking, cooling and reheating. Rice must only be kept for a maximum of 24 hours.

Ensure that service tongs and spoons are available to serve hot buffet food.

Buffet display ware and equipment

Ensure that all china is clean and free from cracks or chips to prevent food contamination.

Ensure that all electrical equipment is correctly maintained, serviced and PAT tested.

Ensure that any leads from electrical equipment are not obstructing walk-way areas to avoid a trip hazard.

Avoid the use of glass due to the risk of foreign body contamination.

Do not place glass containers next to or over foods being stored, prepared or displayed.

Ensure that food products are not placed directly on to wooden display ware.

Wooden display ware must have a protective covering, such as greaseproof/silicone paper or a washable acrylic cover, to reduce the risk of cross contamination.

Please refer to the Safety & Wellbeing policies at all times. Here are a few additional tips to take note of.

elior hospitality Contacts

Contacts

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Contacts Your Contacts

Marketing Managers

David Fradgley B&I and Concessions (North & Scotland)

m: 07833 436 762 e: [email protected]

Follow us on Twitter: @thethreemarketeers

Polly van Hagen B&I and Concessions (South & City)


Tammy Starling Education, Healthcare & Stadia


Contacts

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Thank Youelior Marketing would like to thank everyone who supported the development of the elior hospitality guide with special thanks to our sites, Development Chef Team, Purchasing, Learning & Development and Safety & Wellbeing.

the elior hospitality guideeliormarketing.com/assets/items/438/...hospitality.pdf · why a...

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