#SeasonalSensations

SALAD EVERYWHERE:With summer well and truly getting a grip on the UK over the last few weeks, our salad bars have been extremely popular throughout the whole of Artizian. This increase in demand has been fuelled not only by the hot weather and our customer’s requirements for something light and cool, but also the abundance of fresh vegetables, herbs and lettuce that is available from our suppliers at this time of year.When creating the Artizian salad table, our chefs will be using a combination of nutrient dense Mood Food recipes for our “High Five” salad combinations as well as recipes inspired by the fresh, seasonal produce available to them from our suppliers creating tasty colourful and wholesome combinations that not only compliment the main courses and chilled proteins as side salads, but provide a main meal in themselves for even the most discerning of salad enthusiasts.Some of the highlights over the summer have been the continued popularity of Avocados in the Mood Food Green Goddess salad with avo and lime dressing, and the half avocados topped with a free-range egg mayonnaise and red amaranth cress. Edamame beans, as an addition to top your salad with have added a fresh crunch and great source of vegetable protein as well. Rob Kurz - Foodologist.

OUR DELICIOUS Meat FreeLIVELY LUNCHES ARE A HEALTHY BALANCE OF PROTEIN, ESSENTIAL FATS AND COMPLEX CARBS designed with nutrition in mind to help you feel energised for longer. they provide anti-oxidants and essential nutrients such as magnesium and B vitamins for energy production.New Dishes available from 21st August: Super Green Wrap, Roasted Cauliflower Satay with spiced quinoa, Sumac roasted haloumi with herby rice and poached egg, Quorn ragu with spiralized vegetables!

FOODOLOGY®Sourcing, cooking & serving the best fresh food for our customers that is nutritionally led, chef inspired!

Artizian’s Excellence Awards are a calendar event I get excited about each year. It’s always on a Friday evening in the Summer, so no one has to get up for work the next day. The Awards evenings actually began in 2001, as a January post-Christmas thank you to our Managers and Head Chefs for all their hard work delivering great service to our customers over the year. The first was held at The Waterside Inn, Bray and the next year (2002) at The Ivy where our Minister of Fun & Development decided to inject a bit of humour with the presentation of replica Oscars made out of chocolate. In 2003 the Oscars morphed into real size, replica Chocolate Baftas and when presentation of the awards resulted in thank you speeches... we decided it was time to get serious!

We launched Artizian’s Annual Excellence Awards in 2006 – a dress up occasion in wonderful restaurants/ venues and moved the date to June because of the warmer weather.Excellence and Successes are celebrated at this smart occasion, which this year was held at the Oriental Club. The Private Member’s Club certainly wowed and we had a fabulous canape reception on the terrace followed by a 3 course dinner inside the club.The 17 awards reached far and wide and for those who didn’t collect an award there was recognition and thanks for the commitment, loyalty, aptitude and expertise in striving for Excellence. It’s all part of creating Artizian’s culture and delivery experience and makes me so proud each year.

Issue 8: August 2017

Alison Frith - Managing Director

METHOD• Season the fillet with salt and pepper and sear in hot oil then leave on the

side to cool down.

• Once cooled, wrap the fillet tightly in cling film and place in a pre-heated oven at 55*c for 3.5 hours (this method is similar to sous vide - the meat fibres will not contract like regular roasting, meaning the fillet will remain tender and very juicy).

• Whilst the fillet is in the oven make the salsa verde. In a pestle and mortar grind the garlic and anchovy until a paste has formed. Add the chopped herbs and continue to grind, finally stir in the mustard, capers and enough olive oil to cover the herbs. Check the seasoning and its ready.

• Remove the chard from the stems, and boil for 3 minutes. Remove from the water and toss in a little olive oil, nutmeg and seasoning.

• Remove the fillet from the oven and colour the meat once more in a hot pan.

• Slice the meat thinly and place on top of the swiss chard. Finally drizzle over the salsa verde.

SLOW COOKED BEEF FILLET WITH SWISS CHARD & SALSA VERDE TRY THIS SEASONAL SENSATION RECIPE AT HOME.CHUCK IN YOUR TROLLEY

• 1 centre cut aged beef fillet• 800g swiss chard• Nutmeg• 20g parsley leaves• 10g fresh mint leaves• 7g fresh rosemary leaves

• 4-6 tbsp olive oil (to cover the herbs)

• ¼ garlic clove• 1½ tbsp capers• 6 anchovy fillets• 1 tbsp Dijon mustard

SWISS CHARD Nutritional reasons to buy• Rich source of iron and vitamin C• Fibre provider

• Supports digestive health

Cook up in the kitchenSHRED into soups and broths STIR FRY with chicken and cashew nutsSTEAM to maximise health benefits

ONE PORTION OF YOUR

FIVE A DAY

2 heaped tbsp

Eating the recommended amount of fruits and vegetables is vital for good health. Eating seasonally means that produce is fresh, nutritionally at its peak and plentiful. Vary your daily choices to boost your nutrient intake.

MOOD FOOD:

SUPERCHARGE YOUR ENERGY NATURALLY!

NUTRITION & WELLBEING FEED

CSR: Believe it or not – it has been calculated that when you look at a disposable coffee cup you only see 5% of the total volume of raw materials used in its manufacture. To com-pound this further – only 1% of disposable coffee cups are being properly recycled. This is a world-wide problem and so far only France has planned a bold step to tackle this issue stating that they will ban disposable coffee cups from 2020.The team at a Royal College have been giving a 10% discount on coffee to their customers when they use a Grumpy Mule re-usable mug (or a china one), in the first month 70 people received their 10% discount, this has substantially risen to 195 people in June. This has had a massive saving of over 400 disposable coffee cups per month not entering the waste stream.The Team at a Woking site launched this initiative and are giving 5 free coffees with the purchase of a “keep cup” and 10p off each further purchase when using it. 11,000 disposable cups have hit the waste stream since we opened last October, we are expecting a vast decrease in the next 6 months.

GOOD SHOW:One of our sites (pharmaceutical) supported an internal event for MS (Multiple Sclerosis) day. Staff experienced the full patient journey and ended with a motivational speech from Alastair Hignell (former English rugby union international and cricketer). The onsite team were really inventive with the food and the way it was served. Comments included:

“Thank you once again for everything, seriously the feedback and comments about the food and presentation of it have been so positive. Thank you once again for all your support and also to the rest of your team too.”

“Here here!! So many people have been saying how great the catering was yesterday, so massive thank you to you and all your team!!”

PEOPLE’S CHAMPION:May Winner – Leo Silva.This team player’s key responsibility is to assist with the pantries and admin at this very busy site. However, due to their amazing creativity and outstanding attention to detail, the role has since grown which is all down to their skills and passion in this trendy, fast paced London site. Putting it mildly, they truly are a creative/marketing champion. Furthermore, you couldn’t wish to have a more friendly and focused team player, one who puts the customer at the heart of everything they do, and for that and all of the above, they should be rightly recognised.

EXTRA MILE:April Winner – Bernie Studley.When a colleague, working at a site on a Friday, left a piece of equipment there it looked like they would not be able to complete the task they had planned for the weekend. To resolve this problem, Bernie did not hesitate to help by driving 1 hour and opening up on a Saturday afternoon.

Follow us!

Artizian’s Excellence Awards

n 30th March 2017, Public Health England (PHE) O

published their initial baseline report ‘Sugar Reduction: Achieving the 20%’, in response to the Government’s sugar reduction and reformula-tion programme published last August. The report provides an assessment of the levels of sug-ar and calories across nine food categories for manufacturers, retailers and the Out-of Home Sector. The nine categories are: breakfast cereals, yoghurts, biscuits, cakes, confectionery, morning goods, puddings, ice cream and sweet spreads. The PHE report also outlined guideline targets for levels of sugar per 100g of products, in addition to maximum calorie and portion size guidelines.

The out-of-home food sector is under increasing pressure from government to take action in the fight against obesity and Artizian believes it is imperative that the food service industry demonstrates the good work being undertaken by our industry to reduce sugar, salt, saturated fats and total calories in meal options. So, as members of the British Hospitality Association (BHA), Artizian has voluntarily signed up to take part in the BHA data collection exercise this month to report on sugar usage and demonstrate the average amount of sugar consumed by each customer. We will also supply the BHA with supporting evidence and case studies regarding the actions we have taken to reduce sugar across the nine categories determined

by the PHE. One example of this is our introduction of a freshly made granola, using agave, rather than sugar.The first progress report against these targets will be published in March 2018, and will show the progress made by industry in reducing sugar for each category of food. We will report back on our progress next Spring. Catherine Attfield (Head of Nutrition and Wellbeing)

The recycling of paper coffee cups is a massive issue for the UK and the world with over seven million a day or 2.5 billion a year in the UK alone being added to the waste stream. UK’s annual waste of 2.5 billion cups, if put side by side would stretch around the globe roughly five and a half times. If you’re not part of the solution, you’re part of the pollution.

@ArtizianCaters

Artizian Catering Limited@Artizian_01

www.artizian.co.uk

Updates on tasty trends,

recipes, seasonality

and nutrition & wellbeing.

DIDYOUKNOW ?

#DitchT heDevil

Congratulations to all of our Winners & fantastic Team players for your continued hard work!