SCOPE FOR GOING GREENER?
DANNY BLYTH LOOKS AT THE OPTIONS FOR FRYERS INTERESTED IN ADDING MORE FRESH FOOD ITEMS ON TO MENUS - BUT FINDS THE PICTURE FAR FROM CLEAR..
First let's declare we're all in the same world - the real one that is. There isn't a fryer in the country selling up his range in order to replace it will vegetable racks and refrigerated salad shelves
The average customer might claim to be more aware of healthy eating but he still wants an occasional treat. And already, with Fish & Chips being the most nutritious and least fatty takeaway there is, many might claim that there's no need to be looking at introducing more fresh foods.
However, the writing that's been on the wall for some time is being writ even larger: a greater number of people are showing increasing concerns about dietary matters. Take for instance the 17th annual Consumer Attitudes Survey run by the Food Standards Agency, which appeared at the end of March. Each year this highlights consumer trends, knowledge and attitudes across a wide range of areas, from food quality and safety to eating habits. In terms of a general ranking among consumers' major everyday concerns 'healthy eating' is placed 5th (out of 13), below crime, terrorism and drugs, but above pollution, pensions and educational standards!
When asked which specific food issues most concerned them, 54% of consumers said the amount of salt in food, 46% said fat, 44% said saturated fat and 43% said sugar. The use of food additives was a concern for 38% of consumers whilst 25% were concerned about GM foods. Interestingly, food miles is now of concern to more consumers (21%) than food allergies and intolerances (17%).
In such a climate I suggest that the Fish & Chip trade ought to be doing more of two things: first more what many have already started in the way of educating customers as to the nutritional benefits of Fish & Chips - and second - at least trying to introduce a few more fresh food items on to menus.
To be seen to be making an effort counts highly in these PR-conscious times, but adding the odd vegetable and salad item can be a source of added sales in itself - and it can be giving the customer what he wants.
This is a point taken up by Caroline Howard of Our Plaice at Hagley. "We offer a salad option, served in a separate box to take away - and we see it as part of giving the customer choice. And yes - there is a good call for it - and there is a place for healthy eating in a Fish & Chip shop.
"That's why we've also got posters up for customers detailing things like fat content per 100 grammes of foods. It's all part of saying that Fish and Chips is a healthy take away. And it's all part of giving the customer the choice while catering for demand."
Caroline's sound approach is based on honesty and education and as such deserves praise, especially when contrasted to the fast food trade over in the USA. Here, and after years of sneaking 'nasties' like substitutes and additives into foods, they've now taken to what they call "Stealth Health," which is disguising additions widely perceived as healthy into other foods much as you would for a picky adolescent. Mushrooms are hidden in burgers, measures of whole grain flour into batters and so on.
We Brits prefer the more candid approach of course. And there are plenty of ideas circulating about in the trade to pick up on. Simply skewering vegetables like courgette and pepper between fish, meat or chicken as is done in a number of shops seems sound. So too are ideas like grilling large head mushrooms, perhaps along with a rising star in the retail sector, British Sweet Onions (see below). In fact vegetarians themselves say that anything is better and more interesting than a Veggie Burger, the modern day Nut Cutlet that's something of a 'distress purchase.'
And of course items like the chicken fillet products from say Moy Park or Theo's Food Company lend themselves to good salad accompaniment. The opportunity sure is there. So too with kebab meats from suppliers like Double A and Golden Delight Foods. There's always new means of adding interest to salad food such as Solo Cup's new Black Sapphire containers (see p23).
What's needed is a bit of imagination - especially when it comes to selling to the customer. Certainly that's the strong message from another top operator, George Constantinou at Andy's Fish Bar in Swadlincote.
"We offer a variety of salad options with products like kebabs and burgers, plus we also make services with the likes of pitta breads and buns. We also offer a separate salad portion in a little box at £1 to take away.
"We're doing this to keep customers happy rather than make a good profit. There's a few things you must do in this trade more as a bit of a service to people than for profit and this is one of them. However, there are more and more people asking for salads these days, even with Fish and Chips to take away, I'm certainly noticing that.
"What you need to build sales though is a bit of imagination. If somebody is ordering say some scampi and chips suggest the salad to go with it like you do the tartare sauce - they all go great together. I suggest the same even when people are having fishcakes in a cup, again they go well.
"And 'though people are having more salad, sales still depend o the weather - so hotter it is the more you will be selling."
And with summer approaching the time couldn't be better for experimenting with a bit more fresh fayre.
Getting serving suggestions for fresh food that aren't better suited to fine dining can be difficult. However, these three ideas come form a new body called Think Vegetables, an organisation of British growers and marketeers set up to promote home-grown fresh produce (see www.thinkvegetables.co.uk for details). While the bulk of suggestions are for plated meals and so are best suited to fryers with restaurant areas, many others can be adapted to take away accompaniment applications - and lots feature fish.
1 shows Peas with little gem & spring onions, featuring two items much loved by the Fish & Chip customer already,
a side dish of this would go well with any fish supper straight from the pan.
2. shows Sweet & Sour Red Cabbage, really simple and really striking but enough to make anyone choosing sausages and chips
feel they're being good to themselves as well as having a treat.
3. shows Cajun Spiced Sweet Potato Wedges, which would go with about anything sold in a Fish & Chip shop
and add value to all services.
Lots more ideas are available from the better suppliers as well as bodies like the Vegetarian Society (0161 9252000, www.vegsoc.org), who are running National Vegetarian Week over 21-27 May 2007.
4. If you're looking for something to liven up your salads this summer, try British Sweet Onions. They have a delicate, sweet flavour are perfect for adding raw to summer salads and sandwiches, or served as an, accompaniment to grilled food from sausages to chicken. When cooked their sweet flavour is the perfect contrast to many savoury dishes. To be classified as a sweet onion it should score low on the Pyruvate scale (that measures pungency in onions). British Sweet Onions are a relatively new arrival on the UK vegetable scene, launched in the UK in 2002 as the result of a three year DEFRA Hortlink project.
Simply skewering fish, chicken or other proteins between the likes of mushroom,courgette and pepper is becoming a more popular 'healthy option' in shops.
* Next month we look at newer and alternative fish species. If you're pushing the boat out here call editor Danny Blyth on 01635 551543 to contribute.
