Sauces revealed
The growth of pasta sales in the UK market has been closely followed by an increase in sales of accompanying pasta sauces. According to market research company Mintel, retail sales of wet cooking sauces have risen by more than 30%, from £93m in 1994 to £121m in 1998.
While classic sauces such as bolognese and carbonara are still favourites, new varieties are gaining in popularity and include chicken with peppers, and ham with green beans, tomato, onion and oregano.
To find what varieties and quality of sauces are available on the catering market, Chef gathered together a panel of five tasters from across the restaurant, hotel and food service sectors to sample 12 varieties. The tasting took place at the Millennium Stadium, Cardiff, where Compass-owned Letheby & Christopher has the contract for the catering.
Detailed questionnaires were completed, and the tasters were asked to keep in mind what they required from a product on a professional level, as well as their personal reaction to each sauce. They were also asked to assess the products on an individual rather than comparative basis.
Flying sauces
Mostarda Chicken (smoky chicken with mixed peppers in a cream sauce with coarse-grain and Dijon mustards) from Pasta King won the highest praise for being outstanding both in value-for-money terms and in its overall rating. Tasters also highlighted the sauce's natural taste, and how clearly all the individual flavours came through.
Other sauces to score highly were Pancetta Carbonara from Knorr, which had a "chunky and fresh appearance", and another Pasta King product, Basilico, which was thought to have a good consistency.
The panellists considered the majority of the sauces to be of adequate standard for the type of market they were aimed at, which includes the food service sector. However, in the tasters' opinion, some of the sauces were lacking in taste or texture.
Judging criteria
Each sauce was assessed by the tasters on the following criteria:
Visual impression: was its appearance appetising or unappetising?
Aroma: did the sauce have a distinct aroma? Did the aroma suit the sauce?
Texture: was the texture of the sauce smooth or lumpy? What did the tasters particularly like or dislike about it?
Flavour: was it natural or artificial? Did it have plenty of taste?
Overall rating: bearing in mind the cost, quality and value, the tasters were asked to consider whether they would be prepared to serve the product in their own establishments.
The tasters
MICK SNELLING is head chef for Letheby & Christopher at the Millennium Stadium, Cardiff, and was the host for the tasting. Catering at the Welsh national stadium encompasses hospitality for up to 3,500 diners, retail catering for 76,500 people and conference and banqueting on non-event days. Average spend is £30 a head in hospitality and about £2.50 in retail.
Pasta sauces, which are made on the premises, include tomato and basil, and Parmesan and cream. At the tasting, Snelling was looking for flavoursome, quality products and value for money.
JASON ALLSOPP is sous chef at the five-star, 136-bedroom St David's Hotel & Spa in Cardiff. The hotel feeds an average of 200 people per day spending £35 each, and it has a 110-seat, three-AA-rosette eaterie - Tides Bar & Restaurant - and conference and banqueting facilities for 220 (seated).
Although the hotel does not use pre-prepared products, Allsopp attended the tasting to find out what the best pasta sauce was available on the market.
DERMOTT SLADE is chef-patron of Dermott's restaurant, Swansea, which is a former Caterer Adopted Business. The 45-seat restaurant serves about 20 diners on weekdays, while the restaurant is usually full on Friday and Saturday nights. Average customer spend is £40.
Slade does not buy in ready-made sauces, but his ideal pre-prepared product would have "fresh ingredients, clean flavours, bags of authenticity and create the smallest fuss".
IAN EKE is a Sodexho head chef/assistant manager at the Lloyds TSB national call centre in Newport, Gwent. The bank operates a 24-hour service at the site with about 2,200 employees.
An average of 800 meals are served in the 270-seat eating area, which has a deli bar with a large lunchtime service offering a choice from 15 dishes served from six different bars, including a theatre-style cooking service.
Eke buys in pasta sauces from numerous suppliers, although he says that he does not favour one individual supplier. At the tasting he was looking for high-quality products with good appearance and flavour and ones to serve as a healthy option.
SARA LEWIS is a Sutcliffe (part of Granada) catering manager at the National Museum of Wales, Cardiff. She is responsible for all museum hospitality, catering for up to 300 people, and day-to-day running of the 150-seat restaurant feeding about 200 customers spending an average of £4 each.
Carbonara, bolognese and all tomato-based Italian sauces are served in the restaurant, with Uncle Ben's, Knorr and Napolina brands frequently used. Lewis was hoping to gain from the tasting a good insight into what is available on the market, what to buy and what to avoid.
