In association with the Catering Managers Association of Great Britain and the Channel Islands

Article How to throw a great party despite the credit crunch

Article Is the future of school food dead?

AND THEN THERE WERE FIVE!
NESTLÉ^® TOQUE D’OR^® FINALISTS ARE ANNOUNCED 

Carlisle College, winners of Nestlé Toque d'Or 2008

The wait is finally over!  The five finalist teams for Nestlé^® Toque d’Or^® 2009 have been announced.  North Devon College, Blackpool & the Fylde College, Sussex Downs College, Belfast Metropolitan College and City of Bristol College will battle it out for the coveted title of Champions at the Grand Finals, to be held at this year’s BBC Good Food Show at Birmingham NEC on 10 - 14 June, 2009. Website - BBC Good Food Show
Not even the inclement February snow could stop the paper entries flooding in for the UK’s most prestigious catering competition!  Having made it through the initial paper-judging round, the top 16 colleges from across the UK undertook selection heats in their own college kitchens to bring their own unique restaurant concept to life, delivering a winning combination of culinary talent and exceptional service.
Tony Robertson, chairman of judges, commended the standard of entries and emphasised the exceptional talent that was evident across the heats:
“The standards we have seen in this year’s heats have been exceptionally high.  All the teams demonstrated a clear understanding of what was required from them and rose to the challenge on the day.  Students have not only shown real passion and dedication, but also an astonishingly high level of creativity and business sense, incorporating key industry trends such as local sourcing ingredients.  We are looking for that wow factor in the kitchen – some sizzle and atmosphere and that is what we have seen here.  The Grand Finals promise to be a truly exciting event.”
But the race isn’t over yet!  The greatest challenge still lies ahead for those competing at the Grand Finals.  Here, teams will face the ultimate challenge of preparing and serving a three-course lunch to 100 paying diners at their unique ‘place to eat’ under the watchful eyes of the professional judging panel. 
The competition is fierce, as the event welcomes back past contestants and fresh new talent.  Joining the Grand Finals for the first time are students from Belfast Metropolitan College and Sussex Downs College who are totally new to the event. 
Expectations are high for previous Toque champions City of Bristol College (winners in 1991) and Blackpool & the Fylde College (winners in 2007).  Will one of these teams be taking home the trophy once again?  Or perhaps North Devon College will prove victorious as the college returns to the finals for a third consecutive year.
David Field, managing director, Nestlé Professional^®, comments:
“The entry standards in this competition just get better and better and this year, the 21^st birthday of Nestle^® Toque d’Or^®  has proved to be no exception.  Students this year have had to put their creative culinary talent and business acumen to the fore to make their restaurant concept work in the reality of the tough economic climate.  The five finalist teams have really taken this on board; during the heats, they have excelled in bringing their innovative menus to life with passion, professionalism and flair.
“Working in hospitality presents great challenges and the Nestlé^® Toque d’Or^® experience can prove invaluable in contributing to the learning experience.  It’s the only event of its kind offering support, mentoring and guidance as entrants begin the transition from the theory of the college classroom to the reality of a competitive commercial kitchen.  It’s all about tasting the future and we look forward to experiencing the industry’s brightest emerging talent.”
Nestlé^® Toque d’Or^® 2009 will mark its birthday in style with all five teams mentored by a Michelin-starred chef for the remainder of the competition.  The heat is rising but will the teams stay cool in the kitchen?

The Good Food Guide supports tipping change
As the Government announces today that the practice of using tips to top up restaurant staff pay to minimum wage levels will be outlawed, The Good Food Guide editor Elizabeth Carter, says:
“When you leave a tip for good service, you expect it to be used to reward the staff that served you. Restaurants that use tips to replace wages are not only cheating their staff, but also misleading their customers, so it's high time this practice was outlawed.” 
As the new regulations will only come into effect in October, The Good Food Guide advises all customers to tip in cash until then so that it is more likely that this money will reward good service and not be used by management to pay staff salaries.

Which? is the leading independent consumer champion in the UK. We provide impartial, expert information on products and services in our magazines, books and online to help consumers make more informed choices, and we campaign on issues that matter to all consumers, from food to finances, health to estate agents. For more information on how we can help you, visit http://www.which.co.ukor http://www.which.co.uk/campaigns

National Vegetarian Week 2009 - 18-24 May 2009
Calling all caterers, restaurants and businesses
Make a fresh start for summer.  

Last year over 1400 businesses, schools, pubs, caterers, libraries and retailers all got involved with finding out the benefits of a meat-free lifestyle. Go to www.vegsoc.org/nvw to order free National Vegetarian Week resources and download an action pack full of ideas on how you can make a fresh start this summer.
National Vegetarian Week 2009 18-24 May 2009 is sponsored by Cauldron Foods. Cauldron Foods together with the Vegetarian Society are encouraging more people to discover the possibilities and benefits of vegetarian cooking.
In 2009 you can:
• Launch a new vegetarian menu
• Order and display point of sale materials
• Get free promotion for your events, offers and promotions in the online events diary
National Vegetarian Week (NVW) is the annual awareness-raising campaign promoting inspirational vegetarian food. Now in its 17th year, NVW has gone from strength to strength and has become a key date in the food and lifestyle industry calendar.

Drink Me Chai High Profile at Key Industry Events 2009

The UK’s premier Chai Latte company, Drink Me Chai, has clinched exclusive sponsorship of this year’s UK Coffee Leader Summit held at the Waldorf Hilton, London, on the day prior to Caffe Culture. 
Over 300 of the most influential leaders in the UK coffee shop sector will have the chance to sample Drink Me Chai’s range of Chai Latte drinks with a visually high impact sponsor package.
Drink Me Chai’s rapid rise within the ranks of the industry’s key players has been down to its co-founder, Amanda Hamilton, “From the company’s humble beginnings, selling from mobile tea bars on London rail stations, to securing listings in major retail outlets, supplying many of the UK’s favourite coffee shops and independent cafes has taken us on an incredible journey.
Securing the official sponsorship of the UK Coffee Leader Summit is really exciting news for the brand and gives us the opportunity to further raise the  profile of Drink Me Chai among those who are influential within the industry.”
As the authority on the niche powdered Chai Latte sector, Hamilton will be holding a ‘Focus on Chai’ seminar at the ‘Launch Pad’ theatre at Caffe Culture on Wednesday 20 May, 11-11.30am. 
In addition to live sampling at the show, Drink Me Chai will also be launching its successful Spiced and Vanilla Chai Latte, to the foodservice/hospitality market, in sachet format which is available in boxes of 50, in addition to the existing 1kg tubs.
Hamilton commented, “We have recently undergone a complete re-brand and new lifestyle-feel website re-design to increase the brands shelf draw with a heightened visual impact and an enhanced message to convey what the product is. 
Caffe Culture has always been a great platform for us to launch new products and raise our profile and those who come to our stand this year will not be disappointed.”
For further information, point of sale packs and details of your nearest distributor please telephone 01689 854270 or visit www.drinkmechai.co.uk.

The Heat is on - British Pepper & Spice sponsors
The Best of British BBQ Team for the 2nd year

British Pepper & Spice today announces their 2nd year sponsorship of The Best of British BBQ Team.  Scooping Best International Team at the World Champion Barbecue competition in Tennessee, USA last year, the team believes the innovative range of herbs and spices from British Pepper & Spice has been a key ingredient to their success.
The UK team, combining a blend of culinary skills includes, Captain Mathew Shropshall, NPD development chef and university college lecturer, Ben Bartlett, Food Development Manager at Scottish & Newcastle Pub Enterprises and meat industry ambassador Viv Harvey.  The team will be using the British Pepper & Spice ‘Millstone’ brand throughout the season whilst competing in various events throughout the USA and Canada.
Dating back 300 years, British Pepper & Spice offers a range of innovative new tastes from the finest herbs and spices to a large proportion of the UK’s leading retailers, food manufacturers and food service companies.
Says Ian Kelland, Marketing & Sales Director, British Pepper & Spice: “We are delighted to be the single platinum sponsor of The Best of British BBQ Team for 2008.  We have a very talented team and know that in using our herbs and spices they will have the best ingredients for their world beating recipes.”
Mathew Shropshall adds: “We are proud to have the support of a well established British company such as British Pepper & Spice.  Following our previous success last year, we look forward to using the herbs and spices again to see what great new flavours we can develop.
“We are delighted to be representing our country in the forthcoming BBQ events, in particular, Jack Daniel’s World Championship Invitational Barbecue, known as the ‘al fresco’ Olympics.”
For further information on the company visit www.britishpepper.co.uk

HMRC HELP EMPLOYERS SORT OUT THE CHANGES
If you’re an employer it’s time to apply new tax codes for the extra Personal Allowance for 2008-09. And you need to be aware of other changes that HMRC are making.
What exactly are the personal tax changes? In May of this year the Chancellor announced an increase in the personal tax allowance of £600 (from £5,435 to £6,035). New tax codes including the new Personal Allowance need to be used on paydays on or after 7th September.  At the same time the Basic Rate Limit will reduce from £36,000 to £34,800 so there will be new tax tables to use from that date too.
The extra allowance is backdated so most monthly paid individuals should pay around £60 less tax in their September pay packet and £10 every month following until the end of the tax year. Or, if they are paid weekly, they should pay around £53.00 less tax in their first pay packet after 7th September, followed by an extra £2.30 a week for the remainder of the tax year.
What do I as an employer need to do? Don’t worry - HMRC will be taking you through it all step by step. They already have an extensive section on their website at www.hmrc.gov.uk/employers/epa.htm showing what needs to be done. You should have already received an informative letter explaining  what you need to do and a revised  Employer CD-ROM with all the relevant calculators and tax tables is ready to be sent out in early August.
Anything I can do now?
Just keep operating your payroll as normal until  6^th September. You can start to apply any code numbers sent to you dated 23^rd August or earlier as soon as you like.
You will have already received a letter from HMRC in July detailing exactly what needs to be done. It will have informed you which employees’ tax codes you can change yourself.  You may also get individual tax code changes which will be issued by HMRC on 24^th August. All of these changes must be made to the payroll records to meet the deadline of 7^th September.
You can take any refunds owed to your employee, because of the changes, out of what you normally pay to HMRC each month but it’s always a good idea to check and see if you need any advance funding to do this. 
PLANNED DOWNTIME FOR ONLINE RETURN AND FORMS-PAYE SERVICE
HMRC is keen to keep all its systems at the forefront of technology and has planned an extensive upgrade to its online Return & Forms part of PAYE system. While this is happening you will be unable to file in-year forms for a short five day period from 22^nd to 27^th October. Online submissions for this period can be delayed or if very urgent sent in on paper. As part of the upgrade HMRC will be deleting all information sent in  before  6^th April 2005 that was stored but not submitted. If you need any of your information saved make sure you either print it off or save it on your own system. More information on this can be found at www.hmrc.gov.uk/inyear.
CHANGES TO THE P45 HMRC is introducing a new A4 version of the P45 in October so in future you will be able to simply print them out rather than using HMRC stationery. It will now ask for ‘Date of Birth’ and ‘Gender’, which must be filled in from 6^th April 2009.

Government proposal to abolish "rolled up" tips poorly timed
 • Latest in a series of blows to hits hotels and restaurants
• Struggling hotels and restaurants likely to be hit the most
"Government proposals to ban employers from counting staff tips towards their staff’s National Minimum Wage has come at a very bad time", says Julian Yew, Head of the Hotel and Leisure Group at Wedlake Bell, the City law firm.
Julian Yew says that effectively increasing the minimum wage for hotels and restaurants will hit those that are already struggling in the current economic climate.
Comments Julian Yew: “I have sympathy with hotels and restaurant owners who will think that the announcement of these proposals is particularly poorly timed as the hospitality sector is now having to deal with the credit crunch induced slowdown in consumer spending.” 
“Successful restaurants, hotels and bars will try to pass on what is effectively an increase in payroll costs to their customers. However, companies that are already struggling financially may find it much harder to do this as it will further weaken their custom and profit margins.”
According to Wedlake Bell, the Government has caved into political pressure from the unions to put a stop to employers subsidizing the minimum wage with tips and to improve the wage conditions of low income workers. 
With effect from 1st October 2008, the national minimum wage will rise from £5.52 per hour to £5.73.
Explains Julian Yew: “Add the annual increases in wage bills to increased energy, transport and food costs and you can see the snowballing problem which these proposals will bring to the hospitality industry. ” 
“Whether these Government proposals are the right thing to do or not you have to question why the Government wants to start moving costs up in this economic environment. Someone has to bear these costs and it is either the employer, worker or the customers.” 
“Matters are made even worse as the Government has agreed with unions to extend the adult minimum wage to 21-year-olds. This will affect bars, pubs and restaurants that employ students and young workers.”

YORKTEST.COM ANNOUCE LAUNCH OF NEW VEGETARIAN FOOD INTOLERANCE TEST
A new and individually tailored food intolerance test has been launched by food intolerance testing company YorkTest.com specifically aimed at vegetarians. The product, Vegetarian FoodScan, adds an important wellbeing tool for those meat-free eaters who suffer ill health due to the food they
eat.
Of the most common foods which contribute towards food intolerances, the top ten could all be part of a vegetarian diet. Of the personal and individual reasons for choosing a vegetarian lifestyle, 29% do so for health reasons but the foods eaten for health could be the springboard for misery and suffering. Only a proven and clinical test will give you the information you need to eliminate those foods which are causing intolerance.
At least 3 million UK vegetarians pump nearly £700 million into the vegetarian food market each year and it is on the increase. So too are the instances of food intolerance. The Vegetarian FoodScan aims to work on reducing the impact of food intolerance related illness. The test will identify the individual foods which could be causing ill health. Using organic food extract, it works by testing a customer’s blood sample against the food making up the bulk of the vegetarian diet. When a reaction occurs it shows the presence of food intolerance. It is effective, clinical and convenient.
BANT Nutritionist, Shelia Boyde Bsc (Hons) Dip. I. O. N. “Ordinarily people think having a vegetarian diet would exclude them from some of the health issue that exists with non-vegetarians. However this is not always the case and I have seen that something as innocuous as sesame seed can cause anything from digestive to inflammatory conditions.
A healthy diet for one person can be poison to another so the best way to know for certain if your diet is causing negative reactions would be to take this new vegetarian food intolerance test and it could be the answer to your health issues.”
The need for the Vegetarian FoodScan intolerance test is important because it addresses directly the health concerns of millions of people in the UK.
A tiny amount of blood is all that is required, which the customer supplies from home before it sending back to YorkTest Laboratories. Results are returned within ten days. By identifying the food through a clinical and proven method, you can alter your diet with help from YorkTest nutritional advice and support. The tests cost £265, tests for 91 foods and if no intolerances are found, £200 is refunded.

Wasteful workers cost companies, says business lobby group
Research recently released by Envirowise, which is a government-funded programme, has found that more than half of office workers admit to wastefully printing documents and shows that the UK prints an average of 120 billion pieces of paper per annum*. The Forum of Private Business (FPB) believes that small businesses can contribute significantly to the reduction of waste, which in turn will have financial benefits for the firms themselves.
"A reduction in waste means spending less money," said James Miller, the FPB’s Environmental Adviser. "The problem is that smaller businesses don’t know where to start or who to turn to for help. In many cases, all they require is better access to information."
Matt Roper is Managing Director of Greenbuying.co.uk, a website that provides advice to businesses on how to be environmentally-friendly and reduce costs. "People can use techniques such as think green, do you need to print on email signatures and move printers away from desks. Both of these actions could lead to a reduction in the number of pages being printed."
Going green doesn’t have to be an expensive option; in fact, in many cases, there is no cost at all: simply switching lights and computer screens off can make a world of difference. According to new research from the Carbon Trust, which was set up by the Government to reduce carbon emissions, has found that businesses could save £2.5 billion over the next 12 months if they implemented energy-efficiency schemes.
The FPB and its partner company Greenbuying.co.uk help members of the FPB to purchase environmentally-friendly products and offer advice on implementing green money-saving schemes.
Greenbuying.co.uk offers rulers which started life as plastic bags and marker pens which were once flip-chart paper.
Find out more about how the FPB can help smaller firms at www.fpb.org/benefits.
*Data taken from Fujitsu Siemens Computer Survey, October 2007

Strawberries ... no cream for Wimbledon
Paying homage to the 2008 Wimbledon Tennis Championship, Tossed, the next generation of salad and smoothie bars offers up a healthy indulgence from Monday 23 June to Sunday 6 July. The new Strawberries No Cream smoothie is a delicious combination of fresh strawberries, banana, fat free frozen yoghurt and strawberry soya milk, yet it’s just 195 calories per 250 ml.
To celebrate the start of the games, Tossed will be offering a taste of the special Wimbledon smoothie throughout the day on Monday 23 at central London locations, including St Martin’s Lane in WC2 and Sheldon Square, Paddington in W2. Delivering 100 percent of your daily fruit, the 250ml, full size smoothie sells at £2.60, and it’s naturally full of vitamin C, vitamin K and antioxidants.
Soups are handmade, low GI sweet potatoes are delicious with a range of toppings, meat is farm assured, smoothies include superfoods, tea and coffee is Fairtrade.
Tossed is open at 10 Sheldon Square, Paddington Central W2, Tel 020 7289 2516, and at 101 St Martin’s Lane, Soho, WC2 Tel 0207 240 3599. Opening soon at Harrods102, 102 Brompton Road, SW1 and at 31-33 Baker Street, W1 www.tosseduk.com

New agency workers legislation to hit already burdened Hotel and Leisure industry
“The hotel and leisure industry is going to be particularly hard hit by the new Agency Workers proposals”, says David Israel, Partner at City law firm Wedlake Bell.
Under Government proposals, agency workers are to be given equal working and employment conditions as permanent staff after 12 weeks on the job.
Says David Israel: “What was a very flexible industry is facing major challenges brought on by measures imposed by the Government this year, the Agency Workers proposals will add to the industry’s burdens.”
“In many cases, a typical hotel ‘season’ – a busy time of year when hotels employ an increased number of temporary staff to deal with greater needs - lasts longer than the 12-week mark. This means that the new proposals will hugely disrupt normal operating practices, often for just small deviations from the 12-week cut-off.”
Says David Israel: “The new legislation may mean that employers terminate contracts after 11 weeks, to avoid increased costs that will arise with agency workers achieving permanent staff status. This surely goes against the intended aim of protecting employees rights in this industry and disregards the fact that many people choose this line of work for its flexibility.”
According to Wedlake Bell, the hotel industry has been dealt a succession of bad cards from the Government recently that affect its employment practices, and the cost to businesses employing agency staff will no doubt increase. In most cases, the proposed changes will mean that after 12 weeks of service, the wages paid to workers employed through an agency will increase. Unless staffing agencies agree to reduce their margins, the hotels will shoulder the additional cost.
In February of this year, the Government decided to adopt a tougher attitude towards the employment of migrant workers whose eligibility to work in the UK is in question. The new decision means that employers now have to continuously check their employees’ eligibility to work in the UK, a process that is both time-consuming and very costly. Also, the new visa procedures that are coming into force will further harm the industry.

Sherry stylish summer picnics with Harveys
Forget limp salad, soggy sandwiches and warm wine this summer, those wanting to add a little sophistication to their summer picnics will be drinking chilled HARVEYS® FINO. This very dry, light and refreshing sherry guarantees to add a touch of contemporary style to any alfresco dining occasion.
The perfect partner for shellfish and seafood, hard tangy cheeses, salty salami, Serrano ham, smoked salmon, fresh asparagus or any salad with vinaigrette, Harveys Fino is clean to the taste with a lively nose. It has a subtle aroma that harks back to the sun soaked vineyards of Jerez de la Frontera near the South West coast of Spain from whence it came. Pale straw in colour, Harveys Fino derives from Palomino grapes from selected vineyards on the white chalky slopes of the highly-prized Macharnudo district where only the finest sherry is made.
So whether you are packing an impressive hamper for a day at the races or planning a gourmet feast to enjoy with good friends at a concert or outdoor film screening, no summer picnic is complete without this sleek, elegant looking bottle and art deco label tucked into your basket or rucksack.
Harveys Fino is available in Morrisons and Majestic, RRP £8.18 (75cl bottle).

A celebration of seafood in a great specialist festival
This great Seafood Festival will be held from 5th-21st September at the General Tarleton Inn, at Ferrensby, North Yorkshire (www.generaltarleton.co.uk). During this two week seafood spectacular, the General Tarleton Inn becomes a Seafood Restaurant, but there will still be some alternatives for confirmed meat-eaters!
The GT in Ferrensby is situated between Harrogate and Boroughbridge, only 3 miles off the A1, and almost exactly halfway between London and Edinburgh.
To really enjoy the festival at its best, why not make a weekend of it and stay overnight in one of the 14 luxuriously comfortable bedrooms at The General Tarleton? Each one is individually decorated and well equipped with the little extras to make your stay comfortable including tea, coffee and hot chocolate-making facilities with home-made biscuits, flat screen tv’s and wireless internet connection. The beds are dressed with crisp white linen – either duvets or sheets and blankets – and there are big bottle Molton Brown toiletries in the bathrooms.
Booking for the Seafood Festival is recommended in both the Tarleton Restaurant and the Bar/Brasserie; ring the General Tarleton Inn on 01423-340284 to make your table reservation or for overnight accommodation.

Black Rock Grill set to sizzle at NLBS
Black Rock Grill, the interactive new cooking solution uses hot volcanic rocks to turn dining into a fun, social occasion and is guaranteed to excite pub, bar and club operators. This successful concept is ideal for small, medium or large out of home operators looking for an innovative way to increase profit from their menu or looking to provide food for the first time.
Peter Hatter, Black Rock Grill Man, comments: “With the smoking ban, lower consumer spending and changeable weather, there’s no doubt that the pub industry is facing a tough time. Consumers still want to eat out and pubs need to offer value for money menus. Pubs, without a food offer, will miss out on the smoking ban came into force and this is going to be a huge market for growth over the coming years.
Café Rock, a new addition to the Black Rock Grill family of 30 Rock, 60 Rock and 100 Rock Ovens, will be showcased NLBS. Specially designed to meet the needs of smaller operators, the Café Rock oven package includes just 16 Rocks. The oven can be sited for ease of service either on a back bar or counter enabling customers to experience the full theatre of the Black Rock Grill.

Guild of Fine Food calls for a food and drink ombudsman
In the wake of the Competition Commission’s (CC) disappointing final report into the grocery market, Guild of Fine Food national director Bob Farrand is calling on the Government to appoint a food and drink supremo to protect our food culture from the power of the giant supermarkets.
Farrand said: “It is clear from the report that the CC is merely concerned with those elements of competition in the grocery sector that impact adversely on consumers. It appears disinterested in the impact the supermarkets have on British farming, food miles and the loss of our indigenous food varieties.
“The Commission has ignored the reasons why this country has, over the last 15 years, lost half its dairy farmers and most regional apple orchards and, more recently, seen pig farmers shutting up shop by the hundred.”
While supermarkets may provide consumers with what they want, and mostly at a cheaper price, Farrand said few, if any, supermarket buyers are concerned with the medium to long term damage their harsh pricing regimes and stringent quality control regulations have on our food industry. “Supermarkets are in business to produce enormous annual profits, not to think long-term,” he said.
“We need an independent food ombudsman capable of taking a broader, independent view on what is in the longer term interest of food and farming. With rapidly increasing grain and other raw material prices and a switch in emphasis towards farming for bio-fuels, any additional pressure on farmers and food producers to artificially hold down prices for the benefit of short term, profit motivated supermarkets could well have a devastating impact over the next ten years.
“In the final analysis, consumer interests are best served by ensuring we have a sustainable food production infrastructure for the coming generations.”

‘Shattered Lives’: don’t let yours be one of them

The Health and Safety Executive’s ‘Shattered Lives’ campaign is about creating a step-change in the attitudes of chefs, kitchen and catering managers and their workers, to help them reduce the number of serious injuries to themselves and their colleagues from slips, trips and falls.
Why should you be interested?
Astonishingly, statistics show that last year in the catering and hospitality industry, over 50% of the injuries reported to the HSE were from a slip, trip or fall. That means, unless you do something about it, you or one of your colleagues could very easily be one of this year’s statistics.
Overall, the figures are alarming and speak for themselves: every week one person dies due to a slip, trip or fall in the workplace and slips and trips account for more than a third (38%) of all major workplace injuries. You are key to helping to reduce these figures.
Slips and trips can at times be seen as funny, but the reality is that the consequences of these are serious. In fact, the injuries can be horrific and in some cases, have led to a lifetime of disability. The lives of workers and their families have been shattered by the serious consequences of these accidents with many workers being forced to find new means of employment and others never able to return work.
Be responsible
The message is that everyone is responsible for health and safety and if you spot a hazard: don’t assume that ‘somebody else will sort it out’. The HSE sees chefs, kitchen and catering managers as crucial to facilitating a change in attitudes. We need them to take the role of champions at work, spreading this message among the people they come into contact with on a daily basis.
This is particularly important for smaller businesses where there may not be a health and safety professional around to put systems in place and make sure they are followed so the task falls to you.
The duty of care for employees rests with employers but anyone at work can help to reduce slips, trips and falls from height in the workplace.
So what can you do?
∑ Look at the tasks people carry out. Can the method of work, the kitchen layout or equipment used be altered to prevent contamination getting onto the floor? For example,drip trays, lids on pots and containers and lips at the end of work benches can help.
∑ Look at the way that people work. Do they clear up as they go? Are they in the habit of sweeping food off the worktop onto the floor?
∑ Make sure you have good maintenance procedures in place to deal with leaking machines.
∑ Spot-cleaning of spillages ensures food debris can be quickly removed, while effective end of shift deep cleaning is required to remove ground in grease.
∑ Footwear can play an important part in preventing slips. Sensible footwear is a good idea, but slip-resistant footwear may be required in some heavily used kitchens.
∑ Suitable anti-slip flooring may need to be installed where contamination on the floor is foreseeable and regular.
Resources
Free resources have been produced to support catering staff in kick-starting ‘Shattered Lives’ campaigns your own organisations and these include:
∑ Leaflets
∑ Posters
∑ Information packs including: ‘Stop slips in kitchens’ can be found by visiting: http://www.hse.gov.uk/shatteredlives/resources.htm
For further information on stopping slips, trips and falls, visit the ‘Shattered Lives’ dedicated website http://www.hse.gov.uk/shatteredlives/index.htm and by calling infoline on 0845 345 0055.

LIW LETS YOU TAP INTO FITNESS INDUSTRY BUSINESS BENEFITS AT ANNUAL FITPRO CONFERENCE
With subject areas embracing motivation, sales strategies and membership retention, for example, this year’s FitPro Business Conference that runs alongside Leisure Industry Week (LIW) at the Birmingham NEC on September 23-25 promises fitness industry professionals a comprehensive series of unmissable insights into  creating sustainable business models.
Just one of the plethora of education events being planned for this year’s LIW, the two-day FitPro Conference programme (Tuesday and Wednesday September 23 & 24) also, of course, focuses on ‘core’ fitness issues, such as muscle strengthening, the dynamics of exercise, nutrition and weight control, as well as presenting the latest health and fitness market intelligence reports.
The Conference offers a top-class speaker line-up, including international presenter Bobby Cappuccio, Dr Cedric Bryant PhD, chief science officer for the American Council on Exercise, Open University lecturers Ben Oakley and Simon Rea, as well as former IHRSA president and the founder of the legendary Gainesville Health & Fitness Centre in Florida, Joe Cirulli.
These industry experts will be focusing on a wide range of aspects, including: •Promotions and public relations •Motivation •Retention
•Leadership •Balanced scorecards •Ultimate fitness tools •Evidence-based fitness programming.
FitPro’s Wednesday programme will culminate with the FitPro Business Dinner and Flame Awards, the industry’s annual social highlight.
To request your copy of the FitPro Business Conference brochure please email busdev@fitpro.com or call 08705 133 434.
• Leisure Industry Week (LIW) 2008, incorporating Sports Development Week, will be held at the Birmingham NEC on 23-25 September 2008. Co-located with the National Licensed Business Show, the event is supported by industry-wide trade associations including Sport England, the Fitness Industry Association (FIA), the Institute for Sport, Parks and Leisure (ISPAL) and the British Association of Leisure Parks, Piers and Attractions (BALPPA). Visit www.liw.co.uk for details.

230 leading names in the hospitality, leisure and tourism industry attended the Hotel & Catering Show’s annual Gourmet Dinner on Tuesday 11^th March which took place at the Bournemouth Highcliff Marriott Hotel in aid of Hospitality Action. The prestigious event, sponsored by The Royal Bank of Scotland (RBS) and Princecroft Willis, treated guests to a five-course dining experience which was designed and created by Eugene Cartwright, executive chef at the Bournemouth Highcliff Marriott. 
The dinner raised £6,198 for Hospitality Action, the benevolent organisation that offers vital employee assistance to people who work in hospitality industry through its unique Life Support Programme, through a charity auction and raffle that offered a variety of exclusive prizes. 
Southern Board member, Charlotte Hockey – organiser of the Gourmet Dinner  - said “we are thrilled that our event has generated these much needed funds and helps us, the Southern Board, towards our annual target of £10,000.”
A great night was had by all with many of the audience being top chefs from all over the UK. 
Top chefs Silvena Rowe, Ed Baines, Shaun Hill and Cyrus Todiwala MBE were amongst the attendees.
For information on the Hospitality Action or the annual Gourmet Dinner, please contact the Southern Board on 01425 485040.

British Pig and Poultry Fair 2008
Tuesday 13th and Wednesday 14th May 2008
Stoneleigh Park, Warwickshire

The British Pig and Poultry Fair hosts over 200 companies from all areas of the pig and poultry supply chains.
Key new developments at the Fair this year include:
• Strong emphasis on bringing the whole food supply chain together, inviting more processors and retailers to the Fair
• A new Industry Outlook Forum and Workshop programme will provide expert advice and information for all visitors, discussing a wide range of opportunities and challenges with all members of the food supply chain
• New Fair official partnership with leading monogastric feed manufacturer ABN
• Showcase of more new products from leading suppliers than ever before, including those offering processing, packaging, marketing and retail solutions
• PIPR points awarded at Fair – one point for visiting the Fair and a second point for attending a forum or workshop
• Visitors are able to submit questions in advance of the Fair for Junior DEFRA minister Lord Rooker who will be attending a hosted lunch; visit the website for more details
The forums will tackle head-on the industry’s current priority questions including:
• how to manage the risk of rising feed prices through a whole chain debate
• what to do in relation to IPPC and NVZ regulations
• what consumer trends could mean for the pig and poultry products of the future
The IPPC forum will see the Environment Agency set out exactly what producers need to do now the IPPC permits are here. The forum will focus on what an Environment Officer looks for when he inspects their farm and advise on the likely reviews of current drainage and housing systems, and will allow producers to share any concerns and clarify solutions.
While a variety of producer, processor and retailer representatives will lead both the ‘Great Feed Debate’ on global feed market volatility and the forward-looking forum exploring consumer trends and future opportunities.
Opening Times
Tuesday 13th May 9am – 5pm
Wednesday 14th May 9am – 4pm
Website
www.pigandpoultry.org.uk

Major’s stock bases leave hospital patients feeling soup-er

Patients at a Nottingham hospital are feeling soup-er – thanks to Major International’s delicious stock bases.
Chris Neal, food production manager at Nottingham City Hospital, switched from serving patients powdered soup to making delicious homemade varieties with a little help from the full range of Major’s stock bases.
When Major’s development chef Brian Eastment first walked into the hot hospital kitchen, he got the cold shoulder from the team of cooks there.
He was on a mission to persuade them to ditch their powdered soup mix and make it fresh from scratch using local produce and Major stock bases.
But the time-pressed chefs, who serve 150 litres (800 portions) of soup every mealtime, thought it would be an impossible feat.
Says Brian: “It wasn’t until the chefs realised how time saving our stocks are that they were prepared to give it a go.”
Now Nottingham City Hospital serves only fresh, homemade vegetable soups to their poorly diners. And the health benefits are obvious.
Major International’s stock bases, which include vegetable, chicken, beef, lamb, ham, mushroom and fish flavours, contain no artificial colours, flavouring or preservatives and have less than 0.5g of salt per 100ml of prepared stock. 
They are also gluten free, freeze thaw stable, mix instantly and have a long shelf life. A 1kg pot makes up to 50 litres of stock.
Chris Neal said: “This is a real win, win situation.  Patients are being served with a more wholesome soup, local farmers are benefiting from the boost to the local economy and the hospital is also reducing its carbon footprint – and all at no extra cost and time.”

Healthy and Sustainable Catering Concept Scoops ‘Inspirations Award’ at the Mercury Awards

The revolutionary Quodpod (www.quodpod.com) has won the prestigious ‘Inspirations Category’ at the ITCA Mercury Awards. The Quodpod is a sustainable catering solution for large-scale catering operations, from airlines and trains to take away restaurants and big events. Not only do the pods provide healthy, delicious food which is steamed in minutes, but the Quodpod can also be branded to offer customer retention and recognition.
The Mercury Awards are run by ITCA, the International Travel Catering Association, and the inspirations category, which is new for 2007, is designed to recognise innovation within the industry. Katie Davidson accepted the award for Quodpod, which was presented by judge Antony Edwards from Cathay Pacific and John Long of Flying Foods in Chicago.
Governed by an elected 15-person board of directors, ITCA has member companies on every continent across the world, including virtually all of the large airlines, many regional carriers, along with the vast majority of in-flight catering companies of all sizes. In recent years, sea, rail and supplier companies have joined the association and have increasingly enjoyed the business opportunities in this market segment.
Industrial Design Engineer and inventor of the Quodpod, Katie Davidson (28), commented on the award win: “We’re delighted that the innovation of the Quodpod has been recognised by ITCA, and the award comes at a very exciting
time for us. We’re in the final stages of development and are looking forward to a busy year ahead.
“The Quodpod is extremely versatile and there are many primary markets we’re approaching. Airline catering is one of the first ones we are planning on tackling, due to the amount of waste produced by the economy class service. We are also looking into implementing the Quodpod on passenger trains, at major sporting events and festivals, as well as other areas of the catering industry.”
The Quodpod is a tiffin-style pod which contains dual hot and cold food sections. It offers a healthy alternative to traditional, bland food usually provided at large scale catering operations. Not only is the food itself more appetising, as it is steamed minutes before eating, but the eye catching pod also enhances the appeal. The hot dishes are designed to be heated in an induction oven, but alternatively can be heated up in the microwave or convection oven, offering more versatility to clients. The chilled dishes, found in the base of the pod, swivel out individually.
An advantage with induction heating is that the oven itself remains cold, so the meals can be cooked as and when they are needed, saving on waste.
In addition, the Quodpod comes at a time when many industries are looking to improve their environmental footprints, and offers the perfect solution. All parts of the pod are washed and re-used, meaning that the excess packaging normally associated with food on-the-go, is kept to a minimum.
The pods can also be branded, or in the case of SMEs with smaller budgets there is the possibility of revenue-generating advertising space.

Hubbard Ice Systems Appoints Technical & Aftercare Manager

Hubbard Ice Systems is pleased to announce the promotion of Mark Stebbings to Technical & Aftercare Manager.
Mark has been a part of the Hubbard Ice Systems team for 8 years and his expertise in Sales & Technical Support made him the perfect candidate for the role.
Previously Mark spent 12 years working as a Supervisor for Hubbard Ice Systems’ sister company, which at the time was just called Hubbard, travelling around the country working on Refrigeration Packs at such supermarket giants as Tesco, Marks & Spencer and Safeway.
Mark has two children aged 16 and 14 and a partner, Helga, with whom he enjoys travelling to sunny destinations. His other interests include golf, all sorts of music and relaxing after a hard day at the office with a glass of wine.
The role of Technical & Aftercare Manager became vacant following the sudden death of Technical Manager Trevor Fellowes who passed away at his home in Guildford last November. Trevor was a highly respected refrigeration engineer who had worked for Hubbard Ice Systems for the last 12 years.
Mark comments that “Trevor had such an in depth knowledge of our industry teamed with a wonderful sense of humour, which makes him a big act to follow. I aspire to know even half as much as Trevor learned in his career but I will certainly try my best to serve Hubbard as well as he did.
“My time working alongside Trevor and serving under Commercial Director Chris Davis has given me the springboard to continue the quality service that Hubbard Ice provides to all of our customer base, from large national corporations right through to the all important one man firms.”

UK’S FIRST EVER NON-HYDROGENATED DAIRY CREAM ALTERNATIVE IS LAUNCHED

BakeMark UK is first to market with the launch of a non-hydrogenated version of Lactofil Supreme.
Lactofil Supreme, from BakeMark has for many years proved a best seller with bakers.  Its light eating and creamy taste is complemented by a higher whipping volume and is more consistent than fresh cream, proving more cost effective in use. 
The new non-hydrogenated version of Lactofil Supreme is the result of extensive product research and development by BakeMark in order to respond to consumer demand. There has been an increased trend to avoid hydrogenated fats, and bakers are therefore on the look out for products that satisfy the consumer’s preference, without compromising on taste.
Lisa Smith, Marketing Manager at BakeMark UK says, “Our development team is always researching ways to keep two steps ahead of consumer trends and this is another example of us adapting our leading products to meet customer requirements.”

Chocolate on Chocolate, the family-run specialist, online (www.chocolateonchocolate.co.uk), chocolate company based in Somerset has produced exciting ranges of  chocolates to celebrate Mothers' Day on  Sunday 2 March and Easter on Sunday 23 March.

The Mother's Day range, designed to make the Nation's mothers feel that extra bit special, features 17 separate designs while the Easter 2008 range includes an abundance of different eggs along with a veritable farmyard of animals featuring rabbits, chicks, ducks, cows and pigs!
In addition, Chocolate on Chocolate can send these or any of their other delicious Belgian chocolate designs with a personal handwritten message to make your own Mother’s Day or Easter that extra bit special. 
To ensure delivery on time, please note that online orders must be received by noon on Thursday 28 February and Tuesday 18 March respectively.
For further information please call 01373 830 013 or www.chocolateonchocolate.co.uk

The Spice is Right:

Chef Bobby Nanda Hots Up to Win the Salon Culinaire Ethnic Class 2008
Chef Bobby Nanda from Chartwells, part of the Compass Group, has recently beaten eight of his culinary contemporaries to win first place in the Ethnic Class at this year’s Salon Culinaire at Hotelympia. Sponsored by British Pepper & Spice’s Millstone brand, the competition, which showcases the latest and greatest culinary techniques and innovations, requires each chef to prepare, cook and present two main courses of their choice, using at least three Millstone branded herbs and spices.
Bobby impressed the judges including Proprietor and Executive Chef of the Café Spice Namasté restaurant group, Cyrus Todiwala, with his traditional Burmese dish, MON-HIN-GHA, a fish noodle soup made using paprika, turmeric and chilli powder as well as aromatic kaffir lime leaves.
Says Bobby, “It was fantastic to compete along side so many creative cooks and for my work to be recognised by such distinguished chefs. We were all under great pressure, not least because we only had thirty minutes in which to create a show-stopping dish, so I am thrilled to have won first place and a Gold Standard at this prestigious class.”
Testament to this year’s high standard, chef Manfred Koeck was also awarded a Gold Standard.
Says Ian Kelland, Marketing & Sales Director, British Pepper & Spice: “British Pepper & Spice has been involved with Salon Culinaire for eight years.  The event not only recognises outstanding chefs in the food service sector but also offers the crowd at Hotelympia culinary inspiration.”

The ultimate chip butty?
Vale’s Fresh celebrates National Chip Week as food gourmets tell their chip butty secrets
To celebrate National Chip Week (11-17 February 2008) Vale’s Fresh has been conducting some lighthearted research to find out the secret to Britain’s best chip butty, with help from food writer and broadcaster Roz Denny. And she’s persuaded several gourmet foodies to share their tips and suggestions on how to make the ultimate chip butty.
“The idea is to help caterers make the most of the media buzz that surrounds National Chip Week,” says Jason Spires of Vale’s Fresh. “Just about everyone loves a chip butty, so why not put them on the menu? For example restaurants can offer their customers the means to make a DIY-CB (do it yourself chip butty) as part of the meal, with a selection of ketchup, sauces and condiments, as well as alternative bread slices and garnishes. “It’s all a bit of fun,” says Jason Spires, “but it’s fun that has the potential to create business and happy customers for caterers.”
So what’s the perfect chip butty? Says Roz Denny: “Food writers and chefs have a real soft spot for the humble chip butty. Everyone has their own way of making it.”
Is it a guilty pleasure? “In these health conscious days, when nutritionists are telling us to increase the intake of healthy starchy carbs in our diet, sandwiching hot freshly fried chunky chips between slices of fresh bread can actually make sense - and a little of what you fancy does you good (as part of a balanced diet). If you want something to appeal to the health-conscious chip butty lover, go for wholemeal bread and trade the sauces for a garnish of lettuce, tomatoes and onions.

Small businesses in hotel and catering industry urged to get free advice
Many small businesses may be paying for employment law advice which they could be getting for free, new Government research has revealed.
The Department for Business, Enterprise and Regulatory Reform (BERR) survey found 40 percent of businesses questioned as part of planning for its new employment law guidance campaign, said they were likely to seek outside advice for employment issues in the next year.
The hotel and catering industry is a key sector for the campaign to make sure small businesses know how to access free help from the Business Link website. BERR is set to contact around 400,000 small businesses with a particular focus on three different sectors as part of the campaign.
Employment Relations Minister Pat McFadden said:
“For small businesses in particular, every penny counts and they shouldn’t have to put their hands in their pockets unnecessarily.
“By using Business Link as their first port of call, businesses could save on the costs of advice.
“Employers will get a clearer picture of their legal obligations towards employees and save themselves time and money too.”
The Employing People section of the Business Link website (www.businesslink.gov.uk/employingpeople) is designed to give businesses simple, practical advice and guidance on the full range of employment issues, from taking on staff through to dismissals and redundancies.
Business Link services can be accessed online at businesslink.gov.uk or by calling the National Help Line on 0845 600 9 006.

Priceyourmeal.com set for London launch
Priceyourmeal.com, an innovative food auction website that has already taken Scotland’s restaurant trade by storm, is set to launch in London this month, giving Londoners an opportunity to bid for meals at many of the capital’s top destination restaurants at bargain prices for the very first time.
At www.priceyourmeal.com customers can save money by bidding for meals at the best restaurants and eat out at a price that suits their pockets. The site empowers diners to decide for themselves how much they want to pay for meals at top restaurants and hotels. It also features a free interactive event planner enabling users to arrange events, parties or even nights out with friends by inviting participants to vote on dates and venues.

Cooking up a storm
Food & Drink Expo part of Food & Drink World 2008
Birmingham NEC April 6-9 2008
Appetites in the catering sector should be satisfied by a series of special features and exhibitor offerings at Food & Drink Expo and its associated shows. The show forms part of Food & Drink World 2008, the collective name for five food and drink shows - Food & Drink Expo, Foodex Meatex, Baking Industry Exhibition, Convenience Retailing Show and the International Forecourt and Fuel Equipment Exhibition.
Together these add up to about 1,300 exhibitors and 19 innovative features across eight interconnecting halls.
New to this year’s event is the Baking Industry Exhibition, which was launched in response to visitor and exhibitor demands with the support of Bakery Exhibitors Ltd the board of the Food & Bake exhibition. Welcoming the announcement David Marsh, chairman of BEL said: “This decision secures a single industry exhibition and conference event, able to provide a unifying platform for bakers, suppliers and their associations.”
Food & Drink Expo will be cooking up a storm with a series of cookery competitions, interactive workshops, master classes and features on organics, snack & sandwich solutions, franchising, packaging and tastings galore.
Your entry badge will also allow you free entry to:
Foodex Meatex, Baking Industry Exhibition, Convenience Retailing Show and International Forecourt & Fuel Equipment Show
• Food and Drink World comprises:
• Food & Drink Expo (FDE) Halls 6 & 20
• Foodex Meatex Halls 17, 18, 19
• Baking Industry Exhibition (BIE) Hall 9
• Convenience Retailing Show (CRS) Halls 7 & 8
• International Fuel & Forecourt Exhibition (IFFE) Halls 7 & 8

Bournemouth Hotel and Catering Show’s Gourmet Dinner gains support from top chefs
A huge line-up of highly respected chefs are set to attend this year’s prestigious Gourmet Dinner as part of the Bournemouth Hotel and Catering Show, which is to take place on Tuesday 11th March at the Bournemouth Highcliff Marriott Hotel.
The annual event, in association with the Wessex Salon Culinaire and the Craft Guild of Chefs, is sponsored by the region’s independent chartered accountants and business advisors, Princecroft Willis LLP, and The Royal Bank of Scotland (RBS) and will attract guests from across the hospitality, catering, leisure and tourism industries. It will also feature a charity auction in aid of Hospitality Action, the benevolent organisation that offers vital employee assistance to people who work in the hospitality industry through its unique Life Support programme. The charity is supported entirely by donations and fundraising activities.
Using the best local produce, guests will be treated to a four course fine dining experience. The menu will be designed by Eugene Cartwright, executive chef at the Bournemouth Highcliff Marriott, and he will be supported by his brigade of chefs. Eugene has worked with a host of high profile chefs within the industry and he has represented the UK as part of the British Culinary Team winning gold, silver and bronze medals at home and abroad. His career has also seen him cook for the Royal family, the King of Jordan, Bill Clinton and many other high profile dignitaries. Guests will also be able to enjoy fine wines courtesy of the General Wine Company and entertainment.
Top chefs in attendance this year include one of the best known TV chefs and cookery demonstrators, Silvena Rowe, who regularly appears on BBC 1’s Saturday Kitchen and has recently finished work on a cookbook devoted to Russian cuisine, Borsht & Tears – to be published March 2008. Other leading chef guests also include Chris Corbin, who has been the driving force behind some of London’s best-loved restaurants for more than 20 years including The Ivy and The Wolseley, Chris Galvin who began his 30 year career working alongside Antony Worrall Thompson, as well as Ed Baines, Shaun Hill, Giles Thompson and Paul De Costa Greaves.
The Gourmet Dinner will also mark the award ceremony for this year’s Wessex Salon Culinaire.
To book tickets for the dinner or to donate a prize for the charity auction please telephone 01425 485040 or visit www.hotel-expo.co.uk

Ubuntu adds Fizz to Fairtrade Fortnight
The Ubuntu Trading Company is shaking up the carbonates market with Ubuntu Cola.
A sparkling alternative to mainstream brands, Ubuntu Cola is made using Fairtrade sugar from Malawi and Zambia. Over and above the Fairtrade premium, The Ubuntu Trading Company is committed to returning one third of their profits to further development projects for African sugar growers and their communities.
It is working with student ambassadors to roll out promotions at major University sites across the country throughout Fairtrade Fortnight (25th February – 9th March 2008).
High profile endorsement and consumer promotions with Andy Cato of the band Groove Armada is helping to cement the student appeal. By launching into the cola market, The Ubuntu Trading Company is broadening young people’s accessibility to Fairtrade, with a simple, everyday purchase.
Ubuntu Cola is available to order in 330ml cans. www.ubuntu-trading.com

School cooks to FEAST on new training centres
Another major step on the school food reform journey was recently taken when the School Food Trust launched the first wave of School FEAST (Food Excellence And Skills Training) centres and partnerships devoted to the ongoing training of school cooks.
The new School FEAST network will bring together training providers across England who will offer a wide range of training and support to all those involved in improving school meals, including school cooks, kitchen assistants, lunchtime supervisors, teachers, bursars and employers.
Judy Hargadon, Chief Executive of The Trust said, “I am delighted to announce the School FEAST network and congratulate the first centres and partnerships. School food has a deserved importance to the health and wellbeing of hundreds and thousands of children and young people. It is only right that we equip school cooks and those involved in school food with the skills and training they require.”
The School FEAST network brings together new and existing training establishments, sees the formulation of new partnerships and offers a consistent core offer of training. The School Food Trust is actively working to expand the network to cover other areas of the country, and will announce these via the School FEAST website www.schoolfeast.co.uk