The aspiring chefs from the Exclusive Chefs’ Academy went head-to-head yesterday in a Hell’s Kitchen meets MasterChef style event to mark the half-way point in the programmes’ annual calendar. Under the guidance of current MasterChef: The Professionals champion, Steven Edwards and Executive Chef of the Academy, Andy Mackenzie, the chefs were split into two teams,
Antony Worrall Thompson presented Hertfordshire pub, The Alford Arms, with the Silver Salver for the most allergen-aware eatery, serving the best ‘free from’ food, in the UK – at the inaugural FreeFrom Eating Out Awards at the Food Matters Live event yesterday. The awards were sponsored by Sodexo. The Alford Arms, one of a small
A burger containing 1966 calories, 98 per cent of a woman’s Guideline Daily Amount, has been launched by pub-restaurant chain Hungry Horse, prompting a nutritionist to question the ethics of the family-friendly organisation. The Double Donut Burger, launched as part of a brand-new Hungry Horse menu last month, comes with the tag line ‘So Wrong
Alper Zan of Café Rouge, Cheshire Oaks, was last night announced as the Academy of Food & Wine Service’s (AFWS) UK Restaurant Manager of the Year 2014 at a glittering gala dinner held at London’s Roof Gardens. “I feel very proud, responsible and relieved – I’m so pleased to have won,” he said on receiving
Under the guidance of current MasterChef: The Professionals champion, Steven Edwards and Executive Chef of the Academy, Andy Mackenzie, the chefs were split into two teams, Red and Blue, to devise, create and deliver a winning menu to a group of over 40 academy suppliers, producers, college lecturers and sponsors at South Downs College in Waterlooville.
Team Red narrowly scooped the prize for their menu of Squid Ink & Crab Ravioli, Sea Food Velouté, Brown Shrimp Dressing, followed by Lamb Shoulder & Cannon of Lamb, Textures of Kale, Celeriac and Burnt Butter Parfait, Pear, Coconut to finish. Steve Mould from Flint & Flame presented members of both teams with a beautifully boxed wood-handled kitchen knife and Sue Stephens of Steelite awarded the members of the winning team with a commemorative plate to mark their achievement.
Antony Worrall Thompson presented Hertfordshire pub, The Alford Arms, with the Silver Salver for the most allergen-aware eatery, serving the best ‘free from’ food, in the UK – at the inaugural FreeFrom Eating Out Awards at the Food Matters Live event yesterday. The awards were sponsored by Sodexo.
The Alford Arms, one of a small chain of Home Counties pub restaurants, has been judged to serve the best ‘free from’ food (gluten-free, dairy-free, nut-free, soya-free) in the inaugural FreeFrom Eating Out Awards, launched to raise awareness of the new allergen declaration regulations coming into force this December.
“I am hearing heavenly choirs”, enthused the final round judge who ate, incognito, at the Alford Arms. “As someone with multiple serious allergies, I have never been so well fed and cared for.”
A burger containing 1966 calories, 98 per cent of a woman’s Guideline Daily Amount, has been launched by pub-restaurant chain Hungry Horse, prompting a nutritionist to question the ethics of the family-friendly organisation.
The Double Donut Burger, launched as part of a brand-new Hungry Horse menu last month, comes with the tag line ‘So Wrong It’s Right’ and includes two beef burgers topped with melted cheese, 4 smoked streaky bacon rashers & BBQ sauce served in two grilled, glazed ring donuts.
Mel Wakeman, Senior Lecturer in Applied Physiology at Birmingham City University said: “Hungry Horse obviously have no conscience and no doubt both their wallet and the size of their customers will be getting fatter by the week!”
Customers need to log online to access the menu’s nutritional information and it is here they will discover that the deadly bargain burger contains 53g of saturated fat, well over double the 20g daily allowance for women and children and 8.2g of salt (it is recommended that adults should have no more than 6g a day).
Alper Zan of Café Rouge, Cheshire Oaks, was last night announced as the Academy of Food & Wine Service’s (AFWS) UK Restaurant Manager of the Year 2014 at a glittering gala dinner held at London’s Roof Gardens.
“I feel very proud, responsible and relieved – I’m so pleased to have won,” he said on receiving his award.
Amie Duncan of The Butchershop Bar & Grill, Glasgow, was runner-up, with Ian Sturrock of The Arts Club, London W1, in third place.
The winner receives a week at the world’s top hospitality management school, Ecole Hôtelière de Lausanne in Switzerland, sponsored by the Savoy Educational Trust.
A New Industry Awards For Venues Is Announced With The Launch Of The Conference And Hospitality Show Awards 2015
The inaugural CHS Awards 2015, providing hotels and venues with a unique opportunity to showcase their facilities, has been announced.
Hotels and Venues outside of the M25 have the opportunity to compete in one of 12 carefully chosen categories and the winners will be announced at an Awards Ceremony taking place on 30 April 2015 at The Queens Hotel in Leeds.
Run in conjunction with the now well established Conference and Hospitality Show, these awards offer a fantastic opportunity for any venue to shout about their facilities, and the finalists will be announced at the CHS Exhibition on Tuesday 24 March 2015.
Emma Cartmell, Director of CHS Group said ‘We’re delighted to launch the CHS awards alongside the Conference and Hospitality Show next year. The awards sit nicely alongside our flagship event that is now established as a show for the meetings and events industry. The awards will give the industry an opportunity to celebrate some of the UK’s most outstanding venues the evening before the show and we’re delighted to be joining forces with Cloud 9 Event Management to deliver the awards with style.’ Read more
Callebaut – makers of the finest Belgian chocolate – is giving caterers the opportunity to win a once-in-a-lifetime visit to a cocoa plantation, with the launch of its “For The Love Of Chocolate” Challenge.
To enter; chefs, chocolatiers and pâtissiers are encouraged to put an imaginative twist on one of the nation’s top five chocolate desserts – brownie, cheesecake, cake, pudding and ice cream*. They must then visit Callebaut’s chocolate hub – www.fortheloveofchoc.com – and share the details of their innovative dessert between 5th January 2015 and midnight on 1st March 2015.
Robert Harrison, Sales Director, Callebaut explains: “The foodservice industry thrives on innovation so we’re really looking forward seeing what chefs come up with and rewarding the best of the best with a trip to one of our plantations. It really is a unique prize and one we’re incredibly proud to be able to offer – who wouldn’t want to see where the chocolate journey begins!”
Get your peelers and fryers at the ready as the countdown to Chip Week 2015 is now underway! The seven day chip-fest will run from 16-22 February and is the perfect platform to raise awareness of the quality chip dishes in the catering sector.
The annual campaign, now in its 24th year, provides independent pubs, restaurants and foodservice outlets with the opportunity to drive sales and profitability from their potato offering, while encouraging consumers to celebrate the mighty chip.
Supporting point-of-sale material and a range of exciting chip-inspired dishes will be available for chefs and caterers looking to get behind the celebrations and maximise chip sales. Just a taster of the new recipe ideas for Chip Week 2015 include winter warming ’Spicy Tomato and Bean Stew with Garlic and Parsley Chips’, tasty ‘Thai Turkey Burger with Sweetcorn Salsa and Chips’ and delicious ‘Pork Schnitzel with Paprika and Mixed Herb Chips’.
UK SMEs in the hospitality sector wasting nearly £92 million per annum on unnecessary energy expenditure, reveals new analysis from the Energy Efficiency Financing scheme
According to new analysis conducted by the Energy Efficiency Financing (EEF) scheme, small and medium-sized enterprises (SMEs) in the hospitality sector are overspending by nearly £92 million per annum on their energy bills as a result of inefficient technology and old equipment.
Based on proprietary data and official sources, the EEF scheme has analysed the energy expenditure of selected key industries to estimate their annual energy overspend. Having scrutinised each sector’s use of lighting, heating and hot water, cooling and ventilation, and other areas of energy consumption, the EEF study reveals that potential energy savings of over £414 million could be achieved per year by the UK’s service sector SMEs, were they to invest in more energy-efficient equipment (of which over £90 million is represented by hospitality SMEs).
The Fair Deal for Your Local campaign today won a sensational victory in the House of Commons, defeating government 284 votes to 269, a result that is all but set to give thousands of publicans across the country the market rent only option many have long called for.
Going into the Small Business Bill debate, the cross-party amendment was signed by 91 MPs, with the Fair Deal for Your Local campaign itself having 212 MPs signed up as supporters. The campaign was also backed by ten organisations including the Campaign for Real Ale, Federation for Small Businesses, Forum for Private Business, GMB and Unite.
New Clause 2 had been tabled by Greg Mulholland, Chair of the All-Party Parliamentary Save the Pub Group, Adrian Bailey, Chair of the BIS Select Committee and Brian Binley, a member of the Select Committee and President of the Save the Pub Group, with support from many pro-pub and pro-small business MPs across the House. In the run up to the vote, over 8,000 CAMRA members contacted their MPs urging them to back the clause.
The BBPA has assembled a wide coalition of industry bodies calling on the Chancellor to pursue further reforms to the Business Rates regime for pubs, as reported in the Publican’s Morning Advertiser today.
The rates system places too high a high a burden on UK businesses, particularly small ones such as pubs and clubs. The unsustainable pressure from business rates is damaging pub employment, investment and our high streets, say the 12 industry groups.
Key reforms include extending Small Business Rate Relief, raising the threshold for SBRR, and freezing the business rates multiplier.
Read the full text below.