Feast mag website 156 pdf by Matt England

ISSUE 156

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FOOD, ENTERTAINMENT, AND SHOPPING TODAY

ISSUE 156

ALSO INSIDE: Marcus Wareing GS Group Geronimo Inns Hotel Indigo

FEAST MAGAZINE

NICK NAIRN

COOK SCHOOL Trinity Leeds

Hallmark Care Homes

The Big Feastival

Changing the face of retail

Relationship-centred care

The Ultimate Gastronomic Event

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Editor’s comment CRISPS THAT PASS THE EDITOR: Daniel Stephens CONTRIBUTORS: Jeff Senior Rob Samuels Matt Waring ART EDITOR: Steve Williams DESIGNER: Kate Webber FEATURE MANAGERS: Nikki Mcmath Tony Croxford PRODUCTION: Vicki Lindsay Lisa Pollinger ADMINISTRATION: Charlotte Lewis

TEST

xcitement is heating up for the Ashes this summer. England and Australia will face off

over five gruelling test matches as cricket’s greatest rivalry ignites passions on both sides of the hemisphere. England has dominated the series in recent years and will look to use home advantage to continue winning ways. One of the things I love about the series is that you don’t have to be a cricket fan to get caught up in the buzz. As

passions rise and national pride is put at stake, the summer of cricket is going to be a lot of fun. To celebrate, Tyrrells has announced a special new variant to its range to welcome the start of the Ashes. Named Cricket Tea Crisps, the new range offers ham, cheese and tomato seasoned crisps, described as “three deliveries in one”. Tyrrells said: “As a quintessentially English brand, we thought we would celebrate cricket tea with

ACCOUNTS MANAGER: Nick Charalambous

this limited edition whilst the English do battle with the Australians. Creating a pack that has the

Feast is published by: Contract Publishing Ltd 3 Brook Street Huddersfield HD1 1EB Tel: +44 (0)1484 411 400 E-mail: info@feastmagazine.co.uk

just celebrate the national game, but also the grass roots of the sport by offering these crisps to teams in

uniqueness of three seasonings in one bag was a key part of the campaign. We are also delighted to not return for their entertaining cricket photos and stories.” Inspired by the sporting tradition that sees play suspended briefly for tea, something that plays just as big a part whether you’re Kevin Pietersen playing at Lords or Joe Bloggs on the village green, Cricket Tea Crisps are expected to deliver a different and evocative taste. Tyrrells is offering a free case of the new range to the first 500 local cricket teams to send a photo

Contract Publishing

along with an entertaining cricket tale to cricket@tyrrellscrisps.co.uk. Cricket Tea Crisps are now available with an RRP of £0.89.

(Huddersfield) Ltd Feast magazine is published by Contract Publishing (Huddersfield) Ltd. Company registered in England & Wales. All material is the copyright of CPL (Huddersfield) Ltd. All rights reserved. Feast magazine is the property of Contract Publishing (Huddersfield) Ltd. This publication may not be reproduced or transmitted in any form whole or part without the written permission of a director of Contract Publishing (Huddersfield) Ltd. Liability: while every care is taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of information herein, or any consequence arising from it. In the case of company or product reviews or comments, these have been based upon the true and honest opinion of the Editor at the time of going to press.

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Daniel Stephens Editor

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Contents Features ISSUE 156

CORPORATE HOSPITALITY 8

NATIONAL PORTRAIT GALLERY Add some culture to your event

12 ROYAL HOSPITAL CHELSEA The home of the Chelsea pensioner 16 NATIONAL ARMY MUSEUM Embracing British heritage 18 RIBA VENUES In the heart of London

HOSPITALITY

20 WYNDHAM GRAND LONDON CHELSEA HARBOUR A sophisticated London retreat 22 LUMLEY CASTLE A taste of history 24 JUMEIRAH CARLTON TOWER Elegant and stylish 26 HOTEL INDIGO NEWCASTLE Affordable glamour 28 CROMWELL HOTEL. STEVENAGE A refreshing balance of old and new

RETAIL

30 TRINITY LEEDS Changing the face of retail

CARE HOME CATERING

34 HALLMARK CARE HOMES Relationship-centred care

SCHOOL CATERING 36 DS CATERING Healthy and tasty

FINE DINING

38 MARCUS WAREING Dedication and perfection

PUB CHAINS

42 GERONIMO INNS Damn fine pubs

FOOD TESTING

46 ELEKTRON TECHNOLOGY Smart testing

COOKERY CLASSES

48 NICK NAIRN Nick Nairns cook school

SEAFOOD

52 COLLINS SEAFOOD Passionate about seafood

FROZEN FOOD

56 RUSKIM SEAFOODS Everything you need

BRITISH RETAIL

60 AITCHISON TOPEKA Your essential ingredient

48 NICK NAIRN Nick Nairns cook school

20 WYNDHAM GRAND LONDON CHELSEA HARBOUR A sophisticated London retreat

STADIA

62 RANGERS Premiership service

ENTERTAINMENT

64 THE BIG FEASTIVAL The ultimate gastronomic event

KITCHEN EQUIPMENT

68 GS GROUP Quality without compromise

HALAL

70 JASATS PIES Unique flavours

30 TRINITY LEEDS Changing the face of retail

F E A S T M AG A Z I N E

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Regulars UPDATE 4

THIS MONTH’S TOP STORIES

PRODUCT PLACEMENT

34 HALLMARK CARE HOMES Relationship-centred care

32 UPGRADE YOUR WORKOUT

SHOWCASE 71 SHOWCASE YOUR BUSINESS

WHAT DO YOU KNOW ABOUT... 72 ...CURRY

Sections 8 CORPORATE HOSPITALITY 20 HOSPITALITY 30 RETAIL 34 CARE HOME CATERING 36 SCHOOL CATERING 38 FINE DINING 42 PUB CHAIN

16 NATIONAL ARMY MUSEUM Embracing British heritage

46 FOOD TESTING 48 COOKERY CLASSES 52 SEAFOOD 60 BRITISH RETAIL 62 STADIA 64 THE BIG FEASTIVAL

68 CATERING EQUIPMENT 70 HALAL

THE BIG FEASTIVAL The ultimate gastronomic event

42 GERONIMO INNS Damn fine pubs

52 COLLINS SEAFOOD Passionate about seafood w w w. f e a s t m a g a z i n e . o r g

FeastMagazine1 F E A S T M AG A Z I N E

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UPDATE

BANNED PESTICIDES HARMFUL TO WILDLIFE A NEW REPORT INDICATES THAT A CLASS OF PESTICIDES LINKED TO THE DEATHS OF BEES MAY BE HARMING OTHER WILDLIFE SPECIES

NEONICOTINOID pesticides have been linked to the deaths of bees, but scientists are now concerned about their wider impacts in the environment. Neonicotinoids have now been banned by the European Union because of concerns over bee health. But this latest review of the scientific data suggests the chemicals pose a risk to soil, water and grain-eating birds such as partridge. Prof Dave Goulson of Sussex University has published his assessment in the Journal of Applied Ecology. Neonicotinoids are systemic poisons. They are usually applied as coatings to seeds and as the plant grows, every part of it becomes toxic to insects and other pests. Introduced in the mid 1990s, the chemicals, which include imidacloprid, were taken up widely in agriculture and are now the world’s most prominent group of pesticides.

But although they were heralded as having less of an impact on the environment when they were first developed, concerns have been growing for several years about their impact on bees. Earlier this year, the European Union agreed to a two-year moratorium on their use from December. It would only apply to crops that flower and that are attractive to bees, such as oilseed rape. Now scientists are looking to see if this group of chemicals pose other threats. “These compounds are highly toxic to all insects,” Prof Goulson said. “They are probably pervasive in the environment, as they last a long time and because they are in water and in soil.” In his review, the Sussex researcher found that 90% of the active ingredients in these chemicals go into the soil and leach into groundwater. They can accumulate in soil at concentrations far higher than those that kill bees and persist there for up to 10 years.

ROYAL VISIT TO ELSTREE STUDIOS HIS ROYAL Highness The Duke of York, KG will be visiting Elstree Film Studios in June to meet the Managing Director of the Studios Roger Morris, and key sponsors and personnel involved with the new Elstree University Technical College, due to open in September 2013. His Royal Highness is a keen advocate of the University Technical Colleges (UTC) initiative, which provides highly regarded, full time, technically-oriented courses of study to 14-18 year olds. Elstree UTC will

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In water, less than one part per billion of imidacloprid is sufficient to kill mayflies. Birds can also be affected by eating the coated seeds that might spill during sowing. Species such as partridge need only eat a few grains to get a lethal dose. “When you try and weigh up the evidence, it seems that they harm bees, they might be harming partridge, and that they are probably getting into waterways and harming mayflies,"”said Prof Goulson. “And if it turns out that the benefits are insignificant then what's the point in using them?” Some researchers, however, are not convinced that the threats from the use of neonicotinoids are as widespread as the new review suggests. Prof John Pickett from Rothamsted Research said that all commercial pesticides were rigorously tested for impacts on non-target species.

LEFT TO RIGHT: Gordon Taylor, OBE, PFA CEO; Gina Long, Founder, Sir Bobby’s Breakthrough Online Auction and Mark Robson, Committee Member, Sir Bobby’s Breakthrough Online Auction

specialise in vocational education for Film, Television and the Creative Arts careers. Elstree Studios and the new Elstree UTC are both located near each other in Borehamwood, Hertfordshire. The Duke of York will meet supporters of the new Elstree UTC including leaders of Hertsmere Borough Council, Elstree UTC Principal Moira Green, the Vice Chancellor of Hertfordshire University, Dr Stephen Boffey and the Elstree UTC main sponsor David Meller.

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BRITISH MUSEUM BRINGS IN RECORD VISITOR NUMBERS THE BRITISH Museum has recorded its best spring ever, thanks in part due to the success of the temporary exhibition on Pompeii and Herculaneum. Life and Death in Pompeii and Herculaneum, will run until the end of September and has doubled its projected numbers, bringing in 287,000 visitors. It is predicted to be the third most popular exhibition in the 260 years that the museum has been open. With a reported 1.7m people visiting since 1 April, that represents an increase in visitor numbers of 42 per cent when compared to the same time in 2012.

Pompeii Live – the British Museum's first live screening event was broadcast into 280 cinemas across Britain and seen by 34,793 people and in addition 12,152 school children. The film is also due to be shown in more than 1,000 venues in 51 countries later this summer. Another big success has been Ice Age Art, which was seen by more than 90,000 people - 133 per cent up on original targets. The British Museum became the most popular cultural attraction in Britain for the sixth year running in 2011/2012 when it received over 5.575m visitors.

NEW QUICHE FROM HIGGIDY

CHARITY LOOKING FOR DONATIONS SIR BOBBY’S Breakthrough Online Auction is back… and this time the target is £1 million! On the 29th April 2013, London – The great and the good from the world of football came out in force at the night’s PFA Awards Dinner to pledge their support to the second ever Sir Bobby’s Breakthrough Online Auction. Led by PFA CEO Gordon Taylor OBE the industry came on board to urge businesses and individuals to donate a prize to the online auction

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in memory of the late football hero, Sir Bobby Robson. The first Sir Bobby’s Breakthrough Auction in 2011 raised close to a quarter of a million pounds for the Sir Bobby Robson Foundation and Breakthrough Breast Cancer, and so in 2013 the charities are determined to go further and have set an ambitious target of £1 million. The auction will open for bids between 12th – 27th October 2013. For more information visit: www.sirbobbysbreakthrough.com

HIGGIDY announce the arrival of their limited edition Balsamic Onion & Mature Cheddar Quiche for the summer. Made with all-butter seeded shortcrust pastry, free range egg custard, mature cheddar, balsamic onion chutney and a crispy onion and cheddar crumb, it lovingly mixes the traditional flavours of a ploughman’s lunch with the company’s customary kitchen creativity. Higgidy believe there is nothing better than homemade, which is why they freshly bake their pies by hand every day, and fill them with delicious ingredients just like you would use in your kitchen at home.

EDIBLE FOODS WORKING WITH THE CHELSEA PENSIONERS FOR OVER 12 years Edible Food Design has been based in Battersea offering bespoke catering solutions to a range of clients. Focused on delicious food and high levels of service, Edible Food Design recognises that every event is different and special. They tailor their services to the clients’ specific needs, ensuring a personalised experience every time. Edible Food Design feels privileged to be welcomed into the home of the

Chelsea pensioners for more than a decade. Their clients are always taken by its rich and important history with a unique atmosphere made possible through the balance of past and present. Edible Food Design consider It an honour to be able to work in the Chelsea pensioners’ home with an abundance of welcoming residents always offering a friendly smile, bringing warmth that is specific to Royal Hospital Chelsea events.

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UPDATE

WAITROSE LAUNCHES DEDICATED BEEF PRODUCTION SYSTEM WAITROSE is starting to producing frozen beef from its own dedicated production facility in Dovecote Park, with the aim of ensuring full traceability of the product. The move follows the horse meat scandal earlier this year. Although no horsemeat was found in Waitrose products, it decided to put in place a system to ensure full traceability of meat in its supply chain. The operation means that the retailer’s fresh and frozen beef will now be handled entirely by one supplier, which Waitrose says will create one of the shortest supply chains

among UK supermarkets, since it will reduce the distance between farm gate and supermarket shelf. “For our customers this is fully traceable as it’s controlled by one processor, said Heather Jenkins, buying director for meat, poultry, fish, frozen, dairy and agriculture, Waitrose. “It shortens the supply chain and gives our customers total reassurance about where their beef has come from. “Our customers rightly expect the highest standards of product quality and integrity from us and we won’t let anything stand in the way of delivering this.”

‘COMRADE DISNEY’ HEADS EAST PLANS HAVE been announced for a new Disney-style amusement park and nature reserve in Baikalsk, Russia. The new attraction will be built on the site of the Baikal Pulp and Paper Mill - which was once a heavy polluter of the lake it sits on the banks of. The park will go by the name of ‘Sacred Russia’ and in addition to the theme park and nature reserve, will also feature an education centre, hotel complex, academic and research

centre. Architectural monuments will also be erected on site. Bidding for construction of the park, which is anticipated to boost tourism by two million viewers per year, is expected to begin soon as the project must be approved this year, according to the Ministry of Natural Resources. The complex is slated to be completed by 2017. The project will be financed through the state-owned Vnesheconombank, but the amount of investment is yet to be revealed.

‘EARN WHILE YOU LEARN’ SCHEME A UNIQUE scheme that allows school-leavers to 'earn while they learn' by placing them in a salaried training role while they study for their degree has been launched by Nestlé, in partnership with Sheffield Hallam University. The Nestlé Academy Fast Start Programme is the first of its kind in the food industry and has already received hundreds of applications for the 12 places on offer. At the end of the three year programme successful participants will be offered a job within the company. During their training they will gain work experience across a broad range of commercial roles at

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Nestlé, alongside a BA (Hons) in Professional Business Practice from Sheffield Hallam University. The commercial trainees will be paid a salary whilst they complete the programme, and their tuition fees will be entirely paid for by Nestlé. Fiona Kendrick, Chairman and CEO Nestlé UK and Ireland said: “I am delighted to be launching such an innovative scheme giving young people yet another entry point into Nestlé. With declining numbers of 18- 24 year olds, an ageing population and a predicted decline in graduate numbers, we need to make a career in the food industry a career of choice.”

BREWDOG BREWERY LOOKS TO BEERDRINKERS FOR INVESTMENT SCOTLAND’S largest independent brewery, BrewDog has launched an attempt to raise £4m by selling shares directly to beer drinkers through a pioneering crowdfunding scheme. Dubbed, Equity for Punks, the company will make 42,000 shares available to anyone, at £95 each, ignoring traditional funding methods to support its record-breaking growth.

Having raised £2.2m through Equity for Punks in 2011 – the world’s most successful independent crowdfunding programme to date – the maverick brewery now plans to raise almost double that figure in 2013 to fund an expansion of its brewery, its burgeoning bar division and a new series of bottle shops across the UK.

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BRITS FEEL RIPPED OFF WHEN BOOKING A HOLIDAY NEARLY a third of Brits say they feel as if they have been ripped off when booking a holiday, according to a report commissioned by Teletext Holidays. The Great British Holiday Report, based on an online survey of 1,775 Brits, found 31% felt they had been ripped off. Teletext Holidays said it believed the dissatisfaction was down to the new culture of "extras". "It is certainly the case that the travel industry has undergone major changes, especially with the growth in no frills, low-cost airlines," said Amy Patel from Teletext Holidays "The cost cutting that needs to go into creating these cheap flights have

had a massive impact on how package holidays are put together today. By regulation, our governing bodies state that any two items sold at the same time constitute a package holiday. "Therefore, more often than not, the all new package holiday now consists of only a flight and the accommodation. This in itself is not unusual for the customer, as there have always been extras to pay for; these include insurance and airport parking etc. "However this has introduced a new culture of extras, like transfers and fees which are often added at a later stage in the booking process. This saw the emergence of a new trend in the

holiday market, something we call the dynamic package holiday." The report also looked at booking patterns and found that 23% of Brits book within two months of travel and 67% book within six months of departure. Of these, 12% book within a month of travel, possibly enticed by last-minute offers. It also highlighted marked differences between the sexes, with men the most likely to book a last minute deal and women almost twice as likely to book more than a year in advance. The average holiday spend is £554.40 per person, although 45% spend £400 or less, with just 17% spending more than £800.

PLANNERS RECOMMEND REFUSAL FOR MCDONALD'S IN VILLAGE

PLANS to open a McDonald’s restaurant in a village in Somerset have been recommended for refusal by a planning committee. The fast food chain wanted to convert a former Little Chef on in Farrington Gurney. The idea was met with strong opposition from the parish council, school and nearby residents. A previous application by McDonald’s was refused permission by the local authority last year. Planning officers at Bath and

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North East Somerset Council (Banes) concluded that although the restaurant would create jobs, the economic benefits "would not override the substantial harm that would be caused to the living conditions of the residents on either side of the site". They added that increased noise, traffic and ‘other disturbances’ would cause ‘unacceptable harm to the amenity and living conditions of the adjoining residents’. A spokesman for McDonald’s said the company was “very disappointed”.

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Corporate Hospitality National Portrait Gallery

culture add some

to your event

From the eminent individuals that adorn the Galleryâ&#x20AC;&#x2122;s walls to the dedicated events team who work with you to plan your event, the National Portrait Gallery is the perfect host for your special event 8

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Corporate Hospitality National Portrait Gallery

ounded in 1856, the aim of the National Portrait Gallery in London is â&#x20AC;&#x153;to promote through the medium of portraits the appreciation and understanding of the men and women who have made and are making British history and culture, and ... to promote the appreciation and understanding of portraiture in all media.â&#x20AC;? The Gallery holds the most extensive collection of portraits in the world. The Collection is displayed in London and in a number of locations around the United Kingdom, including several houses managed by the National Trust. The Gallery is increasingly keen to find new ways to share the Collection through the National Programmes, as well as through its website.

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Like other national museums, the Gallery is supported both by government and increasingly by a large number of individuals, companies, trusts and foundations, as well as by the receipts from ticketed exhibitions, shops, catering and events. The Gallery aims to bring history to life through its extensive display, exhibition, research, learning, outreach, publishing and digital programmes. These allow us to stimulate debate and to address questions of biography, diversity and fame which lie at the heart of issues of identity and achievement. The National Portrait Gallery aims to be the foremost centre for the study of and research into portraiture, as well as making its work and activities of interest to as wide a range of visitors as possible.

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Corporate Hospitality National Portrait Gallery

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Corporate Hospitality National Portrait Gallery

Recently, the Gallery announced that a small painting – the size of a postcard – will go on show as part of a major new exhibition called Elizabeth I and Her People (10 October 2013 - 5 January 2014), supported by The Weiss Gallery, where it will be displayed alongside a selection of portraits of Elizabeth I. Seen together, they will show how the Queen established, during a reign of nearly 50 years, an image of a strong and powerful female monarch. An unusual allegorical painting, the portrait is a reworking of the classical story of the Judgment of Paris upon the goddesses of marriage, war and love. In the guise of Paris, the Queen is represented as both judge and winner, retaining for herself the prize of the golden apple.

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This miniature reinterprets the theme of Elizabeth I and the Three Goddesses, found in the Royal Collection painting of the same title by Hans Eworth, also shown in the exhibition. While the artist certainly appears to borrow some of the essential formal elements of the composition from the earlier painting, it is markedly different in terms of the Queen’s appearance, background landscape, costumes of the goddesses and in the addition of the peacock, and so the miniature can be considered an original reworking of the subject. Elizabeth is shown in a remarkable dress of cloth-ofgold, wearing a diamond necklace and a golden crown, and her wide ruff and jewelled headpiece suggest the fashions of the later 1580s or early 1590s, as seen in works such as the Woburn Abbey Armada Portrait (c.1588).

National Portrait Gallery St Martin’s Place London WC2H 0HE www.npg.org.uk Tel: 020 7306 0055

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Corporate Hospitality Royal Hospital Chelsea

the home of the

CHELSEA pensioner The Royal Hospital Chelsea, was founded in 1682 by King Charles II to provide soldiers with a fitting home in their retirement.

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he Royal Hospital Chelsea was founded in 1682 by King Charles II and is steeped in history, making it the perfect venue to host a special occasion. Set in 66 acres of land, The Royal Hospital has numerous indoor and outdoor locations available, including the Great Hall, the State Apartments, the Wren Chapel, South Ranelagh Gardens and the Cannon Gardens. The Royal Hospital Chelsea is home to the iconic Chelsea Pensioners and is ideally positioned in an exclusive estate in the centre of Chelsea, minutes away from the King’s Road and Sloane Square with private parking facilities available. The venue has a long established events management team and excellent approved caterers, ensuring that it delivers a flawless occasion with unparalleled levels of service. All profits from the hire of its venues go directly to the Chelsea Pensioners’ Appeal. The Royal Hospital Chelsea is perhaps better known as a retirement home and nursing home for around 300 British soldiers who are unfit for further

duty due to injury or old age. Known as the Chelsea Pensioners, their residence is a true hospital in the original sense of the word. The hospital shares the garden of its historic grounds with Garden House School, a co-educational independent school for 3-11 year olds, housed at the Cavalry House on Turks Row, Chelsea, a Grade II Listed Building which is part of the redeveloped Duke of York's Headquarters. Interestingly, the hospital maintains a “militarybased culture which puts a premium on comradeship”. This sees the in-pensioners formed into four companies, each headed by a Captain of Invalids (an ex-Army officer responsible for the “day to day welfare, management and administration” of the pensioners under his charge). In-pensioners act as Company Sergeant Majors, and these report to the Sergeant Major (a former sergeant major employed by the hospital to help maintain the military aspects of its life). Many of those seeking the venue for hire make use of the largest room at the Royal Hospital Chelsea – the Great Hall. It is an atmospheric venue

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Corporate Hospitality Royal Hospital Chelsea

with capacity for up to 250 for a Grand Dinner or 400 for a standing reception. Whilst dining in splendour in the Great Hall, one can gaze upon a magnificent mural of Charles II, painted by Antonio Verrio, dating back to 1690. With the versatility and flexibility of its architectural spaces, the Great Hall offers abundant opportunities to accommodate large corporate events. The imposing outside space of Figure Court is also available as an extension of the Great Hall venue. The Royal Hospital Chelsea is able to offer private and secure parking for guests for the duration of the event. The State Apartments are an elegant environment for a drinks reception or private dinner with capacities of 250 and 96 respectively. Consisting of

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two rooms, the Council Chamber and the Ante Room, the Apartments have hosted Monarchs and other notable figures since the 1700â&#x20AC;&#x2122;s. Designed by Sir Christopher Wren and embellished by Robert Adam, the State Apartments offer an exquisite experience for guests. During their time in the State Apartments, guests are surrounded by paintings by Van Dyke, Kneller and Lely as well as important carvings and mouldings by William Emmett, John Grover and William Cleere. The serene Cannon Gardens are also available as an extension of the State Apartments on request. The stunning Wren Chapel, with its sonorous acoustics, is available for use for a number of different events including concerts, carol concerts, debates, lectures and media launches. Featuring a fine mural of

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Corporate Hospitality Royal Hospital Chelsea The Resurrection by Sebastiano Ricci, dating from 1714, the Chapel creates inspiration and a sense of drama for events and can accommodate up to 400 people. In a secluded and picturesque part of the Royal Hospital estate is the charming Ranelagh Gardens. It forms part of the world famous Chelsea Flower Show and this seasonal venue makes the perfect space for any outdoor event. It is an adaptable area that can be used for barbeques, fun days, sports events, drinks parties and childrenâ&#x20AC;&#x2122;s events, accommodating up to 200 guests. Of course, the event the venue is most well known for is the Chelsea Flower Show. Formally known as the Great Spring Show, this celebration of horticulture is held for five days in May by the Royal Horticultural Society in the grounds of the Royal Hospital Chelsea. It is the most famous flower show in the world, attracting visitors from all continents. Highlights include the avant-garde show gardens designed by leading names with Floral Marquee at the centrepiece. The show also features smaller gardens such as the Artisan and Urban Gardens. The Chelsea Flower Show, which is extensively covered on TV by the BBC, is attended by over 155,000 guests each year. Thanks to demand, from 2005 the show increased from four days to five, with the first two days only open to Royal Horticultural Society members. Since its founding in 1682, the Royal Hospital Chelsea has developed greatly over the years. Recently, 2002 saw the restoration of the large mural painting in

The stunning Wren Chapel, with its sonorous acoustics, is available for use for a number of different events including concerts, carol concerts, debates, lectures and media launches the Great Hall by the artists Verrio and Cooke, while the same year the statue of King Charles II, which has stood in Figure Court since 1692, was re-gilded to commemorate Queen Elizabeth IIâ&#x20AC;&#x2122;s Golden Jubilee. Currently the facilities are being upgraded to meet the needs of the 21st Century In-Pensioner. Improvements to bathing and WC facilities are planned and an IT suite has been opened. However, all the works have to take account of the historic structure. Improved access arrangements for In-Pensioners with disabilities is also planned. In March 2009, the Margaret Thatcher Infirmary was opened and is a state of the art care home and hospice for Chelsea Pensioners. Built by Quinlan Terry, is has 125 en-suite bedrooms.

Royal Hospital Chelsea Royal Hospital Road London SW3 4SR www.chelsea-pensioners.co.uk Tel: 020 7881 5298

for all your design needs Contract call 01484 411400

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National Army Museum :feature 2 27/06/2013 09:37 Page 16

Corporate Hospitality National Army Museum

embracing

BRITISH heritage

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he National Army Museum was founded in the early 1970s to be a leading authority on the history of the British Army. Celebrating the influence of the army on culture, politics and the military across the world, this first class museum aims to move, inspire, challenge, educate and entertain visitors. As a world class venue situated in the heart of Chelsea, the museum is ideal for a range of events from corporate dinners to celebrations. Boasting ten widely different and uniquely versatile rooms, the venue offers magnificent galleries, modern spaces and functional meeting rooms, making it an ideal venue for a range of needs. Indeed, whether the event requires something more formal or the necessary facilities to dance the night away, the National Army Museum is flexible enough to cater for both. For formal functions, for example, the art gallery is a popular spot. This versatile space can accommodate business events ranging from training seminars to awards ceremonies and fashion shows. It houses a state-of-the-art lighting system and inbuilt AV and sound system, amidst the collection of art depicting famous army generals and conflicts. This space is complemented by the lecture theatre, a study and resource centre, and a boardroom. Each

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National Army Museum :feature 2 27/06/2013 09:37 Page 17

Corporate Hospitality National Army Museum has modern facilities to cater for audio-visual material, desk working and presentations. While the art gallery doubles as a party venue (dramatic battle scenes and stirring images of soldiers under fire hang alongside evocative studies of day-to-day army life), guests also have the choice of the Atrium, Conflicts of Interest Gallery and a selection of adaptable rooms. The Atrium is particularly popular for receptions and dance parties. A functional, modern, clean white space, it offers a blank canvas upon which guests can develop a unique event character. Dressing this space – from the minimal to the extravagant – transforms it to striking effect. The Atrium is complemented by an immediate outdoor patio space which is perfect for barbeques and long summer evenings. The Conflicts of Interest gallery is also a perfect place for drinks functions and can cater for up to 150 guests. It's a dramatically lit open space with intimate areas. Located on level 3 it adjoins the spectacular art gallery and White Space exhibition area. Together they provide a wonderful set of rooms in which to impress and entertain. Adding to the events capability of the museum is its work with catering company Creative Taste which offers catering for all occasions and prides itself on offering clients and customers welcoming,

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innovative and flexible experiences. Creative Taste offer an exceptional food and drink experience, supplying a range of canapés, menus and drinks that are perfect and unique to each event. From hot or cold canapés of Yorkshire pudding filled with rare roast beef and horseradish cream to wild mushroom

Indeed, whether the event requires something more formal or the necessary facilities to dance the night away, the National Army Museum is flexible enough to cater for both stroganoff in a filo basket, there’s something for all tastes. Menus can be tailored to individual specifications with starters such as goat’s cheese mousse with beetroot and an oat and parmesan crisp bread; mains such as herb crusted sea trout with wholegrain mustard dressing, baby leeks and new potatoes; and puddings such as Eton mess with a champagne and raspberry jelly.

National Army Museum, Royal Hospital Road Chelsea, London SW3 4HT www.nam.ac.uk Tel: 020 7730 0717

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Corporate Hospitality RIBA Venues

he stunning art deco building situated at 66 Portland Place is the official address for the Royal Institute of British Architects (also known as RIBA, for short). Not only does this stunning setting provide a home for the national architects institute, but also offers a wide variety of high-calibre venues to hire, ranging from meeting rooms and boardrooms to a majestic banqueting hall, all set in one building. The structure, positioned in the heart of London, is one of the capitalâ&#x20AC;&#x2122;s most elegant architectural achievements and has a lengthy history stretching back to 1934. In its present occupation, the grand building at Portland Place is a multi-faceted venue equipped to effectively host a huge array of events â&#x20AC;&#x201C; including state-of-the-art conferences, elegant dinner dances and memorable wedding days.

in the heart of

LONDON

SHOWCASING As could be expected, the home of the Royal Institute of British Architects is a suitably stylish building showcasing exquisite design and craftsmanship. The Art Deco interiors contrast grandeur and sophistication with the modern, fully integrated facilities that lie within. The design was created in the early 1930s by architect George Grey Wornum, and was selected from 3600 other entries in a

The RIBA provides an excellent central London venue for conferences, meetings, weddings, dinners and receptions.

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Corporate Hospitality RIBA Venues competition to determine the new headquarters for the institution. Wornumâ&#x20AC;&#x2122;s winning entry is awash with art and craft, sculpted figures adorning decorated bronze front doors, with etched glass screens and wooden panelling also prominently featured throughout the property. MULTIPLE ROOMS AND SUITES The six-storey RIBA-owned building at Portland Place features multiple rooms and suites of varying sizes and specifications, able to host events of almost any size. Including conference rooms for up to 400 people, and seated dinners for 250, as well as much more intimate settings on the upper floors. The rooms are easily adaptable, and feature appropriate equipment for any required event. The website is suitably tailored to allow clients to plan their event efficiently and succinctly, with detailed information and specifications available on each of the 17 rooms available for hire at RIBA Venues. There is also appropriate catering available at request, as well as a variety of other services to complete your event. Aside from this lengthy list of events and rooms on offer by RIBA Venues, 66 Portland Place is also a popular location for filming and photo shoots, a fact which is no surprise considering the special architecture and dĂŠcor on display. RIBA have embraced this, and are willing to allow those who wish to use its

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RIBA is committed to reducing its carbon footprint, and the organisations venues at Portland Place abide by this, with a lengthy set of policies designed to ensure that RIBA Venues are as environmentally friendly as possible fabulous property at Portland Place as a location for filming. As a national institution, RIBA is committed to reducing its carbon footprint, and the organisations venues at Portland Place abide by this, with a lengthy set of policies designed to ensure that RIBA Venues are as environmentally friendly as possible across the entire operation. This extends from simple practices like electricity conservation, to hugely efficient gas boilers and utilising locally sources produce. This combination of contemporary and modern practices and technology paired with classic art deco architecture and styling makes RIBA Venues a unique and stylish destination for any event.

66 Portland Place London W1B 1AD www.architecture.com Tel: 020 7307 3888

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Hospitality Wyndham Grand London Chelsea Harbour

a sophisticated

London retreat Set in exclusive Chelsea Harbour, the cityâ&#x20AC;&#x2122;s only five-star luxury all-suite hotel offers an ideal base from which to explore the very best that London has to offer

F E A S T M AG A Z I N E

et in exclusive Chelsea Harbour, Wyndham Grand London Chelsea Harbour boasts five-star style and sophistication along with being the only premier all-suite hotel in London offering impeccable services and amenities. Experience the best London has to offer and return to upscale comfort, while enjoying stunning views of the River Thames. Every traveller will step into stylish comfort at the Wyndham Grand London Chelsea Harbour being welcomed by valet parking, bellhop service and a friendly concierge staff. A stunning indoor pool, high-tech fitness centre and an upscale fullservice spa are just a few of the ways business and leisure guests can take it easy in this thriving capital city. Corporate travellers will appreciate the upscale amenities including complimentary WiFi, currency

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Hospitality Wyndham Grand London Chelsea Harbour

taking river views. Choose from the impressive King, Abingdon, Kensington, and Savile Suites. Nested on the banks of the great River Thames, overlooking a picturesque marina, the Wyndham Grand London Chelsea Harbour offers a central location to the best attractions and activities in this bustling capital city. As a major hub of art, culture, business and international affairs, guests will discover a variety of historic sites, landmarks, museums, shops and government buildings just minutes away. Hop aboard London’s iconic Double Decker bus, and ride past top attractions like Buckingham Palace, Big Ben, and Westminster Abbey, or grab a taxi and head to the National History Museum or Victoria and Albert Museum. Hyde Park is perfect for lounging in the sun on a leisure afternoon, or a mid-day stroll. The hotel is 15 miles from London Heathrow Airport and 27 miles to Gatwick Airport, both easily accessible by taxi or shuttle service. Inspired by the fine traditions of the classic brasserie, Chelsea Riverside Brasserie delivers a British interpretation of simple but timeless

dishes, with the accent on the quality of locally sourced ingredients. Combining uncomplicated, fresh food with attentive and friendly service, the brasserie offers all-day dining in an informal atmosphere, so diners can enjoy everything from a snack to a full three-course meal. Presentation is pared down, yet elegant, throughout. With sophisticated décor and secluded private areas, The Harbour Bar is open all day for a discreet business meeting or a tranquil harbourside lunch. The Asian-inspired menu features fresh nigiri and sushi platters, fragrant Thai specialities or traditional dishes such as Caesar Salad, Beef Burger or a classic Club Sandwich. After dark, The Harbour Bar becomes a cosy cocktail destination with intimate spaces sparkling by candlelight beside the marina – the ideal spot to recharge and savour an innovative creation from their resident mixologist.

Chelsea Harbour London SW10 0XG Tel +44 (0)20 7823 3000 wyndhamgrandlondon.co.uk

exchange and access to the business centre with computers. At the world-class restaurant, Chelsea Riverside Brasserie, explore the traditional flavours of England, or sample creative cocktails and wines from around the world. For weddings and special events, the hotel provides professional onsite planning services that transform ordinary events into something truly spectacular. With 158 tastefully-appointed suites with modern amenities, the Wyndham Grand London Chelsea Harbour is a spectacular stylish retreat for those looking to unwind in the capital city. All suites offer an opulent, refined experience with upscale bath amenities, charming décor, spacious living and dining rooms, minibar, plush bathrobes and complimentary WiFi. The top floor features the exclusive Penthouse Suites, with private balconies and breath-

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Hospitality Lumley Castle

a taste of

HISTORY Situated on the hills of County Durham, Lumley Castle delivers a unique blend of medieval architecture, bedchambers and events

s the name would imply, Lumley Castle is far from your run of the mill hotel and restaurant establishment. Standing tall amidst scenic parklands and overlooking the River Wear, the imposing late medieval structure is a true County Durham landmark. Aside from being a stunning piece of pre-renaissance architecture, Lumley Castle is also one of the northeast’s most grandiose hotel and restaurant destinations, boasting 73 uniquely designed bedrooms, as well as a choice of private dining rooms and eating establishments. The hotel, despite being set in the aged castle, manages to maintain a striking balance of contemporary and classic style. A carpeted entrance hall leads into a remarkable stone-floored corridor, complete with imposing busts, in what is known locally as ‘The Heads Corridor’. This is far from the only

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distinguishing feature in Lumley Castle - The Barons Hall is a tall and echoing dining area, decorated in warm red and gold, with long medieval wooden tables and benches sitting atop heavy stone flagged floors. As should be expected, the bedrooms too have a rather unconventional sense of style to them, with imposing four-poster beds, and large wingback chairs sitting proudly in many of the hotels individually decorated rooms. Some of the castle’s feature rooms also contain hidden bathrooms, which are concealed cunningly behind wardrobes. One particularly special room, the King James Suite, features a prominent 20-foot high Queen Anne Four Poster Bed – which remarkably, is far from dwarfed in the vast bedchamber. Lumley Castle also offers a more than suitable array of dining choices, including a fine dining

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Hospitality Lumley Castle restaurant, The Black Knight, and 2 private dining rooms – which can be hired for private parties and events. The restaurant serves a selection of seasonal fare, all set inside an unsurprisingly lavish dining room. The hotel also offers a unique Elizabethan Banquet experience, which takes place in the previously mentioned medieval dining room, The Barons Hall. The Elizabethan Banquet includes entertainment from lords and ladies of the court, period banquet maids serving goblets of mead, and a 5-course feast to be eaten with just a dagger and bib! The advantages of staying in this distinctive hotel spread beyond the fortress’ hefty walls, as Lumley Castle is placed conveniently between the historic city of Durham, and the culture hub of Newcastle – perfect if you want to swap your dining bib and dagger for a night out on the tiles. The local cricket club is also nearby, and a host of other tourist destinations are within easy reach of the castle. The hotel also has conference facilities available for hire, and puts on themed events throughout the year, including murder mysteries, and spooky family Hallowe’en banquets for the slightly braver parent and child combo amongst us. With this impressive array of facilities, including several amazing dining rooms, stunning and originally laid-out bedrooms, original feature architecture and interior design, plus a wide variety of regular themed events, Lumley Castle is far from your run-of-the-mill hotel and restaurant establishment. www.lumleycastle.com Tel: 0191 389 1111

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Hospitality Jumeirah Carlton Tower

elegant and

STYLISH

A beacon of British style and sophistication, Jumeirah Carlton Tower is a renowned five star hotel in the heart of central London

J Cadogan Place London SW1X 9PY Tel: +44 (0)20 7235 1234 www.jumeirah.com

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umeirah Carlton Tower is situated in the heart of fashionable Knightsbridge and located walking distance from the prestigious Harrods and Harvey Nichols department stores and the luxury designer boutiques lining Sloane Street down to Sloane Square. A short taxi ride takes you to The City, London’s financial centre, and the popular West End. The capital’s attractions such as Hyde Park, Buckingham Palace, the Natural History Museum and the Tate Gallery are all in close proximity to the hotel. Jumeirah Carlton Tower is located 15km from Heathrow Airport and is well served by all central London transport facilities. The Carlton Tower first opened its doors in 1961. Managed by the Hotel Corporation of America, the hotel was the first modern five-star property to open in Knightsbridge and was a dramatic departure from the traditional approach to hotel-keeping in London. In December, 2001, Jumeirah assumed management

of the Carlton Tower and re-branded the hotel ‘Jumeirah Carlton Tower’ on June 21st, 2005. Offering panoramic city views and overlooking leafy gardens, the fresh and contemporary elements of Jumeirah Carlton Tower’s 216 luxury rooms and suites combine sophistication with true luxury. In 2012, the majority of the hotel’s guest rooms underwent extensive refurbishment with design by leading agency Lynne Hunt London. The new rooms utilise modern furniture and state-of-the-art technology to enhance guest comfort. GUEST ROOMS AND SUITES Jumeirah Carlton Tower features 216 rooms including 58 suites – Junior, Garden, Spa, Executive and Luxury, with the signature Royal Suite the ultimate choice. Most rooms offer stunning views over London’s skyline and the private gardens of Cadogan Place. Revamped in 2011, the Royal Suite was shortlisted for the inaugural Hotelympia Design

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Hospitality Jumeirah Carlton Tower Award in 2012, recognising the luxurious touches created by designer Khuan Chew and her agency, KCA International. RESTAURANTS AND BARS Situated on the ground floor, the award-winning The Rib Room Bar & Restaurant underwent an extensive refurbishment by Martin Brudnizki in 2011. The restaurant has been revamped for the 21st century while paying homage to its 50 year history. Renowned for serving traditional British cuisine with a contemporary flair, the menu has a strong emphasis on provenance and seasonality. With over 450 wines and champagnes to choose from, the new sophisticated bar at The Rib Room Bar & Restaurant is the 'must visit' bar in Knightsbridge. The three private dining rooms, each decorated in original artwork by 20th century artist Feliks Topolski, are the ideal choice for private functions, intimate gatherings or corporate events. The Rib Room includes a private cigar terrace complete with walk-in humidor. With a list offering Cuban, New World and a special collection of rare cigars, the cigar bar is a year-round haven for smokers. For something new, guests are encouraged to try The Rib Room’s own signature blend cigar alongside a range of specially created post-dinner cocktails. The Club Room at The Peak, located on the ninth floor, is a non-smoking area and serves a wide range of healthy meals, a nutritious balanced lunch buffet, delicious fruit juices, smoothies and frozen yoghurts as well as champagnes, wines, beers and spirits. It is the ideal place to meet friends for an informal lunch or to unwind after a strenuous work-out. Guests can relax on comfortable sofas whilst enjoying the panoramic views of the city and the gardens of Cadogan Place. Plasma TVs and a selection of newspapers and magazines are provided for guests. The Chinoiserie is located in the lobby and is the heart of Jumeirah Carlton Tower. An elegant

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lounge, with a sophisticated, classic-contemporary décor is the perfect place to enjoy light meals and beverages throughout the day. With its comfortable armchairs and sofas, it is the ideal venue to enjoy traditional afternoon tea whilst being entertained by the resident pianist and harpist. From 2012, the hotel has partnered master patissier and internationally renowned television chef Eric Lanlard to create a modern version of the classic British afternoon tea. Alternatively, make business a pleasure and enjoy a drink amidst relaxing surroundings, whilst collecting your emails with their high speed internet access. CONFERENCE AND BANQUETING Jumeirah Carlton Tower offers guests a choice of distinctive spaces to hold meetings and events. The conferencing and banquet rooms are the perfect venue for any occasion and the event experts can create anything from a meeting for two to a party of 700. Jumeirah Carlton Tower features nine private dining and meeting rooms designed to accommodate a wide range of functions, from cocktail receptions to dinners, themed events, wedding receptions and marriage ceremonies. THE PEAK HEALTH CLUB & SPA The exclusive Peak Health Club & Spa is one of London’s premier health and beauty centres. Situated on the ninth floor it offers an extensive range of health and fitness facilities, including a fully equipped gymnasium, an aerobics studio, sauna, steam room, a state-of-the-art golf simulator and a 20 metre indoor stainless steel swimming pool. The Peak Spa, named Hotel/Day Spa of the Year 2012 by Pevonia UK, offers a full range of spa and beauty treatments from detox wraps to body peels, contouring treatments and a choice of Thai, Aromatherapy, Lymphatic and Swedish massage.

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Hospitality Hotel Indigo Newcastle

affordable

glamour PICTURE CREDIT: JODIE MORRIS

Hotel Indigo Newcastle and The Marco Pierre White Steakhouse Bar & Grill offer luxury food and accommodation to create lasting memories.

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Hospitality Hotel Indigo Newcastle

he Hotel Indigo Newcastle represents the city’s most exciting boutique destination. Located in the Grainger Town area of the city, Hotel Indigo Newcastle boasts an enviable city centre postcode and is conveniently located just two minutes from Newcastle's Central Station and a mere ten minutes from the glorious grounds of Newcastle United Football Club. In addition, the hotel is ideally positioned near many shops, bars and attractions in Newcastle town centre. This impressive, upscale venue features the much talked about Marco Pierre White Steakhouse Bar & Grill. This, along with the fresh, vibrant and modern approach to hospitality is what ensures an enjoyable, refreshing and unforgettable experience for guests. The design of the hotel has been heavily influenced by its location within the historic Grainger Town area and features bold geometric forms and repetitive patterns to mimic the rows of columns that can be seen around the local neighbourhood. As a hot-spot for cutting-edge architecture, the Grainger Town area is the ideal destination for what is a cutting-edge hotel. The Marco Pierre White Steakhouse Bar & Grill is one of the hotel’s major attractions. This sleek and sexy celebrity steakhouse takes gastronomy to a new level. Offering what Marco himself describes as 'affordable glamour', the Marco Pierre White Steakhouse Bar & Grill offers diners world-class food in an environment that is fun and informal.

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The menus boast a range of tastes, textures and flavours, with each plate offering something different from the last. Accompanying the menus is an incredible wine list featuring full-bodied wines, champagnes, ports and ales. Marco Pierre White restaurants are all about the experience; the buzz, the atmosphere and enjoying the company of friends and family in gorgeous, comfortable surroundings. After dinner, the place to be is The Grainger Lounge. Contemporary in design and sleek in feel, the Grainger Lounge boasts a wide selection of drinks, both soft and alcoholic, as well as a light-bite menu.

‘fresh, vibrant and modern’ Sit back and unwind in comfortable surroundings whilst you enjoy a hot coffee, sip a glass of chilled wine or indulge in a bottle of Champagne. The Grainger Lounge also serves a selection of fresh and exciting cocktails from the exclusive Lounge menu. Alternatively, if you're looking for a fun and informal space to catch up with friends during the day why not call in for Afternoon Tea? The Grainger Lounge sits amongst the famous architecture of Richard Grainger, providing the perfect environment for social events or business meetings alike.

Hotel Indigo Newcastle 2-8 Fenkle Street Newcastle NE1 5XU www.hotelindigonewcastle.co.uk Tel: 0191 300 9222

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Hospitality Cromwell Hotel Stevenage

a refreshing balance of

OLD & NEW

From functions, seminars and training courses to weddings, dining and accomodation, the Cromwell Hotel Stevenage provides more than the average hotel.

High Street, Old Town, Stevenage, Hertfordshire, SG1 3AZ www.akkeronhotels.com/stevenage Tel: 01438 779954

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ecently re-branded as a Clarion Collection, the Cromwell Hotel Stevenage (formerly the Ramada Cromwell) is owned by Akkeron Hotels, one of 34 hotels located around the UK. Bought in February 2011, the hotel has gone from strength to strength and is very well known in the local area in both leisure and corporate markets. Built as a farmhouse and once home to John Thurloe, secretary to Oliver Cromwell, the hotel is steeped in history. The high beamed ceilings and wood panels are evidence of past times and parts of the main hotel building are Grade II listed, yet generous in size. Internal décor is contemporary and stylish which complements the features whilst at the

same time providing modern comforts. The Cromwell offers an on-site restaurant – Olivers - providing an ideal dining environment for both residents and non-residents alike to enjoy meals in a cosy and relaxing atmosphere. Along with 76 en-suite bedrooms which are currently undergoing refurbishment, the hotel also offers a purpose built “Business Centre”, boasting five multi-functional rooms along with the “Cromwell Suite” ideal for seminars, training courses, private functions, cocktail parties and weddings. Ideally located in the Old Town of Stevenage and close to the A1, the hotel is a perfect base to visit many local places of interest including Knebworth House, the Imperial War Museum at Duxford and Woburn Safari Park.

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Hospitality Cromwell Hotel Stevenage

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Retail Trinity Leeds

rinity Leeds is a brand new shopping centre and the only major retail and leisure development to have opened in the UK this year. Marking the beginning of the next generation of shopping centres, Trinity Leeds brings fashion, leisure and lifestyle brands to the heart of the city and late night shopping all year round. The three-storey shopping centre, which opened on March 21st, is innovatively designed to be an extension of Leedsâ&#x20AC;&#x2122; best known outdoor shopping streets with eight entrances all housed under a sweeping glass dome roof. Set between the bustling streets of Briggate, Commercial Street and Albion Street, Trinity Leeds is able to constantly offer visitors something new with its giant interactive video

changing the face of

RETAIL 30

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Retail Trinity Leeds walls, exciting range of pop-up shops, entertainment performances and art installations. The centre brings together over 100 national and international brands including 46 names, such as Superdry, Hollister, Mango and Fossil, which are brand new to Leeds. In addition to retail stores, Trinity Leeds is home to two Conran designed rooftop restaurants overlooking the Leeds skyline from D&D London, Crafthouse and Angelica, serving the best locally sourced food. With entertainment and leisure as a major focus, Trinity Leeds has welcomed the largest Everyman Cinema in the UK and the first in the north. Unlike any other, Everyman offers cinema-goers a truly unique and memorable experience where you can sit and relax in comfy sofas with a glass of wine. As well as showing Trinity Leeds Albion Street Leeds LS1 5AT Tel: 0113 3942415 trinityleeds.com blockbusters, Everyman also offers Art House and classic films, special events and launches – so there is something for everyone to enjoy. Trinity Leeds’ unique approach in combining the best of food and leisure has also set a new benchmark for casual dining, with the launch of ‘Trinity Kitchen’ opening in October 2013. Trinity Kitchen will take its cue from culinary trends emerging in major international food capitals including London, Paris and New York, and will be curated by Richard Johnson, renowned UK food journalist and broadcaster, and the brains behind the emerging British Street Food movement and acclaimed British Street Food Awards. Showcasing only the best local and national cuisines alongside major international high street food and drink brands, Trinity Kitchen will host five pop-up food traders from across the UK – which change on a regular basis – to give shoppers the luxury of trying new and exciting

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food choices each month. The Trinity Leeds team behind Trinity Kitchen have also sought out seven carefully selected brands which include Pho Café, Tortilla, Chip n’Fish, Chicago Rib Shack, Notes, Pizza Luxe and Circle Club Champagne Bar. Each will be placed in a different ‘pod’ style setting which allows them to bring their individual character to life and provides a sense of theatre for shoppers. To allow shoppers the opportunity to make the most of their visit to Trinity Leeds, the centre is designed to be the most digitally enabled shopping destination in the UK with free wifi, assistants on hand with internet-connected iPads, and digital video walls that offer fun and futuristic shopping and dining experiences via gesture recognition. More than this, Trinity Leeds has its own mobile app linked with Google which allows shoppers to search for items in the centre to make the shopping experience as simple as possible.

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product placement:feature 2 01/07/2013 12:22 Page 32

PRODUCT PLACEMENT

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product placement:feature 2 04/07/2013 11:56 Page 33

SKIPPING TO FITNESS

Skipping is one of the most effective forms of activity for improving cardiovascular fitness, increasing arm and shoulder strength and burning calories. The Tanita Calorie Jump Rope has an integrated calorie and jump counter and can be used for skipping in a forwards, backwards or ‘criss-cross’ motion. Simply enter your weight, adjust the rope length to suit your height and start jumping.

TRAIN YOUR WAY TO THE TOP WITH HPE CLOTHING HPE Clothing is a new high performance sport and yoga wear brand, designed and developed by Human Performance Specialist Nick Harris. It combines advanced fabric technology, thoughtful tailoring and stylish design, to withstand the rigours of intensive training, whilst still providing optimal comfort and enhancing performance. There are two collections; the Formula40 Performance range, your ultimate training kit; and Yoga/Leisurewear, that offers the finest blend of comfort and style.

www.tanita.eu

TRANSFORM YOUR BODY Following a dedicated training programme has many positive effects on the body and mind, but have you ever wondered why the scales often stay the same, or why you can’t reach a higher level of performance, despite the effort? Thanks to the technical team at Tanita you can now get a real insight into how your body responds to diet and exercise, with the introduction of the Tanita BC-545N segmental body composition monitor. The BC-545N uses advanced Bio-electrical Impedance Analysis (BIA) to analyse body composition, calculating your body fat, muscle mass, hydration level, metabolic rate, visceral fat and bone mass. With this information easily at hand, you can fine-tune your diet and fitness programme to ensure optimum results and help prevent injury. www.tanita.eu

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REVOLUTIONISE YOUR HOME WORKOUT WITH THE AB-MXR AND TOTAL CORE WORKOUT DVD

Want sculpted abss? Created by clebrity personal trainer and lifestyle coach Joanna Kabbani; the AB-MXR is a weighted abdominal exercise device that focuses your efforts in the right place and facilitates a full body workout. It is a highly effective, portable and easy-to-use device that helps you to improve your core with a greatly reduced risk of injury www.AB-MXR.com

BF 522 W PROFESSIONAL BODY FAT ANALYSER The Tanita BF 552 W is ideal for Personal Trainers who require a simple, portable Body Fat Analyser to help track clients’ progress. Weighing clients up to 150kg, this Analyser provides accurate measurements in just seconds. www.tanita.eu

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hallmark:feature 2 27/06/2013 14:59 Page 34

Care Home Catering Hallmark Care Homes

relationship-centred

CARE

Every Hallmark care home creates a community that offers activity, independence and choice.

www.hallmarkcarehomes.co.uk Tel: 01277 655655

F E A S T M AG A Z I N E

he care home sector has had bad press recently but Hallmark Care Homes is keen to change this perception by welcoming the community into its awardwinning care homes. “Our homes are very much a part of the community and we regularly invite our neighbours into our homes for an insight into what we do,” states Group Hospitality Services Manager Roy Garland. “We have café areas that are the social hubs where families meet rather than going to dining rooms or lounges and they’re thriving places.” The company operates seventeen care homes, all within four hours of the Billericay Support Office, and Roy’s role is to look after non-core services with food provision for all homes. Residents have different likes and needs, so attaining a high satisfaction level is only achieved by

strict attention to detail. That starts before a new resident is admitted, with the manager’s assessment establishing likes and dislikes. Roy says: “The chef visits them when they move in to discuss the menu and cover any special dietary, medication or nutritional needs.” A 28-day menu, which changes three times a year, is adjusted to meet residents’ preferences. After that, there’s constant monitoring to ensure residents enjoy meals and to avoid problems. That’s helped by ongoing interaction between chefs and residents, by carer involvement at meal times and an emphasis on smaller dining rooms, allowing personal service and constant feedback. It’s backed up by extensive training including level 3 food hygiene courses for catering staff and managers, and level 2 for others. “It’s invaluable to

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hallmark:feature 2 27/06/2013 15:00 Page 35

Care Home Catering Hallmark Care Homes ensure high standards,” remarks Roy. “We’re undergoing a nutritional training programme so chefs look at things differently. If residents don’t eat part of a meal, the meal won’t be nutritionally balanced. We have to know what’s going on, make sure residents eat properly and highlight problems.” The eating experience in newer homes is enhanced by the siting of kitchens within dining rooms so residents can see and smell food being cooked. That provides a theatrical style and enables residents and relatives to be involved in cooking. KEEPING ACTIVE Involvement is encouraged whenever possible because Hallmark is keen to keep everyone active and mobile. Roy explains: “Residents can shop for or grow their own fruit and vegetables, then peel and prepare them. The chefs will cook it for them or, if they wish, they will cook it themselves. It keeps them active and involved.” Activities extend to themed events and special menus. World tasting events are also held featuring food from around the world, with successful dishes often introduced into menus. The plan is to expand the company by two new homes a year and, in order to create Hallmark’s award-winning facilities, all are purpose-built from new. The approach has resulted in the company winning the Pinders Healthcare Design Award for three consecutive years and the company continuing to adapt to the changing needs of residents. “Every time we build a home, we learn how to make the next even better,” comments Roy. “They’re all new builds because everything’s as we want it from day one rather than having to convert another building into the care home we need.”

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DS catering:feature 2 27/06/2013 12:45 Page 36

Catering in Education DS Catering

healthy and

TASTY DS Catering caters for over ninety schools with varying age groups

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fter a career in catering that covered hotels, restaurants and pubs, Nick Moore’s move into the schools sector as General Manager with DS Catering has presented new opportunities. “People not in school meals underestimate the size of the market and what we do,” he remarks. “We provide 12-14,000 meals a day on average and, with promotions, we can add up to 25% to that number and in some schools go as high as 40%.” DS Catering has been part of Hounslow Council for over twenty years, initially providing a meals on wheels service but now focusing exclusively on schools. It caters for over ninety schools with varying age groups but mainly under ten years old. Some schools are in other local authority areas, which is a market the organisation is looking to expand. Nick was brought in to stimulate the service to some degree and has made changes. These have included running promotions, such as for the Queen’s Jubilee and the Olympics, and themed days with an educational link. Nick says: “If they’re doing a project on France, we try and put together something with a French theme. The intention is to do that every term and get the children involved. We get some participation and we can test things objectively in that way.” The promotions also extend to parents, with VIP days that can include whole families including children who don’t take school meals. The aim is to let them experience what’s going on in the school and help them understand the meals provided. School meals uptake is encouraged at parents evening for

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Catering in Education DS Catering each new intake of pupils, which include presentations and food tastings. Taste panels are also run at five schools to get feedback from pupils, parents, teachers and supervisory staff on potential new inclusions for menus. Another of Nick’s innovations has been parent and children focus groups to understand new products and services that may be required. However, as he recounts, it’s a learning process for both sides: “I think the young children aren’t used to being asked so I didn’t get many answers. When I do it again, I’ll take children’s recipe books, talk to them about what they want and get them to do it more by pictures than words. I don’t think they quite know how to express themselves when they’re very young, so I see it as a good route but we’ve got to keep developing, adjusting and understanding it properly.” QUALITY AND VARIETY Having come into schools catering from outside, Nick expresses surprise at the quality and variety of what is provided. That includes two course meals every day, salad carts in schools in addition to the meal and the availability of bread. The aim, therefore, is to develop the offer further. Everything, of course, has to conform to nutrition guidelines and DS Catering uses computer software to build menus, establish nutritional content and ensure meals are balanced in terms of ingredients. With a wide ethnic mix, there’s also a need to

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meet dietary requirements for cultural as well as health reasons and the organisation has to constantly adapt. “One school has gone from being were it was in December to now with a very strong leaning to Eastern European,” recounts Nick. “That’s all within six months and we will slightly tweak the menu in September to reflect some of those requirements for those children.”

With a wide ethnic mix, there’s also a need to meet dietary requirements for cultural as well as health reasons Added to this are the need to change menus each term and to use local suppliers when possible, so it’s quite a challenge. One way Nick is tackling this is by arranging staff training during the summer holidays and he’s using quite a novel approach. He says: “We’ll be taking them through all the new menu items, the way we present it and the reasons for that. We will also let them taste and try, not just the new items but some of the old items we might not be very good at cooking. In that way, we can actually see how bad we might actually do it occasionally. When I worked in restaurants, we used to cook chips really badly and let people try them; they never did it again.”

www.hounslow.gov.uk/index/ education_and_learning/ schools_and_colleges/ school_catering.htm Tel: 020 85832943

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marcus waring:feature 2 28/06/2013 10:53 Page 38

Fine Dining Marcus Wareing

dedication and

PERFECTION Well-known for his dedicated and perfectionist approach to cooking and hospitality, Marcus Wareing is an internationally acclaimed chef who has been achieving Michelin Stars since 1997

arcus Wareing is a well known celebrity chef who is currently Chef Patron of Marcus Wareing at The Berkeley in Knightsbridge. He also oversees The Gilbert Scott at the St. Pancras Renaissance London Hotel and has provided a menu to the Aalto at the Hotel La Tour in Birmingham. “I began my cooking career at The Savoy in 1988 when I was 18 and then went on to Le Gavroche where I learned more about classic French cooking under Albert Roux. In 1993, I joined Gordon

“Winning rosettes and Michelin stars and starting my own restaurant have been my biggest milestones” Ramsay as sous chef at the newly opened Aubergine restaurant and stayed with him for 15 years, heading restaurants such as L’Oranger and Petrus,” recalls Marcus as he looks back over his career. “Winning rosettes and Michelin stars and starting my own restaurant have been my biggest milestones. I guess other high points have included winning the Chef of the Year Catey in 2003 and the Restaurateur of the Year at the Tatler Restaurant Awards in 2004.”

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His style of cooking, in his own words, is hard to describe. “My own food at The Berkley comes from within – my life growing up in Lancashire, my family cooking, my dad’s passions, and my training for many years. The Gilbert Scott, which I love, is more influenced by the history of the building and the classics, more brassiere in style. But overall I try to understand what customers want these days – most people are well travelled, have experienced food from all over the world, know what they like, and are prepared to experiment, but in recessionary times chefs like me need to appreciate that firstly, the meal may be more of a treat than it was a few years ago. Money is tighter, so the experience is key,” he says. Marcus believes the front of house staff have never been as important. “You have to respect that, and share your passions with them, so they then instil it on the customer. Gone are the days of the big expense account – it’s now more about value – not discount, but added value in the ingredients, the service and the memory they go away with.” He does call dining at The Berkeley a “one of a kind experience”. He says, “One of the most important things about dining here is that I’m here. People see your name above the door and they expect to see you in the restaurant, albeit that’s not one of the things that happens in today’s cookery. But you come to Marcus Wareing at the Berkeley and a good nine and half times out of ten I’m going to be here. I think, for a fine dining experience, that is crucial for my customers.”

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Fine Dining Marcus Wareing

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marcus waring:feature 2 28/06/2013 10:53 Page 40

Fine Dining Marcus Wareing

Marcus Wareing at the Berkeley Wilton Place Knightsbridge London, SW1X 7RL www.marcus-wareing.com Tel: 0207 235 1200

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The chef has a long-standing rivalry with Gordon Ramsey who he met while working under Albert Roux at La Gavroche. The pair share a passion for food that distinguishes them above the pretenders. “It’s what makes us what we are, and what makes my food what it is. To me it comes from deep within – a drive, a passion, a vision and above all a comfort in your own skin,” he says. “You have to do this job for the right reasons, there is no point in thinking you will be the next TV chef – that’s not important, and it does not reward the soul. Getting up at the crack of dawn, seeing fine produce arrive in your kitchen, and creating something from it is what the ethos is. And doing it for the customer, not some food critic or a camera, that’s what is important to me.” Clearly, an unyielding drive to succeed is one of the principle reasons Marcus has reached the top. And, having his name above the door of the restaurant at The Berkeley is one of his proudest achievements. “I’ve pretty much thought from day one, when I got into whites many years ago, that I wanted to run my own restaurant and be in control of my own destiny. I didn’t know how I was going to achieve that, but it was always one of those dreams. One of my biggest fears in life was getting to the end and never achieving the goals I’d set myself.” When the restaurant opened under his own name he felt a real sense of achievement. “I wasn’t nervous about anything because running Marcus Wareing at the Berkeley and running Petrus was one and the same for me. I created Petrus, the brand, the style, the whole thing of how the place looked and felt. All I’d done was just carry it forward under my own name.”

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Fine Dining Marcus Wareing

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geronimo:feature 2 27/06/2013 09:57 Page 42

Pub Chains Geronimo Inns

pubs damn fine

Geronimo Inns mix delicious fresh food, carefully selected drinks and good people in a place where you can be comfortable, relaxed, enthused, inspired and well looked after

eronimo Inns was created by enterprising couple Jo and Rupert Clevely, who returned from living in Australia with a multitude of ideas to revive the British pub. Seventeen years later, it seems their vision is succeeding. Jo says, “I wanted to create a female-friendly, warm and welcoming local pub that I would be happy to visit. We now have a selection of freehold neighbourhood pubs in central London, but we have also branched out to other sites, including three at airports and one in St Pancras station. Rupert continues, “At the time of setting up I was running Veuve Clicquot in the UK and I was its worldwide marketing director. I was very busy and I didn’t want to give it up at that stage. I couldn’t because we didn’t know in 1995 if only one pub would be enough to look after the family.” However, living in Australia for three years opened the couple’s eyes. Jo says, “We saw a lot of

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great ideas and food concepts, so when we got back to London we wanted to try to create something that was new and more upbeat. The English pub was really not a great and exciting place.” Rupert adds, “We wanted to take a traditional British pub and make it a lovely place to visit. That is what we set out to do and that is what I think the ethos of our business should still be.” Rupert describes the working relationship between the couple. “I am a blue-sky thinker and Jo is a more detailed person. If we were both blue sky thinkers it would be a disaster. There would be lots of great ideas, but the whole thing would collapse in a heap. If you gave me a clean sheet of paper or a pub I could make it lovely, but it would take me three times as long before I got to the right result. Jo knows exactly what she likes.” “I think us being married can be difficult for the people around us because you can discuss things about the business when you are at home, which for the rest of the team can be slightly unnerving,”

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Pub Chains Geronimo Inns

admits Jo. “We try not to discuss it too much at home but, of course, it happens. “It does have downsides. Sometimes there is a conflict with family and work—that is why I say I take a backseat role because I have to be there for the family needs.” CHALLENGING Jo acknowledges how challenging it is to run a pub in today’s fast-paced and cosmopolitan society. “It was a challenging summer for pubs, but I think people’s lifestyles have changed and although we are all having a tough time, you have to eat and you have to drink. Your friends are even more important. “We are performing well and we are expanding. The pubs that are closing are those that just do not work anymore. Why would people visit a pub in a terrace or on a roundabout, somewhere in the middle? You’d rather go somewhere where you get a nice glass of wine and a good bite to eat.”

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geronimo:feature 2 27/06/2013 09:57 Page 44

Pub Chain Geronimo Inns

The Geronimo Inn philosophy is to mix delicious

The wine list is put together by the company’s very

fresh food, carefully selected drinks and good people in a place where customers can be comfy, relaxed, enthused, inspired and well looked after. The company likes to think of itself as neither branded nor a chain, but a seal of approval. The quality, presentation and service of food sets a scene that reassures both drinkers

own Master of Wine, John Clevely. He has chosen the three suppliers who give a wide variety of individual wines, typical of the region and the grapes. More so he now has to work harder to list wines it can offer at exceptional value for the quality. Ed Turner continues to taste many a beer to support the varied individual occasions the same person may use the same pub. It’s still a tough job, tasting beer, but someone has to do it. Geronimo Inns is more passionate about a great range of spirits, getting most excited when it finds new British brands, but as with soft drinks it’s always down to the quality of production and the taste when served to the parched punter across the bar. In terms of food, the philosophy is on “individual pubs, individual menus”. The chefs and their teams still write their own menus. Like the look of the pub they must appeal to the quirks of those in the neighbourhood. There’s always a balance of classic pub dishes, done beautifully and more expressive dishes to appeal to those in a delicious mood. Ray Brown looks after supply. British is always best, food miles and provenance are more important than øorganic. And working with the Sustainable Restaurant Association the company is always trying to impact the whole food chain, not just the very end of it…the food on your plate.

The company likes to think of itself as neither branded nor a chain, but a seal of approval

www.geronimo-inns.co.uk Tel: 020 8877 8820

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and diners, while the pubs reflect their neighbourhood through the design, the offer and the people. When the pub is considered as a core part of the village, it really works. Ensuring everything is fresh and clean with clear attention to detail is thanks to those who keep the pubs busy. Seventeen years after it was established its core values still remain the same as when it opened the Chelsea Ram on 25th Feb 1995. A pub owned by Young’s, who are now Geronimo Inns’ partners in crime, they are as protective about those values as they have always been.

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Pub Chain Geronimo Inns

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elektron:feature 2 28/06/2013 15:35 Page 46

Food Testing Elektron Technology

smart

testing Checkit is a complete, paperless system for monitoring and recording your food safety and hygiene procedures.

F E A S T M AG A Z I N E

n the UK, it is estimated that each year around one million people suffer from food-borne illnesses. Some 20,000 are hospitalised and the cost of food-borne illnesses is around £1.5 billion per year. Food safety has become a high-profile issue and many diners now take into account the cleanliness of a restaurant, using websites and social media to check reviews and reputations before going in. One of the sources of this information is the publication of food hygiene ratings by the Food Standards Agency (FSA). The FSA uses HACCP, which stands for ‘Hazard Analysis Critical Control Point’, based food safety management systems that include a series of checks and procedures to control the processes and sensitive points in the food chain. The HACCP system has been recognised as an international standard for safe food production and the World Health Organization (WHO) has adopted it as the most effective means for ensuring food safety. Two of the main causes of food-borne illness addressed by HACCP are poor

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elektron:feature 2 28/06/2013 15:35 Page 47

Food Testing Elektron Technology hygiene processes and inadequate temperature control when storing and serving raw and cooked products. For most restaurants, food producers and other food service outlets, food safety monitoring requires manually checking food storage conditions including temperature and humidity as well as recording the temperature of prepared foods and the completion of food hygiene checks. These checks are typically performed at regular three to four hour intervals each and every day. This work is often carried out by employees who may be inadequately trained in food hygiene, while a high turnover of staff and inexperienced managers, combined with the constant pressure to reduce costs, can lead to corners being cut. In a typical restaurant, it can take over an hour for sous chefs or line cooks to complete manual line and quality checks and to complete the necessary paperbased reports. However, technology is now coming to the rescue with a new generation of paperless HACCP solutions that harness the latest wireless monitoring technology. Smart wireless sensor-based systems, such as the recently launched Checkit food safety monitoring solution from Elektron Technology, can be used in refrigerators and other food preparation and holding areas to provide continuous automated 24/7 monitoring of temperature, humidity and door status. Associated wireless handheld sensors can also be used collect food temperature and hygiene check data at the press of a button, dramatically speeding up the process and reducing the risk of human error. All data is user-authenticated, time-stamped and downloaded wirelessly to a centralised PCbased system and stored in a secure database, which automatically generates food safety compliance reports, along with a full audit trail in case of site inspections or future investigations. In addition to automating the process of food safety monitoring, wireless technology can be used to send alarms to your PC, tablet or smartphone, providing immediate notification if there is a problem with cold storage and food temperatures to ensure food safety and to prevent costly food spoilage in the event of a hardware failure. To

see the value of this service, you need only look at a recent case of the restaurateur whose chef left the door of a walk in refrigerator open overnight. He returned the next morning to find that all his specialty foods, meats and proteins had gone bad, costing about ÂŁ25,000 in food alone. Wireless technology is inherently flexible and a modular system can be used for any type of food operation and scaled from a single local site through to multi-site operations, using web-based software to configure, monitor and manage the complete network from one location. Facing increasing cost pressures, competition and compliance demands, restaurants and foodservice businesses can no longer afford to take risks with their food safety monitoring. A food-borne illness or failure to meet HACCP requirements doesnâ&#x20AC;&#x2122;t just damage reputations; it can lead to costly litigation and, in extreme cases, closure. Wireless technology will not eliminate the problems, but can make a major contribution to mitigating the risks. For more information visit www.checkit.net

ABOUT DR MARTIN NASH Dr Martin Nash is product manager at Elektron Technology that is home to world-class brands in innovative and fast-moving engineered products (FMEP). Its new Checkit wireless food safety monitoring solution is completely paperless, simple to install and can be up and running within 30 minutes to protect any hot or cold food preparation and storage area.

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nick nairn:feature 2 28/06/2013 14:52 Page 48

Cookery Classes Nick Nairn Cook School

cook

school

Nick Nairn set up his cook school in April 2000 with one very simple aim: to get more people cooking by giving people the skills necessary to be able to turn great raw ingredients into great food.

mployment as a navigator in the merchant navy isn’t normal preparation for a career as a chef. For Nick Nairn, time in Southeast Asia created a love for food that resulted in the opening of his first restaurant, Braeval near Aberfoyle. “I learnt by teaching myself, by eating out in the world’s great restaurants and reading voraciously,” recalls Nick. “I learnt respect for produce and it being key to all great eating experiences.” The restaurant received a Michelin star only five years after opening and was rated one of Scotland’s top three restaurants. It led to TV work, books, a bigger restaurant in Glasgow, an events company and the first Cook School at Lake of Menteith. Everything went well until the 2008 downturn caused the closure of the events company, a slimming down of the business and a reassessment of the

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way forward. The outcome was a move into consultancy, the setting up of a second Cook School in Aberdeen in May 2012 and a proposed new restaurant there. Nick says: “It’s been four very busy years but we’re seeing the results. We’ve no fat left in the business but we’re growing again and profitable.” The Aberdeen Cook School has the advantage of a vibrant city centre location that’s contributed to its tremendous success. It’s also seen the launch of a quick cook concept that provides three-hour courses rather than full day events to meet changing demand. Most classes are based on preparing a single meal or dish and all are sociable affairs. “It’s a great few hours,” emphasises Nick. “People do quick cook classes rather than going out for lunch or supper and take learning, understanding and knowledge away. “We’ve put over 60,000 people through the Cook School since we started and that’s got to make

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Cookery Classes Nick Nairn Cook School

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Cookery Classes Nick Nairn Cook School

“We’ve put over 60,000 people through the Cook School since we started and that’s got to make a difference to their appreciation of food and ability to cook” a difference to their appreciation of food and ability to cook. We talk about specific dishes but provide transferable skills they can use in others. We teach them about produce and technique, the best way to use produce and create messages they can use in other areas.” There’s a continuous theme of sustainability that Nick has followed since he started. He says: “I’ve always held my suppliers in high esteem, wanted to understand their issues and how to get the best things on my plate. I’ve not just jumped on the sustainability bandwagon; I’ve been doing it for twenty years. Any decent chef has the same attitude to raw materials, which are incredibly important.” There’s a big emphasis on networking to spread the word and learn what people want. That’s particularly important in Nick’s view so the business keeps ahead of trends. He says: “You have to continually reinvent yourself and can’t stand still. We change with the market and try to stay ahead of the competition. Anybody who runs their business the way it was in 2008 will have problems so we’ve looked at a new landscape with new solutions. We’ve different ways of working now and it’s paid dividends.”

Nick Nairn Cook School Port of Menteith, Stirling FK8 3JZ, Scotland www.nicknairncookschool.com Tel: 01877 389900

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Cookery Classes Nick Nairn Cook School

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Collins seafood :feature 2 28/06/2013 09:44 Page 52

Seafood Collins Seafoods

passionate about

SEAFOOD Collins Seafoods believe that everyone should be able to enjoy the freshest seafood possible. Which is why they’re constantly looking for suppliers throughout Europe and America who can offer exactly that

espite stagnation in the economy many UK businesses across a range of sectors are flourishing. Frozen seafood supplier Collins Seafoods, based in Newton Aycliffe in County Durham, is one of them. On top of doubling the size of its North East headquarters after growing its presence in Yorkshire, the company is celebrating once again as it landed a prestigious industry award. Strong sales over the last few years has enabled Collins, led by founder and managing director Richard Collins, to grow the business. This year it has every reason to be optimistic with its North East base benefiting from expansion to accommodate a growing workforce and a new sales team focused on developing the company’s presence in Yorkshire. The Brakes Best Supplier 2012 Fish and Seafood award arrives hot on the heels of impressive 2013 sales. Brakes is a Europe-wide catering giant and the accolade was given to Collins for its excellent support and service as well as its impressive track record in delivery and quality. Operations director Claire Swinbank said the company was “greatly honoured to receive an award

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from such a highly-regarded organisation as Brakes.” She highlighted the consistency of top quality Frozen-At-Sea product delivered at the right price, meaning value for money for both the company’s customers and, by extension, the consumer. Claire also praised the performance of Samherji (Icefresh), one of the biggest suppliers of Frozen-AtSea fish in Europe, as well as Collins’ ability to call on the support of its own vehicle fleet and warehousing, as reasons for its success. The company was originally founded in 1980 when Richard Collins operated a single-van business, delivering fresh seafood to his local restaurants, bars, hotels, and fish and chip shops. It wasn’t long before his reputation grew and a single van became an entire fleet. Key to his ethos was, on top of attentive customer service, the freshest product possible. This is why the concept of Frozen-At-Sea is an indispensable element of the company’s growth. Richard Collins quickly discovered that freshness is the only ingredient you need to enhance the delicious flavour of seafood. As fresh trawlers can be out at sea for up to two weeks at a time, the first catch they make isn’t going to be quite as fresh as it could be. By the time it reaches the consumer, that piece of fish has probably

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Seafood Collins Seafoods

seen better days, leaving a lot to be desired when it comes to texture and taste. Through the Frozen-At-Sea process, the consumer can taste the freshness of seafood as if it had been caught only hours ago. Collins pioneered the delivery of this process into the UK market, giving its customers (predominantly fish and chip shops as well as wholesalers) confidence in the quality of the product. The company also monitors standards by its strict performance controls. Working with some of the most wellrespected trawler operators throughout key locations in the Faroe Islands, Norway, Iceland, Germany, Scotland and Russia, Collins is committed to responsible sea fishing to maintain the highest standards. The company actively promotes the use of certified sustainable species in the marketplace and will only supply Frozen-At-Sea fish that is fully traceable. Once fish are caught by the trawlers the Frozen-AtSea process happens very quickly to ensure products arrive on the plate in the freshest possible state. Usually, fish are frozen within two to six hours of being caught. One of the biggest reasons Collins has been successful is its relationships with suppliers. Because it has worked with them for many years and is the sole

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Seafood Collins Seafoods

distributor of their products into the UK market, Collins distinguishes itself by virtue of having some of the best seafood available in the country. With the experience of the suppliers themselves, alongside Richard Collins’ astute understanding of the UK market, Collins has a reputation like no other. “We have such long relationships with our suppliers that we can ensure top quality product for our customers,” remarks Claire. “It makes the difference that we are the main distributor of these products in the UK. Through the relationship we have with our suppliers, along with their backing to deliver the right products at the right price into the UK market, is a big reason Collins has the reputation that it does.” Highlighting the standards the company strives for is its requirement for suppliers to have MSC certification. MSC is the global organisation working with fisheries, seafood companies and conservation groups to promote, recognise and reward sustainable fishing. Currently, Collins works with suppliers who either have MSC certification or are in the process of gaining certification having already met the criteria necessary for accreditation. The company can also ensure standards never drop with access to its own modern vehicle fleet and cold

“We have such long relationships with our suppliers that we can ensure top quality product for our customers” storage facilities in Grimsby, Newton Aycliffe and Leeds. Alongside subcontractors delivering to wholesalers throughout the UK and Ireland, Collins distributes 10,000 tonnes of seafood every year. Knowing its market in depth enables Collins to not only offer the best product but attentive customer service that understands the role take-away outlets play in modern society as well as the various challenges faced by wholesalers UK-wide. Collins believes that by getting to know its customers it can better tailor its services to them. Today, as the UK’s most experienced distributor of top quality Frozen-At-Sea products, it comes as little surprise to see the company continuing to go from strength to strength.

Unit 2, Park 2000 Heighington Lane Business Park, Newton Aycliffe County Durham DL5 6AR collinsseafood.com Tel: 01325 315544

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Ruskim Seafoods:feature 2 27/06/2013 10:53 Page 56

Frozen Foods Ruskim Seafoods

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Ruskim Seafoods:feature 2 27/06/2013 10:53 Page 57

Frozen Foods Ruskim Seafoods

everything you

need

We interview Bill Mooney who started Ruskim Seafoods in 1982 supplying prawns to chinese restaurants and take away outlets, and is now one of Europe’s leading importers, distributors and wholesalers of seafood, meat and poultry

ill Mooney started his business in 1982 selling seafood to local Chinese restaurants from a van and a small cold store bought with £1,000 borrowed from his in-laws. Now he’s Managing Director of a business that sells a range of products to a variety of customers from six locations across the UK and has a £60 million turnover. Not only that, but it’s continuing to grow. The original customers soon expanded to include other outlets and the next step from there, as Bill explains, was fairly logical: “Rather than go off in a completely different direction, we tried to supply our existing customers with more products. Initially it was just seafood that we were doing but Chinese restaurants, takeaways and Indian restaurants all use chicken and some of them use pork spare ribs and things like that. So we started to look at that and it’s quite a big part of our business now. We’re probably shifting in excess of 200 tonnes of chicken breast meats a week. So it’s grown and grown.” With around 4,000 customers on the books now, the most recent diversification has been into selling dry goods because they all use them to some degree. This has necessitated a modification to the delivery vehicles to carry both frozen and dry goods, with a moveable bulkhead installed so the space can be adapted depending on the volume of each product. The list of products is constantly expanding and includes an extensive seafood range, poultry and meat, vegetables, rice and noodles with a number of

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value added products. The customers are split 50/50 between retail and wholesale, with the former including restaurants and takeaways and the latter being food producers and ethnic supermarkets. There are no sales to the larger supermarkets although some ready meals produced by Ruskim’s customers go there. NATIONWIDE COVERAGE The operation is supported by a network of six depots that enable nationwide coverage, with a total cold storage capacity of 12,000 tonnes. There’s also a fleet of over eighty vehicles ranging from three tonnes to 40 tonne articu slated lorries that moves products into depots and out to customers. Around 95% of the seafood is imported. “We import directly and that’s the difference between us and most other distributors,” remarks Bill. “We’re the main importer and we do the distribution as well whereas a lot of importers are effectively brokers. “We bring in about 3-4 containers of seafood a day. We have one lorry that goes down overnight and collects a container from Felixstowe and for the rest we use outside transport. We might have a container that comes here, one might go to London and another to Newcastle, which are our three main depots.” Because so much comes in from abroad and Ruskim insists on ethical sourcing and sustainability, there’s close liaison with suppliers. This involves visits to countries such as India, Thailand and Indonesia at least once a year as well as suppliers

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Ruskim Seafoods:feature 2 27/06/2013 10:53 Page 58

Frozen Foods Ruskim Seafoods

coming to the UK. Some of the suppliers are those the company started with when it began importing over twenty years ago. Close liaison is important for product development, with Ruskim having exclusivity on some brands and own brand production for others. It’s also important to ensure everything runs smoothly, as illustrated by a recent problem with excess ice and packaging on seafood. Taking decisive action meant that twenty tonnes of produce now goes in a container instead of the twelve tonnes possible previously. Bill says: “We had the ridiculous situation of a block of prawns with a net weight of one kilogramme having a covering of one kilogramme of ice, which is totally unnecessary. So we have instructed all our suppliers to invest in smaller freezer pans to decrease the gross weight to around 1.4 kilogrammes, which will make significant savings in freight and packaging cost as well as being much friendlier to the environment.”

Ruskim Seafoods Ltd, Marine House, Stafford Park 15, Telford, Shropshire TF3 3BB www.ruskim.eu Tel: 01952 293344

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NEUTRAL EFFECT The current state of the economy has led to people eating out less but buying more takeaways. This has had a neutral effect on Ruskim’s trade although margins have dropped due to increased competition. However, the company’s continued expansion has resulted in increased turnover every year, with a 12% growth last year alone. This has been helped by the recent opening of a sixth depot in Leeds following an earlier opening

at Warminster. The latter resulted from a company acquisition and has seen turnover double there in the two years since it occurred. Developments are still ongoing. “We’re opening a cash and carry in Newcastle,” remarks Bill. “We are presently converting it from a massive warehouse and cold store. It will stock all our products as well as having a butchery and fresh fish department and a walk in chiller stocking fresh vegetables. “There will be separate areas for bulk dry goods, bulk frozen goods and around thirty chest freezers stocking a wide range of seafood, meat and poultry with an exceptional range of value added items. The cash and carry covers an area of around 25,000 square feet and will be open for business in May this year. We’ve also got a small cash and carry down in Telford but this is a much bigger prospect really, so we’ll see how that goes.” The Newcastle cash and carry is trade only whereas the one in Telford is for walk in customers. However, the latter is due to be discontinued because space is needed for storage as expansion goes on. Bill says: “The dry goods are still fairly new and that’s going to expand hopefully. We’re always looking to see what’s available for expansion but we’re not silly about it. We wait until something’s profitable and doing well, then we’ll move on to something else. But we can always do more. We’ve had the London depot for about four and a half years and there’s a lot we can do there as well as elsewhere so it should hopefully carry on the same way.”

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Ruskim Seafoods:feature 2 27/06/2013 10:53 Page 59

aichison:feature 2 28/06/2013 13:56 Page 60

Retail Atchison Topeka

your essential

INGREDIENT

The success of Atchison Topeka depends heavily on their ability to communicate accurately and effectively across the supply chain from receipt of order, to distribution planning, warehousing and finally to delivery fulfilment.

Atchison Topeka – Droitwich Cyrus Point, Pointon Way Hampton Lovett, Droitwich Worcestershire WR9 0LW Atchison Topeka – Worcester Williams Point, Wainwright Road The Shire Business Park Warndon, Worcester WR4 9FA www.atchisontopeka.com Tel: 08450 707755

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hen your business is concerned with storing and moving food ingredients, hygiene standards are pretty important. So the news that Atchison Topeka has received a Grade A British Retail Consortium Global Standard for Food Safety accreditation is extremely reassuring for its customers. This aims to assess the ability of food processors to comply with food safety requirements. The company is the only third party logistics company to have attained certification, which is a prerequisite for many food retailers and food service companies. The company’s upgrade to grade A standard follows accreditation in 2009. At that point, Atchison Topeka redesigned each of its business processes and ensured all its driving and warehouse personnel received basic food hygiene training. They were also trained in HACCP (Hazardous Analysis and Critical Control Points), which ensures the safety of food

and also results in savings through identifying delivery points. Established for over twenty years, Atchison Topeka operates from a new, purpose built distribution centre where it has temperature controlled warehousing and a modern distribution fleet that includes high specification bulk carriers. The warehouse has space for 20,000 pallets and modern facilities that include wire guidance and external docking systems. It holds customers’ food ingredients and the services provided there include cross docking, destuffing of containers, re-labelling and contract picking and packing. Products handled include chocolate, fruit mixes, sugar and milk. Palletised transport is handled through a fleet of ambient and temperature controlled vehicles that are designed to meet the varying needs of the food ingredients sector. Bulk liquids are moved in a fleet of road tankers while the dry bulk division has a big bag discharge system to deliver bulk powders across

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aichison:feature 2 28/06/2013 13:56 Page 61

Retail Atchison Topeka the UK and Europe. All tankers are washed and validated with Bio Trace to ensure they are 100% clean and have the highest level of hygiene standards for every load. The process is carried out at the companyâ&#x20AC;&#x2122;s cleaning station, which has a verity of cleaning and washing systems that deliver high standards of hygiene The company handles over one million metric tonnes of bulk products a year. REDUCED EMISSIONS In addition to making savings through HACCP, Atchison Topeka has over the years increased the payloads for bulk liquids for more than one customer to thirty metric tons. This has not only reduced costs but, by removing over 150 trips a year on one vehicle, has significantly reduced CO2 emissions. Environment and fuel issues are also addressed by the company running around fifty Euro 4 and 5 tractor units that have low emissions. Atchison Topeka rates communications a big priority and has implemented a new in-cab system across its fleet. This allows all shipments to be tracked, real time date and time capture as well as real time POD signature capture. Integration with customer systems also allows the exchange of order information electronically, reducing overhead costs and minimising errors. Customised reports are provided on customer stock levels and delivery schedules so that full information is always available. The company reconciles stock daily to ensure customer records match, provides automatic client invoicing and online dashboards to show all information in a convenient format. The result is reduced overheads, working capital and lead times for all customers. The company aims to act as an extension to the organisations it serves. By doing so, it is able to deliver a service that meets their needs and save them money at the same time. But critically, it has to meet the necessary food hygiene standards, which the BRC accreditation proves it can do.

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rangers:feature 2 28/06/2013 12:51 Page 62

Stadia Rangers

premiership

service

Despite relegation Rangers’ hospitality and events team have shown no let up in the standard of service previously on offer

espite Rangers football club finding itself demoted from Scotland’s top division, its hospitality and events team have shown no let up in the standard of service previ-

ously on offer. Hospitality at Rangers football club is geared towards providing a flexible, adaptable service to

Catering on match days can be anything from five star a la carte dining to informal buffets that are provided pre-match Tel: 0871 7021972 Web: www.rangers.co.uk

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guests, offering impartial advice to guarantee the best prices alongside the widest choice of facilities. For every event covered, Rangers has the experience to offer the best in terms of facilities, food and drink, and service.

Match days can mean catering for around 1,100 people in various suites, lounges and hospitality boxes. A number of hospitality packages are available, with celebration package add-ons and further features for corporate guests. Catering on match days can be anything from five star a la carte dining to informal buffets that are provided pre-match. Packages also include bar facilities, executive seating, entertainment programme, MC and the appearance of players and ex-players. Hospitality and Events team members are on-hand to ensure everything runs smoothly. One of the most popular packages on match day is the Thornton Suite. Situated in the heart of the Main Stand, the suite symbolises the heritage that has made Rangers one of the most celebrated clubs in the world. Surrounded by some of Ibrox’s most famous rooms including the Blue Room, the Manager’s Office and the Trophy Room, Thornton Suite guests experience first hand the unique match day atmosphere. Guests enter via the main door, exclusive to VIPs and players, and proceed via the Marble Staircase to a champagne reception in The

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rangers:feature 2 28/06/2013 12:51 Page 63

Stadia Rangers

Members Club before enjoying a five course meal. The experience includes a champagne reception in The Members Club, five course fine dining with wines and liqueurs, Executive Bill Struth Main Stand seating, half-time refreshments and postmatch complimentary bar. Another option is The Tennent’s Lounge. Here, the club embraces a fresh and alternative approach to corporate hospitality and offers informal dining in an intimate atmosphere. Guests enjoy an extensive hot and cold carvery buffet with complimentary bar before proceeding to centrally located executive Club Deck seating which boasts spectacular views of the match. The Tennent’s Lounge also gives guests the opportunity to meet a first team player while enjoying complimentary post-match drinks. Outside of match days, all the facilities are available for hire. The club organises up to 25 weddings a year, with some couples getting married at the stadium. There’s an annual wedding show in March to encourage further use and outline what’s available. The stadium stages a variety of business events and private parties for all kinds of celebrations. Various other events occur throughout the year, including corporate dinners at city centre hotels, charity dinners, the club AGM and corporate golf days.

Suppliers to Azure at Rangers FC

Mr. Singh’s NEW Curry Pie 10 Keppochhill Drive, M8 Food Park, Glasgow G21 1HX Tel: 0141 331 4567 Email: mail@mcgheesbakery.co.uk www.mcgheesbakery.co.uk w w w. f e a s t m a g a z i n e . o r g

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Big Festival :feature 2 28/06/2013 16:19 Page 64

Entertainment The Big Feastival

the ultimate

gastronomic

event

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Big Festival :feature 2 28/06/2013 16:20 Page 65

Entertainment The Big Feastival

Jamie Oliver & Alex James present The Big Feastival for the second year - bigger and better than ever!

ave the date and book your tickets to the ultimate music and food weekender August 31st and September 1st will see Jamie Oliver and Alex James return with The Big Feastival, the UK’s favourite music and food festival for all the family, proudly supported by Electrolux. The music acts in this year’s line-up are no strangers to awards, chart topping singles and albums with over 700 weeks combined on the singles and albums chart. Providing the soundtrack will be BRITAward winning singer KT Tunstall, pop purveyors The Feeling, hip-hop wonderkids Rizzle Kicks and legendary dance duo Basement Jaxx, with the likes of Norman Jay and the Cuban Brothers bringing their own unique dose of good times. Over in the Electrolux Big Kitchen, Jamie’s mentor and Italian legend Gennaro Contaldo, culinary maestro Bruno Loubet, top British chefs Valentine Warner and Mark Sargeant, Supper Club sensation Sabrina Ghayour and talented foodie Gizzi Erskine will all take to the stage to cook up a storm alongside the man himself, Jamie Oliver. “I’m very excited to have such great foodies and musicians back on the farm. The whole weekend was so enjoyable last year and Jamie and I are working to make it even better for 2013,” said Alex James. “Last year the atmosphere was incredible and it really was fun for all ages – tickets sold-out so I’d recommend buying them early, don’t miss out!’ added Jamie Oliver. In between watching the experts in action, visitors can delve to new depths of culinary delight down Street Food Alley, tucking into an exciting menu of dishes featuring the best of the British street

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Big Festival :feature 2 28/06/2013 16:20 Page 66

Entertainment The Big Feastival

food scene. Highlights include Asian steamed buns from double award winning Yum Bun, mouth-watering meatballs from The Bowler and Napoli inspired street food from Pizza Pilgrims, with many more to be announced. It’s not just about tasting great food, festival goers can get stuck in with a whole host of hands-on foodie

‘Inspire individuals to feed themselves better and make healthier, smarter food choices.’

www.thebigfeastival.com Tel: 0844 995 9673.

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features including the Electrolux Chefs’ Secrets Cooking Classes, the Weber BBQ Experience, The Table Sessions and of course, the return of Alex James’s very own Cheese Hub. What’s more, they can shop till they drop from an award winning selection of artisan producers and boutique brands.

Brand new for 2013, The Big Feastival is delighted to welcome TV personality and the nation’s favourite farmer Adam Henson with his incredible Cotswold Farm Park to the Little Dudes Den. Furry and feathered friends aside, big kids and little ones will find fun and games galore with an action-packed family programme of activities including art and craft workshops, kids’ kitchen master classes, country fayre games, welly-wanging, bubble shows, a vintage funfair and the return of the haystack mountain. At the heart of The Big Feastival is the Better Food Foundation, with new fundraising initiatives for the charity constituting a key focus for the 2013 festival. Food is at the heart of everything the foundation does and it works in three main areas: in schools, where they educate children about the joys of growing and cooking fresh food; through the Fifteen Restaurant group, where they empower disengaged youngsters by training them for careers in the restaurant industry; and in communities, where their cooking centres inspire individuals to feed themselves better and make healthier, smarter food choices.

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Big Festival :feature 2 28/06/2013 16:20 Page 67

GS Group :feature 2 28/06/2013 11:11 Page 68

Kitchen Equipment GS Group

GS Group is recognised as one of the top contracting houses for the provision of commercial foodservice schemes nationwide

S Group is recognised as one of the top contracting houses for the provision of commercial foodservice schemes nationwide. By forming strong working relationships with architects, consultants, contractors, and end users a like, GS Group has earned a reputation for providing a professional, comprehensive approach to all contracts. It has recently become CHAS (Contractor Health and Safety Assessment Scheme) approved in recognition of its stringent safety records and methods of working. Established in 1978, it has the experienced, highly trained personnel and resources to execute any size of project, including those over ÂŁ1 million. By continually investing in the latest information technology systems, GS Group can accommodate any contracting interface, enabling them to liaise with other contractors on the project to provide an efficient, cost effective solution to foodservice equipment requirements. From conception to completion, GS Group provide dedicated project managers for each contract, complete turnkey service, design and planning, advice based on the latest regulations and guidelines, installation, building fit out, warranty appointed agents and maintenance contracts. The company is now able to provide a more efficient service by responding and processing communications quicker, via any electronic interface due to substantial investment in the latest information technology systems and hardware. Services now available include data sharing and transferral between all contractors on a project, supply chain execution,

quality without

compromise

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GS Group :feature 2 28/06/2013 11:11 Page 69

Kitchen Equipment GS Group production of A1 CAD layout drawings, information in PDF format and on CD Rom, and full e – procurement facilities. GS Group has also invested in the latest service management system for the Engineering Department. This system will result in better response times and will store more information about equipment, allowing extensive reports to be produced for retention. As engineers will be able to download their fault findings report whilst still on site, any parts required will be ordered quicker thus reducing equipment downtime. It can now also provide speedier sourcing of spare parts for customers. By using a webcam through Skype to some of its manufacturers, it is able to visually identify spare parts rather than merely describing them. This reduces the likelihood of an incorrect part being ordered and so minimises the downtime of equipment. It is currently working towards all its manufacturers utilising this technology for this purpose. Another benefit of the system is that client’s can contact GS Group for free over the internet, and as the system includes a webcam, video conferencing can take place. By using it in this capacity, the Group is actually able to fulfil more appointments with its clients as travelling time is dramatically reduced. Looking ahead, GS Group has recently been appointed by Plymouth County Council’s Education

Services to carry out all their repair and maintenance work; and has just been awarded the prestigious contract to supply and install equipment in their primary, secondary and special schools under the Government’s “Feed me better campaign”. DEPARTMENTS GS Group has dedicated departments to deal with every aspect of the contract. Service does not end once the equipment is installed. It has appointed warranty agents for all the major manufacturers, offering tailor made maintenance contracts, insurance inspections, life cycle replacement costs and hygienic cleaning service. It provides estimating with tender preparation and submission, full specification, itemised quotations with literature packs. Its drawing office provides layout drawings, service schedules and 3D drawing. It offers contract monitoring and administration, production of method statements, risk assessments, hot works permits and equipment manuals. Sales are provided through the website, catalogue and via leasing. Nationwide installation and commission schemes are available plus 24 hour breakdown response, spares, and maintenance contracts. Building fit out is for complete refurbishment including walls, ceiling, flooring and mechanical/electrical.

GS Group has dedicated departments to deal with every aspect of the contract

Aspen Way Paignton Devon TQ4 7QR www.gsgroup.co.uk Tel: 01803 528586

Almeda Taking facilities support to a higher level

Almeda Environmental Services

Industrial Cleaning Services Legionella Control / Water Hygiene LEV Testing / COSHH Redwood House, 65 Bristol Road, Keynsham, Bristol BS31 2WB T: 01179 376320 F: 01179 861104 E: paul.stone@almeda.co.uk W: www.almeda.co.uk

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F E A S T M AG A Z I N E

Jasats Pies:feature 2 29/06/2013 11:50 Page 70

Halal Jasats Pies

unique

flavours

Since 1995 Jasats Pies has built a reputation of providing quality healthy halal pies other halal products and pastries. www.jasats.co.uk Tel: 01254 667171

asats Pies was set up in 1995 in the hope of introducing halal food to the world. Jasats started the revolution of making amazing halal pies, following the simple formula of using high quality fresh ingredients sourced from local vegetable and dairy farms alongside quality grade fresh British meat, and not a hydrogenated fat or preservative in sight! So Jasats Pies products are as healthy as pies go. However, the company hasn’t stopped at simply making pies – with its winning formula, Jasats now has a whole range of halal food products, ranging from pasties, sausage rolls and samosas to family sized meals. Jasats Pies is a family business based in the northwest. The original motivation behind the business was to create better quality pies than were currently on the market. Pies in the early 1990s were known to have stodgy fillings, and dry rubbery pastry. Jasats started the revolution of making amazing pies, following the simple formula of using high quality ingredients mixed together with its secret recipe. With its experience, Jasats believes great tasting food comes from simply using quality fresh ingredients, and a little magic from the chef. Since the company doesn’t let anybody else make its pies, pasties or

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samoosas, it can afford to provide the customer with the very best price. There’s no 3rd person – it’s just straight from the Jasats bakery to the customer. Jasats guarantees that its products give 100% taste satisfaction. The company doesn’t cut corners and doesn’t add any additives, flavourings or potions to the pies or pasties. Jasats says, “food just the way it should be.” The company adds, “It’s not just us saying it either, speak to anybody whose had a Jasats pie - they’re our real quality checks. We have remained in the business because we maintain this very same ethos of quality cooked goods made with the finest raw ingredients. “We strive to make the best products, which is why all our products are made with the finest fresh ingredients, with potatoes and onions straight from local farmers markets, fresh quality checked meat and fresh farm cheese, all used in our secret recipes, which is why you wont get another pie that tastes quite like ours. “We’re one of the few manufacturers who are passionate about our products, for us it’s always been about quality of taste and we do our very best to make sure you as a customer get the best, that’s why we put our name on the brand.” Jasats has come a long way in over 10 years. Originally, trading from a terraced house where the husband and wife team worked all hours to perfect recipes and fine tune deliveries, Jasats now has a six station automatic pie machine, and a strong 15-man team, making over 15 varieties of products, all stored and dispatched from the top notch site in Blackburn.

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classified:feature 2 28/06/2013 15:49 Page 71

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curry:feature 2 04/07/2013 12:13 Page 72

What do you know about...

CURRY

Some interesting facts about one of the UK’s most favourite food We spend more than £250m a year on Indian food in the UK. Chicken tikka masala is the country's most popular restaurant dish with one in seven curries sold in the UK being chicken tikka masala. The first Indian Curry house outside of India was opened in London by Shaykh Din Muhammad, a captain in the British East India Company. It was opened in 1810 but closed a year later due to lack of trade. London’s Veeraswamy’s Indian Restaurant, which opened in 1929 claims to be the oldest surviving Indian Restaurant. It is believed that it was there that lager was introduced to become the now traditional accompaniment to curry. The origin of the word ‘curry’ comes from ‘kari’, the Tamil word for ‘spiced sauce’. The word 'balti' means bucket. London contains more Indian restaurants than Bombay and Delhi combined. The largest naan bread ever made was 10ft long and took 5 hours to cook.

The term ‘curry’ isn't really used in India. There are many types of curry style dishes, which have characteristic regional variations. The first commercial curry powder appeared in about 1780. Chicken tikka masala remains the most popular Indian dish. It's thought to originate in Britain after an enterprising Indian chef had the idea of adding a tomato and onion paste to the grilled chicken – to satisfy the British preference for food that isn’t dry.

The very first curry in the UK first appeared on a restaurant menu as long ago as 1780.

The earliest known curry was made in Mesopotamia in around 1700BC.

Tandoori gets it’s name from the tandoor – a traditional Indian clay oven.

Scientists at Nottingham Trent University have discovered that people begin to crave for a curry because the spices arouse and stimulate the taste buds.

Most Indian restaurants are not actually owned by Indians at all but by Bangladeshis.

The tallest poppadum stack in the world stands at a massive 282 poppadoms. The record was set by a chef from the Jali Indian Restaurant in Blackpool.

One of the hottest curry dishes ever made is known as a ‘Chicken Naga’, made with a high volume of Naga pepper seeds. On the Scoville Scale, these deadly seeds measure at 855 000, more than 100 times hotter than jalapeño peppers! However, the Bit Spicy 3 Chilli Phall is hotter! Chilli is the most popular spice in the world and can help combat heart attacks and strokes and extends blood coagulation times preventing harmful blood clots.

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CALL 01484 411 400 Tel: 01326 562111

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Fax: 01326 564568

Email: sales@hendys.net

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IBC:Layout 1 29/03/2013 15:51 Page 1

ISSUE 156

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FOOD, ENTERTAINMENT, AND SHOPPING TODAY

ISSUE 156

ALSO INSIDE: Marcus Wareing GS Group Geronimo Inns Hotel Indigo

FEAST MAGAZINE

NICK NAIRN

COOK SCHOOL Trinity Leeds

Hallmark Care Homes

The Big Feastival

Changing the face of retail

Relationship-centred care

The Ultimate Gastronomic Event