Web file for feast 157 by Matt England

ISSUE 157

cover 157a:Layout 1 12/08/2013 10:00 Page 1

ISSUE 157

FOOD, ENTERTAINMENT, AND SHOPPING TODAY

TOM AIKEN IN

CHELSEA ALSO INSIDE: Marcus Wareing Green Tourism Business Scheme Armadale Salmon

FEAST MAGAZINE

Dornoch Castle

DISCOVER GREAT FOOD AT

DISCOVERY BAY

Feast talks to celebrated chef Barrington Douglas

IFC:Layout 1 26/03/2013 15:00 Page 1

page1 :feature 2 09/08/2013 11:39 Page 1

Editor’s comment LAB-GROWN 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 ACCOUNTS MANAGER: Nick Charalambous 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

BURGER hen I first heard about the “lab-grown” burger I pictured men in white coats

carefully easing Big Macs out of metallic containers and handing them to curious customers at McDonald’s. Let’s just say the reality is less exciting but we are still in groundbreaking territory. The lab-grown burger will be unveiled for the first time in London and examples a huge step forward for the meat

industry. Professor Mark Post, the Maastricht University project head, has produced the artificial meat using stem cells placed in a broth containing serum from a cow foetus along with vital nutrients. This concoction then encourages muscle growth by up to 30 times. One 5oz burger cost £250,000 to produce. Before we’ll get a chance to tuck into one of these burgers – I know you are as eager as I am – the Food Standards Agency has said it must satisfy a number of health, safety and hygiene demands. Importantly, it must be safe for public consumption and have a nutritional value that is similar to that of regular meat. We may be a little while away from seeing these burgers hitting our barbeque grills but they could solve some of the issues plaguing the industry – notably, problems surrounding the amount of feed, fuel and water required to produce beef. No matter how we may turn our noses up at lab-grown burgers they do address a number of problems facing the food industry. Crucially, they would reduce the number of cattle farmed for food, make the overall process more environmentally efficient, and address the unsustainable demand for meat. The £250,000 burger takes several weeks to produce. Initially, over a six-week period, 3,000 strips of muscle tissue are grown before they are combined with 200 strips of fat tissue. The developers hope the

Contract Publishing

burgers will be available for public consumption by 2023.

(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.

w w w. f e a s t m a g a z i n e . o r g

Daniel Stephens Editor

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

contents:feature 2 02/08/2013 14:42 Page 2

Contents Features ISSUE 157

GREEN TOURISM

FINE DINING

10 COLLINGWOOD COLLEGE Spectacular setting

CARE HOME CATERING

14 THE UNIVERSITY OF ST ANDREWS – AGNES BLACKADDER HALL A cunning sustainable plan

RESTAURANTS

GREEN TOURISM BUSINESS SCHEME Sustainable tourism

18 THE BEST WESTERN MONKBAR HOTEL The best of the best 20 CAPTAIN’S CLUB HOTEL Stunning venue 24 DORNOCH CASTLE A taste of the thirteenth century 26 TOM AIKENS Tom Aikens in Chelsea 32 SAMLESBURY HALL Historic setting

CORPORATE HOSPITALITY 34 AYNHOE PARK A bit of British eccentricity 36 ONE EVENTS Two classic venues

STADIUM HOSPITALITY 38 EVERTON FOOTBALL CLUB Premiership hospitality

44 MARCUS WAREING Dedication and perfection

44 MARCUS WARING Dedication and perfection

50 HC-ONE One of a kind

54 BARRINGTON DOUGLAS– DISCOVERY BAY Discover great food

CHILLED FOODS

60 CHILLED FOOD ASSOCIATION Getting fresh

SEAFOOD

64 FRYDAYS FISH AND CHIP EMPORIUM The very best 66 ARMADALE SALMON Traditional techniques

INTERIOR DESIGN

68 THE FLOORING SHOW Completely floored

60 CHILLED FOOD ASSOCIATION Getting fresh

40 NOTTS COUNTY FC Top of the league

20 CAPTAIN’S CLUB HOTEL Stunning venue

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

w w w. f e a s t m a g a z i n e . o r g

contents:feature 2 02/08/2013 14:42 Page 3

Regulars UPDATE 4

THIS MONTH’S TOP STORIES

SHOWCASE

71 SHOWCASE YOUR BUSINESS

WHAT DO YOU KNOW ABOUT... 72 ...FISH AND CHIPS

TOM AIKENS Tom Aikens in Chelsea

Sections 8 GREEN TOURISM 32 CORPORATE HOSPITALITY 36 CORPORATE 38 STADIUM HOSPITALITY 44 FINE DINING 50 CARE HOME CATERING 54 RESTAURANTS

8 GREEN TOURISM BUSINESS SCHEME Sustianable tourism

60 CHILLED FOOD 64 SEAFOOD 68 INTERIOR DESIGN

54 BARRINGTON DOUGLAS – DISCOVERY BAY Discover great food

50 HC-ONE One of a kind w w w. f e a s t m a g a z i n e . o r g

68 THE FLOORING SHOW Completely floored

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

news:feature 2 01/08/2013 09:19 Page 4

UPDATE

DISCOUNTERS MAKE THEIR MARK IN UK FOOD RETAILING DISCOUNTERS Aldi and Lidl have been on the fringe of the supermarket scene in the UK since the early 1990s, but have started to take up significant space in the past two or three years. Analysis from researcher Kantar Worldpanel shows both discounters have increased their market share year on year, with both currently at the largest market share they have ever had in the UK. In May, Aldi posted a share of 3.5% – an increase of almost a third on 2.8% at the same time last year. Lidl was close behind with 3% of the grocery retail market, a rise on last year’s 2.8%. Both discounters put part of their success down to the effect of the recession on the nation’s spending. For decades food had been gradually getting cheaper. Then in 2006, food prices shot up. With prices continuing to rise, it appears consumers have been more willing to or have been forced to change their shopping habits.

Research supports this – a survey of 2,000 consumers last year by Which? found shoppers were more likely to buy meat from discount supermarkets during the recession. The survey uncovered a number of other trends, including consumers being less likely to buy organic or farm-assured meat and thinking animal welfare is less important. “Pressure on household budgets is undoubtedly driving some of the growth at the discounters, but messages about quality are starting to resonate,” says Edward Garner, director at Kantar Worldpanel. “Lidl announced that it will increase its fresh meat and poultry floorspace by 50% within the year, and Aldi’s new ‘convenience’ store in Kilburn is a departure from its traditional edge-of-town offering. These changes are likely to appeal to a new and different group of shoppers, which will bolster the performance of the discounters even further.”

The discounters’ credentials for local food and for working with farmers have never been widely known. However, despite what consumers might think, a low price does not have to mean imported food or poor quality. In a 2011 Red Tractor labelling audit, Lidl was found to have the highest proportion of its fresh products carrying the Red Tractor logo, at 80%. Currently, 100% of fresh meat and poultry is British and Red Tractor. However, when UK lamb is short, up to 25% of Lidl lamb is sourced from New Zealand. Today, both supermarkets are keen to show their support for UK produce. Lidl is running a “Like Meat, Love Lidl” campaign, while recent TV adverts for Aldi beef focus on English and Scottish farmers. Price is still an important part of the discounters’ appeal, but rather than compromising quality, the supermarkets say they buy local or use their European ties to ensure good value.

£250,000 ‘FRANKENBURGER’ FOR TWO years, Dutch scientist Mark Post has been working in a lab to create synthetic, edible meat made of animal stem cells. In london on 5th August, Post will cook what’s being called the world’s “first lab-grown hamburger,” and serve it at a public tasting. He says it’s a kinder and greener way of producing meat. It cuts down on greenhouse gas emissions and avoids animal slaughter. And he’s optimistic the product can be mass produced. “We have all the variables, the controls so we eventually can

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

make it efficient,” Post said about his work. For now, the test tube meat isn’t easy to make. The burger Post will serve in London costs more than £250,000 and took 7 to 8 months to produce. To create the Frankenburger, Post took muscle stem cells from a cow through a biopsy. Those cells multiplied and developed into muscle cells that grew fibres which eventually became edible muscle tissue. It can be ground into minced meat and made into a hamburger.

w w w. f e a s t m a g a z i n e . o r g

news:feature 2 01/08/2013 09:19 Page 5

GROUND-BREAKING ONLINE HOME DELIVERY SERVICE TILIA, the ground-breaking online home delivery service that for the first time conveniently connects shoppers with the finest artisan food and drink suppliers, has launched in the capital and plans a quick nationwide expansion. Tilia was founded by Rob Ford, a former City worker turned food entrepreneur. He has launched the service on

the core philosophy that the best produce comes from artisans with skill, provenance and passion. Ford wanted to create a way to champion these individuals and small, independent businesses, while at the same time making food and drink of unparalleled quality and freshness available as widely as possible.

PROMOTING FRESHWATER FISH

PROPER PIES AND PUDDINGS HOLLAND’S, the North West’s best-known producer of pies and pastries, has secured a national listing for its frozen range, with the UK’s independent online retailer, Ocado. Providing its popular frozen pies and puds in packs of four, Holland’s is named the number one frozen individual pie brand in the North West ! Ocado will list Holland’s frozen bestseller, its Potato & Meat Pie plus other favourites from the range including

w w w. f e a s t m a g a z i n e . o r g

Meat Pie, Minced Beef & Onion Pie, Cheese & Onion Pie and Steak & Kidney Pie – all priced at £3.00 for a pack of four. Its simple checkout system and express home-delivery service, which delivers across most of the UK, means that Ocado offers Holland’s customers a more convenient, fast and fun way to shop its chilled and frozen range. For further information on the Holland’s Pie range please visit www.hollandspies.co.uk.

A FOOD event took place on Sunday 21st July to promote eating the many varieties of river fish. Taking place aboard one of the oldest boats on the Thames, the MV Royalty, the #RIVERFOOD launch brought together a wide variety of dishes using produce, sourced predominately from rivers across the UK, including the Thames Estuary Thousands of species of edible fish live in rivers all around the world, so

it’s hardly surprising that over 125 different types can be found in the fresh river waters of the United Kingdom. Despite the current interest in locally sourced ingredients, regional recipes and even foraging, few chefs have as yet to explore and serve food from this rich and diverse supply. #RIVERFOOD is the brainchild of trio Phil Cooper, Arno Marsman and Andrea Britton of Coopers Restaurant Consultants.

9BAR LAUNCHES NEW FRUITY BAR 9BAR, the original health bar, is launching a tasty new Fruity variety as part of its now seven-strong range. This latest addition to the 9bar family combines 9bar’s signature blend of seeds with delicious dried fruits to create the ultimate, indulgently fruity, on the go snack. Stacked with nutritious seeds including sunflower, sesame and pumpkin, 9bar’s latest addition adds succulent dried apricots and dates

and is topped with carob, making this 9bar the perfect mid-morning or afternoon treat. The new Fruity 9bar is gluten and wheat free, and being vegan friendly to boot it really is the perfect on the go snack for everyone.

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

news:feature 2 01/08/2013 09:19 Page 6

UPDATE

PIC BRITISH FARMERS LOSE £29 ON EVERY LAMB THEY SELL

THE NFU has said that farmers are

after a 22 per cent fall in the farmgate

remained strong, so what’s happening;

now losing on average £29 for every

lamb price despite an increase in price

where is the money going?

lamb they sell at market after new

on the supermarket shelves.

figures revealed farm gate prices had dropped by a fifth in the past year.

“I want to see a thriving British

NFU livestock board chairman Charles Sercombe said:

lamb sector, crucial if we are to attract young people to work in our industry,

With lamb prices at their lowest for

“Farmers are working hard to stay

three years the situation for farmers has

on top of a really tough situation but

closely with their British lamb supply

been made worse by rising production

we are now faced with really challenging

base to help meet some of the

costs due to the extreme weather in

conditions on the world market while

challenges being faced.

2012.

seeing a considerable reduction in the

Impacts from the new lambdeforming disease Schmallenberg are

price that our own retailers pay.

“And we need our customers – the consumer – to reap some of the

“This isn’t helped by more

benefit too.”

also being felt with the spring lamb

imported cheaper lamb products on

season about to get underway.

supermarket shelves.

The NFU is calling for retailers to

so retailers have to start working more

With the EU promising to agree a CAP reform package in the coming

“What puzzles me is that prices to

months the NFU also stressed the

demonstrate genuine commitment to

consumers have remained high.

importance of ensuing a fair deal to

their British suppliers and customers

Demand from consumers has also

support English farmers.

WHEN IN ROME... THE ULTIMATE Roman Address has unveiled the most exclusive apartment in the heart of La Dolce Vita. The stunning new ‘Roman Penthouse’ suite is located on the top floor of Regina Hotel Baglioni and allows guests to experience Rome in unparalleled luxury. The new penthouse suite is 560m², including 290m² of private outdoor terraces with 360° panoramic views overlooking the

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

Eternal City, stretching from the Sistine Chapel to the Colosseum and beyond. The penthouse suite offers an incredible level of service, including a dedicated concierge, private chef (3 hours), private barman (2 hours), and private limo service (4 hours). Guests could also enjoy external facilities as the Jacuzzi pool by Kos with chromotherapy and Technogym gym equipment.

w w w. f e a s t m a g a z i n e . o r g

news:feature 2 01/08/2013 09:19 Page 7

CO-OP FIRST RETAILER TO SUPPORT WYKE FARMS ‘HELP FOR HEROES’ CHEESE

WYKE FARMS has announced its

STRONGBOW LAUNCHES DARK FRUIT FLAVOUR

‘Help for Heroes’ endorsed cheese,

TO MARK the

‘Mature Cheddar for Heroes’ will be

launch of

supported by The Co-operative Group.

Strongbow Dark

Help for Heroes (H4H), the UK

Fruit, commuters

charity which provides direct,

have been

practical support to those who

challenged to step

suffered life changing injuries and

up and take aim

illnesses while serving our country,

at an interactive

worked with Wyke arms Ltd, to

vending machine

launch ‘Mature Cheddar for Heroes’

at one of the UK’s

and ‘Salted Butter for Heroes’. A minimum of 3 pence from each

busiest train sta“Help for Heroes has huge brand

demonstrates real support for

tions, as part of the brand’s EARN IT campaign.

pack of butter and 7 pence from a

awareness and coupled with dairy,

an important cause in a time when

pack of cheese will be contributed to

one of the biggest categories in

our country feels more passionate

Help for Heroes Trading Limited

food, we can make a significant

than ever about helping our

machine was commissioned to

which Gift Aids all its taxable profits

contribution to support injured

heroes” said

celebrate the launch of new

to Help for Heroes.

Service personnel and veterans.

Rich Clothier, Managing Director

“The Co-op’s decision to match

The ‘Mature Cheddar for Heroes’

Strongbow Dark Fruit, which

is now available in up to 3000 Co-op

combines crisp Strongbow cider, blackcurrant and blackberry juices.

and third generation family member,

the 7p contribution to this worthy

stores nationwide and is priced at £3

Wyke Farms, said:

cause is extremely generous and

(for 300grams).

w w w. f e a s t m a g a z i n e . o r g

The specially built vending

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

Green torism:feature 2 30/07/2013 11:03 Page 8

Green Tourism Green Tourism Business Scheme

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

w w w. f e a s t m a g a z i n e . o r g

Green torism:feature 2 30/07/2013 11:03 Page 9

Green Tourism Green Tourism Business Scheme

tourism sustainable

Sustainability and green issues are now very much mainstream and tourism, as one of the main economic drivers in the UK, has its part to play.

any organisations use self-assessment to rate how green businesses are. That, according to Managing Director Andrea Nicholas, isn’t good enough and isn’t the way the Green Tourism Business Scheme works. She says: “When businesses look for accommodation or events, they want third party certified properties. It’s important businesses are assessed by qualified, experienced people. Our assessors have environmental backgrounds, have qualifications and they’re properly trained.” The approach has resulted in membership growing to 2,300 businesses and seen the scheme accepted as the standard for large hotel chains such as Hilton, Radisson, Best Western and IHG. It is, however, open to any business involved in tourism, a recent development in conjunction with the Broads Authority creating a system to grade hire boats. The benefits include a potential saving on identified costs of 20% in the first year as a result of advice arising from the initial assessment visit. “There’s the added benefit of promotion to the consumer,” adds Andrea. “Businesses aren’t just saying they’re green, they’ve had someone check what they do and give advice that helps specifically. Visit England research showed 58% of customers would choose a green graded business against one that wasn’t, everything else being equal.” A directory of suppliers with green products is being added to the website. Suppliers have to conform to a code of conduct that confirms their products have green credentials such as being made from recycled materials, have minimal impact on the environment or are produced in an ISO 14001 accredited factory. Andrea says: “We make sure the suppliers we promote offer green products. It is not compulsory for businesses to use the suppliers and, if they want to

w w w. f e a s t m a g a z i n e . o r g

offer incentives, those are passed directly to our membership.” A big part of the organisation’s role is offering advice to members, so it has to be aware of what’s happening and is often involved in consultation processes for tourism strategy and new legislation. Typical recently was the latest waste regulations in Scotland, which will prohibit food waste being put into general waste and affect many members. “We’ve known about those regulations for two years and we’ve been letting people know so they can be prepared,” remarks Andrea. “Businesses can future proof themselves against new legislation and taxes coming along.”

“...Visit England research showed 58% of customers would choose a green graded business against one that wasn’t, everything else being equal.” Changes include redevelopment of the website to give it a more modern design, consumer facing pages, improved search and more information for businesses. The GoldStar awards ceremony has been expanded to a full day conference in November, the aim being to attract 250 businesses and broadcast live on the internet for a global audience. And, whilst some organisations continue to depend on self-assessment, the Green Tourism Business Scheme, as Andrea recounts, is revising its grading criteria: “We’re improving, updating and making sure everything’s working in terms of legislation and we’ll be incorporating issues relating to equality, accessibility and quality to make sure members meet minimum standards. That’s going out later this year for consultation and will be launched next year.”

Green Tourism Business Scheme No. 4 Atholl Place, Perth, PH1 5ND www.green-business.co.uk Tel: 01738 632162

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

Collingwood College:feature 2 31/07/2013 10:34 Page 10

Green Tourism Collingwood College

As a place to stay, Collingworth college offers both students, corporate and private guests a truly spectacular setting with over 200 en-suite bedrooms and nine meeting rooms surrounded by beautiful and tranquil woodland.

spectacular

ollingwood College is part of Durham University. It is the second largest of Durham's undergraduate colleges and was founded in 1972 as the first purpose-built, mixed-sex college in Durham. As a place to stay, the college offers both students, corporate and private guests during summertime a truly spectacular setting with over 200 en-suite bedrooms and nine meeting rooms surrounded by beautiful and tranquil woodland. Collingwood College is the ideal venue to ensure that any event is not merely a success but also a memorable and unrivalled experience. Set against the backdrop of one of the most spectacular and historic cities in the country, the college has all the experience to offer a first-class service for any occasion, from residential conferences to lavish wedding banquets. The College's facilities include the purpose-built Penthouse Suite, the ideal venue for conferences, meetings and training courses, which is available for events all year round and can accommodate up to 170

SETTING 10

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

w w w. f e a s t m a g a z i n e . o r g

Collingwood College:feature 2 31/07/2013 10:34 Page 11

Green Tourism Collingwood College delegates. There is also the Dales Suite which is ideal for smaller meetings. In addition to the surrounding woodland, the college also benefits from its position directly opposite the Durham University’s Botanic Garden where visitors and guests can relax and unwind with a stroll around the extensive collection of exotic plants from around the world. Only a short walk away is Durham’s historic central Cathedral, part of the World Heritage Site along with the City’s Castle. SETTING THE STANDARD The college has also set the standard for green tourism, achieving the Green Tourism Business Scheme’s “Gold Award” in 2009. It was the first student accommodation in the region to receive the honour. The GTBS’s audit committee noted the college had “excellent systems in place which are designed to improve the environmental management of the site.” “The college environment team has worked hard to achieve the gold award and it is amazing we have the

“The college has also set the standard for green tourism, achieving the Green Tourism Business Scheme’s ‘Gold Award’ in 2009” same award as Gleneagles,” said Michelle Crawford, bursar of Collingwood College. This sentiment was echoed by Tara Duncan, the university’s environment co-ordinator, who said the Gold award was a fantastic achievement and would inspire other colleges to achieve similar goals. “This achievement from Collingwood College further demonstrates the university’s commitment to reducing its carbon footprint and promoting environmental sustainability,” she said. A recent project saw Durham Prison inmates create bird tables and bat boxes for college grounds, using timber supplied by the college. The university also runs the very successful Green Move Out and Reuse Schemes. Every

w w w. f e a s t m a g a z i n e . o r g

year, with a large number of students graduating and leaving, there is a huge number of unwanted items left behind. In order to divert these items from landfill, the university collects and redistributes them. A huge range of items are collected, including: clothes, shoes and fancy dress; books; CDs and DVDs; bedding; electrical items; pots, pans, crockery and cutlery; food (tinned and non-perishable only); sports equipment; furniture; and other miscellaneous items such as toys, games, ornaments, washing racks and bicycles. During June the collected items are sorted. Some are donated to local charities whereas others are stored and offered for reuse by students at Reuse Events in October. For the

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

Collingwood College:feature 2 31/07/2013 10:34 Page 12

Green Tourism Collingwood College

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

w w w w. f e a s t m a g a z i n e . o r g

Collingwood College:feature 2 31/07/2013 10:34 Page 13

Green Tourism Collingwood College

During the University vacations, Collingwood College’s accommodation provides the perfect base from which to explore historic Durham City and the wider region

Reuse Events save students buying new, costly goods when arriving at the start of term. At these events, all students can take any of the collected items in return for a monetary donation of their choice. All the donations, as well as any remaining items, are then given to a variety of charities. Last year, over £2,000 was raised for local charities and items in excess of fifty tonnes were diverted away from landfill. The University's re-use activities formed a part of the pioneering Moving towards Zero Waste in Student Halls of Residence by providing Reuse Schemes for Real Use Project, which won the National Recycling Awards’ "Best Waste Minimisation Project" in November 2008. In March 2009, the University's Sustainable Living Programme Coordinator and Environmental Bursar worked with other parties in running a London workshop at LSE to introduce London HE and FE institutions to the project. In November 2009 a workshop was run by Durham for all North East HE and FE institutions. The University Chancellor, Bill Bryson, opened the day, and it is hoped that other North East Universities can learn from the excellent example set by Durham. In order to bring all of its environmental initiatives and activities together, the name and concept of 'Greenspace' has been devised as the title of Durham

w w w. f e a s t m a g a z i n e . o r g

University's Environment Office. Greenspace plans and implements all of the university’s environmental policies and procedures, and coordinates environmental initiatives across the university. Greenspace’s divides its endeavours into nine categories: Biodiversity, Energy, Fairtrade, Travel, Procurement, Renewable, Waste, and Water. It has also created a “Reduce Carbon Emissions” logo which relates to all activities contained within its Carbon Management Plan. HOSPITALITY DURING THE SUMMER During the University vacations, Collingwood College’s accommodation provides the perfect base from which to explore historic Durham City and the wider region. The Cumbrian Wing at Collingwood College has 210 en-suite rooms available, each with a private shower, toilet and hand basin, built-in wardrobe and tea/coffee making facilities and radio alarm clocks. Sixteen of these en-suite rooms are twin occupancy and a further nine are adapted for wheelchair users. The Durham and Northumberland Wings offer over 300 comfortable single bedrooms, which are fully carpeted, centrally heated and have their own wash basin. Showers and toilets are conveniently located on each floor and shared between four to six bedrooms.

Collingwood College South Road Durham DH1 3LT Tel: 0191 3345000 www.dur.ac.uk

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

Agnes Blackadder:feature 2 29/07/2013 09:14 Page 14

Green Tourism The University of St Andrews â&#x20AC;&#x201C; Agnes Blackadder Hall

a cunning

sustainable plan Green Tourism award winner, Agnes Blackadder Hall is committed to developing sustainable tourism practices

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

w w w. f e a s t m a g a z i n e . o r g

Agnes Blackadder:feature 2 29/07/2013 09:14 Page 15

Green Tourism The University of St Andrews â&#x20AC;&#x201C; Agnes Blackadder Hall

gnes Blackadder Hall has a Gold award from the Green Tourism Business Scheme and is committed to developing sustainable tourism practices. Located on North Haugh campus, Agnes Blackadder Hall is the largest single-building Hall of Residence owned by the University of St Andrews. Serving students during the academic year, the Hall also provides 3-star bed and breakfast accommodation for those visiting the local area, carrying out university business, or staying for student graduation. Environmental issues and conservation feature in the high standards of thermal insulation, double glazing, building management controls and motion sensor lighting in corridors. Additional measures include recycling of a wide range of waste streams, and provision of indoor cycle storage. It was opened in 1993 and is located in the town of St Andrews, Fife, Scotland. It has 519 bedrooms, of which 25 are shared. All are en-suite. The 3-star bed and breakfast provides modern en-suite bedrooms and a friendly service. It is the perfect base for those wanting to explore St Andrews, play golf on the famous links courses and discover all that the Kingdom of Fife can offer during the summer months. All bedrooms feature an en-suite shower room, a double bed, a television, tea and coffee making facilities. The Hallâ&#x20AC;&#x2122;s close proximity to the world famous St Andrews golf course makes it a desirably cost effective location to stay. It is also less than a 10 minute walk from the historic centre of St Andrews. The Hall was renamed in 2012 after the first female graduate of the University of St Andrews. Originally called New Hall, which opened nineteen

w w w. f e a s t m a g a z i n e . o r g

years ago, Agnes Blackadder made history when she graduated from St Andrews over 100 years ago. Agnes eventually triumphed over her competitors, who included abstract artist and honorary graduate Wilhemina Barns-Graham; biology professor and town planner Sir Patrick Geddes, former St Andrews Principal and inventor Sir David Brewster and golfing great Seve Ballesteros, with 42 per cent of the vote.

Environmental issues and conservation feature in the high standards of thermal insulation, double glazing, building management controls and motion sensor lighting in corridors. University representatives were entertained by the university choir during the official renaming ceremony, which was carried out by the Principal, Professor Louise Richardson. Residents of the Hall, led by then Senior Student Matthew Harrison, first came up with the idea of renaming their home as a way of marking the Universityâ&#x20AC;&#x2122;s 600th anniversary celebrations last year. They invited nominations for a new, permanent name from staff, students and members of the local community.

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

Agnes Blackadder:feature 2 12/08/2013 09:40 Page 16

Green Tourism The University of St Andrews – Agnes Blackadder Hall

College Gate St Andrews Fife KY16 9AJ Scotland www.st-andrews.ac.uk Tel: 01334 467000

Nominations came from students and staff at the University, alumni and from others associated with the University around the world. Following a difficult shortlisting process, current students who live or have lived in New Hall were given the final vote, which overwhelmingly went in favour of Blackadder. Agnes Blackadder Hall isn’t the only building at St Andrews to have received Gold recognition from the Green Tourism Business Scheme. David Russell Apartments, situated off Buchanan Gardens on the western boundary of St Andrews, are the striking result of an extensive redevelopment project. Over a threeyear period which started in 2002, the former David Russell Hall was replaced with a series of independent

AGNES FORBES BLACKADDER (1875-1964) was the first female graduate receiving her MA on 29 March 1895. She went on to achieve great eminence through a distinguished medical career as a consultant dermatologist in London. She was one of the first women to be appointed in such a capacity in a hospital which was not exclusively for women. She published papers on the forcible feeding of suffrage prisoners on hunger strike and also played a central role as radiographer in the Scottish Women’s Hospital at Royaumont, France, during the 1914-1918 War.

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

buildings housing 750 residents. Over the summer months the apartments are available to conference groups and holidaymakers. Environmental concerns were at the heart of the new development and this led to the achievement of a Green Tourism Business Scheme Gold Award in July 2006. Key to the design and specification of the development has been a 'whole life' approach and emphasis upon sustainability. Where possible, rubble from the demolition of David Russell Hall was crushed on site and reused for hard core beneath the foundations of the new buildings and existing mature trees were incorporated into the redevelopment. The residential buildings benefit from state of the art climate controls, high levels of thermal insulation, a rainwater recovery system and card-operated electronic controls. Also, a central facilities building features a sedum roof covering.

w w w w. f e a s t m a g a z i n e . o r g

Agnes Blackadder:feature 2 30/07/2013 09:20 Page 17

w w w. f e a s t m a g a z i n e . o r g

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

Best Western Monkbar_kate:feature 2 27/07/2013 12:30 Page 18

Green Tourism The Best Western Monkbar Hotel

best the best of the

The Best Western Monkbar Hotel goes beyond it’s group to continually improve it’s carbon footprint and provide a relaxing atmosphere for it’s guests.

he Best Western Monkbar Hotel is situated in the heart of the historic city of York, ideally suited for those wanting to explore this fascinating place. The award winning city was recently voted European Tourism City of the Year thanks to its world-class attractions, distinctive shopping, festivals and events. General Manager Graham Usher says the hotel can cater for all. “Whether you're planning a large event for 140 or Sunday lunch for 2, our range of meet-

“the first city centre hotel to be presented with the Green Business Tourism Gold award for its continued efforts in reducing its carbon footprint” St Maurices Road York YO31 7JA www.bw-monkbarhotelyork.co.uk Tel: 01904 638086

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

ing and function rooms will be able to cater for you. We have a civil license so you can enjoy your wedding day with us from start to finish and our restaurant offers a seasonal British menu. In addition, all of its 99 bedrooms, public areas and meeting rooms offer free

wi-fi internet access while complimentary on-site car parking is also available on a limited basis. “We are a very relaxed hotel where we make all our customers feel special in a home from home environment. My team and I are committed to offering the best customer experience.” Significantly, as part of the Green Tourism Business Scheme, the hotel takes it environmental responsibility very seriously. In July 2012 it became the first city centre hotel to be presented with the Green Business Tourism Gold award for its continued efforts in reducing its carbon footprint. The award, which has taken four years of continual investment and education, has been achieved because of the hard work and commitment from all staff and the support of customers and suppliers. Last November the hotel scored another environmental first with the purchase and installation of a Waste-2-Water filtration system. This machine literally eats waste food and converts it into water, which is then simply washed down the drains. In addition to significantly reducing the amount of waste food sent to landfill, the bio enzymatic formula in the liquid then has a

w w w. f e a s t m a g a z i n e . o r g

Best Western Monkbar_kate:feature 2 27/07/2013 12:30 Page 19

Green Tourism The Best Western Monkbar Hotel “cleaning” effect on the drains and sewerage system, which helps reduce the build-up of fats and solids, thus reducing the risk of sewer flooding. The Courtyard Garden is another initiative led by the hotel’s Green Team, which has seen the creation of a small vegetable and herb garden within the enclosed courtyard. The herbs and vegetables – which are watered by a waste water harvesting and irrigation system - are used by the chefs in food preparation, and in turn this cuts down on the amount of produce it purchases. Thanks to its green policies, the BEST WESTERN Monkbar Hotel is seeing a year on year increase in the amount of cardboard and glass it recycles. This equates to an impressive 2496 square metres of cardboard and over 208,000 glass bottles. Additionally, strict measures to control gas, electric and water use has resulted in utility bills being reduced by a substantial 13 per cent every year. Locally-sourced produce is also helping to cut down on “food miles”, and a new drive to increase the number of local suppliers the hotel uses is currently ongoing.

BE BETTER INFORMED

SUBSCRIBE TO FEAST MAGAZINE

CALL 01484 411400

w w w. f e a s t m a g a z i n e . o r g

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

Captains Club:feature 2 31/07/2013 15:22 Page 20

Green Tourism Captain’s Club Hotel

stunning

venue

The Captain’s Club Hotel is a stunning piece of modern architecture on the edge of the River Stour, only a short walk from the historic town centre of Christchurch and minutes from the beautiful waters of the Solent.

he Captain’s Club Hotel and Spa is a luxurious retreat in Christchurch, Dorset. Featuring 29 rooms and suites all facing the river with floor-to-ceiling glass windows, a vibrant cocktail bar, cosmopolitan restaurant and spa containing hydrotherapy pool, sauna and four treatment rooms, Captain’s Club is synonymous with total relaxation and tranquillity. Fittingly, its approach to sustainability is no different to its approach to hospitality. Indeed, Captain’s Club looks after the environment just as it looks after its paying guests and was duly awarded the Green Tourism Business Scheme’s (GTBS) “Gold Award” on first inspection. Captain’s Club Hotel is environmentally proactive throughout all facets of the business. This includes everything from offering a gentle reminder to guests to turn lights off when they leave their bedrooms to ensuring dining guests can select from menus that include seasonal, local produce from sustainable sources. For corporate guests a variety of measures are encouraged such as the use of “tap” rather than “bottled” water and in-house equipment to cut down on audio-visual transportation. They are also encouraged to make use of natural daylight and ventilation. Within the building fabric and construction a number of measures have been implemented to ensure environmental efficiency. State of the art double glazing units, efficient water systems and lighting sensors all help to conserve energy, while robust recycling systems further the sustainable credentials of the business. The staff are also actively encouraged to submit ideas how to improve on an ongoing basis. In addition, the hotel supports local

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

charities, projects, schools, suppliers and makes every effort to limit its impact on the surrounding wildlife. Operations Director Robert Wilson says the Green Tourism “Gold Award” was a proud moment for the hotel. “Since achieving Gold status with the GTBS we have managed to gain quite a few press releases in various newspapers and journals which have obviously increased awareness for the Captain’s Club Hotel and hence led to more enquiries. We worked very hard to gain this award and they seldom award Gold status on the first visit. “When we put our minds to it we surprised ourselves at how sustainable we already were, particularly when you look at all the areas that are considered. It is important to realise that sustainability is not only about energy saving and recycling, it also encompasses social responsibility, working with the community and provenance among others.” The award has specifically benefited the in-house team. “I asked for a volunteer from each department, inviting them to become Eco Warriors. Since the team was formed we all meet on a regular basis to discuss ideas and how we are progressing with our green measures. The Eco Warriors are proud of how they are helping the hotel and the environment and wear their Eco badges with pride. Guests are also encouraged to talk to the Eco team about sustainability.” Certainly, the hotel isn’t about to rest on its laurels and has achieved Gold on its second inspection. “GTBS do an annual visit to check that you are still carrying out the same procedures, and have made improvements. We have just had our second inspection and been told that we have retained our Gold status and have improved by a couple

w w w. f e a s t m a g a z i n e . o r g

Captains Club:feature 2 31/07/2013 15:22 Page 21

Green Tourism Captain’s Club Hotel

Captain’s Club looks after the environment just as it looks after its paying guests and was duly awarded the Green Tourism Business Scheme’s (GTBS) “Gold Award”

w w w. f e a s t m a g a z i n e . o r g

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

Captains Club:feature 2 31/07/2013 15:22 Page 22

Green Tourism Captain’s Club Hotel

Captain’s Club Hotel Wick Ferry, Wick Lane Christchurch Dorset BH23 1HU www.captainsclubhotel.com Tel: 01202 475111

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

of percentage points as well. The inspection visit is very thorough and for our property it took about four hours.” The well-respected Captain’s Club is familiar with accolades. Last year it won the Most Excellent Waterside Hotel from Condé Nast Johansens, while the spa won Spa of the Year from the Skincare Sanctuary. The business has also retained the 2 AA Rosettes it received on opening in 2006. Captain’s Club was first conceived in the early 2000s. Managing director Tim Lloyd and Robert Wilson bought the land the hotel now sits on following the demise of a former Pontin’s Holiday Park. After teaming up with some investors the pair set about designing the hotel of their dreams; a hotel for all that would deliver quality accommodation and dining in a relaxed and informal manner. Once planning was agreed and finances in place, Carillion set about building the four star boutique hotel which opened in 2006. The hotel contains 42 bedrooms across its 29 rooms with the suites complementing a guest’s stay with their own living areas and kitchens. On the ground floor there is the vibrant cocktail bar with a great team of enthusiastic mixologists, a large restaurant overlooking the river Stour, a function suite for 120 and the spa. In addition, a large terrace runs the

whole length of the hotel which is an extremely popular destination for al fresco dining. The restaurant is a definite favourite for guests. The eclectic mix of dishes using Asian, Italian and British influences based on French cooking principles form the diverse and delicious menu. Head chef Andrew Gault purchases local produce and free range wherever possible and has a very good rapport with the local fisherman who catches all of the restaurant’s crabs and lobsters. Breads, chutneys and deserts are all produced in-house as well. Robert says there is a lot to enjoy at Captain’s Club. Its prominent position on the edge of the waterfront is enticing for guests, offering a picturesque and tranquil place for al fresco dining. The hotel is also within walking distance of the historic town of Christchurch. “While this may not necessarily be unique what we do have is our own 34 foot motor cruiser moored right outside the hotel, which can take guests on river cruises or day trips out to the Isle of Wight or exploring the Jurassic Coast,” remarks Robert. And, all of the rooms and public areas face the river which means Captain’s Club never disappoints people with the views from these rooms. “We are also fairly unique in the sense that Tim (my partner) and I designed, built and operate Captains Club and are still privately owned and independent,” adds Robert.

w w w. f e a s t m a g a z i n e . o r g

Captains Club:feature 2 31/07/2013 15:22 Page 23

Green Tourism Captainâ&#x20AC;&#x2122;s Club Hotel

w w w. f e a s t m a g a z i n e . o r g

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

Dornoch Castle_Kate:feature 2 28/07/2013 12:57 Page 24

Green Tourism Dornoch Castle

a taste of the

THIRTEENTH century

Dornoch Castle is a sought-after venue with beautiful scenery, decor and ambience which reflects the history of the hotel.

ornoch Castle has a reputation for being one of the most sought-after wedding venues in Scotland. Set in the beautiful, historic town of Dornoch and situated directly opposite the inspiring 12th century Dornoch Cathedral, it is easy to see why this picturesque

“sample the culinary delights created by its team of award winning chefs.” Dornoch Castle Hotel Castle Street, Dornoch Sutherland IV253SD www.dornochcastlehotel.com Tel: 01862 810216

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

retreat is a popular place to exchange nuptials. Indeed, this traditional castle and tower offers the very best in Scottish hospitality. Family owned and run, Dornoch Castle Hotel has been carefully refurbished to maintain the character of the castle as a historic and comfortable resi-

dence. It houses a total of 24 en-suite bedrooms situated both within the oldest part of the castle and the modern extension. These include a variety of room types - Garden Standard, Deluxe, Superior and the award-winning Old Courtroom. Due to the layout of this historic castle each bedroom has its own very special ambience and there are several four posters. Popular with golf enthusiasts and beginners with the famous Royal Dornoch Championship Golf Course residing close by, the hotel is also only an hour’s drive from Inverness where guests can enjoy the delights of the Scottish Highlands. This is complemented by a dining experience to remember as the hotel invites you to sample the culinary delights created by its team of award winning chefs. The castle’s history dates back to the early 13th century but the earliest evidence of its existence is dated 1557 when Bishop Robert Stewart appointed the Earl of Sutherland and his heirs to be hereditary

w w w. f e a s t m a g a z i n e . o r g

Dornoch Castle_Kate:feature 2 02/08/2013 09:56 Page 25

Green Tourism Dornoch Castle constables for Dornoch. The appointment was made by the Bishop who was alarmed by the progress of the Lutheran doctrines and wished to safeguard the property of the church by putting it temporarily in the care of his relations. He cannot have visualised that the Church would never own its property again. When the building passed into private hands in 1922 it was considerably modernised. Further extensive work was carried out after it became a hotel in 1947. Great care has been taken, however, to maintain the character of the castle as a stately, historic and comfortable residence. This work continues now with the new owners who took over in June of 2000. They have gone some way to restore some of the former glory to this magnificent and fascinating historic building. The historic nature of Dornoch Castle, as well as the amenities it has available, make it an ideal place to hold a corporate or social event. The castle has proven to be an ideal option for companies to have a corporate meeting, seminar and/or activity break whether for team building or corporate entertainment. The hotel tailors services to specific needs and can accommodate the requirements for corporate entertainment, team building, meetings or seminars, or company away days. Specific packages are tailored to a companyâ&#x20AC;&#x2122;s interests and budget and the hotel has an on-site co-ordinator to assist with the organisation.

w w w. f e a s t m a g a z i n e . o r g

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

Tom Aitkens (toms Kitchens):feature 2 30/07/2013 12:30 Page 26

Green Tourism Tom Aikens

tom aikens in

CHELSEA Tom Aiken’s Michelin-starred restaurant has won just about every single restaurant award going and, when you go in, you’ll see why. The food is, quite simply and without hesitation, sublime.

any people’s lives are heavily influenced by what they do at an early age. In Tom Aikens’ case, that involved helping his mother in the kitchen when aged eight, cooking main meals and having his own part of a vegetable garden from twelve years old and spending time working on farms. That led to a career in cooking that saw him gain his first Michelin stars aged only 26, the youngest British chef ever to be awarded two Michelin stars. Tom’s formal cooking education involved a two year spell at his local catering college in Norwich. He then came to London and worked in various Michelin starred restaurants from the age of 18 to 24. With his father’s and grandfather’s involvement in the wine business meaning Tom had accompanied them on several trips to France, a two year period there was the next natural progression and he learnt of the importance of food in French life. After that, it was a return to London as head chef at Pied a Terre where he spent five years and gained the two Michelin stars. The education and experience were rounded off by some private work that included spells on an organic farm, a dairy farm and in an abattoir. “I learned about the process of farming and it was interesting looking at the other side and at the quality of produce from the source,” recalls Tom. By 2003, he was ready to open his own establishment, Tom Aikens Restaurant in Chelsea, which was awarded a Michelin star in 2004 and a year later was rated eighth in the World’s Best Fifty Restaurants. The restaurant re-opened in 2012 after a complete

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

“The change is more than skin-deep. The experience begins in understated surroundings, with just a linen napkin and a glass. From there it builds up and unfolds, like a story: excitement and surprise as each course arrives.’’ Tom Aikens, 2012 w w w. f e a s t m a g a z i n e . o r g

Tom Aitkens (toms Kitchens):feature 2 30/07/2013 12:30 Page 27

w w w. f e a s t m a g a z i n e . o r g

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

Tom Aitkens (toms Kitchens):feature 2 30/07/2013 12:30 Page 28

Green Tourism Tom Aikens

43 Elystan St London SW3 3NT www.tomaikens.co.uk Tel: 020 75842003

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

refurbishment and now holds five Rosettes in the AA Guide as well as a Michelin star. The restaurant has a 48 seat capacity plus a private dining room for twelve and features a tasting menu, an a la carte menu and a three-course launch menu. It reflects Tom’s experiences with a wine selection of 350 international bins and signature dishes upholding his reputation for innovative and complex cooking. “There’s a house made ricotta starter, which is with a pine nut ice cream, green olive juice and honey jelly,” he recounts. “I also do a short rib of beef with fermented grains. We take the beef and rub it with misto, Marmite and treacle. Then it’s brined and slow cooked at 75 degrees for about 12-14 hours. That’s with different fermented grains like barley, malt and wheat.” Whilst the Tom Aikens Restaurant is most definitely high end dining, the more recent venture, Tom’s Kitchen, aims for a different type of clientele. The first one opened in Chelsea in 2006, the second at London’s Somerset House in 2009, with a third recently opened at Canary Wharf. Tom says: “The idea is to have a few of them and we’re going to be opening another couple

in the next year. They’ll have the same style, same menu, same everything really because it’s a format that works. It’s simple cooking; there’s nothing fancy about it in any way. In terms of food, it’s very traditional English, comfort food. “You can get anything from fish and chips to shepherds pie to sausage and mash, plus healthy options such as salads and boiled fish. We do everything from steaks to burgers and risottos. People come into Tom’s Kitchen wanting something that’s pretty simple and easy to eat so the menus in the two restaurants are very different. The food at Tom Aikens is slightly more complicated in terms of the ingredients whereas Tom’s Kitchen is quite traditional in the ingredients used there.” Common to both formats is an emphasis on the quality of ingredients, which are obtained from a good selection of suppliers that in many cases have been sued for a long time. Although there’s a preference for localism, that translates as suppliers in the UK rather than ones that are necessarily on the doorstep because the priority is the best standard of produce necessary for the food being prepared.

w w w w. f e a s t m a g a z i n e . o r g

Tom Aitkens (toms Kitchens):feature 2 30/07/2013 12:30 Page 29

Tom Aitkens (toms Kitchens):feature 2 01/08/2013 13:54 Page 30

Green Tourism Tom Aikens

[CPL DESIGN ]

[

]

AFFORDABLE DESIGN, PRINT AND WEB SOLUTIONS

For more information or a free quote call:

Kate or Steve: 01484 411 400 30

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

w w w. f e a s t m a g a z i n e . o r g

Tom Aitkens (toms Kitchens):feature 2 01/08/2013 13:54 Page 31

Green Tourism Tom Aikens

The nature of ingredients means menus change every three months in Tom Aikens Restaurant to reflect the different seasons. There are also a number of changes to dishes mid-season as produce becomes available and to keep customers coming back by introducing variety. The menu change is three times a year in Tom’s Kitchen although a lot of seasonal dishes also feature on the specials board. Other ventures over the years have included numerous television appearances, the most recent being the Great British Menu where Tom got all the way though to the banquet. There have also, as he recalls, been three books: “All are different — a Fish book, an Easy book that has simple recipes based on Tom’s Kitchen style and Cooking, which is more the Tom Aikens’ style, more difficult.” Although restaurants bearing a chef ’s name tend to stand or fall on his personality and performance, here there’s a big emphasis on the team element. That’s particularly important when expansion is taking place, with new Tom’s Kitchens planned after the Canary Wharf launch, including one in Istanbul due to open in August on a franchise basis with Turkish business partners. There is, therefore, a particular focus on training and control. “They send some of their staff over to us and we train them and go over there as well for a time to watch over the training and the running of the restaurants,” states Tom. “In terms of all the training, we crosstrained with staff from Chelsea before we took staff over to Canary Wharf. It means they’re not a completely new team that doesn’t know what they’re doing, which is good when you’re expanding a brand. You can always swap people over between the different restaurants and it makes it a lot easier. There could be other interesting opportunities abroad so we’ll go and look at those as well. It’s going to be a busy few years.”

w w w. f e a s t m a g a z i n e . o r g

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

Samlesbury Hall:feature 2 26/07/2013 11:45 Page 32

Green Tourism Samlesbury Hall

historic

SETTING

Samlesbury Hall has almost 700 years of fascinating history and together with its ghosts, provides an amazing setting for any event

S Samlesbury Hall Preston New Road, Samlesbury, Preston PR5 0UP www.samlesburyhall.co.uk Tel: 01254 812010

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

amlesbury Hall is one of the stunning stately homes of Lancashire. Known as a haven for history lovers, where the past meets the present, the Hall also provides a fantastic, family day out. Intrigue, witchcraft and centuries of fascinating history is on view across the many archive rooms while a visit is refreshed at the Hallâ&#x20AC;&#x2122;s award winning restaurant. Seasonal galleries are updated throughout the year to make each visit a unique and memorable one. Guests are invited to browse through the antique rooms, visit the shop to take home a Samlesbury memento, try the Hallâ&#x20AC;&#x2122;s home-produced honey, tour the grounds, feed the rescued hens, throw a penny into the fountain and make a wish. Samlesbury Hall is also home to a busy events and functions programme, where visitors can tour

the Hall with experienced and enthusiastic tour guides, enjoy a theatre production or murder mystery, experience an evening ghost hunt, or welcome their own guests at a wedding that is tailored to individual needs. Samlesbury Hall was built in 1325, and the half timbered black and white medieval house has been meticulously maintained. The current building and grounds are administered by a registered charity known as the Samlesbury Hall Trust, whose aim is to preserve the Hall for the people of the area and visitors to Lancashire. The Trust was founded in the 1920s when the Hall was about to be demolished. Since then the Hall has been a museum and Gallery, and host to many grand functions. Very little of what was around the Hall when it was first built in 1325 remains but the lovely woodland probably best shows the ancient Hall in its orig-

w w w. f e a s t m a g a z i n e . o r g

Samlesbury Hall:feature 2 26/07/2013 11:45 Page 33

Green Tourism Samlesbury Hall

inal light. The drive used to be cobbled ‘sets’ but they are buried underneath the tarmac in order to facilitate today's traffic. Guests will today see much more structured grounds, with beautifully manicured lawns and pretty borders. In recent years working animals have been introduced, which are a delight for the children. The award winning restaurant is one of the great new attractions at Samlesbury Hall. Here, the belief is the best things in life are those closest to home. With that in mind the restaurant insists on only the finest ingredients, sourced from its own gardens and neighbouring Lancashire producers. Dishes are seasoned fresh from the Hall’s herb courtyard, with basil, dill, sage, chives, mint, parsley, thyme, rosemary and bay leaves. The chef chooses meat daily from Leyland and Longridge butchers, bringing Forest of Bowland lamb, beef, pork, fowl and sausages from close by, while the seafood travels a short trip from the Lancashire fishing town of Fleetwood. From the soup, which is made freshly in the kitchen, to a delicious lunch and a scrumptious chef made pudding, there’s lots to enjoy. The restaurant is serviced with a fully stocked bar, from a Samlesbury Merlot to a pint of Guinness, the choice is extensive.

BE BETTER INFORMED

SUBSCRIBE TO FEAST MAGAZINE

CALL 01484 411400

w w w. f e a s t m a g a z i n e . o r g

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

Aynhoe Park:feature 2 02/08/2013 14:19 Page 34

Corporate Hospitality Aynhoe Park

a bit of british

eccentricty Aynhoe Park is not a hotel. Aynhoe Park is a spectacular 12 bedroom private house embodying British eccentricity at its best

A Aynhoe Park Aynho, Banbury Oxfordshire OX17 3BQ www.aynhoepark.co.uk Tel: 01869 810636

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

nyone wanting an unusual event venue should take a look at Aynhoe Park. “We are slightly eccentric with the largest privately owned plaster cast collection in Europe,” comments Head of Events Nicola Brooke. “We have an ever-growing collection of taxidermy and people can hire the house for weddings or private parties. When you hire the house, you hire all the grounds. If you choose to play cricket, croquet or ferret racing, you can. You can use the grounds as you like.” Aynhoe Park is a Grade I listed 17th Century country house on the Oxfordshire and Northamptonshire border that has been rebuilt and remodelled throughout its history. Current owner James Perkins has a music and events background through his ownership of Fantazia Rave in the 1990s

and has re-invented the house by giving it a sense of theatre. The house and grounds are hired on an exclusive basis, covering all downstairs spaces that include a salon, bar, dining room, orangery and library plus a catering kitchen. They’re suitable, as Nicola explains, for various events: “We had the Red Bull field sales conference here recently and we have weddings where you take over the whole house. “It includes overnight stays, a butler, breakfast and a catering company from our preferred list will cater for the event. There’s a choice of hiring for two nights or one night, depending on the season. Midweek hire can be just one night or not at all if it’s a photo shoot when they won’t necessarily want to stay.” If accommodation is needed, there are thirteen rooms for up to 26 guests and the option to set up

w w w. f e a s t m a g a z i n e . o r g

Aynhoe Park:feature 2 02/08/2013 14:19 Page 35

Corporate Hospitality Aynhoe Park

bell tents and tepee villages for greater numbers. That happened when Jade Jagger’s wedding was held there recently and also included the erection of a marquee to handle the volume. Everything’s done to satisfy individual needs, with interested hirers provided with a guided tour and meetings with suppliers and caterers as appropriate. “We can organise everything for them,” emphasises Nicola. “We have some fairly eccentric activities, such as ferret racing, and a company comes in to organise them. We also put hirers in touch with the catering company. “There are various cuisines, including Indian caterers as preferred suppliers, and we cater for all different diets. The caterers use our facilities unless the event is in a marquee for 200 people plus, then there’ll be a service marquee attached. We provide the butlers, housekeepers, an event manager and house manager while the catering company provides serving staff. We oversee everything during the event and follow up afterwards.” Expansion of the facilities is now on the cards, with a long-term hire of the two front wings ended and plans in place for refurbishment and the provision of a further twenty bedrooms. That, as Nicola confirms, will give scope for other events at this eccentric venue: “We’re not as corporate as we’d like to be and we’re looking to expand more into that area.”

[

For more information or a free quote call Kate or Steve:

01484 411 400 w w w. f e a s t m a g a z i n e . o r g

]

AFFORDABLE DESIGN, PRINT AND WEB SOLUTIONS

[CPLDESIGN] PRINT AND DESIGN SOLUTIONS

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

One Events:feature 2 26/07/2013 10:31 Page 36

Corporate Hospitality One Events

two classic

venues One Events oversees the provision of services and venue hire for commercial shows, weddings and corporate events at two grade 1 listed locations in London

O ONE MAYFAIR (Next to 13) North Audley St LondonW1K 6ZA www.onemayfair.com ONE MARYLEBONE 1 Marylebone Road London NW1 4AQ www.onemarylebone.com Tel: 020 7380 1663

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

ne Events oversees the provision of services and venue hire for commercial shows, weddings and corporate events at two grade 1 listed locations in London. The first is One Mayfair, which recently reopened its doors and is set to be London's newest and most spectacular venue. This historic landmark in London's exclusive West End has been carefully restored and retains all of its timeless majesty required to host a wide range of events. After years of neglect and lack of funding this historic Grade I listed building has undergone months of refurbishment bringing it back to its former glory. As one of the largest event spaces in the Mayfair area, the grandeur has quickly attracted renowned brands. During the 25th anniversary of London Fashion Week it was the exclusive location to present Berardi’s Spring 2010 collection, host for

Warner Brothers’ world premiere of Sherlock Holmes and the launch dinner for a new charitable initiative ‘all for eve’. One Mayfair is the perfect setting for both exclusive corporate events and private celebrations. The second location is One Marylebone. Formally Holy Trinity Church, this venue was built between 1826 and 1828 to the designs of Sir John Soane to celebrate the defeat of Napoleon. Grade I listed by English Heritage, One Marylebone is one of only three London churches by Soane; it was the most expensive and now considered to be the most architecturally distinguished. His influence of the Neo Classical is evident in the portico of the church and his constant desire to work with light is never more evident than it is in the 1st Floor Galleries. Apart from the loss of the original chancel, the basic structure of Soane’s church survives complete and is of huge national architectural and historical significance.

w w w. f e a s t m a g a z i n e . o r g

One Events:feature 2 26/07/2013 10:31 Page 37

Corporate Hospitality One Events

One Marylebone is a glamorous and unique central London venue, used for the most exclusive private and corporate events. The building was deconsecrated in the middle of the twentieth century and returned to its former glory in 2007 when it opened its doors as London’s most exciting new events venue. Built in the heart of the capital, One Marylebone has rapidly become a firm favourite for event organisers and private clients looking for an elegant, yet flexible venue. Beautifully refurbished to the original designs of Sir John Soane, the Grade I listed venue boasts three unique spaces plus landscaped gardens. The grandeur of One Marylebone has attracted bluechip brands from a variety of industries with a focus on fashion, beauty and the arts. Both venues are hired in two distinct ways, allowing the client as much choice and flexibility as possible. “Dry Hire” means choosing from One Events’ range of suppliers that have been carefully selected while management of the event is overseen by the client. Alternatively clients can discuss specific needs with the One Events team and create a bespoke event.

w w w. f e a s t m a g a z i n e . o r g

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

Everton:feature 2 28/07/2013 12:01 Page 38

Stadium Hospitality Everton Football Club

premiership

hospitality Goodison Park boasts some of the finest matchday hospitality the Premier League has to offer

E Goodison Park Liverpool, L4 4EL www.evertonfc.com Tel: 0151 530 5250

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

verton still hold the record for most top flight matches in English football, and continue to finish in the top half of the Premier League, despite not having the same level of investment as some of the other clubs around them. Everton epitomise team work as well as hard work, and play an attractive attacking brand of football. This, together with the old style atmosphere of Goodison Park, make a day out at Everton special. After finishing above arch rivals Liverpool last season Everton will be keen to continue their progress in 2013/14. Hospitality at Everton football club is flexible, offering an array of features and facilities geared to the individual requirements of the client. In the Brian Labone Suite guests can enjoy a fantastic menu and complimentary bar, before taking seats in the Directors box seating area, as visitors enjoy the action at Goodison Park. Always an attacking, attractive side to watch, Everton will again be looking to break into the

European spots. The friendly personal service visitors receive at Everton makes this one of the most popular facilities in the ground. At the Captain’s Table a delicious pre-match carvery and cash bar await guests, as does a roll of honour board and images of the men who have worn the armband for Everton. Executive seats in the Park End Stand complete a great match day experience. Each fixture will give available packages, together with a breakdown of what guests get as part of their hospitality day out. Because of the unique nature of many enquiries, packages can be tailored to individual requirements through discussion with the hospitality team. The team welcome enquiries and will endeavour to be meet customer’s needs. Everton’s match day VIP packages offer an unbeatable choice of facilities for the game and venue of choice. All the packages are available to be purchased for a one-off game, so guests can attend the matches that they want to. An ideal gift, treat or a fantastic way

w w w. f e a s t m a g a z i n e . o r g

Everton:feature 2 28/07/2013 12:01 Page 39

Stadium Hospitality Everton Football Club

to impress business contacts, whatever the occasion a football hospitality day out will be very special. Everton was founded as St Domingo’s in 1878 so that people from the parish of St Domingo's Methodist Church in Everton could play sport year round – cricket was played in summer. The club was renamed Everton football club after the local area, as people outside the parish wished to participate. The club was a founding member of the Football League in 1888–1889, winning their first League Championship title in the 1890–91 season. Everton won the FA Cup for the first time in 1906 and the League title again in 1914–15. The outbreak of the First World War in 1914 interrupted the football programme while Everton were champions, something that would again occur in 1939. It was not until 1927 that Everton’s first sustained period of success began. In 1925 the club signed Dixie Dean who, in 1927–28, set the record for league goals in a single season with 60 goals in 39 league games, a record that still stands to this day. Dean helped Everton to achieve their third league title. Guests can secure match day VIP packages by visiting the football club’s website and clicking on the relevant fixture or by calling one of the team on 01454 201 210.

BE BETTER INFORMED For Just £59 you can have

FEAST

MAGAZINE

delivered to your doorstep

EACH MONTH

SUBSCRIBE TODAY CALL 01484 411400 w w w. f e a s t m a g a z i n e . o r g

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

Notts County:feature 2 26/07/2013 10:53 Page 40

Stadium Hospitality Notts County FC

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

w w w. f e a s t m a g a z i n e . o r g

Notts County:feature 2 26/07/2013 10:53 Page 41

Stadium Hospitality Notts County FC

top of the

league From Christmas parties to conferences, Meadow Lane Stadium, the home of Nottingham County FC, can accommodate all your needs.

otts County FC – acknowledged as the oldest established football league club in the world – last year appointed Lindley Venue Catering to provide high quality match day and non-match day catering services and to bring a fresh, new and dynamic approach to managing the sales and marketing for events, conference and banqueting business at the club’s Meadow Lane stadium. The appointment of the specialist sports stadia catering division of The Lindley Group came as Notts County FC celebrated the 150th anniversary of the formation of the club in 1862, marking a new departure for the npower League 1 club which has been managing its own catering services in-house. Lindley Venue Catering’s five year deal with Notts County FC will maximise the revenue potential of the newly refurbished conference and banqueting facilities at Meadow Lane, which has been the club’s home ground since 1910. It will also develop the food retail, bar and hospitality catering services at the 20,000-seat capacity stadium which also hosts home matches for Championship league team Nottingham Rugby. Meadow Lane, which lies just three hundred yards away from the City Ground, home of

w w w. f e a s t m a g a z i n e . o r g

Nottingham Forest, also hosts the men's and women’s football and rugby events in the Varsity Series – a sporting series contested by Nottingham Trent University and the University of Nottingham. A re-development programme at the ground over the past two years has seen the upgrading of the reception area, hospitality lounges, and executive boxes, plus the installation of the new Meadow Lane Sports Bar, which serves food as well as drinks on match days and match day evenings. The Lindley Group also contributed £65,000 towards the refurbishment of Notts County FC’s most prestigious function room – the 1862 Suite - which took place over the summer months in readiness for the start of the season. James Rodwell, Notts County FC’s CEO, said at the time: “As we approach the completion of the extensive refurbishment programme at Meadow Lane, we want to ensure that we are in a position to capitalise on the investment we have made in the facilities at the stadium, and re-considering our catering requirements has formed a natural part of that review. “The Lindley name is well-respected in sports stadia catering - their knowledge and expertise in delivering high quality food and efficient service on the public concourse is second to none - and they also

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

Notts County:feature 2 26/07/2013 10:53 Page 42

Notts County:feature 2 26/07/2013 10:53 Page 43

Stadium Hospitality Notts County FC

have experience of catering for stadia which host both rugby and football matches, so their match day experience certainly got them onto the tender list. “Another key criterion was that the selected catering partner not only had to have the culinary skills to raise the bar in terms of developing our hospitality menus, but they also needed to demonstrate sales and marketing expertise in bringing in private and corporate events business. “We were extremely impressed with the menu development work that Lindley’s Creative Director and Development Chefs have done, and the results that the new Lindley team has achieved in building non-match day business through their proactive approach at other sports stadia. Furthermore, they have also shown their commitment to developing sales by guaranteeing a healthy minimum income for the club, and through the contribution they are making towards the refurbishment costs of the 1862 suite.” ‘EXCEPTIONAL’ Jonathan Davies, The Lindley Group’s Head of Sales & Marketing, said: “The facilities now available at Notts County FC really are exceptional. A lot of thought and planning has gone into ensuring that they are equipped to the very highest standards, and we will be working with the club to develop and promote a comprehensive portfolio of non match-day hospitality packages which will make the venue extremely attractive for both private and corporate hire. “Just as importantly, we’ll be providing match goers with good value, quality food – including our award winning pies – and we will be creating and introducing new match day hospitality menus featuring locally sourced, seasonal produce.”

w w w. f e a s t m a g a z i n e . o r g

The partnership with Lindley Venue Catering is clearly a successful one as Notts County was a winner at The Official Football Hospitality Awards 2013 for its Platinum package. This exceptional experience combines first class hospitality with the thrills and excitement on the Meadow Lane pitch. Available on a seasonal or match-by-match basis, guests are treated to a delicious three-course meal, fully licensed bar, executive seating and a complimentary matchday programme and teamsheet. Situated in the recently refurbished Wheeler’s Suite, excellent entertainment is on offer, as the matchday host, long-serving BBC Radio Nottingham commentator Colin Slater, interviews Notts County personalities of past and present ahead of kick-off. Guests are also treated to prematch visits from the players and given access to the Man of the Match presentations.

County Conference Meadow Lane Nottingham, NG2 3HJ Tel: 0743 627 2564 www.countyconference.co.uk www.nottscountyfc.co.uk

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

marcus waring:feature 2 25/07/2013 14:06 Page 44

Fine Dining Marcus Wareing

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

w w w. f e a s t m a g a z i n e . o r g

marcus waring:feature 2 25/07/2013 14:06 Page 45

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

eople often associate a restaurant only with the chef, particularly when that chef is of the celebrity variety. Marcus Wareing, however, firmly believes in giving others responsibility and involving them fully in the business. “In my second and potential third and fourth restaurants, I’ll always be partnered with a protégé of mine who wants to make a mark on the industry and become something in life,” he says. “I give them the opportunity so the company growth and development are based on the youth I generate around me.” He’s already established that principle in his second restaurant, The Gilbert Scott at the St. Pancras Renaissance London Hotel. That follows his restaurant at The Berkley five star deluxe hotel, which has been operating for ten years. The two are quite different, with the latter offering fine dining and a two Michelin star experience while The Gilbert Scott has more informal, brasserie-style dining. SUCCESSFUL RESTAURANT OPERATION Although Marcus has seen changes, particularly since the start of the economic downturn, he doesn’t think the basics of operating a successful restaurant have altered: “The way people are eating and drinking has changed considerably because of the financial position; they’re looking more for value. Many mediocre restaurants have fallen beside the wayside and some restaurateurs have picked up prime sites. But, you can’t just buy a site, design it, put a chef and manager in, then think people are going to come and eat there. It just doesn’t work that way. The general public are looking for a great offering, great value and there’s a lot more to eating out than just

w w w. f e a s t m a g a z i n e . o r g

the chef these days. It’s about concept, design, location, accessibility and price.” The economic situation has made it more crucial that restaurants identify what’s important to the general public when it comes to eating out, with social media playing an increasing role. But the situation has prompted some changes to the way restaurants operate. “It comes from a service point of view,”

“The general public are looking for a great offering, great value and there’s a lot more to eating out than just the chef these days” comments Marcus. “It doesn’t change the way I cook or mean I put less on the plate but alters the way we deliver it. Here at the Berkeley, people look at fine dining as a treat or an experience. Sometimes, they want to eat lunch in a short time and previously that wouldn’t have been deemed possible for fine dining. Now we have to do that but it takes a long time to change that ethos.” Those changes include the recently opened summer time pop up Gilbert’s Gin Garden, developed in

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

marcus waring:feature 2 25/07/2013 14:06 Page 46

Fine Dining Marcus Wareing

MARK FROYDENLUND: Head Chef at Marcus Wareing at The Berkley

“I want to take Marcus Wareing at the Berkeley to the next level, show the next version of me” conjunction with Hendrick’s Gin, an extension to the existing bar as well as providing additional eating space. It makes a very public statement that The Gilbert Scott is an all-day enterprise and will attract more passing trade that’s always accommodated, although prebooking is always advised. Marcus says: “I don’t want to just give it a lick of paint and put some new pictures on the walls, I want to start again. Restaurants are about design as much as about delivering food and service. It will fundamentally remain fine dining at the highest level; chic elegance and accessible two star Michelin, fine dining is the key but I want to raise the bar. I want to take Marcus Wareing at the Berkeley to the next level, show the next version of me, the mature emergence of what we do here and planting the seeds for the next fifteen years at the Berkeley.”

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

The Gilbert Scott is also moving forward although, since it’s only been going two years and Marcus believes any restaurant takes three years to become properly established, the changes are less dramatic. He says: “From a business point of view, a restaurant of that size takes three years to find its beat. As the time goes on, there’s still a lot to develop and grow in the business. There’s no point in expanding until you’re maximising your areas where you are and I’m giving The Gilbert Scott three years although, from day one to the present day, it’s changed a lot.” Those changes include a recently opened Gin Garden developed in conjunction with Hendrick’s Gin, which will be an extension to the existing bar as well as providing additional eating space. It will also make a very public statement that The Gilbert Scott is an allday enterprise and attract more passing trade that’s always accommodated, although pre-booking is always advised. Recently published is The Gilbert Scott Book of British Food, which covers the history of food at the restaurant. The concept of the menu is set in the late 1800s and so the book deals with the history of

w w w. f e a s t m a g a z i n e . o r g

marcus waring:feature 2 25/07/2013 14:06 Page 47

Fine Dining Marcus Wareing DIMITRI BELLOS: Restaurant Manager at Marcus Wareing at The Berkley

CHANTELLE NICHOLSON: General Manager

w w w. f e a s t m a g a z i n e . o r g

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

marcus waring:feature 2 25/07/2013 14:06 Page 48

Fine Dining Marcus Wareing

“My key managers and my staff are the most important people to me”

Marcus Wareing at the Berkeley Wilton Place Knightsbridge London, SW1X 7RL www.marcus-wareing.com Tel: 0207 235 1200 The Gilbert Scott St Pancras Renaissance Hotel Euston Road London NW1 2AR www.thegilbertscott.co.uk Tel: 0207 278 3888

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

cooking in the country over more than 100 years. It was co-written by Marcus and General Manager Chantelle Nicholson, the latter having driven the project as well as the Gin Garden development, and who has overall responsibility for the restaurant’s operation. “She doesn’t rely on me to run that business but does come to me for advice,” confirms Marcus. “I read the menus, give ideas, do menu tasting and take action when I think it’s necessary. But when it comes to the success of that dining room and where that restaurant goes, that is completely 100% up to Chantelle Nicholson; it’s her restaurant.” That’s a principle also applying to restaurant manager Dimitri Bellos and head chef Mark Froydenlund

at Marcus Wareing at The Berkley, with all three being Acorn winners as under thirty high achievers. They’re seen as the next generation to drive the business forward and will enable the number of establishments to expand without any diminishing of the quality and standards expected of any business with the Marcus Wareing name against it. “It’s not about diluting me and what I do here, it’s about allowing young people to go on and grow their own future,” says Marcus. “For them to be able to grow, they need to feel they’re part of ownership and that’s what I want them to do. I’m not going anywhere and I’ve always said to my team, no matter what I give them in terms of position, shares or whatever, they have to be prepared to work with me. Moving forward, how we grow in the two restaurants is how this company grows as a whole and I don’t want to open restaurants just for the sake of it. “I’m very focused on what I do day to day, which is to run the kitchen and restaurant but also to run the business and make sure it is exactly where it should be as a company. My key managers and my staff are the most important people to me and I’m looking for the next site but I have a number of people I can pinpoint to run that for me. Restaurants are all about getting the timing right. It’s intense and I’m never happy with the business and I’m always looking for improvement. Three years is nothing in the life of a restaurant that may last 25 years so I’m in this for the long haul and have no intention of moving anywhere.”

w w w. f e a s t m a g a z i n e . o r g

marcus waring:feature 2 25/07/2013 14:06 Page 49

Fine Dining Marcus Wareing

BE BETTER INFORMED For Just £59 you can have

FEAST

MAGAZINE

delivered to your doorstep

EACH MONTH

SUBSCRIBE TODAY CALL 01484 411400

w w w. f e a s t m a g a z i n e . o r g

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

HC One Care Homes:feature 2 09/08/2013 11:25 Page 50

Care Catering HC-One

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

w w w. f e a s t m a g a z i n e . o r g

HC One Care Homes:feature 2 09/08/2013 11:25 Page 51

Care Catering HC-One

ONE OF A

kind HC-One is a care home provider with a clear vision to provide the kindest care

C-One specialises in Dementia, Nursing, Residential and Specialist care with homes throughout the UK. Each Resident and their relatives can trust that the care they will receive will be delivered with kindness, thoughtfulness and respect, in a safe, warm, comfortable and welcoming environment. HC-One stands for Health and Care – which is what we do – and the One, which symbolises how we do it. At HC-One we focus on the individual, striving to provide the best and kindest possible care, to the one who matters, the Resident, by the one who makes the difference, the individual member of staff. We are a company founded on the principles of accountability, involvement and partnership with a management team of highly experienced senior health and social care professionals. We are on a journey to provide the kindest possible care employing some of Britain's kindest and most professional people. “We do just about everything differently,” confirms Head of Hospitality, Tracy Sutherland. “Our focus is to improve the quality of care and install our values of accountability, involvement and partnership. Food is at the heart of most things because we have a commitment to the quality of food that’s freshly prepared and cooked in the home, and to exceeding nutritional standards.” FLEXIBILITY AND STRUCTURE Each meal has a structure, there are standard menus following a four-week cycle, regional choices introduced by chefs, two or three options for every course and seasonal changes twice a year. Added to that is an a la carte menu with alternative choices and individual menus for those with special dietary and nutritional needs. Tracy says, “We abide by the Food for Life Catering Mark bronze standard, which stip-

w w w. f e a s t m a g a z i n e . o r g

ulates a minimum 75% of all foods produced are homemade from fresh ingredients.” Individual preferences are established on admission since HC-One works with residents and their relatives to understand likes and dislikes, although that often changes over time as residents’ true likes become clearer. “Sometimes they have fallen into a routine, which has been catered to what they can and can't have,” recounts Tracy. “When a resident comes to live in one of our homes, a whole new world of food opens up because someone else is cooking it. Their choices previously were often determined by what was available but that changes when they move into a home. We aim to provide a wide range of choices that suit individual preferences, so they often end up liking food they haven’t had the opportunity to try before.”

TASTE TESTING New dishes go though a taste testing process across several homes to cover regional likes and dislikes, with feedback determining whether they’re adopted, abandoned or need adjustment. There are also around 35 themed days a year covering different cultures, sporting events and other topics, with food and drink co-ordinated with appropriate activities. Regular activities also often give residents the opportunity to help prepare food, with all the various activities and interests focused on ensuring residents are engaged with food. Training is of crucial importance because chefs and other catering colleagues often come from varied backgrounds. That means they may have to gain a food safety qualification as part of their induction, while training is also provided on texture modification. Some residents have swallowing difficulties or mouth issues and so it is important that colleagues need to know how to manage these situations in a

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

HC One Care Homes:feature 2 09/08/2013 11:25 Page 52

Care Catering HC-One

“nutrition is at the heart of what we do”

www.hc-one.co.uk Tel: 0808 1000212

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

kind and caring way whilst at the same time attaining variety and good presentation. HC-One’s Food in Focus training programme helps colleagues understand the nutrition needs of older people. That, to some degree, is covered by Department of Health recommendations but, as Tracy says, it’s important to interpret them correctly. “It’s not just knowing the nutritional standard; it's applying that to what you’re cooking to get a balance. Older people may have a lower energy requirement from food but need other nutrients as much as or more than younger adults. They need protein to repair and maintain muscle and minerals to help keep bone density. But they need nutrients in order to process any extra protein so there’s little point given protein unless there’s the right nutritional balance, which we always ensure applies.” “There’s a science behind it but our philosophy is to put food and nutrition at the heart of what we do to deliver quality and kind care. Catering is not a secondary function in our homes. Many people in the care

industry often hear talk about food being the highlight of the day for residents. Here, however, it’s not a meaningless statement because we always apply that thinking to our menus and to how we manage our catering teams. Quality of care includes putting food right at the heart of what we do, for every day and every meal, so that catering is not an ancillary function in our homes. “If an older person skips a meal, the immune system and muscle function can start to deteriorate within 72 hours if the right nutrients are not received because all functions in the body may not work at their optimum level. “Their ability to process nutrients and absorb them is affected, not just because of age but because of their medication, which has a huge impact on their appetites and ability to absorb nutrients. If they don’t eat enough or skip a few meals, there’s dehydration and, very quickly after that, malnutrition this is why nutrition is at the heart of what we do, so we are able to provide not only the right quality but kindest care.”

w w w. f e a s t m a g a z i n e . o r g

HC One Care Homes:feature 2 09/08/2013 11:25 Page 53

HC One Care Homes:feature 2 31/07/2013 16:22 Page 53

discovery bay:feature 2 31/07/2013 13:56 Page 54

Restaurant Barrington Douglas â&#x20AC;&#x201C; Discovery Bay

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

w w w. f e a s t m a g a z i n e . o r g

discovery bay:feature 2 31/07/2013 13:56 Page 55

Restaurant Barrington Douglas – Discovery Bay

great food discover

For mouth-watering Caribbean food in the heart of Huddersfield, West Yorkshire, visit Discovery Bay and treat your palate to the taste sensation of exotic Caribbean cooking

repare for a taste sensation. Celebrated chef Barrington Douglas is unveiling a range of take-home sauces and pies inspired by his unique new world Afro-Caribbean style, which takes classic British food and adds a Jamaican twist. Following several years of development, the new product range will include the delicious Jerk Pork Pie and Jerk Chicken Pie, four Caribbean sauces, three chutneys and a set of meat rubs. Launched in August, this fantastic new product range will be available from Barrington’s acclaimed Discovery Bay restaurant in Huddersfield, West

“There aren’t a lot of similarities between the Caribbean tropics and chilly Huddersfield but at Discovery Bay restaurant, Barrington Douglas has created a little oasis of paradise.” CHEF GORDON RAMSEY w w w. f e a s t m a g a z i n e . o r g

Yorkshire, as well as independent outlets and the soon-to-be-launched Barrington Foods website. Visitors to the Huddersfield Food Festival will be the first to get their hands on the pies and sauces as Barrington welcomes people to try them, and other Caribbean-inspired takeaway food, at the Discovery Bay food stall. “Levi Roots’ Reggae Reggae sauce has led the way for Afro-Caribbean flavours in the UK food market,” remarks Barrington. “However, people are always looking for fresh ideas and something new. We know Indian, Chinese, Italian, Mexican and French food, for example, are well loved in Britain but Afro-Caribbean food is less well known. “This is surprising given that people from the Caribbean have been here for over 60 years. The new flavours that are coming through are exciting for everybody. For me, putting a fresh spin on British classics, and doing things a little differently helps move contemporary Caribbean food forward.” This exciting new product line continues Barrington’s vision of what he calls “new world cuisine”. Born in Huddersfield to Jamaican parents, he grew up experiencing a mixture of flavours – some uniquely British, some inspired by the heritage of the chief cook in the family home – his mother.

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

discovery bay:feature 2 31/07/2013 13:56 Page 56

Restaurant Barrington Douglas – Discovery Bay Barrington learned from her and his passion for cooking grew. “I remember the wonderful Caribbean meals my mum would create from scratch using the skills and recipes that her mum had passed down to her. Every day Mum would cook and every day I would watch her. We didn't have a larder or refrigeration so we would go to the Saturday market and buy fresh ingredients.” Aspiring to own his own business, Barrington went to work in the construction industry, saving as much as he could. Twenty years later, he quit his job and invested his life’s savings into opening Caribbean restaurant Discovery Bay on an intimate side street in his hometown. “Never at any point in those 20 years did I doubt where I wanted to end up,” he says, adding that the restaurant took five years to develop. “I cook from the heart with passion,” he says. “I like to think that I am bringing Caribbean food into the 21st century and what makes Discovery Bay a success is the

relaxed, warm atmosphere, light reggae in the background and soulful vibes. When you put your fork into your food you know that we have put our heart, soul and passion into everything.” Taking British influences and ingredients alongside the flavours of the Caribbean has not only brought Barrington to the attentions of Gary Rhodes and Gordon Ramsay, both of whom he’s worked with extensively, but forms the cornerstone of his delicious new Jerk Pork Pie and the rest of the tasty product line. The Huddersfield-born entrepreneur first introduced diners to his unique take on Afro-Caribbean cuisine in 2006 when Discovery Bay opened. The plaudits were quick to come. After only a month it achieved second place at Yorkshire’s Best Ethnic Restaurant awards, before Barrington was asked to cater for 3,500 people at an event at Harewood House to mark the bicentenary of the abolition of slavery. As a result of the attention this brought him, he was presented the Yorkshire Black Entrepreneur of the Year 2008 award.

“I cook from the heart with passion. I like to think that I am bringing Caribbean food into the 21st century”. BARRINGTON DOUGLAS

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

w w w. f e a s t m a g a z i n e . o r g

discovery bay:feature 2 31/07/2013 13:56 Page 57

Restaurant Barrington Douglas – Discovery Bay

fter several years in the making, Barrington unveils his own range of food products. Starting with the Jerk Pork Pie – a unique and unusual Yorkshire pork pie with a fantastic Caribbean Jerk seasoning – the range will also include a Jerk Chicken Pie and is complemented by four Caribbean Sauces, three Chutneys and a set of Meat Rubs. Products will be available initially from a range of local independent outlets, the Discovery Bay Restaurant, and the soon to be launched Barringtons Foods website, with a planned UK roll out at a later date.

This was the start of big things for Barrington. He was signed up to assist chef Gary Rhodes on UKTV’s Rhodes Across the Caribbean. As sous chef, Barrington travelled around eight Caribbean islands from Jamaica to Tobago to reveal the delights of the region’s rich culinary and cultural traditions. This was both a career-defining moment for Barrington and also the opportunity to discover new recipes that could be adapted for the menu back home. Indeed, Discovery Bay was going from strength to strength and a dream was about to come true for Barrington. At the end of 2009, the restaurant was chosen to appear on Gordon Ramsay’s F Word to represent the Americas section of the TV show. Of a shortlist of 10,000 restaurants, Discovery Bay made the top 18.

w w w. f e a s t m a g a z i n e . o r g

These 18 restaurants from around the country were split into nine categories, where each week the top two faced the challenge of cooking with Gordon in the F Word restaurant for 50 paying diners in order to compete for a place in the grand final. “The experience of taking part in this competition was amazing and a true recognition of the style of food served at Discovery Bay,” remarks Barrington. Chef Ramsay was clearly impressed. He said, “There aren't a lot of similarities between the Caribbean tropics and chilly Huddersfield but at Discovery Bay restaurant, Barrington Douglas has created a little oasis of paradise.” Highlighting the acclaim Discovery Bay has achieved in recent years, Barrington has been invited to cook for celebrities and high-profile public figures. At the University of Huddersfield he catered for the university’s Stakeholders Summit

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

discovery bay:feature 2 31/07/2013 13:57 Page 58

Restaurant Barrington Douglas – Discovery Bay

12 Wood Street, Huddersfield West Yorkshire HD1 1DG www.discoverybayuk.com Tel: 01484 300 211

on the personal recommendation of its Chancellor, Hollywood star Sir Patrick Stewart, who was in attendance. He also recently prepared food for the visit of Princess Beatrice at the university for a charity event on behalf of the Forget Me Not Children’s Hospice . The Princess was particularly impressed with her main meal – pan seared fillet of halibut served with a warm plantain salad toped with a tomato creole sauce finished off with samphire. The chef says working for such notable figures is fantastic. “It was a challenge but a very rewarding one. They also help raise the profile of the restaurant, the work we do and Huddersfield itself. The town is a thriving, innovative and exciting place to be.” Barrington’s strong relationship with the university will see “pop-up” stations open in time for the new academic year for students to buy good quality, affordable

Caribbean-inspired food. Known as the Wrap Shack, the stalls will enable students and staff to enjoy tasty wraps with a variety of fillings. The small units make perfect business sense because rent and running costs are kept to an absolute minimum while providing around 20,000 hungry students with a handy, costeffective solution for lunch or snacks. It’s a busy time for Barrington but his dedication and hard work show no signs of waning. Just last year he added to his television credits with an appearance on Marco Pierre White’s Kitchen Wars, where he was seen preparing his signature dish of jerk fillet of cod on a bed of Savoy cabbage with pancetta. And, as the new product range goes on sale, he also has eyes on the Eaton Smith Solicitors Business of the Year award after Discovery Bay’s second Business of the Month win in January.

“What makes Discovery Bay a success is a relaxed, warm atmosphere, light reggae in the background and soulful vibes. When you put your fork into your food you know these people have put their heart, soul and passion into everything.” BARRINGTON DOUGLAS

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

w w w. f e a s t m a g a z i n e . o r g

discovery bay:feature 2 31/07/2013 13:57 Page 59

Restaurant Barrington Douglas â&#x20AC;&#x201C; Discovery Bay

arrington Douglas was born and bred in Huddersfield. Experiencing the Caribbean delicacies cooked by his mother, he quickly discovered a passion and flair for cooking. After a lot of hard work, determination and courage, he invested the money he had saved over twenty years working in the construction industry into creating Caribbean restaurant Discovery Bay.

w w w. f e a s t m a g a z i n e . o r g

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

CFA:feature 2 28/07/2013 12:45 Page 60

Chilled Food Chilled Food Association

fresh GETTING

CFA’s role is to champion best practice hygiene standards for UK chilled prepared food – one of the fastest-growing, most innovative and advanced food markets in the world.

ook in your fridges, commercial and domestic, and chances are you have prepared chilled foods in there. It might be fresh soup, leafy salads or tubs of coleslaw. These foods, and hundreds of others, are kept fresh, tasty and safe by being stored at 5°C or below. Chilled foods are an accepted part of everyday life but how much do you know about the multi billion pound industry behind them? Chilled food is the UK food industry’s fasting growing retail sector. Employing some 60,000 people and responsible for over 12,000 different foods (with new ones developed every day) it is fast moving and dynamic. It is also a major contributor to the UK economy, supplying a UK retail market of over £10bn with the majority of its output produced locally in the UK. Yet, in spite of its size it has an impressive sustainability record; in 2012 the percentage of food waste diverted from landfill was 97%, meaning that the industry is well on track to meet its own zero waste food to landfill target by 2015. In the UK the chilled food sector is represented by the Chilled Food Association (CFA). It was formed in 1989 to establish, continuously improve and promote best hygienic practice standards in the production of retailed chilled prepared food. CFA represents many of the leading names in UK chilled prepared food production, (around 70% of the sector) predominantly supplying the retail trade. It speaks to government, the industry, the media, academia and, more recently with its Chilled Education project, the wider public.

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

Helen Sisson is Group Technical Director of Greencore. The company is one of the world’s leading chilled food manufacturers, supplying the major supermarkets with a range of recipe dishes and prepared food, and is the world’s biggest sandwich maker. Helen also sits on CFA’s Board and is in no doubt of its value to the industry: “The UK retail chilled food industry is the most advanced in the world with its approach to food safety standards and management systems. The CFA has played a very important part in advising and supporting us. There is no question the activities of the CFA promote best practice within the UK chilled food industry both at home, in Europe and even further afield. “In a competitive environment CFA successfully brings the industry together to discuss a range of issues and take action or support research on key industry topics. The activities of the CFA are widely acknowledged and carry a huge respect in the industry.” The CFA is constantly developing new ways to support chilled food production and in September 2011 launched its Chilled Education programme. The initiative responds to the urgent need for more food science graduates to come into the industry to fill an ever increasing number of vacancies for technical roles. There are still one in six of the sector’s 1,700 or so roles requiring a science degree left unfilled. Reason for this are varied. Perceptions around pay and conditions tend to be negative but a starting salary for graduates can be around £25k. And with excellent careers prospects and progression there’s the opportunity to earn around £150k as a group technical director.

w w w. f e a s t m a g a z i n e . o r g

CFA:feature 2 28/07/2013 12:45 Page 61

Chilled Food Chilled Food Association

â&#x20AC;&#x153;In a competitive environment CFA successfully brings the industry together to discuss a range of issues and take action or support research on key industry topicsâ&#x20AC;?

w w w. f e a s t m a g a z i n e . o r g

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

CFA:feature 2 28/07/2013 12:45 Page 62

Chilled Food Chilled Food Association So CFA is tackling the issue at its heart â&#x20AC;&#x201C; in the classroom. It has worked with the Design and Technology Association (D&TA) to develop a unique set of online resources that give teachers the tangible, relevant and accessible information on subjects such as hygiene, taste and developing new products. To date the plans have been downloaded over 5,000 times; 40,000 fridge thermometers are being used to educate children (and their families) and 750 GloGerm kits are currently helping teach hand washing technique and hand hygiene, and testing curious minds in over 300 schools across the country. Chilled Education not only offers online resources it also brings industry experts together with students and teachers, at careers fairs and in the classroom.

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

w w w. f e a s t m a g a z i n e . o r g

CFA:feature 2 28/07/2013 12:45 Page 63

Chilled Food Chilled Food Association UK Technical Manager of Salads to Go and Soleco UK Ltd Claire Valentine swapped her desk for desk at a schools science fair and heard first hand what inspires young people: “Teachers are key” she says, “just as my old chemistry teacher inspired me so the children I met had their interest sparked by great teachers. Mr Cooper set me on my career path and I was happy to show children how the same can happen to them. We need to capture young minds, with science being studied from an early age. Schools need to show the potential of science and the opportunities it brings. “It’s amazing how little knowledge is out there. And money talks. When I described the lucrative roles on offer interest really picked up. We need to show the economic value of a career in chilled foods as well as the other opportunities such as travel and career progression. And sharing our experience is vital” It is these unique insights, delivered by people who are passionate about their subject that are scoring highly with the 300 plus ‘Cool Schools’ who are currently part of Chilled Education. Jane Atterby, Head of Food Technology at Chenderit School in Banbury visited CFA member Samworth Brothers’ Melton Foods to see first hand how they produce sandwiches and wraps for the major supermarkets. Back at school she immediately shared her experience with her students and others. She says: “The visit really fired me up, so much so that colleagues commented on my enthusiasm! It gave me vital real data and an insight that is relevant and absolutely ‘now’. Every teacher wants their students to achieve success after school and Chilled Education is excellent for show-

w w w. f e a s t m a g a z i n e . o r g

ing the potential, advising on the routes to follow and, importantly, supplying the resources to help make it happen.” Kaarin Goodburn Director of the CFA sums up: “The situation will not be resolved overnight, unlike the quick turn around of the chilled food industry, the nurturing of fresh talent will take a while. But we believe that, by teachers and the industry working together, we are going in the right direction. Students applying for food science degrees are already citing Chilled Education as influencing their decision.”

CFA offers resources and advice to careers advisors. If you would like to find out more please get in touch by visiting: www.chillededucation.org. For information on the UK’s £10bn chilled prepared food manufacturing sector: www.chilledfood.org

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

Frydays_kate:feature 2 27/07/2013 12:03 Page 64

Seafood Frydays Fish and Chip Emporium

the very

best Frydays Fish and Chip Emporium in South Wales wins the National Fish and Chip Quality Award

F Old St Mellons Post Office Newport Road Old St Mellons Cardiff CF3 5UA www.bestfishandchipscardiff.com Tel: 02920 362 060

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

rydays Fish and Chip Emporium is the fish and chip experience to check out in Cardiff. Located on Newport Road in Old St Mellons, it is only the second takeaway in Cardiff to land the national Fish and Chip Quality Award. The company’s key aim, as proprietor Phil Bullen says, is to produce the very best fish and chips in South Wales. Opened a couple of years ago, Bullen’s hard work and commitment to quality immediately paid off with news the business had won the award. The National Federation of Fish Friers (NFFF), the trade body that represents the nation's fish and chip shops, runs the award scheme as a way of raising standards within the fish and chip trade. The scheme is a way of rewarding and promoting shops that provide excellent quality products and high standards of

hygiene, as well as friers who show a high level of competence. Each shop has to go through an inspection by an NFFF approved assessor who assesses the shop's presentation, hygiene and cleanliness, staff training, equipment, frying skills and quality of the cooked product. Phil Bullen said at the time: “This award means the world to us. It is a testament to the hard work that my manager Jeremy and our dedicated staff have put in to make us the best fish and chip shop that we can be, and I look forward to continuing to provide an excellent service and product.” Each Fish and Chip Quality Award is valid for two years and retention is dependent on standards being maintained. Elsewhere, there was more reason to rejoice with the fish and chip eatery placed in the top fifteen take-

w w w. f e a s t m a g a z i n e . o r g

Frydays_kate:feature 2 27/07/2013 12:03 Page 65

Seafood Frydays Fish and Chip Emporium

aways in South Wales. Phil says, “Whilst we didn’t win, we are very proud to have been in the top fifteen fish and chip shops in South Wales as voted by the Echo. We were also very pleased with the comments printed.” The Echo said, “Frydays was delightfully hygienic, the bright and modern interior sparkled, the stainless steel cooking instruments shone and the staff wore pristine uniforms. Pride itself seemed a big part of this fish and chip shop. Its owners and employees were clearly proud of their store and the meals they produced. “The chips were satisfyingly crunchy, the insides nicely floury, while the fish was fresh and enveloped in a crispy golden batter with meals lovingly presented in clean, white boxes and the menu displayed on one, simple board. This was a fish and chip shop to remember.” Phil countered the Echo’s only gripe – that being high prices – by saying, “It was interesting to note that our prices were actually the same if not cheaper than the winner and the runner up, and yes, it does cost us more to buy the best quality fish and potatoes in order to produce the very best product.”

w w w. f e a s t m a g a z i n e . o r g

BE BETTER INFORMED

SUBSCRIBE TO

FEAST MAGAZINE CALL 01484 411400

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

Armadale Salmon_Kate:feature 2 28/07/2013 12:49 Page 66

Seafood Armadale Salmon

traditional

techniques As Armadale Salmon Fishing enters itâ&#x20AC;&#x2122;s third generation of the family they still hold the traditional fishing techniques to ensure quality

F The Shore, Armadale, THURSO KW14 7SA www.armadalesalmon.co.uk Tel: 01641 521 348

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

amily run Armadale Salmon Fishing is based in Bettyhill, a small village on the north coast of Scotland. Owner James Mackay has built up the fishery over the past twenty-five years and the company is now entering its third generation of the family. Indeed, the team is predominantly made up of family and local crew. For the best part of two centuries, Scottish Fixed Engine (more commonly known as Bag Net Fishing) around the Scottish coast was a significant seasonal employer. During the winter, men would gather ice from the Lochs and store it inside underground icehouses, until the fishing season commenced in the spring and summer. Ice was used to preserve the salmon and grilse, between being caught, and reaching the market. In some areas, the fish was boiled or pickled to preserve the product.

The fish would be transported via the railway line to markets all over the UK, with the bulk of salmon ending up in Billingsgate. Some of the larger East coast fisheries exported salmon in barrels to Europe. The traditional design and construction of a bag net has not changed dramatically over the last two centuries. Nowadays, the nets are now made of synthetic rope and netting, making the nets stronger and lighter to work with. From 2010, all salmon purchased from Armadale Salmon Fishing will be given a traceability tag, giving customers added re-assurance that they are buying salmon which has been caught legally. Traceability is an important decision factor when purchasing quality produce. Despite there being no legal requirement to tag produce, the company feel this will provide customers with confidence and allow them to know a

w w w. f e a s t m a g a z i n e . o r g

Armadale Salmon_Kate:feature 2 01/08/2013 12:40 Page 67

Seafood Armadale Salmon

little more about where the product originates. The tag is recognisable, with a blue saltire, telephone number and website address. The fish Armadale catches are of a pristine condition and quality. The traditional fishing techniques ensure the fish can swim around within the net until they are caught. This approach guarantees the fish do not end up with net marks, bruising or scaling. Freshness is ensured by quickly preserving the fish in ice. Generally, like most of the fishing industry, the company sells fish based on their weight grade. The grading varies from 1kg up to 10kg. The fish is carefully packed in polystyrene fish boxes and dispatched daily by refrigerated lorry to markets all over the UK and Ireland. Working at a Salmon Station, due to the traditional techniques, remains a very intense and labori-

w w w. f e a s t m a g a z i n e . o r g

ous job. Modern equipment makes this a little easier. For example, using tractors and hydraulic winches to make lighter work and throughput, and ice-making machines and purpose built chill rooms to ensure the product is stored and preserved appropriately. Despite the introduction of modern technology, three to four crew are required to operate the fishery on a daily basis. Generally, the working week starts at 5am on a Monday morning, when the process begins by attaching a "leader" onto the bag net. Work continues throughout the day, changing the bag nets at sea and repairing or cleaning nets on shore. Before finishing for the day, the crew return to sea at around 7pm to fish the nets, land, grade and pack the fish in ice and store them overnight in the chill room.

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

flooring show:feature 2 01/08/2013 10:58 Page 68

Interior Design The Flooring Show 2013

completely

floored

The Flooring Show takes place 1-3 September 2013 at the Harrogate International Centre and is the only UK event to focus exclusively on innovative interior and exterior flooring solutions.

O The Flooring Show Limited The Hayloft Studio Clapham Green Harrogate, HG3 2JD Tel: 01423 779967 www.theflooringshow.com

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

rganisers of this year’s Flooring Show in Harrogate have introduced new initiatives to help sustainable construction professionals keep abreast of the latest product developments and techniques in use in the industry, as well as an exclusive insight into the future of flooring. Consumer and design trend forecasters Scarlet Opus will host a “Trends Hub” in collaboration with sponsors including Interface, the world’s largest designer and maker of carpet tile, Tarkett, a worldwide leader of innovative and sustainable flooring and sports surface solutions, and Ben Johnson Interiors, a leading provider of total workplace solutions. Scarlet Opus managing director Victoria Redshaw has conceptualized, designed and curated hugely successful Trends Hubs for the last four years at Surfaces, the largest US event serving the floorcovering industry. In September, the Trends Hub will make its UK debut at The Flooring

Show at the Harrogate International Centre, 1-3 September 2013. “This visionary space aims to showcase an inspiring collection of the latest flooring and innovative surfaces products, alongside a unique preview of the major colour, texture, material, pattern and styling trends for 2014. Its ‘Eco-Lab’ theme will provide a visually stimulating space for visitors and exhibitors to gain valuable information on future design directions” said Redshaw. “The Trends Hub is where you will find the real gems at the Flooring Show – the ‘must see’ products that link to current and future design trends for the Interiors sector. We are excited to be curating this key area and sharing our trend forecasting expertise at the Flooring Show as it moves in a fresh new direction.” Inside the Trends Hub, the Interface supplied carpet tiling will resemble concrete with a grass or moss-like pathway, made using yarn from recycled fishing nets, leading to a café area. Commenting Interface Marketing Director UK & Ireland, Karen Warner said: “Flooring is a key component of interior design, and the latest product innovations in the industry have made it possible to create a striking scheme, without compromising on sustainability. All of our collections are designed to have as little impact on the environment as possible, and have been created with the latest design trends in mind. “The Urban Retreat range, for example, which is being used to carpet the Trends Hub, is inspired by the

w w w. f e a s t m a g a z i n e . o r g

flooring show:feature 2 01/08/2013 10:58 Page 69

Interior Design The Flooring Show 2013

idea that we all have an instinctive love of nature, a science known as biophilia, and there is a growing trend for artists and designers exploring this theme. It’s incredibly important to us to demonstrate how progressive flooring design can be, and to highlight just how many options there are out there. Getting involved with the first ever UK Trends Hub at The Flooring Show provides us with the perfect platform to do this.” Tarkett is supplying additional flooring; Luxury Vinyl Tiling (LVT), with a concrete appearance. UK Sales & Marketing Director John Devine said: “Tarkett is very pleased to be involved with the Trends Hub at this year’s show and excited to be back at Harrogate! Design is at the forefront of our brand promise; ‘The Ultimate Flooring Experience’ so we are very much looking forward to meeting up with some of our commercial partners to talk about design and colour and the way the UK market is moving.” The Hub will also provide spaces for show visitors to take a break, hold a meeting or catch-up on calls and emails on the designer furnishings, provided by Ben Johnson Interiors. Sales & Marketing Director for Ben Johnson, Emma Dodsley, said: “We are thrilled to be working alongside Scarlet Opus, and to be supporting the first UK Trends Hub. As a design & build business, we understand the importance of operating at the forefront of our industry. This hub will be a fantastic opportunity for visitors to get ahead of the game, and network with other like-minded businesses.”

w w w. f e a s t m a g a z i n e . o r g

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

freeze the moment:Layout 1 30/07/2013 09:58 Page 1

classified:feature 2 26/07/2013 13:32 Page 71

SHOWCASE FRUIT & VEG SUPPLIERS

TO PLACE AN AD CALL 01484 411 400 MANUFACTURE & PACKAGING

CATERING EQUIPMENT

D.S. HENDY Wholesale Fruit and Vegetables

www.hendys.net

Catering

CES

Equipment Services

0844 332 0814

SUPPLIERS TO THE WHOLESALE CATERING INDUSTRY

www.cateringequipmentservices.co.uk

TEL: 020 7720 7755 WEB: WWW.CREAM-OFTHE-CROP.CO.UK

PHOTOGRAPHY

QUALITY PACKAGING 4 SERVICE 4QUALITY 4COMMITMENT

BAKERS

Tony Harris photographer INTERIORS | FOOD | PEOPLE | EVENTS T: 020 7385 8158 07836 201229 E: tony@tonyhphoto.com W: www.tonyharrisphotographer.co.uk

www.parpak.co.uk T: 001908 260 900

RECRUITMENT

Wallace Family Bakers Dundee’s Local Bakers Tel: 01382 360153 wallacebakers.co.uk

Manufacturers of an extensive range of food packing machinery and associated consumables

www.ilpra.com

DRINKS & BEVERAGES

...the genuine article Call Tim to discuss your requirements on

www.ccspares.co.uk

01924 430700

TO SHOWCASE YOUR BUSINESS CALL

T&W WINES www.tw-wines.com

w w w. f e a s t m a g a z i n e . o r g

www.synpac.ltd.uk

01484 411 400 F E A S T M AG A Z I N E

fishandchips:feature 2 26/07/2013 15:26 Page 72

What do you know about...

FISH AND CHIPS

Some interesting and bizarre facts about Britain’s traditional takeaway British consumers eat some 382 million portions of fish and chips every year. That's six servings for every man, woman and child. Fish and chips was the only take-away food not to be rationed during the Second World War. Frederick Lord Woolton, Minister of Food at the time, even allowed mobile frying vans to carry fish and chips to evacuees around the country. Fish and chips are popular at celebrity weddings. Fans are rumoured to have included Steven Gerrard and Alex Curran, Wayne Rooney and Coleen Mcloughlin, Myleene Klass and Graham Quinn, John Terry and Toni Poole and Dave Gardner and Davinia Taylor.

On any Friday, one in five takeaways are from the chippy. The industry employs some 61,000 people. Winston Churchill referred to fish and chips as ‘good companions’. George Orwell in The Road to Wigan Pier (1937) said fish and chips ‘averted revolution’. Belgian historian Jo Gérard says potatoes were fried in 1680 in the Spanish Netherlands. The poor are said to have eaten them with small fried fish. A Mori survey revealed 30 per cent of Britons crave fish and chips while they’re abroad.

Chips with gravy is more popular in northern England than anywhere else in Britain.

There is a dedicated online community for fish and chip shop lovers – chippy-chat.co.uk.

Frankie’s Fish and Chips, Brae, in the Shetlands claims to be Britain's most northerly chippy.

The record for the largest cod ever caught in Britain is 58lb and 8oz, or 26.8kg set near Whitby in 1992. The world record, set in 1895 by a trawler off Massachusetts, US, is 211lb, or 95.7kg.

Michelle Obama treated her daughters to a fish supper in a London pub during a recent visit to London. Notting Hill in London lays claim to Britain’s poshest fish and chip shop. Geales serves roast sea scallops, sirloin steak and rocket along with the traditional battered fish and chips. Experts claim that the best potato variety for chips is maris piper.

The word batter comes from the French word battre which means to beat, a reference to beating or whisking in batter preparation. The Red Arrows had a fish and chip supper delivered to their end-ofseason party.

£1.2 billion a year is spent in fish and chip shops across the country. In 1838 Charles Dickens wrote about fried fish warehouses in Oliver Twist. The warehouses were forerunners to the fish and chip shop. Lancastrians claim the first chip shop – John Lees in Mossley, near Oldham in 1863. But Cockneys beg to differ, pointing to Joseph Malin’s shop set up in Cleveland Street in London’s East End in 1860.

TO SPONSOR THIS PAGE

CALL 01484 411 400 Tel: 01326 562111

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

Fax: 01326 564568

Email: sales@hendys.net

Web: www.hendys.net

w w w. f e a s t m a g a z i n e . o r g

CPL Ad:Layout 1 21/07/2013 10:38 Page 1

[

]

AFFORDABLE DESIGN, PRINT AND WEB SOLUTIONS

[CPL DESIGN] is a multidisciplinary design consultancy offering a complete range of cost effective design and print solutions to a range of clients. We specialise in branding, design for print, promotional materials as well as on-line and digital work translating your ideas into innovative visual communications with real impact.

BRANDING From updating logos to designing them from scratch, we can create a professional style for your company.

PRINT Impress potential clients with a professionally designed company portfolio: brochures; catalogues; menus: magazines.

DIGITAL Step up your online presence. We can design and develop a website specifically tailored to your needs.

PROMOTIONAL

For more information or a free quote call: Kate or Steve on 01484 411 400

Whether you need a simple flyer or you are preparing for a show stopping event, we can supply the material to entice your customers: flyers, leaflets & postcards; posters; exhibition graphics.

ISSUE 157

cover 157a:Layout 1 12/08/2013 10:00 Page 1

ISSUE 157

FOOD, ENTERTAINMENT, AND SHOPPING TODAY

TOM AIKEN IN

CHELSEA ALSO INSIDE: Marcus Wareing Green Tourism Business Scheme Armadale Salmon

FEAST MAGAZINE

Dornoch Castle

DISCOVER GREAT FOOD AT

DISCOVERY BAY

Feast talks to celebrated chef Barrington Douglas