Be street wise for Coronation street parties, warns insurance firm Ansvar

FOR most people, the Coronation of King Charles on Saturday, May 6 will be the first time they have witnessed such an historic occasion.

Street and office parties will be held in villages, towns and cities as the country prepares to toast the new monarch with a glass or two of bubbly.

But before you hang out the bunting and put on your favourite Union Flag socks, an insurer is urging event planners to make sure their event is a safe event.

Ansvar, which helps the notfor-profit sector, says that while Coronation events are a great opportunity for local communities to come together and celebrate, they also carry risks that need to be managed for the safety of all involved.

Adam Tier, head of underwriting at the firm, explained: “Organisers of local events must be aware of their responsibilities when it comes to risk management and ensure their event is a fun and memorable occasion.

“It doesn’t matter how much planning you’ve already done - risk assessing now will ensure your event is a success.”

Among the main points to consider are:

Think of the fundamentals first

Firstly, think about the basics, such as the venue/location and its capacity, date, budget, time needed to plan the event, and where appropriate, ticketing.

Have the right people in place

This includes considering whether

Tastes of spring thanks to Cote’s new menu

ARESTAURANT chain with branches in Reading and Wokingham has launched a new spring menu, designed by a former executive chef to Gordon Ramsay.

Steve Allen, who has worked at Michelinstarred restaurants Restaurant Gordon Ramsay, Petrus and Gordon Ramsay at Claridge’s. He joined Cote last year, and is showcasing classic French cuisine with a focus on fresh seasonal ingredients.

The company says the menu is innovative, perfect for sharing with friends and family, and celebrates its trusted British and French producers.

READY TO CELEBRATE: Street parties will be held to mark the Coronation

Picture: Phil Creighton marshals are needed to help people enter and leave the event, whether there will be enough volunteers to manage crowd control, and that medical and first aid personnel will be present.

And they are being served at the company’s branches in The Oracle Riverside and Wokingham’s Broad Street.

They include timeless dishes, sharing plates, seasonal spritzers and French classics with a Côte twist.

Among them is a classic Charcuterie Board, with a selection of Bayonne ham, truffle saucisson and coppa ham, served with sharp cornichons, Brittany salt butter and a crusty sourdough baguette.

Cheese is one of the things that French cuisine is noted for, and the spring menu includes a baked Camembert, with a herb and lemon breadcrumb crust, honey-marinated cherry tomatoes and Cote’s freshly baked sourdough baguette.

Also keeping it cheesy are the Cheese Gougères – flaky, golden baked choux buns and Emmental cheese served with tangy Dijon mustard mayonnaise.

There is also a cheese Soufflé. While most soufflés are made with Comté, Steve has opted for a creamy Camembert, topped with a golden cheese crust and paired with a mustard and chive cream sauce.

Plan for the unexpected

What would happen if there was bad weather on the day? Have a contingency plan in place for unforeseen circumstances. For smaller gatherings, like street parties where a road has been closed, this could be considering what would happen if there was a medical emergency and an emergency vehicle needed access.

Take steps to mitigate the risks

What could go wrong and how might people get hurt? Once the risks are known, an assessment can be completed and measures put in place. This may include reducing the likelihood of accidents and injuries such as slips and trips, providing first aid training, and ensuring large marquees, staging, and audio equipment are installed by experts.

Be compliant

Organisers should ensure their event complies with all necessary local council regulations. This may include providing a risk assessment, having the necessary insurance in place, and permission to close a street for a party.

If working with external suppliers, it is the organisers responsibility to check they have the necessary insurances and licences. An insurance broker can provide further guidance.

Protection of money

If cash is being taken to pay for food, drink, memorabilia or for charity donations, it’s vital to ensure there is somewhere secure to store it.

“We encourage all event organisers to work closely with their local council to ensure necessary requirements are met,” added Adam.

“Taking out dedicated event cover is highly recommended, as this can protect you against accidents and cancellations, and theft of any money. In most circumstances, the insurance will ensure you are compliant with local authority requirements.

Spring is the time when lamb is in season, and among the mains, Steve has created a plate with Roasted Lamb Rump. Free-range grass-fed lamb rump hails from Nice and is served with ratatouille comprising aubergine, courgette, peppers, onions and sweet tomatoes. It is topped with a salty black olive tapenade and fragrant basil.

Among the new desserts is an Elderflower & Strawberry Crème Brûlée. Steve created his with smooth vanilla and the delicate taste of elderflower. It is topped with a strawberry, elderflower and basil salad.

“I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the Spring,” says Steve.

“Our main focus is and always will be about the taste of our food at Cote.

“Simple, yet complex and delicious.”