Gordon Ramsay seeks food and drink entrepreneurs for new show

Chef Gordon Ramsay has called for food and drink entrepreneurs to sign up to his new Apprentice-style BBC One show to compete for his investment.

The new eight-part competition series, called Gordon Ramsay’s Future Food Stars, will put 12 competitors through their paces as they pitch to take their product, food truck, app or business idea to the next level.

Interested parties are encouraged to email foodstars@studioramsay.com.

Applicants must be aged 18 by 1 May 2020 and have the right to live and work in the UK.

 

Smart Table innovation can revolutionise hospitality industry

New technology developed by Edinburgh-based start-up ePOS Hybrid is set to transform the hospitality industry by allowing diners to play games, call a waiter and design their own pizza from the comfort of their seats.

By transforming tables into touchscreen infotainment hubs, the Smart Table technology gives consumers full control of their experience.

It will also help decrease the demand on waiting staff during busy periods, allowing restaurants, bars and clubs to provide a more efficient service.

Bhas Kalangi, who founded ePOS Hybrid in 2016, said: “This could revolutionise the dining experience in bars and restaurants.

“Our technology is allowing hospitality businesses of all sizes and types to improve their customer experience, making them far more memorable than traditional meals or coffees out.

“Developing technology which allows hospitality businesses to work more efficiently is at the core of what we do.”

The plug and play connection ensures the Smart Touch Table is ready for immediate use, and can connect to the complete range of ePOS devices. The seamless glass surface wipes clean in seconds, ready for the next customer.

Mr Kalangi added: “It’s a really exciting time for the industry as there are so many market opportunities and trends we can work with to develop the best ePOS system for restaurants and bars.”

By Paul Kiddie, News Reporter

from the Daily Business Group – Click here to see original story

Cyrus Todiwala OBE announces Zest Quest Asia Gala Dinner Menu 2020

 

Cyrus Todiwala OBE unveils Zest Quest Asia Gala Dinner Menu 2020

The menu, heavily inspired by Goan-Portuguese culinary traditions, will highlight ingredients and produce donated by suppliers loyal to the Zest Quest Asia cause.

The student competition was founded in 2013 by Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain to help cultivate talent, knowledge and understanding of Asian cuisines.

Six colleges have been chosen to compete in the final cook-off, to be held earlier in the day: Loughborough College, New City College, Sheffield College, University of West London, University College Birmingham and North Hertfordshire College.

Before the dinner, a sumptuous drinks reception hosted by current Zest Quest Asia champions, University of West London, will feature canapes with flavours drawn from their recent prize-winning trip to the Philippines.

Cyrus Todiwala told us: “I’ve prepared a menu that I hope attendees of our 7th Zest Quest Asia Gala Dinner & Awards Night will find both nourishing and captivating. It is an intricate combination of East meets West, using some very fine quality, seasonal ingredients. In the end, the evening is a celebration and I hope my menu will be judged worthy of all the effort and commitment put in by the colleges and students, as well as the suppliers and sponsors who have thrown their weight behind Zest Quest Asia. I owe it to them, just as the finalists owe it to themselves to do their best to win this competition.”

Zest Quest Asia Gala Dinner & Awards Night Menu

FIRST COURSE

  • ESTILO DE BOMBAIYYA CREMEU A GALINHA EN PASTELARIA – Bombay style creamed chicken in puff pastry
  • SMOKED DUCK AND HAGGIS SAMOSA WITH RICE
  • KEDGREE CROQUETTE – Croquette of Arbroath Smoked Haddock blended with rice

SECOND COURSE

  • PARSEE LAMB BIRYANI PATTICE – Parsee style Lamb biryani patty filled with the lamb
  • QUEIJO COUVE ARROZ E COGUMELO COM FOLHA DE BANANA – Banana leaf filled with cauliflower, rice cheese & mushrooms with mixed nuts and sultanas
  • TURKEY CHAAZAAN – Shredded turkey tossed with glass noodles seasoned with garlic, soy, red chilli oil, coriander and soy

MAIN COURSE

  • FEIJOADA COM ARROZ – Hot Portuguese choriso with kidney beans blended with Goan style pork stew and rice
  • TART OF WINTER VEGETABLE MEDLEY
  • CURRY DE COCO VERDE CLARO – Quenelle of Light green coconut curry

Pre-Dessert Sorbet

SOUR CHERRY

DESSERT

Dessert by Chef Jerome Dreux

“We encourage all who are in our industry that share our vision to nurture and cultivate young talent to support this event.”

Schedule of the night: (Dress code: smart casual)

18:45 – Drinks Reception

19:30 – Dinner

11:00 – Carriages

Tickets are £90 per person or £850 for a table of 10.

Book your tickets here.

If you wish to book accommodation for the event, please click here to receive the agreed rates starting from £80 bed and breakfast.

Santa’s on his way!

It’s nearly time! You can track Santa’s Progress by clicking here

Happy Christmas from everyone at Hamilton Mayday!

Factory Friday – The big get away!

 

For many the 20th December otherwise known as factory Friday was a traffic nightmare, especially around the Gatwick area.

The M23 and the train line between Gatwick and Brighton were both closed today due to flooding.

Hundreds of people were late for their flights at Gatwick Airport on what is traditionally one of the busiest traveling days of the year.

For further information on flood warnings Click Here

And for traffic updates Click Here

Hamilton Mayday are currently recruiting for staff at Gatwick.  take a look at our vacancy page.

 

Compass CEO Richard Cousins dies in plane crash

Compass group chief executive Richard Cousins has died in a seaplane accident near Sydney, Australia.

The catering giant confirmed that 58 year old Cousins had died alongside four members of his family in the tragic accident.

He was with his two sons, fiance and her daughter returning from a restaurant in Jerusalem Bay on New Year’s Eve when the sight-seeing seaplane went down in the Hawkesbury River, near the suburb of Cowan.

The crash killed all six occupants of the seaplane, including the pilot.

Compass Group chairman Paul Walsh said: “We are deeply shocked and saddened by this terrible news. The thoughts of everyone at Compass are with Richard’s family and friends, and we extend our deepest sympathies to them.

“It has been a great privilege to know Richard personally and to work with him for the last few years. Richard was known and respected for his great humanity and a no-nonsense style that transformed Compass into one of Britain’s leading companies.”

Cousins was appointed group chief executive of Compass in 2006, following six years as CEO of building materials company BPB. He was due to step down as chief executive in March and retire from the group in September.

It was announced in September 2017 that Dominic Blakemore, chief operating office Europe, would be appointed deputy chief executive of Compass in preparation to replace Cousins in March.

UK diners could spend an estimated £54.7bn on eating out by 2017, a new study has claimed.

UK diners could spend an estimated £54.7bn on eating out by 2017, a new study has claimed.

The UK’s restaurant sector is booming, with Britons spending a total of £52.2bn eating out in 2015.

But NPD Group predicts this figure will climb to £53.3bn in 2016 with diners making 11.4bn visits to foodservice companies.

NPD said it expected the UEFA Euro Champsionship and the Rio Olympics to provide a boost to the eating out market later this year.

By 2017 Britons are forecast to spend an estimated £54.7bn on eating out, making 11.5bn visits to restaurants, pubs and other out-of-home food companies.

Cyril Lavenant, NPD’s Director of Foodservice for the UK, said: “It’s good to see that there was a bigger improvement in 2015 than anticipated, with the actual performance of 1.3 per cent visit growth against our prediction of 1.1 per cent.

“However, while 2017 will also see growth, it is likely that the pace will slow down. We do not see consumers increasing their spending in the foodservice sector any faster than this.”

Casual Dining

While the casual dining market is continuing to grow NPD said it would take until 2017 to hit the £5bn sales mark, compared to the £4.7bn sales seen in 2015.

The company said the slower rate of spend growth is due to casual dining reaching saturation point in the London market, with the capital accounting for 20 per cent of overall British foodservice industry spend.

 

 

The Association of Catering Excellence (ACE) launches new awards

The Association of Catering Excellence (ACE) last night launched its new awards aimed at showcasing young talent in the world of contract catering. The awards are named after Robyn Jones OBE, founder of CH&Co, who sadly died in September 2015.

The ACE Robyns were created by the ACE committee in memory of Jones, who was known for her tireless work in the mentoring, training and development of young talent.

They aim to recognise up and coming talent in all aspects of contract catering, from chefs to marketers and from butlers to business development staff.

Entries will open from 1 March and people can either nominate themselves or be nominated by a colleague. The awards are open to talented team members aged 35 and under who have what it takes to make a real difference in the industry, whether that’s cooking, serving or driving a business forward. Full details of how to enter will be announced on the ACE website, social media and newsletter in the next few weeks.

Speaking at a prestigious wine dinner, which was attended by over 200 guests at Goldsmiths Hall last night (18 February), chair of ACE, Paul Hurren said: “This is the first step on a long journey for ACE to promote the incredible talent that we are seeing from the next generation of contract catering staff. We want to show that contract catering has so much to offer in terms of job opportunities and is an exciting career choice for young people.”

There will be 12 finalists shortlisted and the overall winner will be announced at the ACE summer event, which is being held on a Bateaux London Cruise on the 21 July.

Talking about the name of the awards Hurren added: “It didn’t take long to work out what these new ACE awards should be called. Having known and worked with Robyn personally for many years, I know she would have loved to be involved with this programme and I am delighted that we are able to continue the good work she started so many years ago. I encourage the whole industry to get behind the ACE Robyns Award and seek out the talented staff members that truly deserve to be recognised in some way.”

Entrants and managers have until 20 May to submit their entry or nomination.

The winner will receive dinner and an overnight stay at the Shard, as well as Champagne and lifetime membership of ACE and be the first to join the ACE Robyns hall of fame

Shocking amounts of sugar in hot drinks

There are “shocking” amounts of sugar in some hot drinks sold in High Street cafes, a campaign group has warned.

Action on Sugar analysed 131 hot drinks and found a third contained at least as much sugar as a can of Pepsi or Coca-Cola, which contains nine teaspoons.

The charity said in some of the worst cases the drinks contained 20 or more teaspoons of sugar.

Coffee shop chains Starbucks, Costa and Caffe Nero said they were committed to reducing sugar content in their drinks.

The drinks assessed included flavoured coffees such as mochas and lattes, hot fruit drinks and hot chocolates from coffee shops and fast food chains.

The charity found that 98% of the drinks tested would receive a red nutritional value label for high sugar content.

The recommended maximum intake of added sugar per day for those aged 11 and over is about 30g or seven teaspoons, the NHS says.

Worst offenders for each type of flavoured hot drink
Cafe Drink Category Sugar per serving (g) Teaspoons of sugar per serving**
Starbucks Hot mulled fruit – Grape with chai, orange, and cinnamon – Venti Hot mulled fruit 99.0 25
Costa Chai latte – Massimo – Eat In Chai latte 79.7* 20
Starbucks White chocolate mocha with whipped cream – Venti White mocha 73.8* 18
Starbucks Signature hot chocolate – Venti Hot chocolate 60.0* 15
KFC Mocha Mocha 58.8* 15
Caffe Nero Caramelatte – Drink in Caramel latte 50.6* 13
   
   

 

Starbucks’ venti Grape with Chai, Orange and Cinnamon Hot Mulled Fruit was found to have the highest sugar content of the drinks tested, with 25 teaspoons of sugar per serving, the campaign group said.

Costa’s massimo eat-in Chai Latte was found to contain 20 teaspoons of sugar and Starbucks’ venti White Chocolate Mocha with Whipped Cream was found to have 18.

KFC’s mocha and Starbucks’ Signature Hot Chocolate both had 15 teaspoons of sugar per serving while Caffe Nero’s drink-in Caramelatte had 13.

The group’s researcher Kawther Hashem called on coffee shop chains to reduce the amount of sugar in their drinks, improve their labelling and scrap extra-large serving sizes.

“These hot flavoured drinks should be an occasional treat, not an everyday drink,” she said.

“They are laden with an unbelievable amount of sugar and calories and are often accompanied by a high sugar and fat snack.”

She told BBC Radio 4’s Today programme she was “surprised” by the results, and said the campaign group had tested only the larger portion sizes on offer.

Professor Graham MacGregor, Action on Sugar chairman, said it was “yet again another example of scandalous amounts of sugar added to our food and drink”.

“No wonder we have the highest rates of obesity in Europe,” he said.

A Starbucks spokeswoman said the chain had “committed to reduce added sugar” by 25% by the end of 2020 in its “indulgent drinks”.

“We also offer a wide variety of lighter options, sugar-free syrups and sugar-free natural sweetener and we display all nutritional information in-store and online,” she said.

Kerry Parkin, Costa’s head of communications, said the chain had already taken “significant steps” to reduce the sugar content of its drinks.

The company would be setting salt and sugar reduction targets for 2020, she said.

A Caffe Nero spokeswoman said: “We have already made changes to reduce the sugar content of some of our iced drinks for summer 2016 by over 10%.

“In addition, we offer sugar free syrups for many drinks, and all nutritional information is available on our website so that customers can make an informed choice. This will remain a focus as we look at the sugar content in all our drinks over the coming years.”

Unemployment falls

Unemployment in the UK fell by 60,000 between October and December to 1.69 million, according to the Office for National Statistics.

The rate of unemployment was unchanged from a month ago at 5.1%, maintaining a decade-low rate.

More than 31.4 million people are in work, the highest figure since records began in 1971.

But ONS statistician Nick Palmer said that growth in people’s earnings was still slow.

“While the employment rate continues to hit new highs and there are more job vacancies than ever previously recorded, earnings growth remains subdued and markedly below the recent peak of mid-2015,” Mr Palmer said.

Inactive rate falls

Pay increased by 2.0% during the period, very similar to the growth rate between September to November 2014 and September to November 2015, which was 1.9%.

The number of Britons in work increased by 278,000 in the three months to the end of December, to 28.28 million, while for non-UK nationals, the figure rose by 254,000 to 3.22 million.

The economically inactive rate for women fell to 27.2%, a record low.

Last month, Bank of England governor Mark Carney signalled that a rise in interest rates would not be imminent as global economic growth slowed.

Earlier this month, the Bureau of Labor Statistics said the US economy added 151,000 jobs in January, helping to push the country’s unemployment rate down to 4.9%.

However, the US number was lower than expected and was a sharp slowdown from December, when 292,000 jobs were added.

Unemployment in the eurozone dropped in December to its lowest rate in more than four years, despite worries about the global economy.

Eurostat, the EU’s statistical agency, said the jobless rate in the 19 country eurozone had fallen to 10.4% from 10.5% in November.