Brighton and Hove receive UK’s first Gold Sustainable Food Place Award

The Sustainable Food Places Network is a rapidly growing movement of people in towns, cities, boroughs and counties across the UK working to make healthy, sustainable and local food a defining characteristic of where they live.

Tom Andrews, of Sustainable Food Places said: “It’s amazing to present this award to Brighton and Hove, recognising the extraordinary innovation and effort to change attitudes and perceptions about food and create a more sustainable food system.

“The Covid-19 pandemic has shown just how important it is that people have healthy diets and can access affordable, healthy and sustainable food no matter who they are or where they live. But the pandemic has also shown just how resilient communities can be when they work together to help those most in need, and nowhere more so than Brighton and Hove.

“In achieving this first ever Gold Sustainable Food Places Award, Brighton and Hove has shown what is possible in transforming a local food system for the better.

“Recognising that food is not only at the heart of some of today’s greatest challenges but is also a vital part of the solution, Brighton and Hove Partnership are leading a vanguard of more than 50 pioneering local food partnerships and creating one of the fastest growing social movements in the UK today.”

Brighton and Hove Food Partnership Director, Vic Borrill, said: “We have coordinated this bid, but the activities and achievements in it are not ours alone- they belong the whole city and beyond. Food has never been so important.

“It is a lens for understanding the most complex problems. It has the power to bring people together and changes lives. The approach brought together businesses, community and voluntary groups, local authority departments and individuals across the city.

“Because of our collaborative approach Brighton and Hove is one of the few areas of the UK bucking the trend on childhood obesity, has breastfeeding rates 25% above the national average and has tripled the number of community gardens.”

Through local food partnerships involving local authorities, charities, businesses and community groups, the Sustainable Food Places Network is using good food to tackle some of the biggest social, economic and environmental issues today, food poverty and obesity and the decay of our high streets and the disappearance of family farming to climate change, biodiversity loss, pollution and waste.

Brighton and Hove was the first city in the UK to create a citywide food strategy, the first to have food growing written into planning guidelines for new residential developments and the first to require all Council food procurement to meet minimum health and sustainability standards.

Borrill added: “Tackling food poverty is a great example of Brighton and Hove’s pioneering, proactive and joined-up approach.

“Spurred by a survey revealing one in five residents did not have enough money to meet their basic living costs including food, Brighton and Hove Food Partnership began to focus on the issue in 2012.

“An Emergency Food Network was set up and food poverty became a galvanising focus for the city via the 2015-2018 Food Poverty Action Plan.”

She said that when Covid-19 hit, the Food Partnership launched the ‘Hungry at Home’ fundraising appeal and the Emergency Food Network became the vehicle for an astonishing citywide emergency food response to the pandemic lockdown.

As well as signposting thousands of people in need, a central food-processing hub was established, where wholesale and surplus food was organised and distributed to food banks and meal projects across the city by a team of volunteers. The city’s businesses, residents and mutual aid groups stepped in to ensure an unprecedented response.

Recognising that food banks were not the answer to food poverty, the city is now taking a more preventative approach. For example, the Food Partnership is working with residents to pilot several affordable food schemes, bringing good quality, low cost, nutritious food to areas outside the city centre.

“Brighton and Hove’s approach to food poverty is widely recognised and is now a model for other places.

“The city’s strong and vibrant voluntary and community sector is another winning factor, with reported 51% of adults in the city volunteering at least once a year, contributing 4.5m volunteer hours.”

Speaking about Brighton and Hove’s Gold award, chef, food writer and campaigner Hugh Fearnley-Whittingstall said: “The word ‘crisis’ has been bandied around a lot in the last year – and not without good reason.

“Health crisis, a looming economic crisis and a climate and biodiversity crisis. They are all linked of course, and the solutions are linked too.

“We need to move to a food and farming system that is good for people and good for the planet. One that values a huge variety of whole foods – mainly plants – above the endless industrial processing of a small number of industrially farmed crops: wheat, maize, rice and soya, for example, and meat farmed on such a scale that it devours a third of the world’s cereal crops.

“Such a transition requires urgent and radical action at both a national and local level, by governments, by businesses, and by communities. As the first UK city to achieve the Sustainable Food Places Gold Award, Brighton and Hove have raised the bar.

“They have hugely improved access to affordable good food and nurtured a food system that promotes people’s health and livelihoods while protecting the local and global environment.

“Their work across the city, led by the Brighton and Hove Partnership, is a massive achievement and a model of effective collaboration that I hope every place in the UK will adopt. I salute them and congratulate them on this well-deserved award.”

The Sustainable Food Places programme is led by the Soil Association, Food Matters and Sustain – the alliance for better food and farming. It is funded by the Esmee Fairbairn Foundation and the National Lottery Community Fund.

More than 50 areas across the UK are involved with the Sustainable Food Places Network and more are joining every year.

Written by
David Foad
and published by Public Sector Catering – publicsectorcatering.co.uk

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.”