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Save the date: Annual results media conference on February 13, 2020, 10 a.m. |
| Bühler’s annual results media conference will take place on Thursday, February 13, 2020 at 10 a.m. (CET) at the Bühler headquarters in Uzwil, Switzerland. CEO Stefan Scheiber, CFO Mark Macus, and Head of Corporate Personnel Development Irene Mark-Eisenring, will present the 2019 results. Journalists will also be offered further exclusive content such as a view through a building’s energy saving “sunglass” façade and an excursion into the world of plant-based meat alternatives. |
| CEO Stefan Scheiber, CFO Mark Macus, and Irene Mark-Eisenring, Head of Corporate Personnel Development, will present the annual results and the highlights for 2019 on Thursday, February 13, 2020 at 10 a.m. (CET) at Bühler’s headquarters in Uzwil. We will also show you how glass façades can become sunglasses for buildings and thus save energy – thanks to Bühler technology. A strong focus will be on the latest developments in the field of sustainable proteins, such as plant-based meat alternatives. You will then have the opportunity to taste these sustainable proteins at lunchtime.
Presentations and tours will be in English, however key content will also be available in German. Bühler will cover the event live on social media, and set up live streams for certain parts of the program. The recordings will be available online.
If you would like to focus on specific topics during your visit, please let us know. We will be happy to arrange interview partners and special tours for you. You will receive an invitation in January. We look forward to welcoming you to the Bühler headquarters in the New Year.
Add this event to your calendar: Bühler Group annual results media conference |
Country Range Group Honours Members and Suppliers at Annual Awards Evening
Country Range Group Honours Members and Suppliers at Annual Awards Evening
The Old Royal Naval College in Greenwich was the setting for this year’s annual ‘An Evening with The Country Range Group’ and took place on Thursday 5th December, with over 300 guests in attendance to celebrate a successful previous year and honour the winners of the supplier and member awards.
The spectacular evening was hosted by comedian Josh Widdicombe who oversaw the ceremony and was on hand to give out the eleven awards up for grabs. A charity raffle was also held for Breast Cancer Now and raised a fantastic £4,530 on the evening.
Guests attending the evening at the World Heritage Site, which was originally designed by Sir Christopher Wren, were treated to a champagne reception followed by a three-course dinner of Dorset Crab and Crayfish, Roasted Lamb Rump and a Chocolate Delice in the Painted Hall.
Coral Rose, Country Range Group Managing Director, said:
“Our annual awards are a fantastic way for the Group to get together and celebrate our successes over the past year, while paying homage to our member and supplier award winners. It’s always brilliant to see so many friends and colleagues all under one roof and a huge congratulations to all who picked up awards on the night. The Group continues to perform magnificently with turnover up over the past year so it was fantastic to celebrate the success in such a stunning and historical venue.”
The 2019 Member Award Winners were as follows:
- Best Brand Performance of the Year – Creed Foodservice
- Best Own Brand Performance of the Year – Harvest Fine Foods
- Telesales Focus Team of the Year – Turner Price
- Best Group Support of the Year – Birchall Foodservice
The 2019 Supplier Award Winners were as follows:
- Marketing Excellence of the Year – Unilever Food Solutions
- Business Relationship of the Year – Aimia Foods Ltd.
- Service Performance of the Year – Suncream Dairies
- Newcomer of the Year – Essential Cuisine Ltd
- Own Brand Supplier of the Year – D’Arta
- Frozen Supplier of the Year – The Handmade Cake Company
- Branded Supplier of the Year – Unilever Food Solutions
It has once again been a busy year for the Country Range Group with Blakemore Foodservice joining as a member in June. The Group’s annual exhibition also generated a record £3million in orders for visiting suppliers, while the Country Range brand has kept at the forefront of caterers and chefs’ minds by adding a further 42 products to its vibrant and extensive portfolio over the year. The brand’s sponsorship of the Student Chef Challenge has been maintained and continues to support, nurture and develop the next generation of student chefs.
Martin Ward, Trading Director at the Country Range Group, said:
“Our annual supplier awards help to highlight and reward the companies, brands and people driving innovation, quality and improving service and their support and hard work is vital to the success we have seen this year. It’s access to the Country Range brand and extensive marketing support, along with the professional customer service, that sets our members apart in the foodservice market and enables them to provide the full package to chefs and caterers.”
About the Country Range Group
With over 25 years of heritage servicing the UK and Ireland’s innovative foodservice sector, the Country Range Group is made up of 13 independent wholesalers – Birchall Foodservice, Blakemore Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, EFG Foodservice, Harvest Fine Foods, Henderson Foodservice, Savona Foodservice, Savona Foodservice South West, Thomas Ridley Foodservice, Trevors Foodservice and Turner Price.
In addition to offering the leading brands from around the globe, the Group also provides over 800 products, all developed exclusively for professional caterers under the Country Range brand. Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour.
Website: www.countryrange.co.uk
Facebook/Twitter/Instagram: @countryrangeuk
Sykes Seafood to acquire Dutch shrimp business, Klaas Puul
Sykes Seafood to acquire Dutch shrimp business, Klaas Puul
The shareholders of Sykes Seafood (“Sykes”) and Dutch Seafood Company (“DSC”) are delighted to announce that they have reached agreement for Sykes to acquire Klaas Puul, the shrimp activities of DSC (the “Transaction”). The Transaction is expected to be completed by the end of February 2020 with the two businesses working together with immediate effect to ensure a smooth transition for Klaas Puul, to the benefit of its customers, suppliers and employees. The Transaction will allow DSC to focus on accelerating the growth of Foppen, the (smoked) salmon activities of DSC.
Klaas Puul was founded by a much respected entrepreneur from Volendam, Evert Mooijer who through his unique vision and determination, created one of Europe’s largest seafood processing companies. More recently under DSC’s ownership, Klaas Puul has continued to grow and has benefited from substantial capital investment to further support its infrastructure within its state-of-the-art processing factories in Volendam, Edam and Tangier (Morocco).
The combination of Sykes Seafood and Klaas Puul will create a €300m pan-European seafood business with expertise in all species of shrimp that will offer customers across Europe a wide range of high-quality products in chilled and frozen formats for the Retail, Foodservice and Manufacturing sectors.
Sykes Seafood is a UK based, privately owned company, focused on providing customers with quality seafood which is sourced sustainably to the highest technical standards.
Sykes Seafood recognise the strength of Klaas Puul’s brand, trusted reputation and loyal employees who have helped to build a market leading business in Europe, which compliments Sykes’ operations in the UK. Sykes has long admired the Klaas Puul business and the work done by the Mooijer family and latterly DSC.
The two businesses already share many synergies and similarities, the joining of the two businesses will provide a solid background for future growth and allow greater efficiencies in sourcing and production expertise. Both businesses operate highly efficient and automated production facilities which are configured for high-quality and high-volume production outputs.
The Sykes Seafood management team very much look forward to working with Klaas Puul’s customers, suppliers and employees to continue to build a respected, progressive business that supports our industry for years to come.
The Transaction is, amongst others, subject to works council and required regulatory approvals.
Whitby Seafoods look to spread the festive cheer as they celebrate ‘12 Days of Kindness’
Whitby Seafoods look to spread the festive cheer as they celebrate ‘12 Days of Kindness’
The seafood obsessives on a mission to add a sprinkling of kindness this Christmas and so far they’ve visited various locations in Whitby, Scarbrough and York in their Scampi Camper, handing out free hot scampi meals to the local community and those in need.
The company’s ‘12 Days of Kindness’ campaign has seen them visit Esk Hall Care Home in Sleights, where the residents and staff were treated to Whitby Seafoods famous Scampi and chips. A trip down the road to visit the fantastic NHS staff at Whitby Hospital was also on their list, where again the staff all enjoyed a top-notch meal, fresh from the camper!
Whitby Seafoods then journeyed to Scarborough and visited an organisation close to their hearts, The Rainbow Centre. Their social enterprise, The Seafood Social, donates all of its profits to the centre, and so far they have helped to raise over £9,000 for individuals in need.
Laura Whittle, Sales and Marketing Director at Whitby Seafoods commented: ‘We’re so pleased to be doing our 12 Days of Kindness campaign this festive season. As a family business, community values and helping those in need are at the heart of everything we do.
This time of year is hard for many people as they can be affected by loneliness or for some, homelessness.
Taking our Scampi Camper on tour is a little act of kindness that could make a real difference to a person’s day. It is also a thank you to the emergency services for all their hard work, especially at this time of year. The reaction has been incredible, you can tell from the photos, comments and the smiles on faces, that it’s gone down a real treat!’
Whitby Seafoods will be visiting various locations around the area until 13th December. Follow their journey on Facebook and Instagram.
Businessman’s South Pole Charity Challenge Just Days Away
Businessman’s South Pole Charity Challenge Just Days Away
Aiming to raise £20,000 for children’s charity Molly Olly’s Wishes, businessman Dean Attwell is undertaking a gruelling 3-week expedition to the South Pole, with every penny donated to the charity supporting children who have sadly been diagnosed with a terminal or life-threatening illness.
Self-funded and leaving on Monday 30th December, Dean, the Group Chief Executive of Oakland International, commented: “I know that we all get constantly bombarded with charitable donation requests, but I urge everyone to stop and take a look at Molly Olly’s Wishes, and when you do, you’ll see why I am pushing so hard to raise money for this great charity.”
Molly Olly’s Wishes was founded by Rachel and Tim Ollerenshaw following the death of their daughter Molly Ollerenshaw who was diagnosed with a Wilms tumour. Sadly, following her 5-year battle Molly passed away in 2011.
The charity grants individual wishes to children ranging from providing specialist equipment to help with day to day living, to alternative therapy treatment, and by granting wishes to ensure a child doesn’t become isolated. They have also developed a therapeutic toy lion, Olly The Brave, and book, ‘Olly The Brave And The Wigglys’, to help with a child’s emotional well-being at the start of their treatment journey, which are donated to hospitals and individuals across the U.K. In just two months the charity has received 79 wish requests. Wishes can vary from a request for a hoist for a hot tube to ease chronic muscle pain, to a bed, wig or a visit from a child’s superhero.
Molly Olly’s Wishes Co-founder and Trustee Rachel Ollerenshaw commented: “Molly Olly’s Wishes are extremely grateful to Dean and all the team at Oakland for their support. This is an incredible challenge that Dean is taking on and we wish him every success. Everyday children and families that Molly Olly’s help face physical and emotional challenges of a very nature, challenges that they have no choice about. The money raised will help make those dark days brighter. Our work would not be possible without the kindness and generosity of companies and individuals and the wishes and Olly the Brave packs that make a real difference to children’s emotional well- being.”
Undertaking a demanding training regime leading up to the expedition, these last few weeks has seen training increase to ensure Dean can deal with the extremes of weather, temperatures and icy and snowy conditions he’ll find at the South Pole.
Said Dean: “We’ll be skiing up to 10 hours a day at an altitude of approximately 3,100m before we finally arrive at the South Pole on the 14th January 2019.
“Molly Olly’s Wishes has helped over 1,500 children ranging in ages from 0-18 across the country and donated Olly the Brave therapeutic toys and books to over 50 UK hospitals. All expedition costs are covered, so every penny donated goes directly to support the work of Molly Olly’s Wishes which does such amazing work.
“Thank you everyone in advance for donating as it means a great deal to me personally and to the many children the charity supports every day!”
To donate and support Dean please visit his fundraising page: https://lnkd.in/eNCwNjX and you can follow Dean’s training journey on Facebook: oakintuk Twitter: OaklandIntUK LinkedIn: oakland-international-limited
You can find out more about Molly Olly’s Wishes by visiting visit: https://www.mollyolly.co.uk/
Country Range Student Chef Challenge Winners’ Dinner at Restaurant Sat Bains
Country Range Student Chef Challenge Winners’ Dinner at Restaurant Sat Bains
The 2018/19 Country Range Student Chef Challenge winners – Alan Coats, Ance Kristone and Andreau Talla – got a taste of what it’s like to be at the top of the culinary game after experiencing an exclusive dinner at Nucleus – a private room inside Restaurant Sat Bains in Nottingham.
The three students, who won the 2018/19 Country Range Student Chef Challenge as part of the City of Glasgow College team, were accompanied on their outing to the two Michelin star restaurant by Chris Basten, Vice President at the Craft Guild of Chefs and Chairman of Judges at the Country Range Student Chef Challenge.
As part of their special prize, the students were treated to a full tasting menu which featured Smoked Eel, Veal Sweetbread, Wild Mushroom Fricasee and a Garden Quiche.
The team were also given behind the scenes access after their stunning dinner to see how a professional Michelin star kitchen runs and to meet Sat, his head chef John Freeman and the rest of the team. To top it off the students were also handed a signed copy of Sat’s latest book ‘Too Many Chiefs Only One Indian’. Sat began his culinary career at the age of 18 at Derby College earning a City & Guilds qualification before going on to win the prestigious Roux Scholarship in 1999.
With this year’s Challenge still open for entries after the deadline was extended to December 18th, the dinner gave the hopeful chefs a taste of what a future career in the industry could be like as the competition has been a springboard for students’ careers in the past.
Commenting on the night, Chris Basten said:
“The City of Glasgow College team were deserving winners of the 2018/19 Country Range Student Chef Challenge so it was fantastic they got to enjoy a meal from one of the country’s top chefs and see how a Michelin starred kitchen runs as part of their prize. Hopefully it will spur the three chefs on to further culinary greatness and entice other students who are thinking of entering this year’s Challenge to submit their team entry before the deadline.”
Country Range Student Chef Challenge
The Country Range Student Chef Challenge is a prestigious culinary competition which has become a firm fixture in the catering industry’s calendar.
Run in partnership with the Craft Guild of Chefs, who provide competition-standard judging and detailed feedback to the students, it has played a huge role in developing young chefs and talent around the UK, with previous winning teams being given the opportunity to compete at the Culinary Olympics and cook for the country’s leading chefs at the Craft Guild of Chefs Annual Awards.
CRSCC 2019/20 Brief
The 2019/20 Challenge will focus on how students can use classic techniques and skills to maximise the use of ingredients and reducing on food wastage. With this in mind, teams of three full-time catering students will be required to plan, prepare and present a three-course, four-cover meal in just 90 minutes. The cost per cover is £8 and the menu must include:
Starter – A flat fish, filleted and a sauce made from the bones. The dish must be served with appropriate garnish and must include one turned mushroom per portion
Main – Three bone loin of pork, the eye of the meat must be used. The trim is to be used for a separate element e.g. faggot, kebab or pie. The dish must be served with appropriate garnish including starch, vegetable and sauce
Dessert – A lemon tart with a modern twist
Applications, Timings and Deadlines
The challenge is now open to student chefs and college lecturers across the UK and Ireland to enter by visiting www.countryrangestudentchef.co.uk. The deadline for entries is December 18th.
Teams will compete in regional heats in the last week of January to the first week of February 2020 before the victorious students face-off in the grand final, which will this year take place at the Hospitality, Catering and Restaurant (HRC) Show at London’s ExCel on March 3rd 2020.
The 2018/19 Challenge Winners
The 2018/19 Challenge saw Alan Coats, Ance Kristone and Andreau Talla help City of Glasgow College win the title for the second consecutive year in a hotly contested final at ScotHot, Scotland’s biggest food, drink and hospitality show. As part of their prize, the talented trio won a unique opportunity to undertake a work experience at a Michelin-starred restaurant, as well as being taken on a foodie tour of London which included a visit to the capital’s iconic Billingsgate Market.
About the Country Range Group
With over 25 years of heritage servicing the UK and Ireland’s innovative foodservice sector, the Country Range Group is made up of 13 independent wholesalers – Birchall Foodservice, Blakemore Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, EFG Foodservice, Harvest Fine Foods, Henderson Foodservice, Savona Foodservice, Savona Foodservice South West, Thomas Ridley Foodservice, Trevors Foodservice and Turner Price.
In addition to offering the leading brands from around the globe, the Group also provides over 800 products, all developed exclusively for professional caterers under the Country Range brand. Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour.
Website: www.countryrange.co.uk
Facebook/Twitter/Instagram: @countryrangeuk
+ 44 (0) 1400 283090
