+ 44 (0) 1400 283090
Bühler joins the World Business Council for Sustainable Development |
| Bühler has recently joined the World Business Council for Sustainable Development (WBCSD), a global network of nearly 200 forward-thinking companies. By connecting with WBCSD, Bühler can make a real impact on global corporate sustainability and on providing the growing world population with the nourishment and mobility solutions of the future. |
| “We are delighted to join WBCSD and to help contribute to their mission to accelerate the transition to a sustainable world via the realization of the United Nations Sustainable Development Goals. We want our customers to be successful, we want everyone to have access to safe and healthy food, and we want to live in a climate that supports and sustains them and future generations. No one can manage the task of sustainable food production or sustainable mobility on their own,” Stefan Scheiber, Bühler CEO, said. “Innovations are key to driving change, and these are sparked with broad, inclusive collaborative networks. We have been joining forces with conscientious market participants to scale innovations for years and the move to join WBCSD’s innovative network is an important step to furthering our sustainable business goals, and most importantly, in developing new means to feed to world.”
Every day, two billion people enjoy foods produced on Bühler equipment; and one billion people travel in vehicles manufactured with parts produced with our machinery. Bühler technologies and solutions are used in the global production and processing of grains, corn, rice, pasta, pulses, cereal, chocolate, snacks, wafers, coffee, and feed for fish, pets, and livestock. They are also used for smart phones, solar panels, diapers, cosmetics, banknotes, energy-efficient buildings, eye glasses, and more. Having this global relevance, Bühler is in an ideal position to address some of the world’s pressing challenges and transform them into sustainable business solutions.
WBCSD President and CEO Peter Bakker said: “WBCSD is pleased to welcome Bühler as our newest member. We are dedicated to working towards a transformation of the key systems across society, and this can only be achieved in collaboration with companies across the full value chain. Bühler’s focus on technology can be a real game-changer in sustainability terms. We are keen to begin working together.”
The World Business Council for Sustainable Development is a CEO-led organization of over 200 companies working together to accelerate the transition to a sustainable world. The WBCSD galvanizes the global business community to create a sustainable future for business, society, and the environment. Together with its members, who represent all business sectors, the council shares best practices on sustainable development issues and develops innovative tools that change the status quo.
Ian Roberts, Bühler CTO said: “Industry must step up and take responsiblilty for reducing environmental impacts. We are already hitting planetary boundaries. Now – more than ever – it is time to take decisive action to ensure quality of life today and for future generations. In joining the world’s most responsible business leaders in WBCSD, we are broadening our collaborative approach to bringing about the sustainable turnaround that we so urgently need.”
|
Rapid and conventional microbiological methods seminar
|
| Rapid testing is becoming more widespread in microbiology laboratories as they strive to provide faster and more accurate results. With the onset of new media and confirmation kits, conventional microbiology is also experiencing changes. Rapid testing technology can discover risks faster than traditional methods, contribute to the continual improvement of manufacturing processes and enhance product safety.
A Campden BRI seminar, on 13 June, will look at rapid and conventional microbial methods. It will also include a manufacturer exhibition, which will provide delegates with an opportunity to network with suppliers and explore available testing and identification options. This seminar will include presentations on new and emerging rapid methods, covering:
There will also be discussion on how to save time and money on microbiological analysis and a chance to speak to the ‘experts’ and discuss current problems. The seminar will provide an opportunity to network with other microbiologists and share experiences with methodology. It is aimed at food and beverage microbiologists, virologists and laboratory managers. Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk.
|
City of Glasgow College Triumph to Retain Country Range Student Chef Challenge Crown
City of Glasgow College Triumph to Retain Country Range Student Chef Challenge Crown
A thrilling conclusion to the 25th anniversary of the Country Range Student Chef Challenge at ScotHot on March 13th saw a trio of professional cookery students from the City of Glasgow College help the college retain its crown and win this year’s title.
Alan Coats, Ance Kristone and Andreau Talla fought off fierce competition from seven other teams to win over the ScotHot and Craft Guild of Chefs judges, with Loughborough College and Carlisle College picking up second and third place respectively.
Under the tutelage of experienced lecturer Robbie Phillips, the City of Glasgow College team showcased supreme skill and precision as well as high-quality flavour and presentation to repeat last year’s success, and with it win a day’s work experience at a Michelin-starred restaurant and a foodie tour of London.
The winning menu from the City of Glasgow College featured:
Starter – Seared Sea Bass, Charred and Pickled Turnip, Turnip Tops, Malaysian Coconut and Peanut Curry, Garlic Crisps
Main – Roast Duck Breast, Glazed Duck Leg, Duck ‘Bacon’, Caramelised Onion, Jerusalem Artichoke, Cabbage, Brown Sauce
Dessert – Classic Chocolate Tart, Caramelised Banana, Pecan Crisp, Salted Popcorn, Popcorn Sorbet
The theme for the Challenge this year focused on the core skills and techniques catering students study on a second-year professional cookery course, testing their knowledge of both classical cooking and the more modern methods of the last 25 years.
The Craft Guild of Chefs’ Chairman of Judges Christopher Basten said:
“A massive congratulations to City of Glasgow College who are definitely deserved winners this year. As we expected from the final there was a fantastic array of skills on shows, from traditional and classic cooking methods to newer techniques and ingredients. Each team can hold their heads up high at a fantastic job done as cooking a three-course, four-cover menu in front of a live crowd under strict competition standards is no mean feat.”
Emma Holden, Organiser of the Country Range Student Chef Challenge, said:
“A huge congratulations to the City of Glasgow College team on winning this year’s competitive challenge in what is a very special 25th anniversary year. All the teams who made the final can be incredibly proud of themselves as from today’s evidence the UK’s professional kitchens are in safe hands. With our industry already facing a skills shortage, cooking competitions are vital as not only do they help raise the profile of the industry and prepare students for a future in professional kitchens, but they also showcase the fantastic student and lecturer talent around the UK and the brilliant catering colleges they are associated with. The standard shown in this year’s competition has been amazing so a big thanks to all the teams and lecturers for all their effort.”
In addition to competing for the Country Range Student Chef Challenge title, the eight teams were also marked by international judging standards with Gold, Silver, Bronze and Merit certificates being handed out accordingly. With the standard incredibly high in the live final, the full list of teams and awards are below
City of Glasgow College – Gold (Best in Class)
Loughborough College – Gold
Carlisle College – Silver
University of Derby – Silver
Ayrshire College – Bronze
Coventry College – Bronze
SERC – Merit
Newcastle College – Merit
Country Range Student Chef Challenge
The long-running Country Range Student Chef Challenge provides full-time hospitality and catering college students with the perfect platform to improve cooking skills, knowledge and technique, while developing real life experience under intense pressure and competition situations. Run in partnership with the Craft Guild of Chefs, who provide competition-standard judging and detailed feedback to the students.
The Challenge, Criteria and Prize
Teams of three students were required to plan, prepare and execute a three-course, four-cover menu in 90 minutes. The Challenge criteria focused on the essential core skills and techniques studied on a second-year professional cookery course and tested students knowledge of both classical cooking and the more modern methods of the last 25 years.
Eight victorious teams from the semi-final heats competed at the grand final, which took place on the 13th March 2019 in the Live Theatre of ScotHot – Scotland’s largest hospitality and tourism show.
The cost per cover is £8 and the menus must include:
An Asian-themed seabass starter – this must be made using a whole seabass, which must be filleted and presented to judges with bones and trim displayed.
A main duck dish cooked any way – demonstrating butchery skills students must remove both legs by tunnel boning before removing the breasts and presenting the whole carcass to the judges. Portion size for the dish is to be half a breast per person and some of the leg meat.
A classically creative dessert with a modern twist that contains at least 30% of Country Range Chocolate Drops
The prize for the winning team for the special anniversary year was a day work experience placement at a Michelin-starred restaurant, as well as being taken on foodie tour of London which includes a guided tour of the capital’s famous Billingsgate Market where they will be taught fish filleting skills by the resident master fishmonger.
For full details of the Challenge and criteria, visit www.countryrangestudentchef.co.uk.
About Country Range
With over 25 years of heritage servicing the UK’s innovative foodservice sector, Country Range is the leading independent foodservice brand and now offers over 750 products, all developed exclusively for professional caterers. 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. The brand is developed and produced by the Country Range Group and is distributed exclusively by the 12 independent wholesalers that make up the Group.
Website: www.countryrange.co.uk
Twitter/Instagram: @countryrangeuk
FROM FISHING NETS TO FLOOR MATS
FROM FISHING NETS TO FLOOR MATS
Grimsby based salmon specialist, JCS Fish, recently took delivery of six new branded anti-slip mats made with Econyl® – a nylon yarn made from 100% recycled plastics, including discarded fishing nets. Designed with the BigFish logo, the new dirt-trapper mats have been installed around the JCS Fish site, including in the factory shop.
Fishing net waste is a big part of the ocean plastic problem and the United Nations estimates that every year around 640,000 tonnes of nets (known as ‘ghost gear’) are lost or discarded worldwide. Apart from pollution, lost nets can also result in the accidental trapping, injury and death of marine animals such as seals, dolphins and turtles.
Quality manager at JCS Fish, Ann Rogers, says, “As a fish company we are particularly conscious of the ocean plastics issue so we were delighted to discover that we could choose a hygiene solution made from recycled fishing nets. It’s a small step but part of our bigger programme to reduce plastic use and increase recyclability in everything we do at JCS Fish.”
JCS Fish continues to work on its plastic-reduction agenda, last year discarding plastic entirely for its BigFish fish cake range, which is now packaged in wholly recyclable cardboard. The company expects to introduce further plastic reduction solutions on BigFish packaging during 2019.
More information about ‘ghost gear’ can be found here.
Farnborough College win the Craft Guild of Chefs culinary competition HEAT
Farnborough College of Technology win the Craft Guild of Chefs culinary competition HEAT in Jersey
Rising star chefs from colleges from Northern Ireland, Middlesbrough, Farnborough and Jersey battled it out in the kitchen and front of house at the inter-college culinary competition Heat, supported by Samphire. A high-profile chef from each college location led their teams on March 5th and 6th March. Each college cooked a three-course lunch or dinner that was judged by four top chefs in the UK catering industry at the Highlands Academy Restaurant. Front of house students were judged on their level of service. Judges commented that the standard was exceptionally high.
From the ten teams who applied to take part, only three made it to the final to compete with the home team in Jersey. Farnborough College were announced as the winners, with Jersey, the reigning champions for the past two years coming in a close second. The winning team were mentored by Wimbledon Executive Chef Rob Kennedy. Chef Rob Kennedy said: “It is an honour to be recognised in this way and I am so proud of the team. This competition is all about the students and they have worked tirelessly, practising and preparing for Heat 2019. The Farnborough students came here determined to win, and they did it! All of the colleges taking part delivered outstanding services and exceptional food. We have loved visiting Jersey and it was a privilege to lead the team.”
Michelin star Chef Lee Smith of Samphire led the Jersey team from Highlands College. The Middlesbrough team had Michelin-starred Frances Atkins of the Yorke Arms at the helm, and Paul McKnight, executive chef at Culloden Estate, oversaw the South Eastern Regional College from Bangor in Northern Ireland. The chefs gave up time in their own kitchens to mentor the students in the third year of the competition, in the hope to inspire some of them to take up a career in hospitality. Judging the competition were industry veteran chefs Paul Gayler MBE, Stephen Scuffell and Henry
Brosi.
Paul Gayler said it was incredibly hard to pick a winner this year, joking that he and his fellow judges “had to get up early this morning to determine where they’d lost points, the level was so high.”
Visiting student chefs also explored the island whilst they were on the island and they were taken to meet local suppliers to see some of Jersey’s best local produce at its source.
Dave Chalk, Eileen Buicke-Kelly the Heat co-organisers commented: “Congratulations to the Farnborough team for winning Heat 2019. All four colleges raised the bar again throughout the competition. We hope that more colleges will enter the competition next year. We want to bring colleges into Jersey and Jersey into the colleges.”
DAWN URGES BAKERS TO ‘HOP INTO EASTER’ WITH SEASONAL CAMPAIGN
DAWN URGES BAKERS TO ‘HOP INTO EASTER’ WITH SEASONAL CAMPAIGN
Dawn Foods has launched a major Easter themed promotional campaign with offers on selected bakery ingredients, prizes worth more than £2,000 to be won and exclusive recipes and insights to help bakers grow their Easter sales.
Running from 1 March until 26 April 2019, Dawn’s Easter campaign is targeted at professional bakers and caterers and forms part of the company’s American Bakery Campaign.
During the campaign ‘window’, there will be money off selected Dawn 12.5kg bags of Dry Mixes as well as 6kg pails of Frostings. And by signing up to receive the Dawn Bakes for All Seasons e-newsletter, bakers will receive one free box of Dobla branded chocolate Easter decorations as well as access to exclusive articles and supporting recipes from renowned chef, author and broadcaster Gerard Baker.
Bakers can also enter a competition to win a weekend trip for two to Amsterdam worth more than £1,500 which also includes a creative bakery workshop at Dawn’s new Innovation Centre. The chance to win more prizes is available as Dawn is also running a prize draw to win a bakery course for two to be held in the UK, Bakers Toolkits and High Street Shopping vouchers. Bakers can enter via the dedicated campaign page at dawnfoods.com from 1 March.
The campaign forms part of a major communications programme focussing on Easter as a sales opportunity for bakers. Dawn will be running high profile advertising as well as promoting via its website and social media. There will be exclusive Easter recipes, all using ingredients from the Dawn range as well as a series of ‘How to Videos’ giving bakers step by step instruction on creating fun and inspirational Easter products such as Easter Bunny Butt Donuts, Chocolate Surprise Cake and Golden Egg Carrot Cake.
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods said:
“Holiday celebrations such as Easter provide bakers with a huge opportunity to get creative and increase sales. Dawn’s Easter campaign has been developed to give bakers inspiration, from new and exciting recipe ideas and historical insights from Gerard Baker through to free giveaways and of course our fantastic main prize of a trip to Amsterdam with creative bakery workshop with Dawn Technical Application Chefs.”
For more information, T&Cs and to sign up to Bakes for All Seasons bakers should visit the dedicated campaign page at dawnfoods.com.
+ 44 (0) 1400 283090
