Tues 18th Nov, Park Plaza Westminster Bridge, London

Music Artist Supports Oakland Foundation Children’s Charity

Posted on by Neesha Ramsingh-Cleary

Music Artist Supports Oakland Foundation Children’s Charity

Singer/songwriter Sam Ostler from Redditch will be aiming to hit a high note when he performs at the National Motorcycle Museum, Birmingham for the inaugural Oakland Foundation Charity Ball on Friday 8th September.

Working for the charity’s key sponsor Oakland International, Sam has volunteered for the Foundation since its official launch by HRH The Princess Royal in June 2013.

Said Sam: “I’m really looking forward to playing at the Foundation’s Charity Ball and showcasing some of my new tracks with many of the people who have helped me get to where I am today.

“Supporting the Foundation is fantastic and allows me to give something back.”

Releasing his first EP “She’s Leaving”, touring London and supporting a number of headline shows and artists, Sam had a busy 2016. With his 2017 Tour he covers London and the Playhouse in Manchester alongside other venues. Sam, who is tipped as one of the country’s most promising new artists, will be appearing on the Firestone Stage supporting James Blunt at the Barclaycard Arena in Birmingham on the 21st November.

Oakland Foundation Trustee, Hayley Smith, commented: “Even though Sam’s diary is pretty busy these days, we’re thrilled he still makes time for volunteering for the Foundation and continues to support a music band for pupils at a local school.

“We are delighted he has agreed to perform at our inaugural Charity Ball and that he will be with us as we celebrate the work of the charity, and encourage even more people to join us and get involved.”

The Oakland Foundation’s aim is to help children and their families, living in Redditch and Bromsgrove and the surrounding area who are in need, offering support through schools, youth organisations and via educational programmes based on health and nutrition, education and sport.

Food Team Int’l strengthens partnership with the Ebrofrost Group

Posted on by Neesha Ramsingh-Cleary

Food Team Int’l strengthens partnership with the Ebrofrost Group

Food Team International are proud to announce the strengthening of our partnership with the Ebrofrost Group with the opening of a new BRC Highcare accredited factory in the UK.  We have already begun production of our renowned IQF Pasta, all on home soil. We can now offer our customers ready-to-eat short cut fresh cooked pastas. Producing only best sellers, our range includes macaroni, rigatoni, penne, gramigna & trivelli. Our products are individually quick frozen, ensuring the quality of the product is locked in to create high quality, authentic and al dente classic pasta, perfect for ready meal and pasta salad producers. This new venture will help us to reduce lead times on all of our standard products, and with 9000mt capacity, give us flexibility to work on bespoke new customer partnerships. If you are interested in a factory tour, please contact a member of the team to arrange a visit.

McCain Bring Street Food to LACA 2017

Posted on by Neesha Ramsingh-Cleary

McCain Bring Street Food to LACA 2017

Top street food trader, Jon Knight, Co-founder of Original Fry Up Material, has joined forces with McCain Foodservice to give attendees of this year’s LACA event some street food inspiration.

Original Fry Up Material will be cooking up school classics with a street food twist over the course of the event, showcasing how McCain products can work perfectly for school cooks and street traders alike.

Although the two sectors might seem world apart, Jon says that street food and school cooks need to meet many of the same operational needs:

“I imagine that running a school kitchen presents the same kind challenges but on a completely different scale. At a festival, people are happy to queue for 10 minutes; you don’t get that luxury in a school. School caterers need to work with products that will hold well under heat and stand up well to batch cooking, which is why we’re using McCain products.”

Jon and McCain will be serving up samples of 4 new street food inspired dishes over the course of the event, including a show stopping recipe from the winner of this year’s One Pot Meal competition.

“This year at LACA we’ll be using the McCain Simply Range in four different dishes, two break time snacks and two main meals. We wanted to make sure each dish had the big flavours and street food style feel that have made the sector so successful, but was also nutritionally balanced and lean, and working with the McCain Simply range has helped us deliver on both fronts.”

Alongside highlighting the versatility of McCain products, Jon hopes that introducing a street food dimension will both caterers and kids alike excited about school meals.

“It’s a great way to generate excitement around food. Food shouldn’t be just for fuel, that’s not a good way of viewing what we eat, and I think street food inspired options could really provoke a great reaction and love of food within kids. It is time to bring the concept of street food into the school kitchens across the UK”

Jon of Original Fry up Material will be with McCain at LACA 2017, stand M28 on 5-7 July.

Speciality Breads’ New Rustic Brioche Hits The Market

Posted on by Neesha Ramsingh-Cleary

Speciality Breads’ New Rustic Brioche Hits The Market

Artisan baker Speciality Breads has further bolstered its award-winning brioche offering in time for the busy barbecue and burger season with the launch of a new Rustic Brioche Roll.

The new Rustic Brioche Roll is flavour-rich, incredibly versatile and boosts Speciality Breads’ already impressive brioche roll range, which includes traditional glazed, black pepper, sesame seed-topped and mini sliders.

RUSTIC BRIOCHE ROLL

A great way of mixing up the burger menu ahead of National Burger Day on the 24th August, the new hand finished Rustic Brioche Roll is made with free range eggs and butter.  Each roll is 100g, has a unit price of approx. 60p and come boxes of 40.

Perfect for an array of fillings from sausages to scallops, Speciality Breads’ lovingly made range of brioche rolls allows chefs and operators to tap into the trend for personalisation by offering customers the option of building their burger, literally from the bread up.

Simon Cannell, Managing Director of Speciality Breads, said:

“This new Rustic brioche perfectly compliments our brioche range, which can stand alongside the finest fillings around and cater for all handheld meal situations.  With personalisation a core trend in foodservice, I believe our brioche roll range offers a huge opportunity for pubs, bars, cafes and restaurants to introduce and push ‘Make your Own’ burger concepts and promotions.  These types of menus create real excitement from consumers at the table, are great for the up-sell and often end up on social media so can be a fantastic point of difference.”

Speciality Breads

Established in 1996 in Margate, Speciality Breads provides an ever-growing, artisan selection of over 100 freshly frozen breads, which are hand-made by the company’s master bakers using Red Tractor certified British flour.   The company distributes its products to a UK-wide network of wholesalers, who in turn supply leading restaurants, pubs, cafés, caterers and hotels throughout the UK.

Flying the flag for British bakers, Speciality Breads has continued its astronomical rise since starring at the Olympics in 2012 with 30% year-on-year growth and the launch of a new £3 million state of the art bakery in November 2015.  The company is a sponsor of the National Burger Awards, was nominated Responsible Business Champion for its constituency and its Brioche and Ciabatta ranges recently gained the much-sought after “Approved Product” endorsement from the Craft Guild of Chefs.  The company started to export breads in February 2017.

Company contact details:

Speciality Breads Ltd

Telephone: 01843 209442

Website: www.specialitybreads.co.uk

Email: info@specialitybreads.co.uk

Twitter: @SpecialBreads

Momentum builds for Wastewater & Sewage Treatment Expo

Posted on by Neesha Ramsingh-Cleary

Momentum builds for Wastewater & Sewage Treatment Expo

Momentum is building for the Wastewater & Sewage Treatment Expo 2017, with the number of wastewater and sewage professionals attending the event at the NEC in Birmingham on 5-6 July having surpassed 400 industry professionals thanks to its partnership with UK AD & Biogas and World Biogas Expo 2017, the #1 global tradeshow for biogas.

Wastewater & Sewage Treatment Expo will focus on commercial advantages arising from deregulation in the water industry and opportunities in resource recovery, and will bring together wastewater treatment professionals from across the industry to debate sector-specific challenges and solutions. Visitors from across the food and beverage, pharmaceutical, paper, chemical, and numerous other wastewater producing sectors are coming to meet the major water companies and other treatment providers from the UK and Europe offering solutions for procuring wastewater treatment and extracting the value these ‘wastes’ contain.

High-profile attendees at the show will include water companies Anglian Water, Severn Trent Water, Southern Water, and Thames Water, who join Atkins, BP, Ecotricity, ENGIE, Scania, Veolia, Walkers Snacks, water2business and other companies from across the wastewater and sewage treatment value chain. There will also be representation from the Department for International Trade, the Environment Agency, HMRC, and the Welsh Government.

The show will be an opportunity for wastewater, sewage and effluent treatment professionals to innovate, collaborate, and communicate with other industry leaders. Delegates will gain a better understanding of the commercial opportunities arising from the Water 2020 and Open Water market initiatives and stay at the cutting edge of technological developments. Exhibitors will showcase the latest technical innovations to improve the productivity, efficiency and quality of wastewater and sewage treatment.

Charlotte Morton, Chief Executive of We Are Orchard, the event organisers, said:

“We are delighted with the overwhelming response from the wastewater and sewage treatment industry to this new and exciting tradeshow. It complements UK AD & Biogas and World Biogas Expo exceedingly well, offering visitors access to the full range of treatment options for what we have to date seen as wastes. There’s a great range of interesting topics that will be discussed at the show, and it will be the best event to attend to find the most innovative solutions for extracting value from wastewater and sewage.”

Siobhan Kennedy-Hall, Business Development Manager at water2business, said:

“Our ambition at water2business is to create and develop the most sustainable water management solutions for commercial and industrial customers. We’re excited to attend Wastewater & Sewage Treatment Expo 2017 to network with like-minded companies, discover new technology, and see the latest innovations in the industry.”

Those interested in showcasing their products at the show can benefit from a 20% inaugural show discount on sponsorship and exhibition spaces by contacting tori.abiola@weareorchard.com.

The full list of attending companies can also be obtained by e-mailing tori.abiola@weareorchard.com.

BLUE CUBE SUCCESSFULLY ACHIEVES NEW ISO9001:2015 AND ISO14001:2015 STANDARDS

Posted on by Neesha Ramsingh-Cleary

BLUE CUBE SUCCESSFULLY ACHIEVES NEW ISO9001:2015 AND ISO14001:2015 STANDARDS

Transition is reflective of commitment to maintaining a quality service to its customers whilst reducing environmental impact

Reinforcing its on-going commitment to quality and the environment, Blue Cube Portable Cold Stores Limited (tel: 0333 3202620) – leading supplier of rental temperature controlled storage solutions for the food, pharmaceutical, logistics and manufacturing industries – has successfully transitioned to both the new ISO9001 and 14001 standards.

The major changes to the standards are that it brings Leadership and Continual Improvement (CI) into the heart of an organisation and offers more flexibility than the previous standards.

Steve Blakemore, Blue Cube’s Managing Director comments: “We are delighted to gain the new ISO standards, which further demonstrate Blue Cube’s ability to meet the changing needs of our customers. It increases competitive edge and broadens business opportunities in line with our ambitious growth strategy. Plus staff benefit from strengthened internal procedures and operating practices.”

Jason Charlton, Regional QHSE Manager at Blue Cube’s parent company, The Turner Group, who managed the transition process adds. “Blue Cube has undergone significant change over the past two years and adopting the new standard is a true reflection of its recent success and customer-centric culture,” Jason concludes.

Established in 2009, Staffordshire-based Blue Cube offers a wide range of technologically advanced, eco-friendly temperature controlled storage solutions including blast freezers, blast chillers, portable cold stores and tempering units. The company provides both standard and bespoke rental systems to suit individual performance and budgetary requirements.

Understanding that flexibility is key, Blue Cube is able to link its portable units to a customer’s existing facility to provide additional production or storage space, and fill unused or odd shaped areas. As well as rental, the company offers lease to buy options and ex-fleet units for purchase.

Blue Cube is backed by a dedicated service and support team committed to achieving all-time highs for average first time fix rates and overall customer satisfaction ratings.

New Flavours from Riverside

Posted on by Neesha Ramsingh-Cleary

New Flavours from Riverside

Riverside Foods have been supplying the UK foodservice and wholesale sectors with premium coated chicken products since 1983.  The key to the company’s long-term success has been to lead the market with premium quality whole muscle products and to continually develop new products and new flavours to maintain interest and add value to the sector.

Riverside’s latest new product development is a range of tasty new flavours which they have added to the companies’ top selling chicken goujons and chunks which are made with 100% whole muscle chicken breast.  The goujons and chunks are now available in Chilli ‘n’ Ginger, Korma, Tandoori, Sweet Chilli, Curry and Hot ‘n’ Spicy in addition to Breaded and Southern Fried.

Managing Director Leigh Morris said “We have taken our time to develop a range of new flavour profiles to compliment our premium goujons and chunks products.  The new flavours are really tasty and there’s something to suit everyone.  The new flavoured goujons and chunks make tasty sandwiches for fast food establishments or can be served as premium starters or buffet food in restaurants and hotels.”

Riverside’s products are individually quick frozen and with speedy cooking times and a five way cook option, they are ready to eat in minutes from frozen!  They are also easy to store, easy to portion control and easy to prepare satisfying the essential requirements of busy caterers.

Riverside’s products are authentically Halal allowing caterers to satisfy the needs of the Muslim population in the UK. Available in bulk or cater size bags. Call now to order or for further information on 01691 839288.

To keep up to date with all the latest news visit www.riversidefoods.co.uk

LOOKING AFTER TODAY’S CLASSICS & TOMORROW’S TRADITIONS

Posted on by Neesha Ramsingh-Cleary

NEW DAWN CAMPAIGN LOOKS AFTER TODAY’S CLASSICS & TOMORROW’S TRADITIONS

Dawn Foods is looking after the past, present and future of bakery, with a new European-wide campaign to support artisan bakers as well as caterers in re-inventing traditional classics. As part of the campaign, bakers and caterers also have the chance to win £1000 worth of Invicta bakeware.

Partnering with Food Historian Seren Evans-Charrington and University College Birmingham (UCB) student Laura Gibbons, the ‘Creating New Traditions’ campaign will combine historical expertise with new industry talent, to produce contemporary new takes on sweet bakery items that will be launched as bakery recipes this year.

The partnership competition with Invicta will give one lucky artisan baker or caterer the chance to take full advantage of Invicta’s bespoke service to find product solutions to match their unique requirements, from Invicta’s range of metal bakeware and racking or any of the company’s Food Industry Supplies (FIS) plastic products and equipment.

As part of its commitment to nurturing a new generation of young bakers, Dawn Foods has partnered with UCB, and appointed Laura Gibbons – a final year Bakery and Patisserie undergraduate at the university – as the company’s first Student Ambassador.

Working with Dawn Head Application Chef, Robin Loud at Dawn’s Evesham-based site and UCB, Laura has been focusing on recipe revivals of traditional sweet products which will launch as a series of bakery recipes throughout 2017.

With Seren Evans-Charrington exploring the background to traditional bakery favourites and Student Ambassador Laura bringing a fresh approach with new twists to flavours, textures and formats, Dawn has created a wealth of recipe ideas to inspire bakers which include a Battenburg Mousse, Trifle Bar and Black Forest Domes.

Recipes developed by Laura and Robin and insights from Food Historian Seren Evans-Charrington are available to download at www.dawnfoods.com where details of the competition with Invicta Bakeware can also be found.