ARY 2019

FEBRU SNAPS HAPPY Look out for a new challenge at the TUCO Competitions this year

more important ON THE RUN THE ON a grab and go menu has never been With dining times blurring, providing CAMPUS

HOSPITABLE hospitality can enhance student wellbeing student enhance can hospitality CATERING CONSCIENTIOUS TUCO’s latest research seeks to understand how on-campus on-campus how understand seeks to research latest TUCO’s University the of West England of It’s all aboutIt’s the customers the at THE UNIVERSITYTHE LTD ORGANISATION CATERERS

FEBRUARY 2019 002_TUCO_1_FEB_2019.indd 2 28/01/2019 11:32 FEBRUARY 2019 TUCO.AC.UK 03 WELCOME

Publishing

PUBLISHED BY H2O Publishing, Joynes House, New Road, Gravesend, DA11 0AJ T: 0345 500 6008 EDITOR welcome Morag Wilson @moorag T: 01474 520 267 Dear member, E: [email protected] EDITORIAL DIRECTOR I firmly believe that, with communal venues across a university or Tristan O’Hana E: [email protected] college campus, catering has some of the best places to provide positive experiences for students and ensuring their welfare. FEATURES WRITER Esther Anyakwo Student mental health and wellbeing are key priorities for E: [email protected] universities and colleges and catering departments can have a vital role CONTRIBUTORS to play. Yet the potential link between on-campus hospitality and student Sarah Welsh, Peter Walters welfare has been largely overlooked. Until now. DIVISIONAL DIRECTOR I had the pleasure of introducing Donald Sloan, chair of the Oxford Rob Molinari Cultural Collective to the TUCO Winter Conference in December. He spoke @RobMolinari about the work he has been doing on behalf of TUCO to create Hospitable T: 07850 797 252 E: [email protected] Campus, a new report into how, through food, drink and the catering

DIRECTOR environment, we can promote a sense of inclusion, community and Dan Hillman belonging. In it is a series of recommendations and suggested next steps. @hillmandan Details of the report can be found on page 30 and you can download T: 07833 248 788 E: [email protected] it in full at tuco.ac.uk/grow/tuco-research. But it is important to remember that this is not a static document; this is just the beginning of DIRECTOR Marc Sumner a much wider conversation. We want our members to engage with each @sumner_marc other to discuss ways in which on-campus hospitality can make positive T: 07730 217 747 contributions to student wellbeing. E: [email protected] Already there are some great examples – the report includes case BUSINESS DEVELOPMENT studies from the University of Huddersfield, the University of Manchester, MANAGER Lisa King Harper Adams University and the University of St Andrews, and there T: 07760 223143 are many more across the UK. Let’s use our membership to share best E: [email protected] practice, inspire new ideas and create a landscape where all students – no SUBSCRIPTIONS matter where they study – are supported throughout their time at university E: [email protected] and feel safe and well, giving them every opportunity life brings them. PROOFREADER Shannon Hudson Matt White STUDIO MANAGER Chair of TUCO Marc Ayres

DESIGN STUDIO Matt Bailey Jim Lyons Stine Arnulf

PRODUCTION Nepor Ngobeh

MANAGING DIRECTOR Jamie Robbins

The views expressed in this publication do not necessarily reflect the views of TUCO

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No part of this publication may be reproduced without written permission from the publishers.

The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within READ ON THE GO international environmental standards, to ensure sustainable sourcing of the raw GET OUR DIGITAL ISSUE NOW materials, sustainable production and to tuco.ac.uk/share/tuco-magazine minimise our carbon footprint. 004_TUCO_1_FEB_2019.indd 4 28/01/2019 11:33 FEBRUARY 2019 TUCO.AC.UK 05 CONTENTS

CONTENTS FEBRUARY 2019 GENERAL BUY TUCO news 06 New s from TUCO, members of TUCO Procurement Report and the wider hospitality industry. 22 Dis cover what the TUCO procurement team has been up to recently. Digital digest 12 See what TUCO and its members have Procurement FAQ been up to online this past month. 25 Hea d of contracts Jane Eve explains how TUCO carries out high-risk audits. Events 54 Upcoming trade and consumer Contract update events, including TUCO Academy 14 26  The latest framework updates from courses and Study Tours. the TUCO procurement team.

Our sustainable commitment SHARE 28  Discover how NETpositive is helping members and suppliers be more  University showcase sustainable. 14 Explore the catering services at the University of the West of England. New products 56  The latest food, drink and equipment Kitchen cuts products to hit the market. 55 Peter Walters, executive chef at Keele University, embraces Chinese New Reader offers Year. 35 58  Two great offers from Melitta and Lamb Weston.  CEO update 66 Mike Haslin, CEO of TUCO, looks ahead to the TUCO Competitions. GROW

Hospitable Campus LEARN 30 TUCO’s latest research looks into student wellbeing. TUCO Academy 18 Take a look at upcoming courses and Potatoes and chips Study Tours at the TUCO Academy. 35 Get some easy upsells with better quality starchy sides. TUCO Academy Development Days 20 Check out the upcoming Lead 43 Refrigeration and ice makers Experience with Matthew Algie. 39 Don’t hit the headlines with hygiene scandals – take care of your ice TUCO Academy day course machines and refrigeration. 21 Mandy Gordon from Nottingham Trent University tells of her experiences on Grab and go a TUCO Academy day course. 43 Everyone is eating on the hoof so get your offer right and sales won’t dip as TUCO Competitions students head out the door. 32 Support your fellow colleagues at this year’s event. Recruitment 48 How easy will it be to hire temp and Hot on the high street 50 Getting the basics right at Max’s Sandwich Shop in London. 48 FEBRUARY 2019 06 NEWS

SHARE YOUR STORIES AT THE TUCO CONFERENCE In Brief University and college catering is about much more than serving food and drink. From large- scale refectories and busy bars, to pop-up tuk tuks and catering from a tiny corner of a foyer, UNIVERSITY OF BRISTOL PLANS NEW TUCO members are experts in innovation, constantly adapting and refreshing to the latest £80M LIBRARY The University of Bristol has submitted plans for a new trends and desires of their customers. Not only do you have to be designers but also ethical £80m library to the council. The site would replace The champions and food innovators. Hawthorns, which is currently used as student accom- At the TUCO Conference 2019 we will be showcasing how our members are doing far modation, catering facilities and offices. Plans for the building include an exhibition space, more than just serving food and drink. gallery and a café, which would be open to the public. Do you have a new outlet, style of service or innovation at your institution that has “Our aim is to create an iconic building which will proven to be a great success? Would you be prepared to share a short talk with your fellow foster scholarship, innovation and ideas. It will be an integral part of the academic experience for so many delegates on what you have done and how you did it? of our students and staff and we’re especially pleased The TUCO Conference – which this year takes place at the University of York on 29th-31st that it will give us the opportunity to better share our July – will feature several short burst discussions where members can share their successes cultural collections and facilities with the public of our city,” said Professor Hugh Brady, vice-chancellor and and innovations in an informal setting in a breakout session. president of the University of Bristol. We can help with your presentation and the audiovisual side, we just need your passion Following a public consultation, the building would and narrative of what you have done and how it has worked for you. be expected to open by 2023. If you would be interested in finding out more about these sessions, please get in touch PLANS UNVEILED FOR with conference organiser, Jamie Robbins at [email protected]. ABERYSTWYTH REFURBISHMENT Aberystwyth University has unveiled the latest designs for its plans to refurbish Old College, one of Wales’ most iconic buildings. University of Nottingham named second greenest campus in the world The £26.2m project will create up to 40 new jobs and attract over 200,000 visitors a year. It will The University of Nottingham has been ranked second in the world for its commitment to include the creation of a museum telling the story of the first University College of Wales, spaces for sustainability. art and other exhibitions, a science and The UI GreenMetric World University Ranking is an initiative of Universitas Indonesia and centre, conference and debating facilities, and a ranks over 700 institutions on sustainability issues. Universities are scored against their infrastruc- 24-hour study space for students. ture and performance relating to energy, climate change, waste, water, transport and education. The wood-panelled Old Library will be used as a space for events, festivals and weddings, while Top of the list was Wageningen University, while the University of Oxford and Notting- the upper floors will offer high quality, four-star ham Trent University made the top five. Bangor University was listed eighth in the ankingsr accommodation in 33 rooms. There will also be – making it fourth in the UK – and Keele University was 13th in the list and fifth in the UK. space allocated for a bistro-café and bar. The aim is to reopen the building in the 2022-23 Nottingham Trent was one of only 10 universities to score full marks in the waste section academic year when the university celebrates its of the ranking. 150th anniversary.

BARONESS RANDERSON NAMED CARDIFF UNIVERSITY CHANCELLOR UNIVERSITIES PRAISED FOR SUPPORTING HEALTHY LIFESTYLES One of Wales’ most respected and long-serving political figures has been appointed Cardiff University With universities seeing a greater number chancellor. Baroness Randerson has taken over the role of students choosing a more sober, quieter from Nobel prize-winning scientist, Professor Sir and healthier lifestyle, MyStudentHalls. Martin Evans, who stood down from the post in 2017. com has ranked UK universities on their Baroness Randerson has served as a pro- chancellor since 2017 and was awarded an honorary support for students leading healthier fellowship by the university in 2011. lives. “I will take up this role at a time of immense The research looked into the variety, ac- challenge for all UK universities and I commit myself to do all I can to represent the university, its students cessibility and cost to students for univer- and staff, to the best of my ability,” she said. sity health, fitness and wellness facilities and societies. QUEEN’S AWARDED £1M TO TACKLE PLASTIC WASTE PROBLEMS Coming top of the list was the Univer- Queen’s University, Belfast, has been awarded sity of Nottingham thanks to its £40m £1m to tackle the problem that over 7.5bn tonnes newly renovated sports and fitness facili- of plastic has never been recycled. ties and it was praised for its mindfulness The project is being led by Professor David Rooney, director of the Research Centre in programmes. Sustainable Energy at Queen’s and his team from The University of Edinburgh, University across the university. The aim of the project is of York, University of Glasgow and Univer- to tackle plastic waste problems by creating a sustainable plastics circular economy in the UK. sity of Bristol also made the top five. Researchers will seek to understand consumer behaviour and attitudes towards plastic use and waste; assess the current industry supply chain; UWE SIGNS UP TO VEGWARE’S CLOSE THE LOOP SERVICE and work with industry to design and prototype building products that use significant quantities of The University of the West of England (UWE) has “We are pleased to have found a way to reduce the recycled plastic waste. signed up to Vegware’s new Close the Loop service in impact of our single-use packaging,” said UWE’s sus- Queen’s is one of only eight universities that Bristol to support its aims to recycle disposable cups. tainable projects officer Eddy Piper. has been awarded a share of the £8m grant by UWE joined the programme in response to concerns Edinburgh-based Vegware launched its own Close the the Engineering and Physical Sciences Research raised by its students and staff about packaging waste. Loop trade collections across Scotland in 2017 and has Council to work on projects that will re-think plastics production and use. Vegware is now used in UWE’s main student restaurant now expanded the system in Bristol, Gloucestershire at its Frenchay campus, where packaging waste is and Worcestershire. The scheme collects used Vegware turned into compost for Gloucestershire farmers. and food waste for industrial composting. Cardiff University recognised as top LGBT employer COMPETITIONS

Cardiff University has been recognised for its positive working environment for LGBT em- ployees in the Stonewall UK Workplace Equality Index. The university came 11th in the list of 100 employers, with the University of Manchester coming joint 20th. Manchester Metropolitan University and the University of Sheffield were 22nd and 23rd respectively. Nearly a fifth of the Top 100 ranked employers were in the higher education sector, mak- ing it the best performing sector in the list with seven new entries. Stonewall praised the JOIN US AT trend as a powerful positive symbol of the progress being made towards equality. Its 2018 University Report shows that 42% of LGBT students have hidden their identity at university COMPETITONS for fear of discrimination. “LGBT-inclusive employers play a crucial role in changing society by using their power and influence to proudly support LGBT people in their organisations,” said Darren Towers, executive director at Stonewall. Others in the list were: the University of South Wales (43), Swansea University (47), Uni- versity of Brighton (joint 72), University of Leicester (joint 72), Aberystwyth University (79), University of Reading (80), City of Glasgow College (81), LSE (92) University of Essex (joint 93), University of Oxford (joint 93) and Cardiff Metropolitan University (95).

CARDIFF METROPOLITAN UNIVERSITY AND KEEP WALES TIDY LAUNCH RECYCLING CAMPAIGN BOOK Cardiff Metropolitan University and Keep Wales Tidy have launched a campaign to reduce cup waste and boost recycling on-the-go. ONLINE With support from the Paper Cup Recycling and Recovery Group (PCRRG), dedicated cup bins have www.tuco.ac.uk/ been introduced across the Llandaff campus. All used cups will be collected, processed and trans- competitions formed into new products by specialist recycling company Simply Cups. The campaign is the latest development in the COME AND university’s drive to promote sustainability across all its activities. SUPPORT OUR Environmental performance manager at Cardiff Met, Rachel Roberts said: “We place a huge focus on sustainability at Cardiff Met – we are currently COMPETITORS placed eighth in the UK and first in Wales in the People and Planet Green League and are always AND BROWSE looking at ways to build on our success. We are very pleased to be the first Welsh university working in partnership with Keep Wales Tidy, PCRRG and Simply Cups on this exciting pilot OVER 50 scheme which we hope will massively reduce the number of disposable cups going to landfill.” The campaign also encourages people to switch to reusable cups and make use of the EXHIBITION university’s water refill facilities. STANDS EMMANUEL COLLEGE CHEF REPRESENTS ENGLAND AT CULINARY WORLD CUP

Nathan Aldous, deputy head chef at Emmanuel College, Cambridge, has helped England win prizes at the Culinary World Cup. Part of the UK senior team made up chefs from across the hospitality industry, Aldous BOOK YOUR created petits fours for the competition, which was held in Luxembourg and takes place every four years. PLACE TODAY The team was awarded silver medals for for both its cold display and for the Restaurant of Nations event, which required serving 110 covers. Team manager Nick Vadis said: “I am personally very proud of the team as I have witnessed first-hand the training, dedication and pride the team has put into representing England, sacrificing large amounts of personal time. To represent one’s country is such an honour and an achievement and to bring back home two silver medals in such a tough competition is excellent.” England’s junior team also won two silver medals.

TUCO_VERTICAL STRIP ADVERTS 2.indd 1 28/01/2019 12:58 FEBRUARY 2019 08 NEWS

HELP MARY’S MEALS DOUBLE THE LOVE 2019 A ‘PIVOTAL YEAR’ FOR CUBO

This year will be “pivotal” for The College and University Business Officers (CUBO), according to its chief executive Jan Capper, with the organisation seeking to bring commer- cial and campus services to the top of the HE agenda. Brexit’s impact on recruiting and the growing concern over the continuing attraction of UK campuses to overseas students are just some of the issues highlighted by Capper that will face the sector. CUBO is hoping to increase its profile and expand its membership through a number of initiatives. “With our new digital platform and a permanent staff base in place, we are set to deliver the next set of key activi- ties for our members,” she said. “This includes the develop- ment of online special interest groups to complement our MARY’S MEALS DONATIONS WILL BE DOUBLED UNTIL 1ST MARCH sub-groups for marketing and finance, alongside significant investment into research that will benefit our members.” CUBO will publish research on the impact of campus ser- Mary’s Meals has launched a new campaign, Double The Love, that will see the vices on the student experience and will relaunch its annual UK government match public donations to Mary’s Meals until 1st March. benchmarking exercise to provide better data for members. The UK government funding means public donations to Double The Love “Accommodation is a primary area of interest – and will be doubled by the UK government, up to £2m. This will enable Mary’s opportunity – and we are continuing to carry out vital work Meals to reach thousands more chronically hungry children in Zambia with a administering the UUK Accommodation Code of Practice, life-changing meal every school day. which maintains standards for student accommodation,” Zambia suffers from high rates of malnutrition, poverty and food insecurity. Capper added. Children can often be found working in fields, begging on street corners or Last year saw CUBO appoint two new board members scavenging for food just to survive. More than 360,000 primary school-age chil- and launch new training events alongside its two confer- dren are out of school, and those who do attend are often so hungry they don’t ences, as well as the Residence Assistants Awards to comple- have the energy to concentrate and learn in class. ment a growing programme of work on residence life. But, by providing one good meal every day in school, Mary’s Meals attracts impoverished children to the classroom where they can gain an all-important education. Mary’s Meals has been working with communities in Zambia since 2014 and is now feeding more than 92,000 children there every school day. International development secretary Penny Mordaunt said: “Every time the British public reach into their pockets and donate to a UK Aid Match charity their generosity directly changes the lives of some of the world’s most vulner- able people. “The Double the Love campaign will ensure that Zambian children are given a nutritious school meal every day. Their vital work not only gets children back into school, but it also means that those children do not go hungry.” For further information on the Double The Love appeal, and to find out how to get involved, visit marysmeals.org.uk.

CRAFT GUILD OF CHEFS ANNOUNCES EIGHTH UNIVERSAL COOKERY AND FOOD FESTIVAL

The eightH annual Universal Cookery and Food Festival (UCFF) will be held at Farrington Oils in Northamptonshire on 25th June, the Craft Guild of Chefs has announced. This year’s theme will be ‘From the Land’ and will focus on sustainability, alongside complementary issues such as Brexit, crowd funding, local heroes and ‘Mums in the kitchen’. The new date of June reflects pre-harvest, in line with the chosen venue. Designed by chefs, for chefs, each year the festival moves around the UK, taking the event directly to caterers in different locations. It is an excellent opportunity for foodser- vice professionals to gather and listen to thoughts and experiences from influential people. UCFF director Ian Nottage said: “As well as being a fun day out for chefs and foodies alike the UCFF always has education at its heart. We believe that by chefs meeting and talk- ing to farmers, growers, foragers, fishermen and industry experts in so many fields they can learn so much, particularly about sustainability. Hopefully they can then take some of those learnings back to their own kitchens to help them become even more sustainable in their day-to-day working lives.” BOOK YOUR PLACE FREE TO ATTEND FOR MEMBERS

COMPETITIONS NOW OPEN FOR BOOKINGS The Competitions event returns to the University of Warwick and we would love for you to join us!

Taking place on Tuesday 26th and Wednesday 27th March, the event is FREE to attend for members and is a fantastic way to show your support to those competing.

As well as having a grand stand view of all our competitions we have over 50 exhibitors with new products and solutions for your institution.

Whether you want to attend for the day or want to include accommodation and dinners and see much more of the event, there are many options and upgrades to choose from.

Book your place online at www.tuco.ac.uk/competitions FEBRUARY 2019 10 NEWS

ALLERGENS AND BREXIT: BIDFOOD DISCUSSES THE BIG TOPICS FOR 2019

Allergens, Brexit, food trends and sustainability are predicted to have the greatest impact on food- service businesses in the coming MARY’S MEALS HELPS TO FEED year, according to Bidfood. CHILDREN LIKE BRITIMA At its annual food festival, the foodservice provider brought Mary’s Meals makes a difference in India together key players from the industry to debate these pressing Before sunrise, Britima from India wakes up to begin chores. issues and discuss practical solu- BIDFOOD’S FARMSTEAD RANGE She sweeps the surroundings of her home before going to a tions for the future. nearby river to wash utensils and her family’s clothes. She Allergens will once again be at then bathes at a neighbour’s water well before walking to the forefront of foodservice, particularly following the Pret tragedy. With school on an empty stomach. changing government legislation likely to be announced in July this year, She tells us: “I get tired when I come to school, so I just fill the impact on the industry is set to be huge. Bidfood called for a standard- my stomach with water. ised approach to dealing with allergen information, stressing the need for “From home I feel the desire to eat but there’s nothing. wholesalers, retailers and other industries to work together to establish a Though I feel hungry, I bear it until lunch time.” best practice approach. In the afternoon, Britima and her classmates at Shanti In addition to continued growth in the free-from market, director of Niketan Primary School receive their daily meal provided by technical services at Bidfood, Angela O’Donovan, predicted increased Mary’s Meals. focus on the use of probiotics and microbiotics, which are thought to play “I feel so good when I have the food here,” adds Britima. a role in allergy management and prevention. “I have more energy.” Key industry players from Bidfood, WSH and KP Snacks explored what Britima, who looks around eight years old – she does not Brexit could mean for foodservice and hospitality in a panel debate. There know her age – has the full responsibility of looking after her was resounding agreement amongst the panel that business agility is of parents and grandparents. Her mother is bedridden after paramount importance in the approach to the 29th March. falling severely ill. Despite looking in-depth at some of the challenges of Brexit, the panel After school, Britima waits for her father to return home emphasised that it shouldn’t be all doom and gloom, and that Brexit may with whatever food he has managed to find so she can begin also present some opportunities, from growth in UK food and drink ex- cooking for her family. port, to post-Brexit innovation. She then completes the evening chores before getting Trends was another topic. The political environment, concerns around ready for bed. sustainability, food provenance and global food influences are believed Britima says: “I guess I am happy but I don’t know why. to fuel the food trends of 2019. Predicted trends include ‘trash fish’ Maybe it’s because I don’t know any different?” and lesser-known cuts of meat, using vibrant, experimental flavours found in Afro-Caribbean food and making vegetables the stars of our plates.

THE MAYOR OF LONDON IS LOOKING FOR FOOD HEROES Are you portion wise?

The Mayor of London and London Food Link are seeking With consumers eating larger portions than ever, the Brit- nominations for the Urban Food Awards, which recognise ish Nutrition Foundation (BNF) has published a practical the enterprises, initiatives and organisations bringing good guide to portion sizes. food to London. The Find Your Balance guide advises on the foods to Londoners have until 17th February to make their Urban eat, how often and in what quantities in order to maintain Food Awards nominations or enter their own work for a healthy weight and have a balanced diet. It uses simple consideration. Winners will be announced at an invitation- hand and spoon measurements to help us estimate ap- only ceremony in March. propriate portions when cooking and serving food. It is Among the categories are the Surplus Superstar, open designed to complement the government’s Eatwell Guide. to enterprises and initiatives working to reduce food To develop the guidelines, the BNF’s nutrition scientists surplus and waste, including those involved in circular reviewed portion size guidance from other countries, analysed portion sizes currently con- economy, and Sugar Smart Heroes, open to organisations sumed in the UK and what is available to buy in supermarkets. The portions were modelled and partnerships helping people to reduce their sugar in test diets to ensure they could meet current food and nutrient-based recommendations. consumption. Based on this, guidance was developed on how often to eat foods from the main food groups There’s also the Women in Food category, which will and sensible portion sizes for healthy adults, based on an average daily calorie allowance of recognise a number of women working to do great things 2,000kcal. for food in London. They could be working alone or as part “More often than not, portion size is not something people give much thought to. The of a team in food education, community food, good food amount we put on our plate typically depends on the portion sizes we are used to consuming, , urban food growing, or good food campaigning how hungry we feel and how much is offered as a helping at a restaurant table or in a packet/ or policy. ready meal,” said Bridget Benelam, nutrition communications manager at the BNF. “Nonethe- less, in order to maintain a healthy weight we should ensure that our diets contain the right Enter at sustainweb.org. balance of foods, in sensible amounts. This isn’t just about eating less; it’s also about eating differently.” 011_TUCO_1_FEB_2019.indd 11 28/01/2019 11:34 FEBRUARY 2019 12 DIGITAL DIGEST

Food Linc @FoodLinc With @UoLStudentLife at @Cafeology roasting our new 94 Degrees @ChaplaincyUoL @GCWLibrary @GreenLincolnUni @tucochair @TUCOltd OVER AT TUCO.AC.UK

LATEST FIGURES REVEAL A SPIKE IN EU WORKERS ENTERING THE HOSPITALITY INDUSTRY As free movement of labour takes centre stage in Brexit negotiations, the latest figures from Fourth have revealed that, despite the ongoing narrative around the end of free Matthew White @tucochair Great @TUCOltd Board meeting at TUCO HQ yesterday. Lovely movement, there has been an increase in EU workers entering the industry during to see the amazing teamtuco at National House and of course November. our fantastic NED’s all in action. #productive #grow #team The news comes after several months of declining numbers, with new EU Darren Procter @DarrenProcter entrants to the industry falling from 41.5% in July, to 38.5% in September. Great food isn’t just for #veganuary its forever. That’s why we However, the latest statistics for November reveal this has now reverted, with 44% serve our amazing food made from plants all year round @ of new starters from the EU. FoodMadeGood @TheEAUC @TUCOltd @vegsoc @sustainableSHU @sheffhallamuni @HallamStaff The driving force behind this growth has been an influx of seasonal workers to the pub industry. Over the last four months the makeup of the pub workforce has Taste Hallam @tastehallam remained relatively flat with 78% of workers from the UK, 17% from the EU and 5% Have you tried the Vegan Harvest Bar in Hallam Central? Try one today and let us know what you think! #veganuary #vegan from the rest of the world (ROW). #tastehallam #shucatering However, November saw a marked increase in the proportion of EU workers in the pub industry, with figures altering to 68% from the UK, 26% from the EU and 6% from the ROW. Interestingly, these figures directly correlate to a surge of EU workers experienced this June, which suggests that seasonal workers from the EU support the pub trade when it enters a busy period, such as Christmas or a large sporting event. During August and September there was a surge in new starters from the UK, with figures rising to 54.5% in September (up from 52% in July). November figures show this trend has also reverted with 47% of new starters coming from the UK; and 8.5% from the ROW.

The number of UK workers leaving the industry fell to 48% in November, after rising OCC/Don Sloan @Don_Hospitality to 55.5% in September. Meanwhile, the number of EU workers leaving the industry Read our report for @TUCOltd - Hospitable Campus: increased to 42% in November, after falling to 37.5% in September; while leavers from Foodservice Management and Student Wellbeing. Urging universities to consider role of on-campus food, drink and the ROW increased slightly to 8.5% in November, up from 7% in September. hospitality to support student wellbeing. TUCO leading new thinking. #oxfordculturalcollective

UoE Cafés @uoecafes Training for the @TUCOltd Barista competition has started. We started with basics, tasting the difference between three different parts of the # with our brilliant coach. @EdinburghUni @co_conscience #learn #improve #coffee #barista #university

Meet Cambridge @MeetCambridge Foodies, you need to see what our talented @Cambridge_Uni chefs are producing today. Check out @cambsculinaryco Twitter feed for some amazing creations, wishing all hard- working chefs and front of house staff, the very best of luck for #CambridgeCulinaryComp #catering @TUCOltd

Cardiff Met Catering @CMUCatering Are you taking part in #Veganuary2019 ?? To support and commit to #Veganuary we are introducing a new hot vegan meal ranges on our menus from this Monday !! The new vegan range will be available in the K1 restaurant & CSM Atrium food court @cardiffmet @fairfoodcardiff @TUCOltd

TUCOltd @TUCOltd What a fantastic start to the New Year, enrolling on our Masters degree in Hospitality - we have a fantastic group of people who all started yesterday, & today we have got stuck into Hospitality Leadership with Dr. Isaacs followed by Strategy & visioning with Neville Kendall. FEBRUARY 2019 DIGITAL DIGEST 13

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NEW-LOOK SPORTSCAFÉ TAKES AIM AT WIDER AUDIENCE AFTER REFURB Our latest YouTube videos tuco.ac.uk/youtube

The catering team one of at the UK’s biggest indoor sports venues is taking aim at a bigger slice of the dining-out pie following a £50,000 revamp. And the Sportscafé at the University of East Anglia’s Sportspark in TUCO Further Competition Service Earlham has whipped up a new range of bites to cater not only for the venue’s naturally health-conscious clientele, but also for athletes TUCO provides free, tailored procurement support to in-house wanting to treat themselves after a calorie-burning session. caterers in the public sector. Visit tuco.ac.uk/buy to find out more. Alex Sellers, catering manager, said everything on the menu was now “meticulously calorie counted” and aimed to offer something to please every taste. Mr Sellers said: “We do homemade pizzas and pasta and we’ve got a burger called the full stack, which is a bit of a nod to weight training. “We’ve got some really good vegetarian and vegan options as well, like a halloumi burger and a Sri Lankan curry with sweet potato, which is vegan.” Other offerings include a low-carb breakfast where spinach stands in for hash browns, a range of jacket potatoes and a fish finger sandwich with crispy goujons inside a hearty rustic roll. Mr Sellers added: “We’ve got a very mixed clientele, so we have our healthy foods – the salads and proteins and pasta for after sport. There’s a lot of grab-and-go as well. But at the same time, we find people still love a burger.” Mr Sellers said part of the idea of the refurb, which saw the cafe’s number of covers jump from 146 to 220, was to open it up to a wider audience. He said: “We’ve done a lot of work from the design point of view, so the idea is that you can come here for a meal and sit in a really nice environment even if you’re not doing sport. TUCO Competitions 2018 Highlights “75% of people who come in are students, but we’d really like to Ahead of the 2019 TUCO Competitions in March, see what happened make more of the community aspect of it and become more of a fixture at last year’s event! for people in the local area.” eveningnews24.co.uk FEBRUARY 2019 14 UNIVERSITY SHOWCASE LIFE IN THE WEST The University of the West of England in Bristol listens to consumer demand to bring a conscientious approach to catering that’s bang on trend, writes Sarah Welsh

The University of the West of England offer customers flexibility,” says Matthew. (UWE Bristol) has four campuses in and “Catering staff also like it because it is a around the city. This university, located in quick option with little preparation. When a bustling city rich with maritime history, it goes into the outlets we will expand the “We wanted to create industrial heritage and a contemporary menu offering with more sides such as art scene, is hugely popular with students. vegetable and duck spring rolls, sticky ribs, unique destinations for UWE has around 29,000 students looking to prawn crackers and prawn toast.” make the most of the cultural delights and This flexible approach to catering allows the our customers” opportunities the city offers. outlets to offer alternatives on other days of the With a student body of this size and a week. The Onezone Theatre counter alternates staff of around 3,000, a substantial food between the Noodle Bar and the Ultimate “We start early to make the most provision can be found over the three sites Bacon Sandwich, Rissotto Bar, Omelette of the morning rush before students – Frenchay, City and Glenside. There are Station, Burger Day and Steak Ciabattas. go to lectures and staff head to work,” 12 foodservice outlets across these sites, At The Hub, customers can choose from explains Matthew. “We offer a continental which include cafés, restaurants and bars. the Noodle Bar two days a week or the breakfast which comprises croissants, So, whether students and staff want a main Falafel Bar, which offers a falafel, piri piri pastries, hot drinks and juice.” meal or a quick bite, to meet friends for chicken or a Moroccan meatball wrap with For those with a little more time to coffee or relax with a post-study drink, UWE various salads, sauces, hummus and baba spare in the mornings there is an array of Bristol has it covered. ganoush, three days a week. breakfasts to choose from at The Atrium starting at just £1.65. From toast and pan- STREET SCENE A LITTLE EXTRA fried garlic field mushrooms, spinach and The Hub, located at Glenside, and Onezone at The Atrium, which is situated in the Bristol parmesan, to hot smoked mackerel or a the Frenchay campus have taken advantage Business School building on the Frenchay bacon roll – there’s something to suit any of the popularity of global street food by campus, is a café with outside seating craving. introducing a noodle concept which is offering breakfast, a hot a la carte menu, Although most of the food here is proving very popular with customers. sandwiches, snacks and speciality hot and prepared to order, there is a range of For two days a week at lunch times, cold drinks. grab and go items such as sausage rolls students and staff can customise their own Open Monday to Friday from 8am until and sandwiches too. Guests can choose noodle dish with prices starting at £3.95 for late afternoon, this bistro-style eating from hot salads such as grilled chicken or a regular pot and £4.75 for the large. Once venue has been trading for 18 months, teriyaki prawns, with quinoa and vegetables customers have decided on their portion size with dishes made from sustainable or a mixed-leaf base. Gourmet burgers, they can choose which noodles to have, as produce and has experienced positive pasta, pie and mash, as well as vegan and well as which protein, such as Szechuan beef feedback from customers. vegetarian options are also available. or tofu, vegetables or miso broth, to create their bespoke lunch. “This concept taps into two trends, personalisation and street food,” explains Matthew Carr, executive head chef at UWE Bristol. “This is a quick and fresh lunch option that guests can either sit down to eat or take away.” The noodle offering at these outlets is simple to pull off thanks to the flexible counters, so there can be different concepts as frequently as the catering teams wish. The plan is to roll out this noodle concept as a permanent fixture in the future once funding is secured. “The beauty of the noodle bars is that they FEBRUARY 2019 UNIVERSITY SHOWCASE 15

“Around one-third of dishes on our menus are now vegan and vegetarian”

“This venue has proved very popular,” says Matthew. “There has been increased footfall year-on-year.”

EVOLUTION Conscious that there were a lot of coffee shops in one area, the catering team at UWE Bristol decided to convert one of them into what is now known as The Grill on the Frenchay campus. The outlet, which opened last September, offers a menu that emulates high street trends and meets the demand for a Nando’s-type offering. “This wasn’t simply a case of rebranding,” explains Matthew. “We wanted to create unique destinations for our customers.” The café was stripped down to the bare walls and redesigned as a contemporary grilled chicken outlet. The venue has proved a popular destination, doubling its takings year- on-year and its high footfall shows no sign of abating. “We stripped it back to make it more individual, so customers wouldn’t feel like FEBRUARY 2019 16 UNIVERSITY SHOWCASE

they were on a university campus,” explains Matthew. “There is an expectation from staff and students for added value and they want a high street experience on site. This venue allows them to switch off as it doesn’t feel like every other outlet.” “We are in a unique position to provide environmentally friendly and healthy food to a receptive audience”

Matthew created a library of delicious recipes from burgers and wings to salads and wraps. Students and staff can order a grilled chicken burger for £3.75, add fries for just £1, or take advantage of the meal deal and get a drink thrown in too for just £5.75. the university where we can meet this “Prices are competitive to meet consumer demand,” says Matthew. “In fact, around demand for value and compete with the one-third of dishes on our menus are now high street,” says Matthew. “There’s also vegan and vegetarian.” pulled chicken on the menu which is served in a wrap with lettuce, tomato, onion and STREAMLINING piri drizzle, as well as crispy chicken strips Delivered and hospitality catering is a coated in a piri drizzle and piri mayonnaise.” significant part of the foodservice model at This venue is all about the wet sauce, UWE Bristol and as the demand grew it was which coats many of the dishes on the menu, clear that changes needed to be made to make but it’s not all chicken. There’s something the ordering process more straightforward. for everyone, including vegetarians who can “We were adding to the menu every year, enjoy a beetroot and quinoa rainbow burger but not taking anything away so it was no served in a toasted sesame bun with lettuce, longer manageable,” says Matthew. “We tomato, onion and piri piri mayonnaise. There decided to re-launch with a new name and are also vegan quorn nuggets for those updated menu while making the ordering following a plant-based diet. process much easier.” “Vegan and vegetarian dishes are still The one stop shop is now more of a self- quite limited in terms of total sales, but service offering with customers able to look at it is a strong want within the university menus and check for allergens online without so we are trying to create pockets within having to send emails and wait for responses. FEBRUARY 2019 UNIVERSITY SHOWCASE 17

FORWARD THINKING

UWE Bristol Hospitality delivers high quality, sustainable food across its campuses as students and staff become increasingly concerned about the provenance of food, its environmental impact, animal welfare and their own health.

“We are in a unique position to provide environmentally friendly and healthy food to a receptive audience and to reinforce a longer term change in buying and eating habits,” says Matthew. “We are particularly committed to using local food and ingredients, both to cut food miles and to contribute to thriving local economies and sustainable livelihoods.”

The university was awarded a Food for Life silver award from the Soil Association in 2015 which it has maintained, showing that it is meeting demand for traceable, sustainable, healthy food. The award-winning dishes can be found in the OneZone outlet. Additional accolades include The Fairtrade Business Awards’ gold award for the Full of Beans coffee cart and Phaz Café.

Other initiatives to achieve a more environmentally conscious approach to foodservice include a single-use hot beverage cup levy of 20p. are also given away in Student Union shops and are used in the university grounds as a fertiliser.

“The students expect sustainability and social responsibility as standard,” says Matthew. “It’s up to us to deliver.”

The new Deli Direct menu comprises Indian, Italian and British sharing platters, which can be mixed and matched, and can serve up to 10 people. The gluten- free range has increased and in many instances, the products are used as standard across the board which removes the problem of cross-contamination. “We can provide a hospitality package whatever the event,” says Matthew. “There are vegan and dairy-free options as well as halal.” The new grazing buffets are all served on slates and wooden boards for an elegant and modern feel, offering guests an array of delicious dishes. The British Ploughman’s comprises a selection of British cheeses, including traditional cheddar cheese, and Somerset brie, served with freshly baked rolls, pork sausage rolls, scotch eggs, salad and selected pickles. The Mediterranean buffet offers a selection of Italian Parma ham, salami and capocollo, served with freshly baked garlic and herb flatbreads, stuffed marinated vine leaves, olives, fresh mozzarella and tomato salads and a homemade chickpea dip. Finally, the Indian veggie buffet includes a variety of homemade vegetarian curries, homemade Bombay potatoes accompanied with mini samosas, pakoras, garlic and coriander naans, mini poppadums and a traditional pickle tray. “Refreshments, breakfasts, finger buffets, cold fork buffets and afternoon teas can also be ordered from Deli Direct,” explains Matthew. “It’s in high demand. We cater for all meetings and events for the entire university, including events at the exhibition and conference centre on site.” UWE Bristol’s approach to catering is based on listening closely to its customers, focusing on variety, value and sustainability. These ingredients have created a recipe for success. TUCO ACADEMY THE YEAR OF THE STUDY TOUR Study Tours don’t have to mean flights to far-flung places on the other side of the world. There’s so much inspiration you can pick up closer to home too

PROFILE ON… EVENTS AND CONFERENCING SHOWCASE: GLASGOW The main focus of a university is to teach its students and be the place where groundbreaking research is made. But for an increasing number of universities, commercial opportunities are aiding them in their original mission statement of education. These commercial opportunities are often down to catering and hospitality services, from those managing events to the executive chef delivering an unforgettable dining experience.

The Events and Conferencing Showcase: Glasgow Study Tour will bring delegates to Glasgow, the fourth most visited city in the UK. The city is home to five universities within 10 miles of its centre and the tour will visit two of these – the University of Glasgow and University of Strathclyde – as well as the City of Glasgow College, to review how all three operate commercial and conference events.

Crucially, they don’t do it alone. Each institution has a working relationship with the Glasgow Convention Bureau, which operates to support academic sites as Convention Ambassadors in bringing UK and international conferences to Glasgow.

Hear about the operational demands of running events alongside day-to-day catering services and how the Glasgow Convention Bureau has led to a thriving hospitality business at each institution. There will also be a chance to visit social enterprise café, Social Bite. WHEN, WHERE AND HOW MUCH? The Study Tour runs from Wednesday 20 th to Friday 22nd February. It costs £200 + VAT for TUCO members. FEBRUARY 2019 19 OUR TUCO ACADEMY COURSES VISIT TUCO.AC.UK/LEARN

18/02/2019 DEVELOPMENT DAY UCB MASTERCLASS: The TUCO Academy’s Study Tour programme FINE DINING aims to inspire and enquire. From experiencing UCB first hand some of the cultural experiences £99 + VAT many of your students have felt, and tasting the upcoming food trends before they reach the UK, to finding solutions to a problem from other 19-20/02/2019 foodservice businesses and other universities, DEVELOPMENT DAY delegates without fail come away with pages of TWO-DAY LEAD BARISTA notes and heads full of ideas. EXPERIENCE WITH MATTHEW There have been some unforgettable trips – ALGIE to New York, Florida, India and Vietnam – with GLASGOW research and cookery books coming out of £248 + VAT them, such as the Study Tour to China in 2015. This year will be no different. Some members are currently on a Study Tour to Barcelona, 20-22/02/2019 while later in the year there are tours to Lisbon, STUDY TOUR California and Italy. EVENTS AND There have also been valuable adventures in PROFILE ON… CONFERENCING the UK, such as the East Midlands Study Tour SHOWCASE: GLASGOW last year, which invited delegates to three TUCO THE FOOD-TO-GO MARKET: GLASGOW member institutions to share their different LONDON AND PARIS £295 + VAT catering experiences, or group trips to food and This Study Tour will use the expertise of drink festivals in search of the latest products food-to-go supplier Adelie to help delegates and services. Coming up there are opportunities 21/02/2019 enhance their retail sales through thorough for members working across the business – DEVELOPMENT DAY from catering managers to bar managers – to research of customer spending, successful UCB MASTERCLASS: visit Glasgow and London. high street examples and new product MIXOLOGY It can be difficult to get away from the insight. It will offer one-on-one support UCB office and to find the budget to attend a TUCO to create a bespoke plan tailored to your £99 + VAT Study Tour, but it’s worth it. The schedule is institution’s food-to-go offer. always packed to the brim to makes the most of learning opportunities and delegates could Prior to the tour, Adelie will invite 28/02/2019 return with business plans that might just delegates to share their experiences of DAY COURSE change the fortunes of an underperforming their current food-to-go offers, which will HABC LEVEL 2 AWARD FOOD outlet or breathe new life into a catering space. be discussed during the tour and also in ALLERGIES AWARENESS ON What’s more, TUCO heavily discounts places for an optional follow-up session to discuss CAMPUS its members, meaning a study tour to a foreign BIDFOOD HQ, LARBERT the result they’ve achieved following the country might never be more affordable. £99 + VAT insight gained on the Study Tour. The TUCO Academy team always make sure that there is a reason for the Study Tour. During the tour, delegates will start in Destinations are selected based on common 08/03/2019 London with a presentation on category challenges faced by the university catering DAY COURSE sector – such as the upcoming Events and management, providing insight into the HABC LEVEL 2 AWARD IN Conferencing Showcase Study Tour to Glasgow market, trends and learning more about CUSTOMER SERVICE – or to explore further the trends identified the use and value of planograms. Delegates TUCO HQ in TUCO’s annual Global Food and Beverage will then be guided around a number of £99 + VAT Trends report; this year highlighting Catalan well-known food-to-go retail outlets, seeing cuisine, Peruvian food and Portuguese food. best practice and discussing the category If there is a destination that you think would management principles being used within 13/03/2019 be suitable as a TUCO Study Tour destination, get the store to maximise sales. DAY COURSE in touch with head of the TUCO Academy Sarah HABC LEVEL 2 AWARD FOOD Mcloughlin at [email protected]. The following day will be spent in Paris ALLERGIES AWARENESS ON at the Sandwich and Snack Show where CAMPUS TUCO HQ delegates will gain a comprehensive look £99 + VAT BOOK YOUR PLACE at the latest developments in snack food. Book your place at these and any TUCO WHEN, WHERE AND HOW MUCH? Academy day courses, Development Days 14/03/2019 and Study Tours at tuco.ac.uk/learn and fill The Study Tour runs from Sunday 31st March DEVELOPMENT DAY out the online booking and payment form. to Tuesday 2nd April. It costs £325 + VAT for VANILLA BLACK: SPRING TUCO members. LONDON £99 + VAT FEBRUARY 2019 20 TUCO ACADEMY

LEAD BARISTA EXPERIENCE WITH MATTHEW ALGIE Utilising the expertise of Matthew Algie, this two-day development day is the perfect training platform for ahead of the TUCO Competitions

Baristas who are looking to develop their professional career in coffee should look no further than this two-day Development Day with THE ITINERARY Matthew Algie through the TUCO Academy at Matthew Algie’s Glasgow roastery. Whether you want to enhance your skills and work towards Day One a qualification or get extra preparation for competition in the Barista • Introductions and coffee Skills Challenge at the TUCO Competitions in March, think of this • What is specialty coffee? course as a two-day immersion in every aspect of coffee. • A Ccoffee history Designed for lead baristas, the course will show what it means to be • Know your beans and the basics of a great barista who is in it for the long-run. You’ll learn how to manage roasting the quality of your coffee products, learn about brew ratios and variables, • Matthew Algie roastery tour how to blend, roast and cup your own coffee, explore different coffee • Lunch brewing methods and understand the coffee ‘journey’ from bean to cup, • Cupping experience as well as take part in a milk masterclass with art. • Roasting exercise: roast your very own Not only that, but you’ll learn skills in coaching staff with different coffee sample to take home! teaching styles, helping you to advance your career, and at the end of the • Importance of freshness course, there’s the opportunity to take an exam with the Specialty Coffee • Brewing basics Association (SCA) Introduction to Coffee certification, part of the SCA • Drinks menu Coffee Skills programme, which would contribute 10 points towards an • SCA Introduction to Coffee exam SCA diploma. • Dinner in the bustling city centre of Glasgow

Day Two • Brew your own • What makes a great lead barista • Role and responsibility • Quality analysis • Troubleshooting and solutions • Learning and teaching styles • Lunch • Sustainability: introduction to sustainability and its importance in the coffee industry; overview of Matthew Algie’s approach to sustainability; sustainable sourcing of coffee; benefits of combining certifications with supply chain relationships • Perfecting extraction: brew ratio; brewing variables; charting espresso • Milk masterclass: steaming technique and troubleshooting; latte art • Latte art throw-down

WHEN, WHERE AND HOW MUCH? The Development Day takes place on Tuesday 19th to Wednesday 20th February at Matthew Algie’s HQ in Glasgow. It costs £248 + VAT. Book your place at tuco.ac.uk/learn. FEBRUARY 2019 21 OUR TUCO ACADEMY COURSES VISIT TUCO.AC.UK/LEARN

14/03/2019 DEVELOPMENT DAY ONE-DAY BARISTA EXPERIENCE WITH MATTHEW ALGIE GLASGOW £99 + VAT

14-15/03/2019 STUDY TOUR INSPIRATION FROM PERU LONDON £235 + VAT

15/03/2019 DEVELOPMENT DAY UCB MASTERCLASS: CREATIVITY WITH LEFTOVERS DAY COURSES AT UCB £99 + VAT

THE TUCO ACADEMY 20/03/2019 DAY COURSE Mandy Gordon, catering administrator at Nottingham HABC LEVEL 2 AWARD FOOD ALLERGIES Trent University, talks of her experience attending a AWARENESS ON CAMPUS TUCO Academy day course at TUCO HQ BIDFOOD HQ, LARBERT £99 + VAT I attended the ‘Report Writing’ course run by Jon As part of the course we were provided with Moon and it was the first time I had attended a a range of handouts which we were able to course run by the TUCO Academy. I found the take away with us, the opportunity to be sent 21/03/2019 whole booking process simple and far less time further information via a monthly newsletter, and DAY COURSE consuming than courses I have attended with given details to access the trainer’s website to COST CONTROL FOR FOOD other providers in the past. I chose to travel up to download useful templates and guides. AND BEVERAGE MANAGERS Manchester from Nottingham by train the evening Attending this course has enabled me to TUCO HQ before the course, armed with clear information assess the way I write reports and condense £99 + VAT provided by TUCO on what resources I should take these into documents that are clearer, have with me, a timetable for the day and advice on a greater impact and retain a stronger focus. how to find the venue. I stayed overnight at Motel Adopting the recommended suggestions will 26-27/03/2019 One which was just a short walk from Manchester improve the quality of my reports and will assist SPECIAL EVENT Victoria station and very conveniently located with the time efficiency of not only myself but also TUCO COMPETITIONS across the road from TUCO HQ. the end reader. UNIVERSITY OF WARWICK It was my first visit to TUCO HQ and I was Studying with professionals from my field provided FREE TO SPECTATE extremely impressed with the facilities provided; a valuable networking opportunity where I was also the training room was self-contained with a able to discuss and share ideas and experiences modern and spacious feel and the staff were all in a relaxed atmosphere. I left the training feeling 28/03/2019 very friendly and welcoming. positive and with an increased confidence in my ability DAY COURSE The highlight of the training for me was the to produce effective and professional documents MENTORING AND COACHING way in which the trainer re-adjusted the structure designed to inform and influence. APPRENTICES AND of the course throughout the day to meet the If you are considering attending a course TRAINEES ‘ON THE JOB’ needs of the delegates. We were given choices at TUCO or suggesting it to one of your staff, I TUCO HQ as to what we would like him to cover and what recommend you go for it. You will receive quality £99 + VAT we felt we could just skip over. The trainer was training aimed specifically at your profession and highly knowledgeable and engaging and kept the you will be studying alongside individuals with the course running at a speed that kept us on our toes same aims and objectives as yourself, giving your 31/03 - 02/04 2019 without leaving us feeling rushed. We were given training a much greater impact. STUDY TOUR numerous hints and tips and the opportunity to The next Report Writing course will be held THE FOOD TO GO MARKET: review and rewrite the documents we had taken on 23rd May at TUCO HQ. Visit tuco.ac.uk/learn LONDON AND PARIS along, which really helped give the course a to book your place and to view more day courses PARIS personal touch. from the TUCO Academy. £325 + VAT FEBRUARY 2019 22 THE PROCUREMENT REPORT THE PROCUREMENT REPORT

PROCUREMENT ON TOUR

Category manager Kim Ashley joined TUCO members on the Northern Ireland TUCO Study Tour following the Winter Conference. The TUCO procurement team attends TUCO Academy activities to stay up-to-date with the latest trends, meet with TUCO suppliers and network with TUCO members. The tour encompassed visits following the Causeway Coastal Route and a culinary walking tour of Belfast to provide delegates with greater knowledge of the Northern Irish food market and local specialities. Our first day on tour included a visit to the Clearer Water factory which included a talk about the history of the site and a tour of the factory. Clearer Water operates as a social enterprise where the profits are used to support disadvantaged people. The factory offers a comfortable working environment for disadvantaged people who find it difficult to get jobs or are unable to work in typical working environments. They offer a unique trace system, which enables consumers to trace their individual bottle code to learn more about the person that filled it, where the water was extracted from and even what the weather at the factory was like on the day of bottling! We visited the Glenarm Estate to sample its award-winning Glenarm shorthorn beef, which is aged for 28 days in a Himalayan salt chamber and was one of the most delicious pieces of beef I have ever tasted. I wasn’t surprised to learn that it is an exclusive supplier of beef to Fortnum & Mason, as well as some of the finest restaurants across Europe. A stop to meet with local forager Paul was a real highlight. Paul had gathered together a selection of roots, seaweeds, leaves and limpets for us to try. He also told us about a local speciality ‘dulse’, a reddish-brown seaweed that has fed local coastal communities for centuries and is now making a comeback as a trendy superfood. Since he is an advisor to Ray Mears and Bear Grylls, we definitely felt we’d be in safe hands, should we be stranded on a remote island with Paul! I can’t not mention our visit to Broughgammon Farm, which day, no wonder Belfast has such an exceedingly good reputation has an on-site butchery producing cabrito kid goat meat, free- for entrepreneurs and successful business start-ups! range rose veal and seasonal wild game. It was quite a strain After a quick stop at chocolatier Co Couture, a light lunch was to prise ourselves away from the goats who were extremely provided at Curated Kitchen. The menu is based on ‘on trend’ friendly and seemed as intrigued to meet us as we were to cookbooks and favourite recipes suggested by customers. The meet them! café had an area dedicated to cookbooks, available for loan to Our second day was a culinary walking tour of Belfast city customers free of charge. centre. We started the day with ‘Breakfast on a Stick’, exactly We left the tour in the knowledge that food is high on the as it sounds; a skewer made up of pork and dulse sausages, agenda for NI, with the aim of becoming a world-renowned bacon, vegetable roll (not vegetarian!), Clonakilty black pudding, centre for food quality and a preferred tourist destination for egg, tomato, soda and potato bread, at a deli founded in 1887 foodies. I left the tour with a fondness for goats, a craving for overlooking St Georges Market. The market hosted a range of shorthorn beef, a wariness of hawthorn trees and grateful to traders paying a surprisingly low daily rate to trade. At £10 a have kept such good company on tour. FEBRUARY 2019 THE PROCUREMENT REPORT 23 72%

of operators are concerned about the impact of rising ingredient costs on changes in menu prices in 2019 (McCain Foodservice What’s Hot 2019 report) IN THE NEWS MSC WELCOMES SUSTAINABLE SEAS REPORT The Marine Stewardship Council (MSC) has welcomed the publication of the Environmental Audit Committee’s report on the inquiry into Sustainable Seas. Erin Priddle, UK program director said: “It is good to 44% see the Environmental Audit Committee raising these important issues of ocean plastics and acidification. Far of new starters to the hospitality industry in too often, our seas have been treated as ‘out of sight, out November were from the EU, a rise from of mind’. We hope that this report will galvanize action in 38.5% in September, attributed to seasonal securing a healthy future for our oceans.” workers (Fourth) The inquiry included an examination of the MSC programme and its effectiveness. The report concluded that: “The Marine Stewardship Council standard is the market leader and the most rigorous certification in the seafood sector.” The report also noted that “alternative labelling and certification systems… are not nearly as rigorous or stringent.” The report recommends that the ongoing Fisheries Standard Review should address specific criticisms of Unit of Assessment, the holistic assessment of fisheries, 4% carbon emissions from fishing boats, shark finning and barriers to entry for small-scale fisheries. The report also Decline in sheep meat production in the UK highlighted the MSC’s work to increase the accessibility of year-on-year between January and October the MSC programme to small-scale fisheries, but shared 2018, the only EU country to report a decline. The concerns of some stakeholders about those fisheries’ UK accounts for around 40% of EU sheep meat ability to enter the MSC programme. production (AHDB)

CESA LAUNCHES GUIDE TO DECOMMISSIONED CATERING EQUIPMENT The Catering Equipment Suppliers Association (CESA) has published a Guide to Decommissioned Catering Equipment to try to tackle the issue of the foodservice industry throwing MCCAIN MAKES CATERING PREDICTIONS FOR 2019 away tens of thousands of working appliances every year. McCain Foodservice has unveiled its latest industry “Scrapping perfectly serviceable equipment undermines report, ‘What’s Hot 2019’, to guide hospitality caterers the foodservice industry’s sustainability aspirations and through the year ahead. Offering insight into consumer credibility,” says John Whitehouse, chair of CESA. “It’s also behaviour, the aftermath of Brexit and the very latest a waste of money – the value of this unnecessarily scrapped food trends, the report advises caterers on how to equipment on the second-hand market is tens of millions per combat industry challenges. year. The Waste Electrical and Electronic Equipment Directive Utilising the latest industry research, ‘What’s Hot (WEEE) is designed to recycle components from equipment 2019’ focuses on six changes caterers can make to their that is no longer working. Sadly, it doesn’t protect serviceable business, including buying British, in order to satisfy equipment from being scrapped too early. customer demand and drive additional footfall. With “We’re not suggesting that operators shouldn’t buy more consumers than ever now actively looking for new equipment to replace old – often changing menus, new and exciting experiences, the report also reveals refurbishment or upgrades mean that old appliances simply innovative industry trends to watch out for, such as bark- aren’t up to the job. However, scrapping isn’t the only answer.” infused food, upcycling and sweet on sour. The guide can be downloaded for free from the Info Hub at The report is available for download at cesa.org.uk. mccainfoodservice.co.uk/content/whats-hot-2019-report.

FEBRUARY 2019 PROCUREMENT FAQ 25

YOUR QUESTIONS ANSWERED: HOW DOES TUCO CARRY OUT HIGH RISK AUDITS?

Jane Eve, head of contracts at TUCO, explains the auditing process TUCO goes through to ensure suppliers provide the highest level of service to members

For a number of years now, TUCO has been working with specialist food safety auditors STS to carry out high risk audits on our members’ behalf. As we get underway planning this year’s series of audits, you can discover what this diligent process involves.

IDENTIFY TUCO MEMBERS TUCO identifies members who have a high spend on high risk products through the TUCO frameworks, which we classify as: • Fresh Fruit & Vegetables • Fresh Meat & Poultry • Milk & Bread • Sandwiches We then contact the members to ask if they are willing to take part in the audit. This is not a kitchen audit but covers the delivery only as the purpose of the audit is to form part of TUCO’s continual supplier monitoring. STS will contact the institutions concerned so that arrangements can be made for delivery of high risk products on AUDIT DAY type and in particular against specification. the same day the audit takes place. Having The auditors will check products against For example, where diced chicken breast is the audit take place in one visit means there their specification, which include requested, I look to see if there is any thigh is little impact as possible made to the traceability; country of origin (considered meat mixed into the product. Likewise, with institution’s business and operations. against season for fruit and vegetables); diced lamb leg to check if diced shoulder shelf life; and packaging integrity. The is present. The presence of relevant delivery vehicles are also checked and the compulsory beef labelling information is MEMBER FEEDBACK temperature of deliveries verified. also checked. Keele University has previously taken Suppliers are made aware of any non- “Further checks are taken into account, part in one of TUCO’s high risk audits. conformance and instances will be followed for example the portion control of chicken Executive chef Peter Walters tells of up to ensure that corrective action is taken. legs, as occasionally it is possible for some his experiences: The reports produced are also shared with portions to be significantly larger or smaller “The audit carried out by STS had no the relevant TUCO members. than others. impact on our business and the team One of our auditors gives an idea of “Vehicles are checked when possible were able to go about their work with what is covered during the audit: “For the for integrity as legislation requires the no disturbance. The auditor was very back door checks I predominantly look at same standards with delivery vehicles as knowledgeable of his subject and was products against specification, which can it does for production areas. Temperature able to highlight a possible shortcoming also include quality standards including any of deliveries are verified where possible as of one of the items delivered. defects such as size, shape, ripeness, and it is often seen that delivery sites take the “It’s reassuring that TUCO is rate of fracture where appropriate. Country driver’s word on temperatures and rarely carrying these audits of our suppliers of origins are considered against season check for themselves.” randomly. Audits like these can only for some fruit and vegetable samples. We will be starting to contact members lead to a better quality of service from Where it is felt necessary, a further check soon to arrange for high risk audits to be our suppliers.” of the level of brix is also looked at. Meat carried out. For more information, contact samples are assessed according to product [email protected]. FEBRUARY 2019 26 CONTRACT UPDATE TUCO.AC.UK/BUY

GET IN TOUCH! BRINGING YOU REAL SAVINGS With access to over 200 quality-assured suppliers, the TUCO frameworks secures value for money for its members in a time when scrutiny on expenditure has never been so high The TUCO procurement team is here to help you. If you have any questions about a framework or would like help getting Brexit, dwindling student numbers, the threat of the most out of your agreement through the free Further outsourcing – in-house catering teams are operating in Competition Service, get in touch! such a challenging market that every penny counts. And TUCO’s specialism is to maximise members’ combined JANE EVE, HEAD OF CONTRACTS spend to drive value for money and bring about savings Manages: Fresh Fruit & Vegetables for members. With more than £144.8m a year spent across [email protected] / 0161 713 3424 the frameworks by the membership, this can make a real difference to the bottom line. Take a look at some of the savings TUCO achieved in HANNAH MYTON-WRIGHT, CATEGORY MANAGER 2017-18. Close to £47,000 was returned to members and Manages: ; Catering Light & Heavy Equipment; Fresh overall £8.4m was secured in savings. Importantly, 80% of Seafood; Innovative Food & Drink Concepts; Milk, Dairy, TUCO suppliers are SMEs or micro enterprises, so savings Morning Goods & Bread aren’t just secured from the larger players in the market. [email protected] / 0161 713 3422 TUCO benchmarks its prices, where possible, during the life of the framework and shares the savings being achieved in annual Value for Money reports, which are KIM ASHLEY, CATEGORY MANAGER tailored to each individual member. Take a look at your Manages: Fresh/Frozen Meat & Poultry; Kitchen Equipment Value for Money report; it can be a valuable tool to take Maintenance Services; Sandwiches and Associated Products to the head of finance or the vice-chancellor, especially [email protected] / 0161 713 3429 if there are murmurings of outsourcing. Another useful tool in this instance is the TUCO Efficiency Review, a new service for members which provides a thorough audit of MANDY JOHNSTON, CATEGORY MANAGER everything from purchasing to customer service. Manages: Disposables & Kitchen Chemicals; Soft Drinks and Remember, if you aren’t realising much savings or Associated Products; Sustainable Food Waste Management Services think you might be able to drive further savings from (DPS); Specialist Vegan and Vegetarian Food Supply; Vending the frameworks you use, then try the TUCO Further [email protected] / 0161 713 3427 Competition Service. This free service covers areas including spend analysis, supplier streamlining and mini competitions. For more information, visit tuco.ac.uk/buy. MELLOR, CATEGORY MANAGER Manages: Confectionery, Snacks, Cakes & Ancillary Products; Design & Installation for the Customer experience (Catering & Social Spaces); Grocery Provisions, Frozen & Chilled Foods; Hot Beverages; Recruitment Services [email protected]/ 0161 713 3426

CARYS HOPCYN, CONTRACTS EXECUTIVE Carys liaises with category managers to take care of further competitions for members. [email protected] / 0161 820 1012

CONNOR MCNICHOLAS, CONTRACTS ASSISTANT Connor provides administrative support to the contracting team in the management and promotion of TUCO’s framework agreements. [email protected]/ 0161 820 8017 FEBRUARY 2019 CONTRACT UPDATE 27 TUCO.AC.UK/BUY

CONTRACT UPDATE SUSTAINABLE FOOD WASTE MANAGEMENT SERVICES Please note that if you are using the Waste framework DISPOSABLES AND KITCHEN CHEMICALS (DIPCHEM) agreement, could you ensure that you complete the process as The final extension has been executed and the tender process will described in the buyer’s guide. Should you require any further commence this month. help, please contact Mandy Johnston at TUCO at mandy. Diversey are increasing prices from 1st March. Price increases [email protected]. have been received by suppliers affected by this increase. Procure Wizard and price lists on the TUCO website will be updated from 1st March.

Want to know more? Contact category manager mandy.johnston@ tuco.ac.uk about this framework.

KITCHEN EQUIPMENT MAINTENANCE, KITCHEN DEEP CLEAN & VENTILATION DUCTING The Kitchen Equipment Maintenance framework is due to expire on 31st March 2019. As part of the re-tender, we are adding two additional lots to cover Kitchen Deep Cleaning and Ventilation/Duct Cleaning as there is a crossover of suppliers that can offer all services. The new agreement is being tendered as a Dynamic Purchasing System (DPS). Stage one of the DPS was released on 20th December 2018 and is due back on 4 th February 2019. The DPS list will be available to use from 1 st April 2019. Once the initial awards have been made, the DPS opportunity will be re-opened for suppliers to bid. A NEW TUCO FRAMEWORK Want to know more? Contact category manager Kim Ashley at [email protected]. SPECIALIST VEGAN AND VEGETARIAN FOOD SUPPLY This is a new framework agreement which is scheduled to commence in mid-April 2019. The tender process closed to suppliers on 18th January 2019. Returns are being evaluated and sampling is scheduled to take place in March.

Want to know more? Contact category manager Mandy Johnston at [email protected] about what the new framework might look like and if you would like to be involved in the Tender Working Party.

VENDING A contract review meeting is being created to discuss sustainability with each supplier on the Vending framework agreement. This will include an overview of the Supplier NETpositive report and current future trends offered to members.

Want to know more? Contact category manager Mandy Johnston at [email protected] about this framework. FEBRUARY 2019 28 SUSTAINABILITY OUR SUSTAINABLE COMMITMENT

HELPING YOU BE MORE SUSTAINABLE TUCO co-developed the NETpositive Supplier Engagement Tool with NWUPC and NEUPC for use across the higher education Sheri-Leigh Miles from NETpositive Futures highlights the sector and the team has been embedding its use since 2016. This importance of engaging suppliers and how TUCO supports this enables us to not only engage with suppliers about sustainability through the NETpositive Supplier Engagement Tool but to support and challenge them to do more too. The NETpositive Supplier Engagement Tool enables TUCO Foodservice is a fast-paced and dynamic industry, for us a suppliers to develop a NETpositive sustainability action plan based ‘flavour of the month’ is simply a way of keeping things fresh. In on leading-edge sustainability thinking. It means we do more sustainability terms it is less helpful. than ask suppliers about their commitments to sustainability. We Sustainability challenges can quickly become high profile; provide them with a customised action plan that can be monitored a powerful image or news story going viral or a documentary and measured. The TUCO team interpret this information and that raises awareness of a single issue can significantly use it to provide a clear and measurable focus for contract and suddenly shift public opinion. We can quickly find our management discussions. stakeholders demanding we provide an immediate response to We are committed to having all suppliers creating an action a very challenging topic or issue. A quick response is not always plan. So far, 139 suppliers have created action plans with a further the best response, especially for complex challenges that may 10 having started the process of registering. involve global supply chains and deep-rooted socio-economic Sustainability is a broad term covering a range of topics and considerations. activities undertaken in response. Using the tool enables us to A proactive, consistent and robust approach to sustainability communicate what TUCO and the membership consider to be is therefore essential. the most significant topics but also provides the flexibility for TUCO’s Sustainability Group provides a space for members suppliers to share what they consider to be important activities to discuss ‘hot topics’ in sustainability and helps to proactively they are undertaking across a range of areas. This enables us to direct TUCO activity. Providing high-quality research that informs identify and celebrate innovation. strategic and thoughtful responses continues to be central to TUCO’s suppliers have committed to 2,905 actions. Of these, TUCO’s approach. 581 actions have already been completed and 779 are in progress. Just as important are the conversations we have with our As they work on the action plans, suppliers are providing TUCO suppliers. We cannot respond to sustainability challenges with evidence of their activity and are developing ways to use without them. these insights. FEBRUARY 2019 SUSTAINABILITY 29

THE FRONT PAGE WATCH THIS SPACE Coffee plants facing extinction threaten supply chain TUCO is joining forces with the New research shows that 60% of the 124 known species of coffee plants are University of Manchester to hold facing extinction, which scientists are calling “worrying”. a Modern Slavery event for TUCO Climate change, deforestation, droughts and plant diseases are the cause of suppliers in May. the problem. The session will highlight issues “If it wasn’t for wild species we wouldn’t have as much coffee to drink in around modern slavery and will the world today,” said Dr Aaron Davis of the Royal Botanic Gardens at Kew. help suppliers understand TUCO “Because if you look at the cultivation, we have used wild direction on this issue. species to make the coffee crop sustainable.” The research has been published in the journal Science Advances and found that conservation measures are “inadequate”. Another study, in Global Change Biology, found that wild Arabica coffee is considered as threatened under official rules when climate change predictions WHAT’S IN are taken into account. Its natural population could fall by 50% by 2088. SEASON Defra publishes Resources and Waste Strategy The Department for Environment, Food and Rural Affairs (Defra) has published February a new Resources and Waste Strategy (R&WS), which includes details of food waste prevention in the government’s efforts to meet the Sustainable • Purple sprouting broccoli Development Goal 12.3 target by 2030. • Cauliflower The strategy reinforces the objectives of WRAP’s Courtauld 2025 commitment, of which TUCO is a signatory. They include the publication for • Celeriac the first time by government of a food surplus and waste hierarchy, and the • Passion fruit appointment of a food surplus and waste ; calling on businesses to make use of the Food Waste Reduction Roadmap, consulting on mandatory • Pomegranate changes to support its ambitions and supporting Courtauld 2025 and its • Cod objectives. • Salmon R&WS also lists specific measures to drive waste prevention actions across all supply chain sectors and calls on food businesses, local authorities and the third and public sectors to actively support Wrap’s national messaging, play an active part in piloting interventions and scaling-up those pilots which prove most successful, and setting the expectation that businesses will fully implement the WRAP/Defra/Food Standards Agency guidance on food labelling.

At the highest level we can see: • 80% of the suppliers engaging with the tool are SMEs. Universities have new targets to spend more with SME suppliers. • Awareness of Modern Slavery is high with 98% of businesses aware of modern slavery and 74% making a public commitment to tackling it. Universities must demonstrate they are engaging with their suppliers about slavery in supply chains and understand that catering is a ‘high-risk’ category. • 80% are aware of the Sustainable Development Goals. These global development goals are new, but universities are starting to think about how they can respond. Demonstrating how they engage and challenge their stakeholders will be critical.

Our aim is to engage with TUCO suppliers in ways that are useful to them and to stimulate dialogue to raise the profile of sustainability. The more suppliers and SAVE THE DATE universities we reach, the more impact we can demonstrate. The next TUCO Sustainability All TUCO suppliers are invited to access the NETpositive Supplier Engagement Tool Group meeting will take place and create a free action plan for their business. Individual universities can send the tool on 1st May at the University of to their own supply chains through a reduced member rate. Chester. If you are interested in Universities wishing to sign up to NETpositive can find more information by visiting attending, contact Mandy Johnston netpositivesupplier.co.uk. Suppliers who have not yet generated a free action plan at [email protected] should contact [email protected] for access to the tool. FEBRUARY 2019 30 RESEARCH HOSPITABLE CAMPUS TUCO has produced a new report on foodservice management and student wellbeing with The Oxford Cultural Collective

RECOMMENDATIONS FOR TUCO MEMBERS Promoting students’ positive mental To read the recommendations in full and to learn best practice from member case studies, health and wellbeing is now a key download the report at tuco.ac.uk/grow. priority for UK universities and colleges. Attention is primarily focused on 1. THINK STRATEGICALLY – FOCUS ON INTENDED OUTCOMES ensuring effective diagnostic and Focusing specifically on student wellbeing, intended outcomes might include: remedial support for students who • Inclusion: Hospitality is often delivered in relaxed social environmental where are experiencing mental ill health or perceived barriers between individuals and groups can be broken down and positive distress. The Office for Students, the relationships established. central regulatory authority for British • Community: A sense of belonging to a cohesive community helps students to higher education, is challenging sector feel secure. leaders to sharpen their thinking on • Identity: As gathering points for students with shared interests, hospitality spaces student mental health and wellbeing lend identity and meaning to groups or communities. and is providing support through dedicated initiatives. 2. COMMUNICATE YOUR COMMITMENT TO SUPPORTING POSITIVE STUDENT WELFARE In addition, the quality of support Hospitality venues in universities are often marketed via websites, screens on campus, offered to students and their overall social media and prospectuses as places to meet, enjoy great food, work in a collective satisfaction with their university style and recuperate. They often feature promotional campaigns reflecting values experience are under increasing scrutiny. and interests that students are likely to support. This approach could be extended to The national Student Experience Survey communicate the university’s commitment to promoting positive student wellbeing. evaluates performance against criteria including ‘community atmosphere’ and 3. SHAPE HUMAN INTERACTIONS – IN SUPPORT OF STUDENT WELLBEING ‘support/welfare’. The survey results Frontline hospitality staff can elicit powerful emotional responses from students – both enable students to make informed choices positive and negative. In addition, they can (where appropriate) assume informal pastoral about where to study, give universities roles, listening to and responding empathetically to students’ needs. a better understanding of the perceived The challenge is – how can we embed a culture of hosting among frontline staff? quality of their services and reassure government that the sector is delivering • Capitalise on status as ‘in-house’ hospitality providers: In-house caterers should value to students and wider society. prioritise the need for employees to make positive contributions to student wellbeing. Given these significant contextual • Incorporate the development of ‘hospitable’ competencies into job descriptions. changes, it is perhaps surprising that • Empower staff to engage students in ‘personalised’ service: Memorable hospitality the potential link between on-campus experiences which elicit positive emotional responses are more likely to be achieved hospitality and student welfare is largely when students are engaged in personalised service as opposed to standardised or overlooked. The power of food, drink formulaic service. and hospitality to promote a sense of • Empower staff through co-creation of ‘personalised’ service: It is worth drawing on the inclusion, community and belonging considerable experience of frontline hospitality staff to create ideal ‘customer journeys’ receives little attention at institutional or for students. national levels, and is rarely the focus of academic studies. To view the Hospitable Campus: Foodservice Management and Student Wellbeing Matt White, chair of TUCO report and act on its findings, visit tuco.ac.uk/grow. For a copy of the report, email [email protected]. FEBRUARY 2019 RESEARCH 31

THE NEXT STEPS Will these steps help UK universities realise their commitment to promoting positive student wellbeing?

4. SHAPE THE PHYSICAL AND SOCIAL ENVIRONMENT – IN 1. Start a national conversation about on-campus hospitality SUPPORT OF STUDENT WELLBEING and student wellbeing Carefully planned design is crucial to meet the needs of different The publication of Hospitable Campus enables TUCO to start groups and of individuals who are engaged in a variety of learning a national conversation with member institutions about and social activities. the role of on-campus hospitality in supporting student • Use co-work spaces to encourage inclusivity: Commonly, wellbeing. This national consultation process will enable these environments are design-driven, multifunctional and TUCO to collate examples of innovative practice from around flexible too. the UK. • Achieve positive ‘meaning’ for hospitality spaces: Recollecting and communicating the nature of students’ experiences, 2. Share innovative practice particularly through social media, reinforces the meaning TUCO members will benefit from learning about innovative attached to hospitality spaces for individuals and groups. practice in other universities and colleges. Mechanisms • Accommodate solitary learners: It is important to remember for sharing could include a bank of case studies, that students require solitary, reflective time. Aesthetic discussions and presentations at TUCO conferences, and considerations are key to supporting contemplation. It is also TUCO Academy field trips. worth considering how best to support solo dining, an activity that can be a source of anxiety for some. 3. Engage with senior management in universities and colleges Securing commitment of senior management teams in 5. USE CREATIVE INTERVENTIONS – IN SUPPORT OF STUDENT universities and colleges should be an additional goal. WELLBEING Encourage universities to become champions of the Community spirit cannot be imposed, rather it has to be co-created. Hospitable Campus initiative as a means of promoting positive Creative interventions can help bring students together, provide student wellbeing. them with opportunities to pursue shared interests and, ultimately, generate a sense of community. Examples include: 4. Deliver Hospitable Campus workshops to stimulate creative • Co-designing hospitality facilities to give students a sense of thinking ownership over their shared spaces. Dedicated workshops will encourage teams to think • Inviting students to submit recipes that reflect their cultural creatively about how to support student wellbeing and will origins. empower them to adopt new and innovative tactics. • Ensuring menus promote inclusion on the basis of taste, religion and allergies. 5. Initiate legacy projects • Encouraging the use of hospitality spaces by student societies More research is required on the potential for on-campus as a means of creating memorable experiences to which hospitality to make positive contributions to support positive meanings become attached. student wellbeing. New knowledge will underpin innovative, • Supporting inter-cultural dialogue and the development of impactful projects that enhance on-campus environments team spirit by providing opportunities for students to cook and for students. eat together. FEBRUARY 2019 32 TUCO COMPETITIONS

TUCO COMPETITIONS WHEN: Tues 26th – Weds 27th March 2019 WHERE: Get snappy! University of Warwick There’s a very different submitting five images from their university or college to the judges. Four finalists have event at the TUCO been chosen by the judges to progress to the Competitions this year, the finals at the TUCO Competitions. Roshani Verma, a student at Nottingham Photography Challenge, Trent University; Phillipa Page, marketing and the first round has assistant at University of Kent; Hannah Mascall, foodservice supervisor at University already taken place ahead of Cambridge, and Liam Hardingham, front of the live finals of house shift leader, also at University of Cambridge, will compete for the top prize at Photography at a catering competition? the University of Warwick on 26th-27th March. Well, we all know how important it is to The first of the on-site shoots will be live market your food and drink, and promote action, where the four finalists will need the atmosphere and experience of dining to capture the essence of a live cooking to potential and returning customers. You competition. They will then have time to select might have a standout menu but how do five shots, edit them as they wish and submit people know about it and how can you be them before midnight on 26th March. heard through the noise of social media? The second on-site shoot will be still A great photo can speak a thousand words life, where entrants must photograph static and that’s why the TUCO Competitions has items that have been created for the TUCO launched the new Photography Challenge. Competitions. This could be from the Salon Open to any employee working at a TUCO Culinaire or one of the other food- or drink- member institution, there are three parts to based competitions once the items have the contest; an off-site university shoot under been set down for judging. Again, five edited the theme, the ‘student experience’; an images must then be submitted. on-site live cooking shoot; and an on-site still The judges will not mark against set life shoot. criteria, instead they will look at the creativity, Competitors can use their own equipment skill and holistic value and power of the and use any filters or editing tools on their photos. final images before submitting them. See if you can spot Roshani, Phillipa, Entrants were tasked to complete the Hannah and Liam at work during the first off-site section before the end of 2018, TUCO Competitions! SPECTATOR SPORT This year’s TUCO Competitions will welcome a number of institutions and many more individuals who have never entered the event before. If you want to watch the TUCO Competitions before committing a team to it next year, then come as a spectator! It is absolutely free to attend as a day delegate and the individual challenges are set up to make it easy to see all of the action – you might even get to try some of the food and drink being made! The TUCO Competitions are also open to anyone wishing to support individuals and teams competing from their university or college. The cooking elements of the Competitions have equipped stations for each institution, with overhead mirrors and cameras for spectators to view the prepping, cooking and serving, with plenty of seating. The barista and bar elements can be viewed from 360 degrees as competitors take to the stage, while spectators and supporters can watch the action while sipping their own cup of coffee. The Salon Culinaire is also open for anyone to view outside the judging times. There are also two exhibitions in both the cooking and barista/bar competition areas featuring TUCO suppliers, who are on-hand to speak to existing customers, meet new ones and showcase new products. An informal dinner helps competitors relax on the first night of the Competitions and the second evening hosts the awards dinner. All accommodation is provided on-site at the University of Warwick. It is free to visit the TUCO Competitions and you can upgrade your visit to include accommodation and dinners at tuco.ac.uk/ competitionsbooking. 034_TUCO_1_FEB_2019.indd 34 28/01/2019 11:35 FEBRUARY 2019 POTATOES AND CHIPS 35

Versatile and low cost, potatoes remain a popular choice for caterers and consumers alike

You’d be hard pushed to find a menu that as offering alternative options like sweet “The classic fried potato chip will always doesn’t feature potato in one form or potato fries. have its place on a university menu but as another. Whether it’s chips, mash, roast or “It’s more important than ever for students become more adventurous they a jacket, spuds are a menu staple not only universities to be innovative with their menu are looking to enjoy similar treats from because they’re versatile, cost effective options and provide a variety of choice for other parts of the world,” explains Tom and offer great plate fill, but they’re students,” says Catherine White, senior Styman-Heighton, development chef at immensely popular in all their guises. product manager in communications at Funnybones Foodservice. “Plantains, sweet Once upon a time using frozen potato McCain Foodservice. “Providing something potatoes and yuca all make delicious fried products was deemed lazy and they were to suit all tastes will help appeal to groups chip alternatives and can be dressed with a viewed as inferior. However, with modern of students that may not be able to find this wide variety of dips and dressings.” freezing techniques and the quality variety elsewhere.” of products on offer hugely improved, SPUD YOU LIKE increasing numbers of chefs are turning “Plantains, sweet Although consumers are always on the to pre-prepared potato products to provide lookout for new ways to enjoy potatoes, consumers a variety of on-trend items while potatoes and yuca all the classic baked potato remains a key saving on preparation time. make delicious fried menu item for good reason. Not only are they nutritious and delicious, but they are CHIP OFF THE OLD BLOCK chip alternatives” the perfect carrier for a variety of toppings, Gone are the days of one variety of chip; making them the ideal vehicle for world today’s consumers want it all. From french World flavours have proved extremely flavours and following the latest food trends. fries and classic chips to triple cooked and popular in the UK so it’s important that “They’re naturally free from all common sweet potato varieties, consumers expect menus reflect this demand and offer dishes allergens, they’re also packed with vitamins, choice when eating out of home. Therefore out of the ordinary. There are several root minerals and fibre, and provide a good, it’s essential that university catering outlets vegetables hailing from the Americas and hearty base for vegan dishes – especially keep abreast of the latest trends such Caribbean which can be used to create an welcome to young people who are starting as topped and seasoned chips as well exotic point of interest. to find their feet with a new dietary FEBRUARY 2019 36 POTATOES AND CHIPS

HIDDEN DANGERS

Being transparent about possible allergens in food is vital. Although potatoes are naturally gluten- free, how they are prepared can make them unsafe for customers with coeliac disease. According to research carried out by Aviko and Toluna, 60% of people don’t realise that not all chips are gluten-free.

“With a massive 70% of people opting for chips as their preferred gluten- free side out of home, universities must take a second look at their BANNISTERS FARM TAKEAWAY JACKET POTATO potato sides and the gluten that could potentially be hiding in servings,” warns Mohammed Essa, commercial director at Aviko UK & Ireland.

Therefore, it’s vital that university caterers ensure that they check with their suppliers that they are ordering gluten-free chips. They also need to avoid cross-contamination by having a dedicated fryer just for chips.

“It’s essential that operators are not only clear on the allergens contained in ingredients or products used in their menus, but are also LAMB WESTON’S TIJUANA FRIES AVIKO aware of the dangers of serving food containing gluten to coeliac sufferers,” says Essa. lifestyle,” points out Marie Medhurst, sales director at Bannisters Yorkshire Family Farm. “Best of all, they’re quick, easy, filling “Chips are the ideal cheese under the grill or in an oven for 3-5 and convenient to eat – definitely a major food to accessorise” minutes. Remove from heat and spoon on attraction for busy students.” chili beef, guacamole, sour cream, salsa Baking potatoes from scratch takes and top with some sliced green jalapeños considerable time and the wastage can be caterers to tap into on-trend flavours while and red peppers before serving. great, so making use of frozen options will giving consumers the reins when it comes Alternatively, try Cheddar and Bacon make savings in both these areas. They are so to the flavour. Dipping Fries – cook Lamb Weston Stealth easy to prepare – simply heat them straight Loaded and ‘dirty’ fries are the keywords Skin-On Fries and place in a serving dish. from the freezer in a matter of minutes. at the moment when it comes to topped Add salt and pepper while warm then When it comes to toppings, only the chef’s chips, and it means you can raise the price drizzle on some ranch salad dressing. imagination is the limit. From pulled meats on this inexpensive dish. Cover the fries in cheese, fry chunks of and vegan chilli to curry and prawns – the “Chips are the ideal food to accessorise lean bacon for one minute then scatter over options are virtually endless. Serving baked and are a relatively low cost item that can the dish. Grill for five minutes or until the potatoes also taps into the personalisation hold a higher perceived value with toppings cheese melts. trend as customers can create their own and accompaniments,” says Nic Townsend, “Chips don’t always have to play a lunch with the toppings of their choice. trade marketer at Farm Frites UK and supporting role – they can be the star of Ireland. “Operators can customise their the show,” says Styman-Heighton. “Chips SHAKE IT UP toppings and seasonings to suit the many and dips make great sharing platters for In a competitive market, university catering new trends. With a large proportion of this groups of students and are a perfect grab outlets need to do all they can to follow trends age group being vegetarian and vegan, they and go option.” while competing with the high street, so offer the perfect base for flavour trends.” It seems that the humble potato still experimenting with different potato products Loaded chips can bring about real reigns supreme when it comes to catering and flavours is essential to engage consumer innovation. Lamb Weston has a couple of for the masses. The beauty of this popular interest and keep them spending on site. ideas, such as Tijuana Fries - place Lamb carb is that it can be transformed into a Personalisation is a great way to garner Weston Connoisseur Rustic Fries in a variety of tempting treats while costing interest in a new dish and offering a variety shallow bowl and sprinkle on grated cheese relatively little, keeping both customers and of seasonings for potato products allows to lightly cover all of the fries, then melt bottom lines happy.

038_TUCO_1_FEB_2019.indd 38 28/01/2019 11:36 FEBRUARY 2019 CATERING DESIGN 39 HOW NOT TO HIT THE HEADLINES

Yet again, the poor hygiene standards of ice “Ice should never be handled with bare hands,” says Rees. “Only tools like tongs in some of the UK’s largest coffee shop and or scoops should be used, and those tools pub chains has been brought to light by BBC should be cleaned and sanitised at least once a day to stop contamination.” Watchdog Live. But get the basics right and However, don’t always jump to the cleanliness of your establishment won’t conclusions that it’s staff mishandling that’s the root of the problem. While human be on the front page of the student newspaper contact is the largest vector for bacterial transmission, it can come directly from the Is there anything more unpleasant than a “Despite dangerous bacteria being air, explains Rees, so ice containers should news story about ice contaminated with regularly discovered in ice, operators have lids to minimise risk. faecal bacteria in a pub or coffee chain seem to be continuing to let cleaning With customers paying close attention that you use regularly? Not only can it be schedules slide,” stressed David Rees, group to the hygiene of ice, it’s worth going back dangerous – and incredibly unhygienic in marketing manager of HTG Trading Ltd, to basics, starting with staff training and the least – but it could seriously damage which distributes the Scotsman range of setting up a cleaning and maintenance your reputation. icemakers. schedule for your machine. That might seem And yet when we asked ice machine It seems as though staff forget the obvious, but a recent survey by Ice-O-Matic manufacturers how operators can avoid most fundamental rule about ice. That it found that a high number of operators did failing such an investigation that makes is classified as a foodstuff and so should not clean their ice machines regularly as the news, they all replied with the same be treated as such; in the same way you per manufacturer’s recommendations and comment: it’s down to the most basic of wouldn’t handle food prep without washing 40% didn’t know how often they did – or, how cleaning practices! your hands. often they should – clean their machines. Roz Scourfield, national sales manager at Hoshizaki UK also suggests, where possible, to review the machine itself. “While it is true that ice machines can attract airborne bacteria that are found inside the ice, this is something that occurs during the manufacturing process of the ice,” he explains. To combat this build-up of bacteria, Hoshizaki has introduced the IM range of machines which incorporate a ‘closed cell’ ice production feature. This means that the ice is produced in a sealed environment, and as such, prevents any kind of airborne bacteria entering to the ice during the freezing process. Meanwhile, Ice-O-Matic machines from Classeq have 03-Matic (Ozone) technology, which infuses ozone into incoming water, killing microbes on every surface it touches and retarding future growth to diminish mould, mildew, bacteria and viruses. FEBRUARY 2019 40 CATERING DESIGN

HOSHIZAKI GRAM RANGE

drawers and fittings are removable for easy cleaning. Even the cassette refrigeration PLAY IT SAFE CLEVER STORAGE system is removable, making servicing and Bob Wood, director of DC When looking at purchasing new equipment, maintenance easy, without disturbing the Warewashing & Icemaking Systems, manufacturers are delivering more space- kitchen operation.” urges operators to follow these saving solutions, recognising that catering Variable temperature drawers are also guidelines to ensure ice machines spaces are getting smaller and smaller. Yet a great way to save space in the kitchen. and the ice they produce are hygienic: many of these appliances still offer the same “Especially now they can be stacked • Review your food handling and performance as their larger counterparts. alongside other kitchen equipment to make safety practices and ensure staff “Operators regularly require units an even more flexible refrigerated storage wash their hands regularly. that offer optimal capacity on a minimal solution in the same footprint,” notes Nick footprint yet still retain excellent efficiency Williams, managing director at Precision • Remember that ice scoops need to be cleaned, just like any other and versatility,” says Scourfield. “It was for Refrigeration. kitchen utensil. this very reason that we recently launched “The VBUC121 drawer can be switched the Gram Compact Range. Designed to fit from fridge to freezer at the push of a button, • Clean and sanitise your where other cabinets are either too small or offering incredibly adaptable storage. An icemaker to ensure it produces too big, the units feature a range of different optional heat resistant worktop allows safe, crystalline ice on demand for many years to come: heights and widths, each designed to suit the operators to put cooking appliances on top of bespoke needs of any kitchen environment.” the drawers for further space saving.” Ensure airways are clear and When space is at a premium, flexibility John Whitehouse, chair of CESA, points free from dust build up including should be a top priority. Williams to some other space-saving features to the circulating fan’s air ducts Refrigeration has a Chef’s Drawer unit that look out for: “You’ll find new cabinets that and airways. Clean as required. is available as either a fridge or a freezer, have thicker insulation yet, thanks to a re- Deep-clean ice machine regularly and accepts pans up to 150mm deep, with a engineered interior and use of more efficient including the ice production zone capacity of up to 94 litres. components, offer the same storage on and ice storage bin. “It’s built with stainless steel interior the same footprint as their predecessors. Change the machine’s filters and exterior and can operate in ambient Similarly, icemaker manufacturers are as per the manufacturer’s temperatures up to 43°C,” explains sales offering ‘new’ forms of ice, such as nugget recommendations. and marketing director Malcolm Harling. “Its ice cubes, which can be produced in great • Service your icemaker: quantity from smaller machines.” icemakers require servicing Meanwhile, Mike Hardman, marketing by a qualified engineer at least manager at Alliance Online, suggests having once a year, and indeed some undercounter refrigerators and even single icemakers will require servicing door freestanding units, rather than the twice per year depending on traditional walk-ins. type of machine, usage and “However, using multiple freestanding water hardness. WILLIAMS REFRIGERATION units will use a lot more energy by FEBRUARY 2019 CATERING DESIGN 41

comparison which you must take into consideration if saving on utilities is an CHECK THE SPECS important factor,” he says. Tina Carter, marketing manager at Brakes Catering Equipment, lists some features There are some space-saving solutions to look for when buying new refrigeration equipment. with cold stores, though. Jon Farnol, national • Automatic defrost makes sure that the unit is always running efficiently account manager at Viessmann notes that by preventing the build-up of ice. Not only does this save energy but it also while cold rooms need a receiving goods extends the coil life. area to decant products before storage, this • Make sure the evaporator is big enough for the unit. Better to have a large can often just be a table outside of the door unit that works at 75% of capacity rather than a smaller one that is constantly rather than an air lock. Importantly, plan the struggling as this will mean the unit runs more efficiently and will reduce the risk of a breakdown. door openings to make best use of space. “Left or right hinged, sliding or leaf • The choice of whether to opt for a unit with a top or bottom mounted compressor is important. High ceilings and/or well-ventilated areas mean top- doors, flip-flap, roller shutter doors and mounted works efficiently. However, small unventilated areas mean bottom- auto opening all offer different solutions to or rear-mounted units are preferred as the heat build-up is not around the storage space,” Farnol explains. “The doors working parts of the fridge/freezer. must have the right clear opening to allow • A door alarm will let the user know if the door has been left open accidentally. goods in and out both in terms of width and Self-closing doors will help to avoid this. height. However, the space your door is • Construction using 304 foodsafe stainless steel will mean a good build quality. going to open into is dead storage space.” • Easy to use controllers and temperature readouts. The manufacturers are on our side. They • A substantial warranty – at least three years. are coming up with high-performing, flexible, • Options for glass doors, drawers, doors, etc. space-saving refrigeration equipment and have the advice to offer on cleaning and • Coved internal corners for ease of cleaning. hygiene. Listen to them and your outlet will • Automatic evaporation and condensation. be in the news for the right reasons. 042_TUCO_1_FEB_2019.indd 42 28/01/2019 11:36 FEBRUARY 2019 GRAB AND GO 43 HOT DIGGITY DOG! Move over burgers – when it comes to gourmet on the go, the wiener takes it all, writes Esther Anyakwo

The good news? Members of Gen Z ‘grab and go’ more than any other generation, as they prefer to eat when and where they want. The challenge? They have incredibly refined tastes, so even when it comes to hot snacks, a soggy sausage roll simply won’t do. Premiumisation may seem to be the buzzword of the moment, but it’s particularly important to students. “According to the Insights on Food Report 2017, students have an increasing expectation for premiumisation and expect a range of quality options wherever they are,” confirms Kate Sykes, marketing manager for Lantmännen Unibake UK. Sykes cites the craft beer movement as a perfect example of this and the same applies to food on the move – street food has opened consumers up to a world of handheld possibilities, so expectations on diverse flavours and textures are extremely high.

THE NEW CLASSICS Pizzas, , pies and burgers especially are beloved favourites – in fact, Rebecca Middleton, marketing manager for foodservice at Country Choice, says handheld snacks are forecast to grow at 6%

BUNANZA “According to Burger Lad Research, on average 69% of a burger is bun, making it an integral part of every burger,” says Kate Sykes, marketing manager for Lantmännen Unibake UK. “Trading up from a standard seeded bun to a brioche or grill-marked burger bun costs very little, but it can have a huge impact on how students receive the burger offering.” FEBRUARY 2019 44 GRAB AND GO THE SPICE OF LIFE “As luck would have it the demands being “Today’s consumers placed upon the food industry to reduce the like to purchase from salt content in recipes has coincided with brands they trust” increased consumer demand for spicier

per year over the next five years. So it’s all products containing ingredients such as about incorporating current and growing chillies and peppers,” says Nigel Parkes, trends to ensure you’re still keeping your customers interested. Just look at the furore purchasing and marketing director at Greggs’ vegan sausage roll created! “Concepts can be adjusted in keeping Creative Foods. “As any chef will tell you, with other developing trends,” states Jess reducing salt can make a dish taste very bland Lyons, PR and marketing coordinator at Planglow.com. “For example, offer nut and but fortunately we have been able to compensate pulse alternatives to meat and wheat- based carriers.” for this by returning that flavour and Burgers continue to be one of the most seasoning via the use of spicier ingredients, popular hot foods to go, so to incorporate key trends such as health, vegetarianism to create products with a flavour profile that and veganism, Rhian Hawkings, marketing controller at Creed Foodservice, proffers also happens to be exactly in tune with what some alternatives to beef in a bun: Jackfruit – it makes a great alternative consumers are currently looking for.” to pulled pork in a brioche bun; chicken –

grilled chicken breast seasoned with Cajun spices and then served in a bun loaded BRANDING BENEFITS with spinach, avocado, bacon and cheese Though reports consistently claim makes a delicious alternative to red meat; that Gen Z is less brand loyal than and halloumi – combine with Middle Eastern millennials, this doesn’t mean that spices or sauces and a flat portobello the cohort is averse to brands entirely. mushroom to make a great vegetarian Quite the opposite: this generation friendly burger.” craves transparency – members of this When it comes to premiumisation, pizzas 79% generation want to know not only where get doused in truffle oil, burgers are dripping Over 79% of the UK’s Generation Z their food has come from, but who’s in raclette – and now it’s the turn of the hot snack more than once a day, making behind the brand and if its ethos aligns dog to have its day. it the largest age group for demanding with theirs. And while soup might not immediately immediate snacking food, according Sun conjure up thoughts of eating on the go, Branding Solutions research “Branding on a grab and go menu it totally can be and is perfect for this is essential,” agrees Chris Pauling, time of year. Brands like The Real Soup managing director of Proper Cornish Co have tapped into this by offering 380g Ltd. “Today’s consumers like to purchase microwaveable, single serve grab and go £23.5bn from brands they trust, especially pots for five of its most popular flavours. The food-to-go sector could be brands with heritage and brands they They’re great for lunch and also ideal for worth £23.5bn by 2022 (IGD via KeCo can connect with.” out-of-hours services via a vending machine. Foodservice Packaging Ltd)

Malcolm Harling, sales and marketing RELISH IT director for Williams Refrigeration, The 18-24 demographic is the biggest adds that prominent placement is also group of customers pushing the £3.3bn a must, advising: “Ensure you have Americana trend, with US-themed outlets The UK burger market is currently eye-catching units situated in prominent among some of the fastest growing brands worth more than £3.3bn (UK Burger and positions, either placed to be visible over the last three years (Horizons Ones Chicken Restaurants Industry Report from outside or near where customers to Watch Report 2017 via Lantmännen 2017 via Lantmännen Unibake UK) queue to spur impulse purchases.” Unibake UK). While burgers seem to have peaked when it comes to innovation, hot Additionally, it’s vital that branding dogs are having a renaissance. is clear and easy to understand, as “Originating in Germany and $80.4bn consumers of grab and go items are popularising in America, the hot dog is The global hot dog market is expected often time poor. With the right offering a must-have on any food to go menu,” to reach $80.4bn by 2021 (Transparency and message, you’ll have students says Jessie McCarthy, brand manager for Market Research via Big Al’s eating out of the palm of your hand. Big Al’s Foodservice. “The global hot dog Foodservice) 045_TUCO_1_FEB_2019.indd 45 28/01/2019 11:37 FEBRUARY 2019 46 GRAB AND GO

market is expected to reach $80.4bn by 2021, according to Transparency Market Research, meaning that guaranteeing your hot dog menu is enticing and caters for consumer demand is vital.” Darren Osborn, multi-channel marketing manager at Thomas Ridley Foodservice, says that they are noticing an increasing demand for brioche sliders or rolls with fillings such as gourmet hot dogs or vegetarian sausages. Good starting points, but the following examples from the high street show not only how much more caterers could be doing, but also the kind of competition they’re up against.

BUBBLEDOGS BUBBLEDOGS Bubbledogs serves gourmet dogs and then some – every topping is handmade from scratch, the sausages handcrafted by an in-house butcher, and the buns are hand rolled and baked fresh every ASIAN PERSUASION day. Not to mention, the ‘bubble’ in the name comes from the fact that it’s also a Asian flavours already play a huge part in the champagne bar. Speaking to Foodism, founder Sandia hot dog world – just consider the popularity of Chang said: “Generally, a hot dog is really flavoursome and greasy and that’s kimchi-topped burgers and teriyaki chicken why champagne pairs so well with it sandwiches. Asian flavours and ingredients because it’s got high acidity and it’s so refreshing.” are trending in the hot dog sphere too. Some examples of the hot dogs that can be found at Bubbledogs are the macaroni- Japanese, Korean and Vietnamese twists are and-cheese-topped Mac Daddy; the BLT, the most prevalent. where the ‘T’ stands for truffle mayo; and the Small Eye – pickled vegetables and chilies, coriander, toasted peanuts and Tabasco garlic mayo.

X-UPPER Set to launch later this year, X-Upper plans to serve Europe’s finest gourmet sausages curated by top-rated chefs. “Through our travels around Europe, we uncovered a set of amazingly delicious and high-quality sausages,” says managing director Mariam French. “Our mission is to completely re-invent the perception of sausage through serving authentic, high quality, local provenance sausages that are true delicacies.” The core menu will consist of six sausages, including The Swiss OLMA – a protected Swiss bratwurst served with purple mustard and pickled cabbage, served on milk and honey sourdough – and The Rioja Picante, a fiery and juicy chorizo with a nutty mojo rojo sauce. “We’re so excited to be launching X-UPPER X-Upper,” says French. “Forget what you think you knew about sausages!” FEBRUARY 2019 GRAB AND GO 47

CHICAGO TOWN DELIVERS SUCCESS FOR UNIVERSITY OF LEICESTER

When the University of Leicester opened a new food court in the student village, sous chef Ashley Podgers was tasked with finding the ultimate pizza solution to work seamlessly across both the main menu and as a takeaway option.

“It was clear to see from the students’ feedback that Chicago Town’s Takeaway Pizza was going to be popular from day one,” says Podgers. “The pizzas have soared in popularity and we now sell over 200 every week in the food court and as a takeaway option at the student bar.”

He adds that the success they have had in the student village is just the start, as there are plans to introduce the pizzas to the main campus by the slice.

“With the help of the Takeaway pizzas, we can stay one step ahead of the competition from off-site takeaways by providing our students with a high quality offering in a matter of minutes.”

THOMAS RIDLEY LINDA MCCARTNEY CHORIZO SAUSAGE FEBRUARY 2019 48 RECRUITMENT THE BENEFITS OF BREXIT Probably not a At the time of writing, we’re still no clearer nationals currently working in British on what kind of exit the UK will have from restaurants, catering, bars and hotels are headline you’re seeing the EU – or if there will even be an exit at thinking about leaving the UK as a result much of anywhere all. What we have gathered from the stats of Brexit.” and talking to experts is that the industry’s We’re in for a period of change, but they else – after talking to recruitment troubles were present long say change is a good thing – starting with the experts, Esther before the Brexit referendum. changing the general view of careers in Though there has been an increasing hospitality and creating some homegrown Anyakwo discovers demand for hospitality and catering heroes. Attracting the right people is an how the hospitality candidates, the sector has been struggling important step, retaining them is vital. with sourcing the right candidates for some “The main issue members have is that industry can benefit time now. Not helped by the fact that 45% of there are very few ‘good’ catering temps from Brexit millennials consider a career in hospitality available at any one time,” says Nicola Mellor, a ‘stop gap’ or ‘a job for students’, and 31% category manager of the TUCO Recruitment think people don’t actively choose it as a framework. “What I constantly ask temping career path (Ibid via Nestlé Professional’s agencies is what are you doing to attract BuzzBites: Talking Talent report). talented people to your temping pool?” Brexit just hasn’t helped matters, We put the question to some of them: 2/3 as Louis Borhani, head of permanent More than two-thirds (70%) of recruitment at Angel Human Resources, INVEST FOR THE BEST hospitality workers say they are explains: “According to the Office for Borhani states that Angel has been able to proud to work in the industry, National Statistics, there were 36,000 supply quality staff – including hospitality while 53% of people outside the fewer EU migrants in the UK in the managers, head chefs and sushi chefs – sector think it would be rewarding year ending March 2018 compared to thanks, in part, to the introduction of their (Nestlé Professional’s BuzzBites: 2017. What’s more, a recent YouGov Angel Academy of Excellence (AAE). Talking Talent report) survey found that just over one in 10 EU “The AAE scheme supports our best

28% There has been increased demand for local hospitality talent, with job listings up 28% (Caterer.com) 2/3 More than two-thirds (69%) of people currently working in the hospitality industry think that upskilling demonstrates a commitment to employees (Nestlé Professional’s BuzzBites: Talking Talent report) FEBRUARY 2019 RECRUITMENT 49 TUCO RECRUITMENT FRAMEWORK

The TUCO Recruitment framework started on 1st September 2016 and runs until 31st August 2019, with the option to extend until 31st August 2020. There are 11 regional lots and the awarded suppliers are: • Angel Human Resources • ASA Recruitment • Berkeley Scott (Kellan) • Blue Arrow Ltd • Brightwork Limited • First Call Employment Ltd • Preface Recruitment Services Ltd • Prochoice Recruitment (UK) Ltd • Reed Specialist Recruitment • Search Consultancy Ltd • Verve Personnel Ltd

For more information about the framework, email nicola.mellor@tuco. ac.uk or visit tuco.ac.uk/buy. 60% of millennials would consider a career in hospitality (Ibid via Nestlé Professional’s BuzzBites: Talking Talent temp candidates while providing caterers report) with the kind of people they really want as and when they need them,” he says. “Initiatives like AAE have seen us better able to respond to client needs, resulting in a marked increase in customer £8.60 65% satisfaction.” Hospitality wages ‘already outstrip’ Better pay (65%), flexible Some businesses are put off from the national living wage – the working (47%) and investing in training and development average hourly pay of workers over opportunities for career for staff (for example, recent HIT 25 in the UK hospitality industry progression (38%) would make Training research reveals that only 49% is currently £8.60, 39p above the millennials more likely to have utilised their Apprenticeship Levy new £8.21 threshold for over 25s consider a career in hospitality fund), fearing that it will be a waste of outlined in Philip Hammond’s (Ibid via Nestlé Professional’s resources should the candidate leave, budget (Fourth) BuzzBites: Talking Talent but quite the opposite is true. report) “Candidates will leave and go and work for someone who will provide support and training – potentially in another industry,” states Bill Dawes, would this industry be without its people, area manager at Reed Hospitality & after all? VETTING CANDIDATES THROUGH Leisure. “If you want to keep good people Dawes posits: “I genuinely do think THEIR SOCIAL CHANNELS? THEY’RE and attract new staff to an industry that things will improve for the industry with CHECKING OUT YOURS TOO… is viewed as low skilled without some this ongoing investment and commitment commitment to training, your business to training; however, I also think that Gone are the days of just scrolling and the industry will be left behind.” the industry needs to prioritise mindset through company websites – the Shan Saba, director of Brightwork over skillset. You can’t teach mindset younger generation want to see that Limited, says being the first real living wage and the industry will need these qualities a business is as digitally attuned as accredited service provider in Scotland in people – with the right training to they are and they want to know if it has helped them not only attract the best accompany mindset the industry will be in will be a fun place to work. temporary workers, but retain them as well. safe hands.” Bill Dawes, area manager at “By putting the candidates’ interests Reed Hospitality & Leisure, goes as and welfare as a priority, we have found CONTACTS far as to suggest that this is more that they will be more willing to work • Angel Human Resources angehr.org important to millennials than pay, across a wider variety of roles and are • Brightwork Limited brightwork.co.uk adding: “They want to know what the willing to be flexible too,” Saba adds. • Nestlé Professional work-life balance is, what training There have been positive changes nestleprofessional.co.uk and incentives are available and how within the industry to help cope with low • Reed Specialist Recruitment teams socialise. Social media is a staffing levels and skills shortages – Brexit reedglobal.com great way to do this for free – look up has perhaps helped ramp up practices that Reed’s #LifeAtReed.” should have been in place years ago. What = A TUCO Framework supplier FEBRUARY 2019 50 HOT ON THE HIGH STREET LONDON

MUCH OF THE INTERIORS AT MAX’S ARE HANDMADE BY MAX AND HIS FRIENDS FEBRUARY 2019 HOT ON THE HIGH STREET 51 LONDON MAXIMUM EFFORT

Max Halley, the man behind north London’s Max’s Sandwich Shop, tells Esther Anyakwo ‘the secret of delicious’

“Hot, cold, sweet, sour, crunchy, soft.” These are the six rules that all (four) of the sandwiches in Max’s Sandwich Shop in Crouch Hill, North London, adhere to, says Max Halley, its chef and owner. He believes in the requirement of contrast when eating, saying: “In a sandwich, you’re taking “Having all six of those things means that you’re having the taste – the sweetness and the sourness; you’re having the temperature a bite of every element all at – the hotness and the coldness; and you’re having the textures – crunchy and soft. All at the same time in every bite in every sand - the same time” wich we make at the sandwich shop.” There has not, nor will there ever be, an offering on the menu that doesn’t meet his criteria, he says, adding for emphasis: “Over my dead body will we ever have a sandwich on the menu that doesn’t Ham, Egg ‘n’ Chips is the most popular offering and the only one adhere to those six things!” that has been on the menu since the shop opened. “The Korean I ask him why those six things specifically and he replies: “Be - Gangster is close but it is all about the Ham, Egg ‘n’ Chips,” says cause that’s the secret of delicious – if none of those elements are Max. “That’s like the signature sandwich.” missing, you have something really delicious.” He finds it difficult to answer when people ask for specific recom - He compares how eating sandwiches differs to a restaurant dish: mendations, describing them all as “amazing in different ways”. “A plate of food is different – you’re eating it with a knife and fork, “When you’ve only got four things on the menu, you can’t have a pushing stuff around a plate so, naturally, you’re going to eat a little crap one!” he laughs. bit of this, a little bit of that. Whereas in a sandwich, you’re tak - Max’s may enjoy incredible online reviews, including a 5/5 aver - ing a bite of every element all at the same time in every bite; it’s a age customer rating on Time Out, but he isn’t looking to expand any completely different eating experience, the sandwich than a plate of time soon. Much higher on his list of priorities is writing more books food.” So, it’s best to employ the secret of delicious to ensure con - – he co-wrote Max’s Sandwich Book: The Ultimate Guide to Creating sumers are getting a great experience from the very first bite. Perfection Between Two Slices of Bread with his pal Ben Benton – Max, who has worked in a number of starred restau - and “doing fun things on the telly”. rants, says that chefs should also be aiming to achieve those six His long-term definition of success wasn’t for there to be several elements within their creations, and that’s in fact how he comes up sites, he explains: “I just wanted to make something amazing and with what ingredients to use. “I think of them as plates of food first wonderful here. And that’ll do, thank you very much.” and not as sandwiches,” he explains. “So I come up with a plate of Max opened the shop with £8,000 – “an extraordinarily small food that I would like to eat and then I figure out how to get that into amount of money!” – most of which went on kitchen equipment; a sandwich.” everything else, with the help of family and friends, was handmade. And why only sandwiches? “I just love sandwiches!” Max laughs. “Me and my friend Willie built everything in there – all the wood on “Also, I realised that no-one had paid an appropriate amount of time the walls is from pallets that I got for free from a builder’s merchant to the sandwich and I thought I might be able to.” up the road. I also made the lampshades. The tables and chairs FEBRUARY 2019 52 HOT ON THE HIGH STREET LONDON

MAX’S SANDWICHES All £8.95 HAM, EGG ‘N’ CHIPS Slow-cooked ham hock, a fried egg, piccalilli, shoestring fries, malt vinegar mayo THIS IS HOW WE SPRING ROLL Pickled veg spring rolls, fermented black bean and MSG mayo, kimchi and kraut, parsley, mint and coriander, sesame and ginger THE KOREAN GANGSTER Soy-braised beef, kimchi and kraut, baby gem, parsley, two types of deep fried noodles, incredibly slutty gravy and doenjang mayo

THERE IS NO EXPLANATION TO ET TU BRUTE? MURDERING THE CAESAR MUCH OF THE INTERIORS OF MAX’S Roasted guinea fowl, pickled grape and tarragon salsa, baby gem, , garlic croutons, anchovy mayo

“I think of them as plates of food first and not as sandwiches”

were already there – they’re from Ikea – we just cut them in half and removed the middle of the tables and bolted them back together thinner so we could get more chairs in. And my mum painted all the wooden slats on the back of the chairs red – that was all we did.” THE KOREAN GANGSTER He describes the charity shop Mind as his “interior design store”, but adds that a lot of the other furnishings have been from generous donations. “The number of ducks people bring in is ridiculous! I’ve had ducks posted to me from Korea, Australia, all over!” There’s a Buzz Lightyear astride a duck at the counter, along with other trinkets that separately you wouldn’t think would work together, but they do at Max’s. And the whimsicality continues in the bathroom – from ceiling to floor, the walls are blu-tacked with torn- out pages from what appears to be an A to Z of famous artists and there’s a framed letter by Hunter S Thompson to Anthony Burgess that sits above the loo. “The loo, the light fittings, the menu being in my handwriting – I always refer to those things as little pleasant splashes all over the place,” Max says. “It’s a phrase that I nicked off Seamus Heaney.” From being in the shop, following its social media profiles and talking to the ‘Max’ himself, it’s clear that humour plays a big part in the business, so I wonder if this was a conscious decision. “Well, the truth is that I kind of enjoy myself and my suspicion is that, if I do, then everyone else does too – that is basically as complicated as it gets,” he chuckles. DUCKS ARE A RECURRING THEME TO THE ECLECTIC INTERIOR maxssandwichshop.com

FEBRUARY 2019 54 EVENTS WHAT’S COMING UP

THE FOOD-TO-GO MARKET: LONDON AND PARIS WHEN: Sun 31st March – 2nd April WHERE: London and Paris THE LONDON COFFEE FESTIVAL COST: £325 + VAT WHEN: th st Delegates on this Study Tour will return with ideas on Thurs 28 – Sun 31 March improving the chilled products sector of their university WHERE: Old Truman Brewery, London retail outlets. With the support of Adelie, delegates COST: £25 will develop knowledge about their customers which will help them to improve their selling and marketing. The London Coffee Festival is perhaps one of the trendiest shows around; it even attracts members of the This will include a session on learning to recognise the general public by the thousands as well as the trade, keen to see what trends are coming our way. different types of customers and their spending patterns. Expect to see exhibitors both well-known and new to the sector, unveiling the latest brands, brews, Furthermore, delegates will have explored the different equipment and associated products. There will be over 250 to view, including gourmet food stalls. Visitors ranges of products on offer to them, and how to choose can also expect to see demonstrations from world-class baristas, take part in interactive workshops and the right ranges to sell in their own retail units. finish the day with coffee-based cocktails while listening to live DJs and viewing the art exhibitions. The The knowledge acquired during this study tour will festival also marks the launch of UK Coffee Week. equip delegates with the necessary information required londoncoffeefestival.com to implement new initiatives and positive changes into their own institutions upon their return, which should enhance their sales and reduce wastage. HABC LEVEL 2 AWARD During the London section of the Study Tour, delegates will be guided around a number of well-known IN CUSTOMER SERVICE th food-to-go retail outlets, while in Paris, delegates will WHEN: Fri 8 March spend a full day at the Sandwich and Snack show event WHERE: TUCO HQ and see innovations in the sector. COST: £99 + VAT tuco.ac.uk/learn This regulated qualification has been designed for delivery to all learners working or preparing to work in a customer service role or where using a telephone is a part of their role. This qualification covers the principles of customer service, including how to meet customers’ expectations, the importance of appropriate behaviour and communication techniques, as well as ways to deal with problem customers. Delegates will also be able to identify the legislation which supports the customer IFE service process. WHEN: Sun 17th – Weds 20th March Delegates will acquire their Level 2 qualification in WHERE: ExCeL London Customer Service following the successful completion of COST: Free to registered visitors a 30-question, multiple-choice exam. tuco.ac.uk/learn The International Food & Drink Event is a key date in the trade show calendar, with 1,350 innovative, global and cutting-edge manufacturers ready to showcase their products and services. As well as tasting and discovering new products from around the world at the vast exhibition, IFE has a packed schedule of events. There’s the Talking Trends stage which focuses on innovation and emerging food and drink trends; the Tasting Trends sensory experience where visitors can see, smell and taste the future of food and drink; The Hub networking space; and the World Food Innovation Awards. IFE is co-located with Pro2Pac, the food and drink processing and packaging event. ife.co.uk NOVEMBER 2018 PETER WALTERS 55 RECIPES

MEAT TWICE COOKED PORK For 20 people

For the pork 5 star anise 3 cinnamon sticks Kitchen Cuts 25 black peppercorns 1.5kg belly pork PETER WALTERS, 3ltr water EXECUTIVE CHEF AT KEELE UNIVERSITY For the sauce 75g chilli bean sauce 75g black bean sauce 75g miso paste “The paradise of my fancy is one where pigs 150ml rice wine have wings,” said G.K. Chesterton. Well, 25g sugar 75ml soy sauce Happy New Year! I wrote that last month 25g cornflour but I’m writing it again because 5th February 1.2ltr water is Chinese New Year. It’s the year of the pig, a symbol of wealth. Pork is a favourite For the vegetables 75ml oil ingredient of many Chinese recipes and 5 green peppers I discovered a reasonably cheap one to 1.5kg white cabbage, cut into 2 cm squares satisfy most budgets. But just remember 10 garlic cloves to taste and increase the ginger or other 5 onions Chilli oil (optional) seasonings to ensure intense oriental flavours. At least, with the high standards of 1. Put the ingredients for the pork into a large Red Tractor British pork, quality shouldn’t pan and cover with water. Put it over a me- be a problem. dium heat and bring to the boil, then reduce and simmer for 10 minutes. Turn off the heat If you’re looking for veggie Chinese and allow to rest for 10 minutes. New Year recipes, try this ‘Lo Mein’ with 2. Meanwhile, in a bowl mix together the chilli vegan-friendly noodles and a peanut sauce. bean sauce, black bean sauce, miso paste, Sweetened with maple syrup not honey, you rice wine, sugar and soy sauce. In a separate bowl mix the cornflour and water together. could also flash fry some tofu in five spice 3. Remove the pork from the pan and allow to and top the dish off. It looks like the vegan rest for 10 minutes further. Slice the pork into theme is set to run through the rest of the thin strips. year and beyond after Veganuary! VEGETABLE LO MEIN 4. Boil 5 litres of water and add the green pep- pers and cabbage. Blanch for a minute then WITH CREAMY PEANUT drain into a colander. SAUCE 5. Place a wok over a high heat and add oil, add- For 20 people ing the garlic once hot. Fry for a minute, add the onion and cook through. Mix in the pork 700g lo mein noodles or rice noodles and sauce, stirring to coat the meat. Heat 5 red peppers, julienned through then add the cabbage and pepper. 10 carrots, peeled and julienned When everything is bubbling, stir in the mixed 10 baby bok choy, rinsed well and chopped into bite- water and cornflour to thicken the sauce. size pieces 6. Top with a couple of finely sliced chillies. 3 broccoli heads, chopped into bite-size pieces Serve with rice or noodles. 170g pea shoots 80g cashews, chopped 75g ginger, finely chopped 5 garlic cloves, minced

For the sauce 85g coconut milk 225g peanut butter 150g soy sauce 75g maple syrup Juice of 3 limes

1. Cook the noodles according to pack instructions (I just like to soak in warm water for 15 minutes then add straight to the wok) and mix all the sauce ingredients in a separate bowl. 2. Meanwhile, get a wok to a medium-high heat and sauté the broccoli, red peppers, garlic and ginger for 5 minutes. 3. Add the carrots, bok choy and cashews and cook for a further 3 minutes. 4. Remove from the heat and add the sauce, pea shoots and noodles. Toss to combine. 5. Serve immediately, garnished with more pea shoots VEGAN and chopped cashews.

055_TUCO_1_FEB_2019.indd 55 28/01/2019 11:45 FEBRUARY 2019 56 NEW PRODUCTS

WATER SOFTENER WITH OPTI-BRINING Monarch Water has introduced the next generation of high-efficiency water softeners with Opti-Brining. Monarch’s Opti-Brining technology means units only regenerate INDULGENT TARTELETTES when needed, using less water, salt and energy than previous genera- Aryzta Food Solutions has two new indulgent tartelettes to its range, perfect for an indulgent tions. It also offers greater exchange capacity, higher flow rates and dessert option or sharing over coffee. The Chocolate & Caramel Tartelette takes an all-butter reduced water consumption during regeneration when compared to tart case and layers on almond frangipane and a devilishly rich salted caramel filling, finished existing models. with delicate peaks of light and creamy chocolate mousse. The HE range also features Monarch’s new Rapid-Fit bypass, Also new is a fresh and zesty Lemon Meringue Tartelette, which uses the same frangipane making installation simpler. Installers just connect the water in and out base but has a zingy lemon filling, finished with toasted soft meringue. from the mains supply, then connect the hoses to the softener for quick They are supplied frozen in cases of 18. and easy installation. aryztafoodsolutions.co.uk monarchwater.co.uk

ECO PACKAGING TO GO Eco to go is a range of sustainable, reusable alternatives to single-use takeout disposables. Eco to go cups and containers can be used again and again and form part of a circular economy, where resources are in use for as long as possible and regenerated at end of life. The cups are made from 100% natural bio polymers, rice husk and plant starch and can be composted, turning in to fertiliser. The food containers are made from recyclable polypropylene. As well as offering a more sustainable takeaway solution for members using the TUCO frameworks, the Eco to go cups and containers can be personalised with your logo or eco message. ecotogo.eco

LIMITED EDITION SANDWICHES URBAN eat has introduced two new seasonal special sandwiches, Chicken Katsu and Goat’s Cheese & Tomato. The Chicken Katsu sandwich taps into the trend for Japanese food and contains a southern fried chicken goujon with chilli cabbage slaw and katsu curry and sweetcorn mayonnaise on white bread. The vegetarian Goat’s Cheese & Tomato sandwich comes on tomato and olive bread and has a filling of goat’s cheese with spicy tomato salsa, slow roasted tomato mayonnaise, tomato and salad leaves. According to MCA, a fifth of shoppers state that an increase in seasonal specials would encourage them to buy more food and drink to go. urbaneat.co.uk

FROZEN BREAKFAST BAKERY Dawn Foods has launched three new frozen sweet bakery products – a Williams Pear & Chocolate Muffin, a Breakfast Muffin and a Banana, Vanilla & Chocolate Cookie Puck – all aimed at the foodservice breakfast market. The tulip-shaped Williams Pear & Chocolate Muffin contains pear pieces, pear jam and plain chocolate chunks. It is made using Dawn’s muffin mix, so is made with free range egg, has natural flavours and does not contain palm oil. For something a bit healthier, Dawn’s flowerpot-shaped Breakfast Muffin contains apricot pieces, dried cranberries and pumpkin seeds, and is filled with a fruity apricot jam. It also has a granola topping and doesn’t contain palm oil. The frozen, ready to bake Banana, Vanilla & Chocolate Cookie Puck, meanwhile, is made to Dawn’s Authentic American cookie recipe, with dark chocolate chunks, banana puree and a hint of vanilla. It is made with RSPO certified palm oil. dawnfoods.com FEBRUARY 2019 NEW PRODUCTS 57

READYMADE KATSU CURRY Mars Foodservice has launched a readymade Katsu Curry under its Uncle Ben’s range of sauces, containing carrots, red peppers, coconut and aromatic spices for a mild and creamy flavour. VEGAN BAKERY Simply pour the sauce over panko-fried chicken placed onto a Following the success of its first vegan , Keralan, Cauliflower, Chickpea & Onion Bhaji Pasty, the Phat Pasty bed of rice for an easy-to-prepare traditional katsu curry dish. The Company has launched a further vegan pasty and a vegan spicy roll. sauce could also be used to make a katsu chicken burger and other The Phat Butternut Squash, Spinach & Vegan Feta Pasty is made with 100% vegan ingredients. It is hand- modern Japanese-inspired dishes. crimped in and supplied unbaked and frozen. The sauce is compliant with 2017 PHE salt targets and contains Phat has also created a meat-free alternative to the sausage roll with its Spicy Mexican Bean Roll, which no artificial flavours, colours or preservatives. It is gluten-free and combines tomatoes, peppers and beans in a spicy Mexican fajita seasoning – all wrapped in a chunky style roll. is vegan. Both products are available from Bidfood and are featured in its Choices campaign of vegan options, and Phat is supporting with point of sale packs. aimiafoods.com phatpasty.com

NEW AND IMPROVED CHEESE RANGE Tugo has a new and improved cheese range from a new British supplier. Following the uncertainty of Brexit, tugo has secured a supplier that produces mozzarella exclusively from their own herd of cows in Wales, guaranteeing a continuity of supply. The quality of the cheese across the range has also been improved and the move has further committed tugo’s commitment to sustainability, transparency and animal welfare. Tugorella is now certified Red Tractor. There is no change to the packaging, pack size or current price. tugo.co.uk

HIGH DEMAND ICE MACHINE New from Hoshizaki is the KM Edge, a range of machines that produces more ice, uses less energy and cycles up to half as many times as similar competitor models. Specifically designed to meet the needs of SOPHISTICATED PROFITEROLE facilities with a high demand for ice, the machine can Funnybones Foodservice has introduced an exclusive new produce a vast quantity of ice in a highly sustainable dessert to its portfolio, Raspberry and Prossecco Profiter- and efficient way thanks to Hoshizaki’s CycleSaver oles, ideal as a pudding or part of a sweet sharing platter. design, which allows for the same quantity of ice in Made from crisp choux pastry, the profiteroles are filled approximately half as many cycles, thus allowing with a raspberry and prosecco flavour cream, dipped in white operators to make significant energy savings. The chocolate and then drizzled with a raspberry sauce. They reduction in cycles helps to preserve the life of the come frozen in a case containing two 1kg re-sealable bags, machine, minimising any possible maintenance each of which contains 50-55 pieces. The suggested serving is requirements. Other features include an EverCheck five per portion and they only need defrosting before serving. Control Board with audible alarm and diagnostics. They are suitable for vegetarians. The machine produces consistently-sized crescent-shaped ice cubes, ideal for standing bottles funnybones.co.uk in ice and for easy blending. hoshizaki-europe.com FEBRUARY 2019 5 READER OFFERS ELITTA CAF AR SELECTIN AS FOR 100 READERS!

Melitta Professional Coffee Solutions is unveiling a premium, four-strong selection of speciality coffees aimed at serious coffee enthusiasts and giving away one 500g bag each, to 100 lucky university sites. Inspired by the chic cafés of continental Europe, Melitta’s new Café Bar Selection perfectly complements the company’s existing range and contains carefully selected 100% Rainforest Alliance certifi ed arabica beans, with a fl avour profi le to suit even the most discerning drinkers. Melitta’s Medium Roast is a fruity yet smooth, highly drinkable blend, well balanced for milky drinks such as or . By contrast, a higher strength Dark Roast provides rich and savoury notes. Melitta’s slow roasted Espresso Classic Roast is aromatic and spicy, providing an excellent crema, while Espresso Extra Dark Roast combines arabica beans from Latin America, Asia and Africa in an intense blend with hints of dark chocolate. David Rich, Melitta sales director for the HORECA division says: “This innovative new range has a depth of fl avour that instantly whisks drinkers away to a Parisian side street café or bustling Italian trattoria or bar. ‘Premium’ is an often overused word in coffee, but this range has been crafted with such care and attention to the fi ner elements, that its quality really sets it apart. The smoothness that only 100% arabica beans can provide is evident in each blend. While the fact it uses 100% Rainforest Alliance certifi ed beans reinforces our business’ commitment to sustainable sourcing – a commitment which foodservice operators can confi dently pass on to their customers.”

The fi rst 100 sites to email [email protected] with the subject line ‘café bar’ will win a 500g bag of the new range.

WIN A CASE OF LAMB WESTON SEET TAT CRISSCUTS R TAT UFFS

If there’s one thing caterers can depend on in the fast-changing world of food trends, it’s potatoes. Few products are as versatile – especially in the innovative hands of global category leader Lamb Weston, who turn them into versatile and hard-working products – from fries to fl akes, shreds to dices and slices, CrissCuts, crispy fries and so much more! With new trends towards healthy eating and for exciting fl avours, the ever-adaptable potatoes are the answer for hungry students. And that includes the on-trend sweet potato. A little different, a little tastier, seen as a superfood, so a little better for you. Lamb Weston has a sweet potato product for your every need, in all styles, all cuts, the sweet potato is infi nitely versatile. Then there’s snacking on the go, still in growth, and Lamb Weston’s Potato Puffs are perfect for satisfying healthy young appetites in search of a comforting all-day snack. To celebrate the humble potato, Lamb Weston is offering a recipe book of exciting ideas and a case of Sweet Potato CrissCuts or Potato Puffs to each of six lucky readers*. These uber-cool products are great for young people and can be oven cooked to make them an even healthier alternative! All you have to do is email [email protected] with your name, university name and address, daytime phone number and quote ‘Sweet Potato Success’ in the subject line before 31st March 2019. Six readers will be drawn at random after the closing date.

For innovative ideas, recipes and potato inspiration, head over to lambweston.eu/uk, call 0800 963962 or email [email protected]. *Open to bona fi de caterers only

058_TUCO_1_FEB_2019.indd 58 28/01/2019 11:37 OCTOBER 2018 FRAMEWORK SUPPLIERS 59 CLASSIFIED FRAMEWORK SUPPLIERS

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING LIGHT & HEAVY & KITCHEN CHEMICALS EQUIPMENT

BATLEY’S LICENSED WHOLESALE COMPANY BUNZL CATERING SUPPLIES Rick Williams Adam Alexander Fay Armstrong BIDFOOD Contract Manager TUCO National Account Manager M: 07515 973348 Gayle Hunt M: 07584 345267 M: 07896 436 824 | T: 0161 438 4060 E: [email protected] T: 07734 797955 | T: 0161 455 3616 E: [email protected] E: [email protected] W: www.bunzlcatering.co.uk E: [email protected] W: www.bbfoodservice.co.uk W: www.lwc-drinks.co.uk W: innovate.bunzlcatering.co.uk W: www.bidfood.co.uk

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING LIGHT & HEAVY & KITCHEN CHEMICALS EQUIPMENT

MATTHEW CLARK WHOLESALE DELPHIS ECO Warren Sullivan BIDFOOD Steve Chipper BRAKES GROUP LTD Business Manager Gayle Hunt National Business Manager Gordon Swan T: 020 3397 0096 T: 07734 797955 | T: 0161 455 3616 M. 07771 794 815 T: 07484 075 831 M: 075 4098 3409 E: [email protected] E. [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W. www.matthewclark.co.uk W: www.brakesce.co.uk W: www.delphiseco.com

ALCOHOL ALCOHOL CATERING DISPOSABLES CATERING LIGHT & HEAVY & KITCHEN CHEMICALS EQUIPMENT

BUNZL LOCKHART CARLSBERG UK LTD MOLSON COORS PLANGLOW CATERING EQUIPMENT John Slaven Conal Prendergast Neil Steadman Lee Philps National Account Manager National Account Manager Corporate Account Director Key Account Manager M: 07583 528155 T: 0845 6000 888 | M: 07808 096 434 T: 07980 838 285 T: 07770 828449 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.carlsberg.co.uk W: www.molsoncoorsdirect.com W: www.planglow.com W: www.lockhartcatering.com

SH Jones Wines Ltd ALCOHOL CATERING DISPOSABLES CATERING LIGHT & HEAVY & KITCHEN CHEMICALS EQUIPMENT

UNICO H.G. STEPHENSON LTD ENOTRIA & COE Jason Harvie Jamie Murphy Thomas Bacon Sector Manager - Catering Public Sector Account Manager Area Manager T: 01324 573 433 | M: 07966 319 412 T: 0161 483 6256 | 07944 404 640 M: 07384 237 970 F: 01324 573 403 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.enotriacoe.com W: www.unicodirect.com W: www.stephensons.com

ALCOHOL Alliance National Ltd CATERING DISPOSABLES All Purpose CATERING LIGHT & HEAVY & KITCHEN CHEMICALS Crosbys EQUIPMENT In-Stock Magenta (UK) Ltd Nivek Shorrock Trichem Trichem South HEINEKEN UK LIMITED Tri-Star Packaging Supplies Ltd Heineken Brands are available for supply Wray Bros ALEXANDRA from Matthew Clark Wholesale & LWC. BIDFOOD Zenith Hygiene Group PLC If you need any help on our brands please Gayle Hunt Public Accounts Team call or visit the below T: 07734 797955 | T: 0161 455 3616 M: 01454 876543 T: 0344 556 0109 E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.alexandra.co.uk

T: 0345 500 6008 TO ADVERTISE IN THIS SPACE E: [email protected] CONTACT SUE STUNT W: www.h2opublishing.co.uk FRAMEWORK SUPPLIERS

CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CONFECTIONERY DESIGN & INSTALLATION EQUIPMENT EQUIPMENT

WHITCO CATERING & BAKERY EQUIPMENT LTD KITCHEQUIP Vita Whitaker Msc ATLANTIC GROUP Darren Hall Commercial Director BIDFOOD Gayle Hunt Oliver Stokes Sales Director T: 01832 735007 T: 07734 797955 | T: 0161 455 3616 T: 01823 666670 | M: 07973 639818 M: 07967 673082 | T: 01704 535577 M: 07977 489158 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.bidfood.co.uk W: www.atlanticgroup.co.uk W: www.kitchequip.co.uk W: www.whitcoltd.com

CATERING LIGHT & HEAVY CATERING LIGHT & HEAVY CONFECTIONERY DESIGN & INSTALLATION EQUIPMENT EQUIPMENT

BRAKES GROUP LTD PROMART MANUFACTURING LTD MAIDAID-HALCYON WILLIAMS REFRIGERATION Tanya Downes Michael DaCosta Robert Wager Dave Wynne Business Manager Public Sector Managing Director National Accounts Manager Area Sales Manager T: 01233 206443 T: 0151 5474666 M: 07825 150312 T: 07879 431240 M: 07780955783 M: 07977 496066 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.maidaid.co.uk W: www.williams-refrigeration.co.uk W: www.brake.co.uk W: www.promart.co.uk

CATERING LIGHT & HEAVY Alliance Disposables CONFECTIONERY DESIGN & INSTALLATION EQUIPMENT All Purpose Cleaning & Catering Supplies Barmans Brakes Comax (UK) Ltd Foster Refrigerator A Division of ITW Ltd ITW Ltd T/A Hobart UK NISBETS PLC JLA Limited PSV DESIGN George Havercroft Magenta (UK) Ltd J. W. FILSHILL Paul Vanner Stephens Catering Equipment Co Ltd National Account Manager - Sandra Morris Account Director True Refrigeration UK Ltd F&H Education Key Account Manager T: 01778 382786 W.V. Howe Limited T: 08451110284 T: 0141 883 7071 M: 07885 991366 M: 07818543218 E: [email protected] E: [email protected] E: [email protected] W: www.filshill.co.uk W: www.psvdesign.com W: www.nisbets.co.uk

CATERING LIGHT & HEAVY CONFECTIONERY CONFECTIONERY DESIGN & INSTALLATION EQUIPMENT

BATLEY’S SUGRO RDA LTD Rick Williams Kate Carter Louise Ward RH HALL Contract Manager Key Account Manager Business Development Manager T: 01296 663400 M: 07584 345267 T: 01270 628728 M: 0738 4252464 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.rhhall.com W: www.bbfoodservice.co.uk W: www.sugro.co.uk W: www.rdalimited.co.uk

Fulfil UK LLP DESIGN & INSTALLATION CATERING LIGHT & HEAVY CONFECTIONERY Handmade Speciality Products EQUIPMENT

SCOMAC CATERING EQUIPMENT SWIFT MAINTENACE SERVICES Jason Crook BEWLEY’S UK Chris Birch National Sales Manager David Turney Managing Director T: 01506 426200 National Account Manager M: 07958 958276 M: 07799 880720 T: 01494 436426 | M: 07951 923065 T: 0121 5054001 E: [email protected] E: [email protected] E: [email protected] W: www.scomaccateringequipment.com W: www.swift-maintenance.com W: www.bewleys.co.uk FEBRUARYOCTOBER 20182019 FRAMEWORKFRAMEWORK SUPPLIERSSUPPLIERS 63 CLASSIFIED

Collingham Catering Services Ltd Aubrey Allen Ltd INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK CONCEPTS Hobart CMB Foods Ltd CONCEPTS JLA Limited Complete Meats Ltd Trend Refrigeration Freeman Catering Butchers William Freer Ltd Gibbins Quality Meats Harlech Food Service Ltd John Sheppard Butchers Ltd Llechwedd Trading Ltd KING ASIA FOODS LTD RAMONA’S KITCHEN M C Kelly Ltd Midland Foods Ltd Roy McKenna Steve Williams M J Birtwistle & Co Ltd National Accounts Controller T: 0208 8308585 Mrs JC Altham & Sons (Morecambe) Ltd T: 07787 255220 M: 07788 741620 Owen Taylor & Sons Ltd E: [email protected] E: [email protected] Solent Butchers Ltd W: www.kingasia.co.uk W: ramonaskitchen.com Underwood Meat company Welsh Bros Food Ltd

INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS CONCEPTS

COUNTRY CHOICE BIDFOOD James Crossley Gayle Hunt BIRCHALL FOODSERVICE Corporate Account Manager (Leisure) M: Chris Cutts T: 01689 301201 RH HALL 07734 797955 T: Sales Manager M: 07484039985 T: 01296 663400 0161 455 3616 E: T: 07748 357 071 E: [email protected] E: [email protected] [email protected] W: E: [email protected] W: www.countrychoice.co.uk W: www.rhhall.com www.bidfood.co.uk W: www.birchallfoodservice.co.uk

INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS CONCEPTS

THE CAPITAL DAIRY COMPANY DRINK COMMAND LIMITED BRAKES GROUP LTD Damon Ingamells Kevin Power VIMTO OUT OF HOME Tanya Downes Operations Manager Sales Director Sarah Mclelland National Account Manager TUCO T: 0114 2343994 T: +353 1 6991038 National Account Manager T: 07780 955 783 | F: 01233 206318 M: 07885 843533 M: +353 86 8056980 T: 0800 662133 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.brake.co.uk W: thecapitaldairy.co.uk W: www.drinkcomand.com W: www.vimto.co.uk

Brewfitt Ltd Mr Fitz Aqua Sprtiz MEAT & POULTRY INNOVATIVE FOOD AND DRINK Energy Distribution Ltd Cocktails MILK, DAIRY & BREAD CONCEPTS Machine UK and Ireland Dr Oetker UK Ltd/Chicago Town KROGAB UK Ltd Lime Holdings Ltd Love Joes Pasta King (UK) Ltd FRESHFAYRE CHILLED FOODSERVICE COULTONS BREAD LTD Somnious Ltd (Pearls Bubble Tea) Neil Russell Keely Smith Toasty Products Limited BRITISH PREMIUM MEATS Key Account Manager TUGO Food Systems Weston Wright Sales Manager T: 0113 2773001 ValidFill, LLC Head of Sales T: 07966 652559 M: 07799 698112 YumChop Foods M: 07801 397 497 | T: 01707 361 370 E: [email protected] E: [email protected] E: [email protected] W: www.coultonsbread.co.uk W: www.freshfayre.co.uk W: www.britishpremiummeats.com

INNOVATIVE FOOD AND DRINK KITCHEN EQUIPMENT MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS MAINTENANCE

DAIRY LINK UK LTD FUNNYBONES FOODSERVICE Barbara Griffiths FIRST IN SERVICE LTD Rebecca Harman MARBEC MEATS LTD Managing Director Kevin Fletcher National Accounts Manager Alex Beckworth T: 07979 704 894 Managing Director T: 07841254212 Director E: [email protected] T: 0121 3333301 M: 07921 698128 T: 0208 4500818 W: www.dairylink-uk.com M: 07813 135897 E: [email protected] E: [email protected] “supporting local farmers, processors and E: [email protected] W: www.funnybones.co.uk W: www.marbecmeats.co.uk distributors” W: www.firstinservice.co.uk FRAMEWORK SUPPLIERS

FRUIT & VEG GROCERY HOT BEVERAGE HOT BEVERAGE

Accent Fresh All Fresh Country Fresh Foods Creed E Sidwell BRAKES GROUP LTD Entremettier Equilibrium Tanya Downes BEWLEY’S UK REFRESHMENT SYSTEMS Ferryfast Business Manager Public Sector David Turney Steve May Freshview Foods Ltd T: 07780955783 National Account Manager Commercial Director J&R M: 01233 206443 T: 01494 436426 | M: 07951 923065 M: 07967170427 Kale & Damson E: [email protected] E: [email protected] E: [email protected] Linkclass W: www.brake.co.uk W: www.bewleys.co.uk W: www.refreshmentsystems.co.uk

Millside Barrowcliffe GROCERY HOT BEVERAGE HOT BEVERAGE Oliver Kay Ltd Pilgrim Foodservice Ralph Livesey Ltd Reynolds Ribble Farm Fare Ltd Ron Chalker (The Potato Man) Ltd Set Produce CAFEDIRECT PLC Start Fresh CRF FOODSERVICE LTD Zoe Brooks COFFEE COMPANY UK Stuarts Foods Jason Watkins Regional Sales & Support Manager Claudine Bergeron-Girard Regional Manager T: 0207 0336000 National Account Manager T: 01482 577100 M: 07410 441 606 T: 07904313453 E: [email protected] E: [email protected] E: [email protected] W: www.turner-price.co.uk W: www.cafedirect.co.uk W: www.starbucks.com

GROCERY GROCERY HOT BEVERAGE HOT BEVERAGE

TCHIBO COFFEE INTERNATIONAL LTD BATLEY’S H N NUTTALL Guy Hodge Rick Williams Andrew Conlan CAFEOLOGY LIMITED National Account Manager Education Contract Manager Area Sales Manager Andy McClatchey T: 07507792225 M: 07584 345267 M: 07789 696 346 Sales Director E: [email protected] E: [email protected] E: [email protected] T: 07850 853 049 W: www.tchibo-coffee.co.uk W: www.bbfoodservice.co.uk W: www.hnnuttall.co.uk E: [email protected] W: www.cafeology.com W: www.smokinbean.co.uk

GROCERY GROCERY HOT BEVERAGE Union Hand Roasted Coffee

THOMAS RIDLEY FOODSERVICE COFFEE CONSCIENCE LTD Stuart Needham Billy Miller - Managing Director BIDFOOD Premier Customer Sales Manager E: [email protected] Gayle Hunt M: 07501017965 Ian McRobbie - Sales Director T: 07734 797955 | T: 0161 455 3616 T: 01359 270536 E: [email protected] E: [email protected] E: [email protected] T: 0844 410 6030 / 07970 485960/ 62 W: www.bidfood.co.uk W: www.thomasridley.co.uk W: ww.coffeeconscience.co.uk

GROCERY Bako North Western HOT BEVERAGE Blakemore Food Service INNOVATIVE FOOD AND DRINK Fife Creamery CONCEPTS Kff Foodservice R Hannah

BIRCHALL FOODSERVICE MATTHEW ALGIE ARYZTA FOOD SOLUTIONS Krissy Fremont Ken Love Annemarie Hutchison Sales Manager Key Account Manager National Account Manager T: 01282 429446 M: 07572 465844 T: 0845 077 2266 | M: 07712874131 E: [email protected] E:  [email protected] E:  [email protected] W: www.birchallfoodservice.co.uk W: www.matthewalgie.com W: www.aryztafoodsolutions.co.uk OCTOBERJANUARY 20182019 FRAMEWORKFRAMEWORK SUPPLIERSSUPPLIERS 63 CLASSIFIED

Collingham Catering Services Ltd Aubrey Allen Ltd INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK CONCEPTS Hobart CMB Foods Ltd CONCEPTS JLA Limited Complete Meats Ltd Trend Refrigeration Freeman Catering Butchers William Freer Ltd Gibbins Quality Meats Harlech Food Service Ltd John Sheppard Butchers Ltd Llechwedd Trading Ltd KING ASIA FOODS LTD RAMONA’S KITCHEN M C Kelly Ltd Midland Foods Ltd Roy McKenna Steve Williams M J Birtwistle & Co Ltd National Accounts Controller T: 0208 8308585 Mrs JC Altham & Sons (Morecambe) Ltd T: 07787 255220 M: 07788 741620 Owen Taylor & Sons Ltd E: [email protected] E: [email protected] Solent Butchers Ltd W: www.kingasia.co.uk W: ramonaskitchen.com Underwood Meat company Welsh Bros Food Ltd

INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS CONCEPTS

COUNTRY CHOICE BIDFOOD James Crossley Gayle Hunt BIRCHALL FOODSERVICE Corporate Account Manager (Leisure) M: Chris Cutts T: 01689 301201 RH HALL 07734 797955 T: Sales Manager M: 07484039985 T: 01296 663400 0161 455 3616 E: T: 07748 357 071 E: [email protected] E: [email protected] [email protected] W: E: [email protected] W: www.countrychoice.co.uk W: www.rhhall.com www.bidfood.co.uk W: www.birchallfoodservice.co.uk

INNOVATIVE FOOD AND DRINK INNOVATIVE FOOD AND DRINK MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS CONCEPTS

THE CAPITAL DAIRY COMPANY DRINK COMMAND LIMITED BRAKES GROUP LTD Damon Ingamells Kevin Power VIMTO OUT OF HOME Tanya Downes Operations Manager Sales Director Sarah Mclelland National Account Manager TUCO T: 0114 2343994 T: +353 1 6991038 National Account Manager T: 07780 955 783 | F: 01233 206318 M: 07885 843533 M: +353 86 8056980 T: 0800 662133 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.brake.co.uk W: thecapitaldairy.co.uk W: www.drinkcomand.com W: www.vimto.co.uk

Brewfitt Ltd Mr Fitz Aqua Sprtiz MEAT & POULTRY INNOVATIVE FOOD AND DRINK Energy Distribution Ltd Cocktails MILK, DAIRY & BREAD CONCEPTS Machine UK and Ireland Dr Oetker UK Ltd/Chicago Town KROGAB UK Ltd Lime Holdings Ltd Love Joes Pasta King (UK) Ltd FRESHFAYRE CHILLED FOODSERVICE COULTONS BREAD LTD Somnious Ltd (Pearls Bubble Tea) Neil Russell Keely Smith Toasty Products Limited BRITISH PREMIUM MEATS Key Account Manager TUGO Food Systems Weston Wright Sales Manager T: 0113 2773001 ValidFill, LLC Head of Sales T: 07966 652559 M: 07799 698112 YumChop Foods M: 07801 397 497 | T: 01707 361 370 E: [email protected] E: [email protected] E: [email protected] W: www.coultonsbread.co.uk W: www.freshfayre.co.uk W: www.britishpremiummeats.com

INNOVATIVE FOOD AND DRINK KITCHEN EQUIPMENT MEAT & POULTRY MILK, DAIRY & BREAD CONCEPTS MAINTENANCE

DAIRY LINK UK LTD FUNNYBONES FOODSERVICE Barbara Griffiths FIRST IN SERVICE LTD Rebecca Harman MARBEC MEATS LTD Managing Director Kevin Fletcher National Accounts Manager Alex Beckworth T: 07979 704 894 Managing Director T: 07841254212 Director E: [email protected] T: 0121 3333301 M: 07921 698128 T: 0208 4500818 W: www.dairylink-uk.com M: 07813 135897 E: [email protected] E: [email protected] “supporting local farmers, processors and E: [email protected] W: www.funnybones.co.uk W: www.marbecmeats.co.uk distributors” W: www.firstinservice.co.uk FRAMEWORK SUPPLIERS

MILK, DAIRY & BREAD RECRUITMENT SANDWICHES SOFT DRINKS & FRUIT JUICE

THOMAS RIDLEY FOODSERVICE THE REAL WRAP CO Stuart Needham Jason Howell AG BARR PLC Premier Customer Sales Manager REED SPECIALIST RECRUITMENT Business Development Director Nicola Wilkinson M: 07501017965 Helen Robertson T: 0117 329 5020 Business Development Manager T: 01359 270536 T: 020 7828 1233 M: 07879 410 477 T: 0330 390 3420 E: [email protected] E: [email protected] E: [email protected] E: [email protected] W: www.thomasridley.co.uk W: www.reedglobal.com W: www.realwrap.co. W: www.agbarr.co.uk

MILK, DAIRY & BREAD ASA Recruitment SANDWICHES SOFT DRINKS & FRUIT JUICE Berkeley Scott Blue Arrow Ltd Brightwork First Call Neway International Preface Recruitment Services Ltd. WEST HORSLEY DAIRY Prochoice Recruitment (UK) Ltd. Chris Newsome Search Consultancy Ltd. BATLEY’S Verve People Account Manager SANDWICH KING Rick Williams T: 07584 055 858 / 01483 725 000 Jon Blamires Contract Manager E: [email protected] T: 01132 426 031 - Option #2 M: 07584 345267 W: www.westhorsleydairy.co.uk M: 07971 531443 E: [email protected] ‘Deliveries across London & Home Counties’ E: [email protected] W: www.bbfoodservice.co.uk W: www.sandwichkinguk.com

Acorn Dairy SANDWICHES SANDWICHES SOFT DRINKS & FRUIT JUICE Anglia Produce Bako North Western Ltd Cotteswold Dairy Ltd Embleton Hall Dairies Fresh Pastures CIC Henllan Bread GINSTERS THE SOHO SANDWICH Morris Quality Bakers Colin Pothecary COMPANY LIMITED BEWLEY’S UK Mortons Regional Account Controller Dominique Wingfield Pensworth Dairies T: 07969 888245 David Turney Ron Chalker (The Potato Man) Ltd Business Development Manager E: [email protected] National Account Manager SB Supplies T: 0203 058 1245 T: M: W: www.ginsters.co.uk 01494 436426 | 07951 923065 Tomlinson’s Dairies Ltd M: 07495 369 746 Elliot Gould E: [email protected] West Country Milk E: [email protected] W: [email protected] www.bewleys.co.uk Wrights W: www.sohosandwich.co.uk Tel: 07393 461516

West Country Milk SANDWICHES SANDWICHES SOFT DRINKS & FRUIT JUICE Wrights

URBAN EAT David Singh IMPRESS SANDWICHES Tuco Senior Account Manager Steve Buss T: 07730 321 628 Commercial Director E: [email protected] BIDFOOD T: 01895 440123 W: www.urbaneat.co.uk Gayle Hunt M: 07894 465050 Sarah Sutton T: 07734 797955 | T: 0161 455 3616 E: [email protected] T: 07802 718 495 E: [email protected] W: www.impress-sandwiches.com E: [email protected] W: www.bidfood.co.uk

RECRUITMENT SANDWICHES Castell Howell Foods Ltd SOFT DRINKS & FRUIT JUICE Deli Lites Ireland Ltd Freshways Unlimited Company Hakens On a Roll PJ’s Simply Lunch Street Eats ANGEL HOSPITALITY & CATERING The Good Food Chain BRAKES GROUP LTD Colin Gittens The Tuck Box (Andove) Ltd RAYNOR FOODS Tanya Downes Business Development Manager Tiffin Sandwiches Tim Woods National Account Manager TUCO T: 0207 9402016 Wrightington Wigan and Leigh NHS T: 07881917058 T: 07780 955 783 | F: 01233 206318 M: 07929 073364 Foundation Trust E: [email protected] E: [email protected] E: [email protected] W: www.raynorfoods.co.uk W: www.brake.co.uk W:www.angelhr.org FEBRUARYOCTOBER 20182019 FRAMEWORK SUPPLIERS 65 CLASSIFIED

SOFT DRINKS & FRUIT JUICE SOFT DRINKS & FRUIT JUICE VENDING Bulk Vending Systems Eden Springs UK Ltd t/a Eden Kafevend Ideal Services LTT Vending North West Vending Selecta UK Ltd COCA-COLA EUROPEAN PARTNERS BRODERICK GROUP LTD Upton Group Ashley Grau M & S CATERING SUPPLIES LTD John Broderick VH Graddon National Accounts Manager Carl Andrews Managing Director Wilkes T: 07970 025445 M: 029 2088 8877 T: 0844 335 3000 E: [email protected] E: [email protected] E: [email protected] W: www.ccep.com W: www.mscateringsupplies.co.uk W: www.brodericks.co.uk

SOFT DRINKS & FRUIT JUICE Catering Services Ltd VENDING WASTE Creeds Foodservice Janes Beverages Ltd Krogab UK Limited Biohitech Tchibo Coffee International Ltd Elleteq Keenan (Recycling) Olleco Organic Waste Logistics (OWL) LUCOZADE RIBENA SUNTORY (GSK) EXCEL VENDING LTD ReFood Elliot Sleath John MacDonald Warren Group Ltd Customer Business Manager Operations Director M: 078761 37872 T: 01355269999 E: [email protected] E: [email protected] W: www.LRSuntory.com W: www.excel-vending.co.uk/

If you hold a framework agreement with TUCO and wish to include your contact information and logo in the TUCO Supplier Framework Index, please contact: SUE STUNT T: 0345 500 6008 E: [email protected] W: www.h2opublishing.co.uk FEBRUARY 2019 66 TUCO CHIEF EXECUTIVE OFFICER MIKE HASLIN

mikehaslintucoacuk Mike Haslin, chief executive of TUCO, looks ahead to the TUCO Competitions at the University of Warwick

We have had a great response to this year’s TUCO of Warwick on Monday should they choose to, Competitions, which return to the University of and not affect their weekend plans (we can’t do Warwick on 26th and 27th March. anything about the nerves though!). In the coming weeks, chefs, waiters, bar We have also made the TUCO Competitions more tenders, baristas and even photographers will accessible by offering our best ever entry price. be honing their skills, refi ning their menus This year, institutions can enter as many and preparing themselves for two days of competitors as they wish for just £275 competitions – the only competition where for the whole institution. This includes university and college catering teams can test dinners and accommodation. I think themselves against colleagues in the very same you’ll agree that it’s incredible value profession and environment as their own. and it has certainly gone down well I mentioned photography. The Photography with our members judging by the Challenge is one of two new competitions for entries we’ve had. 2019 and is open to absolutely any employee And of course you are welcome working in a TUCO member institution. I’m really too! We always love to have looking forward to seeing the results of this – spectators join us and cheer along the already we’ve had some great entries to the fi rst competitors. Or perhaps you haven’t university part of the competition. entered a team this year but would like Our other new competition for this year is the to see what the TUCO Competitions is Grab and Go Challenge, where chefs have 45 minutes like before entering in 2020? Then to deliver two plates of a hot savoury dish and an come along! It is absolutely free allergy-free dessert. There are some key challenges to attend as a spectator and you to this competition that chefs in our industry have to can tailor your booking with address every day, which makes it a really important dinners and accommodation addition to our cooking competitions. if you choose, just book Once again we are running the TUCO your place online at Competitions on Tuesday and Wednesday. This tuco.ac.uk/ allows competitors to travel to the University competitions.

066_TUCO_1_FEB_2019.indd 66 28/01/2019 11:39 FEBRUARY 2019 67 PARTNERS PAGE PARTNERS PAGE

Tim Horler Aine Melichar Debbie Langford David Singh (Available in the UK from Central Foods) T: (353) 0866088081 T: 07943 864374 T: 07730 321 628 T: 07841 800272 W: www.lovejoes.co.uk W: www.urbaneat.co.uk W: www.centralfoods.co.uk/Brands/Tipiak.aspx W: www.bigalsfoodservice.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Helen Marlton Philip Goodman George Havercroft T: 01495 301 999 David Turney T: 07818543218 T: 07980 731948 W: therealsoupcompany.com T: 01494 436426 W: www.nisbets.co.uk W: www.youngsfoodservice.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Craig Gilson Tanya Downes Gayle Hunt Alex Reed T: 07939 950787 T: 07780 955783 T: 07734 797955 / 0161 455 3616 T: 07711 793664 W: www.premierfoodservice.co.uk W: www.brake.co.uk W: www.bidfood.co.uk W: www.electrolux.co.uk/professional E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Brian Dickinson Rebecca Harman Helen Atkinson Alice Chalmers T: 07921 698 128 T: 07973 936 656 T: 07908 548559 T: 07967 694283 W: www.funnybones.co.uk W: www.oetker-professional.co.uk W: subwayfranchising.com W: www.diversey.com E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Adam Alexander Rachael Wilkinson Andy Henderson Stephen Smith T: 07896 436824 T: 07966 898034 T: 07917 810738 M: 07736 020427 W: www.lwc-drinks.co.uk W: www.kff.co.uk W: dawnfoods.com W: www.majorint.com E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Dave Pace Simon Gardiner Ken Love Ashley Grau T: 07808097916 T: 0844 888 7777 T: 07572 465844 T: 07970 025445 W: www.britvic.co.uk W: www.hobartuk.com W: www.matthewalgie.com W: www.cokecce.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]

Guy Hodge Jonny Rennie T: 07507792225 Rick Williams Rebecca Kobylak T: 07805 824411 W: www.tchibo-coffee.co.uk T: 07584 345267 T: +44 (0)1707 824425 W: www.mccainfoodservice.co.uk W: www.smokinbean.co.uk W: www.bbfoodservice.co.uk W: www.cerealsuccess.co.uk/food-service E: [email protected] E: [email protected] E: [email protected] E: [email protected]

John Slaven Jeremy Sear Daniel Harrison True Refrigeration T: 07583 528155 T: 07785 397561 T: 07392 871292 T: +44 (0)1709 888 888 W: www.carlsberg.co.uk W: UFS.com W: www.bakonw.co.uk W: truemfg.co.uk E: [email protected] E: [email protected] E: [email protected] E: [email protected]