News http://www.tuco.org/news Fri, 27 Feb 2015 00:24:05 +0000 Joomla! - Open Source Content Management en-gb Sheffield dairy expands following university's commitment http://www.tuco.org/news/item/sheffield http://www.tuco.org/news/item/sheffield

Business is booming down on the farm at Our Cow Molly – after the dairy won a bumper new contract with the University of Sheffield.

 

The dairy has been supplying a fraction of the university’s milk for the past year – but from September it will produce all its milk.

 

The boost has enabled the business to invest in a new £500,000 dairy which will see its maximum weekly milk output increase from 8,000 litres to 40,000 litres.

 

Our Cow Molly dairy farmer Ed Andrew said: “The majority of the university’s milk comes from cows in Yorkshire but it’s transported to London for pasteurising and bottling then transported back to Sheffield for distribution.

 

“This 400-mile round trip not only effects the taste of the milk, but it’s also damaging to the environment.

 

“It’s therefore straightforward for the university to get its milk from our cows, grazing just three miles down the road. Our milk is pasteurised and bottled on site and can be delivered the very same day.”

 

Building work at the dairy’s site in Dungworth is under way and will finish in September.

 

Ed said: “Our record for filling bottles by hand is 200 an hour – the new machinery will fill one every two seconds, which will be very helpful when we’re producing millions of pints a year for the university alone.”

 

Ed added: “We’re the only remaining dairy farm in Sheffield that bottles its own milk, which is a great shame, but its support from local businesses like the university that will enable us to continue and further develop.”

 

Gavin Brown, commercial operations manager at the University of Sheffield, said: “We’re delighted to hear about the expansion of the Our Cow Molly dairy farm and we hope that many more of our students and staff can experience their produce.”

 

The new facility will also house a butter room where Our Cow Molly will churn the first made in Sheffield butter.

 

Ed said: “The new dairy is an investment for the next generation of our dairy farm.

 

“It will make a huge difference to the way we work with modern machinery and computers taking over many of the jobs we currently do by hand such as dating, labelling and filling the bottles.”

 

He added: “Every penny from the milk will remain in Sheffield so the university’s commitment will benefit many more local businesses than ours.”

 

Mr Brown added: “We’re really proud of our Yorkshire roots so we work hard to build relationships with local suppliers and support the city of Sheffield’s economy.”

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Tue, 24 Feb 2015 10:59:58 +0000
Bristol Online Survey - Fresh/Frozen Meat & Poultry Supplier Vendor Assessment 2015 http://www.tuco.org/news/item/bristol-online-survey-tuco-catering-light-equipment-agreement-supplier-vendor-assessment-2 http://www.tuco.org/news/item/bristol-online-survey-tuco-catering-light-equipment-agreement-supplier-vendor-assessment-2

We've launched the TUCO Fresh / Frozen Meat & Poultry Supplier Vendor Assessment 2015. These Vendor Assessment surveys are designed to capture your feedback on the level of service which you are currently getting from the suppliers which you have opted to use.


If you are using this framework then please, as the end user, spare a few minutes to complete the survey. TUCO will then discuss the results and any comments made with the suppliers during the annual contract review meeting.


To complete the survey simply click on the link provided below. The closing date for the survey is the 5th March.

 

https://tuco.onlinesurveys.ac.uk/tuco-freshfrozen-meat-poultry-supplier-vendor-assess

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Fri, 20 Feb 2015 08:25:19 +0000
Swansea University to open £450m campus with conference facilities http://www.tuco.org/news/item/swansea-university-to-open-450m-campus-with-conference-facilities http://www.tuco.org/news/item/swansea-university-to-open-450m-campus-with-conference-facilities

The 65-acre, beach-side campus has been under development since March 2013 and is on schedule to open in September this year. Its full conference and event facilities will be available from the summer of 2016, but certain packages will be available for private hire from October this year. 

 

The campus conference facilities will be centred round the multi-purpose Great Hall complex, which features a 700-seat auditorium, three lecture theatres and several other breakout rooms.

 

The complex will also have a mezzanine-level catering facility and flat-floor auditorium space, which will be available for use with receptions, launches and exhibitions. All of the rooms will have audio-visual capabilities.

 

The campus will also have at least 600 bedrooms available for use during the summer months, and has a private beach that can be used for outdoor activities and teambuilding exercises. It is five minutes from Swansea city centre and can offer dining and shopping facilities for delegates, as well as a sports hall.

 

Its conference offers and packages will become available in April 2015.

 

Last month, Swansea University released a video with an overview of the new Bay Campus and a glimpse of the stunning event facitilies that will be part of the development.

 

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Tue, 17 Feb 2015 14:52:03 +0000
Italian food market continues to thrive http://www.tuco.org/news/item/italian-food-market-continues-to-thrive http://www.tuco.org/news/item/italian-food-market-continues-to-thrive

 

Eating out remains a major leisure activity for people as 63% of the adult population eats out at least once a month, and 9% eating out once a week.

 

Italian food plays a vital role in food consumption, as 49% of respondents said they had eaten the Mediterranean cuisine while they were out in the last month and 22% confirmed Italian food was their favourite cuisine.

 

Its popularity is partly down to its versatility, with 65% of consumers confident that there will always be something on the menu that everyone will like, while 25% cited its affordability as another quality.

 

The news comes as Sacla’ Professionale announces its launch into the foodservice market.

 

Eating out remains a major leisure activity for people as 63% of the adult population eats out at least once a month, and 9% eating out once a week.

 

Italian food plays a vital role in food consumption, as 49% of respondents said they had eaten the Mediterranean cuisine while they were out in the last month and 22% confirmed Italian food was their favourite cuisine.

 

Its popularity is partly down to its versatility, with 65% of consumers confident that there will always be something on the menu that everyone will like, while 25% cited its affordability as another quality.

 

The news comes as Sacla’ Professionale announces its launch into the foodservice market.

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Fri, 13 Feb 2015 11:08:28 +0000
St Andrews University to offer alcohol-free flats http://www.tuco.org/news/item/st-andrews-university-to-offer-alcohol-free-flats http://www.tuco.org/news/item/st-andrews-university-to-offer-alcohol-free-flats

The University of St Andrews is to offer the option of alcohol-free accommodation to students from the start of the next academic year, it has confirmed.

 

The alcohol-free option was introduced by the University following talks with the Students’ Association, and will be available in the self-catering David Russell Apartments and Fife Park complex.

 

Students will be given the option to select alcohol-free flats when filling out applications for university-owned accommodation.

 

According to a statement on st-andrews.ac.uk, those who accept an offer of alcohol-free accommodation will have ‘entered into an agreement not to drink alcohol’ within the apartment.

 

Anyone found breaking the agreement will be rehoused in another residence of the university’s discretion.

 

Alcohol-free accommodation has proved popular at other higher education institutions, including University College Cork, which saw the number of students signing up for the offer quadruple in a year.

 

 

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Wed, 11 Feb 2015 15:36:58 +0000
TUCO supports members to ‘Go Green’ http://www.tuco.org/news/item/tuco-supports-members-to-go-green http://www.tuco.org/news/item/tuco-supports-members-to-go-green

TUCO has revealed that its members have reached new levels of sustainability success, making them some of the ‘greenest’ caterers in the industry.

 

Building on the achievements of 2013, in which TUCO worked closely with the Marine Stewardship Council (MSC) and the Waste and Resources Action Programme (WRAP) to develop exclusively pathways for members to become more easily accredited, TUCO has entered into further green partnerships that add value to all members.

 

TUCO has taken its sustainability offering to new heights with a partnership with the Sustainable Restaurant Association (SRA), which has seen two universities – Brighton and Plymouth – gain the sustainability equivalent of a Michelin style award for their catering outlets in a first for the Higher Education industry.

 

It is also revealed that TUCO has entered into a further agreement with industry sustainability champion Footprint.  The bespoke partnership package will further the work to drive conversation around sustainability issues in catering and seek solutions to the challenges, as begun at the ‘Ethics in Education’ Forum talk in December.

 

TUCO Chair and Director of Accommodation & Hospitality Services at Brighton University, Julie Barker, on behalf of the TUCO Board, is keen to maximise the opportunities in 2015 through these relationships.

 

“We have committed to supporting our members on sustainability issues by building close links with complementary member organisations which offer access to resources and information and entry to the debates where their voices can be heard and taken into account," she comments.

 

“During this, Go Green Week, TUCO is delighted to reveal that our demonstrable commitment to its members’ and the wider industry is paying dividends.  We have more members than ever gaining green accreditations, including two which have piloted a scheme developing an SRA marquee for university outlets.

 

“This forward-thinking approach adds genuine value to our members, who can prove their credentials to customers, driving footfall in their outlets and growing their business,” Julie adds.

 

TUCO is also partnered with Environmental Association for Universities and Colleges (EAUC), and its procurement teams have developed advanced frameworks’ with supports local suppliers to access TUCO membership.

 

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Wed, 11 Feb 2015 11:48:44 +0000
Hobart urges universities to rise to the challenge http://www.tuco.org/news/item/hobart-urges-universities-to-rise-to-the-challenge http://www.tuco.org/news/item/hobart-urges-universities-to-rise-to-the-challenge

Hobart UK is urging university sites not to let training on catering equipment slip down the business agenda in 2015 as the growth in UK enrolments puts increased pressure on kitchens and kitchen equipment. 

 

The company is encouraging university sites to place renewed emphasis on staff training to ensure its class-leading warewash and cooking equipment is properly operated, helping prevent potentially disruptive and costly breakdowns.

 

“The rise in students attending university could put more pressure on kitchens, meaning training on correct usage is more important than ever,” comments Roger Kellow, Government Account Manager, Hobart UK.

 

“As such we’re calling on universities to not let this fall down the pecking order.”

 

Hobart offers completely free training for the life of its entire range which means staff are fully briefed on the best and most effective ways to operate the machines. Crucially, the on-going training programme means university caterers can take regular advantage to help new employees get up-to-speed.

 

Roger adds: “Alongside the offer of free training, we recommend that all outlets invest in a sound service plan to help safeguard the longevity of their equipment. Hobart UK has a dedicated network of over 150 highly trained technicians across the country offering unrivalled aftercare with a service package to suit every site.

 

This allied to the training offer gives university kitchens the peace of mind that they can focus on catering for their students and not worry about equipment breakdowns.”

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Wed, 11 Feb 2015 11:08:06 +0000
TUCO website unveils new look! http://www.tuco.org/news/item/tuco-website-unveils-new-look http://www.tuco.org/news/item/tuco-website-unveils-new-look

The TUCO website has changed! Over the past few weeks the web team have been busy making some improvements to the design and layout of the TUCO website.

 

The design is cleaner and easier to navigate. New and improved elements include a brand new carousel full of TUCO news; a new list of Quick Links to get around the site more efficiently; a new search box facility using key words to find what you need; a new Remember Me feature that will keep you logged in; a refreshed Toolbox full of the latest documents TUCO wants to share with you.

 

If you have any questions about www.tuco.org, or would like to supply a news story, email This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it.

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Fri, 06 Feb 2015 16:49:56 +0000
Essential Cuisine launches Britain’s Best Brigade http://www.tuco.org/news/item/essential-cuisine-launches-britain-s-best-brigade http://www.tuco.org/news/item/essential-cuisine-launches-britain-s-best-brigade

Essential Cuisine has launched the search for the UK’s best kitchen teams – Britain’s Best Brigades.

 

The company is recruiting kitchens to represent in eight regions across the UK – London, the south east, the south west, the Midlands, the north east, the north west, Northern Ireland, Wales and Scotland. Entrants have until 20 April to enter at bestbrigades.com/enter.

 

“Camaraderie, skill, commitment and a tireless work ethic; these are just some of the qualities that make good brigades great and we want to uncover the best,” says Nigel Crane, managing director for Essential Cuisine.

 

“It doesn’t matter which sector you work in, tell us why your kitchen should be considered and you could be chosen to represent your region.”

 

Entrants will be judged by a panel, including Paul Askew, chef patron of Liverpool’s Hope Street Hotel, and Andrew Bennett MBE, executive chef at London’s Park Lane Sheraton, before eight regional finalists are chosen.

 

These finalists will then be required to create a 30-60 second video that sums up their kitchen philosophy.

 

“For the video round, we want these kitchen teams to capture the spirit that keeps them ticking,” adds Crane. “Let’s be under no illusion, we’re not looking for the next Spielberg, more the characters, camaraderie and the cooking skill.”

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Fri, 06 Feb 2015 16:37:16 +0000
British BBQ Battle returns for fourth year http://www.tuco.org/news/item/british-bbq-battle-returns-for-fourth-year http://www.tuco.org/news/item/british-bbq-battle-returns-for-fourth-year

Entry to the British BBQ Battle has now opened, with the organisers calling for entrants to devise and submit a winning three-course menu that can be cooked within a one-hour time frame using a Crown Verity gas barbecue.

 

From all the entries, a shortlist of eight chefs will be invited to compete for the title of Crown Verity BBQ Battle Champion at a live cook-off final on 20 May at the Mentmore Golf & Country Club in Buckinghamshire.

 

There they will have one hour to create their three-course menus.

 

The winning chef will take the title, as well as a £3,000 Crown Verity BBQ and accessories pack, plus £100 One4All vouchers.

 

All finalists will receive a Sharp commercial microwave, a Simply Stainless professional chef’s table, a Smeg designer stand mixer, a choice of 10 bottles of Lion sauces and British BBQ Battle chef’s whites.

 

Chefs can enter at britishbbqbattle.co.uk. The only requirement is that all courses must be able to be cooked using a barbecue and incorporate at least one Lion sauce.

 

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Fri, 06 Feb 2015 16:26:01 +0000