News http://www.tuco.org/news Sun, 26 Oct 2014 01:00:15 +0000 Joomla! - Open Source Content Management en-gb Craft Guild celebrates 50th anniversary with commemorative book http://www.tuco.org/news/item/craft-guild-celebrates-50th-anniversary-with-commemorative-book http://www.tuco.org/news/item/craft-guild-celebrates-50th-anniversary-with-commemorative-book

As part of the Craft Guild of Chefs’ 50th anniversary celebrations, a commemorative book has been produced highlighting the association’s story so far.

 

The Golden Review and Desk Diary showcases some of the UK’s culinary greats, as well as spotlight on one Craft Guild member whose historical collection includes priceless royal menus.

 

National chairman of the Craft Guild of Chefs, Christopher Basten, said the book was part of a wider line-up of celebrations to mark the landmark anniversary.

 

“Fittingly, the first 50 pages tell the story of the Craft Guild’s inception at a meeting held on 26th July 1965 and follows its growth into the UK’s leading association for chefs,” he comments.

 

“Informative, interesting and at times humorous, it’s a beautiful commemoration that has been meticulously pieced together to give readers a taste of the Guild’s history and it sets the tone not only for the future of the Craft Guild of Chefs, but for the craft as an inspirational career for all those who choose to travel its path.

 

“What is particularly poignant for us is that we are celebrating our 50th anniversary year during what can only be described a golden era for chefs in this country.”  

 

The book features messages from HRH The Countess of Wessex, the Guild’s Patron, and the Master of the Royal Household, Vice Admiral Anthony Johnstone-Burt CB OBE and the Guild’s president.

 

The second half of the book is a desk diary, supported by 27 premium suppliers.

 

For more information about the Golden Review and Desk Diary, which is available to buy for £20, email Fran at This email address is being protected from spambots. You need JavaScript enabled to view it. .

 

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Wed, 22 Oct 2014 08:57:18 +0000
Keele University hits zero landfill waste target http://www.tuco.org/news/item/keele-university-hits-zero-landfill-waste-target http://www.tuco.org/news/item/keele-university-hits-zero-landfill-waste-target

Keele University has reached its target to send none of its waste directly to landfill by August 2014.

 

The ambitious target was set by the university in November 2010 following a review of its waste management. It has since worked with Biffa Waste Services Ltd to divert all waste on campus in an environmentally friendly way. 

 

“By the end of the 2013 academic year alone, we were recycling 40% of the waste on campus,” said Huw Evans, environmental manager at Keele.

 

 

“With our new partnership we’ve hit our target of zero waste-to-landfill before the start of this academic year – a great reward for four years of hard work.

 

"And that’s down to efforts across the campus – students and staff included.”

 

As part of the project, halls of residences and university catering buildings installed extra bins to separate dry recyclables, glass and waste at the first step of the waste chain.

 

Any remaining waste is managed by Biffa, who process it in a sustainable way.

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Wed, 15 Oct 2014 11:32:45 +0000
Bidvest 3663 announces 2015 sustainability targets http://www.tuco.org/news/item/bidvest-3663-announces-2015-sustainability-targets http://www.tuco.org/news/item/bidvest-3663-announces-2015-sustainability-targets

Bidvest 3663 has announced its sustainability and CSR targets for the year ahead in a newly published report. 

 

The report, The Road we Travel, highlights the company’s progress against a number of sustainability targets that it set itself last year, covering areas such as healthy eating, waste, transport, products, environment, supply chain, people and community.

 

New targets for 2014/15 include introducing 100 new Euro trucks to reduce carbon emissions, ensure that more than 50% of all Bidvest 3663 Own Brand product range meets or exceeds the Government’s  2017 salt targets, and supply all Own Brand products in packaging that complies with the new EU Food Information Regulations by December 2014.

 

“We take the time and effort to compile a sustainability report on an annual basis, so our customers can be sure that we take our sustainability policies seriously and our processes can make it easier for them to achieve their targets in terms of environmental responsibility,” said Shirley Duncalf, head of safety and sustainability.

 

To access the report, visit www.3663corporate.co.uk/cser.

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Wed, 15 Oct 2014 11:16:19 +0000
Bisto supports British Sausage Week http://www.tuco.org/news/item/bisto-supports-british-sausage-week http://www.tuco.org/news/item/bisto-supports-british-sausage-week

To celebrate British Sausage Week, which this year is taking place between the 3rd and 9th of November, Bisto is launching a competition giving chefs the opportunity to win £500 worth of high street vouchers and a full set of professional kitchen knives. 

 

In order to be in with a chance to win, chefs must download the Bisto's new online recipe guide, which showcases the versatility of the traditional British banger.

 

Packed full of exclusive new recipes created by Mark Rigby, Premier Foods' award winning Executive Chef, including Celeriac and Kale Stew and Sausage Fondue, the online recipe booklet also contains exclusive research revealing that 67% of chefs make sausages from scratch. 

 

The research also shows that 82% of chefs think that incorporating seasonal events onto menus helps drive sales.

 

When downloading the online recipe book, chefs will automatically be entered into the Bisto competition. 

 

"As proud supporters of the event for the second year running, we can’t wait to see the start of another British Sausage Week," says Mark Rigby.

 

"As the nation’s favourite gravy, Bisto, continues to deliver fantastic results and is a classic accompaniment to sausages, a traditional and popular dish that both chefs and consumers continue to enjoy.

 

"British Sausage Week should be recognised as a great way for caterers to increase business. Our products are the crucial component in creating enticing dishes, attracting new customers and ensuring regulars are impressed.”

 

For further information, recipes, or to enter the competition, visit www.premierfoodservice.co.uk.

 

For more information on British Sausage Week, visit www.lovepork.co.uk.

 

 

 

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Mon, 13 Oct 2014 11:39:54 +0000
Nottingham Trent chef receives British Empire Medal http://www.tuco.org/news/item/nottingham-trent-chef-receives-british-empire-medal http://www.tuco.org/news/item/nottingham-trent-chef-receives-british-empire-medal

Ivan Hopkins, head of catering and hospitality at Nottingham Trent University, received his British Empire Medal last month following the announcement in the Queen’s Birthday Honours.

 

Hopkins, who was awarded the medal in recognition of his services to higher education, was presented with the accolade by Lord-Lieutenant of Nottinghamshire Sir John Peace at a ceremony at County Hall.

 

Speaking to the Nottingham Post, he said: "It is really touching that someone has taken the time to submit an application on my behalf. My heart was beating really fast when the Lord Lieutenant was reading out the citation."

 

Hopkins has worked at the university for 18 years. Alongside his responsibility for catering across all the institution's food outlets, he uses his skills to teach students about healthy eating and undertakes educational catering demonstrations.

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Thu, 09 Oct 2014 11:42:12 +0000
Calling TUCO members to take on school cook http://www.tuco.org/news/item/calling-tuco-members-to-take-on-school-cook-2 http://www.tuco.org/news/item/calling-tuco-members-to-take-on-school-cook-2

TUCO members are being asked to open their doors to school cooks and offer work placements in their institutions, showcasing the talents and professionalism of school catering.

 

The initiative is being launched to mark National School Meals Week, now in its 21st year, which celebrates and promotes all that is great about school lunches and dispels the old myths about school food.

 

Organisers are asking TUCO members to take on a school cook and work alongside them, helping them showcase their talents in places they never thought they would work and teaching them a thing or two as well.

 

The University of Birmingham, Lancaster University and the University of South Wales are just some TUCO members who have already signed up. The list of venues also includes top class restaurants, cookery schools and catering colleges.

 

To take part and offer a work placement for a school cook in your area, contact The Great School Lunch team at This email address is being protected from spambots. You need JavaScript enabled to view it. . For more information, visit www.thegreatschoollunch.co.uk.

 

 

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Thu, 09 Oct 2014 11:35:32 +0000
Storytelling key to customers sharing food on social media http://www.tuco.org/news/item/artizian-catering http://www.tuco.org/news/item/artizian-catering

People’s emotional reactions to food are stronger when stories are told about the dishes, according to new research by Digital Blonde and Artizian. 

 

The two firms joined forces to hold a seven-course tasting event last week to monitor consumers' emotional relationship with food.

 

With so many images of food shared and engaged with each day online, the experiment aimed to understand how these reactions, emotions and experiences compared to the real thing.

 

The event took place at the Macmillan Campus in London last Monday evening where guests were enticed by a seven-course, fairy tale themed menu, devised by Artizian’s award-winning chef Richard Skinner. 

 

Each dish was designed to provoke different emotions and included Hansel and Gretel’s Baked Bread Surprise, Goldilocks and The Three Bears' Pea, Anchovy & Cured Ham Porridge and a Cinderella inspired Pumpkin Parfait.

 

For each course, guests were asked to rate and record their emotions both before and after tasting the dish.

 

This data was then collated and compared with an online study, where participants who had not been at the dinner recorded their emotions after viewing images of the Artizian dishes. 

 

A Social Media Week panel event on Thursday 25 September unveiled the experiment’s findings, with experts from both digital and food industries debating the findings. 

 

The results showed conclusively that people’s emotional reactions to the dishes were stronger offline, averaging a sore of 3.6.

 

This fell to 2.7 for people viewing only the images online and interestingly increased to 3.0 for people who view the images accompanied by a description of the dish. 

 

Adding descriptions to the online images also increased participants feelings of desire, disgust and surprise and made food appear more appetising than the images alone.

 

The scores suggest that the more consumers can know about and be part of a dish’s story, the stronger they feel towards it. Prompting the question of whether caterers and restaurants should be doing more to help consumers describe dishes, such as leaving menus on tables or having staff explain the dishes to diners.

 

Thursday’s panel session was the start of deeper investigations into the relationship between digital media, food and human behaviour. The experts are now looking into new data analysis which will provide a further insight. 

 

For further details please email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Mon, 29 Sep 2014 11:23:21 +0000
Thomas Ridley sponsors University Free From Award http://www.tuco.org/news/item/thomas-ridley-sponsors http://www.tuco.org/news/item/thomas-ridley-sponsors

TUCO Partner, Thomas Ridley, is proud to be sponsoring the Schools, Colleges and Universities category at this year's Free From Awards.

 

The awards will celebrate excellence in gluten-free, dairy-free and allergen-free food and general allergy awareness within the foodservice sector – in advance of the new allergen labelling regulations coming into force in December this year.

 

A shortlist of nominees will be published in early October and the awards will be held at the Food Matters Live event in November.

 

To enter the Free From Schools, Colleges and Universities award, please follow this link http://www.freefromeatingoutawards.co.uk/entry-form-schools-unis.html.

 

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Mon, 29 Sep 2014 11:08:47 +0000
TUCO saves its members £11.4m http://www.tuco.org/news/item/tuco-saves-members-11-4m http://www.tuco.org/news/item/tuco-saves-members-11-4m

A saving of £11.4 million has been made across TUCO member procurement budgets over the past 12 months, it has been announced.

 

The TUCO frameworks have undergone a recent overhaul and renegotiation, which has positioned them at the forefront of public sector buying, a core area of development within TUCO’s growth plans. 

 

Over the past 12 months, members have enjoyed transparent fees, flexible purchasing and the benefits of the buying power of the organisation.

 

As part of a new approach and growing market presence, TUCO is increasingly extending its free-to-access frameworks to in-house local authority catering teams in the wider education sector, and NHS trust hospital caterers.

 

“£11m is a significant figure and there is more that our members can do by joining together to further increase the benefits of community buying," says Mike Haslin, TUCO chief operating officer.

 

"The figure helps to highlight our commitment to procurement best practice and reflects the importance of extending and developing new links with related organisations outside of traditional membership.

 

"We have worked hard over the past 12 months to provide more ways for those working in the public sector to enjoy greater value, security and opportunity from their purchasing decisions, offering framework agreements that save unbeatable rates of time and money through automatic compliance factors.

 

"As a not-for-profit organisation, we consider ourselves a perfect partner for public service operators, and it is our hope that we can continue to help share an ethos of procurement best practice without a profit-making agenda,” he adds.

 

Recently negotiated TUCO framework agreements include fresh and frozen meat and fruit and vegetables. 

 

TUCO collaborates with some of the leading suppliers in the sector, as well as actively seeking partnerships with smaller, local partners.

 

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Tue, 23 Sep 2014 15:32:57 +0000
Calling TUCO members to take on school cook http://www.tuco.org/news/item/calling-tuco-members-to-take-on-school-cook http://www.tuco.org/news/item/calling-tuco-members-to-take-on-school-cook

TUCO members are being asked to open their doors to school cooks and offer work placements in their institutions, showcasing the talents and professionalism of school catering.

 

The initiative is being launched to mark National School Meals Week, now in its 21st year, which celebrates and promotes all that isgreat about school lunches and dispels the old myths about school food.

 

Organisers are asking TUCO members to take on a school cook and work alongside them, helping them showcase their talents in places theynever thought they would work and teaching them a thing or two as well.

 

The University of Birmingham, Lancaster University and the University of South Wales are just some TUCO members who have already signed up. The list of venues also includes top class restaurants, cookery schools and catering colleges.

 

To take part and offer a work placement for a school cook in your area, contact The Great School Lunch team at This email address is being protected from spambots. You need JavaScript enabled to view it. . For more information, visit www.thegreatschoollunch.co.uk.

 

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Mon, 22 Sep 2014 10:24:10 +0000