News Thu, 18 Sep 2014 01:34:40 +0000 Joomla! - Open Source Content Management en-gb International Young Chef of the Year winner announced

Chaîne Des Rôtisseurs has announced the international winner of the Young Chef of the Year competition 2014.


Peter Lex of Germany has been named the 2014 Chaîne des Rôtisseurs International Young Chef of the Year, at the annual event hosted in Durban last month.


The competition is now in its 38th year and saw 20 young chefs from around the world compete in the challenge.


Ricki Weston from South Lodge Hotel in Horsham represented Britain, having won the UK competiton earlier in 2014.


“The outstanding calibre of our young chefs continues to leave us inspired.  Competitions such as these not only serve to improve understanding and appreciation of the dedication it requires to excel at this level, but also to remind us that such prowess can come to us at an incredibly young age," comments Philip Evins, Bailli Délégué for the Chaîne des Rôtisseurs UK. 


For further information, visit the website





Thu, 11 Sep 2014 10:04:31 +0000
Freshers Week Promotions Launched

Frehers Week is coming up again and with that in mind - we've gone to the TUCO Suppliers and asked them what promotions they have available for this time.


Go to the TUCO Promotions section to see how they responded - its at

Wed, 27 Aug 2014 15:15:26 +0000
TUCO Bar Managers' Conference returns

Next week will see the return of the annual TUCO Bar Managers' Conference, this year to be hosted by the University of Birmingham. 


The day conference will take place on September 4 and will discuss the financial aspects of bar management, along with current trends. The conference will also address the issues of drinking games and student habits. 


The conference is open to bar managers and supervisors and a total of 30 spaces are available for delegates.


Courses, workshops and presentations will be ran throughout the day including discussions around the pre drinking culture, running a profitable bar operation and cocktail making and understanding spirits.


The course costs £125 and includes overnight accommodation. 


For more information, download the agenda and booking form here. Alternatively, email learning and development manager, This email address is being protected from spambots. You need JavaScript enabled to view it. .

Wed, 27 Aug 2014 14:32:40 +0000
TUCO study tour bursaries still available

A £2000 bursary is available to all eight regions for the upcoming TUCO study tours in the US and China, however, application closing date is 31st August. 


The study tours are open to TUCO members and senior managers are encouraged to enroll on the trips to Boston, New York and China.


On the 22nd October 2014, TUCO will be heading to Boston where a tour, led by Simon Peat, will include visits in the Boston area to Harvard & MIT where both universities operate ‘in house’ catering services. Two additional institutions, operated by contractors will be visited on the second day.


The second part of the tour will visit New York and will include visits to ‘concept’ Retail outlets, and bars throughout Manhattan.


The 12 day study tour to China in August/September 2015 includes visits to universities in Beijing, Guangzhou and Hong Kong and there are 14 places available. 


Universities to be visited include Peking University, Nankai University, and Hong Kong University. The tour will visit restaurants, markets, shops and will also include tours of hotels in each of the cities.


For more information email This email address is being protected from spambots. You need JavaScript enabled to view it. . Closing date for bursary applications is August 31st. 




Wed, 27 Aug 2014 13:37:26 +0000
Get ready for British Food Fortnight

The event runs from 20th September to 5th October and this year’s theme is Bring Home the Harvest, with the aim to rekindle the tradition of celebrating the harvest.

There are plenty of ways for universities to take part. You can enhance your menus with British dishes or offer British food-themed promotions, with seasonal dishes, or you can use the fortnight to seek out new local suppliers. Any promotion of British Food Fortnight can be boosted by displaying POS material using the Union Jack flag, or by becoming a Love British Food member, you can use the logo on your menu to show you are taking part.
Elsewhere on campus, students can be encouraged to buy more British food with special farmers’ markets, while the fortnight could also be a great time to tell students about the Food for Life Catering Mark.

For more inspiration and information, visit

Fri, 22 Aug 2014 11:59:42 +0000
FreeFrom Eating Out Awards nominations extended

In response to appeals from universities that have been closed during much of the entry period for the inaugural awards, the deadline for entry for the category has been extended to 30th September.

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, visit

Fri, 22 Aug 2014 11:56:29 +0000
Matthew Algie secures funding to develop Ugandan coffee

Matthew Algie has secured financial backing through the Fair Development Fund (FDF) to sustainably grow the Ugandan coffee industry.

The six-figure award from the FDF – a fund run by Comic Relief and Sainsbury’s to support small scale farmers working in developing countries – the Gumutindo Sustainability Project will improve coffee quality and farming practices.

The company will work with Gumutindo Coffee Cooperative in Eastern Uganda and ethical trading organisation, Twin, to deliver the project. Matthew Algie will assist farmers in the Mount Elgon in becoming triple certified with Fairtrade, Rainforest Allliance and organic.

“We want to use our expertise to support the implementation of change across the board,” said Matthew Algie’s Technical Director, Ewan Reid. “From simple enhancements such as improved harvesting and coffee cherry processing that will develop the quality of the coffee, right down to buying and roasting the coffee - with a view to Sainsbury’s cafés brewing it for their customers - we are looking forward to working with farmers on this exciting new project.”

The initiative will support climate adaptation and will increase capacity and improve coffee quality, meaning more coffee can be sold at better prices.  

Thu, 21 Aug 2014 11:03:38 +0000
Downing College gets Gold in Green Tourism

Downing College Cambridge has been given a Gold Award for its outstanding performance as a Green Tourism site for conference business.

The Collect was scored across 10 categories, including its use of environmentally-friendly paper, cleaning products and toiletries, to the the provision of gardens with trees and plants to encourage wildlife and insects.

Judges commended the College’s use of sourcing local, organic, vegetarian and Fairtrade foods within the catering operation, as well as the adoption of low energy lighting throughout the accommodation.

“We are thrilled to have achieved a Gold Award for our green performance to date and are looking forward to strengthening our commitment going forward,” commented Jacqui Cressey, conference services manager at Downing College. “Membership of the Green Tourism Business Scheme will be an important selling point for our conferences and events business.

“However, achieving this accolade doesn’t mean we can rest on our laurels – we already have plans in place to look at other areas where we can improve still further, including the development of a Green Events Package.”

Other green schemes at the College include a ground source heat pump at the Howard Theatre, solar thermal array and toilets fed by rainwater.

Thu, 21 Aug 2014 10:37:47 +0000
Meiko launch campaign ‘rated as outstanding’

The compnay’s in-house communication department worked closely with the advertising agency agenturwitt from Freiburg on a brand relaunch strategy designed to highlight the company's leadership as an established brand for professional dishwashing, cleaning and disinfection.

 "We took our cue from the fountain which has been anchored in the Meiko logo since 1927 as a source of purity and clarity and built that into a globally relevant Meiko brand strategy,” explained Jan Adolph, creative director at Meiko. “The new brand environment focuses on the fountain as a social hub and as a symbol of Meiko's clean solutions."

The renowned Hamburg-based photographer Florian Geiss was one of the key figures who worked on the brand campaign. The campaign was used across print, digital, events, PR and promotions. The judges were particularly impressed by the multimedia ‘Beauty Case’, which was presented to selected customers to mark the product launch. It was an elaborate case featuring a hologram on the exterior and including a brochure, a DVD, newsletter and pen gift set.

Commenting on the news, Bill Downie, managing director of Meiko UK, said: “Many UK distributors and customers have visited Meiko in Germany and seen for themselves the iconic fountain outside the main entrance which inspired this incredible series of photos.”

To view the photography and ‘Beauty of Cleaning’ photography, head to Meiko’s new look website at

Mon, 18 Aug 2014 10:30:01 +0000
Healthy eating could be part of Food for Life Catering Mark

The Soil Association, which runs the scheme, has opened a public consultation on the proposals to limit the use of salt and make healthier drinks more widely available, in line with public health guidance.

The two proposed standards are:

  • Salt is not available after cooking (except on request), staff are trained in salt reduction and recipes are designed to minimise salt use.
  • Healthier drinks are promoted and the availability of sugary and artificially sweetened drinks is limited.

The consultation will remain open until 6th October and all caterers, food businesses, nutritionists, public health professionals and members of the public are invited to comment. The proposals are most relevant to caterers in universities, workplaces, visitor attractions and restaurants.

The standards are supported by detailed guidance for caterers to show how they are meeting them. Limiting the use of salt includes removing salt from tables, changing recipes to make use of healthier natural flavours and providing staff education about ingredients which may be high in salt.

The proposed new standard to encourage people to choose healthier drinks would call for healthier drinks such as milk and water to be placed at eye level in display cabinets. Portion sizes of sugary and artificially sweetened drinks would be limited to 330ml. The Soil Association is also consulting on a limit to the portion size of pure fruit juices and smoothies.

“The Catering Mark Standards offer a framework to recognise and reward caterers who serve fresh, healthier meals,” said Mike Bond, Catering Mark manager. “Our independent Standards Committee - made up of a wide range of industry experts - works to ensure that the Catering Mark Standards address public health priorities and ensure food is fresh, better for animal welfare and local economies.”

This committee will consider the findings of the consultation at its autumn meeting and any resulting changes will be announced in winter 2015. Sufficient time would be given to Catering Mark holders to adapt to any new standards.

Fri, 15 Aug 2014 10:20:53 +0000