News Sat, 06 Feb 2016 15:12:48 +0000 Joomla! - Open Source Content Management en-gb Fancy the challenge of cycling 300 miles in four days for charity?

TUCO invites you to join members and directors in July 2016, as they take to the highway from Manchester to Exeter in the name of raising thousands of pounds for good causes. 

The ride will take place in time for TUCO’s prestigious annual Conference, which opens on 26th July 2016 at the University of Exeter.

With four days on the road, members will have to cover an estimated 75 miles a day to ensure they make it to the conference on time.

“Some serious training is going to be needed for some of us” says Julie Barker, Chair of TUCO.

“But it’s an incredible challenge that will not only push us to our physical limits but enable us to make a difference to people’s lives and that is a powerful reason for doing it.”

If you would like to take part, please email me on This email address is being protected from spambots. You need JavaScript enabled to view it. .

Charities are yet to be confirmed.

Fri, 05 Feb 2016 11:04:33 +0000
Catering Operations Manager Bristol University

An exciting opportunity has arisen for a ‘Catering Operations Manager’ to join the Senior Management Team of Bristol Universities’ Catering Services.

The post holder will be responsible for the operational delivery and product service levels across the University’s multi-site portfolio of catering services that includes residential hall bars, catered halls of residence, dining areas and commercial conference & event activity. The successful applicant must demonstrate control of budgets whilst simultaneously ensuring excellent and consistent service.

Additionally the focus of this role is to support the Divisional Senior Management Team in the continued strategic development and implementation of the University’s catering and bars strategy through innovative projects/service development and reviews.  This may include support of the Delivered and Event Catering and Retail operations.

It is anticipated that the interviews will take place on Monday 7th March 2016.

Please click here for the link to the external jobs page. 

Catering Operations Manager

Job number                 SUPP102115

Division/School            Bristol University Residential and Hospitality Services

Contract type                Open ended contract staff

Working pattern             Full time

Salary                              £31,656 - £35,609 per annum

Grade Grade                    H

Closing date for applications 24-Feb-2016



Fri, 05 Feb 2016 09:33:34 +0000
The University Caterers Organisation – Benchmarking Survey

The survey is being conducted by Qa Research, an independent research company, on behalf of TUCO.


TUCO are working towards gathering a range of information about catering services in order to create a comparable index and benchmark for their members.


The survey asks about staffing, operations and turnover for the catering operations across the University. We expect you may need to ask others in your organisation to complete some questions on the survey or provide the detailed information to you.


The online survey will retain the information as long as the next question icon at the bottom of the screen is clicked before exiting the survey; you can click back into it at any stage and it will remember your previous answers so you do not have to fill it all in in one go.


You can circulate the survey to the relevant staff to complete but please note only one person within your organisation can complete the online survey link at any one time for the data to be saved. At the end of the survey you will be shown a summary page with all your answers.


Please check your answers and amend any data if necessary before finally submitting the survey. Only click ‘submit’ (at the end of the survey) once all sections are completed. For this survey we are interested in the academic year August 1st 2014 to July 31st 2015 i.e. the academic year just finished. This benchmarking survey is in relation to catering for student, staff and other visitors to campus catering outlets and catered halls of residence and not catering for conference or events.


All answers are anonymous; the benchmarking data will be shown by broad categories (e.g. large or small institutions) and not by named institutions. Your responses will be held in the strictest confidence and will only be used for market research purposes. 


To answer the survey questions, download the document here.

Thu, 04 Feb 2016 10:43:28 +0000
PRICING BULLETIN 9/01/16 to 22/1/16

Please note there is revised pricing on the following agreements



Catering Disposables & Kitchen Chemicals


Catering Light & Heavy Equipment


Catering Equipment Maintenance



  • Palmer & Harvey

Fish & Seafood

  • Direct Seafood



Fruit & Veg




Hot Beverage


Innovative Food Concepts

  • Theo’s

Meat & Poultry


Milk & Bread

  • Morris Quality Bakers



Soft Drinks



Mon, 25 Jan 2016 17:09:59 +0000
TUCO looks to recruit Academy Manager

TUCO has a unique opportunity for a motivated, dynamic, experienced learning and development professional to manage the newly created TUCO Academy. 


This Academy project was launched in July 2015 with a vision to create a bespoke suite of accredited training and professional development courses for staff working in the higher and further education institutions.


The project is currently in the set-up phase and the successful person will have the responsibility to shape and inform the emerging strategy and work alongside the steering group to deliver this ambitious proposition.


To find out more, download the document here.


For further information please contact This email address is being protected from spambots. You need JavaScript enabled to view it. or apply by email with an up to date CV by 27th January 2015.

Tue, 19 Jan 2016 16:00:25 +0000
Young chefs get creative with Oriental cuisine

Oriental cuisine is becoming much more accessible to Western chefs as the fourth annual Wing Yip Young Chef of the Year competition opens for entries.


Chefs and catering students aged between 18 and 25 are encouraged to enter the competition where one winner will take a one-in-a-lifetime trip to Hong Kong and gain culinary work experience in some of the city’s top restaurants.


The competition has gone from strength to strength in recent years and an esteemed judging panel has been confirmed for this year, including TUCO Competitions judges Peter Griffiths MBE and Michelin-starred chef Glynn Purnell.


“I’m very much looking forward to another year on the Young Chef judging panel,” said Purnell. “For up and coming chefs there’s no better way to gain experience and exposure than to take part in a competition like this. This year we’ll be looking for dishes that are created using modern techniques, taste authentic and deliver a real wow factor.”


To enter, chefs must submit a two-course Oriental menu idea, featuring a street food starter and a quality restaurant standard main. Shortlisted entries will be invited to a live cook-off at University College Birmingham, on 13th April. Enter at

Tue, 19 Jan 2016 12:54:47 +0000
Look to Spanish wine, says Crown Cellars

University bar managers and other licensees have been advised to take advantage of great value regional wines that are emerging from Spain.

Crown Cellars, the specialist wine and spirits division of Carlsberg UK, has offered the top tip after it identified Spain as a country that has made exceptional progress in producing interesting, high quality entry-level wines in recent years. And it’s not just Rioja that bars should be stocking.

“The regional Spanish wines in our portfolio have proved to be very successful additions this year,” said Crown Cellars Master of Wine Jonathan Pedley. “Of all the significant wine producing countries, Spain offers a bigger bang for your buck than any other at the moment. We are also seeing a shift in consumer behaviour with Spanish wines from regions outside of Rioja gathering momentum, while sherry is beginning to shake off its stuffy old-fashioned image in the UK and be appreciated here as it is in Spain.”

Examples to look out for include the fresh white Marques de Alfamen, the full-bodied red Finca de Oro Rioja and the Dos Cortados Palo Cortado, a dry and complex sherry which is full of flavour.

Tue, 19 Jan 2016 12:45:35 +0000
Brakes teams up with Michelin-starred chef Mark Sargeant

Brakes has announced a new partnership with Michelin-starred chef Mark Sargeant.

The aim of the alliance is to ensure that the food served by the national wholesaler is at the very centre of its proposition and, as a top restauranteur who is actively involved in the day-to-day running of his restaurants, that Sargeant can inspire aspiring chefs up and down the country.

“I’m blown away by what Brakes have to offer but, being a chef myself, what impressed me most of all was their obvious desire to make sure that chefs are at the heart of their business,” said Sargeant. “My primary focus will be to make the food the centre of attention, inspiring chefs through innovation, quality, locality, sustainability and provenance – words which really mean something to them – and to help Brakes build an outstanding reputation in all of these areas.

“Rest assured I’m here to get my hands dirty, not just to act as a figurehead at product demonstrations and corporate events; I look forward to working with chefs at the sharp end and helping to shape their businesses going forward.”

It is the latest move towards innovation for Brakes, which over the last 12 months has been transforming its business by building four new state-of-the-art multi-temperature sites, strengthening its offer with Fresh Direct, and enabling caterers to access a range of ingredients at any time via a new fully priced transactional online site.

Tue, 19 Jan 2016 12:28:47 +0000
PRICING BULLETIN 7/12/15 to 8/1/16

Please note there is revised pricing on the following agreements


Alcohol *New framework goes live 16th Jan 2016*


Catering Disposables & Kitchen Chemicals

New framework so new pricing for:

  • All Purpose
  • Crosbys
  • Disposables & Catering Supplies (DCS)
  • Delphis Eco
  • Instock
  • Magenta UK
  • Shorrock Trichem
  • Trichem South
  • Tri-Star
  • Unico
  • Wray Bros
  • Zenith

Catering Light & Heavy Equipment

  • Brakes
  • Hobart
  • Foster
  • ACME

Catering Equipment Maintenance



  • Palmer & Harvey
  • Peros
  • Sugro

Fish & Seafood

  • M & J Seafood
  • Direct Seafood


  • Thomas Ridley

Fruit & Veg 

  • Freshview
  • 3663 Swithenbanks
  • The Veg Factor
  • Oliver Kay
  • GW Price
  • Ferryfast
  • Fresh n Fruity


  • Mark Clegg (Cleggs)

Hot Beverage *New framework went live 4th Jan 2016*


Innovative Food Concepts

  • Regency Coffee
  • King Asia
  • Dr Oetker
  • Pieminister (From Feb 2016)
  • Eltoni

Meat & Poultry


Milk & Bread

  • Wrights



Soft Drinks



Fri, 01 Jan 2016 10:22:31 +0000
TUCO Competitions entry deadline extended

Entry deadline to the TUCO Competitions has been extended until January 30th 2016.

Due to several members getting in touch and asking for more time to complete their applications, TUCO has decided to extend the entry deadline until the end of January 2016.

Next year's Competitions will see many exciting developments, with several new additions to the line up, including a brand new venue - the University of Warwick!

Not only does the new location make the Competitions more accessible for members, but there is now the space to build our very own temporary kitchens. Not only that but every competition at the event is situated within walking distance of each other, allowing visitors and competitors to easily view everything that is going on across the two days. 

To enter visit our Competitions page, or click on the competition of your choice below:

Barista Skills Challenge

Service Skills Challenge 

Bar Competition 

Salon Culinaire

Chefs’ Challenge

Street Food Chef of the Year

Campus Speed Cook Challenge

TUCO Innovation Awards:

Student Experience

Marketing Initiative

Best New Outlet/Concept

Entries to the competitions will now close January 30th 2016. If you have any queries, or you'd like to find out more, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 0344 571 8208.

We look forward to welcoming your entries!

Fri, 18 Dec 2015 11:10:31 +0000