News Tue, 30 Aug 2016 13:05:53 +0000 Joomla! - Open Source Content Management en-gb Pricing Bulletin 15/08/16 to 26/08/16

Please note there is revised pricing on the following agreements




Fish & Seafood




Fruit & Veg




Please note the notes from the below Contract Review Meetings are available


Please note there are new reports/documents uploaded for:

Tue, 30 Aug 2016 09:00:00 +0000
Craft Guild of Chefs - exclusive membership benefits

TUCO have partnered up with the Craft Guild of Chefs to bring our members exclusive offers.

  • Special Discount for CGC Membership to all TUCO Members.
  • Special Discount Rate of 25% to all TUCO Members and Students
  • Quote promotion code TUCO16 which will automatically apply the 25% discount on checkout
  • Annual Membership Discounted Rate of £39.66
  • Annual Membership Students of £14.98


In addition to the below membership benefits the Craft Guild of Chefs offer additional extras

  • Run social events
  • Networking events
  • Competitions throughout the year – Grads – National Chef of the Year to name but a couple
  • Universal Cookery Food Festival – offered at a discounted rate for members
  • Golf day - member rates is normally half price but some years it’s free
  • The chance to be on the Craft Guild of Chefs product endorsement team which allows members to earn money from testing products for business partners


Membership Benefits

The use of the Guilds designatory letters proves you are a professional who is committed and passionate towards your profession and will show to fellow professionals that you are serious about your career.


Free access to the Guilds’s website:

  • Visit the jobs page where you can look for a position or post any vacancies you may have.
  • For special offers from the Guild’s business partners, visit the business partners page where you will find exclusive promotions covering a range of products and services.
  • Guild events – find out what’s on and where and book early at reduced rates.
  • Order pictures and fun things from the Guild’s photo gallery, where you can spot you and your colleagues at Guild events you have attended.
  • Catch up with all the latest news on the news page.
  • Find or post recipes on the recipe page.
  • Interested in competitions? Find entry details and past winners in the competition section.
  • Do you want to gain extra qualifications? Find your local college and training organisations on the training and development pages.
  • Receive the Guild’s bi-monthly Stockpot Magazine, which is packed with information, news and ideas.
  • Advance notification of forthcoming events, masterclasses, competitions, regional activities, etc.
  • Free Membership to the Culinary Academy.
  • Reduced rates for members to Guild events.
  • Free use of the Guild’s extensive library for reference purposes.
Fri, 26 Aug 2016 09:00:00 +0000
Sponsored article M&J Seafood - 'Skippers Catch' - Local, sustainable & fresh British fish

We all want to know where our food comes from right? That’s why all of M&J Seafood’s fish and seafood is traceable back to the time and place it was caught. But what if you want to know a bit more? The name of the boat or even the name of the skipper that caught your fish? Well, M&J Seafood’s ‘Skipper’s Catch’ initiative gives you exactly that.


‘Skipper’s Catch’ fish are caught by independent fishermen who sail out in day boats from ports right around the British coast early every morning and return in the afternoon with their catch. And we know them all. We buy it all. We can tell you their stories. So, if you want some very special British fish and seafood on your menu, sustainably caught and bought, with all the background story you could wish for, sign up to ‘Skipper’s Catch’ today and find out what’s being landed right now.


Your customers don't just what to know where their food comes from, they want to know who it comes from. They want to see that you know the people who are supplying the ingredients in your kitchen. You can’t always do that. But with ‘Skipper’s Catch’ you can.


And how do you tell them? Simple. Chalk it up on your specials board. Put it on your menus. Customers will pay a bit more to know that the proceeds of the food they are eating go back to a real person and are supporting a real way of life rather than disappearing into a faceless food business.


For further information, visit the brand new website at or call 01296 610600.

Thu, 25 Aug 2016 09:18:20 +0000
Aston Business School - Fifth Annual Birmingham CSR Summit

The fifth annual Birmingham corporate social responsibility (CSR) summit has been announced, with the big question “Is CSR working for Birmingham?”


The organisers at Aston Business School are calling for the public and more community organisations to participate in a bid to ensure that the efforts of the business community are truly meeting the aspirations of the city.


Keynote speaker at the event Dr Nick Venning, a well-known figure in Birmingham's professional services community and a former director at PwC, said: “As an increasing number of businesses get involved in CSR programmes, it is important that there are tangible benefits for the wider community, as well as for the businesses themselves.


“The summit features businesses talking about their CSR programmes, but this time we want to invite more interaction, contribution and challenge from the communities they are looking to benefit, which is why it is open to the public.


“We hope that wider engagement will result in programmes that deliver exactly what communities need, at the same time as providing all of the usual benefits for corporate participants.”


The agenda will include speakers from Aston University, ACIVICO, CSR City, Gowling WLG, Beatfreeks and PwC, and will examine issues ranging from support for social enterprise to education, health and wellbeing.


The full day event is being hosted at Birmingham Council House on Friday 30th September and is sponsored by Birmingham City Council, ACIVICO and Clive Reeves Public Relations. The summit is free to attend, but delegates must pre-register here.

Wed, 24 Aug 2016 08:36:44 +0000
BMA highlights labour abuse in latex glove supply chain

At a recent TUCO sustainability meeting it was agreed TUCO would check the suppliers of gloves to ensure their supply chain is free from such breaches of international and local work conditions or have mitigated this risk within the TUCO supply chain.


This was following on from the BMA notice on labour abuse in latex glove supply chain, where allegations were made that some factories of Ansell in Sri Lanka and Malaysia have been manufacturing gloves while breaching international and local work condition.


We are proud to report that all our suppliers have responded and have shown due diligence in this area.

Tue, 23 Aug 2016 09:00:00 +0000
FSA - Review of Advice to Consumers on Eating Raw or Lightly Cooked Shell Eggs

An expert group, set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF), to look at egg safety, found there has been a reduction in the risk from salmonella in UK shell eggs since its last report on this issue 15 years ago.


The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have reviewed their consumer advice taking into account the independent committee's conclusions and recommendations. It is proposed that the FSA and FSS will continue to advise that all raw, soft-boiled hen eggs or foods containing lightly cooked hen eggs are unlikely to lead to illness in people who are in good health (who are not in a vulnerable group).


In addition, they will no longer advise against the consumption of raw and lightly cooked eggs by vulnerable groups provided that they are produced under the Lion code quality assurance scheme.


The FSA and FSS are also considering the mechanism for UK egg producers which are not currently part of the Lion Code scheme to demonstrate an equivalent level of food safety control. They are therefore also seeking views on this matter from egg producers and assurance bodies as part of this consultation.


Please send your comments by Friday 16 September 2016 to This email address is being protected from spambots. You need JavaScript enabled to view it.

Mon, 22 Aug 2016 09:00:00 +0000
Conference Aston Leads the Way with Introduction of Living Wage

One of Birmingham’s leading academic conferencing venues, Conference Aston (part of Aston University), is amongst the first in its industry to introduce the Living Wage across its hospitality team.


From 1st August, service staff within the organisation will receive a minimum of £8.25 per hour, greater than the government’s national minimum wage of £7.20 per hour.


Samantha Brown, who took the reigns as head of Conference Aston at the start of the year, said that the introduction of the Living Wage was vital to the continued success of the venue.


“In the service sector, we are continually under pressure to deliver an exceptional level of service to our guests. It’s our outstanding employees, those who provide a five-star service every day, who are instrumental to those guest experiences. We need to ensure that they continue to be motivated to provide a high-quality service that will give our guests the best experience possible.


“We’ve taken a huge step to introduce the Living Wage and are amongst the first to do so within hospitality in the Midlands. We have some of the most experienced and capable staff in the region, and believe that an investment in them is critical to the future success of Conference Aston,” she said.


With a 163 bedroom hotel and over 55,000 hotel and conference guests per year, Conference Aston is Birmingham’s largest residential conferencing venue.


Please visit Conference Aston website for more information.

Fri, 19 Aug 2016 09:00:00 +0000
TUCO Annual Report 2015/16

Download a PDF version of the TUCO Annual Report 2015/16 here.



As well as building on our partnership with our key suppliers, we have created new tactical partnerships with industry associations to drive deeper engagement.  We have increased member numbers and associated benefits based on deep understanding of what is important to our membership.  We also launched a series of significant research reports to strengthen member knowledge, insights and learning.


Thu, 18 Aug 2016 09:00:00 +0000
WRAP Cutting the Costs of Future Food and Drink

Download the presentation from WRAP on Cutting the Cost of Future Food and Drink.


This presentation covers the below from WRAP:

  • Who we are
  • Why we are who we are
  • Where we’ve been
  • Where we’re going
  • What we’ve learnt
  • What we’d like to learn
Wed, 17 Aug 2016 09:00:00 +0000
Pricing Bulletin 04/07/16 to 12/08/16

Please note there is revised pricing on the following agreements.




Catering Light & Heavy Equipment




Fish & Seafood




Fruit & Veg


Hot Beverage


Innovative Food Concepts


Meat & Poultry




Please note there is an updated Buyers Guide for the below framework:

Tue, 16 Aug 2016 08:42:36 +0000