Food Allergy Aware and law firm Blake Morgan are joining forces in March 2019 to run a mock trial event in Southampton for food businesses wanting to understand more about the legal issues associated with allergens in food produce.
Following a series of high-profile legal cases in 2018 in which food businesses have either incorrectly labelled or not listed ingredients in full, the need for businesses to understand their legal responsibilities when it comes to food products has never been clearer.
To help businesses better understand their obligations – and what happens when things go wrong – Food Allergy Aware and Blake Morgan are holding a ‘mock trial’ on Wednesday 20 March for food businesses on the south coast. The day will include a fictional scenario showing the prosecution of a food business involved in the supply of produce containing allergens which had not been correctly listed. The mock hearing, which will be run by practising barristers and solicitors from Blake Morgan, will also examine the responsibility of each part of the supply chain and explore the dynamics of due diligence and a product recall.
This event will be in an interactive format and provide valuable insight into the legal responsibilities of anyone involved in food operations, along with the real consequences and impact of getting it wrong.
Caroline Benjamin, Founder and Consultant of Food Allergy Aware commented “I’m looking forward to working with the team at Blake Morgan to highlight what happens when something goes wrong in the supply of food products, as well as the legal proceedings that may follow. Our objective in providing awareness training is to help ensure that no food business gets to the point of a criminal prosecution. We want to help food business owners review their processes and, if required, invest in further training and auditing to make sure they’re fully compliant.”
Tom Walker, a Senior Associate Barrister at Blake Morgan said: “Running a food business means understanding the complexities of what goes into each product and how that’s traced across the supply chain. Getting it wrong can be extremely serious, so we’re pleased to be working with Food Allergy Aware to highlight the risks and responsibilities – and what companies can be do to make sure they’re taking action to keep people safe.”
Wednesday 20th March 2019
8.30am to 2.30pm
Blake Morgan Offices – Southampton, New Kings Court Chandler's Ford, Hampshire SO53 3LG
Tickets are priced at £25 per person and includes a light lunch sponsored by Middleton Foods, Venice Bakery and Mozzarilla.
To book go to https://www.fatc.co.uk/events/food-allergy-prosecution-mock-trial/
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Global acclaim for Burnley’s Luxury Brasserie!
Bertram’s Restaurant in Burnley, part of Crow Wood Leisure has received international recognition after being crowned Best Luxury Brasserie at the 2017 World Luxury Restaurant Awards.
The lavish award ceremony took place on the red carpet at the exquisite 5-star JW Marriott Hotel in Hanoi, Vietnam where Bertram’s succeeded in seeing off competition from more than 1000 entrants from spectacular destinations as far afield as the Maldives and the United Arab Emirates. Setting the basis for industry standards worldwide, the World Luxury Restaurant Awards pride themselves on providing true recognition of luxury destinations around the globe.
Crow Wood Leisure Director Andrew Brown, said: “The event was truly fantastic and the level of competition was incredible, so we’re extremely proud to be flying the flag for Burnley and the North West and challenging people’s perceptions”.
“We have been working hard to deliver a genuinely world class experience and in doing so, we’re demonstrating that our area offers quality and sophistication”.
“When we opened Bertram’s & The Woodland Spa four years ago, it represented a big investment and a big risk, but we felt that we had the location, the staff and the experience to make it happen. We feel that confidence has been vindicated as Bertram’s has been recognised nationally and internationally.”
Chef Director Spencer Burge, said “It’s a tremendous achievement to win such an award after 4 years of trading and a true testimony to all the staff who have worked so hard. We pride ourselves on going above and beyond expectations, whilst listening to customer feedback and constantly trying to improve the diners experience. We are so very proud of the reputation gained along the way and would like to thank each and every customer who has visited and supported us over the past 4 years. We realise it is very important not to become complacent and remain committed to keep improving the business and making sure all our customers continue to enjoy Bertram’s Restaurant seven days a week”.
Since the £4.5 million investment in Bertram’s & The Woodland Spa in 2013, Crow Wood has doubled its number of staff to over 200, the business serves 7,000 covers per month and sales of £6.2 million last year. The expansion of the Spa’s outdoor facilities was officially opened in 2016 following a further £750,000 investment. This has seen the opening of Bertram’s Terrace Bar including a fabulous outdoor fire pit, which is surrounded by comfortable sofas - perfect when relaxing with a cocktail!
The future sees Crow Wood venture into the world of Hotel and Conference facilities. The luxurious facility will have 78 additional rooms including sumptuous suites and inter-connecting rooms for flexibility. The hotel will also have a 300 seat function suite, bar, Italian restaurant and will be licensed to conduct wedding ceremonies. This £12 million investment is due for completion in 2018 and will allow spa guests further options to extend their stay overnight.
ABOUT CROW WOOD LEISURE
Crow Wood is a fitness and leisure concept set in 100 acres of unspoilt woodland in Burnley, Lancashire. Crow Wood includes gymnasium, leisure pool, racquets and the Soccer Burnley complex. The private members fitness centre was established in 2001 with an investment of £10 million. Crow Wood employs over 200 people. The complex also includes the recent £4.5million development, The Woodland Spa and Bertram’s Restaurant.
In Picture Below!
Left: Crow Wood Leisure Director Andrew Brown and Right: Chef Director Spencer Burge.
This is a recent event we did in Thailand - Canape service with models and our very own chef Tom Wolfe
Food Historian Seren Hollins is toasting her success having received a prestigious food award at the 12th World’s Original Marmalade Awards celebrations at Dalemain. With record entries from around the globe, this Award proves that their marmalade really is world class.
Seren Hollins just scooped Silver and bronze awards in the 12th World’s Original Marmalade Awards. Seren’s company Seren’s Kitchen won seven of the marmalade world’s most prestigious accolades for its entries which included Gin and Lime Marmalade and Lemon and Limoncello, which impressed judges with its appearance, colour, consistency, aroma and flavour.
The results of this year’s Marmalade Awards in Cumbria prove that far from going out of fashion, quality marmalade is loved not only in Britain but around the world, where is fast becoming an international obsession. Cumbria was delighted to welcome marmalade makers from as far afield as Lebanon and Columbia for the Marmalade Awards & Festival on 18th & 19th March. Family marmalade makers and key sponsors Mackays themselves export to over 80 countries across Asia, Australasia, Europe, America and the Middle East, proving that the championing of marmalade abroad has clearly been a huge success.
Martin Grant, MD of Mackays said: “Well done to all the winners of this year’s World Marmalade Awards 2017. It’s been another successful year of marmalade making which Mackays is so proud to be a part of yet again.”
Owner Seren said they were delighted to win the award: “This is a golden award for us in more ways than one! We are so pleased to have won this award against such strong competition from all over the world. We’ve got our preserve pans at the ready to make lots more jars. ‘’
The Artisan judges for 2017 were a prestigious panel of food industry experts, including Sam Rosen-Nash from Fortnum & Mason and Dan Lepard, food writer and baking guru. The guest of honour at the festival was the Japanese Ambassador, who was delighted to attend and taste the many Japanese entries ahead of plans for a Dalemain sister festival of Marmalade in Japan.
Jane Hasell-McCosh, founder of the Awards, said: “It has been wonderful to see how people’s love of marmalade has created a passionate community all around the world. It has been a great honour and joy to welcome so many marmalade makers to my home in Cumbria in celebration of such a well loved preserve, and great fun to see the team at ‘Penrith Goes Orange’ taking the festival to another level with such an innovative and exciting family day out.”
The Awards are sponsored by Mackays of Dundee, Tate & Lyle and Fortnum & Mason, and are proud to raise money for palliative care around the world. This year’s key beneficiaries include Hospice at Home Carlisle & North Lakes and Marie Curie Scotland, and to date the Awards have raised well over £200,000 for charity.
In 2000 Tom Wolfe pioneered the fusion of food with art and product design.
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LYMPSTONE MANOR TO OPEN IN SPRING 2017 - CHEF MICHAEL CAINES LAUNCHES LUXURY COUNTRY HOUSE HOTEL IN EAST DEVON
November 2016…/ Michael Caines, one of Britain’s most celebrated and best known chefs, is set to open the luxury country retreat Lympstone Manor in Devon in spring 2017. Located on the southern edge of Lympstone village, between Exeter and Exmouth, the Grade II listed Georgian mansion is set in 28 acres with unrivalled views overlooking the Exe Estuary. In the process of being fully restored and renovated by Michael and his team of talented architectural and interior design specialists, the former private home will be transformed into a 21 bedroom hotel featuring contemporary interiors that still retain a sense of place and a 60-seat fine dining restaurant.
“The opening of Lympstone Manor is the realisation of a dream,” says the two-Michelin star chef, who is from nearby Exeter. “Everything that I have achieved in my long career has brought me to this point where I can fully express my vision of contemporary country house hospitality for the 21st century. I can’t wait to welcome old and new friends to my new home!”
Exceptional cuisine and wine
With Michael at the helm of Lympstone Manor, it is no surprise that exceptional cuisine and wine will lie at the heart of the experience. After achieving two-Michelin stars and then holding them for 18 consecutive years, Michael has built his reputation on a visionary style of cuisine that celebrates the seasonal bounty of Devon and the southwest. Having taken a year out to develop Lympstone Manor Michael has had time to work on some new dishes and concepts as well as looking forward to recreating his signature dishes with local and seasonal ingredients. Three beautiful dining rooms overlooking the Exe Estuary, each with their own decor and identity — Haldon, Mamhead, and Powderham — are stunning venues to experience Michael’s exciting cuisine.
With plans to plant a vineyard on the slope leading down to the Exe estuary, the appreciation of wines including local wines from Devon and the UK as well as the finest from around the world — is a central element to the Lympstone Manor experience. Wine is very much a shared passion for both Michael and co-director Steve Edwards who has developed an impressive wine list for the hotel. There are two basement cellars as well as a wine tasting and dispense room opposite Lympstone Manor’s three dining rooms located on the ground floor. The tasting room will be used to house wine storage cabinets alongside a bank of Wine Emotion dispense machines for the service of wines by the glass as well as a sommeliers table where small groups can enjoy a bespoke wine tasting experience.
Once a private home, the grounds of the hotel, which skirt the edge of the estuary, are being developed into a landscape that puts the house at the heart of the estate with terraces and planting that matches the splendour of the setting, allowing guests to enjoy the magnificent view of the Exe Estuary.
Interiors and Design
Interiors at Lympstone Manor have been created by Meraki, a dynamic design duo whose sophisticated interiors bring warmth and character to the property. The brief for Meraki was to create a sense of escapism while reflecting the poetic beauty of the Devon countryside and keeping the aesthetic contemporary.
Guestrooms and Living Areas
The stylish guestrooms at Lympstone Manor are all named after birds that live in and around the estuary, making each room individual with a true sense of place. Every room reflects its namesake, from the blue jewel tones used in The Kingfisher room to elegant soft grey textures found in The Heron suite. The Heron is one of two luxurious Superior Estuary Suites complete with two side by side bath tubs and a spacious lounge allowing the guest to take full advantage of the views out over the estuary. Many of the guestrooms at Lympstone Manor come with their own terraces or balconies to maximize on the hotel’s superb vistas. Three Grand Estuary Suites and three ground floor Master Estuary Suites have the added luxury touch of an outdoor fire table and soak tub, perfect to luxuriate in all year round.
The polished interiors of the guestrooms are mirrored in the public areas on the ground floor. The lounge has a light and airy feel with soft beige and cream details and floor to ceiling French windows opening onto the garden and that spectacular view. The walls are adorned with nautical maps which reference the areas strategic vantage point for trade and exploration during the medieval times. Complementing the cream tones of the lounge is the hotel’s uniquely designed copper bar, found at the end of the room. Here, guests can enjoy the hotel’s signature cocktails or one of the hotel’s many wines by the glass.
Local Area and Things to Do
In addition to enjoying the exquisite fine dining at Lympstone Manor, the property is able to arrange wine tasting and vineyard visits for guests wanting to know more about local wine. For those looking for a leisurely stroll, the ‘Lady’s Walk’, created in 1760 when the property was in its main development as a private home, is a 30 minute circular route along the boundary of the hotel, taking in the shingle of the estuary. The Exe Estuary is an SSSI – a designated Site of Special Scientific Interest – due to being a haven for birds with nearly 20,000 wading birds and wildfowl found in the area. For guests wanting to discover the area, bicycles are available from the hotel free of charge to discover The Exe Estuary Trail that runs past the bottom of the hotel grounds, connecting Exmouth with Lympstone, Topsham and Exeter. Also nearby is the Jurassic Coast, a 95 mile long World Heritage site that celebrates 185 million years of earth’s pre-history and history. Exeter is a great choice for a day out with the Cathedral, Woollen Trail and Underground Passages to explore or nearby Powderham Castle, built in 1391 and now in its 28th generation.
MICHAEL CAINES ALSO ANNOUNCES NEW APPOINTMENTS AT LYMPSTONE MANOR, DEVON
Scott Andrews joins as General Manager and Tom Hine as Group Executive Chef. Michael Caines MBE is pleased to announce new appointments to the team at Lympstone Manor, his exciting new venture launching in Devon in spring 2017. Joining as General Manager is Scott Andrews, while Tom Hine joins as the Group Executive Chef. Speaking about the new appointments, Michael Caines says ‘I am delighted to welcome Scott Andrews and Tom Hine to this exciting new venture, and to help lead the team at Lympstone Manor. They both bring a great depth of experience and knowledge from the hospitality industry, and I know that they will be key in providing the ultimate luxury country house experience to the future guests of Lympstone Manor. Their passion and enthusiasm for the project is fantastic, and I trust that guests will love both the personal service that Scott brings and the innovative dishes that Tom and I will be creating.’
Scott Andrews, General Manager Joining from the Michelin-starred The Atlantic Hotel and Ocean Restaurant in Jersey as General Manager, Scott has a wealth of experience in the luxury hospitality industry and a strong understanding of food and beverage. Prior to the appointment at The Atlantic, Scott spent nine years working as Assistant Restaurant Manager, Operations Manager and then Acting General Manager alongside both Michael Caines and Group Executive Chef Tom Hine at Gidleigh Park. He joined at a crucial point of refurbishment and was key to training the new staff, and integrating new systems into the property while maintaining its prestigious reputation. In his role at Gidleigh Park, Scott had the responsibility of overseeing the hotel including standards of service, guest satisfaction, social media and all staff related issues.
Before the move to Devon, Scott held positions in renowned Michelin-starred establishments across the UK including Raymond Blanc’s two-starred Le Manoir aux Quat Saisons and both the one-starred Le Poussin properties at Whitley Ridge (now The Pig) and Parkhill (now Limewood). Due to Scott’s depth of knowledge in the hospitality industry, he has also spent time lecturing at Exeter College School of Hospitality and Catering, where he was responsible for the education of students on the Food and Beverage Industry to NVQ levels 1, 2 and 3 within the School’s two working restaurants and taught the Wine and Spirit Education program. With this knowledge of the luxury hospitality industry, Scott will be key in developing the reputation of the hotel as one of the UK’s finest country house hotels.
Tom Hine, Group Executive Chef Appointed Group Executive Chef, Tom Hine brings invaluable experience in Michelin-starred and luxury hotel kitchens to Lympstone Manor. Tom began his career at Rick Stein’s Seafood Restaurant in Padstow where he learnt the fundamentals of the trade and the importance of honest simple cooking with the freshest fish from the Cornish sea. From there, Tom joined the Royal Crescent Hotel in Bath to run the meat and fish sections of the kitchen, followed by his role as Sous Chef at Bath Priory where he ran the kitchen, developed the menus, and trained the younger chefs. In 2010, Tom was appointed Junior Sous Chef at Gidleigh Park, where he built an excellent relationship with Michael Caines and gained important knowledge in the development of Michelin-starred cuisine. Two years later, Tom took the position of Executive Chef at Michael Caines at Abode Chester, acquiring further experience working alongside the Michelin-starred chef, before moving to The Coach House by Michael Caines in January 2015. With extensive experience working with Michael Caines to develop exquisite menus, run a luxury kitchen and train a host of young chefs, Tom is sure to help deliver the exceptional vision for the 60-seat fine dining restaurant at Lympstone Manor.
Also joining the senior team at Lympstone Manor are:
Anca Paraschiv, Deputy General Manager
Pari Hine, Financial Controller
Pippa Whiteley, Front of House Manager
Laura Worth, Hotel Administrator
James Cordingley, Head Gardener
Lauren Hill, Events & Reservations Co-ordinator
Tim Millard, Maintenance Manager
Harriet Wild, Executive Assistant to Michael Caines
Sarah-Louise Worth, Assistant Financial Controller
Ricky George, Assistant Head Gardener
Lympstone Manor are now starting to recruit the rest of the team for the spring opening. For those interested in applying please send their CV to email@example.com
Lympstone Manor is only a short distance from Exeter, easily reachable by train, car or air, making it the perfect rural escape. Located between the small farming and maritime village of Lympstone, complete with over 70 listed buildings, and the neighbouring town of Exmouth, Lympstone Manor is surrounded by un-spoilt countryside and an abundance of wildlife.
Nightly rates at Lympstone Manor will start from £245 per night including breakfast.