Catering Scotland NewsScottish catering and hospitality news in Scotland

If Scotland is to develop and improve its tourism product, regional and local planners must be more flexible and not stand in the way of legitimate developments, Bob Cotton told a BHA dinner last night.

The BHA's Chief Executive was speaking before the Scotland United conference held earlier today at the new Aviemore Highland Resort. He criticised planners who said they welcomed tourism but then restricted the means of attracting visitors, and he said it was essential that planners should take a positive, not a restrictive, approach to new developments in the tourism industry. 'It's no good the politicians wanting more facilities and amenities to attract more people to Scotland, and then planners denying hospitality businesses permission to create them,' he said. 'Planning delays can be one of the most expensive of all business costs and planning refusals are both time-wasting and de-motivating. Businesses that cannot invest in new facilities will develop elsewhere. The road to the development of the Aviemore Highland Resort, and all the benefits it is bringing to the local and national economy, was littered with planning hurdles. The industry can only grow if there is a sympathetic planning environment, one that supports us as we create quality businesses as well as quality buildings.'

Mr Cotton also urged VisitScotland to promote all of the country's natural and cultural attractions, not just well-known destinations like Edinburgh. 'Areas like Aviemore and the Cairngorms, in which there is hotel investment running into tens of millions of pounds, need commensurately more support than the big city destinations, yet they appear to lose out when it comes to marketing and promotion. A key element of Scotland's attraction as a tourist destination is its natural beauty, and Aviemore and the Cairngorms in particular have this in abundance. The investment being made in the area merits much greater promotional support and then the benefits that tourism can bring can be spread more evenly and more widely throughout the country.'

For hospitality, catering and retail jobs in Scotland

Leading Scottish recruitment company, Xpress Recruitment, are poised to launch their revamped website this week. In the last year, Xpress Recruitment has seen their website grow from just a few visitors to over 2,500 unique users each month.

The new site offers a full range of services including vacancy searches, interview techniques and CV skills, as well enhanced features like a the latest industry news, a links page, Job of the Day and email alerts to keep you up to date with the latest catering and hospitality job vacancies in Scotland.

Rob Moore, Director said: 'Having a fully interactive website is a key part of delivering a prompt, efficient and personalised service to both our candidates and our clients. These new developments will continue to maintain us as the specialist hospitality, catering and retail recruiter dedicated to the Scottish marketplace'.

www.xpressrecruitment.com

With the Health & Safety inspectors in constant pursuit of grubby hotels and sub-standard catering facilities, the industry looks set to benefit from a brand-new sanitizing product that wipes out viruses, bacteria and other bugs. Originally developed in partnership with hospitals and clinics to tackle the increasingly worrying problem of 'superbugs', STERINIS is a new, high-tech product that destroys infectious agents by attacking them with tiny particles of disinfectant in a dry mist.

Developed in France, with the aid of cutting-edge technological know-how from local aerospace industries, this programmable device is able to disinfect any surface and neutralise infection black spots even those that are impossible to reach by hand. The transportable nature of STERINIS means that it can be deployed easily in all hotel and catering environments to provide continuous protection.

For more information, contact alex@cateringinscotland.com

Wines of Germany treated sommeliers the length and breadth of the country to a range of top German wines this autumn, hosting four lunch events, in Bath, Leeds, London and Edinburgh. Forty-six sommeliers were invited to taste a range of top German wines paired with a selection of delicious foods.

Sommeliers' lunches are a long-standing and successful part of Wines of Germany's on-trade campaign, aiming to increase awareness of the versatility of German wines and the excellent pairings they make to a large range of food styles. Wines of Germany increased the regional reach of the lunches this year in response to increasing demand for high quality German wines from outside the capital.

The event at Rhubarb, Prestonfield House's restaurant, was attended by a local wine merchant with a strong German portfolio and a German wine producer, who spoke about winemaking in Germany. Sommeliers at the four lunches hailed from 46 restaurants including The Witchery, The Atrium and Harvey Nichols in Edinburgh.

Ulrike Bahm, UK Export Manager at the Deutsches Weininstitut, said 'The lunches have been very successful again this year and have proven to us how many sommeliers there are in the UK who are passionate about these wines. We will continue to work with them to ensure that they pass on their recommendations to their customers.'

A leading business pressure group has helped convince the European Commission to exempt small businesses selling food from being hit by a new raft of European Union red tape. Bob Salmon, the Forum of Private Business (FPB) food adviser, said the EC had a 'change of heart' and decided to rule out small businesses from much of the bureaucratic record-keeping in Hazard Analysis Critical Control Points (HACCP) - a set of food hygiene regulations. The regulations, which are applicable to all food businesses, would have forced staff to keep a running log each day of checks on temperatures of fridges and ovens and other details. After lobbying by the FPB the EC has now stated it only wants small businesses to record unusual changes.

Mr Salmon said the new regulations would have been a red tape nightmare for small businesses: 'The European Commission has seen sense and decided against making these tough new guidelines applicable to smaller businesses. Instead it will be acceptable for small businesses to conform to a suitable guide to good practice. These guides can replace HACCP. But the FPB advises members not to throw away all the work they have already done on HACCP as they will still have to demonstrate to the relevant authorities that they are taking all reasonable steps to manage the risks in their business'. Small businesses are defined by the EC as having less than ten employees but are dependent on the nature and throughput of the enterprise. Examples quoted were retail shops, open market stalls and even premises where ham and cheese were sliced.

South of the Border, The Government's proposed ban on smoking in enclosed public places could lead to lower insurance premiums for thousands of restaurants, pubs and bars in the UK. According to broker, Quoteline Direct, the Government's much heralded white paper on public health planned to impose smoking bans in all restaurants as well as pubs and bars serving food, which should in theory reduce the risk of fires caused by neglected cigarettes. As a result, businesses which ban smoking on their premises could be eligible for reduced premiums.

The Government's four-year plan will see smoking bans in all enclosed public places and workplaces - other than licensed premises - by the end of 2007, and all licensed premises serving food by the end of 2008 when smoking at the bar in all other pubs, bars and membership clubs will also be outlawed. Paul O'Gorman, group director of Quoteline Direct, said: 'The careless disposal of cigarettes and matches is one of the most common causes of fire in workplaces and public places and costs UK businesses in the region of 4 million pounds each year - a cost which is inevitably reflected in their insurance premiums. 'By the end of 2008, businesses could not only be enjoying a cleaner environment, but also lower premiums'.

Let's hope the ban we are facing in Scotland heralds the same savings...

Leading hospitality resourcing company, Berkeley Scott Group (BSG), recently announced the opening of its new Scottish office in Glasgow. The new team will be led by Sarah Kay who is also General Manager of the Edinburgh office. Joining her in consultancy roles are Neil McKenna, previously in catering operations, and Gerard Steward, who joins BSG from his own successful catering company.

Also based in Glasgow is Regional Manager, Sue Catley: 'We are looking to strengthen our position as market leader in the hospitality arena with the opening of a second office in Scotland. This next step in our growth program allows us to offer local representation in the Glasgow area for the first time, and together with our other 14 offices we are able to provide a genuinely nationwide service. The office will be providing both temporary and management services so we can offer both and long and short-term recruitment solutions'.

Listed in the Indy 100 as one of Britain's fastest-growing companies, BSG boasts 180 staff, an annual turnover in excess of £17m and 14 offices linked by state-of-the-art-technology. The new office will, accordingly to Catley, 'provide a one-stop shop for all staff and HR issues, from craft-level to senior management'.


Berkeley Scott Group Plc
First Floor
69 St Vincent Street
Glasgow
G2 5TF
Tel: 0141 204 0380 // Fax: 0141 211 7302
Email: glasgow@bsgplc.com
Web: www.berkeley-scott.co.uk
(UK Recruitment Website of the Year 2002)

Two leading Scottish hotels are the latest companies to sign up to the all-new jobs section of cateringinscotland.com. Malmaison Hotels and the Sheraton Grand Hotel & Spa in Edinburgh are both considered market-leaders in service and hospitality and they pride themselves on providing unrivalled service to guests.

Catherine McDonald, People and Development Manager for Malmaison Edinburgh and Glasgow, said: 'We are delighted to be among the first hotel companies to be associated with cateringinscotland.com. The new website seems to be an excellent resource for people looking for work, and for hotels and companies who have the relevant vacancies in the hospitality sector. The new jobs portal is easy to use and allows us to upload our vacancies in a matter of minutes.'

Richard Thackery of Sheraton Grand Hotel and Spa's HR department, said: 'We are pleased to be given the opportunity to post our vacancies on Catering in Scotland's new recruitment webiste. The more people who see our jobs online, the more responses we will receive and the better chance we have of placing the right candidate in the right job. Our staff make our hotel the world-class venue that it is and we are always looking to attract people who are dedicated, hard-working, helpful and who love the industry they are in, and with the help of cateringinscotland.com we hope to achieve that goal consistently in the future.'

For more information on how to join the recruitment pages, email alex@cateringinscotland.com

Local company Blackwood Distillers has been shortlisted for an award in the prestigious Food from Britain Export Awards (FBEA) 2004. Facing stiff nationwide competition for the Scottish Exporter of the Year and Best New Exporter, Blackwood is now down to the last three finalists in each of these categories.

The FBEA aim to find the export stars of 2004 and give them the recognition and profile they deserve. Food from Britain received record entries for the 2004 Awards reflecting the strength of the current food and drink export market. The winner of the Scottish Exporter of the Year and Best New Exporter, sponsored by Scottish Development International and UK Trade & Investment respectively, will be announced on Wednesday 15 December at the Hotel Inter-Continental in London.

Blackwood Distillers is based in Shetland, and employs eight local people who produce its range of Vodka Cream Liqueur, Vintage Gin and Nordic Vodka. The company exports to a host of countries including South Africa, Australia and the US. Last year, exports accounted for an impressive 42% of total turnover, and in the last three months this figure has risen to 60% of total sales.

'Blackwoods has really hit the ground running. It really is an exceptional all-round performance and they are certainly a worthy nominee,' said Simon Waring, Marketing and International Management Director for FFB.

Caroline Whitfield, Chief Executive of Blackwood Distillers said: 'We are thrilled to have been short-listed for this award, from a standing start in the summer 2003 we are now available in 13 countries worldwide and I expect to be able to announce another three more countries in a matter of weeks.

Les Routiers award-winner The Port-Na-Craig in Pitclochry has been put on the market merely one month after picking up the accolade. Proprietor Sebastian Thewes has decided to sell the resturant along with a three-bedroomed flat, and now plans to create an all-year-round conference and concert venue with the proceeds raised from the sale. The restaurant, which has a kitchen designed by Jamie Thewes, Sebastian's Head Chef son, is for sale with the flat for offers over 375,000 pounds.

...'but any ban should be national and legislation should be simple'.

Bob Cotton, Chief Executive, said that the hospitality industry was already committed to taking steps largely to eliminate smoking in
catering and other premises over a period of time. 'The question of
choice is still important and our proposals allowed for smoking and non-smoking areas, with no smoking at the bar, the provision of adequate ventilation and no smoking where food is served.'

A voluntary approach to smoking in restaurants, pubs and other enclosed public places where food is prepared and served was still a preferable option but, if a ban is to be introduced, as outlined in the Government's White Paper for England, 'Choosing Health - Making Healthy Choices Easier', it should be on a national basis and be as simple as possible, says the British Hospitality Association.
He said the BHA welcomed the fact that the proposed ban would be national and that local authorities would not be given powers to ban smoking locally.

'The White Paper is more of a Green Paper, with time for consultation and discussion, and the BHA will consider it carefully before discussing the way forward with the Department of Health,' Cotton continued. 'It is important that the legislation is kept as simple as possible.'

The British Nutrition Foundation has announced the launch of its fully revised and updated website.
With seven new sections including fully updated food and nutrition information, careers advice and newsletters the new site now provides a comprehensive one-stop shop for anyone needing help or advice on the nutritional wellbeing of society and the individual. Working in partnership with academic and research institutes, the food industry and government, the BNF's activities are designed to influence the professions, government and the media.

Contact:
British Nutrition Foundation
52-54 High Holborn House
High Holborn
London WC1V 6RQ
Tel: 020 7404 6504

Le Chambertin at the George InterContinental Edinburgh has launched a new Taste of Scotland menu created by Executive Head Chef, Klaus Knust.
The menu encapsulates all of the finest ingredients and dishes that Scotland has to offer, meeting the demands of overseas visitors especially: 'We are delighted with this menu which offers our customers the best of Scottish cooking using the finest home-grown produce,' he said.

The restaurant was awarded two medallions by the Scottish Tourist Board and VisitScotland earlier this year, reflecting 'the classic ambience of the restaurant and professionalism of its staff'.
Visit the George Intercontinental website

Metabolic syndrome: the ticking time bomb.

Both obesity and type 2 diabetes have become global epidemics over recent decades bringing, in their wake, a number of metabolic symptoms and cardiovascular disease risk factors. Both of these disorders, however, are just the tip of the iceberg, being just two manifestations of the metabolic syndrome which has been suggested to affect 25% of the population in countries such as the UK and has severe consequences for both public health and the economy.

A one-day conference is being held to discuss what the metabolic syndrome is, the consequences of the metabolic syndrome (both for the individual and the economy) and ways in which it can be tackled in terms of the food we eat. The conference will focus on the Lipgene project: Diet, genomics and the metabolic syndrome: an integrated nutrition, agro-food, social and economic analysis. This is a 5-year research programme funded by the EU Commission which will explore the interactions of nutrients and genotype in the development and progression of the metabolic syndrome. Groundbreaking research is underway across Europe to investigate ways in which foods and diets can be manipulated to reduce the prevalence and burden of the metabolic syndrome, and the costs associated with this.
Catering in Scotland invites you to register for a FREE place at the conference.
To find out more, visit British Nutrition Foundation website where a registration form is available to download. Alternatively contact Helen Marriott at the BNF on 020 7404 6504 (e-mail: h.marriott@nutrition.org.uk).

Eurest has retained its contract with Edinburgh-based transport provider, Lothian Buses.
Under the three and half year contract, worth £2.25m, Eurest will continue to provide a breakfast and lunch service for almost 650 employees at Lothian Buses' three Edinburgh depots at Annandale Street, Longstone and Portobello.
'Over the years, Eurest have worked hard to cater for our needs and have a real 'can do' approach. As well as operating on all sites very early each morning, Ken and his team have continued to provide a high standard of service, value for money and a varied offering,' commented Norman Strachan, Finance Director at Lothian Buses.