Catering Scotland NewsScottish catering and hospitality news in Scotland

The Food Standards Agency Scotland has announced it will provide local authorities with a total of 3.5 million pounds of funding over two years to support businesses in working towards compliance with new food-safety regulations.
The funding will provide direct assistance targeted at businesses ready to put the new measures in place.

The consolidated EU food hygiene regulations will come into force in January 2006. Under the new legislation all food businesses, with the exception of primary producers, will be required to adopt food safety management procedures based on Hazard Analysis Critical Control Point(HACCP) principles.

Following agreement with the Convention of Scottish Local Authorities (COSLA), Local Authorities have come forward with plans for helping caterers work towards compliance. These include training, mentoring,
workshops and the introduction of guidance materials on the new
requirements.

FSAS Director, Dr George Paterson, said: 'We see these changes as a logical step towards further development of robust food safety management systems in the catering sector.
Catering operations are often more dynamic and complex than people realise and this funded assistance will focus on providing practical ways of managing food safety in this environment.'

The FSA will spend a further 500,000 pounds over the same two-year period to provide central support for Scottish local authorities, which includes the production of guidance material for catering businesses, introducing an award scheme pilot for businesses and making specialist assistance available to businesses with non-English language needs.

FSAS (01224) 285120
PressOffice@foodstandards.gsi.gov.uk

Braehead Foods, the Game processors and fine food distributors, are hosting a unique forum to discuss the future of the Scottish wild game industry which today is worth in excess of 100 million pounds (source: BASC).

The forum will bring together key figures from the game industry at Kilmarnock's Park Hotel, where speakers will introduce topics with the common goal of optimising quality.

Michelin-starred chef Andrew Fairlie will offer a chefs' perspective on Scottish game and will be joined by speakers from the Food Standards Agency (FSA), Scottish Food Quality Certification Ltd (SFQC), Highland Game, Buccleuch Sportings and Braehead Foods. Topics to be covered include pending EU legislation, a quality programme for game, marketing of game and traceability of produce from source to table.

'We want to communicate that quality of produce literally starts in the field and carries on through to the plate', explained Craig Stevenson, MD of Braehead. 'Our systems enable the estate on which the game was reared to be pinpointed at any stage in the processing cycle. We hope that by taking this initiative and sharing our experiences we can help drive the industry forward ahead of EU legislation.'

Stephen Hendry, Policy Advisor from the Food Standards Agency said, 'a vital part of the Food Standards Agency Scotland's role over the next few months will be raising awareness of the new EU Food Hygiene Regulations and their requirements. We therefore welcome this opportunity to discuss with the delegates the implications for the wild game industry.'

The forum is open to landowners and gamekeepers across Scotland and is aimed at providing attendees with the chance to network, share ideas and garner critical advice on developing the excellence needed to drive the industry into 2006 and beyond.

For further information, contact Anne Stevens on 0131 220 4100
anne@crimsonedge.co.uk

A new, UK-wide wholesaler and distributor award scheme aimed at recognising excellence was launched today by The Sea Fish Industry Authority (Seafish).

The Seafish Quality Wholesaler Award seeks to drive up standards by rewarding companies providing high quality seafood produced and distributed in a first-class environment. The award is tailored in particular towards small to medium-size businesses operating in both the wet and frozen wholesale or distribution stage of the seafood supply chain.

which took place at the Aquarium Restaurant, London, 'The Seafish Quality Wholesaler Award sets a recognised UK standard that is independently audited and geared towards the 21st century marketplace,' Seafish Chairman Andrew Dewar-Durie said at today's launch.
'The award will not only help drive standards throughout the chain, it's also an important marketing tool.'

To qualify for the award, each company will go through an independent audit covering all aspects of its operation including premises, machinery and equipment, hygiene standards and management controls. The award scheme has two levels of qualification -entry level and higher level - to encourage continuous improvement. All those who qualify for the award receive a certificate and are entitled to use the logo to promote their business.
Seafish will give expert advice to companies to help them prepare for the award.

Contact 0131 524 8641 or e-mail tradeandquality@seafish.co.uk

Claire Yetton, Guest Relations Manager, Balmoral Hotel, Edinburgh

Claire, 27, brings with her a strong history in concierge and guest relations and will work alongside the Balmoral concierge team to ensure guests' needs are met and exceeded at the city's flagship hotel.

Having previously worked in management at Harvey Nichols, Claire has an extensive knowledge of the capital and will provide a friendly face for many local residents.

Nearly three out of ten students in paid employment, 29 per cent, work in the hospitality sector to help finance their university lifestyle, according to the latest UNITE Student Experience study. Almost one fifth, 17 per cent, do bar work, and 12 per cent work in other areas of the catering industry.

Sixty-nine percent of students enjoy going to work, with 79 per cent believing that their employer values their contribution.
Eight out of ten students believe they earn more than the minimum wage, a belief which is borne out by the findings as the average student wage is around six pounds per hour.

Forty-two percent have a job and work an average of 14.5 hours a week earning around 86 pounds. While a large proportion of students report that they work because they need the money for basic essentials, 27 percent undertake paid employment to gain extra skills, with a similar proportion, 23 percent, recognising the benefits of work experience on their CVs.

'Students are making a significant contribution to the economy, both in terms of their paid employment in the hospitality sector and their spending habits,'
said Nicholas Porter, Chief Executive Officer of UNITE, which has commissioned the research for the past five years. 'That such a positive relationship exists with the industry signals a great future with bright, motivated employees.'


Jonathan Benn, Managing Director of The WorkBank, the on-campus organisation which helps students manage their work and university life balance, added:
'Because the hospitality sector is busiest during evenings and weekends, it is proving an excellent source of revenue for students who have to work to help pay their way through university. Employers also benefit from an input of able and committed employees, with students clearly enjoying a reciprocal relationship. In order to gain maximum benefit from the experience, students need to recognise that they are learning valuable skills which will stand them in great stead when they embark on their graduate careers.'

If you're looking to do real business, pick up new ideas, catch up with the people that really matter to your business or you're simply passionate about your industry, then the UK's largest show for foodservice and hospitality in 2005 is for you, so don't miss out.


Show attractions include:

Design Showcase brings the world of interiors to light. Today, Monday 24 January, celebrity chef Jean-Christophe Novelli joins us to offer his views on the perfect kitchen interior - from a professional chef's perspective.

Information-packed seminars to keep you one step ahead of the competition.

The Culinary Theatre promises action and entertainment as chefs are put to the test in over 15 competitions. For a glimpse of who the up-and-coming chefs will be, check out the Culinary Theatre on the Hospitality 2005 website

Hostec Marketplace Technology Pavilion & Seminar Theatre brings you all the latest products, services and applications for continuous innovation in your business.


The Speciality Food and Drink Pavilion promises to surprise with products that provide your business with new ideas and quirky creations.


The Healthy Eating Advice Centre; find out more about the latest issues affecting healthy eating and the promotion of best practice within the foodservice industry

Hospitality Team
+44 (0) 20 7886 3100

Hospitality 2005 website

Four of Scotland's leading chefs have rallied together to host a fundraising gala dinner in support of the Hikkaduwa Area Relief Fund, to help the devastated community in Sri Lanka following the recent tsunami.
'Serious Food' is the brainchild of Colin Clydesdale of Glasgow's award-winning Stravaigin restaurant, who wanted to do more to help after hearing horrific accounts of the disaster from his friend, Scottish entrepreneur, Neil Butler. Neil and his family were caught up in the tragedy while on holiday in Hikkaduwa, Sri Lanka.

Colin has recruited Nick Nairn, Michelin-star chefs Martin Wishart and Andrew Fairlie of Gleneagles, to prepare an exclusive menu for the 300 people attending 'Serious Food'.

The unique event, which will be staged at Glasgow's City Chambers on Tuesday, 1st February, will see all four of Scotland's top chefs cooking together for the first time. All the proceeds will go to the Hikkaduwa Area Relief Fund to assist with the reconstruction effort.

'The idea for Serious Food came about after talking to Neil about his experiences in Hikkaduwa, an area badly hit by the tsunami,' said Colin. 'It gradually became clear that the best way for me to contribute would be to use my skills as a chef and my contacts in the restaurant business to arrange a charity event. The support we have received from all those we have approached has been phenomenal and I'm convinced we'll be able to reach our target of 100,000 pounds on the night'.


Neil, who has returned to Hikkaduwa to help with the relief effort, spoke of the massive task that lies ahead in rebuilding the entire community from scratch:
'Of a population of 100,000, 7,000 people from the Hikkaduwa region lost their lives. A further 3,000 are still missing and more than 15,000 have been displaced having lost their families and homes as well as their livelihoods'.


The evening will begin with a champagne reception, kindly sponsored by Hamish Martin of Inverarity Vaults, and will include a raffle and auction for some unique prizes which have been generously donated by Scottish businesses and individuals.

Donations can be made to the Hikkaduwa Area Relief Fund via The Royal Bank of Scotland - Sort code: 83 52 00 - Account: 00645202

Tickets for Serious Food are available from Kylie Forrest @ KL Events, on 01698 459966 / 07771 956289 or email kylie.forrest@klevents.co.uk

Glenmachrie Farmhouse was recently named as the 'Best Breakfast' venue in Scotland in a national competition.
The competition was held as part of the celebrations for Farmhouse Breakfast Week (23-29th January 2005) organised by HGCA, the Home-Grown Cereals Authority. The campaign highlights the wealth and diversity of regional breakfast foods and raises awareness of the importance of a healthy, balanced breakfast.

Recent research shows that breakfast does boost brain power. It clearly demonstrates that children who eat breakfast have superior cognitive function and therefore pay more attention and respond more quickly to given tasks. A second online study to investigate further the link between breakfast and cognitive function is planned to take place during Farmhouse Breakfast Week 2005.

Wendy Barrie of Scottish Food Guide, who acted as judge for the competition, declared that the breakfast served at Glenmachrie Farmhouse 'definitely deserved its award' as the best served in the country: 'With sausages from a local butcher and home-made haggis, Glenmachrie is quite an ambassador for Scottish food,' she said.

For more information on Farmhouse Breakfast Week and to take part in the study, visit the hgca website

The Michelin Guide has awarded three new accolades for good-value food in the new edition, published today.
Rogue, in Edinburgh, gained entry to the Bib Gourmand list, along with the Apple Inn, Troon, and the Sorn Inn, East Ayrshire.
There was no change in the eight one-star-rated restaurants, including Andrew Fairlie at Gleneagles, the Balmoral Hotel's Number One in Edinburgh, and double CIS Excellence award-winner Restaurant Martin Wishart, also in the captial.
However, it wasn't all good news; No. Sixteen, once the only restaurant in Glasgow to be recognised for its affordable and excellent quality menu, lost its award.
This follows the collapse of Glasgow's only one-star Michelin restaurant, Amaryllis, which closed last year with reported debts of half a million pounds.

The increased fees for applications for new Premises Licenses, under the Licensing Act for England and Wales announced today, were described as disappointing by the British Hospitality Association.
The association says that the new fees will hit hotels and restaurants with additional costs, when the vast majority cause no problems to local authorities or to police forces.
'We are opposed to these increased charges,' says Bob Cotton, Chief Executive. It is a very disappointing start to the new legislation before it is even implemented.

'The government's whole approach to the licensing reform has been indecisive and this latest change of mind over fees represents a complete about-turn on their previous intentions. Ministers anticipated that the fees provisionally set would be sufficient for the first year - now we are told that they must be increased by as much as 25 per cent.'

'The government has caved into pressure from local authorities who claim the new system, in which they are responsible for licensing, will cost them money,' said Mr Cotton. 'What will happen in 2006, after the first year's review, if the local authorities come back and ask for more? This could be a regular little earner for them.'

'We also want to ensure that the fees being raised will actually be put to the purpose for which they are intended and not used to boost local authority revenue. There needs to be transparency here.'

British Hospitality Association
0845 880 7744

Visit this exciting event featuring producers and suppliers from all over Scotland. Try out the best and most delicious new products on the market, and be the first to feature them on your menus!
Contact Trade Fairs Scotland Ltd on 01463 782 578 or email mis@enterprise.net

Made in Scotland online

Trade only.

Come along to this inaugural Burns Supper event in aid of Childline, the 24-hour helpline for children in distress or danger. For more information and to reserve a table, contact Elaine Howie PR on 0131 229 5995.

After a mere two months online, cateringinscotland.com now features more than 100 vacancies in the Scottish hospitality and catering sector. From waiters and supervisors to chefs and managerial positions, cateringinscotland.com is the one-stop-shop for all your recruitment and staffing needs. Choose from a varied selection of leading agencies, consultants and businesses working in the Scottish catering and hospitality marketplace, and with easy-to-use features like keyword and regional search terms, our jobs pages give you all the information you need at the touch of a button.
So, if you're looking for the perfect candidate or job, look no further than cateringinscotland.com

Distinguished Hotels International (DHI), a new marketing and management consortium of more than 130 luxury, independent hotels around the world, is being introduced to the Scottish marketplace today.

The creation of DHI represents the merger of UK-based Grand Heritage Hotels International with Distinguished Hotels International in the US, incorporating seven hotels managed by the Magna Hospitality Group LLC. Its hotel affiliates will be marketed to potential visitors, including leisure travellers, business travellers, company executives, the travel trade and meeting-planners through the sales offices in London and New York.

'We will offer leisure and business travellers a one-of-a-kind travel experience with very high standards,' says DHI's chairman, Timothy Hadcock-Mackay. 'Visitors will be able to choose from a list of more than 130 independent, luxury hotels, castles, chateaux, stately homes, resorts, boutique hotels, health spas and inns located around the world. Unlike chain hotels, each DHI property will be uniquely different, offering the exceptional amenities and architectural elegance for which Grand Heritage has always been known.'

Timothy, who will work with the team at the group's London Sales & Marketing office, has developed the Grand Heritage Hotels International business since its inception 11 years ago.

DHI's managed and/or marketed hotels are currently located in the United Kingdom, Ireland, mainland Europe, Africa, the West Indies, Canada, North America and Thailand. Scottish members include: Enterkine House, Ayrshire; Piersland House Hotel, Ayrshire; Craigellachie Hotel, Banffshire; The Albany Hotel, Edinburgh; Dalhousie Castle and Spa, Edinburgh; The Inn at Lathones, Fife; Craigdarroch House Hotel, Invernesshire; Knockomie Hotel, Moray; The Huntingtower Hotel, Perthshire.

THURSDAY 27TH JANUARY 2005 AT HOWIES WATERLOO, EDINBURGH

Writer and broadcaster Alison Craig is organising a fundraising party at Howies Waterloo (Waterloo Place, Edinburgh) on Thursday 27 January, from 7.00-9.30pm. The evening will see every penny raised going to help victims of the disaster. There will be a live auction hosted by Alison, with some surprise guest auctioneers and a silent auction. There is a list of prizes below.
Tickets, costing 20.00 pounds, will include wine and canapes provided by the Howies Restaurant Group and all invitations will be entered into a raffle to win a wide range of prizes.

'These events usually take months to plan but the victims of the Tsunami disaster need money and aid now,' said Alison. 'My husband David immediately donated the use of Howies Restaurant, Waterloo Place, plus all food and drink on the evening. I've been bowled over by the reaction I've had from all sorts of businesses and individuals. Here's hoping for a great night and a shed-load of money being raised'.

Tickets will be on a first-paid basis and numbers will be limited to 300. Requests for tickets should be addressed to tsunami@duffpublicity.com, with cheques payable to DEC Tsunami Earthquake Appeal. These should be sent to 64a Broughton Street, Edinburgh, EH1 3SA, together with a return address.

For further information contact:
Fiona Duff
Duff Publicity
0131 558 1199
tsunami@duffpublicity.com

You can bid for:

- Ian Rankin's company for a drink in the Oxford Bar for you and a friend & some signed books.

- Rare 9-carat gold Seiko gent's Chronograph watch donated by Macintyres of Edinburgh

- Two nights in Mandarin Oriental London with bottle champagne on arrival and two first-class rail tickets to London, courtesy of GNER.

- Original works by Chris Bushe RSA and Alan Kilpatrick

- An interior design consultation with Good Morning & GMTV's John Amabile

- A romantic night for two at Gleneagles, including dinner in their award- winning Strathearn Restaurant and full use of their luxurious spa facilities.

- One week's cottage accommodation on the beautiful Isle Arran for two familes

- A day's driving a Ferrari and Formula 1 car at Knockhill, with taxi to and from Edinburgh

- An afternoon's shopping with Kelly Cooper Barr and cocktails in Glasgow

- Your first step to being a Hollywood star; be an extra in Alan Warner's new film, 'The Man Who Walked,' directed by Irvine Welsh

- Pair of tickets and hospitality for Oasis at Hampden, together with night at Radisson SAS

- A year's hair and nail care at Klownz

- Six months' gym membership and personal training at The Club

- Six-course taster menu for two with wine at Martin Wishart's Michelin-starred restaurant

The Executive Council of the Hotel & Catering International Management Association (HCIMA) has launched a special 'HCIMA Asia Relief Fund', as well as allocating a sum of 10,000 pounds for professional re-development, to help the Association's International groups and members affected by the continuously unfolding tsunami tragedy in South East Asia.

'Many of those providing hospitality in the affected regions are members of our industry,' said HCIMA Chief Executive Philippe Rossiter. 'Indeed, many are HCIMA members and their personal danger and loss have been matched by serious economic and professional consequences.

'The Executive has set aside this money for the HCIMA's International groups in Sri Lanka, Thailand and the emerging group in Chennai, and has also established a special 'HCIMA Asia Relief Fund' to provide additional professional support to HCIMA members in the tsunami-hit countries over the coming months.

'We appreciate that many in the UK hospitality industry will already have contributed to the various funds but we would invite members of the industry to make a special effort to remember these colleagues within the HCIMA who are now faced by enormous challenges'.

Donations can be made by cheque or credit card by calling +44 (0) 208 661 4917. Cheques should be made payable to 'HCIMA Asia Relief Fund' and sent to:
HCIMA, Trinity Court, 34 West Street, Sutton, Surrey SM1 1SH.

Donations can also be made by completing the 'HCIMA Asia Relief Fund' form that can be found on the HCIMA website