Scottish catering and hospitality news in Scotland

A joint culinary team from the Craft Guild of Chefs and the Compass Group will be competing against 11 of the world's best culinary teams at the World Culinary Grand Prix at ScotHot in April.
One of just six global competitions accredited by the World Association of Cooks Societies (WACS), the event is organised in conjunction with the Federation of Chefs Scotland and is the only international-level culinary competition in the UK.

'We think we have an extremely good chance of winning this,' says David Mulcahy, Vice President of the Craft Guild. 'The same team competed in the Culinary Olympics in Germany and won a silver medal and we now hope to get the gold in Glasgow.'

The UK team includes Nick Vadis, Andy Twells, Mark Fitzmaurice, Jason Clark, Richard Bowden and Tony Hancock.

The competition is in two parts: the International Parade Kitchen where the teams have to cook for 100 people; and the International Buffet, which tests the contestants' presentation skills in a range of disciplines.

ScotHot takes place between 25-28 April at the SECC in Glasgow, where over 350 suppliers will exhibit everything from food and drink to kitchen equipment and IT solutions.

For further information on the Craft Guild of Chefs contact 0208 948 3870 or visit the Craft Guild of Chefs website

Telford College was star-struck on 8 February when it hosted the annual awards of the Academy of Culinary Arts. As hosts to the semi-final of the kitchen section, the College supplied facilities for seven chefs from Scotland's top hotels. Judged by Telford lecturer Brian Lyus and Andrew Hamer of Gleneagles Hotel, two winners were chosen to attend the final in London.

Chefs from Gleneagles, Cameron House, the Balmoral and Andrew Fairlies were asked to prepare a set menu. Starting at 9.30am they had five hours to produce spiced smoked haddock soup with poached quail's eggs, ravioli of lamb sweetbreads, braised ox cheek, mousseline potatoes, glazed root vegetables and bitter chocolate and pear millefeuille.

The competition is held each year, with candidates competing in kitchen, pastry or food service categories. Winners are awarded chefs' jackets or badges bearing the prestigious Academy logo, along with a magnum of champagne and a cash prize.

Telford College is currently preparing to host the International Indian Chef of the Year Competition on 25 February. The event, founded by Edinburgh chef Tommy Miah, attracts thousands of entries from around the world. Eight finalists will battle it out in Telford's kitchens in front of judges including Lord Fraser of Carmyllie. The winner will be announced at the Curry Ball that evening.

The College's Open Day will be held on 16 March from 10am - 4pm at the South Campus on Crewe Road South, Edinburgh.


For further information on the Indian Chef of the Year Competition, visit the Indian Chef of the Year website or contact Jim Forrester on 07850 688646 or email FERVENTA@aol.com.

New research has revealed the contribution made by business tourism to Edinburgh's growing economy. Tourism already generates 1.6 billion pounds annually and sustains over 30,000 jobs in Scotland's capital but the contribution of business meetings and conferences to the wider leisure sector has always been underestimated.

New research, conducted on behalf of Edinburgh & Lothians Tourist Board and the Edinburgh Convention Bureau, has found that 32 percent of delegates attending a conference/or meeting said that they will 'definitely' return for a leisure break in the next two or three years; proof that winning conferences builds destination loyalty. With 23 percent of business visitors extending their stay for one to three nights immediately after their conference, the existing and potential benefits for Edinburgh and the rest of Scotland are evident.

The pilot research project was commissioned to fill a knowledge gap on the profile and behaviour of conference delegates to Edinburgh. The results will help determine future marketing strategies to encourage delegates to add leisure time before or after a business visit or to return as a leisure visitor.

'The benefits of business tourism to the city are well understood but this new research shows that there is a window of opportunity to showcase Edinburgh and Scotland to visiting delegates as a leisure destination,' says Sue Stuart, Head of Edinburgh Convention Bureau.
'Edinburgh, for many delegates, may not be first choice as a short-break or holiday destination when they arrive. However, this research shows that employing effective marketing strategies during their stay could persuade a significant number of them to extend or return as a leisure visitor with family or friends. It is a win-win formula.'

If an additional 10 percent of the annual 800,000 business visitors to Edinburgh & Lothians were to extend their visit by just one day for leisure purposes, then an estimated additional 5 million pounds would be earned on accommodation, food and drink, entertainment and shopping.
Interestingly, over 63 percent of delegates surveyed stated that Edinburgh being the host city was an 'important' factor in their decision to attend.

The global picture shows business tourism to be the fastest-growing sector in world tourism, valued at 40 billion pounds. According to VisitBritain, business tourism expenditure will represent 45 percent of total inbound tourism to Britain by 2010.

New arrangements for the Edinburgh Convention Bureau (ECB) will come into effect from 1 April following the restructure of the tourism network. Effectively, this means that the work of the ECB will continue, although it will re-form as a Company Limited by Guarantee.

One in ten graduates start career in front-of-house positions, according to the latest 'What Do Graduates Do?' report from Graduate Prospects.

While new industry recruits originate from across the spectrum of degree subjects, nine per cent hold degrees in business and management studies, the same number have design studies qualifications. Over 20 percent of design studies graduates msecure their first position in retail or front of house, closely followed by 18.5 per cent of Drama graduates. Similarly, 18 per cent of media studies graduates embark on a front of house job, along with 16.1 per cent of biology graduates.

What Do Graduates Do? 2005 tracks the career destinations of the 2003 first degree and HND graduating cohort, and examines the employment market by type of work and subject of study. The report is published by Graduate Prospects; the Association of Graduate Careers Advisory Services (AGCAS); and UCAS, the Universities and Colleges Admissions Service, using data sourced from the HESA First Destination survey. The aim of the report is to provide a guide for Year 11 and 12 students, parents and careers advisors, on the potential outcomes of different degree subjects.

'This is a healthy indication that 2003's graduating cohort is off to a flying career start,' said Mike Hill, Chief Executive of Graduate Prospects.
'The hospitality sector is clearly reaping the benefits of the wealth of talent on offer, and in return providing a useful start to careers for many graduates.'


The full report is available online at the Prospects website

Further to the warnings last week of the wide range of foods contaminated with illegal food dye Sudan 1, the Food Standards Agency (FSA) is working with the industry and local authorities to ensure that any remaining affected foods are removed from sale. An updated list of affected foods is provided at the Foods Standards Agency website and will be updated further as more information becomes available.

While there is no risk of immediate ill-health, according to Dr Jon Bell, Chief Executive of the FSA, consumers are advised to avoid the foods contaminated with with the dye: 'Sudan I could contribute to an increased risk of cancer. However, at the levels present the risk is likely to be very small but it is sensible to avoid eating any more. The Agency is working with the industry to ensure that any remaining affected products are speedily removed and we will continue to take action to remove these and minimise the risks to consumers,' he said.

The foods, including soups, sauces and ready meals, have been distributed widely and more than 350 products are currently known to be affected.
Sudan I is a dye that should not be added to food and is banned in the UK and across the EU. Since July 2003 all chilli powder imported into the UK has to be certified free of Sudan I and he FSA and local authorities randomly sample more than 1,000 consignments a year of imported chilli products. However, this batch predates this sampling programme and was uncovered after sampling of Worcester sauce produced by Premier Foods and exported to Italy.

For the latest food news and information visit the Food Standards Agency website

The inaugural Emerging Talent Conference, sponsored by HIT Scotland, ARAMARK, Chess Partnership, Malmaison Hotels, Springboard, Scottish Enterprise and Highlands and Islands Enterprise was attended by 270 delegates from the catering, hospitality and related industries on February 10 at Aviemore Highland Resort.


Initially conceived to address the findings of a report published by Chess Partnership, which highlighted the need for the industry to assess the different values and aspirations among young people considering a career in hospitality, the conference was a milestone event for everyone involved. Bringing together students and industry hopefuls (who made up a staggering 50% of delegates) with existing leaders and influencers to debate the future of the sector, this was the first time that emerging talent had helped to lead such a critical debate in this way.

Hosted by Gabby Logan and sponsored by HIT Scotland and other industry partners including Chess Partnership, Springboard, Scottish Enterprise and Highlands and Islands Enterprise, the conference allowed delegates to debate some of the principal issues facing the hospitality industry and offered potential solutions to ensure future growth.

'It was a very positive day and the debate was lively and engaging,' said Stephen Carter, Chairman of HIT Scotland. 'It was quite clear that our emerging talent want to help drive change in the industry so we can continue to attract fresh talent and compete in the world marketplace.
'Some robust solutions were discussed including benchmarking, licensing of small businesses to ensure quality standards and communication with students at an earlier age. Initiatives like these will ensure that we move forward as a successful and competitive industry and as rewarding employers.'

HIT Scolarships were also awarded during the day-long conference. Winners included: Michael Bruce, Malmaison; Michael Lennon, Sheraton College/Queen Margaret University; Kelly Adams, Cluny Bank Hotel, Claire Nisbet, Glasgow Metropolitan College; Sean Martin, St Andrews Bay Resort; Jill Macrae Royal Hotel, Thurso, Dominic Black, Ardoe House Hotel and Jennifer MacDonald of One Devonshire Gardens.

Each of the students will enjoy a scholarship tailored to his or her training needs, including a learning experience to the Disney Institute in Florida, a hands-on experience to Dubai, USA or Europe to develop hospitality skills in a practical environment and a craft course at home or abroad.

For more information visit the HIT Emerging Talent website

A total of 19 regional finalists have been selected by the judging panel for the 2005 Roux Scholarship to go through to the regional finals. This record number of is a reflection of the high standard of entries this year, with past years seeing 15

'The standard this year was exceptional and fresh crab as the chosen ingredient
has provided some very interesting recipes,' says Michel Roux, co-chairman of the judges. 'As usual, the first part of the judging is completely 'blind' and the judges did not have any idea whose recipe they judged - the finalists are selected purely on the merit of their initial submission.'
'We are all really looking forward to tasting the recipes at the regional finals. and it's very rewarding to see how many of the regional finalists have been past contestants and are determined to try again for success.'

From the final 19, a final six will be selected to go through to the National Final which takes place at the Mandarin Oriental Hyde Park in early April.

The regional finals will be held at Birmingham College of Food, and Kingsway each contestant will be asked to prepare a dessert from a mystery box of ingredients, which is only given to them half an hour before the competition starts.

This year's judging panel includes Tamasin Day-Lewis, author, broadcaster and Daily Telegraph Weekend cookery writer. She joins Albert and Michel Roux, their respective sons, Michel Junior and Alain, Brian Turner, Gary Rhodes, David Nicholls and Rick Stein.

There are prizes galore for the Roux Scholar: the renowned three-month stage at a three-star Michelin establishment; 2,500 pounds cash courtesy of the Savoy Educational Trust and a week's paid work experience in New York, courtesy of Restaurant Associates. Added to this the winner will receive an expenses-paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Ay for a guided tour of the production process, a trip for two to visit the Caffe Musetti roasting factory in Milan and a set of Global Knives to the value of 1,000 pounds. The Scholar also becomes a member of the elite Roux Scholars club, which meets on a regular basis, offers special privileges to members and forms a unique networking opportunity.

Leading figure on the Edinburgh restaurant scene, Tony Singh, announced the successful completion of a management buyout of Oloroso from its 20-plus shareholders for an undisclosed sum. The original investors provided start-up funding in 2001 to create what has become one of Scotland's most celebrated restaurant/bar venues.
The MBO plan was conceived by Singh's fellow director and investor, Frank McMorrow, CA, and the pair are confident that their industry knowledge and business skills wil make a fruitful partnership.

'I am enormously grateful to all the external investors who supported James Sankey and I at the outset and allowed Oloroso to flourish,' said Tony. 'The focus for now is to get on with what we are good at - providing the best food and service to our customers.'

A drive to reassure consumers that they can still eat fish and shellfish with a clear conscience has been launched by The Sea Fish Industry Authority (Seafish) following publication of the Marine Conservation Society's 'Pocket Good Fish Guide.'

'The key message for consumers is that they should keep eating fish,'
Seafish Chief Executive John Rutherford said. 'We welcome the fact that the Marine Conservation Society (MCS) promotes seafood as part of a healthy and balanced diet and we are delighted that the guide recommends consumption of a number stocks which are currently very healthy. Around the UK coast line, for example, stocks of herring and shellfish are abundant and, at present, most of these species are exported to France, Spain and Russia.'

'However, with over 70% of seafood in the UK coming from worldwide sources, consumers can also continue to eat species like cod with a clear conscience. Any cod caught in the UK is done so under strict management regimes, and customers can be reassured that the cod they are eat is from a sustainable source.'

He also stressed the importance of recognising the measures already being put in place by the seafood industry to secure a sustainable future:
'It's important to recognise the additional work that fishermen are doing in collaboration with conservation organisations and statutory agencies like Seafish, the WWF, English Nature and Scottish Natural Heritage to ensure there is a sustainable future for our seas.

'Seafish actively encourages people to be more adventurous and try a wider range of seafood to reduce the pressure on more traditional species. With up to 100 different varieties available to buy in the UK, we are encouraging consumers to be more adventurous and try a wider range of seafood.'

Employers in food and drink businesses in Scotland are to work together to boost skill levels throughout the sector.

Senior managers from more than 20 employers and employers' organisations have launched the new initiative with the formation of the Food and Drink Employer Advisory Board. The idea was initiated by Improve, the newly formed food and drink sector skills council.

The first meeting, at Scottish Enterprise's headquarters in Glasgow, was attended by representatives from Improve and leading employers including The Edrington Group, Highland Spring and Macphie of Glenbervie. The group is committed to promoting the benefits of increased investment in training to address a current shortage of skills, and to boost productivity and profitability.

'The first meeting was a tremendous start to this new initiative and it was extremely well supported,' said Jennifer Bryson, National Manager for Improve in Scotland. By getting employers and employers' organisations to work together, we can better understand the problems and issues they are all facing and work together with training providers, including colleges and universities, to create solutions.'

For further information contact Emma Tobin on Tel: 0113 247 0029 or email emma.tobin@nexnet.co.uk

CAST YOUR VOTE TO IDENTIFY THE TOP 10 MOST ROMANTIC SONGS FROM THE GREAT AMERICAN SONGBOOK

Join acclaimed UK jazz vocalists Claire Martin and Todd Gordon in their search to find the nation's Top 10 favourite romantic songs from the Great American Songbook. More than 40 high-profile individuals including Rory Bremner, Alex McLeish, Michelle Mone and Alex Salmond have already selected their favourite songs. Nominations include 'As Time Goes By', 'Moon River', 'Night and Day' and, perhaps not surprisingly, 'My Funny Valentine'.

To see who shares your favourite romantic song and to cast your vote simply log onto Todd Gordon's website
A selection of the UK public's favourite romantic songs will be included in the show.

Once the top 10 romantic songs have been identified, Claire and Todd will include a selection in their special Valentine shows at The Queens Hall Edinburgh and The Royal Concert Hall, Glasgow.

Concert dates and venues:

The Queens Hall, Clerk Street, Edinburgh
Sunday 13 February, 7.45pm
Box Office: 0131 668 2019 or
Queens Hall online


The Royal Concert Hall, 2 Sauchiehall Street, Glasgow
Monday 14 February at 7.30pm
Box Office: 0141 353 8000

For further information, contact

Alison Whyte
UK Agent for Todd Gordon
Hemba Productions
Tel: 0131 555 4339 mobile: 07939 545273
Email: alisonwhyte1@aol.com



A percentage of profits from each show will be donated to Marie Curie Cancer Care Scotland and HIV/AIDS charity, Waverley Care.

A bar in Elgin called last orders for good this week after its owner outlawed smoking only two months ago. Harry Halkett's Imperial Bar suffered a chronic downfall in custom after he announced that his bar would become smoke-free and he now says it's indicative of how the proposed ban, due to come into force in March 2006, will force smaller establishments to close.
'Licensed premises with no beer garden and or food facilities will be forced to shut when the law comes into force,' he said. 'The people who go to bars either smoke or tolerate the atmosphere - and I don't feel we need this much protection.'

Save the date in your diary and remember to get your entries in: Thursday 12 May will see the 2nd annual CIS Excellence Awards ceremony being held at the Hilton Glasgow. Hailed as the Oscars for the catering, hospitality and tourism industry in Scotland, the Awards aim to recognise and reward both emerging and established talent througout the country.
There are a total of 11 awards to enter this year, including three all-new categories for Development Chef, Contract Catering Chef and the Ethnic Cuisine.
Full details will appear on this website and the soon-to-be-launched
cis-excellenceawards.com in the next couple of weeks, so keep a look-out.

We have already received some fantastic support from Scotland's catering and manufacturing companies and we are currently seeking sponsors for the remaining awards. If you would like any further information, please contact Gordon Clark, on 08700 11 50 10 or email: gordon at cateringinscotland.com

We look forward to seeing you there on 12 May!

Tickets are nearly sold out for the Hospitality Industry Trust's Emerging Talent Conference at Aviemore Highland Resort on 10 February 2005.

Bringing together existing leaders and influencers in the industry with new and emerging talent, the conference will give attendees the opportunity to voice opinions and to review and resolve some of key challenges facing the industry in Scotland today.

Hosted by Gaby Logan, the conference will have a very participative format; a Question Time-style debate in the morning, with representatives from all generations in the industry, and a choice of workshops to attend in the afternoon. Subjects for the workshops include: Retention, Leadership, Innovation, Dispelling the Myth, Training and Development, and Opportunities. Hosted by experienced facilitators, these workshops will provide a chance to hear about successes within the industry and share best practices.

For further information please contact Lizzy Kelk at Malmaison Hotel, 1 Tower Place, Edinburgh EH6 7DB. T: 0131 468 8333
E: lkelk@malmaison.com

Tickets available from Elle Events Ltd, 106a Dundas Street, Edinburgh EH3 6RQ
T: 0870 870 2778 E: Valerie@elleevents.co.uk

HIT Scholarships will be awarded at the close of the conference. Details of the these can be found on the Emerging Talent website