Scottish catering and hospitality news in Scotland

The British Egg Industry Council has issued a stark warning to caterers in light of a number of prosecutions where food poisoning outbreaks have resulted from using imported eggs.

The latest prosecution is of Michelin-starred restaurant Chapter One, which was fined 3,000 pounds, and showed that Environmental Health Officers have increased the pressure on catering organisations to ensure that they meet their due diligence requirements.

Paul Lehane, Food Safety Manager, Bromley Council said: 'The failure to purchase eggs from an approved supplier was serious because the restaurant used lightly-cooked eggs and they were putting customers at risk.'

This outbreak is not isolated: in 2002 there was a fatal outbreak of salmonella food poisoning and a further case in a central London café in 2004 - both of which have been traced back to outlets not using Lion eggs.

While the majority of UK eggs are now produced under the stringent food safety conditions of the British Lion scheme, including vaccination of hens against salmonella, a significant number of eggs are still imported into the UK that are not produced to the same stringent food safety criteria as Lion eggs. The rigorous food safety standards which are incorporated within the Lion Quality Code of Practice, combined with proper handling and correct storage of eggs, virtually eliminates the risk of contracting salmonella food poisoning from British Lion eggs.

Food safety expert, Professor Tom Humphrey from the University of Bristol, recently echoed the BEIC warning at a Health Protection Agency Conference in Liverpool: 'We are very forward (in Britain) in terms of how well the egg industry has done. Vaccination in laying hens has been supremely important as a preventative measure. But we have to accept that controls across the EU and other countries in the world are not the same. It is vital that the salmonella controls in one country are not undermined by the importation of foods from another where intervention has not been so rigorous.

The Sea Fish Industry Authority (Seafish) has produced simple guidelines to help businesses understand new regulations introduced by the UK fisheries departments on first-sale fish and shellfish.

The new fisheries department's regulations aim to improve the monitoring and control of fish and shellfish entering the supply chain in the UK and are in line with European Regulations that support conservation and sustainable fishing.

'The new regulations state that those who sell fish and shellfish at auction and those who buy fish and shellfish other than at auction need to be registered,' says Peter Wilson, Seafish Legislation Manager. 'This will even apply to restaurants and pubs if they buy directly from a fishing vessel but will not apply to private consumption. For many people this will be new and difficult to understand. So Seafish has produced guidance to help businesses understand how the requirements will apply to them.'

By 1 September 2005, all fish markets and buyers and sellers of first sale fish and shellfish in the UK should be registered with the fishery department of the country in which they operate. From then, buyers and sellers must keep accurate records and send sales notes to the fishery departments. There are some variances which are discussed in the guidance, and businesses can seek further information from their local fishery office, fishery department or related website.

The Seafish guidance can be accessed at the Seafish website

For those requiring first-hand information on the HCIMA's highly successful Hospitality Assured Standard, a free-of-charge briefing is to be held on Friday 29 July 2005 at Church House, 31 Great Smith Street, London SW1P (nearest tube station: Westminster), commencing at 11am and ending at 1pm. Lunch will be provided.

The briefing will demonstrate how Hospitality Assured, the standard for service and business excellence in hospitality, can help decision-makers and managers improve their organisation's performance in an increasingly competitive marketplace. The event has been designed to:
- fully explain the benefits of Hospitality Assured and how to make best use of the standard's powerful self-assessment tool
- illustrate how Hospitality Assured lines up with the European Foundation for Quality Management (EFQM) Excellence Model, following endorsement of the standard by both the British Quality Foundation and the Quality Scotland Foundation
- show how it can improve an operation's business, leading to increased profits.

The speakers will include: Tony Lainchbury MHCIMA, General Manager of Hospitality Assured; Steve Samuel FHCIMA, Lead Trainer for Hospitality Assured; and Ian Griffith, Managing Director of MQA, the independent assessors for the Hospitality Assured standard.

For bookings for the briefing and further information, contact: Steven Bulloch on 020 8661 4918 or email hospitalityassured@hcima.co.uk

A mobile cookery demonstration unit, kick-started its tour of UK food festivals with a visit from HRH Princess Anne, at the Royal Highland Show in Edinburgh this week.

The Princess visited the Seafood Experience, run jointly by Seafood Scotland (SFS) and the Sea Fish Industry Authority (Seafish), to learn more about the Scottish industry and the wide range of top quality sustainable seafood available from Scottish waters.

The cookery stand, which was also visited by Scottish Fisheries Minister Ross Finnie last Friday, hosts a cookery unit with three large plasma screens for showcasing Scottish seafood and demonstrating to festival-goers how quick and easy it is to prepare a good seafood meal. There was also a range of recipe leaflets and other useful information to take away.

'We are delighted that HRH Princess Anne experienced the interactive seafood stand, said Josef Church, SFS Project & Communications Executive. 'Having high-profile visitors such as Princess Anne and Ross Finnie at the Seafood Experience is a great way of creating further interest in Scottish seafood and a great acknowledgment of the industry's hard work.'

The Seafood Experience will go on to visit three other major festivals this summer, to give consumers across the UK the opportunity to sample Scottish seafood and learn about the industry, including the type and availability of species, and the steps the Scottish industry is taking with respect to improved fishing operations.

Two Scottish women have been awarded for their 20 years' dedication and loyal service to catering and facilties management company, ARAMARK.

May Divers, from Hamilton Hill, is a Cleaning Manager based at the Royal Scottish Academy of Music and Drama and Georgina Grimson, from Stromeferry, is a Unit Manager at Balmacara House near Kyle of Lochalsh. They were presented with a certificate and a gift of their choice at the company's Long Service Awards held at the Hilton Metropole Hotel on London's Edgware Road.

May and Georgina were also treated, along with 32 other ARAMARK long-service employees, to lunch at exclusive oriental restaurant within the hotel, Nippon Tuk which is run by ARAMARK. After lunch they boarded a private capsule on the London Eye where they celebrated with a glass of champagne while taking in the breathtaking views of London.

Both women were presented with their awards by Andrew Main, ARAMARK's Chief Executive: 'We have a great team of people and these awards recognise the hard work and dedication they've shown not only to ARAMARK but the hospitality industry as a whole,' he said. 'Without them we would not be the successful company we are today'.

Cateringinscotland.com now features over 100 vacancies in the Scottish hospitality, catering and tourism sector. With jobs of all types from all over Scotland, cateringinscotland.com offers you the quickest route to new emplyment. 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 Click on Catering in Scotland's job database to view our comprehensive range of Scottish catering, hospitality and tourism jobs.

Hospitality Assured (HA)-accredited organisations will significantly improve their year-on-year performance, according to the latest Hospitality Assured benchmarking statistics released this month.

Hospitality Assured National Benchmarking Database Manager, Professor Andrew Lockwood FHCIMA, revealed that the latest data showed a clear increase in scores between an organisation's initial Hospitality Assured Assessment and their first yearly re-accreditation: 'First time re-accredited organisations are achieving improvements in their scores by around three percent,' said Professor Lockwood. 'This underlines the effectiveness of the Hospitality Assured process for driving up performance levels'.

Tony Lainchbury, Hospitality Assured General Manager, said: 'From this information, it isn't difficult to see why Hospitality Assured is growing at the pace it is. We calculate that at least 400,000 customers experience hospitality in a Hospitality Assured-accredited operation. Currently, 140 corporate organisations â??
representing some 4,000 trading outlets and involving more than 50,000 staff â?? have successfully gained the Hospitality Assured accreditation.'

In 2002, the enhanced Hospitality Assured standard was fully endorsed by the British Quality Foundation. It is the only standard within the hospitality industry that focuses on the customer experience.

Stephen Boxall, General Manager of The Ritz, London, which has achieved HA staus, summed up why Hospitality Assured is proving so successful. 'The standards set by Hospitality Assured are invaluable managerial tools which enable us to drive quality and consistency in all aspects of the industry. The immediate benefit to the hotel is shown in an increase in job satisfaction and staff loyalty which, in the long term, results in higher levels of staff retention.'

Hospitality Assured's 10 elements:

Customer Research
The Customer Promise
Business Planning
Operational Planning
Standard of Performance
Resources
Training and Development
Service Delivery
Service Recovery
Customer Satisfaction Improvement

For more information, email hospitalityassured@hcima.co.uk

Paul Tamborini, Head Chef at De Vere's Cameron House Hotel at Loch Lomond, has won the Hotel Restaurant Chef Medaille d'Or at this year's Scottish Hotel of the Year Awards.

Having worked in a number of Michelin starred hotels around the UK including Restaurant Martin Wishart in Edinburgh, Paul's career spans more than 12 years. He took the position at Cameron House almost a year and a half ago and has sole responsibility for the Georgian Room restaurant, which is open to guests and visitors to Loch Lomond.

'I feel honoured to have won the award,' he says, 'and it would not have been possible without the help and support of my dedicated team at Cameron House'.
Originally from Glasgow, he describes his cuisine as 'a mixture of British and modern French, complemented by the finest fresh Scottish produce.

The restaurant will also act as the main restaurant for the new luxury five-star timeshare resort, The Carrick at Cameron House, which is currently being developed.

Perthshire's Tullibardine Distillery have announced their recent partnership with Wine Importers Edinburgh as their new UK distributor.

Wine Importers Edinburgh will be responsible for the distribution of Tullibardine's range of specialist Single Highland Malt Scotch Whiskies and the new 1488 Whisky Ale.

Tullibardine distillery was re-opened in 2003 by the present consortium after being mothballed in 1994. The distillery sits on the site of Scotland's oldest brewery dating back to the 10th Century. Tullibardine also recently opened a new Visitor Centre and one of the best out-of-town retail locations in Scotland.

'Sales of single vintage malt whiskies have seen significant growth recently,' said
Billy Bell of Wine Importers. 'Tullibardine offers a unique range of Highland Malt all with a single vintage and we are therefore well-matched and suited for the complexities in handling a top quality malt.'

For more information, email rebeccacharles@tartansilk.co.uk

The Gallery Restaurant & Bar will be offering an outside menu from 11th July.

The new sharing platters with a choice of vegetarian, meat and fish are an ideal choice for a light lunch or a snack while enjoying a glass of wine and taking in the magnificent views over Princess Street Gardens.

The Gallery Bar & Restaurant is one of the most vibrant venues in Edinburgh and, until 10 July, will be offering Jazz on Sundays from 1pm - 3.30pm.

Go check it out for that je ne sais crois.

Drew Norloch Ltd are looking to fill more than 40 catering and hospitality jobs in and around Falkirk over the next few weeks. The Edinburgh-based company are conducting the recruitment drive to fill the vacancies for a new restaurant at Falkirk Community Football Stadium and to boost employment in the area.

'Because of the dearth of available talent in the Scottish catering and hospitality industry, many catering companies have had to rely on employees from overseas to solve their problems,' says Kate Tilse, HR Manager at Drew Norloch Ltd.

'There is currently a lot of publicity about the staff shortage crisis in the hospitality sector in Scotland and more broadly in the UK,' she says.
'Fifteen years ago the industry in Scotland had at least 95% Scots workers and the rest were from overseas. Now the tables have turned and the industry is now employing more overseas staff and fewer Scots'.

'We want to recruit locals and keep them, and we don't want Scottish accents in our restaurants and tourist attractions to be a thing of the past,' continues Kate. 'Falkirk is a community with fairly high unemployment and a huge amount of community spirit, highlighted most recently with the promotion of their football team into the SPL.

We want to encourage, train and develop people from all backgrounds to work within this industry and we are planning to work with Falkirk College which offers some excellent catering training.

Quality of service is vital in tourism and we would like to see Scottish staff setting the standards and other countries looking to us for their inspiration. We can all benefit in the long run.


Drew Norloch currently has a selection of full-time and temporary positions and are looking for all levels of catering staff to help develop their hospitality packages and an exciting new restaurant development.
For more information, visit Catering in Scotland's job database to view Drew Norloch's comprehensive range of Scottish catering and hospitality jobs.

Big-hearted employees from ESS Support Services Worldwide have raised a staggering 30,000 pounds for Macmillan Cancer Relief in just two years.

The charity was adopted by ESS at the beginning of 2003 after realising that nearly all employees knew someone who had been affected by cancer.

A host of fundraising activities were organised including a 5,000 metre swimathon, a wine-tasting evening, fines for staff who failed to notify reception of their week's diary, a bowling night and an innovative lunch scheme which involved office staff cooking lunches for their colleagues.

The most recent fundraising activity was the sponsorship of a touch-rugby tournament, held at Aberdeen's Woodside Sports Complex, which raised almost 3000 pounds. Ten teams took part in the tournament on 16 April and group matches kicked off the event, with the final being won by Touch Watt, who beat the Aberdeenshire Leopards.

'We chose to support Macmillan Cancer Relief because of the invaluable work they do to support people and families affected by cancer,' said Managing Director, Peter Bruce. 'Everyone has really got behind the campaign and I'd like to thank all the staff who have dedicated time and effort to organising and participating in the events that have taken place.'

Peter added: 'We are looking forward to continuing our support of Macmillan Cancer Relief for the next year and hope we can raise even more much needed money.'

ESS Support Services Worldwide has been a major contributor to the local 4m pounds Macmillan Roxburghe House Appeal since 2002, which exceeded its target by more than 10,000 pounds at Christmas. This appeal was to build and equip a new cancer care facility close to Aberdeen Royal Infirmary and will benefit patients and families from the North East for many years to come. The charity is currently fundraising to provide ongoing support for patients, families and health professionals from throughout the area.

Macmillan Cancer Relief helps provide a range of services aimed directly at enhancing the care available to people affected by cancer, such as Macmillan doctors, nurses and other health professionals.
Linda Cattanach, Fundraising Manager for Macmillan Cancer Relief said: 'We are delighted with the continued support of ESS and their staff. Macmillan Cancer Relief relies solely on charitable income to do its work, and support from companies like ESS is invaluable.'

Stephen Coupe, formerly Managing Director of The Royal Scotsman train, has been appointed General Manager of Loch Lomond Golf Club, near Glasgow in Scotland.

Stephen will be responsible for day-to-day operations at the private club, where facilities include 41 suites and an 18th century clubhouse, Rossdhu House, which has two fine dining rooms, a Spike Bar, drawing room, library, Club bar, meeting room and locker rooms.

'Throughout my career, I have been privileged to launch and develop some wonderful hotel and leisure projects. Loch Lomond Golf Club, however, is quite unique. It is one of the world's finest luxury brands and I feel honoured to have been tasked with taking care of the day-to-day running of the Club,' said Stephen.

Considered by many to be one of the most exclusive clubs in the world, Loch Lomond has members from over 30 countries who can enjoy golf on the Club's two championship courses. There are also a variety of traditional sporting pursuits including fishing, driven pheasant shooting, and boating. Future plans at the Club include a luxurious spa, to be built in the historic walled garden on the estate, and a third golf course designed by Jack Nicklaus.

Commenting on the appointment Keith Williams, Chief Executive for Loch Lomond Golf Club, said: 'We are delighted to be welcoming Stephen on board. He has a wealth of experience in luxury operations and is a strong advocate of excellence in all areas of service, something for which Loch Lomond has become synonymous. He will prove a tremendous support to me over the coming months and years as I take on a more developmental role for the Club and our parent company.'

Prince Charles will congratulate staff and children in an East Ayrshire school on 21 June on their achievements in transforming school meals.

His Royal Highness, Patron of the Soil Association and Duke of Rothesay, will visit Hurlford Primary School together with the Duchess of Rothesay, where the Scottish Executive's Hungry for Success programme is being combined with the Soil Association's Food for Life project with remarkable results.

Food for Life targets - established by the Soil Association in 2003 - specify that at least 30 per cent of food served should be from organic sources, 50 per cent from local sources and 75 per cent from unprocessed ingredients. Hurlford, which joined the project in August 2004, has exceeded all of these targets.

Pam Rodway, Co-ordinator for Food for Life Scotland, said: 'The combination of Hungry for Success and Food for Life can offer far-reaching changes to the way children eat and think about food and to the way the local economy is involved in delivering meals to schools.

'Education forms another important element of Food for Life and we encourage schools to talk about food and farming and visit organic farms. Visits to the school by local suppliers have illustrated the link from farm to fork and cookery classes have been offered to parents. Everyone at Hurlford has responded enthusiastically to the challenges set by Food for Life.'

The Scottish Executive's Hungry for Success report, published in November 2002, set out recommendations for improving school meals and included a requirement for meals to include at least two portions of fruit and vegetables and restrictions on fizzy drinks and chips.

Apex Hotels has announced a double award win at this year's Scottish Hotel of the Year Awards in conjunction with Hotel Review Scotland, including Hotel Executive Chef 2005 for Bruce Price.

Bruce joined Apex Hotels in October 2002, six months prior to the opening of the Apex City Hotel in Dundee. He started his career as Commis Entremetier at The Hermitage Hotel, Mount Cook, New Zealand and then took the position of Chef de Partie at the Hyatt Kingsgate Auckland. His move to Scotland saw him take up the position of Executive Sous Chef at the Old Course Hotel, St Andrews, Golf Resort & Spa from 1991 to 2002.


'Apex's restaurants are core to our properties' success, says Norman Springford, chairman of Apex Hotels. 'A chef of Bruce's talents is a valuable asset and Apex is keen to share his knowledge and award-winning potential across the entire group.'

In recognition of his talents, Apex Hotel recently promoted Bruce to Group Executive Chef and he now carries responsibity for overseeing the menus and kitchens in all of the Apex group hotels.


Alongside Bruce's win, The Apex City Quay Hotel and Spa Dundee, won The Dundee Hotel of the Year 2005.

Companies seeking access to the hospitality, leisure and tourism industry have an unrivalled opportunity to influence the leading decision-makers by sponsoring a top social event in the profession's calendar. The President's Ball of the Hotel & Catering International Management Association (HCIMA), the 15,000-member worldwide professional body for professionals in the hospitality, tourism and leisure industries, takes place on 17 November 2005.

Hosted by the HCIMA President, Robin Morden FHCIMA, this year's black-tie event will be held at the Sheraton Park Lane Hotel, Piccadilly, London, in the theme of the Monopoly board game.

If you wish your company to 'Pass Go' with the hospitality, leisure and tourism industry, then this event is a must for your support,' says Petra Clayton, HCIMA Director of Marketing and Communications.

In addition to the dinner, dancing and networking, the event will be a great opportunity to promote business in London and the ball coincides with the last day of the World Travel Market, so many influential HCIMA overseas members will be present.

For more information about sponsoring the event, contact Petra Clayton HCIMA Director of Marketing and Communications. Tel: 44 (0)20 8661 4906 or email petrac@hcima.co.uk

Glasgow's Royal Concert Hall has received the Eat Safe Award under a scheme launched by the Food Standards Agency (FSA) which aims to promote excellence in standards of food hygiene and food safety management throughout Scotland.


The acclaimed venue, on the city's Sauchiehall Street, is only the 10th recipient of the award which has the backing of 30 of Scotland's 32 local authorities.

Ross McKenzie, Catering Manager at the Royal Concert Hall, which offers dining in the Cafe Bar and Green Room Restaurant, said he was delighted that his staff's efforts had been recognised: 'It is a great honour to receive this prestigious award which is recognition for all the hard work of the catering staff. We want to provide an enjoyable experience for everyone visiting the Royal Concert Hall through the performances they come to see and also by providing a high quality catering service.'

Eligible establishments are assessed for the Eat Safe Award as part of scheduled food hygiene inspections carried out by Environmental Health Services. The issue and control of certificates is through local authorities and are reviewed at every planned food hygiene inspection.

Peter Midgley, Head of the FSAS's Local Authority Food Law Enforcement congratulated the Royal Concert Hall on its latest accolade: 'It is fantastic that they have joined other businesses across Scotland in receiving the Eat Safe Award, as it shows the diversity of establishments which are eligible.

'We're still in the early stages of the award in Scotland but we are confident that as more and more businesses come on board and awareness grows among the public, premises will really begin to reap the benefits of consumer confidence in the scheme.'

For further information visit the Eatsafe website

Berkeley Scott, the specialist hospitality recruitment consultants, have recently relocated to new premises in Glasgow. The new city centre location is aimed at meeting the increased demand for permanent recruitment and will focus solely on that area.

Sarah Kay, Berkeley Scott's regional Manager, Scotland, said that it was simply due to demand that they opened at a new address: 'With our expanding client base in Glasgow, opening an office in the west has become something of a necessity,' she says.

For more details, contact:

111 Union Street (2nd Floor)
Glasgow
G1 3TA
T - 0141 204 0380
F - 0141 221 7302
Email: glasgow@berkeley-scott.com

or visit Catering in Scotland's job database to view Berkeley Scott's comprehensive range of Scottish catering and hospitality jobs.

VisitScotland has awarded the Radisson SAS Hotel Glasgow 5 stars in recognition of its standard of services and facilities, making it one of only three hotels in Glasgow and 15 across Scotland to achieve this status.

In Glasgow, we felt that the product range within 4-star classification was increasingly wide and beginning to confuse the market and it was important for us to differentiate ourselves,' says Philip Mahoney, General Manager. 'With the accolades we were achieving for the luxurious nature of the hotel, our approach to hospitality and the existing service levels, it was a natural progression to go for the award and cement our standing as one of Glasgow's premier hotels.

Since opening in November 2002, the hotel has won a host of awards including European Hotel Design Awards Best New Hotel in 2003 and Glasgow Hotel of the Year in 2004.

'VisitScotland's Quality Assurance team was extremely helpful in guiding us through the nuances of the award and identifying the areas where we could make enhancements,' Philip continues. 'The process has been extremely useful for the whole team in our continued focus on product and service development. Our unofficial mantra of 'improving, could always do better' is taken seriously and this is just the next milestone in our journey towards even greater achievement.'


Tony Mercer, Head of Quality and Standards, Visit Scotland, said that Visit Scotland was pleased to work closely with the Radisson SAS team in Glasgow: 'Tourism is the world's fastest-growing industry and it is vital to be at the cutting edge to compete successfully. Radisson SAS have demonstrated that their delivery of warm and stylish service in an equally stylish environment can be taken to a world-class level'.

NB's Jazz Bar at Edinburgh's Balmoral hotel will host an invitation-only launch party tonight.
NB's, already an established music venue, will focus on live jazz with many local and renowned performers including Liz McCuan, one of Edinburgh's most celebrated jazz artists who will play at the launch party.

'I am delighted at the prospect of opening Princes Street's only jazz bar,' said Debbie Taylor, General Manager of The Balmoral. In Edinburgh we have a variety of entertainment venues but having listened to our guests and local residents we feel the city will benefit from a chic venue in which to drink cocktails and listen to jazz.'

ASH Scotland today welcomed the change of heart by one of the Scottish licensed trade's leading campaigners against ending smoking in enclosed public places.

Stuart Ross, CEO of Belhaven and Chair of Against an Outright Ban (AOB), has been one of the most tireless opponents of ending smoking in enclosed public places in Scotland. However, after sending out a delegation of his own managers to observe the Irish smoking ban in action, Mr Ross has had to admit that Ireland has adapted successfully to smoke-free public places. The Belhaven delegation came back to report that almost all the landlords they spoke to over in Ireland now wanted to remain smoke-free.

'It's not the end of the world. It's just a big situation for people to manage but the Irish have adapted to it so why should Scotland be any different?,' Ross commented.

'I welcome Stuart Ross's comments, said Maureen Moore, Chief Executive of ASH Scotland. 'Over the last 18 months we have had a terrific debate on public health and smoking in Scotland. While Mr Ross and myself have been on opposing sides in that debate, I hope that the reports he has got back from Ireland will now allow us to cooperate instead. Scotland has a world-class pub industry and I am sure that by ending smoking in enclosed public places, we will not only provide a boost to public health through protection from second-hand smoke - we will improve the atmosphere and quality of Scotland's pubs.'

Cateringinscotland.com currently has 33 jobs available in Edinburgh in the catering and hospitality sectors. The positions range from a Commis Chef at the Sheraton Grand Hotel & Spa to a Meeting and Events Manager through Chess Partnership. Looking for work as a receptionist or head chef? Do you have the skills to be a Unit Manager with Avenance Plc? Could you use your skills as a spa therapist at Edinburgh's leading hotel? If the answer is yes, then look no further than our jobs database for over 80 vacancies througout Edinburgh and Scotland.

For more details call 0131 466 7764 or email recruitment@cateringinscotland.com

Jobcentre Plus will be hosting a Hospitality Careers Show at Lewisham College, a centre of excellence for hospitality and catering training endorsed by chefs including Jamie Oliver, on 7 June.
The event, hosted in partnership with Springboard, is designed to put people from ethnic minorities interested in a career in hospitality in touch with employers.
Springboard will be running a series of interactive workshops including explanations of different careers, training opportunities and career openings.

'We aim to show the diversity in the workforce available to employers and to show our customers the many career opportunities within the industry,' says Theresa Wootten, Partnership Manager for Jobcentre Plus.

An added attraction will be a live cookery demonstration by celebrity chef, Cyrus Todiwala MBE. Cyrus, who has been voted best Indian Chef in the UK, will be starting his demonstration at 10.30.
Fifteen employers including Marriott Hotels, Novotel and Loco Restaurants will be attending the event.
Anyone interested in attending the event or is interested in a career in hospitality should telephone Sharon Killick at Jobcentre Plus on 020 8258 4238.