Scottish catering and hospitality news in Scotland

Glasgow's oldest restaurant celebrated its 70th birthday in style last night with a party for some 300 invited guests.
Regular customers and celebrities including Anna Ryder Richardson, Carol Smillie and husband Alex Knight, enjoyed a sumptuous evening of champagne, oysters, canapes and the new Deco Darling cocktail, created especially to mark the 70th birthday. Viv Lumsden and Alan Douglas also came along, as did Dawn Steele (pictured with Colin McAllister and Justin Ryan) and John Amabile.

Rogano's birthday party was a swinging success and it was an excellent way of thanking so many of our regulars for their loyal custom,' said Rogano Manager, Ann Patterson. Many of our guests last night had been at our 50th birthday celebrations, and it is wonderful that Rogano continues to be the favourite restaurant of so many people in Glasgow.'

John Ross Jr (Aberdeen) Ltd has unveiled a state-of-the-art production unit as their new smokery centre. The investment was made in response to the increasing demand from hotels, restaurants and retail outlets in the UK and overseas for its oak-smoked range of salmon and other fish and meat products.
The move sees an additional 10,000 sq ft work space which hosts the latest technology to enable swift production.

'As much of our preparation, including filleting and salting, is done by hand and we are one of the few companies to still use proper old brick kilns for smoking, it was really the post production area that we needed to expand,' says Andrew Leigh, Chairman of John Ross Jnr (Aberdeen). 'We've now installed additional slicing and packing machines, which will speed up our production rates to meet the increasing orders we're receiving.'

The Edinburgh International Conference Centre last week marked its 10th birthday with over 300 people attending a special celebration lunch.

Since 1995, the EICC has staged nearly 2,000 events, attracted over 600,000 delegates and counted over 1.25 million delegate days, raising in excess of £164m for Scotland and Edinburgh.

'Ten years is a short time in the international conference business but we have already set new benchmarks for conference quality and technology in that time,' said CEO Hans Rissmann (pictured). 'Our innovative development plans will keep Edinburgh and Scotland front of mind for conference organisers worldwide and we must now fire their imagination for the unique level of adaptability in our offer.'

The EICC is also planning a £30m expansion which will include prestige office space in a development scheme that will occupy the last remaining site in Edinburgh's city centre Exchange business district.

Women represent over 60% of the workforce in the UK yet their success, professionalism and contribution has largely remained unsung. At the heart of The SHINE Awards is a deep awareness that personal and professional development is crucial to the long-term wealth of this industry and that women have many of the leadership skills essential to the success of companies and teams in the 21st Century.
The SHINE Awards recognise and celebrate the accomplishments of women in the travel, tourism and hospitality industry. Now is the time for women to be rewarded for the fantastic job that they do.

There are six categories for women at all levels in the industry to enter. All categories recognise individual effort and outstanding achievements by women working in both the public and private sectors:


Business Owner of the Year Award
Open to owners with a 50 per cent minimum share in a business with responsibility for key decision-making.


Business Woman of the Year Award
Open to women who are employees of enterprises in travel, tourism and hospitality sectors.


Young Achiever of the Year Award
Open to women in either of the above two categories but below 30 years of age.


Public Sector Woman of the Year Award
Open to women working in either government departments/agencies, not-for-profit organisations, NGO's and trade associations.


Business Expert of the Year Award
This award is open to women whose activities are related to Travel & Tourism (eg. Accountancy, Marketing, IT legal, Journalism).


SHINE Woman of the Year Award
This is an overall award recognising women for their inspirational role in business and in the community.

Nominate yourself and/or somebody you know NOW by visiting the SHINE Awards website, and fill out the nomination form on line or print it off and return the completed form by post to the SHINE Awards , 7 The Avenue, London N3 2 LB by Friday 23 December.

Judging by a distinguished panel of judges chaired by Mr. Ian Reynolds, former Chief Executive of ABTA will take place in mid January and the award ceremony announcing the winners will be on 28 February 2006, close to the International Women's Day.

For details of the Awards and to download a nomination form visit the Shine Awards website today.

Scotland's first and only dedicated food and wine centre opens at the end of November 2005. Created by Dundee-based wine importer, Scotts Wine World, The Tasting Rooms is a celebration of wine and food from around the world and the state-of-the-art facilities include virtual wine tours, a deli, cafe, wine trading floor, corporate conference facilities and an art gallery.

The project, which was inspired by visits to the wine warehouses of Australia and Hong Kong, will be the first of its kind in Scotland. The Tasting Rooms blend the historical and traditional jute building with a rustic wine warehouse where people can wander, buy, relax, eat and learn. With the emphasis on education and exploration, visitors to the Tasting Rooms will encounter virtual tours of vineyards around the world as well as tastings to allow them to try before they buy. Various events will take place on a regular basis including wine and food tastings, courses and demonstrations. There are also plans for The Tasting Rooms to become a centre of education for certifiable wine courses, as well as more informal tastings.

Homelessness charity Crisis is urgently appealing for chefs and catering staff with basic food hygiene certificates to volunteer their skills to help homeless people this Christmas.
Up to 1,500 homeless and vulnerably housed people will visit the 34th Crisis Open Christmas this year. Some will be rough sleepers but the majority will be hidden homeless people who may stay in hostels, bed and breakfast accommodation or on friends and families floors.

On Christmas Day a traditional lunch is served to ensure that guests don't miss out on what most of us take for granted. Chefs and Caterers are urgently needed to volunteer for a range of shifts between 23rd and 30th December inclusive.

Held at six venues across London, the Crisis Open Christmas is a gateway to opportunity for homeless people. The Open Christmas provides access to a range of essential health, accommodation, work and learning support as well as companionship at a time of year that can be especially lonely for homeless people.

I really enjoy it, I do it because I like meeting people and it's also a great way of getting out of the usual commercialised Christmas,' said Mark Woollard, Catering Service Organiser.

To volunteer, call 020 7426 3874 for an application form, apply online at the Crisis website or email volunteering@crisis.org.uk.

The Pheasant Hotel, in Dalbeattie, Dumfries and Galloway, has become the 50th establishment in Scotland to receive a coveted Eat Safe Award by the Food Standards Agency Scotland (FSAS).

The food hygiene award was launched in Scotland in January this year, having already proved a success in Northern Ireland where it was piloted in June 2003. It aims to promote excellence in standards of food hygiene and food safety management, while encouraging increased consumer confidence and choice in catering establishments across the country.

Thirty of Scotland's 32 local authorities have given their backing to the scheme, which was launched following discussions between the FSAS, the Society of Chief Officers of Environmental Health in Scotland, the Scottish Food Advisory Committee (SFAC), Scottish Local Authorities and the FSA in Northern Ireland.

To date, 13 local authorities have presented Eat Safe awards to establishments within their areas, while other councils are working towards their first presentations to local businesses within the near future.

Director of the FSAS, Dr George Paterson, said he had been delighted with the response to the scheme in Scotland so far: 'To reach the milestone of 50 award recipients in Scotland within nine months of the scheme being launched has been extremely encouraging. Throughout the country, there has been real enthusiasm for the Eat Safe Award and we have received very positive feedback from catering businesses, their customers and local authorities.'

'The number of Eat Safe recipients across the country continues to grow steadily and with this comes increased awareness about the scheme, both within the catering industry and also among the public. We are confident that in the coming months, by continuously engaging with caterers, enforcement officers and of course, consumers, the Eat Safe Award will become a readily recognisable symbol of food hygiene and safety excellence throughout Scotland.'

Further information about the Eat Safe award scheme is available on the Eat Safe website.

Simply Heathcotes, Leeds' award-winning restaurant, will close its doors for one night only on Monday 7th November to host a fundraising dinner in aid of Hospitality Action.

Following the success of the Manchester event which raised over £18,000, the event will be hosted by Paul Heathcote, one of the industry's most respected and talented chefs.

Tickets are priced at £60 per person and all funds raised from the event will be donated to Hospitality Action.

For further information and to book your places, call Jazz Singh on 020 7614 4308.

HIT Scotland's annual Christmas bash is taking place on Thursday 1st December, and is the perfect opportunity to thank colleagues, entertain clients, enjoy good company and great food.

Time: 7.15pm for 8pm.
Venue: Marriot Hotel, Glasgow.
Dress: Festive

Book as early as possible to prevent disappointment.

Tickets are £50.00 each £500 for a table of 10.
Contact the HIT Hotline on 0141 331 0424 for further details.

Pizza Hut recently announced the opening of its 100th franchise restaurant, located in Aberdeen's Holburn Street. Owned by Ultra Catering, which employs 100 staff in four restaurants in Aberdeen and Dundee, the new franchise has created 40 jobs in the local community. Ultra plans to expand further and is currently considering Perth and Inverness as possible locations for new stores next year.

The company was also recently named as Pizza Hut's 'Franchisee of the Year' at an award ceremony earlier this year. Ultra won the award for its consistently high standards, including customer service and sales performance.

'In just four years of franchising, we have reached the 100th franchise store, which is a great example of how we have worked in partnership with local entrepreneurs in such a short space of time,' says Pizza Hut's Franchise Business Manager, Wayne Large. 'Successful relationships with local businesses have helped Pizza Hut to become the fastest-growing pizza company in the UK.'

(Above, L-R: Nick White, Pizza Hut Director of Home Service Operations; John Derkach, Pizza Hut CEO; Brian Pollard, Director, Ultra Catering; Andrew Pollard, Managing Director, Ultra Catering; George Ashford Pizza Hut Restaurant Operation Director).

TestVQ, an innovative new service that allows students to practice for their Hospitality S/NVQ theory tests using a mobile phone, has been launched this week. The service enables students to quickly and easily download on to their mobile phone multiple choice practice tests to check their course theory knowledge. Tests can also be accessed online.

The tests can be downloaded in a similar way to a ringtone, using virtually any type of mobile phone, allowing the user to practice as much as they like, wherever they are. The same tests are also available via the TestVQ website from any broadband-enabled computer.
Developed by Award Learning Services Ltd, the service provides thousands of example multiple-choice test questions and, uniquely, gives learning feedback on those questions incorrectly answered. Tests are available for many hospitality qualifications including Quick Service, Food & Drink, Food Preparation & Cooking and Professional Cookery, and align with qualifications awarded by City & Guilds, HAB (Hospitality Awarding Body) and SQA (Scottish Qualifications Authority) awarding bodies.

Award Learning Services claims that using TestVQ significantly increases the rate of learning and extends the student's field of knowledge, resulting in higher achievement rates and reduced number of retakes.

'We have had very positive feedback from colleges, training providers and employers who recognise the benefits TestVQ brings to both students and tutors', said Peter Ward, Managing Director of Award Learning Services.

The service is paid for by the student, college or employer. Students can choose to buy a complete set of course tests or pay-as-they-go, buying individual tests for £2.50 + VAT, while colleges and other training organisations benefit from discounted rates depending on the number of user licences they purchase.

Free example tests are available on the Testvq website.

Sapori is the UK's only specialist supplier of fresh truffles and Gianpaolo la Greca,
a second-generation Italian, sources them from Urbani Tartufi, the renowned pioneers of truffle culture in Italy. Gianpaolo has built up an impressive client base over the years and now supplies some of the finest restaurants throughout the UK with the best quality fresh and preserved truffles, oils and sauces. He also runs a website which is a major resource for the consumer market, and attracts custom for all over the country. Indeed, Andrew Fairlie and Martin Wishart both credit him as being responsible for introducing so many chefs in Scotland to fresh truffles.

He has many ideas on how to use truffles, which arrived in Scotland only yesterday, plus tips on how to get the most out of them.

Visit the Sapori Truffles website for more information.

With only 66 days left until Christmas, an increasing number of consumers are opting for organic produce and reverting back to the good old days when people bought local produce from their local grocer and butcher. Although people believe organic food can have health and environmental benefits, its popularity is perhaps more attributed to the fact that organic produce simply tastes better. According to a recent article in The Scotsman, in the last decade, sales of organic food in the UK have increased ten fold, from being worth just over £100 million in 1993-1994, to £1.12 billion in 2003-2004.

'There is no doubt the quality and taste is a cut above and that is why more and more people are opting for organic turkeys this Christmas,' says Alex Allison, Managing Director of Blackmount Organic Foods. 'People are undoubtedly more aware of what they are eating these days.'

Blackmount Organics, which supplies organic turkeys, organic bone beef joints and other Christmas favorites, is offering a preordering service in time for Christmas.

Visit the Blackmount Foods website for more details.

The hotel, catering and licensed industries are suffering a severe shortage of staff, yet trainees with specific industry skills gained on a six-week Hospitality Glasgow course are not being snapped up by the very industry behind the training.

In an attempt to broaden the opportunities for trainees and make more employers aware of the pool of talent available, an Industry Awareness Event is being held at Glasgow City Chambers on Wednesday, 2 November 2005 at 9.00am.
From its core in the hotel industry, the organisers hope to extend the programme to attract employers in other aspects of catering and hospitality such as pubs and restaurants to coffee shops and outside caterers. New employers are invited to explore and take advantage of the successful partnerships of 'Hospitality Glasgow' and Prince's Trust 'Get into Cooking'.

Delegates at the event will be addressed by leading industry figures including Maurice Taylor, Chairman of Chardon Management and Managing Director of Stardon UK, Ann Mulhearn of Willow Tearooms, Chair of Prince's Trust Volunteers, and Phillip Mahoney of The Glasgow Hoteliers Association.
'Hospitality Glasgow' is a six-week training course designed by the Glasgow Hoteliers Personnel & Training Forum. The course includes recognised certificates in Food Hygiene, Health & Safety, First Aid, and Customer Care, in addition to Teamwork within Hospitality, Industry & Job role Awareness, Disability Awareness, communication, interview skills, basic I.T and much more.

Anyone wishing to attend should contact Karen Raw, Chairperson Glasgow Hoteliers' Personnel & Training Forum on 0141 333 5630.

Unemployed people wishing to enter onto any of the courses should contact Catherine Noble on 0141 2043555.

Tony Singh has announced the launch of the third James Sankey Award for Excellence in Service. The award gives young people from all over Scotland the chance to participate and compete for the prestigious accolade and this year the Head Chef and Proprietor of Oloroso promises that the competition will be even bigger and better.
The event is aimed at encouraging and celebrating young talent as well as boosting Scotland's restaurant reputation. Launched in memory of James Sankey, who died in 2002, the competition remains open to all restaurant staff and catering students between the ages of 18 and 28 in Scotland. However, in order to enhance the contest and ensure a fresh challenge, the 2005/06 award will cover a shorter timescale and the entry process will now work on a nomination basis. Industry support has already been provided from Belhaven, Fior Brands, Clark Speciality Foods, JB Foods and Greencity Wholefoods.

Judges include Singh himself, wine writer Will Lyons, Scottish Field's Editorial Director, Archie Mackenzie, George McIvor and Edinburgh lawyer, Bruce Minto. The winner will secure a number of exclusive prizes and unique career-building opportunities to help them enhance their skills and reach their full potential in their careers.

'We decided that in order to allow the more modest, raw talent the opportunity to shine, the award had to evolve,' says Tony. 'Nominating candidates and reducing the timescale seemed a much fairer approach. James would have been delighted with the success of the accolade and also the amount of support we have received over the past two years and I am confident that this year will be no different.'

Etienne Haro, winner of last year's James Sankey Award for excellence in service, added: 'Having entered the competition two years in a row I was thrilled to finally win the 2004/05 award. It was not only a great achievement but an honour and I would recommend the experience to anyone.'

Charlton House has been ranked in eleventh place in a survey of Britain's top 50 companies within the catering sector, three places higher than last year.
The poll, which was published this month by Foodservice Director magazine, surveyed 5,000 senior directors and managers in the foodservice industry asking them to choose their five favourite companies and rank them in order of preference. Suggested criteria included innovation, staff retention, corporate image, training and reputation.
Charlton House, which currently enjoys an annual turnover of £44 million and plans to reach £80 million by 2010, has revealed a fresh new image to reflect its innovative and cutting edge approach to food in the workplace.

'The launch of our new corporate identity comes hand-in-hand with the news about our ranking in the Foodservice Director poll,' said Robyn Jones, Chief Executive (pictured with husband and Co-Founder, Tim Jones).
'We place emphasis on natural values such as honesty, integrity and accountability, the essence of which is reflected in our new stationery. It is very gratifying to know that our peers have recognised our efforts and that they regard us so highly.

'We surpassed our last five-year targets of turnover, profitability and number of contracts, within three years, so we are confident that our goals are achievable.'

The Hospitality Red Hot Ball raised the total of £100,000 on 14th October with 700 guests including Heston Blumenthal, Anton Mosimann OBE and Anton Edelmann.

Three coveted awards were presented to acknowledge significant contributions to the charity's work. Peter Hazzard, Chairman of HA's London Regional Board, was presented with the Ambassador Award by Peter Harris, Chief Executive of the Compass Group UK & Ireland, Middle East & Africa. The President's Award, presented by Karen Browne, went to Macdonald Hotels & Resorts. The Harvey's Heroes award went to Sally Pritchett, Director of Something Big, and was presented by Bob Cotton, Chief Executive of the British Hospitality Association and President of HA.

An auction offered up a selection of prizes donated by a number of valued supporters including Anton Mosimann, Steelite International, Unilever Foodsolutions and Bob Cotton.
The platinum sponsor for the evening was the Compass Group, with 3663 First for Foodservice as gold sponsor. William Murray Group, Bookers, Hilton, Whitakers Chocolates Ltd and McCain Foods were all silver sponsors of the event.

Peter Harris, Chief Executive of Compass Group UK & Ireland, Middle East & Africa, is taking over the chairmanship of Hospitality Action from Don Davenport, who is standing down after five years in the position.

Peter, who joined Compass Group UK in 1979, moved to South Africa in 1983 to head what is now Compass Group Africa. He returned to the UK and joined the divisional UK board in 1994 and, three years later, was appointed CEO of Compass Group's ESS business (remote, defence and offshore) worldwide. In 2003, he joined the Compass Group PLC board as CEO of ESS, Middle East and Africa and added the management of the UK & Ireland division to his role in July 2005 following the retirement of Don Davenport.

'Don is well known in the industry and has been a very successful chairman of Hospitality Action for the last five years, bringing boundless energy and enthusiasm to the position,' he says. 'I am delighted to take over as Chairman and further develop the tremendous achievements that Don has initiated in his five years of leadership and inspirational guidance for the charity.'

Penny Moore, Chief Executive of Hospitality Action commented: 'We are delighted that Peter has agreed to come on board and we look forward to leveraging his enthusiasm and knowledge of the industry to widen the awareness of the charity. With his leadership we aim to drive the importance of the organisation's purpose and promote the assistance we provide for our members within the industry and the wider marketplace.'

Darroch Learg Hotel and Restaurant in Ballater, Royal Deeside, has been awarded three AA Rosettes and three red stars at the annual AA Awards ceremony on 6th October.

'We are delighted to have received this accolade from the AA,' says Darroch Learg Proprietor, Nigel Franks. 'The quality of food served at Darroch Learg has always been a high priority and we aim for people to enjoy great food and wine in a relaxing surrounding.'

A newly launched tourism website, created by the Pride & Passion movement, reveals hundreds of tops tips and practical ways to improve customer service within the tourism industry. The site contains 'real-life experiences' submitted by individuals or tourism businesses, including hoteliers, tourist guides, transport operators, restaurateurs, activity operators and retailers. It represents the newest development by Pride & Passion, the grass-roots tourism initiative which aims to ensure that visitors enjoy excellent levels of service no matter where they are in Scotland.

Advice on the website includes:

1. Be the customer: spend a night at your own hotel, eat in your restaurant or join a tour to find out what it's really like to be the customer

2. Introduce a simple feedback form or suggestion box to learn more about what your customers think

3. Ask customers what magazines or newspapers they read or what radio stations they listen to so that you can think about where best to advertise

4. Success breeds success: enter local or national awards to raise the profile of your business

5. Reward good customer service by asking staff to nominate an employee of the month and offering a prize.

One of the best ways of improving customer experiences and the quality of service is by sharing good stories and ideas so that other businesses can learn from them,' says Laurence Young, proprietor of The Freedom of the Glen Family of Hotels and a keen supporter of Pride & Passion. 'As the tips on the website show, improving customer service does not always have to cost money but can impact positively on a business's bottom line.'
Further advice will be available on the website as more people sign up to support the Pride & Passion movement. It is hoped that the website will become a frequently used tool that tourism businesses will use for reference in addition to links to other business and sources of help.
One of the most interesting sections is the 'Success Stories,' where users can search under an industry sector and also by geographical location to find examples of successful business stories.

'There is often a misconception that competition for tourism business is down the road or in another part of the country, but it's not,' continues Laurence. 'In the visitors' eyes we are competing against countries including Croatia, Sweden or France to get them to holiday in Scotland. The success stories have been submitted by tourism businesses that are not afraid to share their success so that other operators whether they are down the road or elsewhere can learn from them.'

Pride & Passion have a growing network of supporters, known as Friends, throughout Scotland, including individual operators and national tourism bodies. The Friends are already talking to service-led businesses in their local communities to offer advice and support on how to be proud and passionate about Scotland's tourism industry.

Visit the Pride and Passion website for more information.

Glasgow school kids have today responded to Charan Gill's fundraising appeal to help survivors of the South Asia earthquake.
Mr Gill (pictured, centre) kicked off the city-wide appeal this morning at the city's Hutchesons' Grammar and Eastbank Academy and is now calling for kids throughout primary and secondary schools to join in and help raise funds for children in South Asia.

'The UN has estimated that two million children were among an estimated four million people affected by the disaster,' said Gill, 'and that's why we want to give Glasgow's school kids the chance to do what they can to help their counterparts in South Asia in their hour of need.'

Dr Kenneth Greig, Rector at Hutchesons' Grammar, added: 'Today we are kicking off Hutchesons' fundraising efforts with the donation of a cheque for the sum of £3,000 to Glasgow The Caring City's Asian earthquake appeal, but that's only the start. The schoolchildren start their own fundraising efforts today and I'm certain that they will do the school proud and donate what they can to help schoolchildren in India, Pakistan and Kashmir to recuperate from this devastating tragedy.'
In addition, Eastbank Academy has donated a cheque for the sum of £1,000 to help kick-start its pupils' fundraising efforts.
Launched earlier this week, Glasgow The Caring City's fundraising appeal is expected to break through the £100,000 barrier today.

The charity's phone line 0800 612 6612 is open from 10am to 10pm every day for people to give their cash. Alternatively, donations can be made in banks by quoting Royal Bank of Scotland account number 00716965 or by sending cheques made payable to Glasgow The Caring City Asian Earthquake Appeal to the charity's headquarters at 119 Carmunnock Road, Glasgow, G44 5UW

Robbie Robertson, an Executive Development Chef for ESS Support Services Worldwide, is celebrating after coming runner-up at the Compass Group Chef of the Year 2005 competition.

The contest was held at the Restaurant Show in London's Olympia, where 40 of the company's leading chefs created a three-course, fine dining meal in one and a half hours.
Robbie, 34, who has over 17 years' experience in the hospitality industry, impressed judges by using Scottish ingredients.
'This is a terrific competition to be involved in and there was a real buzz around the show which made it a great atmosphere to cook and compete in,' he says. 'The level of competition was very high this year and so I am absolutely delighted to have achieved a bronze medal. I'd like to thank all the ESS team in Aberdeen for their great support in the run-up to and during the competition. I'd particularly like to thank Craig Watt, my Commis Chef and who gave me invaluable help and support.'
Earlier this year, Robbie was also runner-up in the Scottish National Chef of the Year competition and the Contract Catering Chef of the Year category at the CIS Excellence Awards.
Peter Bruce, Managing Director of ESS Support Services Worldwide, said: 'There is a great deal of pressure involved with competing live in front of the public but Robbie proved once again that he is an incredibly talented chef and I'm very proud of his achievements this year.'

Host Contract Management (HCM) announces the appointment of Roy Miller as Director for Scotland and the North of England with effect from 1st March 2006. Roy will firmly establish the company in the North including the setting up of a Scottish office to encompass Business Development and Operations.

Currently on garden leave from Aramark, where he had held several executive positions over the last five years including a successful two-year period as UK Sales Director, Roy will be seen as a highly valued member of the HCM team when he joins next year.

'Roy's appointment is very important for the business in its next stage of development,' says Host's Managing Director and Founder, Jerry Brand. 'Roy is a high-calibre, experienced individual who brings a proven track record to Host and I'm looking forward to working with him to accelerate our development and to spread the Host word in Scotland and the North of England. It's just a pity that we will have to wait until next March.'

At the same time, Brand has launched the company's Fresh food, Innovation and Technology campaign (FIT), to promote their new Net Pricing Contract Catering Business Model that has been a major thorn in Compass's side. The model has been instrumental in forcing all catering companies to start examinng the prospect of net pricing and the abolishment of added discounts.

'The majority of facility managers, bursars and administrators are now fully aware they are paying more for their catering services than they need to,' says Brand. 'But it is also notable that our business model provides top quality fresh food, supported by innovatory marketing and in-unit promotional activity as well as the use of technology to show the client exactly how much they are paying for their food on the day the food is delivered to their kitchen'.

'FIT is the future model for the contract catering business,' he says. 'It is ironic how my competitors say how I have damaged the marketplace with my now proven revelations about inflated discounts to food purchases and tacky business practices, and yet here is a transparent model which hands the control back to the clients, and it appears to be well-received from the client's side of the business.

Indeed, Brand's innovative business acumen seems to be working. In the last eighteen months the company has built a £10m turnover business through the implementation of the new business model.

'This is key to the new model and the redevelopment of contractor:client trust that the companies who follow these shady purchasing practices have flouted over so many years'.

Kevin Sutherland, Senior Chef de Partie at The Balmoral's Michelin-starred Number One restaurant, has been recognised as one of Scotland's top young chefs after competing in the UK Young Chef Young Waiter 2005 competition in London.

The competition, which took place at Westminster Kingsway College, London, was organised by the Restaurant Association and Springboard UK, and was judged by a number of leading chefs including Tom Aikens and Philip Howard.

Kevin, who has been with The Balmoral for two years, was presented with the second prize of £1,000 and a weekend for two at Pennyhill Park hotel in Surrey.

'Kevin has developed his culinary skills extensively at The Balmoral and consistently brings creation and innovation to the number one team,' said Jeff Bland, Executive Chef at The Balmoral. 'It is fitting that he has been recognised in this way.'

The Hottest Night of the Year, a unique celebration of the best in the world of showbiz, sport, politics and business, raised a record £100,000 for the Prince and Princess of Wales Hospice, Glasgow the Caring City and Help the Aged, India
This year's event theme, hosted by the Harlequin restaurant group, was an 'Indian Summer Ball', with the 600 guests met by Sanjay Majhu, of Harlequin, and Charan Gill MBE.
(pictured above with Jack McConnell and Blythe Duff)

The dinner was hosted by TV's Sanjeev Kholi, who plays Naveed in Still Game, and was joined by First Minister Jack McConnell and TV star, Blythe Duff.

This was a night when the movers and shakers of Scotland made time in their busy schedules to raise a fantastic amount of money for charity,' said Charan. 'This year was the biggest and best Hottest Night of the Year so far.'

Restaurant Martin Wishart has become Edinburgh's first restaurant to receive a fourth rosette for culinary excellence in the prestigious AA Restaurant Guide 2006.
Four rosettes are awarded to outstanding restaurants that are recognised beyond their local area. Fewer than 10% of restaurants achieve three or more rosettes establishments that receive the accolade are among the most prestigious eateries in the United Kingdom.

The award adds to a list of awards the restaurant has gained since opening on The Shore in Leith in 1999. In 2001, the restaurant gained a coveted Michelin star and during the same year it was named AA Scottish Restaurant of the Year and Which? magazine's Scottish Restaurant of the Year.

Expert porridge-makers from far and wide will be gathering in Carrbridge this Sunday, 9th October, to compete in the 12th annual World Porridge- Making Championships. The event, which this year comes under the umbrella of Highland Feast, the Highland Food & Drink Festival, is followed by connoisseurs of the traditional national dish across the globe.

The contest, organised by Carrbridge Community Council, is open to professional chefs and B&B owners, as well as home-breakfast makers who believe they make a championship bowl of porridge.

This year's competitors include Israeli Yoram Odentz, a catering manager for Sodexho, who works in an Aberdeen-based oil giant, Swede Jonas Jonsson who is currently writing a book all about porridge, chef Addy Daggert from Speyside's Craigellachie Hotel and Lara Smith from The Buccleuch Arms Hotel in Moffat, whose speciality chocolate porridge is a favourite on the hotel's menu. Other contestants include a mother and son duo from Inverness who want to settle an on-going battle as to who makes the best porridge; young Edinburgh-based entrepreneur Tony Stone who has had great success with the launch of Stoats Porridge Bars, the country's first mobile porridge bar; and local guest house proprietor, Lynn Benge, who won the speciality porridge title in 2004.

'The title of World Porridge-Making Champion is awarded to the contender deemed to have made the best traditional porridge using oatmeal, water and salt,'
says Community Council Chairman, Scott Bruce. 'The judges look at the consistency, taste and colour, while for the speciality porridge, the criteria is based on the blending of porridge with the other ingredients used.

'There is an ever-growing interest in porridge with much debate about how it should be cooked. Some say porridge should only be stirred in a clockwise direction using the right hand so as not to evoke the 'Devil', while others will only make porridge with a spurtle. Ancient custom also states that porridge should only be eaten standing up using a bone spoon.'

As well as the coveted World Porridge-Making Champion title and the prestigious 'Golden Spurtle' trophy, the winner of the competition, sponsored by Hamlyn's of Scotland, will receive a £350 hotel voucher and a cash prize of £250.

This year's speciality winner will be presented with the Duncan Hilditch Memorial Quaich named in honour of four-times World Porridge-Making Champion, Duncan Hilditch.

The championship event starts at 10am with The Big Breakfast, with live music provided by Breabach, who are renowned for their combination of contemporary and traditional music.
11am sees the start of the first-ever Great Porridge Fun Run with a 3km, 5km and a mini fun-run supported by Lyles Golden Syrup, and at 1pm there is the traditional Toast to the Porridge at the Old Bridge, followed by the procession of competitors and judges led by the Badenoch and Strathspey Pipe Band.

The first heats of the competition start at 2pm and there will also be tastings, a display stand by the Cairngorms Farmers' Market with information on the local availability of fresh produce, and live music, street entertainment and a banner making art workshop. The final round of the Championships will take place at 4pm, with the announcement of the 2005 champion and prize giving at 4.30pm.

Entries will be appraised by a panel of three judges: Bill Kendrew of the Craft Guild of Chefs, George McIvor of Baxters of Speyside (pictured above) and leading Scottish food writer, and previous Masterchef winner, Sue Lawrence.

For more information, visit The Golden Spurtle website.

Leading Glasgow restaurant, Rogano, is set to celebrate 70 years at the end of this month. The landmark bar and restaurant, which features a unique Art Deco interior based on the style of the famous Queen Mary liner, opened in October 1935 and has since been at the centre of Glasgow's social and culinary scene.

Rogano has maintained a loyal clientele from top Glasgow professionals and academics to Scottish and international celebrities, the media, city centre shoppers and tourists.

'Rogano is unique,' Restaurant Manager, Ann Patterson, explains. 'While food fashions and restaurants have come and gone, Rogano has remained one of the most popular restaurants in Scotland for 70 years. We hold a special place in the hearts of many Glaswegians and over the years we've welcomed many familiar faces as they celebrate graduations, birthdays and even weddings.'

The 70th anniversary of Rogano will be celebrated with a stylish cocktail party for regular customers, key suppliers, media and celebrities, at the end of October.

For more information, visit Rogano online

Scottish retailers need to be more creative at forging stronger and more competitive supplier relationships rather than focusing on cutting costs, according to new research from the Government-funded programme, Envirowise.

The research found that while more than three quarters (80%) of retailers and wholesalers surveyed in the region said the management of their supply chain was 'very important' to them, 48% of the same group admitted to shopping around for cheaper suppliers during tough economic times.

During difficult periods, 39% of respondents push suppliers to cut prices and 35% seek to reduce the number of suppliers they use. Few are putting in place the kind of collaborative programmes and processes that can underpin competitiveness and flexibility, and these figures suggest that whilst retailers in the region are in regular contact with their suppliers, they are not truly collaborating with them,' said Envirowise Programme Manager for Scotland, Alan Hendry. 'Through the Envirowise Retail Therapy programme, these companies have identified the benefit of taking a more creative approach to supply chain management. Retailers and their suppliers across Scotland, whatever the size of the business, can learn from this creative approach and begin to look at ways of making their own supplier relationships stronger and more competitive, and not simply focusing on cutting costs.'

Businesses can source free, confidential advice on improving their supply chain and becoming more resource efficient by visiting Envirowise website or by calling the Environment and Energy Helpline on 0800 585 794.

Despite ever-increasing demand, it is estimated that less than five per cent of restaurant bookings are made online, providing UK restaurateurs with a largely untapped opportunity to gain a significant cost-effective competitive edge over their rivals. Web bookings could account for at least 30 per cent of all reservations.

That was the clear message delivered by the speakers at last week's sell-out HCIMA Small Business Seminar, 'Web Marketing for Restaurants', held at the Bankside EC2 Restaurant in the City of London. The event was the first in a series of Small Business Seminars to be organised by the HCIMA to provide advice and guidance on the essential elements required in setting up and running a small hospitality enterprise.

All three speakers at the seminar, Olivia FitzGerald, Sales Co-ordinator of Livebookings, Chris Wood, Managing Director of toptable.co.uk, and seminar host Kelvin Macdonald, Managing Director of London-based Bankside Restaurants, warned delegates of the dangers of creating an expensive, highly technical, complex and 'flashy' website that was neither easily accessible or user-friendly.
'Though this approach might not suit everybody, when creating the Bankside website I benefited from starting simple,' said Kelvin Macdonald (right). 'I then gradually developed the site to include an online booking facility, ensuring that all the instructions for the site visitor were clearly signposted to facilitate usage. Every page should carry the restaurant's telephone number and a 'click here for bookings' link. My current, fully functional 30-page website has only cost me between £2,000 and £3,000 to create and has proved extremely successful.

The benefits to the consumer of using a well-designed and thought-out restaurant website were further reinforced by Chris Wood. 'Consumers don't want to wait for long on the telephone to find someone to take their booking,' he said. 'Reservations can be 24 hours-a-day, seven-days-a-week, not just during fixed times of the day when the restaurant is staffed. Another key advantage for restaurateurs is that having their own websites enables them to control the information on their establishments, providing immediate online access to relevant, accurate and regularly updated data about their restaurants.'

Wood outlined some basic questions restaurateurs should ask themselves when creating a website:

-What are your business objectives?
-What areas of your business need to be supported?
-Are there periods in the year when your bar trade, for example, needs a marketing boost?
-What is your budget?
-What information are you going to include on your site?
-How do you build your website?
-How are you going to drive traffic onto your site?

Wood advised using a small agency, with a good track-record for creating efficient and cost-effective websites, that employ experienced people with whom restaurateurs will enjoy working.

Wood warned that if nobody knows about your website, it is useless, so ensure when you do offline marketing that the details of your website are as prominent on your letter-heads as your telephone number.
He emphasised the need for restaurateurs to optimise their search engine options on the internet, to ensure their establishments appeared as high up the listings as possible. Offering incentives like special discounts on meals booked online was also recommended.
Olivia Fitzgerald reinforced the relevance of secure bookings: 'Customers need to see that the bookings process is secure, and reflects your current availability,' she said. 'Once their customers feel confident in the process, restaurants can expect to see the web bookings through their own sites really take off.

Olivia described Kelvin Macdonald as a model user of Livebookings, making the most of his own website and the 18 partner websites that form Livebookings' current network. 'If we look at this time last year,' she said, 'Bankside SE1 restaurant took 617 covers online through Livebookings for the month of November. Figures like this have been achieved by canny web marketing and this indicates how much other restaurants could benefit by getting to grips with web booking.'

To coincide with the event, the HCIMA has published a comprehensive free-of-charge 'Guide to Website Development', which can be downloaded at the HCIMA website

For flexible, affordable solutions for web design and search engine optimisation, visit Trinity Heriot Online Marketing

Couples will be getting frisky at Edinburgh's Tonic this Friday 7 October,
with Scotland's first-ever Oyster-Sucking competition. Marking the first day of Seafood Week, the competition will feature teams of two people competing to see how many oysters they can feed one another in just 60 seconds.

The oysters, provided by The Fish People in Glasgow, will take centre stage at the bar from 5pm, and the competition is open to everyone. The oysters will be sucked with a straw and passed to the other team member, the winning couple being the pair who have sucked and swallowed the most oysters in 60 seconds.

Shucking oysters requires practice on order to preserve most of the oysters' liquid, so chef Dario Pacifici will be on hand to provide a brief demonstration on how to do it well.

How sexy can YOU look with a mouthful of oysters?

For more details contact Tonic, 34a North Castle Street, Edinburgh.
Tel: 0131 225 6431.

The Fish People: Contact Andy Bell on 0141 427 3091

Scotland's 'quirkiest new fashion and lifestyle concept', Fifi and Ally, is to launch its new flagship store in Princes Square on Thursday 29 September 2005.
With The Cupping Salon, a stylish new patisserie/cafe bar installed by bespoke kitchen and catering equipment suppliers, RH Morton, Fifi & Ally now offers even more choice to the discerning shopper.

'RH Morton has provided unique catering facilities for The Cupping Salon to incorporate style with accessibility,' says Fiona Hamilton, Managing Director of Fifi & Ally, 'and they completed the final touches to The Cupping Salon to ensure that the store would open on schedule. I was impressed with their level of commitment to the project, their professionalism and their adept manner to work around any problems that arose, at times under pressure.'

Myres Castle has been awarded five stars by VisitScotland in the recently launched 'Exclusive Use Venue' category, featuring properties that open exclusively for one party.

'Myres Castle has been fighting to have Exclusive Use Venues recognised in a separate category of accommodation ever since it opened its doors,' said Myres Castle General Manager, Lavinia Dowling. 'Being labelled as a hotel simply does not do justive to the Myres experience. The majority of our well-travelled clientele are weary of the impersonal approach of many hotels and are overjoyed to discover a home away from home but with all the levels of comfort and service that they have come to expect from a five-star hotel.'

The Chief Executive of VisitScotland, Philip Riddle, said: 'Myres Castle offers the highest standard in service and quality, exceeding guests' expectations with its dedicated staff and outstanding cuisine... attention to detail and outstanding customer focus.'

For more information, visit the Myres Castle website

Martin Wishart reached dizzy new heights with a fine dining experience in the sky yesterday afternoon. The Edinburgh chef joined forces with Alba Ballooning to mark their 3,000th passenger and launched Britain's largest gourmet hamper into the sky.

Alba Ballooning, Scotland's most popular hot-air balloon operator, celebrated with champagne and a fine dining hamper provided by the Michelin'starred chef's private dinner service, Wishart's Dining.

Martin joined Alba's Managing Director Peter Forster and six other lucky passengers and took off from West Linton. The flight was originally scheduled for the anniversary of the first ever balloon flight on 19th September 1783.

Scotland's Food and Health Co-ordinator visited the Healthy Cooking Co-operative at the Bridge Project in Dundee, as part of this year's Scottish Food Fortnight (SFF).

Ms Kynoch witnessed the work of the co-operative, which links local farmers from the Angus area with local consumers in Dundee in an effort to supply fresh fruit and vegetables to the local community along with recipes, cooking tips and nutritional information.

'I'm delighted to see the innovative work which is under way at this Dundee project and the links which have been established between local farmers and the rest of the community,' she said. 'It will be decades before we undo the damage done by our neglect of the Scottish diet but I am convinced that the tide has turned now. People are far more interested in their food nowadays, where it comes from and what is in it.
Local healthy food is becoming a part of every day life in Scotland and projects like this one in Dundee help to spread that revolution and ensures that affordable, healthy local food can be on everybody's plate.'

The Dundee project and SFF are both supported by the Scottish Countryside Alliance Educational Trust (SCAET).

Tony Andrews, chairman of SCAET (pictured with Gillian Kynoch and Andrew Greaves, Minister at Dundee West Church), said: 'The aim of SCAET is to reconnect the people of Scotland with their countryside and one of the best ways of doing this is to promote fresh local produce. Both the Dundee Food Co-op and Scottish Food Fortnight are great examples of this idea in action.'

Secretary of State Ruth Kelly has announced that the Government plans to stop vending machines in schools from selling high-sugar fizzy drinks, chocolate and crisps from September 2006.
At present schools decide for themselves on what is appropriate for their needs but the Automatic Vending Association (AVA) would welcome any Government recommendations which would bring greater clarity to assist parents, schools and caterers as what to provide in school.

AVA's members, comprising vending operators, machine manufacturers and product suppliers, are already offering secondary schools a wide range of products to enable each school to make an educated choice of appropriate products for their vending machines. Vending operators have been sourcing new products to extend the range they offer to secondary schools and non-branded machines are being placed in schools as required. Vending is not provided in primary schools by AVA members.

Matt Weedon,(pictured), has joined Glenapp Castle in Ballantrae, South Ayrshire, recently voted Scotland's Hotel of the Year by the AA. Previously Head Chef at the Michelin-starred L'ortolan restaurant in Berkshire, he has also been Head Chef of the three-AA- Rosette Seaham Hall Hotel in County Durham. Matt's wife Rachel has taken up the post of assistant to Glenapp Manager, John Orr.

Since opening in 2000, Glenapp Castle has won a clutch of awards including three AA red stars and rosettes, four Red Turrets from Michelin, five stars from the Scottish Tourist Board, and Johansens Most Excellent Country House Award. This year it was also voted Scottish Luxury Hotel of the Year in the hotelreviewscotland.com Awards.

In a further appointment, Andrew Rankin has been appointed Head Chef at the Fernhill Hotel in Portpatrick, 18 years after starting work there as a Commis Chef. His experience has included Sous Chef at the Kirroughtree House Hotel at Newton Stewart, Head Chef at Mount Stewart Hotel in Portpatrick, and work at Corsewall near Stranraer, one of only two lighthouse hotels in the UK.

'Andrew's new role is further good news for the group,' said Director Douglas McMillan of McMillan Hotels, of which both hotels are members.