Catering Scotland NewsScottish catering and hospitality news in Scotland

A major website designed to give regularly updated guidance and advice to the UK hospitality, tourism and leisure industry on Chip & PIN, has been launched by the HCIMA, under the direction of Chip & PIN expert Connie Penn.

The website, entitled 'The HCIMA Hospitality Users' Forum for Chip and PIN', has gone live and can be accessed by anyone in the hospitality industry, not just HCIMA members. Officially launched on 18 January in London at a 'Chip & PIN Update Seminar' for the licensed and retail sector, the website has been created to provide up-to-the-minute guidance and advice on Chip & PIN, relevant to all sectors of the hospitality, tourism and leisure industry.

The site includes:

- An Events section on the latest Chip & PIN events in a user's local area

- A News section, enabling users to keep abreast of the latest media articles on Chip & PIN

- A 'Find the Answers to Questions' section to the most frequently asked questions on the subject

'The new Chip & PIN website is an important part of the HCIMA's commitment to the hospitality, tourism and leisure industry to ensure that all the issues and information surrounding Chip & PIN are disseminated in an impartial and factual way,' says HCIMA Director of Marketing & Communications, Petra Clayton (pictured). 'The HCIMA Hospitality Users' Forum for Chip & PIN plays a vital role in helping the profession adopt the change and understand the challenges connected with the technology.'

Further information on Chip & PIN and becoming involved in the HCIMA Hospitality Users' Forum can be obtained by emailing marketing@hcima.co.uk; or by visiting the HCIMA website.

Anton Mosimann has announced he will be closing his doors for one night only to host an exclusive fundraising event on behalf of Hospitality Action, the industry's benevolent organisation. A number of fortunate guests will have the unique opportunity to enjoy a dining experience usually reserved for the club's select members. The event will take place at the Mosimann's Private Members' Dining Club in Belgravia, London, on Monday 13 March.
A champagne reception followed by a delightful five-course culinary masterpiece will take centre-stage in an evening of unique distinction at one of London's leading venues.

Anton Mosimann is a dedicated patron of Hospitality Action and has worked tirelessly to support the charity's fundraising initiatives. He has recently taken part in Hospitality Action's new awareness campaign for 2006, where he was pictured wheelchair-bound, depicting how easily we can fall into unexpected and difficult situations.

For an evening of fine dining elegance in one of London's most exclusive venues, tickets are priced at £90 per person, and all funds raised from the event will be donated to Hospitality Action.
For further information and to reserve your places, call Liz Jansen on 020 7614 4310 or email ejansen@hospitalityaction.org.uk

Craig Sandle, Sous Chef at The Balmoral's Michelin-starred restaurant, Number One, has been personally recognised by Sir Rocco Forte for his hard work and achievement in providing guests with an outstanding culinary experience and contributing to the restaurant's continued recognition and success.

Craig (pictured above with Sir Rocco Forte and Debbie Taylor) was presented with the award at a ceremony which forms the final part of Rocco Forte's Annual Conference. The event, at which Sir Rocco recognises the brightest stars of his luxury hotel collection, took place at Brown's Hotel in London on 23 January.

Craig started his career at The Balmoral as Chef de Partie, progressing to the role of number one's Sous Chef in 2002. Since then he has become an integral member of the team, assisting Executive Chef Jeff Bland and contributing to the continuing success of the restaurant. In the past year number one has picked up seven accolades, with Craig himself being awarded an Acorn Award in April 2005. The Rocco Forte award recognises his dedication to the highest standards of culinary excellence, his ability to stay ahead of new trends in cuisine and source the best in local produce to create innovative new menus.

'It is a great honour to receive this award personally from Sir Rocco,'
said Craig. 'I must attribute this award to the achievements of my colleagues in Number One who are a constant inspiration. I am honoured to work with a team that are committed to delivering the highest standard of culinary excellence.'

A Food Manager at the Dunblane Hydro Hotel was banned from driving for 30 months yesterday after he was caught over the limit. Police arrested Ian Archibald, of York Place, Edinburgh, after they spotted his car 'swaying' on a motorway, Fiscal Depute Graham McLachlan told Falkirk Sheriff Court. Archibald, 45, was also fined £400.

- Companies risk penalties through ignorance of HMRC classifications

- Managers advised to check three most frequently misunderstood areas

The hospitality industry was today warned that Her Majesty's Customs and Excise (HMRC) is likely to refocus their attention onto benefits-in-kind in 2006. According to Peter Davies, Manager at Vantis, the AIM listed accountant and business advisory firm, the industry is being targeted due to the perception within HMRC that the industry fails to fulfil all tax and fiscal requirements set by the government.

'Many companies believe that they do not provide benefits-in-kind, yet HMRC's interpretation of the rules means that many do so unknowingly,' he says. 'The industry has been a target for some time with troncs and Operation Gourmet, and this is another step in HMRC's attempts to bring the industry into line. Often what HMRC and employers classify as benefits-in-kind is very disparate. We have been expecting this for some time and would advise companies to review their current set-up. While there may be a number of companies that are purposefully flouting the rules, we suspect that most are doing so out of ignorance rather than intent.

'Many employers will see providing these sorts of benefits as nothing more than looking after their staff. There are exemptions in many of these areas that companies can use but it is worth consulting an advisor to ensure that you are making the most of these exemptions. However, if a company does participate in any of the above, they need to consider whether or not the best solution might be to enter into a PAYE Settlement Agreement with the Revenue. In this, the employer will pay the tax on these items annually to HMRC. This avoids the cost being passed onto employees, which is possibly one of the best benefits that you could provide to your staff'.

Heston Blumenthal, Chef-Patron of the Fat Duck in Bray, Berkshire, one of just a handful of restaurants worldwide to have three Michelin stars, has been awarded an OBE by The Queen in the New Years Honours List.

After a year of accolades culminating in the Fat Duck being voted The Best Restaurant in the World by a poll of over 600 food critics and journalists globally, Blumenthal looks set to begin 2006 on the same prestigious note.

The self-taught chef, whose interest in gastronomy has seen the creation of some of the world's most exciting new dishes, continues his research and development of both the menu at the Fat Duck and that of his neighbouring Hinds Head pub, where he has created a menu of classic British dishes.

'When I was given news of my OBE I was speechless,' said Blumenthal. 'I believe we are producing some of the best cuisine and gastronomy in the world at the moment in the UK and I am very proud to be British.'

Throughout 2006, work continues on the development of the Fat Duck menu with new dishes and changes being implemented on an ongoing basis. A second book, a definitive work of The Fat Duck is also in progress and is due for release in 2007.

A hotel executive has been appointed to take charge of catering at the Scottish Parliament. Inverness-born Lynn Abernethy has joined Sodexho Scotland to manage the catering contract at Holyrood.

Ms Abernethy (pictured), who studied hotel management at Robert Gordon's in Aberdeen, became the gold-medal-winning student chef of the year in a Taste of Scotland salon culinaire. After graduating, she held various posts in hotels such as the North British in Glasgow, the Queen's in Leeds and the Athenaeum in Piccadilly, before becoming resident manager at the Edinburgh Caledonian in 1988.
During her time at the Caledonian, Ms Abernethy was responsible for delivering the wide range of hospitality services required during the 1992 Euro summit, the first time in its history that the hotel had been closed to the public.
More recently, Ms Abernethy helped to set up and run a recruitment company specialising in sourcing managers to fill senior positions in the hospitality industry.
'I was missing the adrenaline rush of hospitality operations and wanted to get back into direct management,' she says. 'I'm looking forward to the day-to-day challenges and showing the parliament in its best light from a catering point of view as well as showing off the professionalism of the team here. No two days are the same and the challenges are always changing.'

There are three restaurants within the parliament, all catering for different markets as well as a wide range of one-off hospitality events including the very best of fine dining for VIP visitors.

For more information on Sodexho Scotland, visit the Sodexho website

The Prince's Trust has joined celebrity chefs John Quigley and Nick Nairn to serve up 40 career opportunities for disadvantaged youngsters from Glasgow.

Get Into Cooking, funded by Glasgow City Council, Strathmore Water and ESF Objective 3, will offer 16-25 year olds a springboard into a rewarding career in the hospitality industry. The eight-week training programmes will give young people a chance to take part in both classroom and practical sessions as they train as apprentice chefs.

There are two courses running between now and March. The first is the non- residential, working with Glasgow Met College, Gary Maclean and John Quigley, where the young people will be taking part in a 'Hells Kitchen' activity.

The Hell's Kitchen head-to-head cooking event will be held at The Glasgow Met College on 9 March and will decide whose is the best: either Maclean's contemporary Scottish dishes or fusion creations from Quigley.

The second, residential, could see Nick Nairn hosting a week's skills training at his cookery school near Port of Menteith.
Both courses are then followed by practical work experience in hotels and restaurants within Glasgow to enable the young people to try out their newly acquired skills.

'I am more than delighted to give my time and knowledge to anyone who wishes to pursue a career in hospitality,' said Quigley, 'and this initiative gives ideal practical support to help motivate young people in the right direction.'

Students who complete the course will receive five nationally recognised qualifications, including First Aid and Scotland's Best Service.

'Get Into Cooking' has been linked with the six-week training programme Hospitality Glasgow, developed by the Glasgow Hoteliers' Personnel and Training Forum. Run by General Physics, this course gives 40 unemployed young people the chance to take part in both classroom and practical sessions as they train to become apprentice chefs.

On completion of the course, the Forum will work with the Greater Glasgow Hotels' Association and the Glasgow Restaurants' Association to assist in placing successful participants in full-time employment.

'This is a fantastic opportunity to show young people the quality of Scottish produce and cooking,' said Maclean, of the Glasgow-based G1 Group. 'It communicates knowledge and skills that they can be proud of for years to come and will hopefully boost their confidence and demonstrate what can be achieved with hard work.'

The catering sector in Glasgow (separate from hotels, restaurants and bars) employs around 5,500 people in Glasgow, and part-time work enjoyed growth by 22% between 2003 and 2004.

The Hospitality Industry Trust (HIT) Scotland's second Emerging Talent Conference is taking place at the Edinburgh International Conference Centre on Friday 10 February 2006 from 9.30am-4.30pm.
Sponsored by the Hospitality Industry Trust, industry partners and Scottish Enterprise and Highlands & Islands Enterprise, the event aims to provide a question- style forum for reviewing and resolving key challenges facing the hospitality industry in Scotland today. Fred MacAulay will host the event and guest speakers will include Richard Reed, co-founder of Innocent Drinks, and Nick Nairn.

'One of our main objectives as a charity is to assist people to achieve their potential within Scottish hospitality,' said David Cochrane, Chief Executive of HIT Scotland (pictured). 'The conference does this by providing them with a forum to communicate their views and the opportunity to hear inspirational industry leaders. It also offers a series of Best Practice Seminars in Entrepreneurship, Training, Service and a Chef's Seminar.'

HIT Emerging Talent scholarships will be awarded at the close of the conference, along with a scholarship provided by the Frank Mullen Trust which offer outstanding opportunities to recipients, including courses at the Disney Institute, hands-on experience in top Dubai Hotels, craft courses at home or abroad and a year's learning experience in the Chicago World Travel centre.

The conference is sponsored and supported by: Chess Partnership, ARAMARK, Springboard, Malmaison and the Edinburgh International Conference Centre.

Tickets are available from Elle Events, on 0870 870 2778 or online at the HIT Emerging Talent website.

The Scottish arm of leading business and industry caterer, Eurest, has secured an additional three-year contract worth £330,000 to provide catering for consulting services company, Capgemini.

Eurest will cater for the 250 Capgemini employees working at the company's Inverness site, servicing a deli counter, soup station, retail shop and full vending service.

'Although we supply catering on a national basis to Capgemini, we have been working hard to identify the company's needs in Scotland,' said Graham Box, Managing Director for Eurest in Scotland. 'I am delighted we have secured this contract, proving we can deliver a bespoke service to a consistently high standard.'

Chris Robinson, purchasing manager for Capgemini commented: 'We are confident Eurest can meet our needs. The team has provided a high level of service to our other offices, which was a key factor in awarding the company this contract.'

Do you have a chef working at your establishment under the age of 25?

Do you think they have culinary flair?

What makes them stand out from the crowd?

Can they prove their worth in front of Scotland's Michelin star chefs?

Your young chefs can take part in Scotland's search for new culinary talent by completing an entry form which can be downloaded from the Scottish Food Scholarship website

Semi-Final heats will take place in:

Aberdeen on 13 February 2006
Edinburgh on 27 February 2006
Ayr on the 6 March 2006
The Final will take place in Glasgow on 20 March 2006

Prizes will be presented at an Awards Ceremony on 20th March 2006 to the winner and runners-up; the winning Chef will be sent on an all-expenses-paid internship at the Fenix Restaurant in Melbourne. The winner's establishment will win kitchen equipment from a top class kitchen and catering equipment supplier over the course of a year.
And, should you nominate the winning chef, YOU will win a case of Scotland's finest whisky.

Contact Crimson Edge PR for more information: Tel: 0131 311 7050 or email: crimson@crimsonedge.co.uk

The Town House Company have purchased one of Glasgow's most famous historical buildings, the former Royal Scottish Automobile Club in Blythswood Square.

The deal includes plans to sensitively convert the landmark property into a luxury, 109-bedroom hotel, renovating the building to its former glory with conference facilities, restaurants, leisure club and spa.

A number of hoteliers and developers have expressed interest in the property since the RSAC building went into administration and The Town House Company made an unconditional offer for an undisclosed sum to secure the building which has been in family ownership since 2002.

Plans approved by Glasgow City Council in November 2005 confirmed that the B-listed building could be used for a 139 bedroom hotel. However, the Town House Company plan to reduce the number of bedrooms to make way for more spacious suites while also restoring its original features and stunning public areas.

'We have long admired this building for its location, historical importance and fine architectural features,' said Peter Taylor OBE, Chairman of The Town House Company. 'The chance to restore the property tastefully into a contemporary hotel, retaining its unique features and personality, is a wonderful opportunity. It's a magnificent building and we're delighted to be the new owners.'

Included in the development will be the restoration of the famous Rally Bar, named after the Monte Carlo Rally which once started from Blythswood Square. The building is also home to some of the finest Edwardian features in the city including extensive wood panelling, feature staircases, marble flooring, and numerous Art Deco fittings and fixtures.

'The Town House Company has a great reputation as luxury hoteliers given their remarkable success in Edinburgh,' said Scott Taylor, Chief Executive of Glasgow City Marketing Bureau. 'There is a real demand for luxury accommodation in Glasgow and I am sure that this hotel will compliment our position as a city with style.'

Work is due to start on the building in February 2006 with the hotel opening for business in late 2007.

The Beardmore Conference Hotel has been awarded the Bronze Award of the Green Tourism Business Scheme, run by VisitScotland.

The first visit, when inspectors give guidance to hotels on how to improve environmental practices is normally followed up with a full inspection visit. Practices at the four-star Beardmore were already of a suitable standard that the Bronze Award was given after the advisory visit.

The hotel's existing enviromental policy includes reducing water and energy consumption, using recycled products and each bedroom has its own recycling bag for guests to dispose of plastic bottles, cans and paper.
'Guests have responded in a very positive manner to our commitment to reducing the environmental impact of our activities,' said Eileen Newman, General Manager.
'We all have an important role to play in reducing the environmental impact we make, and the Beardmore is delighted to be part of the Green Tourism Business Scheme.'

The Green Tourism Business Scheme (GTBS) was established by VisitScotland to accredit and encourage tourism businesses to reduce the environmental impact of their activities. Every second year inspections are carried out to cover every aspect of establishments taking part in the scheme.

Hospitality Action (HA), the hospitality industry's benevolent organisation, recently launched its communication campaign for 2006. With Antony Worrall Thompson, Anton Edelmann and Anton Mosimann, the campaign features the three renowned chefs dressed in costume and portrayed as individuals that have fallen on hard times, to depict those that Hospitality Action aims to assist.

In the first phase of the campaign, Antony Worrall Thompson took the role of a homeless tramp, Anton Edelmann appeared in a hospital bed suffering with a severe illness and Anton Mosimann was pictured as being disabled and wheelchair-bound.

'We are delighted to have the support of three such highly respected and influential figures in the industry,' says Penny Moore, Chief Executive of Hospitality Action. 'As recognised faces, both on the trade and consumer circuits, the image of these individuals in completely reverse scenarios aims to demonstrate how quickly luck can change and how we can find ourselves in hard times.

'We help individuals in all sorts of situations. Fundraising is an integral part of our work but with this campaign we also aim to extend the awareness of the charity and show the breadth of help available to those in need.

'As we roll out this campaign we hope people in the industry will become more aware of the help that is available and become more involved in lending their support.'

As part of an ongoing series of small-business seminars, the HCIMA is to host a 'Chip & PIN Update for the Licensed Retail Sector,' designed to provide advice and guidance on the essential elements required in setting up and running a small hospitality enterprise.

The seminar, in conjunction with the BII will be hosted at the Royal Garden Hotel in London.

The seminar will be introduced by the HCIMA Chief Executive, Philippe Rossiter, and by the BII Chief Executive, John McNamara CMBII.

'The aim of the seminar is to update delegates with developments on the implementation and use of Chip & PIN, tackling the specific issues faced by the licensed retail sector and the UK hospitality industry,' said Philippe. 'It will also help to resolve as many delegate queries as possible.'

Experts and consultants in the technology of Chip & PIN, including Connie Penn, Managing Director of Kilrush Consultancy Ltd, will address the audience and answer questions.

Free to HCIMA and BII members, the Chip & PIN seminars are £35 plus VAT for non-members.Registration for the two-hour seminar will begin at 10am, and the event will be followed by an optional buffet lunch.

For reservations, contact David Golder on the HCIMA Event Hotline: 0208 661 4948 or visit the HCIMA small-business seminar website

January 2006 sees the return of Scotland's International Trade Fair (SITF), incorporating Scotland's International Food Fair (SIFF). The Food Fair will feature over 60 exhibitors and visitors will have the opportunity to meet new suppliers, network with existing contacts and stock up on new products for the tourist season ahead.

For the first time SITF inc. SIFF will host the New Product Gallery and the Scottish Product Gallery. The latter will showcase the best in Scottish product and design and will include several food items where all products must be at least 95% manufactured in Scotland.

Exhibitors to look out for Ramsay of Carluke, Ashers Bakery, Belvoir Fruit Farms, Scottishjerky.com, Tyrrells Potato Chips, Walkers Shortbread, Gordon & Durward, Mackies of Scotland, Stylish Whisky, The World of Coffee and Gillies Fine Foods.

The world's first official organic Burns Supper will take place in the Caledonian Hall, Royal Botanic Garden Edinburgh, on Saturday January 21. Jamesfield Organic Farm will supply the organic haggis for the Burns supper, while other ingredients will be from organic, local sources.

'This is going to be a celebration of all we've achieved since we set up in 2002,' said Marketing co-ordinator Alex Kinnear. 'Following the launch of our education project and the success of the Lady Eve lecture, it will mark an exciting new phase for Soil Association Scotland, with a much greater focus on public-facing work.

'In many ways, Burns, who spent his youth working his father's tenant farm, was a champion of social and environmental justice, making him an ideal focus for Soil Association Scotland???s celebrations.

'The Burns Supper, which we hope will become an annual event, will provide a great opportunity for members and supporters to become more actively involved with Soil Association Scotland. There has never been a better time to become a member.'

Tickets for the supper are £38 for members (£45 for non-members) and will be available on a strict first-come first-served basis.
Contact Emma Watson on 0131 666 2474 or email ewatson@soilassociation.org for more details.