Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering,
hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market.
On the left hand side of the page you can search our archived news which is stored monthly.
The Hospitality Industry Trust (HIT) Scotland launched its 2010 emerging talent scholarship scheme yesterday.
According to HIT's Chief Executive, David Cochrane, the initiative 'recognises the need to update skills within the industry, enhances personal development and encourages fresh ideas within Scottish businesses'.
The scholarships are open to anyone working for a Scottish business involved within the hospitality industry, including applications from:
Restaurants; contract caterers; cafes; bars; pubs; hotels; event companies; education providers; marketing departments; HR departments; visitor attractions; group trip specialists; business-conference organisers and tourism bodies.
The scholarships will be awarded at the Emerging Talent Conference at Perth Concert Hall on 3rd February, where around 200 scholars will be presented with their awards.
Visit www.hitscotland.org to apply, or email info@hitscotland.co.uk for more information.
A new eco-efficient restaurant is due to launch in Edinburgh later this year. According to founders Mel Colmant and Steve Brown, pickledgreen will offer 'Design-led space in which to eat, drink and relax for breakfast, lunch and dinner.'
The inaugural pickledgreen will open its first venue towards the end of next month in Edinburgh's Rose Street.
The Hospitality Industry Trust (HIT) Scotland has announced a £100,000 scholarship scheme to help leisure, hospitality, travel, catering and tourism businesses in Scotland to inspire their employees during the recession.
The charity is looking for 200 individuals to attend world-class training courses and learning experiences across the globe. Organisers believe that the programme could potentially return over a million pounds through new skills, promoting best practice, improving staff retention across the industry and raising aspirations to encourage professional development.
David Cochrane, Chief Executive of HIT Scotland, said: 'The leisure, hospitality, travel and tourism sectors in Scotland represent over 200,000 people working in one of 17,000 businesses. This accounts for one in ten workers in an industry generating over £4bn to the Scottish economy.
'As 75% of companies in the industry employ fewer than ten members of the staff, HIT Scotland is encouraging smaller operators - including bars, restaurants, travel operators and visitor attractions - to apply.'
The scholarships will be awarded at the emerging talent conference on 3rd February 2010 at Perth Concert Hall. Previous recipients have attended the Disney Institute in Florida, Ecole du Hotelier in Lausanne, Switzerland, and Cornell University's School of Hotel Administration in New York State. Aspiring chefs have been placed in Michelin-star kitchens and sommeliers with top wine experts. HR, marketing and events staff are also covered through the scheme.
Visit www.hitscotland.org to apply. Entries are open now and close on 11th December 2009.
Tods Murray's Hospitality & Leisure Team is to host a free seminar on Gambling Law for Licensing Standards Officers (LSOs).
Aimed at providing an overview of the Gambling Act 2005 in Scotland, the seminar will focus how the Act affects alcohol-licensed premises.
Key speaker, Stephen McGowan will discuss issues such as poker, gaming machines, charity nights and gambling premises. The briefing will also discuss enforcement issues such as an LSO's right of access and inspection for gambling premises, and how this ties together with the Gambling Commission compliance officers.
The event will take place on 30th October 2009 at the Tods Murray Edinburgh offices at Edinburgh Quay.
Visit www.todsmurray.com/business-briefings for more information and to reserve your place.
The Lodge on Loch Goil, the exclusive-use venue in Argyll, is due to launch a new cook school
Head Chef, Donald Munro, formerly of Ackergill Tower and Skibo Castle, will lead the school which will open in November.
An Italian restaurant in Edinburgh has become the first pizzeria in Scotland to receive a One Star AA Rosette.
La Favorita on the city's Leith Walk was awarded the rosette after being nominated by members of the public and attracting a secret visit by an AA inspector.
An AA spokeswoman said: 'As far as we are aware La Favorita is the first pizzeria in Scotland to receive an AA Rosette. The restaurant impressed our inspector with the use of fine produce and traditional wood-burning pizza ovens, as well as the contemporary décor and friendly atmosphere.'
Secret Millionaire star, Charan Gill MBE, is to launch his new restaurant, Slumdog, in Glasgow, on 16th October. Billed as 'Scotland's first authentic Indian bar and kitchen', the ?1.5m 170-cover venture marks Gill's return to the culinary sector following his sale of the Harlequin Restauant empire four years ago.
'The idea behind Slumdog has been in my mind for some time,' said Mr Gill. 'Now I've found the perfect location for this new culinary concept, the first of its kind in the UK.'
The Scottish Tourism Forum is hosting an open meeting to report on the review of the Tourism Framework for Change, on 2nd December 2009 at the Eden Court Theatre, Inverness.
Speakers include:
Scott Armstrong, Regional Director at VisitScotland
Donald MacKenzie, Business Gateway Services Manager, Business Gateway Inverness
Chris Taylor, Head of Tourism Food and Drink, Highlands and Islands Enterprise
Caroline Williams, Business Development Manager, Highlands and Islands Airport
Stewart Spence, Proprietor of Marcliffe at Pitfodels
Jane Gotts, Project Manager, Business Club Scotland
Russell Thomson, Highland Canals Manager, British Waterways
For more information and the full agenda, visit www.stforum.co.uk.
The Springboard Charity Golf Day has been postponed from Monday 19th October until Spring 2010.
Anne Pearce, Springboard's Chief Executive, said: 'The reasons behind the postponement are a combination of the impact of the current economic situation and the clash with holidays in Scotland.
'A number of teams who had provisionally shown interest were unable to to confirm a team and some late withdrawals from committed teams over the last few days. In addition, some teams were unable to take part because of restrictions on event participation as a result of the financial situation.'
However, Ms Pearce added that the Marriott Dalmahoy, the intended venue for the event, has agreed to transfer the event to a new date in the spring:
'The hotel has been absolutely brilliant and has also generously agreed to allow teams that have entered and who still wish to play on Monday a complimentary round of golf.
'This can either be played on Monday 19th October as originally planned, or on an alternative date before 30 November 2009.'
If your company had reserved places at the original Springboard Golf Day and you would still like play a complimentary round of golf, email alan.tait@marriotthotels.com.
The new 2010 date will be announced once it has been confirmed with the Marriott Dalmahoy.
American Matthew Cox has won the World Porridge Making Championship 2009 in Carrbridge, Inverness-shire.
In the speciality category, the first prize went to Anna-Louise Batchelor from Reading for her steamed porridge Spotted Dick with custard.
The 16th annual championship attracted a strong line up of competitors from across the UK as well as Sweden, Canada and the USA.
Judges included George McIvor and Colin Bussey of the Master Chefs of Great Britain, plus guest judge Nell Nelson.
Employment Law Update
Edinburgh Napier University, Craiglockhart Campus
6pm for 6.30pm
?10 for IoH members, ?12 for guests, no charge for students. Price includes finger-food buffet and refreshments.
This unique event will be led by Toni McAlindin, a barrister specialising in labour law. All areas of employment law will be covered, including:
Managing discipline, grievances and dismissal
Managing sickness absence
Managing performance
Updates on the latest employment laws and case law
Understanding discrimination legislation
Working with trade unions
Data Protection
Understanding working time
Email John Willis at iohscotland@hotmail.com with your contact details and number of places required.
The Academy of Food & Wine (AFW) has launched its search for the UK Sommelier of the Year 2010, and is seeking entries from sommeliers and front-of-house professionals across the country.
The competition seeks to test the product knowledge, serving ability and customer service skills of sommeliers and wine service professionals and is considered one of the industry's toughest competitions.
Entries are being sought by the Academy from any establishment in the hospitality sector. In the first round of the competition candidates are asked to complete a written questionnaire. From those entries, around 100 are invited to one of five regional finals where they will complete a blind tasting, interview task and theoretical test.
The winners and highest scoring candidates from the regional finals are then invited to the semi-finals, held in London in April 2010. The best three then go forward to the final held later that day.
Employers are invited to nominate a member of their staff for the competition by downloading an entry form from www.acfws.org or by calling the Academy on 020 8661 4646. The closing date for entries is 11 December 2009.
La Parmigiana, Glasgow's longest-established family-founded Italian restaurant, has retained its two AA rosettes for the second consecutive year.
In the past, the Great Western Road eaterie has been the only Italian restaurant in Scotland to be included in the AA Restaurant Guide, The Michelin Restaurant Guide and the Good Food Guide.
Edinburgh's hotels had the highest occupancy and rooms yield in the UK during August. Hotels in the capital recorded a 91.7% occupancy rate (up from 89.4%) and a rooms yield of ?107.16. This compares with a London occupancy rate of 81.2% and a rooms yield of ?91.24.
Suring the same month, Scottish hotels recorded a meagre 0.1% decrease in occupancy and a higher-than-average 8.4% fall in rooms yield.
Alastair Rae, a partner in the Real Estate and Hospitality sector at PKF, said: 'The number of visitors coming to Scotland remained high during August, with occupancy remaining steady.
'Edinburgh benefited greatly from a successful festival season, which meant that occupancy rates were exceptionally high and rooms yield dropped only slightly. It should be noted that rooms yield in Edinburgh was, and is, at such a high level compared to the rest of the UK that the slight fall in rooms yield is not necessarily indicative of a need to lower prices to attract visitors.'
Mr Rae added that Scotland's hospitality sector has benefited hugely from both UK and overseas visitors, with the latter attracted by the competitive exchange rates in the Euro zone.
Organisers of the North East Catering & Fast Food Fair have announced that they have decided to postpone the event until further notice.
Charles Cooper and Sandra White, of CooperWhite Exhibitions, issued the following statement earlier this morning:
'With nly two weeks to go, we must inform you of our decision o postpone the North East Catering & Fast Food Fair. A revised schedule will be released in due course.
'With great initial interest and support expressed by prospective exhibitors for a trade catering show to be held in the north east of England, it is unfortunate that this enthusiasm and encouragement has not translated into commitment to the show, as a number of interested exhibitors are now unable to commit to the exhibition. We are sure you will understand, therefore, that running a show on low confirmed numbers is neither feasible nor a risk we are prepared to take.
'The low level of confirmation by exhibitors, added to the current postal disruptions and the threat of a national postal strike, make our position untenable and despite encouraging numbers of individuals contacting us wishing to attend the show, we cannot delay making this decision any longer.
'The exhibition has also been supported by Sunderland City Council who expressed their delight that the region was to host its first trade catering show. They were also prepared to show their pride in the region and their faith in CooperWhite through support of local businesses, a generous offer which unfortunately brought an astonishingly low level of take up from local companies.
It's a disappointment to all concerned and particularly ourselves that the show must be postponed as we have put many hours and much effort into its organisation, planning, marketing and sale but unfortunately the level of confirmed bookings has not reached the levels originally anticipated.
Please accept our sincere apologies for any inconvenience this may have caused but be assured that any payments made to CooperWhite by exhibitors who do not wish to carry their bookings forward, will be returned.
We trust you will keep faith in us for the future as we move forward into 2010 and beyond.'
Visit www.cooperwhite.co.uk for more information on the revised schedule.
Midlothian-based J&N Retail Priorities have started working in partnership with the Mad Hatter Tea Company (MHTC) to market the new tea brand to the Scottish catering, retail and hospitality markets.
Founded by Michael Harrison, the MHTC uses blended tea which is 80% sourced from tea plantations in India, and 20% from Kenya.
Planning permission has been secured to transform a derelict property in Glasgow's southside into a combined deli, shop and cooking club.
'Cookie', which opens its doors to the public in Glasgow next month, is the brainchild of Domenico del Priore and his wife, Dr Melanie McCallum.
'Our aim is to become a platform for local and national healthy eating programmes such as 'Lets get cooking', and an active supporter of responsible drinking and community education,' said Domenico.
In addition to an eatery, deli and shop, Cookie will also operate as a club, bar, off license and food-and-wine importer.
Companies from across the hospitality, leisure, travel and tourism industry have until 13th October to submit their entries for the Springboard Awards for Excellence.
Aimed at celebrating and rewarding the people, organisations and initiatives whose work elevates the profile of the industry, the 17 awards are divided into four categories:
Promoting Careers
Attracting People
Best Employment Practice
The Chris Beaumont Special Award
The ceremony takes place at InterContinental London Park Lane on 25th November 2009.
Visit www.events.springboarduk.net/awards-for-excellence to enter.
Over three quarters of shoppers are not aware that bread and breakfast cereals are among the top salt-contributing foods in our diet, according to a new survey by the Food Standards Agency.
Around 75% of the salt we eat comes from everyday foods such as bread, meat products and breakfast cereals.
When asked to pick the top three from a list of the 10 foods that contribute the most salt to our diets, only 13% of people mentioned bread, and 12% said breakfast cereals.
The survey also found that many people (40%) believe the supermarket value ranges are higher in salt than other ranges. However this isn't necessarily the case and sometimes the cheapest are amongst the lowest in salt. Additionally, supermarket own-label versions of some foods, including bread, are often lower in salt than the branded versions.
Rosemary Hignett, Head of Nutrition at the Food Standards Agency, said: 'Salt intake is coming down, but if we are to get closer to meeting our target of reducing intakes to 6g a day, people need to become more aware of the foods which contribute to intake, as it isn't just the obvious things we need to watch out for as far as salt is concerned.
'We've been working closely with food manufacturers and retailers to encourage them to use less salt in their foods, and are pleased with the progress that is being made. But there is still a wide variation of salt levels in different brands, which is why it is so important that people check the labels.
'We're not suggesting people stop eating or even cut down on bread or breakfast cereals, as they are important part of a healthy diet. But we are saying take a look at the labels to find one that is lower in salt. This could be a supermarket own-label product, and maybe one from the 'value' range. If so, any cost saving is an added bonus.'
Restaurant chain Wagamama has launched a challenge to create a design for its staff uniform. The nationwide T-shirt design competition carries a ?1,000 prize and a work placement for the overall winner.
Designers can enter their concepts and creations via www.wagamama.com/positivedesign from 1 october until 12 november 2009. Finalists will be shortlisted and the winning design, which will appear on the staff uniform in wagamama branches across the UK, will be revealed in 2010.
