Catering Scotland NewsScottish catering and hospitality news in Scotland

Scottish caterers and hoteliers are being urged to adopt the message of a new campaign encouraging the public to support Scotland's food and drink industry.

Launched earlier this week, the 'Eat Fresh, Eat Seasonal' campaign was introduced by Michelin-starred chef Tom Kitchin and Rural Affairs Secretary, Richard Lochhead.
As the latest step in the Scottish Government's national food and drink policy, which aims to increase the total value of the country's food and drink industry to ?12.5 billion by 2017, the campaign aimes to encourage retailers to stock and promote local produce.

Trade organisations including Scotland Food and Drink, Quality Meat Scotland and Seafood Scotland have endorsed the campaign.

Visit www.whatsonyourplate.co.uk/recipes.htm for more information.

Wilson Storey Halliday, the independent catering services provider which encompasses well-known brands such as BaxterStorey and Cater Link, has reported a 10% trading uplift for 2009, driving its revenues to over £300m.

Alastair Storey, Chairman and Chief Executive of WSH, said: '2009 was a challenging year which saw our business-and-industry market contract.
'Despite this, BaxterStorey has had another strong year, generating record new business sales of £50m resulting in an £8m increased turnover on 2008. The outstanding performance of sister businesses are evidence of the wisdom of investing across different pockets of the hospitality sectors, ensuring that we are strongly positioned for further growth.'

www.baxterstorey.com

Morris Inns, which trades under the names of Da Luciano restaurant and bar in Bothwell, and Redstones Hotel in Uddingston, went into receivership last month. According to sources close to the organisation, accountants and business advisers PKF are continuing to trade both operations, and have instructed agents to market the sale of the businesses.

Bryan Jackson, joint receiver of Morris Inns Group, explained: 'Unfortunately, a combination of the recession and disappointing festive trading has lead to the business being put into receivership despite the best efforts of the directors.
'We are hopeful that a purchaser can be found for the businesses in a relatively short time. They will continue trading as usual while they are being marketed by Christie & Co'.

Entries and nominations open today for the CIS Excellence Awards 2010, in association with Caterer.com.

Open to all types of established and emerging businesses and individuals involved in these sectors, the CIS Excellence Awards are positioned as the industry's ultimate accolade. From chefs and contract caterers to independent hotels, restaurants, local authorities, gastro-pubs and environmentally conscious organisations, there is a category to suit you or your company.

The awards will recognise an individual or company's business achievements and their contribution to their industry or profession. Winners, in addition to gaining national recognition as a major player, will also be offered valuable publicity through Catering in Scotland magazine, The Federation of Chefs Scotland and our affiliated websites.

The closing date for entries is Monday 5th March 2010.

Please visit the CIS Excellence Awards website for criteria, entry forms and full details of the nomination process. Then complete and return the Entry/Nomination form and email it back to us or post it to the address on the CIS Awards website before 5th March 2010.

Award Categories and Criteria 2010:

1: The Healthier Scotland Award, sponsored by the healthyliving award in association with Healthier Scotland

2: The Innovation in Training Award, co-sponsored by Xpress Recruitment & the Institute of Hospitality

3: The Pub-Restaurant Excellence Award, sponsored by Food Options

4: The Contract Catering Chef of the Year Award, co-sponsored by Blue Arrow Catering & Caterer.com

5: The Sustainable Business Award, sponsored by Nestle Professional

6: The Restaurant Newcomer of the Year Award, co-sponsored by ASA Recruitment & Sodexo

7: The Independent Event-Caterer of the Year Award, co-sponsored by Charlton House Catering & Hilton

8: The Award for Excellence in Hospitality Education, co-sponsored by MCL

9: The Independent Hotel of the Year Award, sponsored by ARAMARK

10: The Restaurant of the Year Award, sponsored by Unilever Foodsolutions

11: The Chef of the Year Award, sponsored by BaxterStorey

12: The Lifetime Excellence Award, sponsored by Braehead Foods

The CIS Excellence Awards website.

HIT Scotland, the charity for the Scottish hospitality industy, has launched a fundraising challenge that will take Burns Supper to the top of Mount Kilimanjaro for the first time. The 10-day climb starts in January 2011 and is aimed at raising money to support people working within Scottish hospitality.

Fourteen of the climbers met this weekend on the top of Arthur's Seat in Edinburgh for Burns supper to launch their fundraising appeal. Money will be raised through corporate sponsorship, individual donations and at HIT Scotland events such as the industry dinner in March.

The final group includes 19 senior hospitality professionals, including some of Scotland's best known restaurateurs and hoteliers. Each is paying their own way for the trip. Together the group are aiming to raise around ?150,000 for HIT Scotland?s bursary and scholarship funds.
To donate to the expedition, visit www.hitscotlandappeal.org.

The climbers, in alphabetical order:

-Alex Buchanan, Editor of Catering in Scotland magazine
-Stephen Carter OBE, MD of Cameron House Loch Lomond, and Chairman of HIT Scotland
-Alyson Cawley, Managing Director of Prestige Scotland
-David Cochrane, Chief Executive of HIT Scotland
-Jennie Cochrane, wife David Cochrane and long-time supporter of HIT Scotland
-Andrew Fairlie, Scotland's only two-Michelin-Starred chef
-Mark Forret, Operations Director of Compass Group UK and Ireland
-Alan Hill, Director of Food and Beverages, Gleneagles
-Tamara Kobiolke, senior manager at the Missoni Hotel in Edinburgh
-Annette Lamb, Press and Marketing Manager of Harvey Nichols Edinburgh
-Ray Lorimer, Controller & Executive Chef at Unilever Foodsolutions
-Susan Matheson, Managing Director of Event Consultants Scotland
-Beverly Payne, HIT Scotland Trustee
-Calum Ross, Hilton Hotels
-Barbara Smith, Executive Manager of Edinburgh Castle
-John Strachan, Managing Director at Maximillion and trustee of HIT Scotland
-James Thomson, proprietor of Prestonfield, the Witchery, and the Tower
-Jane Thomson, PA to the Chairman and MD of the Town House Collection

Hilton Glasgow has donated funds for new equipment to help Scottish children suffering from cerebral palsy. The hotel's Hilton in the Community Foundation has donated nearly ?8,000 to Bobath Scotland for equipment including a new mobile sensory station, a bubble tube and a sensory sound-light wall unit.

Clare Lappin, Fundraiser at Bobath Scotland, said: 'Hilton's gift will help so many children with cerebral palsy to realise their full potential.'

Based in Port Dundas, Bobath Scotland is a specialist therapy centre which helps children and their families cope with the difficulties they face as a result of the condition. The organisation assists around 135 children per year from across Scotland who range from eight months to 18 years.

In 2009, the Hilton in the Community Foundation helped more than 100,000 young people have a brighter future, awarding 205 grants totaling ?724,000.

Hamilton Park Racecourse and Prestige Scotland will host the 3rd annual wedding fayre on 23rd January from 11am until 4pm. Entry is free with a complimentary glass of bubbly on arrival.

Visit www.hamilton-park.co.uk for more information.

Nick Nairn's signature restaurant, The Kailyard, will officially launch at the Doubletree by Hilton Dunblane Hydro on 28 January 2010.

Acoording to hotel sources, Nairn will be working as a consultant with the hotel, which has recently undergone a ?12m refurbishment.

The venture will be Nairn's first restaurant to open since he ran Braeval near Aberfoyle and Nairn's in Glasgow.
www.doubletreedunblane.com/eatanddrink

Kinloch Lodge on the Isle of Skye has been awarded a Michelin Star for its food.
Owned and run since 1973 by Lady Claire Macdonald, her husband Godfrey, daughter Isabella and son-in-law Tim Eveling, the hotel has achieved a number of accolades over the years, including a place in the final of the CIS Excellence Awards 2009.

Head Chef, Marcello Tully, says: 'This Michelin Star is a wonderful recognition of all our efforts, and it builds on Kinloch's celebrated culinary heritage. We've all worked very hard as a team to develop an imaginative and diverse menu which celebrates the exceptional quality of the local produce we have on our doorstep.
'In particular I would like to thank my superb sous chef, Andrew Maclugash.'

In addition to the Michelin Star, Kinloch also retained its Red Grape award for its wine list.