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British Sausage Week
British Sausage Week, a celebration of that irresistibly moreish je ne sais quai behind an enormous 1,720 types of dish2, takes place this year from November 3-9, with a yet to be unveiled King of Sizzle and a tour of the country to find Britain’s Landmark Banger.
Details: www.britishsausageweek.com
RIPH Certificate in Nutrition & Health
Intermediate level nutrition course which is suitable for catering staff and supervisors. This course will help caterers to understand nutrition principles and use their knowledge to plan healthy, nutritious menus for a range of customers.
Details: www.vwa.co.uk
British Association of Hospitality Accountants (BAHA) Annual Conference and IT Exhibition
Member of the International Hospitality Technology Hall of Fame, Jules Sieburgh – incoming President of the Texas-based Hospitality Financial and Technology Professionals (HFTP) – will be one of the key speakers at the 3rd British Association of Hospitality Accountants (BAHA) Annual Conference and Technology Exhibition to be held on 5 and 6 November 2008 at the brand new Sofitel London Heathrow at Terminal 5, due to open on 30 June.
Details: www.baha.co.uk
OOH Live
OOH Live is a dynamic, new trade show, taking a fresh look at the expanding brunch, lunch and snacking markets.
With consumers constantly seeking quality and diversity, the growing awareness to be seen as ‘green’ and the battle to keep up with this rapidly growing sector, OOH Live offers ideas and innovations to ensure your business stays one step ahead.
Restaurants, hotels, pubs, cafés, leisure sites and on-board catering providers should attend this must visit event. For more information and to pre-register for your free ticket click below.
Details: www.oohlive.co.uk
NZ-UK Culinary Challenge: The Cook Off
If you are one of the short listed candidates, you will be invited to a Cook Off at Westminster Kingsway College in Vincent Square London on Monday November 10th where, after introductions and instructions, you will be asked to produce the menu you created at the first stage, over a ninety (90) minute period.
NZ-UK Culinary Challenge: Awards Ceremony
In the Presence of HRH, The Princess Royal, patron of the NZ-UK Link Foundation.
The ten short listed candidates and two nominated guests will be invited to an official reception in the Penthouse suite of New Zealand House, Haymarket, London, on 11th November.
RIPH Level 3 Award in Supervising Food Safety
Intermediate level course recommended for anyone responsible for supervising food safety in a catering environment.
Details: www.vwa.co.uk
Opportunities in Foodservice 2012
This event has been designed to focus on exciting market growth prospects - as well as to cover business responses to the current trading challenges. Allegra Strategies is delighted to present a high profile and impressive line-up of industry expert guest speakers.
They will also reveal the latest results of their consumer and market analyses, covering the UK coffee shop and restaurant sectors.
Details: www.allegrastrategies.com/oif/
TriestEspresso Expo
Between the 12 and 15 November, 2008, the city of Trieste will host again "Trieste Espresso Expo", an event that will bring together all aspects of the Italian coffee industry under one roof in an exhibition designed for traders from Central and Eastern Europe, countries of the Mediterranean basin and the Middle East: the only fair specialized on the espresso coffee industry.
Details: www.fiera.trieste.it
Sprout Fayre
A festival of all things sprout-related. Felice Tocchini, chef patron at fusion brasserie, aka 'the sprout chef' will be at the Fayre with local sprout grower and expert William Haines. They will be cooking up some sprout dishes and showcasing a new recipe for Felice's now legendary sprouty cake.
Welsh Chefs Conference - The Young Welsh Chef of the Year competition
The competition is open to all chefs who will be under the age of 22 on January 1, 2009 and work and study in Wales. The winner will be awarded an all expenses paid trip to Chile to compete at the World Association of Chefs' Societies' Junior Forum in January, 2010.
The Young Welsh Chef of the Year contest will be held on the first day of the inaugural Welsh Chefs Conference.
SOFHT Lecture, Annual Luncheon & SOFHT Awards 2008
Our high profile Speaker - Justin King, Chief Executive of Sainsbury’s has agreed to present the SOFHT Lecture entitled ‘Exceeding Customer Expectations for Healthy, Safe, Fresh and Tasty Food’. We are delighted the menu this year has been designed by Celebrity Chef Brian Turner. Mick Miller, an original from the “Comedians” TV show will bring a highly humorous conclusion to the formalities of the day.
The Catering & Bar Event 2008
The Catering & Bar Event is a highly focused business forum concentrating on the supply chain requirements of Purchasing Executives who procure for Hotels, Restaurants, Bars, Stadium & Conference Centre's and Leisure Complexes. Unlike an exhibition, the event provides a personal, uninterrupted service enabling Buyers and Suppliers to hold personalised appointment schedules, network and socialise with fellow industry delegates in a relaxed environment. This allows closer contacts to be made between buyers and suppliers and really ensures that delegates get the very most out of this fantastic opportunity.
Public health nutrition - Challenges for the 21st century
The conference will focus on nutrition from pregnancy, through early years to old age, with a particular emphasis on vulnerable groups. There will be a new publication to accompany the conference entitled Public health nutrition - Challenges for the 21st century which will summarise and reinvigorate the recommendations made by the Trust over the past 20 years.
Details: www.cwt.org.uk/events
HACCP ‘Making it Work’
(RIPH Intermediate HACCP)Suitable for all members of a HACCP team or for caterers who need to understand and work with a HACCP food safety management system.
Details: www.vwa.co.uk
The Tastes of Lincolnshire
The food lovers' event will include over 90 exhibitors showcasing Lincolnshire and regional produce and festive delights.
Details: www.tastesoflincolnshire.com
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November 2008
- Issue: Apetito’s Graham Russell warns about the cost of cuts to the Meals on Wheels service
- Debating Point: Industry leaders look at the future of school meals services
- Top Story: BaxterStorey’s heavy investment in training is paying off
- In Business: Industry stalwart Jim Walker returns with StyleFS venture
- Chef Profile: Simon Hulstone fresh from his Knorr Chef of Year victory
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