Sureteam Ltd
Common sense, practical Health and Safety support and advice
A restaurant is like a theatre, front of house is serene and elegant whilst behind the scenes there are a myriad of different staff working together to have everything ready to provide a platter of food to wow the customer. Every job from the potwasher upwards is important to the production of the best food but, as with every business, restaurants are required to take all issues of Health and Safety seriously.
Obviously you are all experts in food safety and hygiene but other specific safety issues for the hospitality sector are slips, trips and falls, lifting, manual handling and upper limb disorders, contact with hot surfaces and harmful substances, dermatitis, cuts from knives, maintenance of equipment and buildings, ventilation and gas equipment, working with young people and often, stress ………. so much to think about!
If you would like to have a friendly, external adviser to offer practical and cost-effective solutions for Health and Safety issues consider Sureteam as part of your team. We can be there for a one-off piece of work or be available for day to day advice, working with you on a retainer basis so you can get on with what you’re best at, secure in the knowledge that you’ve got Health and Safety covered.
For further information please contact Sian MacGowan on 01666 503686 or visit our website www.sureteam.co.uk
City of Bristol College students rowing for Hospitality Action Week 2013
City of Bristol College students rowed the equivalent distance of a round-trip from London to Paris to raise money for Hospitality Action Week, an industry charity focused on helping those in crisis.
The 250 miles were rowed inside City Restaurant, College Green Campus by a total of 30 students, with each taking turns to row 30 minutes on an exercise rowing machine. The challenge has raised the money in conjunction with David Lloyd Bristol, which kindly loaned the College two state-of-the-art rowing machines for the challenge.
The College is working with David Lloyd via The Chefs’ Forum to promote health and fitness amongst those employed in professional kitchens, by raising the profile of nutrition, sport and general healthy living.
Miriam Garstang, Curriculum Team Leader at City of Bristol College, commented: ”We’ve been overwhelmed with the students’ willingness to take part in the challenge. Over thirty students have been sponsored for the rowing event. Despite everyone having sore limbs at the end of the day after collectively rowing 2013 km, it was a greatly rewarding event. As a College we always try to do our bit for Hospitality Action as we truly value the great work that the charity does.”
Mark Johns, Area Manager for David Lloyd Leisure commented: “We were delighted to support this event and at the same time raise the profile of the importance of keeping healthy and active when working in the hospitality industry. Long hours and highly stressed kitchen environments can take their toll on chefs’ health. Regular exercise and healthy eating will enrich lifestyles and boost performance”.
Now in its fifth year, Hospitality Action Week has become one of the most important events on the industry calendar with hospitality professionals doing their bit to raise money for their peers who fall on hard times. The money raised over the seven days will go towards helping some of the most vulnerable members of the hospitality industry.
From 13-19 May, the College is raising funds for Hospitality Action Week through a range of activities which was kick-started with the sponsored row.
Hospitality Action CEO, Penny Moore, commented: “The past four Hospitality Action Weeks have been jammed packed with supporters across the country doing their bit for the charity. From managing directors to college students, everyone has gone that extra mile and this year we really want to build on the momentum.”
Find out more at www.hospitalityaction.org.uk/haweek
To take part please contact the fundraising team on 020 3004 5504 or by email to: fundraising@hospitalityaction.org.uk To view some of the messages of support the charity received last year please click on the HA Week video: http://www.youtube.com/watch?v=bla18EltHkE
Looking for a quick and easy way to show your support? Simply text 70070 with the code HAWK13 £5, to donate £5 to HA Week.
Celtic Fish and Game
Established in 1985, we are a family run business based in St. Ives supplying the catering trade. Dad Geoff, mum Sylvia, daughters Emma, Naomi and Hannah and niece Zoe all play vital roles in the day to day running of Celtic Fish and Game. Geoff, a fisherman with over forty years experience in the catching sector brings a wealth of knowledge about all aspects of the fishing industry.
As a board member of the Cornish Fish Producers Organisation (C.F.P.O.) and a Director of the Duchy Fish Quota Company, Geoff is active in the political arena.
We are perfectly located to take advantage of the thirty to forty species landed into our local ports Newlyn, Looe, Plymouth and St. Ives. We attend the auctions daily to offer our customers the freshest fish at the best possible prices. The fish landed via the Newlyn and Plymouth Markets is landed within quota restrictions. Ensuring the fish we supply is sustainable is very important, therefore by using the local markets we can guarantee this. The fish is bought and sold by vessel therefore each fish we sell can be traced to the boat which caught it.
We buy and process feathered and ground game from hunters throughout Cornwall and Devon. Game meat is a product area which is becoming more and more popular and is one of the few product ranges along with fish that can be guaranteed wild and traceable. Another factor responsible in increasing the popularity of game is the consistency it provides in aspects of quality, price and flavour.
In addition to the Fish and Game we stock over one thousand fine food items. Our list has evolved from demand by chefs. The chef decides the ingredients they wish to work with and we do our utmost to source these products and so the list grows.
Coastline Produce Ltd
So what can we say about Coastline?…….. Well we could tell you that we are a family run business that has been established for over 20 years. Or that we have depots in Christchurch, Cowes and Tonbridge, that we have BRC A Standard Accreditations in Food Processing and Storage and Distribution, and run a 24/7 operation, but we doubt we would hold your attention for long.
What we can tell you is that our MD, who trained and worked as a professional chef has never lost his passion for food and along with his dedicated team, strive to provide the best products available. Whether that is from local producers around the Dorset & Kent area to international growers. We always do our utmost to react to our customers demands.
We are extremely lucky to have a produce buyer who has lived the breathed the Rungis market for many years before joining us and continues to deal with the market on a daily basis, or you may have seen “Exotic Wayne” out and about showing customers his produce (no pun intended).
So whether it’s a simple tomato or the more enchanting Oca Peru, Anchovies to Zinc coated scourers you are looking for, let us know. Our website currently may not be a sweet little delicacy but we do put some tasty little morsels on Facebook and Twitter regularly.
For more information or to meet one of the sales team contact amarkwick@coastlineproduce.co.uk or call 01202 481591
Rodda’s Creamery
In 1890 our great-great-grandmother started making Cornish clotted cream in her farmhouse kitchen here in the heart of Cornwall. It was an immediate hit with the locals and before long she was ‘exporting’ it all the way to England, where top London food shops couldn’t get enough of this sumptuous Cornish delicacy.
Over 120 years on, we’re still crafting it the same way, by gently baking rich local cream until it’s thick, unctuous and thoroughly dollopable. Which is why it’s been awarded Protected Designation of Origin status, along with the likes of champagne and Parma ham.
And it doesn’t end there. We also use the uniquely rich Cornish milk to make a whole range of indulgent things, from butter, to crème fraîche.
Henkelman UK
Henkelman UK Ltd is a dedicated specialist company with total focus on vacuum packaging machinery, providing solutions for industry in food, pharmaceutical and non-
Henkelman UK Ltd only supplies vacuum packaging machinery. We are not ‘machine dealers’ or ‘box shifters’. Our expertise in vacuum packaging techniques spans more than 30 years and the equipment we sell has been selected to give our customers quality without compromise, with the capability to give trouble free production for many years.
Our focus on the single line business allows us to stay ahead of our competitors, and we believe our products are the best available on the market today.
Henkelman UK Headquarters covers over 13,000 sq ft and has a fully stocked demonstration area for new machines as well an extensive range of spare parts stocked on site. We are also able to supply plain and printed vacuum pouches.
- Henkelman professional range of vacuum chamber machines
- M-
Tek Corr- vac Vac bulk vacuum and gas flushing machinery - Clifton Food Range sous vide equipment
- Vacuum pouches, stand-
up pouches, shrink bags from stock
We deliver, install, service and support all of our customers from fully stocked premises and our engineers are fully trained packaging technicians.
www.henkelman.co.uk
Sienna Dorset is holding a raffle for Hospitality Action
To commemorate its tenth year in Dorchester, Sienna is to host a 10 day event involving a specially selected 10 course menu – with each menu worth 10 pounds to the charity Hospitality Action. They are also holding a raffle with some fantastic prizes, see below:
RAFFLE PRIZE LIST
Spanish food hamper: Donated by Mediteria Ltd, Woking
Food hamper: Donated by The Fine Food Company UK Ltd, Wincanton
Half-day photography workshop: Donated by Richard Budd Photography
Mixed half case of wine: Donated by Charles Steevenson Wines Ltd Tavistock
Bottle of malt whisky: Donated by The Dorset Wine Company, Poundbury
Somerset County Cricket tickets including lunch: Donated by Blackacre Farm Eggs Ltd, Templecombe
2x £50 Samways Fish vouchers: Donated by Samways Fish Merchants Ltd, Bridport
Parmesan grater & wooden chopping board: Donated by Steamer Trading Cookshop, Dorchester
Fruit basket: Donated by Wellocks, Lancashire
£10 per ticket, cheques made payable to Hospitality Action please.
(sorry – we cannot take credit card payments for raffle tickets)
Please include your name, telephone number and email address with your cheque
so we can email you your tickets and contact winners – thank you.
Sienna Restaurant, 36 High West Street, Dorchester, Dorset, DT1 1UP
01305 250022
All proceeds to Hospitality Action, registered charity no 1108083
Promoter: A Wears-Taylor, Hospitality Action, 62 Britton St London, EC1M 5UY
Owens Coffee
Devon Coffee Supplier
As lovers of quality coffee, the Owens team love nothing more than blending and hand-roasting some of the finest coffee beans from around the world on behalf of their equally discerning and valued customers.
Artisan roasted in small batches in the beautiful South Devon countryside, Owens provide an opportunity for Trade & Retail partners to enhance their business in offering high quality coffee products.
Each of Owens’ exceptional coffees are made from the world’s best Fairtrade, Certified Organic 100% Arabica beans.
If you love great coffee, they would be delighted to hear from you!
Trade Customers
Are you a business looking to sell a high quality, Devon roasted coffee product?
The Owens Team love to talk! Please contact Owens for more information about how it can supply you as a trade customer.
Owens like to think of their coffee as the prefect end to a perfect dining experience and position themselves as specialist suppliers to top end restaurants across Devon, Dorset and Cornwall.
Owens also specialise in custom blends, unique to the individual restaurant. We are very proud to be working with Chefs’ Forum Committee Member and Devon food Hero, Chef Peter Gorton (Gorton’s of Tavistock).
Owens have produced a ‘Gorton’s’ blend which is proving a real hit with his loyal customers.
” We use Owens at Gortons of Tavistock as their service is faultless and reliable. We love the way that beans are often roasted in the morning and delivered in the afternoon. Our own blend is part of the reason that our customers keep coming back to us. We are also very grateful for the Barista training administered to our Front of House professionals.We strongly Owens and look forward to working with them well into the future“.
Peter Gorton (Chef Patron, Gorton’s of Tavistock)
Andrew James Butchery
BUILT ON QUALITY
What can we do to make that difference for you?
We understand the art as well as the science when creating that special dish. We see ourselves as a valuable contribution to the image of the chefs we supply.
Developing a partnership that’s based on trust and integrity, we focus on the overall product and service experience that is moulded around their individual vision and concept.
We pride ourselves on excellent meats, delivered to order and on time with excellent levels of customer service. We listen, advise and then deliver.
A Chef For All Seasons
Taking the worry out of temporary chef recruitment!
Why are we different?
There is no doubting that the hospitality sector is a people industry. Front or back of house, it doesn’t really matter, people skills count and Ray Brizell of ‘Chef for all Seasons’ has it in spades. The cheery Liverpudlian is as approachable as they come and with his ‘open all hours’ mentality towards his clients, it shows that nothing is too much trouble. Getting a temporary chef at the last minute, thus relieving the pressure, is one such example, as Mr Lundy of Home Farm Hotel, Devon, can testify:
“After e-mailing (Chef for all Seasons) at midnight, I was astonished to receive an immediate reply, followed by a phone call. An excellent relief chef was found without delay. He continues to work for us on an occasional basis to this day and has become an extremely valuable addition to our team at times of high volume and holiday cover. If only all agencies were like this”
Created in 2008, Ray Brizell set up ‘Chef for all Seasons’ because he could see a gap in the market; after spending a large part of his working life in professional kitchens, Ray could visualise the possibilities, and along with his connections in the West country ‘Chef for all Seasons’ started to attract attention. Now five years on, ‘Chef for all Seasons’ has a national presence, supplying local chefs to nearby businesses; reinforcing the right candidate for the job, with local knowledge. The demand for Ray’s services was such that more staff were required. Steve Richards joined Ray at ‘Chef for all Seasons’ in July 2010, with over thirteen years experience in recruitment.
One of the main things that separates Ray & ‘Chef for all Seasons’ from other temporary chef recruitment agencies, is the way he communicates with chefs. There are no fancy apps etc, but just a simple no nonsense approach. After registration, the chefs may call in but more often than not it’s just a group text when a vacancy is available. Thus ensuring a speedy placement for his clients, who were the first to receive the ‘Chef for all Seasons’ innovative pricing. Ray believes prior to his simple pricing structure, hotels & restaurants were being exploited & chefs not being paid what they should have been. Although some agencies persist with charging clients an hourly rate for their chefs, & paying the chef sometimes only 60% of that fee, Ray does things differently. By charging a flat fee & letting the chef bill directly, Ray’s fee could work out at as little as a pound an hour on top of the chef’s hourly rate; incredible value for money.
Having utilised Facebook for a number of years, ‘Chef for all Seasons’ has recently moved into new territory with a Twitter account (@chef74). Again, Ray’s down to earth personality makes him instantly likeable and interesting chefs, tweeting about: chefs; food; media and his beloved Liverpool football club. Hence the reason award winning chefs such as Adam Grey (Skylon), Matthew Tomkinson (The Montagu Arms) & Eric Snaith (Titchwell Manor) follow him. It is the mantra of doing a simple thing well, coupled with hard work that keeps Ray at the forefront of temporary chef placement.
The Executive chef at Bowood Hotel, Chris Lee, left the following review on the ‘Chef for all Seasons’ Facebook page:
“I have used ‘Chef for all Seasons’ for the last six months and have had exceptional service from Ray. From commis chefs to 2 rosette, the standard has always been good. Ray has a good knowledge of the chefs he uses which helps you get the right chef for the job. I have used other agencies but they do not compare to the service you get from ‘Chef for all Seasons’.”
Again reinforcing the top rate service that Ray & ‘Chef for all Seasons’ provides.
So ultimately you could pick a temporary chef recruitment agency which is interested in the short term game, or you could speak to Ray & ‘Chef for all Seasons’, who is interested in building positive and long lasting relationships. You are guaranteed to get somebody who will listen to you, and make meeting your needs their paramount aim, which will allow ‘Chef for all Seasons’ to partner the right chef with the right job. A winning combination.
