Anila’s Authentic Sauces Goan Green Curry Sauce shortlisted for award

The Goan Green Curry Sauce produced by Anila’s Authentic Sauces has been short listed in this year’s FreeFrom Food Awards.

The awards celebrate the innovation and imagination shown by the food industry in creating foods that do not include one or more of the ingredients wheat, gluten, dairy products, eggs, yeast, soya, and sugar which can be associated with health problems in some people.

Anila’s sauces are based on a traditional family recipe, made from the freshest ingredients in small batches. They are free from artificial colours, additives and preservatives, and are sugar, dairy and gluten free, and contain no onion or garlic.

The company, based in Walton-on-Thames, Surrey, and with a manufacturing unit in Hounslow, produces eight varieties of curry sauce and 16 types of a mix of pickles, chutneys and dips.

It has won a number of awards for its products, including a host of Great Taste Awards.

“We are delighted to hear that the Goan Green Curry Sauce has been short listed in the 2012 FreeFrom Food Awards,” said Anila Vaghela, who runs the company and who sold her first curry sauce 20 years ago at a fair in Weybridge, Surrey. “It’s one of our most popular sauces.”

More than 300 products were entered in the 17 categories of the awards, with Anila’s Goan Green Curry Sauce short listed in the FreeFrom Ingredients category. The winners of the 2012 FreeFrom Food Awards will be announced and presented with their certificates by chef Antony Worrall Thompson at an event in West India Dock on April 17th.

Anila’s Goan Green Curry Sauce has previously been named Best Vegan Product 2011 in the Veggie Awards run by Cook Vegetarian! Magazine, while Anila’s Spicy Korma Curry Sauce scooped a FreeFrom Food Award in 2009.

The firm supplies hundreds of outlets that include speciality food halls, garden centres, delis, farm shops, gift shops and also health stores. It also sells direct to the public at farmers’ markets and at food shows and festivals as well as online via www.anilassauces.com

Products are on sale at places like Harrods, John Lewis Oxford Street and Bluewater, Chatsworth Farm Shop, and Booths in Penrith.

Visit www.anilassauces.com for more information.

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Pants, jam and wrestling – after-show party conversations with Greg Davies at The Lansdowne in Leicester

Comedian and Inbetweeners star Greg Davies revealed some of his personal habits at a charity ‘cash for questions’ event at The Lansdowne in Leicester.

Greg had earlier hosted a comedy night with his stand-up friends at De Montfort Hall in aid of the Stroke Association charity as part of the Leicester Comedy Festival.

At a private party at The Lansdowne in London Road, Greg kindly agreed to take part in a ‘cash for questions’ event to add a little more to the charity total.

After challenging the audience with ‘you can’t ask me anything I won’t answer’, the comedian happily told all about some of his preferences and routines.

Revelations included that he had little idea of how to make a bun, he hates to sleep naked – preferring to wear ‘a simple pair of pants in bed’ – and that he would chose the Proud Salopian as his wrestling name, because he’s originally from Shropshire.

He also told guests that ‘it would be an act of madness to have toast with just jam and no butter’.

“We were delighted to host Greg’s after-show party at The Lansdowne following the De Montfort Hall gig, and pleased that we had a chance to add to the charity efforts of the evening in aid of the Stroke Association by staging a quick cash for questions event,” said Kate Owen, general manager at The Lansdowne.

“Greg was an absolute gent.”

Greg, who as well as being a stand-up comic is an actor, famously starring as Mr Gilbert in the Channel 4 series The Inbetweeners and last year’s Inbetweeners film, said: “I’ve done several interviews, a hundred interviews, in the last 18 months and that was one of my favourites.”

He earlier appeared with Rhod Gilbert, Ed Gamble, Russell Howard, Joe Lycett, and Mark Olver at the De Montfort Hall gig, which was part of Dave’s Leicester Comedy Festival at venues across the city.

Links to the full interview are available on The Lansdowne’s twitter @LansdowneLeices

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Charity bake off competition at The Lansdowne, Leicester

Leicestershire’s finest amateur and professional bakers have just a few days left to enter a charity bake off at Leicester pub The Lansdowne in aid of Coping with Cancer.

Holly Bell, finalist in last year’s BBC Great British Bake Off TV programme, heads a team of guest judges who will be sampling entries in the competition, which takes place on Saturday March 17th.

But contestants need to get their entry forms in by March 3rd for the chance to be crowned best baker and win one of the range of prizes on offer, which include two £50 bar tabs, champagne and tickets to shows at the Capital FM Arena Nottingham.

Entries are being invited from professional bakers, as well as those who like to knock up a sponge at the weekend or create a tray bake in the evenings.

The competition, which is free to enter, has a number of different categories for cupcakes, brownies, speciality bread or a signature bake.

“We are keen to give our guest judges something they can really get their teeth into, so the more the merrier when it comes to entries for The Lansdowne’s charity bake off competition,” said event organiser Alex Lumley.

The event is being staged in aid of Leicestershire and Rutland charity Coping with Cancer, which supports people affected by the condition.

After judging, the cakes and breads will be sold off to raise money for the charity, which The Lansdowne in London Road has pledged to support.

Holly, from Leicester, was a popular contestant in the 2011 BBC Great British Bake Off and made it to the final.

The other judges are Matthew Wright, editor of Great Food Magazine, Char Lavender of Bitsy's Cupcakery, and Tom Brucciani, managing director of craft bakery and café company Brucciani (Midlands) Ltd.

Details for entering The Lansdowne’s bake off are available from the pub and also to download from the website www.orangetree.co.uk

Forms need to be submitted by March 3rd 2012.

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Loyal customer celebrates her 100th birthday at Croots Farm Shop

Croots Farm Shop laid on a birthday treat for loyal customer Grace Emmunds to celebrate her 100th birthday.

Grace, who lives at The Leylands Estate, Broadway in Derby, visits Croots near Duffield most weeks.

And when her latest visit coincided with her 100th birthday, staff popped up with a surprise birthday cake, flowers and bottle of bubbly to mark the special occasion.

“Grace has been coming to us since day one when we opened in 2008, and visits virtually every week,” said Steve Croot, who runs Croots Farm Shop in Wirksworth Road. “She comes in with her carer for something to eat in our coffee shop and then has a browse and buys a few bits.

“She’s marvellous and we love to see her. We were really pleased to hear that she was coming in on such a special day.”

www.croots.co.uk

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Food and Drink Forum flies the flag for regional food at Expo 2012

Business support organisation The Food and Drink Forum is flying the flag for regional producers next month at one of the UK’s largest food and drink trade shows.

The Forum, which operates across Derbyshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire and Rutland, is offering producers the chance to showcase their products at the event under the East Midlands banner.

Food and Drink Expo, which is one of the most popular trade events for the food and drink sector, takes place from Sunday March 25th to Tuesday March 27th at the NEC Birmingham.

This year, Expo boasts a new farm shop and deli area which will highlight artisan food products. It’s there that The Forum will help to promote some of the East Midlands’ best producers.

“It can be challenging for producers to get their products in front of buyers and store owners, so this is an ideal opportunity to do so,” said Food and Drink Forum managing director Fiona Anderson. “For a small administration fee, The Forum will promote ambient, pre-packed products from the region and give out samples and marketing material.

“In 2010 Food and Drink Expo attracted over 26,000 buyers from the grocery, foodservice, wholesale, speciality retail and manufacturing sectors so it’s a perfect platform for promotion.”

The Food and Drink Forum, which was launched in 1998 as a not-for-profit membership-led organisation, stimulates and supports the sustainable growth and development of the food and drink industry in the East Midlands.

It is based at Southglade Food Park, Nottingham, and operates across the East Midlands and beyond.

For details about eligibility for the Expo 2012 opportunity contact The Food and Drink Forum on 0115 9758810. Deadline for applications is March 1st 2012.

www.foodanddrinkforum.co.uk

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Salt reduction strategies coming under the spotlight for food and drink firms

East Midlands food manufacturers are being invited to discover more about how they could reduce the amount of salt in their products.

They are also being given the chance to take part in ground-breaking salt-reduction research, which is being supported by the Food and Drink iNet.

The iNet is running an event at The University of Nottingham’s Food and Biofuel Innovation Centre at Sutton Bonington, near Nottingham, which will turn the spotlight on some of the latest innovations in how to manage salt use in food manufacturing, whilst retaining eating quality.

The session, which is being held on Wednesday February 29th from 2pm to 6pm and is specifically aimed at small and medium-sized companies, comes amid calls by NICE (National Institute for Health and Clinical Excellence) for an acceleration of the reduction in salt intake in the population.

There is a strong link between high salt intake and high blood pressure, and the food industry has successfully reduced the amount of salt in many processed products. NICE is aiming for a maximum intake of 6g per day for adults by 2015 and 3g daily by 2025.

The Food and Drink iNet is now one of the key contributors of two pieces of research at The University of Nottingham which are looking at ways of cutting down on salt use in some foods.

The first is focusing on how salt crystals could be developed to get across the saliva barrier faster. This would enable less salt to be used in food products, but with the same salt perception by the consumer.

The second piece of research centres on developing physically modified hydrocolloids, so that they can thicken food products, whilst retaining the great flavour characteristics associated with foods like soups, stocks and gravy granules.

Both projects could have major implications for the food industry in the East Midlands and beyond, as well as the nation’s long-term health.

“Reducing salt use is a key industry issue, and the Food and Drink iNet has helped to fund a number of different research projects that are looking at overcoming the challenges,” said Food and Drink iNet director Richard Worrall. “The event on February 29th will be the chance for SMEs to find out about the very latest research and case studies that demonstrate success to date. There will also be the chance for some companies to work with a University of Nottingham researcher on solving salt reduction issues.”

Small or medium-sized companies that would like to attend the event on February 29th, which is free, should call 0115 9758810 to book or email enquiries@foodanddrinkforum.co.uk

Part-funded by the European Regional Development Fund (ERDF), The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, The University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

www.foodanddrink-inet.org.uk

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Professional accolade for BSP Consulting managing director

Managing director at East Midlands-based civil and structural engineering firm BSP Consulting David Sumner has been named a Fellow of the Institution of Civil Engineers.

The accolade is the highest grade of membership of the ICE and is given in recognition of experience, expertise and contribution to the industry.

David is a founding director of BSP Consulting, which is based at Oxford Street, Nottingham, and also has offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

He said: “I am very pleased and proud to have become a Fellow of the Institution of Civil Engineers. I have been a member of ICE since the late 1980s, and I am honoured that I have now been accepted as a fellow.”

A civil engineering graduate from The University of Nottingham, David was officially presented with the accolade at a ceremony at ICE’s headquarters in Westminster, London.

BSP Consulting was founded in 1999 and now operates across the UK, offering civil, structural, transportation, environmental and geotechnical engineering services.

Named Consultant of the Year 2009 at the East Midlands Property Dinner, the firm provides a comprehensive range of consultancy services to all sectors of the construction community, from architects, project managers and contractors to developers and estate agents.

For more information visit www.bsp-consulting.co.uk

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Swap Shop raises money for cancer caring centre Maggie’s

Nottingham pub The Orange Tree has raised more than £100 after staging a swap shop in aid of cancer caring centre Maggie’s.

The event at the pub in Shakespeare Street was the ideal opportunity to swap unwanted Christmas presents, freshen up a wardrobe, bag a bargain or trade redundant items for something different.

Clothes swapping events have become particularly popular in the current economic climate, as fashion fans aim to revamp their look without shelling out a fortune. But this event went one step further by offering people the chance to swap not only clothes but anything that they no longer wanted – from unwanted gifts to duplicate items.

“It was a great success and we were delighted by the turn-out,” said Orange Tree general manager Mel Newbold. “It was a very environmentally friendly way of gaining some new outfits or new items. We estimate that around 200 items were swapped.”

The £107 proceeds from the event will be donated to the £3 million Maggie’s centre, which was officially opened in November at Nottingham City Hospital following a huge fund-raising appeal locally.

The centre, which offers free emotional, psychological and practical support to patients and their families, needs to raise £350,000 a year towards operating costs.

“We’ve supported Maggie’s for quite a while now, with our club card scheme, and we’re delighted that our customers got behind the event,” said Mel.

Any items left over from the swap shop event were passed to the Inspire charity shop, which supports people with learning disabilities, which is near The Orange Tree.

www.orangetree.co.uk

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Extra attractions at Nottingham's Regional and Speciality Food and Drink Market in February

The Love Food, Hate Waste team will be running a stall at this month’s Regional and Speciality Food and Drink Market in Nottingham to give shoppers tips on how to reduce food waste.

The group will have a stall on Friday February 17th as part of the regular monthly two-day market in the Old Market Square, Nottingham, which also runs on Saturday February 18th.

Also joining the stallholders on Friday February 17th will be Yorkshire Tea’s Little Urn – promoting tea for hard water areas.

And there are three new stallholders who are taking stands at this month’s event - Hindleys Bakery, from Staffordshire, The Traceable Deli from Stapleford, and The Cheese and Pie Man, based at West Haddon near Northampton.

The Regional and Speciality Food and Drink Market, which has been running for almost five years, is organised by East Midlands Fine Foods in conjunction with Nottingham City Council.

It provides shoppers with the chance to buy speciality and regional food from local producers and suppliers, as well as the chance for producers to sell direct to the public.

This month’s range include delicious cheeses, meats, traditional Indian food, real ale, breads and cakes, as well as gourmet cakes, bakes and treats for dogs and cats.

“We have a selection of stalls booked on to February’s market, as well as the additions of the Love Food, Hate Waste team and Yorkshire Tea’s Little Urn,” said event organiser Toni Jarvis, from East Midlands Fine Foods.

“As a nation we throw away 7.2 million tonnes of food waste every year, but with some careful planning and ideas for using leftovers, this can be cut dramatically. We hope shoppers will pop along to the market and pick up some ideas which will not only cut their food waste but help them to save money too.

“Of course there will also be great-tasting food for sale too, and we are very pleased to welcome three new stallholders this month.”

The market, held on the third Friday and Saturday of each month, runs from 9am to 4.30pm.

Any producers or suppliers who are interested in having a stall should call Toni Jarvis on 0115 9758810.

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Food and Drink iNet supports project to turn waste into energy

An exciting project to convert food and farming waste into renewable energy has received backing from the Food and Drink iNet.

Sutton-in-Ashfield firm Lindhurst Engineering, scientists at The University of Nottingham, dairy products co-operative Arla Foods and treatment systems company Clearfleau are working together to refine a technology which produces renewable energy from farm and dairy industry effluent.

Named Microbial Fuel Cell (MFC), the technology has been developed to help farmers and dairy producers to dispose of waste water and slurry, and at the same time harvest energy which can be re-used on their sites.

Trials have proved that the system works and now the team has been awarded funding from a number of sources, including the Food and Drink iNet, which has given the project a £154,000 grant to develop a pre-treatment process to enable the Microbial Fuel Cell to take solid food waste as well as waste water.

Pilot testing is being undertaken at dairy and farm sites over the next two years to develop a commercially viable and affordable production model. Meanwhile, the iNet’s contribution will focus on looking at how the process can also be used to harness energy from the different types of waste produced during food manufacturing.

Testing will be carried out with selected food manufacturers that produce a range of different food waste products, before three large-scale trials later this year.

“This project has tremendous potential for the food and drink sector, as the disposal of food waste can be a costly affair,” said Food and Drink iNet director Richard Worrall. “If the waste can be disposed of easily on-site, and at the same time create hydrogen which can be turned into electricity, it’s a win, win situation.

“One of the Food and Drink iNet’s roles is to support collaborative research projects that have potential benefits for the sector, and this fits the bill perfectly.”

As well as investment by the companies involved, the development has also received funding from the government’s Technology Strategy Board (TSB), involving a two-year KTP (Knowledge Transfer Partnership).

“With the grant monies we have received through the Food and Drink iNet we will be able to involve a diverse range of manufacturers in this sector,” said Martin Rigley, managing director at Lindhurst Engineering. “This will give us chance to trial our technology on a range of waste food products and enable us to tailor our system to various waste streams. In addition to the funding, the access to market the iNet can provide will be invaluable to us, communicating our technology to a wider audience.

“The ultimate objective is to have a cost-effective way of releasing the inherent energy contained within waste at source. This will lead to cost savings in handling the waste with the added advantage of a payback from the energy released.”

Current methods of dealing with the organic content in industrial effluent are costly and waste the potential energy contained within it. MFC, however, is able to harness the energy - hydrogen rich bio-gas – using a series of anodes and cathodes.

It needs only bacteria to convert the slurry or dairy by-products into carbon dioxide, water and energy.

After trialling the technology last year in a one cubic metre capacity pilot plant, the team has calculated that a larger production scale sized cell will be able to supply a farm with a large proportion of its annual energy needs if fed with slurry from 200 cows.

Now the team is also turning its attention to how the technology could be used to help food manufacturers to dispose of food waste and create energy at the same time. They are currently looking at the different types of food waste produced by food manufacturers during processing with the aim of developing a pre-treatment system to transform solid food waste into a suitable consistency for the MFC.

This will be followed by trialling with a number of manufacturers to look at commercial viability of the MFC and pre-treatment process, along with analysis of how much energy and bio fuel would be created and the cost savings incurred from the type and volume of waste the business generates.

Part-funded by the European Regional Development Fund (ERDF), The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, The University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

www.foodanddrink-inet.org.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Swap Shop at The Orange Tree in aid of cancer caring centre Maggie's

Nottingham pub The Orange Tree is staging a swap shop to raise money for cancer caring centre Maggie’s.

The event, which takes place on Thursday February 16th at the pub in Shakespeare Street from 8pm, is the ideal opportunity to swap unwanted Christmas presents, freshen up a wardrobe, bag a bargain or trade redundant items for something different.

Clothes swapping events have become particularly popular in the current economic climate, as fashion fans aim to revamp their look without shelling out a fortune. But this event goes one step further by offering people the chance to swap not only clothes but anything that they no longer want – from unwanted gifts to duplicate items.

“It’s a great idea to swap things that you don’t want any more for items that others have donated,” said Orange Tree general manager Mel Newbold. “It’s a very environmentally friendly way of gaining some new outfits or new items.

”It’s an opportunity to collect some cool stuff, while at the same time finding new homes for things you no longer wear or no longer need that are cluttering up your home. It’s going to be aimed at both men and women, so we hope to have a real range of items available.”

All proceeds from the event will be donated to the £3million Maggie’s centre, which was officially opened in November at Nottingham City Hospital following a huge fund-raising appeal locally.

The centre, which offers free emotional, psychological and practical support to patients and their families, needs to raise £350,000 a year towards operating costs.

To take part in the charity swap shop event at The Orange Tree take your items to The Orange Tree between Monday 13th and Wednesday 15th February and swap them for tokens which will be available to ‘spend’ on the night of the swap shop event.

Entry to the event on February 16th costs £2 and it will also be possible to buy tokens on the night if you haven’t got anything to swap.

“We’ve supported Maggie’s for quite a while now, with our club card scheme, and we’re hoping that customers will really get behind the event and help us to raise as much as possible,” said Mel.

For more information visit www.orangetree.co.uk

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Civic Trust award for health and leisure scheme

An East Midlands-based development team is celebrating the news that one of its projects has been presented with a Civic Trust award.

East Midlands civil and structural engineer BSP Consulting worked in association with Ashby de la Zouch developer LSP Developments, Tamworth architects West Hart Partnership Ltd, Nottingham-based landscape architect Dave Singleton, of DSA Environment and Design, and quantity surveyors/project managers Carl Dean Associates, of Sutton Coldfield, on Moor Park Health and Leisure Centre in Blackpool.

The centre, which is a three-storey development that includes three GP surgeries, PCT outpatient services, as well as a library, gym and swimming pool, has just received the Blackpool Civic Trust Award for best new build in 2011.

The award, which was presented by comedian and TV presenter Griff Rhys Jones, president of Civic Voice, has delighted the team, which also scooped an award in 2010 for a similar scheme in Grimsby. Freshney Green Primary Care Centre in Grimsby was named the HealthInvestor Property of the Year.

“It’s great news for the whole team to hear that Moor Park Health and Leisure Centre has jointly been given the award by Blackpool Civic Trust of best new build 2011,” said BSP Consulting managing director David Sumner.

“It’s been a very well-received scheme in the area and we are proud to have been a part of it.”

Award organisers said: “When considering the best new build category, judges normally make decisions based only on design and build quality. However, the reason for the inclusion of Moor Park Health and Leisure Centre was based also on the wide ranging improvement of community facilities to the local area and positive feedback from the local community.”

One of the more unusual aspects of the scheme is the way that water and drainage has been used creatively as part of the play areas. Rain that falls on wider parts of the site, such as on roofs and car parks, is channelled through the play area to make not only a sustainable drainage system but a healthy and fun play area for children.

BSP Consulting is based at Oxford Street, Nottingham, and also has offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

For more information visit www.bsp-consulting.co.uk, www.lspdevelopments.co.uk, or www.westhart.com

Charity bake off competition at The Lansdowne, Leicester

Can your cakes cut it? The Lansdowne pub in Leicester is staging a charity bake off and is urging local amateur and professional bakers to show off their skills.

Holly Bell, finalist in last year’s BBC Great British Bake Off TV programme, heads a team of guest judges who will be sampling entries in the competition, which takes place on Saturday March 17th.

The event is being staged in aid of Leicestershire and Rutland charity Coping with Cancer, which supports people affected by the condition.

Now organisers are appealing for home bakers and professionals to start flicking through their recipe books to come up with ideas for cakes, breads and bakes which will tickle the judges’ taste buds.

After judging, the cakes and breads will be sold off to raise money for Coping with Cancer, which The Lansdowne in London Road has pledged to support.

“Baking is really growing in popularity and we know from chatting to our regulars that there are many enthusiastic amateur bakers out there,” said event organiser Alex Lumley.

“We decided it would be a fun idea to stage our own bake off and at the same time raise money for the incredibly hard-working local charity Coping with Cancer. Holly Bell has kindly agreed to head our team of judges, who have been picked for their passion for baking, and now we’re looking forward to receiving details of people who would like to enter our bake off at The Lansdowne.”

Entries are being invited from professional bakers, as well as those who like to knock up a sponge at the weekend or create a tray bake in the evenings.

The competition, which is free to enter, has a number of different categories for cupcakes, brownies, speciality bread or a signature bake.

Holly, from Leicester, was a popular contestant in the 2011 BBC Great British Bake Off and made it to the final.

She said: “I'm very excited about being involved in the Lansdowne Coping with Cancer Bake Off; a really worthy cause and of course an opportunity to eat lots of cake and meet cake enthusiasts. I can't wait to see some of the creations and help to raise some money.”

The other judges are Matthew Wright, editor of Great Food Magazine, Char Lavender of Bitsy's Cupcakery, and Tom Brucciani, managing director of craft bakery and café company Brucciani (Midlands) Ltd.

Details for entering The Lansdowne’s bake off are available from the pub and also to download from the website www.orangetree.co.uk Forms need to be submitted by March 3rd 2012.

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Civil engineer BSP Consulting joins drainage consultation

East Midlands civil engineering company BSP Consulting has put forward its views on the future of sewers and drains.

The company, with offices in Nottingham, Derby, Leicester and Sheffield, is part of a UK-wide list featuring national bodies, local authorities, universities, water companies and major organisations that have taken part in the consultation.

Defra, the Department for Environment, Food and Rural Affairs, has been seeking opinions on the national build standards and automatic adoption arrangements for gravity foul sewers and lateral drains going forward.

BSP Consulting is among the likes of key organisations such as parliamentary groups, professional bodies, political parties and national associations that have come up with ideas and suggestions about the subject.

“At BSP Consulting we consider that the implementation of the Flood and Water Management Act could have a significant effect on the future of development,” said BSP Consulting associate director Tony Goddard.

“We believe it is vital for people “at the coal face” within the construction industry to influence the execution of Government policy. Responding to this consultation is another example of how we are striving to ensure a fair future for development for all our clients.”

Defra is expected to consider the views expressed during consultation over the next few weeks and months.

The proposals focus on how water and sewerage undertakers will adopt new sewers and lateral drains connecting to the public sewerage network.

For more information about BSP Consulting visit www.bsp-consulting.co.uk.

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