Unique piece of art created by hundreds of people around the world – through buying light on the internet

Nottingham artist Andrew Pepper is proving you can sell anything after spending the past three and a half years quietly selling light on the internet to people all over the world.


Almost 400 people have so far contributed to his One Million Points of Light project, which is a unique global experiment designed to create an unusual piece of art.

People buying blocks of pixels on the website www.onemillionpointsoflight.com choose the colour and position of their specks of light. At the end of the four-year project, Andrew plans to turn the pattern they create into a three-dimensional hologram.

Now, as the venture heads towards the end of the project, Andrew has revealed that more than a million people from 115 different countries have visited the website to see the emerging piece of art.

They’ve logged on from as far afield as Kazakhstan, Macedonia, Christmas Island and Uruguay.

“When I launched the One Million Points of Light website in February 2006 I didn’t know how it would develop. It really was a visual experiment,” said Andrew, a hologram expert and associate lecturer at Nottingham Trent University.

“I switched on the first block of light, and I had no idea whether I would just be the only one on there or how many would join me. It’s really interesting that people have embraced it and taken part in this online collaboration.”

There are one million tiny specks of light on the website, and so far more than 155,000 have been lit. In return for their small investment, participants in the One Million Points of Light project get a link from their block of light to a website of their choice.

Unlike the commercial schemes selling pixels on a website for advertising that were pioneered by former Nottingham University student Alex Tew, the primary aim of The One Million Points of Light project is to create a piece of art. Hence a block of light only costs £2.50.

“It’s fascinating seeing who is lighting up blocks of light and where they’re from in the world. Each block is a tunnel to another website,” explains Andrew, who lives in West Bridgford.

Among those who have contributed to the One Million Points of Light project are Australian artist Anthony White, who created The Money Series of paintings, and The Butler Museum of American Art. Others include artists, photographers, writers, musicians, as well as community groups.

“There is a high proportion of art and media individuals involved, but in the same way that anyone can walk into a gallery to look at a piece of art, absolutely anyone can join in and light up their own blocks. If they don’t have their own website they can link to another site, like a charity or a favourite organisation,” said Andrew.

“People seem to like the fact that they can take part in something that’s completely uncurated. We don’t know what the outcome is going to be. Other people like the idea of it being an anonymous junction. In a way, it’s turning advertising on its head because you can’t tell by the colour and the shape of a block of light what website it leads to.”

This first stage of the project will finish in February 2010 when preparations for the production of the holographic installation will begin. The hologram created through the One Million Points of Light project will be shown in London. Venues in America are also interested in showing it.

“Ultimately this will be a piece of art that’s been created by people from around the world, as each individual taking part is choosing the colour of a block of light and where it’s positioned, which is shaping the final hologram,” said Andrew.

Andrew Pepper is an artist who works with installations, holography and light. His sculptures and holograms have been exhibited worldwide. He has also taught at the Royal College of Art and has been a visiting lecturer at many colleges, both in the UK and internationally.

To join the global art experiment, visit www.onemillionpointsoflight.com

Project serves up top graduates to the East Midlands food and drink sector

East Midlands food and drink firms interested in taking on a graduate could be in line for a grant to help with recruitment.


Regional business support organisation The Food and Drink Forum has teamed up with East Midlands graduate recruitment service HotProspects to run a two-year project aimed at boosting skills in the sector.

Up to £500 is available to small and medium-sized food and drink firms recruiting graduates, either for specific projects or for permanent placements.

“Hiring a graduate can create a number of benefits for a firm, such as introducing new skills to the business or giving a fresh perspective on something,” said Fiona Anderson, managing director of the Food and Drink Forum, a membership organisation which supports food and drink firms across Derbyshire, Lincolnshire, Nottinghamshire, Leicestershire, Northamptonshire and Rutland.

“But it can be a big step for a small or medium-sized food or drink business to take on a graduate, so this scheme will help pay to find the ideal candidates. Ultimately we hope that it will both improve the skills in the sector and the businesses of food and drink companies in the East Midlands.”

The two organisations will work together to help place suitable graduates with companies interested in taking part in the scheme. Grants are available to firms looking to hire a graduate for a temporary project, which offers the chance to employ a graduate for a specific purpose, such as helping to set up a website or researching a new way of working.

They are also available to help pay for recruitment of a recent graduate or graduate with over one year’s relevant experience to work full-time for a company.

Money for the scheme has come from East Midlands Development Agency (emda) and is designed to increase productivity in small and medium-sized businesses in the region’s food and drink sector.

Launched in June 2006, HotProspects represents thousands of the highest calibre graduates, with a range of degrees. It has placed more than 600 graduates and has nearly 900 small and medium-sized enterprises registered on www.hotprospects.org.uk.

“This is the time of year for firms to be considering what skills their businesses will need this autumn and winter,” said Elizabeth Wilson, from HotProspects. “Graduates and post-graduates who want to work in the food and drink sector have recently left their universities, and we have a pool of talent waiting to move on and put their skills to good use.”

Food and drink firms keen to find out more should contact The Food and Drink Forum on 0115 9758810.


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Christmas mix and match range from Anila's

Authentic curry sauce and accompaniment producer Anila’s has created a mix and match gift range for Christmas to suit all tastes.


Knowing that some people like their curries hot and spicy, while others prefer mild and fruity, Anila’s is giving gift buyers the opportunity to choose which three items they’d like to include in a Christmas gift bag.

Customers can opt for any three products from eight varieties of authentic curry sauce and 16 varieties of pickles, chutneys and dips, to create a beautifully presented gift pack that’s been personally chosen.

Each gift comes in a quality jute bag that contains pockets for three of Anila’s products, with prices ranging from £12 to £14.

“Providing customers with the opportunity to choose which three items they would like for the Christmas gift pack, means they can make the gift much more personalized and opt for the strength and spiciness of products that their friend or loved one will enjoy,” says Anila Vaghela, who founded the family-run business in 1997.

Anila’s sauces are based on traditional Indian recipes, and are gluten-free, dairy-free and have no added sugar. Suitable for vegetarians and vegans, they are also free from onions and garlic, which suits people who are intolerant to alliums.

Anila’s sauces have won ten Great Taste Awards, and earlier this year her Spicy Korma Curry Sauce scooped a Free From Food Award.

Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.

The gift packs are available now from www.anilassauces.com or at the 28 farmers’ markets across the south that Anila’s attends, as well as at a number of shows in the run-up to Christmas. Visit www.anilassauces.com for information about the shows, which include Ascot Racecourse Food Fair on October 10th, the Taste of Autumn Show at RHS Wisley from October 16th to 19th, Country Living Magazine Christmas Fair in Islington from November 11th to 15th, Spirit of Christmas Fair at Olympia, London, from November 4th to 8th, and Simply Christmas at Harrogate from November 27th to 29th.

Based in Walton-on-Thames, Surrey, Anila’s also has a unit in West London.

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Last call for entries for Food and Drink iNet Innovation Awards

Firms and organisations planning to enter this year’s Food and Drink iNet Innovation Awards are being urged to submit their entries as soon as possible.


The deadline for entries to the awards, which celebrate and reward new and improved ways of working in the East Midlands’ food and drink industry, is October 2nd.

Tickets have also gone on sale for the awards ceremony event on November 17th at Athena, Leicester, which is expected to be one of the highlights of the region’s food and drink sector calendar.

The awards will be presented by entertaining writer, presenter and foodie Hardeep Singh Kohli.

“We’ve heard from some really interesting companies and organisations already, so we’re looking forward to going through the entries,” said Richard Adlington, Food and Drink iNet interim project director. “From our work with food and drink firms in the region, we know that there is a tremendous amount of innovation and research going on. The Innovation Awards are the perfect way to highlight and reward that work, which is so important to a vibrant and successful food and drink sector in the East Midlands.”

Organisers are searching for worthy winners from across Derbyshire, Nottinghamshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland. Entry is free.

Hardeep, a Celebrity Masterchef finalist, the author of Indian Takeaway, and a passionate food fan, will reveal the winners of five categories, plus the Food and Drink Forum Innovation Champion 2009, at the awards ceremony.

Last year’s champion was Belper-based fledgling food producer Rico Mexican Kitchen, run by Marcela Flores Newburn.

Entries are being encouraged for the following categories:

• University of Lincoln National Centre for Food Manufacturing Award for Most Innovative SME Food and Drink Manufacturer

This award will recognise small to medium-sized food and drink manufacturers within the East Midlands that have championed innovation projects in order to improve their business.

• Campden BRI Award for Most Innovative Business across the Food and Drink Supply Chain

This award will recognise businesses working in the food and drink supply chain within the East Midlands that have undertaken an innovation project that has benefited the food and drink manufacturing sector.

• Award for Most Innovative Research Project

This award will recognise the most successful research projects undertaken by universities and any other organisations conducting research within the East Midlands that have made a significant beneficial impact on the food and drink sector.

• Food Processing Faraday Award for Most Innovative Large Food and Drink Manufacturer

This award will recognise large food and drink manufacturers within the East Midlands that have championed innovation projects in order to improve their business.

• Nottingham Trent University Award for Most Innovative Business in the Wider Food Sector

This award will recognise innovation in a food or drink business that is not a manufacturer. Examples of businesses eligible to enter this award include primary producers, restaurants, caterers, delicatessens and local food retailers

• The Food and Drink Forum Innovation Champion Award 2009

The Innovation Champion 2009 will be selected from the winners of each of the above categories.

David Wallace, Innovation Director of East Midlands Development Agency (emda) which funds the Food and Drink iNet, said: “It is great to see the Food and Drink iNet leading the development of the innovation culture in the East Midlands' food and drink sector. Innovation is difficult and daunting, but essential if businesses are to adapt to the unsettling changes in both the economic and natural environments. The Food and Drink iNet Innovation Awards are especially welcome. Those businesses that innovate successfully deserve to be celebrated."

For the purposes of the awards, innovation is defined as creating value out of new ideas, new products, new services or new ways of doing things. This does not have to be “new to the world” but must be “new to you”.

The Food and Drink iNet aims to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It also hopes to stimulate new processes, services and ways of working in the industry to help boost the sector in 2009 and beyond.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including The Food Processing Faraday Partnership, Nottingham Trent University, The University of Lincoln, and The University of Nottingham.

Sponsorship packages are available for firms who’d like to promote themselves to the East Midlands food and drink sector. Individual tickets to the Innovation Awards Ceremony and Gala Dinner cost £65 plus vat.

Any business, organisation or individual interested in entering one of this year’s categories or in sponsorship, or who would like tickets to the awards ceremony, should contact Jo Stevenson on 0115 975 8810 or enquiries@foodanddrinkforum.co.uk

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Curry sauce producer Anila's celebrates ten years of Farmers' Markets

Anila’s is celebrating ten years of trading at Farmers’ Markets and selling her delicious curry sauces and accompaniments directly to the public.


Anila Vaghela, who founded the family-run business in 1997, took part in Surrey’s very first Farmers’ Market at Wallington, which celebrated its tenth birthday on Saturday September 12th.

Since then, she’s had a stall at every Farmers’ Market in Wallington – and has gone on to sell Anila’s award-winning products at many more, including Maidenhead Farmers’ Market which has also just celebrated its tenth anniversary.

Anila’s now has stalls at 28 Farmers’ Markets across Surrey, Berkshire, Buckinghamshire and Hertfordshire, including Byfleet, Guildford, Henley, Walton, Woking and Windsor.

“I’m a big fan of Farmers’ Markets,” said Anila, who lives in Walton-on-Thames. “We joined the very first Farmers’ Market in Surrey ten years ago, and joined many more as they were set up.

“When we started, we just sold curry sauces but our range has been shaped by our Farmers’ Market customers, who’d ask us to make accompaniments and new flavours. It’s down to them that I started making pickles and chutneys.

“Farmers’ Markets are the perfect places to sell Anila’s authentic sauces, chutneys, pickles and dips. We love to talk to our customers and gather their feedback. People who buy from Farmers’ Markets tend to have a genuine interest in good quality food and how it is produced, so our range fits in very well.”

Anila’s range now features eight varieties of authentic curry sauces and 16 varieties of pickles, chutneys and dips. Anila’s sauces are based on traditional Indian recipes, and are gluten-free and dairy-free. Suitable for vegetarians and vegans, they are also free from onions and garlic, which suits people who are intolerant to alliums.

Anila’s sauces have won ten Great Taste Awards, and earlier this year her Spicy Korma Curry Sauce scooped a Free From Food Award.

Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.

As well as being available at Farmers’ Markets and online at www.anilassauces.com, Anila’s products were recently launched at John Lewis Oxford Street and John Lewis Bluewater. They are also sold in top quality gourmet stores, such as Harrods and Selfridges, plus hundreds of other outlets that include Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops.

Based in Walton-on-Thames, Surrey, Anila’s has a unit in West London.

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Farmer hoping to strike gold with his rapeseed oil

East Midlands’ farmer Nick Bradley has been able to fast-track his marketing after gaining a listing with Tesco for his Heart of Gold rapeseed oil, thanks to a grant from the Food and Drink innovation Network (iNet).


The Innovation Support Grant has helped him to organise tastings at Tesco stores around the region, showcase at The Restaurant Show at Earl’s Court, and at Divertimenti Cookware stores in London. This will help raise awareness of his new product – and the health benefits it brings.

The golden oil is made from the seeds grown in yellow rapeseed fields on Nick’s farm near Belvoir, on the Leicestershire/Lincolnshire border. The tiny black seeds are cold-pressed and the result is filtered to make Heart of Gold rapeseed oil.

Heart of Gold has half the saturated fat of olive oil and high levels of Vitamin E and Omegas 3, 6 and 9. It is the perfect choice for anyone who enjoys good food and wants to look after their heart. In addition, the cold-pressed oil is extremely versatile in cooking due to its high flashpoint. It can be used for frying, baking, roasting and for dressings. Its smooth, delicate flavour also make it ideal as a dipping oil.

Nick was approached by Tesco to initially supply 40 stores in the region.

“We had been thinking about producing a small amount of oil from our rapeseed for some time,” said Nick. “I had read about the nutritional benefits and versatility of oil made from cold-pressing rapeseed and then, just as my wife, Amanda, and I decided to go ahead with our plan, I met Elizabeth Rouse, Regional Marketing Manager from Tesco at a networking event, who asked if we would be interested in supplying 40 supermarkets – it was a great opportunity and just the catalyst we needed to get started.”


The Innovation Support Grant is helping Nick to spread the word about the new rapeseed oil.

Rachel Linstead, Lincolnshire and Rutland adviser for the Food and Drink iNet, said: “This is an excellent example of how Food and Drink iNet Innovation Support Grants can help a business.

“ISGs are designed to make a real difference to a company’s prospects, such as helping the development of a novel technology or process, or a new product, service or way of doing business. This fitted the bill perfectly.”

The Food and Drink iNet is aiming to foster innovation in the region’s food and drink sector by encouraging businesses to turn new ideas into new business through the development of new technologies and products. It’s also hoping to stimulate new processes, services and ways of working in the industry to help boost the sector in 2009 and beyond.

Funded by East Midlands Development Agency (emda), the Food and Drink iNet is managed by a consortium, led by the Food & Drink Forum and including the Food Processing Faraday Partnership, Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

Through the ISGs, support valued at up to £10,000 is available per business, providing that 50% match-funding is given by the company in ‘cash’ or in ‘kind’.

The money can be used to fund external expertise and knowledge to help manage innovation projects more effectively – giving businesses a route to some of the most up-to-date and comprehensive information available to help them kick-start their idea.

The Food and Drink iNet can work with small and medium sized businesses as well as larger companies in the sector across the East Midlands.

For more information and to arrange a meeting with one of the team to discuss an idea, please contact the Food and Drink iNet on 0845 521 2066 or visit www.foodanddrink-inet.org.uk


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Pictured is Nick's son Charlie Bradley in the family kitchen

Design-a-sausage competition at Croots Farm Shop to mark British Food Fortnight

Sausage fans are being invited to conjure up their fantasy flavour for a competition being run by Derbyshire farm shop Croots as part of British Food Fortnight.

Croots Farm Shop & Kitchen is running a sausage competition throughout British Food Fortnight from September 19th to October 4th and is asking customers to design a banger.

The winning sausages will be made by the in-house butchers at Croots and will take centre stage during British Sausage Week celebrations at the Duffield farm shop during November.

“Croots is becoming legendary for its sausages now, so we thought British Food Fortnight would be the perfect time to ask our customers to devise their own favourite flavours,” said Steve Croot, who runs Croots.

“Our butchers have been pretty creative so far, with our range including flavours like pork, leek and Roquefort cheese, and chilli and chocolate. In fact, we now have around 30 different flavours of sausages in our range, although they’re not all on sale at the same time.

“We recently won a gold star Great Taste Award for our black pudding sausage, but now it’s the turn of our customers to come up with some really stunning suggestions for flavours.”

Croots sources the free range pork for its sausages from Packington Pork, near Burton-upon-Trent, and makes its own bangers at the farm shop. The shop sold more than 20,000 lbs of sausages in its first year after opening in June 2008.

Entry to the sausage competition is free, and there are categories for 12 years of age and under, and for adults. The winner of the children’s category will receive £25 Toys R Us vouchers, and the winner of the adult category will receive a £25 Croots voucher.

Competition entry forms will be available at Croots at Farnah House Farm, Wirksworth Road, Duffield, during British Food Fortnight from September 19th to October 4th.

Now in its eighth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces.

Croots Farm Shop also plans to have a special British Food Fortnight menu during the event. Visit http://www.croots.co.uk/


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Festive flavoured coffee launched by Cherizena for Christmas

Coffee specialist Cherizena has unveiled a Christmas cracker with its new festive flavour.


The limited edition Christmas Coffee has been created by flavouring the Colombian Exselsior medium bean with a delicious combination of Jamaican rum, toasted pecan nuts, warming nutmeg, cinnamon spices and a hint of orange.

With an aroma reminiscent of Christmas pudding, the Cherizena Christmas Coffee makes a perfect present for the coffee fan, as well as being a great way to treat guests and visitors during the festive season.

Its spicy scent, combined with the gorgeous smell of coffee, will fill any home with a wonderful festive aroma. Absolutely irresistible!

Available in both regular and decaffeinated versions, the Christmas Coffee goes on sale from October 1st to December 20th at www.cherizena.co.uk priced £5 for a 200g Kraft bag.

The seasonal speciality is available as coffee beans or ground coffee.

Cherizena has also put together a gift pack containing a Christmas Coffee and a Brazilian Ipanema Single Estate Coffee, which is also available from the webshop priced £4.50.

Leicestershire-based Cherizena is a family firm run by Kate and Tom Jones, which offers up to 30 single origin coffees and blends, and 20 different flavoured varieties….having something to suit all tastes.

It is a leading UK specialist producer of coffee, and sources premium, rare and speciality coffees, as well as creating its own range of superb flavoured coffees.

The Christmas Coffee is one of its limited edition flavours. Visit www.cherizena.co.uk for more information.


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Anila's entire range goes on the world stage at Anuga in October

Award-winning Anila’s is making a push onto the global stage by exhibiting at the world’s most important food and drink sector trade fair, Anuga, in October.


The authentic curry sauce, pickles, chutneys and dips producer will be showcasing its entire range of 24 products at the event in Germany for the first time.

Anila’s will also be introducing slight changes to its branding and launching a new eight-page brochure.

Anila Vaghela, who founded the family-run business in 1997, believes there is huge potential for export for her products and hopes to double sales by building on the recent export orders to Dubai and Ireland that she has secured.

“There’s been a big demand for authentic, gourmet curry sauces and accompaniments in the UK for quite some time now, as the popularity of Indian food has increased, and I believe there’s an untapped market in Europe and beyond,” said Anila.

“I know that my products are taken abroad to friends and family when people travel from the UK. They’ve also gone down very well in Dubai and Ireland where I now export to. I’m hoping that the interest in premium, high-end curry sauces and accompaniments in Europe, America and the Middle East will continue, and that attending Anuga will give me the opportunity to promote my range to distributors and buyers and target these areas.

“I’m looking forward to presenting my products on the world stage, and exhibiting at Anuga for the first time.”

Anila’s range features eight varieties of authentic curry sauces and 16 varieties of pickles, chutneys and dips. Anila’s sauces are based on traditional Indian recipes, and are gluten-free and dairy-free. Suitable for vegetarians and vegans, they are also free from onions and garlic, which suits people who are intolerant to alliums.

Anila’s sauces have won ten Great Taste Awards, and earlier this year her Spicy Korma Curry Sauce scooped a Free From Food Award.

Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.

Recent tweaks to Anila’s branding and labels, which will be unveiled at Anuga for the first time, highlight the USPs of the products, including the benefits to those who have intolerances to certain ingredients.

Anila bases her recipes on the dishes she creates for her family, and it’s more than a happy coincidence that her products are suitable for so many people with different intolerances and allergies.

“The ‘free from’ market is becoming an increasingly important side of the business,” said Anila. “Anila’s curry sauces aren’t specifically designed to be ‘free from’ foods – it’s just the way they are. However, it’s more than a happy coincidence, because it’s the way I like to cook and the sort of food I like to eat. One of the things that appeals to Anila’s customers with food allergies or intolerances is that they can eat sit down and share the same food as the rest of their families.

“My curry sauces also illustrate the fact that ‘free from’ foods don’t have to be bland or tasteless in any way. Anila’s Spicy Korma Curry Sauce won a three star gold Great Taste Award in 2007, and earlier this year was crowned the winner in the Free From Food Awards in the pies, flans, sausages and sauces category. It’s won a gourmet award and a ‘free from’ award, which says a lot.”

Anila’s, which recently launched its entire range at John Lewis Oxford Street and John Lewis Bluewater, are sold in top quality gourmet stores, such as Harrods and Selfridges, plus hundreds of other outlets that include Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops. Anila’s also sells direct to the public at 28 farmers’ markets and online via www.anilassauces.com

Based in Walton-on-Thames, Surrey, and with a unit in West London, Anila’s will be at Anuga in Cologne, Germany, from October 10th to 14th with UKTI in the British Pavilion.

See Anila’s at Anuga in hall number 10.2 (Fine Food). Block number is F058/G059.

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