Focus Consultants hires Perfect 10 PR

Nottingham company Perfect 10 PR has been appointed by Focus Consultants to handle the firm’s media relations. Run by Louise Duffield, Perfect 10 PR will be helping to raise the profile of Focus Consultants locally, regionally and nationally.

With five offices in Nottingham, Leicester, Lincoln, Boston and London, Focus Consultants has secured £730 million of grant assistance, and delivered more than £980million of projects and programmes since 1994. The company specialises in regeneration, project management and construction and property services.

“Focus Consultants works on some really exciting projects across the UK and I am looking forward to providing PR support for the business,” said Louise Duffield.

Steven Fletcher, partner at Focus Consultants, said: “Perfect 10 PR has experience of working in our sector and came highly recommended.”

Perfect 10 PR, based in West Bridgford, works with clients across a number of sectors, but predominantly in food and drink and construction.

Visit www.perfect10pr.co.uk or www.focus-consultants.co.uk

Festive fundraiser for LOROS at The Lansdowne in Leicester

A festive fundraiser at Leicester pub The Lansdowne raised £90 for hospice charity LOROS.

The London Road pub staged a Trinkets and Tinsel Christmas fair in conjunction with creative local entrepreneurs and stallholders.

Donations at the event were collected for Leicestershire and Rutland hospice LOROS, which the pub has supported for some time.

www.orangetree.co.uk

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

Food and Drink Innovation Network (iNet) supports unique sports recovery drink developed by Leicestershire firm

Leicestershire company Omniceutica Limited has received backing from the Food and Drink Innovation Network (iNet) to help develop, test and commercialise its unique new sports recovery drink, fuelSAQ™.

The firm, based at Asfordby Business Park, Melton Mowbray, has created a formulation that offers a range of benefits, not just as a sports recovery drink but potentially as a platform for other nutraceutical opportunities.

The unique drink not only reduces the ‘sugar drop’ experienced by athletes and commonly described as ‘hitting the wall’, but the base that’s been developed can be used as the foundation for a range of different products that can provide health benefits for the heart, joints and other parts of the body.

Omniceutica (www.omtca.com) has now completed successful pilot studies of fuelSAQ™ and tested the product using professional sports people and elite athletes, under the direction of the world-renowned sports training company, SAQ International Limited, which is also based at Asfordby Business Park.

Professional cricketers at Derbyshire Cricket Club, including veteran first-class, one-day and international bowler, Steffan Jones, were among those who tested the product, and the results showed that their fatigue was reduced over several hours by between 21% and 49% in tests, when compared to a placebo (‘dummy’) drink. Jones also stated that his energy levels were maintained over a long period when consuming fuelSAQ™.

Omniceutica and SAQ will now use the results and positive feedback from these and other athletes who have trialled the product, to support promotion of fuelSAQ™ to third parties via a distribution, acquisition or out-licensing deal, or to market the drink directly through its own niche channels, including online via www.fuelSAQ.com.

“The unique selling point of the product, compared to currently available sports drinks, is its multi-component formulation that provides several benefits in a single serving,” said Glen Martyn, Omniceutica’s managing director.

“Patent protection is being sought for the proprietary formulation but the novel combination of ingredients present in the fuelSAQ™ product , namely a stimulant, together with a carbohydrate providing sustained energy and also hydrolysed protein, offers unique nutritional and physiological benefits including, for example, an expected blunted insulin response.”

The Food and Drink iNet, which is part-funded by the European Regional Development Fund (ERDF), awarded Omniceutica a £10,000 grant to help with development.

The funding was used towards field trials of the proprietary drink that documented information on the product’s impact on performance, endurance and recovery - ultimately enabling Omniceutica to finesse the marketing strategy.

“One of the roles of the Food and Drink iNet is to support innovative new product development in the sector, and the drink developed by Omniceutica appears to have significant potential,” said Food and Drink iNet director Richard Worrall.

“fuelSAQ™ has been designed specifically for professional and elite athletes, but is also likely to appeal to, in a slightly modified form, amateur athletes and young people”, said Glen Martyn, a qualified pharmacist with experience in the pharmaceutical and healthcare sector.

The drink contains a rapid-acting stimulant and a slow release carbohydrate component which has a longer lasting energy profile compared to conventional sugars and which also avoids spikes in plasma insulin. The formulation also comprises a protein hydrolysate that has been demonstrated in clinical trials to accelerate recovery from exercise and increase physical performance.

“We believe there is an opportunity for a single product which can provide sustained energy and aid recovery, all without producing a plasma insulin peak and resultant glucose drop often seen with other sports drinks,” he added.

“There is a potential market of around 27million people in the UK who regularly buy health and sports drinks to help them through busy schedules and fitness regimes. We believe the global potential for this product is huge. We would like to thank the iNet and their team, Stevie Jackson in particular, for their constant support and helpful input over the last nine months, without which we would not have entered this critical phase of testing.”

Omniceutica Limited is a specialist product development and consultancy organisation working on the development of pharmaceutical and functional food products.

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 regionby 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 Quotec Ltd (formerly Food Processing Faraday), 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.omtca.com

www.fuelSAQ.com

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

Christmas cake recipe riddle for Luke Evans Bakery

One of the country’s oldest family run bakers is appealing for information from Derbyshire’s older generation to see if it can pinpoint exactly how long it has been producing Christmas cakes using the same recipe.

Luke Evans Bakery has established that the recipe for its Christmas cakes has been used for at least 50 years – but the current managing director David Yates believes it’s almost certainly been used for much longer.

Bakery foreman David Bond, who has been with the business for more than 47 years, was taught the recipe by Joe Evans – the fifth member of the family to run the bakery at Riddings near Alfreton.

“The Christmas cake recipe was passed over to David Bond by Joe Evans, who told him that Luke Evans Bakery had used the recipe for many years previously,” said David Yates. “But we’d love to know if there was anyone who could give us a more precise timescale for how long the recipe has been used.

“I suppose it’s feasible that it could have been used for more than 100 years. We were just wondering if there was anyone who could give us any more information about the history of the Christmas cake recipe. Perhaps they remember their grandparents or parents buying a Christmas cake and trying a piece.”

Founded in 1804, Luke Evans Bakery, which is an eighth generation baking business after Sarah Yates – the great granddaughter of Joe Evans – joined the company last year, bakes around 1,000 Christmas cakes each year, ranging from large luxurious cakes to smaller round traditional cakes.

Some of its wholesale customers also have a long history associated with the Christmas cakes.

Both Rita Bowmer’s General Store, on Belper Lane End, Belper, and Costcutter at Newton, near Tibshelf, now run by Peter Smith and formerly trading as Smiths of Newton and run by his father Frank Smith, known as Chug, have stocked the Christmas cakes for more than 50 years.

“I am 58 and I can remember Luke Evans when I was a little lad and I know we have been with them for over 50 years,” said Peter Smith. “The quality of the cake is excellent and the decoration is excellent as well.”

Luke Evans employee Philip Tomlinson, known as Sam, used to deliver to Chug when he was a van driver. Sam too has a long history of working for Luke Evans Bakery - he joined the company on 1st July 1967 and now has 44 years service.

Luke Evans Bakery sells direct to the public from its shop in Green Hill Lane and supplies around 300 trade and wholesale customers across Derbyshire, Nottinghamshire, East Staffordshire and further afield, including shops, schools, delis and Pride Park - the home of Derby County Football Club.

Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products.

www.lukeevans.co.uk

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Low carbon affordable homes for BSP Consulting

Civil and structural engineering company BSP Consulting has completed work on Derwent Living’s first Level 5 Code for Sustainable Homes development.

The low carbon scheme at Mickleover in Derby has now been officially opened by film director Ken Loach, Derby North MP Chris Williamson and the Mayor of Derby, Councillor Les Allen.

The properties come with a number of eco-technologies as standard, and features include new environmentally friendly construction methods such as insulated render walls and triple glazed windows with carbon neutral wooden frames. Other features include photovoltaic panelling, hot water solar panelling, rainwater harvesting and highly efficient A-rated eco-gas boilers.

A Level 5 rating is one of the highest ratings available under the Code for Sustainable Homes, which is an environmental impact rating for housing in England and Wales.

BSP Consulting, with offices in Derby, Nottingham, Leicester and Sheffield, was civil and structural engineer for the development at Vicarage Road which consisted of one three-bed house, two two-bed houses and four two-bed apartments.

“BSP Consulting has experience of working on Level 4, 5 and 6 Code homes, and we were delighted to work with Derwent Living on such a low carbon scheme,” said Jef Todd, business development director at BSP.

“It has a lower environmental impact than many housing schemes and will also have lower energy bills in the future, which is good news for the tenants.”

Partners involved in the Vicarage Road project were the Homes & Communities Agency (HCA), Derby City Council, developers Lindum Sturgeon, WT Partnership and Franklin Ellis Architects.

BSP Consulting 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.

Its services include civil, structural, environmental, transportation and geotechnical engineering.

The company was launched in Nottingham in 1999 and its offices are in Oxford Street, Nottingham, Pride Park, Derby, De Montfort Street, Leicester and Vincent House, Solly Street, Sheffield.

www.bsp-consulting.co.uk

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Shoppers treated to new Loughborough Christmas Food and Drink Festival

Loughborough is staging a festive food and drink market featuring a range of great-tasting goodies.

The Loughborough Christmas Food and Drink Festival is being held on Friday December 16th – and coincides with a craft fair in the Market Place.

Running from 10am to 4pm, the event gives shoppers the chance to pick up unusual Christmas gifts and buy delicious food and drink direct from producers.

Stallholders will be selling a range of mouth-watering items including meat, cheese, olives, speciality oils, sausages, curry pastes, roast potatoes, pies, Caribbean sauces, sweets, chocolates, crepes, cakes, cider, liqueurs and wine.

The Wildlife Trust will also be running a stall at the event, which is the latest in a number of food and drink markets organised for Loughborough by East Midlands Fine Foods on behalf of Charnwood Borough Council.

“This will be a great opportunity for shoppers to buy some really tasty products for Christmas direct from those who are making them,” said Fiona Anderson, from East Midlands Fine Foods.

“Markets and fairs are an excellent way to meet producers and those who have a strong knowledge about the items that they are selling. They can give tips on how best to cook or serve something, and what its origins are.”
C
ouncillor Paul Harley, Charnwood Borough Council’s Cabinet member for Leisure and Culture, said: “The Christmas food and drink market is part of our packed Country Comes To Town Christmas Programme which is helping the Borough feel festive while offering up some Yuletide treats!

“The food and drink market is the perfect venue to find something a little bit special for the Christmas dinner table this year while you could even pick up a last minute Christmas gift for your loved ones.

“It is yet another example of why you need to look no further than Loughborough for your Christmas shopping this year!”

For details call East Midlands Fine Foods on 0115 9758810.

www.foodanddrinkforum.co.uk

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More men urged to join yoga teacher training course

Tutors are challenging more men to step forward to train as yoga teachers as the Shanti Yoga School unveils its teacher training courses for the New Year.

More and more men are taking up yoga as a way of keeping fit, supple and relaxed. International footballer Ryan Giggs and tennis player Pete Sampras are among the high-profile men who practise the discipline.

“We have trained several men to be Hatha Yoga teachers, and we’re expecting a number on next year’s course,” said Liz Thomas, who jointly runs Shanti Yoga School. “For some, it’s been about a career change following redundancy or a change of direction. For others it’s been a lifestyle choice to work for themselves or to work part-time.

“Yoga has often been seen in the Western world as a ‘women’s interest’ even though it was developed by men, but it does seem that more men are realising the benefits. We now see more men in yoga classes and more men coming forward to learn to teach yoga too.

“We welcome men and women to train as yoga teachers at Shanti Yoga School, but we’re anxious to let men know that if they wish to become yoga teachers we’d give them a very warm welcome.”

The challenge comes after a University of York report earlier this month revealed that yoga can help those with lower back pain. Researchers discovered that patients with a common form of back pain who did three months of classes in the therapeutic discipline were able to do daily tasks they previously would have found impossible.

The Shanti Yoga School training courses are run at the Eco-centre at Home Farm, Screveton, in Nottinghamshire – the new home of Shanti Yoga School, which has been training yoga teachers since 2003.

The courses are designed for yoga enthusiasts who want to run their own classes, and for existing yoga teachers who wish to improve their knowledge or continue their professional development.

“Lots of us are facing a change in our life just now, whether it be through redundancy or retirement, life-style change, raising children and being around for them or just ready for a change in direction,” said Liz.

“Becoming a yoga teacher and running your own business could be the answer. Yoga can help us to feel an inner peace and give us the presence to deal with our busy and complicated lives; doctors recommend it for lowering high blood pressure and if you know anyone who does yoga then you might agree that they do look serene and, well, perhaps a bit younger-looking for their age?

“Yoga helps you to stay flexible and strong, sit still and allow your mind to rein in those “wild horses that charge about in our minds”.”

Starting in February 2012, the two-year teacher training courses run at specific weekends to help students who have weekday commitments.

Shanti Yoga School, which has recently been accredited by Yoga Alliance as an approved Teacher Training School, has trained dozens of teachers in Hatha Yoga, who have since gone on to run their own classes.

Retired probation officer Michael Tickner took a course with Shanti Yoga School a few years ago and now runs a class each week in Tollerton, Nottinghamshire.

“A good percentage of my class are men and I enjoy passing on to them what I have learnt,” said Michael, 68.

Former policeman Kev Green took up yoga as a way of alleviating back pain after being diagnosed with spondylolisthesis – crack in the lumbar vertebrae. He went on to train as a yoga teacher with Shanti Yoga School.

“I truly believe that yoga can help in most situations and can help sportsmen and women to improve their performance through greater flexibility and mental concentration and focus,” said Kev, who lives at Newton, near Bingham in Nottinghamshire.

Shanti Yoga School was founded by Andy Thomas, of West Bridgford, who died in March 2011. His wife Liz Thomas and the teachers at the school have vowed to continue his legacy and have re-launched the school, along with Andy’s other business the Full Movement Training School which is based in Colwick, Nottingham, and which teaches therapists in the discipline of the Full Movement Method, a unique blend of yoga and physical therapy that Andy created. Some 24 practitioners and more than 50 yoga teachers have been trained since the businesses started.

For more information about courses visit www.shantiyogaschool.co.uk

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

Food and Drink Forum helps Nottingham company launch Argan oil

Business support organisation The Food and Drink Forum is helping a Nottingham importer to become one of the first companies to bring a ‘magical’ oil to the UK food and drink market.

Argan Oil, which comes from a small and specific part of Morocco, has been dubbed the golden oil for its health, nutrition and beauty properties. Rich in essential vitamins, it’s beneficial for skin and hair, and also as part of a healthy diet.

It’s been used extensively in the beauty industry but Azzelarab El Alaoui, who runs Nottingham-based Alassala Olives Ltd, aims to be one of only a handful of importers currently selling Argan oil in the UK’s food sector.

He plans to sell the oil to delis, health stores and top restaurants, and has been working with The Food and Drink Forum to launch the product.

The Food and Drink Forum’s technical manager Richard Wigley has been supporting the launch of Organic Moroccan Argan Oil with advice on labelling, legal organic certification and shelf-life. He’s also helped with information about the best ways to get the product showcased to buyers, retailers and others who might be interested in Argan oil.

“Argan oil is a very interesting product, and Azzelarab is passionate about raising its profile and bringing it to the UK,” said Richard Wigley. “As a business support organisation with experience of helping companies to develop and launch new products, The Food and Drink Forum has been delighted to help him with his project.”

Argan oil is made from the nuts of the Argan tree, which is found only in the south west part of Morocco. The nuts are cracked by hand and the seed extracted and ground into paste oil. It is traditionally made by local Berber women who work in cooperatives and it can take ten to 12 hours to produce one litre of oil.

Through fair trade, Argan oil provides the Berber women with a dependable source of income, a means of improving their financial independence and it opens better access to health care and education.

Before modern times the women would collect the undigested Argan pits from the waste of goats that climb the trees to feed on the fruit.

Azzelarab, who is Moroccan and moved to the UK eight or nine year ago, founded his company Alassala Olives Ltd a year ago. Alassala means originality and he aims to supply unusual and original products.

“The south west of Morocco is very well visited by German tourist, especially the biggest city in that region Agadir,” he said. “They were the first Europeans to show great interest in the benefits of Argan oil.

They were fascinated by how Berber women in that region look very young and have no wrinkles and how people look so healthy in general. After their research they found out that diet is behind that. Argan oil is a fundamental element in diet of the people in that region. When they analysed Argan oil they found it was rich in vitamin E and has omega three, six and nine, and it’s the only oil that contains all four elements.”

In 1999, UNESCO added the Argan tree-growing area to the World Heritage List.

Just as Britons caught on to the benefits of eating olive oil, so Argan oil is now starting to find favour, said Azzelarab, who is based in Bulwell.

“It’s been called golden oil, magical oil and miracle oil,” he said.
His food product is suitable for dipping, drizzling, on salads and for sweets and pastries.

“Other parts of Europe recognised the benefits of Argan oil some time ago,” said Azzelarab. “I have done the research and although there are a small number of people importing it to the UK there are no big companies or nationally recognised names that are importing Argan oil.

“I’m very grateful for the expertise of The Food and Drink Forum, which has helped me since I launched my business.”

The Food and Drink Forum, based at Southglade Food Park, Nottingham, was launched in 1998 as a not-for-profit membership-led organisation to stimulate and support the sustainable growth and development of the food and drink industry in the East Midlands.

It aims to:
• Champion the food and drink sector in the East Midlands.
• Develop strategic influencing partnerships within and outside the East Midlands.
• Act as a centre for information and knowledge on all subjects relating to the food and drink sector in the region.
• Stimulate and facilitate sustainable change within companies of all sizes across the food chain.
• Generate income and secure resources to meet the needs of a high-quality service.
• Promote the food and drink sector to future employees through education and the raising of skills.

For more information about the services offered by The Food and Drink Forum visit www.foodanddrinkforum.co.uk

For more information about Alassala Olives Ltd visit www.alassalaolives.co.uk


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ProCon Leicestershire 2011 Award for BSP Consulting scheme

East Midlands civil and structural engineering firm BSP Consulting is celebrating being part of the team behind a project that took the title of Sustainable Development of the Year at the ProCon Leicestershire 2011 Awards.

The award was presented for the development of Oakham Church of England Primary School.

BSP Consulting, with offices in Nottingham, Derby, Leicester and Sheffield, was civil and structural engineer for the £6.2 million scheme, which was a Willmott Dixon project for Rutland County Council.

The news came shortly after another scheme that BSP Consulting worked on – Brookside Meadows in Northampton – was named Sustainable Smaller Housing Project at the Sustainable Housing Awards 2011.

“It is great news for the whole team to hear that the development of Oakham Church of England Primary School has been named Sustainable Development of the Year at the ProCon Leicestershire 2011 Awards,” said BSP business development director Jef Todd.

The building and the engineering system were designed to work as one at the school. Whatever the weather outside, the building makes less demand on heating, ventilation and lighting to keep it pleasant inside. Energy and water-efficient appliances also cut the environmental impact of the school.

The school has space for 280 children, plus 35 pupils with special educational needs and 25 nursery places. Forty square metres of roof area are used for solar heated water. Natural ventilation and occupancy sensing low energy lighting are just two more of the many measures that contribute to the building’s environmental performance and a BREEAM rating of ‘very good’.

BSP Consulting 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.

Its services include civil, structural, environmental, transportation and geotechnical engineering.

The company was launched in Nottingham in 1999 and its offices are in Oxford Street, Nottingham, Pride Park, Derby, De Montfort Street, Leicester and Vincent House, Solly Street, Sheffield.

www.bsp-consulting.co.uk

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Croots Farm Shop strikes gold with sausages, pies and meat products during BPEX roadshow

Derbyshire farm shop Croots has a dozen reasons to celebrate today after scooping 12 awards for its sausages, pies and meat products at the BPEX regional roadshow.

The farm shop near Duffield was awarded three gold, seven silver and two bronze awards at the excellence in pork products event, held at Newark Showground in Nottinghamshire.

Croots Farm Shop owner Steve Croot said he was delighted that every entry put forward by Croots had been given an award at the event, judged by industry experts.

“I am absolutely thrilled for the team,” said Steve. “The products are evaluated by a team of industry experts and points are given for a range of attributes, including appearance, consistency, texture, taste and smell. The judges in the BPEX awards use a set national criteria and so we can quite confidently say that our sausages and pork products are amongst some of the best in the country.”

Croots Farm Shop, based at Farnah House Farm, Wirksworth Road, took gold for its mutton rogan josh, black pudding and black pudding with bacon, silver for its mutton and veg sausage, Cumberland sausage, beef and tomato sausage, as well as its Brian Clough Banger – created especially for British Sausage Week this year – and its pork pie, meatballs and lamb and mint pie.

Bronze awards were awarded for Croots’ pork and Roquefort pie and its game pie.

The accolades are the latest in a long line of awards that the butchery and deli counter at Croots have achieved and come just weeks after its Henry Cooper Sausage won through to the regional final of a contest to find Britain’s best banger held during British Sausage Week.

It picked up a gold star award for its pork pie in the Great Taste Awards 2011, and also scooped four accolades in the British Pie Awards 2011, including a gold award for its popular steak and kidney pie.

In May, Croots took three golds and a silver award for its sausages and pies at the 17th Robin Hood Championship.

Produced by the shop’s in-house butchers, all the pork sausages at Croots are made using free range Packington Pork from Barton-under-Needwood near Burton-upon-Trent. Croots has a range of around 40 different flavours of banger, which it sells on a rotating basis.

Entries to the BPEX awards were a team effort, with Croots deputy manager Margaret Robinson creating the pies and the rogan josh, and butchers and deli counter staff Rob Tomkins, Neil Cartledge and Sylvia Maunder producing the sausages and black puddings.

“It was an excellent team effort,” added Steve Croot, who opened Croots Farm Shop in June 2008 and recently welcomed its 250,000th customer.

For more information visit www.croots.co.uk

Croots Farm Shop & Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

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Festive fundraiser for LOROS at The Lansdowne, Leicester

Leicester bar The Lansdowne is teaming up with creative local entrepreneurs to stage a Christmas fair that will showcase their products.

Unusual gifts, unique clothes, handmade accessories, lovely lingerie and home-baked cupcakes are just some of the items that will be on sale during the Trinkets and Tinsel event on Saturday December 10th.

Running from 1pm to 6pm at the London Road pub, the event will also raise money for Leicestershire and Rutland hospice LOROS.

The fair, which will also feature festive tunes courtesy of the Leicester Chorus Society, is the latest in a number of events staged at The Lansdowne which have raised money for LOROS.

“It’s a great opportunity to support small and fledgling local businesses by providing space for a Christmas fair, and to give our customers the opportunity to buy unusual presents or outfits for Christmas,” said The Lansdowne general manager Kate Owen. “At the same time it gives us a chance to continue our fund-raising efforts for LOROS, which is a charity that we have supported for some time now.”

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Winners announced in the Food and Drink iNet Innovation Awards 2011

A pioneering method to detect fake whisky through the bottle using space technology has been crowned the Food and Drink iNet Innovation Champion 2011.

Developed by The University of Leicester Space Research Centre, the technology was described by the judges as ‘a fascinating project that has huge potential for the food and drink sector’.

“Since news of the research was released earlier this year it has created interest around the world. Not only does it have great potential for fighting the war against counterfeit whisky, wine and other liquids, it also has the potential to transfer to other areas such as airport security,” they said. “It is wonderful to see such ground-breaking research being carried out in the East Midlands which will have such important implications for the food and drink sector.”

As well as receiving the Campden BRI-sponsored Innovation Champion 2011 award, The University of Leicester team, who developed the technology in association with university spin-out company Perpetuity Group, had earlier in the evening also been awarded the title of Most Innovative Research Project.

The accolade for Most Innovative Food and Drink Business went to Nottingham bakery manufacturer Butt Foods, for the way it had shown application and drive by introducing innovative business practices that had achieved 40% sales growth in six months.

The judges said: “The company has demonstrated innovative business practices by giving back to their customers. It has become an example to others of how innovation can impact on business performance.”

Lincolnshire company Libaeration, from Butterwick near Boston, was given the title of Most Innovative Business Supplying into the Food and Drink Sector for the development of the world’s first alcoholic foam. The foam, which is used to enhance coffee, desserts, cocktails and other drinks, is expected to have a wide impact on the bar, catering and hospitality trades as well as drink manufacturers and packaging manufacturers.

The judges said: “This is a new product that has tremendous export potential. It could be huge, as there’s potential for the technology to be applied to other products too.”

The awards were presented by TV presenter, writer and food critic Jay Rayner in front of around 100 guests from across the East Midlands and beyond at a ceremony at Nottingham Conference Centre, Burton Street, Nottingham.

Organised by the Food and Drink iNet, the Innovation Awards aimed to recognise and reward the most exciting ways that businesses and organisations had introduced innovation.

“This is the fourth year we have held the Food and Drink iNet Innovation Awards and once again we have had a really exciting batch of winners,” said Food and Drink iNet director Richard Worrall.

“This demonstrates the world-beating innovations in the food and drink sector that are being developed in the East Midlands. The shortlisted candidates have shown that innovation takes many different forms, and I hope it inspires others to think about ways that innovation could be introduced into their own organisations.”

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 Quotec Ltd (formerly Food Processing Faraday), 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.

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Children in Need Rocks at The Orange Tree in Loughborough

The Orange Tree in Loughborough is the venue for the East Midlands Children in Need Rocks event on Friday 18th November.

Hosted by BBC Radio’s Dean Jackson, it will feature live performances from some of the best emerging talent in the UK.

Acts lined up for the event include Leicester artistes By The Rivers, fresh for their tour supporting The Specials, charismatic rising star Martin Luke Brown and singer songwriter Izzy Marie Hall, as well as Nottingham band Atticus Anthem and Derby-based guitar band Rugosa Nevada.

There will be live coverage on BBC Radio Nottingham, Derby and Leicester as part of the Children in Need fundraising extravaganza.

“This is a cracking line-up, as all artists have played on BBC Introducing stages at high profile festivals over last summer and are regarded as being some of the UK’s best emerging talents,” said The Orange Tree’s Suzi Corker. “We’d love to raise as much money as possible for this very deserving cause.”

The event kicks off at The Orange Tree in Bedford Square at 8pm. Entry is free, but a donation of £2 is suggested to help raise as much as possible for the annual Children in Need event, organised by the BBC charity that makes a difference to the lives of disadvantaged children and young people across the UK.

www.orangetree.co.uk

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Croots Farm Shop in Derbyshire welcomes its 250,000th customer

Derbyshire farm shop Croots has welcomed its 250,000th customer with a bottle of bubbly and a gift.

Owner Steve Croot marked the occasion by presenting David and Ann Wayne with a picnic hamper and a bottle of sparkling wine as they became the quarter of a millionth customer to go through the tills of the farm shop in Wirksworth Road, near Duffield.

“I am very pleased to congratulate Mr and Mrs Wayne on becoming our 250,000th customer at Croots Farm Shop,” said Steve, who opened the shop in June 2008. “When we realised we were getting close to such a significant figure we started keeping an eye on the numbers on the till roll and were ready when they arrived at the tills.

“It’s been great for Croots to have such a loyal band of customers, and I’d like to thank them all for their support over the last three and a half years.”

Croots Farm Shop & Kitchen, based at Farnah House Farm, now employs 21 staff, and sells products from around 40 suppliers and producers within a 50-mile radius of the shop.

“When we opened Croots, it was always our intention to help support the local economy, as well as creating a place to shop for great-tasting food and drink,” said Steve.

David and Ann, who live in Ambergate, first shopped at Croots shortly after it opened. They had popped in for lunch at Croots Kitchen before buying a few items in the shop, and were very pleased when they discovered the significance of their visit.

“I was bemused at first then pleasantly surprised,” said David.
T
he couple have a number of favourite items at Croots, and especially like the cheese scones.

“We like pretty much everything there from joints of meat to sausages and bacon,” added David

Croots Farm Shop is renowned for its quality sausages and pies, and has won numerous awards. Last year it was a runner-up in the Best UK Independent Food Retailer 2010 category of the Observer Food Monthly Awards. The year before, it was named in The Independent’s top 50 best food shops.

Croots Farm Shop and Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk

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

Food and Drink Forum launches new service after strengthening its technical team

Business support organisation The Food and Drink Forum has launched a new service dedicated to packaging advice and support for small and medium-sized food and drink companies after appointing Kasia Chapman as assistant to food technical manager Richard Wigley.

Kasia will be offering specialist advice to smaller companies on suitable packaging solutions that provide the best shelf-life options.

Her appointment will also allow The Forum to support additional food and drink companies across the East Midlands and beyond with a range of consultancy services, including advice on technical accreditations, quality assurance, and food hygiene and safety.

Kasia has worked in the food and drink sector for more than 27 years and has extensive experience in packaging, food technology, quality assurance and new product development for major retailers in the food sector.

She will be operating across Nottinghamshire, Derbyshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland.

“Kasia’s appointment is the result of increased demand from food and drink companies in the East Midlands for advice and support on key industry issues, such as packaging and technical accreditations,” said Fiona Anderson, managing director of The Food and Drink Forum, which is based at The Business Centre, Southglade Food Park, Gala Way in Nottingham.

“Gaining accreditations can help open doors to new markets, which is important in a challenging economic environment. The Forum has a long and successful history of helping food and drink companies with training, advice and support, and I am pleased that we have strengthened our team with the arrival of Kasia, and also been able to launch a service dedicated to packaging solutions.”

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

It aims to:

• Champion the food and drink sector in the East Midlands.

• Develop strategic influencing partnerships within and outside the East Midlands.

• Act as a centre for information and knowledge on all subjects relating to the food and drink sector in the region.

• Stimulate and facilitate sustainable change within companies of all sizes across the food chain.

• Generate income and secure resources to meet the needs of a high-quality service.

• Promote the food and drink sector to future employees through education and the raising of skills.

For more information about the services offered by The Food and Drink Forum visit www.foodanddrinkforum.co.uk


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BSP Consulting celebrates green award scheme

East Midlands-based civil and structural engineering company BSP Consulting is celebrating the news that a project the firm worked on has won an accolade in the Sustainable Housing Awards 2011.

Brookside Meadows in Northampton was named Sustainable Smaller Housing Project of the Year at the Inside Housing award ceremony.

BSP Consulting, which is based at Oxford Street, Nottingham, and with offices in Derby, Leicester and Sheffield, was civil and structural engineer for the development of eight rented family homes – the first council housing scheme built by Northampton Borough Council for decades.

Built to level five of the Code for Sustainable Homes, the three and four-bedroom houses include a range of ‘green’ features, such as photovoltaic panels on the roofs to provide renewable energy, heat recovery systems, triple glazing and rainwater harvesting.

“BSP Consulting is very proud to be associated with a project such as this which has been recognised for its approach to sustainable development,” said BSP Consulting managing director David Sumner.

“We are delighted for the whole team to hear that it has won such a high-profile award.”

The awards, which are organised by Inside Housing and the Chartered Institute of Housing, recognise achievement in sustainable projects across the social housing sector.

Northampton Borough Council worked in partnership with the Homes and Communities Agency (HCA), Frank Haslam Milan (FHM), and Orbit Homes on the scheme, which was part of the HCA's Local Authority New Build programme, which funded local authorities to build their own council homes for the first time in decades, benefiting from £450,000 investment. Architects were Baily Garner.

BSP 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.

The company was launched in Nottingham in 1999 and its offices are in Oxford Street, Nottingham, Pride Park, Derby, De Montfort Street, Leicester and Vincent House, Solly Street, Sheffield.

www.bsp-consulting.co.uk

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Nottingham Language Academy makes the grade with the British Council

Staff at Nottingham Language Academy are celebrating after the centre achieved British Council accreditation.

The quality standard has been awarded just over a year after the academy opened its doors at The Ropewalk in the city centre.

It means Nottingham Language Academy is now on a British Council approved list for teaching English as a foreign language.

Linda Walker, who launched the centre in September 2010, said: “We have had excellent feedback from the students who have learnt with us over the past year or so, but it is extremely pleasing to achieve the British Council accreditation.

“It gives Nottingham Language Academy a certain amount of status and kudos, and will also show future students that we are a place of learning that delivers results.”

The news comes as the academy also celebrates a number of new contracts with businesses across the region and abroad. It has been chosen to teach English to a group of French engineers working on a highly specialised project in the UK, to teach French to employees of an international retail organisation in the region, and will soon be teaching English to senior managers from Germany who are to attend intensive business courses at Nottingham Language Academy.

“The demand to learn and master English as a language continues to grow, as more people move abroad for work or leisure,” said Linda Walker. “We are pleased to be able to help our students achieve their goals, and to offer a service to businesses across the East Midlands and beyond who want to support their staff to develop their English or other language skills.”

Nottingham Language Academy provides bespoke ‘English as a Foreign Language’ training to businesses and individuals, as well as regular classes. It also offers English pronunciation classes during the day and the evening, as well as a range of English exam preparation classes such as First Certificate in English (FCE), Certificate of Advanced English (CAE) and International English Language Testing System (IELTS), which are required by many employers and universities.

In addition, the academy provides teaching in eight modern foreign languages, including French, Spanish, German, Italian and Japanese.
Nottingham Language Academy is based at 8 The Ropewalk, Nottingham. For more information visit www.nottinghamlanguageacademy.co.uk or call 0115 9881318.

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Shortlist announced for the Food and Drink iNet Innovation Awards 2011

Organisers of the Food and Drink iNet Innovation Awards 2011 have unveiled the names of the shortlisted East Midlands companies and universities that are in the running to receive a top accolade.

The winners will be revealed at an awards ceremony and dinner at Nottingham Conference Centre, Burton Street, Nottingham, on November 17th where food critic Jay Rayner will be the guest speaker.

More than 100 guests are expected at the event, which has now become a regular date on the calendar for the food and drink sector across Derbyshire, Nottinghamshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland.

“This is the fourth year we have held the Food and Drink iNet Innovation Awards and once again we had an exciting batch of entries, which demonstrates that innovation in the sector is thriving in the East Midlands,” said Food and Drink iNet director Richard Worrall.

“I am very pleased to see such an interesting range of projects in the shortlist, as it illustrates the different forms that innovation can take.”

This year’s Innovation Awards, which are designed to recognise and reward the most exciting developments in the region’s food and drink sector, feature three different categories - Most Innovative Food and Drink Business, Most Innovative Business Supplying into the Food and Drink Sector and Most Innovative Research Project.

The overall Food and Drink iNet Innovation Champion will be chosen from the winners of the three categories.

The shortlisted nominations are:

Most Innovative Food and Drink Business

• Gourmet Spice Company, Weldon, Northamptonshire
Using an experimental approach, the company has developed a range of unique spice blends, infused oils and vinegars, and flavoured salts and sugars, using interesting and exciting ingredients such as rose petals, pomegranate and pure cacao. This has helped to grow the business, which is now seeing early interest from some of the large multiple retailers.

• Butt Foods Ltd, Lenton Industrial Estate, Nottingham
The speciality bakery producer has achieved 40% sales growth and increased profitability within six months after initiating a range of innovative ideas to improve sales and develop new products. This
has included employing a growth coach, a bakery coach, staging innovation days with customers, holding in-depth interviews with customers about what they want and their challenges, and launching a service to customers to help them solve their bakery problems. As a result, Butt Foods has just launched two new flat breads into a UK multiple retailer, a fruit bread with two major food distributors, two new roll products with a national pub chain and a hot eating roll into a nationwide school supplier.

• The Country Victualler, Winkburn near Newark, Nottinghamshire
As the company, which produces fine hams, pates, terrines, smoked poultry and Christmas puddings, approached its 40th anniversary, it underwent a re-brand that reflected its impressive heritage but brought the business up to date. It used a small budget and although only recent, the re-brand is already bringing results with several new accounts, and existing customers increasing the range of products and packaging sizes that they stock. It marked the first of a number of innovations that the company is introducing, including exploring the use of social media and new product development to help the business develop in the 21st century.

Most Innovative Business Supplying into the Food and Drink Sector

• Libaeration Ltd, Butterwick, Boston, Lincolnshire
Specialising in edible foams for the food and drink industry, Libaeration has developed the world’s first alcoholic foam, which can be added to cocktails, drinks, coffees and desserts. To date this innovative product concept has been licensed to one global brand, the Dutch distiller Lucas Bols. It has been launched in Europe with plans to launch in the USA and around the world as soon as possible. It is expected to have a wide impact on the bar, catering and hospitality trades as well as drink manufacturers and packaging manufacturers. It is also making molecular mixology available to the general public.

• MCE Engineering Ltd, Empire Business Park, Derby
The specialist sheetmetal work and engineering company developed The Little Cheesery, which it believes is the smallest self-sufficient fully hygienic cheese-making facility in the world. Housing its own integrated washroom and the equipment needed to make cheese, the mobile unit was created to help farmers and others explore the feasibility of making their own cheese, either as a diversity project or a new enterprise. In the first two months of launching, it has received positive feedback and the company hopes to sell five units in the first year and add 12.5% to its current turnover and employ two more staff.

• Sherwood Press, Bilborough, Nottingham
The company developed the fully compostable, fully biodegradable Pura® range of environmental, sustainable food packaging which features Pura® barrier coating technology – created by Sherwood Press and Sun Chemical. This is an aqueous coating that has replaced the need for plastic or PE (polyethylene) coated board and greatly increases sustainable packaging for the ‘on the go’ food market. The company has achieved around £1 million in sales of its Pura® environmental food packaging.

Most Innovative Research Project

• The University of Leicester Space Research Centre
Working with University of Leicester spin out company Perpetuity Group, researchers in the Space Research Centre have invented a unique and simple way of detecting counterfeit whisky through the bottle based on space technology. The Scotch whisky industry estimates that the six leading producers lose more than £500m pa through counterfeit crime. The researchers then worked with de Montfort University’s design department to develop a handheld device for testing the authenticity of the contents of bottled drinks. A market launch is expected within months. The technology could be used in the future to detect other counterfeit liquids

• Nottingham Trent University School of Science and Technology
In association with the University of Lincoln Holbeach Campus, researchers in the Nanoscience Laboratory have developed an easy-to-use, bacteria-killing spray that coats kitchen surfaces and food processing equipment. It uses cutting edge nano and biomimetic technology, and is expected to have significant impact on the increase of food shelf life due to reduced spoilage rates, reduction of product wastage, improvement of the efficiency in food production and supply chain processes, a reduction of consumer complaints and an improvement of public health. The technology has the potential to transfer into health care, fuel transport and energy applications

• Nottingham Trent University School of Science and Technology
Researchers have developed a method of detecting offal that’s been added fraudulently to raw and cooked processed meat and products. The team has also developed monoclonal antibodies to detect undeclared blood proteins in meat products. The researchers are already working with major food retailers, manufacturers, enforcement agencies and suppliers - and food testing companies are directing customers to them. Since meat products hold a substantial share of the global food market and since a small in-house survey has revealed that offals and blood are being added to meat products without being declared, the researchers predict their business will expand in the future. Two patents have been filed for the techniques.

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 Quotec Ltd (formerly Food Processing Faraday), 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.

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Clothes swap shop at The Lansdowne, Leicester raises cash for LOROS

More than £100 has been raised for Leicestershire and Rutland hospice LOROS after a clothes swap shop event at The Lansdowne pub in Leicester.

Several bags of clothes have also been donated to the charity’s shop following the event at the pub in London Road.

“We raised almost £110 and gave 15 bags of clothes to the Queens Road branch of LOROS,” said event joint organiser Rachel Hurst. “We had lots of swaps and hopefully people were pleased with their new outfits.”

The idea behind the event was to swap unwanted items and freshen up wardrobes by adding new clothes in an inexpensive and environmentally friendly way.

It was the second event of its kind held at The Lansdowne, and others are planned, added Rachel.

The pub will also be supporting LOROS at its Trinkets and Tinsel Christmas Fair on Saturday December 10th, which runs from 1pm to 6pm and will feature stalls selling a range of goodies.

The Leicester Chorus Society will be providing a range of festive tunes.

www.orangetree.co.uk

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Accreditation success for Full Movement Method therapy training

Therapy teaching centre The Full Movement Training School is celebrating after being given official accreditation from the Federation of Holistic Therapists.

FHT is the largest and leading professional association for therapists in the UK and Ireland, and the news means that the Nottinghamshire-based Full Movement Training School has achieved official recognition for its course.

The Full Movement Training School, which teaches therapists a unique technique devised in the East Midlands, has been conferred an accredited course in the Full Movement Method Diploma Level 3.

“This is wonderful news for the team at The Full Movement Training School, as it gives us extra kudos, and will also show future students that we are an organisation that delivers results and that they can be confident in,” said FMTS director Liz Thomas.

The news comes as the Full Movement Training School prepares to launch courses in the New Year, which will be taught in Colwick, Nottingham, and the Eco-centre near Car Colston, Nottinghamshire.

Held roughly once a month at weekends over two years, the courses will teach participants to become therapists in the Full Movement Method, a unique method of resolving muscle and joint pain, immobility and malfunction.

It was developed by Andy Thomas, from West Bridgford, Nottingham, who had treated hundreds of patients over many years, including sportsmen and women, actors and road accident victims.

For many years, Andy trained therapists locally, nationally and abroad to practise FMM, and students have gone on to open FMM clinics in Bournemouth, Sheffield and elsewhere.

Andy, who died in March 2011, also ran the Nottinghamshire-based Shanti Yoga School, which has trained dozens of yoga teachers in Hatha Yoga. The core postures in yoga are at the heart of initial diagnosis for FMM, and Andy saw the flexibility that yoga postures bring as a fundamental key to relieving pain via FMM.

Shanti Yoga School has also recently gained its own official approval - an accreditation from Yoga Alliance UK, which sets standards for yoga, yoga teacher training, yoga teachers, and yoga training providers, and is re-opening in a new home at the eco-centre at Shackerdale Farm, Car Colston, near Bingham, in 2012.

“Now that both organisations have accreditation we are ready to take Andy’s legacy forward, and are looking forward to welcoming new students in the new year, and to teach them how to become therapists in FMM or teachers of yoga,” said Andy’s wife Liz Thomas. “We are also running Continuous Professional Development courses for existing teachers of both disciplines.”

For more information visit www.fullmovementmethod.co.uk or www.shantiyogaschool.co.uk

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Rock legend Noddy Holder tastes a legendary sausage from Croots Farm Shop in Derbyshire

Life-long sausage fan and rock legend Noddy Holder got a taste of one of Croots Farm Shop’s newest sausages during the regional final of a competition to find Britain’s best bangers.

The Henry Cooper Sausage won through to the regional final of the event, held during British Sausage Week.

And Slade frontman Noddy Holder joined the British Sausage Appreciation Society to judge the competition at a Nottingham hotel.

Steve Croot, who runs Croots Farm Shop near Duffield in Derbyshire said: “The theme of this year’s competition was Legendary British Bangers, and we developed our Henry Cooper Sausage in tribute to the boxing champ. Noddy’s a bit of a legend himself, so it was great to meet him.”

The Henry Cooper Sausage created by Croots’ butchers especially for the event features three different types of pork – free range Packington Pork, wild boar and Gloucestershire Old Spot - plus a secret blend of spices, which pack a punch.

It’s one of two legendary sausages developed by Croots for British Sausage Week, which runs until Sunday November 6th. The other is the Brian Clough Banger, which pays tribute to the legendary football manager, and features a dash of Old Big ‘Ead beer from Buxton Brewery and Croots Cow Juice ale.

Croots Farm Shop, in Wirksworth Road, will be holding a sausage festival on Saturday November 5th as part of its celebrations for British Sausage Week, with special deals over that weekend. Samples will be available on November 5th and the butchers will be on hand to offer advice about how to get the best from your bangers.

Two additional new sausages – beef and tomato and lamb and vegetables – have also been developed to mark British Sausage Week.

“We’ve totted up how many different types of sausages our butchers have developed since we opened just over three years ago and it’s an amazing 63,” said Steve Croot. “We don’t sell them all at any one time, but tend to rotate them. It just goes to show how popular sausages are, and how versatile the flavours can be.”

The farm shop is renowned for its quality sausages and pies, and has won numerous awards. Last year it was a runner-up in the Best UK Independent Food Retailer 2010 category of the Observer Food Monthly Awards. The year before, it was named in The Independent’s top 50 best food shops.

“British Sausage Week is an excellent time to celebrate one of the nation’s favourite foods,” added Steve Croot.

Croots Farm Shop and Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk


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Business is booming at Southglade Food Park, Nottingham

Southglade Food Park is fully occupied once more after one new tenant moved onto the pioneering business park in Nottingham and a second company currently on the site has expanded to take an additional unit.

A waiting list of firms interested in securing premises on the site remains, said Fiona Anderson, managing director of The Food and Drink Forum which is based at the business park in Gala Way.

“Since opening in 2005, Southglade Food Park has been popular with food and drink firms, and we are delighted to welcome the latest tenant and to hear of the expansion plans of an existing tenant,” said Fiona Anderson.

“Southglade was designed to provide different-sized high-grade food manufacturing premises for firms at different stages of development, with the opportunity for companies to move into larger units as they grow.

“That vision has turned into reality with the business park proving popular with food and drink companies due to the quality of the premises, the presence of the on-site business centre, the food industry experienced support from The Food and Drink Forum, its convenient location, and the fact that the park is dedicated to firms all working in the same sector.

“I am very pleased to see that Southglade Food Park is full once more, and it is heartening to hear that other companies are keen to move in when suitable premises become available.”

Distributor TransFresh, which recently moved off the site to larger premises in Wigwam Lane, Hucknall, is the perfect example of how Southglade Food Park was designed to work, she said.

“The firm moved into an incubator unit at Southglade in early 2007. When it grew, it took additional space. Now fully established, TransFresh has moved to its own larger premises elsewhere – freeing up space for new and growing businesses to move in to Southglade,” said Fiona.

The new tenant of Southglade Food Park is gluten-free, dairy-free and additive-free cooking sauces and condiments company Dovedale Foods, which manufactures the brand Sauces of Choice and which has moved into one of the smallest-sized units on the park – 433 sq m premises known as nursery units. The firm, run by directors Ian Noakes and his partner Leah Montgomery, and Ian’s mother Ann Noakes, supplies to farm shops, delis and direct to the public via its website www.saucesofchoice.co.uk

“The unit is purpose-built and perfect for small companies such as ourselves,” said Ian. “The proximity to The Food and Drink Forum and the facilities in the Business Centre that we can tap into are also extremely useful.”

Existing Southglade Food Park tenant luxury baker Cake and Biscuits LLP has also taken a nursery unit to accommodate expansion plans.

“The moves show that Southglade Food Park is operating just as it was planned, with firms occupying different sized units as they grow and develop,” said The Forum’s Food Technical Manager Richard Wigley. “We are very pleased to welcome a new company onto the park, and to help Cake and Biscuits LLP with their development, and wish them well for the future.”

When it opened, the £4.7 million Southglade Food Park was the first business park of its kind in the UK dedicated to food and drink production and containing an on-site business centre offering support to firms.

The build and first three years of operation were funded by East Midlands Development Agency (emda), the European Regional Development Fund (ERDF) and Nottingham City Council. Since then the park has been self sustaining.

At the heart of the food park community is a Business Support Centre run by The Food and Drink Forum, which maintains an on-site presence and manages the park services. It features meeting rooms, a new product development kitchen and other facilities for firms both on and off the park. Tenancies are managed by Nottingham City Council.

There are plans to expand Southglade Food Park to offer additional units when funds become available.

www.southglade.co.uk

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New outlets selling Anila’s Authentic Sauces products

Products from Anila’s Authentic Sauces are going on sale in two new premium stores from next month.

Anila’s range of curry sauces and accompaniments is being taken for the first time by North West retailer Booths. The products are going into its new Penrith store which opens in Cumbria on November 15th.

A selection of Anila’s products is also going on sale in Glasgow in Whole Foods Market – the world’s leading organic and natural grocery store. The retailer is opening its first outlet in the UK outside London on November 16th.

“I am delighted to have secured shelf space for Anila’s products in two such well-regarded retailers,” said Anila Vaghela, who runs Anila’s Authentic Sauces. “It’s exciting to be going into Booths for the first time, and also to be part of Whole Foods’ expansion plans.

“We’ve supplied the Whole Foods branches in London for more than ten years now, and it is great news that a store is being opened in Glasgow.”

The stores are the latest in a number of new outlets that have recently taken Anila’s products, including Bents Garden & Home, Cheshire – four times holder of the best destination garden centre in the UK.

Anila’s Authentic Sauces produces an eight-strong range of award-winning gluten-free, dairy-free and sugar-free curry sauces. Suitable for vegetarians and vegans, the sauces are sold in speciality food stores, farm shops, garden centres and health shops around the country, including top stores like Harrods and John Lewis Food Halls at Oxford Street and Bluewater.

The company, founded by Anila in 1997, also produces a mouth-watering range of 16 chutneys, pickles and dips.

The Penrith Booths store, which will be the 28th outlet for the family-run retailer, is taking 15 lines, including all eight curry sauces. Whole Foods Market, which sells some of the finest natural and organic food available, is taking a similar number.

Anila’s Authentic Sauces has won 11 Great Taste Awards from the Guild of Fine Food for its products. Its Goan Green Curry Sauce was named Best Vegan Product in The Veggie Awards 2011 by Cook Vegetarian! magazine, with the judges saying: “Not only one of the best vegan curry sauces we’ve ever tried but one of the best curry sauces available. Its complexity of flavours makes its taste truly sensational.”

In 2009 Anila’s Spicy Korma Curry Sauce scooped a “Free From” Food Award.

Anila’s Authentic Sauces is based in Walton-on-Thames, Surrey, with a unit in Hounslow, and is run by Anila and her husband Dan.

Visit www.anilassauces.com for more information.

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Legendary sausages created at Croots Farm Shop, Derbyshire

Two legendary bangers are being launched by Derbyshire farm shop Croots to mark British Sausage Week.

The theme of this year’s British Sausage Week is Legendary British Bangers – and butchers at Croots have created two sausages that are named after sporting greats.

The Brian Clough Banger and the Henry Cooper Sausage will go on sale during the special week, which runs from Monday October 31st until Sunday November 6th.

The Henry Cooper Sausage has also been chosen to take part in the regional final of a competition being run during British Sausage Week to find the country’s most delicious banger, which takes place in Nottingham on November 2nd.

Life-long sausage fan and rock legend, Noddy Holder will join the British Sausage Appreciation Society to judge the competition and award those that are worthy with a 2011 British Sausage Week Gold Disc.

“Our butchers are very creative when it comes to designing new flavours – they’ve probably got around 40 in their range now,” said Steve Croot, who runs Croots Farm Shop & Kitchen at Farnah House Farm, Wirksworth Road, near Duffield.

“We enjoyed coming up with ideas for sausages and experimenting until we got two new ones that we are very proud of. I’m delighted that one has won through to the regional final of the British Sausage Week competition, and looking forward to hearing what Noddy Holder thinks of it.”

The Henry Cooper Sausage, named after the heavyweight boxing champ, features three different types of pork – free range Packington Pork, wild boar and Gloucestershire Old Spot - plus a secret blend of spices. The Brian Clough Banger, which pays tribute to the legendary football manager, features a dash of Old Big ‘Ead beer from Buxton Brewery and Croots Cow Juice ale.

Croots Farm Shop will be holding a sausage festival on Saturday November 5th as part of its celebrations for British Sausage Week, with special deals over that weekend. Samples will be available on November 5th and the butchers will be on hand to offer advice about how to get the best from your bangers.

The farm shop is renowned for its quality sausages and pies, and has won numerous awards. Last year it was a runner-up in the Best UK Independent Food Retailer 2010 category of the Observer Food Monthly Awards. The year before, it was named in The Independent’s top 50 best food shops.

“British Sausage Week is an excellent time to celebrate one of the nation’s favourite foods,” added Steve Croot.

Croots Farm Shop and Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk

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Clothes swap shop in aid of LOROS at The Lansdowne, Leicester

A fashionable clothes swapping event is being held at Leicester pub The Lansdowne to raise cash for charity.

The swap shop event on Saturday 29th October is in aid of LOROS, the Leicestershire and Rutland hospice.

Now organisers are appealing to anyone who wants to freshen up their wardrobe and bag a bargain to take their unwanted items to the pub and pick up their tokens ready for the swap shop, which runs from 1pm to 6pm.

“We held our first swap shop earlier this year and it was really busy,” said Kate Owen, manager at The Lansdowne in London Road. “It was like being at a really good sale, with people rummaging through.

“It’s a great idea to swap clothes that you don’t want any more for items that others have donated. It’s a fun, cheap way to freshen up a wardrobe, ready for the new season, and of course it’s a very environmentally friendly way of gaining some new outfits.”

Clothes swapping events have become particularly popular in the current economic climate, as fashion fans aim to freshen up their look without shelling out a fortune.

It’s an opportunity to collect some cool clothes, while at the same time finding new homes for items you no longer wear that are cluttering up your wardrobe.

Tea, coffee and cupcakes will be on sale during the event, which is free to take part in with donations being taken in aid of LOROS.

Anyone who wants to join the clothes swap shop should take their items to The Lansdowne between now and 29th October and exchange them for tokens to use on the day.

For more information pop into the bar or follow on Facebook at Facebook/LansdowneLoves.


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Commercial laundry Giltbrook Cleaners wins Trent Barton contract

Workwear specialist laundry Giltbrook Cleaners has won a three-year contract to supply and service uniforms for East Midlands bus operator Trent Barton.

The Ilkeston-based company is providing around 2,500 pieces of specialist clothing to Trent Barton employees working in seven depots across Derbyshire, Nottinghamshire, Leicestershire and south Yorkshire.

The high visibility embroidered boiler suits, jackets, trousers and polo shirts are worn by the 185-strong team that services and maintains Trent Barton’s bus fleet in Langley Mill, Nottingham, Loughborough, Derby, Sutton-in-Ashfield, Buxton, Ashbourne and Sheffield.

To date, it is the largest contract in the public transport sector won by Giltbrook Cleaners, which has one of the most advanced specialist workwear laundries in Europe.

“We are very pleased to have secured the contract to supply and service workwear for Trent Barton,” said Chris Jackson, CEO at Giltbrook Cleaners. “Like us, they are a business committed to their local area and we are proud that we are playing a part in keeping their operation running smoothly by maintaining the uniforms of the team that keeps the buses on the roads.”

Trent Barton is one of the first customers of the Derbyshire commercial laundry to be able to take advantage of a tracking workwear system with developments in place to link through to the new customer portal on the Giltbrook company website, at www.giltbrookworkwear.co.uk. This will enable firms to log in and track garments through the wash cycle and have up-to-date management information at their finger tips on staff workwear uniforms.

“We are investing in the latest technology which means that at a moment’s notice, clients can check what stage any garment is at and gather all the necessary information,” said Chris Jackson. “The information is there, 24 hours a day. It represents a leap forward for us in terms of customer service.”

All the garments supplied to Trent Barton comply with EN471, an EU standard for high-visibility warning clothing, and feature the company’s embroidered logo and individual names of staff, giving a personal touch to their uniforms.

They are serviced at Giltbrook Cleaners’ unit at Mercian Close, Manners Industrial Estate, Ilkeston, which has a rainwater harvesting, water recycling and reusing system, a high-efficiency hot water generation boiler, and the latest garment conveyor systems and monitoring through barcode and high- frequency micro chip technology.

The unit also has specialist hygiene management systems.

Dick Woods, health and safety and facilities officer, at Trent Barton, said: “We've been delighted with Giltbrook Cleaners and the seamless way they have taken on the contract and worked with our staff. The quality of the garments, cleanliness and the aftercare service has made a big difference to our staff and feedback has been excellent.”

Giltbrook Cleaners is a family-run business, which has been operating for more than 60 years and employs 43 people. Its clients include companies working in a range of sectors such as food and drink, engineering, hospitality, pharmaceutical and transport.

It is a leading supplier in workwear rental and cleaning, dust mat and logo mat provision and cleaning, locker and washroom services.

Visit www.giltbrookworkwear.co.uk

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Food and Drink Forum support is a recipe for success for Miss Will’s Pickles

Nottingham pickle producer Miss Will’s Pickles has gained one of the latest food industry accreditations after support from The Food and Drink Forum.

The Forum’s food technical manager Richard Wigley guided the Caribbean pickle company to success with SALSA, a food quality certificate scheme that allows producers to supply locally into supermarkets.

The accreditation could now open doors for the firm, which was launched in 2008 by managing director Trevor Howell.

“Gaining an industry-recognised accreditation or standard shows that a company is competent and professional, and could lead to new contracts for us,” said Trevor, who is based in Radford and who named the brand after his mum. “The SALSA accreditation gives retailers confidence in a business and its products, and I am very pleased with the support and expert advice that the Food and Drink Forum was able to provide.”

The range produced by Miss Will’s Pickles includes pickled whole Scotch Bonnet Peppers, a selection of hot pepper garnishes and a selection of mild pepper garnishes. Its products are sold in stores and outlets in Nottingham, Derby, Leeds, Manchester and Birmingham.

The Food and Drink Forum, based at Southglade Food Park, Nottingham, but operating across the East Midlands and beyond, offers support to companies working in the food and drink sector.

Richard Wigley said: “There are several different accreditation schemes and quality systems standards that food and drink firms can achieve, but they all reflect a level of quality of standard, which in turn provides national and regional buyers with confidence. The SALSA scheme was ideal for a small food company like Miss Will’s Pickles.”

Richard is a mentor and auditor for SALSA, an expert in implementation and management of food quality standards such as BRC (British Retail Consortium), and an auditor for the European Halal Development Agency standard.

He added: “Achieving a food accreditation or quality standard helps to open doors. In some cases, firms won’t speak to food and drink producers unless they have an accreditation, so it’s really important to have it if they are looking to find new customers to supply, particularly in the current climate.”

For more information on accreditation schemes and quality systems standards available, and how the Food and Drink Forum can help firms achieve the grade, contact Richard Wigley on 0115 9758810.

www.foodanddrinkforum.co.uk

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Halloween Events at Croots Farm Shop in Derbyshire

Derbyshire farm shop Croots has lined up some fun-filled children’s activities for Halloween. The events include spooky stories, crafts, pumpkin carving and a fancy dress competition.

Taking place in the ‘haunted barn’ at Croots Farm Shop, Wirksworth Road, near Duffield, the half-term activities will be held on Friday October 28th and Saturday October 29th.

Children are invited to Halloween craft activities sessions at 11am, where they’ll be making spooky masks and lanterns.

Then at 1.15pm there will be scary story telling for the fives and under, followed by scary story telling for ages six and above at 1.30pm.

Halloween pumpkin carving takes place at 2pm, with a Halloween fancy dress competition at 3pm.

Story sessions and the fancy dress competition are free. Craft sessions cost £1.50 and pumpkin carving £2 (including a pumpkin).

“There will be a ghoulish atmosphere in the haunted barn, with a few surprises and lots of fun activities for children to get involved in,” said Steve Croot, who runs Croots Farm Shop, based at Farnah House Farm.

Croots Farm Shop and Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk

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

Food and drink festival to be held in Loughborough on Sunday October 23rd

Loughborough is staging a tasty food and drink market later this month featuring a range of producers and stall holders.

Representatives from Leicestershire County Council will also be spreading the ‘Love Food Hate Waste’ message at Loughborough English Food and Drink Festival on Sunday, October 23rd.

Organised by East Midlands Fine Foods on behalf of Charnwood Borough Council, the market offers the chance for shoppers to buy direct from stallholders who produce their own speciality items.

A wide range of food and drink will be available including bread and cakes, chutneys and curry sauces, pastries and puddings, mincemeat and macaroons.

The event, which runs in the Market Place from 10am to 4pm, will also feature children’s rides.

“This will be a great opportunity for shoppers to buy some really tasty products direct from those who are making them,” said Fiona Anderson, from East Midlands Fine Foods.

“We are also pleased that the Love Food Hate Waste team will be at the event, passing on useful tips to encourage less food waste.”

Councillor Paul Harley, Charnwood Borough Council’s Cabinet member for Leisure and Culture, said: “We’re delighted to welcome the food and drink festival to Charnwood and hope that residents and visitors take this opportunity to get their hands and taste buds on some unique produce.

“The Food and Drink Festival is a perfect way of not only giving residents something different to enjoy, but it also helps promote our Borough and attract visitors to help our local economy thrive.”

The October market is to be followed by a similar event in the run up to Christmas, with another Loughborough English Food and Drink Festival scheduled for Friday December 16th.

This will be the ideal opportunity to support local producers and opt for speciality food and drink items for the festive season, including gifts for foodies.

For details call East Midlands Fine Foods on 0115 9758810.


www.foodanddrinkforum.co.uk

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