Holdsworth Chocolates unveils fruit twist for Easter 2011

Easter 2011 will be bursting with fruit flavour as Holdsworth Chocolates launches its latest range of luxury eggs.

Each strawberry-flavoured chocolate egg contains an assortment of Holdsworth’s exquisite individual handmade – not just hand-finished – chocolates.

Once inside the 350g egg, will chocolate lovers be able to resist the likes of the decadent Midnight Truffle, the smooth Fresh Milk Truffle or the rich white chocolate of the Clotted Cream Truffle?

Creative director Genevieve Holdsworth said: “Our whole ethos is to create a delicate mix of flavours to give new and exciting tastes and textural delights.

“You can taste the real fruit in our chocolate eggs and nothing can beat biting into each of the exquisite, individual chocolates inside.”

The new egg, which has a recommended retail price of £14.95, complements Holdsworth’s existing milk, plain and white chocolate eggs, chicks, ducks and bunnies.

Over the past three years their expert chocolatiers have won a string of golds in the Great Taste Awards organised by the Guild of Fine Food.

Stockists include Harrods, Selfridges and Waitrose.

Based in Bakewell, in the heart of the Peak District, Holdsworth Chocolates has been producing chocolates using only the finest ingredients since 1988.

The company was created Barbara Holdsworth. Spurred on by a passionate belief in making chocolates by hand she developed her own recipes using only the finest ingredients.

She handed over to daughter Genevieve in 2002 and now the company’s team of dedicated chocolatiers continues to innovate and delight.

Holdsworth Chocolates is based in Station Road, Bakewell, Derbyshire, DE45 1GE. Telephone 01629 813573. E-mail info@holdsworthchocolates.co.uk or visit the website www.holdsworthchocolates.co.uk


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

Key recommendations to boost food and drink sector in Leicester and Leicestershire revealed

Local sourcing initiatives, making the most of food and drink linked to tourism in Leicestershire’s market towns, the provision of food grade production units and an increase in vocationally led learning are some of the key recommendations to emerge in a blueprint drawn up to help develop Leicester and Leicestershire’s £600 million food and drink economy.

The ideas are just some of the suggestions included in a draft strategy created to ensure that the city and county have the place they deserve on the UK’s food and drink map.

Commissioned by the Leicester and Leicestershire Enterprise Partnership (LLEP), the strategy has been drawn up by East Midlands business support organisation The Food and Drink Forum in conjunction with the European Food and Farming Partnerships (EFFP).

They consulted the city and county’s food and drink firms, and have come up with a string of ideas which are aimed at helping local food, drink and farming businesses grow and develop.

The draft strategy was unveiled at The Royal Oak, Kirby Muxloe, to more than 50 guests where Stephen Gould, managing director of Leicestershire brewery Everards launched details of a local sourcing pilot scheme that the company plans to trial.

Mr Gould said: “We can act as a conduit for food manufacturers and food processors in Leicestershire to sell their food in our pubs. We want to work in a few of our pubs with several local food producers and manufacturers and blend their ideas onto our pub menus.

“We need to work out how to get the food to the pubs and manage the whole supply chain but I think it’s do-able and we can do it.”

The firm plans a trial in six Everards pubs. It also hopes to provide space for artisan producers and retailers, such as bakers, farm shops and delis, at its premises in line with a similar scheme it has run for micro-brewers.

“This isn’t pipe dream stuff. We want to move forward with our trial,” added Mr Gould.

At the event, held for invited guests who had helped to shape the draft strategy through group and individual consultations which involved farmers, manufacturers, restaurants and hotels, the audience was given an outline of the conclusions and recommendations.

Event delegates were invited for their feedback, before the final copy of the strategy is drawn up.

Gill Smitherman, Programme Manager at LLEP, said the next steps were to finalise and publish the strategy, establish a Leicester and Leicestershire food and drink group, prioritise delivery of the key recommendations, identify key delivery partners and start delivering chosen projects.

Anyone who would like a copy of the final strategy should register their details with The Food and Drink Forum by email to enquiries@foodanddrinkforum.co.uk

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

Role in major north east regeneration scheme for East Midlands and Sheffield civil and structural engineers BSP Consulting

East Midlands and Sheffield civil and structural engineering firm BSP Consulting has been engaged by housing regeneration specialist Lovell to work on the first phase of a multi-million pound mixed-use development that will transform the riverside area of Stockton-on-Tees.

Engineers from BSP Consulting are working on the first phase of the Home Zone part of the scheme at Northshore, a 23-hectare site with over a mile of south facing riverside front along the River Tees.

Future plans for the £300m Northshore development which is being delivered by one of the counties leading regeneration specialists - Muse Developments - include: new offices, homes, shops, hotels, restaurants, bars, cafes, leisure facilities and a new campus for the University of Durham, and are expected to bring more than 4,500 new jobs to the area.

Lovell are working in partnership with sister company Muse to deliver this first phase of 50 homes, which it is envisaged will kick-start the development of the wider Northshore scheme.

The former heavy industrial and shipbuilding site close to Stockton town centre has been the subject of a major remediation programme supported by the Homes and Communities Agency (HCA), and Stockton Borough Council and already features the award-winning Infinity Bridge. Now work is under way on building the first homes on the site.

BSP Consulting engineers are currently designing the details for the drainage and roads for the first phase of the Home Zone, as well as the structural design of the initial 50 plots. The two, three and four-bedroom terrace and semi-detached homes are being designed to Code for Sustainable Homes level 4 and each plot will have its own rainwater harvesting tank.

The roads will slope to a central drainage channel, so there are no kerbs as would be expected in a traditional development, and the streets are designed to be shared between pedestrians and motorists.

“Northshore is a very exciting scheme for Stockton-on-Tees, with tremendous potential for the area, and BSP Consulting is delighted to be a part of it,” said David Sumner, managing director of BSP Consulting, which is based in Nottingham and has offices in Derby, Leicester and Sheffield.

www.bsp-consulting.co.uk

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

Stylish new look for award-winning Anila's Authentic Sauces

Premium curry sauce and accompaniments producer Anila’s Authentic Sauces has unveiled a stylish new branding with peel and reveal labelling that will inspire customers to create fantastic dishes of their own.

The award-winning producer, which sells through delis, farm shops, health food stores and quality food retailers across the UK, has designed new labels to reflect the distinct characteristics of the range.

The labels highlight the concentrated nature of the superb Indian curry sauces – adding water doubles the quantity of curry sauce. The labels also emphasize the authentic great taste …and that the sauces contain only natural ingredients, are free from dairy, gluten, added sugar, onion and garlic, and are suitable for vegans and vegetarians.

And behind the new-look label on each jar is a guide to making the perfect authentic meal using the ingredients of your choice along with serving suggestions and contact details for even more great recipe ideas.

The curry sauces, chutneys, pickles and dips are also being packaged in chic new jars.

“The new labels give a clear message that the products created by Anila’s Authentic Sauces are speciality products, while at the same time highlighting the concentrated nature of the curry sauces,” explained Anila Vaghela, who founded Anila’s Authentic Sauces in 1997.

“What we provide are concentrated curry sauces that consumers use as a base to make a great-tasting, authentic home-made curry, as well as a range of fine, authentic pickles, chutneys and dips. We believe our new look accurately captures the sophistication of our award-winning range.

“The peel and reveal labels are a great way for customers to get even more from our authentic sauces, chutneys and pickles.”

Anila’s produces eight premium concentrated curry sauces, covering most regional tastes of India, handmade in small batches, as well as a range of 16 chutneys, pickles and dips made with single fruits and vegetables. The chutneys and pickles, which are also made using natural ingredients, are delicious accompaniments to curries and cheese, and perfect in sandwiches and marinades.

The firm 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.
Dairy-free, gluten-free and with no added sugar, the curry sauces are suitable for vegetarians and vegans. They also don’t contain onion or garlic, which make them ideal for families with differing dietary requirements.

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

Anila’s products are sold at John Lewis Oxford Street and John Lewis Bluewater, and top quality gourmet stores, such as Harrods, Wholefoods and Planet Organic, plus hundreds of other outlets that include health food stores, garden centres and gift shops, as well as smaller independent stores such as Budgens at Ascot, Shepperton and Crouch End. Anila’s also sells direct to the public at around 20 farmers’ markets across Surrey, Berkshire, and Buckinghamshire, including Guildford, Walton, Windsor, Maidenhead, Ascot, Ripley, Reading, Beaconsfield and Farnham, and online via www.anilassauces.com

Anila’s will be at the following events over the next few months:
The East of England Food Festival, 16-17 April, Knebworth House, Knebworth
Badminton Horse Trials, 21-25 April, Badminton, Gloucestershire
The Grow Your Own Show, 1-2 May, Loseley Park, Guildford
Food & Farming Fair, 1-2 May, Singleton, West Sussex.
Malvern Spring Fair, 12-15 May, Malvern, Worcestershire
Surrey County Show, 30 May, Guildford, Surrey
The Petersfield Food Festival, 4-5 June, Petersfield Town Centre, Hampshire
The Garden Show, 10-12 June, Stansted Park, Rowlands Castle, Hampshire
BBC Good Food Summer Show, 15-19 June, Birmingham NEC
The Great Yorkshire Show, 12-14 July, Yorkshire Showground, Harrogate
The Holkham Country Fair, 16-17 July, Holkham Hall, Norfolk

Recent customer comments about Anila’s range include:
“Your Hot Methi Curry was amazing!”
“I am in raptures of pleasure, your sauce is a triumph, I cannot praise it enough. The word exquisite does not do it justice.”
“Anila's Goan Green Curry Sauce tastes amazing, as good if not better than much of the food I ate whilst travelling in India a few years ago.”

The recommended retail price of Anila’s Curry Sauces is from £4, with the pickles, chutneys and dips from £3.30.

www.anilassauces.com

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

Polish politician joins English classes at Nottingham Language Academy

Polish marshal Marek Sowa – the Polish equivalent to a UK mayor - has spent three weeks at Nottingham Language Academy on an intensive course to improve his English.

As the Marshal of the Malopolska region of Poland, based in Krakow, he wanted to increase his knowledge of English and be able to communicate more fluently in the language.

So he opted to join classes at Nottingham Language Academy to help him deal more effectively with his role, which currently involves dealing with EU funding, investment and regional development and strategy.

“English is very important for my job,” said Marek. “I take part in meetings with other European regions and countries and I started learning English three years ago. Then I decided to come to England for a three-week intensive course.”

Marek stayed with a Woodthorpe family, and had six hours of lessons every day at Nottingham Language School.

“I found the lessons very interesting,” he said. “My English has improved and I had a good time. I was very happy with it and the teachers were good.”

He hopes the course will help him in his role as marshal.

“I’m involved in regional politics and development,” explained Marek. “Last year there was a lot of flooding in the region and we are now dealing with the damage. I also deal with EU funding, investment and regional development and strategy.”

Nottingham Language Academy, which is based in The Ropewalk, was recommended to Marek by a friend who owns a language school in Poland and who was taught English by one of the teachers at the academy.

“We were very pleased to have Marek as a student,” said Linda Walker, who is a Business Language Champion in the East Midlands and who launched the Nottingham Language Academy in September last year.

“He was a model pupil and it’s extremely satisfying for us, as well as for him, that his English has improved so much during the three weeks he spent with us.”

The school, which offers tuition to individuals and businesses, teaches English as a foreign language, alongside the modern languages of French, Spanish, German, Italian, Japanese, Greek and Mandarin.

Classes are run during the day, evenings and at weekends, and are designed for people who want to improve their job prospects, travel and see the world, live and work abroad, gain a place at university or learn something new for the fun of it.

The modern foreign languages courses are linked to the Common European Framework of Reference for Languages, which now forms the basis of language teaching and learning in most European Union countries.

Nottingham Language Academy is based at 8 The Ropewalk, Nottingham. For more information visit www.nottinghamlanguageacademy.co.uk or call 0330 333 6192.

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

Leicestershire independent pub company The Orange Tree to open its first club

East Midlands independent pub group The Orange Tree is to bring something new to Leicester’s nightlife with the opening of its first club.

The group has taken over the site formerly occupied by The Basement in Wellington Street, Leicester, and plans to transform the premises into a flexible venue with an alternative feel and offer.

The club, which will retain the name The Basement, will be true to the style of the group’s other outlets – The Orange Tree in High Street, the O Bar in Braunstone Gate, The Lansdowne in London Road, which are all in Leicester, and The Orange Tree, Loughborough, and The Orange Tree, Nottingham.

It will be a live music venue some nights, a late night bar on others and at weekends The Basement will have a more traditional night club feel but in intimate and personalised surroundings.

Ben Hings, managing director of The Orange Tree Group, said: “The Basement will be an eclectic mix of all the elements of our other establishments. Our aim is to create a venue that’s flexible in what it offers, and that is centred on the same principles, ethos and standards that have made the O Bar, The Orange Tree and The Lansdowne successful and popular with customers.

“The fact that we are expanding is good news for the company and good news for the nightlife in Leicester, which will be gaining the type and style of venue that we felt was missing in the city.”

Work is now underway to transform the 170-capacity club, with an expected opening date due in late spring or early summer.

The Basement has a licence to open until 6am, which the Orange Tree Group plans to operate at key times of the week.

The independent pub group was founded by Ben Hings and Gareth Smith in October 1997 when they opened The Orange Tree in Leicester. This was followed by The Orange Tree, Loughborough, a year later and then the O Bar in Leicester in 2001. The group’s Orange Tree in Nottingham opened in October 2003, followed by The Lansdowne in December 2004.

www.orangetree.co.uk

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

Nottingham Language Academy launches intensive exam revision classes in French, German and Spanish for Easter

Nottingham Language Academy is launching intensive revision classes this Easter as anxious pupils compete to secure university places before tuition fees rise to as much as £9,000 a year.

As pressure on higher education places mounts, the language school, based at The Ropewalk, in the city, is offering help at both A level and GCSE in French, German and Spanish during the school break.

Students starting university this September will be the last intake before higher tuition fees are introduced in 2012.

Nationally, more than 600,000 people have already applied through the University and College Admissions Service but the number of places available has been restricted to last year’s level of 487,000.

Demand for university places is being further fuelled by pupils who are cancelling planned gap years to beat the rise in fees.

The Easter holiday revision classes will be held at Nottingham Language Academy on April 18, 19, 20, and 21 and on April 26, 27 and 28.

“We want to give as much help as possible to pupils – and parents – concerned that missing out on a place later this year could cost them thousands of pounds,” said Linda Walker, who is a Business Language Champion in the East Midlands and who launched the Nottingham Language Academy in September last year.

“If pupils have to re-sit A levels they could end up in the first wave of students charged up to £9,000 a year in tuition fees.

“While some youngsters will be shutting themselves away to study at home for the Easter holidays, others may feel happier with a professionally structured approach and a classroom environment to help them revise more effectively. Nottingham Language Academy is here to help.”

The school, which offers tuition to individuals and businesses, also teaches English as a foreign language, alongside the modern languages of French, Spanish, German, Italian, Japanese, Greek and Mandarin.

Classes are run during the day, evenings and at weekends, and are designed for people who want to improve their job prospects, travel and see the world, live and work abroad, gain a place at university or learn something new for the fun of it.

The modern foreign languages courses are linked to the Common European Framework of Reference for Languages, which now forms the basis of language teaching and learning in most European Union countries.

Nottingham Language Academy is based at 8 The Ropewalk, Nottingham. For more information visit www.nottinghamlanguageacademy.co.uk or call 0330 333 6192.

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

Leicester and Leicestershire food and drink blueprint launched to industry

The first draft of a blueprint that’s been drawn up to help develop Leicester and Leicestershire’s £600 million food and drink economy is being unveiled to those who helped shape the strategy.

Last year, East Midlands business support organisation The Food and Drink Forum began preparing ideas to ensure that Leicester and Leicestershire have the place they deserve on the UK’s food and drink map.

Commissioned by the Leicester and Leicestershire Enterprise Partnership (LLEP), The Forum, working with the European Food and Farming Partnerships (EFFP), worked on a blueprint which aimed to help the city and county's food, drink and farming businesses grow and develop, promote Leicester and Leicestershire food and drink products, and create tourism and promotional opportunities linked to food and drink.

Now, after talking to a range of the city and county’s food and drink firms, the first draft of the strategy is being unveiled to invited guests at an event on Tuesday March 22nd from 5.30pm to 8pm at The Royal Oak, Main Street, Kirby Muxloe, Leicester, LE9 2AN. Among those due to attend are representatives from food and drink businesses who took part in surveys and consultation events to help shape the strategy.

Andrew Granger, Chairman of the strategy steering group, commented: “The food and drink sector is one of our greatest local strengths with significant growth potential. I consider that this strategy and the targeted actions will help ensure Leicester and Leicestershire is a centre of excellence for food and drink.”

“We worked closely with those in the industry - those who run food and drink businesses in Leicester and Leicestershire – to find out what they needed to help drive forward the food and drink economy of the city and the county,” said Fiona Anderson, managing director of The Food and Drink Forum.

“Among those we consulted were farmers, local producers, restaurateurs, retailers and hospitality companies so that we could create a business-led strategy and action plan that would help develop food and drink networks, support skills and training activities, and encourage business and infrastructure development.

“A great deal of effort has been put in by many organisations and individuals over several years to ensure that Leicester and Leicestershire has a successful and vibrant food and drink sector, and this strategy has been designed to build on past work, current initiatives, and drive the sector forward.”

Once the strategy has been unveiled to the invited audience, it will be followed by a consultation period before being made available more generally, with the invitation for interested parties to comment.

At Tuesday’s event Andrew Granger will welcome attendees and provide context for the strategy. The Forum’s managing director Fiona Anderson and Mike Ader, a partner in European Food and Farming Partnerships, will give an overview of the strategy. Paul Murphy, Director of Business Builder, will present details of the progress that has been made on delivery of the action plan so far, and Gill Smitherman, Programme Manager at LLEP, will outline details of future resource to move the action plan forward.

Stephen Gould, Managing Director of Everards Brewery, will talk about Everards’ commitment to Leicester and Leicestershire food and drink, and provide an introduction to a local sourcing pilot initiative.

Leicester and Leicestershire has a rich heritage when it comes to food and drink, with a diverse mix of rural and city-based producers and manufacturers of differing sizes e.g. Samworth Brothers Ltd, Farsan Ltd and SpiceNTice™ Ltd. It is home to many household names like United Biscuits, Walkers, Pukka Pies and Everards, as well as producers of ethnic foods, artisan items and traditional products. Some are recognised around the world, and others have a very strong regional identity, such as Stilton cheese. Melton Mowbray is branded as the UK rural capital of food.

Established in 1998, the Food and Drink Forum is a membership-led organisation that stimulates and supports the sustainable development of the sector in the East Midlands. It is run by a team of food industry professionals who have first-hand knowledge of a wide range of business issues, including logistics, business development, sales and marketing. It has a Board of industry owner/managers.

EFFP is a specialist agri-food business consultancy that helps to strengthen the entire supply chain, developing solutions that generate greater security, stability and sustainability; they work with all parties from farmer groups through to retailers and food service companies.

Anyone who would like a copy of the final strategy should register their details with The Food and Drink Forum by email to enquiries@foodanddrinkforum.co.uk

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

Crack down on counterfeit whisky gets support from the Food and Drink iNet

An exciting research project to crack down on counterfeit whisky and wine is being supported by The Food and Drink iNet.

Experts at The University of Leicester’s Space Research Centre are working with colleagues at De Montfort University to create a handheld device which will detect fake whisky and wine – through the bottle.

The technology has already been developed by the University of Leicester team to spot counterfeit medicines by scrutinising the packaging. Now the experts are working to transfer the technology to analyse liquids in bottles.

As well as helping to stamp out the big problem of counterfeit whisky and fine wine, this could also have major potential for airline security systems, they believe.

The project is one of five Collaborative Research and Development grants worth a total of more than £235,000 announced by the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

“This is a fascinating research project between the University of Leicester, De Montfort University, the Scotch Whisky Research Institute and Leicestershire brewery Everards, which brings together space technology and the food and drink sector and offers real commercial benefit,” said Food and Drink iNet Director Richard Worrall. “Being able to test a liquid such as whisky or wine for authenticity without opening the bottle would bring major benefits to the drinks industry, as well as having opportunities in other fields, such as airport and airline security.

“The Food and Drink iNet Collaborative Research and Development programme is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and this is one of the more interesting and beneficial.”

The team has been awarded £50,000 towards the almost £71,000 cost of the research project.
T
he technique relies on detecting the differences between the characteristics of light reflected from printed packaging. Originally developed from a spectrometer designed and built by the Space Research Centre for astronomical research, the technique was adapted for use in the pharmaceutical world by the University of Leicester team in conjunction with university spin-out firm Perpetuity Research and Consultancy International Limited which is a specialist crime and security consultancy.

Now the technology is being adapted again by the University of Leicester team for use in detecting fake liquids, with experts at De Montfort University providing skills in product design and rapid proto-typing so that a handheld device can be created.

“The support from the Food and Drink iNet will allow us to take the technology and apply it in the case of whisky and fine wines,” said Tim Maskell, Knowledge Transfer Manager in the Space Research Centre at the University of Leicester. “The iNet funding will enable us to design, build and test a laboratory prototype that will allow us to prove the technology works. If we can then take the technology and do something similar with other liquids there are potential airport security opportunities too.”

The team is working with The Scotch Whisky Research Institute and Leicestershire brewery Everards to help with the research and product trials.

The Food and Drink iNet 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. It is managed by a consortium, led by the Food and Drink Forum and including 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.

For more information visit www.eminnovation.org.uk/food


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

BSP Consulting plays key role in the birth of new maternity facility

An award-winning design and development team featuring BSP Consulting is coming together again to build a new midwifery-led birthing centre near Birmingham.

The East Midlands-based civil and structural engineering firm is working in association with Ashby de la Zouch developer LSP Developments and Tamworth architects West Hart Partnership Ltd to build the new £1 million birthing facility at Sandwell in the West Midlands.

The team has worked together on a number of health schemes, including Freshney Green Primary Care Centre in Grimsby which last year won the HealthInvestor Property of the Year Award.

Planning permission has now been granted for the one-storey birthing centre at Sandwell, which will feature three delivery rooms, each with a birthing pool, and work is expected to get underway on site in March, with completion scheduled for early autumn.

LSP Developments secured by way of 3PD tender (third party developer) the project, which is being launched just as a medical, leisure and learning centre in Blackpool being built by the same team is poised to open.

The Moor Park Health, Leisure and Learning Centre in Blackpool features two GP surgeries, a library, chemist, swimming pool, fitness and exercise studios, a sports hall and outdoor play areas. It is due to open in spring 2011.

“BSP Consulting is delighted to be working once again with LSP Developments and West Hart Partnership Ltd on an innovative health scheme,” said BSP Consulting director Martin Breakwell.

“The midwifery-led facility in the West Midlands will provide purpose-built facilities for women who have a straightforward, uncomplicated pregnancy.”

BSP undertook the structural and civil engineering design aspects of the Sandwell scheme.

The firm carried out the ground investigation, flood risk assessment, and was responsible for all the structural and civil engineering for the award-winning three-storey Freshney Green Medical Centre, which now houses three GP practices with more than 32,000 patients, as well as a range of associated health services such as a pharmacy, podiatry clinic and dentistry.

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. It is based in Oxford Street, Nottingham with offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

www.bsp-consulting.co.uk

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

Free innovation advice for East Midlands food and drink firms at Food and Drink iNet sessions

Food and drink sector businesses are being invited to a free event to discover more about the support for innovation that’s available in the East Midlands.

The Food and Drink innovation Network (iNet) is staging two events as part of its Innovation Showcase 2011 on March 23rd. They will turn the spotlight on support and funding for innovation generally, as well as more specifically about the latest engineering technologies that could overcome current manufacturing challenges.

Held at East Midlands Conference Centre, University Park, Nottingham, the events are open to firms working in Nottinghamshire, Leicestershire, Derbyshire, Lincolnshire, Northamptonshire and Rutland, and are designed to feed the strong appetite for innovation in the food and drink sector across the East Midlands.

“The Food and Drink iNet Innovation Showcase events are the perfect chance for food and drink businesses in the region to discover the help that’s available for innovation,” said Richard Worrall, director of the Food and Drink iNet, which encourages innovation in the sector by providing support and promoting and co-ordinating innovation activity for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

The first event, Get Connected, which runs from 8.30am to 2pm, offers the opportunity for food and drink firms to meet iNet advisers, discover details about current support and funding for innovation, find out how to become part of the innovation network, and to update themselves on key topics for the sector.

This will be followed by a second iShowcase event, which runs from 1pm to 5pm, which is aimed at bringing together food and drink businesses and engineering companies. Organised under the Championing Innovation between the Engineering and Food Sectors (ChIEFS) project, it’s an opportunity for food processors to meet engineers, explain their needs and discover ways that engineering firms could help design and create innovative solutions to problems experienced by food manufacturers.

It will provide an introduction to the ChIEFS project, give examples of successful collaborations between engineering firms and food and drink businesses that have already occurred, and provide an update on the latest advances in hygienic design, as well as offer food manufacturers information about the latest engineering technologies.

A networking lunch will be held between the two sessions.

To book a free place at one or both iShowcase events or for more information, call 0115 9758810, or visit the events section of www.eminnovation.org.uk/food

The Food and Drink iNet 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. It is managed by a consortium, led by the Food and Drink Forum and including 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.

For more information visit www.eminnovation.org.uk/food


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

Bug-busting kitchen surface idea wins support from the Food and Drink iNet

Scientists researching the development of a bacteria-busting coating for kitchen surfaces and food preparation areas are being backed by the Food and Drink iNet.

Experts at Nottingham Trent University’s School of Science and Technology have teamed up with colleagues at the Holbeach Campus of the University of Lincoln to try to develop a permanent spray-on coating technology that will kill or reduce the growth of bacteria, germs and other bugs.

The process could have major implications for food hygiene and safety in both domestic kitchens and commercial food processing environments, as well as potential use with food processing equipment.

The project is one of five Collaborative Research and Development grants worth a total of more than £235,000 announced by the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

“This is an exciting research project between Nottingham Trent University and the Holbeach Campus of Lincoln University, with far-reaching potential,” said Food and Drink iNet Director Richard Worrall. “The development of a spray-on coating that can help kill or reduce bacteria could bring major benefits to the food and drink industry, as well as in domestic environments.

“The Food and Drink iNet Collaborative Research and Development support is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and this fits the bill perfectly.”

The team, which also includes the School of Animal, Rural and Environmental Sciences at Nottingham Trent University, has been awarded almost £50,000 towards the almost £66,000 cost of the research project.

The research is being run by Dr Fengge Gao, reader in nanotechnology at NTU, who led the NTU team that was crowned 2009 Food and Drink iNet Innovation Champion for its work on the development of an exciting new material for food and drink packaging. They successfully solved the problem of leaching in bottles and took the technology a step further to add antimicrobial properties which kill or lessen micro-organisms.

Now this research is being widened to look at how the technology could be applied to surfaces.

It has been sparked by calls from the UK Research Council, the Engineering and Physical Sciences Research Council, and food and drink research group CCFRA for research to develop better hygiene technology for detachment of micro-organisms on the surface of food processing facilities and preventing attachment of food on the surface of the equipment.

“The success of the development of this easy spray nano coating technology could lead to immediate commercial application,” said Dr Gao. “The technology does not require sophisticated manufacturing equipment and hence is suitable for both small and medium-sized enterprises and large manufacturers.”

The team will first target domestic application in the home kitchen, as well as in restaurant kitchens.

“The application of this technology to food processing equipment may take a little longer since this may cause the interruption of manufacturing process,” added Dr Gao. “The coating materials for equipment coating application also need more tolerance to stress, friction and other health and safety requirements.”

The coating will exhibit antimicrobial behaviour, meaning it can kill or inhibit the growth of micro-organisms such as bacteria or fungi, non-biocidal leaching and also superhydrophobic properties. The superhydrophobic surface will expel water and other wet dirty species, which will further enhance the antimicrobial behaviour by reducing the chance for bacteria to be attached on the surface. The superhydrophobic properties will also reduce the shear stresses (frictions) between food and the surface of food processing equipment. The reduced shear stresses will lead to energy reduction in food processing - making environments greener.

The Food and Drink iNet 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. It is managed by a consortium, led by the Food and Drink Forum and including 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.
For more information visit www.eminnovation.org.uk/food


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

Invitation to East Midlands engineers could bring new business opportunities

Engineers in the East Midlands are being invited to take part in a free event that will give them the chance to demonstrate how their skills could help the region’s food and drink businesses overcome production challenges.

The Food and Drink Innovation Network (iNet) is staging an iShowcase event on March 23rd which aims to bring together engineers and food producers from around the region.

Organised under the Championing Innovation between the Engineering and Food Sectors (ChIEFS) project, it’s an opportunity for engineers to meet food processors, understand their needs and explain how their businesses could help design and create innovative solutions to problems experienced by food firms.

The event, which is being held at East Midlands Conference Centre, University Park, Nottingham, from 1pm to 5pm, is part of a day of Innovation Showcase events organised by the Food and Drink iNet, which encourages innovation in the sector by providing support and promoting and co-ordinating innovation activity for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

In the morning, the iNet will be holding a Get Connected session for food and drink firms which will focus on the current support and funding for innovation that’s available in the East Midlands, illustrate how firms could become part of the innovation network in the region, and provide an update on key industry issues.

This is followed by a session in the afternoon for engineers and food businesses, which will introduce the ChIEFS project, give examples of successful collaborations between engineering firms and food and drink businesses that have already occurred, and provide an update on the latest advances in hygienic design.

“The ChIEFS project aims to develop the East Midlands’ position as a leading region for food process engineering, and this event for engineers will provide the perfect opportunity for them to meet local food producers, discover the challenges that they face, and hopefully team up to jointly develop some innovative solutions,” said Richard Worrall, interim director of the Food and Drink iNet.

“In the past, the ChIEFS project has helped several engineering and food businesses to create mutually beneficial business relationships, and this event could be the springboard for future successful links. We hope that as many engineering firms in the region as possible take advantage of this free opportunity.”

To book a free place at the iShowcase event or for more information, call 0115 9758810, or visit the events section of www.eminnovation.org.uk/food

The Food and Drink iNet 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. It is managed by a consortium, led by the Food and Drink Forum and including 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.

For more information visit www.eminnovation.org.uk/food


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

Keeping soft fruit ‘fur free’ for longer idea wins support from the Food and Drink iNet

Scientists researching a new way of keeping soft fruit ‘fur free’ for longer have been given support by the Food and Drink iNet.

Experts at The University of Nottingham have joined forces with colleagues at Loughborough University to look into how cold plasma technology might be used to prevent fruit from going mouldy so quickly.

The cold plasma expertise is already used in the medical world to safely clean bacteria from wounds. But now the team is hoping the technology can be applied to soft fruit, like strawberries, so that bugs that cause moulds can be eradicated before the fruit is packed.

This would give products an extra five days of shelf-life and help prevent the large amount of spoilage and waste currently experienced by the soft fruit industry.

The project is one of five Collaborative Research and Development grants worth a total of more than £235,000 announced by the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

“We are pleased to be able to support this innovative research project between The University of Nottingham, Loughborough University and soft fruit supplier Berryworld, which has important potential for the soft fruit sector,” said Food and Drink iNet Director Richard Worrall. “Discovering a non-destructive, non-contact and non-residue leaving process that helps extend the shelf-life of soft fruit and prevent wastage could bring major benefits.

“Our Food and Drink iNet Collaborative Research and Development funding is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and we are proud to be associated with this project.”

The work is being led by researchers in the Division of Food Sciences in the School of Biosciences at the University of Nottingham’s Sutton Bonington campus, who are working with the Department of Electronic & Electrical Engineering at Loughborough University and in conjunction with soft fruit supplier Berryworld.

The Food and Drink iNet has awarded the team almost £46,500 of the just over £73,500 cost of the research project.

It was a chance discovery that led them to believe that cold plasma technology might be useful in the fruit sector. They had previously been using the technology – which involves a tiny controllable beam of plasma, similar to lightning - to control micro-organisms and to clean surfaces.

“While we were doing that we discovered that we could treat soft fruit with the plasma,” said Dr Cath Rees, senior lecturer in microbiology at The University of Nottingham.

Soft fruit is notoriously difficult to keep ‘fur free’ for long, as it bruises easily when handled and becomes contaminated. The cold plasma technology would present a way of eradicating moulds early in the packing process.

“Our findings showed that we could prevent that perennial problem of fruit going mouldy once you get it home. This means better value for the customers and fewer losses for the producers, who normally remove the mouldy ones before the fruit is sold,” said Dr Rees.

Millions of tonnes of soft fruit is lost and wasted each year through mould, and the team hopes this could prove to be a practical solution to the problem.

“Allowing us to try the cold plasma technology in a food context is all down to Food and Drink iNet sponsorship,” said Dr Rees.

The Food and Drink iNet 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. It is managed by a consortium, led by the Food and Drink Forum and including 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.

For more information visit www.eminnovation.org.uk/food


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

Creative writing workshops in French at Nottingham Language Academy

Nottingham Language Academy is launching creative writing workshops in French for lovers of the French language.

The sessions will be run by French native speaker Lucille Venn and are suitable for those who have at least a French A-level or equivalent.

Based at The Ropewalk, Nottingham, the academy offers lessons in seven different modern languages, as well as English as a foreign language.

The latest creative writing workshops, which will last three hours a session, will be held fortnightly, starting in April, either during the evening or at weekends – depending on what suits those taking part.
They are designed for lovers of the French language or for those who need it for their professional work.

Using examples drawn from literature but far from the restrictions of academic essay writing, the workshops will be lively and interactive, and explore language in a playful way to enable students to widen their vocabulary, to polish their grammar, to play with syntax and to find their own style.

“This course is ideal for someone who’s fond of writing and who has a certain level of French and would like to write more creatively in the language,” said Linda Walker, who is a Business Language Champion in the East Midlands and who launched Nottingham Language Academy in September 2010.

The school, which offers tuition to individuals and businesses, teaches the modern languages of French, Spanish, German, Italian, Japanese, Greek and Mandarin.

Classes are run during the day, evenings and at weekends, and are designed for people who want to improve their job prospects, travel and see the world, live and work abroad, gain a place at university or learn something new for the fun of it.

The modern foreign languages courses are linked to the Common European Framework of Reference for Languages (CEFR) which now forms the basis of language teaching and learning in most EU countries.

Nottingham Language Academy is based at 8 The Ropewalk, Nottingham. For more information visit www.nottinghamlanguageacademy.co.uk or call 0330 333 6192.

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

New food and drink festival seeks speciality food and drink producers

Speciality food and drink producers across England are being invited to take part in an exciting new food and drink festival launching in April.

The Loughborough English Food and Drink Festival will be held four times a year – starting with a two-day event on Easter Sunday and Monday, April 24th and 25th.

Run by regional food group East Midlands Fine Foods on behalf of Charnwood Borough Council, the event will feature a market packed with tasty goodies from across the country, bringing together the best traditional English produce from each region.

“Shoppers have a big appetite for regional food and drink, and Loughborough English Food and Drink Festival will bring together Britain’s love of traditional markets with the opportunity for people to buy some excellent regional products,” said East Midlands Fine Foods events co-ordinator Jo Taylor.

“Seasonal entertainment will be on offer, including cooking demonstrations, and we’re hoping to create a great family atmosphere on Easter Sunday and Monday. This is an excellent chance for producers from around the country to sell direct to the public in an area that’s renowned for its interest in all things foodie.

“It’s close to Melton Mowbray, the rural capital of food, and in an area of Leicestershire that’s home to many artisan producers.”

Now East Midlands Fine Foods is inviting applications from across the country from suitable producers who want to be part of the event, which will be staged in Loughborough’s Market Place and feature up to 150 stalls.

The organisation is hoping to recruit firms that produce and sell seasonal fruit and vegetables, speciality and rare breed meat including sausages, cakes, jams, pickles and chutneys, charcuterie, sweet and savoury pies and pastry products, dairy products including cheese, butter, yoghurt and ice-cream, confectionery, beers, wines and ciders, drinks including tea, coffee and soft drinks, plus any other artisan products.

The food and drink festivals are also being planned for June 26th and 27th, August 28th and 29th and October 23rd and 24th – with discounts available for stallholders who book for more than one market.

East Midlands Fine Foods, which is managed by regional business support organisation The Food and Drink Forum, supports speciality food and drink producers across the region.

In conjunction with Nottingham City Council, East Midlands Fine Foods has run the monthly two-day Regional and Speciality Food and Drink Market in Nottingham for almost four years.

For more information please contact Jo Taylor on 0115 9758810 or visit www.eastmidlandsfinefoods.co.uk and scroll down to the Loughborough Food and Drink Festival section.

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