Frozen food distributor Central Foods engages new executive chef

New Executive chef Paul Hunt

Leading frozen food distributor Central Foods has expanded its team by engaging an experienced chef, who has worked with some of the largest UK foodservice operators and brands in the business.

Executive chef Paul Hunt will be showcasing products supplied by Central Foods and taking part in demonstrations and sampling sessions to help promote the range available.

He will also assist the development of products and recipes for chefs, using items supplied by the frozen food distributor, which will prove popular in foodservice outlets – helping them to grow their restaurants, bar food and other catering and hospitality operations.

In addition, Paul’s new role will help Central Foods to have a better understanding of the needs of the customers of their wholesaler customers – allowing the expanding firm to source and offer exactly what is needed in terms of foodservice products in the future.

Paul, aka The Skinny Chef, is a fully qualified chef who has undertaken recipe development work for key food manufacturers. He has also been responsible for putting food on the tables of high street restaurants and pub brands, as well as developing products for supermarkets in the UK and Europe.

Gordon Lauder, managing director at Central Foods, said: “Paul is extremely passionate about food and is an expert in his field. Not only does he speak the language of chefs, he also has a great insight into what customers want.

“We’re delighted to have him contracted with Central Foods to help us showcase the very wide range of products that we supply, and to develop recipes and products that chefs can be confident will prove popular with their customers, whether they are serving in pubs or bars, restaurants, business catering operations, sporting venues or leisure outlets.

“In due course, we will be uploading recipe videos to our website which we hope will inspire chefs with their menu ideas and highlight some of the latest trends that they can tap into.” 

Paul, who has more than 30 years of experience in food development, preparation and styling, has worked with major supermarkets, restaurant groups, wholesalers and food manufacturers.

Northamptonshire-based, he said: “I am proud and excited that I have been contracted with Central Foods as executive chef. My skill set is varied and includes customer product presentations from food service to wholesalers and manufacturers, menu and recipe development, food and concept development, food styling for photographers and most of all cooking.

“As a leading, long-standing frozen food distributor, Central Foods has an excellent reputation for insight into upcoming trends and for customer service, and I am looking forward to helping the company to build on that by promoting the products they supply and by creating menu ideas that will go down well with their customers and with their customers’ customers too.”

Central Foods, which is based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.

Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.

The company has steadily grown since it was founded 21 years ago, and recently was named for the first time in a report by Grant Thornton as being in the top 100 companies in Northamptonshire. The company was also a finalist in the Family Business United Family Business of the Year Awards 2017 for the Midlands.

For more details about Central Foods, visit www.centralfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Bake Off star Val to shine at Shire Horse Society’s annual dinner

Val Stones

Popular Bake Off contestant Val Stones has been announced as the guest speaker at a dinner to mark the Shire Horse Society’s National Show in Staffordshire in March.

The loveable star of the baking programme will be treating diners to tales of her baking adventures during the evening event, to be held on 17^th March at Bingley Hall, Staffordshire Showground.

The event is open to the public and is in support of the Shire Horse Society – the only national charity dedicated to the protection, promotion and improvement of the Shire horse.

It coincides with the three-day show running from 17^th to 19^th March, which is the world’s largest gathering of Shires and the chance to see the gentle giants of the horse world in all their finery.

“I became known as the cake whisperer during my time on the Bake Off, but I can’t profess to be a horse whisperer,” said Val, who appeared in last year’s series. “However, I’m absolutely thrilled to have been asked to speak at the annual dinner of the Shire Horse Society.

“My sister-in-law’s family breed and rear Shire Horses, and I love to see them in the fields when I visit, so I’m more than happy to do something to support the breed, which I understand is still regarded as an animal that is at-risk by the Rare Breeds Survival Trust.

“I’m looking forward to the event and hope horse lovers and baking lovers alike will support it.”

Around 300 pedigree Shire horses from across Europe are expected to take part in the Shire Horse Society Show, being put through their paces in hand, in harness and during ridden classes.

Open to the public, the event is a colourful day out for all the family and the chance to support the campaign to save this magnificent breed of horse, which only a few decades ago was in danger of dying out.

Society secretary Victoria Clayton said: “We’re delighted that Val Stones has agreed to be our guest speaker at the annual dinner. She’s a really engaging character and we can’t wait to hear more about her baking adventures.”

Tickets for the dinner cost £30 and are available by contacting the Shire Horse Society on 01536 771611.

Tickets for the show are on sale via www.shire-horse.org.uk – discounted if bought in advance. Adult tickets on the gate are £12, or £10 online in advance, while tickets for children aged five to 13 years on the gate are £10, and £8 online in advance.

Children aged 14 years and over are charged at the adult price, while under fives enter free.

Gates open on Friday 17^th March at 8.30am and at 7am on Saturday 18^th and Sunday 19^th March.

For more details and ticket information about the show, visit www.shire-horse.org.uk or follow @saveourshires on Twitter or at www.facebook.com/shirehorsesociety

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Celebrity chef Cyrus Todiwala creates serving suggestions for Butt Foods’ new artisan sourdough recipe naan

Cyrus Todiwala

Specialist baker Butt Foods has launched a new naan bread that’s lighter and more bubbly than ever before in response to trends for premium and new wave Indian food dining experiences.

The Baked Earth artisan sourdough recipe naan benefits from a live cultured sourdough with a long fermentation process to improve flavour and texture – creating a naan bread that’s bubbly, soft and suitable for a range of meal applications throughout the day.

The company commissioned celebrity chef and former BBC Food Personality of the Year Cyrus Todiwala OBE to develop a range of uses for the artisan sourdough recipe naans to illustrate the flexibility of the flat breads. He has created a selection of serving suggestions for the naans that show the real versatility of the product which go far beyond the traditional side-of-plate application and which highlight just how many options chefs have to be creative with this new concept in naan breads.

“Naan is brilliant – it’s such a versatile bread. Just use your imagination and the world lies at your feet,” said Cyrus, who has a broad portfolio of restaurants, running Café Spice Namaste, Mr Todiwala’s Kitchen at Heathrow T5, Assado London and The Park Café.

Available in 6 inch and 4 inch sizes, the new naans are perfect for restaurants, hotels, bars and other food service operators, such as street food vendors, that are committed to serving up top quality naan breads, as well as the growing number of new wave contemporary Indian eateries that are offering dining options from breakfast through to evening. 

As a result of its special composition, the Baked Earth artisan sourdough recipe naans can be topped, filled, folded and wrapped, and the serving suggestions created by Cyrus include hand-held ‘sliders’, pizza-style topped naans, foldovers and wraps, and cover meal occasions including breakfast and brunch, snacks and main meals. 

Ideas include Bombay-style minced beef burritos, Indian-style roasted vegetable pizzas and Jungli chicken wraps.

Videos of the dishes created by Cyrus and filmed in the development kitchen of his Café Spice Namaste restaurant in London are available to watch for free on the Butt Foods website in Chef’s Corner. 

Butt Foods has been baking naan breads for more than 25 years, having introduced authentic frozen naan to the foodservice market in 1991. Its latest naan is a light and bubbly Indian bread baked with yoghurt, with toasted kalonji and cumin seeds adding a nutty flavour, made from the company’s unique recipe.

It has been developed in response to its research into the changing UK Indian restaurant scene, which shows the increase in exciting new wave eateries that offer various degrees of all-day dining, depending on location, with menus to suit. 

“New Indian food is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions. We’re very pleased to be launching our Baked Earth artisan sourdough recipe naans, which are really something very special and which have been created to provide restaurants and other eateries with a tasty naan bread that’s both versatile and flexible,” said managing director of Nottingham-based Butt Foods David Williams.

“Our market research has shown a new wave of Indian restaurants bringing exciting new flavours and formats, and we believe our range of Artisan sourdough recipe naans are perfect for these outlets which are providing an alternative experience for diners.

“We were delighted when, in independent research, our product outscored the leading foodservice competitor on taste and texture.” 

The artisan sourdough recipe naan is made from a natural process that takes up to ten days from starter through to mother dough, mature dough and then final dough. No raising agents mean a more natural product and better flavour, with pure butter ghee adding colour and taste.

The Baked Earth artisan sourdough recipe naans are available frozen through Central Foods.

Cyrus, the 2014 BBC Food Personality of the Year, was born and brought up in Bombay. In his bastion Cafe Spice Namaste, Cyrus is known for his refined, elegantly spiced and sophisticated cooking. He has cooked for royalty, presidents and international celebrities and is often invited to be a guest chef at food festivals and hotels from Dubai to Durban, and all across the United Kingdom.

For more information about Butt Foods, to see its latest trend reports or the videos featuring menu ideas created by Cyrus, visit www.buttfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Cherry on the cake for specialist baker Butt Foods on winning award

David Williams of Butt Foods and David Ratcliffe of Brakes

A quarter of a century of supplying a leading food wholesaler with bread has been topped for specialist baker Butt Foods after the company was awarded the title of Desserts and Bakery Supplier of the Year at the Brakes Supplier Conference.

The Nottingham-based company, which supplies flatbread, naans, sub rolls and other speciality breads to the food service sector, received the award from Brakes Group for a range of reasons, including 100% level of supply, stock and logistics innovation, market leading insight and new product development, as well as being praised for having a helpful team.

“Pardon the pun, but it really was the cherry on the cake to receive the award from Brakes, a wholesale company that we have had links with for almost the entire history of Butt Foods and who source from more than 2,000 suppliers,” said Butt Foods managing director David Williams.

“Our company was founded in 1990, and the following year began supplying naan breads to Brakes – dealing with the original founding Brake family. The business relationship has continued since then, as both companies have developed, and we are thrilled to have been named the Desserts and Bakery Supplier of the Year at the Brakes Supplier Conference.”

Family owned Butt Foods, which prides itself on keeping abreast of trends and developing new products to satisfy consumer demand in a fast-paced industry, produces hand-finished frozen sweet and savoury bakery items, used by a range of outlets from restaurants and hotels to pubs and cafés.  

Brakes is the UK’s biggest food distributor, and also supplies to Ireland, France and Sweden. The group sources and supplies a range of more than 50,000 fresh, ambient, chilled and frozen foods, including more than 4,000 own-brand products and a wide range of non-foods.

Butt Foods is one of more than 2,000 suppliers from around the world that the group deals with.

For more information about Butt Foods, visit www.buttfoods.co.uk

Press release issued by Nottingham based pr company 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

Grants available to help East Midlands food and drink firms recruit graduates

East Midlands food and drink firms planning to recruit graduates for permanent positions or placements are being urged to take advantage of grants available to help with their search for the right person.

The Food and Drink Forum has teamed up with East Midlands graduate recruitment organisation HotProspects on a two-year project to offer small and medium-sized food and drink companies grants towards the cost of recruiting a graduate, either for specific projects or for permanent placements.

Now it has been announced that grant funding for recruitment has been increased – making it the ideal time to get involved with the scheme.

Businesses signing up to the programme delivered by HotProspects will receive £1,000 towards the standard recruitment fees instead of the £500 that was previously offered, thanks to grant funding that has been made available in partnership from East Midlands Development Agency (emda) and from the European Regional Development Fund (ERDF).

“The programme provides support in the form of niche and technical search, graduate assessment centres and full service graduate recruitment to help businesses manage the recruitment process and find the best talent,” said Food and Drink Forum managing director Fiona Anderson.

“The food and drink sector is facing a skills shortage, but hiring a graduate can bring a number of benefits for a firm, such as introducing new skills to the business or giving a fresh perspective on something. Finding the right candidate can be time-consuming or difficult for a small or medium-sized business, so this project represents the perfect way for food and drink firms in the East Midlands to discover the pool of graduate talent that’s available.”

Graduates are available with a wide range of food and drink industry-relevant qualifications. One current example includes a graduate with an MSc in food technology and quality assurance from the University of Reading, who previously gained a first class Bachelor of Technology in bio-technology from a top engineering university. Fluent in three languages and with expertise in a range of techniques, including using nutritional software, conducting taste panels and sensory analysis, the graduate has good understanding of British Retail Consortium and EU/UK food regulations.

HotProspects programme director Iain McCracken said: “This grant-funded programme aims to support businesses and graduates in the region at a very challenging time in the employment landscape.

“The programme operates to help businesses and graduates connect on terms beneficial to each – brokering contracts that place graduates within organisations with schemes agreed from 2 weeks to 12 months and longer. The benefits of such a programme are clear – graduates gain valuable work experience that helps them connect with the market and businesses can access a skills resource that can make them better placed to emerge from the recession in a competitive position.

“We are finding that most strategically minded organisations view the current economic situation as an opportunity ... to acquire the most talented individuals in their field. Forecasts indicate that many sectors still and will face a substantial shortfall in skill sets.

“Organisations that are far sighted will use this time, when many are not operating at full capacity, to invest in their staff and development programmes so that they are in the strongest position possible when we emerge from recession.

“The programme offers a low risk, low cost, option for businesses to trial the benefits of employing graduates and the initial response has been wholly positive. Companies see the advantages of a scheme that operates with such flexibility and that allows them to engage with the graduate pool in a time and cost efficient way.”

The Food and Drink Forum is based at Southglade Food Park, Nottingham, and is a membership organisation that offers support to businesses working in the food and drink sector in Derbyshire, Lincolnshire, Leicestershire, Nottinghamshire, Northamptonshire and Rutland.

East Midlands food and drink businesses interested in finding out more about the graduate recruitment scheme should contact The Food and Drink Forum on 0115 9758810.

East Midlands food and drink producers invited to join Nottingham Regional and Speciality Food and Drink Market

East Midlands food and drink producers are being invited to take part in a regional and speciality food and drink market.

Regional food group East Midlands Fine Foods is aiming to boost the number of stalls on the monthly Nottingham Regional and Speciality Food and Drink Market, which attracts sellers from across the East Midlands.

The market, held on the third Friday and Saturday of every month, has been running for three years in conjunction with Nottingham City Council and has built up a strong crowd of regular customers.

Now organisers are keen to hear from additional producers who would like to be part of the market, which is held in the Old Market Square.

“The Nottingham market is a fantastic opportunity for the region’s food and drink producers to sell their products direct to consumers,” said Jo Murphy, events manager at East Midlands Fine Foods. “We’re looking for products that are made in the region, or have value added here. For example, we recognise that products such as olives are imported but may be marinated locally.

“Any product which fits into this criterion is eligible for consideration. However, with our current mix of traders in mind, we would be particularly interested to hear from producers of bread, honey, poultry and game, soft drinks, oils and dressings, dairy products and deli ranges such as olives, pesto, charcuterie, smoked fish / meat and antipasti.

“The East Midlands has some brilliant food and drink producers and it would be great if a few more could join the 30 or so stalls that we have at the market each month.”

For more information about taking a stall contact Jo Murphy on 0115 975 8810.

Anila's Authentic Sauces joins London's boutique shopping event, the Spirit of Summer Fair

Perfect 10 PR client Anila's Authentic Sauces will have a stand at London's boutique shopping event, the Spirit of Summer Fair, which runs from May 13th to 16th at Olympia in association with House & Garden magazine.

Pop along and visit at stand FD48 and discover more about Anila's wonderful curry sauces and accompaniments.

http://www.spiritofsummerfair.co.uk/ or http://www.anilassauces.com/

Nottingham architects Cox Freeman turn the spotlight on energy-saving buildings

Nottingham architects Cox Freeman are highlighting how food and drink firms can save money and reduce their environmental impact through the latest building designs while the company exhibits at Food & Drink Expo 2010 this week.

At the trade show, Cox Freeman are turning the spotlight on ways that firms in the sector can incorporate energy-saving devices and designs into new and existing buildings, which will ultimately make them more energy efficient and create significant savings in fuel bills.

All non-domestic buildings will need a net zero CO₂ rating by 2019 – and now is the time to plan ahead, says Cox Freeman director Alan McCall.

“High levels of energy consumption in the food industry means that significant savings in annual fuel bills can be realised by using renewable and low carbon energy initiatives in conjunction with intelligent building design,” said Alan.

“High initial capital costs and long payback periods have previously discouraged their inclusion within building budgets but increasing levels of uptake mean that costs are continuing to fall, and this is the message that we aim to get across during Food & Drink Expo 2010.”

Cox Freeman is one of more than 600 firms exhibiting at Food & Drink Expo 2010, which takes place at the NEC, Birmingham, from March 21st to 24th. It is the largest UK food and drink trade exhibition - bringing together all sectors of the food and drink market, including retail, foodservice, wholesale and manufacturing, as well as associated industries.

Cox Freeman, based in Stoney Street, Nottingham, is an architectural practice specialising in the design of food production facilities and has worked for leading names in the industry, including Heinz, Dairy Crest, Sun Valley Foods and Melton Foods. The firm designed the units at Southglade Food Park, Nottingham, which opened in 2005 and was the UK’s first food business park with a dedicated on-site business centre.

“Food & Drink Expo 2010 is the perfect opportunity for Cox Freeman to explain to food processors and producers looking to invest in new buildings how the inclusion of energy-saving solutions and the careful consideration of building orientation and site layout are important when planning new facilities,” said Alan.

“Cox Freeman are committed to the incorporation of renewable and low carbon energy solutions into all of their buildings in the food sector, and to finding effective architectural solutions to complement and enhance energy initiatives.

“Whether the most appropriate energy solution involves the inclusion of waste to energy plant, energy reclamation from fridge plant, ground source heat pumps for simultaneous heating and cooling, combined heat and power plant, photovoltaics, wind turbines or biofuels, the design of a building can enhance the efficiency and effectiveness of the system.”

Cox Freeman is at stand N168 at Food & Drink Expo 2010.

Food and Drink iNet grant helps hamper company wrap up website development

A hamper gift company celebrating 25 years in business has launched new services on its website, thanks to a grant from the Food and Drink innovation Network (iNet).

Lincolnshire-based Hay Hampers has used the Innovation Support Grant (ISG) to develop its website and introduce a system that automatically alerts customers when someone’s birthday, anniversary or special occasion is coming up.

The grant has also allowed Hay Hampers to add a personalised labelling service for its champagnes and wines at its website www.hampers.co.uk – marking the start of the next chapter in the family firm’s life.

The moves are designed to use the latest technology to promote the firm’s fine food and wine hamper gifts all year round, and help increase sales throughout the year.

“Christmas is very important to us, as it’s the time of year that traditionally hampers are sent,” said Rachel Marshall Roberts, who runs Hay Hampers with husband Jeremy in Corby Glen, near Grantham. “But fine food and wine make perfect gifts for birthdays, anniversaries and other special occasions all year round, as well as being ideal for corporate gifts, so we have introduced additional promotion and marketing tools at www.hampers.co.uk.

“The grant has allowed us to install a reminder service to customers, a personalised labelling system for wine and champagne gifts, and will also support the marketing and promotion of these new services. I am looking forward to dealing with companies and private individuals that have a culture of giving and rewarding…people who haven’t got time to go out shopping but want to give something really nice to people.”

Hay Hampers was launched in 1984, and initially began selling hampers to businesses in Leicestershire and the East Midlands, before gradually expanding and gaining customers worldwide. It now offers hampers for a range of occasions from just under £30 to £500.

After receiving an Innovation Support Grant of £7,600, Hay Hampers hopes to increase its penetration into the corporate market and supply hampers as part of company motivation schemes, for golf days and as gifts to employees, customers and clients.

The new reminder service is also aimed at helping customers to remember special birthdays and events, and encourage them to send a gift via Hay Hampers.

“We want to get across the message that a hamper isn’t just for Christmas,” added Rachel.

The Food and Drink iNet Lincolnshire business adviser Rachel Linstead said: “Innovation Support Grants are designed to encourage innovation in businesses, and this project at Hay Hampers fitted the bill perfectly. The firm is making use of new technology, and opening a new chapter in its life.”

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

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

Around £250,000 in Innovation Support Grants has been allocated to around 50 food and drink firms across the East Midlands by the Food and Drink iNet since the iNet was launched in 2008. The iNet hopes to have more funding allocated as part of a new contract in 2010, said Peter Maycock, Food and Drink iNet project director.

Firms wanting more information should contact the Food and Drink iNet on 0845 521 2066 or visit www.foodanddrink-inet.org.uk

For information about support for innovation that is available in the East Midlands, visit www.eminnovation.org.uk

Students discover the ingredients for a career in the food and drink sector at Food and Drink iNet events

Almost 100 students have so far discovered the recipe for a career in the food and drink industry as part of a programme of events organised by The Food and Drink iNet.

Undergraduates and postgraduates at the universities of Nottingham, Loughborough and Northampton have attended workshops designed to give students an insight into the breadth of career opportunities in the UK’s food and drink industry.

The next session is due to take place at the University of Derby on February 5th between 1pm and 3pm in room T204.

Experts from leading food and drink companies have been involved in the free workshops to give advice about careers in the sector. So far, 94 students have taken part.

“The continued success of the food and drink sector in the East Midlands and beyond depends upon talented individuals joining the industry,” said Peter Maycock, Food and Drink iNet project director. “The food and drink sector is a very varied and dynamic sector in which to work, and we hope that these workshops are encouraging undergraduates and postgraduates to look at taking careers in the food and drink sector when they leave university.”

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

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

For more information about the Food and Drink iNet visit www.foodanddrink-inet.org.uk

Help banish the New Year winter blues naturally with Anila’s curry sauces and accompaniments

Anila’s curry sauces are the tasty way to help lift a mood and banish the winter blues. The heat and spices of a curry triggers the release of endorphins, otherwise known as the ‘feel good’ hormones, … helping to create a natural ‘high’.

A perfect ‘pick-me-up’ when days are dull, a curry could be just the thing to put some sparkle in your step.

But be prepared – it’s thought by some that curries are addictive, so be sure to stock up the cupboards to see you through the winter.

“When you eat a curry, the body releases endorphins in response to the hotter ingredients in the dish,” explains Anila Vaghela, who founded the family-run business of Anila’s Authentic Sauces in 1997. “These ‘feel good’ hormones help to lift a mood and make people feel happier, so curries are perfect as a pick-me-up during the gloomy winter months.”

Anila’s curry sauces are suitable for vegetarians and vegans, as well as being sugar-free, gluten-free and dairy-free. They also don’t contain onions or garlic.

Perfect for anyone with specific allergies or intolerances, Anila’s has a range of eight curry sauces, based on traditional Indian recipes. They have won ten Great Taste Awards, and in 2009 Anila’s Spicy Korma Curry Sauce scooped a Free From Food Award.

Several studies have shown that eating curry releases endorphins, or feel good hormones, which help relieve stress and lift a mood. Some of the spices used in Anila’s curry sauces are also beneficial for other aspects of health. Cumin is good for the intestines, while fennel helps swellings or upset stomachs. Ginger has anti-inflammatory properties, boosts circulation and is good for colds and joints. Coriander can also help with respiratory problems when combined with cumin and turmeric, which in itself is an antioxidant that cleanses the blood and is good for joints.

Salicylic acid, which is used in aspirin, and is found naturally in curries, can help prevent colon cancer and treat headaches.

“Spices are an excellent way of boosting health during winter,” explains Anila.

As well as curry sauces, Anila’s also produces a distinctive and delicious range of 16 different mouth-watering ‘handmade’ chutneys, pickles and dips, which are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks, meats and cheeses.

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

Anila’s products are available from www.anilassauces.com or at the 28 farmers’ markets across the south listed on the website, as well as in John Lewis Oxford Street and John Lewis Bluewater. They are also sold in top quality gourmet stores, such as Harrods and Selfridges, plus hundreds of other outlets, including Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops.

For more information visit http://www.anilassauces.com/

Bumper Regional and Speciality Food and Drink Market in Nottingham this month

Fans of Nottingham’s Regional and Speciality Food and Drink Market are in for a festive treat this month with an extra three days of trading.

The market will run as usual on the third Friday and Saturday of the month on December 18th and 19th, but will be extended to Sunday 20th, Monday 21st and Tuesday 22nd December to give shoppers extra time to buy festive food and foodie gifts from regional producers and suppliers.

The market, organised by East Midlands Fine Foods in conjunction with Nottingham City Council, has been running monthly in the Old Market Square since April 2007.

Stalls sell a wide range of quality regional products including cheese, pickles, meat, smoked fish, beer and game.

“The Regional and Speciality Food and Drink Market is a great place to stock up on Christmas essentials and luxuries, as well as source items for gift hampers and presents,” said Jo Murphy, of East Midlands Fine Foods. “At the same time, it’s supporting producers and suppliers across the East Midlands, and helping the local economy.”

This month the market will temporarily relocate to the area in the Old Market Square at the bottom of King Street and alongside the fountains as part of the on-going Christmas festivities in the square.

Some 26 stalls will be in place for the first two days of the market, with more than half of them spending five days at the event.

Croots Farm Shop & Kitchen named in 50 best food shops

Derbyshire farm shop Croots has been named in The Independent’s top 50 best food shops.

The farm shop in Wirksworth Road, Duffield, received the rating in a special feature in the national newspaper focusing on some of the finest food shops in the UK.

The judging panel included the founder of the Real Food Festival, the editors of Great British Food magazine, www.foodtripper.com and www.channel4.com/food, and the food director of Olive and Good Food magazine.

One of the judges said: “Croots is more than a shop, it’s a destination. It’s the perfect place to buy everything you need for a special dinner and literally cook from plot to plate.”

Croots Farm Shop & Kitchen owner Steve Croot said: “We were tickled pink to see Croots mentioned as one of the top 50 best food shops in the UK. It’s great to get such high profile recognition.”

Croots was launched in June 2008 and is a passionate supporter of local producers, selling items from around 35 regional suppliers, as well as speciality products from further afield. It produces its own sausages at its in-house butchery department, has a well-stocked cheese and deli counter, and bakes its own scones on the premises.

It also has its own range of locally brewed ales. Visit www.croots.co.uk

Spice up Christmas and New Year festivities with Anila’s curry sauces and accompaniments

Stocking up with store cupboard essentials from the Anila’s curry sauce and accompaniments range will take the heat out of Christmas culinary stress.


The versatile jars of Anila’s curry sauce will not only provide a delicious way of using up Christmas meat leftovers, they’re also perfect for livening up party dips.

And Anila’s chutneys, pickles and dips are a top addition to a Christmas or New Year buffet, and will brighten up any cold meat or cheese selections.

“Christmas and New Year catering can be hard work, but there are lots of ways to make it easier, and being prepared with a range of tasty store cupboard essentials is one way,” explains Anila Vaghela, who founded the family-run business of Anila’s Authentic Sauces in 1997.

“Anila’s curry sauces and accompaniments are terrifically versatile, and can play a great starring role in a wide range of different meals and snacks during the festive period when food and drink tend to be the focus of many families’ celebrations.”

Anila’s curry sauces are the ideal store cupboard essential to stock up on before the festive season, as they’re suitable for vegetarians and vegans, as well as being sugar-free, gluten-free and dairy-free. They also don’t contain onions or garlic.

Perfect for anyone with specific allergies or intolerances, they’re just the product for hosts who could find themselves catering for unexpected, or expected, guests with differing dietary needs!

Anila’s has a range of eight curry sauces, based on traditional Indian recipes. They have won ten Great Taste Awards, and earlier this year Anila’s Spicy Korma Curry Sauce scooped a Free From Food Award.

Anila suggests using one of her sauces not just as the base of a tasty Boxing Day curry, but as a quick and easy party dip by adding a dollop of curry sauce to crème fraiche, yoghurt or mayonnaise.

Anila’s distinctive and delicious range of 16 different mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks, meats and cheeses. They’re a great addition to light buffets and salads during the festive season.

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

Anila’s products are available from www.anilassauces.com or at the 28 farmers’ markets across the south listed on the website, as well as in John Lewis Oxford Street and John Lewis Bluewater. They are also sold in top quality gourmet stores, such as Harrods and Selfridges, plus hundreds of other outlets, including Wholefoods, Planet Organic, delis, health food stores, garden centres and gift shops.

For more information visit www.anilassauces.com

News from Nottingham's Regional and Speciality Food and Drink Market

Nottingham’s Regional and Speciality Food and Drink Market will be taking a new position in the Old Market Square this month and running for longer during December as part of the Christmas festivities.

The monthly market, which features around 30 stalls selling a range of regional produce, will temporarily relocate to the area in the Old Market Square at the bottom of King Street and alongside the fountains during November and December.

Run by East Midlands Fine Foods in conjunction with Nottingham City Council, the market is held on the third Friday and Saturday of each month.

This month’s market, to be staged on Friday 20th and Saturday 21st November, will sit alongside other festive events in the Old Market Square. The market will run for five days in December, from 18th to 22nd December to give shoppers extra time to buy their festive food from local producers.

“The Regional and Speciality Food and Drink Market has become a firm favourite in the Old Market Square each month, and we’re delighted to be a key part of the programme of events running there over the festive period,” said Jo Murphy, of East Midlands Fine Foods.

“Shoppers can find us in the area near the Brian Clough statue running up towards Debenhams and alongside the fountains for November’s market and for the extended December market, which will run for five days.

“The market is an ideal place to stock up on good quality regional food and drink, and to source foodie gifts for Christmas.”

The market was launched in April 2007 and has been held every month since, attracting between 30 and 40 producers and suppliers from across Nottinghamshire, Derbyshire, Leicestershire, Lincolnshire, Northamptonshire and Rutland.

New stalls return to Nottingham's Regional and Speciality Food and Drink Market

Two new stalls who joined Nottingham’s Regional and Speciality Food and Drink Market last month are returning for the October market.


Newark-based cupcake producer Pure Indulgence and specialist baker and East Midlands Fine Foods member Taste of the Moorlands, based on the Derbyshire/Staffordshire border, will be joining other regional producers at this month’s market, which will be held on Friday October 16th and Saturday October 17th from 9am to 4.30pm.

Between 25 and 30 stalls are expected at the event in the Old Market Square, Nottingham, run by East Midlands Fine Foods in conjunction with Nottingham City Council.

“The Regional and Speciality Food and Drink Market is a great place to buy quality regional produce, and a perfect way to support local producers,” said Jo Murphy, of East Midlands Fine Foods.

The market was launched in 2007 and has been held every month since. This month it will be back to its usual spot in front of The Council House having held various temporary positions in the Old Market Square to accommodate special events.

Food and drink firms discover ways to make products healthier, thanks to the Food and Drink iNet

East Midlands’ food and drink firms are being invited to discover how to tap into the healthier foods market, worth more than £7 billion in the UK each year.


The Food and Drink iNet is running a free session for firms who work in the sector in Derbyshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire and Rutland.

The Safe Food and Healthy Eating working party has previously turned the spotlight on alternative ingredients available to help manufacturers create healthier products.

Now the working party will focus on how to go about reformulating a product and the impact that recipe changes can have on processing and a product’s characteristics.

The session takes place at Government Office for the East Midlands, The Belgrave Centre, Talbot Street, Nottingham, on October 29th from 3pm to 5pm.

Speakers include Marcia Nightingale, from the Food Standards Agency, who will update businesses on initiatives and support available in the East Midlands, including the Healthier Food, Healthier Business programme, and food technical specialist Richard Wigley, from The Food and Drink Forum, who will showcase examples of products from the region that have already undergone changes to their recipes to make them healthier.

Kevin McKay, head of catering for Nottinghamshire County Council, will also explain about opportunities to supply healthier options to public sector organisations.

The Safe Food and Healthy Eating working party is one of four working parties set up by the Food and Drink iNet to explore the opportunities that becoming more innovative can provide for businesses.

“This is a golden opportunity for food and drink firms in the East Midlands to discover more about reformulating their products to make them healthier, and to give them ideas about ways that they could tap into the healthier options market,” said Food and Drink iNet director Peter Maycock.

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

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

For more information about the working party event contact Jo Stevenson on 0115 975 8810 or enquiries@foodanddrinkforum.co.uk

Anila's Sweet Lime Pickle gets a glowing review in Cook Vegetarian magazine

We're delighted to see a great review of Anila's Sweet Lime Pickle in the current edition of Cook Vegetarian magazine.

The reviewer "loved the chunky, thick texture of the pickle and the zingy flavour of the generously sliced limes."

She also described the condiment as "incredibly moreish".....which it is!

Sounds like Anila's popular product really hit the spot with Cook Vegetarian magazine's reviewer.

If you'd like to try Anila's award-winning products and find out more about the flavoursome condiments, as well as delicious curry sauces, visit http://www.anilassauces.com/

Food and Drink iNet grant helps launch new salt product

A Food and Drink iNet grant helped prove that a revolutionary new salt product could be used successfully in the baking industry, potentially paving the way to improving the nation’s health.


A Nottingham company has discovered a way of modifying salt which allows food manufacturers to reduce the amount of salt in their products, without affecting taste.

eminate Limited has been able to adapt salt to provide more taste from smaller quantities. The product, called Soda-Lo 20, could help the food industry meet government guidelines for salt levels in manufactured foods, which are aimed at cutting cardiovascular disease rates in the country.

An Innovation Support Grant (ISG) from the Food and Drink iNet, of just over £4,000, helped the firm gather the proof that the technology worked in the bakery industry, and opened the door to discussions and trials with the major UK bakeries. The company now has strong interest in its product from the UK’s three leading bakery companies, which could be worth millions of new business, year on year in the future.

“The Innovation Support Grant provided eminate with the resource to access the facilities and technical expertise of Nottingham Trent University, at Brackenhurst, where the output provided explanations of the function of Soda-Lo 20 in baked bread. This now forms the basis of a technical explanation of its ability to reduce salt content in bread, by as much as 70%,” said eminate’s Sales and Marketing Manager, Andrew Stacey.

“If we were looking at a 2% level of salt in a loaf of bread, we have been able to take it down to 0.6%. This sort of salt reduction could improve the nation’s health, through a dramatic reduction in cardiovascular disease.”

The Soda-Lo particles are a fraction of the size of standard salt, about 1/100th the diameter, and provide more taste, through a massively increased surface area.

Based at BioCity, the largest bio-incubator in Western Europe, eminate Limited is a company set up under a joint initiative from the Technology Strategy Board and The University of Nottingham, the company’s owners. The goal was to address industrial needs and solve them. With Leatherhead Food International, eminate identified the need for a solution to meet the government-set guidelines to reduce salt in 2010 and subsequently in 2012.

Chief Technical Officer, Steve Minter, at eminate, said: “There are many solutions out there that are being looked at by the food industry. Ours provides a very acceptable solution, without replacements. The results we are seeing are looking very promising.”

David Wallace, Innovation Director at East Midlands Development Agency (emda) said: “In the current climate, it is more important than ever that companies think and work innovatively. The new Soda-Lo product which eminate has developed is a tremendous example of how, by thinking ‘outside the box’, companies can gain a competitive advantage and find new customers in new markets. That is why emda is committed to supporting innovation in the region.”

Food and Drink iNet business adviser for Nottinghamshire Paul Sheppard said: “Innovation Support Grants are designed to make a real difference to a company’s prospects, such as helping the development of a novel technology or process, or a new product, service or way of doing business. This project with eminate fitted the bill perfectly.”

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

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

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

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

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

Firms wanting more information should contact the Food and Drink iNet on 0845 521 2066 or visit www.foodanddrink-inet.org.uk

For information about support for innovation that is available in the East Midlands, visit www.eminnovation.org.uk