Focus Consultants sets sail on boatbuilding college scheme

Project managers at Focus Consultants are helping to create a new £5.5 million Boatbuilding and Heritage Skills Training Centre.

The firm is working with Portsmouth Naval Base Property Trust and the International Boatbuilding Training College on the project to restore and refurbish Boathouse 4 – an iconic building within Portsmouth Historic Dockyard.

PNBPT recently received a £3.75 million grant from the Heritage Lottery Fund for the scheme, which will become a centre of excellence for boatbuilding training and will also include exhibitions and displays relating to the British Navy’s small boats.

Boathouse 4, built during the 1930s rearmament period, is currently in a run-down state, and Nottingham-based Focus Consultants has been appointed as project manager and quantity surveyor for the restoration and refurbishment scheme, which is due to get underway on site in August 2014.

The boatbuilding training college, which will focus on preserving and celebrating valuable traditional skills, is due to open in April 2015.

“Focus Consultants is proud to be playing a part, not just in restoring a significant building in the dockyard, but in helping to create training facilities that will support boatbuilding and heritage training skills for the future,” said Steven Fletcher, partner at Focus Consultants, which is based at Phoenix Business Park, Nottingham.

“Portsmouth Historic Dockyard is the centre of the nation’s maritime heritage and there are exciting plans to include displays and exhibits that tell the story of some of the famous small boats in the British Navy.”

IBTC Portsmouth, the new, south coast branch of the International Boatbuilding Training College, and Highbury College will deliver courses at the centre, which will provide annual Heritage Bursaries, offering local people currently unemployed or disengaged with education the opportunity to undertake one year’s full time traditional boatbuilding training, leading to a City and Guilds qualification and an IBTC Portsmouth Diploma.

The project has also received £479,000 from the Regional Growth Fund, a government initiative supporting large projects with the potential to create long-term private sector jobs, as part of a £1.3m award towards PNBPT projects.

Focus Consultants, which also has offices in Leicester, Boston, Aubourn near Lincoln, and in Holborn, London, has been involved in a wide range of schemes linked to the heritage of the British forces, including an impressive new visitor centre for Second World War cruiser HMS Belfast, which opened earlier this year. The firm is currently working on a multi-million pound redevelopment at the National Army Museum in Chelsea. The company also recently carried out a feasibility study for a new heritage attraction at RAF Scampton – the home of the Royal Airforce Aerobatic Team, the Red Arrows, and the base from which 617 Squadron carried out the Dambusters raid 70 years ago.

www.focus-consultants.co.uk

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Cherizena unveils Christmas coffee

Coffee specialist Cherizena has launched its limited edition Christmas coffee for 2013.

The festive flavour is a real Christmas cracker…with an aroma reminiscent of plum pudding and a delicious spiced taste.

Created by flavouring the Colombian Excelsior medicum bean with a tasty combination of rum, hazelnut, cinnamon, vanilla, orange and peacan nut flavours, the Christmas coffee has proved to be Cherizena's most popular limited edition blend.

Last year almost three quarters of a tonne of the specially flavoured coffee was sold.

Available as beans or ground, regular or decaffeinated, the Christmas coffee is delivered direct to the doorstep via mail order.

It makes the perfect present for coffee lovers, the ideal accompaniment to any festive gathering or a fitting finale to a Christmas meal.

Priced at £3.25 for a 115g pack, the Christmas coffee is one of a host of around 20 different flavoured coffees created by Leicestershire-based family-run firm Cherizena.

The company, which is a specialist supplier of premium, speciality and flavoured coffees, also offers up to 30 single origin coffees and blends – all available by mail order.

For more information or to order visitwww.cherizena.co.uk

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Just add water into the unique Moonshine bag to brew quality ‘just like the pub’ real ale.

 A revolutionary new home brewing bag which creates 25 pints of beer in around 14 days simply by adding water to a unique and patented brewing bag has been launched by Moonshine Drinks Ltd.

The beer tastes just like any pub-pulled pint….and is the easiest way that’s ever been invented for brewing real ale at home.

Each bag contains only quality ingredients for brewing real ale. Simply pour tap water into the Moonshine bag, add the contents of the ‘Moondust’; their customised yeast and nutrient to mirror traditional brewing methods in this unique environment,……. and there you have it, in just a few days you’ll have 25 pints of naturally conditioned beer and it equates to around £1 a pint.

The real ale brewing bag, which won the Food and Drink iNet’s ‘Most Innovative New Product Award’ of 2012, brews ale to 4.2% ABV and is being branded as the simple and natural way to make real ale at home.

After the successful launch of Four Candles Bitter, which is being sold through Lakeland Limited stores and online, selected independent department stores and quality garden centres, two new beers have been developed. Cheese Maker’s Golden Ale and Dark Adder Ale have just gone on sale via the same outlets. And come the New Year, ciders and three wines will have been developed and for sale, all using the same ‘just add water’ method.

Key figures behind the launch include Robert Constable-Maxwell, a former CEO of Ind Coope, MD of Walker Cain, Liverpool (which later became brewer Tetley Walker) and marketing director of Allied Breweries UK.

Moonshine Drinks Ltd worked with experts at the University of Nottingham and Nottingham Trent University to develop the bag.

The product is suitable for vegans and vegetarians, and creates a natural, non-pasteurised, live beer which will keep for three to four weeks after brewing.

For more information, stockists and online sales please go to www.moonshinedrinks.com

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The (Pop up) Smokehouse @ The Obar brings authentic southern state American soul foods to Leicester

A new and exciting dining experience is coming to Leicester…for four weeks only.

The Obar in Braunstone Gate is launching a pop-up smokehouse kitchen on November 7^th featuring authentic smoked dishes.

The menu for The (Pop up) Smokehouse @ The Obar has been created by chef Liam Watson, who will be using an authentic grill imported from the States and smoking meats for up to 14 hours.

“The grill can happily smoke ten or 12 racks of ribs or a whole suckling pig,” explained Liam. “We use meat from local, traditionally bred Gloucester Old Spot and Long White pigs. Both are old English breeds famous for their flavour and succulence.

“We will cook our meat over hickory and oak pellets, to build a balanced smokey flavour. This, together with our signature spicy rub and the long slow cooking process of up to 14 hours, creates the tenderest, tastiest piece of meat you'll ever eat.”

The (Pop Up) Smokehouse @ The Obar will be housed in the upstairs room at The Obar, and is designed to add something new to the dining scene not just in Braunstone Gate but in the city of Leicester.

“Smoked food is very much on trend at the moment but we believe that this authentic approach to smoking food could be a first for Leicester,” said Lauren Pepper, general manager at the Obar.

“In true pop-up style, the restaurant will be open for a limited time only so it’s a case of ‘catch it while you can’.”

The Obar is part of the independent Orange Tree Group of pubs and bars in Leicester, which also runs The Orange Tree in High Street, The Lansdowne in London Road, and The Basement in Wellington Street.

Liam, 25, who has experience of working in rosette standard kitchens, and is usually based at The Lansdowne, will be smoking meat, vegetables and cheese. He has developed his own blend of salts, dried herbs and spices for red meats, and another for poultry and fish.

“I use these to dry cure the meats, drawing out the moisture and breaking down the proteins, and then when it comes to cooking, these flavours are easily drawn in,” he explained.

“The smoking processes work particularly well on vegetables too, such as fennel, aubergines and carrots, so we will have options for vegetarians, as well as interesting side dishes.

“We thought it would be fun to offer something experimental and something unique. One of the reasons it is unique is that it is quite a challenge to achieve these techniques and flavours – some meats will be rubbed, cured, smoked and prepared for days before they are brought to the plate. This concept is an exciting one for us and perfect for a pop-up model, seen mostly in London, but unique to Leicester we believe.”

Liam, who has been a chef since he was 18, has created a number of signature dishes, including pork ribs (St Louis cut) with an Obar rub & bbq glaze and 14-hour pulled pork and pulled pork chilli con carne.

All dishes at The Smokehouse can be complemented with perfectly matched crafts beers available at The Obar.

The (Pop up) Smokehouse @ The Obar will be open from 6pm to 9.30/10pm Monday to Saturday and from 2pm to 7pm (tbc) on Sundays. For bookings, telephone 0115 255 8223 or email obar@orangetree.co.uk

For more information visit www.facebook.com/thesmokehouseleicester

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

Luke Evans Bakery raises more than £200 for Teenage Cancer Trust as part of National Craft Bakers’ Week

Derbyshire baker Luke Evans Bakery has raised more than £200 for the Teenage Cancer Trust after taking part in National Craft Bakers’ Week.

The bakery visited Riddings School and encouraged pupils to get creative with cupcakes following a demonstration and hands-on session.

The company also staged a cupcake decorating workshop at its premises in Greenhill Lane, Riddings, and ran a raffle.

The bakery, which supplies bread and cakes across Derbyshire, as well as parts of Nottinghamshire and Staffordshire, has supported National Craft Bakers’ Week regularly.

Now in its fifth year, the campaign is organised by The National Association of Master Bakers and The Scottish Association of Master Bakers and supported by the baking industry.

“We were pleased to get involved in National Craft Bakers’ Week, which highlights and promotes craft bakers in local communities, and delighted to raise money for the Teenage Cancer Trust,” said Helen Yates, operations director at Luke Evans Bakery, which was founded in 1804.

“I’d like to thank all our customers and everyone at Riddings School who supported our fund-raising efforts.”

Luke Evans cake decorator Sharon Dance, pictured, ran the demonstrations, supported by Charlotte Dennis, who is also part of the Luke Evans Bakery team.

Luke Evans Bakery supplies around 300 trade and wholesale customers, including shops, delis, schools and universities, as well as selling direct from its shop in Riddings, near Alfreton.

For more information about Luke Evans Bakery visit www.lukeevans.co.uk

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Launch of luxury top loader hot dog roll for caterers by bakery specialist Butt Foods Ltd

A new premium hot dog roll has been launched by Butt Foods Ltd to help caterers take advantage of one of the fastest-growing menu trends in the UK.

The seven inch luxury, top-sliced roll is aimed at restaurants, pub chains and event caterers who offer gourmet sausages as hot dogs.

According to a Horizons Menurama survey in the summer, hot dogs have become one of the most popular items on the menu and are now in the top 20 most frequently listed main course dishes, edging out scampi and chips from its top 20 placing.

The hospitality consultancy revealed that hot dogs, with a gourmet twist, are now featured on 85% more menus than they were last year.

The egg-glazed hot dog roll developed by bakery specialist Butt Foods is baked individually rather than batch baked, which means there’s no join mark, and each roll is quick frozen to retain freshness.

Simply thaw and serve the fully baked item…adding gourmet sausages and toppings to create a first-class meal.

“The toploader hot dog roll has been developed to help caterers take advantage of the growing trend towards ‘haute dogs’, which are proving to be a popular choice for consumers,” said Butt Foods Ltd managing director David Williams.

“A number of national chains now include gourmet hot dogs on their menus, and our new hot dog roll provides the perfect bread for the job. They are ideal for gourmet event caterers who are looking to make the most of their offer, as well as restaurants, pub chains and other hospitality outlets.”

Available in two flavours, classic and brioche, the big softy toploader hot dog roll is one of a range of bakery products, including naan breads, flat breads and fruit breads, supplied by Butt Foods.

Based in Nottingham, the firm was established in 1990 and now bakes up to 60 million products per year for European foodservice and manufacturing markets.

For more information visit www.buttfoods.co.uk

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Food and Drink Forum helps Leicester firm secure Oxford Street deal

Lucy Cufflin

Leicester food producer Lucy’s Food has won a contract to supply tray bakes to a flagship Oxford Street store after taking part in a project run by The Food and Drink Forum.

The Leicester Food Specialist project provides two days of free support to eligible food and drink manufacturers in specific parts of the city in a bid to help the food and drink sector develop and grow.

Cake maker Lucy’s Food turned to business support organisation The Food and Drink Forum for advice and mentoring about how the firm could gain a recognised industry accreditation which would open doors with much bigger customers.

It led to the company winning an order to supply a range of cakes to two cafés in the Debenhams Oxford Street branch. It is the company’s first national order and the firm’s biggest order to date.

Lucy Cufflin, who runs the business, said: “It’s been an incredible journey forward for our business. It’s a big step because this means we can look at getting orders from much bigger customers that we haven’t been able to approach before. Richard Wigley, the senior technical manager at The Food and Drink Forum, has been someone from outside telling us how it will work on a different scale.

“The Leicester Food Specialist project has been a great opportunity to realise what The Food and Drink Forum can do for us in an on-going relationship. Rather than trying to invent it ourselves all the time we can go to them for help.

“The Debenhams order is a regular large scale order coming in which means we can employ more full-time people and look to purchase more equipment.”

The £94,500 Leicester Food Specialist project is being funded by the European Regional Development Fund (ERDF), which is providing more than 60% of the cost of the scheme, The Food and Drink Forum, and Leicester City Council through the Working Neighbourhood Fund.

The service, which runs until December 2014, is offering two free days of support to start-ups, micro businesses and small and medium-sized manufacturing enterprises in the food and drink sector in the city centre area. This could cover a range of support from technical advice and packaging services to marketing, help with new routes to market or accreditation.

The two days of support is for a maximum of 25 companies and there are eligibility criteria for those taking part.

Lucy’s Food has been operating in the Leicester area since 2006, producing and supplying a variety of food products to local delis and cafés, but more recently the firm, which has premises in Putney Road West, has been concentrating on its popular tray bakes and cakes. It is currently supplying Sam's rocky road brownies, Leicestershire honey flapjack and orange, almond and mascarpone cake to Debenhams.

Trained chef Lucy Cufflin is the author of the cookbook, Lucy’s Food.

Her firm is one of 15 companies that have already got involved in the Leicester Food Specialist project.

“We are very pleased to hear that Lucy’s Food has won this deal with Debenhams after taking part in the Leicester Food Specialist project and being given advice and support by The Food and Drink Forum’s team of experts,” said Forum general manager Fay Davies.

“Our role is to support food and drink businesses across the region and beyond with their development. The Leicester Food Specialist project is just one area that we are working in at the moment, and it’s great to see that the project is already achieving results.”

The next event being held for eligible firms focuses on labelling and branding and takes place on Thursday 17th October at Leicester College between 8am and 9.30am. It is also open to Food and Drink Forum members.

For more details about the Leicester Food Specialist project, eligibility and the next event, email enquiries@foodanddrinkforum.co.uk or call 01159 758810.

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