July 2017 Magazine out now!Written by Shamari Steele
As we come to the end of the 2016-17 academic year, when we can hear the sounds of thousands of corks being popped open for graduation ceremonies across the country, it can only mean one thing, the TUCO Conference! I can’t wait to see you there and raise a glass or two of our own in Nottingham.
You may have already noticed that if you fl ip us upside down you will fi nd the TUCO Conference programme. I’m sure you’ll agree that there will be plenty to pack in over three days and we have some great speakers lined up. Back at home, and as the students leave and the conference season really kicks in, many of you will be busy costing up your menus for the new year, sourcing new products, introducing new food concepts and maybe even refurbishing an outlet or two. The TUCO Study Tours can offer you so much inspiration, from sprucing up your back bar bottles to creating a totally authentic international menu. Already this year TUCO members have been jetting off around the UK and Europe and we’re so looking forward to hearing from the TUCO Study Tour teams when they return from India, New Orleans and Milan over the coming months.
These are a brilliant benefi t to your TUCO membership and if you need any more convincing, turn to page 24 where we have reports from three of our recent trips to San Sebastián, Edinburgh and Rungis. You’ll be signing up in no time. We have a packed issue this month, with a look at how Fitzwilliam College, Cambridge is transforming its menus to focus on non-meat options (page 12), highlights of our latest research into Business Models for Higher Education Catering (page 20), and we take a look at Thai food concept Thaikhun in Nottingham (page 54) – if you have the time to go!
Chair of TUCO