News

News (114)

Thursday, 22 June 2017 13:04

A DAY OF DISCOVERY

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TUCO members have recently enjoyed the TUCO Seafood Discovery Day, going behind the scenes at Billingsgate Fish Market, reports Hannah Myton-Wright
 
To chefs, there is nothing more historic than Billingsgate or Smithfield. Both fish and meat markets are a stamp of quality to anything sold there. There’s nothing more exciting than arriving at the fish market before dawn to have first dibs on the day’s catch.
 
TUCO has so far held two of its Academy Study Tours at Billingsgate Fish Market, giving members a rare chance to go behind the scenes at the UK’s largest inland fish market.
 
During our tour we learned that all of the fish sold is as seen, there is no prepping allowed beforehand, and there are inspectors on site who have authority over what’s sold and they will pull something straight away if it’s not to standard. We learned about how different varieties of fish suit different markets, for instance, onkfi sh is great for children because it has no bones, and that bluefin tuna is popular in Japan as it has the highest fat content.
 
More ppresentation from Stefanie Siebels from the Marine Stewardship Council (MSC). The MSC works closely with TUCO to provide a fast track method of gaining certification for TUCO members.
 
The TUCO Seafood Discovery Day will be back! To find out how to sign up to the next one and for more information about the TUCO Academy, visit tuco.ac.uk/academy or email This email address is being protected from spambots. You need JavaScript enabled to view it.
 
Wednesday, 21 June 2017 11:15

Going Local

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Local sourcing means more than just ticking an ethical box and TUCO members are showing how buying local can be done, writes Tom Tanner from the Sustainable Restaurant Association.
 
Universities and colleges sit right at the heart of UK towns and cities.
They form part of the core fabric of the community. With thousands of hungry student mouths to feed, they also have a huge amount of power to influence the food landscape that surrounds them with their procurement decisions. With buying budgets running into the millions they can transform an artisan business overnight, as well as feed their customers’ growing appetite for provenance.
 
Millennial mouths are discerning and generally come closely attached to a brain inspired by the stories inextricably linked to the food they consume. With producers popping up all over the country and a food revolution in full swing, there has never been a better time for university caterers to think local. The benefits of closer working
relationships, a thriving network of local businesses all pulling in the same direction and access to quality fresh seasonal food on your doorstep await.
 
Darren Procter, who took over as executive head chef at Sheffield Hallam University two years ago, after a number of years in the West Country running his own restaurant and working at Plymouth University, needs no second invitation to root out producers on his doorstep. “For me this is something of a personal thing,” he says. “I mean I’m not judged on how sustainable we are but I take it upon myself to operate as sustainably as we can. 
 
When you think that the restaurant and hospitality industry accounts for half of the country’s spending on food then we have a huge responsibility.
 
“It also means we can make a massive impact by shaping food culture with the thousands of students we are feeding on a daily basis. By working closely with local suppliers and communicating that to our customers we are using fresh local ingredients as a means of educating our students.”
 
Head north of the border and there’s an added incentive to look to the local larder for inspiration.
 
The Scottish government actively encourages businesses to look at what’s on their doorstep. Ian Macaulay, assistant director (catering) at the University of Edinburgh, explains: “Local food is massive for us and I can use the Procurement Reform Act to discriminate in favour of small Scottish producers, which means we’re investing in the local economy and supporting small producers to grow.”
 
Ian is adamant that sourcing locally doesn’t need to be more expensive either. In fact he argues the contrary. “It’s often the bigger guys who pull the wool over your eyes when it comes to price.”
 
Finding suppliers that are reliable, affordable and consistentand who can also provide the volumes university caterers require, are among the top barriers cited for sticking with the safe option of a major wholesaler. But both Ian and Nick Leach, head of catering services at Portsmouth University, would advise any of their counterparts to engage with their wholesalers and challenge them to up the proportion of local produce, they supply.
 
Nick says: “Call them in, and say to them, tell me where you are sourcing your stuff from – and that you’d like at least 25% to come from local producers. Then you’ll start getting somewhere.”
Ian is even more strident in his view about where the blame lies for there being insufficient local food on campus menus across the country.
 
“In foodservice our biggest dilemma is getting wholesalers to embrace SMEs more. They are unwilling to take the risk and they overload small producers with bureaucracy. That’s why I am delighted to have the freedom to go directly to them.” And that is exactly what he has done, sourcing an increasing amount from small local producers and suppliers – including all of his milk and coffee and growing quantities of vegetables and meat. Back in Sheffield, Darren now benefits from dairy deliveries from a farm a stone’s throw from the university. Our Cow Molly, on the outskirts of Sheffield, provides all of his milk, as well as ticking sustainability boxes as it is certified as free range.  
Wednesday, 21 June 2017 10:40

McCain champions street food

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Jonathan Taylor, McCain Foods’ Culinary Lead, explains how drawing inspiration from the popularity and operational simplicity of street food can help university caterers to increase custom and compete with the high street.

“To stand out and keep customers coming back you need to be able to keep your menu fresh and exciting, but changing it regularly can make it difficult to maintain profitability and manage your operational requirements.

“The surging popularity of street food offers some simple solutions. We’ve been working with Jon Knight from celebrated street food traders, Original Fry Up Material, to see how putting a street food twist on a menu mainstay such as chips can add menu variety and excitement, increasing new and repeat custom. You don’t even need to make changes to your regular food order.

“Knight uses McCain Original Choice Chips: “We’re all about simple, favourite foods that are made with the best quality ingredients, and that’s what McCain Chips give us - British potato that delivers a perfectly crisp outside and creamy soft potato inside.

“For the toppings, we’re not trying to re-write the rule book, we’ve been focusing on classic favourites, steak and ale, and ham, egg and chips. We then finish it with dressings such as pickled radish to add a hit of colour, flavour and that perfect mix of textures. The feedback has been smashing. Because topped chips are so quick and easy to prepare and serve, they also help you manage the busy periods.”

“If you want to maintain your existing food offer but introduce something different on a short term basis, maybe even on a term by term basis, topped chips offer a great solution.”

@mccainfoods_b2b

 www.mccainfoodservice.co.uk

E: This email address is being protected from spambots. You need JavaScript enabled to view it.

T: 0800 146 573 (GB)/1800 409 623 (ROI)

Tuesday, 20 June 2017 14:03

'Hyde & Seek' with Matthew Clark

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Matthew Clark are showcasing their new beers and ciders range with a tasting session at Hyde Park on Wednesday 5th July!

There will be over 200 cold Beers and 60 refreshing Ciders, ready and awaiting you at this summer's must attend event. Click here to register. 

Matthew Clark' Boutique Beers range covers more beer styles and more brewers from right across the world than ever before. With a thirst for new and interesting styles, the beer market has continued to thrive in the UK with amazing home grown beers and a demand for beers from overseas. Statistics tell us that world and speciality beer volumes are up 5.2% in the UK On-Trade. This has been driven by the growing interest in Craft Beer. However you wish to define it, this revolution is here to stay. What better way to discover some great new beers for your bar than enjoying a cold one, along with some delicious bites and live music!

You'll also get to experience our brand new premium cider range, Cider House Collection. Matthew Clark' product experts have once again searched the globe to bring you the best of the UK and beyond for a category that has gone from strength to strength in the last 12 months growing 2.2% in volume with premium cider making up over 30% of the market.

Monday, 19 June 2017 11:18

GETTING TO KNOW YOU

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The people who make up TUCO have come from all walks of life.

This month, we catch up with David Nuttall, catering manager at Harper Adams University, to learn more about his career experiences...

 

HOW LONG HAVE YOU WORKED AT THE UNIVERSITY?

Coming up to 12 years now. Harper Adams is a fantastic university with a great ‘roll up your sleeves’ attitude from all the staff. It’s a small university, which makes us nimble and able to react quickly to whatever is thrown at us. In particular, the catering team that work tirelessly in a constant drive to deliver the best sustainable service and food we can and I’m sure this has helped us gain first place in ‘student experience’ in the Times Higher Education Survey this year. I’m really proud of all the catering staff here and their ability to strive for excellence in delivery to students and conference guests and again I’m sure the team members helped the university win What the University of the Year twice in a row.

WHAT’S ON YOUR CV?

After completing my catering qualifications I travelled the world for six years working in 12 countries until settling into the university sector at the University of Central Lancashire for three years then as an executive head chef
at Bradford University for six years.

WHAT HAS BEEN THE PROUDEST OR MOST MEMORABLE ACHIEVEMENT IN YOUR CAREER?

I’m really proud of completing a couple of master’s degrees in my spare time while working in this challenging hospitality sector. This has led me to advise the government on food safety issues within our industry.
I’m honoured to be a board member of TUCO and shout about the benefit of in-house caterers. The biggest highlight at Harper was collecting a Catey award on behalf of all my team, which is an amazing achievement for such a small team but great recognition for their hard work.

WHAT BROUGHT YOU TO UNIVERSITY CATERING?

First and foremost, university catering brought me home to Preston, but I  soon realised the sector had so much more to offer in terms of challenges. The sector does benefit from a better work-life balance compared to restaurants and hotels. Other than spending five years studying in universities and colleges I knew very little about the sector, yet it’s been a thoroughly rewarding 21 years.

WHAT DO YOU MOST ENJOY ABOUT THE UNIVERSITY CATERING SECTOR?

At Harper Adams, it’s the people – team members, vibrant young students and diverse conference guests. As a sector, the TUCO family who embrace each other with great ideas, support, and an ongoing drive to raise the bar.

We Will be carrying out two surveys to get your feedback on the level of service you are getting from the supplier(s) that are supplying you as part of the Sandwiches and Vending Supplier Framework Agreement.

 

Supplier Assessment - Sandwiches Framework 2017

(Closes on Monday 26th June 2017)

 

Supplier Assessment - Vending Framework 2017

(Closes Wednesday 28th June 2017)

 


 

Confectionery
Palmer & Harvey

Fruit & Veg
Fruit & Veg Fruit
Ribble Farm Fare
The Veg Factor

Innovative Food Concepts
Tugo

Milk & Bread
Pensworth

Sandwiches
Chef in a Box

 


 

Please note there are amended product files for the below suppliers

 

Catering Disposables & Kitchen Chemicals
Magenta

Frozen & Chilled
KFF

Hot Beverage
Tchibo

Meat & Poultry
Fresh Pastures

Milk & Bread
Coultons Bread
Fresh Pastures
West Horsley

New promotions

New documents
Alcohol - Updated contract review notes
Catering Light & Heavy Equipment - Contract Review notes
Oliver Kay - Gluten Free products, Crop Report
Arthur David - Produce Report
Birtwistles - Specials, June Market Report, Burger Case Configuration

Tuesday, 13 June 2017 14:22

June 2017 Magazine out now!

Written by

We have travelled to universities in the US on the TUCO Study Tours we are often surprised to discover just how commercial the catering over there has become. Food courts resemble the catering outlets one would fi nd in a shopping centre, with numerous brands all in one place and little in the way of own-brand, in-house concepts. This trend is slowly but surely making its way over here, with some brave TUCO members dipping their toes into this market before anyone else.

Click here to read the full magazine...

Tuesday, 13 June 2017 12:58

Kitchen Cuts

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“Spring being a tough act to follow, God created June,” said Al Bernstein. I don’t know who June was but I did once meet a girl named June in June.

It’s only another month and the academic year will be over again. It’ll soon be Christmas! Until then it’s summer schools, conferences and proms – how soon the year flies by. Planning for the students’ return was high on the agenda in March so we’ve been cooking some new street food menu ideas for later in the year and here are a couple of dishes from our test kitchen. I’m using mackerel and nectarines, which are in season this month, then a non-meat offering of lentils and spinach from Lebanon. All pretty healthy stuff and good for the brain, perfect for the theme of the TUCO Conference.

Tuesday, 13 June 2017 10:53

Raynors Wins SAMMIE

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Raynor Foods has won the British Sandwich Association (BSA)’s 2017 Technical Excellence Award at the Sammies, the sandwich industry Oscars.
NPD manager Debbie Shand won the award in partnership with Lynda Breeds of Green Gourmet, a Raynors customer supplying frozen products into the travel and education sectors. They worked together on a project to make gluten-free tortilla wraps from scratch, so that they could be turned into a range of glutenfree burritos, suitable for anyone to eat.
As Raynors is an established gluten-free food supplier, making gluten-free products for their own branded range, Green Gourmet came to them for help in making their gluten-free concept a reality. Shand said: “The project was challenging as we had a very tight brief, and quite a restricted timescale in which to deliver the procedures and tested over and over again, until we were sure that we could produce a top-quality gluten-free product that met our customer’s needs. “It was a lot of work, with a number of technical issues that had to be resolved, but our close working relationship meant we managed to deliver on time! I am so pleased that the BSA has recognised the work we did.”

Friday, 09 June 2017 11:38

TUCO Conference 2017

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Welcome to the TUCO Annual Conference 2017

Following the fantastic TUCO Conference in 2016, hosted at the University of Exeter, we are excited to confirm the 2017 TUCO Conference will be held at the University of Nottingham, another of our member institutions, on 24th-26th July.

If you have any queries regarding the event please contact the team on 0344 571 8208

Click the images below to find out more

 

Delegate Tours  Keynote Speakers  Programme Book your Place 
       
       
Exhibitors Travel & Venue Conference App  
 

 

 


Delegate Tours & Experiences

 We have a variety of unique experiences taking place after your arrival on Monday 24th July. You can choose from three different activities on offer:

13:00 City of Nottingham Tour
Explore our host city and its many attractions. You will have the opportunity to take in the historic Castle Rock Brewery before being led through Nottingham’s historic underground caves.

15:00 University of Nottingham Campus Tour
Take part in a tour of the University’s campus, a beautiful site that was gifted in 1928 by Sir Jesse Boot. You will see Nottingham’s key catering and bar outlets, and both front and back of house.

15:00 Chinese Cooking Demonstration from TUCO’s Authentic Chinese Recipe Book
Pick up some tips for making authentic Asian food that your international students will appreciate with our three-hour drop-in cooking demonstration. You can also get a copy of TUCO’s recipe book.

You can select which tours and experiences you would like to book onto when you receive your joining instructions at the end of June.

Click here to book your place now

 


Keynote Speakers

 Ella Mills – Food Blogger, Deliciously Ella

The Delicious Journey to Health, Wealth & Wellbeing
Ella writes the popular blog, Deliciously Ella, and is a champion of eating well. Ella will be showing us that natural recipes are not about diet or deprivation, but about celebrating what you can do with simple, natural ingredients.

Adam Kingl – Executive Director of Thought Leadership, London Business School
Generation Y and The Future of Your Business
Drawing on his extensive research on work and leadership paradigms, Adam joins us to talk about innovation, management, change and the future of your business.

Sir Steve Redgrave – Olympic Champion
Endurance and Overcoming Adversity
After being plagued with several serious injuries and illnesses throughout his career, five times Olympic gold medallist, Sir Steve Redgrave, will offer insight on how to battle obstacles in order to achieve.

Thomasina Miers – Co-Founder, Wahaca
Conceiving, Creating and Delivering a Branded Dining Concept
As Co-Founder of Wahaca, an award-winning chain of Mexican inspired street food restaurants, Thomasina will be talking about several aspects of her experiences in setting up a successful branded dining concept.

Click here to book your place now

 


Programme

 Click here to download the Conference Programme

MONDAY 24TH JULY
REGISTRATION AND CHECK-IN FROM 12:00
TAKE YOUR PICK FROM OUR MONDAY TOURS & EXPERIENCES
13:00 CITY OF NOTTINGHAM TOUR
Take in the historic Castle Rock Brewery before being led through Nottingham’s historic underground caves
15:00 UNIVERSITY OF NOTTINGHAM CAMPUS TOUR
A tour of Nottingham’s key catering and bar outlets, see both front and back of house
15:00 CHINESE COOKING DEMONSTRATION FROM TUCO’S AUTHENTIC CHINESE RECIPE BOOK
 
TUESDAY 25TH JULY
08:00 REGISTRATION & EXHIBITION OPEN
09:00 OPENING
PETER HANCOCK, CONFERENCE HOST
09:05 WELCOME
DR PAUL GREATRIX, REGISTRAR, UNIVERSITY OF NOTTINGHAM
09:15 TUCO UPDATE
MIKE HASLIN, CEO
09:35

CHAIR’S WELCOME

MATTHEW WHITE, CHAIR

09:40

KEYNOTE: THE DELICIOUS JOURNEY TO HEALTH, WEALTH & WELLBEING
ELLA MILLS - FOOD BLOGGER, DELICIOUSLY ELLA

Ella writes the popular blog, Deliciously Ella, and is a champion of eating well. Ella will be

showing us that natural recipes are not about diet or deprivation, but about celebrating what you can do with simple, natural ingredients.

10:40 EXHIBITION AND COFFEE BREAK
11:20

BREAKOUT SESSIONS: YOUR CHOICE

BUG BOYS

DANIEL STOTT, FOUNDER

BEN LE BROCQ, FOUNDER

Bugriculture; using sustainable protein from edible insects in your recipes – right now!

NEMI MILK

ANDREW HENDERSON, MANAGING DIRECTOR

DR RUSSELL MUIRHEAD, MEDICAL DIRECTOR

STEVE LEONARD, DIRECTOR

A look at Europe’s first naturally enriched milk and its health benefits for all ages

12:10 LUNCH AND EXHIBITION VIEWING
13:45

KEYNOTE: GENERATION Y AND THE FUTURE OF YOUR BUSINESS

ADAM KINGL - EXECUTIVE DIRECTOR OF THOUGHT LEADERSHIP,

LONDON BUSINESS SCHOOL

Drawing on his extensive research on work and leadership paradigms, Adam joins us to

talk about innovation, management, change and the future of your business.

14:45 EXHIBITION AND COFFEE BREAK
15:30

BREAKOUT SESSIONS: YOUR CHOICE

LINDA MOIR - HEAD OF CUSTOMER SERVICES,2012 LONDON OLYMPICS
Leaders and change – the culture of acustomer-focused organisation

STEPHANIE DAVIES- FOUNDER, LAUGHOLOGY
Unleashing potential with growth mindset through laughter

 

16:30 EXHIBITION VIEWING
17:00 CLOSE
19:00 TUESDAY SOCIAL DINNER
 
WEDNESDAY 26TH JULY
08:00 REGISTRATION & EXHIBITION OPEN
09:00 WELCOME BACK
09:05

KEYNOTE: ENDURANCE AND OVERCOMING ADVERSITY
SIR STEVE REDGRAVE - OLYMPIC CHAMPION

After being plagued with several serious injuries and illnesses throughout his career, five times Olympic gold medallist, Sir Steve Redgrave, will offer insight on how to battle obstacles in order to achieve.

10:00 EXHIBITION AND COFFEE BREAK
10:45

BREAKOUT SESSIONS: YOUR CHOICE

MARK CASSON - PROFESSOR AT UNIVERSITY OF READING
Brexit, the economy and your university

DAVID TITMAN - ACCREDITATION RELATIONSHIP MANAGER
Food for the Brain – key principles and guidelines

 

11:45 LUNCH AND EXHIBITION VIEWING
13:30

BREAKOUT SESSIONS: YOUR CHOICE

JOZEF YOUSSEF - FOUNDER, KITCHEN THEORY
Kitchen Theory – an exploration of gastrophysics and multi-sensory dining

JACQUI MCPEAKE & FIONA HORNE - FOOD ALLERGEN CODE OF PRACTICE
The Food Allergen Code of Practice, the next steps for you

 

14:30 EXHIBITION AND COFFEE BREAK
15:00

KEYNOTE: CONCEIVING, CREATING AND DELIVERING A BRANDED DINING CONCEPT

THOMASINA MIERS - CO-FOUNDER, WAHACA
As Co-Founder of Wahaca, an award-winning chain of Mexican inspired street food restaurants, Thomasina will be talking about several aspects of her experiences in setting up a successful branded dining concept.

16:00 TUCO AGM – MEMBERS ONLY
16:15 CONFERENCE CLOSE
19:00 DRINKS RECEPTION & GALA DINNER

*Programme subject to change

 


Book your Place

 Click here to find out more about prices and how to book your place.

The prices for this year’s event are:

• 3 Night Residential Package - £305.00
• 2 Night Residential Package - £280.00
• 1 Night Residential Package - £160.00
• 2 Day delegate - £100.00
• 1 Day delegate - £50.00
• Gala dinner only - £65.00

Our event package commences on Monday 24 July 2017 and finishes after breakfast on Thursday 27 July 2017. As a delegate you will have access to the full educational programme, networking opportunities at the evening social activities, opportunity to meet new suppliers at the conference exhibition and enjoy the Gala Dinner on the final evening.

Click here to book your place now

 


Travel and Venue

 VENUE:

De Vere East Midlands Conference Centre
Beeston Lane
The University of Nottingham
NG7 2RJ
0871 222 4836

We are using the Cavendish Halls of Residence a three minute walk from the conference centre and also the Orchard Hotel which is adjacent to the conference centre.


TRAVEL:
RAIL
The nearest stations are Beeston Station and Nottingham. There are over 30 direct trains that travel between St Pancras and Nottingham on a daily basis.

ROAD
For travel by car, use the following navigation coordinates (52.939101, -1.203328) and postcode (NG7 2QL) to find the conference centre. There is free parking on site.

AIR
East Midlands Airport is 14 miles from De Vere East Midlands Conference Centre via the M1 North. There is a regular Skylink Nottingham bus from the airport directed to Broad Marsh Bus Station—minutes from the hotel.

If you have any questions please call us on 0344 571 8208 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 


Exhibitors

 With over 15 new exhibitors, this year’s exhibition is 20% larger than in 2016, making it the largest we have had in the last few years. The exhibition will give you the opportunity to browse solutions and discover new products and concepts, and will include TUCO Partners and many framework suppliers.

We are also delighted to confirm that the Live Lounge sessions will continue this year, and the programme for these will be announced shortly.

Here’s who’s exhibiting this year:

A G BARR KEPAK CONVENIENCE FOODS
ADANDE REFRIGERATION KFF
ADELIE FOODS KING ASIA FOODS
AIMIA FOODS LACKA FOODS
ARYZTA FOOD SOLUTIONS LOVE JOES
BAKO NORTH WESTERN LTT VENDING
BATLEYS FOODSERVICE LWC DRINKS
BELLS OF LAZONBY M&J SEAFOOD
BEWLEY'S UK MAJOR INTERNATIONAL
BIDFOOD MATTHEW ALGIE
BRAKES GROUP MATTHEW CLARK WHOLESALE
BRITVIC SOFT DRINKS MCCAIN FOODS
BUNZL CATERING SUPPLIES MCR SYSTEMS
BUNZL LOCKHART CATERING EQUIPMENT MKN
CAFEDIRECT MOLSON COORS
CAFEOLOGY NAIRNS OATCAKES
CAMPUSLIFE NISBETS
CARLSBERG UK NIVEK CATERING SUPPLIES
CENTRAL FOODS PEARLS BUBBLE TEA
CEREAL PARTNERS PELICAN ROUGE
CHEF IN A BOX PREMIER FOODS
CLIPPER TEAS PROPER CORNISH FOOD COMPANY
COCA-COLA EUROPEAN PARTNERS RADNOR HILLS
COUNTRY CHOICE RAYNOR FOODS
DC WAREWASHING & ICEMAKING SYSTEMS RDA
DIVERSEY REFRESHMENT SYSTEMS
DPS TABLEWARE REYNOLDS
DR OETKER FOOD SERVICE ROLLOVER
ELECTROLUX PROFESSIONAL STARBUCKS
ENCO PRODUCTS STREET EATS
FOSTER REFRIGERATOR TCHIBO COFFEE INTERNATIONAL
FRETWELL DOWNING HOSPITALITY THE ORIGINAL CURRY COMPANY
GREEN GOURMET THE REAL WRAP CO
HALEWOOD INTERNATIONAL TIFFIN SANDWICHES
HANDMADE SPECIALITY PRODUCTS TUGO FOOD SYSTEMS
HAVELOK UNILEVER
HG STEPHENSONS UNION HAND ROASTED
HK PROJECTS VITHIT
HOBART UK WESTERN BLUEPRINT
HOSHIZAKI UK YOYO WALLET
INNOCENT DRINKS ZORBA FOODS

 


Conference App

 Everything you need in one place. Download the conference app today.

This year’s app will enhance delegates' conference experience, giving access to a mass of information as well as allowing delegates to rate speakers, the demonstrations and seminars all in a handy to use guide. There will be no need to carry a handful of printed material around the event; the app will be easy to download and easy to use on any phone.

To download this year's app simply go to the Google Play Store or Apple Apps Store and search for TUCO Conference

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M1 1EZ

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