News (210)

Wednesday, 18 April 2018 12:08

First speakers announced for TUCO Conference

Plans are in full swing for this year’s TUCO Conference and booking is now open! The University of Hull is opening its doors to TUCO members for the 2018 event, which takes place from 23rd-25th July.

The theme of the event is ‘Yesterday, today, tomorrow’ and we can already reveal some of the speakers and features, with more to be revealed in the coming weeks and months.

We are delighted to reveal the host who will be guiding us through the three days of conference. British journalist and TV presenter Bill Turnbull, who is perhaps best known for his tenure on the red sofa on BBC Breakfast for many years but who we most recently saw incorporating his own honey into his creations on Great British Bake Off, will be the TUCO Conference host.

The TUCO Conference will have a real variety of speakers this year, from motivational talks to workshops on how to make changes to your catering business.



Already we can announce that former Labour MP Alan Johnson will be one of our keynote speakers. Johnson, who served as home secretary from 2009 to 2010, was MP for Kingston upon Hull West and Hessle from 1997 until 2017 and was one of Tony Blair’s stalwarts under New Labour.

The breakout seminars will return to the TUCO Conference format, allowing delegates to pick and choose the sessions they want to join and enjoy more interactive events with a smaller group.


One of the seminars will be led by food writer and critic Matthew Fort, who is best known as a judge on Great British Menu but is also the food and drink editor of The Guardian and writes for Esquire, Decanter and Country Living.

In addition to speakers, the TUCO Conference will have its usual mix of exhibition, campus tours, networking and social events, that make it an unmissable event and one to save in your calendar!



You can book your three-night package for £315 +VAT, which includes accommodation, dinners and conference place on all three days.

Book your place today online at www.tuco.ac.uk/conference

Wednesday, 18 April 2018 09:27

Deposit Refund System

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Environment secretary Michael Gove recently announced a money-back scheme on plastic, glass bottles and metal cans which has pleased the Marine Preservation Society (MSC).

The consultation on the scheme will begin shortly on how it might work but the hope is that when it goes ahead it will lead to a big reducation in waste.  Plastic drink bottles, caps, lids and plastic on the go food waste consistently feature in the top ten litter types on UK beaches.

The MSC are are demanding that big fast food chains replace plastic items with fully compstable alternatives.

Chefs looking to update their sandwich offering need look no further than the latest addition to the Young’s Foodservice range, the Fishwich.  Tender Wild Alaskan Pollock coated in a signature bubbly batter provides a moreish combination that can be cooked to perfection from frozen by oven baking for 25 minutes, or deep frying for 8 minutes.

There’s no doubt that a fish finger sandwich is an old favourite, so why not try a new take on the classic with the delicious battered Fishwich from Young’s Foodservice?  The best thing is, no matter what carrier you choose, the Fishwich provides the perfect complement. Specifically designed with sandwiches and burgers in mind, the Fishwich is the perfect size and shape for packing into a delicious sandwich or bap.

Hot sandwiches are always particularly appealing as they are the perfect balance between a snack and a more substantial meal, and they can be easily adapted in terms of flavours and fillings. Simply serve the battered Fishwich with the perfect accompaniments and condiments to make it even more tempting. The list of possibilities is endless and any additional extras such as watercress, gherkins or rocket can all be added to spruce up the simple sandwich by providing plenty of flavour and variety. Not forgetting a generous helping of tartare sauce for total enjoyment!

What’s more, the MSC certified Fishwich is low in saturated fat and free-from artificial colours and preservatives, ensuring it provides the perfect fish dish with a difference that all the family can enjoy.

Adrian Greaves, Foodservice Director at Young’s Foodservice says:

“We are thrilled to introduce another truly unique product into the Young’s Foodservice range. The Wild Alaskan Pollock centre and the authentic crisp, bubbly batter outer, creates a fantastic seafood solution that offers complete versatility. It can be used across both lunch and dinner occasions as a burger, sandwich or even as a chunky alternative to fish and chips. For best results, serve the Fishwich in any delicious carrier of your choice with all the right additional extras. It’s our priority to continue developing innovative products that not only taste delicious but are sustainably sourced and made from only the finest ingredients.”

And with British Sandwich Week (14th-20th May)  just around the corner, there is no better time to get your hands on the new Battered Fishwich from Young’s Foodservice.  British Sandwich Week is entirely dedicated to the iconic British culinary delight and it would be rude not to play homage to its glory and offer some show-stopping creations on menus.

For further information please visit www.youngsfoodservice.co.uk or call 01472 585583.

The impact on the environment of producing food and drink, both in the UK and overseas, will be reduced under a new Water Ambition launched today by sustainability experts WRAP, in partnership with WWF and the Rivers Trust, as part of Courtauld Commitment 2025. Announced on World Water Day, the Ambition has the backing of signatories to WRAP’s ten-year Courtauld Commitment 2025 voluntary agreement, including major UK retailers, food and drink manufacturers & brands, businesses from within the hospitality & food service sector and trade bodies. These include ABP Food Group, Bidfood, Coca-Cola GB, the Co-op, M&S, Nestlé, Sainsbury’s and Tesco.  The Courtauld Commitment 2025 Water Ambition will see UK businesses act within their own operations, and collectively in food sourcing areas, to tackle water stress and improve water efficiency. Courtauld Commitment 2025 signatories have agreed to the following. By 2025: 

  • Business signatories are monitoring water use in their own operations and have improved efficiency. Aiming for 100% of signatory businesses monitoring water use and having delivered water reductions in operations under their direct influence.  
  • Business signatories are participating in collective action to improve the quality and availability of water in key sourcing areas. Aiming for 100% of signatory businesses supporting collective action projects in critical sourcing locations for UK food & drink supply. Over the lifetime of Courtauld 2025, these projects aim to cover around half of the production area of fresh produce supply from water stressed locations, as well as key water stressed areas for arables and livestock. Each project will aim to deliver reductions in water stress, measured against the most important water stress impacts & metrics in that location (e.g. reduction in consumptive use, improved water quality status, nitrate/phosphate/sediment levels in local watercourses).   

Initial focus will be on six UK catchment based project areas identified by the Rivers Trust as critical areas for sourcing key foods such as fresh produce, dairy and crops. All currently suffer water stress in terms of quantity and availability; or the quality of current supplies. The six areas are: 

  • Cam & Ely Ouse and Broadlands (East Anglia), 
  • Medway (South East), 
  • Tamar (South West), 
  • Eden (Cumbria), and
  • Wye & Usk (South West / Wales).

The scope of the Water Ambition will reach far beyond just the UK, with WWF helping to expand the scale of this work into international regions that have water risks. These include the Western Cape in South Africasouthern Spain; and the Kenyan regions of Naivasha, Nanyuki, Thika and Nairobi. 

Work is already underway in the UK locations, with established projects active on the ground through the Rivers Trust and other partners including BITC. The Water Ambition will act as a catalyst to help develop these projects by increasing industry participation, and generating new partnerships more widely. The projects aim to improve water quality and availability for local communities, for the wider environment and for greater resilience within supply chains.

WRAP, which oversees business engagement in the projects, is keen to see the whole food and drink sector, and other interested parties, get involved and share in the Ambition. Peter Maddox, Director at WRAP explains; “Water stewardship is an area that none of us can afford to take for granted. The United Nations predict that global demand for fresh water will exceed supply by 40% in 2030 due to climate change, human action and population growth*. And in the UK, the supply chains that deliver more than half of our food are prone to disruptions like water scarcity. Eight of the top ten countries we import our food from are drought-prone, in fact.

“The Courtauld Commitment 2025 Water Ambition is a practical response to the growing problem of water stress. With WWF, the Rivers Trust and other leading water experts we’ve created a collaborative programme that works on a localised level, dealing directly at source with issues specific within each catchment area. Under the umbrella of the Water Ambition, we can assess how individual projects are making a collective difference, and help scale these up.

” Arlin Rickard, Chief Executive of The Rivers Trust strongly endorsed WRAP’s partnership approach and praised the signatories saying; “This commitment to the Water Ambition really takes Water Stewardship and the catchment based approach to the next level. We are all facing growing challenges that seriously impact on the quality and availability of water and contribute to the degradation of our soils, there has never been a more important time for collaborative action.  By working together, The Rivers Trust, and our partners, will be able to deliver practical changes that will benefit business, communities and the environment.

Dr Conor Linstead, Freshwater Specialist at WWF says “We believe that the Courtauld Commitment 2025 is an exciting and significant development for water stewardship. There are very few examples of whole sectors coming together to work collectively on water challenges in shared sourcing areas. Our experience of working with businesses on water has shown that this level of scale-up – to whole sectors – is essential if we are to successfully protect our freshwater resources and ecosystems into the future, because no one business can tackle the issue alone.”

The Courtauld Commitment 2025 Water Ambition has the support of some of the most influential businesses in the UK and WRAP is keen to hear from businesses who wish to get involved.

Tuesday, 17 April 2018 13:09

Raynor Foods Launch Hydroponic Garden

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The Chelmsford-based food to go company have launched Rosemary Gardens, a vertical hydroponic growing system which will allow them to grow ingredients in house.

Rosemary Gardens, whose namesake is co-founder of Raynor foods Rosemary Raynor, has been trialled successfully throughout April and will begin with growing cress in house before trialling other microgreens and salad ingredients.

The trial was instigated by Raynor’s Research and Development department and was headed by Main Project Lead Billy Benorthan.

The fully automated vertical grow unit, uses LED lighting and is energy and water efficient. The LED lights are 16v, while the water filtration system reuses the water used to moisten the plants.

Innovation and Technical Director, Tom Holland, says: “Rosemary Gardens will allow us to bring a plethora of environmental benefits to Raynors as well as insuring the quality and safety of our ingredients. Becoming our own food primary producer will allow us to reduce our food miles and fully oversee the growth of the ingredients we use.”

Rosemary Gardens is the latest innovation project from the RND team, which has seen Raynors be the first food manufacturer to move to Intense™ tomatoes to eliminate soggy sandwiches as well as developing their own breed of lettuce which stays greener for longer and requires less cutting processes to be suitable for sandwiches.

The Raynor’s RND team have a number of other projects in the works, which are largely aimed at increasing sustainability in all areas of food manufacturing.

Raynor Foods was established 30 years ago. Since then, we have grown from a small family sandwich company into one of the leading wholesale sandwich suppliers in London, East Anglia and the South East. Raynors makes and supplies ready made sandwiches, wraps, paninis, snacks, sushi, salads and lunch bags to sandwich shops, cafes and coffee shops, retailers, catering companies, rail companies, airlines, schools, universities, hospitals and leisure and tourism venues.

Friday, 13 April 2018 10:28

Pricing Bulletin 28/03/18 - 13/04/18

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Please note there is revised pricing on the following agreements


Catering Disposables & Kitchen Chemicals (DipChem)

Catering Light & Heavy Equipment


Frozen & Chilled Foods

Fruit & Veg


Hot Beverage

Meat & Poultry

Soft Drinks

Please note there are updated product files for the below suppliers                                                       


Frozen & Chilled

Fruit & Veg


Meat & Poultry


For all new promotions visit dedicated promotions website page.                                                    

 New documents

The University of Brighton shows that you don't need big budgets to be able to dramatically transform some of your tired looking catering spaces.

Based across five campuses in Brighton, Eastbourne and Hastings with roots tracing back to 1858 when the Brighton School of Art was opened in the Royal Pavillion.  It then became a university in 1992 and today has 21, 135 students, 2,700 staff with 14 cafés and restaurants.

Last summer saw the catering team refurbish a number of outlets 'on a budget', to great success and they have worked hard to create a recognisable university brand.

Changes weren't only made to the fabric of the spaces, menus have been updated too.  With more grab and go choices and an increased range of healthy options including vegetarian and vegan food.  With such a strong focus on vegetarian and vegan options we aim to prove that the perception of eating healthily costs more is wrong.

To find out more about The University of Brighton's transformation on a budget, read our April Magazine, page 16

Leicester Services Partnership formed from the joint venture partnership between the University of Leicester and its Student’s Union and was the first of its kind in the UK amongst the Higher Education institutes to unify and deliver all catering, retail and bars operations across the campus and offering something entirely new for customers, starting with the launch of the retail brand ‘Here for U’.

This CEO role is responsible for giving the proper strategic direction to the organisation as well as creating a vision for success, and ensuring the accomplishment of it's mission and vision, and it's accountability to it's hareholders and other stakeholders.

View the job description and apply here

Thursday, 05 April 2018 11:24

Supplier Trading Update: Matthew Clark

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Matthew Clark’s parent company, Conviviality PLC, made the headlines last month when it was revealed they had a £30m tax bill that had to be paid by the end of the month and they subsequently entered discussions with its lenders and looked at raising funds on the stock market.  By 28th March, Conviviality announced its intention to call in the administrators as efforts to raise £125m from shareholders had failed.

In his letter dated 16th March, James Lousada, MCW’s Commercial Director, stated that the fundamentals of the business were strong and that MCW remained a profitable business. Click here to view this letter.

Matthew Clark advised TUCO on 29th March that the full £125m funding had not been raised and the Board was looking at other options however it has been announced this morning (4th April) that C&C Group are to buy Bibendum and Matthew Clark: C&C Group has announced, that with the support of AB InBev, it is in advanced discussions to acquire the entire issued share capital of Matthew Clark (Holdings) Limited and Bibendum PLB (Topco) Limited and their subsidiary businesses Catalyst, Peppermint, Elastic and Walker & Wodehouse.  Matthew Clark Bibendum will be run as a separate business and C&C management believe the combination with C&C will: create the leading independent route-to-market network across the British Isles, alongside C&C’s existing drinks wholesaling businesses in the UK and Ireland; Stephen Glancey, group chief executive, said: “We know the Matthew Clark and Bibendum businesses very well. They are great businesses with unparalleled on-trade market access, a wide range of supplier relationships and supported by a knowledgeable and loyal employee base. The last few weeks have been challenging for employees, customers and suppliers alike. We hope today’s announcement can put an end to this period of disruption and uncertainty. We look-forward to working with our new colleagues and other stakeholders to bring stability and restore the group’s position as one of the leading and most respected drinks suppliers to the UK hospitality sector.”

Coca-Cola European Partners (CCEP), who use Matthew Clark as their route to market, stated that there isn’t any change to this following the recent news. CCEP are continuing to work with MCW and have deliveries going in to them unless there is a material change.  CCEP are continuing with their plans for a permanent solution which they hope to be able to update members on soon.

TUCO continue to work with Matthew Clark and CCEP to ensure stock is available for members.  

Tuesday, 27 March 2018 10:01

Pricing Bulletin 16/03/18 - 27/03/18

Written by

Please note there is revised pricing on the following agreements


Fruit & Veg


Meat & Poultry


Soft Drinks

Please note there are updated product files for the below suppliers                                                       



Fruit & Veg

Meat & Poultry



For all new promotions visit dedicated promotions website page.                                                    

 New documents

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Advertising Opportunities: Dan Hillman

t: 0345 500 6008 e: dan@h2opublishing.co.uk

TUCO Magazine Editor: Morag Wilson

t: 01474 520 267 e: morag@h2opublishing.co.uk

Contact Us

The University Caterers Organisation Ltd

3rd Floor, National House

St Ann Street, Manchester

M2 7LE

t: 0161 713 3420 e: info@tuco.ac.uk