On arrival, delegates will be taken on a Foodie Walking Tour around St Pancras Station, King’s Cross and Pancras Square where they will learn about the new trending food currently thriving and making great profits in the capital. The tour will be led by Academy Manager, Elizabeth Crawford.
Next on the agenda is a visit to Grain Store Restaurant. Here you will be introduced to the new idea of the ‘exploded kitchen’; a flexible cooking/dining space that engages customers with elements of the cooking process spilling over to the table. Delegates will also learn about the sustainability policies flourishing here including Energy Management, Waste Management, Supplier Management, Staff Training and Generating Customer Awareness.
Do you ever ‘eat with your eyes?’ Judging what is on your plate before even tasting it? This evening, delegates will be taken to an extraordinary restaurant for a superb 5-course tasting menu with wine pairing at Dans Le Noir. Here, guests will be invited to put their senses to the test as dinner is served in total darkness. Visually impaired staff will teach you how to rediscover your other senses as you quickly learn that without sight, your taste is heightened… But are you able to guess what is on your plate?... Kangaroo… Ostrich… Crocodile… This exotic menu will really put you to the test.
Day 2 of this study tour will take you on an insightful and inspiring tour to London School of Economics, where you will be invited to go behind the scenes of the catering that this institution provides to thousands of people every day. Jacqui Beazley, head of catering, will be in charge of this visit and will be able to explain and answer any questions you have about their exciting and successful concepts.
During the afternoon and into the evening, delegates will have VIP access to the Taste of London Festival. World famous chefs will be present here, giving live demonstrations on cooking. Interactive, hands-on master classes are also available for all delegates plus the chance to network with artisan producers, suppliers and more. Free food samples and products will be available for all visitors and your VIP tickets will ensure you have access to all areas, with free Champagne and a £20 voucher to spend inside the festival as just a couple of the advantages!
On the final day of the study tour delegates will experience another, yet totally different, foodie walking tour. This time in Soho, Elizabeth Crawford will lead the group around some innovative producers bringing new concepts and opportunities to delegates. This tour will finish at approximately 12:30, giving delegates time to make their way home in good time.
This study tour has been designed by the TUCO academy team with the main focuses to experience new food and come up with new eating experiences and concepts that institutions can adapt and use themselves. This Study Tour will not disappoint, convincing so many topics for a full intensive experience bursting with new ideas and huge invaluable learning experiences for delegates coming from all areas of the catering sector.
The TUCO Conference will open with keynote speaker, Ella Mills, whose session relates strongly to the Conference theme, Health, Wealth & Wellbeing.
Ella is an award-winning cookery author and entrepreneur. After being diagnosed with a rare illness that affected her nervous system, she found that her symptoms were helped by going vegan and cutting out gluten, dairy and refined sugar from her diet.
In 2012, she started a blog to track her recipe experiments. Since then, she has released a further two best-selling books, created a #1 app, and with her husband, opened two deli’s in London, as well as launching a product line across the UK under the sister company, The Mae Deli by Deliciously Ella.
Ella will be talking about her journey from low mental and physical wellbeing in her early 20's to becoming a hugely successful business woman. She will also show that recipes containing only natural foods can be just as delicious!
Click here to visit the Deliciously Ella blog.
Is there someone in your team who deserves national recognition for their commitment to their job? Then enter them for the TUCO Awards!
We will be launching the very first TUCO Awards at the TUCO Conference in July, where winners will be announced during the gala dinner on the final night. But we need your nominations!
There are five categories where individuals and teams can be up for a ‘TUCO’. They are: Rising Star Award, Innovation Award, Sustainability Award, TUCO Team of the Year, and TUCO Member of the Year.
They recognise the hard work of all individuals, no matter if they’re in their first role or in a management position. The awards celebrate the initiatives and bright ideas of our members, including new openings, innovative campaigns, and sustainability. There is also the TUCO Member of the Year, which shines a light on one university or college.
Matt White, TUCO chair, said: "I’m delighted to launch the very first TUCO Awards. We feel that it’s about time that we shout out about some of the individuals working hard each and every day in our member institutions. The TUCO Awards recognise and celebrate the effort, improvement and achievement from all levels of staff and we want these awards to be the round of applause our winners can look at every day on their mantelpiece. I can’t wait to present our first awards at the TUCO Conference on 26th July."
For more information and to enter your nomination (you can nominate yourself) electronically, visit www.tuco.ac.uk/awards by 5pm on 16th June.
(Flexible working policy in place)
BASE: Central Manchester
CONTRACT: Permanent with 12 months’ probationary period.
RESPONSIBLE TO: Chief Executive Officer
RESPONSIBLE FOR: TUCO Academy staff
EFFECTIVE FROM: TBC
STATEMENT OF JOB PURPOSE:
To pro-actively manage the development of the TUCO Academy (which offers online training, apprenticeship training, study tours, day courses and professional development content for conferences) by building a blended training programme in line with the overall strategic direction set out by the Steering Group. To promote the success of the TUCO Academy and to ensure that all courses meet the required standards.
MAIN DUTIES AND RESPONSIBILITIES
1. Prepare and monitor budgets for all TUCO Academy activities, forecast costs and delegate numbers as required by organisational planning and budgeting systems.
2. Remain fully briefed on relevant skills, training and qualifications levels required by members for effective performance and development and ensure that the TUCO career map is updated regularly
3. Manage the delivery of the TUCO Apprenticeship scheme, including maintaining and updating all necessary information on learner progress and all statutory compliance arrangements for the Register of Approved Apprenticeship Providers
4. Formulate organisational strategy and plans to meet training and development needs of members.
5. Manage delivery and evaluation of training, following up as necessary.
6. Design training courses and programmes necessary to meet identified training needs and manage course delivery via external training providers.
7. Identify, select and manage the contractual relationship with external training and accreditation bodies, agencies and providers necessary to deliver required training to appropriate standards of excellence.
8. Ensure the organisation of training venues, including maximising use of onsite training space, logistics, transport, accommodation as required, to achieve efficient training attendance and delivery.
9. Plan and deliver training courses personally, where necessary, to compliment
Green Gown Awards 2017 - Awarding sustainability excellence
Since 2004, the Green Gown Awards UK and Ireland have been recognising the exceptional sustainability initiatives being undertaken by universities and colleges across the UK.
All categories are open to any tertiary education establishment – including all post-16 educational institutions such as colleges, universities and learning and skills institutions. Specific categories are also aimed at student applications and 3rd party applications (companies working with institutions).
With 15 categories, including two new categories; Enterprise and Employability, make this year the year that you apply. If you have previously entered but never been selected as a Finalist, then you are eligible for the Best Newcomer category.
APPLY NOW – ENTRY IS FREE
Stage 1 closes at noon on 7 June 2017
Bidfood, one of the UK’s leading foodservice providers, has raised over £9,423 for The One Foundation, to fund clean water projects in Africa. With every £4 donated changing the life of someone living in a water-starved community, this amount will directly impact 2,356 people.
The ‘Give Water Give Life’ campaign, which launched on 13 March, ran for two weeks across 24 Bidfood sites nationwide and challenged employees to get involved in a host of fundraising and promotional activities.Celebrating ten years of working with One Drinks, the UK’s leading ethical drinks brand, Bidfood’s campaign aimed to raise awareness of the global water crisis and fundraise to help towards the 663 million people around the world who still don’t have access to clean water.
As part of the events, over 150 Bidfood employees took part in a 5L Challenge, where participants including CEO Andrew Selley and other members of the leadership team were tasked with living off just five litres of water during World Water Day (22 March). This included for all their washing, cooking and drinking needs – an everyday task for millions of people around the world without access to clean water and a stark difference from the 150 litres of water an average person in the UK uses per day.
Talking about his experience of the 5L Challenge, Andrew Selley, Bidfood CEO said: “Albeit a difficult challenge, what resonated with me was carrying my five-litre jerry can around with me all day, knowing that the contents of it was all I could have for 24 hours.
“It was a very thought-provoking exercise and a real eye opener. I would definitely encourage others to take on the challenge.”
Many of the 24 sites are continuing to run fundraising activities over the coming months including sponsored walks, African-themed lunches, bake sales and quizzes. Other participants in the 5L Challenge on World Water Day (22 March) included representatives from the industry, media and one of Bidfood’s key customers, ISS.
To help change more lives by fundraising, donating or supporting One Drinks, visit onedifference.org/givewater or visit www.justgiving.com/campaigns/charity/onefoundation/bidvestgivewatergivelife
New and improved!
We have a simplified survey designed to capture your experiences of the TUCO suppliers on the Catering Light & Heavy Equipment framework. The contract review meetings will be held on 23/05/17 and it would be great if you could spare some time to provide us with your feedback
**Survey closes Friday 12th May 2017**
Please note there is revised pricing on the following agreements:
Fruit & Veg
Meat & Poultry
Higher Education Purchasing Consortia set standards with new national Catering Consultancy Services FrameworkWritten by
London Universities Purchasing Consortium (LUPC) are pleased to announce an exciting, new opportunity for catering consultants within the Higher Education (HE) and wider not-for-profit sectors.
In collaboration with the other regional HE purchasing consortia, LUPC will shortly be tendering for the first national Catering Consultancy Services framework for the sector.
This broad framework will assist consortia members from across higher education, and LUPC members from wider not-for-profit membership organisations, museums, and galleries, with their in-house or outsourced catering requirements.
LUPC’s aim is to create a framework of high calibre consultants that can be appointed by HE purchasing consortia Members in a quick and easy manner, using best-in-practice tender documentation.
The framework will cover the following catering consultancy services: Catering reviews; Facilities strategy, Tender management; Capital projects (Design & Planning/ investment); Projects (project management, design and equipment); Menu design; Outlet branding; Recruitment; Compliance; and Mystery shopper programmes.
The tender opportunity will be published in the Official Journal of the European Union (OJEU) at the end of April, with the aim of going live in September.
Food Service Consultants, GY5 Limited, are providing advice to LUPC on this tender, to ensure that the sector’s requirements are fully met and LUPC can deliver a relevant, high quality framework for both members and consultants alike. This precludes GY5 from bidding for a place on the framework.
Member organisations are also at the heart of the tender, providing input and guidance on the tender documentation and carrying out evaluation of the bids to ensure this new agreement fully meets the needs of the sector.
The tender will involve a two stage process: Consultants will be required to demonstrate their experience and technical ability at the PQQ stage. Bidders will then be shortlisted to the ITT stage, which will include responding to questions on, and pricing a ‘live site’ which is one of LUPC’s current member institutions’ actual requirements, as well as outlining how bidders will meet elements of the Consultancy Services detailed in the framework specification. The live site intends to appoint the successful bidder as part of this process.
During the ITT stage, bidders will have the opportunity to attend a Bidders’ Conference in London where they will be able to find out more about the university purchasing consortia, and to visit the live site to enable them to bid accurately on this contract.
In total, it is intended that 8-10 consultants will be awarded a place on the framework. In addition to LUPC, participating consortia include Advanced Procurement for Universities and Colleges (APUC); Higher Education Purchasing Consortium, Wales (HEPCW); North Eastern Universities Purchasing Consortium (NEUPC); North Western Universities Purchasing Consortium (NWUPC); Southern Universities Purchasing Consortium (SUPC); and The University Caterers Organisation (TUCO).
Julian Edwards from GY5 commented “There is a huge disparity in consulting methods in the UK and Ireland. This project provides an excellent opportunity to set new standards, invite innovation and recognise those professional consultants, who operate with integrity and true independence for this and other sectors.”
From 3rd April 2017 Bidvest Food Services changed their name to Bidfood. The change follows the separation of the global Bidvest Foodservice businesses from the Bidvest Group, when it listed independently on the Johannesburg Stock Exchange in May last year, and the UK’s name change follows on from other name changes around the world.
More information can be found here on the Bidfood Website.
Meat and Poultry – Research and Supplier Review
On 20th April we have the supplier reviews and the tender working party meeting at TUCO HQ. We would be grateful if you could spare some time to help shape the new framework
Catering Light & Heavy Equipment – Supplier Review
We have a survey available ahead of the contract reviews to be held in the next couple of months, it would be great if you could spare some time to provide us with your feedback:
|Palmer & Harvey|
Fish & Seafood
|M & J Seafood|
Fruit & Veg
|Ferryfast Produce Ltd T/A Worcester Produce|
|Innovative Food Concepts|
Milk & Bread
|Angel Human Resources|
|Brakes - Q2 Market Report|
|Oliver Kay - Buyers Guide, Easter Opening Times|
|Birtwistles - Specials|
|Arthur David - Produce Update|
|Direct Seafood - April Catch up|
|West Horsley - Red Tractor Certificate|
|Heineken - Brands & CRM presentation|
One Water is trialling alternative packaging to alert UK consumers to the poor water conditions experienced by an estimated 663 million people worldwide. The company, which pours its profits into clean water projects around the globe, has developed a sleeve for its bottles to make the clean Welsh spring water they contain look dirty. The trials coincided with World Water Day on 22nd March.
One Water is on target to raise £20m for water projects by 2020 and by summer 2017 will have raised £15m. Founder Duncan Goose said: "By 2020, the British population will consume close to 4.8bn litres of bottled water per year, which adds up to more than 70 litres of bottled water for everyone in the UK. I wanted to turn this into a force for good -a source of funds that benefits the billions of people worldwide who don't have a reliable clean water source.
The company, which pours its profits into clean water projects around the globe, has developed a sleeve for its bottles to make the clean Welsh spring water they contain look dirty. The trials coincided with World Water Day on 22nd March One Water is on target to raise £20m for water projects by 2020 and by summer 2017 will have raised £15m.
Founder Duncan Goose said: "By 2020, the British population will consume close to 4.8bn litres of bottled water per year, which adds up to more than 70 litres of bottled water for everyone in the UK. I wanted to turn this into a force for good -a source of funds that benefits the billions of people worldwide who don't have a reliable clean water source.
"It seems counter-intuitive to be trying to sell a bottle of water that looks dirty, but we think it's a useful moment of reflection in our busy days and an opportunity to support a business that profits into clean water for everyone rather than into the bank accounts of corporations," added Goose. To mark World Water Day, TUCO magazine editor Morag Wilson took part in the 5 Litre Challenge with One Water and Bidfood, using only five litres of water in 24 hours for everything from cups of coffee to washing.
On 19 May 2017, Institute Of Hospitality will be hosting a Professionals Career Fair Open to Young Hospitality Professionals and Students.
This is a great opportunity to find out about new Jobs and Internship vacancies.
This event will be FREE ENTRY and will have 20+ of the best Employers from the Hospitality and Event Management Sectors.
Please come with your CV and Dress to Impress!
INSTITUTE OF DIRECTORS
116 PALL MALL, ST. J AMES'S, LONDON SW1Y 5ED
For more Information click here.
Not only that but the successful candidate will also get to demo alongside the company’s brigade of chefs for the day, as well as being treated to a dinner with an overnight stay in the capital with a plus 1 guest.
If you’re a working or aspiring student chef aged between 18 and 23, we want to see your recipe idea for an innovative new creation that twins two of the foodservice world’s biggest current trends – patisserie and food on-the go.
You’ll have one of eight base products – sourced from Coup de pates’ semi-prepared range – from which to build a stunner.
From there, it is up to you to use your flair, creativity and any supplementary garnishes or ingredients to craft a patisserie item that can be enjoyed ‘on the go’. Four finalists will then be chosen to bring their paper entries to life in a cook-off at Coup de pates headquarters in London’s Covent Garden during May.
The winning chef will then be offered the chance to create a product worthy of sale at the greatest restaurant festival in the world – Taste of London. In addition, the winner will get to work on the stand, alongside the team to soak up the incredible atmosphere for themselves.
For more information please visit the Coup de pates website.
18th May 2017, University of Salford
Special offer– 30% off delegate tickets.
'The Future of Food Safety Conference: Hygiene and supply chain solutions “The provenance of British food matters to consumers all around the world. When they choose British, they know they can trust the origins of our unique, great tasting products.” - Andrea Leadsom, Environment, Food and Rural Affairs Minister
The 2013 horse meat scandal underlined the importance of supply chain transparency and highlighted a growing public demand to know the provenance of the food on their plates. Despite the lessons learned from this incident, food suppliers are still routinely forced to recall products due to mislabeling or contamination, according to the Food Standards Agency. As major food suppliers continue to compete over low prices, consumer safety is placed at greater risk. Examples of poor storage at incorrect temperatures and inadequate hygiene standards greatly increase the threat of foodborne illnesses.
Full course agenda can be found on the website http://www.salford.ac.uk/onecpd/courses/food-safety-conference
30% off £325 + VAT per delegate
How to register?
Book Online: http://onecpd-booking.salford.ac.uk/new-booking/formCPD.php?TC=TC001577
Quote Discount Code FOOD30 to receive 30% off delegate places.