Charlotte Gowers

Charlotte Gowers

Wednesday, 16 November 2016 08:30

Procure Wizard Update

In July we mentioned our upcoming partnership with Procure Wizard, an online purchase to pay system. This will give TUCO members free of charge use of a digital purchase to pay system as well as access to ‘live pricing’, taking significant costs out of the supply chain.

When Procure Wizard launched in 2011, its goal was to revolutionise the hospitality sector by providing a dynamic online purchasing portal to help modernise the procurement cycle, delivering improved efficiency and reduced costs.

Boasting a high profile client list (including the Gleneagles Hotel, Patisserie Valerie and Liverpool FC) and 10,000 active users, the portal has also recently won a prestigious Queen’s Award for Enterprise in Innovation. TUCO members will be in very good company!

So what does it do? I think we’re all very aware at just how prevalent traditional telephone ordering and paper invoicing is in university catering, making the control of live costs both challenging and time-consuming. Well, Procure Wizard changes all that.

As a result of the new partnership members will enjoy a raft of world-class services including online ordering, recipe/allergen/ingredient analysis and stock management. Users will also be able to integrate the system into their current sales and accounts software.

The beauty of Procure Wizard is that it centralises your procurement function, giving you total control and cuts out human error. The key benefits are total visibility, it gives you a dynamic dashboard of exactly where your business is on any given day, at any specific time, as well as eliminating the risk of human error as once data is keyed, it doesn’t need to be re-entered or repeated. It also gives you access to live delivery data. It’s extremely user-friendly and can help you track your budget expenditure.

Transferring over to the system is a two-stage process. You can log on and order from day one (so getting purchase to pay up and running is quick and simple). Stage two takes more time as it involves the integration of systems and members will need to prioritise the other modules for integration.  However Procure Wizard is happy to do this at the pace you dictate. The company is also happy to run members through what is required and to give onsite demonstrations.

I have no doubt that TUCO members who embrace this online option will transform their relationship with suppliers. These are exciting times!    

Seafish urges all seafood businesses to get on board for campaign as ties with Tesco, Birds Eye and Hilton Worldwide are announced.

Three major players in seafood have signed up to support Seafood Week, the annual consumer campaign run bySeafishto get more people eating more fish more often.

Joining a series of household names from across the supply chain, retail giant Tesco, Birds Eye, and international hotel network Hilton Worldwide, are the latest to back the eight-day celebration of fish and shellfish.

Following successful participation in last year’s campaign, which generated an estimated £18 million benefit to the seafood industry, Tesco is back on board for 2016. Andrew Haigh, Tesco Buying Manager – Fish, said: “We are very excited to be a part of Seafood Week this year. Seafood offers customers healthy and convenient options and Seafood Week is a fantastic initiative to help showcase this to customers. Earlier this year we also announced a number of measures, in partnership with the Marine Stewardship Council, which means we are sourcing even more of our seafood in a sustainable way.”

Birds Eye has also shown their support by striking a deal with organisers Seafish to become a partner for the campaign. The global brand will benefit from their products being promoted as part of a wider marketing and advertising campaign which aims to encourage people to eat more seafood.

Birds Eye Marketing Director Steve Chantry said: “This will be the first year Birds Eye is involved with the Seafood Week initiative and we’re looking forward to taking part as we encourage Brits to eat more fish at home.

“As a leader in the frozen fish category and a brand that is loved across the UK, our fish heritage is incredibly important to us and to our consumers. This Seafood Week will therefore see the brand working with many of our much-loved fish icons, including fish fingers and the recently returned Captain Birdseye, as we help shoppers create delicious, nutritious meals.”

Hilton Worldwide is supporting the campaign for the second year. Dominique Piquemal, Vice President, Food & Beverage Strategy, Europe, Middle East & Africa, said: “Seafood Week is an excellent opportunity to showcase the very best of seafood to diners and we are delighted to support the initiative again this year.

“Hilton Worldwide has a long term commitment to responsible sourcing and is dedicated to maintaining the highest culinary standards in our hotels. It is critical to include sustainable fishing practices in our sourcing strategy to ensure seafood continues to be available in the future. Seafood is a popular choice with our guests, and with clear MSC labelling now on our menus in nearly 50 hotels in the UK, Netherlands and Belgium, we are giving our guests greater choice with the seafood they choose to enjoy in our hotels.”

Seafish Corporate Relations Director Mel Groundsell welcomed all three brands’ participation and said: “It’s fantastic news that such well-known and well-respected businesses are getting on board for Seafood Week. Like us, these household brands recognise the value of sustainable, healthy seafood and will be helping us get more people eating more of it this October.

“I’d encourage any business involved in the seafood supply chain to get involved  - there are great opportunities on offer and the more we work together, the louder that ‘more fish, more often’ message will be.”

Seafood Week will be held from Friday, 7th October to 14th October.

For more information please visitwww.seafoodweek.co.ukor contact Kieran Westbrook in the Seafish press office: 0131 524 8684  /This email address is being protected from spambots. You need JavaScript enabled to view it.

Seafood Week celebrates the delicious taste of fish and shellfish with a different species and dish each day.

Seafood Week (7-14 October) is an eight-day campaign to sing the praises of fish and shellfish in the UK – and remind everyone that fish is the dish! On every day of Seafood Week, a different dish of the day is championed to celebrate the many different ways fish can be cooked and served.

We’ve got eight delicious seafood recipes for you to try – all quick and easy to make and tasting great. So, make the most of Seafood Week by trying out these delicious meals.

Find out more about Seafood Week at www.seafoodweek.co.uk, where you can find loads more recipes and tips about cooking, buying and eating seafood.

Day 1 – Breaded fish and chips

Prep time: 20-25 minutes
Cooking time: 26-30 minutes
Serves: 4

Ingredients

  • 4 haddock fillets
  • 2 tbsp plain flour
  • 2 eggs, whisked
  • 100g breadcrumbs (can use gluten free)
  • 2 large baking potatoes, skin on, cut into thin wedges
  • 1 tbsp olive oil
  • small pot sour cream
  • four gherkins
  • 1 dsp capers
  • bunch of spring onions, finely chopped
  • juice of 1 lemon
  • handful fresh flat leaf parsley
  • handful fresh dill
  • salt and freshly ground black pepper
  • 1 lemon cut into 4 wedges, to serve

Method

  1. Preheat the oven to 180c. Lay out three shallow bowls of seasoned flour, beaten egg and fine breadcrumbs.
  2. Coat the fish in each in the order of flour, egg, breadcrumbs.
  3. Place on a lightly oiled baking tray and bake for 20-30 minutes, till golden, turning once.
  4. Toss the potato wedges in the oil, season and bake in the oven till cooked and crispy, turning once.
  5. Meanwhile make up the sour cream. Finely chop the gherkins, capers, spring onions and most of the herbs. Combine with the sour cream, add lemon juice and seasoning.
  6. When cooked serve the fish, wedges and sour cream, garnished with the remaining herbs and a lemon wedge.

Alternative Fish

  • Cod
  • Coley
  • Pollack and Pollock

Day 2 – Delicious Fish Pie

Prep time: 20-25 minutes
Cooking time: 31-40 minutes
Serves: 4

Ingredients

  • 300g potatoes
  • 500ml milk
  • 3 tbsp plain flour
  • 50g butter plus extra for greasing the pie dish
  • 1tbsp olive oil
  • 1 onion
  • 1 leek
  • 50g frozen peas
  • 1 packet chilled seafood mix OR selection of white fish and shellfish eg cod, haddock, coley, mussels, squid, approx 500g.
  • handful chopped flat leaf parsley
  • 50g grated cheddar

Method

  1. Peel and boil the potatoes till cooked, mash and set aside.
  2. Preheat the oven to 180c. Finely chop the onion and leek. Heat the butter and oil in a pan and fry the vegetables for a few minutes till soft. Set aside.
  3. Melt the 50g butter in a saucepan, add the flour and cook for a couple of minutes. Add the milk gradually on a low heat, whisk or stir till it starts to thicken. Season.
  4. Combine the sauce, onion and leek, the fish and the frozen peas in the pan with a large handful of flat leaf parsley.
  5. Pour into a buttered oven dish. Top with mashed potato and grated cheddar.
  6. Bake for 40 minutes or till golden on top.
  7. Serve with seasonal veg.

Alternative Fish

  • Cod
  • Coley
  • Haddock
  • Whiting

Day 3 – Kedgeree

Prep time: 5 minutes
Cooking time: 31-40 minutes
Serves: 4

Ingredients

  • 450g undyed smoked haddock
  • 25g butter
  • 1 onion
  • 2 green cardamom pods split in half
  • ¼ tsp turmeric
  • 1 cinnamon stick
  • 350g basmati rice
  • 600ml stock
  • 2 hard-boiled eggs to garnish

Method

  1. Preheat the oven to 200°C / 390°F.
  2. Wrap the haddock in foil and bung it in the oven on a baking tray for 8 minutes (check it's done by seeing if it flakes easily with a fork).
  3. Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamom pods. Cook for 3 more minutes.
  4. Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
  5. Stir in your flaked haddock and cook for another 5-8 minutes.
  6. Divide it among the plates with half a hard-boiled egg on top of each to garnish

Alternative Fish

  • Cod
  • Herring
  • Mackerel
  • Salmon (Atlantic)
  • Salmon (Pacific)

Day 4 – Prawn Curry

Prep time: 13-15 minutes
Cooking time: 16-20 minutes
Serves: 2

Ingredients

  • 1 small pack whole wheat noodles
  • 1 small white onion
  • 1 medium red chilli
  • 1 thumb sized piece of ginger, peeled
  • 1 pack fresh coriander
  • 1tsp sesame oil
  • 2 banana shallots or 1 onion, finely sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 small pak choy, sliced and green tops reserved
  • 100g mushrooms, sliced
  • 1 tbsp. fish sauce
  • 1 tsp soy sauce
  • 1 tin coconut milk
  • 1 pack fresh prawns (180g approx)
  • Or 12 cooked langoustines
  • lime wedges to garnish

Method

  1. Precook the noodles in boiling water and set aside
  2. Blitz the garlic, onion, red chilli, ginger and half the fresh coriander together in a food processor or hand blender to make a spice paste. Add a drop of oil or soy sauce if needed.
  3. Heat the sesame oil in the wok.
  4. Fry the shallots or onion, peppers, pak choy and mushrooms over a high heat
  5. Add the spice paste and fry for a few minutes, then add the coconut cream, the fish sauce and soy sauce and stir
  6. Turn down the heat, add the prawns and cook for a few minutes till the prawns are cooked through.
  7. Stir through the noodles and the pak choy tops. Serve garnished with the rest of the fresh chopped coriander and a wedge of lime.
  8. If using langoustines just add them in to warm through for a couple of minutes instead of the prawns.

Alternative Fish

  • Langoustines

Day 5 – Homemade Fish Fingers

Prep time: 16-20 minutes
Cooking time: 16-20 minutes
Serves: 4

Ingredients

  • 4 chunky cod fillets
  • 2 tbsp plain flour
  • 2 beaten eggs
  • 200g breadcrumbs
  • salt and freshly ground black pepper
  • oil for baking tray

To serve

  • oven chips
  • tomato ketchup (decent)
  • frozen peas or green veg

Alternative Fish

  • Coley
  • Haddock
  • Pollack and Pollock
  • Whiting

Day 6 – The Scampi Sandwich

Prep time: 4 minutes
Cooking time: 16-20 minutes
Serves: 1

Ingredients

  • handful of frozen breaded scampi
  • 2 slices white bloomer bread
  • 10g butter
  • 1 tbsp mayonnaise
  • 3 gherkins
  • 1 tsp small capers, rinsed
  • juice of one lemon
  • small bunch of chives or parsley, finely chopped
  • small handful mixed salad leaves.
  • salt and freshly ground black pepper

Method

  1. Bake the scampi in the oven according to packet instructions.
  2. Meanwhile slice and butter the bread.
  3. Make the mayonnaise by finely chopping one of the gherkins and combining with the capers, half the lemon juice, half the chopped herbs and seasoning.
  4. Spread the mayonnaise over the bread.
  5. Slice the rest of the gherkins and lay on one slice of the bread. Top with the hot scampi, a squeeze of lemon juice, the salad leaves and remaining herbs.
  6. Add the second slice of bread, slice in half and enjoy.

Alternative Fish

  • Langoustines

Day 7 – Smoked Mackerel Fishcake

Prep time: 31-40 minutes
Cooking time: 20-25 minutes
Serves: 4

Ingredients

  • 88g Instant pack mashed potato (made up)
  • 2-3 smoked mackerel fillets
  • 1 x 15ml spoon parsley
  • 3 spring onions
  • 100g canned sweetcorn, drained
  • 1 egg
  • 125g breadcrumbs 

Equipment:

Baking tray, large bowl, measuring jug, measuring spoons, chopping board,  knife, fork and 2 shallow bowls.

Method:

  1. Preheat the oven to 200C or gas mark 6.
  2. Grease or line a baking tray.
  3. Remove the skin from the mackerel and break into flakes.
  4. Chop the parsley and spring onions.
  5. Mix the mackerel, parsley, spring onions and sweetcorn into the mashed potato. Allow to cool.
  6. Beat the egg in a shallow bowl.
  7. Pour the breadcrumbs in a shallow bowl.
  8. Dust hands and a chopping board with flour and divide the fish cake mixture into eight.
  9. Shape into round flat cake.
  10. Dip each fish cakes into the egg and then into the breadcrumbs.  Repeat with all the cakes.  Place in the fridge and chill for up to 30 minutes.
  11. Bake for 20 minutes, until golden.

Serves: 8 fish cake

Day 8 – Smoked Haddock Breakfast

Prep time: 5 minutes
Cooking time: 10-12 minutes
Serves: 4

Ingredients

  • 2 packs smoked haddock (approx 600g)
  • 6 large free range eggs
  • small handful chives, finely chopped
  • small handful flat leaf parsley, finely chopped
  • 50g salted butter
  • 12 cherry tomatoes
  • Salt and freshly ground black pepper
  • Bread for toast


Method

  1. Heat the oven to 180c. Wrap the haddock in foil and heat in a medium oven for 10 minutes
  2. Whisk six eggs together with some seasoning and half of the chopped herbs
  3. Melt half of the butter in a pan over a low heat, then add the eggs.
  4. Scramble the eggs to your preferred consistency
  5. Stir in the halved cherry tomatoes and a final knob of butter
  6. Remove the fish from the oven. Serve with the eggs on hot buttered toast, garnished with the remaining herbs.

Alternative Fish

  • Cod
  • Coley
  • Hake

Notes to Editors:

For more information please contact Kieran Westbrook on 0131 524 8684 or 07876 035 756 or email This email address is being protected from spambots. You need JavaScript enabled to view it..

About Seafish

Seafood Week is an award-winning annual campaign run by Seafish to promote fish and shellfish to the UK consumer. The eight-day campaign is held from October 7-14 and begins with #fishpunday on social media. Find out more about Seafood Week by visiting the website www.seafoodweek.co.uk.

About Seafish

Seafish was founded in 1981 by an Act of Parliament and aims to support all sectors of the seafood industry for a sustainable, profitable future. It is the only pan-industry body offering services to all parts of the industry, from the start of the supply chain at catching and aquaculture; through processing, importers, exporters and distributors of seafood right through to restaurants and retailers.

Seafish is funded by a levy on the first sale of seafood landed in the UK. Its services are intended to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as promoting sustainably-sourced seafood. These services include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation, safety training for fishermen and legislative advice.

 

Tuesday, 15 November 2016 08:30

Food Matters Live

The Food Matters Live 2016 seminars are structured around eight individual themes and offer visitors an unparalleled peer-to-peer learning opportunity.

They bring together 300 expert speakers from across academia, health, nutrition and the food and drink industry to provide insight, innovation and ideas for change while making the important connections between food, health, nutrition and a sustainable food system.

The seminars are free to attend and available on a first come, first served basis. Register to attend.

Friday, 25 November 2016 08:30

Vegware Report: New Year's Revelations

Executive Summary

New Year’s Revelation is a report byVegwareandThe Food Waste Networkrevealing the potential barriers, cost implications and other impacts the waste Regulations will have on different types of food businesses.

Following the example of The Hanging Bat, six Edinburgh-based food business sites participated in Vegware’s research, involving a consultation process of an initial attitude and waste survey; waste audit; tailored action plan; and a final attitude survey. Each business’ case study is included.

Results

Results show that before our consultation process, all businesses had little understanding of the incoming waste Regs, and assumed they would face increased costs. We also found further ways to transform initial costs into a long-term saving.

Conclusions

Our report concludes that far from being the cost burden many businesses fear, the Scottish Waste Regs can bring savings for food businesses. Although greater segregation may introduce challenges such as managing space issues, there are solutions to these barriers.

Download the full reporthere.

Friday, 11 November 2016 09:00

Food Matters Live

Over 600 organisations will participate in the Food Matters Live 2016 exhibition including: ingredients suppliers; food and drink manufacturers; and foodservice providers. They will be joined by research and academic institutions and will each highlight the important role that every part of the food, drink and nutrition sector plays in developing healthy and 'better for you' food and drink.

For more information, visit the Food Matters Live website.

Wednesday, 09 November 2016 08:00

Love Food, Hate Waste

As you will know TUCO were one of the founding signatories to WRAPs Courtauld Commitment 2025 and we have joined several of their working groups including their Love Food, Hate Waste campaign.

LFHW has lots of free videos available for you to use – from menu planning, perfect portions, savvy storage to making perfect roast potatoes. There are plenty to choose from!

To share the videos simply follow the link above, click on the video that you want to share and then hover the cursor over the right-hand side of the video frame – the “share” icon will appear – click on it and then choose the “copy URL” option to get the link to paste elsewhere.

Online tools such as the portion plannerreadymade meal plans, the Food Waste Assistant and the free App can all help make the most of the food we buy.

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