News (214)

Thursday, 26 April 2018 14:43

Pricing Bulletin 16/04/18 - 26/04/18

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Please note there is revised pricing on the following agreements



Frozen & Chilled Foods

Fruit & Veg

Meat & Poultry


Please note there are updated product files for the below suppliers                                                       


Innovative Food Concepts


For all new promotions visit dedicated promotions website page.                                                    

 New documents

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 12 new and refreshed categories, making the Awards more relevant to you, and a simpler and quicker application process, make this year the year that you apply. 


Stage 1 closes at noon on 8 June 2018

http://www.greengownawards.org/green-gown-awards-uk-ireland  or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Wednesday, 25 April 2018 10:41

TUCO Awards Open for Entries!

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Is there someone in your team who deserves national recognition for their commitment to their job? Then enter them for the TUCO Awards.

The awards will be presented at our Gala Dinner on the last day of the TUCO Conference on Wednesday 25th July 2018 at the University of Hull.

This year we have six categories where individuals and teams can be nominated for a 'TUCO' 

  • Rising Star Award
  • Innovation Award
  • Sustainability Award
  • TUCO Team of the Year
  • TUCO Member of the Year
  • New! Outstanding Achievement Award

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.  The TUCO Member of the Year shines a light on one University or College and our new Outstanding Achievement Award demonstrates an individuals dedication and hard work in this sector.

You may nominate anyone who works for a TUCO Member institution, including yourself.  The Awards are FREE to enter for all Members.

All shortlisted nominees will receive a complimentary place at the Gala Dinner, complete with overnight accommodation.

Entry Deadline:  Thursday 31st May 2018 at 5pm

We look forward to receiving your nominations.

Visit TUCO Awards today.

Premier Foods, one of Britain’s largest food producers with iconic British brands including Bisto, McDougalls, OXO and Ambrosia, has appointed former Unilever Sales Director, Damian McLoughlin, as its new Foodservice Director. McLoughlin joins the Premier Foods foodservice division after a successful 17 year international career at Unilever. 

Commenting on his appointment, Gary Taylor, Sales Director at Premier Foods, said: “We are really delighted to have Damian on board to lead the future development of our strategy. We are confident he will continue to lead the foodservice division to success with a breath of new and fresh ideas, as well as expert industry knowledge and we can’t wait to see the vision develop as he settles into role.”

Damian joins Premier Foods following a busy start to the year, with the foodservice team launching the fourth successive McDougalls Young Baking Team of the Year competition and the second stage of its award-winning Dysphagia Solutions Programme. 

On his new role, McLoughlin says: “I am looking forward to getting fully immersed into the Premier Foods business. It is the success and passion I have seen from the foodservice division, coupled with such innovative campaigns and leading brands that I have admired. As a priority, I am committed to exploring new ways to use data and insights to generate actionable solutions that meet the broader business needs of our chefs, caterers and operators.” 

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 (Sunday 20th to Saturday 26th May 2018)  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

Written by

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

Page 1 of 16


The Magnificence of Exeter

TUCO Conference delivers on all fronts

Read it here




Advertising Opportunities: Dan Hillman

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TUCO Magazine Editor: Morag Wilson

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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