Page 5 - Essentially Catering Issue 69
P. 5

Essentially Catering Magazine - September 2017



        Industry News




        CDG takes home  Bed and WHAT?!



        Good Egg Award                                        According to a poll of 6600

                                                              bed & breakfast owners
                                                              by eviivo (www.eviivo.
                                                              com), the online booking
        Casual Dining Group (CDG), one of                     specialists, some
        the UK’s leading restaurant groups,                   guests are decidedly
        took home the Good Egg Award                          non-traditional in
        at this year’s Good Farm Animal                       their breakfast tastes.
        Welfare Awards, run by Compassion                     Most B&Bs (63%)
        in World Farming (CIWF).                              reported that guests
          The accolade recognises that CDG has successfully   favour the traditional Full
        achieved its goal to use 100% free range whole shell eggs   English breakfast, but 17% said
        across its estate. It also acknowledges the commitment CDG   that guests in the main preferred a
        has made to source 100% free range eggs as an ingredient in   continental breakfast featuring croissants. Ten percent
        all processed products, across all brands, by 2022.   said that muesli was the most popular choice.
          The result demonstrates the company’s wider
        ongoing commitment to source products sustainably and   Unlikely breakfast requests include the following:
        ethically; achieved by working closely with Government,   ●  Corn Flakes in Carling Lager
        NGOs, suppliers and producers to continuously build on   ●  Smoked Salmon and HP Sauce
        and improve all aspects of its supply chain assurance   ●  Weetabix spread with Marmite
        programme, including responsible animal welfare       ●  Scrambled egg on toast ‘with no egg’
        management.
          CDG is one of the largest independent mid-market    ●  A plate of fried onions
        restaurant operators in the UK, with over 300 sites located   ●  Five rashers of bacon in porridge
        across the country, operating primarily under the Bella Italia,   ●   A bag of uncooked pasta and a jar of Lloyd Grossman
        Café Rouge, Las Iguanas and La Tasca formats.           tomato and garlic sauce, which the guest then cooked
        www.casualdininggroup.com                               inside the kettle in the bedroom.

          Funkin launches



          search for new



          Innovation Champion




          Fruit purée brand, Funkin, has launched its 2017 Innovation Champion competition
          to find a talented member of the UK bartending industry to join its team for a year.
            Following in the footsteps of current Innovation Champion, Shea Campbell, the winner will have the chance to
          work hands-on with Funkin on a part-time, freelance basis. Together with a £500 cash prize, the victor will work on a
          variety of projects including product development.
            Entrants will be asked to demonstrate their passion for and understanding of cocktails by proposing an inventive
          on-trade concept and also create an original Funkin cocktail - one that is full of flavour and easily replicated.
            Campbell said: “The Funkin Innovation Champion competition allows you to think outside the box and challenges
          you to come up with an ingredient that will change the bartending industry. I’ve had an incredible experience as the
          winner, travelling and networking alongside Funkin’s development team.”
            Click here for further information. Deadline is 21 August.




                                  Email: editor@essentiallycatering.co.uk • www.essentiallycatering.co.uk     5
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