Page 9 - Essentially Catering Issue 95
P. 9

Essentially Catering Magazine - November 2019



        Industry News





                                                                             Ritz chef

                                                                             wins


                                                                             Bocuse d’Or


                                                                             selection





                                                                             As the winner of the Bocuse d’Or UK
                                                                             Selection, which took place at The
                                                                             Restaurant Show in London recently,
                                                                             Ian Musgrave from The Ritz London
                                                                             will be the next candidate to represent
                                                                             the UK in the Bocuse d’Or, the world’s
                                                                             largest chef contest.
                                                                               The three hour 45 minutes contest
                                                                             required the chefs to prepare a vegetable
                                                                             terrine and a poultry dish using Cotswold
                                                                             White Chicken with six portions of
                                                                             each served to the judges. Ian will now
                                                                             compete for a place in the world final in
                                                                             the European heats in Tallinn, Estonia in
                                                                             June 2020.
          From left to right: Andreas Antona, Chair of Bocuse d’Or UK Academy; Simon
          Rogan, President of Team UK; Ian Musgrave,Bocuse d’Or UK candidate 2020  Click here for further information
                                                                             about Bocuse d”Or.



        Allergen audits                                      customers safe and improve   2.   Staff are inconsistent

                                                                                           with their response when
                                                             their dining or food-to-go
                                                                                           asked by customers about
        courtesy of                                          eating experience.         3.   Printed and online
                                                                                           allergens.
                                                                 Using unannounced
                                                             mystery diners, the audit
        mystery diners                                       measures how customers        allergen information for
                                                             with allergies and dietary
                                                                                           customers is out of date
                                                                                           and/or inaccurate.
                                                             conditions are made to feel
                                                             when eating out and how
                                                             safe they believe they are   4.   Cross-contamination
                                                                                           occurs during food
                                                             when being guided by a        preparation and service,
        Food-to-go and hospitality   to develop the Customer   brand’s information and staff.    for example, using
        operators will now be able   Experience Allergen Audit.   Serve Legal and NT       the same utensils or
        to independently monitor   The audit gives operators   Assure have identified five   equipment for different
        the customer experience of   and retailers a means to   key warning signs that     food types.
        allergy sufferers eating in   independently evaluate and,   indicate that food operators   5.   Staff are giving
        their establishments.      where necessary, improve   should review their practices   uninformed advice on
          LFood safety consultancy   staff training, allergen   around allergens:          allergens when chatting
        NT Assure has collaborated   labelling, communication    1.   Mis-communication    with customers.
        with Serve Legal, one of the   and operational performance   between staff and diners/
        UK’s leading independent   around allergens.  It is     customers that leads to   Click here for further
        compliance audit companies,  designed to reduce risk, keep   allergen complaints.   information.



                                  Email: editor@essentiallycatering.co.uk • www.essentiallycatering.co.uk     9
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