Page 6 - Essentially Catering Issue 97
P. 6

Essentially Catering Magazine - January 2020

        Industry News

        Award success for

        Food Allergy Aware

        Food Allergy Aware scooped the award for the ‘Company of the Year 2019’ at the recent Society of Food Technology
        and Hygiene Awards (SOFHT).
          “The award tops off what has been our busiest year since we set up the business,” said Caroline Benjamin, Founder
        and Owner of Food Allergy Aware. “We have continued to develop our events and specialised training programmes that
        include everything from a Mock Trial Prosecution demonstrating the consequences of breaking food regulations, to Mystery
        Shopper Visits, Menu Allergy Audits and staff training for customers with allergen challenges.”

          Entries open for The Roux

          Scholarship 2020

                                             The Roux Family is inviting young, full-time chefs - aged from 22 to 30 -
                                             to test their fish filleting skills by submitting a recipe using hake, clams
                                             and leeks.
                                               Chairman Alain Roux said: “This year, the competition is showcasing
                                             MSC-certified hake, a beautiful, sustainably sourced fish local to our
                                             shores in the UK. A surprisingly underrated fish, hake finds its perfect
                                             accompaniment in palourde clams, a particular favourite of mine along with
                                             deliciously delicate leeks.
                                               “As usual, we are setting a deceptively simple task, using three ingredients
                                             while testing core skills to the limit.”
                                               Deadline for entries is 31 January 2020. Click here for further information.

                                                               Edinburgh hotel

                                                               to save 80,000

                                                               bottles a year

                                                               Edinburgh’s largest independent hotel has declared it
                                                               will save more than 80,000 plastic bottles a year by
                                                               encouraging guests to fill their glasses with tap water.
                                                                 Ten Hill Place will no longer provide single-use bottles
                                                               of water in its 129 bedrooms to help reduce plastic waste.
                                                               The four-star hotel, run by Surgeons Quarter, is the latest
                                                               to join the wave in supporting Scottish Water’s Your Water
                                                               Your Life campaign that encourages people to drink the
                                                               country’s tap water to benefit the environment.

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