W:
www.universitybusiness.co.uk/news/catering
don catering contract LEFT: University College London (UCL)
and diverse campus experience. The umbrella brand for Sodexo-provided and vendor-managed services will be "The Food Federation". Sodexo's ethical coffee brand,
Aspreto, which is triple certified (Fairtrade, Rainforest Alliance and organic) will be introduced across all outlets. Jane Bristow, managing director
of Sodexo Education, said: "We are currently developing exciting, innovative, varied and sustainably- sourced, fresh food offers aimed at providing value and flexibility for students. Key to this approach has been Sodexo's focus on researching student preferences through the Sodexo University Lifestyle Survey and delivering services through an operational team solely dedicated to the university sector." The contract will see Sodexo
pop-up and street food providers as guest vendors. The aim is for a range of different offers and small to medium-sized food enterprises to come together to provide a unique
providing a bursary fund to support work placements for UCL students. Also planned are a range of carbon reduction schemes along with innovative software that will measure the consumption of electricity in all catering outlets across the UCL estate.
Belvoir Fruit Farms helps lighten up Spring
Premium soft drinks producer Belvoir Fruit Farms is extending the brand with a lighter version of its Elderflower Pressé. With 30% less sugar, the Elderflower Pressé Light is more delicate in taste than the original pressé but with the same heady, floral aromas of freshly picked elderflower, tangy citrus from pressed lemon juice and gentle bubbles. Pev Manners, MD of Belvoir Fruit
Farms, said: “We are very excited about the launch of this lighter pressé. Our team spent a long time developing the recipe, trying out various ways to cut down on sugar without compromising on the much-loved taste. We wanted to avoid using nasty artificial sweeteners, so instead experimented with the sugar level until we reached the perfect amount.”
COOK YOUR WAY TO SOUTH AFRICA
Young chefs are being asked to design a menu inspired by the cooking and ingredients of South Africa and win an expenses paid trip to the country, including training at Africa’s most renowned restaurant: The Tasting Rooms at Le Quartier Français. The Cook South Africa!
competition is open to all students, and those already working in industry, up to the age of 25 years old. Entrants must submit their
own three-course menu, inspired by what they can learn about South African food and cooking, and using particular fruits in each course. Eight chefs will be invited
to take part in a cook off final held in London in March 2014. The winner will be flown to
Cape Town, from where they will travel to Franschhoek, the culinary heartland
of South Africa’s Western Cape. They will visit the new kitchens at The Tasting Rooms and spend a week learning to work alongside a team headed up by award-winning head chef Margot Janse (pictured). There are also runners-
up prizes for the seven other finalists. The competition has
been launched as part of an ongoing campaign to promote fresh produce from South Africa, particular the flavour and season of its fruits. There is also a focus on
the essential role farming is having on the development on the country. Entry packs and posters
for the competition have been sent out to catering colleges around the country. They can be downloaded at
www.beautifulcountry
beautifulfruit.com
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