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Curry night raises funds for the Peace Hospice

A woman from Watford recently teamed up with her local Indian restaurant to hold a charity curry night in aid of the Peace Hospice, which is currently struggling financially. It was only after attending a fundraiser for the charity that Linsey Gibson came to understand how much the Peace Hospice did to support the local com- munity. On hearing about the charity’s financial woes, she decided to do some- thing to help.

She said: “I had never encountered anyone who had been to a hospice - I didn’t really know what they did. At the moment there are beds that they can’t afford to run… That pulled at my heart a little bit.”

The curry evening she organized at Saffron Indian Restaurant in May this year gave guests the opportunity to enjoy a top-notch curry as well as be in the running for a number of prizes

donated by local businesses, includ- ing tickets to the Harry Potter Studios. Proceeds for the night will be donated to Watford hospice as well as help to fund Ms Gibson to trek across the Himalayas, after which she will help to redecorate a hospice in Delhi.

She added: “I can’t believe that people I have never met have been helping me make money for charity. It is amazing.”

Athletes village puts sustainability on the menu

The 2012 Olympics were the most sustainable Games yet, and this was true in the Athletes village food court as much as anywhere. The milk was organic, the coffee free-trade and eggs free-range. The chicken carried Britain’s ‘Freedom Food’ label, certified by the Royal Society for the Prevention of Cruelty to Animals as meeting its strict animal welfare standards.

Recycling and compost bins were everywhere to be seen and, where possible, local farmers grew the pro- duce used. The fish and chips on the menu were from sustainable local stocks

The task of feeding hungry Athletes was an Olympian one, with around 65,000 meals a day being served at the peak. The aim of chief Olympic caterer, Jan Matthews, and her crew of chefs from around the world was to showcase British food, sustainable food and food that reflects the trend for better animal welfare, because as she put it, ”better animal welfare in many cases actually does mean better meat at the end of the day.”

Within the food hall was a special halal food station - which provides food slaughtered and prepared accord- ing to Islamic law - and where dishes also included curried spinach and aubergines, baba ganoush and fava beans. Other stations served European, Asian and Mediterranean specialities.

Matthews made the daily menus at the village available to national Olympic committees ahead of time, so coaches could plan down to the calorie what each athlete should eat and when, depending on training and competing schedules. For athletes without team nutritionists, experts at a ‘nutrition kiosk’ just inside the dining room entrance were able to offer advice.

Spice Business Magazine


Sept/Oct 2012

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