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NEWS & VIEWS SPICE BUSINES S Food for thought


part of the organisation’s chef development programme. The company is a leading supplier of Marine Stewardship


ANDY White, a 20-year- old trainee chef with catering company Sodexo recently benefitted from a masterclass given by Cyrus Todiwala. During the four-hour lesson, Andy was shown how to cook with sustainable fish at Cyrus’ award- winning Cafe Spice Namaste Sodexo arranged the masterclass as


Council (MSC) certified sustainable fish in the UK and in 2010 had its restaurants and cafes certified to serve MSC fish and seafood. Cyrus said: “These


masterclasses are an opportunity for me to share my knowledge, experience and passion with fellow chefs. No matter what stage you are in your career, you can always learn something new.” n


LONG DISTANCE


CURRY LOVE A LEICESTER restaurant has sent a meal 300 miles to a customer in Scotland. The Khyber Tandoori Restaurant has supplied Ken Downie, who lives in Livingston, near Edinburgh, but who had been introduced to the restaurant by a work colleague, several times in the


30 MAY/JUNE 2013 ISSUE 48


past. However in recent years he has been living abroad and separated from his beloved curries. Now he has returned


to Scotland to live the long distance orders have started again. Just before Easter a meal was dispatched to be delivered by Parcelforce and is reported to have set


RESTAURANT OWNER BANNED


THE director of a curry restaurant has been disqualified from acting as a director for eight years, following an investigation by The Insolvency Service. The director of The Red Fox Indian Cuisine Limited, failed to pay a fine for employing illegal workers, instead closing down the company. Vicky Bagnall, director of investigations


and enforcement, The Insolvency Service said: “This order sends a clear message to other company directors; if you run a business in a way that is detrimental to either its customers or its creditors you will be in our sights. Directors tempted to neglect their responsibilities to their creditors should be warned, if you do not wish to join this number, then behave accordingly.” Red Fox Indian Cuisine was incorporated in May 2010. An inspection by the UK Border Agency in July 2010 uncovered the fact that the director had hired five illegal workers and was subsequently fined £25,000. Instead of paying the fine, Miah transferred over £68,000 from the company’s accounts and placed the company into liquidation, leaving debts far exceeding assets. The Insolvency Service’s investigation found that the director had failed to provide sufficient accounts to the liquidator. As a result, it was not possible to determine the purpose of the withdrawal prior to liquidation. n


Mr Downie back £170. Dinesh Raval, who runs the restaurant, says, “Ken was introduced to the restaurant by a contact in Leicester who is one of our regular customers. He enjoyed our food so much that


on three occasions after he went back home to Scotland he ordered meals which were delivered by road haulier. It’s been a while since he has ordered from us, so it was a pleasant surprise.” n


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