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NEWS & VIEWS SPICE BUSINES S Michelin-starred chef cooks rubbish!


A MICHELIN-starred chef recently joined up with a team of volunteers to use discarded food to cook up a meal for vulnerable people. Alfred Prasad, executive chef of Tamarind, in Mayfair, was inspired when he heard of the work of FoodCycle, an


Islington charity that reuses surplus food going to waste.


Using ingredients donated by local food outlets which would otherwise go in the bin, Mr Prasad went to the charity’s centre in Islington to help concoct a menu for those in need of a meal. He said: “I am very proud to partner with FoodCycle and help promote their fantastic work on the ground. I love their message that food poverty and food wastage should simply not co-exist.” Under the chef’s expert instruction the team


cooked up a meal of cream of Islington tomato soup and a potato and green bean curry, followed by a bread and butter pudding. Matt Viner, Islington hub leader, says: “The lunch, which is always held at the Islington Mind Empower session in the Southwood Smith Centre, was our busiest since Christmas! The team at the


LICENCE COMMITTEE IMPOSES RESTRICTIONS


THREE restaurants in York have held on to their alcohol licences, but managers will be forced to step down over fears about illegal workers at the sites after a licensing hearing by the City of York Council. The ruling affects The Indian Ocean, Jaipur Spice and The King’s Ransom, all businesses owned by Khalique Zaman,. North Yorkshire Police had applied


for licence reviews for all three restaurants after they were raided by immigration officials and police earlier this year. A total of 12 people were detained after the raids and civil penalties issued to Mr Zaman. The police argued that the licences should be revoked to help prevent crime, claiming that Mr Zaman had not exercised due diligence in making sure his employees had the right to work in the UK.


The panel decided


there was not sufficient evidence to show that Mr Zaman knowingly employed people without the right to work in the UK, but was concerned that designated premises supervisors were not being thorough enough when checking new employees’ right to work in the UK. As a result it insisted that new supervisors should be put in place, with proper training. n


Islington hub, and indeed at FoodCycle HQ, would like to extend our utmost thanks to Alfred and his accompanying head chef Nirmal Save for their time, presence and passion.” The FoodCycle


volunteers had a brilliant time seeing a master at work. Matt adds,”The Hub not only reached more people than normal, but - and this’ll come as no surprise - all the food served was eaten and there was absolutely nothing left on any plates: a true sign of the culinary greats in our presence!” Currently nearly a third


of food is wasted in the UK every year. For more information on preventing food waste, visit: http:// foodcycle.org.uk. n


www.spicebusiness.co.uk 7


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