44 | NEWS | CATERING AND HOSPITALIT Y LA U N C H E S SUMMER Bright Pink-A-Licious
Sweetbird has launched a Summer Syrup selection box which packages four of the summer months’ top selling syrups used to make
drinks such as Fudge Iced Coff ees and Raspberry Iced Mocha. Drinks are made by adding three
pumps of syrup to still or sparkling water to make a 12oz drink. Made with real lemons, the new
Sweetbird range also adds a twist to classic lemonade with Blueberry & Mint and Watermelon & Rosemary Still Lemonades on off er.
Ibiza Ice for festival season
Market trends show that consumers are looking for new and exciting alcoholic drinks – and new sparkling wine cocktail Ibiza Ice aims to fi ll that gap. The drink fuses
sparkling wine with exotic, natural fruit
fl avours, with a refreshing result lower in calories than wine or champagne. The beverage comes in two fl avours: White Isle blends lychee, lime and melon with sparkling wine; while Sunset combines pomegranate and sparkling wine.
Tea twist from Tetley
Tetley is fusing favourite blends with on-trend natural fl avours to create a new Mood Infusions range. Launched exclusively for foodservice,
the new range of Mood Infusions has been crafted to deliver an indulgent fl avour and aroma, with natural ingredients. The range includes Tetley Calm with lemon and liquorice added to camomile; Tetley Warmth with orange blossom, peel and spices including cinnamon, star anise, cardamom and cloves added to redbush; Tetley Serenity with a lemon balm and honey base; and Tetley Pick Me Up with strawberries, cherries, raspberries and apples.
College hosts the London launch of The Chefs' Forum
Celebrity chefs and industry heroes gathered at Westminster Kingsway College to celebrate the launch of successful industry organisation, The Chefs’ Forum and to inspire students for the future Professional Chef and
Hospitality students from Westminster Kingsway
College prepared and served canapés for over 50 top chefs from across the UK, including Pierre Koff mann and Ruth Rogers as well as the newly-crowned BBC Food Personality of the year, Cyrus Todiwala. Guests also
received presentations by Philip Tanswell of Cornish
Sea Salt and Ruth Rogers, Co-Founder of the River Cafe with her Head Chef Joseph Trivelli. This was followed by acclaimed haute cuisine practitioner Pierre Koff mann who spoke of his life in the industry followed by a question and answer session with the College students.
Allotments key to sustainable farming
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An increase in urban allotments could help us meet the rising demand for food throughout the world, without damaging the Earth’s soils, according to new research from the University of Sheffi eld. One of the greatest challenges facing
the growing human population is meeting rising demand for food without undermining the soils on which food production – and other services such as carbon storage, fl ood mitigation and locking up pollutants – depends. In the fi rst study of its kind, Dr. Jill Edmondson from the University’s
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