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on real life and will bring together expertise from across the University to focus on and address some of the key questions around behaviour change and weight management. “This really is excellent news for
both parties. The fact we were chosen as a major partner shows that our research team is highly-rated in the commercial world and it gives Slimming World an academic partnership.” The new chair is named after Slimming
World’s founder Margaret Miles- Bramwell, who started the company in Alfreton in 1969. The company now has an infrastructure of 12,000 community- based support groups nationwide. The chairmanship is initially for two years. Prior to becoming the research
specialist at Slimming World in 2006, Professor Stubbs spent 13 years at the Rowet Research Institute, which he joined after receiving his PhD from Cambridge University. He said: "This appointment
represents a great opportunity to bring together academic insight and commercial application to generate new solutions that can make a real difference to the health and wellbeing of the general public."
Hummus Brothers, will soon be available at a total of 62 retail outlets across the capital. Yoyo are also launching at Brunel University, The University of Bedfordshire and The University of Essex as well as a number of other retailers. By September, the app will be
available to more than 140,000 students and staff in England, and is currently handling an average of 30,000 transactions per month across Imperial College London’s outlets alone. Jemma Morris, Head of Catering
Operations at Imperial College London said: "The cafes and restaurants on campus can get really busy during lunchtime and we are always looking for ways to speed up transactions and improve the service we offer to staff and students. "We were particularly impressed
with the speed and simplicity of Yoyo, and are pleased that there has been such a positive reaction to the app by both staff and students."
Graham Crump, Group Executive Chef at the University of Warwick, has been crowned overall champion of this year’s British BBQ Batle challenge. The competition, spearheaded
by foodservice equipment supplier RH Hall, took place within the Pleasure Gardens at Blenheim Palace in Oxfordshire, where the finalists representing four hospitality sectors: pub and bar; hotels; golf club and outdoor/ event catering; and universities, had to cook a three-course meal on a Crown Verity mcb-30 barbecue and serve it within one hour. All the dishes had to include at
Durham does its bit
University chef crowned BBQ champion
least one product from the Lion range of sauces, salsas and chutneys, mustards, mayonnaise and dressings. Crump won the
university category first with his menu of king prawns with pickled lemon, coriander and garlic buter, with
yogurt and mint dressing; lamb ox-spring kebab served on a toasted flatbread, crisp salad and crunchy pork popcorn, with hickory barbecue sauce and ranch dressing; and a banana, marshmallow and chocolate, brioche dessert, before taking the main title. After the final, he said that this was the kind of food he would serve at barbecues at the University. All the finalists were presented
with a Sharp LED TV, a Simply Stainless professional chef’s table, Lion sauces and exclusive British BBQ Batle chef’s whites. Crump also received a Crown Verity mcb-36 BBQ and accessories pack, worth £3,000.
Durham University’s catering service picked up a Sustainability in Education prize at the Footprint Awards, which honour food firms doing their bit for the planet. Judges described the service,
which employs 470 people and delivers 400,000 meals a month across the University’s
colleges and cafes, as a blueprint for others to work to. Shona Miller, the University’s
director of catering, said: “We are passionate about sustainability and I am delighted that the team’s hard work and forward thinking has been recognised at a national level.”
Image © FrenchByte / Freeimages
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