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CATERING AND HOSPITALIT Y | OPINION | 45 Read more HE catering news click here


Stuff the turkey this year F


By Professor David Russell, Founder and Chairman of the Russell Partnership


estive fun is gaining momentum on the approach to Christmas, the retail adverts are in full fl ow, pigs in blankets are leading the charge


on menus and cold turkey sandwiches fi lled with stuffi ng are only a stone's throw away. For higher education preparing for this time it is important and more complex than one may fi rst think. Many students will be home for the Christmas period, however, the build up is a great commercial opportunity for university food outlets. This can be in the form of festive products or full blown organised feasts. Is traditional right for all though


David Russell


and do turkey twizzlers refl ect the cultures and tastes of our ever- diversifying student bodies? In previous articles I have discussed


the positive impact that dining environments can have on enhancing students' experience through providing areas that act as relaxation, social and working environments based around a food off er. Much of this is driven by the strong café culture prevalent now in the UK and the blurred line between space for work and play. I also believe food and associated environments can drive integration of international students by breaking down barriers and fi nding commonality over a meal with others. At racting international students to universities is fi nancially benefi cial to academic institutions and vital to share and inject diff erent perspectives on the world into the student community. The diversity of the domestic student body is also increasing with many diff erent cultures and religions represented in this group. With this in mind, it is a natural conclusion that all may not celebrate Christmas and even if they do, the food off er may be very diff erent and dependent on location and


culture – the traditional Christmas turkey menu may not therefore suit all. This is an enormous opportunity for universities to engage with these unique groups of students to fi nd additional menu items and even production techniques. The Christmas holiday period can be seen as a time to bring groups together and there is no bet er way to do that than around a dinner table. So what do diff erent cultures eat during the Christmas holiday period? One interesting alternative in China is the eight treasures duck – a whole duck stuff ed with diced chicken, smoked ham, peeled shrimp, fresh chestnuts, bamboo shoots, dried scallops and mushrooms stir-fried with slightly undercooked rice, soy sauce, ginger,


spring onions, white sugar and rice wine…. Delicious I hear you say! In India, a mix of stews,


roasted meats and homemade sweets are created and shared in large feasts with friends and family. From our work in Russia, Qatar, Dubai and Istanbul recently we have seen a growing Western infl uence in food brands and menus, however, still with strong roots in local cuisine and dining habits. Many students will come from many of these countries to the UK for education and a diff erent cultural experience, so a slice of home food is always appreciated where possible. For higher education institutions the opportunities


to provide all-encompassing holiday celebrations for many cultures is a challenge yet exciting. Many alternative options can be produced to a budget and be commercially viable, but most importantly it gives those from the UK and all corners of the globe who share commonality at their chosen university, the opportunity to sit down together and share in holiday cheer, and perhaps even pull a cracker! UB


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