Lunch! 2010: The highlight of the year for food-to-go businesses
Lunch! is an annual trade event aimed at anyone and everyone in the rapidly expanding food-to-go industry - estimated to now be worth £6 billion in the UK - and the organisers have announced that registration for Lunch! 2010 has now opened.
The event runs from September 30th until October 1st at Old Billingsgate in London, with around 100 exhibitors from every branch of the food-to-go sector in attendance. These manufacturers and supplier will be showcasing new food and drink products, technology and services including:
• Food ingredients
• Coffee and tea
• Specialty breads
• Packaging
• Signage
• Information technology
In addition to the main exhibition, Lunch! 2010 also boasts two education theatres, a new products showcase, business seminars, live demonstrations and new for this year, the Innovation Challenge 2010. This is a new awards scheme which aims to celebrate innovation within the food-to-go-sector.
If you are in a decision-making food job within this growing industry, then Lunch! 2010 is a must-attend, either as a visitor or an exhibitor. The event connects you directly with suppliers, allows you to network and gain insights into the latest innovations in the food-to-go sector.
The event runs from September 30th until October 1st at Old Billingsgate in London, with around 100 exhibitors from every branch of the food-to-go sector in attendance. These manufacturers and supplier will be showcasing new food and drink products, technology and services including:
• Food ingredients
• Coffee and tea
• Specialty breads
• Packaging
• Signage
• Information technology
In addition to the main exhibition, Lunch! 2010 also boasts two education theatres, a new products showcase, business seminars, live demonstrations and new for this year, the Innovation Challenge 2010. This is a new awards scheme which aims to celebrate innovation within the food-to-go-sector.
If you are in a decision-making food job within this growing industry, then Lunch! 2010 is a must-attend, either as a visitor or an exhibitor. The event connects you directly with suppliers, allows you to network and gain insights into the latest innovations in the food-to-go sector.
New wheat genome set to tackle future food shortages
UK scientists have recently reported an important breakthrough which could help to allay national fears over a future food shortage.
Wheat, one of the most important staples in the European diet, is in short supply at the moment as a number of countries have banned its export.
One of the biggest producers of wheat, Russia, has suffered severe droughts and wildfires in recent months, resulting in a reduced yield of crops. Floods in Pakistan and mudslides in China have had the same effect, serving to drive wheat prices higher. All of this has prompted worldwide worries about potential wheat shortages in the future.
Breakthrough
Scientists in the UK have now released draft sequences of the wheat genome, which they believe could be used to increase wheat yields and help farmers to develop new strains. These new strains are essential to securing wheat security, as Mike Bevan, director of the John Innes centre, explains:
Wheat, one of the most important staples in the European diet, is in short supply at the moment as a number of countries have banned its export.
One of the biggest producers of wheat, Russia, has suffered severe droughts and wildfires in recent months, resulting in a reduced yield of crops. Floods in Pakistan and mudslides in China have had the same effect, serving to drive wheat prices higher. All of this has prompted worldwide worries about potential wheat shortages in the future.
Breakthrough
Scientists in the UK have now released draft sequences of the wheat genome, which they believe could be used to increase wheat yields and help farmers to develop new strains. These new strains are essential to securing wheat security, as Mike Bevan, director of the John Innes centre, explains:
"Such varieties are crucial to meet increased demand from growing and more prosperous populations, confront the challenges of climate change and looming scarcities of land, water, and fertiliser, and avoid global food shortages and price spikes that particularly harm the poor,"
Could Wales be facing a food poisoning time bomb?
Health, safety and quality control are essential elements of any food manufacturing business, which is why so much time and money is dedicated to training people in these specialist and very important food jobs.
However, public health expert Julie Barratt has said that businesses in Wales are increasingly cutting down on health and safety training in an attempt to save money. Barratt, the director of the Chartered Institute of Environmental Health Wales (CIEH), has warned that this worrying situation could lead to what she calls a "food poisoning time bomb".
Barratt conducted a survey of 5,000 CIEH trainers, and found that around half believed that the current economic climate was negatively affecting food safety training in businesses. 'Cost-cutting' was identified as the main reason for lack of investment in training by 70 per cent of experts surveyed.
Barratt issued a public health warning on the back of the survey results, saying:
However, public health expert Julie Barratt has said that businesses in Wales are increasingly cutting down on health and safety training in an attempt to save money. Barratt, the director of the Chartered Institute of Environmental Health Wales (CIEH), has warned that this worrying situation could lead to what she calls a "food poisoning time bomb".
Barratt conducted a survey of 5,000 CIEH trainers, and found that around half believed that the current economic climate was negatively affecting food safety training in businesses. 'Cost-cutting' was identified as the main reason for lack of investment in training by 70 per cent of experts surveyed.
Barratt issued a public health warning on the back of the survey results, saying:
"The economic downturn has meant many businesses have had to rein in spending, which is understandable, but quality training needs to be seen as an investment which protects your staff, your business and your company's reputation. A food poisoning outbreak can be the death knell for a food business and can have a myriad of consequences from reputational damage to business failure."
New Tesco store in Newport to create 400 local food jobs
The news that a new multi-million pound Tesco supermarket is set to open in Newport has caused quite a stir in the Welsh city, as it has also been revealed that around 400 new food jobs will be created.
Construction on the new store, which is actually a redevelopment of a Tesco Extra shop on Spytty Road, will start in February 2011. The existing store - incidentally named 'the luckiest place to buy a lottery ticket in the UK' after two customers bought their winning tickets there - is being expanded in order to meet growing demand.
Once completed, the new supermarket will be 12,765 square metres in size and have a car park underneath. This sort of design has been called 'a store on stilts'.
Tesco has said that around 400 new food jobs will be created upon the store's opening, with local people taking priority to fill most of the positions.
Energy efficiency
In addition to creating new food jobs, Tesco has also made a concerted effort to make their new superstore 'green' and sustainable. Planned eco-efficient measures include:
• Using natural refrigeration units
• Installing specially designed skylights to optimise natural light
• Harvesting rainwater for flushing toilets
Construction on the new store, which is actually a redevelopment of a Tesco Extra shop on Spytty Road, will start in February 2011. The existing store - incidentally named 'the luckiest place to buy a lottery ticket in the UK' after two customers bought their winning tickets there - is being expanded in order to meet growing demand.
Once completed, the new supermarket will be 12,765 square metres in size and have a car park underneath. This sort of design has been called 'a store on stilts'.
Tesco has said that around 400 new food jobs will be created upon the store's opening, with local people taking priority to fill most of the positions.
Energy efficiency
In addition to creating new food jobs, Tesco has also made a concerted effort to make their new superstore 'green' and sustainable. Planned eco-efficient measures include:
• Using natural refrigeration units
• Installing specially designed skylights to optimise natural light
• Harvesting rainwater for flushing toilets
Glasgow launches citywide food growing project
Glasgow is not generally known for its green-fingered achievements, but this may be about to change thanks to their upcoming Glasgow Harvest event on Saturday 28th August and the success citywide food growing project called SAGE (Sow and Grow Everywhere).
The project was launched by an unlikely organisation - the public arts association NVA (an acronym for nacionale vitae activa, or 'the right to influence public affairs'). It works along the same lines as the Glasgow Harvest, a social gardening movement dubbed "A Celebration of Urban Farming" where the city's biggest home-grown meal will be shared.
SAGE, on the other hand, has been running since May 2009, using portable growing containers situated around the area on reclaimed wasteland and public parks to grow fruit and vegetable. The first produce is now ready to harvest, and the event on the 28th seems like the perfect place to unveil them.
Angus Farquhar, the Creative Director of NVA, has said:
As a celebration of city-wide food growing, the organisers also hope that the event and the SAGE project will put Glasgow on the map as a food producing city and promote local food jobs and industries in the area to boot.
The project was launched by an unlikely organisation - the public arts association NVA (an acronym for nacionale vitae activa, or 'the right to influence public affairs'). It works along the same lines as the Glasgow Harvest, a social gardening movement dubbed "A Celebration of Urban Farming" where the city's biggest home-grown meal will be shared.
SAGE, on the other hand, has been running since May 2009, using portable growing containers situated around the area on reclaimed wasteland and public parks to grow fruit and vegetable. The first produce is now ready to harvest, and the event on the 28th seems like the perfect place to unveil them.
Angus Farquhar, the Creative Director of NVA, has said:
"With SAGE, we want to bring people together, celebrate something communal about growing food and sharing it: the Glasgow Harvest is intended to be a very visible, secular, celebration of food growing, and of community."
As a celebration of city-wide food growing, the organisers also hope that the event and the SAGE project will put Glasgow on the map as a food producing city and promote local food jobs and industries in the area to boot.
Campbell Soup Co makes a play for United Biscuits
The US food corporation, the Campbell Soup Company, is reportedly planning to launch a break up bid for UK-based United Biscuits. After initially considering listing the business, overseas owners Blackstone (a US investment firm) and PAI Partners (French buyout experts) officially put United Biscuits up for sale last month.
A leading British brand, United Biscuits makes everything from Jaffa Cakes, BN and McVitie's biscuits to snacks such as Hula Hoops, KP Nuts, Jacob's Cream Crackers, The Real McCoy's crisps and Twiglets. Campbell Soup Co is allegedly more interested in purchasing the biscuit side of United - which makes up 75 per cent of the business - rather than the snacks and crisps arm.
Other industry rumours state that Campbell's has been seeking advice on a prudent break-up bid from financial advisors Centerview Partners, the same firm who masterminded Kraft's controversial takeover of Cadbury.
Campbell's will not be alone in seeking a piece of United Biscuits, however, as Kellogg, Pepsico and the aforementioned Kraft are all rumoured to be interested in buying out parts of the business. It doesn't seem as if any parties are interested in buying United as a whole, which could leave the food jobs of the firm's existing employees in jeopardy.
A leading British brand, United Biscuits makes everything from Jaffa Cakes, BN and McVitie's biscuits to snacks such as Hula Hoops, KP Nuts, Jacob's Cream Crackers, The Real McCoy's crisps and Twiglets. Campbell Soup Co is allegedly more interested in purchasing the biscuit side of United - which makes up 75 per cent of the business - rather than the snacks and crisps arm.
Other industry rumours state that Campbell's has been seeking advice on a prudent break-up bid from financial advisors Centerview Partners, the same firm who masterminded Kraft's controversial takeover of Cadbury.
Campbell's will not be alone in seeking a piece of United Biscuits, however, as Kellogg, Pepsico and the aforementioned Kraft are all rumoured to be interested in buying out parts of the business. It doesn't seem as if any parties are interested in buying United as a whole, which could leave the food jobs of the firm's existing employees in jeopardy.
Efficiency of new food hygiene measures criticised
Just a month before a new food hygiene scheme is to be launched in Wales, a consumer watchdog has heavily criticised its effectiveness and whether it will actually work.
The scheme involves environmental health inspectors assigning food retailers - every business from supermarkets and takeaways to pubs, restaurants and hotels - a hygiene rating or score from 0 to 5 (0 being the most unsafe premises requiring immediate improvement and 5 being the ones with the highest standards).
This scheme, set to be put in place from October 1st, is designed to combat the risk of another E.coli 0157 outbreak like the catastrophe in 2005 where hundreds of people were hospitalised and a five-year-old boy died.
However, Consumer Focus Wales has questioned the effectiveness of the new hygiene rating scheme. Food job experts at the watchdog have expressed concern that the detailed results of the inspectors' findings will not be made fully available to the public, and that retailers will not be forced to display their assigned rating on their premises.
The only option for concerned consumers is to request hygiene records via the Freedom of Information Act, or to access hygiene ratings on a compiled website.
One final problem with the scheme is that wholesale businesses like the Welsh butchers shop which was the cause of the 2005 food poisoning outbreak will not be given a rating, as they don't supply the public directly.
The scheme involves environmental health inspectors assigning food retailers - every business from supermarkets and takeaways to pubs, restaurants and hotels - a hygiene rating or score from 0 to 5 (0 being the most unsafe premises requiring immediate improvement and 5 being the ones with the highest standards).
This scheme, set to be put in place from October 1st, is designed to combat the risk of another E.coli 0157 outbreak like the catastrophe in 2005 where hundreds of people were hospitalised and a five-year-old boy died.
However, Consumer Focus Wales has questioned the effectiveness of the new hygiene rating scheme. Food job experts at the watchdog have expressed concern that the detailed results of the inspectors' findings will not be made fully available to the public, and that retailers will not be forced to display their assigned rating on their premises.
The only option for concerned consumers is to request hygiene records via the Freedom of Information Act, or to access hygiene ratings on a compiled website.
One final problem with the scheme is that wholesale businesses like the Welsh butchers shop which was the cause of the 2005 food poisoning outbreak will not be given a rating, as they don't supply the public directly.
Mitchells and Butlers to invest in food jobs
As the news breaks that food and drink chain Mitchells & Butlers (M&B) is to sell off more than 300 pubs and drink-led outlets, the company has revealed that it intends to focus more on food in the future.
M&B is offloading:
• 52 bars from their student-focused Scream chain
• 71 music and late night entertainment venues
• 67 community pubs
• 75 town centre pubs
• 68 smaller outlets
All of these businesses have been bought by TDR Capital, a private equity firm, for a reported £373 million.
Focus on food
Mitchell & Butlers is now planning to invest heavily in their food brands, which is good news for food job workers at Toby Carvery, All Bar One, Vintage Inn, Crown Carveries, Sizzling Pub Co. and Harvester outlets. As well as planning to open high street, retail and leisure park variants of these outlets, M&B is also investing heavily in marketing campaigns to promote their food brands.
M&B believes that there is more opportunity for growth in food, especially after setbacks such as the recession, the smoking ban and the duty increase on alcohol hit the drinks-led market hard.
M&B is offloading:
• 52 bars from their student-focused Scream chain
• 71 music and late night entertainment venues
• 67 community pubs
• 75 town centre pubs
• 68 smaller outlets
All of these businesses have been bought by TDR Capital, a private equity firm, for a reported £373 million.
Focus on food
Mitchell & Butlers is now planning to invest heavily in their food brands, which is good news for food job workers at Toby Carvery, All Bar One, Vintage Inn, Crown Carveries, Sizzling Pub Co. and Harvester outlets. As well as planning to open high street, retail and leisure park variants of these outlets, M&B is also investing heavily in marketing campaigns to promote their food brands.
M&B believes that there is more opportunity for growth in food, especially after setbacks such as the recession, the smoking ban and the duty increase on alcohol hit the drinks-led market hard.
Scientists predict we will be eating artificial meat by 2050
The recent controversy over milk and meat from the offspring of a cloned cow entering the UK food chain has sparked off heated debate about artificial food. The latest opinion comes from the UK government's chief scientist John Beddington, who believes that we will be eating artificial meat by 2050 due to the increasing population.
Beddington has led a team of leading scientists in conducting a major academic assessment of global food supplies in the future. The results of this study were published by the Royal Society, and some may find their predictions shocking.
According to the study, there won't be enough food supplies to adequately feed the world's growing population - estimated to reach 9 billion by the year 2050 - without destroying the earth's natural resources. This is despite recent advancements and increasing numbers of food job specialists working in the fields of nanotechnology and genetic modification.
The study estimates that due to water shortages, climate change and increased food consumption, hundreds of people may go hungry in 2050. Although the 21-page publication obviously proposes numerous other ways of improving this outlook, one suggested solution is that we start to eat artificial meat grown in vats. It may not sound appetising, but it may be necessary if our growing population is to survive.
Beddington has led a team of leading scientists in conducting a major academic assessment of global food supplies in the future. The results of this study were published by the Royal Society, and some may find their predictions shocking.
According to the study, there won't be enough food supplies to adequately feed the world's growing population - estimated to reach 9 billion by the year 2050 - without destroying the earth's natural resources. This is despite recent advancements and increasing numbers of food job specialists working in the fields of nanotechnology and genetic modification.
The study estimates that due to water shortages, climate change and increased food consumption, hundreds of people may go hungry in 2050. Although the 21-page publication obviously proposes numerous other ways of improving this outlook, one suggested solution is that we start to eat artificial meat grown in vats. It may not sound appetising, but it may be necessary if our growing population is to survive.
Best Restaurants in the UK
Heston Blumenthal topped the Good Food Guide list once more. Blumenthal's three Michelin-starred Fat Duck restaurant received a 10/10 rating, making it the top dining spot in the country.
Gordon Ramsay on the other hand came second with his self-titled restaurant on Royal Hospital Road - the only London restaurant to appear in the top five. Despite coming second, Ramsay's restaurant was praised as being "the nearest thing to a world-class restaurant experience currently on offer in the capital."
Filling the final three places in the top five were Raymond Blanc's Le Manoir aux Quat'Saisons in Oxfordshire, Simon Rogan's L'Enclume in Cumbria, and Nathan Outlaw's eponymous restaurant in Cornwall. It is encouraging to see a lot of new talent arriving on the scene.
What are your thoughts on the list - who do you think should be #1? What are your experiences of the restaurants on the list?
The 2011 Good Food Guide's Top 60 Restaurants...
1. The Fat Duck, Bray, Berkshire (10)
2. Gordon Ramsay, Royal Hospital Road, London (9)
3. Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire (8)
4. L'Enclume, Cartmel, Cumbria (8)
5. Restaurant Nathan Outlaw, Rock, Cornwall (8)
6. Restaurant Sat Bains, Nottingham, Nottinghamshire (8)
7. Marcus Wareing at the Berkeley, London (8)
8. Le Champignon Sauvage, Cheltenham, Gloucestershire (8)
9. Pied-Ã -Terre, London (8)
10. The Square, London (8)
11. Hibiscus, London (8)
12. Alain Ducasse at the Dorchester, London (8)
13. Adam Simmonds at Danesfield House, Marlow, Buckinghamshire (8)
14. Whatley Manor, Easton Grey, Wiltshire (8)
15. Le Gavroche, London (8)
16. Tom Aikens, London (8)
17. Restaurant Martin Wishart, Edinburgh, Scotland (8)
18. The Waterside Inn, Bray, Berkshire (7)
19. Bohemia, St Helier, Jersey (7)
20. Fraiche, Oxton, Merseyside (7)
21. L'Atelier de Joël Robuchon, London (7)
22. Murano, London (7)
23. Anthony's Restaurant, Leeds, Yorkshire (7)
24. Fischer's Baslow Hall, Baslow, Derbyshire (7)
25. Gidleigh Park, Chagford, Devon (7)
26. Robert Thompson at the Hambrough, Ventnor, Isle of Wight (7)
27. Midsummer House, Cambridge, Cambridgeshire (7)
28. Tyddyn Llan, Llandrillo, Wales (7)
29. The Ledbury, London (7)
30. The Crown at Whitebrook, Whitebrook, Wales (7)
31. The Pass, Lower Beeding, West Sussex (7)
32. Mr Underhill's, Ludlow, Shropshire (7)
33. Michael Wignall at the Latymer, Bagshot, Surrey (7)
34. Hambleton Hall, Hambleton, Leicestershire & Rutland (7)
35. Andrew Fairlie at Gleneagles, Auchterarder, Scotland (7)
36. Simon Radley at the Chester Grosvenor, Chester, Cheshire (7)
37. The Creel, St Margaret's Hope, Scotland (7)
38. Harry's Place, Great Gonerby, Lincolnshire (7)
39. The Old Vicarage, Ridgeway, Derbyshire (7)
40. The Greenhouse, London (6)
41. The Kitchin, Edinburgh, Scotland (6)
42. Purnell's, Birmingham, West Midlands (6)
43. Artichoke, Amersham, Buckinghamshire (6)
44. The Sportsman, Whitstable, Kent (6)
45. Club Gascon, London (6)
46. ramsons, Ramsbottom, Greater Manchester (6)
47. The Yorke Arms, Ramsgill, Yorkshire (6)
48. La Bécasse, Ludlow, Shropshire (6)
49. The Hand & Flowers, Marlow, Buckinghamshire (6)
50. Galvin at Windows, London (6)
51. Chez Bruce, London (6)
52. Northcote, Langho, Lancashire (6)
53. Read's, Faversham, Kent (6)
54. The Cellar, Anstruther, Scotland (6)
55. Arbutus, London (6)
56. Zafferano, London (6)
57. The Peat Inn, Peat Inn, Scotland (6)
58. The Capital, London (6)
59. Seven Park Place, London (6)
60. Alimentum, Cambridge, Cambridgeshire (6)
Gordon Ramsay on the other hand came second with his self-titled restaurant on Royal Hospital Road - the only London restaurant to appear in the top five. Despite coming second, Ramsay's restaurant was praised as being "the nearest thing to a world-class restaurant experience currently on offer in the capital."
Filling the final three places in the top five were Raymond Blanc's Le Manoir aux Quat'Saisons in Oxfordshire, Simon Rogan's L'Enclume in Cumbria, and Nathan Outlaw's eponymous restaurant in Cornwall. It is encouraging to see a lot of new talent arriving on the scene.
What are your thoughts on the list - who do you think should be #1? What are your experiences of the restaurants on the list?
The 2011 Good Food Guide's Top 60 Restaurants...
1. The Fat Duck, Bray, Berkshire (10)
2. Gordon Ramsay, Royal Hospital Road, London (9)
3. Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire (8)
4. L'Enclume, Cartmel, Cumbria (8)
5. Restaurant Nathan Outlaw, Rock, Cornwall (8)
6. Restaurant Sat Bains, Nottingham, Nottinghamshire (8)
7. Marcus Wareing at the Berkeley, London (8)
8. Le Champignon Sauvage, Cheltenham, Gloucestershire (8)
9. Pied-Ã -Terre, London (8)
10. The Square, London (8)
11. Hibiscus, London (8)
12. Alain Ducasse at the Dorchester, London (8)
13. Adam Simmonds at Danesfield House, Marlow, Buckinghamshire (8)
14. Whatley Manor, Easton Grey, Wiltshire (8)
15. Le Gavroche, London (8)
16. Tom Aikens, London (8)
17. Restaurant Martin Wishart, Edinburgh, Scotland (8)
18. The Waterside Inn, Bray, Berkshire (7)
19. Bohemia, St Helier, Jersey (7)
20. Fraiche, Oxton, Merseyside (7)
21. L'Atelier de Joël Robuchon, London (7)
22. Murano, London (7)
23. Anthony's Restaurant, Leeds, Yorkshire (7)
24. Fischer's Baslow Hall, Baslow, Derbyshire (7)
25. Gidleigh Park, Chagford, Devon (7)
26. Robert Thompson at the Hambrough, Ventnor, Isle of Wight (7)
27. Midsummer House, Cambridge, Cambridgeshire (7)
28. Tyddyn Llan, Llandrillo, Wales (7)
29. The Ledbury, London (7)
30. The Crown at Whitebrook, Whitebrook, Wales (7)
31. The Pass, Lower Beeding, West Sussex (7)
32. Mr Underhill's, Ludlow, Shropshire (7)
33. Michael Wignall at the Latymer, Bagshot, Surrey (7)
34. Hambleton Hall, Hambleton, Leicestershire & Rutland (7)
35. Andrew Fairlie at Gleneagles, Auchterarder, Scotland (7)
36. Simon Radley at the Chester Grosvenor, Chester, Cheshire (7)
37. The Creel, St Margaret's Hope, Scotland (7)
38. Harry's Place, Great Gonerby, Lincolnshire (7)
39. The Old Vicarage, Ridgeway, Derbyshire (7)
40. The Greenhouse, London (6)
41. The Kitchin, Edinburgh, Scotland (6)
42. Purnell's, Birmingham, West Midlands (6)
43. Artichoke, Amersham, Buckinghamshire (6)
44. The Sportsman, Whitstable, Kent (6)
45. Club Gascon, London (6)
46. ramsons, Ramsbottom, Greater Manchester (6)
47. The Yorke Arms, Ramsgill, Yorkshire (6)
48. La Bécasse, Ludlow, Shropshire (6)
49. The Hand & Flowers, Marlow, Buckinghamshire (6)
50. Galvin at Windows, London (6)
51. Chez Bruce, London (6)
52. Northcote, Langho, Lancashire (6)
53. Read's, Faversham, Kent (6)
54. The Cellar, Anstruther, Scotland (6)
55. Arbutus, London (6)
56. Zafferano, London (6)
57. The Peat Inn, Peat Inn, Scotland (6)
58. The Capital, London (6)
59. Seven Park Place, London (6)
60. Alimentum, Cambridge, Cambridgeshire (6)
Best Restaurants in the World
So Denmark are the new world champions with Noma in Copenhagen, and as we all knew France didn't get to the quarter finals! S Pellegrino announce the top 50 restaurants in the world.
So what does the Development Chef world make of this? Is it right the UK only has three in the top fifty of the S. Pellegrino World's 50 Best Restaurants, against four last year? Does it say anything about where we should find the next cadre of Development Chefs? Maybe the FocusChefs team should open offices across Europe!
Let us know your thoughts?
The S. Pellegrino World's 100 Best Restaurants...
1. Noma, Denmark
2. El Bulli, Spain
3. The Fat Duck, UK
4. El Celler de Can Roca, Spain
5. Mugaritz Spain
6. Osteria Francescana Italy
7. Alinea USA
8. Daniel USA
9. Arzak Spain
10. Per Se USA
11. Le Chateaubriand France
12. La Colombe South Africa
13. Pierre Gagnaire France
14. L'Hotel de Ville - Philippe Rochat Switzerland
15. Le Bernardin USA
16. L'Astrance France
17. Hof Van Cleve Belgium
18. D.O.M. Brazil
19. Oud Sluis Holland
20. Le Calandre Italy
21. Steirereck Austria
22. Vendome Germany
23. Chez Dominique Finland
24. Les Creations de Narisawa Japan
25. Mathias Dahlgren Sweden
26. Momofuku Ssam Bar USA
27. Quay Australia
28. Iggy's Singapore
29. L'Atelier de Joel Robuchon France
30. Schloss Schauenstein Switzerland
31. Le Quartier Francais South Africa
32. The French Laundry USA
33. Martin Berasategui Spain
34. Aqua Germany
35. Combal.Zero Italy
36. Dal Pescatore Italy
37. De Librije Netherlands
38. Tetsuya's Australia
39. Jaan Par Andre Singapore
40. Il Canto Italy
41. Alain Ducasse Au Plaza Athenee France
42. Oaxen Krog Sweden
43. St John UK
44. La Maison Troisgros France
45. wd~50 USA
46. Biko Mexico
47. Die Schwarzwaldstube Germany
48. Nihonryori RyuGin Japan
49. Hibiscus UK
50. Eleven Madison Park USA
51. Maison Pic France
52. Jean Georges USA
53. L'Atelier de Joel Robuchon Hong Kong
54. Wasabi India
55. Robuchon A Galera Macau
56. Bras France
57. De Karmeliet Belgium
58. Marcus Wareing at The Berkeley UK
59. Lung King Heen Hong Kong
60. Rouge Canada
61. Etxebarri Spain
62. Tantris Germany
63. Akelarre Spain
64. Gastehaus Erfort Germany
65. Bo Innovation Hong Kong
66. Zuma London
67. Marque - Winner of Breakthrough Award 2010 Australia
68. Ruscalleda Sant Pau Spain
69. Chez Panisse USA
70. Quique Dacosta Spain
71. Ristorante Cracco Italy
72. Pujol Mexico
73. Attica Australia
74. Rust En Vrede South Africa
75. Varvari Russia
76. La Grenouillere France
77. Langdon Hall Canada
78. Les Amis Singapore
79. Can Fabes Spain
80. La Gazzetta France
81. Plavi Podrum Croatia
82. The River Caf UK
83. Mirazur France
84. Gunthers Singapore
85. Doce Uvas Russia
86. Manresa USA
87. Enoteca Pinchiorri Italy
88. Quintessence Japan
89. Restavracija JB Slovenia
90. Amber Hong Kong
91. Masa USA
92. Le Gavroche UK
93. Cafe Pushkin Russia
94. Semifreddo Russia
95. Alain Ducasee at The Dorchester UK
96. Cepage by Les Amis Hong Kong
97. La Pergola Italy
98. Le Louis XV France
99. Le Pre Catela Paris
100. Amador Germany
So what does the Development Chef world make of this? Is it right the UK only has three in the top fifty of the S. Pellegrino World's 50 Best Restaurants, against four last year? Does it say anything about where we should find the next cadre of Development Chefs? Maybe the FocusChefs team should open offices across Europe!
Let us know your thoughts?
The S. Pellegrino World's 100 Best Restaurants...
1. Noma, Denmark
2. El Bulli, Spain
3. The Fat Duck, UK
4. El Celler de Can Roca, Spain
5. Mugaritz Spain
6. Osteria Francescana Italy
7. Alinea USA
8. Daniel USA
9. Arzak Spain
10. Per Se USA
11. Le Chateaubriand France
12. La Colombe South Africa
13. Pierre Gagnaire France
14. L'Hotel de Ville - Philippe Rochat Switzerland
15. Le Bernardin USA
16. L'Astrance France
17. Hof Van Cleve Belgium
18. D.O.M. Brazil
19. Oud Sluis Holland
20. Le Calandre Italy
21. Steirereck Austria
22. Vendome Germany
23. Chez Dominique Finland
24. Les Creations de Narisawa Japan
25. Mathias Dahlgren Sweden
26. Momofuku Ssam Bar USA
27. Quay Australia
28. Iggy's Singapore
29. L'Atelier de Joel Robuchon France
30. Schloss Schauenstein Switzerland
31. Le Quartier Francais South Africa
32. The French Laundry USA
33. Martin Berasategui Spain
34. Aqua Germany
35. Combal.Zero Italy
36. Dal Pescatore Italy
37. De Librije Netherlands
38. Tetsuya's Australia
39. Jaan Par Andre Singapore
40. Il Canto Italy
41. Alain Ducasse Au Plaza Athenee France
42. Oaxen Krog Sweden
43. St John UK
44. La Maison Troisgros France
45. wd~50 USA
46. Biko Mexico
47. Die Schwarzwaldstube Germany
48. Nihonryori RyuGin Japan
49. Hibiscus UK
50. Eleven Madison Park USA
51. Maison Pic France
52. Jean Georges USA
53. L'Atelier de Joel Robuchon Hong Kong
54. Wasabi India
55. Robuchon A Galera Macau
56. Bras France
57. De Karmeliet Belgium
58. Marcus Wareing at The Berkeley UK
59. Lung King Heen Hong Kong
60. Rouge Canada
61. Etxebarri Spain
62. Tantris Germany
63. Akelarre Spain
64. Gastehaus Erfort Germany
65. Bo Innovation Hong Kong
66. Zuma London
67. Marque - Winner of Breakthrough Award 2010 Australia
68. Ruscalleda Sant Pau Spain
69. Chez Panisse USA
70. Quique Dacosta Spain
71. Ristorante Cracco Italy
72. Pujol Mexico
73. Attica Australia
74. Rust En Vrede South Africa
75. Varvari Russia
76. La Grenouillere France
77. Langdon Hall Canada
78. Les Amis Singapore
79. Can Fabes Spain
80. La Gazzetta France
81. Plavi Podrum Croatia
82. The River Caf UK
83. Mirazur France
84. Gunthers Singapore
85. Doce Uvas Russia
86. Manresa USA
87. Enoteca Pinchiorri Italy
88. Quintessence Japan
89. Restavracija JB Slovenia
90. Amber Hong Kong
91. Masa USA
92. Le Gavroche UK
93. Cafe Pushkin Russia
94. Semifreddo Russia
95. Alain Ducasee at The Dorchester UK
96. Cepage by Les Amis Hong Kong
97. La Pergola Italy
98. Le Louis XV France
99. Le Pre Catela Paris
100. Amador Germany
McDonalds and Ocado expansions create new food jobs
It's good news for the food and drink industry this week, as well as for food job hunters, as both fast food chain McDonalds and high-end online supermarket and supplier Ocado have announced ambitious plans for expansion.
McDonalds expansion plans in Scunthorpe
Fast food restaurant chain McDonalds has announced a new £500,000 plan to expand a Scunthorpe outlet situated next to Glanford Park football stadium. Franchise owner Bob Meadowcroft, who owns four McDonalds restaurants and already employs 310 people in food jobs, is planning the expansion mainly because of Scunthorpe United's recent success.
The expansion is expected to create 12 new food jobs in the area, and Mr Meadowcroft has revealed that this number may increase once the restaurant is open 24 hours a day.
Ocado to open new distribution centre in Warwickshire
Ocado, the delivery operator for Waitrose, is planning to build a new £200 million distribution centre near Tamworth in Warwickshire. The local council has approved the expansion plans, as Ocado have promised to create up to 2,000 new food jobs for the area. The facility will be capable of processing up to 200,000 customer orders once fully operational in 2012.
McDonalds expansion plans in Scunthorpe
Fast food restaurant chain McDonalds has announced a new £500,000 plan to expand a Scunthorpe outlet situated next to Glanford Park football stadium. Franchise owner Bob Meadowcroft, who owns four McDonalds restaurants and already employs 310 people in food jobs, is planning the expansion mainly because of Scunthorpe United's recent success.
The expansion is expected to create 12 new food jobs in the area, and Mr Meadowcroft has revealed that this number may increase once the restaurant is open 24 hours a day.
Ocado to open new distribution centre in Warwickshire
Ocado, the delivery operator for Waitrose, is planning to build a new £200 million distribution centre near Tamworth in Warwickshire. The local council has approved the expansion plans, as Ocado have promised to create up to 2,000 new food jobs for the area. The facility will be capable of processing up to 200,000 customer orders once fully operational in 2012.
Demand for convenience foods boost Greencore sales
As a leading manufacturer of convenience food, Greencore Group is uniquely placed to benefit from the growing consumer trend for eating at home. As the number of consumers opting to stay in and eat at home has risen, Greencore Group have reported a 7 per cent increase in sales.
Greencore's half-year results showed that in the four months up to July 23rd, sales figures stood at €281.2 million. The company is also gaining more of a market share in the UK - increasing its share to 10.4 per cent last year - and is making excellent progress in the chilled ready meals market. Prices haven't risen, yet sales have been boosted by an increase in volume.
A Greencore representative has commented on the company's recent success, saying:
Greencore Group is also predicting that full year sales figures will show a strong operating profit, as the company hopes to "modestly exceed" expectations.
Greencore's half-year results showed that in the four months up to July 23rd, sales figures stood at €281.2 million. The company is also gaining more of a market share in the UK - increasing its share to 10.4 per cent last year - and is making excellent progress in the chilled ready meals market. Prices haven't risen, yet sales have been boosted by an increase in volume.
A Greencore representative has commented on the company's recent success, saying:
"As highlighted at half year the UK consumer trend of increased "at home" food consumption continues to support demand for our overall food offering,"
"Additionally, an increase in smaller convenience retail store formats is underpinning food to go volume in particular."
Greencore Group is also predicting that full year sales figures will show a strong operating profit, as the company hopes to "modestly exceed" expectations.
Sara Lee boss steps down following stroke
Brenda Barnes, the head of leading US food group Sara Lee is reportedly stepping down following a serious stroke earlier this year.
Barnes, 56, has cited health problems as the reason she is retiring from her role as chairman and CEO of the successful Sara Lee food brand. Following a stroke back in May 2010, Barnes has been on medical leave and has said that she now wants to focus on her recovery.
Before Sara Lee, Barnes held a senior position at PepsiCo in the 1990s, which she left in order to spend more time with her children. She became an important symbol for the many challenges facing working mothers in the fast-paced food and drink industry.
The search for a new CEO
Sara Lee is now pulling out all the stops to find a replacement for Barnes, one who is able to drive the company forward. Named as possible successors within the Sara Lee family are Marcel Smits -former chief financial officer, currently serving as acting CEO - and Christopher John Fraleigh, the CEO of the North American retail and food service arm of the company.
Barnes, 56, has cited health problems as the reason she is retiring from her role as chairman and CEO of the successful Sara Lee food brand. Following a stroke back in May 2010, Barnes has been on medical leave and has said that she now wants to focus on her recovery.
Before Sara Lee, Barnes held a senior position at PepsiCo in the 1990s, which she left in order to spend more time with her children. She became an important symbol for the many challenges facing working mothers in the fast-paced food and drink industry.
The search for a new CEO
Sara Lee is now pulling out all the stops to find a replacement for Barnes, one who is able to drive the company forward. Named as possible successors within the Sara Lee family are Marcel Smits -former chief financial officer, currently serving as acting CEO - and Christopher John Fraleigh, the CEO of the North American retail and food service arm of the company.
Northern Foods sell Dalepak to IFP; food jobs saved
In a deal reported to be worth around £6.4 million, Northern Foods has sold frozen food firm Dalepak to meat processing group Irish Food Processors (IFP).
The Dalepak subsidiary, based in Yorkshire, has not been performing quite as well as expected and only represents approximately 2 - 3 per cent of Northern Foods' total turnover. A spokesperson for the group has said that Northern wants to focus more on its "core business areas".
IFP is one of the largest processors of beef in Europe, employing more than 2,000 food job workers over 15 UK locations. The IFP empire already encompasses three convenience food subsidiaries - Freshlink Foods, Eatwell UK and Wessex Foods - but bosses are planning to add the newly-purchased Dalepak to this list. An IFP representative spoke of the Dalepak deal, saying that the opportunity fitted in perfectly with the company's plans.
The deal with Northern Foods involves the purchase of the Dalepak factory in Leeming Bar, North Yorkshire, where 243 food job workers are currently employed. These employees need not worry about job security, however, as IFP have promised that all positions will be safeguarded.
An IFP spokesperson even hinted that there may potentially be more food job opportunities opening up as a result of the deal, saying:
"The intention is very much to expand Dalepak; this is very much about expansion."
The Dalepak subsidiary, based in Yorkshire, has not been performing quite as well as expected and only represents approximately 2 - 3 per cent of Northern Foods' total turnover. A spokesperson for the group has said that Northern wants to focus more on its "core business areas".
IFP is one of the largest processors of beef in Europe, employing more than 2,000 food job workers over 15 UK locations. The IFP empire already encompasses three convenience food subsidiaries - Freshlink Foods, Eatwell UK and Wessex Foods - but bosses are planning to add the newly-purchased Dalepak to this list. An IFP representative spoke of the Dalepak deal, saying that the opportunity fitted in perfectly with the company's plans.
The deal with Northern Foods involves the purchase of the Dalepak factory in Leeming Bar, North Yorkshire, where 243 food job workers are currently employed. These employees need not worry about job security, however, as IFP have promised that all positions will be safeguarded.
An IFP spokesperson even hinted that there may potentially be more food job opportunities opening up as a result of the deal, saying:
"The intention is very much to expand Dalepak; this is very much about expansion."
Should Blumenthal's Fat Duck restaurant still be top of Good Food Guide after mass poisonings?
It is the responsibility of anyone in any kind of food job to ensure that quality control and safety standards remain consistently high, which is why a restaurant which caused mass poisonings would not normally be seen as a quality establishment.
However, the Good Food Guide 2011 disagrees, as they have awarded celebrity chef Heston Blumenthal's Fat Duck restaurant in Berkshire the number one spot on their list of top UK eateries. Despite being the site of a mass poisoning incident in February of this year, the Good Food inspectors have given The Fat Duck a rare 10 out of 10 and named it the UK's best restaurant.
The three-Michelin-starred Fat Duck was closed for three weeks during February and March 2010, after sewage-tainted oysters caused 529 to suffer from food poisoning.
This setback aside, the Good Food Guide still recognises The Fat Duck as offering a cutting-edge gastronomical experience, mainly thanks to the talents and imagination of chef/gastro-alchemist Blumenthal.
Also included in the list was Gordon Ramsay's flagship Royal Hospital Road restaurant, which made the number two spot for the second year running. This is good news for Ramsay, who has faced a barrage of criticism over standards in his restaurants in recent years.
However, the Good Food Guide 2011 disagrees, as they have awarded celebrity chef Heston Blumenthal's Fat Duck restaurant in Berkshire the number one spot on their list of top UK eateries. Despite being the site of a mass poisoning incident in February of this year, the Good Food inspectors have given The Fat Duck a rare 10 out of 10 and named it the UK's best restaurant.
The three-Michelin-starred Fat Duck was closed for three weeks during February and March 2010, after sewage-tainted oysters caused 529 to suffer from food poisoning.
This setback aside, the Good Food Guide still recognises The Fat Duck as offering a cutting-edge gastronomical experience, mainly thanks to the talents and imagination of chef/gastro-alchemist Blumenthal.
Also included in the list was Gordon Ramsay's flagship Royal Hospital Road restaurant, which made the number two spot for the second year running. This is good news for Ramsay, who has faced a barrage of criticism over standards in his restaurants in recent years.
Kate Moss to launch own range of jams and preserves?
According to the latest rumours, supermodel Kate Moss is to make a radical new career move into the food industry with her own range of specialty jams.
The idea of 'Kate's Damson Jams' may sound preposterous, but Moss, 36, is apparently very serious about her exciting new food job. A source close to the supermodel recently told The Sun newspaper:
All the ingredients for a successful jam range are in place for Moss:
• financial backing from billionaire friend Sir Philip Green,
• a unique selling point and marketing campaign (it's made by Kate Moss, the world-famous supermodel and household name) and
• Moss' impressive business acumen - in addition to her modelling career, Moss has launched her own lines of clothes and fragrances in the past
Surprisingly, Moss may also possess the technical skill needed to come up with a popular homemade jam. She is reportedly planning to take cookery lessons from celebrity chef Jamie Oliver in order to perfect her recipes.
The idea of 'Kate's Damson Jams' may sound preposterous, but Moss, 36, is apparently very serious about her exciting new food job. A source close to the supermodel recently told The Sun newspaper:
"It started as a hobby, but she's taking it a lot more seriously after glowing feedback from friends and family,"
"She's hoping her plum conserve will be a hit with the public."
All the ingredients for a successful jam range are in place for Moss:
• financial backing from billionaire friend Sir Philip Green,
• a unique selling point and marketing campaign (it's made by Kate Moss, the world-famous supermodel and household name) and
• Moss' impressive business acumen - in addition to her modelling career, Moss has launched her own lines of clothes and fragrances in the past
Surprisingly, Moss may also possess the technical skill needed to come up with a popular homemade jam. She is reportedly planning to take cookery lessons from celebrity chef Jamie Oliver in order to perfect her recipes.
Lasagne sandwich?
In the words of Peter Kay - Cheese Cake? Garlic Bread? I don't
know about you, but I think he'd have a field day with Lasagne
Sandwich!
The Italian-esque snack has a whopping 565 calories, over a
quarter of a man's daily calorie intake, whilst the fat content is
26.9g, almost 40 per cent of a man's maximum. Whether it's nice or
not, the sandwich racks up the nutritional value of not one, but
two McDonalds cheeseburgers.
The sandwich is limited edition and is now on sale in Tesco for
£2.50. It has already been a success and is expected to be
"another chapter in the history of this classic culinary
creation".
Many have praised the sandwich, comparing it to snacks they make
in the home such as Bolognese sandwiches, whilst others have
criticised comparing it to KFCs double down burger (a chicken
burger with more chicken burgers instead of bread!) and the US sold
'Candwich' (a sandwich in a can!). All I know is, I'd much sooner
eat a lasagne sandwich than a liquid sandwich that comes in a
can!
The food industry is always on the look out for creative chefs to
develop new and exciting snacks and meals for customers around the
world.
What would you create if you were a chef working in the food
industry?
Vion creates 250 new food jobs in Scotland
International food group Vion have announced that they are to create a total of 250 new food jobs in Scotland.
150 new positions will open up at Vion's chicken processing plant in the town of Coupar Angus, whilst a further 100 new jobs will be created at a plant in Cambuslang. Furthermore, a £650,000 Scottish Enterprise grant has safeguarded 234 existing food jobs in the Vion group.
Vion has recently launched an investment programme worth millions of pounds, which included the installation of a new packing line at the Coupar Angus facility. It is this investment- along with the efforts of existing employees - which has boosted sales and created greater employment opportunities at these two sites. Cambuslang in particular has flourished, as Vion reports that business is up 25 per cent compared to last year.
Vion Poultry's regional director Andrew Fisher has commented on the news, saying:
150 new positions will open up at Vion's chicken processing plant in the town of Coupar Angus, whilst a further 100 new jobs will be created at a plant in Cambuslang. Furthermore, a £650,000 Scottish Enterprise grant has safeguarded 234 existing food jobs in the Vion group.
Vion has recently launched an investment programme worth millions of pounds, which included the installation of a new packing line at the Coupar Angus facility. It is this investment- along with the efforts of existing employees - which has boosted sales and created greater employment opportunities at these two sites. Cambuslang in particular has flourished, as Vion reports that business is up 25 per cent compared to last year.
Vion Poultry's regional director Andrew Fisher has commented on the news, saying:
"This is very positive news and just reward for the tremendous efforts not only of the teams at Cambuslang and Coupar Angus, but also through the wider Vion supply chain from our farmers and feed mill operators, through to our production, sales and administration colleagues."
Tesco and Asda plan major expansion to challenge Ocado
Leading supermarket chains Tesco and Asda are soon to launch a significant expansion of their current grocery delivery services in London, in an attempt to beat upmarket delivery specialists Ocado at their own game.
Each supermarket is planning to open what is being called a 'ghost store' in the capital, which is essentially a distribution centre for food delivery operations. These stores, although not open to the public, will employ 300 staff in food jobs, picking and loading up products for more than 10,000 home delivery orders a week.
Asda currently reports delivery sales of approximately £900 million a year, whilst Tesco is the market leader with estimated sales of £1.1 billion a year. Despite these impressive achievements, Ocado has managed to corner the London market for grocery delivery almost completely, with around 90,000 deliveries every week.
Industry analyst Jonathan Pritchard has commented on Tesco and Asda's attempts to reclaim the London delivery market with their 'ghost stores', saying:
Each supermarket is planning to open what is being called a 'ghost store' in the capital, which is essentially a distribution centre for food delivery operations. These stores, although not open to the public, will employ 300 staff in food jobs, picking and loading up products for more than 10,000 home delivery orders a week.
Asda currently reports delivery sales of approximately £900 million a year, whilst Tesco is the market leader with estimated sales of £1.1 billion a year. Despite these impressive achievements, Ocado has managed to corner the London market for grocery delivery almost completely, with around 90,000 deliveries every week.
Industry analyst Jonathan Pritchard has commented on Tesco and Asda's attempts to reclaim the London delivery market with their 'ghost stores', saying:
"This shows that Tesco and Asda are serious about taking market share in the London area. It must only be a matter of time before Marks & Spencer and Morrisons come to similar conclusions about the opportunities."
BRC survey shows sharp rise in UK food prices
According to the latest survey conducted by the British Retail Consortium (BRC), food prices in the UK have sharply increased in the last few months.
The results of the survey showed that although non-food items such as furniture and flooring decreased in price and store prices remained largely the same, food price inflation rocketed from 1.7 per cent in June to 2.5 per cent in July.
In terms of specific food categories, the results were as follows:
• Fresh food inflation has increased to its highest rate since January 2010, at 1.4 per cent compared to 0.1 per cent in June
• Sugars, jams and chocolate also increased to its highest rate since January
• Inflation slowed in alcohol, bread and cereals
BRC Director General Stephen Robertson explained this change, saying:
Mr Robertson also warned consumers and those in food jobs of the potential for food prices to rise again in the coming months, due to the difficulties with wheat production in exporting countries such as Canada, Australia and Russia.
The results of the survey showed that although non-food items such as furniture and flooring decreased in price and store prices remained largely the same, food price inflation rocketed from 1.7 per cent in June to 2.5 per cent in July.
In terms of specific food categories, the results were as follows:
• Fresh food inflation has increased to its highest rate since January 2010, at 1.4 per cent compared to 0.1 per cent in June
• Sugars, jams and chocolate also increased to its highest rate since January
• Inflation slowed in alcohol, bread and cereals
BRC Director General Stephen Robertson explained this change, saying:
"Food inflation was higher than the previous month - driven by global factors putting pressure on the cost of fresh food, such as meat and fruit. The recent dry weather has increased the price of animal feed and poor harvests have reduced some fruit crops."
Mr Robertson also warned consumers and those in food jobs of the potential for food prices to rise again in the coming months, due to the difficulties with wheat production in exporting countries such as Canada, Australia and Russia.
Food job losses narrowly avoided at Foyle Meats after union steps in
Following fears that more than 85 food jobs at Foyle Meats - located in Campsie in County Londonderry - were under threat, it has now been revealed that just nine employees will face redundancy.
The jobs were under threat due to the closure of Foyle Meats' lamb slaughter and processing facility, after demand fell and the company released a statement saying that it "could no longer justify the slaughter and processing of lambs".
As a result of this closure, 85 jobs were reportedly at risk. Luckily, workers union Unite stepped in to negotiate with Foyle Meats, and ultimately prevent mass job losses. A spokesperson for Unite, Gareth Scott, has said:
In total, the Foyle Food Group - which also owns Donegal Meat, Foyle Proteins, Omagh Meats and Hilton Meats - employs approximately 780 food job workers over five different sites. The company processes around 180,000 cattle every year.
The jobs were under threat due to the closure of Foyle Meats' lamb slaughter and processing facility, after demand fell and the company released a statement saying that it "could no longer justify the slaughter and processing of lambs".
As a result of this closure, 85 jobs were reportedly at risk. Luckily, workers union Unite stepped in to negotiate with Foyle Meats, and ultimately prevent mass job losses. A spokesperson for Unite, Gareth Scott, has said:
"We are content we have done what we can to save as many jobs as possible. Although saddened that nine members are to lose their jobs, the union has helped secure employment for the remainder of those who were in danger of being made compulsory redundant."
In total, the Foyle Food Group - which also owns Donegal Meat, Foyle Proteins, Omagh Meats and Hilton Meats - employs approximately 780 food job workers over five different sites. The company processes around 180,000 cattle every year.
A shortage of food industry graduates...
Large numbers of students are transferring to food science from other disciplines.. 'It's a very applied and interdisciplinary science, in which you can use basic science to solve everyday problems related to the food we eat.'
The recent economic downturn may also prompt students to re-evaluate their options and switch to a field with more encouraging job prospects. 'Especially in the last few years we've seen many students transitioning to food science. There are so many jobs that there's actually a shortage of food science graduates!'
Are you a food science graduate? If yes, are you currently employed?
What are your thoughts?
The recent economic downturn may also prompt students to re-evaluate their options and switch to a field with more encouraging job prospects. 'Especially in the last few years we've seen many students transitioning to food science. There are so many jobs that there's actually a shortage of food science graduates!'
Are you a food science graduate? If yes, are you currently employed?
What are your thoughts?
Career progression #1 priority for food grads
Mike Barnard, 04 April 2007, Milkround.com
Significant opportunities to further careers are more important to food and drink employees than graduate schemes.
The Food and Drink Innovation Network reports recent research conducted by Leading Edge revealed many food industry workers believe that career progression is the main factor in applying for an alternative job.
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK's best and brightest minds are attracted by the opportunities to progress," she added
Significant opportunities to further careers are more important to food and drink employees than graduate schemes.
The Food and Drink Innovation Network reports recent research conducted by Leading Edge revealed many food industry workers believe that career progression is the main factor in applying for an alternative job.
Nearly half (46 percent) stressed enhancing career opportunities was more important than challenging work or training opportunities and graduate schemes. A total of 79 percent of respondents felt opportunities for career progression are likely to ensure they remain with their current employee and this can be more important than financial rewards and on-the-job benefits.
Leading Edge's business development manager Shanna Ritchie explained: "The rapid pace of change and growth in the industry in the past few years provides previously unthought-of career opportunities.
"The old perception that jobs in food and grocery are simply about stocking shelves is dying rapidly, as the UK's best and brightest minds are attracted by the opportunities to progress," she added
Shock revelations of cloned cow meat sold in Britain; FSA investigates
The food industry is in turmoil this week as the Food Standards Agency (FSA) announced that they have launched an urgent investigation into claims that the offspring of a cloned cow has been sold and eaten in the UK.
The FSA released a statement on its website identifying the farm where the controversy originated as Newmeadow farm, one of the largest farming businesses in Scotland. The statement also says that two bulls were born in the UK from embryos harvested from a cloned cow in the US, and that only one of these was stopped from entering the food chain. The other, according to the FSA website - "entered the food chain and will have been eaten."
Although an illegal practice, the FSA is assuring consumers that meat from cloned animals or their children is no different to that of conventionally bred animals, and is therefore safe to eat. This is the latest research from the European Food Safety Authority (in 2008), although researchers admit that the evidence base they have to work from is still relatively small.
This latest scandal comes after it was revealed by the media that milk from the offspring of cloned cows is on sale in the UK. In response to this and the latest food safety scare over cloned meat, the FSA has issued a reminder to high-level food job workers and operators in the UK that they have a responsibility to ensure that the food they produce adheres to UK law.
The investigation into the cloned cow meat claims is still underway.
The FSA released a statement on its website identifying the farm where the controversy originated as Newmeadow farm, one of the largest farming businesses in Scotland. The statement also says that two bulls were born in the UK from embryos harvested from a cloned cow in the US, and that only one of these was stopped from entering the food chain. The other, according to the FSA website - "entered the food chain and will have been eaten."
Although an illegal practice, the FSA is assuring consumers that meat from cloned animals or their children is no different to that of conventionally bred animals, and is therefore safe to eat. This is the latest research from the European Food Safety Authority (in 2008), although researchers admit that the evidence base they have to work from is still relatively small.
This latest scandal comes after it was revealed by the media that milk from the offspring of cloned cows is on sale in the UK. In response to this and the latest food safety scare over cloned meat, the FSA has issued a reminder to high-level food job workers and operators in the UK that they have a responsibility to ensure that the food they produce adheres to UK law.
The investigation into the cloned cow meat claims is still underway.
Billingsgate fish market porters protest employment law changes
Over 100 porters at the long-established and iconic Billingsgate fish market - located in London's Canary Wharf - have joined a demonstration this week to protest proposed changes to employment bylaws. If approved, the changes suggested by the City of London Corporation will effectively hand over food jobs to unlicensed workers.
One 44-year-old porter who has worked at Billingsgate for 27 years, Paul Hinch, has spoken of the potentially devastating effect the changes will have on the market's food job workers. He said:
On the other side of the argument, the City of London Corporation has denied accusations that they want to close the market, saying that they simply want to modernise an "outdated" bylaw created in 1876 in order to comply with current food and hygiene regulations in the UK.
Even the former Mayor of London Ken Livingstone has waded into the dispute, saying in a phone interview:
Billingsgate fish market is the largest of its kind in the UK, and has an estimated annual revenue of £200 million.
One 44-year-old porter who has worked at Billingsgate for 27 years, Paul Hinch, has spoken of the potentially devastating effect the changes will have on the market's food job workers. He said:
"At least 100 of the 120 of us will lose our jobs,"
"The Corporation of London has a hidden agenda. They want to get rid of the fish porters first before actually getting rid of the market."
On the other side of the argument, the City of London Corporation has denied accusations that they want to close the market, saying that they simply want to modernise an "outdated" bylaw created in 1876 in order to comply with current food and hygiene regulations in the UK.
Even the former Mayor of London Ken Livingstone has waded into the dispute, saying in a phone interview:
"They [the Corporation] propose to close down this traditional market in London and make a vast profit on the land,"
Billingsgate fish market is the largest of its kind in the UK, and has an estimated annual revenue of £200 million.
The food manufacturing job market: It's picking up, but don't crack open the champagne just yet...
Food manufacturers are slowly starting to recruit again as confidence levels improve, according to recruit agencies specialising in food and drink.
However, while 76% of food manufacturers polled in Food Manufacture's annual reader survey felt more positive about the future of their businesses this year than last year, and 65% predicted profit margins would improve, just 26% planned to take on more staff this year than last year.
The Director of a food and drink recruitment agency told FoodManufacture.co.uk that this apparent reticence could reflect the fact that the survey was filled in during early to mid May, a time of particular uncertainty for employers given the hung parliament and subsequent anxiety over what might happen in the budget.
He added: "It was a slow start to the year but we are seeing steady growth now, although there was a bit of a blip April/May time partly due to the volcanic ash and the political uncertainty."
He added: "We are not back to where we were before [the recession], but I'd say we probably will be in six to 12 months. We're seeing the junior jobs coming in but also gradually seeing more senior roles, which is an encouraging sign."
Focus Management Consultants Director Stephen Jones was also "cautiously optimistic" about the recruitment market in food manufacturing despite the gloom surrounding the economy, not least because the sector had proved its resilience throughout the recession. "There is much more buoyancy in the market now."
A managing consultant at a recruitment partnership said: "The recession for us really kicked in in the summer of 2008, and then things started to pick up mid-2009 after a pretty awful start to the year. Things got a little quiet again in the spring of 2010, but that could have been because of the uncertainty over the election."
The Director of another recruitment agency added: "Things have definitely picked up from this time last year but there was a slight dip around Easter time. Companies are also promoting people internally into more senior roles and then backfilling the more junior roles."
NPD: LIGHT AT THE END OF THE TUNNEL?
But there was more positive news on the new product development front, with companies now recognising that they could only batten down the hatches for so long, she said.
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This also appears to correlate with the results of Food Manufacture's survey, which revealed that 57% of food manufacturers were planning to invest more in new product development (NPD) this year than last year. Last year, the figure was just 45%.
But things were more subdued in operations, claimed the MD at an interim management recruitment specialist. "Expectations were that a hot summer, coupled with a World Cup would bring record levels of production interim managers to cope with demand. What it comes down to is that you can cut corners in operations, people make do with the staff that they have."
However, he had seen an increase in process development roles, which was an encouraging sign that firms were investing in NPD, he said.
Meanwhile technical recruitment remained "pretty consistent", he said. "While you can cut corners in most other areas, you can't do it with compliance."
STAYING PUT FOR SECURITY REASONS
Food manufacturers contacted by FoodManufacture.co.uk presented a mixed picture, with some actively recruiting and others remaining cautious until the economic outlook became clearer.
One interim manager said: "My company will look to reduce numbers overall. There are a few key roles vacant especially in technical throughout the business, but also a lot of people are staying put for security reasons."
Another interim manager added: "Most companies I know are not filling all vacancies and are prepared to leave them open in a 'wait and see' position so the headline vacancy rate in the survey [36% had vacancies in key roles] is probably misleading."
However, while 76% of food manufacturers polled in Food Manufacture's annual reader survey felt more positive about the future of their businesses this year than last year, and 65% predicted profit margins would improve, just 26% planned to take on more staff this year than last year.
The Director of a food and drink recruitment agency told FoodManufacture.co.uk that this apparent reticence could reflect the fact that the survey was filled in during early to mid May, a time of particular uncertainty for employers given the hung parliament and subsequent anxiety over what might happen in the budget.
He added: "It was a slow start to the year but we are seeing steady growth now, although there was a bit of a blip April/May time partly due to the volcanic ash and the political uncertainty."
He added: "We are not back to where we were before [the recession], but I'd say we probably will be in six to 12 months. We're seeing the junior jobs coming in but also gradually seeing more senior roles, which is an encouraging sign."
Focus Management Consultants Director Stephen Jones was also "cautiously optimistic" about the recruitment market in food manufacturing despite the gloom surrounding the economy, not least because the sector had proved its resilience throughout the recession. "There is much more buoyancy in the market now."
A managing consultant at a recruitment partnership said: "The recession for us really kicked in in the summer of 2008, and then things started to pick up mid-2009 after a pretty awful start to the year. Things got a little quiet again in the spring of 2010, but that could have been because of the uncertainty over the election."
The Director of another recruitment agency added: "Things have definitely picked up from this time last year but there was a slight dip around Easter time. Companies are also promoting people internally into more senior roles and then backfilling the more junior roles."
NPD: LIGHT AT THE END OF THE TUNNEL?
But there was more positive news on the new product development front, with companies now recognising that they could only batten down the hatches for so long, she said.
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This also appears to correlate with the results of Food Manufacture's survey, which revealed that 57% of food manufacturers were planning to invest more in new product development (NPD) this year than last year. Last year, the figure was just 45%.
But things were more subdued in operations, claimed the MD at an interim management recruitment specialist. "Expectations were that a hot summer, coupled with a World Cup would bring record levels of production interim managers to cope with demand. What it comes down to is that you can cut corners in operations, people make do with the staff that they have."
However, he had seen an increase in process development roles, which was an encouraging sign that firms were investing in NPD, he said.
Meanwhile technical recruitment remained "pretty consistent", he said. "While you can cut corners in most other areas, you can't do it with compliance."
STAYING PUT FOR SECURITY REASONS
Food manufacturers contacted by FoodManufacture.co.uk presented a mixed picture, with some actively recruiting and others remaining cautious until the economic outlook became clearer.
One interim manager said: "My company will look to reduce numbers overall. There are a few key roles vacant especially in technical throughout the business, but also a lot of people are staying put for security reasons."
Another interim manager added: "Most companies I know are not filling all vacancies and are prepared to leave them open in a 'wait and see' position so the headline vacancy rate in the survey [36% had vacancies in key roles] is probably misleading."
