The Institute of Hospitality Awards celebrate the very best in people development and reward those organisations that are using creative and inspiring methods to attract and retain engaged and enthusiastic teams.
There are four award categories and nominations are now open here.
The four award categories are as follows:
Graduate Scheme Of The Year
This award is open to all establishments across the hospitality, leisure and tourism industry. It recognises those establishments that can show evidence of an engaging Graduate Scheme.
Student Placement Scheme Of The Year
This award is open to all establishments across the hospitality, leisure and tourism industry. It recognises those establishments that can show evidence of an inspirational Student Placement Scheme.
Talent Development Team Of The Year
This award is open to HR teams from all sectors of the hospitality, leisure and tourism industry. It recognises teams who can show evidence of outstanding talent development in terms of supporting individual professionals at all levels and has a positive impact on the company as a whole.
Outstanding Contribution to The Industry
This award is open to any individual across the industry, including non-members of the Institute of Hospitality. Nominees for this prestigious award can only be made by Fellows of the Institute of Hospitality. This is awarded to an individual who has made an outstanding contribution to the industry.
- Closing Date 13 May 2019
- Judging date 15 May 2019
- Finalists announced 17 May 2019
- Annual Dinner & Awards 10 June 2019
The winners will be revealed during the spectacular Institute of Hospitality Annual Dinner & Awards on the evening of 10 June at the Waldorf Hilton, Aldwych, London.
Edge Hill University has appointed top Lancashire chef, Tom Wells, to lead a refreshed and rejuvenated catering offer for the 12,000 students and 2,000 staff on campus.
The focus of Tom’s role is delivering high standards within the university catering service and driving excellent customer service. He’ll also be raising the profile of the commercial hospitality opportunities to the wider business and local community.
A former student at Runshaw College and originally from the Parbold, Tom’s formative catering career includes work as sous chef in luxury hotels in the French Alps and Austria. He ran his own outside catering company before spending nearly a decade as the dining driving force in the re-launch of two local gastro-pubs where he demonstrated culinary expertise and strategic direction as Head Chef across the two locations.
“This is a perfect position - blending my skills and experience in fine dining and event hospitality to deliver something fresh and progressive at the University,” said Tom. “I’ll be looking to drive new markets, updating our menus to reflect the tastes, needs and budgets of our diverse range of customers. But this is more than just feeding students and staff – alongside physical health and nutrition we will be focussing on encouraging social inclusion and the mental health benefits of good food options.”
The chef’s appointment as Kitchen Manager reflects the ambition and vision of the multi-award-winning Facilities Management Team, strengthening its reputation within the university sector and the local community as a location for quality and value for money. This enhanced role is at the forefront of the University’s commitment to delivering highly professional and sustainable catering services. It follows a recent customer insights programme which is shaping increased diversity in the food offering.
“We’re delighted and excited by Tom’s appointment,” said Helen Connolly, Edge Hill’s Commercial Services Manager. “He brings vision, energy and flair and is bursting with fresh and innovative ideas to enhance and drive a diverse, first-class service providing healthy food options and promoting nutrition and wellbeing across our catering services.”
A few weeks into his role, Tom is looking to develop more vegan, vegetarian and allergy conscious offerings and expand the international flavours on offer – all which will be underpinned by a commitment to provide a range of nutritious meals which are good value. He’s also keen that the work at the campus isn’t seen in isolation and is looking to strengthen links with regional suppliers, businesses and local communities, showcasing what’s on offer at Edge Hill.
Since 2004, the Green Gown Awards UK and Ireland have been recognising the exceptional sustainability initiatives being undertaken by universities and colleges across the UK and Ireland.
All categories are open to any post-16 education establishment – including colleges, universities and learning and skills institutions. Specific categories are also aimed at student applications and 3rd party applications (companies working with institutions).
With new and refreshed categories, making the Awards more relevant to you, and a simpler and quicker application process, make this year the year that you apply.
APPLY NOW – ENTRY IS FREE
Stage 1 closes at noon on 5 June 2019
Anaphylaxis (pronounced ana-fill-ax-is) is a severe and life-threatening allergic reaction. The Anaphylaxis Campaign is the only UK charity operating solely for the growing numbers of people at risk from severe allergic reactions. Severe symptoms such as swollen airways, acute asthma or becoming unconscious usually develop suddenly, often within minutes after being exposed to an allergy trigger such as a particular food. A fatality can occur within a short time of contact with an allergen.
The Anaphylaxis Camapign is running a University Campaign throughout 2019 to raise awareness with colleges and universities to the challenges students with severe allergy face in respect of;
- Meeting their own health needs and carrying 2 Adrenaline Auto-Injectors (AAI’s)
- Eating at university events,
- Eating out in their university town
- Living in shared university accommodation
The Anaphylaxis Camapign have identified that 16-24-year olds are in a high-risk group when it comes to managing their allergies. Having had parents to support them manage their allergies they now face having to do this alone. Students are often reluctant to share information about their allergies, they often resist carrying their AAI’s and may experiment with foods they are allergic to. Freshers week and social events often places additional pressures for the severely allergic student.
The University campaign will focus on working with companies who support students in a university setting i.e. The University Catering Organisation (TUCO), Association for Student Residential Accommodation (ASRA) to raise awareness of the issues and risks students face when living and studying in a university setting.
A group of Sports Management Students are fund raising for the Anaphylaxis Campaign as part of their university studies. We hope to be able to show case their efforts to other universities across the country.
As Easter approaches, we share some Easter tips to help allergic students enjoy the festivities.
Please feel free to download our ‘Allergy Awareness at Easter’ poster.
If you are not familiar with severe allergy or Anaphylaxis why not try our free AllergyWise course? To register for free click on the link below
The British Nutrition Foundation (BNF) has launched registration for its seventh annual BNF Healthy Eating Week, taking place 10 – 14 June 2019. BNF Healthy Eating Week comprises five health challenges, which TUCO members are encouraged to complete: Have breakfast, Have 5 A DAY, Drink plenty, Get active, and – new for 2019 – Sleep well.
BNF Healthy Eating Week aims to increase knowledge about healthy eating and wellbeing, physical activity, food provenance and cooking, by providing schools and workplaces with activities and informative resources to support the five daily challenges.
This year’s latest focus is on sleep, and resources will highlight that getting enough good quality sleep is a key element of healthy lifestyles. Where a poor night’s sleep can make you feel grumpy and irritable, regular lack of sleep can have a negative impact on our dietary choices including higher intakes of calories and fat. The BNF’s recent Task Force report, released in February 2019, highlighted that both lack of sleep, and poor quality and interrupted sleep, may be linked to an increased risk of heart disease, stroke, type 2 diabetes, obesity, and hypertension. Sleep is also involved in maintaining skills such as communicating well, memory and creative thinking.
Roy Ballam, Managing Director and Head of Education at the BNF said: “BNF Healthy Eating Week provides the perfect opportunity for schools, universities and businesses to take a step back from the hustle and bustle of everyday life, and truly focus on their health and wellbeing. Each year we introduce a new challenge, and with emerging research linking poor sleep quality to less healthy food choices and increased risk of obesity, we felt it was important to address this issue. BNF Healthy Eating Week registrants will receive a variety of resources containing information on our selected health and wellbeing themes, as well as some fun, educational activities to engage employees and students throughout the Week.”
BNF Healthy Eating Week is a valuable education initiative for teachers and young people - 4,600 schools and nurseries registered for last year’s event and more interest than ever was received from adults keen to be involved. Over 1,400 workplaces and universities participated, demonstrating the Week’s importance for informing adults about health and wellbeing too.
Ballam continued: “Promoting health is not only beneficial to employees, but to employers too – more and more workplaces are engaging with this concept every year. Approximately 131 million working days are lost to sickness absence, with 200,000 attributed to insufficient sleep in the UK each year. We hope that BNF Healthy Eating Week will help draw attention to some of these everyday health challenges and, in turn, help us along the path to resolving them too.”
For more information about BNF Healthy Eating Week 2019 and to register your nursery, school, college, university or workplace, please visit: www.nutrition.org.uk/healthyliving/hew/bnfhew19.html or www.foodafactoflife.org.uk
Over 100 ratings for 45 different species in Marine Conservation Society guide remain Fish to Avoid.
The UK’s leading marine charity, the Marine Conservation Society (MCS) says it is disappointed that not one single UK fishery has moved off its Good Fish Guide ‘Fish to Avoid’ list in its most recent ratings update.
As well as no fisheries of UK interest moving off its Avoid list, MCS says none moved on to its green rated, Best Choice, list either. Over 100 ratings for 45 different species of fish that are caught within the UK’s exclusive economic zone are red-rated by the charity on its Good Fish Guide (www.goodfishguide.org).
The charity says this is hugely disappointing with Brexit, in whatever form, just around the corner, as without strong post-Brexit fisheries management more fisheries could find themselves being red-rated and moved onto the Fish to Avoid list.
Samuel Stone, MCS Head of Fisheries and Aquaculture, says Brexit will be the catalyst to either reignite improvements or result in a further decline in the health of UK fisheries: “Whilst there have certainly been improvements in fisheries management over the last decade and subsequent improvements in the health of many fish stocks, progress has now stalled. We are looking to the UK and the Devolved Administrations to put the long-term health of our seas and coastal communities first, by ensuring the new Fisheries Bill and other pieces of legislation are ambitious and will deliver sustainable fisheries.”
"Whilst the Fisheries Bill currently making its way through UK parliament has some good overarching ambition, we are extremely concerned that without key amendments to set fishing limits at sustainable levels, the UK's post-Brexit fisheries legislation will fall well short of delivering world leading fisheries, and could pave the way for further delays in recovering several depleted fish stocks"
But it’s not all bad news. Some of the larger fisheries for targeted species like coley (saithe), sprat, hake, plaice and haddock are doing fairly well with green and yellow ratings. However, there is a long way to go for several shellfish fisheries for scallop and whelks, as well as many other smaller fisheries for red mullet, grey mullet, cod, whiting, seabass, shark, skate and rays, most of which are either red or amber rated on the Good Fish Guide. Despite being smaller, these fisheries are often extremely important for coastal communities and have a vital role to play in their environment and need to be better managed.
MCS seafood ratings at a glance -
1 Dark Green – Indicates the most sustainably caught or farmed fish (Best choice)
2 Light Green – Indicates sustainably caught or responsibly farmed fish (Best choice)
3 Yellow – Indicates fish which are an ok choice, but require some improvements (Think)
4 Orange – Indicates fish which are some way from being sustainably caught or farmed and require significant improvements (Think)
5 Red – Indicates fish from the most unsustainable fisheries or farming systems (Fish to avoid)
Samuel Stone said: “We hope to see only green rated, sustainable UK fisheries in the future, but until that’s the case, choosing the most sustainable seafood continues to be a minefield and further evidence that visiting the Good Fish Guide website, downloading the app or getting the paper pocket guide, is a must for people choosing seafood.” The MCS Good Fish Guide Fish is available at www.goodfishguide.org as an app on iPhone or android, and paper credit card-sized version.
The University Caterers Organisation (TUCO) announced winners of its annual skills competitions. Held at the University of Warwick on 26th-27th March, more than 100 competitors battled it out to win gold at the prestigious event.
Matt White, Chair of TUCO said: “Our annual skills competitions have evolved year on year. The talent and skills shown by all competitors was fantastic. I was delighted to see the support. The atmosphere across all competitions was great. It’s exciting to see competitors deliver extraordinary breadth and range of hospitality skills. Congratulations to all of the winners.”
TUCO Competitions gives opportunity for college and university caterers to showcase their range of talents and skills, giving delegates a chance to see them live in action. Whether it be during the live cookery competitions or live on stage creating unique beverages.
Competitions included Barista and bar skills challenges, a chef’s challenge, cook & serve challenge, Salon Culinaire, and new for 2019, a photography challenge and grab & go competition.
Philippa Page from University of Kent, gold award winner of the new photography challenge said, “It’s the first this year so I don’t know what to expect”. Participating in the competition, she said she’d be thinking about, “Composition. Trying to capture the essence of the TUCO competitions and the chefs.”
The first day of competitions saw the Barista competitors battle it out in the Barista skills competition. Each competitor had to produce and present their specialty coffee to a row of four judges. Gold was awarded to Flavia Zago from Imperial College London.
Flavia Zago said, “I love being a part of the TUCO Competitions. The preparations are hard but when we are here everything is amazing, and you just want to do it again and again.”
In the same arena as the Barista competitions saw the bar skills competitions. Winner of last year’s bar skills competition, Jack Wallis from Royal Holloway, University of London returned to the TUCO Competitions to judge this competition. He said, “I loved it last ye
We’re not just looking for the flavours or what it looks like, we’re really interested in the techniques they’re using. It’s nice to hear a background story about the reasons why the cocktails are done the way they are.”ar. As nerve-racking as it was to be up on-stage, it was good fun. And to come back and be on the other side of the stage is really nice, interesting and a bit different.
This year, TUCO introduced a new and exciting twist to its bar skills competition. A crowd-pleasing, timed challenge whereby all bar skills competitors lined up to create as many gin and tonics in one minute as possible. Sophie Knights from University of Sheffield was awarded gold in the overall bar skills competition.
Many of the hot cookery competitions took place in the live theatre, where there were a range of cooking competitions including chefs challenge, salon culinaire, cook & serve challenge and the new, grab & go challenge.
Peter Griffiths, head of the chef’s panel of judges said: “The judges are looking for the flavour of the food and the presentation because we eat with our eyes as well. And the way that the chefs work in the kitchen. We look for the overall balance throughout the courses. So that the starter, main and sweet work together. And that they harmonise with flavours and make it a pleasant experience for the customer.
TUCO Competitions are fantastic. I’ve been involved with this for more than 20 years and they’ve always excited me. I’m proud to be involved. I’ve seen it evolve and I’ve seen the standards increase year on year. Long may it continue.”
Gold winners for the chefs and service competitions included Karol Zelek, Ross Wilson and Liga Boyd from the University of Edinburgh for the cook & serve challenge; Mark Donovan and Douglas Shewan from University of Aberdeen for the chefs challenge, and Kim Barnish from Keele University who won gold in the new grab & go challenge.
Richard Bakaity from Royal Holloway University, competitor in this year’s chefs challenge said, “I really appreciate these events. Before I worked in a university, I was never given the opportunity to compete against chefs across the UK. Last year, we won the cook & serve challenge. Our prize was to attend TUCO’s study tour to Rotterdam. That was amazing! We learned and experienced a lot.
I think it’s absolutely fantastic that this organisation exists because it gives a chance for university caterers to continue to grow. I think it’s great that we are able to build for our future through events like this.”
This year, the salon culinaire had eight classes including classes such as cookie challenge, novelty decorated cake and restaurant plated dessert. Best in class gold winners included Jackie Rowlands from University of Chester for her novelty decorated cake, Rob Eddington from Oxford Said Business School for his tray bake, and Hannah Argyle from University of York for the cookie challenge.
TUCO Competitions award winners 2019:
- Bar skills competition, best signature drink: Tonii D'astoldo, University of Reading
- Bar skills competition: Sophie Knights, University of Sheffield
- Photography challenge: Philippa Page, University of Kent
- Grab & go challenge: Kim Barnish, Keele University
- Barista skills: Flavia Zago, Imperial College London
- Cook & serve challenge: Karol Zelek, Ross Wilson and Liga Boyd, University of Edinburgh
- Chefs challenge: Mark Donovan and Douglas Shewan, University of Aberdeen
- Salon culinaire, best in salon: Rob Eddington, Oxford Said Business School
- Salon culinaire afternoon tea: Rob Eddington, Oxford Said Business School
- Salon culinaire coffee shop style sponge cake: Douglas Shewan, University of Aberdeen
- Salon culinaire cookie challenge: Hannah Argyle, University of York
- Salon culinaire decorative exhibit: Rachel Meikle, University of Edinburgh
- Salon culinaire novelty decorated cake: Jackie Rowlands, University of Chester
- Salon culinaire restaurant plated dessert: Rob Hattersley, University of Sheffield
- Salon culinaire tray bake: Rob Eddington, Oxford Said Business School
The British Universities Finance Directors Group (BUFDG) is the representative body for higher education finance staff in the United Kingdom. Their members are the Directors of Finance and Chief Financial Officers of almost all UK higher education institutions. HEPA is the network for procurement professionals in the HE sector, of whom more than 85% report to the Finance Director.
HEPA aims to:
• Work to enhance individual competencies, knowledge and skills in procurement practices by providing face to face courses, e-learning, regional networking, competency frameworks, and much more
• Provide leadership development programmes and learning opportunities
• Develop and maintain an online repository of resources and information covering areas such as best practice, benchmarking, templates, and news
• Provide procurement support beyond finance and procurement teams, including for procurement colleagues in HR, estates, IT, research teams and those with purchasing authority in academic departments.
We are looking for a procurement professional committed to collaborative working for the benefit of universities, their staff, students and commercial clients. The successful applicant will be prepared to understand the diverse HEPA membership, the pressures on the higher education sector and have ideas to help members be excellent business partners.
A lively imagination and flexible intellect will be accompanied by a can-do attitude, discretion and tact, and a diplomatic but robust approach to challenges.
The post is full-time. PHES offers a flexible working environment and generous salary and benefits but applicants should make their salary expectations clear when applying. A job share arrangement would be considered for the right candidates.
Find out more here.
The team at Twinings Foodservice recently spoke to Colette Heneghan, about the importance of drinking water.
Feeling tired? Drink water. Losing concentration? Drink water. We’re told over and over again to drink more water, but does it really make a difference? Colette Heneghan, Peak Performance & Nutrition Coach and Author MSc, BSc and an expert in hydration says it absolutely does.
“Even just a couple of hours in an air-conditioned room is going to have a negative effect on hydration. Normal daily turnover of water is 4% of body weight, just from everyday activities such as breathing and normal organ function. Negative effects can be observed from just 1%, so in a matter of a few hours of normal working, if you haven’t had water then there could already be implications for your performance.”
The Natural Hydration Council cite that 89% of us are not drinking enough water every day, yet being just 1% dehydrated already starts to affect our cognitive performance and short-term memory. Bouts of tiredness, headaches and lack of concentration may also be experienced, yet simply maintaining our water intake can rehydrate us and help to reverse these symptoms of dehydration. The team at Twinings Foodservice also asked Colette specifically about the importance of water for students:
“Drinking water should be a fundamental for students,” explains Colette, “it’s something that has to be spoken about. We need to get more focus on hydration as we’re missing a really easy fix here for many of our day to day symptoms such as tiredness, headaches and brain fog.”
“For students sitting in a lecture for a couple of hours, without water, concentration and cognitive function can be impaired. If you have been in a lecture for just 2 hours without a drink, it’s likely you’re dehydrated and by the end of it, you’ve already been less brilliant than you wanted to be. Interestingly, the results of a study on adult students drinking water during their exams – those students who took water into an exam performed better than those who didn’t. Students received significantly better grades than those who didn’t drink water throughout the exam.”
“Worryingly, air-conditioned buildings have an even greater effect on dehydration levels. In theory, we should be sipping water every hour to maintain hydration for optimum performance. At the end of the day we want to be at our best, so why comprise that state!?”
But the benefits of hydration are not just confined to tiredness and memory as Colette explains, “Another factor with dehydration is that it can affect our immunity, potentially making students more susceptible to colds and infections.”
But not all drinks are the same…
“There is a difference in the type of hydration that we receive from different drinks”, explains Colette, “All drinks have some hydration, but the gold standard is water. The ideal drink is something that doesn’t have sugar and doesn’t have anything artificial. The problem however, is that one of the biggest barriers to drinking water is that we don’t like the taste.”
The way forward…
So, how can we increase our water intake? “If we simply drank water immediately after we woke in the morning, after hours of dehydration, it would be a massive upgrade to our day.” Explains Colette, “Water bottles are also an easy win, they are portable and are on hand for sips of water to be taken throughout lectures.”
Jacqui Chapman, Shopper Marketing Manager at Twinings Foodservice recaps,
“We all know that we should drink more water, yet still almost 9 in 10 of us simply don’t drink enough to keep our hydration levels at the optimum level for brain and body performance. We should be drinking around 6 to 8 glasses a day but one of the biggest barriers to drinking water is the taste. This is exactly the reason that Twinings developed Cold In’fuse. Cold In’fuse is the first infuser that is able to work with cold water and is sugar free and all natural. For those who find plain water boring and hard to drink, adding a Cold In’fuse bag to cold water will release a delicious fruity flavour which makes it easier to hit the recommended 6/8 glasses or 2 litres per day.”
Colette highlights the brilliance of Cold In’fuse to help us to drink more water,
“Because of the way the bags work it’s really just like having water, as they have minimal intervention to the water in terms of hydration. University caterers can sell the bags within the staff restaurant just as they would a cup of tea, coffee or bottle of cold drink. Because the bag turns the water into an appealing colour and provides a fruity taste, it will encourage students to take extra gulps of water more regularly.”
As Colette summarises, it’s all about ‘being brilliant’ and in developing Cold In’fuse, Twinings hopes to make every one’s day that bit more brilliant!”
For further information on the effects of dehydration or to find out more about Twinings Cold In’fuse please contact Twinings Food Service on 01264 313444 or visit www.twinings.co.uk/food-service
The National Chef of the Year competition is set to be bigger than ever and the Craft Guild of Chefs has announced that chefs have more time to be part of this year’s event. Due to popular demand, the Guild has extended the deadline to enter until midnight on the 12th April 2019.
On the National Chef of the Year website, chefs can access a wealth of information to help them complete their entries including advice on taking food photos, tips on entering from former finalists and insight on this year’s brief. To be part of this year’s competition, chefs must submit a three-course menu that they can create in just two hours, if they are selected to compete at the semi-final stage.
Once online entries close, all fully submitted menus will be analysed by an expert panel of judges including Gary Jones, Alyn Williams and Philip Howard. Judging is completed anonymously and only the most impressive menus are cooked up in the next round.
Chefs must create the ‘Perfect Egg Dish’ starter served hot, of the competitor’s choice. This must be suitable for a spring/summer menu and be perfectly balanced. Judges are looking for a beef main course to include two cuts and two cooking methods. The beef must be sourced from the UK and competitors should indicate the breed of beef, farm sourced from and maturation period.
For the dessert, chefs must create a delicious chocolate tart incorporating or garnished with seasonal fruits. Chefs are advised to focus on skills, creating the perfect pastry, filling, texture and overall execution of dessert.
David Mulcahy, Vice-President of the Craft Guild of Chefs said: “I would encourage all chefs to grab this extra time and incredible opportunity and get involved in the competition. You only need to look through Kuba Winkowski’s social media channels or watch Great British Menu to see the opportunities that being part of the competition will bring. It’s life-changing for those chefs who want to be part of the ultimate challenge in the culinary world. Our judges are ready and waiting to discover the next winner who will follow in the footsteps of some of the biggest names in hospitality, including Gordon Ramsay, Simon Hulstone, Alyn Williams, Mark Sargeant and David Everitt-Matthias.”
To enter the competition, chefs should complete the entry form at www.nationalchefoftheyear.co.uk. It is open to chefs who are 24 years or older as of February 1st, 2019. Competitors may come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. Competitors may be working in the UK or overseas.
The National Chef of the Year competition is run in partnership with KNORR and Lockhart Catering Equipment and is supported by British Premium Meats, CCS, Churchill, Direct Seafood, Evolve, HIT Training, Mash, Ritter Courivaud, Santa Maria, UNOX, Sous Vide Tools, OpenTable and WearerTech.
This year’s heats will take place at Sheffield College on Tuesday, 11th June, and at Le Cordon Bleu in London on Tuesday, 18th June. Ten chefs will go through to the National Chef of the Year final, which takes place at The Restaurant Show on Tuesday, 1st October 2019.