Caterassist Blog

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Wednesday, June 24, 2009

M&S sign up to new recycling scheme

Marks and Spencer is one of numerous firms to participate in the latest recycling scheme run in conjunction with local councils and Veolia Environmental Services. This will see micro-chips installed in bins to measure contributions to recycling, which will then convert into vouchers potentially amounting to around £150 per year.



The amount of vouchers awarded, however, will be capped to ensure that waste is not generated on purpose, amounting to an abuse of the system. Previous attempts to install micro-chips in bins to enforce "bin tax" have proved unpopular, but this initiative is expected to be rolled out to hundreds of thousands of households in the next two years. More high street shops and businesses are to join in the next few years. MP Liam Maxwell, Lead Cabinet Member for Sustainability for the Tory-controlled council for Windsor and Maidenhead, said that customers should be rewarded, not punished, for their environmental savings, and expressed excitement about the scheme's potential to boost recycling and reduce landfill waste. The scheme will also have a positive impact on local economies.

The idea is an American import but Matthew Tucker, President of RecycleBank, thinks it will catch on faster here. At Marks and Spencer, vouchers awarded can be used for reductions on all goods, and the pilot scheme is being run at stores in Windsor and Maidenhead.

Charlton House secures Ladbrokes catering deal

Contract catering jobs have been created by Charlton House after the firm took over a contract to provide hospitality services at the headquarters of leading bookmakers Ladbrokes in Harrow. The independent caterers recently assumed the role from Yes Dining and now provide a breakfast, lunch and other hospitality services at the office.

Worth £450,000-a-year, the deal sees catering services now operating seven days a week. John Edwards, human resources director for Ladbrokes, said the firm was keen to work with a caterer who could deliver excellent, on-going support and "strike the right balance between quality and value for money". He added, "We are confident that Charlton House's food standards, along with their enthusiastic and bespoke approach, will meet the needs of our dynamic mix of on-site staff".

Last month, Autograph revealed it would be offering more contract catering jobs around the UK after signing a four-year deal to provide services to the Department for Children, Schools and Families.

Cork hotel wins best day spa in Ireland

The Maryborough Hotel & Spa in Douglas, Cork, has won Best Day Spa at the IBPA Irish Beauty Awards 2009, which took place in the Burlingon Hotel, Dublin, over the weekend.

The Irish Beauty Professional Association, considered the ‘Oscars’ of the Irish Beauty Industry shortlisted five Day Spas around Ireland for the award which kicked off with a Champagne Reception and followed by a Gala Dinner and the awards, hosted by Brendan Courtney.


Alan Kelly, Spa & Club Manager, The Maryborough Hotel & Spa, said, “Record numbers of people are turning to the spa for some of their most important lifestyle pursuits, with more people looking to the spa for health, wellness, anti-aging and relaxation as part of their regular routine. Today the spa business is a €10 Billion global industry with the US and Asian Markets leading the field. Ireland is quickly catching up with this trend and we at the Maryborough Spa are constantly on the lookout for ways in which we can engage our customers, excel in customer service and keep abreast of new trends and products. We are delighted to have been acknowledged by the IBPA as Best Day Spa in the country and look forward to servicing our customers, many of whom hold Platinum Spa & Club Membership here and use the spa on regular basis".

The IBPA is widely recognised as one of the longest standing and most influential professional bodies for the beauty industry in Ireland. It was originally founded as the S.A.C. (Society of Applied Cosmetology) in 1977. The IBPA works to ensure that the highest professional standards are maintained at all times and is constantly monitoring education and standards within the industry. It is a membership based, non-profit making and democratic association run by an elected committee of experienced professionals on behalf of the entire beauty industry.

Cork hotel wins best day spa in Ireland

The Maryborough Hotel & Spa in Douglas, Cork, has won Best Day Spa at the IBPA Irish Beauty Awards 2009, which took place in the Burlingon Hotel, Dublin, over the weekend.

The Irish Beauty Professional Association, considered the ‘Oscars’ of the Irish Beauty Industry shortlisted five Day Spas around Ireland for the award which kicked off with a Champagne Reception and followed by a Gala Dinner and the awards, hosted by Brendan Courtney.

Alan Kelly, Spa & Club Manager, The Maryborough Hotel & Spa, said, “Record numbers of people are turning to the spa for some of their most important lifestyle pursuits, with more people looking to the spa for health, wellness, anti-aging and relaxation as part of their regular routine. Today the spa business is a €10 Billion global industry with the US and Asian Markets leading the field. Ireland is quickly catching up with this trend and we at the Maryborough Spa are constantly on the lookout for ways in which we can engage our customers, excel in customer service and keep abreast of new trends and products. We are delighted to have been acknowledged by the IBPA as Best Day Spa in the country and look forward to servicing our customers, many of whom hold Platinum Spa & Club Membership here and use the spa on regular basis".

The IBPA is widely recognised as one of the longest standing and most influential professional bodies for the beauty industry in Ireland. It was originally founded as the S.A.C. (Society of Applied Cosmetology) in 1977. The IBPA works to ensure that the highest professional standards are maintained at all times and is constantly monitoring education and standards within the industry. It is a membership based, non-profit making and democratic association run by an elected committee of experienced professionals on behalf of the entire beauty industry.

Gordon Ramsay on Tracy Grimshaw: a Case of Foot-in-Mouth Disease

Gordon Ramsay is known as much for his culinary creations as his foul mouth. There are few subjects that the famous chef feels unqualified to comment on, forgetting that his speciality is cooking and not sociology. In his most recent tirade he decided to insult Australian TV host Tracy Grimshaw. In the name of fun, in front of an audience of thousands at the Good Food and Wine Show, Ramsay displayed an image of a naked woman on all fours with multiple breasts and a pig’s face.

He then stated, “That’s Tracy Grimshaw. I had an interview with her yesterday – holy crap. She needs to see Simon Cowell’s Botox doctor”. He then went on to call Grimshaw a lesbian.

Given that Ramsay specifically requested that Grimshaw not question him about his personal life (read: lecherous behaviour), the fact that he felt empowered to speculate on hers speaks volumes about the degree of arrogance and patriarchal privilege that Ramsay operates with. Though many posit that we have reached a post-feminist world, men and women are often subject to different rules socially.

Demeaning a woman based on her physical appearance is one of the many ways in which men maintain privilege. Ramsay’s language and behaviour were both sexist and abusive. A pig Photo-shopped onto the head of a nude female body is an insult to all women. Comedy is often used as a cover for sexism, as though it does not spring from a well of misogyny specifically created to ensure a divide between the sexes.

Though Botox has become a common form of physical alteration, it is not a procedure that should be entered into lightly. How is having botulism injected into ones face for the appearance of youth related to journalism? Ramsay could offer no critique of how Grimshaw performed her duties and therefore, as it is often the case with professional women, insulting her physical appearance was the way to go. Men are seldom demeaned in a way that specifically assaults their masculinity.

Even if his assertions about Grimshaw’s sexuality were true, what purpose did publicly outing her serve? Other than to shame her and thereby maintain the gay/straight binary wherein a lesbian identity is understood as less than, that is? In a world in which lesbians often face loss of employment, rape and even murder for being open about their sexuality, Ramsay placed Grimshaw at undue risk. Many still operate under the false belief that a lesbian simply needs to have sexual intercourse with the right man to change her sexual orientation. Sex is often conceptualized as something men do to women and therefore lesbians are viewed as a threat to patriarchy.

Comparing Grimshaw to a pig and then accusing her of being a lesbian is typical heterosexist behaviour. It’s obvious from this episode that Ramsay, as a man of not only gender but race and class privilege, has become accustomed to wielding his power coercively. Though Ramsay considers himself to be a champion because of his promotion of female chefs, his often misogynist commentary erases the benefit of his actions. If one must suffer humiliating commentary while in the labour force, achieving a position of authority is meaningless. He can quite often be heard on his famous television show “Hell’s Kitchen” referring to the female contestants as “bitches and cows”.

Ramsay’s language at the Good Fine and Wine Show cannot be accepted as a simple comedic routine, because it rife with heterosexist and patriarchal privilege. Ramsay has a history of demeaning women publicly and therefore his insinuation that his commentary was nothing more than a harmless joke between friends holds little merit. The marginalization of bodies is how we maintain a social hierarchy in which women and invariably deemed inferior. If we are to have any hope of achieving the equality we give lip service to, such behaviour cannot ever be deemed acceptable.

Gordon Ramsay on Tracy Grimshaw: a Case of Foot-in-Mouth Disease

Gordon Ramsay is known as much for his culinary creations as his foul mouth. There are few subjects that the famous chef feels unqualified to comment on, forgetting that his speciality is cooking and not sociology. In his most recent tirade he decided to insult Australian TV host Tracy Grimshaw.

In the name of fun, in front of an audience of thousands at the Good Food and Wine Show, Ramsay displayed an image of a naked woman on all fours with multiple breasts and a pig’s face and then stated, “That’s Tracy Grimshaw. I had an interview with her yesterday – holy crap. She needs to see Simon Cowell’s Botox doctor”. He then went on to call Grimshaw a lesbian.

Given that Ramsay specifically requested that Grimshaw not question him about his personal life (read: lecherous behaviour), the fact that he felt empowered to speculate on hers speaks volumes about the degree of arrogance and patriarchal privilege that Ramsay operates with. Though many posit that we have reached a post-feminist world, men and women are often subject to different rules socially.

Demeaning a woman based on her physical appearance is one of the many ways in which men maintain privilege. Ramsay’s language and behaviour were both sexist and abusive. A pig Photo-shopped onto the head of a nude female body is an insult to all women. Comedy is often used as a cover for sexism, as though it does not spring from a well of misogyny specifically created to ensure a divide between the sexes.

Though Botox has become a common form of physical alteration, it is not a procedure that should be entered into lightly. How is having botulism injected into ones face for the appearance of youth related to journalism? Ramsay could offer no critique of how Grimshaw performed her duties and therefore, as it is often the case with professional women, insulting her physical appearance was the way to go. Men are seldom demeaned in a way that specifically assaults their masculinity.

Even if his assertions about Grimshaw’s sexuality were true, what purpose did publicly outing her serve? Other than to shame her and thereby maintain the gay/straight binary wherein a lesbian identity is understood as less than, that is? In a world in which lesbians often face loss of employment, rape and even murder for being open about their sexuality, Ramsay placed Grimshaw at undue risk. Many still operate under the false belief that a lesbian simply needs to have sexual intercourse with the right man to change her sexual orientation. Sex is often conceptualized as something men do to women and therefore lesbians are viewed as a threat to patriarchy.

Comparing Grimshaw to a pig and then accusing her of being a lesbian is typical heterosexist behaviour. It’s obvious from this episode that Ramsay, as a man of not only gender but race and class privilege, has become accustomed to wielding his power coercively. Though Ramsay considers himself to be a champion because of his promotion of female chefs, his often misogynist commentary erases the benefit of his actions. If one must suffer humiliating commentary while in the labour force, achieving a position of authority is meaningless. He can quite often be heard on his famous television show “Hell’s Kitchen” referring to the female contestants as “bitches and cows”.

Ramsay’s language at the Good Fine and Wine Show cannot be accepted as a simple comedic routine, because it rife with heterosexist and patriarchal privilege. Ramsay has a history of demeaning women publicly and therefore his insinuation that his commentary was nothing more than a harmless joke between friends holds little merit. The marginalization of bodies is how we maintain a social hierarchy in which women and invariably deemed inferior. If we are to have any hope of achieving the equality we give lip service to, such behaviour cannot ever be deemed acceptable.

Burren Businesses come to Leitrim

A recent adventurous group of tourism business managers completed their final two days of the Special Award in Ecotourism on the high roads and by roads of counties Leitrim and Fermanagh. This award has been developed by IT Sligo and Responsible Tourism Skillnet to assist tourism businesses to develop a more sustainable approach towards their tourism business and to develop their own ecotourism product.





Attending the course were a range of businesses from the Burren region of Clare including the Cliffs of Moher centre, the Boghill centre, the Burren Connect project, the Burren Ecotourism Farmer Co-op, the Burren Smokehouse and Roadside Tavern, Gregans Castle, Doolin Activity Centre and Corrofin Hostel & Camping.


The overall motivating factor for completing the course was according to Carol Gleeson from Burren Connect was to, “differentiate our own tourism product within the market place by developing a sustainable ecotourism product”.

The two day field trip was lead by Greenbox and the Responsible Tourism Skillnet from their base in Manorhamilton. The trip consisted of showcasing the award winning ecotourism products and services within the Greenbox region. This included Ard naHoo, the award winning eco-lodge outside Dromahaire in Co. Leitrim which holds both the EU Flower award and the Greenbox Ecolabel award for environmental excellence in a tourism business. Further visits to a range of ecotourism businesses who are members of the Greenbox network included the Lough Allen adventure centre, Derrygonnelly Field Study centre, the Marble Arch caves and the Leitrim Sculpture centre. Not content to simply showcase their business product, the participants were treated to the full package with a guided farm education walk, luxurious organic, local food and tips on using sustainable principles to reduce a tourism businesses daily energy and waste costs from a shrewd, seasoned hotelier.

The Special Award in Ecotourism delivered by Responsible Tourism Skillnet and IT Sligo is a five day HETAC accredited course aimed at entrepreneurs in the tourism sector who wish to develop the sustainability of their business towards an ecotourism product. The course explains what ecotourism is and the potential of the future ‘green tourism and travel market’ for existing tourism business. It will help a business use sustainable principles to reduce their costs associated with waste, water and energy usage. Participants learn the meaning of the term ‘greenwashing’ and the particular challenges it presents to entrepreneurs venturing into the market. The course focuses on the importance of offering authentic ecolabelled packages to the discerning buyer in this market, highlighting the role certification provides as an assurance of a quality product. By the end of the course each participating business has a project proposal completed outlining how their business will become more environmentally sustainable toeards the development of an ecotourism product or service.

The Responsible Tourism Skillnet is interested in hearing from tourism businesses who would like to complete this exciting programme in Ecotourism. The programme can be delivered in a variety of locations and benefits from a significant subsidy from the Responsible Tourism skillnet. The Responsible Tourism skillnet is a training and support network for enterprises within the ecotourism sector and those interested in developing their business in a more environmentally friendly way. The skillnet is funded by the national skillnets fund under the Dept. of Enterprise, Trade and Employment and is promoted by Greenbox, Ireland first ecotourism destination.

Award is the jewel in hotel's Crowne

The Crowne Plaza Hotel Dundalk, has recently been awarded the IHG Torchbearer Award within the Crowne Plaza Brand in the Europe, Middle East & Africa Region. The Torchbearer Award goes to the hotel that scored the highest in customer feedback questionnaires which are filled in by hotel guests.




Sales and Marketing Manager, Denise Leahy, said that the hotel were delighted to have won this prestigious award particularly because it was based on the experience and views of our customers.

Areas within the customer survey in which Crowne Plaza Hotel Dundalk did exceptionally well were overall guest satisfaction, value for the money paid, attractiveness of guest rooms, overall service experience and the genuine caring staff of hotel staff.

Crowne Plaza Hotel Dundalk boasts 129 bedrooms and conference facilities for up to 400 delegates. The Rooftop Restaurant, Fahrenheit Grill has breathtaking views of Cooley Peninsula and Irish Sea and is now open for Sunday Lunch.

HR Manager Niamh Murphy and Sales and Marketing Denise Leahy with the EMEA Torchbearer Award for 2008 won by the Crowne Plaza.

Irish Hotels Launch ‘Family Breaks’ Deal

The Irish Hotels Federation (IHF) has announced details of a new ‘Family Breaks’ package offering fantastic value across leading hotels and guesthouses in Ireland.


Available online through www.irelandhotels.com, ‘Family Breaks’ offers significant discounts for the perfect getaway in Ireland with deals available from €119 per night for 2 nights B&B and 1 Dinner for 2 adults and 2 children.

According to the IHF the initiative was developed in response to recent research which reveals an increasing number of Irish people are intending to holiday in Ireland this year due to the economic environment.

It is estimated that there will be a reduction of 38 percent in the number of Irish people taking foreign breaks this year. It is anticipated that in the current climate people will be looking for short breaks in Ireland and seeking good value. Our Family Breaks offer exceptional value and will very much appeal to nearly three quarters of Irish people (71%) who compare costs and prices before making a final decision about the destination of their holiday”, says Ronan Smyth, Marketing Executive, IHF. “The domestic market is very important to Irish hotels and guesthouses, with over 60% of all bednights sold to people from the Republic of Ireland. This initiative gives families the opportunity to stay in some of Ireland’s leading hotels and guesthouses at affordable prices. Our aim is to ensure we always provide the best value out there and provide guests with truly memorable experiences during their stay. As Irelandhotels.com is a non-profit service provided by the IHF to its members, guests can be assured they’ll get the best rates available every time”.

The ‘Family Breaks’ initiative follows on from the hugely successful ‘Value Breaks’ campaign launched earlier in the year by Irelandhotels.com. ‘Value Breaks’ was the first nationally co-ordinated initiative of its kind with hotels and guesthouses across all star ratings offering a range of great value packages to suit every budget. Deals range from 2 nights bed and breakfast from €79 per person sharing at weekends through to luxury Spa breaks from €159 for 2 nights including €100 worth of treatments and five star hotel packages from €200 per person sharing.

Food poisoning fells foul-mouthed chef Gordon Ramsay

He's the face of Melbourne's Good Food and Wine Show this weekend but celebrity chef Gordon Ramsay had a taste of some very bad food on Thursday. The foul-mouthed chef was for once left lost for words after a case of food poisoning forced him to spend his first night in Melbourne vomiting in his hotel room.

"I have had a severe food virus and I was constantly vomiting", Ramsay said yesterday. "But I had a jab in the butt and had some penicillin and I felt a lot better at three this morning".

The chef was forced to pull the plug on a much hyped appearance at Crown casino on Thursday night, but managed to attend events yesterday.

"I got off the plane after a 16-hour flight from Los Angeles (on Thursday) and I don't know what happened, but at least I am getting better now", he said.

Ramsay will appear at Sydney's same-named event next month.

Strange, Bizarre, and Unusual Restaurants

Sometimes a traditional restaurant just isn't enough. Diners want to be dazzled, entertained, or even just provided with a ludicrous gimmick. For every hundred restaurants offering up the same old thing, there are the rare exceptions that offer something truly unique. From the unusual to the gimmicky, these restaurants run the gamut from opulent to ill conceived. Some are thriving, and others have been forced to close their doors. Either way, these strange, bizarre, and unusual restaurants from all across the globe are refusing to be just another ordinary place to get some food.

1) Ninja (New York, USA)

The Concept:
As one Yelp reviewer put it, "It's like you walk through a tunnel and get transported back in time to some dark and secretive Japanese village." It's Medieval Times, but with ninjas instead of knights. Plus you get your own private dining room instead of an arena full of tourists.

Why It's Awesome:
Um, because there are ninjas.

Website: http://www.ninjanewyork.com/

2) Kinderkookkafé Vondelpark (Amsterdam, Netherlands)

The Concept:
Your meal is prepared and served by children. The very same children that likely need to be constantly reminded to wash their hands and not put things in their mouth.

Why It's Awesome:
Because it breaks pretty much every child labor law in the book.

Website: http://www.kinderkookkafe.nl/


3) Dinner in the Sky (Brussels, Belgium)

The Concept:
The name is pretty self explanatory. It's dining at altitude, and you're hoisted hundreds of feet in the air for a memorable experience where the view is unencumbered by annoying things like windows and a floor.

Why It's Awesome:
Because you can pretend you're cheating death while eating five star cuisine.

Website: http://www.dinnerinthesky.com/

4) Modern Toilet (Taipei, Taiwan)

The Concept:
A toilet themed restaurant in which food is served in plastic toilet bowls, to diners sitting atop toilet seats.

Why It's Awesome:
Because there's nothing quite like eating your meal out of a toilet bowl.

Website: http://www.moderntoilet.com/


5) Dans Le Noir "In the Dark" (Paris, London, and Moscow)

The Concept:
Diners are served in the dark in order to fully appreciate the tastes they're experiencing from their food. The darkness heightens the senses so customers can fully appreciate their meal.

Why It's Awesome:
Because you can pretend you're Daredevil.

World's most expensive curry defies the credit crunch at £2,000 a portion

The world's most expensive curry has been launched despite the credit crunch - and costs £2,000 a portion. The Samundari Khazana curry, meaning Seafood Treasure, is a mix of caviar, sea snails, a whole lobster and even edible gold. The posh nosh is being served up at upmarket London eatery Bombay Brasserie.

£2,000 price tag: The Seafood Treasure curry
Head chef Prahlad Hegde said the huge price tag will still be snapped up, despite the recession. He told The Sun, "There are still people out there with money to spend and this curry is a real experience". Chef Prahlad Hegde adds truffle and gold to the curry - The chef prepares the dish with Devon crab and white truffle, while his assistant painstakingly presses gold leaf to half a cherry tomato filled with Beluga caviar. He then places four sea snails - abalone - which cost almost £300 a kilo, into a sizzling pan. Another chef coats an £80 Scottish lobster in gold, while a third deftly hollows out four shelled quails' eggs before filling them with more caviar.

"The idea is from a basic Indian recipe I got from my mum but we are using the finest ingredients in the world", said Mr Hegde. "The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour", he added.


The five tiny shavings of truffle cost £90 - that is £19 each - while the shimmering, edible gold is priced at £1,000 for just 10g. The curry has been created to coincide with the DVD launch of Oscar-winning flick Slumdog Millionaire, which is set in India.

safefood reminds consumers of the steps to safe barbecues

New research reveals 1 in 5 people do not know if meat is cooked properly

Thursday 28th May 2009



safefood
is reminding consumers to follow good food safety practice when cooking food on barbecues over the summer months as new research reveals that one in five people do not know how to check if their burgers, sausages or chicken are cooked properly on a barbecue (1). Undercooking these foods on a barbecue can potentially expose the consumer to the perils of food poisoning.

Dr. Gary Kearney, Director Food Science safefood explains, “With the summer months upon us, more of us are thinking about cooking on barbecues. And while we can’t ensure good weather all the time, we can take measures to guarantee good food safety when having a barbecue. It is important that meat which has been minced or skewered, such as burgers, sausages and kebabs, is cooked thoroughly and never served rare or pink in the middle. When meat is chopped or minced, any bacteria present on the outside are moved around and into the centre of the food. These meats must be cooked thoroughly until piping hot all the way through, the juices run clear and until there is no pink meat left. All poultry and pork must also be cooked thoroughly all the way through”.

There are three ways to check that meat is cooked thoroughly:
  1. Check the juices run clear when you pierce the thickest part of the meat with a fork or skewer
  2. Meat changes colour when it is cooked; make sure that there is no pink meat left
  3. Cut the meat open with a clean knife to check that it is piping hot all the way through; it should be steaming

It is important when planning a barbecue think food safety and try to plan ahead. Some tips from safefood for this summer are:

Cooking on the barbecue

  • Light the barbecue well in advance. Make sure it’s very hot and that the flames have died down before you start to cook
  • As with any food preparation, make sure to wash your hands before and after handling food
  • Be sure that frozen food is fully thawed, preferably in the fridge, before you cook it
  • Keep raw meats and poultry cool in the fridge or iced cool-box until needed. Keep raw meats separated from cooked meats and ready-to-eat foods
  • Use separate utensils for raw and cooked meat
  • Never put cooked food on a dish that has been used for raw meat (unless it has been washed thoroughly). Keep raw meats and poultry cool in the fridge or iced cool-box until needed
  • Turn food regularly and move it around the barbecue to ensure it is evenly cooked
  • Just because the meat turns crisp and brown on the outside, don’t assume it’s properly cooked inside.
  • Don’t put raw meat next to cooked or partially cooked meat on the barbecue
  • Make sure any marinade used on raw meat is not used to coat vegetables or cooked meat
  • Remember if you are barbecuing for lots of people, you could cook food indoors and just finish it off on the barbecue.
Swine flu is not a food safety risk
Monday 27th April 2009:

safefood would like to reassure consumers that pork and pork products on the island of Ireland are safe to eat. Swine influenza (swine ‘flu) does not pose a food safety risk as it cannot be transmitted through food.
safefood, following guidelines from the World Health Organization (WHO) advises that pork and pork products can be prepared and eaten as usual, provided that they are handled hygienically while raw, and cooked thoroughly prior to consumption. safefood will continue to monitor the situation.

Older people taking more risks with food safety

New campaign to target high risk group

People over the age of 60 are more likely than younger people to take risks with 'use by' dates, according to new research findings published today by the Food Standards Agency. Eating food beyond its 'use by' date increases the risk of food poisoning from listeria.


A recent sharp rise in the number of people taken ill with listeria has seen more older people affected by what can be a deadly food bug.

The number of cases of listeria food poisoning rose by 20% in 2007 and has doubled since 2000. This increase has occurred predominantly among people over 60. The research published today shows that less than half of this age group recognise ‘use by’ dates as an important indicator of whether food is safe or not, and so could be putting themselves at risk of serious illness.

The research findings include the following:
  • Less than half (42%) of older people questioned in the survey correctly identified the 'use by' date as an important indicator of whether a food is safe – much lower than people in younger age groups (1)
  • Of particular concern was that older respondents were more likely to eat food past its 'use by' date. For example, 40% would eat dairy products up to three days past their 'use by' date – listeria has been reported from dairy products as well as from a wide range of other chilled ready-to-eat foods (2)
  • Less than half (39%) of people aged over 65 checked their fridge temperature at least every six months – setting the right fridge temperature (between 0°C and 5°C) is important for controlling listeria growth in food.

Other research commissioned by the FSA into the attitudes of the over 60s towards food safety, showed that people were reluctant to throw away food and were often confused by fridge temperatures.

As Food Safety Week starts (15 June 2009), the FSA is tackling the rise in listeria food poisoning among older people by launching a new campaign to warn about the dangers of listeria and the simple steps that can be taken to avoid it. The Agency will work with GP surgeries, pharmacies and a range of community groups across the UK, specifically in areas with large populations of older people. The campaign will be spearheaded by a poster and leaflet campaign. Food safety information will also be targeted directly at older people through messages and advice printed on millions of paper bags used for dispensing prescriptions.

Dr Andrew Wadge, Chief Scientist at the FSA, said, "The rise in listeria food poisoning among older people is worrying. Listeria can make people very ill, and 95% of cases end up needing treatment in hospital. There are some really simple steps people can take to prevent getting ill in the first place: be aware that 'use by' dates indicate how long food will remain safe, and then make sure you stick to them; always follow the storage instructions on the label; and make sure your fridge is cold enough – between 0°C and 5°C is ideal. These are the three messages that our new campaign is focusing on and Food Safety Week is a good time to be raising awareness of them. Cases of food poisoning double in frequency during the summer months, but it is very easy to avoid becoming one of those who fall ill by sticking to these simple steps".

The FSA has carried out surveys to determine the prevalence of listeria in foods that have been linked to the bug, such as smoked fish and sliced meats. It is also commissioning research to understand what makes the over 60s more likely to become ill from listeria.

Footnotes
(1) 51% of 25-44 year olds and 53% of 45-64 correctly identified the ‘use by’ date
(2) Only a third of people (34%) aged 65+ would never eat dairy past its ‘use by’ date, compared to more than half of people aged 16–24 (56%) and 25-44 (54%) and two fifths (40%) of those aged 45-64.

Notes to editors:

  1. Food Safety Week is an annual event that promotes the importance of good food hygiene in the home through a range of local events taking place across the UK in schools, community groups and local councils.
  2. The new campaign builds on the ongoing work by the FSA to tackle all types of food poisoning. Last year it launched the GermWatch campaign, based on the 4Cs of good food hygiene (Cleaning, Cooking, Chilling and Cross-contamination)
  3. Listeria (Listeria monocytogenes) can cause illness in certain groups of vulnerable people, such as pregnant women and people with weakened immunity, particularly those over 60. People with weakened immunity include those who've had transplants, are taking drugs that weaken the immune system or have cancers affecting their immune system, such as leukaemia or lymphoma. Among these vulnerable groups, the illness is often severe and can be life-threatening. Listeria has been found in a wide range of chilled ready-to-eat foods, including sandwiches, butter, cooked sliced meats, smoked salmon, certain soft cheeses and pâté. Vulnerable people should avoid eating soft cheeses (such as Camembert, Brie, or others that have a similar rind, and soft blue cheeses) and all types of pâté, including vegetable. Special care should also be taken to follow the storage instructions on food labels. Chilled foods should be kept out of the fridge for the shortest time possible and you shouldn't use food after its 'use by' date.
  4. 'Use by' and 'best before' dates:
    You shouldn't use any food or drink after the end of the 'use by' date on the label, even if it looks and smells fine. This is because it could put your health at risk. These foods can be kept longer if cooked or frozen before the end of the 'use by' date.
    'Best before' dates are more about quality than safety, so when the date runs out it doesn't mean that the food will be harmful, but it might begin to lose its flavour and texture. However, you shouldn't eat eggs after the 'best before' date.
  5. The research findings are taken from new analysis published today of the FSA Public Attitudes to Food Issues Survey. This was a one-off survey conducted by GfK NOP in autumn 2008, the full report of which was published in February 2009. See link below.
    A total of 3,219 face-to-face interviews were carried out with the UK public to explore attitudes and stated behaviours to a range of food issues. Further analysis was carried out to look at stated food safety practices of people aged 65 and over, and how their behaviours and attitudes differ from younger people.
  6. Qualitative research was also commissioned by the FSA to explore responses to key messages about listeria among the over 60s and to explore some potential creative routes for the materials being used for Food Safety Week. This research has been used to inform the design of materials for Food Safety Week and their dissemination.

Marriott Opens its 10th Hotel in Paris

The 150-room Courtyard by Marriott Paris - Saint Denis has opened in the dynamic Seine Saint Denis area above Saint Ouen, in close proximity to major businesses such as EDF, Siemens, Samsung, Generali, Bacardi France, Bosch, Caterpillar, Panasonic and Valeo, the Tour Pleyel and the Stade de France stadium.

The hotel is just six kilometers from central Paris, accessible by car or Metro on line 13 (Carrefour Pleyel station). The Saint Denis hotel is Marriott's third moderately priced Courtyard branded hotel in Paris. "This hotel is designed for European business travelers who want all the conveniences of an upscale hotel but with a casual, open design where they can be totally at ease", says Siegfried Poppe, general manager of the hotel. "It is in a great location to service business travelers to the area, as well as leisure guests attending events at the Stade de France".

Guest rooms at the Courtyard by Marriott Paris -- Saint Denis are fully equipped with Marriott's new, highly-acclaimed plush bedding and bath linens; two telephone lines; wireless Internet access; a well-lighted, over-sized work desk and ergonomic chair for comfort; an in-room safe and refrigerator; a coffee and tea maker and an iron and ironing board. Opening rates for the month of June are €89, excluding city tax, on weekend nights and €159 midweek.

KFC sued over grilled chicken giveaway

Two unhappy customers are suing KFC and its parent company Yum! Brands Inc. over a free grilled chicken promotion last month. Customers James Asanuma and Veronica Mora filed a lawsuit June 17 in Los Angeles County Superior Court that accuses KFC of false advertising, fraud and unfair business practices, according to a report in the Los Angeles Times. They are seeking class-action for the lawsuit.

The promotion, which was announced on The Oprah Winfrey Show in early May, invited customers to download a coupon for a free two-piece grilled chicken meal. However, the giveaway was beset by complications, including technological problems and supply limitations.


About 10 million customers tried to download coupons, but only 4 million ended up being served. KFC ultimately issued staggered rain checks for the meal to customers who were unable to redeem the original coupon.

We received an overwhelming response to our free Kentucky Grilled chicken offer, and we are distributing rain check coupons for the holders of valid coupons who we were unable to serve during the offer period”, said KFC spokesman Rick Maynard. “We apologize to any customers who were inconvenienced", he continued, "and we remain committed to providing a free Kentucky Grilled Chicken meal plus a medium soft drink to those who submitted valid coupons for replacement coupons. We are unable to comment further on any pending legal issues”.

Asanuma and Mora's lawsuit seeks “full restitution of monies acquired” in the promotion and a declaration that KFC’s practices were unfair, the Times reported.

Local Butcher vs Supermarket?

Ireland has become one of the most successful countries in Europe; we have developed on all fronts and markets, resulting in a faster pace of life for everyone. With economic boom there are always causalities and one such victim of the Celtic tiger is our local butcher. The village butcher may be a relic of the past to some, as most families have been swallowed up by the giant supermarket chains and the offer of cheaper meats.


So does this spell the end for the local butcher or can a small independent retailer triumph against a huge adversary? Our survey on FindaRestaurant.ie found that the local butcher is alive and well with 92% agree that better quality and service is found in the smaller butcher and only 8% disagree or maybe never have had the chance to consume locally produced meat. Years ago your friendly family butcher was compared to a priest in the meat industry, like a personalized approach with a face to face meeting every week to get feedback on the quality of last weeks purchase. The local butcher shop is part of the community, support local organizations and are in touch with local issues.

Most butcher shops are independently owned, usually family run and passed through the generations. They take pride in their work, are the professionals in the meat industry. The local butcher can supply retail meat with that added value, they know their customers, and best of all they know their meat. Sometimes you would wonder why people make a separate trip just to buy meat when all the foods we need are housed in giant supermarkets. The simple answer comes down to the quality and service that we receive from the independent butcher.

In our busy lives it’s great to get that personal contact that comes from talking with the butcher. Today it is all in the news about organic foods and sure we read labels, count calories and check ingredients and when we can we go for the healthier option. The problem is that the meat department is only one section of the supermarket, there is always a mass of people searching for specials and deals and the personal advice and touch is lost.

Going by our survey the butcher is here to stay as we all like advice when purchasing meat. Butchers nearly always buy local, slaughter and process themselves so if asked they could tell you the herd number. Lately butchers have purchased small holdings and gone a step further and now rear their own herds. The quality is better, the service is better and bottom line the end product tastes nicer from the local butcher, so take that extra trip it will be appreciated back at the dinner table…..I promise.

Neven Maguire wins Best Chef and Best Celebrity Chef

Neven Maguire wins Best Chef and Best Celebrity Chef at The Irish Restaurant Awards 2009.

The Irish Restaurant Awards 2009 sponsored by Santa Rita / Life Magazine took place recentlyt. Neven Maguire cleared the boards, scooping the coveted All Ireland Best Chef and Best Celebrity Chef Awards. Nominations for the awards were made by readers of the Sunday Independent Life Magazine, members of the Restaurants Association of Ireland and the Irish Restaurant Awards Academy. The evening awards ceremony was hosted by Brendan O’Connor, and attended by 500 industry peers.

Irish Restaurant of the Year Award 2009 winner’s are:

Best Restaurant 2009 sponsored by Santa Rita
Chapter One, Parnell Square Dublin 1

Best Chef 2009 sponsored by Louis Latour
N
even Maguire, MacNean House, Blacklion, Co Cavan

Best Celebrity Chef 2009 sponsored by Sunday Independent Life Magazine
Neven Maguire, MacNean House, Blacklion, Co Cavan

Best Customer Service 2009 sponsored by Failte Ireland
Four Seasons Hotel, Ballsbridge, Dublin 4

Best Casual Dining 2009 sponsored by Barton & Guestier
L’Gueleton, Fade St Dublin 2

Most Creative Use of Seafood 2009 sponsored by BIM (Bord Iascaigh Mhara)
Fishy Fishy, Kinsale Co Cork

Best Gastro Pub 2009 sponsored by Cobra Beer
Stoop Your Head, Skerries Co Dublin

Best Ethnic Restaurant 2009 sponsored by Pallas Foods
Jaipur, Dalkey, Co Dublin

Best Wine Experience 2009 sponsored by Knappstein
Chapter One, Parnell Square, Dublin 1

Best Hotel Restaurant 2009 sponsored by Bookassist
Four Seasons Hotel, Ballsbridge, Dublin 4

Best Newcomer 2009 sponsored by Perrier
Ice House, Ballina, Co Mayo

Best Cocktail Experience 2009 sponsored by Ketel One Vodka
Four Seasons Hotel, Ballsbridge, Dublin 4

Best Restaurant Design 2009 sponsored by Paul Haffey Design
Harvey Nichols, Dundrum Town Centre, Dublin.

Best Coffee Experience 2009 sponsored by Bewleys
Fallon & Byrne, Dublin.

Best Practise in Energy Management 2009 sponsored by Calor Gas
The Westin Hotel, Dublin.

Best Restaurant Website 2009 sponsored by METEOR
Ilia Tapas & more, Mullingar, Co. Westmeath.

Winners in each regional category were as follows:

Best Restaurant
Chapter One (Dublin)
Campagne (Leinster)
The Tannery (Munster)
MacNean House (Ulster)
Lisloughrey Lodge (Connaught)

Best Chef
Neven Maguire (Ulster)
Stephane Matz (Connaught)
Ross Lewis (Dublin)
Kevin Dundon (Leinster)
Paul Flynn (Munster)

Best Customer Service
Four Seasons Hotel (Dublin)
Lisloughrey Lodge (Connaught)
Wineport Lodge (Leinster)
Park Hotel (Munster)
MacNean Bistro (Ulster)

Best Casual Dining
L’Gueleton (Dublin)
Avoca (Leinster)
Farmgate (Munster)
Mourne Seafood Bar (Ulster)
McDonaghs (Connaught)

Best Gastro Pub
Stoop Your Head (Dublin)
The Ballymore Inn (Leinster)
Finins (Munster)
Café Merlot (Ulster)
The Pins, Twelve Hotel (Connaught)

Volvo Ocean Race Festival Exceeds All Expectations

Initial figures indicate that Galway welcomed over half a million visitors, over the last two weeks, during the Volvo Ocean Race Festival.As the only stopover during the race in Ireland or the UK, the potential economic impact was already expected to be significant for Galway. An impact study carried out by Deloitte in April last year predicted that almost €44 million, in both a direct and indirect economic impact, would result from the Galway stopover.


This survey was based on an estimated 140,000 visits but, although official final figures are not yet available, it is estimated that there were actually up to 350,000 visits to the race village over the last two weeks. Local estimates also point to an additional 200,000 visitors in Salthill over the course of the stopover festival.

The stopover ends tomorrow with the departure of the participating sailing teams in the Volvo Ocean Race to Marstrand in Sweden. The President Mary McAleese, will perform the official farewell as the boats depart Ireland and the Air Corps will salute the sailors with a special fly-over in their honour.

Noting the enthusiasm of all who attended and the strength of the feel-good factor in Galway over the last two weeks, Shaun Quinn, CEO Fáilte Ireland, stressed that the festival had shown Ireland at its best. In particular, he emphasised – “This festival has certainly had a significant economic impact locally over the last fortnight and has given the local tourism industry a much needed boost. Also, significantly, the pictures from Galway which have been beamed all around the world have strengthened Ireland’s image as a must-visit destination for tourists as well as our reputation for hosting future world class sporting events”.

The festival kicked off with the arrival of the boats in Galway on May 24th (on the seventh leg of their voyage from Boston). The race originally commenced in Alicante, Spain in October 2008.
The race festival will leave a tangible legacy to the city. In the build up to the stopover, Fáilte Ireland invested in the Galway Docklands Re-development project. A sum of €1 million was injected into the development of marinas and visitor moorings in the Galway area and these will remain after the event – greatly enhancing the marine tourism appeal of the City.

Festivals, such as the Volvo stopover, are a key driver of tourism. This year Fáilte Ireland will be investing approximately €4 million to support 200 festivals - large and small - throughout the country. Although the Volvo Festival may be coming to a close, a full Summer of events lies ahead.

Fáilte Ireland
Fáilte Ireland, the national tourism development authority, was established in 2003 to guide and promote tourism as a leading indigenous component of the Irish economy. The tourism and hospitality industry employs over 250,000 people and generates more than €6 billion in revenue a year.

International Sports Tourism Initiative
Fáilte Ireland administers the International Sports Tourism Initiative, which was introduced in January 2000 to build Ireland’s international reputation as a quality sports destination and, consequently, to increase sports tourism, a growing element in international tourism and travel.
Support is given in the form of sponsorship towards events that meet the criteria of the Initiative and deliver substantial tourism and commercial benefits to Ireland and the Volvo Stopover is one such event.

Key events supported through the Initiative previously include the Ryder Cup, Rally Ireland, the Tour of Ireland and the Solheim Cup.

Volvo Ocean Race
The Volvo Ocean Race, the world’s premier yacht race for professional racing crews, began on October 11th 2008 when the sailing group set out from the port of Alicante in Spain.
On 24th May 2009 they arrived in Galway after travelling some 37,000 nautical miles and calling in ports in Cape Town, Kochi, Singapore, Qingdao, Rio de Janeiro and Boston.
Galway was the first European stopover after the long haul destinations and will be a key European destination in terms of tourism development. In fact Galway is the only stopover in Ireland or the UK.

Benefit to Ireland
A potential economic impact study carried out by Deloitte in April 2007 found the following:



  • Predicted €35.4m direct return on investment


  • A further predicted total of €8.3m return on investment in indirect expenditure


  • Predicted 140,000 visitors to Galway over the two weeks


  • Predicted global audience of 1.8 billion

41% risk food poisoning from eating foods after ‘use-by’ date

New survey highlights confusion between ‘use by date’ and ‘best before’ dates

41% of Northern Ireland’s over 60s put their health at risk by not checking the ‘use by’ date on food labels according to a survey(1) released today by safefood and the Food Standards Agency Northern Ireland (FSANI).

The survey marks the start of National Food Safety Week which runs from 15th to 21st June 2009.

As the number of cases of Listeria has increased recently within this age group, the aim of this year’s National Food Safety Week is to remind people about good food hygiene and the correct methods for storing and handling food at home.

The survey also revealed that 59% of people reported eating perishable foods two days or more past their ‘use-by’ date, which can lead to food poisoning. The ‘use-by’ date is the date that food can be used up to, provided it has been stored as described on the label. The ‘use-by’ date is not to be confused with the ‘best before’ date which provides an indication of the quality of the food. It is okay to eat food after a ‘best before’ date but NEVER after a ‘use-by’ date.

Commenting on the survey results, Dr. David McCleery safefood said “Older people are more susceptible to certain types of food poisoning than they would have been when they were younger. We would remind them to read and observe ‘use by’ dates on food labels and make sure their fridges are kept cool enough, 5°C or less. These simple but effective changes could make a big difference in reducing the risk of food poisoning”.

Kathryn Baker, Food Standards Agency Northern Ireland said “National Food Safety Week gives us a great opportunity to highlight practical steps people can take in order to reduce the risk of illnesses such as Listeria. Listeria can be very serious and almost all people who get food poisoning from this bug end up in hospital. Over 60s are particularly at risk, the number of cases of Listeria in this age group has more than doubled in the UK since 2000, and so our campaign focuses on food hygiene advice for this particular group of people”.

The report also highlighted that 53% of those surveyed did not know the correct temperature for their fridge and of those who claimed they knew; 20% were incorrect. Keeping fridges at 5°C or less by using a fridge thermometer can also help with minimising the risk of food poisoning in the home.

A Bingo game called “Beat the Bingo Bug!” has been developed for use with older people’s groups that get together socially and is a fun way of highlighting the importance of food hygiene. The game will be sent to these groups across Northern Ireland with the help of district councils and organisations such as Age Concern Help the Aged NI for playing during National Food Safety Week.

The game features food hygiene messages such as “Don’t miss that date” and “Chill out” instead of calling out bingo numbers, which players then match on their Bingo cards. There are five themes to the game; choosing food, cooking, chilling, cleaning and preventing cross contamination of germs.