Inter Link boss quits to restore monastery

first_imgCake company Inter Link moved to calm anxiety in the City this week, following the sudden resignation of chief executive Paul Griffiths.Griffiths left immediately to focus on private and charitable interests, including the £7m restoration of Gorton Monastery in Manchester, which he hopes to turn into a venue for concerts and events.The news came a week after Alternative Investment Market listed Inter Link revealed a private equity house had approached it with a bid to take it private (British Baker, 22 September, pg 12). Firms said to be interested include 3i, Hg Capital and LDC.Non-executive director Jeremy Hamer told British Baker the management changes will not affect these discussions, which are expected to conclude in the next month.He said: “It was a surprise to us when Paul decided that he wanted to spend time away from the business world. It is a big change, but Alwin Thompson, Inter Link’s executive chairman, has always been very hands on, and there will be continuity at the top.”Chris Thompson, previously finance director, has been appointed interim chief executive and may take the position permanently, Hamer said. The firm will also strengthen its senior finance team.Hamer emphasised: “We have an executive chairman, the founder of the company who still runs the company to a very large degree.”Paul Griffiths, 53, was appointed as Inter Link chief executive in September 2003. He grew up in Gorton and served as an altar boy at the monastery. He had been thinking about leaving his £200,000-a-year post for some time, he said.last_img read more

Soda bread solution

first_imgThink of the most difficult-to-handle dough, batter or mix your bakery has to deal with on a daily basis. Flapjacks may spring to mind but, for many, soda bread tops the list.Combine cold, fresh Irish buttermilk, with extra coarse wholemeal flour, wheat flour, bread soda, salt and wheatgerm and the result is best described as being like porridge. Scale up to industrial quantities and you need plant and equipment that is up to the job.One of the main Irish producers of soda bread is McCambridge (Rathcoole, Co Dublin). Established in 1985, the company is a wholly Irish-owned food manufacturer that has history of food production going back to 1945. It started baking in 1994 and also still produces a variety of luxury cakes, puddings and ice cream, in addition to speciality breads.The recipe for its best-selling Irish Stoneground Wholewheat Brown Bread has been in the family for generations and it gives the product a distinctive nutty texture and taste. The product is yeast-free, low in fat, high in dietary fibre and has no added sugar. British consumers can now buy it over the internet in cases containing eight loaves at £15.60 per case.In April 2005, McCambridge bought Gills bakery and, following a strategic review of operations, decided to move all soda bread production to the Gills site, seeing great market opportunities for soda bread produced in a modern plant on purpose-built production lines. Managing director Michael McCambridge takes up the story: “We took a long hard look at the market and, with the help of a third party consultant, decided the time was right to invest in its future.”We had previously worked with European Process Plant (EPP) and purchased a small amount of packaging plant from them. After talking to a number of other suppliers we were very impressed, not only with the equipment EPP could supply and support, but with its overall approach to the project, particularly the partnership attitude employed.”McCambridge decided on an automated VMI double-spiral, three-bowl carousel mixing system. “This not only offered us the capacity but, perhaps more importantly, the mix consistency we were seeking,” explains McCambridge. “A very gentle mix is a prerequisite for a quality end product.”The machines have been designed by VMI to be robust as well as efficient, says EPP. Every carousel system is individually specified, including the mixer and tool type, as well as the number of ingredients’ feeding stations, mixers, bowls and bowl elevators. VMI systems can be full integrated with both the upstream – silos, small ingredients systems – and downstream equipment, including dividers and depositors, says the firm.Soda bread has very different production requirements to yeast plant bread and, for an installation of the size required by McCambridge, it was imperative that every detail was correct. Take, for example, the ovens. When baking soda bread there is no need for a turbulent air flow in the ovens and the product needs to be placed in heat as quickly as possible after mixing for the 10-12-minute bake. Get the baking profile wrong, and the loaf will burst open.RADIANT HEATEPP did its homework and liaised closely with engineers at Gouet, designer of the 18m-long Cyclothermic tunnel oven that is the centrepiece of the production line. The oven is easy to use and, importantly, easy to learn. It uses purely radiant heat to achieve the best possible quality. Even heat distribution is critical to achieving consistent product colour, shape and eating quality. The airflow through the heat exchangers, ducting and radiators in the oven is optimised to achieve this.The oven is divided into six zones and has two separate burners/heat exchangers to enable maximum adjustment of the baking temperature curve as the products travel through the baking chamber.EPP also supplied the tray conveyors to link everything up and an automatic tray stacker to store trays and to maintain a constant feed of trays through the plant. In consultation with EPP, a needle depanner was specified – perhaps to the surprise of some. The system was chosen in preference to a vacuum depanner, as it is quieter in operation, more energy-efficient and more reliable, with 100% of the product being depanned.LEAP OF FAITHMichael McCambridge admits that, in many ways, it required a great leap of faith on his part to put his trust – and money – in EPP and VMI and Gouet. But on the day the new oven was fired up in the Rathcoole Bakery, beyond the expectations of all involved in the project, the very first product put through the oven was 90% right and it was not long before what McCambridge describes as the “sweet spot” was found and full-scale production could begin in earnest.The order for the equipment was placed in November 2005 and, by the following July, soda bread was continually cooling on the newly installed spiral cooler before being placed in resealable Freshgard packaging, ready for despatch. The new plant has improved production efficiency in terms of the number of people required, as well as reducing energy consumption.McCambridge Group is also expanding in the UK. It now owns Husseys Bakery in Berkshire, Queen of Hearts cake supplier in Oxford as well as West of England Bakeries based in Plymouth. nlast_img read more

Baby cakes

first_imgCupcakes are making a bit of resurgence as a fashionable bakery treat, which is great news for cake-maker Fiona Cairns. Or at least it should be. “They’re not cupcakes, they’re fairy cakes!” huffs Cairns, only half-jokingly of her products. I stand corrected.So is there any real difference between fairy cakes and cupcakes? The answer lies across one large continent-splitting pond. “I just think that what we make is a very English product. To me, a ’cupcake’ is an American term for a larger, more muffin-like cake. Ours are much more delicate and I prefer the name ’fairy cakes’. I think we’re unique in calling them fairy cakes, not cupcakes.”The cupcakes vs fairy cake debate is one that has raged – and blood was spilt over the matter – within the pages of Waitrose magazine. “In America, a cupcake is a bit like a cookie, something you might pick up on your way to work. It’s a more casual thing, whereas what we do is more precious, more gifty – it’s an alternative to giving a chocolate box,” explains MD Kishore Patel. Cairns then unexpectedly adds: “But next week we’ll start to make American-style cupcakes, with buttercream on top!”The firm’s first foray into cupcakes will initially be for Waitrose own-label. Whether fairy or cupcakes, the fashionable revival of traditional topped box cakes is commonly cited as having been kick-started in New York in the mid-’90s with the likes of the famed Magnolia Bakery (see pg 19). This traditional-style bakery, popped up in films and TV series, including Sex & the City, with queues stretching around the block. But Fiona Cairns was on the scene a whole decade earlier, having begun selling fairy cakes and fruit cakes to Harrods and The Conran Shop some 20 years ago.traditional goes mainstreamThe firm now specialises in manufacturing premium branded and own-label celebration cakes, fairy cakes and biscuits for the likes of Waitrose, which has stocked Fiona Cairns for 14 years, and Sainsbury’s, which came on board a year ago. Cupcakes are just another example of a traditional product returning to the mainstream, says Patel. “We like to take an old product and breathe life into it,” he says. “A cupcake is as old as the hills. We think there are some great old ideas that you can interpret crisply in a modern way, and people love it.”The spritely pace of innovation – the firm gets through around 50-60 fairy cake designs in a year – means new product categories such as cupcakes can take on a momentum of their own. “Like everything we do, we make brother and sister products. Cupcakes are likely to be one of those products where we will do a Fiona Cairns label and an own-label,” says Patel.Waitrose will have a different design from John Lewis, Sainsbury’s or Harrods. Even seasonal variations are unique to each retailer. “We’ve almost got too many ideas, if that’s possible!” says Cairns.Over the last 20 years, the products have refined and the level of detail improved, while the stable of designs is ever-changing. All decorations are handmade. “In the early days, I trained everybody. Now there’s an ethos within the business of paying attention to detail – because that’s the way I am, I’m very fussy.”Our cakes are very highly finished; everybody understands that. With the clear way it’s packaged [in a simple transparent box], there’s nothing between the consumer’s eye and the product. If there’s a thumb-mark on there it’s obvious.”Cairns has clearly been flexing her PR muscle over the years, achieving a steady drip-feed of coverage for her products in magazines and national newspapers. Patel says: “Keeping the brand in the consumers’ attention through the press is quite an important part of our whole approach. It’s not just about getting the product right and making it taste good and look good, it’s also about getting the customer to pick it up and buy it.”boosting the brandSo does the business have a marketing budget? “Yes – it’s zero! That’s very much Fiona’s role. We have established our brand and we want to work on growing the business,” he adds.This means building on the good start the firm has made in Europe, as well developing new product lines. The brand was successfully introduced into French department store Le Bon Marché – said to be “the Selfridges of Paris” – in January this year. “Nobody knew quite how the fruit cake would go down, but they’re selling really well,” says Cairns. They have already pricked the attention of six French publications, including Figaro and Elle magazines.Elsewhere, the firm is looking to develop shortbread biscuits, to take on the likes of Duchy Originals in the medium term. However, the organics route is not something that is high on the agenda.But cakes are the mainstay and about 600,000 fairy cakes are made every year, plus around 16-20,000 little fruit cakes, which come in five sizes. The smallest cake costs £8, while a 9kg fruit cake wedding cake retails for around £250. “We built the company up on the reputation of our fruit cake,” says Cairns.So what are the technical issues that a business like Fiona Cairns faces? “As a point of difference we generally develop a product and then cost it – sometimes products fall by the wayside, because they’re too expensive to make,” says Patel. “When I started, there wasn’t much competition, but there is now,” continues Cairns. “But there are technical barriers to entering into the market, and that puts some people off. I used to design whatever I wanted, with no limitations – all you needed was an oven. That’s completely changed over the last five years. I go to our technologist before I design anything, and not afterwards, as I used to do,” she says.One abandoned product – sugar mice with a string tail – was pulled at the 11th hour due to restrictions on using string coming to light. Thankfully, technical manager Anthony Green is now on hand to ensure the smooth planning of product development. “If everything is right at the NPD stage then the product will be fine when you scale up,” he says.going naturalOne technical development is a move away from synthetic colours to natural, wherever possible. “There is a new colour on the market from GMT that’s completely natural. So we’re striving to improve every detail,” says Green.Plans are afoot to double the building space by August this year, having outgrown the factory in Fleckney, Leicestershire. By acquiring a neighbouring unit, the company is set to increase production, warehousing and office space to 11,000sq ft. Costing an estimated £250,000, the plan is to have the new building ready in time for the Christmas rush.So where would the business like to be in five years’ time – a listing in every major supermarket, perhaps? Patel thinks not; the key, he says, is not to overstretch oneself. “With food manufacturing, managing growth is quite tricky,” he explains. “Suddenly, you can go from being a niche provider to a very vulnerable supplier. That’s the process we’ve got to watch. If we sell a little to five supermarkets, the margins are not as good as if we sell in depth to one, because the cost of running that account is fixed. But we’re ready to grow.” n—-=== Fiona Cairns – the business ===Location: Fleckney, LeicestershireCustomers: The Conran Shop; Waitrose; John Lewis; Sainsbury’s; Harrods; Fortnum & Mason; Le Bon MarchéMajor ingredients supplier: BakoTurnover: £1.5m with £2m projected by next yearProducts: Celebration cakes make up 65%, with fairy cakes and biscuits accounting for the remainderKey personnel: The company is run by the husband and wife team of Fiona Cairns, who heads up product development and marketing, and MD Kishore PatelStaff: 35 (permanent)Distribution: directInteresting fact: Fiona Cairns makes Christmas cakes every year for Paul McCartney—-=== Fiona Cairns – the CV ===First trained in graphic design and then worked as an illustrator; undertook cookery training and became a pastry chef at Hambleton Hall, Rutland; began her own business, baking from homeHistory: “In 1986, I was baking from my kitchen table,” says Cairns. “We went on a skiing holiday with friends and decided to take each other a present that cost under £1 – not very easy. So I made little baby fruit cakes. My friends loved them and said I should market them.”My first-ever order was for six dozen cakes for The Conran Shop. I remember freaking out, thinking, ’How am I going to make all that on my own?’ Then I rang the buyer at Harrods and they really liked the product too; they’re still selling the same product, although the detail and designs are more refined than they were in the early days. Now you see little cakes everywhere.”—-=== Cupcake craze ===Magnolia Bakery, New YorkWhere: 401 Bleecker Street, Manhattan, New York CityMagnolia is credited in some quarters for sparking a cupcakes revival, when it opened in the mid-1990s selling old-fashioned boxed cakes. Long queues are a regular fixture and customers are limited to just 12 cupcakes. The bakery stays open until as late as 11:30pm on weekends. Owner Allysa Torey wrote The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York’s Sweetest Bakery with former co-owner Jennifer Appel in 1999.Hummingbird Bakery The closest UK equivalentWhere: 133 Portobello Rd, LondonThis American-style bakery, opened in 2004 by Tarek Malouf, sells highly indulgent cupcakes – so much so that the chocolate cupcakes were described by one reviewer as “as good as sex”.last_img read more

Making the right match

first_imgMillers will repeatedly tell you: “There’s no such thing as poor quality wheat – there are just different specifications of wheat.” Bakers, on the other hand, have been heard in recent months to exclaim, “This flour is rubbish!” (The expletives have been substituted to avoid upsetting our more sensitive readers.)Craft bakers have been complaining of some really horrible flours from the latest UK harvest. In September we reported huge wastage problems at plant bakeries, especially with wholemeal – with up to 20% wastage in some plants – and complaints ranging from loaves not rising to side-walling (loaves baking with concave sides in the tin).So what’s the reason for this? Due to disruptive weather, some wheats in the UK have developed better than others and prime breadmaking wheats of recent years – such as Warburtons’ favoured wheat, Hereward – have seen a big drop in protein quality. On top of this, Hereward has not adapted well genetically to the weather, climate or bakery use, says John Cottrell, technical director for ADM Milling.While bakers would love more consistency with wheats, the truth is that varieties can degenerate with time, as they’re reproduced year after year. “Wheat varieties go out of date and become less and less reliable in the quality of output as they get older,” says Cottrell.He says ADM’s Technical Centre in Avonmouth, was ahead in identifying and solving problems with this year’s wheats. The harvest assessment in mid-August set early alarm bells ringing that wheat quality was severely impaired. Using digital scanning technology, ADM was able to compare this year’s wheat baking characteristics to last year’s. It quickly realised there was a problem.”We were able to see very early on – what everybody now knows – that there’s a big drop in protein year-on-year, and were able to correct those problems early on to produce a consistent quality flour,” he says. “What we’re seeing is one of the best years last year compared to one of the worst years in recent times this year. It took some time to smooth out and we like to think that we were ahead of the game.”Now, flours are as good as last year’s, he claims. “Very few of our customers had issues.”So what kind of alchemy can turn a bad wheat to good? The answer lies in the choice of wheats. “We buy wheat by individual variety – whether that’s Hereward, Malacca or Cordiale – not just by Nabim Class, which some of our competitors do. We then select which wheats to blend,” says Cottrell.While there were big drops in Group 1 Malacca and Hereward proteins, Group 2 Cordiale only saw a 0.5% drop in protein. Meanwhile, Group 1 Solstice emerged as a major bread wheat. Spotting this early on allowed the miller to make the necessary adjustments.Secondly, the team investigated why the flour wasn’t baking well. Although protein was down, historically it wasn’t disastrously low. ADM established that changes were needed to the way the wheat was being milled.The mills needed to be reset, changing the way the grains go through the various rolling stages, which ultimately alters the baking profile of the wheat. Changing where in the milling process the starch is ground and how the protein is separated on the mill results in better starch and protein components for quality baking, says Cottrell.”This has been a year where the millers have had to earn their money – where they’ve had to set up their mills exactly right.”ADM is involved in a government-funded ’LINK’ project to identify quality traits within the wheat genome, in order to breed better wheats for the next generation of bakers. “It takes 10 years to breed a wheat and a huge investment, which, at the end of the day, comes to nothing if the farmers or millers don’t like it,” he says.The Technical Centre has been ADM’s flagship research facility since the turn of the decade. It has a pilot-scale bakery on site, using a variety of equipment (see opposite) to reduce the variability of test bakes.”Part of what we do is understanding what the customer wants and making sure they match the right flour to the right process,” says Tina Glen, Technical Centre manager. “The benefit of the Centre is that we are able to demonstrate that if the baker were to change X, Y or Z, they would get a better product. Most bakers, of any size, don’t have time to make batches of different things, but we can make batches of a weaker flour with more fat, or a stronger flour with a longer process – whatever they want to do – and then send them the results.”Ultimately, the aim to is to transform all the speculation, opinion and instinct that is the craft of bakery and nail down some of the mysteries lurking within the dough. As Cottrell says: “What we’re trying to do is cut through some of the magic of baking and say, ’We can prove this.’” n—-=== Kit you can tap into ===Typically, only medium- to large-sized companies take advantage of ADM’s Technical Centre facilities, but you can be the smallest one-off bakery and still tap their testing expertiseLaboratoryThis houses a range of equipment to carry out comprehensive testing on wheat and flour, including innovative NIR (near infrared) scanning spectroscopyMilling roomThe large milling room has two pilot-scale Bühler mills and associated equipment, useful for assessing new wheat varieties and making a rapid evaluation of each new crop’s milling quality.BakeryPilot-scale plant to mimic a full plant bakery process, high-speed and spiral mixers, umbrella moulder, final moulder, rotary prover and travelling oven. Also, Artofex mixers, static provers and deck ovens for simulating in-store bakery and artisan craft bakery processes. Equipment for morning goods, batters, frying and hot-plate goods are used. A dedicated confectionery bakery offers controlled conditions for pastry work and other flour confectionery.C-CELLThis combines digital imaging to computer software allowing a slice of bread/cake/pastry to be analysed for quality factors in an objective, measured way, with results recorded and stored.TA-XT Texture analyserThis measures the texture of doughs and finished goods such as bread, pastry, tortillas and croissants.—-=== It’s not what you’ve got, it’s what you do with it ===The process – and not the ingredients – is the vital element in baking, says ADM.Technical director John Cottrell says: “Any baker worth his salt will tell you he can make a loaf of bread out of any old rubbish. I can give one of our bakers flour of the lowest specification and they can turn it into a prize-winning loaf. But they’re using their hands, paying attention to detail and making sure they get every stage of the process right.”The mixers, he believes, have the biggest influence on the dough’s development. If you get that stage right, you’ll get a better product. “Probably the biggest truism is that the dough has to be right when it comes out of the mixer. If you’re asking, why is so-and-so’s bread better than someone else’s, almost always I would say it was becaue of their attention to detail in their process.”A question in point is how do you make good puff pastry? ADM has modified C-Cell technology to assess puff pastry the same way as bread is assessed. What it learned was that you have to balance the flour to the process. Put simply, the layers of fat in puff pastry give off steam during baking that create pockets, and having the right cell structure determines the eat quality. That process can now be measured. If the protein in the flour is too strong, you will not get oven lift; if it’s too weak, the steam will burst straight through.Some bakers make puff pastry quickly through the laminator with no time to relax. For that, very low-protein quality flour can be used. In a longer process, a weak-protein quality will result in a collapsed mess. Conversely, if you use a really good protein flour in a quick process, the protein is so tough that it will shrink the dough by the time it goes in the oven. So flour type is intrinsically linked to the process. “Every baker knows that – that’s nothing new,” says Cottrell. “But what they were unable to do before was quantify it. When you can do that you can start to apply science to manipulate things in the process one at a time to find out what’s important in the ingredients and process in making a product.”—-=== Four things we learned at ADM’s Technical Centre ===1 Pile it high, sell it, er, high!The UK has the highest wheat yield per hectare of any country in the world. The biggest driving force in the last 20 years has been yield per hectare, with farmers choosing wheats that maximise profitability. Demand for biofuels and animal feed has further pushed UK farmers towards very high-yielding wheats – such as Alchemy, a Group 4 wheat, which this year provided the biggest yield in the UK. It is possibly the least suitable for breadmaking.2 By 2027, combine harvesters will be cleverer than you areNo industry other than milling receives lorry-loads of deliveries every day and every single one of them is different. Wheat is bought on protein, moisture, hagberg, specific weight and cleanliness. But massive changes in quality year-on-year are compounded by local variations, because every field of wheat is different. The bigger farms are now using satellite tracking to measure soil conditions of individual parts of their farms. ADM Milling technical director John Cottrell says: “If you look forward 20 years, combine harvesters will have near infrared (NIR) fitted, which measures protein, moisture, starch damage and water absorption. This will be measuring the wheat as it’s harvested and the CCFRA is working on that right now.”3 You need the steady hand of a neurosurgeon to perfectly slice and scientifically scan a puff pastryBy carrying out digital imaging on a C-Cell machine you can measure the structure of a baked puff pastry – but you have to slice it neatly first. “After about 3,000 goes at it, you eventually get the knack!” says technical development co-ordinator Karyn Boniface. Technology will always need expert knowledge to make sense of the reams of data the equipment spews out, adds Cottrell. “We, if you like, tie the technologists’ brains into the computer. Everything is based on their evaluations but we take away the vagaries of subjective analysis. The C-Cell won’t be in a bad mood because it had a row with the wife in the morning. It will score the product consistently every time.”4 The ADM Technical Centre is like an octopusThe centre specialises in “wheat knowledge” for all international wheat that’s available to the UK; it acts as the octopus body for ADM’s eight mills to keep tabs on quality assurance, such as test-baking different wheats from around the country, as well as customer support.last_img read more

Welcome to Bakers Review!

first_imgFrom 30 January British Baker will be publishing Bakers Review in partnership with the National Association of Master Bakers (NAMB).Bakers Review will feature once a month within the pages of British Baker, covering the latest industry, legislation and regulation news as well as general advice on issues affecting craft bakery businesses. This means that British Baker will be the only magazine to target bakers and bakery buyers in craft, wholesale, plant, supermarkets, convenience stores, coffee shops and foodservice.The NAMB has been representing the interests of the craft baking industry throughout England and Wales for over a century.last_img read more

Craft baker embraces new technology to boost sales

first_imgArtisan craft bakery Winnie’s has been using bluetooth technology in a fresh bid to target nearby consumers.The bakery, based in Meadow Street, Weston-super-Mare, started trialling the technology as part of its marketing campaign, by alerting con- sumers with messages of special offers in-store.Bluetooth wireless technology allows data to be sent to mobile phones in the vicinity. However, a Greggs shop in Regent Street, based across the road from Winnie’s, caught wind of the scheme and started promoting its own sausage rolls right outside Winnie’s shop.Winnie’s owner Jeremy Chamberlain said it started trialling bluetooth in January and, by the Easter holidays, its messages were getting picked up by a number of tourists as well as its core customer base. “We didn’t spend thousands of pounds on it. You can put a bluetooth server on your computer, create a message and anyone who has their bluetooth on in the area gets offered the message. If they accept it, the special offer pops up on their mobile,” he explained.The bakery sends out around 100 messages a day, around 60-65 of which are accepted by consumers, which has followed through to around 5-10 people coming into the shop “waving their phones”, said Chamberlain. “We’ve had quite a good response. We’ve been experimenting a lot, trying to create offers that actually work.”The Greggs outlet in Regent Street declined to comment.last_img read more


first_imgResearch by Costa Coffee revealed that where people live not only affects their dialect but also how they taste food and drink. Taste preferences from 13,000 people in the UK’s major regions have been analysed by food psychologist Greg Tucker, with input from Andy Taylor, professor of flavour technology from the University of Nottingham and advisor to Heston Blumenthal.The research revealed that each region in the UK has its own unique taste dialect of flavours. For example, nearly a third of people who were asked preferred foods traditional to the south west, especially Cheddar cheese and Devonshire cream teas.Findings also revealed that the Scots are the slowest eaters and prefer Yorkshire pudding and Italian ice cream to haggis and kippers.The south and south east, which have a huge variety of cultural influences, had the least-defined taste dialect of all the regions, and people from the north east look for tastes that offer immediate satisfaction, claimed the report.”Just as with spoken dialects, where accent is placed on different syllables and vowel formations, people from different regions have developed enhanced sensitivities to certain taste sensations and seek foods that trigger these,” said Taylor.last_img read more

FSA announces salt reduction progress

first_imgThe Food Standards Agency (FSA) has published commitments from a number of bakery manufacturers highlighting the progress they’ve made with salt reduction. The document which features commitments from retailers, manufacturers and key trade associations, includes companies such as Burton’s Foods, United Biscuits and Premier Foods.Marks and Spencer has announced its bread and sandwiches now meet the 2012 salt reduction targets, while PepsiCo crisps now contain 55% less sodium.Tesco said it has removed 780 tonnes of salt from its bakery category, with 270 tonnes less salt being used as an ingredient in its in-store bakeries.Burton’s Foods achievements include a 25% reduction in salt in its Jammie Dodgers biscuit brand and all butter shortbread since 2000. The firm said that 95% of its sweet filled biscuits and 98% of sweet unfilled biscuits are already under the 2012 maximum category targets.FSA head of nutrition, Clair Baynton, said these commitments will be updated regularly to show how the companies’ salt reduction programmes are progressing.“We are aware that there are increasing difficulties for businesses in continued salt reduction and we welcome their efforts to reduce salt to the lowest levels that are achievable in their products,” she added.last_img read more

WorkOne centers to being reopening June 8

first_img Google+ WorkOne centers to being reopening June 8 Unemployment numbers remain high, and WorkOne offices across Northern Indiana will be opening on Monday, June 8th. However, they will not all have a normal operating schedule just yet.Elkhart, South Bend, and Warsaw will operate Monday through Friday. Plymouth will be open Monday, Wednesday, and Thursday. Rochester’s office will be open Monday, Tuesday, Wednesday.Their in-person services are also limited. Full details can be found here with ABC 57 News By Carl Stutsman – June 4, 2020 0 272 Facebook WhatsApp Pinterest Previous articleMiddlebury wants public input on plan for 2030Next articleGroup of Mishawaka Firefighters test positive for COVID-19 Carl Stutsman Twitter Facebook CoronavirusIndianaLocalNewsSouth Bend Market Google+ Pinterest WhatsApp Twitterlast_img read more

Vice President Mike Pence to return to Indiana on Friday

first_img (Ryan Dorgan/The Elkhart Truth) If his kids were elementary, high school, or college-aged, former Indiana Governor and Vice President Mike Pence says he would send his kids back to school during the coronavirus pandemic.Pence is supposed to address the reopening of schools Friday night in Indianapolis in a meeting with leaders of higher education at Marian University. When he was in South Carolina Tuesday, Pence said there are “real costs” to keeping kids out of class and children have a lower risk of catching the respiratory illness.“Children without a serious underlying condition have a very low risk of serious outcome to the coronavirus. Millions and millions of children rely on a school lunch program. There are children with learning disabilities who receive the counseling and the assistance in their schools that’s going unattended,” said Pence at the University of South Carolina Tuesday.Pence thanked South Carolina Governor Henry McMaster for leading the way on getting kids back to school.“We are with you,” Pence said. “We are going to work closely with your governor and all your state health officials to make sure the people of this state have the testing, the personal protective equipment, the therapeutics, and the supplies to meet this moment.”Pence also said the White House is about to release another coronavirus relief bill, which has “bipartisan support.” He says education will be a big part of it.Shortly after Pence’s talk with Marian University leaders, he and First Lady Karen Pence are supposed to return to Washington D.C. Friday night. By Network Indiana – July 24, 2020 1 496 CoronavirusIndianaLocalNews Twitter WhatsApp WhatsApp Google+ Facebook Google+ Facebook Vice President Mike Pence to return to Indiana on Friday Twitter Pinterest Pinterest Previous articleSen. Young on the importance of the National Defense Authorization ActNext articleMan paralyzed after crash in Elkhart Friday Network Indianalast_img read more

Elkhart police asking for help finding forgery suspect

first_img Elkhart police asking for help finding forgery suspect Twitter Facebook Facebook Twitter Pinterest (Photo supplied/Elkhart City Police) Detectives are requesting assistance from the public in identifying the suspect in aforgery case.The surveillance photo included in this story shows the suspect.Detective Scott Johnson is asking for assistance from anyone with information regarding the suspect in the photo.Anybody with information regarding the suspects please contact Det. Johnson at 574-389-4720 or the tip line at [email protected] Pinterest WhatsApp By Jon Zimney – September 15, 2020 0 339 Google+ Google+ IndianaLocalNews WhatsApp Previous articleGoshen Health reports COVID-19 hospitalizations on the rise againNext articleElderly man struck, killed by a golf cart in northwest Indiana Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.last_img read more

Second teenager charged with murder stemming from Central Park shooting

first_img Twitter Pinterest By Jon Zimney – January 11, 2021 1 398 Second teenager charged with murder stemming from Central Park shooting Facebook Google+ WhatsApp WhatsApp Previous articleElkhart man sentenced in federal court on weapons chargeNext articleHoosier lawmaker authors bill to stiffen penalties for people arrested for rioting Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Twitter Facebook IndianaLocalNews (Photo supplied/St. Joseph County Jail) A second teenager faces murder a murder charge stemming from the shooting, last month, in Central Park in Mishawaka.Tayshawn Malczynski, 16, was arrested on Wednesday, Jan. 6 and booked into the St. Joseph County Jail.Daniel Allen, 17, was charged early last week.According to court documents, Malczynski and Allen tried to rob 18-year-old Vincenzo Trozzy and another teen while trying to rob them of marijuana. Trozzy was killed.The St. Joseph County Prosecutor’s Office released the following statement regarding Malczynski’s charges:The St. Joseph County Prosecutor’s Office filed charges against Tayshawn Malczynski, 16 years old of South Bend, in connection with a St. Joseph County Metro Homicide investigation. He is charged in the December 15, 2020, fatal shooting of Vincenzo Trozzy (Central Park, Mishawaka).He is charged with:Count I: Murder a FelonyCount II: Attempted Robbery Resulting a Level 2 Felonyin Serious Bodily InjuryCount III: Attempted Murder a Level 1 FelonyA Felony Firearm Sentencing Enhancement was also filed in this cause number.Mr. Malczynski was arrested on January 6, 2021 and booked into the St. Joseph CountyJail in connection with this investigation.Probable cause was found. Defendant was ordered held without bond and remains in thecustody of the St. Joseph County Jail. He is scheduled to appear before a St. JosephCounty Magistrate this afternoon at 1:00 p.m. (Traffic & Misdemeanor Courtroom, 1855Courthouse, 112 S. Lafayette Blvd, South Bend).Daniel Allen, 17, was also previously charged in this investigation with Murder, a Felony;Attempted Robbery Resulting in Serious Bodily Injury, a Level 2 Felony; AttemptedMurder, a Level 1 Felony; and a Felony Firearm Sentencing Enhancement. He wasordered held without bond and remains in custody at the St. Joseph County Jail. Mr.Allen’s initial hearing is scheduled for January 21, 2021 at 8:30 a.m. before Judge Hurley.The sentencing range for Murder is 45 to 65 years. The sentencing range for a Level 2Felony is 10 to 30 years. The sentencing range for a Level 1 Felony is 20 to 40 years. AFelony Firearm Sentencing can add an additional 5 to 20 years to the conviction of theunderlying offense. Google+ Pinterestlast_img read more

One person hospitalized after shooting on Diamond Avenue in South Bend

first_img WhatsApp One person hospitalized after shooting on Diamond Avenue in South Bend Twitter WhatsApp Google+ Google+ Pinterest Twitter IndianaLocalNews (Photo supplied/ABC 57) One person was taken to the hospital after a shooting in South Bend.The shooting happened around 4 a.m. on Sunday, Feb. 28, in the 1000 block of Diamond Avenue.There was no immediate word about the extent of the injuries.There was no immediate word about any suspects, arrests or the circumstances that led to the shooting. Facebook By Jon Zimney – February 28, 2021 1 219 Pinterest Facebook Previous articleMan injured in Friday night shooting in Benton TownshipNext articleMan formally charged after shooting on Roosevelt St. in South Bend Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.last_img read more

Press release: Debt management directors disqualified for a combined 11 and a half years

first_img act as a director of a company take part, directly or indirectly, in the promotion, formation or management of a company or limited liability partnership be a receiver of a company’s property Stephen Anthony Wooley and Kevin John Dursley gave disqualification undertakings to the Secretary of State for Business, Energy and Industrial Strategy following an investigation by the Insolvency Service.Stephen Anthony Woolley, from Stoke on Trent, who was the director of Security and Wealth Credit Management Limited which traded as Brightsource Financial Solutions, has been banned from acting as a director for eight years from 11 January 2018.Kevin John Dursley, from Gloucestershire, who was the director of Corders Administration Limited which handled the day to day administration of the debt management plans, has been banned for three years and six months from 21 November 2017.Security and Wealth Credit Management Limited went into administration on 16 September 2015 with debts of £2,058,219.The Insolvency Service’s investigation showed that Mr Woolley breached the fiduciary duties he owed to the company by failing to take adequate steps to ensure that debt management plans were properly administered by Corders Administration Limited on behalf of the company, resulting in estimated losses of between £413,657 and £2,042,007 to members of the public already in financial distress.Corders Administration Limited went into administration on 16 September 2015. The Insolvency Service’s investigation showed that Mr Dursley failed to ensure that Corders Administration Limited adequately managed, supervised and administered debt management plans on behalf of Security and Wealth Credit Management Limited.Its failures contributed to losses of at least £443,302 to members of the public already in financial distress.Commenting on the disqualifications, Aldona O’Hara, Head of Insolvent Investigations, Midlands and West, said: Notes to editorsStephen Anthony Woolley is of Stoke on Trent and his date of birth is January 1959.Security and Wealth Credit Management Limited (CRO: 08195266) was incorporated on 29 August 2012 and traded from premises in Cheltenham under the style Brightsource Financial Solutions.Security and Wealth Credit Management Limited went into Administration on 16 September 2015.On 20 December 2017 Mr Woolley gave a disqualification undertaking which was accepted by the Secretary of State on 21 December 2017. The undertaking comes into effect on 11 January 2018 for a period of 8 years.Kevin John Dursley is of Gloucestershire and his date of birth is October 1970.Corders Administration Limited (CRO: 07715423) was incorporated on 22 July 2011 and went into Administration on 16 September 2015.On 30 October 2017 Mr Dursley gave a disqualification undertaking which was accepted by the Secretary of State on 31 October 2017. The undertaking came into effect on 21 November 2017 for a period of 3.5 years.A disqualification order has the effect that without specific permission of a court, a person with a disqualification cannot: Twitter YouTube Disqualification undertakings are the administrative equivalent of a disqualification order but do not involve court proceedings.Persons subject to a disqualification order are bound by a range of other restrictions.The Insolvency Service, an executive agency sponsored by the Department for Business, Energy and Industrial Strategy (BEIS), administers the insolvency regime, and aims to deliver and promote a range of investigation and enforcement activities both civil and criminal in nature, to support fair and open markets. We do this by effectively enforcing the statutory company and insolvency regimes, maintaining public confidence in those regimes and reducing the harm caused to victims of fraudulent activity and to the business community, including dealing with the disqualification of directors in corporate failures.BEIS’ mission is to build a dynamic and competitive UK economy that works for all, in particular by creating the conditions for business success and promoting an open global economy. The Criminal Investigations and Prosecutions team contributes to this aim by taking action to deter fraud and to regulate the market. They investigate and prosecute a range of offences, primarily relating to personal or company insolvencies.The agency also authorises and regulates the insolvency profession, assesses and pays statutory entitlement to redundancy payments when an employer cannot or will not pay employees, provides banking and investment services for bankruptcy and liquidation estate funds and advises ministers and other government departments on insolvency law and practice.Further information about the work of the Insolvency Service, and how to complain about financial misconduct, is available.Contact Press OfficeMedia enquiries for this press release – 020 7674 6910 or 020 7596 6187 Press Office The Insolvency Service will look closely at any evidence of misconduct and take appropriate action where others have suffered as a result of directors’ actions, as has happened in this case This service is for journalists only. For any other queries, please contact the Insolvency Enquiry Line.For all media enquiries outside normal working hours, please contact the Department for Business, Energy and Industrial Strategy Press Office on 020 7215 1000. Media Manager 0303 003 1743 Email [email protected] You can also follow the Insolvency Service on: LinkedIn Office currently closed during the coronavirus pandemic. This is a serious case where the failures of the directors of both companies have caused distress to members of the public who were already in financial difficulty.last_img read more

News story: Flights protected in no deal Brexit scenario

first_img Measures put forward by the UK and the EU will ensure that flights can continue in any scenario; deal or no deal. This is good news, not only for the industry but most importantly it reaffirms the fact that passengers can book flights with confidence, as normal. We expect these contingency measures will never be needed and our efforts remain focused on securing a deal from the EU. The government has set out how it will reciprocate to EU airlines the rights granted to UK airlines by the regulation.Around 164 million passengers travel between the UK and the EU each year so these measures will ensure that passengers can continue to take business and leisure flights in a no deal scenario.This announcement gives industry certainty and the public the assurance needed to book and fly with absolute confidence.These proposals are a no deal contingency measure and will only come into force if the UK leaves the EU without a deal. The UK remains committed to securing a deal but continues to prepare for all scenarios. Media enquiries 020 7944 3021 Today (7 March 2019) the UK government confirmed details of measures that will ensure flights will continue if the UK leaves the EU without a deal.This follows the publication of technical notices in October 2018 which clearly stated that the UK would adopt a pragmatic approach to securing flights.This announcement comes as the EU is also about to finalise its no deal aviation regulation that will protect UK airlines flying into Europe. Both these proposals will ensure continued aviation connectivity in any scenario.Aviation Minister Baroness Sugg said: UK government sets out detailed plans confirming protection for flights in a no deal scenario EU no deal aviation regulation also about to be finalised to ensure UK airlines can continue to operate to Europe contingency measures provide industry and holidaymakers with the certainty they need and ensure flights will continue after 29 March 2019center_img Out of hours media enquiries 020 7944 4292 Aviation, Europe and technology media enquiries Switchboard 0300 330 3000last_img read more

Guidance: Coronavirus (COVID-19): hospital discharge service requirements

first_imgThis page has been withdrawn because it’s out of date.Read the latest hospital discharge service guidance.,To meet the needs of people affected by coronavirus (COVID-19), this document sets out how all health and care systems and providers will alter their discharging arrangements and provision of community support to enable the discharge of all patients as soon as they are clinically safe to do so.A range of virtual resources and live interactive sessions have been developed to support every sector to work through how to achieve this new way of operating. These are detailed in the document.last_img read more

Press release: Clinically extremely vulnerable receive updated advice tailored to local COVID alert levels

first_imgThose considered most clinically vulnerable to receive updated guidance tailored to their local area, in line with new local COVID alert levels New guidance will support them to take appropriate protective actions in their everyday lives, while retaining as much normality as possible Clinically extremely vulnerable group includes those with specific health conditions, certain cancers and organ transplant recipients people with cancer who are undergoing active chemotherapy people with lung cancer who are undergoing radical radiotherapy people with cancers of the blood or bone marrow such as leukaemia, lymphoma or myeloma who are at any stage of treatment people having immunotherapy or other continuing antibody treatments for cancer people having other targeted cancer treatments that can affect the immune system, such as protein kinase inhibitors or PARP inhibitors Health and Social Care Secretary Matt Hancock said: Over the last few weeks, we’ve seen a sharp increase in the prevalence of the virus across the country and we know those who are clinically extremely vulnerable are looking for practical advice on how they can carry on their lives while the virus remains in our communities. The new system will provide clarity on how best those in this group can keep themselves as safe as possible depending on the rates of transmission in their local area. Whilst advisory, I would urge all those affected to follow the guidance wherever they can and to continue to access health services for their medical conditions. We will continue to monitor the evidence closely and fine-tune this approach to make sure everyone in this group is clear about the safest way to go about their daily lives, particularly over the coming winter months. Find out more on the local COVID alert levels framework Background informationSee the updated guidanceThose with the following conditions fall into the clinically extremely vulnerable group: for local COVID alert level medium: strictly observe social distancing, meet others outside where possible, limit unnecessary journeys on public transport and work from home where possible, but you can still go to work and children should still attend school. This is on top of restrictions for everyone to only meet in groups of up to 6 people for local COVID alert level high: reduce the number of different people met outside, avoid travel except for essential journeys, work from home where possible and reduce the number of shopping trips made or go at quieter times of the day. You can still go to work if you cannot work from home because all workplaces should be COVID-secure, and children should still attend school. This is on top of restrictions for everyone to not meet other households indoors, unless part of a support bubble, and to only meet in groups of up to 6 people outdoors for local COVID alert level very high: work from home, in general stay at home as much as possible, and avoid all but essential travel. You should also significantly reduce shopping trips, and if possible use online delivery or ask people in your household, support bubble or volunteers to collect food and medicines. People in these areas are encouraged to still go outside for exercise, and can still go to school and to work if they cannot work from home. We recognise that a small number of individuals may require additional support to follow the guidance at this alert level, and they are advised to contact their local authority if they need assistance It is extremely important that clinically extremely vulnerable people continue to receive the care and support they need to help them stay safe and well. Providers of social care and medical services are making every effort to ensure services remain open and as safe as possible. You should continue to seek support from the NHS for your existing health conditions. If you are told to go to hospital for a routine appointment, then the NHS has measures in place to make sure that it is safe for you to do so.There are currently 2.2 million people identified as clinically extremely vulnerable. The Department of Health and Social Care and the NHS will write to all those identified as clinically extremely vulnerable and their doctors, outlining the changes to the guidance. Anyone advised to shield in the future will be written to individually as before.Dr Yvonne Doyle, Medical Director and Director of Health Protection at Public Health England (PHE), said:center_img Clinically extremely vulnerable people in England will receive new guidance to help them reduce their risk from coronavirus, tailored to where they live the government has announced.The guidance will be tied into the new local COVID alert levels framework, meaning those at the highest risk of serious illness from the virus will receive specific advice depending on the level of risk in their local area, as coronavirus rates continue to rise.With many national measures now in place that apply to everyone – for example, the rule of 6 and mandatory face coverings – the clinically extremely vulnerable group is already helped by wider protection measures not previously in place when shielding was originally introduced in March.These additional precautions set out today, recommended by the Deputy Chief Medical Officer (DCMO) for England, will ensure an extra layer of protection specifically adapted to people’s locations and level of risk, as dictated by the local COVID alert levels.Deputy Chief Medical Officer for England Dr Jenny Harries said: solid organ transplant recipients people with specific cancers: people who have had bone marrow or stem cell transplants in the last 6 months or who are still taking immunosuppression drugs people with severe respiratory conditions including all cystic fibrosis, severe asthma and severe chronic obstructive pulmonary disease (COPD) people with rare diseases that significantly increase the risk of infections (such as severe combined immunodeficiency (SCID), homozygous sickle cell) people on immunosuppression therapies sufficient to significantly increase risk of infection women who are pregnant with significant heart disease, congenital or acquired other people who have also been classed as clinically extremely vulnerable, based on clinical judgement and an assessment of their needs. GPs and hospital clinicians have been provided with guidance to support these decision People who are defined as clinically extremely vulnerable are at very high risk of severe illness from COVID-19. If you are in this group, we recommend that you follow the advice to help protect yourself at each alert level as set out in the guidance. In addition to the rules you must follow at each alert level, you can take additional precautions. Continue to maintain strict social distancing, wash your hands regularly and try to keep the number of social interactions that you have low. The fewer social interactions you have, the lower your risk of catching COVID-19. With coronavirus rates continuing to increase, now is the time to take action and ensure we protect the most vulnerable in our society. Today’s announcement will mean every person most at risk from serious outcomes from the virus will have specific advice targeted to local levels, which they can follow to keep themselves as safe as possible, while ensuring they can also keep as much normality in their lives as possible. The clinically extremely vulnerable group includes those with conditions affecting the immune system, certain cancers and organ transplant recipients among others. The new advice will help this higher risk group better protect themselves from the virus, without needing to follow more restrictive shielding guidance.Those in exceptionally high-risk areas may still be advised to adopt formal shielding in the future, including to stay at home, not go to work or school and limit social interactions to their own household and support bubble. Those in these areas will also be updated if the decision is not to follow shielding advice. If shielding advice is reintroduced in their area, they will also be eligible for a support package – including food access support, medicines deliveries and any additional care or support required. They may also be eligible for Statutory Sick Pay or Employment and Support Allowance.Shielding advice will not automatically be triggered by an area going into local COVID alert level very high, but will be considered as an additional intervention, agreed by ministers under advice from local public health experts and the Chief Medical Officer or DCMO. The government will write to people in these areas if they are advised to adopt formal shielding again.The advice for the clinical extremely vulnerable, which will be in addition to the basic restrictions set out in the local COVID alert levels framework everyone must follow, includes:last_img read more

Ireland’s coffee shop market rises 14%

first_imgIreland’s coffee shop market is outperforming the Irish retail sector with sales growth of 14%. According to Allegra World Coffee Portal’s report, Project Café2015 Ireland, the coffee shop market has grown in the past 12 months, driven by the expansion of leading players like Insomnia, Costa and Starbucks.Insomnia is the market leader with 96 units and a 31% outlet market share. It has major expansion plans and several new partnerships including Debenhams, Compass and Spar UK.Allegra World Coffee Portal predicts the total coffee shop market in Ireland will exceed 750 outlets and €610m turnover by 2020, driven by branded coffee chain expansion and non-specialist operator growth. The branded coffee shop segment is forecast to exceed €360m across 515 outlets by 2020, with outlets predicted to see a 9% compound annual growth rate (CAGR) and revenue at 14.5% CAGR over the next five years.Ireland, traditionally a tea-drinking nation, is catching up to the UK in terms of coffee drinkers. Now, 83% of coffee shop visitors drink coffee at least once a month and 62% drink coffee daily, compared to the UK where 95% of coffee shop visitors drink coffee at least once a month and 75% drink coffee daily.The report said the “third wave” in the artisan coffee segment had influenced operator and consumer expectations about quality coffee and store design. There has also been a greater commitment to coffee credentials from the non-specialist sector, such as fast food, supermarkets and retail stores, adding to competitive pressures.last_img read more

Starbucks to trial recyclable coffee cups

first_imgStarbucks will begin testing a new kind of recyclable coffee cup as it looks to cut waste.The news comes in the face of criticism from environmental campaigners, who say 2.5 billion plastic cups are dumped in landfill sites in the UK every year.The new recyclable Frugalpac cups were designed by British entrepreneur Martin Myerscough, who developed a thin plastic membrane that is removed during the paper recycling process, meaning the materials can be recovered and re-used.A Starbucks spokesperson told British Baker: “We are very interested in finding out more about the Frugalpac cup and we will be testing it to see if it meets our standards for safety and quality with a view to trialing its recyclability.”The objective of increasing paper cup recovery and recycling was introduced in June when the packaging industry and coffee retailers, including Starbucks, came together to launch the Paper Cup Manifesto.The manifesto has more than 30 participants representing suppliers, manufacturers, and high street brands to waste processors.The campaign will feature in a BBC documentary, Hugh’s War on Waste: The Battle Continues, which will be screened on Thursday next week.In March, Starbucks responded to criticism of its recycling record by announcing that it would offer a 50p discount to customers who bring in their own coffee cup.last_img read more

New York Bakery Co creates breakfast bagel bar

first_imgNew York Bakery Co is launching a bagel pop-up site in London this weekend.Dubbed the Bagel Breakfast Break, the event will run over the upcoming Bank Holiday weekend in Shoreditch.Families will be offered a range of free bagel-based breakfasts, including a build-a-bagel option with over 20 different fillings and eight types of bagel including the firm’s bagel thins.Filling options include pastrami with mustard and pickle, and avocado and poached egg.“We hope the experience will encourage Brits to slow down and think differently around breakfast,” commented Christina Honigfort, head of marketing at New York Bakery Co. Breakfast benches, blackboards and games will be provided to entertain children.A competition will run alongside the event, offering one family a year’s supply of New York Bakery Co bagels. To enter, families need to share their experience on social media with the hashtag #TasteBagelsTasteNewYork.To guarantee a seat at the event, families will need to reserve tickets, although a limited number of walk-ins will be available.The pop-up eatery will be at 133 Bethnal Green Road from 8am until 2pm on the Saturday and Sunday.last_img read more

Royal Academy AAE pastry winners announced

first_imgThe Royal Academy of Culinary Arts has announced the winners of its Annual Awards of Excellence 2018.Running since 1983, the awards are designed to inspire and encourage young professionals to achieve high standards in their chosen profession – kitchen, pastry or service – and offer them guidelines for success in their career.It is an examination rather than a competition, and all or none of the candidates could achieve the award. Candidates had to attain a score of over 70% in the tasks set and judged by industry experts and chaired by John Williams, executive chef at The Ritz London.Candidates in the pastry section had five-and-a-half hours to produce 12 allumettes, 16 dipped chocolates with a raspberry ganache centre, 16 sable tartlets and 16 creative financiers, and a sugar stand with a flower to incorporate the theme of a summer fairground.Winning candidates have been invited to a gala dinner where the candidate who has scored the highest mark in each section will be announced and declared the Royal Academy of Culinary Arts Young Chef, Young Pastry Chef or Young Waiter of the year.The full list of AAE winners is:PastrySophie Bamford, 21, Newcastle upon TyneNicholas Bentley, Belmond Le Manoir Aux Quat’Saisons, OxfordshireBastien Carriou, Harrods, Knightsbridge, west LondonNikola Krikavova, Hakkasan, Hanway Place, Fitzrovia, west LondonKitchenGercelynn Mae Dionio, Restaurant Hywel Jones (Lucknam Park Hotel and Spa), WiltshireConnor Farrer, The Ritz LondonFaye De Souza, Restaurant Associates, DeloitteFrederick Smith,  The Pig on the Beach, DorsetJade Stevens,  Restaurant Hywel Jones (Lucknam Park Hotel and Spa)Andrew Tranter, Trinity, Clapham, south LondonServiceDimitri Auriant,  Alain Ducasse at The Dorchester, Park Lane, west LondonAlessandro Bello, The Ritz LondonCatarina Caldeira, The Vineyard Hotel and Spa, BerkshireElizabeth Forkuoh, The Strathearn at Gleneagles, Auchterarder, ScotlandGiovanna Gucciardo, Le Gavroche, Mayfair, west LondonValerija Kirjackaja, The Ritz LondonRyan Kenyon,  André Garrett at Cliveden House, BerkshireMarion Pépin,  Core by Clare Smyth, Notting Hill, west LondonAndrea Saccogna,  The Woodspeen, BerkshireBethan Sampson, Pollen Street Social, Mayfair, west Londonlast_img read more

Good Grain Bakery seeks £150k via crowdfunding

first_imgFree-from baker Tara Taylor has launched a crowdfunding campaign to secure £150,000 investment for her Good Grain Bakery business.Taylor said the investment would enable her to upgrade and expand the equipment at the bakery, boost its brand presence and create the capacity to launch into major grocery outlets.“For now, we’ve got the capacity to expand within our current premises, so we’d be looking to upgrade our equipment – which we need a deposit for,” Taylor told British Baker.“We’d also like to increase our shift output so we can run two shifts and produce up to four times what we currently do, as well as introduce some automation in the packing department.”The campaign is currently being run through Crowdcube, which gives businesses the opportunity to gain investment shares for 30 days after 20% of the target has been reached.Taylor set the target investment as £150k but hopes she can over-fund and reach a total of £250k.To support this, she has been promoting the page on social media.“The idea is that you raise the money through your own network of people, so I’ve really promoted the campaign on LinkedIn, and I’ve made promotional videos to share on there. I’m also using sponsored campaigns, emails, and talking to friends, family and customers,” Taylor added.Investors paying over £5,000 will receive a share in the business, and those under that amount will receive preferential shares.last_img read more

Update: 10-year-old charged in bomb scare

first_img[Editor’s Note: We’ve updated this article to reflect that Franklin County Sheriff’s Office was the investigating agency for the incident.][Update 10:51 p.m.] – A press release issued by Superintendent Tina Meserve Thursday evening had additional details about the district and first responder responses to the threat, which was called in at 4:03 p.m. Meserve said that three buses were on the road with students when the threat came in: two diverted to the New Sharon Fire Department while a third went to the Starks Fire Department. The parents of those affected students were notified directly by the bus garage.The elementary student that police believe called in the threat is 10 years old, according to Meserve. The student has been charged as a juvenile with terrorizing, a Class C felony. The case will be referred to the Juvenile Community Corrections Officer.The case was investigated by the Franklin County Sheriff’s Office.Meserve confirmed that all district buses, including one at an athletic event, were searched with bomb-sniffing dogs. Buildings were also evacuated until the investigation was complete. School will be in session Friday.The response to the threat and the ensuing investigation included the Franklin County Sheriff’s Office, Farmington Police Department, Maine State Police, Somerset County Sheriff’s Department, Somerset Regional Communication Center, Franklin County Emergency Management Agency, Somerset County EMA, Franklin Region Communication Center, Wilton Police Department, Winthrop Communication Center, RSU 73, the RSU 9 bus garage and local area fire departments.[Update 7:16 p.m.] – Police have identified an elementary school student as the person that called in a bomb threat to the Franklin County Regional Communications Center Thursday afternoon, Farmington Police Chief Jack Peck said.Peck said that the elementary school student had made an admission regarding the threat, which was called in utilizing the 9-1-1 line at the dispatch center at 4:10 p.m. The caller said that a bomb had been placed on an unspecified RSU 9 bus. After-school activities at RSU 9 schools were subsequently cancelled and parents were asked to pick their students up from school.Peck said that the student, who is approximately 8 or 9 years old, would be charged. The specific nature of those charges hadn’t been determined as of Thursday evening.Personnel from RSU 9, the town fire departments, as well as local, county and state police had assisted with the evening’s incident, Peck said, while the district’s buses had been searched and cleared by dogs. School will be held tomorrow, per usual.Peck said that he wanted to thank the public, which had responded with information pertaining to the incident and had assisted the police. He reiterated that the safety of the district’s students was paramount, and that all of the evening’s efforts that gone toward securing that safety.###FARMINGTON – Parents of Regional School Unit 9 students are being asked to come pick up students involved in after-school activities Thursday evening, after a bomb threat was called into the Franklin County Regional Communications Center.No device of any kind has been found. No injuries of any kind have been reported.According to Farmington Police Chief Jack Peck, the call came into the dispatch center through 9-1-1 at 4:10 p.m. The caller claimed that a bomb had been placed on a RSU 9 bus. A particular bus was not specified in the call.Peck said that school officials and police made the decision to immediately suspend all after-school activities and to cancel the afternoon shuttle bus. When the call came in, most RSU 9 buses were in the bus garage. Two buses that were already on the road when the call came in and they were evacuated.Parents of students involved in after-school activities are asked to come pick up their children at their respective schools as soon as possible. A PowerSchool notification has been sent to parents with that information and a request to that effect.Officers and police dogs are already on the scene and will be checking the buses and school buildings, Peck said, calling the threat a “top priority.” More dogs are expected to arrive from other departments throughout the evening.“We’re going to be checking all the buses,” Peck said. “Safety [of students] is paramount and we want to err on the side of caution.” Peck said that school buildings would also be checked.As of 6 p.m., the plan is that RSU 9 will reopen on Friday at the normal time. New information will be posted when it becomes available.last_img read more