of the country’s
JAN/FEB 2018 25
FOOD & INDUSTRY NEWS
Food & industry news
More female chefs than ever
– but still less than 25% of UK workforce
MILON IS THE
>> The winner of the prestigious International Indian
Chef of the Year competition has been unveiled.
Chef Milon Miah of Spice Island Restaurant, Barnard Castle, claimed the title
at a charity dinner in aid of Columba 1400, and was presented with his award
from the charity’s patron, HRH Princess Anne.
Milon, 36, was previously pronounced the “Curry King of the North East”,
following his appearance on TV programme The Chef.
He wowed the judges with his starter of Borta Roulette – a selection of
potato-based dishes - and a main of venison served alongside lightly spiced
and pan-fried asparagus.
Wining really means
a lot to me – it is the
ultimate competition in
the Indian hospitality scene.
It is fantastic to see how
much talent there is out
there – the Indian culinary
scene should be celebrated
given its contribution to
British culture, and the
competition does just that.
- Chef Milon Miah
“it is the ultimate competition
in the Indian hospitality scen e”
Credit: Jonathan Hordle
The hospitality sector
wants more female chefs
Credit: Al Stuart
>> The Office of National
Statistics has revealed that
the number of female chefs in
the UK has grown by 34% over
the past 12 months, despite the
fact that less than one in four
is still female.
Analysis of the last five years of
employment data found that the total
number of chefs in the UK has risen
by 11.3% in the last year, of which male
chefs rose by 5.9% and women by
34% - making it the biggest single
rise in the past five years.
Whilst the number of female chefs
is outpacing the rise in the number
of chefs working in hospitality, still less than one in four (23.5%) is female,
and only a third of women work full-time compared to only a third of men
who work part-time.
Craig Allen, founder and director of hospitality recruiter The Change Group,
who provided ONS employment data from the past 12 months, said: “It is
great to see that there are more female chefs and that this figure has leapt
up in the past year.
“This is certainly a trend that we are seeing in the people that we are
placing at London’s top establishments. The hospitality sector wants
more female chefs and we are delighted to see so many of London’s top
establishments taking steps to recruit more women into their kitchens.”
The gloves are off
>> Importers of vinyl gloves are
facing supply challenges following
a crackdown on factory pollution in China.
The Chinese Environmental Protection agency enforced
the shut-down of around 25% of the country’s vinyl glove
manufacturers in 2017 after air quality triggered ‘red alerts’.
Coal boilers need to be converted to natural gas and
better filtration to remove VOC pollution, and the impact
for caterers is that limited supply is pushing prices up.
WHY WATER MATTERS
>> The British Water Cooler Association
(BWCA) has launched a series of hydration
factsheets specifically for catering
Why Water Matters for Catering foodservice
Workers, reminds business that, because of the heat,
professional kitchens and food preparation areas
mean that workers can easily become dehydrated.
Phillipa Atkinson-Clow, BWCA general manager, said:
“Failing concentration levels can lead to mistakes,
headaches, irritability, lethargy, or just an overall lack
of alertness as well as longer term and more serious
health problems. For those working in busy food
preparation areas, a lapse in concentration can lead
to expensive mistakes or even prove to be dangerous.”
To receive the free factsheet write with ‘Water Matters
for Catering’ in the subject to firstname.lastname@example.org