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Stir it up magazine SEPTEMBER 2017

SEPTEMBER 2017 13 EDUCATION Research by The University Caterers Organisation (TUCO) has shed light on the ongoing campus versus high street price divide. Findings from the study, which was conducted in partnership with Litmus, show on average the cost of food and drink on the high street has increased over the past year, while prices have decreased for comparable products at university campuses. The most noticeable difference is in high street shops, where prices have risen by a staggering 48.8% compared to a drop of -4.1% at university shops. Another big area of disparity is cafés, where prices at high street outlets are up by an average 17.6% compared to 7% on campuses. Hot beverages in particular are consistently more expensive from the high street, with a regular cappuccino costing £2.20 compared to under £2 at universities. It’s a similar situation for bottled water, which can be purchased for under a pound at universities but for an average of £1.59 on the high street. Commenting on the results, Mike Haslin, CEO of TUCO, said: “For our members, benchmarking against the high street – both in terms of local pricing and national food trends – is essential to ensure their offer remains attractive to students and encourages them to stay on-site. “By conducting our annual research, we are able to keep our members informed of price movements between universities and the high street and support university caterers in providing true value to their students.” To download the research, visit: www.tuco.ac.uk/images/zoo/uploads/documents/ TUCO_Selling_Price_Results_Report_2016-17_v6.pdf Registration is now open for LACA School Chef of the Year 2018, sponsored by Maggi from Nestlè Professional. The competition focuses on producing healthy, nutritious meals for 11 year olds, and is the perfect showcase for passionate school chefs to demonstrate what they do best everyday. The first stage is to register your school to take part in the competition – the deadline for registrations is September 29 and full details are available online at laca.co.uk/scoty-2018-registration-form. The winner will scoop £1,000 plus a work experience trip to an overseas school and a host of activities representing LACA and Maggi as School Chef of the Year. There are also two runner up prizes of £500 for second place and £300 for third place at the national final. University campuses remain cost effective while food costs rise by 48% in high street shops Register your school to take part. Registration deadline is Sept 29 Brilliant Bakers A talented team of youngsters from a preparatory school in York has been crowned the 2017 McDougalls Young Baking Team of the Year. The team from Chapter House Preparatory School baked its way to the top spot with its Queen Ethelburga’s Mess, impressing judges with their exceptional teamwork and a deliciously tasting recipe. Lara Haigh and Jack Bennett, both aged nine, supported by school caterer Sarah Middlemiss, used fresh strawberries, garden mint and locally sourced eggs within their recipe, adhering to the local produce competition theme. Sarah Robb, foodservice channel marketing manager at Premier Foods, said: “We were very impressed by the children’s imagination, dedication and enthusiasm throughout the competition and would like to thank everyone who contributed to making the competition such a triumph for the third year running.” The school, which is a customer of the Country Range Group, was awarded £1,000 worth of kitchen equipment, a prize which was presented to them by Sally Shadrack, Chair of LACA, helping the pupils to continue their passion for good food and cooking. Calling all school chefs


Stir it up magazine SEPTEMBER 2017
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