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Stir it up magazine May 2014

FOOD & INDUSTRY NEWS BARKING MAD – OR A POOCH-IFUL IDEA? >> The next big thing in the hospitality industry is canine weddings, according to the Four Seasons Hotel in Perthshire. They have hosted the UK’s fi rst canine wedding in the UK – following a trend which is huge in the US. The bride – a cream and brown terrier called Terri – tied the knot with lifelong partner Terrance in the presence of a host of doggy pals. No expense was spared at the black tie gala dinner held afterwards in Meall Reamhar Restaurant with a menu specially created for the occasion, which included fun treats such as gourmet Pedigree Dog bites including the Fido Beefy Pie, Bugs Bunny carrots and Hogs and Heinz fl avours, as well as a variety of Bakers dried dog food. Prior to the wedding, the pet butler at the hotel arranged a variety of grooming services including wash and blow-dries, nail clipping and ear cleaning. Andrew Low, owner of the hotel, commented: “I hope this will be the fi rst of many canine celebrations and look forward to Terri and Terrance returningwith forward to Terri and Terrance returning with their families!” “I hope this will be the fi rst of many canine celebrations...” Market Report Shelling out for coconuts >> The price of coconuts has risen sharply in recent months and isn’t expected to stabilise until the summer. Already short supplies have been compounded by Typhoon Haiyan in the Philippines towards the end of last year. This coupled with increased demand from the U.S. has seen producers across Southeast Asia including Thailand raise prices unilaterally. The situation currently is that many producers are behind on contracts and have concerns over quoting for new business,ess, any easing easing in price is most likely to be towards the he summer months as new crops are realised realised.For the time me being buyers are expected to hold back unless absolutely solutely necessary based on a 40% plus price price hike since October last year. Already short supplies have been compounded by Typhoon Haiyan... HIRSTY FOR A PROPER BREW >> 57% of UK tea lovers feel that tea served out-of-home is according to new research. A poll commissioned by Taylors of Harrogate has also revealed that 67% of consumers would never return to an outlet that served them a bad cup of tea. John Sutcliffe, out of home and convenience controller, Taylors of Harrogate, comments: “Our nationwide research reinforces something we have understood for some time – proper tea can be a proper earner! The stats demonstrate that the discerning British public will vote with their feet if they are served a weak brew.” When it comes to drinking tea in the UK, the research found that the people of the West Midlands are the undisputed champions, consuming on average 3.5 cups per person, per day, while at just 2.5 per person, Londoners drink the least. The North West (3.3) and North East (3.2) fi nish a close second and third, respectively. Statistically, men drink more cups of tea per day than women (3.2 vs. 2.9) while, as a group, the over-70s consume 60% more tea than the 18-25s. Essential Cuisine helping the Craft Guild of Chefs’ uncover the stars of tomorrow >> Essential Cuisine is once again supporting the Craft Guild of Chefs in their quest to fi nd some of the UK’s best young chefs with the return of the Graduate Awards for 2014. Chefs who are 23 or under and have what it takes to impress top culinary experts should download an entry form from the Craft Guild of Chefs website. Successful candidates will have to pass a number of culinary challenges in a highpressured environment and must achieve a score of 85% if they reach the fi nal exam. Josh Bingham from Le Manoir aux Quat’ Saisons was last year’s Highest Graduate Achiever with a score of 90%. He said: “I entered because it felt the right time to test myself against chefs of a similar level whilst pushing myself to learn more and become a better chef. It was great to meet like-minded people and make new contacts during a fun, yet challenging, experience. Constructive feedback, in events like this, is the best way to learn and develop as a chef and a person.” Chefs have until May 10th to submit their paper entries. For more i f ti i it ft ild f h f ? TH P > tha too weak, ts r. or d. e information visit www.craftguildofchefs.org FAD FAD DIETS DIETS ARE ARE OVER! 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MAY 2014 31


Stir it up magazine May 2014
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