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Stir it up magazine May 2014

COOKS CALENDAR Cooks calendar... 04 MAY 2014 May June In season... raspberries celeriac peas aubergines broad beans globe artichokes 2-4 London InternationalWine Fair, Olympia, London 2014.londonwinefair.com 4 Craft Guild of Chefs Awards, Westminster Park Plaza, London www.craftguildofchefs.org 12-15 BBC Good Food Show Summer, NEC Birmingham www.bbcgoodfoodshow.com 13 British Frozen Food Federation Gala Dinner Dance & Awards Evening, Hilton on Park Lane, London www.bfff.co.uk 15 Father’s Day 19-22 Taste of London, Regent’s Park, London london.tastefestivals.com/london/ July 1 Imbibe exhibition, Olympia Grand Hall, London live.imbibe.com 1-31 National Ice Cream Month 7-13 National Childhood Obesity Week www.mendcentral.org/ncow In season... peaches courgettes cherries cucumber Bramley apples curly lettuce 9-10 Skills for Chefs Conference University of Sheffi eld www.skillsforchefs.org.uk 9-11 LACA conference, Hilton Birmingham Metropole www.laca.co.uk/events/conference In season... spring onions spring lamb rhubarb apricots strawberries asparagus 1 Foodservice Footprint Awards www.foodservicefootprint.com 6 Bank Holiday 11-17 Food Allergy AwarenessWeek www.foodallergy.org/food-allergyawareness week 11-17 British Sandwich Week www.sandwich.org.uk 19-25 National Vegetarian Week www.nationalvegetarianweek.org 19-25 British Tomato Week www.britishtomatoes.co.uk 24-1 June English WineWeek www.englishwineweek.co.uk 26 Bank Holiday 28-29 Wessex Salon Culinaire, Brockenhurst College www.craftguildofchefs.org >> Helping caterers get the best value and results from using frozen foods. By Brian Young, director general of British Frozen Food Federation More than a year on from the food fraud that rocked the food industry in 2013, the latest industry research shows that consumers are more conscious than ever about where their food comes from. This is a craving for knowledge that is not restricted to the retail sector alone. According to Horizons’ latest consumer eating out survey, 56% of consumers considered the origin and provenance of their food to be important – a clear increase from just 34% two years ago. There is therefore a growing pressure on foodservice to ensure that they have the full facts from all suppliers. However, far from being administrative red tape, ensuring transparency and traceability can actually provide a signifi cant opportunity for outlets. The recent Allegra Strategies report suggests that outlets could actually achieve a higher price for meals with full traceability from farm to fork, with a third of consumers of suggesting they would be willing to pay more for this traceability assurance. At the same time, recent research has revealed that whilst the number of consumers eating out has risen, they are eating out less often but are more willing to spend more on a meal. This shows a real consumer demand for more premium options. Therefore, foodservice establishments must prioritise good quality, traceability and value over offering cheap alternatives in order to take advantage of these arising opportunities. For more information visit: bfff.co.uk


Stir it up magazine May 2014
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