JANUARY20 – 21 Bread Matters Fundamental Location: Bread Matters, CumbriaContact, tel: 01768 881899email: [email protected] – 23 Essential Skills For Working With ChocolateLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 24 Hospitality 2007Location: NEC, BirminghamContact, tel: 01672 564099email: [email protected] Chocolate Wedding and Celebration CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] The Big Slattery DemonstrationLocation: The Slattery School Of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Sugar Craft – Creating shaped cakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 8 Advanced Chocolate Wedding CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Chocolate Desserts and CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 11 Baking for a LivingLocation: Bread Matters, CumbriaContact, tel: 01768 881899email: [email protected] Chocolate Workshop Full Day WorkshopLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Focus On FlourLocation, CCFRA, Chipping CampdenContact, tel: 01386 84210413 Sugar Craft – Cake Decorators at WorkLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 23 The Essential Slattery Chocolate ExperienceLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] – 23 Sourdough for AllLocation: Bread Matters, CumbriaContact, tel: 01768 881899email: [email protected] Sugar Craft – Character ModellingLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Feb – 1 MarchRefrigeration and Air Conditioning Exhibition 2007Location: NEC, BirminghamContact, tel: 020 8277 511228 Half Day Chocolate WorkshopLocationLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Annual Bakery Competitions – Sheffield College and Sheffield & Rotheram Craft BakersLocation: Sheffield CollegeContact, tel: 0114 2303346MARCH1 Chocolate Wedding and Celebration CakesLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Half Day Chocolate WorkshopLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303email: [email protected] Sugar Craft – Human Figure ModellingLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 76793037 – 8 Total Sandwich ShowLocation: Palais des congres de Paris Porte Maillot, ParisContact, tel: 01707 36536410-11 Bread Matters FundamentalLocation: Bread Matters, CumbriaContact, tel: 01768 88189914 Simple Cake Decorating SkillsLocation: The Slattery School of Excellence, ManchesterContact, tel: 0161 7679303
The NA Conference fancy dress party. Left to right, Mark Connor, Anne Barnes, Christine MacSymons, Frank Andrew, Neil MacSymons, Jean Andrew, Graham Ryder, Steve Barnes, Ann Harrison; laying down is Shirley Ryder
A steering committee for the formation of a National Skills Academy for bakery has been formed, made up of 12 representatives across bakery, supply and industry associations.Justine Fosh, director of the National Skills Academy of Food & Drink Manufacturing, which is helping to set up the academy, described the response as “fabulous”. The initial plan was to have 10 committee members, but it was increased to 12 due to the high level of interest from the industry. The group will meet later this month to agree its aims and objectives.The 12 representatives on the steering committee are: George Thomopoulos, Rich Products; Dave Brooks, Finsbury Food Group; Matthew May, ABST; Paul Morrow, ABIM and British Bakels; Nigel Toon, Allied Bakeries; David Mizon, Worshipful Company of Bakers; Ian Wilson, NAMB; David Tomlinson, BCA; Colin Lomax, BSB; Fiona Wheal, Warburtons; Vera Foreman, Morrisons; Ian Thompson, Thompson’s Bakery.
Warrington-based company Windsor CakeCraft has seen its internet sales increase 2,300% as the credit crunch encourages consumers to decorate their own celebration cakes.The company, which supplies cake decorating equipment, sugarcraft products and cake decorations has doubled its floor space to 4,000sq ft and plans to launch a new shop and in-house bakery.It was launched as a part-time internet business in 2004 by Chris O’Neill Bell, who recently gave up his day job to work on it full time.“Business is going really well and we’ve seen year on year growth of between 60 and 70%,” said O’Neill Bell.As well as decorating products, the company supplies a range of wedding cakes to small shops, wholesalers and the public.
== Mantinga gains gold ==Specialist bread company Mantinga has been awarded three gold stars at the Great Taste Awards for its range of bake-off products. These include the Multigrain Croissant, Seeded Wholemeal Loaf and Green Olive Loaf with Mediterranean Herbs.== Autumn pasty agenda ==Cornish bakery Crantock is to launch four new Best of British pasties next month, as part of its autumn range. The new additions are a Bangers and Mash pasty, with onion gravy; a Chicken Tikka pasty, made with tikka masala sauce; a Roast Chicken Pasty, including stuffing and gravy; and a Bacon and Brie pasty. The new range will be available from 1 September.== Macmillan support ==Coffee systems distributor Café du Monde, is to support Macmillan’s fundraising initiative ’World’s Biggest Coffee Morning’ on 25 September. It is the fifth year the firm has been involved and it has raised £40,000 so far. It will give customers who are holding fundraising coffee mornings 100 sachets of free Fairtrade coffee to promote the event.== Innovation accolades ==The East Midlands food and drink sector is seeking firms to enter its Food and Drink iNet Innovation Awards. Taking place on 17 November at Athena, Leicester, the categories include: The Campden BRI Award for Most Innovative Business across the Food and Drink Supply Chain, and The Food and Drink Forum Innovation Champion Award 2009.== Efficiency guide ==Envirowise has produced The Self Assessment Review for Food and Drink Manufacturers, a guide to help those on the manufacturing side identify cost savings, by carrying out an on-site resource efficiency review.
Bridport-based Leakers Bakery has triumphed at this year’s Taste of Dorset competition, picking up the accolade for Best Artisan Baker.The bakery has decided to celebrate its win with a special range of themed cupcakes to be sold during National Cupcake Week this week.Rick Payne, marketing manager for Hall and Woodhouse Brewery, who judged the category, said that Leakers “epitomises everything that is local, fresh, healthier and seasonal”. On the win, Leakers’ chief Caroline Parkins said: “We’re delighted – it’s heart-warming to be given this approval for what we do – the team here are extremely hardworking and it’s great to receive recognition both from the judge and our customers.”Bridport itself picked up the Best Town or Village for Local Food category, which was judged by Fudges and Somerset Distillery.Leakers Bakery produces a range of breads, savouries, cakes biscuits, pastries and croissants, all of which are hand-crafted and baked on the premises.
Hovis has launched a £5m television advertising campaign to support its move to using 100% British wheat in its loaves last month.The campaign will run for six weeks from 12 February, and will comprise four separate commercials promoting a different loaf in each – Soft White, Wholemeal, Best of Both and Granary. The adverts will show a sandwich being made and cut into eight pieces and separated slightly to resemble the image of the Union Jack.“We’re confident that the 100% British wheat campaign and the multi-million-pound support that we are putting behind it will continue to drive our sales in 2010,” commented Hovis marketing director Jon Goldstone.From the end of January 2010, Hovis switched its entire product range to flour milled from 100% British wheat, and is the first major British bread brand to make such a change across its entire range.
Chevler has announced it is to introduce a new production planning system, in order to cope with soaring demand for its baking cases and muffin wraps.The company has said that, shortly, it expects to announce record turnover and profit figures for its first year of operation under new leadership, following a management buy-out in February last year.The new production planning system, which is being phased in over the next couple of weeks, has been designed to help reduce lead times on special products, as well as increasing availability of catalogue lines. The firm added that the system would also enable it to respond faster to fluctuations in demand.”A key element of our new approach will be a marked improvement in the day-to-day visibility of both capacity and demand. It will result in better decision-making and we will be able to react much faster to unforeseen events,” commented MD Stuart Whelan.
SynopsisThe EU Welfare of Laying Hens Directive, which comes into effect in 2012, is causing huge upheaval in the EU’s egg industry. Producers are required to stop using conventional cages and must instead use larger and more animal welfare-friendly enriched cages. British Lion egg producers have invested heavily in the enhanced ‘colony’ cages and will comply with the directive’s timing. However, in some other European countries the picture’s not so clear and there is a distinct possibility that food manufacturers who currently import eggs may face supply shortages of compliant eggs in 2012.Download this free white paper now. Click the link below
Don Williams, CEO of brand and design consultancy Pi Global, outlines a window of opportunityIf you turn on a TV set in the UK, chances are you will land on one of the following enthralling items: property search; reality rubbish; wannabe celebrity show; or food programmes. British TV got fat and lazy and seemingly devoid of any real talent. What has happened is that quality has been replaced by brain-numbing zombie fodder. Dollar-chasing production firms witnessed the success of pap like Big Brother (RIP) and ’kerching, kerching’ saw the chance to churn out dross so formulaic that an amoeba on drugs could probably produce it on a budget that would cover a pot of tea and a packet of biscuits.Yes, I’m cynical! But from an industry point of view, the resurgence of interest in home-baking can, in some large measure, be attributed to this ’Pap-Culture’.Don’t get me wrong, they aren’t all bad, but the range is huge. The number of cooking programmes on BBC alone ranges from the cool and ever-jovial James Martin on Saturday Kitchen to the, in my humble opinion, excruciatingly irritating Masterchef/Celebrity Masterchef team to the ’odd couple’ hairy bakers. Just go to the BBC website and check out food programmes and you’ll find 70 food-content titles to choose from; we’ve come a long way from the days of Fanny and Johnny Craddock.Naturally, the recession has also had some influence over the stay-in trend, just as it has in the decisions of many people to ’staycation’. But the frenzy of foodie media activity, which has made cooking and baking in particular far less ’jam and Jerusalem’ has also made it incredibly accessible. Baking is undergoing a personality transplant from village fête to urban chic; yes folks, it’s officially trendy to bake. I’ve never been in so many meetings where cupcakes are as abundant and essential as a BlackBerry or a good old Filofax.General Mills is clearly capitalising on what appears to be an American baking invasion, showing nearly 27% growth for Betty Crocker over the last year. American favourites seem to be everywhere: not just cupcakes which have been around a while but which seem to have morphed into something far more full-on mouthwateringly indulgent but also newbies on the block like whoopie pies.The big question is, will this trend continue beyond the point at which the media have wrung the last cent out of it? When we eventually drag ourselves out of the financial mire, will we suddenly decide that we don’t have the time any more and have better things to do than slave over a hot oven?The baking industry has a huge (but closing) window of opportunity to ensure this doesn’t happen. Anyone who can remember licking the wooden spoon as mother baked knows a simple truth baking is fun.Keeping it relevant to today’s lifestyles and culture is what will drive growth, ensuring that product innovation and marketing are focused on fresh thinking and giving the consumer an experience of baking that always, to use a cliché, surprises and delights. That’s the challenge.