Foodservice news
A look at what's new in the
world of pub suppliers
Seafood Week
Pub operators and top chefs are being encouraged to get involved in this year's Seafood Week in October.
Marston's Pub Company and chefs and food writers, including Hugh Fearnley-Whittingstall, Tom Parker Bowles, Nick Nairn and Brian Turner are supporting the campaign, which runs from the 5 to 12 October.
Seafood Week, now in its
seventh year, is run by UK industry body Seafish.
For the second year running, "two a week" is the theme, encouraging everybody to eat two portions a week, as recommended by the Food Standards Agency.
Visit www.seafoodweek.co.uk for more information or to sign up to Seafood Week.
Brakes bought for £1.4bn
Foodservice supplier Brakes has been bought by a US private-equity group for an estimated £1.4bn. The company has signed a definitive agreement to acquire the entire Brakes Group. Completion of the sale is expected to go through within two months, subject to the customary regulatory approvals.
Brakes chief executive Frank McKay said: "I am delighted that Bain Capital has chosen to invest in the future of the Brakes Group.
"Working together, I am confident that we will have an excellent partnership for the future. We do not expect any significant changes to our strategy, which we are confident will enable significant growth over the coming years. We look forward to working closely with our new shareholders to maximise our performance."
British Sausage Week
To celebrate the 10th anniversary of British Sausage Week, the British Pig Executive (BPEX) is challenging caterers to create Britain's best birthday banger.
If your pub serves a specialist sausage variety or your chef wants to come up with your very own birthday banger, then BPEX wants to hear from you.
For more information visit www.porkforcaterers.com or www.britishsausageweek.com to download an entry form. To request free PoS for your business call Karen Eaton on 01908 844114.
Matching cider with food
Gaymer Cider Company has teamed up with two leading chefs to create recipes that are ideal to match with cider.
Gastropub chef and food writer Tom Norrington-Davies and Richard Guest, of the Castle in Taunton, Somerset, have created 12 recipes which match with either its Addlestones or Orchard Reserve ciders, including Stewley and Stonesbrook. The dishes are ideal for drinking with cider over the summer.
Norrington-Davies' recipes include grilled guinea fowl and quince aïoli; grilled sea bass with tomatoes and olives and figs; and green bean and walnut salad, all of which match perfectly with Addlestones.
Richard Guest's recipes include sausage herb en croûte, which is matched to Stewley cider.
A summer berries and soft goats' cheesecake is matched with Stonesbrook cider.
