http://www.rfgyh.co.uk/news/ News from the Regional Food Group. en team@rfgyh.co.uk Copyright 2012 2012-02-03T13:08:16+00:00 http://www.rfgyh.co.uk/index.php/news/article/get-set-to-grow-workshops/ http://www.rfgyh.co.uk/index.php/news/article/get-set-to-grow-workshops/#When:14:25:36Z Delivered by industry specialists this series of 6 workshops gives you hands on, expert information on how to grow your business confidently and efficiently. It is important for businesses to grow in the correct way, and essential for businesses to get it right the first time. The workshops are supported and part-funded by the York, North Yorkshire and East Riding Local Enterprise Partnership (LEP). Each workshop is dedicated to a different aspect of business development, so let our team of experts guide you towards growth… Why should you attend? Cost effective way of learning new, relevant information Content delivery is created with your sector in mind by expert speakers Network with like minded businesses at all events Venue: Askham Bryan College, York, 9.00am – 5.30pm Price: Each workshop is just £150 +VAT per delegate (usual price £550 +VAT) for businesses within the York, North Yorkshire & East Riding Area Sign up to 2 or more workshops and pay only £125 per delegate – or all 6 and you get your last one FREE! 1. Do you want to increase profit through growth in 2012? Date: Wednesday 8th February 2012 Description: A detailed workshop helping you to understand the best ways for your business to grow with interactive sessions designed to understand your business situation and the steps to take to start your path to growth. Delivered by Paul Clarke of Boston Clarke, a fully trained and highly experienced business and sales coach and Alice Amsden a founder Director of Wensleydale Creamery, Hawes, who for the past 4 years has been a business advisor helping cut costs, improve margins and increase sales; will ensure that by the end of the workshop your business development plan will be in progress. Benefits: Understand the types of growth and strategic options available – why grow? Become familiar with the barriers that prevent growth and how to overcome these Define the elements necessary to develop a comprehensive and successful development plan Take part in tailored breakout sessions to get to the root of your business needs 2. Do you want to make more profit through your people? Date: Wednesday 15th February 2012 Description: Having the right people is key to a successful business. How do you get the best out of this costly resource? People are more complex than any machine you will install but they don’t come with an operating manual, most Managers are not even trained on how to use them. There is a direct correlation between customer retention and staff retention. People are a valuable asset yet they don’t appear on the balance sheet. Top tips on Man Management and tools to assess and develop their performance from Alice Amsden. Her business started with 5 and grew to 150 staff in 10 years. Benefits: Be a confident leader of people Recruitment is expensive, in both time and money. Make the right selection. People have different motivators – learn what motivates your staff to give 100% Offer the correct incentives to retain your people Develop your staff to ensure they help you to grow your business Utilise all the skills your staff have to offer – not just their hands Improve performance – good managers focus on strengths not weaknesses First we make people – then we make profit 3. Would your customers give you top grades for your manufacturing practices? Date: Wednesday 22nd February 2012 Description: All food manufacturers must comply with standards and procedures to ensure their premises and manufacturing procedures are safe and legal. This workshop turns onerous policies and procedures into simple, manageable ways of working (training, cleaning, temperature control, stock control and product shelf life). Kevin Vaughan, a qualified food technologist with over 30 years experience in the food industry will share his wealth of knowledge in this very cost effective format, ensuring you leave the workshop with the confidence to run a fully compliant operation. Benefits of attending: Keep fully up to date with current legislation and required documentation Understand the steps to take to reach accreditation for your chosen market Ensure greater operational efficiency within your business, maintaining due diligence at all times Save costs by reducing the need for third party audits 4. Are your products safe and legal – can you prove this to your end customer? Date: Wednesday 29th February 2012 Description: Food Safety must be the highest priority for any food manufacturing business; do you have the correct evidence and records in place? Could a customer trace your product back to its raw ingredient? Do your labels comply with current legal trading standards? Does your HACCP cover all products, processes and eventualities? This workshop will be delivered by Kevin Vaughan and Rob Blacklock from Trading Standards providing all the essential information around Food Safety and the legal requirements. Benefits of attending: Understand the catastrophic effects a product recall situation could have on your business and the ways to protect your business Ensure all your products can be fully traced and evidenced throughout the supply chain Avoid the consequences of illegal and poor labeling Be confident in making internal and external audits a breeze! 5. Could you confidently create a strategy to success? Date: Wednesday 7th March 2012 Description: Understand the makeup of both a company and a marketing strategy and how to implement this into a manageable plan for you and your team. Covering business planning, cash flow forecasting, production capability and marketing methods, Alice Amsden will bring her business acumen to this workshop whilst Deborah Goodall will bring her 18 years of experience working in marketing alongside small to medium sized businesses as a qualified marketer. Benefits of attending: Implement your short, medium and long term goals into practical plans Understand and have confidence in your brand and what it means to your customers Present your products to the right audience in the most effective ways Make the most of traditional marketing methods 6. Can you confidently approach and sell your products to your key customers? Date: Wednesday 14th March 2012 Description: Sales is the key to any business survival but knowing your products and having the right USP`s is essential to maximise sales opportunities. This high-quality, informative and interactive workshop on “Winning Through” covers product costings, pack size and price points, supporting materials, product knowledge, USP`s and pricing structure as well as how to approach your customers and present your products in a way that will provide maximum impact to secure vital sales. George Hamilton has spent the last 8 years delivering business advice and through the Growing Routes programme successfully supported 300 new businesses to get started and grow their business through making the most of new opportunities. Benefits of attending: Differentiate your offer to inspire your customer through developing the right USP`s Understand how to optimize profit margins through lowering product costings and improving price points Confidently deliver a winning pitch Stay ahead of the game by understanding the market and making the most of new product development opportunities Know how to successfully turn leads into new business CONTACT DETAILS Limited places available so please book early to avoid disappointment. For further information and to book your place, contact Katie Clements E katie@deliciouslyorkshire.co.uk T 01937 830354 2012-01-04T14:25:36+00:00 http://www.rfgyh.co.uk/index.php/news/article/yorkshire-set-to-grow-food-businesses-as-sector-booms/ http://www.rfgyh.co.uk/index.php/news/article/yorkshire-set-to-grow-food-businesses-as-sector-booms/#When:12:08:16Z Deliciouslyorkshire, the Regional Food Group for Yorkshire and Humber is behind a major new initiative to expand the regional food sector, with a series of funded marketing and business workshops geared to helping Yorkshire food business. Working with several partners, including Ed Ryder and Deborah Goodall from Biskit & Aer8 Marketing, the marketing workshops will cover a range of topics including brand development, marketing strategy, pricing and channels to market. According to Ed Ryder, “the Yorkshire and Humber region accounts for 13% of all UK food production, with a turnover of £8bn and 54,000 employees. The opportunities for growth, based upon the demand for Yorkshire produce are immense.” Ed will be delivering the workshops with Deborah Goodall, formerly Marketing Manager of the Great Yorkshire Show, and responsible for the marketing of Fodder, the award winning food hall and cafe in Harrogate. Deliciouslyorkshire are a not for profit organisation supporting over 550 food and drink businesses throughout Yorkshire and Humber. General Manager Gemma Richardson commented “SME businesses are one of the fastest growing sectors in the Yorkshire food industry, which is reflected through our membership base. Some of the best regional brands on supermarket shelves today started as small businesses, many of whom we have worked with to help achieve growth! Any business wanting to attend the next set of marketing workshops should contact deliciouslyorkshire. http://www.deliciouslyorkshire.co.uk 2012-02-03T12:08:16+00:00 http://www.rfgyh.co.uk/index.php/news/article/award-winning-rudding-park-does-it-again/ http://www.rfgyh.co.uk/index.php/news/article/award-winning-rudding-park-does-it-again/#When:11:55:25Z Harrogate’s Rudding Park hotel has now been recognised for the fifth consecutive year at the TripAdvisor® Travellers’ Choice Awards, triumphing over some of the UK’s finest hotels. This prestigious recognition is based solely on the millions of real and unbiased reviews and opinions from travellers gathered on the travel guide website http://www.tripadvisor.com TM. Peter Banks, Managing Director at Rudding Park said “Being accredited with a top three position for ‘UK Best Hotel’ five consecutive years is a tremendous achievement.” “We strive to provide the utmost in service and value to our guests. To be able to continue improving our service whilst enhancing our facilities with the opening of our 48 new bedroom extension, spa and 14 seat cinema is a testament to every member of our team. We are extremely proud Rudding Park continues to be regarded as one of the UK’s best hotels according to TripAdvisor travellers.” Emma Shaw, TripAdvisor spokesperson commented: “The TripAdvisor Travellers’ Choice awards celebrate the very best of UK hospitality and Rudding Park is a worthy finalist. Year after year it features amongst the top three hotels in the UK as it continues to receive outstanding feedback from its guests on TripAdvisor.” Over the years, numerous special guests have stayed at Rudding Park including Bill Clinton, George Bush Snr, Mikhail Gorbachev, Archbishop Desmond Tutu and John Cleese. Member News/Event 2012-01-23T11:55:25+00:00 http://www.rfgyh.co.uk/index.php/news/article/yorkshire-brands-combine-to-give-to-guests-a-better-biscuit/ http://www.rfgyh.co.uk/index.php/news/article/yorkshire-brands-combine-to-give-to-guests-a-better-biscuit/#When:14:47:08Z Yorkshire’s largest hotel group and a Batley-based team of master bakers have joined forces to give guests a better class of biscuit with their morning coffee or tea. Each of the hotels in the Cedar Court Hotel collection will now be supplied with hand-crafted biscuits made in Yorkshire using only the finest ingredients by the bakers at The Miniature Bakery, which was founded in 2007. In a departure from the traditional choice of biscuit, The Miniature Bakery offers a sophisticated and continental range of quality biscuits, including All Butter Viennese, Chocolate Viennese and Macaroons. The Miniature Bakery’s biscuits were first supplied to the five star Cedar Court Grand Hotel & Spa, York and proved so popular that Cedar Court Hotels decided to roll them out across its four star properties as well. Michael Weaver, Group Executive Head Chef of Cedar Court Hotels, said: “We wanted to be able to give our guests a more original choice and better class of biscuit to go with their tea and coffee. As a fellow member of deliciouslyorkshire, we were initially confident that they would be a good supplier to speak to, but the quality of their biscuits is even higher than we expected and were a real hit with guests at The Grand. “It’s good not only to be able to provide our guests with a new choice of biscuits but also to continue with our policy of working with local suppliers and using local produce wherever we can.” Cedar Court Hotels is made up of the four star Leeds/Bradford, Wakefield, Huddersfield/Halifax, Harrogate hotels and the five star Cedar Court Grand Hotel & Spa in York, all of which are easily accessible from motorways, main roads and highways. deliciouslyorkshire is a not for profit organisation providing vital support to a diverse range of food and beverage producers, retailers and distinguished hospitality operators in the Yorkshire and Humber Region. Member News/Event 2012-01-19T14:47:08+00:00 http://www.rfgyh.co.uk/index.php/news/article/yorkshire-chefs-hungry-for-year-round-chef-club/ http://www.rfgyh.co.uk/index.php/news/article/yorkshire-chefs-hungry-for-year-round-chef-club/#When:11:16:22Z Budding Jamies and Nigellas have shown they such an appetite for chef lessons that The Cooking School at Dean Clough is now opening its doors to them all year round! One young teenage member is so keen she has been to every single session since the sessions started last May. Claudia Bartholemew from Huddersfield attended 2 sessions in one half term week when she turned 13 – the School runs 8-12 and 13 –16 sessions. She now has her own twitter account @claudiateencook dedicated to cooking and has whipped up all sorts from ginger sponge to chicken stir fry and even a giant princess cake. The next Chefs’ Club will run at Feb half term and all 2012 dates have just been announced. Participants will be whisking, chopping and mixing for a 2 and half hour session and preparing a range of dishes from Winter Broth with Herb Dumplings to Chocolate Orange Bread and Butter Pudding. The courses are running each school holiday throughout 2012 and if young chefs attend all 5 dates, they will receive a chef’s hat and certificate at the end of the year. Cooking School Executive Head Manager Matthew Benson-Smith enjoys the courses for young people as they are always different “To see them progress on each courses is fantastic and The Cooking School is a safe, friendly and modern facility for them to learn to cook in. Plus the parents are always happy as some leftovers usually make their way home!” February’s courses are on 17 and 19 February – full details are online at www.thecookingschool.co.uk Member News/Event 2012-01-17T11:16:22+00:00 http://www.rfgyh.co.uk/index.php/news/article/makeover-complete-for-yorkshires-favourite-pub1/ http://www.rfgyh.co.uk/index.php/news/article/makeover-complete-for-yorkshires-favourite-pub1/#When:13:43:52Z Following its amazing award success through 2011, The Shibden Mill Inn Yorkshire’s Favourite Pub, has completed an impressive phase of development work ahead of the New Year. A considerable sum has been spent by owner, Simon Heaton, sensitively adding to the original character of the delightful 17th Century building. Most impressive of all are the new link corridor from the inn’s 4 Star bedrooms to the bar, which now contains a stunning glass feature wine display, and the charming stone floor laid in tap room, which is also the ground floor entrance to the upstairs restaurant – itself set for redecoration next year. Commenting, Simon Heaton says: “The work has taken a great deal of time and money, but we are very pleased with what has been achieved. Along with the more noticeable additions, the bar has been redecorated and new soft furnishings and tables added; the staircase leading to the upstairs restaurant has been opened up and we have introduced new lighting as well. Next year we will be refurbishing all eleven bedrooms and continuing with our work outside, where we have landscaped and planted a number of trees this year.” www.shibdenmillinn.com Member News/Event 2012-01-16T13:43:52+00:00 http://www.rfgyh.co.uk/index.php/news/article/2012-yorkshire-charity-farmhouse-big-breakfast-a-virtual-sell-out/ http://www.rfgyh.co.uk/index.php/news/article/2012-yorkshire-charity-farmhouse-big-breakfast-a-virtual-sell-out/#When:11:00:40Z Tickets have been selling like hotcakes for Yorkshire’s annual charity Farmhouse Big Breakfast next week. “We’re already catering for over 150 people and only have a very limited number of spaces remaining,” report organisers John and Mary Pearson, who are hosting the three-day fund-raiser at their Lovesome Hill Farm B&B in Northallerton, from Tuesday to Thursday, Jan 24-26. The event, with both morning and afternoon breakfast servings, is being staged with help from fellow members of Herriot Farm Stay Group – Farm Stay UK is Britain’s largest network of farm-based accommodation providers. With the accent again on serving up locally produced breakfast products, many on-the-doorstep food and drink providers have come forward with product donations, supported by offers of sponsorship and raffle prizes from a host of regional businesses. “We’ve been overwhelmed by the generosity of so many companies – both large and small – and individuals who have come forward to offer support, enabling us to boost charity coffers,” enthused Mrs Pearson Three charities will benefit from Yorkshire’s 2012 Big Breakfast. Proceeds on day one will go to the Sir Bobby Robson Foundation, which raises money for the early detection and treatment of cancer. Sir Bobby’s widow Elsie Robson will be travelling down from the Newcastle area with members of the family to personally receive the day’s profits. Day two is in aid of the Farm Crisis Network, which is based near Northampton and supports problem-hit farming people and families, with funds to be handed to Yorkshire representative Helen Benson. Day three will benefit Herriot Hospice Homecare, Northallerton, which serves patients with life limiting illness across Hambleton and Richmondshire. Dr Rosie Page, daughter of late vet Jim White, who wrote under the pen name of James Herriot, will receive proceeds. Local businesses and food suppliers supporting the event include Barclays Bank, Lloyds TSB Agriculture, Cummins Young Accountants, Crakehall Water Mill, Stamfrey Farm, Acorn Dairy, Spring House Farm Shop, JM & S Greengrocers, Beavers Butchers, Yorkshire Dales Meat Co, Shortridge, Riverford Organics, Greyfriars Mushrooms, Betty’s and Taylor’s, Carrick’s Fish, Lewis & Cooper Deli, Rosebud Preserves, Langthorne Farm Shop, Ample Bosoms, Fiori Florists, Farmers Cart Farm Shop, Carr House Farm B&B and Northallerton Auction Mart. Potential Big Breakfasters interested in snapping up the last remaining £15-a-head tickets should contact Mary Pearson on 01609 772311, e-mail lovesomehillfarm@btinternet.com Member News/Event 2012-01-16T11:00:40+00:00 http://www.rfgyh.co.uk/index.php/news/article/designing-success/ http://www.rfgyh.co.uk/index.php/news/article/designing-success/#When:09:00:47Z Design Futures-Packaging is a commercially focused packaging design consultancy based within Sheffield Hallam University, using creative design to stimulate innovation and create outstanding packaging and brand identity. We provide a full packaging design and implementation service, including structural packaging design, concept and ideas generation, graphic design, prototyping, pack testing, pack sourcing and packaging research. Our multi-disciplinary approach to design and fresh thinking helps companies invigorate their products and packaging to achieve competitive advantage. Clients include Allied Bakeries, Arla Foods, Billerud, Jordans & Ryvita, Marks & Spencer, Twinings. We are proud to include many deliciouslyorkshire members as our clients. These include; Little Valley Brewery, Toppings Pies, Just Puds, Richardsons of Woodthorpe, Fosters Bakery and Lottie Shaw. Please contact us for a no obligation project proposal including costs and timescales. Member News/Event 2012-01-16T09:00:47+00:00 http://www.rfgyh.co.uk/index.php/news/article/cooking-schools-on-tv/ http://www.rfgyh.co.uk/index.php/news/article/cooking-schools-on-tv/#When:08:31:22Z The Cooking School at Dean Clough has hosted an inspirational dining event with a group of Calderdale teenagers who have sight difficulties. The session was filmed by ITV regional news show Calendar and featured by the Halifax Courier. The 9 young chefs cooked up an impressive range of dishes and showed that their visual impairment was no barrier to a very high standard. The teens are already passionate about food and have learned about cooking and dining with the Calderdale Specialist Inclusion Service. It helps children and young people who have visual impairments with their education both in and out of school. Executive Chef Matthew Benson Smith led the half day session at the Cooking School on Tuesday December 20th. The Teens cooked their way through an enticing menu of spicy potato wedges, salmon filo parcels and winter berry crumble tarts. Matthew was really impressed with the young people’s skill level and their passion for food, “Of all the many courses we teach here, nothing gives me greater pleasure than working with young people like these. Their enthusiasm for cooking means their disability doesn’t affect their skill level. They need have no worry about cooking for themselves in the future”. Inclusion Officer Sue Mort from Calderdale Council wholeheartedly supports Matthew’s view of the session which was funded by Halifax Society for the Blind “The young people attend a weekly cooking club run by the Visual Impairment Team. Visiting the cooking school gives them the opportunity to be inspired by professional chefs who can further develop their love of food and excellent cooking skills. This is the sort of activity which develops confidence and self esteem as well as providing essential life skills. “Today was a fantastic opportunity to raise their aspirations as they were able to cook in a fabulous kitchen while being supported by professional chefs.” The youngsters came from Mytholmroyd, Todmorden, Hebden Bridge, Elland and Halifax. Catering suppliers Russums donated a set of protective gloves to give the teenagers confidence with their knife skills. The Cooking School at Dean Clough is a state of the art venue offering 20 work stations and welcomes groups from all parts of the community. All profits from the School go to the UK-wide charity Focus on Food which inspires children and communities to cook. Executive Chef Matthew Benson Smith is qualified to teach all ages of students at the Cooking School with experience in Further Education, as well as the catering and hospitality industry. He hopes that the Dining Club will encourage more young people with visual and other impairments to gain more confidence through cooking at the School. Member News/Event 2012-01-13T08:31:22+00:00 http://www.rfgyh.co.uk/index.php/news/article/stuff-the-turkey-its-christmas-dinner-in-a-cake/ http://www.rfgyh.co.uk/index.php/news/article/stuff-the-turkey-its-christmas-dinner-in-a-cake/#When:09:38:50Z There will be no excuses not to scoff your sprouts this Christmas, if you tuck into a wedge of Weeton’s of Harrogate’s new ‘Christmas Dinner Cake’ made from all the trimmings – minus the turkey. The Christmas Dinner Cake – which was baked exclusively for Weeton’s by its multi-award winning cake supplier Allison Whitmarsh, of Proper Maid in Huddersfield ¬– contains carrots, parsnips, cranberries, Christmas spices, chestnuts – and of course the sprouts. “We all know that vegetables are great in cakes but who knew you could get an entire Christmas dinner in there!” says cake connoisseur Allison. “While the cake was baking there was a definite whiff of sprouts, but the end result is absolutely delicious – Christmas dinner never tasted so good!” Weeton’s operations director Jo Loftus says she can’t wait to sample her first sweet slice. ”Allison has been providing us with delicious cakes for sometime now and we didn’t think she could beat some of her more unconventional flavours, but this is festive and fantastic,” she says. “There’ll be no running around like a headless turkeys this Christmas – just serve a slice of this Noel novelty and you’ve got Christmas dinner licked!” The Christmas Dinner Cake, which is topped with a cream cheese frosting and decorated with cranberries and white chocolate curls, will be available to try at Weeton’s café throughout December, plus this unusual sweet treat is available to order this festive season. 2011-12-14T09:38:50+00:00