New click’n’collect online service will bring relief to food producers No vaccines in Limerick yet Email Bord Bia unveils support measures for food, drink and horticulture businesses affected by COVID-19 RELATED ARTICLESMORE FROM AUTHOR Print WhatsApp Previous articleLifebuoy vandal told to deal with his demonsNext articleJurors have responsibility in administration of justice Staff Reporterhttp://www.limerickpost.ie Shannondoc operating but only by appointment Leading chefs Ciaran Elliott, Wade Murphy, Kevin Thornton, Acting General Secretary of Euro-Toques Manuela Spinelli, Paul Kelly and Ross Lewis.Leading chefs Ciaran Elliott, Wade Murphy, Kevin Thornton, Acting General Secretary of Euro-Toques Manuela Spinelli, Paul Kelly and Ross Lewis.Andrew [email protected] up for the weekly Limerick Post newsletter Sign Up THE culinary conversation got colourful as some of Ireland’s leading chefs Ross Lewis, Kevin Thornton, Paul Kelly and Wade Murphy joined forces to launch the search for Euro-Toques Young Chef of the Year 2013. The theme of this year’s prestigious competition is “Food Memories: Your Interpretation?”.Now in its 23rd year, the competition is calling out to all young chefs in Limerick, of any background, aged between 18-26 to enter the competition at www.youngchef.ie.Closing date for the online entries is September 23rd.Euro-Toques are looking for three simple winning ingredients when it comes to selecting successful candidates for Young Chef of the Year – talent, enthusiasm and a passion for Irish food and heritage. Euro-Toques Young Chef of the Year 2013 in association with Fáilte Ireland is looking to identify young talents who have the potential to represent and define the Irish culinary scene, drawing from our land, traditions and culinary heritage.The theme for the 2013 competition is ‘Food Memories: Your Interpretation?’ and it will be carried right through to the final event; where the young chefs will use the past as an inspiration for the future, in order to create contemporary dishes that reflect re-imaginings of flavours, ingredients and presentation.The culinary competition will conclude on November 24th when the Euro-Toques Young Chef of the Year 2013 will be announced at an exclusive event in Dublin by a prestigious judging panel, which will include prominent Irish chefs and guest judges.Speaking at the launch Wade Murphy, President Euro-Toques Ireland and Chef/Proprietor 1826 Adare said,” This is definitely one of our Euro-Toques’ most important campaigns. The Young Chef of the Year competition gives us the chance to meet with thefuture of Irish cooking. We aim to seek out young chefs that look and thinkbeyond the kitchen and take pride in working with locally sourced ingredients. What’s important to us as an organisation is that the chefs should stand by Euro-Toques core principles of local and seasonal sourcing, protecting our traditions and culinary heritage.”Helen McDaid, Fáilte Ireland’s Food Manager, commented, “Fáilte Ireland is delighted to work with Euro-Toques Ireland and their Young Chef of the Year Competition. Ireland is currently undergoing aculinary revolution and we need to ensure our young culinary talents and food tourism reputation become as recognised and valued as our produce. It is also crucial that we harness the potential of those young chefs who are championing true food tourism values such as local and seasonal sourcing, culinary heritage, and the best use of food to really create an authentic Irish experience.”Also joining the conversation at the launch today was Ciaran Elliott, Euro-Toques Young Chef of the Year 2012 who commented,” Last year’s competition was the highlight of my career so far. I got to meet so many influential mentors during each stage and it was the perfect opportunity for me to develop my skills further while promoting Irish cooking with Failte Ireland and Euro-Toques.”For more information on the competition and online entry form log onto www.youngchef.ie Pigtown Culture & Food Series is back Twitter Facebook Walk in Covid testing available in Limerick from Saturday 10th April LifestyleNewsA call for Limerick’s young food heroBy Staff Reporter – September 24, 2013 1453 Linkedin TAGSchefsEuro-Toquesfeaturedfood Advertisement
Whitehead said “It has been clear for some time that members of the SCR are militantly against the bar existing in its current form and what might be perceived as the ‘drinking culture’ of Hertford. “They perceive a negative link between the social side of the college and academic results. Yet this is clearly wrong. Hertford is in the top half of the Norrington table; it manages to balance the academic and social sides very well.”Over the past few terms Hertford has seen a rise in rent costs, and a scaling back of annual Freshers’ Week activities.Others are angry about the way senior authorities have conducted themselves. Anaar Patel, the JCR Secretary, said that “by putting the motion in the Reserved Business section of the meeting, the JCR was actively excluded from a debate that affects all of its members.”The Hertford bar is well-loved at the college. Whitehead commented that students “did not want bar to be privatised for ideological reasons. The bar and its student-run aspect personify Hertford – it is friendly and welcoming, open and cheap.”Now that the motion has passed, some students are even considering leaving the college in protest.“The bar was the reason I chose to go to Hertford” said Second Year PPEist Celia Carr. “Now there is nothing keeping me here.“I am going to apply to move to Balliol where there is a better bar. At least ten people are also planning to do so,” she said.Yet some are not so dismissive of the proposals. Hannah Pollard, a Second Year commented, “We shouldn’t dismiss it without considering the plans, though I’m not happy with the way the decision process was carried out without the consultation of the JCR. It was all done on the quiet.”When contacted by a Cherwell reporter, the Dean of Hertford hung up the phone. The Principal was also not available for comment. Hertford students were left outraged on Thursday as they learned that the SCR had voted to put the JCR bar under college management.The bar was managed and financed by the JCR. Housed in a cellar of the college, it was renowned throughout Oxford and won awards for ‘Best College Bar’.The status of the bar had been the subject of an emergency JCR meeting earlier in the week, in which members voted unanimously to oppose any effort to privatise the bar. A report compiled by the JCR also found that 96% of JCR members and 94% of MCR members oppose any replacement of student management with professional management.The decision of the SCR, which sources say was a unanimous one, was made at a council meeting on Tuesday afternoon. Hertford JCR President, Mak Bavcic, was allowed to attend the meeting on behalf of the students, and presented members of the SCR with the report’s findings. Bavcic was told the SCR’s decision at a meeting yesterday afternoon.As well as being under the management of the college, the bar will now be moved to the room occupied by the JCR, which is above ground in the Holywell quad. The new bar will house a coffee shop for use during the day. The cellar which housed the bar, described by one Hertford second year as “a brightly painted cellar with dry rot and one subterranean window”, will be converted to a JCR. Work is expected to take place over the Long Vacation.There is uncertainty as to why college authorities have taken the decision, and students have as yet received no official communication from the SCR regarding either a decision or reasons for it.However, there are suspicions among some Hertford students that last term’s Penguin fiasco – where several members of a drinking soceity were rusticated – may have played a part in the SCR passing the motion.The decision making process has received harsh criticism from many members of the JCR. JCR Treasurer, Alex Whitehead, expressed anger at the lack of JCR involvement in the decision-making process. The motion to privatise the bar was put in a section of the meeting named “Reserved Business”, a space normally used for sensitive issues, and one from which students are barred from taking part.
Sandwich manufacturer Brambles Foods has been sold for £22 million by NBGI Private Equity.The new owner is Adelie Food Holdings, which is backed by Duke Street Capital. Brambles will run alongside Adelie’s existing sandwich businesses, Food Partners and Buckingham Foods.Richard Morley, NBGI director, said: “Brambles has been a real success story. It has been very rewarding to support an excellent management team, taking a relatively small business at the time of the original buy-out in 2003 and developing it into a major player in its sector.”Brambles manufactures sandwiches, rolls and similar products from its factories in London and Middlesbrough. It has annual sales of around £25 million,The sale of Brambles realised a return of 4.3 times the original cost of the investment by NBGI.