Yearly Archives: 2017

CHALLENGING TIMES FOR STUDENT CHEFS


WILL YOUR TEAM RISE TO THE CHALLENGE?
ENTER NOW.

Entries are now open for the prestigious Country Range Student Chef Challenge 2017/2018.

Chef lecturers from across the UK have until November 30th to enter their teams in to this coveted competition, which culminates in a grand final in the Live Theatre at Hotelympia in March next year.

Each team is made up of three full-time students, who will be required to plan, cook, and present a three-course, three-cover meal.  This year’s theme is “Around the world in 3 spices”.  The Challenge is run in association with the Craft Guild of Chefs and judged to professional competition standards.

Last year’s winning chef lecturer, Annemarie Farr, from Ayrshire College, said: “The Country Range Student Chef Challenge is one of the biggies.  It’s a great experience – once in a lifetime – and the girls will remember it forever.  It is the pinnacle of their careers.  Winning has brought fantastic publicity to the college too and it will brilliant on the girls’ CVs.”

COMPETITION TIMELINE
Entry Deadline: November 30
Paper judging: December
Announcement of who is through to the regional heats: W/C December 18
Regional Heats: Late January/Early February – specific locations and timings will be announced after the paper judging.
Grand Final: 10 teams to compete March 7 (11am-12.30pm) at Hotelympia

PRIZES
The winning team will receive:
– A bespoke selected chef knife set by Flint & Flame.
– Guided trip to the 2018 Universal Cookery & Food Festival in Westlands (September 2018).  Designed by chefs for chefs, this unique festival changes location every year and features an eclectic mix of demonstrations, workshops and tours. (www.cookeryandfoodfestival.co.uk)
– Dinner at the stunning one Michelin-starred Simpsons Restaurant in Kenilworth (www.simpsonsrestaurant.co.uk), plus and overnight stay in a nearby hotel.
– The winning team lecturer will receive a full knife set by Flint & Flame
– The 1ST and 2ND runners-up will also receive chef knives.

Emily Bucknall has Sat Nav set for the top
A former winning team member of the Country Range Student Chef Challenge has bagged her dream job.

After a whirlwind 18 months, Loughborough College’s Emily Bucknall is embarking on the next step of her professional cookery development after being snapped by the two star Michelin – Restaurant Sat Bains with Rooms.

 Emily completed a 3-day stage at the illustrious restaurant and was offered a role of commis chef on completion after impressing Sat and his experience team.

A delighted Emily said: “I’m over the moon and I just can’t believe everything that has happened this past two years really.  To now be about to start with one of the biggest names in British food, is beyond my wildest expectations but is an opportunity I’m going to seize with everything I have.”

 

“For me, it all started with winning the Country Range Student Chef Challenge really.  The win gave my direction, a huge confidence boost and a burning desire to work in the best kitchens with the finest chefs.  The skills learnt, experiences gained and happy memories will stay with me for life so I recommend all budding college chefs to get involved.”

For more details and how to enter the Country Range Student Chef Challenge 2017/2018 visit www.countryrangestudentchef.co.uk

GO CRACKERS FOR LUXURY CRACKERS THIS CHRISTMAS

Wake me up, when September ends goes the song…. but why would you want to miss out when the new month has brought the launch of our NEW lip-smacking Country Range Luxury Crackers.

Country Range are the only foodservice brand to offer a Luxury Cracker range, so these are pretty unique and will also be ideal for the festive season looming ahead!

Our luxury crackers are made with the finest ingredients such as Canadian wheat and our mix of flavours and re-sealable packs provide caterers with the chance to create show stopping cheese boards with zero hassle.

Go Crackers!

Crackers paired with various cheeses is something which was first consumed by sailors in the 1800s before refrigeration existed, and has been described as one of the first fast foods in the United States.

Nowadays, it’s more commonly enjoyed at the end of a meal, either in lieu of or following a dessert.

Cheesy tips:

  • Oddly enough – it is believed that most cheeses actually go better with whites wines than reds as the creaminess found in some cheeses is drowned out by the flavour of the tannin (naturally occurring compounds that exist inside grape skins, seeds and stems) in the reds.
  • About 50g of cheese per person is enough
  • Opposites attract, which is why sweet fruit or a dessert wine goes really well with the tang of blue cheese.

With 6 flavours to choose from, our Luxury Cracker Selection has something for ever palate.

Poppy Seed and Pepper Cracker: A delicate, crisp water cracker with poppy seeds for a warm peppery flavour.

Stone Ground Cracker: Crisp, crunchy and rich flavour finished with a touch of salt.

Salt & Pepper Cracker: Light and crisp sea salt and black pepper savoury cracker.

Sea Salt Cracker: Light and crisp savoury cracker with a pinch of sea salt

Sweet Wheat Cracker: Crisp honeycomb textured wheat cracker with a subtle sweet toasted flavour.

Rosemary Cracker: Crisp and flaky with a hint of rosemary and a light sprinkle of salt.

Pack Size: 500g (2x250g)

Store in a cool, dry place away from direct sunlight.  Once opened, store in an airtight container.

Arriving with us for the first time today, place an order now!  Find the product under code 11545 on our online ordering platform.

 

HONEY & MUSTARD DRESSING SCOOPS GREAT TASTE AWARD!

We are delighted to reveal that our delicious Country Range Honey & Mustard Dressing has won a Great Taste Award and has been officially deemed ‘Simply Delicious’.

The Honey & Mustard Dressing was given 1 star in the latest round of Great Taste Award taste review and the feedback was excellent with one judge commenting:

“Flavours run through from the gentle sweetness of the honey to the tang of the mustard and on to the acidity of the vinegar.”

Other quotes included:
“A good aroma of mustard, creaminess, sweetness of honey and good cracking mustard seeds too.”

“Lovely consistency, very creamy mouthfeel.”

Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’. Quite simply the Great Taste logo is the sign you can trust when buying food and drink.

Winning is important to the producers as it differentiates their products from the norm and means you, as the customer, have a guarantee that the products you buy have a reliable seal of approval based upon great taste and not marketing.

You’ll soon be able to spot the Great Taste star rating logo on the label of the bottles but in the meantime if you would like to know a little bit more about the Great Taste Awards, visit their site HERE.

CHRISTMAS BROCHURE AVAILABLE NOW

It’s CHRISTMAAAAAS!

Now there’s a thought!

Christmas 2016 seems little more than yesterday but the 2017 festive season is just around the corner.

Our little Elves have been working harder than ever this year to get everything you need for a successful Christmas and New Year in place once again.

Feast your eyes on the crackers in our Christmas selection box HERE and let us say cheers to a mutually successful Christmas and New Year.

WAREHOUSE RECRUITMENT!

We are recruiting for reliable, helpful team players to join our nightshift picking team.

This is an exciting time in which to join a growing South Lanarkshire wholesale business and we have both full and part time hours available. This includes some weekend work that could suit students.

Our nightshift is responsible for picking and loading the right products so that we deliver to the right customers on time and in full.

You will be on your feet as a Warehouse Picker – lifting and bending so a reasonable fitness level is required.

Please apply via S1 Jobs HERE .

NO AGENCIES PLEASE.

OUR WINES ARE FINE

It’s very much a case of ‘another day, another award’ and what better way to start the day than hearing of more success for our portfolio.

This time it’s a very recent addition to the Society of Vintners stock range.

As you can see above, the Hecht & Bannier Rose is a Provence Rose with a very attractive glass stopper and it has been awarded a SILVER MEDAL in the very prestigious DECANTER WORLD WINE AWARDS.

Decanter invite producers to submit their wines with technical details, price and retail availability.  Four bottles of each wine are logged, categorised and coded according to country and region.

The judges hail  from around the world, including Masters of Wine and Master Sommeliers, and many of them are the foremost experts in their field. Judging is organised into categories, initially based on region. For example, Champagne will be judged by a panel of Champagne experts.The judges taste wines individually. They know the region, style and price bracket, but they don’t know who produced the wine or the brand name. They then compare notes on the wine and reach a consensus on each wine’s medal.

As a silver medal winner, Hecht & Bannier has been identified as “a very accomplish wine with impressive complexity.”  Fruity, crisp and fresh, it is very well balanced, with a great acidity and a refined finish.  Tasty rose water and chalk notes can be detected alongside flavours of white cherry, peach, strawberry and  cantaloupe.

So that’s awards in the Sommelier Wine Awards, the International Wine Challenge, and now Decanter… all in one week!

Get in touch with your Territory Sales Manager if you are interested in purchasing Hecht & Bannier Rose or indeed any of our wines.

 

WINE SUCCESS CONTINUES

The rich vein of form that our wines hold in international competitions has continued this week, with the results of the 2017 Sommelier Wine Awards having been made public, as well as two more winners for us from the International Wine Challenge.

The Sommelier Wine Awards are the premier wine competition in the UK for the on-trade and as members of the Society of Vintners for Scotland, four of our exclusive wines were entered and did very well indeed. 

The results were:

Irene Morales Grand Reserve Chardonnay – GOLD MEDAL Toasty, nutty and buttery, with floral blossom hints on the nose,’ began Robert Mason of Cheese at Leadenhall, who was impressed with this Gold Lister’s ‘full body, food-friendly richness and depth, with some ripe stone fruits and gentle citrus on a complex palate’. ‘Spicy, leafy notes, beautiful acidity and amazing complexity, with vegetal and red apple hints, and it’s good value, too,’ added The Sign of the Don’s Carlos Ferreira. Plateau’s Federico Forte saw this as a versatile match for either seared monkfish or chicken.

San Giorgio Pinot Grigio – BRONZE MEDAL

‘Fresh melon and apple, very juicy acidity, refreshing on the palate with a touch of spice and grassy character,’ said Corin Ireland of Restaurant Sat Bains with Rooms, while team leader Andrea Briccarello found ‘slight richness with plenty of citrus and nicely balanced’.

Los Vinateros Crianza – COMMENDED

 Jules Feraud Brut NV – COMMENDED
Whilst we’re happy to tell you how excellent our wines are, it’s great to see them being recognised as such by independent experts.

Other wines available through our membership of the Society of Vintners also did well including:

Michel Leon Riesling – GOLD MEDAL
This was ‘fresh and mineral, with grapefruit character and citrus, dry and a little austere on the palate but shows minerality and lime, with a smoky finish’, said Hakkasan Group’s Diana Rollan, while team leader Laurent Richet MS also noted ‘lemon-lime fruit, Granny Smith apples, notes of pineapple and a mineral finish’. Ivan Ruiz of Wright Brothers thought it would match salt-baked sea bream perfectly.

Parlez-Vous Cabernet Franc Rose – GOLD MEDAL

Showed ‘nice cranberry and berry fruit on the nose’, according to Vinoteca’s Charlie Young, who found ‘plenty of punchy redcurrant and rhubarb character on the palate, all really well knitted together’, with team leader Jade Koch highlighting ‘warm ripe peach notes, tart acidity and an apple crunch on the finish, juicy with some elegance’. ‘Duck or rabbit stew would match well,’ concluded Buddha Bar’s Piotr Artur Tomaszewski.

Over at the International Wine Challenge there was success for:
Chablis L’Onciale – SILVER MEDAL
The judges described it as “Benchmark, classic Chablis, firm and steely lemon hints with intense minerality and a juicy long finish.”

Tinamou Pinot Noir was COMMENDED.

JOB VACANCY: ADMINISTRATOR

Job Vacancy: Administrator
Location: Blantyre
Competitive Salary
Closing Date: 22/5/17

Job Summary
We have an excellent opportunity for an Administrator to join our hardworking and friendly team in what is a rapidly growing company in Scotland’s blossoming food and drinks industry, working with some of the world’s largest brands.

This role is incredibly varied and you will enjoy being involved across all of the different business areas providing support to fellow staff members and the Management team.

You will be proficient in MS Office, and have the ability to prioritise and organise your own work load.  The successful candidate will be experienced in administration.

Job description
The overall principle of this position is to assist in achieving increased sales in line with our strategies.

You will be inducted to all aspects of the business before you start to work in the field.
 
Role Description

Duties include:

  • Sales administration support
  • Updating pricing
  • Maintaining our web-based supplier portal
  • Maintaining procure wizard, investigating queries to resolution
  • Various reporting on stock, summary reports
  • Assisting in other areas of the finance department, including purchase ledger, cash office and sales ledger admin.  We are looking for a great “all -rounder”.

Skills / Experience

Essential Skills

  • Accurate and have an eye for detail, work to deadlines
  • Ability to manage own workload
  • Be polite, smart & willing to work as part of a team
  • Be flexible in their approach to work and assist other departments if required
  • Meticulous attention to detail & accuracy when entering pricing
  • Deliver high standard of customer service to internal & external customers
  • Knowledge in the food & drinks industry, and  having worked with the ‘Lady Lodge’ system would be an advantage

Dunns embraces its values and behaviours (Passion, Respect, Innovation, Openness, Reliability and Integrity) and candidates will be attracted by our business culture.

We are a growing company with a hard working culture & opportunities to progress your career & personal skills.

For the right candidate, this is a great opportunity to take on a challenging & varied role, and to develop your career.

If you can deliver the high standards we expect and are looking to join a well-established team, we would love to hear from you.

Benefits

  • 28 days holiday per annum
  • Staff discount of all non-alcohol items
  • Auto enrolment pension   

Company information
One of the most historic family businesses in Scotland, Dunns Food and Drinks Ltd are an award-winning delivered wholesaler that are continuing to grow throughout the country with a remarkable portfolio of foodservice products from around the world covering chilled, ambient and frozen, as well as drinks of all descriptions – including craft beers, wines, spirits and soft drinks.   We even have soft drinks brands of our own which are listed in every independent cash and carry, delivered wholesaler and 2 multiples in Scotland!

In 2017, we’ve been recognised as having Scotland’s Best Delivered Operation in Foodservice – following on from winning the title of Scotland’s Food Wholesaler of the Year two years running!

Applications
NO AGENCIES PLEASE

Please apply via the job advert on S1 Jobs at http://bit.ly/2pnAc6C  by the closing date.  Please do not call.

Recipe Inspiration: Chorizo and Judion Beans with Rich Pumpkin Sauce

Lots of you have already taken advantage of our distribution partnership with Brindisa, the key UK importer of Spanish foods.

Since 1988, Brindisa have been sourcing only the best quality Spanish foods: cheeses, charcuterie, oils, vinegars, nuts, fruit, vegetables, pulses, fish, spices, honeys and other edible treats. 
As suppliers to world renowned emporiums including Harrods, Harvey Nichols and Fortnum & Masons, it is clear to see the quality that they, and now we, can boast.

Already we are stocking several of the most popular lines including chorizos and manchego cheese but with hundreds more of their specialist Spanish products available, please get in touch to discuss your requirements.

If you’re looking for inspiration as to how you might use the range then why not try out this delicious dish from the Brindisa experts…

Chorizo and Judion Beans with Rich Pumpkin Sauce
Serves 4 as a hearty one plate meal

Ingredients
2 Alejandro Barbecoa chorizo hoops
60ml Nuñez de Prado olive oil
(plus a little more for frying the chorizos)

150g pumpkin flesh, cut into 1-2cm chunks
1 medium onion, chopped
2 dried Choricero Riojan peppers, stems and seeds removed and torn into small pieces
1 dried Guindilla Riojan pepper, stems and seeds removed and and torn into small pieces (or use 2 guindillas for a more definite bit of heat)
2 good sized garlic cloves, sliced
600ml vegetable stock
10ml Valdespino sherry vinegar
1 fresh bay leaf, bruised

Salt
2 jars El Navarrico judion beans, rinsed and drained
2 medium tomatoes, seeded and diced to garnish
Sprigs of mint leaves to garnish

Method
Heat a little olive oil in a casserole dish and gently fry the whole chorizos until just cooked but still juicy – browning well on both sides. Remove the chorizos from the dish, pour off most of the chorizo fat and put the chorizos to one side.

Turn up the heat to medium, add the olive oil to the casserole dish and sauté the pumpkin, onion, peppers and garlic until the onion starts to soften.

Add the stock, sherry vinegar and bay leaf. Reduce the heat, cover the casserole and simmer until the pumpkin is soft (approx. 20 minutes).

Remove the bay leaf and puree the pumpkin mixture in a liquidiser or food processor before returning the pureed pumpkin mixture into the casserole dish and placing over a medium-low heat. Season if necessary.

Cut the chorizos into 1 cm slices and add to the casserole, then carefully stir in the beans. Heat to serving temperature.

Serve garnished with the diced tomatoes and mint leaves.

Job Vacancy: Sales

Job Vacancy: Territory Sales Manager
Location: Scotland
Competitive Salary
Closing Date: 30/6/17

Job Summary
This is an exciting opportunity to join a rapidly growing company in Scotland’s blossoming food and drinks industry and work with some of the world’s largest brands.

Sales are essential to our business and we are on the lookout for a results-driven individual with passion, pride and a genuine desire for learning and development. 

The role will be challenging but rewarding and will develop your skills alongside our business

Job description

Project Description
The overall principle of this position is to assist in achieving increased sales in line with our strategies.

You will be inducted to all aspects of the business before you start to work in the field.

Placement Objectives
The ultimate aim of this position is to assist in increasing our sales but on a wider level it will assist in our strategy of raising consumer awareness about who we are and what we can do for operators in our industry.  

The position will help us conquer target sectors as well as equipping us with the knowledge to move in to others.

Role Description

Main Tasks:

  • Territory performance – developing and sustaining existing business and bringing on new.
  • Maintaining product mix to achieve company margin
  • Maintaining and develop existing customers
  • Opening new accounts
  • Territory objectives
  • Call rate
  • Credit control

Skills / Experience

Essential Skills

  • Strong organisational and administrative skills
  • Self-motivation and time management
  • Great selling and relationship building skills
  • Enthusiastic and committed approach with a ‘can-do’ attitude
  • Responsible and ethical behaviour towards all stakeholders
  • Excellent verbal and written communication skills across all levels of the business
  • An enjoyment of dealing directly with people
  • Full, clean UK driving license
  • Competent user of all common IT applications such as Word, Excel and PowerPoint
  • Excellent numeracy skills
  • Project management capability
  • Established personal management skills

Desirable Skills

  • Demonstrable interest in our industry
  • Proactive sales experience

Benefits

  • 28 days holiday per annum
  • Staff discount of all non-alcohol items
  • Auto enrolment pension   

Company information
One of the most historic family businesses in Scotland, Dunns Food and Drinks Ltd are an award-winning delivered wholesaler that are continuing to grow throughout the country with a remarkable portfolio of foodservice products from around the world covering chilled, ambient and frozen, as well as drinks of all descriptions – including craft beers, wines, spirits and soft drinks.   We even have soft drinks brands of our own which are listed in every independent cash and carry, delivered wholesaler and 2 multiples in Scotland!

In 2017, we’ve been recognised as having Scotland’s Best Delivered Operation in Foodservice – following on from winning the title of Scotland’s Food Wholesaler of the Year two years running!

Applications
NO AGENCIES PLEASE
To apply, send a copy of your CV and covering letter to sales@dunnsfoodanddrinks.co.uk by the closing date.  Please do not call.

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