[PPT] - About Duncan The rest of the team Management structure Contact PowerPoint Presentation

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 Introduction  About us  About Duncan  The rest of the team  Management structure  Contact details  It all starts with the ingredients  Our clients  Food safety policy  HACCP Policy  Sample Events  Food Pictures  Catering at The Academy

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 1999/Gillingham  Deli in Hale  ½ Million People  500 Weddings  Flexibility is key: 5000 for BAE in Barrow to

2 Guests in Bowdon.

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Where it all began...

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 Team  Bowdon Rooms  Private  Christenings  Weddings  Corporate

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The Bowdon rooms dressed for a Wedding

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Neil and Duncan @ the Bowdon Rooms

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Preparation of our starter ‘Trio of Seafood’

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 London  Australia  Granada Old School  Grand Cayman  MCFC (Lindleys )  Herb & Spice

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 Managing Director: Duncan Dickinson  Herb & Spice Head Chef: John Davidson  HOC Head Chef: Adam McEvoy  Point of contact for:  Front of house: Sally Warburton  Events Organisation: Misia Oldfield

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POSITION/ POINT OF CONTACT NAME EMAIL ADDRESS CONTACT NUMBER

Managing Director/Out of hours contact Duncan Dickinson duncan@herban dspicecatering.c

.uk

07887806858 Invoice Processing/ Events Organisation Karon Cascoe- Port/Jackie Lee info@herbandspic ecatering.co.uk 0161 9288052 Events Organisation - Point of contact Misia Oldfield info@herbandspic ecatering.co.uk 0161 9288052 Front of House Sally Warburton info@herbandspic ecatering.co.uk 0161 928 8052/07500 466345 HOC Head Chef Adam McEvoy adammcevoy200 5@icloud.com 07749965473 Herb & Spice Head Chef John Davidson info@herbandspic ecatering.co.uk 0161 928 8052 Accountant Neil Edgar neil.edgar@abac usnetwork.co.uk 0161 746 9391 07999 529201

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Smoked Salmon and Cream Cheese on a Sweetcorn Fritter

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Thai Spiced Cream Cheese & King Prawn Cucumber Cup

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Homemade Houmous & Sunblushed Tomato Crostini

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Cheddar Mousse, Chutney and Cracker Crisp on a Contemporary Spoon

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Thai Spiced Cod Fishcakes

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Jerk Chicken Skewers with a Mango Salsa

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Smoked Salmon & Cream Cheese Cucumber Cup

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Grilled Vegetable and Haloumi Skewer

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Quails egg wrapped in ‘Bury Black Pudding’

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

MCFC



The James Milner Foundation



Cirque du Soleil



Granada Tours



British Airways



Virgin Media



Barclays Wealth



Nationwide



BMW



Peel Holdings



Sale Sharks



BBC



Guy Salmon



Carrington Power Plant



ICMIF



Lincoln House Chambers



Wardhadaway



Red Moran



Journey 9



Mercedes Benz



The Polish Consulate



ITV



Ferrari



NetJets



HRH Princess Anne



Blue Chip Marketing



Conservative Party



Fuller Research Group



McCarthy Recruitment



Bowdon Rugby Club



The Bowdon Rooms



JMW Solicitors



Exchange Chambers



Travel Lodge



18st Johns Street Chambers



The Milton Club



Icopal



Simplyendo



Marks & Spencers

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

Each of us at Herb & Spice has a moral obligation to safeguard each other, our customers and the environment by aspiring to operate a safe, injury free and healthy workplace serving food that is always safe to eat and to minimise our impact on the environment.



Our primary concern is that the food we serve is prepared to the very highest standards using quality products and ingredients and as the very minimum we will comply with all relevant legislation and approved codes of practice.



To ensure best practice we have developed a common minimum operating standard and set of behaviours which will be practiced at every location we operate. These are based on sound science, regulatory requirements, and industry best practice and are being introduced into all our operations and over the next five years will set the benchmark for our industry.



We will regularly measure compliance against these standards and implement performance objectives to assure our clients and customers that we are providing food which is safe to eat while meeting their quality expectations.

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

PURCHASE



Use established and reliable suppliers who sell high quality produce

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RECEIPT



Food delivered to the premises



On delivery all items are to be checked to ensure they are within use by dates and packaging is intact.

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Food is not to be accepted if it is not at the right temperature, out of date or has damaged / dirty packaging. This is the responsibility of the member of staff signing for the delivery



Records are kept of deliveries (See record sheets)



Chilled, frozen and dry store food be put away in the relevant places after it arrives on the premises. Ensure good stock rotation of items have not been specifically ordered for an event .

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DRY STORAGE



Ensure good stock rotation. New deliveries of items must be placed behind the older items to ensure they are used first.

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To prevent contamination of bagged food once opened place in a labeled airtight container or re-seal packaging.

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Always check for signs of pest infestations e.g. gnawed bags and containers, split items, droppings etc.

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

REFRIGERATED / FROZEN STORAGE



The Maximum temperature refrigerators are allowed to operate between 0 - 8 oC

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Chef on duty will be responsible for checking temperatures. Relevant temperature records are to be filled in on a daily basis.



The temperature gauge on the fridge plus the control

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We have separate fridges for raw meats, cooked meats, fruit and veg etc.

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DEFROST



Food is defrosted slowly in the relevant fridge overnight.

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Precautions are in place to prevent contamination (separate fridges are used)

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Food dated to show a use by date following defrosting.

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PREPARATION

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Use designated separate work areas to prevent cross contamination between raw and cooked foods.

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Different coloured chopping boards are used to reduce cross contamination of cooked foods by raw foods.

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The time that food is kept at room temperature must be kept to a minimum so as not to support bacterial growth

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Personal hygiene rules are in place to prevent staff contaminating food.

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Wear gloves during food preparation of raw meat/fish. Gloves should be changed between

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All equipment to be suitable and in good repair.



All cleaning chemicals that are used in preparation areas are stored under the sink.

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No unnecessary items are to be in the preparation areas which could contaminate food (e.g. drawing pins, paper clips etc.)

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

COOL



The maximum time you keep cooled food in the refrigerator is 3 days before it has to be thrown away



Date code food before placing it in the refrigerator/freezer.

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REHEAT



All food handlers been instructed not to reheat food more than once



DELIVERY



All food is delivered in refrigerated vans to ensure that hot and cold high-risk foods stay within the correct temperature limits.



STAFF TRAINING



Food Handlers must be trained in food hygiene



New staff undertakes induction training



A record is kept of staff training



PEST CONTROL



Regularly check premises and equipment on a regular basis for signs of pests



Staff are trained to recognise signs of pest problems and report to management (Duncan) immediately



FITNESS TO WORK



Staff must be screened, prior to employment, for any illness or condition that may give rise to food related illness



Staff to sign a “Fitness To Work” screening questionnaire following absence due to illness. Sickness log to be kept up-to-date.



All staff to be made aware of conditions of ill health in which they should not handle food

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 Incident/Issue is identified  For any Food Safety/Quality incidents pls contact the

Managing Director

 For any Herb and Spice operational issues pls contact the

Managing Director

 Crisis management meeting called at Herb and Spice  Supplier/Customer will be informed of action plan and

investigation will commence

 Investigation result is received from Supplier and

conclusion is reported back to Customer

 Action plan is closed or further investigation is requested  “Lessons Learned” meeting is conducted with customer

and crisis management process log reviewed

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Cold Fork Buffet – Dunham Golf Course

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The Bowdon rooms dressed for a Jazz event

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Meal produced for the ‘Cheshire Life Luncheon’

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Cinnamon Roll produced for the ‘Cheshire Life Luncheon’

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Bowl-food menu

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Bowl-food menu

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 Preparing Gastro Pies for City Square  Assembling ‘Grab bags’ containing

sandwiches, finger food items and drinks for concerts with up to 700 Stewards - for example Take That and Bon Jovi

 Providing catering at CAH  Catering at HOC since day one

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 Current Menu Structure  Healthy Living  Include a member of Herb & Spice staff

to develop menus and get to know clientele requirements.

 What sells, what doesn't

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

Crispy Pastry Baked Whole Fresh Salmon (with Lancashire Crab ‘n’ Fresh Herbs in its’ belly)



Low & Slow Six Hour Roast British Pork Belly with Fennel Spices and Smashed Up Apples

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Regional Classic Lamb ‘n’ Tatty Hot Pot

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Garden & Farm Vegetable Tray Bake

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with Hotch Potch of Cheese

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All the above served with named boiled potatoes, ‘slaw, jumbled tomatoes, super food salad and lettuces with a right carry on of breads, sticks and loaves.

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Display of Yoghurts, Honeys, Fruits, Nuts, Seeds, Dates Currants & Oats

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A Selection of Salads laid out in HOC

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An example of a buffet in the Media Lounge

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An example of a buffet in the Media Lounge

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An example of a buffet in the Media Lounge

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An example of a buffet in the Media Lounge

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 Beef & Guinness Casserole with Potato Pancakes

Tender pieces of Beef, cooked with Carrots, Parsley, Turnip & Potato Stewed in Dublin’s finest thick Gravy

 Mini Fish & Chips served in a cup

Fresh Cod Fillets in a Light and Crispy Beer Batter served with Hand-cut Chips, Homemade Tartare Sauce & Lemon Wedge

 Moroccan Spiced Sweet Potato, Spinach, Apricot &

Chickpea Parcel with Spicy Tomato Compote (V)

 Thai Green Chicken Curry

Pan-fried Chicken cooked in exotic Thai spices served with Fragrant Jasmine Rice

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 Rich Bolognaise Sauce made with Lean Cheshire

Beef Mince served with Penne Pasta and Fresh Parmesan Shavings

 Summer Vegetable Risotto finished with Crumbled

Feta Cheese and Fresh Mint (V)

 Grilled Chicken Breast in a Cherry Tomato and Basil

Sauce

 Accompaniments:  Bread Basket with local butter  Capresse Salad  Mixed Leaf Salad with a Honey-Mustard Dressing on

the side

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

Char-grilled Citrus Marinated Chicken Breast with a piquant Salsa

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Lancashire Lamb Hot-Pot of Cheshire Lamb, casseroled with Leeks, Carrots, Potatoes & Rosemary in a tasty stock and topped with Sliced Potatoes the Traditional Lancashire way with Red Cabbage

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Fresh Spinach, Toasted Pine Nuts & Feta Cheese Filled Cannelloni Topped with a Ratatouille Sauce

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Accompaniments:



Rosemary-Sea Salt Foccacia & Ciabatta

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Roasted Vegetable Cous-Cous

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New Potatoes

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Rocket & Parmesan Salad

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Grilled Peppers, Artichoke, Olive & Courgette Salad with a cracked Black Pepper & Lime Dressing

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 ‘Kick off’



Freshly Baked Artisan Bread Selection & Local Butter Olive Farmhouse Rosemary-Sea Salt Foccacia



Homemade Soup of the Day (V)



Romaine Cos Lettuce, Parmesan Shavings, little Croutons, & our Homemade Caesar Dressing



Greek Salad of Plum Tomatoes, Cucumber, Black Olives, Red Onions, Fresh Parsley & the Finest Greek Feta Cheese



Fluffy Moroccan style Cous-Cous with Tomatoes, Flat Leaf Parsley, Mint, Garlic, Onions & Chopped Apricots



Char-grilled Pepper, Artichoke, Olive & Zucchini Salad with a cracked Black Pepper & Lime Dressing (V)



Home-made Four Cheese Tartlet filled with Roquefort, Smoked Wensleydale, Mozzarella & Parmesan Cheese with a Mango Compote (V)



Our Chicken Liver & Madeira Pate with Caramelised Onion Chutney, Toasted Crostini & Micro Herb Garnish

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 ‘Seaside’



Tiger Prawn Platter



Beetroot-Cured Smoked Salmon



Home-Cured Gravdalax



Seared Tuna in a Chilli-Ginger Marinade served on a porcelain spoon



Fresh Crab in a Lime Mayonnaise (served in Mini Kilner Jars with Spoon)



Condiments:



Garlic Aioli



Lime & Dill Dressing



Green Herb Yoghurt



Horseradish Cream



Lemon Wedges

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 ‘The Match’



Roast Sirloin of British Beef (cooked Pink and sliced)



Apple-Cider Roast Belly of Pork



Free-Range Quarter Roasted Chicken with a Sage & Onion Stuffing



Fresh Spinach & Feta Cannelloni with Toasted Pine Nuts and Ratatouille Sauce (V) (N)



Cheshire Cheese and Sage Vegetarian ‘Sausages’ (V)



Accompaniments:



Crispy Roast Potatoes



Selection of Oven Roast Vegetables (Zucchini, Chestnut Mushrooms, Heirloom Tomatoes & Chantaney Carrots)



Home-made Yorkshire Pudding



Slowly Caramelised Red Onion & Pinot Noir Gravy



Condiments:



Fresh Apple Sauce



Sage & Onion Stuffing



English Mustard



Homemade Horseradish Sauce

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 ‘The Final Whistle’



Mini Desserts could either be served alongside the main course and also post match



Mini Fresh Fruit Salad, Chantilly Cream and Raspberry Kirsch Coulis



Bakewell Tart Bite



Individual Tiramisu



Sticky Toffee Pudding and Salted Caramel

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Lemon Posset served in a mini kilner jar

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Individual Bakewell Tart

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Rasberry and White Chocolate Mousse

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Chocolate Dipped Strawberries

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Sample Boardroom Lunch

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

Luxury Sandwich and Wrap Platter with a Selection of Fillings



Smashed Chickpea, Roasted Red Pepper & Garlic Houmous (V) Served with Crunchy Vegetables



Anti-pasti Skewer with Pesto Roasted Pepper, Courgette Kalamata Olive and Mini Mozzarella



Bruschetta with SunBlushed Tomatoes, Roasted Peppers, Pesto Oil and Shaved Parmesan (V)



Tiger Prawn Skewers with a Mango and Crème Fraiche Salsa



Lemon & Herb Chicken Skewers with a Greek Basil Mayo

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An example of a small boardroom buffet we have prepared

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 The iconic stand

‘Kippax street’ is remembered fondly by all true supporters

f MCFC. This was

the inspiration for our new brand which will be exclusively for here at the CFA...

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

A settled team at HOC



A management structure to liaise with in-house staff on all issues relating to hospitality



All staff to be trained to level 2 Health and hygiene plus training in hospitality service



Staff during the day to wear MCFC uniform



Function staff to wear the new KIPPAX uniforms



Commitment to developing new and innovative menus based on locally sourced products and healthy living

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 Hot and Cold Canapés including:  Beetroot Cured Gravdalax of Scottish Salmon and Dill

Cream Cheese on Blinis

 Oriental Seared Tuna served on Cucumber Noodles,

Pickled Ginger and Micro Coriander

 Falafel Bite with Tzatziki and Red Amaranth  Louisiana Pulled Pork Mini Doughnuts  Espresso Soup Shots with: Hearty Minestrone with Basil

and Padano Croutons/Turkish Lemon Chicken and Rice with Sumak Cream/ Thai Crispy Noodle Soup with Coriander Oil

 Cheshire Cheese and Spring Onion Beignet with

Roasted Pepper Aioli

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 Individual Mediterranean Vegetable Terrine

with Paneer Cheese, Basil and Sun-dried Tomato Dressing

 Antipasta of Serrano Ham, Roasted

Peppers and Feta Cheese on a Parmesan Crisp

 Applewood Smoked New Zealand Mussel

n Riscossa with a Citrus Burre Blanc

 Jerk Chicken with Honey Glazed Plantain in

a Coconut, Passion fruit and Pineapple Broth

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 Pan-fried Hake on a bed of Chorizo and

Bean Cassoulet with a savoury Lemon Curd

 Lemon and Rosemary Infused Fillet of

Lamb with a Sweet Potato Compote, Baby Leeks, Pea Puree and Butter Glazed Jus