Tag: UK

Reasons You Require Coffee And Tea Vending Machines In Your Office

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Why do you require coffee tea vending machines in your office? Many companies believe that they have no need of coffee tea vending machines in their offices. The list beneath gives you the reasons why you require vending machine in your office.

1. Coffee tea vending machines can offer constant high quality stimulant throughout the day to all the staff members. The option of hot drinks, simplicity of usage and its consistency; normally makes vending machine a trouble free answer to offer coffee and tea. No more testy on how your colleague makes cup of tea or coffee for you or going without the same if you are working late or the cafeteria is closed.

2. Normally communal kitchen spaces become untidy& staff can debate about whose number it is to clean it. Whose duty is it to purchase the coffee and tea supplies in the office? Who duty it is to go out to buy milk? Several table top coffee tea vending machines do come with an operative agreement to confirm they are habitually cleaned by a service hand that also fills the materials etc.

3. While using a kettle in the office, staff can take an average of about five minutes per cup of tea or coffee; across a week its an average of about one hour each week which is spent making tea and coffee, rather than working? What effect does this gone time have on your companies productivity? Is your business losing money because of this wasted time?

4. A lot of offices decides on using kettles to offer their refreshments but they are not intended for consistent and heavy duty use. This results to the heating element breaking after couple of months and therefore needs to be changed. Service contracts on table top coffee tea vending machines confirm they are definite to be fixed by a skilled engineer, minimizing the time your office staff is left without any hot drinks facility.

5. Your company may offer a subsidized hot drink facility on office site for your staff to use. The average operating expenditures of a bank for coffee tea vending machines are about 90% lower than of a staffed canteen?

6. Your office Staff does appreciate your thought when a company develops the coffee tea vending machines facilities for them. By refining the quality of coffee and tea, it can boost morale & thereby increase productivity.
Looking to buy coffee tea vending machines in UK? Northbridge Vending Company offers coffee tea vending machines at affordable rates.

Best Practice Food Waste Management Guide By Skippy

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In a recent survey published by Britains biggest supermarket Tesco, it was revealed that a staggering two thirds of food products go to waste. In the latest figures, it was found that 68% of all bagged salads produced in the UK are never consumed, 40% of apples are never eaten and nearly 50% of all bakery products end up in the bin.

Managing Food Waste For A Sustainable Future

It is estimated that every year in the UK we waste 7.2 million tonnes of food, costing households 2.5 billion. The results of a number of pre and post consumer factors, these food waste figures reflect poorly on both the public and retailer.

Last month it was reported by Global Food Security that up to 40% of farmers crops were wasted as they never made it to store. As supermarkets insist on certain demanding standards and overproduction in the case of a bad harvest, there is little room for adjustment in the current system. Whilst standards for fresh produce have been set by Defra, most of the ugly fruit and veg standards are set by the retailers themselves.

Between 2007 and 2010, annual food waste fell by approximately 1.1 million tonnes, showing substantial progress in an area in which we seem to have made very little. This is a great step forward for food waste management in the UK, and a sign that the food recovery/waste hierarchy can be adhered to and achieve results.

Understanding How To Manage Food Waste In Your Business

To fully understand the problems associated with sustainable food waste management, we must first establish the buying and consumption cycle. This includes:

Food Who we buy it from and what we buy
Solid Waste Food and packaging
Water Usage and emissions
Energy Equipment and buildings
People Outreach and social equity

Once a framework has been identified, individual aspects can be built upon in order improve food waste management in all industries. Following the waste management hierarchy, food waste can be controlled and managed to minimise or avoid waste entirely.

The efficient management of food waste is just as important as any other aspect of your waste production. A contributor to landfill, there are number of benefits to sustainably managing your food waste. These include:

Saving Money It you can effectively manage your food waste; you can save money on all the associated costs including, disposal, labour and energy.

Helping the Environment Sending waste to landfill or incineration results in an increase in carbon emissions. From food transport and storage, to disposal, all aspects of the food chain can be reduced in order to improve waste management.

Community Engagement By reducing your food waste and managing it in a sustainable and efficient way, you can engage with staff, visitors and the public by showing your progress in food waste reduction.

Improve Your Waste Management With Skippy

If you are looking to improve on any aspect of your waste management, talk to the team at Skippy Nationwide. Experts in waste and recycling services, they can help you to work towards a zero to landfill targets.

For more information about their services go to www.skippy.co.uk, email or call Freephone 0500 401148.

Culinary Schools Abroad

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If any one of you wants to secure a degree in culinary science other than in US, there are umpteen institutions abroad, mainly in France, Australia and UK. These are internationally reputed schools offering Baking and Pastry Arts, Catering Management, Culinary Arts, Culinary Management, Entertainment Management, Foodservice Management, Hospitality Management, Restaurant Management, Sport and Recreation Management, Travel and Tourism Management, Wine and Spirits and Beverages Management.

Many of these institutions provide Associates Degree, Bachelors Degree, Certificate Programs, Continuing Education Programs, Diploma Program, Masters Degree, MBA Degree and Post Graduate Certificate Programs.

Le Cordon Blue International is one of the best schools in the world, if you are serious about starting a career in culinary arts. Le Cordon Blue International has campuses in London and Mexico City offering courses like Culinary Arts and Baking and Pastry Arts. Founded in a long tradition of excellence, Le Cordon Bleu”s reputation has endured by actively keeping their courses up to date and industry relevant by constantly adapting to the current and future needs of culinary, tourism and hospitality services.

Tante Marie, Surrey in England is another reputed culinary school in UK with cookery courses for everyone. They also offer many scholarships and apprenticeships. Since 1954, the Tante Marie has been offering various extensive facilities for a high practical content in all their courses and is accredited by The British Accreditation Council (BAC)for Independent Further and Higher Education.

Edinburgh Cooking School of Food and Wine is a similar culinary school that offers various dynamic culinary programs for students across the globe. This school is located at Newliston in Edinburgh. Accredited by BAC, it offers one-day and evening courses to diploma, certificate and short term courses.

Ottawa Culinary Arts Institute is a well known culinary school in Canada. Other internationally acclaimed institutes in Canada include The Culinary Arts School of Ontario at Mississauga in Ontario, Loyalist College at Belleville in Ontario, George Brown College at Toronto in Ontario, Canadore College at North Bay in Ontario, Vancouver Community College at Vancouver in British Colombia as well as the Constellation College of Hospitality, which is located in Toronto, Ontario.

Le Cordon Blue School in Australia is another reputed culinary school in the world. It is located at Regency Park in South Australia. It offers Culinary, Bachelor”s and Master”s programs in Baking and Pastry Arts, Hospitality and Restaurant Management as well as in Culinary Arts.

India is also a noteworthy destination of learning culinary science. International Institute of Culinary Arts, New Delhi is a famous culinary institute. Other well known institutes in India are College of Hospitality and Tourism situated at Gurgaon in Haryana, Culinary Academy of India at Hyderabad in Andhra Pradesh and Mumbai College of Hotel Management & Catering Technology located in Mumbai, Maharashtra.

Italian Institute for Advanced Culinary & Pastry Arts at Satriano in Italy is a well known European culinary school. France too is an ideal place of reputed culinary learning centers. Ecole Internationale de Ptisserie, Perpignan; Cuisine et Tradition School of Provencale Cuisine in Arles offering Mini & Classic Gourmand and Gastronomicom at Vias are the famous French culinary schools.

The Food And Drink Of James Bond

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Among the big differences between the 007 books and the films are that while 007 is hardly seen to eat in the movies – he is well known for downing booze though – Ian Fleming’s novels often include exquisitely described meals that are a highlight of Ian Fleming’s prose.

Even so, Bond isn’t an out and out snob, and even though he does enjoy good food served in fancy restaurants, his favourite meal undoubtedly is scrambled eggs on toast with bacon. This he is able to eat morning, noon and night and Fleming went as far as featuring a recipe for scrambled eggs within his short story, 007 in New York.

Bond also finds fine dining sometimes rather pretentious and Fleming claims that whenever in England he exists on a diet of grilled sole, oeufs cocotte and cold roast beef with potato salad; Bond himself claims to prefer the ordinary plain food of the country when abroad.

Bond’s favourite meal during the day is breakfast, which we realize because Ian Fleming told us. It was also Fleming’s own favourite meal time – his view that people yearned for uncomplicated, childish foods and breakfast provided exactly that.

While Bond sometimes does order scrambled eggs in the morning in the novels, his routine while in London is rather simpler; he drinks two cups of coffee from De Bry in New Oxford Street (sadly it doesn’t exist any more) brewed with a glass Chemex coffee maker while reading the Times.

He is then served an egg that has been boiled for exactly three and a third minutes by May, his elderly Scottish maid, that is served in a dark blue egg cup ornamented with a golden band round the top. The egg comes from French Marans hens and is supplied by an acquaintance of May. After the egg, he eats toast and butter served along with Tiptree’s Little Scarlet strawberry jam, Norwegian Heather Honey from Fortnum and Mason and Cooper’s Vintage Oxford marmalade – all is served on blue Minton china.

Nonetheless, when in foreign lands his breakfast can vary. In New York he calls room service to order orange juice, three lightly scrambled eggs with bacon, toast and marmalade and a double espresso with cream, which hardly differs from his home breakfast. But when on assignment in Istanbul he orders a much distinct breakfast; yoghurt and green figs with Turkish coffee.

Where we do see evidence of 007 enjoying the “plain food of the country” when he lunches on ham sandwiches with plenty of mustard (in an English pub) or bread and sausage (when tailing Goldfinger through France), he also eats exceptionally well.

Certainly one of the most unforgettable descriptions of a meal happens when he dines with M at his private members club, Blades. Following vodka coming from Riga, Bond requests Champagne to go with his asparagus and hollandaise sauce, lamb cutlets with buttered peas and new potatoes, plus a slice of pineapple for dessert. This episode features in Moonraker, published shortly after rationing had ended in the uk and while it may not appear to be especially spectacular to contemporary readers, the books provided wish fulfilment for the audience of the day.

Milk Protein Carp Baits; Top Dough And Boilie Recipes And Ingredients!

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Carp baits made from milk protein ingredients are without doubt some of the most successful carp baits ever! *

Most importantly, they are extremely high in high quality proteins. They provide for carps’ dietary essential amino acids requirements. And these amino acids combined with the taste, smell and flavour of these ingredients, make them irresistible to carp! Even scientists testing carp feeding responses to different chemicals use the milk derivative casein as a ‘control’ food, because carp love eating it for it’s beneficial effects.

-Milk proteins’ are extracts of whole milk by using various processes. Some use acids or charcoal, others use physical means like grading screens. Each extraction process retains certain nutritional qualities that are better for individual bait purposes, and offer different qualities and properties of milk protein ingredients in a bait.

The milk derivatives called caseins are exceptionally high in protein. As such, they have been highly favored for use in protein carp baits in homemade and commercially produced baits.

Caseins are measured in -mesh grades,’ and vary widely in quality solubility and digestibility. -Acid’ and -rennet’ type extraction caseins are often used. These often represent the highest quality whole food protein in a -balanced nutritional value’ carp bait.

They are recommended to be used together as part of a bait as a 50 % / 50 % mixture, and offer 90 % and 95 % nutritional protein.

They are less soluble than many other milk protein extracts. Lower quality caseins are utilized in industry, for example in plastics and glues. It has often been recommended to use the highest -food consumption’ grade quality and freshness caseins in carp baits.

These can expensive to buy so and lower quality grades of caseins have been used in baits. Individuals and bait companies have still used -industrial grade’ caseins to produce good catches!

Caseins, caseinates and fish meals have become a very successful basic nutritional combination over the years.

-Lactalbumin’ is a more soluble extract, and has 88 % protein. It is actually composed of lactalbumin and lactoglobulins. It has elements which are not soluble; but it’s one of the very best sources of quality protein available in carp bait making. Carp also love its creamy taste.

Sodium caseinate is a renowned, highly nutritional carp attractor in its own right. It is lighter than calcium caseinate, binds well with other ingredients, and is 96 % protein. Carp love its taste and smell. It is highly water soluble.

Along with calcium caseinate (similar), and casein, these are used predominantly as the quality protein ingredients in an extremely wide range of baits, and form part of carp fishing -folklore’. It is very water soluble and digestible, but its limitation in bait use, is its high buoyancy!

Used in high levels, Sodium caseinate is often the main protein ingredient of semi-buoyant boilies. Rates of around 50 % inclusion in the dry powders -base mix’ are used for floating boilies or so called -pop-ups.’ Sodium caseinate is very highly recommended in pastes too!

To make baits softer and more soluble, whole milk powder and tinned -baby milks’ can be used. Calf milk replacers are used in the same way. There are many milk replacers that have proven their worth in carp baits, providing different qualities to the baits.

Even the tinned evaporated milk is a proven favorite additive. Rates of use for most individual milk derivatives in powder form average up to 25 % of a total pound mix for example. (Or 4 ounces per pound of a dry mix.

* Milk protein recipes:

One of the most successful baits of the -1970’s to early 1980’s era, in the UK, was what was termed -the four milks.’ This consisted of equal amounts of casein, lactalbumin, sodium caseinate and an ingredient referred to as -FinnStim’, which contains purified crystalline betaine, and was best optimized with added amino acids.

Apparently, this was one of the kinds of bait that made top international carp angler, Kevin Maddox, famous.

With a slight change, Rod Hutchinson gave me this formula; it produced very well when I began taking carp fishing more seriously around 1980:

* 4 Ounces of casein. * 4 Ounces of sodium caseinate. * 4 Ounces of lactalbumin. * 4 Ounces of soya isolate. * 15 Milliliters of amino acids compound. * 3 To 5 milliliters of -scopex’ flavour. * 1 Teaspoon of a sweet -appetite stimulator’ powder. * Four large eggs.

Although expensive, this bait was really excellent, and I still recommend it today.

Other recipes followed in which it was recommended to combine different nutritional base mixes and flavours together. For example, by combining a milk protein base mix with perhaps an amino acid compound based mix. Or with a spray dried fruit juices based mix, or a sugars base mix, or with a spicy yeast base mix.

Here is an effective milk protein bait with mixed spices and herbs added:

* 4 Ounces of casein. * 4 Ounces of sodium caseinate. * 4 Ounces of lactalbumin. * 4 Ounces of soya isolate. * 1 Tablespoon of mixed spices and herbs. * 15 Milliters (or more,) of amino acids compound. * 3 To 5 milliliters of -ultraspice’ flavour. * 1 Teaspoon of sweet -appetite stimulator’ powder. * Four large eggs. * 1 Tablespoon of sweet molasses.

With these as -control’ baits, you can safely experiment with other ingredients, like body building protein powders, herbs, animal feeds, extracts, and so on, and continue catching carp with confidence!

The author has many more fishing and bait -edges’ up his sleeve. Every single one can have a huge impact on catches. (Warning: This article is protected by copyright.)

By Tim Richardson. -The thinking man’s fishing author’ and bait guru.

*** FOR MORE EXPERT FISHING IMPROVEMENT INFORMATION AND BAIT MAKING BOOKS SEE: http://www.baitbigfish.com

Tim Richardson is a leading big fish angler with many incredible catches to his name. He is also a nationally recognised carp and catfish bait guru in the UK. His best selling bait making and bait enhancing books / ebooks help beginners and experienced anglers alike to improve and enhance their baits achieving far greater catches of big fish. *His books are even used by members of the elite -British Carp Study Group- for expert reference. * If you feel your catches could gain from more expert bait experience, insights and fishing information and techniques, take a look at Tim’s dedicated website. Contact: