Supply Direct at NACC Conference Blackpool 2011

Supply Direct will be exhibiting at this years NACC (National Association of Care Caterers) annual training and development forum.

Alongside the two day training event, the CaterCare exhibition provides a space for more than 50 manufacturers and service providers to demonstrate the very latest food, drink, technology and equipment products ideal for use in catering establishments.

Supply Direct will be at Stand 3 and we would be delighted to see you so please come and visit us.

NACC, Hilton Blackpool, 14th -16th September 2011

Visit www.mcculloughmoore.co.uk/nacc to register to attend the exhibition free of charge

Damian Bell Talks About In-House Catering

Damian Bell Talks About In-House Catering

View the video at http://www.supplydirect.com/

Linc-Cymru Housing Association, Facilities Management White Paper

Linc-Cymru Housing Association Release New White Paper

Linc-Cymru is a specialist in affordable housing, social care and health sectors throughout Wales.

They recently brought their catering operation in-house and worked with Supply Direct to help them do this successfully 

If you would like to read the Linc-Cymru white paper please email your request to

tenders @ supplydirect.com



Northampton patient food scores "Excellent" for second year running

http://www.costsectorcatering.co.uk/online_article/Visitors-sample-hospital-food-at-Northampton-General-/11659

Visitors sample hospital food at Northampton General

18th August 2010, 9:54am

The Northampton General Hospital invited visitors and staff to sample items from its patient menu yesterday to give their verdict on hospital food.

At the last session in July, Gary Wrighting from Silverstone, a patient on Becket Ward, was particularly enthusiastic about the chicken madras.

He said: "This is absolutely marvellous. I've tried many things on the menu, and steak and kidney pie has been my favourite so far. But if this curry is served on the ward while I'm here, I'll definitely have some more of that."

Catering manager Ricardo Hoyte said: "These sessions are a great opportunity for visitors and staff to taste the quality, and learn about the size of the daily operation. Many people are amazed to discover that we prepare 9000 meals a week, and often surprised that we have just four chefs to do that.

"We are proud of providing an in-house service, and we do not use outside caterers. We have a seven-day, Wednesday to Tuesday, three-week rotating cycle of lunch and supper menus. There is a wide selection of carefully chosen dishes, with all menus being continually updated in collaboration with the dietetic department, and reflecting patients' opinions."

NGH patient food recently received a score of 'excellent' for the second year running in the 2010 PEAT results published by the National Patient Safety Agency. The hospital was also rated 'good' for cleanliness, infection control and patient environment, and 'good' again for privacy and dignity.