Shrove Tuesday - Pancake Goodness

 

SHROVE TUESDAY - PANCAKE GOODNESS

Enjoy making pancakes with this simple and easy two-step recipe

 

 

Ingredients:

• 110g or 4oz Plain Flour
• 2 Eggs
• 280 ml or 1/2 pint of Milk
• 50g or 2oz Butter (melted)

 

Optional additional items to serve:

• Caster Sugar
• Lemon Juice

 

1.      Sift flour into a bowl, making a well in the middle. Break in the eggs and add a splash of milk. Whisk the egg, gradually incorporating the flour, to make a smooth mixture. Whisk in the rest of the milk and the melted butter.

 

2.      Brush hot pan with vegetable oil before adding the batter and swilling thinly around pan. Cook for approx 1-2 mins before flipping the pancake over with a palette knife. Serve hot! 

 

 

Supply Direct

Supply Direct Limited announces that after a long and enriching period with the company, Managing Director Damian Bell is leaving the company to pursue other interests.


We are very sad to see Damian leave the business after 15 years at Supply Direct and over 20 years within the group. We all wish him well in his new venture. Castle View International is delighted to continue to support Supply Direct and its management team, who have a proven track record of successfully managing the business and its leading public sector portfolio. Since inception we have invested in Supply Directs business, its staff and technology and very much look forward to continuing do so through 2012 and beyond Martin Bell, Group Managing Director


 David Cox, General Manger will continue to be responsible for the day to day running of the company, reporting directly into the board of Castle View International, Supply Directs parent company. The move is effective from 30th January 2012 with all other management appointments and company ownership remaining unchanged.


Castle View International includes Supply Direct Limited, Uin Foods and Sport and Leisure Management.
We would like to thank you all for your continued support. Martin or David can be contacted on the details below.


Martin Bell, Group Managing Director. Email:martinbell @ castleview.co.uk


David Cox, General Manager. Email:david.cox @ supplydirect.com Phone: 07748 100 970

Supply Direct Limited

Chinese New Year Recipe - Mushroom Chop Suey

To welcome in 2012 and celebrate Chinese New Year on 23^rd January here is a recipe for mushroom chop suey.

Mushroom Chop Suey - Serves 10

Ingredients

5 large carrots, peeled
1 medium leek, trimmed
4 medium onions
1KG bean sprouts
2.5 cm (1 in) piece root ginger, peeled
300g mushrooms
1200 ml (2 pt) boiling water

30 ml (2 tbsp) oil for frying
10 g (2 tsp) cornflour
300 ml (1/2 pt) vegetable stock
90 ml (6 tbsp) tomato puree or paste

30ml (3 tbsp) soy sauce

Method

1. Prepare all vegetables for cooking. Cut the carrots into batons and set aside. Halve the leek, rinse well and slice. Halve and slice the onions and set aside. Grate the ginger. Quarter the mushrooms. Put the beansprouts in a colander and pour the boiling water over them. Drain thoroughly.

2. Heat the oil in a wok or large, deep, frying pan. Add the ginger, carrots and onions.

3. Stir-fry for 2 minutes then stir in the leeks and mushrooms. Stir-fry over high heat for 2 minutes, then stir in the beansprouts, and fry for 1 minute.

4. Mix the cornflour with the stock, tomato puree and soy sauce.

5. Stir into the vegetables and bring to the boil, stirring constantly.

6. When the mixture has thickened taste for seasoning, adding more soy sauce or puree if necessary.

7. Transfer the chop suey to a warmed serving plate and serve

Supply Direct Launch Recipe of the Month

Supply Direct Launch Recipe of the Month

From January 2012 the Supply Direct Blog will feature a delicious Recipe of the Month.

The recipes will be popular dishes from our clients menu cycles and the first to be featured will be from Chef Christophe Rondelot, Millbrook Combined School.

If you would like one of your recipes to be featured please contact PR team on tenders @ supplydirect.com

Keep checking back in January for details.

Setting the Standard in Care Catering - NACC 2011

Supply Direct enjoyed a very successful NACC conference in September

Excellence, achievement, innovation and dedication are alive and kicking within the

care catering sector. This was clearly demonstrated by the worthy winners at the

2011 NACC (National Association of Care Catering) Awards.

The prestigious annual awards recognise, reward and celebrate those who have

excelled in their field and made a significant contribution to catering in the care

sector.

The 2011 recipients of the coveted accolades were announced and presented with

their trophies at the NACC Awards Dinner, which was held on Thursday 15

September at the Hilton Hotel Blackpool, during the NACC National Training &

Development Forum.

Approximately 180 representatives of the care catering sector attended the awards

dinner and enthusiastically showed their appreciation and respect for their

colleagues’ outstanding achievements.

Karen Oliver, Chair, NACC comments: “Standards within the care catering sector just

continue to get better and better, and the 2011 NACC Award winners clearly

demonstrate this. Congratulations to all the winners – each category was hotly

contested and their success is most deserved. The incredible achievements,

passion and dedication demonstrated by this year’s winners exemplify all that is great

within the care catering sector and represent the standards and qualities that the

NACC promotes.”

For a full list of winners please go to www. thenacc.co.ukor call 0870 748 0180.

Supply Direct at BCSE Priority School Building Seminar

On Monday 26th September Supply Direct will be attending the BCSE Priority School Building Seminar in Central London

The Department for Education is introducing a privately financed programme to provide school facilities. Expert speakers such as Jo Twine Perducta and Craig McDougall PFI / PPP Team will be presenting on the day, providing in-depth advice on site issues, school re-organisation and demand issues.

If you are attending and would like to meet up please email: tenders (at) supplydirect.com and ask for Howard Porteous.

http://www.bcse.uk.net/menu.asp?id=514&l=&pid=5

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

Supply Direct Takes On New Apprentice From Way To Work

Supply Direct is delighted to announce it is now working with Richmond Upon Thames Way To Work programme, in order to help young people secure apprenticeships in the work place.

Way to Work provides a high quality recruitment service which helps employers recruit suitable young people who are willing to learn. They also provide high quality apprenticeships which develop work skills and prepare young people for career success, covering most of West, South and Central London.

Supply Direct is therefore thrilled to welcome Louise Sauerwein on a nine month apprenticeship to their new offices in Chiswick.

For more information on way to work please go to: http://www.waytowork.org.uk

Mr Frank Bell 1932 - 2011

We are sad to report the passing of our illustrious Chairman and founder Mr Frank Bell who died after a long battle with cancer on Friday 18th February 2011 at the age of 78.

He is survived by his wife Rena and boys Martin, Damian and Gordon. Martin and Damian are both in the business.

The funeral requiem mass took place on Saturday 26th February 2011 in Dunblane.

Damian Bell Talks About In-House Catering

Damian Bell Talks About In-House Catering

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

Supply Direct is Moving its London Office

Supply Direct is Moving its London Office

On 28th January 2011 Supply Direct will move its London office from Battersea to Chiswick. All head office details will stay the same

Supply Direct Limited

Building 3, Chiswick Park

566 Chiswick High Road

Chiswick, London, W4 5YA

Tel: 020 88 99 6860

Web: 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.

Supply Directs client Graeme Miller of Linc Cymru is a 2010 Cost Sector Catering Winner!

http://www.costsectorcatering.co.uk/online_article/A-closer-look-at-the-2010-winners/10628

Graeme Millar, Facilities Manager, Linc Cymrulinc Cymru
Winner of the Social Care Award
(Sponsored by apetito)The facilities management department at Linc Cymru was created in April 2009 with the first nursing home opened in June while five extracare schemes were brought in house with a TUPE transfer two months later. Linc-Cymru specialising in affordable housing, social care and health sectors in Wales, has operated as an independent, not-for-profit sector for 30 years. Graeme Millar and his facility team of 70 serve more than 300 meals a day to six separate sites. Opening menus for the Capel Grange Nursing Home in Pill, Newport were written by the newly appointed facilities manager for the residents and agreed with Supply Direct and supporting specifications produced. New menus were also created for the extracare schemes with chefs learning new dishes and being trained in the internet based ordering system. The new menus put greater emphasis on local produce and traditional food preparation as well as cooking techniques. Meet the Residents sessions are now regularly held in all the schemes , identifying both the popular and less popular dishes. When a consistent theme emerges, immediate menu changes are made, an example being the use of haddock or cod instead of pollock. Favoured dishes have been added such as Sue Lewis's traditional faggots and peas, named after a resident at the Wellwood extracare home.