Ffion Evans - FutureChef finalist

News in Brief

3rd February 2010, 11:31am

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Welsh school girl makes it into FutureChef final

Mid Wales pupil Ffion Evans has made it into the FutureChef Wales regional final. Evans, of Caereinion High School, has already won school and local heats to reach the final at Yale College, Wrexham, on 10 February, where the winner will go through to the national final in London in March. She is hoping to follow in the footsteps of Luke Thomas from Connah's Quay, who was FutureChef UK champion last year. More than 700 schools have entered this year's challenge, which aims to inspire young people aged 12-16 years to explore food and cooking as a life skill and encourage them to enter the hospitality industry.

Kids are unaware of where their food comes from

Kids between the ages of six and eight do not know the origins of everyday foods, a recent survey has found. According to the BBC, less than one in four knew that beef burgers are sourced from cows. On the plus side, more children were able to identify vegetables correctly. Alan Goddard, managing director of Cornish Mutual, referred to the results as "surprising". 1,000 pupils in Devon, Cornwall, Somerset and Dorset took part in the survey.

Vegetables are being exchanged for drinks at Lincolnshire pub

Carrots and dead partridges are being exchanged for drinks at the Bugle Horn in Bassingham, Lincolnshire. Landlords said it was a way for pubs to compete with special offers at larger chain bars, reported The BBC. Hurst said: "We try and give something else back to people, we're always open to new ideas. If it can be used or gives benefits to us, or saves us money, it means then we can keep our costs down and not pass on huge prices increases to customers."

The Kitchen launches Indian cooking course

The Kitchen of Parsons Green in London has introduced a new day time course focusing purely on Indian food. The course is perfect for beginner's looking to learn how to make an Indian feast from scratch. Stage one will cover traditional Indian starters and chutneys, followed by learning how to make a meat and fish curry from scratch, and Indian breads and accompaniments. The sessions will be run by Jimi Gill, sous chef to Thierry Laborde, Michelin star chef and co-owner of The Kitchen of Parsons Green. The next course starts on 11 March.

West Cornwall Pasty launches heart shaped pasty

West Cornwall Pasty Co has launched a heart-shaped pasty to share for Valentine's Day. The pasty will be filled with tender beef skirt, potato and swede and onion. Chief executive Richard Nieto said: "The 'Pasty-to Share' is ultimately designed to be halved and enjoyed by two people. It may not be the most obvious romantic gesture, but it's certainly a tasty and unique one!" The pasty is available from 9 February for a limited time only at all shops and kiosks across London.

Green & Black's moves to fairtrade

Organic chocolate maker Green & Black's has announced its commitment to move its entire chocolate range worldwide to fairtrade. Dominic Lowe, managing director of Green & Black's, said: "The move to fairtrade certification is a key milestone in our relationship with the farmers that are so fundamental in the making of the best tasting, premium, organic, and now fairtrade, chocolate you can buy."

Chef Tom Aikens races across Sahara for charity

Chef Tom Aikens is swapping his whites for running shoes to take part in a race across the Sahara, according to The BBC. As well as 700 other runners, Aikens will run the equivalent of five-and-a-half marathons in six days while carrying a backpack weighing up to 14k full of food, a sleeping bag a first aid kit and more. Aikens is raising the money for Facing Africa charity. Donations can be made via Aiken's facebook page.

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