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

 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

 1999/Gillingham  Deli in Hale  ½ Million People  500 Weddings  Flexibility is key: 5000 for BAE in Barrow to 2 Guests in Bowdon.

Where it all began...

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

The Bowdon rooms dressed for a Wedding

Neil and Duncan @ the Bowdon Rooms

Preparation of our starter ‘Trio of Seafood’

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

 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

POSITION/ NAME EMAIL CONTACT POINT OF ADDRESS NUMBER CONTACT Managing Duncan Dickinson duncan@herban 07887806858 Director/Out of dspicecatering.c hours contact o.uk Invoice Karon Cascoe- info@herbandspic 0161 9288052 Processing/ Port/Jackie Lee ecatering.co.uk Events Organisation Events Misia Oldfield info@herbandspic 0161 9288052 Organisation - ecatering.co.uk Point of contact Front of House Sally Warburton info@herbandspic 0161 928 ecatering.co.uk 8052/07500 466345 HOC Head Chef Adam McEvoy adammcevoy200 07749965473 5@icloud.com Herb & Spice John Davidson info@herbandspic 0161 928 8052 Head Chef ecatering.co.uk Accountant Neil Edgar neil.edgar@abac 0161 746 9391 usnetwork.co.uk 07999 529201

Smoked Salmon and Cream Cheese on a Sweetcorn Fritter

Thai Spiced Cream Cheese & King Prawn Cucumber Cup

Homemade Houmous & Sunblushed Tomato Crostini

Cheddar Mousse, Chutney and Cracker Crisp on a Contemporary Spoon

Thai Spiced Cod Fishcakes

Jerk Chicken Skewers with a Mango Salsa

Smoked Salmon & Cream Cheese Cucumber Cup

Grilled Vegetable and Haloumi Skewer

Quails egg wrapped in ‘Bury Black Pudding’

MCFC The Polish Consulate   The James Milner Foundation ITV   Cirque du Soleil Ferrari   Granada Tours NetJets   British Airways HRH Princess Anne   Virgin Media Blue Chip Marketing   Barclays Wealth Conservative Party   Nationwide Fuller Research Group   BMW McCarthy Recruitment   Peel Holdings Bowdon Rugby Club   Sale Sharks The Bowdon Rooms   BBC JMW Solicitors   Guy Salmon Exchange Chambers   Carrington Power Plant Travel Lodge   ICMIF 18st Johns Street Chambers   Lincoln House Chambers The Milton Club   Wardhadaway Icopal   Red Moran Simplyendo   Journey 9 Marks & Spencers   Mercedes Benz 

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.

PURCHASE  Use established and reliable suppliers who sell high quality produce  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.  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 . DRY STORAGE  Ensure good stock rotation. New deliveries of items must be placed behind the older items to ensure they are used first.  To prevent contamination of bagged food once opened place in a labeled airtight container or re-seal packaging.  Always check for signs of pest infestations e.g. gnawed bags and containers, split items, droppings etc. 

REFRIGERATED / FROZEN STORAGE  The Maximum temperature refrigerators are allowed to operate between 0 - 8 o C  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  We have separate fridges for raw meats, cooked meats, fruit and veg etc.  DEFROST  Food is defrosted slowly in the relevant fridge overnight.  Precautions are in place to prevent contamination (separate fridges are used)  Food dated to show a use by date following defrosting.  PREPARATION  Use designated separate work areas to prevent cross contamination between raw and cooked foods.  Different coloured chopping boards are used to reduce cross contamination of cooked foods by raw foods.  The time that food is kept at room temperature must be kept to a minimum so as not to support bacterial growth  Personal hygiene rules are in place to prevent staff contaminating food.  Wear gloves during food preparation of raw meat/fish. Gloves should be changed between  All equipment to be suitable and in good repair.  All cleaning chemicals that are used in preparation areas are stored under the sink.  No unnecessary items are to be in the preparation areas which could contaminate food (e.g. drawing pins, paper clips etc.) 

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.  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 

 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

Cold Fork Buffet – Dunham Golf Course

The Bowdon rooms dressed for a Jazz event

Meal produced for the ‘Cheshire Life Luncheon’

Cinnamon Roll produced for the ‘Cheshire Life Luncheon’

Bowl-food menu

Bowl-food menu

 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

 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