News from Perfect 10 PR

Pants, jam and wrestling – after-show party conversations with Greg Davies at The Lansdowne in Leicester

noreply@blogger.com (Perfect 10 PR) — Fri, 24 Feb 2012 11:36:00 +0000

Comedian and Inbetweeners star Greg Davies revealed some of his personal habits at a charity ‘cash for questions’ event at The Lansdowne in Leicester.

Greg had earlier hosted a comedy night with his stand-up friends at De Montfort Hall in aid of the Stroke Association charity as part of the Leicester Comedy Festival.

At a private party at The Lansdowne in London Road, Greg kindly agreed to take part in a ‘cash for questions’ event to add a little more to the charity total.

After challenging the audience with ‘you can’t ask me anything I won’t answer’, the comedian happily told all about some of his preferences and routines.

Revelations included that he had little idea of how to make a bun, he hates to sleep naked – preferring to wear ‘a simple pair of pants in bed’ – and that he would chose the Proud Salopian as his wrestling name, because he’s originally from Shropshire.

He also told guests that ‘it would be an act of madness to have toast with just jam and no butter’.

“We were delighted to host Greg’s after-show party at The Lansdowne following the De Montfort Hall gig, and pleased that we had a chance to add to the charity efforts of the evening in aid of the Stroke Association by staging a quick cash for questions event,” said Kate Owen, general manager at The Lansdowne.

“Greg was an absolute gent.”

Greg, who as well as being a stand-up comic is an actor, famously starring as Mr Gilbert in the Channel 4 series The Inbetweeners and last year’s Inbetweeners film, said: “I’ve done several interviews, a hundred interviews, in the last 18 months and that was one of my favourites.”

He earlier appeared with Rhod Gilbert, Ed Gamble, Russell Howard, Joe Lycett, and Mark Olver at the De Montfort Hall gig, which was part of Dave’s Leicester Comedy Festival at venues across the city.

Links to the full interview are available on The Lansdowne’s twitter @LansdowneLeices

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Charity bake off competition at The Lansdowne, Leicester

noreply@blogger.com (Perfect 10 PR) — Fri, 24 Feb 2012 10:07:00 +0000

Leicestershire’s finest amateur and professional bakers have just a few days left to enter a charity bake off at Leicester pub The Lansdowne in aid of Coping with Cancer.

Holly Bell, finalist in last year’s BBC Great British Bake Off TV programme, heads a team of guest judges who will be sampling entries in the competition, which takes place on Saturday March 17th.

But contestants need to get their entry forms in by March 3rd for the chance to be crowned best baker and win one of the range of prizes on offer, which include two £50 bar tabs, champagne and tickets to shows at the Capital FM Arena Nottingham.

Entries are being invited from professional bakers, as well as those who like to knock up a sponge at the weekend or create a tray bake in the evenings.

The competition, which is free to enter, has a number of different categories for cupcakes, brownies, speciality bread or a signature bake.

“We are keen to give our guest judges something they can really get their teeth into, so the more the merrier when it comes to entries for The Lansdowne’s charity bake off competition,” said event organiser Alex Lumley.

The event is being staged in aid of Leicestershire and Rutland charity Coping with Cancer, which supports people affected by the condition.

After judging, the cakes and breads will be sold off to raise money for the charity, which The Lansdowne in London Road has pledged to support.

Holly, from Leicester, was a popular contestant in the 2011 BBC Great British Bake Off and made it to the final.

The other judges are Matthew Wright, editor of Great Food Magazine, Char Lavender of Bitsy's Cupcakery, and Tom Brucciani, managing director of craft bakery and café company Brucciani (Midlands) Ltd.

Details for entering The Lansdowne’s bake off are available from the pub and also to download from the website www.orangetree.co.uk

Forms need to be submitted by March 3rd 2012.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Loyal customer celebrates her 100th birthday at Croots Farm Shop

noreply@blogger.com (Perfect 10 PR) — Thu, 23 Feb 2012 15:18:00 +0000

Croots Farm Shop laid on a birthday treat for loyal customer Grace Emmunds to celebrate her 100th birthday.

Grace, who lives at The Leylands Estate, Broadway in Derby, visits Croots near Duffield most weeks.

And when her latest visit coincided with her 100th birthday, staff popped up with a surprise birthday cake, flowers and bottle of bubbly to mark the special occasion.

“Grace has been coming to us since day one when we opened in 2008, and visits virtually every week,” said Steve Croot, who runs Croots Farm Shop in Wirksworth Road. “She comes in with her carer for something to eat in our coffee shop and then has a browse and buys a few bits.

“She’s marvellous and we love to see her. We were really pleased to hear that she was coming in on such a special day.”

www.croots.co.uk

Issued by Perfect 10 PR www.perfect10pr.co.uk

Food and Drink Forum flies the flag for regional food at Expo 2012

noreply@blogger.com (Perfect 10 PR) — Thu, 23 Feb 2012 08:50:00 +0000

Business support organisation The Food and Drink Forum is flying the flag for regional producers next month at one of the UK’s largest food and drink trade shows.

The Forum, which operates across Derbyshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire and Rutland, is offering producers the chance to showcase their products at the event under the East Midlands banner.

Food and Drink Expo, which is one of the most popular trade events for the food and drink sector, takes place from Sunday March 25th to Tuesday March 27th at the NEC Birmingham.

This year, Expo boasts a new farm shop and deli area which will highlight artisan food products. It’s there that The Forum will help to promote some of the East Midlands’ best producers.

“It can be challenging for producers to get their products in front of buyers and store owners, so this is an ideal opportunity to do so,” said Food and Drink Forum managing director Fiona Anderson. “For a small administration fee, The Forum will promote ambient, pre-packed products from the region and give out samples and marketing material.

“In 2010 Food and Drink Expo attracted over 26,000 buyers from the grocery, foodservice, wholesale, speciality retail and manufacturing sectors so it’s a perfect platform for promotion.”

The Food and Drink Forum, which was launched in 1998 as a not-for-profit membership-led organisation, stimulates and supports the sustainable growth and development of the food and drink industry in the East Midlands.

It is based at Southglade Food Park, Nottingham, and operates across the East Midlands and beyond.

For details about eligibility for the Expo 2012 opportunity contact The Food and Drink Forum on 0115 9758810. Deadline for applications is March 1st 2012.

www.foodanddrinkforum.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Salt reduction strategies coming under the spotlight for food and drink firms

noreply@blogger.com (Perfect 10 PR) — Wed, 22 Feb 2012 16:18:00 +0000

East Midlands food manufacturers are being invited to discover more about how they could reduce the amount of salt in their products.

They are also being given the chance to take part in ground-breaking salt-reduction research, which is being supported by the Food and Drink iNet.

The iNet is running an event at The University of Nottingham’s Food and Biofuel Innovation Centre at Sutton Bonington, near Nottingham, which will turn the spotlight on some of the latest innovations in how to manage salt use in food manufacturing, whilst retaining eating quality.

The session, which is being held on Wednesday February 29th from 2pm to 6pm and is specifically aimed at small and medium-sized companies, comes amid calls by NICE (National Institute for Health and Clinical Excellence) for an acceleration of the reduction in salt intake in the population.

There is a strong link between high salt intake and high blood pressure, and the food industry has successfully reduced the amount of salt in many processed products. NICE is aiming for a maximum intake of 6g per day for adults by 2015 and 3g daily by 2025.

The Food and Drink iNet is now one of the key contributors of two pieces of research at The University of Nottingham which are looking at ways of cutting down on salt use in some foods.

The first is focusing on how salt crystals could be developed to get across the saliva barrier faster. This would enable less salt to be used in food products, but with the same salt perception by the consumer.

The second piece of research centres on developing physically modified hydrocolloids, so that they can thicken food products, whilst retaining the great flavour characteristics associated with foods like soups, stocks and gravy granules.

Both projects could have major implications for the food industry in the East Midlands and beyond, as well as the nation’s long-term health.

“Reducing salt use is a key industry issue, and the Food and Drink iNet has helped to fund a number of different research projects that are looking at overcoming the challenges,” said Food and Drink iNet director Richard Worrall. “The event on February 29th will be the chance for SMEs to find out about the very latest research and case studies that demonstrate success to date. There will also be the chance for some companies to work with a University of Nottingham researcher on solving salt reduction issues.”

Small or medium-sized companies that would like to attend the event on February 29th, which is free, should call 0115 9758810 to book or email enquiries@foodanddrinkforum.co.uk

Part-funded by the European Regional Development Fund (ERDF), The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, The University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

www.foodanddrink-inet.org.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Professional accolade for BSP Consulting managing director

noreply@blogger.com (Perfect 10 PR) — Wed, 22 Feb 2012 15:29:00 +0000

Managing director at East Midlands-based civil and structural engineering firm BSP Consulting David Sumner has been named a Fellow of the Institution of Civil Engineers.

The accolade is the highest grade of membership of the ICE and is given in recognition of experience, expertise and contribution to the industry.

David is a founding director of BSP Consulting, which is based at Oxford Street, Nottingham, and also has offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

He said: “I am very pleased and proud to have become a Fellow of the Institution of Civil Engineers. I have been a member of ICE since the late 1980s, and I am honoured that I have now been accepted as a fellow.”

A civil engineering graduate from The University of Nottingham, David was officially presented with the accolade at a ceremony at ICE’s headquarters in Westminster, London.

BSP Consulting was founded in 1999 and now operates across the UK, offering civil, structural, transportation, environmental and geotechnical engineering services.

Named Consultant of the Year 2009 at the East Midlands Property Dinner, the firm provides a comprehensive range of consultancy services to all sectors of the construction community, from architects, project managers and contractors to developers and estate agents.

For more information visit www.bsp-consulting.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Swap Shop raises money for cancer caring centre Maggie’s

noreply@blogger.com (Perfect 10 PR) — Wed, 22 Feb 2012 14:26:00 +0000

Nottingham pub The Orange Tree has raised more than £100 after staging a swap shop in aid of cancer caring centre Maggie’s.

The event at the pub in Shakespeare Street was the ideal opportunity to swap unwanted Christmas presents, freshen up a wardrobe, bag a bargain or trade redundant items for something different.

Clothes swapping events have become particularly popular in the current economic climate, as fashion fans aim to revamp their look without shelling out a fortune. But this event went one step further by offering people the chance to swap not only clothes but anything that they no longer wanted – from unwanted gifts to duplicate items.

“It was a great success and we were delighted by the turn-out,” said Orange Tree general manager Mel Newbold. “It was a very environmentally friendly way of gaining some new outfits or new items. We estimate that around 200 items were swapped.”

The £107 proceeds from the event will be donated to the £3 million Maggie’s centre, which was officially opened in November at Nottingham City Hospital following a huge fund-raising appeal locally.

The centre, which offers free emotional, psychological and practical support to patients and their families, needs to raise £350,000 a year towards operating costs.

“We’ve supported Maggie’s for quite a while now, with our club card scheme, and we’re delighted that our customers got behind the event,” said Mel.

Any items left over from the swap shop event were passed to the Inspire charity shop, which supports people with learning disabilities, which is near The Orange Tree.

www.orangetree.co.uk

www.perfect10pr.co.uk

Extra attractions at Nottingham's Regional and Speciality Food and Drink Market in February

noreply@blogger.com (Perfect 10 PR) — Wed, 08 Feb 2012 09:26:00 +0000

The Love Food, Hate Waste team will be running a stall at this month’s Regional and Speciality Food and Drink Market in Nottingham to give shoppers tips on how to reduce food waste.

The group will have a stall on Friday February 17th as part of the regular monthly two-day market in the Old Market Square, Nottingham, which also runs on Saturday February 18th.

Also joining the stallholders on Friday February 17th will be Yorkshire Tea’s Little Urn – promoting tea for hard water areas.

And there are three new stallholders who are taking stands at this month’s event - Hindleys Bakery, from Staffordshire, The Traceable Deli from Stapleford, and The Cheese and Pie Man, based at West Haddon near Northampton.

The Regional and Speciality Food and Drink Market, which has been running for almost five years, is organised by East Midlands Fine Foods in conjunction with Nottingham City Council.

It provides shoppers with the chance to buy speciality and regional food from local producers and suppliers, as well as the chance for producers to sell direct to the public.

This month’s range include delicious cheeses, meats, traditional Indian food, real ale, breads and cakes, as well as gourmet cakes, bakes and treats for dogs and cats.

“We have a selection of stalls booked on to February’s market, as well as the additions of the Love Food, Hate Waste team and Yorkshire Tea’s Little Urn,” said event organiser Toni Jarvis, from East Midlands Fine Foods.

“As a nation we throw away 7.2 million tonnes of food waste every year, but with some careful planning and ideas for using leftovers, this can be cut dramatically. We hope shoppers will pop along to the market and pick up some ideas which will not only cut their food waste but help them to save money too.

“Of course there will also be great-tasting food for sale too, and we are very pleased to welcome three new stallholders this month.”

The market, held on the third Friday and Saturday of each month, runs from 9am to 4.30pm.

Any producers or suppliers who are interested in having a stall should call Toni Jarvis on 0115 9758810.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Food and Drink iNet supports project to turn waste into energy

noreply@blogger.com (Perfect 10 PR) — Tue, 07 Feb 2012 17:08:00 +0000

An exciting project to convert food and farming waste into renewable energy has received backing from the Food and Drink iNet.

Sutton-in-Ashfield firm Lindhurst Engineering, scientists at The University of Nottingham, dairy products co-operative Arla Foods and treatment systems company Clearfleau are working together to refine a technology which produces renewable energy from farm and dairy industry effluent.

Named Microbial Fuel Cell (MFC), the technology has been developed to help farmers and dairy producers to dispose of waste water and slurry, and at the same time harvest energy which can be re-used on their sites.

Trials have proved that the system works and now the team has been awarded funding from a number of sources, including the Food and Drink iNet, which has given the project a £154,000 grant to develop a pre-treatment process to enable the Microbial Fuel Cell to take solid food waste as well as waste water.

Pilot testing is being undertaken at dairy and farm sites over the next two years to develop a commercially viable and affordable production model. Meanwhile, the iNet’s contribution will focus on looking at how the process can also be used to harness energy from the different types of waste produced during food manufacturing.

Testing will be carried out with selected food manufacturers that produce a range of different food waste products, before three large-scale trials later this year.

“This project has tremendous potential for the food and drink sector, as the disposal of food waste can be a costly affair,” said Food and Drink iNet director Richard Worrall. “If the waste can be disposed of easily on-site, and at the same time create hydrogen which can be turned into electricity, it’s a win, win situation.

“One of the Food and Drink iNet’s roles is to support collaborative research projects that have potential benefits for the sector, and this fits the bill perfectly.”

As well as investment by the companies involved, the development has also received funding from the government’s Technology Strategy Board (TSB), involving a two-year KTP (Knowledge Transfer Partnership).

“With the grant monies we have received through the Food and Drink iNet we will be able to involve a diverse range of manufacturers in this sector,” said Martin Rigley, managing director at Lindhurst Engineering. “This will give us chance to trial our technology on a range of waste food products and enable us to tailor our system to various waste streams. In addition to the funding, the access to market the iNet can provide will be invaluable to us, communicating our technology to a wider audience.

“The ultimate objective is to have a cost-effective way of releasing the inherent energy contained within waste at source. This will lead to cost savings in handling the waste with the added advantage of a payback from the energy released.”

Current methods of dealing with the organic content in industrial effluent are costly and waste the potential energy contained within it. MFC, however, is able to harness the energy - hydrogen rich bio-gas – using a series of anodes and cathodes.

It needs only bacteria to convert the slurry or dairy by-products into carbon dioxide, water and energy.

After trialling the technology last year in a one cubic metre capacity pilot plant, the team has calculated that a larger production scale sized cell will be able to supply a farm with a large proportion of its annual energy needs if fed with slurry from 200 cows.

Now the team is also turning its attention to how the technology could be used to help food manufacturers to dispose of food waste and create energy at the same time. They are currently looking at the different types of food waste produced by food manufacturers during processing with the aim of developing a pre-treatment system to transform solid food waste into a suitable consistency for the MFC.

This will be followed by trialling with a number of manufacturers to look at commercial viability of the MFC and pre-treatment process, along with analysis of how much energy and bio fuel would be created and the cost savings incurred from the type and volume of waste the business generates.

Part-funded by the European Regional Development Fund (ERDF), The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, The University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

www.foodanddrink-inet.org.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Swap Shop at The Orange Tree in aid of cancer caring centre Maggie's

noreply@blogger.com (Perfect 10 PR) — Tue, 07 Feb 2012 09:46:00 +0000

Nottingham pub The Orange Tree is staging a swap shop to raise money for cancer caring centre Maggie’s.

The event, which takes place on Thursday February 16th at the pub in Shakespeare Street from 8pm, is the ideal opportunity to swap unwanted Christmas presents, freshen up a wardrobe, bag a bargain or trade redundant items for something different.

Clothes swapping events have become particularly popular in the current economic climate, as fashion fans aim to revamp their look without shelling out a fortune. But this event goes one step further by offering people the chance to swap not only clothes but anything that they no longer want – from unwanted gifts to duplicate items.

“It’s a great idea to swap things that you don’t want any more for items that others have donated,” said Orange Tree general manager Mel Newbold. “It’s a very environmentally friendly way of gaining some new outfits or new items.

”It’s an opportunity to collect some cool stuff, while at the same time finding new homes for things you no longer wear or no longer need that are cluttering up your home. It’s going to be aimed at both men and women, so we hope to have a real range of items available.”

All proceeds from the event will be donated to the £3million Maggie’s centre, which was officially opened in November at Nottingham City Hospital following a huge fund-raising appeal locally.

The centre, which offers free emotional, psychological and practical support to patients and their families, needs to raise £350,000 a year towards operating costs.

To take part in the charity swap shop event at The Orange Tree take your items to The Orange Tree between Monday 13th and Wednesday 15th February and swap them for tokens which will be available to ‘spend’ on the night of the swap shop event.

Entry to the event on February 16th costs £2 and it will also be possible to buy tokens on the night if you haven’t got anything to swap.

“We’ve supported Maggie’s for quite a while now, with our club card scheme, and we’re hoping that customers will really get behind the event and help us to raise as much as possible,” said Mel.

For more information visit www.orangetree.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Civic Trust award for health and leisure scheme

noreply@blogger.com (Perfect 10 PR) — Tue, 07 Feb 2012 09:10:00 +0000

An East Midlands-based development team is celebrating the news that one of its projects has been presented with a Civic Trust award.

East Midlands civil and structural engineer BSP Consulting worked in association with Ashby de la Zouch developer LSP Developments, Tamworth architects West Hart Partnership Ltd, Nottingham-based landscape architect Dave Singleton, of DSA Environment and Design, and quantity surveyors/project managers Carl Dean Associates, of Sutton Coldfield, on Moor Park Health and Leisure Centre in Blackpool.

The centre, which is a three-storey development that includes three GP surgeries, PCT outpatient services, as well as a library, gym and swimming pool, has just received the Blackpool Civic Trust Award for best new build in 2011.

The award, which was presented by comedian and TV presenter Griff Rhys Jones, president of Civic Voice, has delighted the team, which also scooped an award in 2010 for a similar scheme in Grimsby. Freshney Green Primary Care Centre in Grimsby was named the HealthInvestor Property of the Year.

“It’s great news for the whole team to hear that Moor Park Health and Leisure Centre has jointly been given the award by Blackpool Civic Trust of best new build 2011,” said BSP Consulting managing director David Sumner.

“It’s been a very well-received scheme in the area and we are proud to have been a part of it.”

Award organisers said: “When considering the best new build category, judges normally make decisions based only on design and build quality. However, the reason for the inclusion of Moor Park Health and Leisure Centre was based also on the wide ranging improvement of community facilities to the local area and positive feedback from the local community.”

One of the more unusual aspects of the scheme is the way that water and drainage has been used creatively as part of the play areas. Rain that falls on wider parts of the site, such as on roofs and car parks, is channelled through the play area to make not only a sustainable drainage system but a healthy and fun play area for children.

BSP Consulting is based at Oxford Street, Nottingham, and also has offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

For more information visit www.bsp-consulting.co.uk, www.lspdevelopments.co.uk, or www.westhart.com

Charity bake off competition at The Lansdowne, Leicester

noreply@blogger.com (Perfect 10 PR) — Mon, 06 Feb 2012 14:04:00 +0000

Can your cakes cut it? The Lansdowne pub in Leicester is staging a charity bake off and is urging local amateur and professional bakers to show off their skills.

Holly Bell, finalist in last year’s BBC Great British Bake Off TV programme, heads a team of guest judges who will be sampling entries in the competition, which takes place on Saturday March 17th.

The event is being staged in aid of Leicestershire and Rutland charity Coping with Cancer, which supports people affected by the condition.

Now organisers are appealing for home bakers and professionals to start flicking through their recipe books to come up with ideas for cakes, breads and bakes which will tickle the judges’ taste buds.

After judging, the cakes and breads will be sold off to raise money for Coping with Cancer, which The Lansdowne in London Road has pledged to support.

“Baking is really growing in popularity and we know from chatting to our regulars that there are many enthusiastic amateur bakers out there,” said event organiser Alex Lumley.

“We decided it would be a fun idea to stage our own bake off and at the same time raise money for the incredibly hard-working local charity Coping with Cancer. Holly Bell has kindly agreed to head our team of judges, who have been picked for their passion for baking, and now we’re looking forward to receiving details of people who would like to enter our bake off at The Lansdowne.”

Entries are being invited from professional bakers, as well as those who like to knock up a sponge at the weekend or create a tray bake in the evenings.

The competition, which is free to enter, has a number of different categories for cupcakes, brownies, speciality bread or a signature bake.

Holly, from Leicester, was a popular contestant in the 2011 BBC Great British Bake Off and made it to the final.

She said: “I'm very excited about being involved in the Lansdowne Coping with Cancer Bake Off; a really worthy cause and of course an opportunity to eat lots of cake and meet cake enthusiasts. I can't wait to see some of the creations and help to raise some money.”

The other judges are Matthew Wright, editor of Great Food Magazine, Char Lavender of Bitsy's Cupcakery, and Tom Brucciani, managing director of craft bakery and café company Brucciani (Midlands) Ltd.

Details for entering The Lansdowne’s bake off are available from the pub and also to download from the website www.orangetree.co.uk Forms need to be submitted by March 3rd 2012.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Civil engineer BSP Consulting joins drainage consultation

noreply@blogger.com (Perfect 10 PR) — Wed, 01 Feb 2012 13:13:00 +0000

East Midlands civil engineering company BSP Consulting has put forward its views on the future of sewers and drains.

The company, with offices in Nottingham, Derby, Leicester and Sheffield, is part of a UK-wide list featuring national bodies, local authorities, universities, water companies and major organisations that have taken part in the consultation.

Defra, the Department for Environment, Food and Rural Affairs, has been seeking opinions on the national build standards and automatic adoption arrangements for gravity foul sewers and lateral drains going forward.

BSP Consulting is among the likes of key organisations such as parliamentary groups, professional bodies, political parties and national associations that have come up with ideas and suggestions about the subject.

“At BSP Consulting we consider that the implementation of the Flood and Water Management Act could have a significant effect on the future of development,” said BSP Consulting associate director Tony Goddard.

“We believe it is vital for people “at the coal face” within the construction industry to influence the execution of Government policy. Responding to this consultation is another example of how we are striving to ensure a fair future for development for all our clients.”

Defra is expected to consider the views expressed during consultation over the next few weeks and months.

The proposals focus on how water and sewerage undertakers will adopt new sewers and lateral drains connecting to the public sewerage network.

For more information about BSP Consulting visit www.bsp-consulting.co.uk.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Notcutts order for Anila's Authentic Sauces

noreply@blogger.com (Perfect 10 PR) — Mon, 30 Jan 2012 15:26:00 +0000

Premium curry sauce producer Anila’s Authentic Sauces has won an order to directly supply 13 stores in the Notcutts garden centre group.

The outlets are each taking a selection of 13 curry sauces, chutneys and pickles.

Anila Vaghela, who runs Anila’s Authentic Sauces, said: “We are very pleased to be directly supplying Notcutts with our award-winning products to add to the ranges in their food halls. It means our customers have more places from which to buy their favourite curry sauces, chutneys and pickles.”

Anila, who is this year celebrating 20 years in the business after selling her first jar of homemade curry sauce at a fair in Weybridge, Surrey, in March 1992, produces eight varieties of curry sauce and 16 types of a mix of pickles, chutneys and dips. The firm supplies hundreds of outlets that include garden centres, delis, farm shops, gift shops and also health stores. It also sells direct to the public at farmers’ markets and at food shows and festivals as well as online via www.anilassauces.com

Anila’s Authentic Sauces is supplying to Notcutts branches in Bagshot, Cheshire, Pontefract, Nottingham, Worksop, Norwich, Cambridge, Manchester, Maidstone, Staines, Oxford, St Albans and Peterborough.

Anila’s sauces are based on a traditional family recipe, made from the freshest ingredients in small batches. They are free from artificial colours, additives and preservatives, and are sugar, dairy and gluten free, and contain no onion or garlic. Using 23 different spices, the sauces have a homemade quality just like “Mum makes”.

Based in Walton-on-Thames, with a unit in Hounslow, Anila’s Authentic Sauces has won 11 Great Taste Awards from the Guild of Fine Food for its products. Its Goan Green Curry Sauce was named Best Vegan Product in The Veggie Awards 2011 by Cook Vegetarian! magazine, with the judges saying: “Not only one of the best vegan curry sauces we’ve ever tried but one of the best curry sauces available. Its complexity of flavours makes its taste truly sensational.”

In 2009 Anila’s Spicy Korma Curry Sauce scooped a “Free From” Food Award.

Visit www.anilassauces.com for more information and booking.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

New salted caramel flavoured coffee launched by Cherizena

noreply@blogger.com (Perfect 10 PR) — Fri, 27 Jan 2012 17:34:00 +0000

Coffee specialist Cherizena is launching a new salted caramel flavoured coffee.

Combining the rich flavour of caramel with a zingy twist of salt, Cherizena’s salted caramel flavoured coffee is perfect for hot drinks as well as cold frappés.

It is the latest in a range of more than 20 flavoured coffees produced by Cherizena, which also offers around 30 single-origin coffees and blends via mail order from www.cherizena.co.uk

“Salted caramel coffee is now very popular in America and we’re delighted that we are now adding our own version to Cherizena’s range of flavoured and speciality coffees,” said Kate Jones, who runs the family-owned Leicestershire-based firm.

"Flavoured coffees are increasing in popularity, especially among young coffee drinkers, and our latest one tastes great and has a wonderful aroma.”

Just like all of the coffees in Cherizena’s flavoured range, the salted caramel flavour contains no syrups and no coatings.

Cherizena, based near Melton Mowbray, is a leading UK specialist producer of coffee and sources premium, rare and speciality coffees, as well as creating its own range of superb flavoured coffees.

The salted caramel flavour coffee is being launched shortly on www.cherizena.co.uk and costs £3 for 125g. It is available as beans or ground, regular or decaffeinated.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Expansion plans for Focus Consultants

noreply@blogger.com (Perfect 10 PR) — Fri, 27 Jan 2012 11:09:00 +0000

Regeneration experts, project management specialists and construction and property services firm Focus Consultants has made six new appointments in Nottingham and Leicester.

The company also plans to take on additional staff at its recently opened office in London.

The firm, based at Phoenix Business Park in Nottingham, and with branches in Leicester, Lincoln, Boston and London, specialises in securing grant assistance and delivering projects and programmes. Across the UK, Focus has secured £730 million of grant assistance, and delivered more than £980 million of projects and programmes since 1994 - including heritage, culture and the arts, health, regeneration, affordable homes and energy carbon sustainability projects.

The recent appointments have been made in response to growing demand for services in the firm’s Energy Carbon Sustainability Team and the Economic Development Team. They will soon be joined in the new London office by project managers and building surveyors.

“We are very pleased to welcome six new employees, each of whom brings different talents to our teams,” said Steven Fletcher, partner at Focus Consultants. “It’s also exciting news that we are expanding our London office after winning a number of contracts in and around the capital.”
T
he new employees in Nottingham are chartered and trainee quantity surveyors Matthew Gent and William Morris, Sophie Noon, who is a specialist researcher, building surveyor Andy Graham and assistant building surveyor Thomas Willis. Gareth Morris has also joined the Leicester office as part of Focus Consultants’ Energy Carbon Sustainability Team.

Focus Consultants specialises in creative approaches to securing funding packages and delivering high quality projects across the Midlands and the UK.

www.focus-consultants.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Croots Farm Shop to support Derbyshire children’s charity for 2012

noreply@blogger.com (Perfect 10 PR) — Tue, 24 Jan 2012 14:12:00 +0000

Derbyshire farm shop Croots will be supporting two charities during 2012, it has announced.

The farm shop in Wirksworth Road, near Duffield, will continue to raise money for the Shire Horse Society in recognition of the Shire horses that live in the fields around the store. But it will also support Derbyshire Children’s Holiday Centre – a charity that provides disadvantaged children in Derbyshire with holidays in Skegness.

The charity provides 450 holiday places per season and needs to raise more than £150,000 a year to continue its work.

Steve Croot, who runs Croots Farm Shop, said: “With the support of our customers and staff, we have raised many hundreds of pounds for local and national charities since we launched in June 2008, and this year we hope to continue the good work by collecting for the Shire Horse Society and Derbyshire Children’s Holiday Centre.

“We plan to have a number of events and competitions over the next 12 months which we hope will raise much-needed funds for these two causes.”

Croots Farm Shop and Kitchen, based at Farnah House Farm, is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Derbyshire wedding cake expert Luke Evans Bakery looks at trends for 2012

noreply@blogger.com (Perfect 10 PR) — Mon, 23 Jan 2012 10:57:00 +0000

The future’s looking bright for wedding cakes this year.

Luke Evans Bakery, which has been making and designing wedding cakes for generations of couples in Derbyshire and beyond, says this year’s trends include bold designs, with purple proving a popular colour.

Elegant and vintage styles, with intricate designs, are also a hot favourite with brides and grooms who are tying the knot in 2012.

The American style of tiers of cake without the use of pillars or stands continues to be in demand, with round being the most popular shape of cake.

And when it comes to the type of cake, the older generation tends to prefer traditional fruit cake, while the younger generation often favours a flavour such as banana or carrot cake. Virtually anything is possible now when it comes to flavours, and many couples opt to have different cakes for each tier, creating a tall and elegant showpiece.

Wedding cakes made of cupcakes or fairy cakes are also bang on trend, having been popular for the past couple of years. A modern alternative to a traditional cake, cupcake wedding towers allow newly weds to have a range of different flavours of cake and endless choices when it comes to design.

“There are so many beautiful options for wedding cakes,” said Sharon Dance who has worked at Luke Evans Bakery in Riddings for 18 years and has decorated hundreds of wedding and celebration cakes.

“Trends in wedding cakes tend to go round in circles. It’s like fashion. When they come back round, the younger generation haven’t seen them before so they appear to be fresh and new. Having said that, there are always new designs, ideas and influences, so each wedding cake is individual and unique to a couple.

“Last year purple became popular as a colour, and that’s continuing in 2012. Round is the most popular shape of cake, and many couples are opting for brighter, bold designs. However, elegant and vintage styles are also very trendy, possibly influenced by last year’s royal wedding.”

Luke Evans Bakery, founded more than 200 years ago, has been making cakes for generations of Derbyshire’s newly weds. The bakery will be taking part in a number of wedding fairs across Derbyshire this year, including Horsley Lodge on February 19th and Derby Conference Centre on March 18th.

It already has several orders for 2013 weddings as couples look to plan ahead and book the key wedding day items.

“The wedding cake is traditionally the centrepiece of the wedding reception,” said Sharon. “The possibilities for style, design and decoration are virtually endless, and then of course there’s the type and flavour of cake. Many brides and grooms opt for a three-tier cake, with one tier of fruit cake, another tier of Madeira cake and a third tier of chocolate cake. This means they have something to suit everyone.”

For more information about Luke Evans Bakery’s wedding cake service visit www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Shanti Yoga School and Full Movement Training School stage open day event in Nottinghamshire

noreply@blogger.com (Perfect 10 PR) — Tue, 10 Jan 2012 09:22:00 +0000

Yoga is coming under the spotlight at an open event being held by Shanti Yoga School in Nottinghamshire.

The event on Saturday January 14th is being held at the Eco Centre at Home Farm, Screveton, and will focus on new classes that are launching this month and next.

These include seated yoga for the less mobile and a course to train as a yoga teacher.

The event, which runs from 11am to 3pm, will also be an opportunity to find out more about the Full Movement Training School – a sister company to Shanti Yoga School - which teaches a unique therapy linked to Hatha yoga.

Both organisations were run by Andy Thomas, from West Bridgford, who died in March 2011, and the open event marks a re-launch by his family, friends and colleagues.

“The open event at the Eco Centre is the chance for anyone interested in yoga or the full movement method to find out more,” said Liz Thomas, Andy’s wife.

“We have a range of yoga classes starting in January and February, for people who want to learn yoga and for people who currently practise yoga and would like to learn how to become teachers. A course to train in becoming a Full Movement Method practitioner also begins at the end of January.

“The open event will feature some mini taster sessions and also the opportunity to meet members of the team and teachers.”

A six-week course of yoga classes for men and women starts at 6.30pm on Monday January 16th at the Eco Centre, while yoga classes for the less mobile begin on Thursday January 19th from 11am to 12.30pm.

The seated yoga classes are run by Sandra Fowkes, who explained that yoga could be beneficial for those with reduced mobility.

“Everybody can have a go and you can still get the benefits,” she said.

Shanti Yoga School, which has recently been accredited by Yoga Alliance as an approved Teacher Training School, was founded in 2003 and has trained dozens of teachers in Hatha Yoga, who have since gone on to run their own classes.

A two-year teacher training courses run at specific weekends to help students who have weekday commitments starts in February 2012.

The Full Movement Training School, which is based in Colwick, Nottingham, but also runs courses at the Eco Centre, teaches therapists in the discipline of the Full Movement Method, a unique blend of yoga and physical therapy that was created by Andy Thomas.

Andy trained therapists locally, nationally and abroad to practise FMM, which resolves muscle and joint pains, immobility and malfunction, and students have gone on to open FMM clinics in Bournemouth, Sheffield and elsewhere.

In November 2011, the Full Movement Training School was given official accreditation from the Federation of Holistic Therapists, the largest and leading professional association for therapists in the UK and Ireland.

To get to the Eco Centre, follow the signs for Car Colston off the A46 and pick up the Screveton sign in Car Colston. Turn left at the Farmeco sign in Screveton.

For more information visit www.shantiyogaschool.co.uk or www.fullmovementmethod.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Croots Farm Shop takes part in Farmhouse Breakfast Week in January

noreply@blogger.com (Perfect 10 PR) — Tue, 10 Jan 2012 08:29:00 +0000

Derbyshire farm shop Croots is celebrating Farmhouse Breakfast Week with all-day breakfasts and a buy-one-get-one-free deal on breakfasts.

This is the fourth year that the farm shop on Wirksworth Road, Duffield, has taken part in the national event which aims to promote the importance of breakfast.

From Tuesday January 24th to Sunday January 29th, Croots will be offering breakfast all day in Croots Kitchen, with a buy-one-get-one-free deal.

Farmhouse Breakfast Week has been run annually by the HGCA (the cereals and oilseeds division of the Agriculture and Horticulture Development Board) since the year 2000, and aims to raise awareness of the benefits of eating a healthy breakfast and demonstrate the variety of breakfast foods available in the UK.

The theme for the campaign is “Shake Up Your Wake Up” - make small changes to your morning routine to make sure you have time for breakfast every day.

Steve Croot, who runs Croots Farm Shop, said: “We have taken part in Farmhouse Breakfast Week since we launched in 2008. We feel it’s an excellent way of raising awareness of the importance of a healthy breakfast and the wonderful range of local and national breakfast items there are to choose from.

“Our breakfasts will feature a number of Derbyshire products, including our own award-winning sausages.”

Croots Farm Shop and Kitchen is open Sundays from 10am to 4pm (café until 3.45pm), and from Tuesday to Saturday from 9am to 5pm (café until 4.30pm). It is closed on Mondays.

For more information visit www.croots.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

New membership structure introduced by business support organisation The Food and Drink Forum

noreply@blogger.com (Perfect 10 PR) — Tue, 03 Jan 2012 10:57:00 +0000

Business support organisation The Food and Drink Forum has launched a new membership structure to offer more flexible grades.

The Forum, which has been supporting food and drink companies since 1998, has also boosted the range of offers available to members.

“Previously our membership grades focused on the size of a business, but we have changed the grades available to allow members to choose the level that best suits their needs. It also offers them the flexibility to move from one grade to another from year to year, depending on their stage of development,” said Food and Drink Forum managing director Fiona Anderson.

“The new structure has been introduced in response to feedback from members and we hope it will provide more value.”

The Food and Drink Forum, which is based in the Business Centre at Southglade Food Park, Nottingham, and operates in Nottinghamshire, Derbyshire, Lincolnshire, Leicestershire, Northamptonshire, Rutland and across the UK, provides a range of different services to food and drink firms.

Advice, expertise, business support, training, production and technical services, sales and marketing advice and lead generation are just some of the services on offer. In addition, members can also benefit from the use of business facilities, meeting rooms and a new product development kitchen at Southglade Food Park.

“We have based our grades on the needs of businesses, drawing on many years of experience within the industry,” said Fiona Anderson. “Membership packages are available to any food and drink producer or manufacturer of any size, from start-up companies to larger established organisations. We also have a consultant membership grade for those who supply into the food and drink sector.”

Bronze, Silver and Gold membership packages have been introduced, with prices starting at £110 plus vat per annum. Visit www.foodanddrinkforum.co.uk for more detailed information.

The Food and Drink Forum was launched in 1998 as a not-for-profit membership-led organisation to stimulate and support the sustainable growth and development of the food and drink industry in the East Midlands.

It aims to:
• Champion the food and drink sector in the East Midlands.
• Develop strategic influencing partnerships within and outside the East Midlands.
• Act as a centre for information and knowledge on all subjects relating to the food and drink sector in the region.
• Stimulate and facilitate sustainable change within companies of all sizes across the food chain.
• Generate income and secure resources to meet the needs of a high-quality service.
• Promote the food and drink sector to future employees through education and the raising of skills.

For more information about the services offered by The Food and Drink Forum visit www.foodanddrinkforum.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Focus Consultants hires Perfect 10 PR

noreply@blogger.com (Perfect 10 PR) — Fri, 23 Dec 2011 10:23:00 +0000

Nottingham company Perfect 10 PR has been appointed by Focus Consultants to handle the firm’s media relations. Run by Louise Duffield, Perfect 10 PR will be helping to raise the profile of Focus Consultants locally, regionally and nationally.

With five offices in Nottingham, Leicester, Lincoln, Boston and London, Focus Consultants has secured £730 million of grant assistance, and delivered more than £980million of projects and programmes since 1994. The company specialises in regeneration, project management and construction and property services.

“Focus Consultants works on some really exciting projects across the UK and I am looking forward to providing PR support for the business,” said Louise Duffield.

Steven Fletcher, partner at Focus Consultants, said: “Perfect 10 PR has experience of working in our sector and came highly recommended.”

Perfect 10 PR, based in West Bridgford, works with clients across a number of sectors, but predominantly in food and drink and construction.

Visit www.perfect10pr.co.uk or www.focus-consultants.co.uk

Festive fundraiser for LOROS at The Lansdowne in Leicester

noreply@blogger.com (Perfect 10 PR) — Tue, 20 Dec 2011 10:47:00 +0000

A festive fundraiser at Leicester pub The Lansdowne raised £90 for hospice charity LOROS.

The London Road pub staged a Trinkets and Tinsel Christmas fair in conjunction with creative local entrepreneurs and stallholders.

Donations at the event were collected for Leicestershire and Rutland hospice LOROS, which the pub has supported for some time.

www.orangetree.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Food and Drink Innovation Network (iNet) supports unique sports recovery drink developed by Leicestershire firm

noreply@blogger.com (Perfect 10 PR) — Wed, 14 Dec 2011 10:35:00 +0000

Leicestershire company Omniceutica Limited has received backing from the Food and Drink Innovation Network (iNet) to help develop, test and commercialise its unique new sports recovery drink, fuelSAQ™.

The firm, based at Asfordby Business Park, Melton Mowbray, has created a formulation that offers a range of benefits, not just as a sports recovery drink but potentially as a platform for other nutraceutical opportunities.

The unique drink not only reduces the ‘sugar drop’ experienced by athletes and commonly described as ‘hitting the wall’, but the base that’s been developed can be used as the foundation for a range of different products that can provide health benefits for the heart, joints and other parts of the body.

Omniceutica (www.omtca.com) has now completed successful pilot studies of fuelSAQ™ and tested the product using professional sports people and elite athletes, under the direction of the world-renowned sports training company, SAQ International Limited, which is also based at Asfordby Business Park.

Professional cricketers at Derbyshire Cricket Club, including veteran first-class, one-day and international bowler, Steffan Jones, were among those who tested the product, and the results showed that their fatigue was reduced over several hours by between 21% and 49% in tests, when compared to a placebo (‘dummy’) drink. Jones also stated that his energy levels were maintained over a long period when consuming fuelSAQ™.

Omniceutica and SAQ will now use the results and positive feedback from these and other athletes who have trialled the product, to support promotion of fuelSAQ™ to third parties via a distribution, acquisition or out-licensing deal, or to market the drink directly through its own niche channels, including online via www.fuelSAQ.com.

“The unique selling point of the product, compared to currently available sports drinks, is its multi-component formulation that provides several benefits in a single serving,” said Glen Martyn, Omniceutica’s managing director.

“Patent protection is being sought for the proprietary formulation but the novel combination of ingredients present in the fuelSAQ™ product , namely a stimulant, together with a carbohydrate providing sustained energy and also hydrolysed protein, offers unique nutritional and physiological benefits including, for example, an expected blunted insulin response.”

The Food and Drink iNet, which is part-funded by the European Regional Development Fund (ERDF), awarded Omniceutica a £10,000 grant to help with development.

The funding was used towards field trials of the proprietary drink that documented information on the product’s impact on performance, endurance and recovery - ultimately enabling Omniceutica to finesse the marketing strategy.

“One of the roles of the Food and Drink iNet is to support innovative new product development in the sector, and the drink developed by Omniceutica appears to have significant potential,” said Food and Drink iNet director Richard Worrall.

“fuelSAQ™ has been designed specifically for professional and elite athletes, but is also likely to appeal to, in a slightly modified form, amateur athletes and young people”, said Glen Martyn, a qualified pharmacist with experience in the pharmaceutical and healthcare sector.

The drink contains a rapid-acting stimulant and a slow release carbohydrate component which has a longer lasting energy profile compared to conventional sugars and which also avoids spikes in plasma insulin. The formulation also comprises a protein hydrolysate that has been demonstrated in clinical trials to accelerate recovery from exercise and increase physical performance.

“We believe there is an opportunity for a single product which can provide sustained energy and aid recovery, all without producing a plasma insulin peak and resultant glucose drop often seen with other sports drinks,” he added.

“There is a potential market of around 27million people in the UK who regularly buy health and sports drinks to help them through busy schedules and fitness regimes. We believe the global potential for this product is huge. We would like to thank the iNet and their team, Stevie Jackson in particular, for their constant support and helpful input over the last nine months, without which we would not have entered this critical phase of testing.”

Omniceutica Limited is a specialist product development and consultancy organisation working on the development of pharmaceutical and functional food products.

The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands. It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs.

It aims to build on the tradition of innovation in the food and drink industry in the regionby helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Quotec Ltd (formerly Food Processing Faraday), Nottingham Trent University, the University of Lincoln, and the University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

www.omtca.com

www.fuelSAQ.com

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Christmas cake recipe riddle for Luke Evans Bakery

noreply@blogger.com (Perfect 10 PR) — Mon, 12 Dec 2011 11:57:00 +0000

One of the country’s oldest family run bakers is appealing for information from Derbyshire’s older generation to see if it can pinpoint exactly how long it has been producing Christmas cakes using the same recipe.

Luke Evans Bakery has established that the recipe for its Christmas cakes has been used for at least 50 years – but the current managing director David Yates believes it’s almost certainly been used for much longer.

Bakery foreman David Bond, who has been with the business for more than 47 years, was taught the recipe by Joe Evans – the fifth member of the family to run the bakery at Riddings near Alfreton.

“The Christmas cake recipe was passed over to David Bond by Joe Evans, who told him that Luke Evans Bakery had used the recipe for many years previously,” said David Yates. “But we’d love to know if there was anyone who could give us a more precise timescale for how long the recipe has been used.

“I suppose it’s feasible that it could have been used for more than 100 years. We were just wondering if there was anyone who could give us any more information about the history of the Christmas cake recipe. Perhaps they remember their grandparents or parents buying a Christmas cake and trying a piece.”

Founded in 1804, Luke Evans Bakery, which is an eighth generation baking business after Sarah Yates – the great granddaughter of Joe Evans – joined the company last year, bakes around 1,000 Christmas cakes each year, ranging from large luxurious cakes to smaller round traditional cakes.

Some of its wholesale customers also have a long history associated with the Christmas cakes.

Both Rita Bowmer’s General Store, on Belper Lane End, Belper, and Costcutter at Newton, near Tibshelf, now run by Peter Smith and formerly trading as Smiths of Newton and run by his father Frank Smith, known as Chug, have stocked the Christmas cakes for more than 50 years.

“I am 58 and I can remember Luke Evans when I was a little lad and I know we have been with them for over 50 years,” said Peter Smith. “The quality of the cake is excellent and the decoration is excellent as well.”

Luke Evans employee Philip Tomlinson, known as Sam, used to deliver to Chug when he was a van driver. Sam too has a long history of working for Luke Evans Bakery - he joined the company on 1st July 1967 and now has 44 years service.

Luke Evans Bakery sells direct to the public from its shop in Green Hill Lane and supplies around 300 trade and wholesale customers across Derbyshire, Nottinghamshire, East Staffordshire and further afield, including shops, schools, delis and Pride Park - the home of Derby County Football Club.

Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products.

www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk