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Posts Tagged ‘Restaurant Insurance Quote’

Jamie Fears that his Efforts for School Meal Improvements will be Undone

Friday, October 28th, 2011

Jamie Oliver, celebrity TV chef, suggests that ministers are ignoring research showing that nutritious lunches improve learning and fears that his school meals revolution campaign that he started is in danger of unravelling.

Jamie said in an interview with the Guardian, that the health secretary, Andrew Lansley and education secretary, Michael Grove, are dangerously putting at risk the changes and efforts that happened after Jamie’s School Dinner, his 2005 channel 4 series.

There is unease among education and health campaigners, after some of the decisions that Grove has made on school meals. Grove has ended the grant for school lunches as a separate basis of funding and exempted academies from the nutritional standards for all other state schools that was introduced by Labour, after Oliver’s programmes pointed out the poor quality of much school food.

Jamie said, “Honestly, I’m very worried. I’ve had a couple of very cordial, interesting meetings with the secretary of state for education and although I would love to believe that Mr Gove has school food high on his agenda, I’ve not heard anything so far worth celebrating”.

“I’m sure he realises that there are clear benefits to having good food in school: it improves a child’s behaviour, willingness to learn and concentration at school, and that in turn helps children to achieve more and perform better.

“You would have to be an idiot to ignore all of the academic research that’s been published to support these things, but still I don’t see him or his ministerial colleagues in health actually doing anything to ensure that the improvements we have made over the last six years remain in place and are built upon – instead the progress we’ve made seems to be at risk.”

He also added that, “I used to have similar rants about the previous government so I’m absolutely not siding with one political party. In my experience forward-thinking politicians are a rare breed.”

When Jamie was asked if the government’s decisions were due to ideology or the spending squeeze, he replied “I think it’s a bit of both but as anyone in this area knows, we have to invest now so that we don’t cripple the NHS or destroy the health of our kids later on”.

It is estimated that obesity already costs around £4bn a year for the NHS. Jamie said, “We simply can’t afford to cut costs in prevention work now because we will have an even bigger bill in the future. It’s like any business: you have to invest in the short term to see a longer-term benefit.”

Jamie made a suggestion to introduce a new school food premium, which would provide schools with direct payments for increasing the number of pupils having school lunches. Approximately 3 million of England’s 7 million secondary and primary school pupils eat them.

Charlie Powell of the Children’s Food campaign said, “We are unhappy that the school lunch grant has been amalgamated into the overall education budget because it means schools can spend it on anything they like, rather than increasing uptake of school meals.”

However, the chief executive of the School Food Trust, which lends a hand to help schools improve take-up of meals, said she feared Oliver’s thought could demotivate schools that faced the hardest task in persuading pupils to use the campaign regularly.

As well as campaigning for school meal improvements, Jamie is busy working on his own chain of restaurants and expanding his empire by confirming agreements with suppliers, getting restaurant insurance quotes and hiring more staff.

Super Broccoli on Sale in the UK

Wednesday, October 5th, 2011

A super broccoli that has been developed by scientists in Britain goes on sale in the UK. What makes this broccoli any different from the others you may ask? The vegetable looks the same as any other broccoli but has higher levels of a health-giving nutrient.

Previous research suggests that glucoraphanin, a plant chemical, could protect the body against different types of cancer and also heart disease. Beneforte, the name given to the new broccoli, contains up to three times more glucoraphanin than a normal broccoli.

Beneforte can now be found at Marks & Spencer stores but will be available at other supermarkets later on next year.

Rather than genetic engineering to make Beneforte, it was developed using conventional breeding techniques by the British scientists.

A wild broccoli variety was found in 1983 with naturally higher levels of glucoraphanin, the project and research started shortly after.

Glucoraphanin is converted in the gut into the bioactive compound sulphoraphane, which then flows in the bloodstream.
Research suggests that sulphoraphane has valuable effects such as stopping uncontrolled cell division associated with early stage cancer, improving the body’s antioxidants and lowering chronic inflammation.

Eating Beneforte broccoli raises sulphoraphane levels up to four times as much, compared with normal broccoli.

Broccoli is believed to defend against some cancers, especially prostate and bowel. Research has shown that men whose diet consists of a lot of broccoli have a reduced threat of destructive prostate cancer.

Other studies have shown that eating broccoli can prevent strokes and heart attacks by trimming down inflammation and keeping blood flowing freely through arteries.

Nowadays, all we usually hear about in the food industry is the rising costs of supplies, the struggle of getting a restaurant insurance quote, jobs being cut back and junk food, it is refreshing to hear about a food that gives us more of a health benefit.

The Institute of Food Research (IFR) and John Innes Centre both based in Norwich, worked together to develop Beneforte.

Professor Richard Mithen, from the IFR, explained “Our research has given new insights into the role of broccoli and other similar vegetables in promoting health, and has shown how this understanding can lead to the development of potentially more nutritious varieties of our familiar vegetables.

David Willetts, Science minister commended the “fantastic achievement” of the scientists.

Willetts said that “’This excellent work has led to the development of a highly commercial food product that will be both grown and sold in the UK, giving a real boost to agriculture, our personal health and the economy.”

Wolfgang Puck brings CUT to 45 Park Lane

Monday, September 5th, 2011

Wolfgang Puck has brought his fine dining restaurant, CUT to Europe. His first restaurant, Spago was opened over 30 years ago in Los Angeles and his empire of restaurants, cookbooks and saucepans can be found all over the world. Now, his 26th restaurant has been opened at Park Lane in London.

Puck’s fans include Sir Elton John and the Obamas and will be sure to win over more fans soon.

Although the Austrian-born chef had previously opened 25 other restaurants, this 26th is his first in Europe. Puck, who is 62 years old, has chosen Park Lane for his CUT restaurant.
Three decades ago, Puck’s aspiration was to introduce the American market to French haute cuisine. He was successful, but now the challenge is to bring Americanised European food back to Europe.

CUT’s restaurant director, Loyd Loudy said, “The lunch portions are slightly smaller and there are more greens and more seafood. Wolfgang loves the fish and seafood. It is much better than he can get in Los Angeles.” Crab and lobster “Louis” has featured on loads of the chef’s menus for over 20 years. For the first time, the crab that features on the menus comes from Dorset.

Puck was born in 1949 in Austria, his mother was an occasional pastry chef from which he learnt cooking from her, before starting an apprenticeship in Monaco at Hotel de Paris. Puck moved to the US and eventually to Los Angeles.

Puck’s first cookbook was published in 1981, called Modern French Cooking for the American Kitchen, following that he acquired a restaurant insurance quote and opened his first restaurant Spago.

Loudy said that Puck has had wanted to open a restaurant in London for years, but “There has never been the right mix. He specifically wanted to open in a hotel.”

CUT at 45 Park Lane offers a huge tasting menu and 15 cuts of steak. The head chef is David McIntyre, has relocated from Beverly Hills and has known Puck for 13 years.

The restaurant has 70 seats, which already have a waiting list over the next few weeks for people who want to dine in the restaurant.

The steaks at CUT will be grilled over specially imported hardwood and charcoal, then grilled from above at nearly 350C at Puck’s unique specification. However, Loudy believes that it is the service that will be CUT’s unique contribution. Loudy said “It is the philosophy of service. Wolfgang believes passionately in front of house. The way we greet people and the style of service will be more like in the US, and entirely new to London.”

It sounds like a wonderful restaurant which we hope to dine at one day!