Quality Food Awards 2011 Winner

The Quality Food Awards are renowned throughout the industry for their rigorous and stringent judging process. The 50-strong panel is comprised of respected food experts, a long-standing and highly regarded tradition which sets the Quality Food Awards apart. Each product is carefully judged by the panel, who debate and discuss its merits across the following criteria: taste, flavour, texture, aroma, ingredients list, innovation, packaging, presentation and price point.

At the end of judging, the panel decides on the finalists for each category. From the shortlist, the panel deliberates further over which is the winning product.

A fantastic team effort.

Quality Food Awards 2011

Coast-lovers are being urged to come along and be part of an international volunteer campaign to help clear up any litter on the world’s beaches.

Employees at Coldwater Seafood have already pledged to take part in the Beachwatch Big Weekend – which aims to collect data on what washes up on our shores.

They will take part in a clean-up at Cleethorpes beach on Saturday and Sunday, with the professional help and organisation of the Marine Conservation Society (MCS).

Last year’s Beachwatch Big Weekend revealed a shocking rise in the amount of bathroom rubbish found on UK beaches.

Beach litter has almost doubled over the last 15 years, and in 2010 alone, average litter levels across the UK rose by six per cent compared to 2009.

Coldwater’s director of human resources, Elaine Neal, said: “We wanted to take part in this campaign to put something back into the community.

“Our beach is important to keep clean for our use and wildlife. Over 90 per cent of people who work in our company are local, therefore it should stir up an interest for them to help.

“We will be paired up and given an area of the beach to clean the litter and if we find any dangerous items, such as syringes, they will be disposed of accordingly.”

MCS Beachwatch Officer Lauren Davis said: “It is crucial we do something to tackle rising litter levels.

“We’d like to see much more involvement around the UK coastline – it is a great way to gather vital data.

“It’s amazing what you can find. On the last survey in July we came across part of a bed post, far bigger and heavier than the young volunteer who was determined to drag it quite some distance off the beach!”

Get involved

The Cleethorpes clean-up takes place between 2pm and 4pm on both days. Volunteers should wear suitable clothing and footwear and don’t forget to take some strong gloves.

To become a volunteer, visit www.mcsuk.org and fill in a form for Beachwatch Big Weekend, or call the organisers – The Marine Conservation Society – on 01989 566017.

The Telegraph will be there to see what was found – full report and pictures on Monday.

This summer saw high street giant Marks and Spencer launch Forever Fish, a £3 million programme of activity that will see in-store promotions to encourage consumers to try new species and new methods.

The campaign, funded by proceeds of carrier bag sales, will also see educational activities involving 400,000 primary school pupils as well as beach cleans.

M&S enjoys a 14 per cent share of the fish retail market, despite having only 4 per cent of food retail, and Coldwater Seafood is a leading supplier.

Richard Luney, wild fish and aquaculture manager for the retailer, said: “2011 from a consumer and public point of view will be the year of the fish.

“Earlier in the year Hugh Fearnley-Whittingstall grabbed the public’s attention. It highlighted some of the opportunities and challenges with lesser known species, which in theory should take the pressure off the big five.

“Forever Fish started life as a concept in September 2010. Hugh helped raise the public’s awareness and improved the willingness of people to try a different species. There is much synergy between our ethos.

“We are encouraging a change in purchasing habits. We have been offering money off on featured species.”

The company prides itself on the sustainable nature of the seafood it sells, with 90 per cent of it meeting the highest standards in industry.

“We have been recognised by a number of non-Governmental organisations for the progress we have made in procurement activity,” said Mr Luney. “We are working with the best, avoiding the worst and investing in the rest.”

Speaking to the Telegraph after highlighting Forever Fish – a term previously employed by Young’s Seafood that was relinquished in a deal – Mr Luney praised the work of their major town supplier.

He said: “We wouldn’t be able to deliver Forever Fish without out longstanding partners. Coldwater is one of our top 10 food suppliers in the UK, which is significant. We work very closely with all their teams, whether that is in procurement, product development or technical. All of that communication ensures we can develop credible products that consumers can buy with confidence.”

Asked what the company was focusing on when it came to the demands at the tills, he said: “We are looking at an active new product development programme. Customers want to be told what to do. They are scared of getting fish wrong.

“They don’t want to touch it, they are frightened of overcooking it and don’t know what to put with it. We have launched a range of products all providing a solution for the customer, taking the fear factor away from it.”

Giving an example of that development from the lectern, Mr Luney said: “By breaking down the barriers and doing something innovative with the raw material improves the success with customers.

“We pick it up and do something they have never tried. Earlier in the summer with Coldwater we promoted oat and lemon breaded mackerel fillets. They sold well and we have more in the pipeline.”

That includes an alternative to lemon sole and plaice in Canadian yellowtail flounder.

Dominic Collins, head of buying at Coldwater, said: “We ran the mackerel promotion in July and August and saw a 40 per cent uplift in sales.

” Across all of the points they are making, we have been working with M&S on this. It gives us the ideal vehicle and opens doors for us to moved forward.

“We now have a programme over the next six months with new species which will feature. It further strengthens the position of the business.”

A series of events were held around the central fixture of a day-long conference last week, with more than 100 delegates attending.

Anita Barker, managing director of Coldwater Seafood, sponsor and vice- chairman of Humber Seafood Institute, said: “I think it has moved on from last year. We captivated a huge audience for the welcome supper, we caught them and kept them.

“It was great to see the industry come together, sit down and talk about the challenges facing them.

“In the conference we covered industry issues such as policy, sustainability, aquaculture and the changing market, as well as the importance of really getting to know what the consumer wants.

“It was a powerful mini fish conference in one day, and it has been really successful.

Staff at Coldwater Seafood will now have immediate access to the tools required to improve their skill-base, thanks to the partnership agreement with Grimsby Institute.

Managing director of Coldwater Anita Barker said: “We passionately  believe in the abilities of the whole Coldwater team and the learning centre and programmes are designed to help get the best out of everyone at all levels.”

Employees will be offered courses covering basic food safety, fish awareness, continuous improvement tools and techniques, environmental awareness, as well as NVQs and foundation degrees.

The equipment has been provided by the Institute as part of the link-up.

Mick Lochran, dean of faculty at Grimsby Institute, said: “At this time, when reducing costs is seen as being paramount, this investment in training between the Institute and Coldwater sends out a clear message that we believe that developing the workforce is the primary way to gain a competitive advantage.”

As a judge our Managing Director Anita Barker looked for vibrancy and structure, with a balance of occupational and business skill to overcome challenges and facilitate further success.

The award was presented by our HR Director, Elaine Neale at a celebratory gala dinner, organised by Hull and Humber Chamber of Commerce, in partnership with GSMG, publisher of the Grimsby and Scunthorpe Telegraphs, at Grimsby Auditorium on Friday, May 20.

From a shortlist our chosen winner was

Qube Solutions

Location: Scunthorpe

Core business: Electrical engineering solution provider for blue chip firms

Managing director/owner: Richard Hotchin

Founded: 2009

Richard Hotchin said: “We operate across all sorts of sites across Lincolnshire, from the steel industry to power generation and quarry industry. We are now trying to get into the petro-chemical side as well.

“Over the past two years we have really moved up and got bigger, as our clients have wanted us to.

“One of the main drivers has been tapping into the really specialist maintenance aspect.

“A separate element of the business is engraving and sign manufacture, and the extra space in our new location should allow that aspect to develop further.”

This year, the event had a comic book superhero theme, reflecting the efforts of local firms trying to steer the economy out of recession.  Superman and Bond double Donald Standen played the role of master of ceremonies at the event.

Grimsby Institute pupils put on an excellent heroes and villains show, ahead of a marvellous blast through the top numbers of genre-defining musical Chicago, starring former Emmerdale actor Ian Kelsey.

A raffle raised almost £3,000 for Magic Moments for Autistic Kids and Grimsby & Immingham Sea Cadets.

Locally born television presenter Helen Fospero once again compered the awards.

The major employers, both part of the Icelandic Group, are coming at it from a united – but varied – angle.

For Coldwater it is a first entry, while Seachill it is reining champion when it comes to the Seafood Prix D’Elite.

As celebrated on the front page of the Telegraph last year, Seachill won the award with a dish from the fledgling The Saucy Fish Co. Range.

Now two more dishes have been submitted, alongside three from Coldwater. They join more than 30 other finalists in the running for the award, judged at European Seafood Exposition 2011, which takes place early next month.

Coldwater’s head development chef, Howard Cheshire, talked Telegraph business editor Dave Laister through the entries, sending him packing, with the products to taste test.

DL: “So how did you decide which dishes to put before the judges?”

HC: “We did quite an extensive mock competition to select which ones to put forward from a dozen products. We got a cross-section of people from within the business and scored them against the same criteria that the Prix D’Elite use.

“It wasn’t just the development side, but accounts, production and HR. Last years win for Seachill really whet the appetite for it. It is a great way of showing what we can do, and the customers are very big on it too.”

“There is a lot of pride in this and to have the dishes recognised on an International scale would be fantastic. Even just getting them shortlisted is great.”

Dish: Scallop, Smoked Bacon and Vintage Farmhouse Cheddar Pot (Asda Extra Special)

HC: “This is a result of the creation of a ceramic area that we invested in last year. Without that investment we wouldn’t have been able to do a product like this as there are particular protocols and technical challenges around food safety. It is selling really, really well.

“We first used the area for a Marks and Spencer line for Christmas, and now we have done a couple of products for Asda out of it aswell.”

DL: “A delightful creamy dish that sits perfectly in its own re-usable bowl – no doubt a strong selling point itself. Bubbles up in the oven beautifully and tastes as good as it then looks and smells.”

Dish: King Prawn & Scallop Risotto (Asda Extra Special)

HC: “We are quite well known for our risottos with the retailers. We cook them in the traditional method of absorption, just like a restaurant or at home – the only difference is scale. We make the shellfish stock ourselves, taking the shells from langoustine production.”

DL: “Clearly a well earned reputation. This is a meal that sparkles on the plate and the palate. Generously proportioned, too, with plenty of prawn for your pounds.”

Dish: Bistro Bouillabaisse (Marks & Spencer – Bistro)

HC: “It is not often a big retailer launches a whole new range, so this is all new. Very much the French classic. When it comes to ready meals the bar is a lot higher now that what it has been, when everything was done with flavourings and preservatives. Most ready meals now are as home-cooked now. Most sauces start with butter and sweating the onions and we move it on from there.”

DL: “The pick of the bunch for me. This was pure indulgence, and could quite easily have been revealed in a Michelin-starred restaurant, rather than my kitchen. A saffron sensation, the cod and king prawn swim in a sauce that deserves its billing as a rich, aromatic dish. The separate croutons add to that luxurious feel, no doubt aided by the relaxed 40-minute cooking time.”

Dish: Salmon and Hollandaise Fishcakes (The Saucy Fish Co – Seachill’s brand)

HC: “The two companies have been working together on the fishcakes, which is a big thing for us and the group as a whole. Again there has been more investment to make this dish possible, allowing us to get the sauce and the form of the fishcake together.”

DL: “I like fishcakes and this dish solves the common problem of what to do with them to counter the dryness of the breadcrumb coating. This is an excellent innovation.”

David Laister
Business Editor – Grimsby Telegraph
http://www.thisisgrimsby.co.uk

Seachill’s The Saucy Fish Co’s Saucy Centre Fishcakes and Smoked Haddock with Davidstow Cheddar and Chive Foil Bake Bag, available in Tesco stores, are nominated for excellence, alongside three Coldwater products: Bistro Bouillabaisse, available in Marks and Spencer; King Prawn and Scallop Risotto and Scallop and Smoked Bacon and Vintage Farmhouse Cheddar Pots, both available as part of Asda’s Extra Special Range. The Seafood Prix d’Elite names the best new retail and food service seafood products of the year and offers special awards for health and nutrition, retail packaging, originality, convenience and seafood product line.
All finalists’ products are evaluated by a distinguished jury of seafood buyers, chefs and industry experts.

First held in 2001, the Seafood Prix d’Elite new products competition was designed to highlight innovative new products for buyers attending the European Seafood Exposition, as well as to provide a forum for exhibiting companies to launch new products. The competition and awards reception are held once a year and is the major industry event showcasing the very best new seafood products in the world.

Anita Barker, managing director of Coldwater, added: “The fact that three Coldwater products are nominated for such prestigious industry awards reinforces the high quality key message of our brand, and we’re thrilled to be recognised by our peers at this level.” Tinna Molphy, Icleandic Group communications director, added: “Icelandic Group is always committed to developing and delivering the highest quality products possible, and this is reflected in our Prix D’Elite nominations. We look forward to achieving further accolades for Coldwater, The Saucy Fish Co and Icelandic Group as a whole.”

The Prix D’Elite winners will be announced on May 3 at an awards reception in Brussels.

The Chronicle [Thursday April 7th]

The young people completed a 20-week training scheme with the Humber Seafood Institute to prepare them for a career in the fishing industry.

The apprentices were shown around the Coldwater fish processing company to mark the end of the scheme and their skills and knowledge impressed HR executive so much that she offered all three apprentices jobs on their last day.

Harriet Marshall, 24, has had two job offers.

She said: “I can’t believe how much my life has changed.

“This time last year, I was unemployed and didn’t have any idea what I wanted to do and now I have a future.

“I first started the course as something to do, but I have found it really fascinating and now I have a career that I am passionate about ahead of me.

“We have covered everything in the industry – fishing, filleting, smoking the fish, quality control systems, fish mongering – it has been very inclusive.”

Mrs Neale, said: “The college has produced an excellent programme and the skills the students have are just what we need, which is why we are offering employment to all of them.”

Tailoring the course to the skills needed by employers has meant all the students have a bright future in an industry much in need of young blood.

Many local organisations consulted closely including the Fish Merchant Association, Humber Seafood Board, the Seafood Industry Authority, Coldwater and Sealord.

Fish technologist lecturer Will Davies said: “The students have been really enthusiastic and have embraced the new technology, which is something businesses really need.

“It has also been really encouraging to see they weren’t afraid to get their hands dirty with the more practical side.”

It has been such a roaring success that the Grimsby Institute and its partners confirmed they will now roll it out into a full two-year apprenticeship scheme.

Stephen Bloy, director of operations and research at Grimsby Institute, said: “The industry has engaged with the course and we have achieved everything we set out to do

“There is a great deal of expertise to pass on.

“The industry needs young people to pass on these skills and young people have gained employment because of it.”

Business Telegraph
http://www.humberbusiness.com