Posts

Reaseheath Farm Centre

Reaseheath Food Centre – taking stock 2013-2014!

Reaseheath Farm Centre

As we draw to the close of what has been a very successful year in the food department, it is important to take stock and reflect on some  key achievements:

BRC 6 Grade A – what an outstanding accolade  for industry to achieve, let alone a college!

Bakery – We now have a fantastic bakery facility, with the standard of student work having been truly exceptional this year.

Butchery – Douglas Ewen joined us in November with a view to heading up the highly anticipated Level 2 Diploma in Professional Butchery.  Douglas has taught across the food department this year, introducing students to the rigors of life within the meat sector.  We hope that the new course will provide a platform for those students who want to ‘multi-skill’ within bakery and butchery, as well as those for whom specialism is key.  Douglas was also successful in entering a group of students in the Britain’s Best Burger competition sponsored by EBLEX, where we came a fantastic bronze!

HE – provision has been strengthened this year, with the validation of our new BSc (Hons) Food Manufacturing with Operations Management, giving a clear pathway from Level 3 food through to Level 6.  We look forward to our first intake of students in September for this course.

Individual Recognition Award – May saw our very own Food Curriculum Area Manager Nick Blakemore  rewarded for his support given to team members.  Nick is a crucial member to the team, who always displays a high degree of empathy and understanding for colleagues and students alike.  Well done Nick!

 

Toni-Anne Harrison

Issue 3 Sainsburys visit

Sainsbury’s Impressed by Food Centre Expertise and Facilities

Issue 3 Sainsburys visit

On 10th April 2014 we were delighted to welcome Sainsbury’s Heads of Agriculture and Dairy to the College.

Sue Lockhart, Head of Agriculture and Yvette Sowerby, Head of Dairy, provided staff with an overview of Sainsbury’s business vision and values and proceeded to spent the rest of the day learning more about Reaseheath’s expertise in food production: from farm to fork.  The pair were taken full tours of the farm and the food department and were given an overview of the Reaseheath Food Futures project (National Centre for Sustainable Primary Food Production).

Sue and Yvette were were particularly impressed with the College’s existing industry links and the structure of our courses that prepare students very well for employment upon graduation.

Going forward, Reaseheath College hopes to build a strong partnership with Sainsbury’s in areas such as training (for both Sainsbury’s employees and their manufacturing supply base), student placements, research projects and mutually beneficial knowledge transfer.

Katherine Tunnicliffe

Pictured: George Fisher, Iain Clarke, Kevin Campbell from Reaseheath College and Sue Lockhart, Yvette Sowerby from Sainsbury’s

Douglas Ewen 782 KB issue 3

Reaseheath Welcomes New Butchery Course Manager!

Douglas Ewen 782 KB issue 3

Hello everyone, my name is Douglas Ewen.

l am the new butchery lecturer and course manager at Reaseheath Food Centre. During my short time at the College,( apart from setting off the fire alarms…) I have carried out various butchery demonstrations using animals reared from the College farm. This meat served to supply the staff Christmas dinner and College canteen. I am currently developing various butchery courses for students, which will hopefully be interesting, informative and hands on.

I’m particularly excited to be teaching the brand new Level 2 Diploma in Professional Butchery at Reaseheath, starting in September 2014. This course aims to provide students with a realistic overview of butchery to help them move forward into their careers.

l have been involved in working to the highest of standards in various butchery roles both traditional and modern European for over twenty five years. During that time l managed a business which won Scotland’s best butcher for three consecutive years, along with UK’s best butcher. I have worked in various fresh food positions throughout both the UK and Ireland and for major retailers including: Tesco, Asda, Sainsbury’s, Co-op, Tulip and the Vion food group. I have also carried out meat quality assurance for ALDI supermarkets, to ensure that their suppliers, provided products to ALDI’s strict guidelines. You may not know that a number of major retailers sell their excess stock to ALDI, which in turn they label and sell cheaper! Aside from my passion for butchery, I have enjoyed many sports over the years and was a swimming, ski, gym and martial art instructor, training myself and others to various regional, national and international levels. These days l still enjoy going swimming and keeping fit at the gym. As you may be aware, eating a balanced and healthy diet is extremely important. Here are two of my favourite recipes that l enjoy which are nutritious, cost effective, tasty, quick and easy to prepare. All ingredients are ready available or you may laready some of these ingredients in your cupboards or fridge!

Doug’s Favourite Chicken Recipes

Sweet Sticky Chicken Thighs

1lb or 460g British chicken thighs skin on (£2.75 per pack)

2 tbsps clear honey (£1.40 for 340g jar)

2 garlic cloves –  crushed (30p)

200g/7oz basmati rice – cleaned and soaked in cold water for 15 minutes  (£1.50)

365ml/ 13fl oz water

Salad bag (£1.50)

Thai sweet chilli sauce (£1.50)

Total approximate cost for 3 people £7.85 – that’s just £2.60 per person!

Method

  1. Preheat the oven to 200C (gas mark 6) or 180C for fan oven.
  2. Rinse rice well and then soak for 15 minutes in cold water and then drain.
  3. Whilst rice is soaking, place honey, crushed garlic and chilli sauce into a bowl and mix together.
  4. Place the drained rice into a pot with 365ml/13 fl oz of fresh water and place onto the heat. Bring to the boil and then simmer for 7-8 minutes.
  5. Whilst the rice is simmering, place the chicken into the oven wearing oven gloves for 15-20mins and cook until golden colour, making sure juices run clear when pierced with a fork.
  6. Once the rice has simmered,  remove from the heat and leave to stand for 5 minutes
  7. Serve the chicken with rice and add salad for a little extra crunch.

 

Spicy Chicken Tikka Kebabs

1lb or 460g British chicken thighs skinless -cut into cubes (£2.75 per pack)

2 tbsps tikka paste (£1.80 jar)

Natural yoghurt (£1.50)

1 lime (30p)

4 spring onions (70p)

Metal (reusable) or bamboo skewers (£1.50)

 

Total cost: approximately £8.55 for 3 people – that’s less than £3.00 each!

Method

  1. Pre-heat the grill.
  2. Place tikka paste, yoghurt, spring onions, half the lime juice in a bowl and mix together.
  3. Carefully thread the chicken pieces onto skewers.
  4.  Use the juice of the other half of lime sprinkle to on the top.
  5. Grill for approximately 10 minutes on each side, turn and baste with the paste mix, until cooked through.
  6. Serve with salad or rice.

For any help, advice or support my door is always open in the food department. Please come and say hello and I hope you enjoy my recipes.

Douglas Ewen

Butchery Lecturer/Course Manager

Issue 2 Mini UHT Plant_DSC5344

Food Trials

Mini UHT Plant_DSC5344

The commercial team have been busy with trials and development work over December and January, working with industry partners and associates to develop innovative products and techniques.

December trials

Jenny Newell reports: “December trials included concentrating waste material using the evaporator and spray dryer making it in to a food ingredient. This would be of use to the company concerned as it provides profit from what was previously a waste material, as well as reducing the cost of waste product being disposed of.

A second trial in December involved producing reduced fat cheese. A customer has been using our facilities and staff support to carry out a trial on blue cheese in the food innovation rooms.

January food trial – AMT Ltd

Advanced Microwave Technologies Ltd (AMT Ltd) are global leaders in the use of microwaves to heat and condition liquids, suspensions and semi solids.

AMT Ltd has developed a unique method of delivering microwave energy into flowing liquids, suspensions and semi-solids on a continuous basis.   This technology uses conventional magnetrons, but is innovative because of:

1) the increased penetration of the microwave energy

2) the industrial scale of the process (continuous processing at up to 4 tonnes per hour)  

Termed ‘Microwave Volumetric Heating’ (MVH), it is associated with significant technical, practical and economic advantages. Early adopters of the technology have come from within the UK food and drink sector.

In January AMT Ltd undertook a 3 day trial at Reaseheath utilising the  APV UHT plant to test the technology for the first time on milk.Derek Allen (Senior Technologist) project managed the trial to a very high standard of delivery and the customer acknowledged his expertise and dairy industry knowledge together with the team in the Food Centre.

Dr Sue Gordon, Technical Marketing Manager, AMT Ltd commented:  “We have really, really enjoyed our time working with you, and we have covered a lot of ground in a few days.  Please also pass on our thanks to all at Reaseheath who have helped make this happen; we do appreciate the time and effort that was put in to make everything run so smoothly.”

AMT are now actively looking to engage with Reaseheath on future trial work and student placements.