Reservoir Cafe Achieves Vegetarian Society Approval

Food photography in Reservoir Cafe *** Local Caption *** Health fast food cuisine
Reservoir Cafe

This week, UCSP Ltd staff at the Reservoir Cafe were delighted to hear that they had achieved Vegetarian Society approval of their vegetarian and vegan menus.

The Vegetarian Society influences, inspires and supports people to embrace and maintain a vegetarian lifestyle. They work constructively with businesses, government agencies, policy makers and professionals, whilst always remaining independent. In order to achieve their prestigious  food & drink guild accreditation for the cafe, UCSP needed to demonstrate that the cafe’s menus met the following criteria;

  • Free from animal flesh or any ingredient resulting from slaughter
  • Contain only free range eggs
  • GMO Free
  • Cruelty Free – no animal testing
  • No cross contamination with non-vegetarian ingredients during the production process

Perched on the edge of the University of Plymouth campus overlooking the Drake’s Reservoir and Gardens, the Cafe is one of only a handful of dedicated vegetarian and vegan restaurants in Plymouth. It is already very popular with students, staff, local residents and local businesses in the North Hill area however the staff are keen to welcome members of the Vegetarian Society wishing to sample their food.veg_soc_approved_full_rgb-jpeg-for-web

Click here for more information about the Vegetarian Society.

Click here for more information about the Reservoir Cafe.

UCSP Ltd Welcome Column Bakehouse to the University of Plymouth Cafes

Column Bakehouse new suppliers of University cafes' bread (L-R) Jon Denley (Column Bakehouse) and Paul Mansfield (Plymouth University). *** Local Caption *** Column BakehouseUCSP are delighted that they are now stocking Column Bakehouse Products in the University of Plymouth Cafes. As Matt Hodson, Commercial Services Director at UCSP Ltd said: “We are real admirers of the fantastic food produced by the Column Bakehouse and are delighted that we can introduce them to the Students, Staff and Customers in our award winning campus cafés. We take our responsibility to deliver a high quality, sustainable and good value experience very seriously and this arrangement with Column Bakehouse will certainly support us in this mission. It is a fantastic example of like-minded South West businesses collaborating to succeed.

For the full story, please click here.

Eat Drink Kernow Ready to Open

Eat Drink Kernow Team at PIC
Eat Drink Kernow Team at PIC
After several weeks of hard work, UCSP’s new services at the Cornwall Innovation Centres in Penryn, Pool and Truro are ready to go live. From Tuesday 30th August 2016, UCSP’s Cornwall based team will be providing catering designed to enhance all three of the Centres excellent conferencing and event business. In addition, the Cafes in the Tremough and Pool Innovation Centres will be open serving hot drinks and food throughout the day. For the whole of the first week, both cafe’s will be hosting a “free coffee week” where all hot drinks are on us. It will be a great way for our team to meet and get to know building occupant and visitors alike.

For updates on the cafe’s, menus, service etc please feel free to follow Eat Drink Kernow on Twitter and Facebook

UCSP Ltd win Innovation Centre catering contract

New venture will see award winning catering services operating from Cornwall’s Tremough, Pool and Health & Wellbeing Innovation Centres

  • The cafés in the Pool and Tremough Innovation Centres will be open from 1st September
  • UCSP Ltd keen to work with Centre clients, management and visitors to shape an offering which enhances the Centre experience
Tremough Innovation Centre
Tremough Innovation Centre

UCSP Ltd and Cornwall Innovation Centres have recently agreed a contract which will see the Plymouth based commercial services company offer their award winning catering at each of the three Cornwall Innovation Centres.

The Tremough, Pool and Truro based centres are focused on supporting all growth, knowledge and innovation-led businesses including those from the media, creative, eco, environmental, and health and wellbeing sectors. Support is offered to businesses at all stages of their journey from incubation through to mature enterprises looking to innovate and grow.

As part of this offer, commercial conferencing facilities are offered and UCSP will support by offering event catering. In addition, their award winning, local, sustainable and fresh food offerings will be available within the building’s cafés.

Matt Hodson, UCSP Commercial Services Director said; “Our team has significant experience running modern cafes linked to serviced buildings/ facilities, hospitality services to underpin business activities and event catering for large scale events. We are very much looking forward to working with Innovation Centre Clients and Management to ensure we provide a service which really enhances the experience of working in or visiting the Centres. We want them to feel that it is their café.”

Pool Innovation Centre
Pool Innovation Centre

Richard Snell, Centre Manager at the Tremough Innovation Centre agrees; “It is vitally important to us that the overall experience of the centre is a positive one and the standard of food and drink has a large part to play. I have experienced UCSP’s offer at their University of Plymouth outlets, and am hugely excited that they will be bringing their expertise to the Cornwall Innovation Centres.”

Currently, UCSP is supporting catered events and mobilising the Cafés in the Pool and Tremough centres. It is expected that there will be a full service from 1st September.

Food Made Good University of the Year 2016 Award Won by Plymouth

Catering award_webUCSP Ltd on behalf of Plymouth University has won the the University of the Year 2016 category in the Food Made Good Awards, run by the Sustainable Restaurant Association (SRA) in recognition of its commitment to producing sustainable, local, fresh and delicious food across it’s operation.

Jason Allbutt,  UCSP Catering Operations Manager, was presented the award by SRA Presid
ent, Raymond Blanc OBE  at the Food Made Good Awards on 22 March held in the Royal Horticultural Society’s Lindley Hall in London.

Mark Linehan, Managing Director of the SRA, said: “Now in their fifth year, albeit with a new name, the Food Made Good Awards recognise the incredible achievements of restaurants and the wider hospitality sector that few other awards do. With a transformation in diners’ attitudes towards food and how it is produced, we believe these awards reward the unsung heroes of hospitality who go way beyond just serving delicious food.”food-made-good

The Food Made Good Awards are run by the Sustainable Restaurant Association to celebrate everything exciting about British hospitality businesses, chefs and s
uppliers doing the extraordinary to make food good – delicious, ethical, sustainable.

All but four of the awards are decided on the basis of the scores achieved in the Food Made Good rating during 2015. This assesses restaurants across the three pillars of sustainability; Sourcing, Society and Environment and the awards recognise the achievements of the very best sustainable foodservice businesses in the UK and globally.

 

UCSP Team Take on the Cream Of UK University Chef’s

Tuco_ChefsTwo chef’s from UCSP’s Plymouth University operation have today competed in TUCO (The University Catering Organisation) Chefs Challenge at Warwick University. Pat Allen and Vicky Whitmarsh were shortlisted from a large number of applicants and had to “cook-off” against 21 teams from across the country.

The teams were given one hour to come up with a three course menu suitable for fine dining, using a selection of ingredients supplied by the organisers. The main protein ingredients were only made known to the teams hours before the competition started.

Tuco MenuThis was a live cooking competition in front of an audience, and a suite of  eight temporary kitchens were created just for this event.  Equipment provided in the kitchens included; electric 4 ring hob and oven, electric salamander grill and preparation tables.  Competitors were able to bring their own additional small equipment provided it was capable of being set up in the kitchen within five minutes, could run off a standard 13 amp plug socket, and draw no more than 500 watts of power.

Pat and Vicky had little over an hour to prepare, cook and serve their menu. Their offering of crab cakes with fennel puree, poussin with cider mash, rhubarb and apple pie with crème anglais was enough to see them place in the top 30%. As Jim Crouch, UCSP Catering Manager explained; “This is a fantastic achievement and a real indicator of how far our food has come over the last few years. To do so well in our first year of entering is a real testament to the skill of our two chefs. I couldn’t be more proud of them. Bring on next year!”

Pat Allen is the company’s head hospitality chef whilst Vicky Whitmarsh works as Chef de Partie at Drake’s Kitchen in the main University Campus.