The European Commission has banned the UK’s meat producers form using Desinewed meat (DSM); the flesh left on bones after butchering that is grated off mechanically to create a cheap mince-like substance. This is then used to ‘bulk up’ food products to portray a higher meat content and quality to consumers.

Kevin McWhinney, MD of McWhinney’s Sausages commented:

“To our huge disappointment and disgust even the majority of our own industry ‘experts’ are outraged that DSM can no longer be considered as meat. We are overjoyed that this is now no longer the case, as we have always argued that DSM is not meat. Despite its ban some manufacturers have used new technology to produce this product, but have called it by a new name to try and pull the wool over the eyes of the industry and the consumer.”

The Food Standards Agency is enforcing this new ban because the European Commission sees DSM and MSM (Mechanically Separated Meat) as the same.

“Unsurprisingly, the ‘big boys’ of the industry – the British Meat Processers Association (BMPA) are horrified that using DSM is to cease. These are the manufacturers that see profit as king, with product quality a distant second. I’m not portraying any manufacturer as having done anything illegal- as they haven’t. I’m simply delighted that after all this time the industry is soon to be on a level playing field. This product can no longer and under the (2004) regulations, should not have been, referred to as meat.”

McWhinney’s has a clear ethos on using any variety of mechanically reclaimed meat- never has, never will. The company hasn’t an issue with other manufacturers producing cheap products with the aid of DSM, but it has always battled the fact that with the laws allowing DSM to be classified as ‘meat’, its customers have struggled to understand the reasons for our higher prices.

Now with this new law announcing DSM as non-meat, many others are now adapting their product in order to remain legal.

McWhinney states: “Since we have never used DSM, we have always been more expensive and buyers have always been able to source other sausages cheaper. Given DSM’s right to be called meat, the fact that others in the industry were getting away with it was just a hard pill for us to swallow. Now, a new era is beginning when the entire industry will be legally obliged to declare the meat content of a product separately from its DSM content. Our reaction…it’s about time.”

McWhinney’s Sausages advise that this is taken a step further whereby product details are available not only on retail food packaging, but throughout food consumption. The experts suggest that diners in restaurants, bars, and cafes must be in a position to know what they are eating.

McWhinney added: “

It is vital to let every food consumer decide what they want and what they don’t. In terms of the use of pork and poultry DSM- by all means allow those who use it to use it, but clearly and concisely declare it and let the public know that it is in their food! Let the customer make their own informed decisions.”

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Blue Elephant, London’s most iconic Thai restaurant – and soon to be cooking school – has now relocated to its stunning home on Imperial Wharf.

On Friday 11th May, the new Blue Elephant will welcome a very special group of visitors, when monks from the Buddhapadipa Temple in Wimbledon, the first Thai Buddhist temple to be built in the UK, arrive to perform a beautiful traditional blessing ceremony.

The colourful and vivid occasion will provide a rare opportunity to witness a traditional Buddhist rite that encourages good fortune and prosperity for the new building and its inhabitants.

The monks will perform a blessing for the restaurant and the Suphannahong, the magnificent replica of the famous Royal Barge of Thailand which now takes pride of place in the restaurant’s Blue Bar. With its figurehead fashioned in the shape of a swan and intricately carved and gilded hull, it has been painstakingly carved out of a single trunk of teak by Thai master craftsmen.

The ceremony will start at 10am.

The new Blue Elephant has quickly found favour with customers and food critics alike. Of particular note has been the superb menu created by the renowned Thai chef Noroor Somany Steppe, the award-winning founder of the Blue Elephant group who has been regarded as the Culinary Ambassador of Thai Cuisine since 1980.

The stand alone cookery school on the first floor is due to open later this year. Run along the same lines as Blue Elephant’s very successful schools in Bangkok and Phuket, this facility will offer students a fascinating introduction to the wonders of Thai cuisine.

Blue Elephant, The Boulevard, Imperial Wharf,
Townmead Road, London, SW6 2UB
www.blueelephant.com/london

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Boris Johnsonand Ken Livingstone have been created out of Mini Babybel cheese by miniature artist Aidan Campbell who has a rather unusual love for the cheese! Aidan decided to create the two politicians in time for the Mayoral elections tomorrow.

Stats:

Each cheese took approximately six hours to create

The artist, Aidan Campbell, worked his way through over 50 cheeses to achieve the perfect likeness of Boris and Ken

Aidan spent 77 hours on the Boris and Ken (and rejected) cheeses until he felt he reached the final product

Carving the cheese was more challenging than first thought – typing in boxing gloves comes to mind!

The tools of the trade to create the Mini Babybel artworks are nothing more than a surgeon’s scalpel and an old needle in a bent bit of wood for a handle, heated in a candle flame if needed to melt, blend and re-adhere more small bits of wax to correct mistakes

Holding the Mini Babybel cheeses for more than about ten minutes generated enough heat to soften the wax, so it was repeated stints in and out of the fridge working on three cheeses at a time, one in hand and two in the fridge

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Fast food chain McDonald’s has pledged to increase the domestic chicken supply used in their food from 10% to 90% amid pressure from Green Mayoral candidate Jenny Jones.

The company had planned to import most of their chicken from overseas countries like Brazil and Thailand, snubbing British farmers and necessitating far greater emissions owing to long-distance air transport.
Lord Coe, the Chair of the London Olympic and Paralympic organising committee (LOCOG) admitted the problem at City Hall in response to a question from Green Mayoral candidate Jenny Jones.

But it now seems that Macdonald’s have backed down after pressure from the London Green Party.

Jones said:

“This is a real success for British farmers and the people of London.

“However, British Red Tractor was the absolute basic sourcing standard for Games chicken anyway, and in my opinion, well short of the Games’ aspirations of high animal welfare standards.

“McDonalds should now go much further and stop using intensively reared chicken from broiler sheds where a chicken may only have the equivalent space of an A4 piece of paper.

“It’s time for McDonalds to do the right thing and switch to Free Range or RSPCA Freedom Food assured British reared chicken as their minimum welfare sourcing standard.”

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Sainsbury’s Magazine’s December issue hits the shelves this week – and it’s bigger and better than ever! Bursting at the seams with holiday inspiration, the new issue is the biggest in 18 years, giving you more food, more features and more freebies – and it’s still only an incredible £1.60! Available in store from today, this month’s fantastic-value magazine is not just full of fabulous festive ideas, we’re giving away great free Christmas gifts to every reader!

No other magazine gives readers so much quality content for such a great-value price. The massive Christmas-themed 276-page issue of Sainsbury’s magazine is full of everything you need to see you through the festive season from gorgeous food to fabulous fashion!

Featuring even more seasonal recipes and ideas from top names in food, including Jamie Oliver, Nigella Lawson, Raymond Blanc, Nigel Slater and Rachel Allen, the new issue of Sainsbury’s magazine covers every possible detail to make sure you have a very merry Christmas, from great gifts to buy and crafty ones to make to inspiring ideas to decorate the home plus festive fashion, beauty and confidence tips to ensure you are looking perfect for the party season!

That’s not all – with a free Lindt chocolate bar, free Christmas roses (worth over £15) and a free Rat Pack CD, not to mention great money-off vouchers inside, Sainsbury’s Magazine is treating every reader with great Christmas giveaways. We’ve even included a 60p-off voucher so you can pick up the January issue for just £1!

Helena Lang, editor of Sainsbury’s magazine, says: ‘Sainsbury’s Magazine readers don’t have to cook, they love to cook and the Christmas season gives them the opportunity to shine. Our great recipe ideas from foodie heroes and heroines such as Raymond Blanc, Rachel Allen, Jamie Oliver and Yotam Ottolenghi will trigger their taste buds and get them itching to get the oven gloves on.’

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Today, leading chefs Ken Hom and Raymond Blanc will host the launch of Oxford Gastronomica Seen, a collective of restaurateurs from across the county who are committed to making Oxfordshire one of the UK’s leading dining destinations.

Oxford Gastronomica Seen is a self-governing body that has a formal association with Oxford Gastronomica, Oxford Brookes University’s specialist centre for the study of food, drink and culture.

In advance of the launch Ken Hom, who is founding Patron of Oxford Gastronomica, commented: “At a time when restaurant customers are more informed and demanding than ever, this very ambitious project is extremely welcome.

“These chefs and restaurateurs are making a bold statement – that through their efforts they will establish Oxfordshire as one of the UK’s most impressive destinations for dining out. Given my close association with the city, I will be watching their progress with great interest.”

The specific objectives of Oxford Gastronomica Seen are to:
• demonstrate integrity in food sourcing, placing particular emphasis on environmental impacts; working conditions of those involved in production and supply; animal welfare; and taste
• make an active and demonstrable contribution to the cultural life of Oxfordshire, for example, through being venues for musical, literary and artistic activities, and supporting local festivals
• engage and support the wider community of food and drinks professionals, including local suppliers
• actively encourage employees to acquire knowledge of ingredients and dishes, including their origins and cultural significance, and to promote their merits through interaction with customers
• demonstrate best practice with respect to food safety and hygiene.

Through dining together once per month, members of Oxford Gastronomica Seen are creating a strong and mutually supportive community of professionals, and are offering each other constructive feedback, so as to continuously enhance standards. It is intended that the number of members who commit to the criteria for membership will grow after the launch

Oxford Gastronomica Seen is administered from the Oxford School of Hospitality Management at Oxford Brookes University and is linked to the School’s specialist centre for the study of food, drink and culture, Oxford Gastronomica. More information is available online at http://oxfordgastronomica.brookes.ac.uk and http://www.hospitality.brookes.ac.uk

The full list of founding members of Oxford Gastronomica Seen are: Aziz; The Anchor; Ashmolean Dining Room; The Big Bang; Brasserie Blanc; La Cucina; Jacobs and Field; The Jam Factory; Magdalen Arms; Malmaison; The Mole; The Nut Tree; Old Parsonage; Randolph Hotel

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River Cottage has confirmed it will open the next River Cottage Canteen and Deli at Plymouth’s Royal William Yard in the autumn, after successfully completing licensing and planning applications this week in Plymouth.

The River Cottage Canteen and Deli, which last week signed a 25-year lease on the Brewhouse building, with Urban Splash, now hopes to open in October.

It will be based on the successful River Cottage Canteen and Deli in Axminster, which was originally set up by Hugh Fearnley-Whittingstall, campaigner, broadcaster and food writer, who’s River Cottage TV series, on Channel 4, captured the Nation’s interest in food provenance and sustainable living.

Now building on its initial success, River Cottage will make a substantial six-figure investment, to re-create its unique food offering in a stunning waterside ex-Naval heritage building. The Grade I Listed Brewhouse building, part of the historical Royal William Yard scheme which is being redeveloped by award winning regeneration company Urban Splash, is situated right on the facing Mount Edgcumbe. It features a triple height ceiling, and will have a large outdoor terrace, affording spectacular views of The Tamar River, and looks out towards The Sound.

The River Cottage Canteen and Deli, in Plymouth, will offer a unique combination of fantastic seasonal, local, organic and wild food, both in the relaxed ambiance of the restaurant and to take away from the Deli.

“We are delighted to complete the licensing and planning applications processes this week in Plymouth,” said River Cottage MD, Rob Love. “We worked hard to understand and address the concerns and create a relationship with the residents at Royal William Yard, and were pleased to see this has been recognised.”

“We are excited about the opportunity at Plymouth. The location is jaw dropping, and it will be great to join a vibrant community with a big vision for the future. Our first task now is to work with local food suppliers, to source and develop fantastic produce.”

River Cottage Canteen and Deli aims to provide approximately 25 jobs in the City, and has already recruited about 16 positions. It is estimated it could have a local economic impact to the City calculated to be in the millions – inclusive of transport, the tourist economy, and employment. It is anticipated up to 90% of the food would be sourced within a 50-mile radius of the City and will have a strong South West slant.

“River Cottage believes passionately about where food comes from and how it is produced and wants to support local producers, the local economy and reduce the miles your food has to travel. A strict focus on seasonality is encouraged, as is a ‘no compromise’ attitude on quality and taste. We know our suppliers all agree,” said River Cottage Plymouth’s Head Chef, Joe Draper.

‘The best seasonal local produce is always at the heart of the River Cottage approach to cooking, and we are very much looking forward to celebrating and contributing to the vibrancy of the local food community in Plymouth. The City and Region have a strong fishing and market garden heritage, and we have a great opportunity to source the best ingredients and create some fantastic food in a wonderful location. The whole team is seriously excited.” Hugh Fearnley Whittingstall

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Martha Stewart Living magazine is to launch in the UK from September.

The businesswoman, cook and TV personality’s other titles including Everyday Food and Martha Stewart Weddings will also see versions launched across Egypt, Kuwait, Lebanon, Saudi Arabia and Syria in September.

These international editions will offer a mix US generated content and editorial created specifically for each country’s audience.

Martha Stewart Living offers a mix of homekeeping, decorating, style and food related content.

The UK edition of Martha Stewart Living will cost £3.75.

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Yummy Yorkshire, the innovative ice cream producer from Delph House Dairy Farm near Denby Dale, has been awarded a prestigious Great Taste Award by the Guild of Fine Food.

The Great Taste Awards are acknowledged by producers, retailers and consumers as the definitive, independent benchmark for speciality food and drink and Yummy Yorkshire has scooped a gold star for its striking blueberry ice cream flavour.

The ice cream company run by husband and wife team Jeremy and Louise Holmes already has eight Ice Cream Alliance Awards under its belt as well as a three-star gold Great Taste Award for its Lou’s Liquorice flavour.

This year’s Great Taste Awards saw a total of 1,300 producers enter 6,017 speciality food and drink lines, which were blind tasted by over 300 independent experts comprising leading chefs, food writers and buyers.
Commenting on the win Jeremy said: “Winning a Great Taste Award is a major achievement for a small, family run business like ours as it is one of the most trusted benchmarks for fine food and drink. The awards are carried out in a totally un-biased way, and judged on taste and texture by genuine ‘foodies’, who give full credit where it’s due.

“We gained a lot of recognition and new customers following our 3 gold star win last year and are hoping this year’s award will have a similarly positive effect on the business.”

The Great Taste Award is Yummy Yorkshire’s seventh award in the past 12 months. The artisan ice cream producer was recently of awarded Food & Drink Producer of the Year in the 2010 Yorkshire Rural Awards and was also named Local Food Producer (Prepared Produce) of the year at The Mayor of Kirklees’ 2009/2010 Local Food Awards.

This follows several award wins last winter for the company’s innovative Lou’s Liquorice Ice Cream flavour, which was awarded not only best Dairy Product, but also the coveted Supreme Product of the Year at the 2009 annual deliciouslyorkshire Awards.

Yummy Yorkshire Ice Cream is part of the third generation Delph House Dairy Farm business located on the A629 between Huddersfield and Penistone. Since launching in 2007 over 50 different flavours of traditional, contemporary and seasonal ice cream have been created using the fresh milk and cream from Yummy Yorkshire’s own 150 strong Holstein herd.

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The Observer Food Monthly (OFM) awards, in association with First Direct’s Little Black Book, have been launched in todays Observer Food Monthly. Over the last seven years the awards have been the essential date in the foodie calendar. The search has commenced to find this year’s culinary connoisseurs.

Allan Jenkins, Editor of OFM, will be chairing a panel of renowned judges, including award winning food writer, Nigel Slater; Masterchef winner, Thomasina Miers; broadcaster, Mariella Frostrup; The Observer’s ethical correspondent, Lucy Siegle and Observer critic, Jay Rayner, as they tease out the top producers, chefs and retailers that this isle has to offer. The categories that the judges cast an expert eye over are: best producer, best newcomer, outstanding achievement award, and young chef of the year.

We can join in the fun too by entering a favourite restaurants, the local pub that holds a place in your heart, the recipe your friends think is your pièce de résistance or an independent local retailer that goes further than other shops in their quest for food perfection. For the first time this year you can enter your own commentary in the best food blog category.

By nominating you have the chance to win a food lover’s trip to Flanders; an overnight stay at Langham Hotel London; a six-course dinner at Fifteen Cornwall; a Laithwaites food hamper; a Maison du Chocolat luxury box, a meal for 10 at Kitchen Italia; a hamper of Cornish Yarg from Lynher Dairies; a hamper of Luscombe’s soft drinks; an ice-cream party for 10 at Freggo; or a Weber Genesis E-310 gas barbecue. For the full list of prizes and to nominate visit: www.observer.co.uk/foodawards

The remaining categories that readers can nominate are: best restaurant, best cheap eats, best Sunday lunch, best ethical restaurant, best reader’s recipe, best bar, best reader’s cocktail recipe, best food blog, food personality, sponsored by Weber and best independent local retailer.

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