The Staff Canteen helps Hospitality Action as it helps build careers …

Support for Hospitality Action comes in all shapes and sizes.

Some people like to skydive, others prefer to ease into a bath full of baked beans. Troy Smith opts for Tough Mudders and other endurance sports. Meanwhile, Denise this summer cycled from London to Paris in memory of her husband, Paul.

Next month, our friends at the Staff Canteen, the UK’s largest online network of professional chefs, are supporting us at the first of a new series of events aiming to celebrate hospitality as a great career choice.

UK hospitality will never resolve its enduring skills shortage until it takes proactive steps to sell itself as a career of choice – and that starts with showcasing why it’s such an amazing sector to work in.

The Staff Canteen Live college tour is taking top chefs back to college in a first step to tackling the chef shortage at grass roots level, by highlighting the many and varied career options available in foodservice. The tour aims to inform students on how to forge a successful career in hospitality. It’s being run in partnership with the Royal Academy of Culinary Arts.

The tour’s first stop is at Westminster Kingsway College, on Monday, 3 December, where students will be able to quiz a panel of chefs comprising Michelin-starred John Williams MBE, Executive Chef at The Ritz; Alyn Williams, Chef Patron of Alyn Williams at The Westbury and The Wild Rabbit; Rob Kennedy, Culinary Director at Compass Group UK and Ireland; Glenn Evans, Head of Food Development at Las Iguanas; and Ruth Hansom, Head Chef at Luton Hoo Hotel.

For John Williams and Ruth, the event will be a trip down memory lane – both studied at Westminster Kingsway.

John is encouraging students to “listen and learn from us as we have been there and done it”.

And Ruth agrees. “It’s important to nurture and encourage young people into the industry”, she says. “It can be tough but it’s also rewarding, which is why it’s important to find the best route for you. It’s key to show young people all the avenues as they are so diverse.”

Mark Morris, Founder of The Staff Canteen, says: “on our panel are some of the most successful chefs working in the industry today. They all began their careers in a very similar environment to the students who join the tour. I hope we communicate that our panel have been successful through hard work; and that all that’s separating the students and them, is a structured career path and a strong work ethic.”

The event will be live-streamed on The Staff Canteen’s Facebook page and YouTube channel from 5pm. It’s the first of four events at colleges around the UK, in the coming months.

If you’d like to get involved in future tour events, email jen@thestaffcanteen.com or call 0330 202 1051.

And what’s in it for HA? The Staff Canteen will be donating £1000 to us on behalf of the chefs on the panel, to reflect the fact that we provide a safety net to catch chefs and other hospitality workers, if they fall.

Thanks, Staff Canteen.

Could 2019 be the year you host an event to support your fellow hospitality people?

An amazing thing happened last Tuesday. Jose Pizarro joined forces with Chris and Jeff Galvin to cook up a storm at a gala fundraising dinner in aid of Hospitality Action at Jose’s eponymous restaurant at the top of Bermonsdey Street.

The result? A wonderfully enjoyable gourmet evening – and £17,000 in the HA kitty to spend on helping hospitality people in difficulty.

A full house of Galvin and Pizarro fans gathered to enjoy a spectacular feast, celebrating the very best of Spanish/French cuisine:

  • Croquettas squid ink with Alioli Jamón Ibérico 100%, 5J, Acorn fed Brochette of Autumn Vegetables
  • Escabeche of Yellow fin Tuna, smoked Aubergine caviar
  • Presa Ibérica 5J , Mushroom and Romesco sauce
  • Saint-Marcellin, Torta del casar
  • Apple tarte Tatin & Normandy crème fraîche.

As well as benefiting from ticket sales, we profited from a live auction, silent auction and £20 prize draw.

At HA, we run a full schedule of fundraising events aimed at generating revenues that we can then disburse as grants. And we’re immensely grateful to everyone who supports these events, which range from cycle challenges to pub quizzes, and from polo days to blue riband chefs’ dinners (check out our Raymond Blanc Dinner in London, next month).

However, we’re never happier than when kind people like Jose, Chris and Jeff reach out and tell us they’re freestyling an event themselves, on our behalf.

Could you have an HA event in you? Would you like to engage with your client base and show them you’re proud to support your own industry charity?

We’d love to hear from you.

Celebrate the Mandarin Oriental team’s big hearts – and share in our good fortune

A wise man once said that “misfortune nobly born is good fortune.”

I quoted Juvenal at the Worshipful Company of Innholders dinner, last week; now I’m referencing Marcus Aurelius. I wonder how you say ‘get me’, in Latin?

When a fire broke out at her hotel this summer, just one week after it had unveiled a multimillion-pound refurbishment, Mandarin Oriental Hyde Park GM Amanda Hyndman must have wondered what she had done to deserve such misfortune. That the fire struck two days into Amanda’s stewardship of the hotel only added insult to injury.

“It’s at times like this that you discover the great pride and loyalty the staff have in the hotel,” she told The Caterer at the time. “There has been a real ‘can do’ spirit amongst everyone. The London Fire Brigade has been amazing and we have had tremendous support from our neighbours with hampers arriving from Harrods and hotels such as the Berkeley, Bulgari and  Jumeirah being so incredibly generous.”

Demonstrating a stoicism that Marcus Aurelius would have applauded, and humbled by the support they received, Amanda and her team quickly decided to turn a negative into a positive.

In days, they had launched FANtastic London, a charitable initiative that aims to thank their local community for its support and care after the fire.

FANtastic London is deploying 400 of the hotel’s workforce to support charities and organisations active or based in the capital, as repairs to the hotel continue. Amanda estimates as much as 40,000 working hours will be donated before the property’s reopening, later this year.

Beneficiaries of the scheme include Walking With The Wounded, Age UK, Thrive Battersea Garden Project, Oxfam, the London Fire Brigade, the Felix Project – and Hospitality Action.

Each week, volunteers Ksenia (pictured with HA’s Astrid Wears-Taylor) and Malin spend a day at our Farringdon office, supporting our fundraising and grant-giving efforts.

And, this week, a crack team of envelope-stuffers will converge on our boardroom to help despatch the Autumn edition of our Golden Friends newsletter.

From a terribly difficult situation, Amanda and her management team have found a way to galvanise their workforce, give them valuable life experiences, and help further the work of many good causes.

It’s been our good fortune at HA to benefit from the altruism shown by the Mandarin Oriental Hyde Park, and for this we’re hugely grateful.

The hotel’s support of HA continues next Thursday, 20 September, when Amanda and her team host a reception on the Serpentine Solar Boat, Hyde Park, in aid of us.

If you’re free, we’d love you to join us. Tickets are £95 per person. Please email mlewis@hospitalityaction.org.uk if you’d like to help celebrate a noble and philanthropic initiative over a glass or two of fizz.

How Olleco are turning waste oil into a balm for hospitality people in difficulty

Back in February, I write a blog detailing how cooking oil supplier and recycler, Olleco, supports Hospitality Action as part of its wider CSR commitment. 

“Olleco understand that supporting HA creates a virtuous circle”, I wrote. “By supporting our efforts to keep hospitality professionals happy, healthy and work-ready, they are helping build sustainable businesses around the sector – and therefore future-proofing their own business.”

Kate Mortimer, Olleco’s Group Marketing and Communications Manager, told me: “In 2012 we embarked on a journey to find a charity partner who could help us extend our ethos of care. 
Individuals working within the catering and hospitality sector are key to our business. The very people the charity helps are the people that we deal with on a daily basis, delivering cooking oil and collecting organic waste streams.”

Every time Olleco sells cooking oil or collects used oil from its customers it makes a donation to HA. This summer, the total amount the business has donated has reached a staggering £100,000. One hundred thousand shiny pounds!

It’s no exaggeration to say that HA would be unable to help people like Simon Holwell (pictured at the top of this page and featured in the video above), without the support of Olleco and all the other businesses and individuals who tirelessly raise funds for us.

Congratulations on your milestone and thank you from the team at HA and all our beneficiaries.

Would you like to benefit from the virtuous circle of supporting HA? Drop me a line at mlewis@hospitalityaction.org.uk or call me on 07919 324978.

Happy teams and the halo effect: how our EAP can help hospitality suppliers, too

More and more operators are catching on to the value of Hospitality Action’s Employee Assistance Programme (EAP). At just £5 per team-member per year to support the health, happiness and work-readiness of their workforce, why wouldn’t they?

But did you know our EAP isn’t tailored exclusively for operators – that we also offer it to suppliers of products and services into the hospitality market?

Personal and health issues can have a major impact on the way people work, resulting in reduced performance, lack of focus and absence. These, in turn, can lead to lost productivity and significant cost to employers. Our care programme offers a raft of benefits, including personal counselling, legal guidance, addiction support, debt advice and a financial well-being service, parenting helpline, elderly care helpline and a whistle-blowing service.

For subscribing suppliers, participation in the scheme is a win-win. It demonstrates a commitment to their team’s physical and mental wellbeing; provides a tool for growing morale and therefore retention; ensures employees are productive and undistracted by issues that might prevent them from focussing fully on their jobs; and enables them to invest in the sustainability of the industry they serve, and whose robust health they depend upon.

Already, we’ve got the likes of ACT Clean, The Caterer, HIT Training and Oranka Juice Solutions onboard as clients. This summer, they’ve been joined by the Country Range Group, who become the first foodservice wholesale buying group to subscribe.

Country Range are no strangers to HA. Last year – their twenty-fifth – they nominated us as their charity of the year and raised an impressive £25,000 in support of us.

Country Range Group Managing Director Coral Rose explains why the group is so supportive of HA: “The charity has a wonderful heritage, it’s genuine and credible, and it’s geared up to supporting the industry we also support in a wide number of ways, from addiction awareness for students right through to companionship for the elderly.

“Last year, to mark our anniversary, we did loads of activities in aid of HA, including a Muddy Maniac challenge and a gala dinner at Hampden Court. We also had a stationary bike installed at our office. Members of the team took it turns to cycle until we’d completed a 1000-mile virtual cycle-ride around all our customers’ locations. The team loved getting involved, which made it great both for team building and for member engagement.”

Creed Foodservice, one of the 12 independent wholesalers that comprise the group, also actively supports HA at events such as our Cotswold Cycle Challenge; and Managing Director Philip de Ternant sits on our Southwest fundraising committee.

Now the Country Range Group has extended its support of HA to include our EAP.

Coral says: “We’d written about the EAP in our customer magazine, Stir It Up, but we thought it was just for end-users. When we became aware it could be applied to wholesalers, we decided to sign up as a group. It represents good value, it allows us to support the industry charity, and it’s a cost-effective way for members to give benefits to their own employees.”

Would you like to safeguard the wellbeing of your workforce and benefit from the halo effect that comes from supporting the industry you serve? Contact us now at eap@hospitalityaction.org.uk.

Credit where due: passing on beneficiaries’ thanks to all our supporters

Of the many reasons for choosing a career in hospitality, one of the foremost has to be the pleasure that comes from being thanked for the food, drink, accommodation or service you’ve provided.

At Hospitality Action, we thrive on positive feedback, too. ‘Thank you’ is a powerful phrase, and we’ve collected backloads of thank you notes from people we’ve helped.

Of course, we can only offer the support that elicits this feedback because of the fundraising that underpins our charity. On that basis, the thanks should really go to you, the selfless people who make our work possible.

You know who you are: consider yourselves well and truly thanked for your generosity of spirit. You are changing lives for the better – as you’ll see from the comments below.

“I am in tears as I type. Thank you so much. You saved my life.”

“Thank you very much for your help to save my house and my life, I couldn’t ask a better person for help.”

“With your help, I’m having the best winter. It is the first time I can have heating without worrying about the bill. It’s wonderful. Thank you for the peace and happiness you have given me.”

“To all the wonderful staff at Hospitality Action, thank you so much from the bottom of my heart for all your help since losing my job. I don’t know what I would have done without it.

“Thank you for the vouchers for the afternoon tea. I took my mum with me as she supported me through my treatment. After the trauma of last year, it was lovely to be able to relax and have an afternoon out.”

“Thank you so much. I am utterly speechless and eternally grateful.”

“I just wanted to thank you all for the lovely Christmas card and gift card. When I opened it this morning I cried at the generosity and kindness you have shown.”

“Thank you for the adaptations. I applied to other organisations, but they had either run out of funds or we didn’t fit their criteria. You were quick to reply and made us feel less humble for applying. I can’t thank you enough.”

“Please accept our sincere thanks for your generosity. It has made a world of difference. You made this happen: 😊.”

“Just wanted to say thank you so much for my grant. It has helped me a lot with getting my life back on track.”

“Thank you so much. With the help and support of your kind organisation, it is a lot easier to focus on the positives and a bright future.”

“I cannot express in words the gratitude I have for your charity. I’ll never forget that you helped me at my worst point. Not only have you changed and improved my life and situation, you’ve restored something I haven’t had in a very long time: hope.”

“Thank you doesn’t seem like enough, you are all angels and I am forever grateful for your help.”

“Your grant made such a difference to my mental state, which no doubt helped in the healing process.”

Wanted: volunteers to spread the HA word nationwide – and help hospitality people

Hospitality Action helps people who work or have worked in hospitality and find themselves in difficulty or crisis. We’re only able to do this because of the generosity of our supporters.

Support comes in many forms: people donate, cycle, bake, run, cook and host events for us. Whatever our supporters choose to do, we’re always grateful.

We’re lucky to have three regional committees, whose members give up precious time for free to help put on fundraising events in their region.

In the southwest, Calcot’s Richard Ball heads up a merry band of hoteliers, consultants and suppliers who pull together to deliver events such as the Rugby Legends Dinner, the Southwest Polo Day and the Cotswolds Cycle Challenge.

In the northwest, our fundraising committee led by Kevin Haygarth and Dawn Holding works tirelessly to pull off events like the Northern Lights Dinner, Northern Golf Day and this weekend’s Northwest Polo Day.

And in London, Daniel Pedreschi of Park Plaza Hotels chairs a committee that’s responsible for our annual Big Fat Quiz night and our ever-popular Christmas Dinner.

The hard work of these three boards not only raises hundreds of thousands of pounds for us every year, it also helps promote the work Hospitality Action does, regionally.

In the coming year, I want to extend our network of regional committees to encompass East Anglia, the Heart of England, Wales and Scotland. To do this, I need volunteers to put their hand up and say “I’d like to help Hospitality Action in my region”.

Committee members need to be dedicated, philanthropic, resourceful and persuasive. Do you fit that bill? If so, please contact me at mlewis@hospitalityaction.org.uk or call me on 07919 3234978.

 

 

Sushi masters, cricket matches and communal tables: Social Sunday is just one month away!

Social Sunday is just one month away today, and chefs across the nation are hatching some grand plans to mark it and raise funds for Hospitality Action. and help transform hospitality lives.

Social Sunday was the brainchild of Michelin-starred chef Jason Atherton. For three years, Jason, principle patron of HA, has run the event to fundraise for the charity. Since launching Social Sunday in 2015, he has raised over £100,000 to help his fellow hospitality professionals.

This year, on 1 July, we’re taking the concept nationwide – and operators are  finding some imaginative ways of supporting.

As usual, Jason’s London restaurants will play host to a fantastic roster of guest chefs, among them Tom Aikens, Tom Sellers, Paul Ainsworth, Martin Morales, Clare Smyth and sushi master, Endo Kazutoshi.

At Dom Chapman’s Beehive in White Waltham, meanwhile, Social Sunday will be piggy-backing lunch service, a hog roast and a spot of cricket.

HA patron and super-supporter Heston Blumenthal is adding a £1 donation on all bills at The Fat Duck, The Hinds Head, The Crown, The Perfectionists’ Café and Dinner by Heston London during the week of Social Sunday.

Another HA patron, Tom Kerridge, is kindly donating a percentage of takings at the Hand and Flowers and the Coach on 1 July.

Further west, Niall Keating and The Caterer’s Hotelier of the Year Sue Williams are welcoming the legend that is Sat Bains to Whatley Manor, where Niall and Sat will be cooking up an eight-course storm together.

Further up the country, at Manchester’s Hotel Football, there’s a Sunday lunch in our honour …

… and Gary Usher’s growing northwest empire (well done on the Pinion crowdfunding triumph – £86k!!) will be holding Social Sunday dinners in all four of its restaurants: Sticky Walnut, Wreckfish, Hispi and Burnt Truffle. Guests at all venues will enjoy five-course tasting menus at communal tables, in keeping with the social aspect of the evening.

North of the border, Tom Kitchin will be adding £1 to every bill throughout July.

With Social Sunday four weeks away, there’s still time to find your own way to support Hospitality Action. Please shout if you need our help.

 

 

 

Rugby Legends and Super Chefs Raise £40,000 for HA!

On Monday evening we hosted our inaugural Rugby Legends Dinner at Deer Park Country House Hotel. It was a tremendous occasion which raised a whopping £40,000!

Our 200 guests enjoyed delicious food prepared by a brigade of some of the UK’s pre-eminent chefs, all from or with links to the west country; Dominic Chapman of The Beehive, White Waltham, Jude Kereama of Kota, Nathan Outlaw of Outlaw’s Fish Kitchen, Josh Eggleton of The Pony & Trap, Guy Owen of The Idle Rocks, Paul Ainsworth of Paul Ainsworth at Number 6 and Michael Wignall formerly of Gidleigh Park. Thanks also goes to Hadleigh Barrett, Executive Chef at Deer Park for opening his kitchen to us!

Stuffed courgette flower with burrata, artichokes, beetroot & sultanas, pine nut vinaigrette by Dominic Chapman, The Beehive

Our lucky guests also enjoyed the company of a host of rugby union superstars who entertained us all with tales from on and off the pitch. We are extremely grateful to them all for giving up their time free of charge; David Flatman, Phil Vickery MBE DL, Jeremy Guscott, Alex Brown, Phil Dollman, David Flatman, Andy Hazell, Kai Horstmann, Lee Mears, Matt Powell, Nigel Redman Andy Reed, Gareth Steenson, and Nolli Waterman alongside football legend Paul Tisdale.

L-R: Nathan Outlaw, Phil Vickery MBE DL, Guy Owen, Josh Eggleton and David Flatman

We are of course also indebted to our headline sponsor Sharp’s Brewery for their tremendous support, without them the event would not have been possible. Special mention also goes to Chase Distillery, Enotria&Coe, Exposure Photo Agency, Oliver Harvey, The Pig, Salt Media, Total Produce, Udale Speciality Foods and Wing of St Mawes for being so generous.

Events like these are only made possible thanks to the dedicated supporters who give up their time to help us on a voluntary basis, people like Andrew Foulkes MI who masterminded the event and Mark Godfrey FIH MI who gave us free rein of Deer Park Hotel. Needless to say we are always in need of ambassadors just like Andrew and Mark, from right across the UK, to lend their support. If you’d like to get involved in the charity, in any way, shape or form, please give me a ring on 020 3004 5504. It would be great to hear from you.

Sunday service: how you can help transform hospitality lives on 1 July

This summer, Hospitality Action (HA) is calling on chefs, restaurateurs and hoteliers across the country to come together and raise funds in support of people who work or have worked in hospitality and find themselves in crisis.

The industry charity aims to unite the UK’s hospitality community on Social Sunday – and help transform the lives of those working in the hospitality industry.

Social Sunday was the brainchild of Michelin-starred chef Jason Atherton. For three years, Jason, a patron and trustee of HA, has run the event to fundraise for the charity. Since launching Social Sunday in 2015, he has raised over £100,000 to help his fellow hospitality professionals.

This year, on 1 July, HA is taking the concept nationwide and asking operators up and down the country to support Social Sunday by taking part in the biggest lunch service ever.

Jason Atherton explains: “This is the fourth year of Social Sunday, and the industry has never operated in a tougher climate than the one we’re currently experiencing. When times are hard, it’s important that we look after our own – and that’s what Social Sunday is all about.

“This year, HA’s Chief Executive Mark Lewis and I are asking operators across the nation to help in any way they can. Every offer of support, no matter how small, will help build a wave of generosity towards industry professionals who need HA’s help most.”

Social Sunday is a chance for businesses to engage their local customer base and raise money for a good cause.

This year, we aim to build on the strong foundations laid by Jason and establish Social Sunday as one of the stand-out dates in the hospitality calendar. If the industry comes together, I know we can achieve something remarkable.

Jason’s restaurants welcome guest chefs to create bespoke tasting menus, with profits going to HA. But the charity has created a range of fundraising ideas for the event, meaning restaurants and hotels can commit at whatever level suits them. Even if you can’t open up on Social Sunday itself, there are plenty of ways to get involved in the weeks around it.

Ways of getting involved include:

  • Hosting a cookery demo for local customers pre-service and donating proceeds.
  • Inviting a local celebrity to speak and create an “audience with” lunch.
  • Holding an auction or raffle during the week of Social Sunday, donating proceeds.
  • Inviting your suppliers to gift you produce for Social Sunday and donating your savings.
  • Applying a discretionary extra charge to bills for the week of Social Sunday.
  • Donating a percentage of profits for the day after covering costs.

Would you like to be a part of Social Sunday? You’d be helping people like Liam … and Samantha.

To join the movement, email me at mlewis@hospitalityaction.org.uk or call me on 07919 324978.