We've also got some great news from our retail team. We will be working with Olympic gold medallist Rebecca Adlington OBE to front our NEW 'Quorn Make One Change Challenge' campaign. Rebecca has a real passion for improving the diets and lifestyle of young people and it is great to be working with her. |
I hope you enjoy this issue, and we’ll be in touch soon with our next newsletter with lots of new and exciting updates on what the team has been up to in 2013. |
Have a great summer term! |
Commercial Manager Foodservice, Quorn Foods |
Event Update: Children’s Food Conference |
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On Tuesday 19 March we attended the Children’s Food Conference to hear updates on the School Food Plan from Henry Dimbleby; how to engage young people in cooking; and the new Breakfast clubs, among other things. |
We also created some mouth-watering canapés for the post-event drinks reception where the industry bid farewell to Judy Hargadon, and toasted the future to the incoming Chief Executive Linda Cregan. Guests were treated to mini Yorkshire puddings with Quorn Steak Strips, Sweet chilli Quorn mouli rolls and Quorn Bolognese Pizza.
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Putting Quorn on the menu at Leeds Met |
Cheryl Farmer, part of our fantastic team of home economists, recently visited the head chef at Leeds Metropolitan University, Lionel Achard, who has been promoting Quorn dishes, such as Vegetable Quorn Moussaka, Quorn Curry and Quorn fillets with a tomato and basil sauce on his vegetarian menu. |
Speaking about the reaction to the Quorn dishes he’s been serving, Lionel says: “The Quorn trial has proven very successful, being popular with all our students who agreed how tasty the new dishes were." |
“Using Quorn as a key ingredient has allowed me to be more innovative with what I’m able to include within our vegetarian menu. Knowing it’s healthy is an added bonus as it puts my mind at rest that I’m giving my customers the very best. It’s a shame that you can’t use Quorn as a dessert, otherwise I would use it in my puddings too!” |
A brilliant cookery day in Bristol |
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On Thursday 21 March, we hosted a session packed full of cookery demonstrations at Bordeaux Quay Cookery School. We had a fantastic time and were delighted to share our recipes for healthy school meals with so many school caterers from the surrounding area. |
Claire Mansri, from BAM FM Ltd who attended the cookery day said, "I had an absolutely fab time at the cookery day and found it really beneficial to see how versatile Quorn is. I am definitely going to be using more Quorn on our menus and feel the students would really like the different and tasty recipe ideas shared on the day. Thanks Quorn!" |
It was great to see so much interest and enthusiasm for the dishes created, and we were really pleased to see everyone get involved and share their recipe ideas too. The day was a great success! |
We will be continuing our cookery schools throughout the year, so watch this space to ensure you don’t miss us coming to a venue near you. |
Solihull School gets cooking with Quorn |
For the third year running, we launched our Quorn competition with 200 Year 7 pupils at Solihull School. After demonstrating and sampling a number of Quorn dishes, the pupils were tasked with coming up with their own Quorn recipe to appear on the school menu and to create a leaflet to market the dish. |
The winners will be decided later this month and receive cinema vouchers together with an invitation to lunch in a private dining room with the Head Teacher and team of menu planners, along with the Quorn team. We wish all the Year 7’s taking part good luck! |
