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.”

ENDS

Parents at a Sandwell infant’s school are being urged to learn more about keeping themselves and their children fit and healthy.

A new six week course is starting next Thursday(JAN26) at Victoria Infant School in Tipton.

It is aimed at nursery and reception parents and is being run by trained healthcare staff.

There will be a series of healthy breakfast mornings with the aim of spreading the ‘Fit and Active Bodies in Sandwells ‘ message.

Parents will be given information and support with:

* Nutritional Information; salt, sugar, fats and balanced diets and the importance of active play for children.

* Understanding food labels and how a parent can support their child in active play.

* How parents behaviour might have a negative effect on their child’s behaviour and fussy eating.

* Establishing good routines, and the importance of sleep. Preparing a day’s menu.

* Becoming more confident cooking balanced meals for the family and a practical cooking session.

* Supermarket visit – putting into practice what we have learnt.

* Practical cooking session and optional trip to Salop Drive Market Garden.

Cabinet member for children and families Councillor Bob Badham said: “It has been proved that eating good, healthy food enables children to stay more alert at school and stops them from getting unfit and overweight.

“This is a marvellous scheme and I hope it is well supported.”

Evans Leisure Foods LTD has recently announced launch of their new website to facilitate those who are looking to start popcorns business. “New website will serve as a great resource for popcorn lovers” said Evans Leisure Foods LTD.

Popcorns have always been one of the most liked fun foods all around the world. Whether it is a movie night or parties at home, popcorns are must have. Evans Leisure Foods LTD recently announced the launch of their new website about popcorns and popcorns business. The newly launched website will take you to the tour of all the amazing offers and services being provided by the Evans Leisure Foods. “The new website is useful for both common people as well as for those who are running popcorns business or want to start their own popcorns business”, said Evans Leisure Foods LTD representative. The new website is informative and helpful, as not only it tells about the company and its information but also describes all the food products that Evans Leisure Foods deal in. The newly launched website has improved functionality of search that enables its users to choose best popcorn machines available. The information is presented in a good way on new websites that makes it a lot easy for users to browse through various products available on the website. Products are showcased in high professional way with descriptions, pictures and videos making it easy for users to browse around. The website also includes blog section where users can find helpful articles on various topics like how to use popcorn machines and how to start popcorns business. The blog serves as a great informational resource for those who want to buy popcorn machines and start their own business.

“It took a little long in launch of this project and we put a lot team effort in making of this but finally we have something that we are proud of”, said Evans Leisure Foods LTD manager. “We are very confident and have hopes that our existing and new customers will find this website to be both useful and enjoyable.”

The website is getting popular day by day as popcorn lovers are visiting it and recommending it to other through social media. In short Evans Leisure Foods LTD has come up with something that is complete in all aspects whether you need some general info about popcorn machines or want to buy popcorn machines and start your own business. http://popcornmachines.org.uk/

On average fine wines prices have risen by 15%. According to Liv-ex the fine wines industry monitor the prices since December 1999 have increased 3.5 times. That even takes into consideration that the values of first growths have dropped by 12.3% in the last 12 months. The more recent first growths have been particularly hard hit. For example Mouton 2008 has fallen by 50% from its peak in May 2011. A huge spike in the value occurred between September 2010 and May 2011 when prices doubled. Contrast that against prices of drinking vintages such as the 1996 which have fallen by a 25%.

Will wine prices continue to fall? Considering the demand has arisen from Hong Kong with import duty down to 0% previously 80% a huge amount of wine has been imported, you only have to evidence the fine wine auctioneers setting up camp in HK. Wine is now becoming more fashionable in the Chinese mainland with it appearing in restaurants and board-rooms. I feel confident that the appetite will continue to grow.
Should I now consider drinking my wines? Yes why not, perhaps we should consider some of our wines no longer investment vehicles but something to be enjoyed.

Wine like all asset markets are hugely volatile at present. Whenever we took on a new investor I made it quite clear that this was not a get rich quick policy although between September 2010 and May 2011 substantial profits were earned. This was not the norm.

The market at present is re-aligning itself however I am confident that growth will be restored once the Euroland issues are resolved. Demand will increase and that will then feed back into the Far East. We Love Fine Wines is specialist fine wine merchant based in the South East of England with over 30 years experience in selling and investing in fine wines.

The classic all-American sandwich now reinvented as a meatball dish The Reuben is a grilled meat and cheese sandwich which is big news in the States, and the food gurus at Meatballs have cleverly come up with a healthier alternative – meaty goodness without the bread! This American staple combines corned beef with mellow Gruyère cheese, sweet and tangy Thousand Island dressing and crunchy sauerkraut to make for a deliciously flavourful and distinctive meal.

Follow the recipe below to make your own delicious Reuben meatballs.

Ingredients

500g corned beef, finely diced
500g ground pork
250g chopped sauerkraut (squeezed to remove as much liquid as possible)
450g gruyere cheese, grated 75g rye bread, finely diced
1 large egg
5g salt
1 teaspoon caraway seeds

Method

1. Beat the egg together with the salt and caraway seeds. Combine with all other ingredients in a large mixing bowl and mix by hand until thoroughly blended.
2. Roll the mixture into round 2oz meatballs, making sure to pack the meat firmly.
3. Place meatballs on to the baking tray so they are lined up evenly in rows and each is touching its four neighbours in the grid.
4. Cook meatballs in a preheated oven, gas mark 4 until firm and cooked through, about 15-20 minutes.
5. Allow meatballs to cool for 5 minutes before removing from the tray.
6. Serve with Thousand Island dressing, and enjoy!
1000 Island Dressing

Ingredients
375ml mayonnaise
125ml ketchup
65g sweet gherkin pickles, diced
125ml whole milk
2 ½ teaspoons caraway seeds

Method
Mix all ingredients together in a bowl and refrigerate.
-ENDS-
For media contacts please call James, Laura or Nicola on 020 8332 9690 or email meatballs@lucre.co.uk
Notes to editors
Meatballs is a new casual dining restaurant which opened its doors in September 2011, that gives customers the option to eat in or taken away. Located in the iconic Quality Chop House on Farringdon Road next to Exmouth Market, the English Heritage listed property provides an informal but high quality dining experience at great value. The dishes are all made on the premises and customers have a choice of beef, chicken, lamb, pork and vegetarian meatballs as well as a weekly guest special. The meatballs are accompanied by a selection of sauces and choice of sides, from salad and mashed potato to pasta. With the original six seater booths still remaining, Meatballs is a surviving example of a working men’s chophouse from the 1870s, and allows customers to experience the communal dining of a classic Victorian dining room. For more information or to book a table, please visit www.meatballs.co.uk or call 020 3490 6228

Michigan, December 1: The Dark horse brewery is found in the city of Marshall in Michigan State. The microbrewery is owned by Aaron Morse, and the brewery itself is located on a piece of property owned by his father. Included in the brewery is a small tap room, where the brews are served. Dark Horse Brewery has been awarded several medals at various competitions for brewing beer.

The Dark Horse Brewery features a nice selection of brews and brews style, which include Raspberry Ale, Black Bier, Boffo Brown Beer, Sapient Trip Ale, and Amber Ale. Aaron Morse also features, at his brewery, several experimental and seasonal beers.

Handcrafted brews are not all that the brewery has on its menu, as the Dark Horse Brewery also features a great selection of cuisine that goes perfect with the mug, as the food menu is centered around foods that are created in their pizza cooking ovens.

Although the brewery is limited in capacity, seating just a few dozen, with a bar with seven or eight stools, the brewery produces quite a bit of beer, yet, still hand-folds and stocks each six-pack which they manufacture.

The Dark Horse Brewery is a comfortable and welcoming atmosphere with the ceiling beams littered with custom and ceramic beer mugs. The atmosphere is great, and spirited, bringing its members together just like a community of beer drinking friends, with many different perks for the members to get involved in. The brewery awards its mug club members with a half a dollar off on their sixth mug of brew, which is tallied on a punch card system. Members also have a time clock which they use to punch in and out at the front door.

Across from the brewery, is the addition of another building which sells merchandise with the Dark Horse logo, as well as, home brewing supplies.

Seasonal beers produced by the Dark Horse Brewery include 4 Elf, which is a spiced beer, Plead the Fifth, which is an imperial stout, Fore Smoked Stout, which American Stout, Tres Blueberry Stout, which is an American stout, Too Cream Stout, which is a milk stout, One Oatmeal Stout, which is an oatmeal stout, Three Guy Off the Scale, which is a barley wine, Sapient Trip Ale, which is a triple, double Crooked Tree I.P.A., which is a double I.P.A., Perkulator Coffee Dopplebock, which is a Dopplebock, and Scotty Karate, which is a Scotch Ale.

The brewery is a great atmosphere, with great tasting beers that definitely has the community involvement. It is not just a place to enjoy a good brew, but a place to enjoy a good friend. Gather details about the Dark Horse Brewing Co. at Imabeerhound.com where you will find details and interesting facts, as well as, event of the brewery.

Contact Information:

Dark Horse Brewing Co.
511 S. Kalamazoo Ave.
Marshall, MI 49068
Phone: 269-781-9940
Office: 269-558-4915
Fax: 269-558-4623
General Store:269-558-4909 Taproom 269-781-9940
Sales stuff
mike@darkhorsebrewery.com
Everything Else
aaronm@darkhorsebrewery.com
Brewery Operations and Distributor Orders
wiggs@darkhorsebrewery.com
Taproom Operation
travis@darkhorsebrewery.com
Social Media and Assistant
kristine@darkhorsebrewery.com
Office
cally@yahoo.com
Mechanical and Maintenance Operations
cabe@darkhorsebrewery.com
Shipping and Receiving
chappy@darkhorsebrewery.com
Grounds and Maintenance
begg@darkhorsebrewery.com

SWEET lovers searching for the perfect sugar fix this Christmas need to look no furtherthan this gigantic 32,000 calorie gummy bear.

Manufactured in St. Louis, Missouri, USA, the 11 kilogram candy beast features a one litre tummy bowl, perfect for serving drinks or more sweet treats from at festive parties.

Weighing five times more than the world’s largest gummy bear, the ‘Party Gummy Bear’ is not for the feint-hearted – containing enough calories to sustain the average adult for over two weeks in its 265 snack-sized servings.

And children desperate to have the sugary giant in their stockings this Christmas may need to cancel the Xbox or pony orders – as the ‘Party Gummy Bear’ will set back mum and dad a whopping GBP129.

Available to order from website www.vat19.com, the 17-inch bear, which remarkably has a one year shelf life, is available in red cherry, orange, green apple, and blue raspberry flavours.

A spokesperson for the product said: “One fateful day in July, we dared to imagine a gummy bear so massive that it would be its own candy containment device.

“A few short months later, the Party Gummy Bear was born. We cannot think of any better way to serve candy than from within the tummy of a massive gummy bear.”

Self-confessed sweet addict Sarah Johnson, from Birmingham, was amazed when she saw the monstrous bear.

“I can’t believe someone has thought to make a gummy bear this big,” said the 26-year-old receptionist.

“It’s been years since I’ve had a pack of gummy bears but I am always munching on a pack of sweets at work and am definitely going to get my boyfriend to buy me this for Christmas.

“It might ay it can last for a year but I think between me and my sister it would be all gone by the New Year.”

This weekend, Head Chef and Young Chef of the Year Ross Marshall was put to the test by pupils from schools across Scotland in his very own Road Hole Restaurant.

Over the St Andrews Festival Weekend, the winners of Ross’s Recipe Competition gathered in the 3AA rosette awarded Road Hole Restaurant at The Old Course Hotel, Golf Resort and Spa and watched as Ross cooked up an array of their very own recipes.

Erin Drummond from Grangemouth High School, winner of the Senior School Category was joined at the resort on Saturday morning by Niamh Nicolson from Newport Primary School, and Grace Hutchence and Kerri McLeod from Cannongate Primary School.

After a cooking demonstration throughout which Ross listened carefully to girls’ instructions and cooking tips, the winners’ families and friends were then served canapés of the pupils’ dishes which included a mouth watering main course dish of Balsamic Duck and Potato Rosti, and three decadent puddings – Strawberry Sponge Sake, Shortbread and an original Sticky Irn-Bru Loaf with Marmalade Drizzle.

Susan Drummond, mother to winner Erin Drummond said: “We were delighted to find out Erin had won with her Duck and Potato Rosti Dish. We thoroughly enjoyed the morning and seeing Ross produce Erin’s recipe was fascinating. She really enjoyed herself, and the experience has only flared her passion for cooking!”

Throughout the demonstration, Ross highlighted the importance of nurturing young talent, and he was joined by his own Sous Chef, Patrick Boyd for the demonstration. Ross says: “Many of our restaurant positions are filled by promoting our younger chefs, so the recipe competition was a great way to engage with future chefs. The inspiration behind Erin, Niamh, Grace and Kerri’s recipes was fresh, interesting and exactly what we look for here! I hope all four girls continue to develop their passion for cooking, and most importantly, enjoy doing so!”

Notes to Editors: The Old Course Hotel, Golf Resort & Spa, a member of The Leading Hotels of the World, has 144 luxurious rooms including 35 suites, and borders the 17th ‘Road Hole’ of the world famous Old Course in St Andrews, the Home of Golf.  The hotel has spectacular views across the links courses to the sea, The Grampians and St Andrews.

Kohler Co. acquired the award-winning Old Course Hotel, Golf Resort & Spa in October 2004 and has since completed a comprehensive investment programme, which includes new suites by star French designer Jacques Garcia and a brand-new, state-of-the-art conference wing.  The Kohler Waters Spa opened in March 2006 and is a member of the prestigious Leading Spas.  The Duke’s St Andrews is a magnificent heathland masterpiece with views over the Auld Grey Toon. It reopened in the summer of 2006 following a transformation by American golf course architect Tim Liddy, protégé of Pete Dye. Recently positioned by Golf World magazine in the UK’s top 100 courses, The Duke’s is now on many golfers ‘Must Play’ lists.

Daniel Pereira joined Kohler Co. as General Manager of the Old Course Hotel, Golf Resort & Spa in November 2010.  With over 18 years of experience within the hotel, travel and tourism sector, Daniel has an impressive background in the 5 star hotel industry – having previously held the role of General Manager of Scottish properties for The Eton Collection.  As one of Scotland’s most prominent hoteliers, he is well-known for his passion and leadership in development of people.  A welcome addition for the resort headed up by former Managing Director, now President of Hospitality and Real Estate for the group – Debbie Taylor.

Debbie, joined Kohler Co. in September 2007 to spearhead The Old Course Hotel’s future development as one of the world’s leading golf and spa resorts. Debbie is Chair of the British Hospitality Association Scotland Committee, a Director of the Institute of Hospitality and a Master Innholder – she is one of only nine women in the world to hold this prestigious accolade.    Having placed great emphasis on staff training and development, she has amassed an outstanding array of awards over the past few years; she is the current holder of a prestigious Catey accolade for Manager of the Year 2007 and in 2006 was the RAC Manager of the Year.

When you are to organize some event and are looking for some catering services you can simply go for stuffins. They can supply you call us for consultation or bookings and we will handle the rest.

Children from across Fife will be at The Old Course Hotel, Golf Resort and Spa this weekend for the St Andrews Festival as a number are chosen for their star recipes by the resort’s head chef, Ross Marshall.

The resort is hosting a Christmas Emporium on Saturday and Sunday – and the winners of Ross’ Recipe Competition will be on hand to see him bring their recipes to life.

Earlier this year, Ross won a competition of his own – being crowned ‘Young Scottish Chef of the Year’ – and it inspired him to launch his own recipe competition for children in the countdown to Christmas. The competition, in partnership with FutureChef, has brought submissions from all over Scotland and Ross has faced a stiff challenge to choose a winner.

Ross was bowled over by the creativity in some of the dishes, explaining: “Inspiring young people to get in the kitchen is so important and the recipe competition is a fantastic way to engage with children.” Ross adds: “They have the very best imaginations and from the entries I have received, I can see fantastic potential and some real chefs in the making.”

Niamh Nicolson from Newport Primary School, Grace Hutchence from Cannongate Primary School and Kerri McLeod from Cannongate Primary School will be at the hotel with Ross on Saturday, and visitors, guests and members of the public can not only see Ross preparing his favourite recipes from the entries received but they will also be able to taste them in the Road Hole Restaurant on Saturday between 11am and noon when Ross and his team prepare and serve the winners’ dishes as canapés. Mums and Dads are invited too – as part of the hotel’s Christmas Emporium, Ross will be staging a ‘How to Cook The Perfect Christmas Dinner’ at 4pm on the Saturday and Sunday in the award-winning Road Hole Restaurant.

Resort General Manager, Daniel Pereira, is looking forward to opening the hotel to all for the Emporium, saying: “This will be a great family event with a very magical and festive atmosphere.” The Emporium is part of the St Andrews Festival weekend and includes an array of free events and activities. On Saturday and Sunday there will be hourly cake decorating advice from local bakers, Fisher and Donaldson, in the Conservatory between 11am and 4pm. The hotel’s magnificent ballroom will host a fabulous Festive Market bursting with gift ideas and local arts and crafts – again on both Saturday and Sunday between 11am and 6pm. Daniel adds: “We have free family fun with face painting, treasure hunts and balloon modelling throughout the day – as well as Christmas carols and tempting treats including mulled wine and mince pies.”

Linking the hotel with the town’s Festival on Saturday afternoon will be a very special guest. Santa Claus will set off from the hotel at 5 o’clock, leading families from the resort through the town, arriving for the switch-on ceremony at 5.30pm. The St Andrews Festival activities start on Friday night with a ticketed concert from The Red Hot Chilli Pipers, and on Saturday night, following the Santa Claus procession and the Christmas Light Switch on, there will be a piped procession and street ceildh followed by a ticketed concert from the Peat Bog Fairies.