Better Business, Better Life


The Black Pudding Competition

Getting Competitive in the North

The inspiration:

1. Take a germ of a Northern idea born out of the pandemic…

2. Find an element of wine and food that would attract attention for being different…

3. Involve key stakeholders who would sense a PR opportunity from a fun competition…

4. Raise IWFS profile by broadcasting across ‘social’ and other media.

The Recipe:

A blend of 4 Northern branches, 6 catering colleges, 5 top chefs, with a handful of Michelin stars to boot…

The key ingredient:

Black Pudding!

The IWFS Black Pudding Competition began in April with catering students across the North competing to create a dish with black pudding at its core. Regional heats are nearing conclusion, before the Grand Final in May and a prestigious Awards Lunch on June 28th.

The Taste Test (the Proof of the Pudding!):

· Student sceptics become enthusiasts

· Colleges want a repeat

· Top chefs congratulate the Society for its innovation and enterprise

IWFS event in lovely Village

Wine tasting selected by Paul Bishop and interesting canapes by Best of Britain finalist in the Great Budworth Village Hall 12.30pm Saturday 25 September 2021. Contact Hilary

Thanks to the Spinner and Bergamot stepping in to help at short notice

The consultant has now recovered

Good news from the hospital – I now have a new date for my knee replacement- I asked the scheduler what had caused the delay with the consultant.  She explained that he had been injured playing football!

The additional good news is that I can now attend our wine and food society pic nic on the 19 June.

A Great IWFS Inter Branch Event

Some 46 members of five diferent IWFS branches attended a virtual dinner oganised by the West Yorkshire branch together with Harewood House in Leeds.

250 ml bottles were used to decant four white and two red wines specially selected by Ron Barker – and what pleasure they gave being well paired with the food.

Harewood House personally delivered food boxes to members in Wales and in England as far down as Oxford.

The evening started with zoom doors opening at 6.45 on Wednesday 31 March 2021 and guests were welcommed by Tim Gittins of WY who hosted the meeting aided very efficiently by Sue Timmie and Stephen Harrison.

When former Master Chef Professional semi-finalist, JoshWhitehead, answered the call to design a suitable menu to  create the ‘Taste of Harewood  ’Josh’s progressive approach brought together fresh fruit and vegetables from the magnificent walled kitchen garden, foraged wild ingredients with Estate sourced game and low intensity farmed rare breed meat.

Guests were inially all together then at each course split in to three break out rooms.

Companionship with people from all over the country enjoying good food and wine and the positive feedback indicated that even outside lockdown another virtual event would be looked forward to.

The cost of £50 per person was considered reasonable for a high quality three couse meal and six different wines

delivered to your home.