NEWS
TANTALISE YOUR TASTE BUDS AT ‘ COOKING FOR STARRS ’ IN WORTHING
‘ Cooking for Starrs ' is a fantastic dining experience created by charity , The Starr Trust , to help young , up-and-coming chefs in Sussex . Now in its second year , the Masterchef-style competition features two teams of chefs and front of house students from Northbrook College . The teams go head-to-head to create a fabulous five-course menu where diners vote on the winning team . These final year students are supported by their college tutors and mentored by Russell Williams , head chef at the prestigious Bailiffscourt Hotel in Climping .
Guests will enjoy delicious food with an optional wine flight and will be greeted with a glass of champagne provided by event sponsor , the Hilton Brighton Metropole . Event organiser , Tracey Narvaez from The Starr Trust , says : “ We have been running this event successfully in Brighton in partnership with catering colleges for the past four years , which has led to many of the students going on to find work in the thriving hospitality sector . We ’ re really excited to be taking this initiative to Worthing again this year , collaborating with Northbrook and Bailiffscourt . The future of young people working in the hospitality industry is of paramount importance to hotels and we are delighted that the Hilton is sponsoring the event .”
Russell Williams has already begun to try out the menus with the trainee chefs and added : “ This year , we are really focusing on helping them to work within a tight budget and to focus on seasonal and local ingredients . The students are also working hard to push their front of house skills up a level .”
Cooking for Starrs takes place on Wednesday 15th June at 6.30pm at the lovely Arundel Restaurant , West Durrington Campus , Littlehampton Road , Worthing , BN12 6NU . Tickets £ 25 . More info at www . starrtrust . com / events , Tracey @ starrtrust . com , or 01273 715882 .
NISSAN LEAF HELPS TO DRIVE TAKEAWAY ’ S GREEN REVOLUTION
A pioneering Indian restaurant owner is making deliveries in a 100 percent electric Nissan LEAF , as he aims to create Britain ’ s greenest takeaway . Minesh Agnihotri , of Indian Summer in Brighton , is using the car as he trials a new environmentally friendly , waste-free service in the city .
The members-only club being piloted by the restaurant will see takeaway orders delivered in reusable metal containers known as tiffins . Customers then simply wash the tiffins and hand them back to the delivery driver next time they place an order . The aim is to reduce the packaging and waste associated with ordinary takeaway deliveries .
Using the LEAF for deliveries will also allow the business to dramatically reduce its delivery costs and carbon footprint . Minesh estimates that making his deliveries by LEAF would save £ 8,000 per year , which is an equivalent to : 888 Mamaji chicken karahi , 4,000 portions of basmati rice , 4,571 tandoori breads and 10,666 poppadoms .
Minesh said : “ I spent a lot of time in India as a child and my mum used to send me to school with my lunch in a tiffin . It was a brilliant system as nothing ever went to waste and everything was reusable . Since opening Indian Summer I ’ ve always had the idea of introducing a tiffin club for my members and the arrival of the new 30kWh Nissan LEAF has allowed me to make it happen . The vast majority of Brighton people are very environmentally conscious and I ’ m sure they ’ re going to love the idea of having a quality Indian meal delivered in a reusable , green container by a zero emissions electric car .”
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