It’s been another busy month at Verner Wheelock! We’ve run courses every week in Skipton throughout October including Level 3 and Level 4 HACCP, Level 3 Food Safety, BRC V7 Update as well as specialist courses Managing Food Allergens and Creating Savoury Flavours.
In addition there have been several in-house courses at companies across the UK (a very cost-effective option if you have more than a couple of staff to train).
We’ve also been presenting awards, supporting award winning delegates and hosting overseas students, as you will see below.
Deliciouslyorkshire Taste Awards 2105
Picture: Anthony Chappel-Ross
We were happy to support the Deliciouslyorkshire Taste Awards by sponsoring the ‘Best Fresh Meat’ category once again. The winner was Mainsgill Farm Shop & Tearoom, for their home-reared rack of lamb, which the judging panel described as having “outstanding, texture, flavour and tenderness”, as well as being “beautifully butchered, appealing to look at and a pleasure to eat.” The prize was presented by our Chairman, Verner Wheelock, who attended the evening’s celebrations at The Pavilions, Harrogate, along with Carole Dickason, our Sales & Customer Relations Executive and Jodie Stacey our Sales and Marketing Executive.
We’ve done it again!
Speaking of awards, huge congratulations go out to Sarah Jolly-Hart, Technical Manager at Symington’s Ltd in Leeds, who achieved the highest marks in the UK in her Level 4 Food Safety for Manufacturing examination. We joined Sarah and her colleagues, Samantha and Laura, at the RSPH Conference and Awards Ceremony in London, where she was presented with a certificate by RSPH President Lord Hunt of King’s Heath. Speakers at the conference included David Heymann, Chairman Public Health England, Toby Cosgrove MD CEO of the Cleveland Clinic and Public Health Minister Jane Ellison. This is the second year running that Symingtons and Verner Wheelock have won this prestigious award. Last year, it was accepted by Sarah’s colleague Lianne Davis.
Picture by: www.matthewwalkerphotography.com
Sarah also appeared in a short RSPH video which was screened during the conference. In it she explains how the qualification has helped her to further her career and ensure all food on the site is produced safely.
Over 60,000 candidates undertake RSPH courses every year, so it’s a real testament to the quality of our trainers and the dedication of our delegates that we achieve such good results together. Long may the awards continue!
Creating Savoury Flavours another success
As I write this, our annual Creating Savoury Flavours course is drawing to a close. Now in its 8th year, it is as popular as ever. Delegates this year hail from The Philippines, India and the Netherlands as well as much closer to home. The feedback has, once again, been really positive. Attendees will be returning to their respective companies with a fresh outlook on savoury flavour composition, as well as a special toolkit to be able to recreate the new and exciting flavours they have developed on the course.
On the final evening course tutors Dr David Baines and Richard Seal and the delegates were joined by Verner Wheelock staff on a very enjoyable meal and fine wine-tasting session at The Devonshire Arms hotel.
More details and photos on this very successful course will follow soon!
We still have one or two spaces left on the following courses:
FDQ Supplier Auditing – 6th November
FDQ Lead Auditor – 9th -12th November – 1 space left
HACCP Refresher – 16th November
TACCP Workshop – 17th November
RSPH Level 4 Food Safety – 30th November – 4th December
To book, please call Carole or Jodie on 01756 700802 or visit the main website www.vwa.co.uk