![\"The](\"https:\/\/www.vwa.co.uk\/blog\/wp-content\/uploads\/2015\/10\/tasteAWARD3-1024x669.jpg\")
<\/figure><\/div>\n\n\n\nPicture: Anthony Chappel-Ross<\/p>\n\n\n\n
We were happy to support the Deliciouslyorkshire Taste Awards by sponsoring the \u2018Best Fresh Meat\u2019 category once again. The winner was Mainsgill Farm Shop & Tearoom, for their home-reared rack of lamb, which the judging panel described as having \u201coutstanding, texture, flavour and tenderness\u201d, as well as being \u201cbeautifully butchered, appealing to look at and a pleasure to eat.\u201d The prize was presented by our Chairman, Verner Wheelock, who attended the evening\u2019s celebrations at The Pavilions, Harrogate, along with Carole Dickason, our Sales & Customer Relations Executive and Jodie Stacey our Sales and Marketing Executive.<\/p>\n\n\n\n
We\u2019ve done it again!<\/h3>\n\n\n\n
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\u2019s 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\u2019s colleague Lianne Davis.<\/p>\n\n\n\n
![\"Picture](\"https:\/\/www.vwa.co.uk\/blog\/wp-content\/uploads\/2015\/10\/RSPH-ANNUAL-CONFERENCE-22.10.15-023med-1024x683.jpg\")
<\/figure><\/div>\n\n\n\nPicture by: www.matthewwalkerphotography.com<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Over 60,000 candidates undertake RSPH courses every year, so it\u2019s 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!<\/p>\n\n\n\n
Creating Savoury Flavours another success<\/h3>\n\n\n\n
As I write this, our annual Creating Savoury Flavours<\/a> course is drawing to a close. Now in its 8th<\/sup> 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<\/a> 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n More details and photos on this very successful course will follow soon!<\/p>\n\n\n\n We still have one or two spaces left on the following courses:<\/p>\n\n\n\n FDQ Supplier Auditing<\/a> \u2013 6th<\/sup> November![\"IMG_2824](\"https:\/\/www.vwa.co.uk\/blog\/wp-content\/uploads\/2015\/10\/IMG_2824-crop-1024x751.jpg\")
<\/figure><\/div>\n\n\n\nNovember courses<\/h3>\n\n\n\n
FDQ Lead Auditor<\/a> \u2013 9th<\/sup> -12th<\/sup> November \u2013 1 space left
HACCP Refresher<\/a> \u2013 16th<\/sup> November
TACCP Workshop<\/a> \u2013 17th<\/sup> November
RSPH Level 4 Food Safety<\/a> \u2013 30th<\/sup> November \u2013 4th<\/sup> December<\/p>\n\n\n\n