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Fairtrade Christmas Fair 2018
University of Leeds Fairtrade Christmas Fair 2017

As Christmas fast approaches we’re pleased to announce the annual Fairtrade & Christmas Fair at Parkinson Court on Tuesday 1st December 2015, 11:00 – 15:30.

Fairtrade Poster 2015 - Website Version
The University of Leeds has held Fairtrade University status since 2005.  Awarded by the Fairtrade Foundation, this reflects the Universities commitment to promoting and supporting Fairtrade.

As part of this commitment The University of Leeds hold a bi-annual Fairtrade & Craft Fair, with stalls operated by Fairtrade approved groups, staff, and local companies. The Fair began in 2007 with 15 stalls which grew to over 30 stalls for the last event in March 2015. The donations from the University have contributed towards various projects, such as medical equipment for the Windward Islands Farmers’ Association (WINFA).

The stallholders attending the Fair will be offering a wide spectrum of Fairtrade and Homemade Crafts. Great Food at Leeds will also be there offering raffle tickets, delicious Mulled Wine and festive cakes made from the finest ingredients by our expert chefs, as well as information on how the University contributes to Fairtrade and our commitment to ethically sourced ingredients. We also have a guest appearance by the Staff Choir to sing carols and get us into the Christmas spirit, which leads nicely into the Carol Concert on the same evening at the Great Hall.

Below are five of the companies that will be attending this year, but there are many more, so come to Parkinson court on 1st December and get your loved ones (or even yourself!) something fantastic and unique this Christmas!

The Beehive

“We are a small business run by volunteers, whose aim is to sell lots of Fairtrade products to our local communities and provide information on Fairtrade and related issues. We run on a not for profit basis. Any surplus money is given to Fairtrade charities – mainly Traidcraft Exchange. We aim to run our shop with consideration for the environment and in an ethical manner.”

Ready Planted

“Flowers to delight and beautify, working with you to offer exactly what you need to suit the occasion and meet your budget for weddings, christenings, parties and corporate events..”

Lubylu

“Having always been a fan of all things deliciously scented I started researching home fragrances as I love walking into a room and it smells amazing. Natural soy wax provides a medium that is both a pleasure to work with and provides a beautiful end product. My natural wax candles and scented melts are made mostly from soy wax, which has many benefits over paraffin wax including the sustainability of the source, the reduction in soot, no carcinogenic fumes and a longer burn time and greater fragrance hold.”

Oliviccio

“Our range of high quality produce includes our own dressed & stuffed olives, meze, continental cheeses, charcuterie and more. We are proud to have been awarded three coveted Great Taste Gold Stars for our olives, and pride ourselves on ensuring excellent standards every time you buy.”

Oxfam (Moortown Store)

“Oxfam is a global movement of people who share the belief that, in a world rich in resources, poverty isn’t inevitable. It’s an injustice which can, and must, be overcome. When we give one person a lift so they can help themselves, they will lift others in their families and communities. We call this chain reaction lifting lives for good. To spread that change and make it last, political solutions are also needed to tackle the root causes of poverty and create societies where empowered individuals can thrive.”

SciArtImages

“Science meets Art! Gifts printed with beautiful photos taken through a microscope. Unusual and interesting gifts for all: Bookmarks, Coasters, Compact mirrors, Cufflinks, iPhone cases, Key-rings, Mobile phone pouches, Mouse Mats and Mugs.”

 

Come and join us at Parkinson Court on Tuesday 1st December 2015. If you would like to get involved in the Fair please contact us at: enquiries@meetinleeds.co.uk

You can find out more about Fairtrade and how to get involved at: http://www.fairtrade.org.uk

Food for life catering gold

It’s great that we can depend on so many teams across campus; from our award-winning chefs to our AV Technicians, car-park attendants and IT support who all play a part in bringing together great events at the University.

PrintWe’ve just heard that our chefs, from Great Food at Leeds, have been awarded the Gold Standard Catering Mark by the Soil Association for a menu that’s been put together for the Environmental Association for Universities and Colleges (EAUC) conference.

The menu, which covers a Gala Dinner and a number of finger buffets, was rewarded for every percentage point of their ingredients spent on ethical and environmentally friendly food, locally sourced ingredients and steps to offer healthier menus.

On top of all that it’s a tasty looking menu too!  Here’s a sneak peek of the Gala Dinner menu:

 

Approved Gala Menu for EAUC

Starter
Swaledale Goats Cheese Panacotta with Organic Beetroot Salad – (Cheese from Swaledale, Cream from Scarcroft, Leeds, Organically Grown Beetroot)


Main
Organic Free Range Chicken with Locally Sourced Leeks and Tarragon Risotto Cakes – (Organic Chicken, Leeks from Jack Buck Growers)

Savoy Cabbage and Wild Mushroom Strudel with Celeriac Cream (v) – (Seasonally Grown Cabbage, Mushrooms. Celeriac from Jack Buck Growers)

Seasonal Vegetables – (Cauliflower, Broccoli, and Carrots from Posketts Farm, Goole. Potatoes from Jackson Farm, Ryhter)


Dessert
Roasted Rhubarb, Yorkshire Parkin and Fairtrade Vanilla Ice Cream – (Rhubarb from Procter & Sons, Farsley. Cream from Scarcroft)

 


If you’re interested in our chefs creating a bespoke menu for your event then speak to our team and we’d be happy to help!

 

A Masterclass with Our Top Chef

Missing Masterchef? Bored of Fish and Chips? Want to impress your friends with an unctuous dessert but don’t know your mille-feuille from your macaroons? Don’t despair; we have the head chef Marc Mottershead on hand to guide you through two simple yet delicious recipes from his extensive repertoire.

MarcBev

A winning team for years to come- Marc and Bev in 1995 (left) and today (right)

Marc has worked as head chef at University House since 1995, preparing and serving the finest locally sourced ingredients to an array of stars and celebrated alumni: Judi Dench, Alan Bennett, Melvyn Bragg and the Olympic-winning Brownlee brothers to name but a few. Our Head of Catering and Conferences, Bev Kenny, can still remember the menu that Marc served up in the Invention Test” of his interview (his Lemon Tart was to die for”). His longevity is a testament to his skill and ability to create menus that are classic yet contemporary, catering to any delegates’ dietary requirements.

The seven rooms at University House have recently been refurbished with a contemporary decor and are extremely flexible; ideal for VIP meetings, formal sit down meals and receptions.

The standard of the rooms and high level of customer service, linked to superb catering, have given the venue a first-class reputation.

Marc may be a Manchester United fan (not so much these days”, he says, and you can see why), but we won’t hold that against him when he gifts us recipes like the two below on a regular basis. So when your parents/in-laws/friends/spouses/colleagues/guests on Come Dine with Me run out of superlatives for your culinary creations, you will know who to thank. But don’t be afraid to take the accolades and credit, after all, you did the leg work.

Grilled Sea Bass with Sauce Vierge

Perfect for the Indian Spring” we are having at the moment, enjoy with a good Sauvignon Blanc and good company. Serves 4.

Cooking time: 30 mins

Ingredients

50g melted Butter
4 Sustainably Sourced Sea Bass Fillets
100g seeded and finely chopped Cherry Tomatoes
2 tsp Capers
Juice of ½ Fairtrade Lemon
1 finely chopped Shallot (Red Onion can be used as alternative)
100ml Extra Virgin Olive Oil
Good handful torn Basil and chopped Chives to garnish

  1. Line a grill pan with foil and brush lightly with butter. Brush the Sea Bass with butter and season. Lay on the foil skin-side up.
  2. Put the tomatoes and shallot (or onion) in a pan with the capers, lemon juice and oil. Season.
  3. Grill the Sea Bass for 5-7 minutes (depending on thickness of the fillets) under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 minutes then stir in half of the torn basil leaves. Lift the Bass onto warmed plates using a fish slice and spoon over the sauce. Serve with steamed new potatoes, dressed with a little butter and the remaining basil and chives. Season and serve.

Chef’s top tip: when you have chopped onions, garlic or hot peppers, wash your hands with cold water, rather than hot. This will stop the flavour cooking” onto your hands and intensifying the smell.

Super Gooey Chocolate Brownie

Everybody claims to have the perfect Brownie recipe; well we have the best of the best. This is perfect for birthday parties or as a dessert to the Sea Bass (serve with mascarpone ice-cream). But its best kept for a lazy weekend with nothing to do but make coffee and watch box sets. Serves 12 greedy people with healthy appetites and a sweet tooth.

Cooking time: 50 mins

Ingredients

350g Caster Sugar
6 Eggs
350g melted Butter
125g best Cocoa Powder, sieved
125g sieved Flour
350g dark Fairtrade Chocolate
100g chopped Hazelnuts (or any nut that tickles your fancy)
100g White Chocolate, broken into chunks

  1. Crack the eggs into a large bowl and whisk. Gradually add the caster sugar and whisk until combined. Then add the melted butter and again whisk until combined.
  2. Continuing to whisk the mixture, steadily add the flour and cocoa. Ensure that you do not add too much at once or the mixture will become lumpy.
  3. Melt the dark chocolate, either in a bowl over a pan of boiling water or in the microwave (check regularly if using the microwave as you do not want the chocolate to burn). Stir this into the mixture.
  4. Add the nuts and white chocolate and stir through for an even distribution. Transfer to a large baking tray (around 40x25x4cm) or several smaller trays which have been lined with greaseproof paper, smoothing the mixture into the corners of the tray with a spatula.
  5. Cook at gas mark 5 (180-190 Celsius) for 30 minutes. Pull the shelf out a bit and gently shake the tray. If the brownie wobbles in the middle, it’s not quite done, so slide it back in. You want the centre to bee moist and gooey but not wet, so there will be a glossy crust”. If it is not fully cooked allow up to 10 more minutes, checking after 5.
  6. Remove from the oven and allow to cool completely in the tray. Slice while still in the tray, remove and transfer to an airtight container.

Chef’s top tip: If you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

To make a booking at University House you can contact one of our event organisers:

We will be happy to help you with your enquiry.

The University of Leeds has held Fairtrade University status since 2005. Awarded by the Fairtrade Foundation, this reflects the Universities commitment to promoting and supporting Fairtrade.

2005 saw an annual spend of £45,000 on Fairtrade produce and was the first year the University gained Official Fairtrade Status. The process had multiple decision makers and channels of influence; Head of Procurement; Chaplaincy; People and Planet; Catering and Purchasing management; Environmental steering group; Post graduate student; and a member of LUU Executive.

As part of this commitment The University of Leeds hold a bi-annual Fairtrade Craft Fair with stalls operated by Fairtrade approved groups, staff, and local companies. The Fair began in 2007 with 15 stalls but has now grown to over 30 stalls for the event on Friday 7th March 2014. The donations from the University have contributed towards various projects, such as medical equipment for the Windward Islands Farmers’ Association (WINFA).

This year’s event takes place during Fairtrade Fortnight 2014 (24 February – 9 March), and marks the launch of a unique campaign that aims to transform the banana industry to ensure those at the sharp end of the supply chain, the millions of struggling banana farmers and workers, get a fair deal.

The stallholders attending the Fair will be offering a wide spectrum of Fairtrade and Homemade Crafts: delicious cakes, jewellery, hand knitted clothing, skincare products, plants, cufflinks, hats, shawls, recipe tips and much, much more.

Great Food at Leeds will also be there, offering delicious Banana Bread and Homemade Lemonade made from the finest ingredients by our expert chefs, as well as information on how the University contributes to Fairtrade and our commitment to ethically sourced ingredients.

We will be introducing the stallholders throughout the Fairtrade Fortnight on the MEETinLEEDS Twitter account, so please re-tweet to your hearts content and let’s make it the best Fair to date!

Come and join us at Parkinson Court on Friday 7th March 2014. If you would like to get involved in the Fair please contact Ryan Johnson:r.l.b.johnson@leeds.ac.uk

You can find out more about Fairtrade and how to get involved at:http://foncho.fairtrade.org.uk/#how-to-help