17 June 2020
Time: 11:00 to 12:00
Join our expert Mark Barker, Development Chef from SRUC to discover how you can diversify and adapt your business around the restrictions that the COVID-19 has brought and what this means for your business. Customers may not be able to come to you so how can you get your products to them?
This webinar will offer practical solutions to support Scotland’s food & drink businesses to show how can you produce and serve food that people want safely. We will consider
- Recipe development and formulating ideas
- Portioning, yield management, scaling, costing and minimising waste
- Using block process to design unit operations, production process, production scales, throughputs
- Hazard Analysis and Critical Control Point (HACCAP) planning, testing and legal requirements
This webinar is targeted for businesses within the food & drink sector
- Restaurants, café’s, hotels, bakeries etc.
- Food and drink producers
- Food & drink specialists within professional services or business support organisations
Mark Barker is a course tutor in Professional Cookery at Scotland’s Rural College (SRUC). Mark is a classically trained chef with over 30 years’ experience in the hospitality sector. He started his career in London spending time at The Dorchester, The Savoy and Intercontinental Park Lane and has also worked across Europe, America, Middle and Far East mainly in 5-star resort properties. Mark was Executive Chef at the Old Course Hotel Golf Resort St Andrews and The Belfry Golf resort. Prior to joining SRUC I was Executive chef for Sodexo based at the Scottish Parliament.
An award-winning chef having won numerous awards including Culinary Olympic medals Mark has also recently completed a BA. He is passionate about all things food and drink and is a great believer in the basic culinary skills and have developed a passion for food science. Since joining SRUC he has been part of the food and drink team as a New Product Development Chef which has allowed him to experience the enormous opportunities available in the food and drink sector. He has been involved in several research projects connected with the food and drink supply chain in Scotland. As one of SRUC’s entrepreneurial catalysts, advising those considering food and drink as a business opportunity he works with SMEs in the development or formulation/reformulation of products.
If you have any questions you would like us to answer on the webinar, please email firstname.lastname@example.org by 12th June 2020.
Data protection notice
This webinar will be recorded and shared shortly after the webinar has finished and hosted on YouTube. If you join this webinar your details will not be visible to other participants or be shared unless you raise a question which will be read out. If you want to find out more about what we do with your data, please see our privacy statement.