August Newsletter
Food for the Brain Special
Over the past 12 months Hospitality at Bath have been working towards the
Food for the Brain award. Over the next few weeks we will find out if we were successful in our bid
to achieve the award following an assessment by a Food for the Brain representative last
month.
Who are Food For The Brain?
Food for the Brain is a non-profit educational charity, created by a group of nutritionists, doctors, psychiatrists, psychologists, teachers and scientists to promote the link between nutrition and mental health.
Why do we want the Food for the Brain award?
The Food for the Brain accreditation is a prestigious award that only a handful of Universities in the UK have achieved. Our bid to achieve the accreditation forms part of our commitment in providing high nutritional standards throughout the Hospitality outlets on campus for staff, students and visitors.
By following the Food for the Brain ethos, we aim to heighten the welfare and mental performance of our customers. As the primary source of University catering services we support the importance of enhancing customer’s energy levels, memory and learning abilities through smarter eating and are committed to promoting the link between learning, behaviour and nutrition.
What is the Food for the Brain mission?
To promote awareness of the link between learning, behaviour, mental health and nutrition. To educate and provide educational material to children, parents, teachers, schools, universities, the public, health professionals, caterers and the government
thereby promoting mental health through optimum nutrition. To develop independently evaluated, effective and adoptable 'models' of how society can act to promote mental health through nutrition.
What is the Food for the Brain vision?
To create a future where the awareness of the importance of optimum nutrition for mental health is understood by all, and implemented by many:
• Babies are optimally nourished for brain development during pregnancy and infancy
• Nurseries and schools, from infancy to university, actively encourage optimum nutrition for brain function
• Government actively encourage optimum nutrition to promote learning and prevent behavioural and mental health problems from childhood to old age
• The treatment of mental health problems involves correcting nutritional imbalances as a first line procedure
• The public has easy access to information about optimum nutrition for mental health.
To Find out more about what we are doing in line with the Food for the Brain award please visit: www.haatbath.co.uk/confidenceassured/foodforbrain.html
Improving Social Space
In the last six weeks we have seen a number of changes and improvements made to some of the Hospitality outlets in a bid to improve the social space for Staff and Students on Campus.
The Claverton Rooms:
The Claverton Rooms has become a general dining area and lounge for all staff and postgraduate students with no membership fee requirement for access. A new additional soft seating area has been added and the bar area has been extended to provided an additional service area to address queuing problems at peak times.
6 West South (formerly UBSA):
From 1 July the 6 West South social space became a designated area for all staff and students with no membership fee requirements for access (subject to review in April 2010). A fully accessible disabled toilet has been added to improve its accessibility. New carpet and furniture has also been installed. The pool tables will remain the facility and the skittle alley will continue to be available and can be booked through the Hospitality co-ordinator. Light refreshments are available via vending machines.
Groups/departments/individuals can book 6 West South for events or functions through the Hospitality Co-ordinator. To make a booking please contact Heather Clarke on ext.5345 or email h.v.p.clarke@bath.ac.uk
PLEASE NOTE:
There will be no ‘a la carte’ service available at the Wessex Restaurant from 3 August to 2 September 2009. The restaurant will remain open for conferences. We apologies for any inconvenience caused.
The Open University will be utilising 6 West South for their lunches until Friday 14 August 2009. During this period the space will not be available from 12noon-2.30pm.
Those wishing to use a social space to eat their own lunch may use the Claverton Rooms during this period.
Time to prepare: 30 mins, plus marinating
Time to cook: approx 15 mins
Cals per portion: 270
Ingredients:
2 x 225g (8oz) fillet or sirloin steaks
5ml (1tbsp) lime juice
30ml (2tbsp) light soy sauce
1 garlic clove, crushed
5ml (1tsp) dried chilli flakes
6 spring onions, trimmed and thinly sliced
8 radishes, trimmed and thinly sliced
100g (4oz) fresh bean sprouts
10cm (4in) piece cucumber, thinly sliced
4 firm plum tomatoes, quartered
1 x 250g bag mixed salad leaves
For the dressing
Juice from 2 limes
45ml (3tbsp) Thai fish sauce (see tips, below)
10ml (2tsp) brown sugar
15ml (1tbsp) fresh chopped coriander
5ml (1tsp) finely chopped lemongrass (see tips, below)
1. Place the steaks in a shallow dish. Mix together the lime juice, soy sauce, garlic and chilli flakes. Season with
freshly ground black pepper, cover and leave to marinate for 1 hr.
2. Heat a cast-iron skillet or griddle until very hot. Add the steaks and cook for 4-6 mins on each side. Remove and leave to rest for 15 mins.
3. Toss together the spring onions, radishes, bean sprouts, cucumber, tomatoes and salad leaves. Mix together all the dressing ingredients, stirring until the sugar has dissolved. Season with salt and freshly ground black pepper.
4. Slice the warm steak thinly across the grain. Toss gently into the salad with the dressing. Pile into a large, shallow dish and serve immediately or leave to cool and serve chilled.
