We welcome any ideas that members may have for events for the
coming year. Also any comments that members have on current
events would be greatly appreciated.
The Irish Centre in Milton Keynes was the familiar annual
setting for the BSF Annual Quiz night. The event was well
supported and there was a great atmosphere.
This year we were hit by a number of last minute illnesses
and we lost a team and Mike who normally helps Mal in running
the quiz. Fortunately Mal’s son and his daughter in law helped
to save the day. Many thanks to Paul and Nicola.
Despite this set back we still had 7 teams competing for the
The twelfth year of competition saw a very close contest
between all the teams.
Last year’s winning score of 72 points was well beaten and
the winners this year scored 78 points. Which was only a couple
of points more then the second placed team.
The winners were the BOFS team of Katrina Barker, David
Anthony, Brian Harvey, Liam Chatton and Marcel Aarts, closely
followed by the Endeavour team who scored 76 points.
Both teams scored full points in their joker round and the
BOFS team played their joker card in the first round and gained
a lead of 11 points. This gap was closed in the second round of
questions when the Endeavour team played their joker and scored
9 more points than the winners.
The third placed team was Gras Menagerie, last year winners,
who battled bravely despite one of their members having a
calendar mix up moment, enough said …..
The traditional chip shop dinner was enjoyed half way through
the night and hopefully we can see you all again next year.
Winners Brian Harvey, David Anthony, Marcel Aarts, Liam Chatton
and Katrina Barker
Twelve delegates attended the course at Reading from 6th to 23rd
May. Once again they came from around the world; countries
including Austria, Greece, Ireland, Italy, Japan, Mexico, Papua
New Guinea, Poland, Vietnam, Singapore and the United Kingdom.
The course is organised and taught jointly by members of the BSF
and the Department of Food and Nutritional Sciences at the
University of Reading and is sponsored by IFEAT. The teaching
comprised a series of lectures on key topics related to flavour
creation, and practical work tasting key raw materials, and
during the final week, creating flavours.
Jack Knights, Dr Richard Clark and Brian Grainger introduced a
wide range of key raw materials to taste, both natural and
nature identical, including some key high odour impact raw
materials. John Forbes of R C Treatt gave in-depth presentations
of citrus and mint oils, from crop harvest to fractionated
isolates. The use of other herbs and spices and their processing
into essential oils and extracts were explained by Len Gates.
The University of Reading’s Flavour group gave presentations on
flavour chemistry (Prof Don Mottram), flavour interactions with
food matrices (Dr Jane Parker), and an afternoon was spent in
the analytical labs with Drs Jane Parker and Steve Elmore
providing first-hand experience of modern techniques in flavour
During the second week a field trip was arranged to visit Lionel
Hitchen (Essential Oils) Ltd. in Hampshire. Having discussed and
tasted essential oils and oleoresins in earlier lectures, the
group was now able to see them produced at the factory. Many
thanks to LHEO for the excellent tour and presentations.
Very practical advice on flavour formulation and flavour release
was given by Richard Clark. These would prove helpful during the
final week’s creation exercise. Joy Hardinge gave important and
practical information on international legislation related to
At the end of the second week Dr David Baines gave detailed and
very entertaining presentations on savoury flavours and Maillard
reaction chemistry. This included practical demonstrations of
process flavour reactions. Richard Seal lectured on seasonings.
Dr David Rowe gave an overview of high impact materials for
savoury flavours, including many samples to smell. Several of
these would prove valuable during the third week’s flavour
Theory and practical demonstrations of spray drying were shown
by Keshavan Niranjan, who also gave a tour of the University's
extensive pilot plant.
A key component of the course is for the participants to create
flavours that are presented to the group, and to the flavourist
judges. Each participant was required to create a strawberry
flavour, plus one other flavour of their own choosing. The
results showed good creativity and in many cases very authentic
profiles. Each year IFEAT awards a prize of admission to their
annual Conference to the student adjudged by the flavourist
lecturers to have demonstrated the most improvement in flavour
creation ability over the course.
The lecturers were unanimous in judging the prize winner as
Valentina Bongiovanni of Kerry. Her Apricot Flavour creation was
outstanding, very authentic tasting and an elegant formula. The
Strawberry Flavour she created used novel ingredients and
produced an excellent blended flavour.
On the last day, the participants sat a short examination,
covering points that were brought up in the lectures and
practicals. All successfully passed, and are now BSF members for
the next year.
The students were a pleasure to work with. Social events
included an excellent wine tasting organised by the University
Senior Common Room, and the course dinner at Heston Blumenthal’s
Hind’s Head restaurant in Bray.
Many thanks to Reading’s Yvonne Harewood for all her work to
make the course run very smoothly.
The lecturers are all looking forward to the 2015 course, for
which we understand several students have already applied!
Rear: B. Kapusta, A. Albertino, B. Grainger, Dr. R
Clark, Prof D. Mottram, R. Najar Vilchis, M. Urban-Klik, Dr. D.
Front: P. Tsitlakidou, L. Cai, A. Rooney, V.
Bongiovanni, H. T. Tran, J. Knights, T. Nishizawa, T. Nakazato,
For those golfing members who didn’t attend this year
you missed an excellent day on the magnificent course at St
Pierre and a splendid evening in the oak-paneled dining room at
Despite efforts to wrest the BSF trophy from his grasp this
year’s winner with a Stableford score of 36 points was once
again David Woollin of Orkla Foods.
Nearest the Pin : Michael Torre (F D Copeland)
Longest Drive: Janis Sinton (Tastetech)
Other scores of 20 and over were as follows:
Michael Torre (F D Copeland) 31
Trevor Browne (Optitaste) 30
Keith Clarke (Orkla Foods) 27
Laurent Venzi (IFF) 26
Nigel Crane (Essential Cuisine) 24
Stephen Ellis (Silesia) 20
Daniel Hickey (All-in-All Ingredients) 20
A few players didn’t quite make the 20’s - I’m sure we will be
getting in some much needed practice for next time!
A big thank you goes to the companies who sponsored this year’s
F D Copeland
F&F Projects Ltd
Orkla Foods UK plc
Marriott St Pierre
There was obviously some concern about the low turnout for this
year and the Council would really appreciate your feedback (in
confidence if you prefer) to let us know what can be done to
encourage a better attendance for next year. Was it too
expensive? Was the location not ideal? Was the date/day of the
week not suitable? Etc.etc.
If any golfing members would like to organize the 2015 event
then please let us know as fresh ideas are always welcome.
Please send your comments by email to
Picture: This year’s winner David Woolin being
presented with the BSF trophy by Danny Hodrien.
|Forthcoming Events at the British Society of Flavourists.