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Membership Matters NEW

Nursten Flavour Symposium NEW

The Barry Axcell Fellowships in Brewing Science NEW

Tastetech Flavours Filled London's Night Sky

Obituary: Christopher Goddard.

Obituary: Ken Hassey.

Obituary: David Farmer

Obituary: John Landau

Obituary: Dr. John Patrick Victor Gracey.

membership matters

Dear BSF member, As this is my first contribution to News & Views as Membership Secretary, it may be best for me to begin by introducing myself to those of you who do not already know me.

My name is Stephen Hart, and recently I had begun to feel that it was about time I got a bit more involved with the Society I have enjoyed membership of since starting out as a Trainee Flavourist back in 1986. I have fond memories of attending my first BSF lectures (Saville Row, London, as most of them were in those days), and found them extremely helpful, both directly educational and of course invaluable to a "newbie" as a way of helping to build a professional network. As your new Membership Secretary I hope to be able to give something back to this fantastic industry we are a part of, by developing and maintaining a robust and efficient membership database and facilitating communication between Council and Membership, keystones for everything the Society is able to do.

I take this role over from our new President, Danny Kite, whom I would like to thank for the great strides taken in improving the organisation and for bringing the BSF at last into the digital age of electronic communication with its members! I also warmly congratulate him on his new position and look forward to supporting him in membership matters. In previous correspondence Danny has emphasised how important it is that we are updated when any of your contact details change, and I would like to take this opportunity to reinforce that message. The (numerous) box-files I have inherited contain rather too many sealed envelopes of News & Views that have been returned to sender, each one representing a member for whom we have outdated information. I will be doing my very best to resolve lost connections but, once again and this time from me....PLEASE can you ensure that if your details do change you find a moment to let us know (my contact details are on the back page) - a simple email would suffice.

Regarding the membership database, we are planning to publish the members list to go out with the Winter 2014 edition of News & Views. As in previous years, this is a separate document containing the names and postal addresses of all members, grouped according to membership category. Some members may elect not to have their addresses shared in this way (or prefer to use a different address for this purpose), in which case can you please let us know by the end of October.

The society remains very healthy from a membership point of view, although there are still a number from whom we have yet to receive 2014 subscriptions. I plan to address this over the next month or two as I get more into the role, but in the meantime if you are aware of not having remitted your own, we'd be grateful if you could either pop a cheque (made out to "The British Society of Flavourists") in the mail to me, or alternatively use the excellent PayPal/credit card option on our website home page.

I am delighted to report a number of new members since our last publication:

Andrea Albertino - Associate
Nelly Bellin - Associate
Valentina Bongiovanni - Student
Lixin Cai - Associate
Daniel Harper - Student
Idir Manaa - Associate
Rodrigo Najar - Student
Takahiro Nakasato - Associate
Tetsuro Nishizawa - Associate
Laura Pointon - Student
Anna Rooney – Student
Tracey Skeats - Associate
Hoai Thu Tran - Student
Petroula Tsitlakidou - Student
Manfred Urban-Klik - Associate
John Francis Villalba - Student

Welcome to you all! Thank you and I wish all members a wonderful Summer.


nursten flavour symposium 2014
The second annual Nursten Symposium was held this year at the University of Nottingham. Researchers in Flavour Science from the Universities of Dublin, Northumbria, Nottingham and Reading presented papers on their current research topics, generating excellent discussions.

Several prizes were presented for best presentations. The British Society of Flavourists prize was awarded to Irene Peinado Pardo from the University of Northumbria for her work on generating flavours from Maillard reactions of fish by-products.  

nursten presentation

Picture: Brian Grainger presenting Irene Peinado Pardo with her award.  

barry axcell
Applications are invited for The Barry Axcell Fellowship in Brewing Science, which will identify and develop exceptional researchers in brewing science, with a view to the individuals progressing to an independent academic career, or joining the brewing industry. The Fellowships are jointly funded by SABMiller and The University of Nottingham's Research Board and commenced in 2013. We are now seeking to appoint the second Axcell Fellow……

Candidates are asked to submit innovative research proposals in one of the following areas:

Flavour chemistry, as relevant to brewing science
Brewing yeast and fermentation
Malting science/ cereal technology applied to brewing

Each Fellowship offers:

Three years independent funding to conduct research while based at the University of Nottingham.
Additional research costs of £7,500 per annum.
Mentoring provided by Professor Barry Axcell (former Chief Brewer, SABMiller Group) and Professor Katherine Smart (Chief Brewer, SABMiller Group).  


Applicants must:

hold a PhD from an institution recognised by the University of Nottingham
have graduated after 7 November 2007
have an excellent track record in research, evidenced by publication. 

Career breaks such as maternity leave, EU national service and Voluntary Service Overseas can be discounted, but teaching experience and/or time spent in industry since the award of a PhD should be included in the total amount of postdoctoral experience.


Salaries will be set on the University of Nottingham's Research and Teaching Staff Scales grade 5 or extended grade 5 (£36,298 to £51,687) depending on experience. The salary may progress annually, subject to performance.

Further Information

Further general information about the scheme and details of the application process may be found at: http://www.nottingham.ac.uk/research/fellowships/barry-axcell-fellowship/index.aspx.

Candidates are encouraged to contact Dr David Cook
to discuss their proposed research.

el: +44 (0)115 9516245
email: david.cook@nottingham.ac.uk)

taste tech

Picture: Harry Parr and Sam Bompas, Food Scientists at Bompas & Parr learn how flavourings are made at TasteTech.

2014 started with a bang for TasteTech, who were part of the multi-disciplinary team working with the Experience division of Wasserman and food artists Bompas & Parr to realise the world’s first multi-sensory firework display, taking place on New Year’s Eve as part of the Mayor of London and Vodafone sponsored New Year’s Eve fireworks celebrations.

TasteTech, who provided the flavourings for the New Year’s Eve 2014 celebration, designed and made an array of vibrant fruit flavourings to be enjoyed whilst people celebrated in style during the New Year’s celebration.

At midnight on 31st December 2013, more than 250,000 people in the heart of London eagerly awaited a multisensory experience which saw them immersed in edible clouds of cherry, apple and strawberry mist, whilst peach snow and edible banana confetti fell from the sky and mammoth bubbles bursting with orange flavoured smoke erupted in the air enlivening everyone’s senses. Yet, how many people realised that the flavourings providing that experience were made here in the UK!?

TasteTech’s flavourist team, who design and inspire many flavourings consumed in the food people eat on a daily basis, watched in anticipation as months of hard work came to fruition.

Danny Kite, senior flavourist at TasteTech worked closely with the innovative food artists at Bompas & Parr to create the mouth-watering flavouring combinations to ensure Vodafone’s dream of sponsoring the world’s first multisensory firework display would become reality. For this brief, various blends of aromatic natural materials were combined to achieve an aroma that the audience would recognise as a particular fruit.

Sam Bompas, food artist at Bompas & Parr comments “Working closely with the expert flavourists at TasteTech has been crucial to the success of the event. Not only was it important to ensure instant recognition of the scents, the products also had to be developed in line with cultural and health and safety considerations.
The project involved many stages of product development, and the team at TasteTech has supported us every step of the way - their work has created a true world first. No challenge was too big and the result is something totally unprecedented in the world of flavour. We look forward to future collaborations.”

Danny comments, “The flavourings that we create can be found in some of the most recognised food brands around the world, from chewing gum and chewy sweets to baked goods like muffins and cake toppings through to sports nutrition products. However, being involved in such a high profile event was extremely exciting, as this was the first time ever that flavourings had been used in this way.”  

night sky


obituary chris goddard

Chris was one of our own. An invaluable BSF Council Member for almost 14 years, serving with distinction as secretary for 13 of those years. His passing sent a shock wave through the industry and the BSF website was inundated with messages of condolence. Some of these messages are posted below;

This is absolutely devastating - I am sorry to hear of the passing of Chris. I had no idea he was unwell. Chris was one of the nicest people I have known - quiet, unassuming and thoroughly professional in his business life and as Honorary Secretary of the British Society of Flavourists, a position held from 2000 to 2013.’ Roger Levicki.

‘I was very sad indeed to hear that Chris has passed. I remember him as a bright spark and an immense source of fun. We worked together for a while many many years ago at A E Bevan (part of Duckworth) in Southport. It was the sixties and I have found a photo of us hard at work in the pub. Chris is framed by the window and I am the scruffy individual in the lower left of the picture.’ John Wright.

‘It is very sad news and a shock. I have known Chris from his Cantrell and Cochrane days. Please pass on my condolences.
' Roger Dunton.

'Very sad news and especially at still a very young age he passed away …hopefully he will be in peace. My sincere condolences to his family and relatives.’ Cornelius Ellie

‘That is really shocking news. A lovely man that genuinely will be sadly missed. May he rest in peace.’  Steven Ellis.

So sorry to receive this news. My condolences to family, friends and ex-colleagues.’ Sue Wright.

So sad to hear this news. He was such a nice guy and always giving a lot of energy to the Society and always available for help.’ John Knoop.

These messages are testament to the great esteem and the high regard with which he was held by his many friends and colleagues. His funeral was a very moving occasion for all who attended, held at Bentley Crematorium in Brentwood and conducted by Judith Peacock, a pastor and friend of Chris. Five personal tributes were read out at the funeral by Christopher Thompson, a friend from the age of four, David Darrah, a friend from his university years, David Berryman for whom he worked as a consultant, Phil Spratt who also hired him as a consultant for Britvic and Dave Baines a friend on the BSF Council. Below is a distillate of what was said.

Chris was born in Southport, Lancashire in 1950 and when he was four years old attended Croxton School, a prep school where he met Chris Thompson who remained his friend for 60 years. They built and flew model planes together and later became interested in golf, both becoming junior members of Hesketh Golf Club and together attended the World Golf Open Championship in 1961. In 1964 they both went to watch the Beatles in the Cavern Club. He recalls that Chris was very bright and passed the exam for common entrance to public schools which took him to Ellesmere College a year early at the age of 12. From there he went on to read Natural Sciences at Downing College, Cambridge.

After University, Chris followed his father into the soft drinks trade, working first for the family business, A E Bevan, and then for Duckworth’s. During this period he studied for a Diploma in Business Management at Liverpool University. David Darrah recalled his interest in music which included Captain Beefheart, Frank Zappa and more latterly Michael Nyman, The Penguin Café Orchestra and Philip Glass. He also relayed some of the fun times of parties fuelled by Bevan’s apple concentrate which had somehow been fermented, and a number of practical jokes which portrayed Chris’s mischievous sense of humour.

Chris moved south to Muswell Hill and then later to Kingston working for Coca Cola and Schweppes where his creative talent was recognised in the market place with the development of products such as Lilt and J20. He moved on from there to Britvic in Chelmsford and bought a house in Brentwood.

He took official retirement from Britvic over 10 years ago but continued to work as a consultant for Britvic and for other companies such as Noisy Drinks and David Berryman Ltd. Tracey Turner recalled – ‘I met Chris 9 years ago and he came to work with me as a consultant 3 days a week. We became good friends and he asked me to join him and be a member on the BFS monthly board meetings.  We attended many lectures and gala nights over the years together. Every year we got together a team of 5 from David Berryman Ltd for the BSF Quiz night. We had many giggles at the quiz and he obviously proved to be a very knowledgeable man. We all enjoyed tucking into our annual fish and chips and chicken and chips. I feel a massive loss in the passing of Chris he was truly a lovely man who will be very sadly missed.

Phil Spratt recalled how he first met Chris. He had been working on a drinks project for weeks with some of the world’s top flavour houses. Despite this they still hadn’t managed to create products of the quality that a company like Britvic was looking for.  A colleague introduced him to Chris and at first he recalled how he was sceptical that a quiet almost professor-like character would be able to help. When he told Chris about the challenge he just shrugged and said ‘I don’t see why not’ and within days was coming up with the products they were looking for. Phil described Chris as a quiet, unassuming man who was a creative genius. He was certainly not one to ever boast or seek praise for his achievements and consequently very few people appreciated that he was the creator of many of the drinks enjoyed globally on a daily basis. Phil wanted everyone to know that the team at Britvic knew Chris as an immensely highly valued knowledgeable colleague but also as a cherished genuinely warm individual and a great friend.

Chris loved his work as secretary of the BSF and was heavily involved with the big events that have been so successful over the years such as the Annual Symposium, the many great Gala Nights held in London and more recently the Table Talk Exhibition held in Amsterdam. He was a great support to the seven Presidents that served over the period of his secretariat and provided a steadying hand over difficult times and worked diligently to foster the aims of the BSF. Steve Pearce, President 2006-2008 reflects that ‘Chris was a great support during my time on Council - glad I took the opportunity to tell him how grateful I was for that support when I did’. The legacy he has left is a successful, thriving Society. He was one of the good guys and will be sorely missed.

Over the past 30 years Chris and his partner Judy were a constant support to each other. They enjoyed numerous holidays every year in the Lake District where he absolutely loved the walking and the peace. His ashes will be scattered by Bassenthwaite Lake beneath Skiddaw close to Keswick. All our condolences go to Judy, his sister Janet and the wider family.  


ken hassey

It is with great regret that we have to record the passing of one of the great stalwarts of the flavour industry and of the British Society of Flavourists
- Ken Hassey.

Ken was a founder member of the Society and he, Bill Littlejohn and a small steering committee were instrumental in the inception of the British Society of Flavourists in the winter of 1970.

He was immediately elected as a Fellow Member of Council in 1971 and became Vice President from 1978 to 1980. He was President from 1980 to 1982 and then Immediate Past President from 1982 to 1984.

In October 1984 he delivered the prestigious Bill Littlejohn Memorial Lecture at the Scientific Lecture Theatre in Savile Row.

His prodigious work in these early days, particularly gaining support from the industry for the Gala Night in terms of sponsorship, was nothing short of phenomenal and he helped to build our unique Society into the vibrant organisation that we enjoy today.

Upon his retirement from the industry in October 2001 he was elected as an Honorary Member of the Society, only the ninth person to receive this accolade, for his services to the Society.

Ken commenced his career in the technical laboratories at W J Bush (later to become part of Bush Boake Allen Ltd) in 1953. He started as a Laboratory Assistant but his career was interrupted when he served two years National Service in the Royal Air Force from 1955 to 1957. Upon his return he was promoted to Trainee Flavourist a position he held until leaving in 1962.

He left to join Naarden as a Flavourist based in Holland from 1962 to 1963 then he came back to Naarden in London in the same capacity. He moved to Naarden South Africa as Technical Manager in 1964 where he remained until returning to Naarden Holland in 1966 as a Senior Flavourist.

In 1968 he joined Firmenich in Southall as Head of the Flavour Technical Division. He held this position until September 1984 when Firmenich closed down their Southall laboratories moving them back to Geneva. He was offered a position in Geneva but for family reasons did not wish to re-locate at that time.
Thus he joined Lionel Hitchen Essential Oils in Barton Stacey, Hampshire in January 1985 taking up a senior technical appointment where he built up the flavour and application laboratories. He also assisted the commercial team in presenting LHEO products not only in Europe but in North, South and Central America. As Alastair Hitchen so aptly remarks “Ken always had a ‘can do attitude’, a lot of energy and was fun to work with”.

Ken went into hospital late November 2013 for a major procedure and the operation was successful.
Unfortunately, just after Christmas he picked up a chest infection which was being treated with antibiotics. Sadly he passed away painlessly on Friday 10th January.

His passing has left his family and friends bereft and to his widow Nuala and children, Paul, Carl and Tamara, we send our sincere condolences. Ken was a one off and will be sadly missed by all those with whom he came into contact – who can ever forget him.
His anecdotes were legion.

God Bless Ken 
Rest in Peace  He will be Lovingly remembered

The Funeral service was held at St Erconwalds Catholic Church, Walton-on-Thames followed by cremation at Woking Cemetery on 23rd January 2014.
Only flowers from the family were requested at the funeral. Donations to The British Heart Foundation can still be sent to Fredk W Chitty & Co., Funeral Directors, 26 Brassey House, New Zealand Avenue, Walton-on-Thames, Surrey KT12 1QD.

obituary david farmer

Dave was a true Cockney, born in Whitechapel.
He went to work for W J Bush in Ash Grove Hackney (later Bush Boake and Allen) in 1966 as a lowly Mineral Water Dept. Assistant but soon became actively involved in Flavour creation, working on customer projects.
He left BBA in 1970 and went to work at White Stevenson in London and it was about this time he joined the BSF as an Associate member. In 1976 Dave went to work for Bulmer’s in Hereford - he moved into sales because you got a car! but was soon to leave Bulmers and return to White Stevenson in Bletchley in 1978.
It was during this time he became interested in Morris dancing and folk scene around MK, as well as sailing.
He left White Stevenson in 1982 having risen to Food Flavour Sales Manager, and went to work in Wellingborough for a short spell (1982/3) at Barnet and Foster, he was then head hunted by PFW in Perivale London. 
Dave took part in the 1985 Fastnet race and in 1986 he became a quarter owner of a 30 footer called “Anonymous” that was moored at Lymington.
In 1986-87 he became associate member of BSF council and then Honorary treasurer from 1987 to
Dave changed jobs again in 1989 and went to work in Marlow for Haarmann and Reimer. He rose to division manager and spent some time living and working in Germany for the company.
Dave took up scuba diving in 1990. He grew increasingly disillusioned with the industry and decided to train as a Dive Instructor. He gave up a well-paid secure job, left Haarmann & Reimer in 1994 and became a Dive Instructor in Stoney Cove in Leics.
In or around 1996/97 Dave started to suffer health problems and after a few months of investigations he was diagnosed with a type of lymphoma, which developed into a neuropathy. His dreams of being a dive instructor were shattered
In characteristic fashion he simply adjusted his expectations and went back to work in the flavour industry as a self-employed consultant for DC Flavours in Clacton and then at East Anglian Food Ingredients.
His health deteriorated and in January 2010 Dave was diagnosed with Parkinson’s, despite this he soldiered on – playing petanque in Bancroft (a huge passion) and started to paint in oils. As if the Parkinson’s wasn’t bad enough, in November he was diagnosed with leukaemia and died within 5 weeks. He left a wife Becky.
I was privileged to speak at Dave’s celebration at the Swan Revived Hotel at Newport Pagnell in which a number of BSF friends attended; we will all miss his infectious laugh and sense of fun. He was a true gentleman

Richard Clark    

obituary john h landau

John Landau was born in Clapham, south London. He went to Battersea Grammar School, but despite being thought of as ‘university material’, he left school after taking his ‘A’ levels tempted by the big firms’ ‘milk round’. In his case the firm was HJ Heinz & Co. in Harlesden, west London, and it was a good choice. Heinz was sometimes called ‘Heinz University’ by the wags, for the encouragement and support that it gave to staff wanting to take further academic studies. Thus John took HNDs and later a BSc in Botany with Chemistry ancillary, part-time at the Regent Street Polytechnic (now the University of Westminster).
When Heinz’s administration and laboratories moved to a new state-of-the-art building across west London in Hayes Park, John worked in Food Research and Development. This gave him the opportunity to be part of the tomato season team in Portugal. There he met Maria, who had joined the team on a scholarship from the Confederation of British Industry, and they married in 1968.
John enjoyed the food industry immensely, but wanted to expand his horizons within it. Therefore, in 1972, he began working for Bush Boake Allen (BBA), a well-established British firm, at their site in Hackney, east London. There, under the tutelage of Henry Heath, he found a world of wonders working in the laboratory with flavours and spices and their applications. As the new idea of technical salesmen took hold, he became one of them in 1975, selling a unique textured soya protein called Bontrae. This was in a joint venture between BBA and General Mills Inc. His portfolio of customers was in the UK and Europe, including for some time his old alma mater HJ Heinz.
His career with BBA was interrupted by a spell with flavours and fragrances company Pauls &Whites in Bletchley, but he was enticed back to BBA. He stayed there until after its takeover by IFF (International Flavors and Fragrances), leaving in 2002. After that he worked for Eastern Choice, a Chinese speciality ingredients company in Wales. Retirement beckoned following his spell there, but he was hooked again, this time working two days a week for Japanese food supplements company Sun Chlorella. Although in a retail environment, this was still John from far back in time when he became a salesman: the lure of face-to-face contact with the customer, establishing a relationship and using his long experience in the industry to understand customer needs.
During his time in the flavours industry, he gained membership of the British Society of Flavourists. He became a committee member, then Vice-President and President. In 2002 he was presented with the Hugh Davis Memorial Award.
Apart from his strong work ethic, John also had an enthusiasm and desire to deepen his knowledge whenever he got interested in anything. Most of his hobbies and interests started in his early teens: coarse fishing (sometimes ‘bagging up’ with the BBA Fishing Club); music, mainly black American blues, soul and jazz – which he wrote about on occasion for specialist magazines; football and his beloved Arsenal, where he was a season ticket holder. However, in the last five years of his life, he also used his natural aptitude to start drawing and painting seriously; his interest in techniques led him to many visits to art galleries at home and abroad.
John leaves a wife Maria and son David.  

dr. john gracey


John Gracey died 29th February this year aged 83. He will be remembered by a number of us who can date their association with the flavour Industry back to the late seventies when he held senior management positions at White Stevenson Ltd (MD, 1977 - 9, Reigate and Bletchley factories) and later at Barnett & Foster Ltd, Wellingborough (Deputy MD and Marketing and Technical Director, 1980 - 1989)
John was born 28th January 1929 in West Kirby, Cheshire. After his birth he returned with his parents to the then family home in Montevideo, Uruguay. The family came back to the UK in 1933, living in Belfast. He studied at `Campbell College, Belfast, achieving a 1st in Chemistry in the NI Senior Certificate in 1946 and followed this at the Chemistry faculty, Queen’s University Belfast, to gain his BSc degree (1950). His PhD Thesis (1954) entitled - `Physico-chemical studies on some organo-metallic compounds’ (ref.Science library QUB T//54.H18) was followed by the paper - Gracey, J.P.V. and A.R.Ubbellohde `The delocalisation of electrons in solid organic complexes of anthracene’ J.Chem.Soc., 1955, 4089 - 4097.Following training in the Queen’s University Air Squadron, 1946 - 1950, he volunteered for the Royal Auxiliary Air Force 502 Squadron, Aldergrove, Co.Antrim in 1950, flying initially Spitfires for less than a year until the squadron was issued the single seater De Havilland Vampire jet fighter (a twin-tailed aircraft).  He was a proud fighter pilot and was lucky to survive a live firing incident on 10th July 1954. As reported in the local press, The Times and The News of the World - “an exceptionally clever forced landing by Flying Officer JPVGracey of 502 (Ulster) Squadron.” After 1954 he was transferred to a squadron at Manchester, where he served until his resignation from the service in 1956, when he started on his Industrial career.He started out with Acrylics, working at ICI, Darwen, Lancashire, soon becoming the Technical Service & Development manager, transferring later to the headquarters of the ICI Plastic Division at Welwyn Garden City, Hertfordshire. His next move was into the Food Industry as Sales and Development Manager for CPC (Corn Products Corporation). It was here, at CPC, where he first met Shelagh, his wife to be. His recruitment by Pauls & Whites of Ipswich, to take up the Managing Directorship of their subsidiary, White Stevenson Ltd., in 1977, was to provide his first experience of Flavour Manufacturing.White Stevenson Ltd, formed by the merger of the old London based flavour house `Stevenson & Howell’ with other companies within the Pauls Group, ‘White Tompkins & Courage Ltd’, at Reigate, Surrey, and ‘Gillman & Spencer Ltd’ at Bletchley in Bedfordshire, provided a diversity of products on two factory sites. Although he was with the company for just two years the experience would have prepared him for his next challenge at the Wellingborough factory of Barnett & Foster Ltd. John was first recruited as Deputy Managing Director in 1980, but after several changes at board level he assumed control of both the Marketing and Technical functions becoming a key member of a strong and successful management team. On the technical side he maintained contact with a number of scientific institutions and became a council member at BIBRA (British Industrial Biological Research Association) in 1984. During the eighties Barnett & Foster increased in stature returning growth and profitability year  in and year out and John made good contribution to this success. Company rules dictated that Directors should retire at sixty and accordingly he had to comply in 1989.My connection with John Gracey goes back to 1977 when I was Works Chemist at the Reigate factory of White Stevenson. Seeking more experience of production management I had moved to Barnett & Foster in November 1979, to take up the position of Distillation and Extracts Manager in charge of a new department designated for the production of natural flavouring products. Coincidently John arrived at Wellingborough six months later and we were once again working on the same site.John possessed an innovative and active mind, was a great lateral thinker and was always inspirational to those around him. I often think that much of what is expressed in Kipling’s poem `If’ could be applied to John. He could keep his head when a crisis was looming and had the ability to lead without losing the common touch. He is remembered for his humour, his astuteness and creativity in the workplace, ability as a manager, and of course, those twinkling blue eyes which complemented a quick mind and ready wit. From my point of view he was a very good friend and colleague.Shelagh now lives at Poole, Dorset, where she is near to their daughter, son-in-law and the grandchildren. On behalf of the British Society of Flavourists our deepest sympathy is extended to all the family.

Barry Taylor 15.06.12

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