Tasty Morsels

Meet the team

from left: Barbara, Joanne, Claire, Angela, Lesley

The healthyliving award is run by a central team of just six core staff. Here’s who’s who:

Barbara McDougall, Development Officer
Barbara promotes the award to caterers and consumers to encourage registrations and raise awareness. She also looks after the website and Coretalk newsletter. Barbara works alongside Yvonne Traynor, Development Co-ordinator, who is currently on maternity leave.

Joanne Burns, Quality Assurance and Support Co-ordinator
Joanne co-ordinates the quality assurance visits and offers support to caterers, especially contract caterers and groups of sites hoping to achieve the award.

Claire Brown, Project Manager
Claire oversees the delivery and development of the award, and liaises with policy makers, stakeholders and caterers to ensure the award meets its aims.

Angela Kell, Assessment Co-ordinator
Angela co-ordinates the assessment process through our network of freelance assessors. She also trains assessors and answers queries from caterers about the criteria for the award.

Lesley Bass, Administrator/Information Officer
Lesley is the first point of contact for the award, and deals with initial enquiries, registrations and requests for resource materials.

The team is assisted by Mary Cursiter, a healthyliving award assessor, who regularly keeps in touch with caterers who are working towards the award, to offer them encouragement and any help they may need.

You can contact any of the team on 0141 226 5261 or through enquiries@healthylivingaward.co.uk

A flavour of…

Inspiring Summer Salad

BBQ char-roasted courgettes, crisp wholemeal croutons, sun blush tomato and marinated puy lentils

Recipe courtesy of Inspire Catering - Serves 4

Method

  1. Wash lentils, add garlic clove, vegetable stock and diced vegetables.
  2. Cover and cook until stock absorbed but still a slight bite in lentils.
  3. Allow to cool, then add lime juice and oil.
  4. Wash and reserve salad leaves.
  5. Shred the tomatoes.
  6. BBQ courgettes for 5 minutes.
  7. Dry cook the wholemeal bread pieces on BBQ.
  8. Arrange all on the salad leaves and enjoy

 

Ingredients:
350g courgettes, long angle cut
400g mixed seasonal leaves
100g onions, carrots, celery - small diced
30ml olive oil
8 x slices of wholemeal baguette
200g puy lentils
200ml fresh vegetable stock
2 sun blush tomatoes
1 clove garlic
1 lime, juiced

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issue eleven:
August 2009
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government