William Ireland Email and Phone Number

I have run the Family-run hotel for over 30 years with my sister. Our family has owned The Cottage Hotel, Hope Cove for 50 years. Another business that I have started is called Control Catering for Caterers and Manufacturers is a one-stop system. It covers cost control, standardising recipes, training, identifying allergens and all ingredients, dealing with alternative ingredients, calories counting and label printing, due diligence, doubles checking and providing consistent and accurate information in a written format to customers.The concept was born from personal experience of having to effectively manage 3 cases of misinformation made within my company, potentially putting people’s lives in danger!I saw that not only does the consumer need sound information when making food choices, but the company also needs to protect itself by doing its due diligence, knowing what is being provided, and having the resources to communicate accurate allergen information to the consumer. Control Catering has been developed over a period of 6 years, with the objective of taking it live to the Catering Industry in 2023. We have the backing of Leeds Beckett University Business school who are vetting and beta testing our systems. We also have the support and resources of Erudus, who are using API linked data of approximately 60,000 products. We are also working closely with UK Hospitality and many suppliers to apply pressure to the Government to streamline the laws for the Catering Industry. Caterers need to be able to navigate the currently very complex system in order to operate successfully within the law. Our goal is to make the process accessible, user friendly, cost effective and time saving. Helping small/medium caterers first. Providing resources that document due diligence, ultimately protecting the business if something goes wrong. How do we aim to do this! First you need to identify all ingredients, not just the 14 legal allergens. For example a guest tells a staff member they are allergic to Mushrooms. The staff member walks into the busy kitchen to ask the Chef on Duty if mushrooms are an ingredient in any of the dishes. Chef is busy and not in a good mood. The staff member thinks they know the menu and decides not to ask Chef, but instead tells the guest that there are no mushrooms present. However, mushrooms are actually hidden in the sauce. The guest has an allergic reaction to the mushroom, resulting in death. Your company is in serious trouble as witnesses at the table heard the information being relayed, and saw what happened.