The Caribbean Cuisine Seminar held at the Savoy Hotel on Sunday 1st June marked a turning point in the Caribbean Food Industry. Organised by Caribbean Food Emporium, those attending were informed and inspired by the esteemed speakers. A good number of business people from the industry came together, many meeting for the first time even if they had been in business 25 years. The networking aspect cannot be over-emphasized. This is an important part of business, getting to know who is out there, doing what, for whom.

Ra Hendricks – as chair of the seminar - posed the question that with the billions of pounds spent on Food and Drink in the UK annually, is the black community benefiting from this? Ra of Tansie Mango Smoothies (You have to try that drink) had an example of a supermarket brochure which had appeared in one of the black newspapers, advertising a selection of their products. Not one of the products were of Caribbean or other ethnic link. He highlighted that the newspaper should have ensured that black products were represented in the brochure before accepting the insert to the paper.

Apart from the networking aspect, the event proved invaluable for a number of reasons. We heard from Mark Dalgety who inspired us with his tales of eventual success after having a desire to start in business, but had no money. The banks initially said no. We also heard from Errol Drummond of Sunrise Bakery in Birmingham, whose father started the business in 1966. Such longevity (37 years) in a black business in the UK needs to be lauded and applauded.

Wade Lyn of Island Delight Patties, Birmingham, spoke of his commitment to professionalism and staff welfare among his staff of 40. The patties found in Tesco, Sainsbury, Safeway and Asda are manufactured in his factory in Birmingham. His aim was to continue to grow the business, introducing new products regularly, and to ensure 99.9% fulfilment of orders, all over the country.

Caribbean Food and Drink companies in Birmingham had started to meet and discuss issues, and help each other over the last year. They had formed a food cluster, similar to the Asian Food clusters. Hopefully the days of working in lonely isolation with little support will be over for many.

Peter Richards, of Westminster Kingsway College informed us of the new NVQ in Caribbean Cooking which will start in September 2003. As a day release course, it was hoped that many existing chefs in the industry would take up the opportunity for formal training, in order to make their skills more marketable. He also informed us of his involvement in the 3 Caribbean Masterchef competitions.

Julia La Ronde from Norwich introduced Sisserou, a well-packaged alcoholic drink made of coconut milk, cream and rum. She later provided tasters of the drink, which was an instant hit. The product is a West Indian version of Baileys, and is bottled to her special recipe in Eire.

Mark Davis of Phillips Foods has a processing plant in Shropshire producing packaged chilled or frozen Caribbean food. Harrods are taking his products. He has a deal with an airline to supply for their flights to and from Jamaica. It was good to hear of innovation within our community.

Dawn Grant, the director of Caribbean Food Emporium spoke of progress made, over the last year, with contacts from around the world, and the extra business that had come in for manufacturers, suppliers and restaurants, and caterers of Caribbean Food, purely because of the website. (www.caribbeanfoodemporium.co.uk). Also announced was the Nominations scheme for the best Caribbean Restaurant, the best Take Away, the best Pattie, the best Chef, the best Caterer and the best Supplier was launched for the Awards show which will be held at the Caribbean Food and Drink Conference 2003 (23rd November). This will encourage those in business, and help to raise standards. Closing date for nominations is the 21st September, 2003 which is also the date for the Caribbean Food and Drink Expo.

Secondly, the event heralded the announcement of a new association of Caribbean Food and Drink Companies called Caribbean Cuisine Consortium – CCC. It is an organisation for all who are enthusiastic about Caribbean Food and Drink, and wish to see its profile raised. Annual subscription is £40. The Chair – Richard Simpson, Proprietor of Cummin Up chain of Take Away and Restaurants, and Floyd Millen, Director of ROTA, and associate of Crown Pops spoke powerfully about the aims of CCC, and priorities for its first year.
CCC aims to encourage economic growth and selective buying in the black community. More quality Caribbean Food businesses are needed to fulfil the present and expected rise in demand. It is also time the black community started to help to build its own businesses in a more pro-active way. The independent retail market is 90% owned by the Asian community. Even the Turkish communities are retailing food they know nothing about. We can already see that in many areas, Asians own superstores selling black hair products which of course they do not use themselves. And like lambs we wonder into the stores and give them our hard earned cash, and get scrutinized in the process. Examine Green Street Market, West Green Road, and Stroud Green Road if you need evidence.
All caterers, proprietors, and staff of Caribbean Food Establishments are welcomed as affiliates to CCC, and will benefit by the widespread publicity campaign that will be undertaken to raise the awareness in the UK of Caribbean Food. Free advertising will continue on the Caribbean Food Emporium Website. More information about CCC is detailed below.
The Savoy Hotel treated us to a Caribbean themed buffet of open sandwiches on various types of bread. Ham and pineapple, Mango and Avocado, Salted Cod & Mayonaise, Roast Beef & Mustard, with cocktail patties supplied by Port Royal Patties, followed by Tropical fruit brochettes. The Savoy version of Carrot juice was an interested concoction. I think we’ll have to arrange a training session with the esteemed chef Anton Endelman to show him how to do a carrot juice to knock your socks off. Anton has some experience with Caribbean cuisine. When I innocently asked him if he had any experience with creating a Caribbean themed meal, he kindly informed me that he had participated in a series about Caribbean Food with Floella Benjamin about 6 years ago. (Which of course made him an expert?!) Floella, who was also at the seminar, informed me that he had created a wonderful Caribbean meal for a function she had at the Savoy, and could recommend his Ackee and Saltfish Souffle. He also impressed the Trinidad Prime Minister with his culinary forays into Caribbean food.
Any Hotel which Caribbean Food Emporium uses, have to create Caribbean themed menus for our delegates. This is all part of spreading the word. We use 2 hotels per year, but most of our events or meetings (of which there have been 9 so far this year,) are held in Caribbean Restaurants.
D. Grant, June 2003