RTG

Same my Grandad and his brothers all Geordies hard buggers would look at the way they go on now and be ashamed.

Proper mens men... still a room named after him at the Backworth social club The Captains rooms.

Retired from pits then was a club man growing his leeks unfortunately like my dad died young though but they didn't have no protection like people have now days in their jobs.

 

Played the 9 holes at Backworth a few times..clubhouse part of old pit sports ground?

 

Aye mate I haven't been there in years my sister was going to be getting married last year and we we're going to have the reception in his room but luckily she finished the lad she was going to get married too.

He was an absolute ****er and been dealt with since as couldn't do it at time she was with him.

 

Pete, what is the old building when you drive through Backworth, go over the railway line and continue along the country lane. It is an abandoned thing with scaffolding around it. Driven past it quite a few times and wondered what it was.

 

What type of chef mate?

I've always been under the impression that they normally don't like to cook much at home, having been in a kitchen all day - a bit like decorators houses are often those that need painting.

 

Will give it a try

 

If you want food, try and per order it a day in advance or by 5pm ish. They fill up be quickly and usually by 6ish you won’t be able to get anything

 

I’m more in the training sector now, do one day a week in kitchen the rest I’m out checking due diligence etc

 

What level of chef and what type of restaurant?

I'm now confused though, why would a chef be involved in due diligence unless he was either an accountant or the owner of a company that was being (potentially) taken over/invested in or attempting to take over/invest in another?

 

Is this a subtle repost to when I'm allowed owa the road

 

I'm in a similar type of role I think, so may be able to answer. I'm a chef, my job title is Head Chef. I work for a cancer charity, based in a hospice in Newcastle. I'm kitchen based about 10-20% of my time, the rest is what WW11 terms due diligence. It's not the same DD as what you're thinking of, ie financial.
It's due diligence in relation to food hygiene and food safety. If, for example, a restaurant had an outbreak of food poisoning, could they demonstrate that they had taken all the steps necessary to have avoided that, or are they at fault for it. Were temperature controls and checks in place, was food sourced from reputable suppliers (who should have their own DD), was the food stored correctly, and cooked to the correct temperature, and most importantly, were all these recorded. Having all the correct controls in place is to demonstrate Due Dilligence.

 

Thanks for that, I had no idea that the term was used in relation to food safety.

 

I think it's just a new way of saying 'best practice'

 

it’s a restaurant chain, I’m the regional training chef, so I organise new menu launches, deal with EHO issues etc.
I’m no Raymond Blanc

 

Aye the old social club when you come along station road.

Not abandoned though?

You may be thinking of that Fosters car wash that went up in flames.. proper insurance job that mind

 

Kind of....as you say, it's best practice.
But if a case went to court, the company/restaurant would have to demonstrate "due diligence" as their defence.
It's ok saying "best practice", but it needs to be proved in a court of law.
Have all Critical Control Points ( CCP) been identified? If so, are they monitored and findings recorded. Think along the lines of a fridge/cold room.....is it at the correct temperature, is the temperature recorded? Was the meat delivery delivered in a refrigerated unit. What was the temperature of the van etc..
It's a process...
Delivery>storage (frozen/chilled) >thawing>cooking> serving or cooling> reheating etc.....
All stages are monitored and recorded, and if any of the given parameters for each CCP are unsatisfactory, the food should be discarded, or in the case of a delivery, rejected.
Can a food business ultimately say, "I did everything in my power to ensure that the food was safe to eat".

The Scores On The Doors ratings that we use are a pretty good indication of the hygiene practices with food business, and the managements view of it's importance.

No due diligence=no defence.

 

I've probably cooked more recipes from his books than those of any other chef.

Brilliant, tasty, dishes with easy to follow instructions.

 

Thinking about a place that is right over the other side mate. You would drive past the golf club and turn right on the mini roundabout. Follow the road over the level crossing and onto the country lane. Before you get to the next village there is this large building surrounded by a temporary fence to keep people out.

 

Ah think your thinking of the miners hall mate

 

Cheers mate