There are a number sore heads this morning who will nevertheless be remembering a truly memorable Vendman day on the 17th August 2017.
By Yvonne Reynolds-Young
A number of the UK’s top vending operators were treated to the expertise and charm of Lancashire’s most celebrated Michelin Star Chef, Nigel Haworth at the Northcote Vendman annual Centres of Excellence event.
Testing Nigel’s patience right from the start were (slightly) latecomers Johnny Broderick of Brodericks and Paul Ure of Options Management. However, ultimately they charmed their way into Nigel’s affections. Indeed, the self-styled ‘Hairless Bikers’ entertained the gathering from the off.
Alongside the Hairless Bikers were Alistair Balmforth of Refreshment Systems, Jane MacDonald of Excel Vending; Julie Hurran from BVS and Ross MacDonald of Uptons Vending. Sadly missed were Mark Braid and Mike Gardner who had to pull out due to pressing personal reasons. Vendman MD Rob Little, was joined by colleagues Daniel Hamby and Nathan Little.
The day could easily have been gruelling and tough with no less than 7 demos with everyone trying to replicate our favourite Michelin chef’s not inconsiderable skill; however Nigel was funny, entertaining and just a little bit bossy when he needed to be. The weather was glorious until towards the end of the day, which was a bonus, but the eventual rain showers definitely didn’t dampen the fun, or the fires.
After the demos, everyone relocated from the kitchen out to the garden and things started to get a tad more ‘relaxed’ as the first wine of the day – served and introduced by top sommelier Alex, was a fine Prosecco which we were assured would match the freshly bbq’d sausages. I have to say that I never would have thought that I’d see the day that Nigel Haworth would be cooking bangers on a BBQ for us, but they were fabulous and his famous 19th Hole Sauce was amazing. After the first couple of glasses of Prosecco, (which did go well with the sausages, by the way), the serious cooking carried on. We had spare ribs, cooked on a rack for an hour or so; chicken, paella and salmon – all washed down with delicious wines that were matched perfectly. The final course was bbq’d peaches with mascarpone and if you haven’t cooked peaches on a BBQ, we ALL recommend it. Mouth watering.
After a very long day we finally made it back to the bar, where yours truly left them all to it. I suspect a few more glasses were consumed before bed.
There were no speeches, there was plenty of vending chat, but mostly the day was all about sharing excellent company, excellent food and excellent wines. Vendman once again demonstrating its commitment to providing excellence at every opportunity. For more photos, check out the Planet Vending Facebook Page!
