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Cheltenham magistrates heard the firm was warned regarding the dangers of using some sort of roof space at it's Inchbrook business catering premises. It admitted failing to ensure the health and safety associated with its staff. Stroud Section Council solicitor Larissa Lowe, prosecuting, told the bench Mr Dziamski went in the roof space on March 12 not too long ago. "He climbed up using a stepladder to retrieve some kitchen pans that were stored there, " your lady said. "But as he was returning, he fell in the suspended ceiling. His fall was broken by the ladder but he fractured their wrist. " In this year, the company had a risk assessment carried out and was told which it should not use the roof space for storing. Ms Lowe said: "There was an exceptionally real risk that anyone going up there would fall with the suspended ceiling. But this was ignored and employees were not told about it. " District Judge Martin Brown fined the firm £6, 500 with £2, 954 bills. Calcot Health business catering and Leisure Ltd owns catering corporation William's Kitchen in Calcot and also the Calcot Manor Hotel in close proximity to Tetbury. Calcot Health and Leisure managing director Richard Tennis ball said afterwards he "deeply regretted" Mr Dziamski sustained the injury in the midst of his duties. "The area above the suspended ceiling was not intended for storage together with we concede that insufficient business catering steps were taken to monitor and prohibit the likelihood, " he said. â� William's Kitchen at Calcot was sold to Calcot Health and Leisure Ltd seven issue by William's Fish Sector and Foodhall in Water fall Street, Nailsworth, which was not involved in Mr Dziamski's case.
Owners of Plum Pure Foods Jon and Laura Brennan always choose to cook something special on Valentineâ??s Day rather than dine out. This 12 months, they are providing that same method to Greenwich sweethearts who require the fine dining experience on their own homes â?? tulips and romantic candlelight, incorporated.
â??Restaurants can be a real pain. Theyâ??re crowded, it can be hard to get a reservation, and service sometimes lacks because itâ??s one of the primary times for people to travel out, â?� said Laura, who with her husband bought the longtime providing business and gourmet prepared foods café from another couple five years ago.
The pair met working together at a New york city catering company. â??We actually grew up five miles away from each other but didnâ??t meet until we worked in the city, â?� said Jon.
â??We spend all of our time together 24/7, which is a good thing. I think if we didnâ??t meet on the job, we wouldnâ??t have been able to accomplish this, â?� said Laura.
Even though continuing Plumâ??s traditions, the pair also offers healthy, freshly made ingredients. â??What sets us separate is our food is made here on site, â?� claimed Laura, who was working in sales in marketing before she left for culinary school, while her husband worked in restaurants in the time he was 11 yoa. â??We make things in small batches to allow us to constantly be rotating and make fresh. Itâ??s less wasteful, which is big for us.
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