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Recipe: Favis of Salcombe Summer Crab Burger

BBQ Crab Burger with Pickled Cucumber & Lime Mayo

Serves 4

For the cucumber

1 tbsp white wine vinegar

1 tbsp caster sugar

1 small cucumber, cut into thin ribbons

For the burger

454g (1 tub) Favis white crabmeat

50g fresh white breadcrumbs

Finely grated zest of 1 large lemon

1 large egg

Plain flour, for dusting

4 ciabatta buns, toasted

Small handful rocket

For the mayo

4 tbsp mayonnaise

Finely grated zest of 1 lime

Juice of ½ lime

Pinch of salt

1. For the cucumber, pour the vinegar into a shallow dish. Add the sugar and stir together until the sugar dissolves. Add the cucumber and toss to coat. Leave to stand while you make the burgers.

2. For the burger, place the crabmeat, breadcrumbs, lemon zest and egg into the bowl of a food processor and pulse together until mixed. Season with crushed sea salt and ground black pepper.

3. Divide the mixture into four and shape into burgers about 9cm in diameter. You can either do this by hand or press the mixture into a 9 cm round cutter or chefs ring to help shape. Place the burgers on a plate lined with greaseproof paper and chill in the fridge for a minimum of 30 minutes.

4. Preheat the grill to high and cook the crab burgers for 4 minutes on each side. To barbecue, place each burger on a double thickness sheet of foil and cook for 8 minutes, turning half way through cooking.

5. For the mayo, mix the mayonnaise, lime zest, lime juice and salt together in a small bowl.

6. To serve, drain the cucumber in a sieve. Split the buns (toast or griddle them if preferred) and spread the top and bottom with the lime mayo. Put some rocket on the bottom then sit the crab burger on top. Top with the cucumber, then the bun lid.

Credit – Becca Watson Food Styling:  becca@kitchencaboodle.co.uk

 

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FDF Announces Speakers For Convention

The Food and Drink Federation (FDF) today announces an outstanding line-up of high-quality speakers for its Convention, including Barry Gardiner MP, Shadow Secretary of State for International Trade. They will join an audience comprising the leaders of the UK food and drink industry for discussion on the three critical policy challenges facing our industry:  Brexit, the new industrial strategy, and tackling obesity.

The annual event, sponsored by Lloyds Bank will take place on the 11th of July at the British Museum.

·         The morning session will begin with a ‘state of the nation’ overview from FDF President and Premier Foods CEO Gavin Darby.

·         In a ‘farm to fork’ panel on Brexit, a senior DEFRA official will share the very latest information on the future Food and Farming policy.  Terry Jones, Director General of NFU (the voice of British farming) and Heather Hancock, Chairman of the Food Standards Agency will also join the panel discussing how the whole UK food chain will be impacted by Brexit and how it can and should work better together.

·         The morning will also include the results of a brand new ‘deep dive’ into the current state of the food and drink manufacturing sector from Grant Thornton and panel debates on Brexit and the industrial strategy.

·         The afternoon will feature a panel on ‘creative solutions to tackle obesity’ featuring Richard Dobbs, Senior Partner of McKinsey Global Institute (and co-author of MGI’s renowned global report on obesity), and Jane Lawrie, Group Communications Director at Tesco.

·         A second panel led by Glenn Caton, President, Northern Europe, Mondelēz Europe, will debate how brands can take consumers with as they reformulate products to make them healthier.

Delegates at the Convention will enjoy lunch, sponsored by food and drink PR specialists Cirkle and a post-event drinks reception, sponsored by British Gas.

Additional speakers are still to be confirmed.

For additional speakers and to register for the event, please visit the FDF website.

Event details:

·         When: Tuesday Monday 11 July, from 08:45

·         Where: The British Museum, Great Russell St, Bloomsbury, London WC1B 3DG

·         Price: FDF Member £300.00, Non Member £375.00. (All prices exclude VAT).

·         Register here: http://www.fdf.org.uk/events/FDFConvention2017

Ian Wright CBE, Director General of the Food and Drink Federation, said:

“The Food and Drink Federation’s annual Convention will bring together leaders from across our whole supply chain to debate the important challenges we face. We look forward to continuing our work with our partners and Government to find creative solutions for our industry and our consumers.”

Elena Paitra, Managing Director and Head of Food, Beverages & Tobacco sector coverage, Lloyds Bank Commercial Banking, said: 

“Lloyds Bank is proud to be sponsoring the FDF Convention, which will provide a valuable opportunity for industry leaders to collectively tackle key issues such as the UK’s exit from the European Union.  Lloyds has deep expertise across the food and drink industry and its supply chain, including UK agriculture, making us ideally placed to support our clients and the industry through the challenges discussed.”

Gab Barbaro, Managing Director of British Gas Business, said:

“I’m looking forward to sharing my thoughts on the future of energy with FDF members. It’s essential that the UK food and drink industry understands the major trends and policies that will shape our energy infrastructure in the coming years – from smart grids to battery storage. I want this vital sector of our economy to get smart and take advantage of developments in technology that will change the way they use energy.”

Ruth Allchurch, MD, Cirkle said:

“Cirkle is proud to sponsor such a high profile event especially at such a pivotal time for the food and drink industry.  I look forward to taking part in the panel debate, discussing the positive role that integrated communications can play in enhancing brand reputation and influencing consumers – in the context of the health agenda.”

Pork Farms launch new TV ad campaign for 2017

Pork Farms advert still.jpgPork Farms, the UK’s no.1 pork pie brand, has launched a new heavyweight TV advertising campaign following the success of last year.

2016 was the first time the brand had advertised on TV in over 10 years and it is sticking with this medium with a run of 30 and 10 second adverts throughout July. Debuting across Channel 4 and ITV during popular programmes including Emmerdale, The Handmaid’s Tale and Ackley Bridge, the ad puts the emphasis on the great British outdoors following filming at locations across Snowdonia and Anglesey.

Paying homage to the brand’s ethos of supporting the ‘best of British’, the advert builds on the familiarity of the previous campaign which celebrated the UK’s beauty spots and hidden gems, and is part of a strategic above the line campaign which is also under-pinned with digital activity, on pack promotions and PR.

Michael Holton, brand marketing manager at Pork Farms said: “The ad campaign is part of our huge drive to support our in-store promotional campaign where we are giving away an estimated £10m of prizes including a £45,000 motorhome. With this extra advertising support we should create a major buzz during a key trading period in the category and we look forward to seeing the results and impact this has for retailers.

“Taking Pork Farms back to the small screen was a bold move but one that paid dividends for the brand last year and to be back for a second consecutive year in conjunction with the on-pack promotion highlights our standing in the sector as producers of the nation’s favourite pork pie.”

The humorous 30-second family holiday-themed advert finishes by highlighting the ‘Great Summer Giveaway’ competition where prizes are on offer with every promotional pack purchased.

Prizes include everything from the motorhome to money off a Haven holiday and free days out and more details can be found at www.winwithporkfarms.co.uk

-ENDS-

For media enquiries please contact Paul Owen or Charlotte Tuohy on 01257 262498 or email charlotte@kr-pr.co.uk or paul@kr-pr.co.uk

Notes to Editors:

  • Pork Farms TV ad will be on air through July during Channel 4 and ITV peak viewing times.

Introducing Newby Teas collection

Fresh from Newby Teas’ relaunched Classic Tea Bag Collection comes the ultimate Wimbledon-worthy summer drink: “Strawberry MarTEAni” – a recipe for summer sports viewers made from Newby Teas’ Strawberry & Mango Black Tea

3 July 2017, LONDON: From Center Court seats, to lounging on a picnic blanket at Henman Hill, to a home garden party with the radio blaring the action, this year’s Wimbledon iced tea recipe from Newby Teas is the quintessential treat for this summer’s finest sporting highlights.

From Newby’s Classic Tea Bag Collection, Strawberry & Mango is a black tea with a honeyed finish and sweet notes of summer fruits.

The UK’s leading luxury tea company, Newby Teas of London offers its iced Strawberry & Mango Black Tea as a healthy, ambrosial and invigorating alternative for those who wish to avoid artificially-sugared drinks during this summer’s premier sporting event.

Strawberry & Mango, from the Classic Tea Bag Collection, is a rich black tea that blends the finest Ceylon teas with sweet notes of strawberries and mango for a tasteful honeyed finish. Served cold, using Newby’s specially commissioned recipe “Strawberry” MarTEAni, the tea becomes an irresistibly, refreshing iced drink for the warmer weather.

Strawberry & Mango Black Tea is priced at £4.50 and is available exclusively online at Newby’s e-boutique www.newbyteas.co.uk/strawberry-mango-25-tea-bags

Gwen Hustwit, General Manager Creative & Marketing at Newby Teas said:

“For watching those warm summer matches to come, Strawberry & Mango Black Tea is a refreshing choice. All you need to do to make this iced tea is brew, chill and add ice. Use one teabag per person, add boiling water, then brew for 2-3 minutes. A great complement to strawberries and cream, the famous symbol of the tournament.”

Strawberry MarTEAni recipe

Serves 4-6

  • 6 x Newby Strawberry & Mango Black Tea
  • Juice of 2 unwaxed lemons
  • 2-3 tablespoons of sugar (optional)
  • Fresh mint
  • Fresh strawberries
  • Fresh mango (optional)

In a large pitcher, brew the sachets in 400ml of boiling water and infuse for 4-5 minutes. Remove tea bags and stir in sugar (adjust to taste). Add 600 ml of cold water and the juice of 2 fresh lemons. Top up with plenty of ice, a handful of fresh mint and some fresh strawberries. Lovely served in martini glasses for a special occasion.

Aneta Aslakhanova, Global Marketing Director at Newby Teas, also added:

“The Classic Tea Bag Collection is composed for tea enthusiasts to be able to truly savour the heavenly experience of luxury tea at a price affordable for all.”

Newby Teas Classic Tea Bag Collection was relaunched earlier this year with an assortment of designs created to celebrate craftsmanship. Newby Teas is substantially owned by the N Sethia Foundation, which supports, among other good causes, the Chitra Sethia Centre for Robotics and Minimal Access Surgery at UCH, the Chitra Sethia Autism Centre in Cambridge.

-ends-

For further information, recipes, high res images or samples, please contact:

Ghillie Little

SBC London

ghillie@sbc.london

+44 207 104 2212

 

Notes to editors

Newby Teas’ Classic Tea Bag Collection

Launched earlier this month, Newby Teas’ Classic Tea Bag Collection is a selection of 25 varieties including black teas, Oolong teas, green teas and herbal & fruit tisanes picked and preserved from the world’s finest prime-season teas.  Newby Teas strives for excellence in every cup. The company’s well-loved blends are presented in convenient tea bags, individually wrapped and tech-sealed for an exceptionally full and fresh flavour.

About Newby Teas

Newby Teas is the most awarded international brand in high-end luxury tea. The company is committed to the preservation not only of the character of tea itself, but also its history and culture.

At Newby, quality is the number one priority. Using just the leaves of a single estate means standards can vary from year to year. That’s why only the finest leaves from a variety of tea gardens, picked at their most prime season, are selected. Expert tasters sample thousands of harvests, with their recommendations sent to founder and tea specialist, Mr Sethia. Only after he has personally tasted and approved each tea will it be ready to bear the Newby name.

When founding Newby Teas, Nirmal Sethia was determined to solve the problem of the negative impact on quality arising from the transport of tea.  To this end, Newby’s world-leading, unique preservation, storage, blending and packing facility in Kolkata was designed, opening in 2005. Tea is shipped direct to the facility for preservation, blending and sealing. The facility is strategically located in the middle of all the tea growing regions, thus reducing transit time. Once at the facility, tea is sealed into Newby’s specially designed multi-layer packaging, ensuring that the tea inside arrives in the cup at its very best. The multi-functional protection keeps light, heat, moisture and odours at bay, all of which can adversely affect teas transported in less considered conditions.

Newby is proud to have won more than 100 awards for its innovative products, including more than 35 from the prestigious Global Tea Championship. Among them, many 1st-place honours for the exquisite Silken Pyramids.

Newby is a member of the Ethical Tea Partnership, a global organisation committed to improving the lives and environment of tea workers throughout the world and shares the ETP’s aims of making tea production better, fairer and more environmentally sustainable.

www.newbyteas.co.uk

Nirmal Sethia

Philanthropist, entrepreneur and founder of Newby Teas, Nirmal Sethia’s passion for tea began at age 14, when he worked as an apprentice tea buyer in London.  At 18 he started his own tea buying business in Calcutta, India and later bought a tea garden in Assam where he lived to immerse himself in every aspect of the tea making process.

Sethia went on to the wider world of enterprise and had a successful career in security-printing and other businesses, running the N Sethia Group and involving himself in a wide range of philanthropic pursuits.

In the year 2000, in response to his late wife’s insistence, he returned to his passion for tea and he founded Newby Teas, which was, and still is, a labour of love.

His goal with Newby Teas was to establish a company that truly valued the culture of tea in an industry where profit is prioritised before provenance.

Since then, Newby has grown to 12 international offices and a presence in high-end world-class hotels, restaurants and heritage venues in Europe, Russia and the Middle East.

Newby Teas is substantially owned by the N Sethia Foundation.

The N Sethia Foundation

The N. Sethia Foundation is a UK registered charity, founded by Mr Nirmal Sethia in 1995.

The foundation has extensively supported medical research, youth activities and disaster relief management. As well as contributing to the projects of, among others, the Prince’s Trust and the Prime Minister’s Fund for Tsunami Relief, it has established the Chitra Sethia Centre for Robotics and Minimal Access Surgery at University College London and The Chitra Sethia Autism Centre in Cambridge.

The foundation’s advisory board is comprised of Lily, The Dowager Duchess of Marlborough; Professor The Lord Darzi of Denham; Professor Sir Malcolm Grant CBE, Sir Robert Naylor, and Mr Senthil Nathan.

Founder Mr Nirmal Sethia’s goal is to identify the plight of the underprivileged and, through a network of charitable trusts, dispense funds to worthy causes in a systematic and regulated manner.

www.nsethiafoundation.com

The Chitra Collection

Owned by the N Sethia Foundation, the Chitra Collection is the world’s largest privately-owned tea accessories collection. Named after Nirmal Sethia’s beloved late wife, the collection includes over 1,700 individual pieces dating back as early as 10th century BC.  Notable accessories include several Fabergé pieces, a teapot that was owned by Admiral Lord Nelson, Winston Churchill’s daughter’s teapot – a gift from his wartime office, President Roosevelt’s tea caddy and a tea set belonging to Napoleon Bonaparte’s right-hand man, an identical model to Napoleon’s, by the same artisan.

NICHOLSON GIN – From a Different Generation

Nicholson Final-1.jpgJuly 2017 will see the revival of Nicholson Gin – one of London’s oldest gin brands – by Nicholas Browne and Tim Walker, cousins and direct descendants of the original Nicholson founders. The brand is rich in heritage and history – originally established in 1736 with distilleries in Clerkenwell and Three Mills, Bow, it was brothers William and John Nicholson who were pioneers of the London Dry Gin style in the 1830’s. Nicholson Original is a super premium London Dry Gin true to the original family recipe for today’s discerning consumer.

Nicholson Original combines ten botanicals – Juniper Berries, Coriander, Angelica root, Citrus peels from oranges and lemons, Cinnamon, Orris root, Cassia Bark, Nutmeg and Liquorice – and delivers a substantial, complex and classic dry gin profile. The palate is juniper-led with citrus notes and a touch of spice, culminating in a long, dry and balanced finish ideal to serve in classic cocktails and with the tonics of today.

In the 1920’s and 30’s Nicholson Gin was heralded as an essential ingredient of many cocktails and included in The Waldorf Astoria Bar Book, Harry’s ABC of Mixing Cocktails and the original Savoy Cocktail Book, the ‘bar-tender’s bible’. These cocktails give an immediate sense of the prestige and glamour associated with the brand as shown below with this elegant and decadent martini by Harry Craddock;

  • 1⁄2 French vermouth
  • 1⁄2 Nicholson Gin
  • 3 dashes of AbsintheShaken well and strained into a cocktail glass.

    The revival of the Nicholson brand brings the distillation process home to London. The new bottle and label have been developed based on careful research in the Company archives. The label has been updated and refashioned to reflect the importance of the Nicholson family in the history of gin as well as their links to cricket and the MCC in the nineteenth century.

    -ENDS-

For further information, please contact WickerWood:
Gabby Wickham: gabby@wickerwood.com / Morgan Green: Morgan@wickerwood.com

Notes to Editors:

  • Nicholson Gin will be re-launched in July 2017 by W Nicholson & Co Ltd, a company formed by founders and direct descendants, Nicholas Browne and Tim Walker
  • Additional information and imagery are available upon request
  • Nicholson Original London Dry Gin is 40.3% proof and will be available in 70cl bottles
  • Nicholson Original London Dry Gin will be sold with an RRP of £32.50
  • For all trade enquiries please contact Harriet Goodchild, harriet@highballbrands.com, 020 7637 7443
  • http://www.nicholsongin.com

Indigo restaurant launches seriously stylish dairy- & gluten-free Tasting Menu

 All dishes

29th June 2017 – London

Indigo restaurant at the award-winning luxury hotel One Aldwych in Covent Garden elevates the dining experience for guests with the launch of a beautifully-curated five-course Tasting Menu and Vegetarian Tasting Menu.

Indigo is proud to be London’s first restaurant in a five star hotel to be both entirely dairy- and gluten-free, as recently officially accredited by Coeliac UK.  Executive Chef Dominic Teague quietly cut both dairy and gluten from his lunch and dinner menus, in response to changing eating habits in 2015 and diners have rarely been able to tell the difference.

Indigo Tasting Menu (£45)

 

Chilled Wye Valley asparagus

Summer truffle mayonnaise, wood sorrel

~~~

Filet of Cornish red mullet

Confit pepper, olive, bouillabaisse sauce

~~~

Tenderloin of Rhug Estate pork

Confit vine tomato, Jersey royals, Merguez sausage

~~~

Pineapple carpaccio

Toasted coconut, lemon grass ice cream, sea arrowgrass

~~~

Oakchurch Farm strawberry parfait

White chocolate and baby basil

The Vegetarian Tasting Menu (£38) is equally balanced and flavoursome with red mullet and pork courses replaced by Salad of quinoa, peas, smoked almonds, confit lemon & pea shoots and Chickpea Panisse, confit tomato, charred aubergine & golden raisins.

An advocate of this lighter and more thoughtful style of cooking, Dominic Teague explains: “This is not about jumping on the latest food fad – the priority has always been to create beautifully prepared, simply delicious dishes without compromising on quality ingredients or taste. That they happen to be dairy- and gluten-free is a bonus.”

Located on the mezzanine above the buzzing Lobby Bar, Indigo at One Aldwych is the perfect spot to people-watch over a tantalising Tasting Menu that highlights the very best produce of the season.

Notes to Editors:

Dominic Teague

Starting his career at the Lanesborough Hotel, Chef Dominic next worked at Marco Pierre White’s L’Escargot quickly moving up the ranks from sous chef to executive chef while maintaining a Michelin star for six years. He previously led the kitchen at one of the Caribbean’s most luxurious resorts, the Sandy Lane Hotel in Barbados, before returning to London as Executive Chef at One Aldwych in 2012.

In 2016, Teague received the first-ever “Pathfinder Award” in the Free From Eating Out Awards, showing that free from and fine dining most certainly do go together. Dominic makes regular appearances as a coach to contestants on BBC MasterChef and BBC Celebrity MasterChef. Indigo at One Aldwych received accreditation from Coeliac UK as a gluten-free restaurant in Spring 2017. It is the only luxury hotel in the UK to receive Coeliac UK accreditation.

Indigo Restaurant

One Aldwych, London WC2B 4BZ

http://www.onealdwych.com/indigo

T: 020 7300 0400

Twitter & Facebook: OneAldwych

Instagram: OneAldwychHotel

For further information and photos: 

Howard Rombough

PR Director, One Aldwych

Tel: 020 7300 1077

Email: HowardRombough@onealdwych.com

Recipe: Caramelised banana with candied walnuts and lemon sorbet

I had to share this yummy recipe from Mark Hartstone, chef proprietor at La Fosse at Cranborne.  Let me know if you decide to create this at home!!!

Caramelised banana with candied walnuts and lemon sorbet

The great thing about this recipe is that it is almost entirely from store cupboard ingredients.

Other than the sorbet the dish can be put together whilst your dinner guests are digesting their main course! The walnuts can be prepared in advance along with the sorbet, however the caramel on the banana will dissolve into the fruit and therefore must be done at the very last minute.

For the lemoncello sorbet:

Ingredients  

·         240ml water

·         160g sugar

·         zest of 3 lemons

·         juice of 6 lemons

·         Dash of lemoncello on the sorbet as you serve

Method

In a saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a syrup has formed, about 5 minutes. Let the syrup cool to room temperature. Now stir in your lemon zest and juice.

To create a soft texture that is not crystalline at all, ½ the sugar may be replaced by an inverted sugar.  This is a sugar syrup that has been boiled at 114 degrees with an agent such as cream of tartar or citric acid.

Cool the mix and place in an ice cream maker or in a bowl that you whisk every 30 minutes whilst it freezes.

Alcohol acts as an anti-freeze by reducing the freezing temperature of liquids, so by drizzling the lemoncello over the finished sorbet you escape the problem of it not freezing.

Caramelised banana:

Ingredients

·         Bananas

·         Caster sugar (2 soup spoons per banana)

·         Lime zest

Method 

Peel bananas and cut length wise or in slices (thickness as you wish).

In a frying pan, put all the sugar and let it slowly melt on low/medium heat.

Once melted, add the banana 1 piece at a time, so that every piece is coated with the caramel

Take off the stove, remove the pieces of banana onto a piece of silicon paper and sprinkle with lime zest.

The most important thing is to not overcook the banana or you will end up with a mushy consistency.

For the candied walnuts:

Ingredients  

·         5 walnut halves per person

·         100ml almond milk

·         caramel from bananas

Method

Heat the caramel on the stove again then add the almond milk which will create a toffee type sauce. Add the nuts and they will coat and fill the undulating grooves of the walnuts.

When the nuts are well coated remove and put on the silicon paper.

For the toffee sauce:

Ingredients  

·         50ml almond milk

·         caramel from bananas

Deglaze the pan again with a dash of almond milk to create the sauce.  A pinch of cinnamon will add a touch of warm and spice, a little grated vegan chocolate will also give the sauce some depth.

Will Brits drink more beer than Germans during EURO16?

With June typically being a strong month for sales of beer in pubs, the boost provided by Euro 2016 to manufacturers, brewers and operators looks set to kick-start an exceptional summer of sales. For the independent drinks-led pubs in particular which continue to be in a negative spiral, the football tournament could be a real life-line. This infographic “Drink Up!” looks at the amount of beer and soft drinks consumed in the commercial sector in the UK and compares that to France, Germany and Italy.

  • Who drinks more beer out of home, the Brits or the Germans?
  • How many soft drinks are consumed by Brits out of home?
  • Can pubs use Euro 2016 to start a great summer of sales?

For more information please contact Stuart mobile: +44 (0)7790 951229/stuart@greenfieldscommunications.com

UNISON campaigns for UK to REMAIN in EU

UNISON is to campaign for the UK to stay part of the European Union, and will be encouraging its 1.3 million members to vote remain on 23 June.

The decision was taken today (Wednesday) at a meeting of the union’s governing NEC, and follows an extensive UK-wide consultation and survey across UNISON’s branches.

The fear that Brexit would mean the loss of the many workplace rights – parental leave, paid holiday, protection for part-timers and limits on excessive hours – that UK employees have come to take for granted is the most important issue in the coming referendum, according to UNISON’s overwhelmingly female membership.

Concern over what might happen to those employment rights should the UK vote to leave the EU was closely followed by worries about the plight of the country’s public services if Britain opted to go it alone.

In the consultative survey, almost four in five (78%) of UNISON’s health, local government, education, energy and police branches wanted the union to take a stance in the EU referendum. Of these, the overwhelming majority (95%) wanted UNISON to campaign for the UK to stay in Europe.

UNISON general secretary Dave Prentis said: “Europe isn’t perfect, but on balance staying in the EU has so much more to offer nurses, teaching assistants, town hall staff and other public servants than an uncertain future where the UK goes it alone.

“Brexit fears have just seen the UK’s growth forecast downgraded. NHS, local government, school and police employees bore the brunt of the last economic downturn, and are still paying the price. The last thing anyone wants is another recession where jobs, living standards and public services are back on the line.

“Without the laws that began life in Europe, most people at work in the UK would be getting a very rough deal. If the June vote is to leave the EU, it would then be up to the government which laws stayed and which laws went. Unscrupulous employers would have a field day.

“UNISON may have had its doubts about Europe in the past, but now the chips are down and exit is a real possibility, public sector workers know that the services they deliver, and the public that relies on them, will be much better off in than out.”

NHS housekeeper Mary Locke said: “Every since David Cameron came back from Brussels and began the referendum campaign, there’s been nothing but confusing claim and counterclaim from both camps.

“In contrast, UNISON’s information was clear and gave all the arguments, without taking sides. All politicians – whether they are remain or leave – could do well to learn from the union’s approach and use the next ten weeks wisely to inform voters, not bewilder and overwhelm them.”

UNISON member James Anthony, who is a nurse specialist, said: “Without the migrant health workers who’ve come to work in the UK from across Europe, the NHS would have gone under years ago.

“The health service is under pressure like never before, but its plight would be considerably worse if it were to suffer all the economic and political turmoil that Brexit would bring.”

Notes to editors:

UNISON’s six week-long consultation with members closed this week and approximately 60,000 public service workers took part in the survey via their branches.

The vote on 23 June is in the middle of UNISON’s national conference in Brighton and the union will be encouraging people planning toattend to make sure they apply for postal or proxy votes in good time.

Media contacts:
Liz Chinchen T: 0207 121 5463 M: 07778 158175 E: l.chinchen@unison.co.uk
Alan Weaver T:  0207 121 5555 M: 07939 143310 E: a.weaver@unison.co.uk

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