The Furniture Ombudsman is calling on retailers to make sure they are up-to-date with the new Consumer Rights Act, which it says will have a significant impact how on businesses must deal with their customers.
Retailers have until 1st October 2015 to implement the provisions under the bill, which has received Royal Assent after a two-year period of debate and stakeholder consultation.
Senior ombudsman Judith Turner said that although the provisions relating to when a product breaches a contract remain the same, “there have been some subtle changes to language”.
The new retail legislation includes extending consumer rights into digital content for the first time, which gives customers the right to get a refund for a faulty product within 30 days of purchase.
The key changes, according to the Furniture Ombudsman, are as follows:
Early right to rejection
If fault is discovered within 30 days of receipt of the goods, the consumer may reject the goods and seek a full refund.
If fault is discovered within the rejection period the consumer can opt to have a repair or a replacement.
One shot
If a fault is discovered after the rejection period the consumer has a right to a repair or a replacement. The consumer cannot require the retailer to carry out the remedy if it is not proportional or it is impossible.
If a subsequent fault appears following either a repair or a replacement then the consumer can seek a full or partial refund depending on the length of time they have had the product. 'The retailer now only has one attempt after the rejection period to give the consumer a product that is both fit for purpose and of satisfactory quality after a fault has been discovered, before they can seek to cancel the contract,' the Furniture Ombudsman says.
Delivery
Unless it is agreed to the contrary, the goods must be delivered without undue delay or not more than 30 days after the date of the contract.
The consumer can give a written delivery deadline after the estimated date has passed and if this is not met the consumer has the right to cancel.
Installation remedy
If the installation is defective, the remedies are in line with those in goods contracts – repair, replacement and refund in full or part – however, rectification is desirable.
Whirlpool UK has appointed Maurizio Pettorino – the former MD of the Indesit Company UK & Ireland – as its general manager.
The appointment, which was announced at an event attended by top executives and 300 key European trade partners, follows Whirlpool's acquisition of a majority stake in Indesit for an estimated €758m.
Pettorino, who is also the chairman of the Association of Manufacturers of Domestic Appliances – AMDEA, was hired as Indesit's MD for the UK and Irish markets in 2012. He joined the company from Coca Cola where he held the role of commercial director, Italy.
Gorenje has appointed Sirius Buying Group as an official UK supplier, which it says will give members of the buying group access to its portfolio of products.
Sirius Buying Group commercial manager Steve Jones said the partnership has had “great feedback” from members, who represent more than 230 retail outlets.
Over the last 12 months, the appliance manufacturer has launched three new design lines including Gorenje+, which is exclusive to independent kitchen retailers, as well as overhauled its flagship built-in products.
Gorenje UK national sales manager Stuart Benson said: “As one of the largest buying groups in our sector, Sirius has a strong ethic in providing better margins, wider product choice and standout support to independent retailers – making them a perfect partner.”
The rise of induction technology, flexible cooking zones and remote connectivity are behind a 6% rise in the market value of hobs, according to the latest figures from GfK.
Hobs grew to £128m in the year to February – up 7% for the month, which GfK says was boosted by 'healthy growth rates at price points above £400, influenced by the induction category'.
The research revealed that induction hobs make up more than a third of market value – a 'significant step up' compared with four years ago.
It also shows a 15% rise of new products being sold, while GfK said online is a 'key driver' for induction with nearly 20% of value coming from internet sales in February, compared with 16% in the same period last year.
It added: 'Gas still remains popular but electric hobs have the biggest chance to latch on to the trend for the connected home, a trend we expect to accelerate during 2015.'
A rise in sales of luxury toilet paper in the UK is a signal of confidence in the economy, according to a report by Euromonitor International.
The market intelligence firm said the UK stands out in the luxury toilet roll stakes compared with other European countries, with just 5.3% of £1.9bn sales of tissue made up of cheaper brands.
Analysts said in the report that toilet roll sales are an indicator of how confident people are in their economy, and whether they can afford a minor 'splurge' on products for short-term use.
Waitrose recently reported a 12% rise in premium toilet roll sales year-on-year, while in the US the market hit $1.4bn last year – outselling regular toilet roll for the first time in 10 years.
Propelair's water-saving toilets have been installed in Redbridge Council's Lynton House in Ilford, as part of the council's work to reduce its carbon footprint.
The 13-storey, 40-metre tower – from where the council's children services, human resources, finance services, highways and property services operate – is now home to 45 Propelair toilets, which use just 1.5 litres of water per flush.
On-site pilot trial monitoring of three Propelair toilets revealed that the technology saves 243 cubic metres – or £529 – a year, with a reduced carbon footprint of 91kg.
Propelair said it has experienced 'interest' from local authorities, who are seeing water savings as a way to reduce overheads.The company added that the toilets, developed over five years, use 84% less water than ordinary toilets, can cut water bills by up to 60% and reduce the spread of germs by 95%.
CEO Garry Moore said the company was “especially proud” of the project, which is its first complete building installation and second major local government order. “We have long said our highly innovative toilet would bring major change to the UK facilities management sectors, particularly for those in charge of public sector property. Within two years of our launch, that process is in train.”
Representatives from 13 Asian countries committed to immediate action to stamp out poaching at the conclusion of a four-day symposium hosted by the Nepal government in Kathmandu from February 2-6, 2015.
The Symposium: Towards Zero Poaching in Asia adopted five recommendations:
Swift and decisive action to elevate the importance and effectiveness of antipoaching initiatives and cooperation among all relevant ministries, departments and agencies within their borders, while at the same time strengthening international cooperation in the face of this serious criminal activity.
Adoption of the Zero Poaching Tool Kit and assessment of current antipoaching responses to determine improvements and close serious gaps.
Increase and improve collaboration as a successful antipoaching response is critically dependant on effectively engaging a diverse number of shareholders
Improve standards, training and support for rangers, other frontline staff and prosecutors.
Commit to identifying a Zero Poaching national contact point to effectively coordinate transboundary efforts to stop poaching.
Tika Ram Adhikari, Director General of Nepal’s Department of Wildlife Conservation and Soil Conservation, said: “Nepal was proud to host this vital conversation in Asia because we recognize that poaching is robbing us of our wildlife wealth, which includes tigers, rhinos and elephants. We cannot allow wildlife crime to continue to wrap its tentacles deeper into the region. Our individual efforts may win us a few battles, but we can only win the war if Asia presents a united front to stop the poaching, end the trafficking and wipe out demand.”
Mike Baltzer, Leader, WWF Tigers Alive Initiative, said: “This is the beginning of the end for poaching across Asia. WWF is proud to have supported this landmark meeting and is committed to be part of the new determined movement for Zero Poaching in Asia.”
Nepal was the natural host for the symposium having achieved zero poaching for two years in the past four years. At the symposium, representatives from local communities, protected areas as well as enforcement agencies shared their lessons lea
At the closing ceremony, Nepal’s legendary Chitwan National Park (CNP) also became the first global site to be accredited as Conservation Assured Tiger Standard (CA|TS).Despite the threats that CNP faces, the protected area has seen an increasingly effective management and protection regime. This further demonstrates the commitment of Nepal towards zero poaching.
Thirteen Asian countries participated in the symposium: Bangladesh, Cambodia, China, Viet Nam, Malaysia, Russia, Indonesia, Myanmar, Thailand, Nepal, India, Bhutan, and Lao PDR. Partner NGOs and other organisations included IUCN, TRAFFIC, CITES, UN Office on Drugs and Crime, US Department of Justice, SMART Partnership and Southern African Wildlife College.
WWF co-hosted the symposium with Global Tiger Forum, National Trust for Nature Conservation and the South Asian Wildlife Enforcement Network.
The symposium provides valuable direction on tackling poaching in advance of the Kasane Conference on the Illegal Wildlife Trade to be hosted by the Botswana government on 25th March 2015. This meeting follows the London Conference on the Illegal Wildlife Trade hosted by the UK government in February 2014, where 41 governments committed to taking “decisive and urgent action….” through the agreed declaration.
Ebac Holdings Limited – the parent company of the Ebac Group – has been named as one of the UK's ‘fastest-growing and most dynamic businesses’ in a report by the London Stock Exchange – LSE.
The annual report – '1000 Companies to Inspire Britain’ – recognises 1,000 of the UK's most notable small and medium-sized enterprises – SMEs.
After £7m of investment and years of research, Ebac will become the UK's only manufacturer of washing machines in the next few months.
The company – which now produces Norfrost Chest Freezers at its premises in Newton Aycliffe, County Durham – is also set to double its workforce to 400 as its product range expands.
As well as examining the opportunities and challenges facing SMEs, the report also identifies the sectors and trends shaping the future of the UK economy.
Ebac MD Pamela Petty said: “Ebac has ambitious growth plans and the move into chest freezers and washing machines demonstrates our commitment to British manufacturing and the contribution it makes to both the regional and national economy.”
Heritage Bathrooms unveiled its new brand identity – 'Distinctively Individual' – to more than 40 retailers at its dealer conference last week, which included the launch of new products and a twist on two of its most popular suites to mark its 30th year in business.
General manager Gareth Griffiths told the audience at The Belfry Hotel in Staffordshire that the new identity, which uses colourful, design-led imagery, aimed to get “more people asking about Heritage in your showrooms”.
As it unveiled metallic effect acrylic baths, a range of statement mirrors, and a new cast-iron roll top and freestanding acrylic bath – the first of 100 products to be added this year – product manager Tina Robinson said the company was celebrating “distinctively individual bathrooms” that encouraged people to express themselves.
Two new limited-edition painted ranges, commissioned by illustrator Ali Munro, based on Heritage's Granley and Blenheim suites, were also unveiled at the event last Wednesday.
UK Bathroom Village Ltd MD Steve Hawkins said: “I think it's exciting – they're going very bold. There's some really good selling products with the new suites that they've brought out. The bath market is also very big at the moment, especially freestanding baths that are becoming features in the room.”
The two-day event also included an awards ceremony, presentations on the Purple Standard customer service commitment, and a Merchandising Masterclass from showroom manager Charlie Williams.
UK Bathroom Village Ltd scooped Retailer of the Year; Best Showroom went to Bathroom World in Catterick; and Sanctuary Bathrooms in Leeds was recognised as Best Newcomer.
Chef and TV personality Rosemary Shrager has kitted out her cookery school and patisserie in Royal Tunbridge Wells, Kent with worktops, counters and floors from Granite Transformations.
Shrager selected the company's mottled grey quartz Pietra Serena surfaces for the Chef’s Table worktop and splashbacks, as well as for the retail counters at Shrager's Patisserie, which opened in 2014.
The cookery school cloakrooms were also kitted out with Black Sapphire granite floor tiles, quartz Polar Ice liners for refacing the tiled walls, and Subway Pearl rectangular, glass mosaic tiles as feature panels.
Granite Transformations said it was delighted to prove its worth and the 'worktops’ technical performance in such a distinguished commercial setting’.
It added: ‘The fact that existing surfaces could be refaced within a single day, without dust, debris or inconveniencing customers, was also a considerable bonus for Rosemary and her busy culinary and retail operations, where disruption of trade would cost money and goodwill.'
Shares in Wolseley fell by almost 3% yesterday after the plumbing giant's half-year results revealed it took a £245m financial hit and faced 'challenging' trading conditions in Europe.
The company, which acquired a majority stake in bathroom retailer BathEmpire.com for an undisclosed sum earlier this month, reported revenues were up 7.8% to £6.4bn – but pre-tax profits fell by almost two-thirds to £103m.
It said the £245m writedown related to its Nordic business DT Group, which it bought in 2006, was the result of 'continued challenging market conditions in the region and reduced expectations of future profitability'.
Like-for-like sales in the Nordic region were up 3.3% compared to last year, while the UK saw its sales grow by nearly 2%. The USA had the strongest results, with an 11.7% rise in like-for-like sales. Central Europe's sales fell by 1.5%.
Chief executive Ian Meakins said the group expects like-for-like revenue growth rate in the second half of the year to be around 6%. He added: “We are taking action to improve profitability in Europe in the second half.”
Shares in the FTSE 100 group climbed to 4096p today – up from 4069p yesterday.
The Advertising Standards Authority – ASA – has ruled that ads on Kitchen Units Cardiff's website were 'misleading' after the company failed to provide evidence in an investigation.
The UK regulator for advertising launched an investigation after receiving a complaint about claims that the company offered 'a totally free of charge delivery service' and that a kitchen included 'solid oak worktops'. The ASA found that both claims were misleading as 'there was a charge for delivery' and 'the worktops were laminate rather than solid oak'.
In addition to telling Kitchen Units Cardiff that the ads 'must not appear again in their current form', the ASA said it has referred the matter to CAP's Compliance team after the company breached CAP Code rule 1.7 (Unreasonable delay) as it was 'concerned by lack of substantive response to our enquiries'.
It said it was also concerned by Kitchen Units Cardiff's 'apparent disregard for the Code', adding: 'We reminded them of their responsibility to provide a substantive response to our enquiries and told them to do so in future.'
Despite presenting a sophisticated menu and some impeccable dishes, Rob and Dave were sent packing from the My Kitchen Rules competition on the back of overcooked fish and a faultless dessert from their rivals.
Despite cooking well and earning a respectful score of 45/60 for their impressive menu, their Victorian foes, Jane and Emma, had the upper hand on the night and bought it home with a perfect dessert.
With comments like, “There’s absolutely no error on this plate,” the girls cemented their place in the top nine with an emphatic victory, pulling scores of eight and nine from the judges.
Guest judge Colin Fassnidge was particularly emotional at tonight’s elimination, telling the teams: “Today is a bit of a no win situation for me with two Group 3 teams. Rob and Dave, you did yourselves proud, you did Queensland proud and you did Group 3 proud so thank you.”
The boys were off to a flying start with their open lobster ravioli for entrée. It followed in the revered footsteps of their previous pasta entrée which was awarded Colin’s first ever perfect 10 at their instant restaurant, Evans & Mac.
While their competitors reminisced about their former perfect dish from the bleachers, rival Andre wished: “In a morbid kind of way I’d like to see these guys fail on their entrée.” Seems he was still seething over the underpar score of four his own ravioli polled from the judges.
But his wish was not granted with judge Pete Evans declaring: “This dish is a winner. The lobster is cooked to perfection. And the pasta sheets are well cooked as well.”
Guy Grossi concurred, adding: “The lobster is perfectly cooked but I think the tomato that they’ve produced is what’s bringing this dish together.”
After eating Jane and Emma’s entrée of green papaya salad with salt and pepper prawns, Karen Martini enthusiastically stated: “I think we have a real competition on our hands because this dish is superb. It just awakens the tastebuds.”
Back in the kitchen with one hour left to produce their mains, the teams were each facing some big struggles. While Emma’s pasta sheets had stuck together causing panic, Rob worried filling his fish with hot stuffing might start cooking it from the inside.
But it’s teammate Dave’s dedication to deseeding the tomatoes for their warm salsa verde that nearly sends Rob over the edge. With their fish cooking on a very high heat, a grumpy Rob yells at an unhurried Dave to turn them off. But Dave wants them to cook a little longer.
Meanwhile, Emma has overcooked her first batch of pasta and chaos reigns when it comes to plating up for both teams.
But the taste test is all that matters in the end. Despite their rustic presentation, Jane and Emma’s lamb ragu with fettucine and pea pesto is well reviewed. Everything, except, the pea pesto. “I’m not enjoying the pea puree on top,” says Manu Feildel.
But Colin says: “I love the texture of the pasta. This is really good pasta. The meat is braised well; I love the flavour of the lamb. This is the sort of food I like.”
Rob and Dave’s stuffed blue-eye trevalla on soft polenta with warm salsa verde drawers divisive responses from the judge’s table – Liz Egan and Colin say their fish is overcooked, while Pete insists his is cooked well.
“I thought it had beautiful flavour,” says Pete. “To be completely honest I prefer this dish over the pasta.”
With the result seemingly down to the efforts of the final dish, it’s time for self-proclaimed dessert queen Jane to step up to the podium. “I love making desserts; it’s one of my strengths. And Rob and Dave, it’s probably their weakness. So hopefully we have the advantage going forward.”
Cream is on both menus – the boys are whipping theirs for meringues; the girls are using theirs to make crème anglaise.
Emma is at odds with the deep fryer again. After struggling to get the cooking time right for the prawns in the entrée, she is feeling the pressure to make a doughnut without an undercooked centre. Luckily, dessert queen Jane turns up after four miserable attempts to deliver the correct cooking time – twice as long as Emma had been cooking them.
But it was worth the many failed attempts to deliver the perfect bombolini with raspberry coulis and crème anglaise. “Your bombolini gave me goosebumps. I could’ve eaten a dozen on their own,” said a contented Guy.
He was less impressed by the size of Rob and Dave’s mini pavlova with passionfruit and raspberry. “It’s a little bit of a tiny tot. There’s not much to it,” he said.
But Manu was delighted with the boys’ dessert attempts. “I’m loving the flavour balance between sweetness and acidity; it’s perfect. It would be nice to have a crusty outside, but I prefer it to be too soft than too hard.”
With a four-point margin, the girls were safe with 49/60. And the boys will no doubt be back home in the kitchen, this time cooking for the families they’ve missed throughout their time in the competition.
My Kitchen Rules returns on Monday, April 6 with teams throwing a harvest party in Melbourne.
Croydex has launched more than 160 new products in its latest catalogue, which its commercial director Jon Langford says follows demand from consumers for products that can be “fixed with as little fuss as possible”.
The bathroom accessories specialist has more than doubled its new products for 2015 compared to 2014, with the introduction of flat pack Click ‘N’ Lock bathroom furniture, illuminated mirrors and rust-free wire ware.
The 150-page brochure also showcases a range of new vanity units and beauty stations, which has been added to Croydex's Hang ’N’ Lock collection for 2015.
Langford said that Croydex's new launches “mean it has never been simpler or quicker to create smart new storage space in bathrooms of all sizes and styles”.
The teams arrive in their Sunday Bests at Kitchen HQ, with Colin and Pete explaining that the next challenge will be their catering for a ninety guest wedding. The wedding is garden themed, and the Bride and Groom have requested modern Australian cuisine. Oh yes, and one more tiny detail… the Bride is a Chef.
Each team will prepare thirty plates of either an entrée, main or dessert. The best dish as voted by the guests will win People’s Choice and receive a honeymoon from the next two elimination challenges. The two worst dishes will be chosen by Colin and Pete, and will go straight into a Sudden Death Cook Off.
The teams source their ingredients from the MKR pantry, and then head to the reception venue of Burnham Grove to prepare. They are given ninety minutes prep time, with an additional thirty minutes each for plating before service.
Working on the entrees are Ash and Camilla, Drasko and Bianca and Will and Steve.
Ash and Camilla are preparing Confit of Ocean Trout with Whipped Caviar and Ginger Broth. The trout is almost thrown out when they discover the oven does not go any lower than 100 degrees. Ash explains that this is too hot to confit, and comes up with a brilliant Plan B to confit the trout in an oven tray on the stovetop.
The improvisation pays off, with the Judges and the wedding guests finding the trout to be cooked to perfection. Pete says that when he thinks of wedding food, he thinks of refinement and elegance, and this is exactly what Ash and Camilla have delivered, in a bowl.
Drasko and Bianca are making Duck Breast with Beetroot and Cherry and Chocolate. Drasko makes the decision to sous vide the duck before sealing it off in the pan. With his usual demonstration of his accurate grasp of the concept of ‘teamwork’, Drasko explains that it is the hardest thing HE has ever had to do in the competition, and HE can’t take his ‘I’ off the duck for a moment.
Drasko has major tunnel vision and only works on the duck, leaving Bianca to deal with the other eighty per cent of their dish. He is stuck on the duck, and is exposing himself to be a bit of a goose. Bianca’s calling out for help but Drasko’s not listening. She asks how the beetroot is. ‘Yeah yeah it’s great’, he replies. On checking, Bianca discovers that it is burned. Drasko tries unsuccessfully to convince her that it is not burned, rather it is caramelized. No Drasko, it is burned.
Their fractured communication continues all through service, with them not producing a single plate of food until fifteen minutes into service. The waiters are living up to their etymology, and waiting. Drasko suddenly realizes his shortcomings of the previous ninety minutes, and begins ‘helping’ in a similar fashion to that he provided during the Instant Restaurant. On plating the duck, he manages to dribble excess juice all over the rest of the dishes that Bianca has carefully assembled.
On tasting, The Judges think the flavours of the cherry, beetroot and duck are a good marriage, but the chocolate does not need to be on the plate. The duck is cooked well, but ironically they find the sous vide process was unnecessary.
Will and Steve are making Chicken Liver Parfait with Raisin Puree and Fennel Lavosh. Prep goes relatively uneventfully for them, and the only disaster strikes when Will’s piping techniques do not live up to Steve’s standards. Steve pipes up and confiscates the piping bag from Will, forbidding him to touch any more.
On tasting the Judges think it is a wow dish – the parfait is creamy and smooth, the lavosh crisp - overall a creative and bold dish. It seems to be a polarizing dish for the guests, with some claiming it ordinary, and others with a pate palette claiming it extraordinary.
Moving onto main, and Rob and Dave are creating Butter Poached Eye Fillet with Cauliflower Puree and Mushroom Sauce. Things are going smoothly for them, until the final fifteen minutes of prep time, when they lose the puree to the bench when removing it from the blender. Lucky bench. They are going to save it through a new technique they devise called ‘reverse cooking’, by pureeing the cauliflower raw and then cooking that puree. It seems to work, and they manage to salvage their dish.
On its unveiling to the Judges, Pete hopes it tastes better than it looks. Colin says it looks like a dish that should have been in the pub challenge. They agree that the beef is cooked perfectly, but there is no wow factor, it is a simple dish that is not extra special, and could have been cooked at home on a Wednesday night. Unfortunately the guests agree, and it appears that Rob and Dave’s ‘shake and bake’ catch cry was ‘shake and half-baked’ this challenge.
Kat and Andre are taking a risk preparing Pork Fillet with Orange and Fennel Slaw and Potato Rosti. Kool Kat is concerned because it is a mish mash of different flavours and cuisines that they have created themselves and love, but she is not sure how others will receive it.
On tasting the Judges think the texture and freshness of the flavours are good, the pork is cooked great and overall the dish works well. The chef bride thinks it is yum, and declares it her dish of the day.
Spice Girls Eva A and Debra B are cooking Dukkah Crusted Lamb with Pumpkin Puree and Mint Yoghurt. On tasting, the Judges think the lamb is delicious, the crust is good, all the flavours work, and the pomegranate addition gives it a nice burst of freshness. As this is a wedding, it appears the lamb has provided a ‘ewe’ complete me moment. The guests find it to be superb.
Time for the sweet end of the day, and Rose and Josh are making a dessert of White Chocolate Custard with Mixed Berry Compote and Macadamia Crumb. They run into strife when Rose is serving the custard. She accidentally leaves the pot on the stove while she is ladling, and the remaining custard curdles. She has to whip up another batch and fast. On tasting, the Judges think the custard is a good consistency, and overall it is a great fresh dish. The bride claims it is yummy and pretty.
Emma and Jane are cooking Ricotta Cheesecake with Raspberry and Blood Orange. The Judges think it is lovely and overall a good dessert, but the base is too thick and hard and requires too much effort to break through. The guests agree that the flavours are lovely, but complain about the hard base.
Adam and Carol present a Citrus Celebration consisting of jelly, crumb, meringue and other citrus elements. Peeling citrus as madly as the pealing of the wedding bells, their gamble pays off. The Judges find it refreshing, the elements work well together, it is creative and delicious. The guests agree that it is delicious, their only criticism is that they want more.
Back at Kitchen HQ, Colin and Pete described how stunned they were at the quality of all the dishes during the wedding challenge. In their eyes there were no bad dishes, only less better dishes.
First they announce the People’s Choice, which goes to Rose and Josh for their White Chocolate Custard.
Judging by their critiques, it appears a three-way likelihood between Jane and Emma, Dave and Rob and Drasko and Bianca going into Sudden Death. Colin and Pete give Drasko a lecture on teamwork and tunnel vision, with Pete going so far as to say he needs to leave the ego out of the cooking. How embarrassment.
In the end, they choose Jane and Emma and Rob and Dave for Sudden Death. Pete and Colin explain that at this stage of the competition, the little things are sending people home– Rob and Dave gave them a half dish, and Jane and Emma gave them a hard dish.
Having just survived Sudden Death, ‘shake and bake’ Rob and Dave clearly have the shakes at the thought of having to bake again. Depending on the outcome, they may establish a help group for people who have had to face Sudden Death Cook Offs consecutively.
Tune in next time as Jane and Emma and Dave and Rob walk down the Kitchen HQ aisle and face each other off in the MKR Sudden Death altar.
The UK's three leading political parties took to the stage at The Federation of Small Businesses' – FSB – National Conference and Small Business Expo 2015 on Friday to make their case on why small business owners should vote for them in the upcoming election.
Chancellor George Osborne, Deputy Prime Minister and Liberal Democrats leader Nick Clegg, and Labour leader Ed Miliband were tasked with explaining what each of their parties could offer to nearly 1,000 small business owners on the second day of the event in Birmingham.
The FSB has released a business manifesto ahead of the election, in which it calls for lower business rates, a full public inquiry into the issue of late payments, as well as the establishment of a formal voice at the heart of government.
Miliband, who spoke to the audience after Osborne and Clegg, pledged to cut business rates for small companies if he took office, and said he would freeze rates for the following year. Osborne also committed to reviewing the system in 2017.
In his speech, Clegg said the government must go further to address the issue of late payments and change the supply chain culture starting with their own payment practices. Research from the FSB found that 43% of firms have waited more than 90 days beyond the agreed payment date before they got the money they are owed.
But one FSB member told The Financial Times he was “blown away that Nick Clegg doesn’t even know how the pensions system works” when the deputy was facing questions about the government's auto-enrolment pensions policy.
Another criticised Labour's plans to increase the minimum wage to £8 an hour by the end of the next parliament, saying it 'could be a disincentive for small businesses to take on additional staff'.
To view the full content from the conference, visit http://www.fsblive.org
A study into the aspects that lead to a happy family life has revealed that having a large and spacious kitchen could contribute to domestic bliss.
The research into the home lives of 2,000 UK families, commissioned by bi-folding door manufacturer Origin, found that having four meals together a week, more than one tablet and a Netflix account were some of the key 'ingredients' to a happy household.
The top 50 elements for family happiness also included having a dishwasher and several bathrooms, along with a trip away every few months and having both sets of grandparents close by.
In addition, the research found that having a bigger kitchen was top of parents’ wish list of things they could do to improve their home.
Origin MD Andrew Halsall said: “It’s nice to see that eating together is still seen as the biggest sign of family bonding and a significant part of what people say makes a happy home.'
Halsall added: "Whether it’s through physical changes like extending or developing the property, or through making a conscious effort to do things together more, building that home environment clearly leads to happiness. After all, an Englishman’s home is his castle.”
Faith Furniture has secured £750,000 of funding from Secure Trust Bank Commercial Finance, which it says will allow it to increase stock and boost its cashflow as it branches out to the bedroom and bathroom markets.
The Bolton-based kitchen company's MD Paul Jenkinson – the former MD of Mark Two Distributors – said the investment will help the company to develop its product range and achieve its objective of doubling in size in the next five years.
The company was introduced to Secure Trust Bank by Johnny Abraham, MD of J9 Advisory, which works with SMEs to deliver cashflow improvement and restructuring projects.
Jenkinson said: “In the current strong economic climate, we are one of many businesses looking to achieve rapid growth in a profitable fashion, but to do that you need funding.”
Secure Trust Bank Commercial Finance regional sales director Dave Green added: “Faith Furniture is another great example of a British manufacturing business in a highly profitable market that, with its specific needs, would struggle to access traditional bank lending.”
Australia’s favourite Texans have bowed out of the My Kitchen Rules competition.
“We tried our best and it’s really a shame because I had a lot of good stories left,” former cowboy Robert told viewers tonight.
Shedding a few tears at their departure, daughter Lynzey was overwhelmed by the experience and the newfound memories she has forged in recent months with her recently retired father
“It was so much fun, it’s the most time I’ve ever spent with my dad. It was really good. I wouldn’t have done it with anyone else,” she said.
It was a close call for Queensland dads Rob and Dave, who scored 46/60 to remain safe in the competition. Tonight they are back in the field catering a wedding.
It seemed Lynzey predicted the end result at the beginning of the Sudden Death cook off when she worried: “My biggest fear is this dessert isn’t going to set in time.”
But first up, dad Robert was frying some cheese Texan-style for their entrée of fried goats cheese with strawberries and balsamic.
“Everything is fried in Texas,” Robert said before sharing, “I’ve been around goats my whole life. I lost my two front baby teeth when a big old Spanish goat stepped in my mouth after he bucked me off.”
But their entrée was overshadowed by the big, bold flavours of Rob and Dave’s chargrilled seafood in tomato and basil consommé.
Guy Grossi said: “On first appearance you could say there’s not much to his dish, but once you taste that beautiful consommé, there’s real depth of flavour in there.”
Pete Evans and Colin Fassnidge were begging for more. Colin said: “I think this is a really good dish and I’d eat this all day.” Pete added: “It makes me want more of it and I think that’s the sign of a great entree.”
In comparison, Guy found “the cheese ball a little bit dry” while Karen Martini confirmed the balsamic reduction that Lynzey thought she’d burnt was in fact scorched.
The battle of the mains levelled the playing field with Robert and Lynzey’s wagyu eye fillet with caramelised onions and potato puree receiving high praise from the judge’s table.
The steak was the hero of the dish much to the amazement of fellow teams who thought cooking the steak with 30 minutes still left on the clock was sure to result in inedible beef.
Confident Robert told them: “Kind of a Texan’s heritage is cooking steak and anything to do with cattle. If I were to stuff up this steak it would be my worst nightmare.”
The only thing that let the dish down was the lumpy puree, but Pete didn’t seem to mind. “I enjoyed every single mouthful. It's a yummy dish.”
Meanwhile, the stuffed chicken breast with brussels sprouts and parsnip puree served by the boys had a “silky and smooth and well-seasoned” puree according to Karen. But “it's a shame those brussels haven't been roasted a little bit more,” said Guy.
Lynzey’s exotic dessert of beetroot and blood orange parfait with raspberry sorbet had the potential to knock their rival dessert amateurs out of the game. But sadly, a teary Lynzey realised her prediction had come true and the parfait had not set properly.
With her dad supportive and proud “no matter what”, she dried her tears in time to formulate a rescue mission for the parfait.
Meanwhile, on the other side of the kitchen, Dave overcooked many of his figs for the honey and ginger fig with shortbread and pistachio syrup dessert. With just five minutes left on the clock he was forced to cook some more.
Karen said Robert and Lynzey’s dessert had “some really sophisticated ideas”, while Colin said despite the technical difficulty it had the making of a great dish. “It’s very unfortunate [it didn’t set]. I can get the earthiness of the beetroot in the parfait. And the raspberry sorbet just cuts through that. And the chocolate bitterness; it’s got everything you want in a dessert.”
Manu didn’t think the fig dessert made sense together and Pete called it his least favourite dish from the Queensland team. Liz, however, enjoyed her second dessert. “I like that they haven’t added too much sugar to the fig and that slight hint of salt in the shortbread is a nice foil to the syrup. “
In bidding Robert and Lynzey farewell with a score of 41/60, Pete told them: “If you had nailed that parfait it would’ve been the best dish in the completion so far.”
With those words, the proud dad exited the MKR kitchen just a little bit prouder.
South Wales-based manufacturer Masterclass Kitchens has formed a partnership with former Allied Kingswood MD Stephen Joseph, who will be working with the company on a consultancy basis. His role will be to help 'raise awareness of the company's extensive portfolio of beautiful kitchens' among London-based retailers, in a bid to boost its retailer network. Masterclass currently has around 80 dealers on its books, and says it is hoping to increase that to about 150 in the next three to four years.
"We're delighted to be welcoming Stephen on board at what is an exciting time in the brand's development," said Masterclass commercial sales director Steve Tough. "His industry knowledge is second to none and we are looking forward to the new opportunities that will no doubt come as a result of his work, particularly inside the M25 and London."
Stephen Joseph added: "In my role as a consultant I hope to renew my relationship with many of my old clients and introduce them to the best-kept secret in the marketplace."
The Bathroom Manufacturers Association – BMA – has introduced Member Monday, an added benefit of being a member that aims to increase recognition of brands and increase communication between members and the association.
Member Monday will showcase two dedicated members for one week in the form of a banner at the top of the BMA website, and posts on Twitter and Facebook. There will also be a 'Throwback Thursday' – a post related to the brand/member from the past – and 'Fact Friday' – a historical or funny fact to grab the reader's attention – dedicated to the member featuring that week.
Baumatic has joined forces with DreamWorks to launch an Easter advertising campaign that promotes 'Home', a new animated film starring Jennifer Lopez, Steve Martin, Rihanna and Jim Parsons.
The appliance manufacturer is aiming to target families with the brand awareness campaign, which features print, bus-sides, billboards and social media.
A range of POS materials are available for Baumatic retailers, as well as a dedicated page for the promotion: www.baumatic.co.uk/home
