1891 Restaurant @ Rhyl Pavilion Theatre
This year, during the Rhyl Airshow, 1891 are offering afternoon tea with a 'meet and greet' with the Red Devils Parachute Display Team for a fabulous price of £25. For further details see below. If you would like to book a table for the 26 August or any other time please ring them on 01745 330000 or visit their website at www.1891rhyl.com.
Barbecues
How to prepare food correctly, avoid contamination and cook food properly for your barbecues.
Summer is the perfect time to enjoy a barbecue with family and friends. You need to ensure that food is stored and cooked safely.
Warm weather and outdoor cooking can produce the right conditions for the bacteria which cause food poisoning.
So it's vital you remember the 4C's of food hygiene:
- chilling
- cleaning
- cooking
- cross-contamination
We have put together some advice to help you serve up a sensational barbecue while keeping your guests safe.
Chilling and defrosting
Chilling food properly helps stop harmful bacteria from growing, especially in the warm summer months.
To keep your food safe:
- don't defrost foods at room temperature
- defrost food overnight in the fridge or if this is not possible, using a microwave on the defrost setting directly before cooking
- cool cooked foods quickly at room temperature and then place in the fridge within one to two hours
- store raw foods separately from ready-to-eat foods, covered on the bottom shelf of your fridge
- keep chilled food out of the fridge for the shortest time possible during preparation
- keep any food with a use-by date, cooked dishes, salads and ready-to-eat desserts chilled and out of the sun until serving time
- don't overfill your fridge, this allows air to circulate and maintains the set temperature
Some foods need to be kept in the fridge to help slow down the growth of bacteria and keep food fresh and safe for longer. Use a fridge thermometer to check the temperature is below 5°C as the dials on fridges don't always show you the right temperature.
Cooking
Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Invest in a temperature probe so that you can ensure you are cooking the food at at least 75°C for 30 seconds.
Don't forget, charred on the outside doesn't always mean cooked on the inside. Before serving meat that you have cooked on the barbecue, always check that:
- the meat is steaming hot throughout
- there is no pink meat visible when you cut into the thickest part
- meat juices run clear
This applies to products made from minced meat such as:
- burgers
- sausages
- kebabs
- chicken
- pork
Consider cooking all chicken and pork in the oven first, then giving it a final finish on your barbecue. Your friends and family will still experience that special barbecue chargrilled taste, and you know that you have cooked the meat all the way through.
Remember that a burger is not like a steak.
Why a burger isn't like a steak.
Harmful bacteria can be carried on the surface of whole cuts of meat. When a rare steak is seared these bacteria are killed, making the steak safe to eat.
When meat is minced to produce burgers, any harmful bacteria from the surface of the raw meat spread throughout the burger. Unless the burger is cooked right through, these bacteria can remain alive on the inside. This applies to all burgers, including burgers made from good quality or expensive meat.
Cleaning
Effective cleaning gets rid of bacteria on hands, equipment and surfaces, helping to stop harmful bacteria from spreading onto food.
Help minimise the risk of germs spreading by:
- washing hands thoroughly with soap and hot water before cooking and eating, especially if you've been handling raw meat or things like firelighters
- keeping utensils and serving dishes clean when preparing food and ensuring you don't mix those used to prepare raw and ready-to-eat dishes
- never washing raw chicken or any other meat - it just splashes germs onto your hands, utensils and worktops
Avoiding cross-contamination
Cross-contamination is most likely to happen when raw food touches or drips onto ready-to-eat food, utensils or surfaces.
Prevent it by:
- storing raw meat separately from ready-to-eat foods
- using different utensils, plates and chopping boards for raw and cooked food
- washing your hands after touching raw meat and before you handle ready-to-eat food
Understanding food poisoning
Many people mistakenly think that food poisoning is just a passing tummy bug but it can be really serious.
Most people with food poisoning recover at home and don't need any specific treatment. If you think you have food poisoning, you are advised to visit your GP.
For further information visit the Food Safety pages on http://www.denbighshire.gov.uk/.
Share your lives and make a difference as a carer
We are on the look out for enthusiastic and caring people who would like to become carers.
The Shared Lives Scheme provides extra support in the daily lives of people in need – they may have a complex disability, mental health problems, physical disabilities, or sensory impairment which affects their lives.
The carers could be individuals, couples or families who live within the county and have a spare room in their home. The scheme has dedicated staff who provide practical support, advice and guidance to Shared Lives carers. Appropriate training will be provided and carers will be paid a fee.
Councillor Bobby Feeley, Cabinet Lead Member for Well-being and Independence, said: ”This is a great opportunity to raise the profile of this worthwhile scheme. Shared Lives aims to play a crucial link in supporting those in our community who need help the most. Experience of working in the care sector would be useful but isn’t a requirement – enthusiasm is just as important.
Anyone interested in becoming a Shared Lives Carer or those who would like to find out more should either come along to the open day event or contact Denbighshire’s Single Point of Access and ask to speak to the Shared Lives Scheme Co-ordinator. You can write to them or see them at: Single Point of Access, Denbighshire Social Services, Russell House, Churton Road, Rhyl, LL18 3DP; telephone: 0300 456 1000. Email: spoa@denbighshire.gov.uk
Are you thinking of carrying out some building work?
If your project is big or small, contact the Council's Building Control service, who will be happy to help.
We offer:
- Pre-application advice service to help your project run smoothly
- Knowledge of the local area, history of sites and geological conditions
- Dedicated building control surveyor and technical support team
- Access to a building control officer during office hours Monday to Friday
- We will work with the local fire authority and water authority to assist you with your project
- Unlike some alternative providers, we inspect building work at all necessary stages to ensure that it meets the required standards
- Site inspections carried out next day when request is received before 4pm
- As a local authority we are publicly accountable, impartial, transparent and a not for profit organisation. Our fees are published and there are no hidden extras
- We will provide you with a completion certificate at the end of your project.
For further information, please visit our website or call us on 01824 706717.
Rhyl Pavilion Theatre
For all the latest information on what shows are coming up for the next few months, visit Rhyl Pavilion Theatre's website