Contents Introduction... 3 Who can take part?... 3 How it works... 4 Benefits... 5 Look and Learn... 6 Learning Bites... 6 INSPIRE Taster sessions... 6 Career presentations... 6 Student Awards... 7 Award categories... 7 Submission guidance... 7 Student award submission form... 8 The National Competition Overview... 9 Stage 1 School Heats... 9 Stage 2 Local Finals... 9 Stage 3 Regional Finals... 9 Stage 4 The National Final... 9 The Competition Stage Details... 10 Stage 1: The School Heats... 10 Stage 2: The Local Finals... 11 Stage 3: The Regional Finals... 12 Stage 4: The National Final March 2018... 13 Judging Criteria... 14 Judging Form School Heat... 15 Judging Form Local/ Regional Final... 16 Main Dish Costing Form... 17 Dessert Menu Costing Form... 18 Time plan form... 19 Nutritional Statement Form... 20 Competition guidelines & checklist... 21 Competition Rules... 22 FutureChef Health & Safety Guidelines... 23 Regional Contacts... 26 2
Introduction FutureChef is an exciting industry backed programme of resources matched directly to the food-related curriculum in the UK. FutureChef is aimed at young people aged 12-16 years and inspires young people to cook and build relationships with Chefs & other hospitality professionals. Each year FutureChef engages over 9,000 students and 600+ schools by providing inspiring and engaging learning through industry skills demos, classroom resources, visits and taster days, career presentations, student awards and the fantastic opportunity to take part in the acclaimed FutureChef competition. FutureChef helps teachers: Set up interactive classroom activities Provide industry related resources which directly support the food curriculum Nurture industry links Teach life skills and build confidence Promote healthy eating and nutrition A significant part of FutureChef is the Competition; now in its 18 th year, young people taking part have the opportunity to challenge classmates and local peers through a four-staged nationwide culinary competition. It culminates in a national final at Westminster Kingsway College where winners of the 12 regions go head to head and one talented student becomes the National FutureChef winner! Who can take part? FutureChef is open to all 12-16 year olds resident in the UK. Usually schools co-ordinate their students entry by registering them, however young people can also register via youth groups such as the Scouts, Guides and the Rotary Young Chef. 3
How it works FutureChef has a range of activities that young people, schools and youth groups can benefit from throughout the year. There are student awards drawn three times a year, lesson resources, career presentations and industry demos available throughout the year and a competition with stages that takes place from July March. Sep - Oct Dec Jan - Feb March April - May June - July Autumn Student Award Spring Student Award Summer Student Award Look and learn, Learning Bites, Career presentations, INSPIRE taster days National Final Local Finals Regional Finals School Heats School Heats Aug- Oct Dec Jan - Feb March April - May June - July 4
Benefits There is something for everyone within FutureChef activities. Great for your school Inspires students to learn about food, cooking, budgeting and presentation Supports and enhances food and nutrition related courses Provides students with invaluable mentoring from well-respected chefs Allows a taste of life in a professional kitchen and fresh insight into careers Gives your school positive publicity via PR Develops strong links between education and industry Great for your students Work with well-respected industry and celebrity chefs and gain work experience Develop invaluable cooking skills Find out about the careers available in the food and wider hospitality industry Get pin badges, certificates and win prizes such as books and vouchers in the competition 5
Look and Learn Look and learn activities are set up and delivered by chefs and industry professionals to help develop young people s cooking skills. They can take the form of a chef demonstration, or be delivered as student challenges, where groups of students can look, learn and then practice new skills and techniques. To request a look and learn session contact your regional manager with a range of dates and times for the session, the skills focus and indicate if ingredients will be supplied. One months notice required and subject to availability. Learning Bites Learning bites are rich resources which can be used in the classroom or by students at home to support the development of their technical skills. There is a range of learning resources matched to the curriculum and these include video demonstrations, skill sheets, research tasks and quizzes. Learning materials can be accessed: https://futurechef.uk.net/learningbites INSPIRE Taster sessions INSPIRE taster sessions offer young people the opportunity to benefit from an industry visit and get a taste of life in the workplace. INSPIRE sessions adhere to a quality standard ensuring that young people participating get the best experience possible. Sessions normally last for full or half days and involve visits to different departments, demonstrations of skilled work, Job demos and have a go activities and the opportunity to speak to people working within the industry. To request a taster session contact your regional manager with a range of dates. One months notice required and subject to availability. Career presentations Career presentations are delivered by Springboard Ambassadors across the country to INSPIRE young people about the varied and exciting careers available in Hospitality. Contact your regional manager to set up a Career Presentation with a range of dates. One months notice required and subject to availability. 6
Student Awards Student Awards have been introduced to recognise and reward the achievement of young people as they learn and develop their cooking skills. All nominees will receive a certificate and pin badge and regional winners drawn at the end of each academic term, will receive prizes and experiences. Award categories Most improved Time management Confidence Presentation Technical skills and cooking techniques Best workmanship Knife skills and use of equipment Meat and fish preparation Cooking techniques Cleanliness, tidiness & time management Most creative Innovations with flavour, menus, dishes and recipes Design of healthy and nutritious dish Presentation and food styling Sourcing and seasonality with ingredients Submission guidance To submit a student award complete the student award submission form and attach photos Photos should demonstrate the young person s skills against the category criteria Entries should be sent to info@futurechef.uk.net The submission award template is in the information pack or available via the website https://futurechef.uk.net/studentawards 7
Student award submission form Student name Age Course of study/ location of cooking School name School address and postcode Teacher name Award Category (1. Most improved, 2. Best workmanship 3. Most creative) Award criteria achieved Supporting Statement Submit your form along with 2 supporting photos to: info@futurechef.uk.net 8
The National Competition Overview Stage 1 School Heats Summer to late October 2017 Organised, hosted and judged by schools. Participants cook a one course meal. Suggested Budget: up to 5 * This is a guide & should not prohibit involvement. Heats can also be run as part of normal classroom activity. This is a flexible stage of the competition, the heats can be set up to fit within a normal teaching timetable, assessment, after school club or other school timetabled session. Up to 2 winners progress to stage 2 - Regional managers can advise Stage 2 Local Finals - November 2017- January 2018 Organised by Springboard, hosted by a local school or college, judged by industry chefs Participants cook a two course meal for two people (hot main course and a hot/cold dessert) Budget: Up to 7 Participants marked against specified judging criteria 1 winner progresses to stage 3 receives an industry mentor, cookbook & certificate Stage 3 Regional Finals February 2018 Organised by Springboard, hosted by a regional college and judged by industry chefs Participants cook a two course meal for two people (hot main course and a hot/cold dessert) Budget: Up to 10 Participants marked against specified judging criteria 1 winner progresses to stage 4 Stage 4 The National Final 11 th and 12 th March 2018 Organised by Springboard, hosted by Westminster Kingsway College and judged by industry and celebrity chefs Finalists cook three portions each of a two course meal. (hot main course and a hot/cold dessert) Ingredients basket provided. Participants marked against specified judging criteria 1 winner is announced from 12 finalists along with 1 st & 2 nd Runner up. 9
The Competition Stage Details Stage 1: The School Heats School Heats are organised by the participating schools. The School Heat should take place between summer and late October Any young people aged 12-16 can take part not just those doing a food technology course Two winners of the School Heat can go forward to represent their school at the Local Final stage. This option may not be available in all regions. Your regional manager can advise. All schools must supply Springboard of the school heat date in advance of entry that each complete details of all students participating: names, ages, dates of birth & total numbers Springboard Charity reserves the right to have a presence at School Heats. Springboard staff can provide advice, help and support to ensure the event runs as smoothly This is a flexible stage of the competition and schools manage this stage to make it work within their own settings. Some schools have chosen to do the competition right across whole year groups, others as part of an existing classroom assessment and others as an afterschool activity. School Heat Details: Location: The School Heat usually takes place in classroom kitchens or school kitchens. If this is not possible your local Springboard contact can help you find an alternative venue. Dates: School Heats should take place between summer and late October 2017. Task: Prepare and cook a hot main course for two people within budget (dishes to be plated. Budget: Suggested budget up to 5.00. This is a guide & should not prohibit involvement. Heats can also be ran as part of normal classroom activity. Cooking Time: To be supplied: Judges: Prizes: Up to 1 hour School Heat dates and names of participants to be sent to Springboard regional manager. It is suggested that menu costing, time plans and nutritional balance forms should be completed but it is optional at this stage of the competition. To be selected by the school. May include Head of department, Headteacher, school governor, catering manager, local college lecturer etc. All participants receive commemorative FutureChef certificates and FutureChef pin badges. Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details All information relating to the School Heat must be submitted, by email, to the FutureChef Regional Programme Manager in order to confirm your winner/s place at the Local Final. 10
Stage 2: The Local Finals The Local Finals are organised & facilitated by Springboard. Springboard will source judges for the Local Finals Local Finals will be held between November 2017 and January 2018 at a college or school with adequate facilities and locally convenient to your school Each school and participants will be notified by Springboard as to the date and location of their relevant Local Final. A Springboard Representative will attend to oversee the event and give out prizes and certificates. The winner of the Local Final will go on to the relevant Regional Final. Local Final Details: Location: Local Finals will be held at a local college or venue with suitable kitchen facilities. Dates: Local Finals must take place between November 2017 and January 2018 Task: Advance Prep: Prepare, cook and serve a hot main course and a hot/cold dessert for two people within the budget and specified time. All vegetables can be peeled but not but not cut; basic stocks, fish and meat glaze are permitted Budget: Spend up to 7.00 Cooking Time: To be supplied: Judges: Prizes: 90 minutes max cooking time- you may commence service of your main course dish after one hour and then complete the service of your dessert by the 90 minute mark. Menu costing, time plan and nutritional balance submission forms to be supplied in advance. To be screened and selected by Springboard and the Craft Guild of Chefs All participants will receive commemorative FutureChef certificates. The Local Final winner will receive a cookbook and get matched to a mentor Chef for their remaining stages of the competition. Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details Menu forms to be submitted by email 7 days before the event and all other forms are to be brought along to the Local Final in which the participant is involved. There will only be one winner of each Local Final - this person will go forward to the Regional Final stage If a participant cannot attend the Local Final, a replacement participant will be sought only at the discretion of Springboard 11
Stage 3: The Regional Finals The winner of each Local Final will be invited to attend one of the 12 Regional Finals, held at leading further/higher education colleges during February 2018, nationwide. The Regional Finals are organised & facilitated by Springboard. Springboard will source judges for the Regional Finals Each participant will be notified by Springboard as to the date and location of their relevant Regional Final. A Springboard Representative will attend to oversee the event and give out prizes and certificates. Each regional finalist will be given an embroidered chef s jacket with their name, which must be worn during the event, in recognition of their achievement. Each regional finalist will be provided with four plates (2 Main & 2 Dessert) on which to present and serve their dishes no other plates are to be used. Bowls & Dessert glasses can be used but must be presented on the serving plates provided. Regional Final Details: Location: Regional Finals will be held in Further/Higher education colleges in your region and sourced by Springboard Dates: Regional Finals must take place during February 2018 Task: Advance Prep: Prepare, cook and serve a hot main course and hot/cold dessert for two people (dishes must be served on the plates provided) All vegetables can be peeled but not but not cut; basic stocks, fish and meat glaze are permitted. Budget: Spend up to 10.00 Cooking Time: To be supplied: Judges: Prizes: 90 minutes max cooking time you may commence service of your main course dish after one hour and then complete the service of your dessert by the 90 minute mark. Menu costing, time plan and nutritional balance submission forms to be supplied in advance. Judges will include well-respected chefs, lecturers, and/or sponsor representatives and will be sourced by Springboard All participants will receive certificates and embroidered chef jacket courtesy of Stalbridge and an apron courtesy of Russums. With the winner receiving a commemorative Regional Final plate courtesy of Bunzl, and Knife set courtesy of Russums. Rules & Guidelines: See separate Health & Safety and Competition Rules sheets for details All forms MUST be submitted one week before the Regional Final and copies must also be brought along to the event There will be only ONE winner of each Regional Final. This person will go forward to take part in the National Final. If a participant cannot attend the Regional Final, a replacement participant will be sought only at the discretion of Springboard 12
Stage 4: The National Final March 12 th 2018 The National Final is organised by Springboard The 12 Regional finalists will go on to take part in the National Final. This will be held in London at the well-known Westminster Kingsway College in March 2018. Travel expenses to the National Final are provided for the finalist, a parent/guardian, mentor chef or teacher. They will arrive in London the night before the final and hotel accommodation will also be provided by Springboard Charity. A celebration dinner will be held at a leading London venue for all finalists the night before the competition.)parent/guardians, mentor chefs or teachers, giving everyone a chance to meet each other beforehand and hopefully help everyone to relax. Finalists will be supplied with a range of plates to present their dishes on at the Final in advance. National Final Details: Location: Task: Date: Budget: Westminster Kingsway College, London Prepare and cook a hot main course and hot/cold dessert for three people from a basket of ingredients specially chosen by our associated top industry chefs from around the country. The list of ingredients will be circulated to all our regional finalists approx. 4 weeks prior to the National Final. March 12 th 2018 All ingredients supplied at no cost to the participants Cooking Time: 2 hours cooking time Prepare, cook and serve a two course meal for 3 people; service of your main course dish can commence after one hour and complete the service of your dessert by the two hour mark. (Dishes must be presented on only the plates provided) To be supplied: Judges: Prizes:. Pre-Final Dinner: Menu costing, time plan and nutritional balance submission forms to be supplied in advance. Top chefs and industry professionals from around the country are invited to judge the event. Compère of the Final will be Brian Turner FutureChef Chairman The FutureChef Winner will receive a fantastic culinary related experience courtesy of our sponsors. There will also be superb culinary related prizes for the winning school and the 1 st & 2nd Runner-Ups. All National Finalists will receive: Goody bags, cookery books, personalised embroidered chef whites National Final commemorative plates reflecting personal achievement and commemorative FutureChef certificates. All national finalists, a parent/guardian and a teacher or mentor will be provided with dinner and accommodation the night before the Final Rules & Guidelines: See separate Health & Safety and Competition Rules sheet for details All forms MUST be submitted one week before the Regional Final and copies must also be brought along to the event The basket of ingredients list will be issued to finalists upon completion of the last Regional Final 13
Judging Criteria The judging criteria requires the participants to demonstrate practical skills and produce a selection of dishes, work in a methodical manner, produce a menu costing form and show awareness of nutritional balance. Workmanship Skills and techniques (20) Creativity & Presentation (20) Keeping work surfaces clear & demonstrating clean and hygienic practices Working in a methodical manner* Use of knife skills in the preparation of meat/ fish and vegetables. Clean and pleasing plate presentation Good sense of colour Ease of serving and eating Practical portion size Freshness of presentation with natural and appetising look Diversity and range of cooking techniques Cost menus to ensure waste is minimised* Composition, Taste & Flavour (40) Menu (20) Texture combination Overall taste of dish Flavour combination Use of seasoning, spices, and garnishes Balance of vegetable, protein and carbohydrate elements of the meal Good use of fresh ingredients Balance between courses (not two heavy courses together or two light courses together) Harmony between main ingredient items and other ingredients *highlights where a submission form is required prior to the local/ regional /national final 14
Workmanship - 20 Presentation - 20 Composition - 40 Menu Balance -20 Total score From 100 Judging Form School Heat Name of School: Contact Teacher: Date of Competition: NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the score in the end column No Full Name Age 1 2 3 4 5 6 7 8 9 10 11 12
Workmanship - 20 Presentation - 20 Composition - 40 Menu Balance -20 Total score From 100 Judging Form Local/ Regional Final Name & address of location: Date of final: NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the score in the end column No Full Name Age 1 2 3 4 5 6 7 8 9 10 11 12
Main Dish Costing Form Competitor name School name School address and postcode Teacher name Regional final date Name of competitor List of Ingredients - costs to be provided based on current retail prices: Name of main dish Food item Unit /weight Price per unit Total price Total 17
Dessert Menu Costing Form Competitor name School name School address and postcode Teacher name Regional final date Name of competitor Name of dessert dish Food item Unit /weight Price per unit Total price 18
Time plan form Competitor name School name School address and postcode Teacher name Regional final date Name of competitor Please supply an approximate time plan for the preparation and cooking of your entire menu. Time Action 19
Nutritional Statement For the Local and Regional finals the following questions will be asked by Chef Judges directly to the students. Not all of the questions will be asked but are designed to evaluate their understanding of nutrition and how it relates to the dishes they are cooking. Student s individual answers will go towards their Menu and Nutritional Balance scores. https://www.gov.uk/government/publications/the-eatwell-guide Questions: 1. Balance on the plate As part of a menu for the whole day or week, how does your menu contribute to a healthy balanced diet? 2. Understanding the Eatwell guide How has your menu choice considered the Eatwell guide, have you got ingredients from the major food groups on your plate? 3. Good use of fresh ingredients What are the advantages of using fresh, seasonal and locally sourced produce? How are you using your ingredients today to ensure that wastage is limited? 4. Balance between the courses Is your menu balanced? How could you adapt the ingredients to make it more balanced? 20
Competition guidelines & checklist Practical Preparation Put thought into the design of the dish(es) and the combination of ingredients Consider how The Eatwell Guide can help you plan your dishes http://www.foodafactoflife.org.uk/sheet.aspx?siteid=20§ionid=129&contentid=800 Practice thoroughly, and encourage someone else to taste your dish(es). Compile a checklist for your ingredients and equipment Make sure your work methods and hygiene practices are considered Ensure you have prepared a description of your dish in case the judges ask you any questions Prior to the events Make sure you arrive in good time and check you have everything you need Ensure any equipment or display dishes are clean and that you have prepare any accessories Make sure you have completed and sent your submission forms for costings, time and nutrition and have a hard copy with you Make sure your uniform is clean and pressed Ensure your ingredients are the freshest available Do not over prepare. Judges will be impressed by the techniques you show during the event Note any special instructions to your Regional Programme Manager During the events Listen carefully to any announcements made by the FutureChef Regional Programme Manager Ensure you show your technical skills. There is nothing wrong with having a plan of work with you Bring the menu submission forms with you as the judges will request these before cooking starts Try to keep your workspace as clean and tidy as possible Ensure that your plate(s) are warmed for display if your dishes are hot Check seasoning and taste before you plate up your dish(es) for display Do not forget to wipe the edges of the plate(s) before you display them At the Regional Finals and National Final, all food must be presented on the plates provided. Remember everything on the plate(s) must be edible Ensure you have enough time to plate up in your work plan Wear Protective Clothing including apron/whites & shoes with a good grip If you need help during the event, ask the FutureChef Regional Programme Manager or the judges - they are there to help you! 21
Competition Rules The competition is open to all persons between the ages of 12 and 16 and who must be no more than 16 years of age at the date of the National Final Participants must be legal residents in the UK (England, Wales, Scotland or Northern Ireland) All participants must adhere to the relevant stage task, budget and cooking time. Participants must complete all paperwork to deadlines and supply full details as required, and comply with all rules to be eligible for the prizes All participants must comply with FutureChef s Health & Safety Guidelines whilst taking part in the event. Refer to separate Health & Safety Guidelines document By entering the FutureChef programme, you hereby declare that all information submitted by you is true, current and complete By entering this programme, each participant grants Springboard the right to reproduce, publish or exhibit their recipes and photographs, in whole or in part, without charge or compensation All participants consent by their participation in the competition, to have their names, recipes, photographs and images published on Springboard s social media channels including the website https://futurechef.uk.net/ We fully welcome, and indeed encourage, the re-entry of competitors, and recognise the right to competition entry for any young person that meets the entry criteria In line with the competition rules and regulations, the decision made by our professional chef judges will always be final and no correspondence or discussion shall be entered into In the event of any dispute regarding the rules, programme notice, conduct, results and all other matters relating to the competition or programme, the decision of Springboard shall be final and no correspondence or discussion shall be entered into Prizes are non-transferable and there is no cash alternative. Springboard reserves the right to substitute prizes of equal or greater value at any time Springboard reserves the right to cancel or amend the Competition Programme, the Competition Programme Notice or these Rules at any time without prior notice. Any changes will be posted either within the Competition Programme Notice or these Rules All reasonable travel and subsistence expenses incurred by finalists, their parent/guardian, mentor chefs or teacher to and from the National Final ONLY, will be met by Springboard, provided receipts are supplied Springboard reserves the right to disqualify any participant if it has reasonable grounds to believe the participant has breached any of these competition rules 22
FutureChef Health & Safety Guidelines Standard Dress Code At School Heat/Local Final stages aprons or chef whites should be worn to ensure clothing is covered appropriately. Long hair must be tied up and not to touch the shoulders. At Regional & National final stages chef whites, hats and aprons will be provided for each competitor Please ensure sensible shoes are worn with grip for the kitchen environment. No jewellery to be worn. No ear-rings, nose rings, studs, rings, watches or other forms of jewellery. These must be removed and not covered with blue plasters. No cosmetic make up. Personal Hygiene Body cleanliness is essential for your own and other people s comfort at all times. Nails must be kept short and clean. No perfume or aftershave. Hands must be washed frequently, particularly before starting any practical sessions. Attitude Students must respect others and be willing to work with each other in a professional manner. Kitchen Safety Mobile phones must be switched off whilst in kitchen and classroom areas. A safe and secure working environment should be maintained at all times. It is essential to observe all health and safety guidelines. If you spill something on the floor, clean it up immediately and dry the floor. Use a warning sign whilst area is wet. Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags of groceries or anything else out on the floor where they can trip up a fast moving cook. No running within the kitchens. Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the cord passes over an edge or something has been placed upon it. Dangerous or faulty equipment should be reported. Don't use electrical appliances near the sink or any other water. If one falls in, it can electrocute anyone nearby. Wet Cloths, Oven Cloves and Hot Pads can cause burns as heat turns the dampness to steam. Any broken glass should be wrapped and disposed of in a safe container 23
Knife Safety It is important for your own safety that you handle knives in the appropriate and correct manner. Follow the guidelines below: Keep knives sharp Point the knife blade away from yourself Don t leave sharp knives loose in a drawer Do not put knives in the sink Refrigeration Cooked and raw food must be stored in separate areas. All food must be placed on clean trays or bowls, covered with cling film and clearly labelled. Equipment and Machinery All kitchen areas must be left clean. For example, tables and workbenches should be cleaned and sanitised after each service. All small utensils must be personally washed and kept within the section. Stoves, ovens and provers should be turned off and cleaned after each session. Under no circumstances should equipment be transferred from one kitchen to another unless under express permission from the lecturer in charge. Fire and Hot Oil Safety in the Kitchen Most kitchen fires start because of heating fat or oil. As oil gets hotter it will at first smoke and then if it gets hotter it may burst into flames. To extinguish a fat fire: Turn off the gas or power first Cover it with a fire blanket or damp cloth You can use foam of powder extinguishers but NEVER use water. Do not try to carry the burning pan! If you cannot quickly control the fire call 999 Deep Fat Fryers Never put water or other liquid into hot cooking oil as it turns into steam instantly and can violently explode hot oil in all directions. Watch the electrical cords carefully. Don't leave the fryer where something might snag the wires and spill hot oil. Be careful when you add food to a deep fat fryer. If the fat is too hot, or if there are pockets of liquid in the prepared food, the hot fat will spray up. Hot Pans Always remember that the steam will rise out of a boiling pot of water when you take off the cover. Remove the cover far side first so that this steam does not scald your hand. 24
First Aid If you take a hot pan or a cover from the oven or stove top and put it on a counter, leave a cloth or oven gloves on the hot lid or utensil as a warning to the others in the kitchen that it is hot. Don't let the pan handles on the stove protrude over the edge of the hob. Don't let pan handles extend over adjacent burners. Always be aware of where fire extinguishers are available and learn how to use them. At every event there will be someone in the kitchen trained in at least basic first aid, in the event of a cut or burn, please inform either the programme manager or one of the judges immediately. Cuts If you cut yourself please wash the wound under cold water. If the wound is shallow and the bleeding stops then dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a waterproof blue coloured plaster. If the wound is deep: Apply pressure to it to stem the bleeding Raise and support injured part Bandage wound Treat for shock Seek further assistance and if necessary dial 999 Burns If you burn or scald yourself apply cold water, place hand under gently running cold water It is important to take the heat from the area and although this may hurt prolonged application of cold water can substantially reduce blistering. Take care not to break the skin; if you spill quantities of hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention: removing the clothing will rip off the skin! Seek further assistance and if necessary dial 999 25
Regional Contacts Name Region Email Phone Dee Smith National dees@springboarduk.org.uk 07985 305233 Joanne Greenall Kerry Mabbley Carina Jones Amanda McDade Graeme Strachan Andrea Hardy Maria D'Aprano Gemma Edmonds North East and West of England and Northern Ireland joanneg@springboarduk.org.uk 07807 683332 NE Derbyshire, South Yorkshire & Peak District kerrym@springboarduk.org.uk 07464 545837 London and South East Central & South Scotland carinaj@springboarduk.org.uk 0207 9210423 amandam@springboarduk.org.uk 07530 909394 North Scotland graemes@springboarduk.org.uk 07745 367351 Midlands and East of England Bristol, Bath and Somerset andreah@springboarduk.org.uk 075287 49933 mariad@springboarduk.org.uk 07879 813325 Devon and Cornwall Gemmae@springboarduk.org.uk 07825 776 819 26