More than 50 wineries from all the Catalan DOs participated on Saturday, October 8 in the 10th edition of “La Vinyacat 2022- The Catalan wine fair” at the Castell Jalpí in Arenys de Munt organized by Món la cata, a central wine shop in the Maresme region.

The event was sold out with the presence of 900 people in the different indoor and outdoor spaces of Castell Jalpí where the fair was organized. The delegates of the wineries gave tastings of their wines and spirits, to discover this wonderful heritage that we have in our country. DO Alella, DO Montsant, DO Empordà, DO Conca de Barberà, DO Penedès, DO Terra Alta or DO Costers de Segre were present among others, as well as DO Cava and Corpinnat.

Castell Jalpí is known for the flexibility and versatility spaces for all kinds of cultural events, corporate events, weddings or celebrations.

On June 30, the association of the Clúster Foodservice de Catalunya organized its 2022 Annual Assembly at Castell Jalpí in which an outstanding number of members, directors and collaborators of the entity met. The day’s program included the ordinary and extraordinary assembly for the renewal of the Foodservice Cluster’s board of directors, as well as a significant number of first-level presentations.

Raimon Bagó as President of the Foodservice Cluster welcomed the attendees and made the introduction of the sectoral day. Cristina Rojo from NPD Group dealt with “The evolution of the average price paid by the consumer”. Roberto del Barrio from Danone spoke about “We renew Danone: do you want to know the keys to sustainable growth?” and Alfons Cornella – Institute of Next- closed the act with “Innovating day by day is possible”. The day ended with a Networking meal in the August Borràs room of the Castell Jalpí.

The Foodservice Cluster of Catalonia is a cluster organization whose main objective is to promote and strengthen the competitiveness of the foodservice segment. It is made up by 958 companies in the foodservice segment with an aggregate turnover of 10,500 million euros. The Cluster promotes initiatives aimed at supporting the foodservice sector in Catalonia and stimulating and exploiting synergies between the members of the value chain to encourage the development of transformative projects.

Food services are considered an essential activity in the current context. The collective catering sector is one of the most important in our country and we offer services to a large number of users. The current sanitary situation derived from COVID-19 obliges to establish protocols so that the operation of the facilities does not increase the risk of community contagion, as well as defining the extraordinary protection measures following the recommendations of the health authorities for workers, clients, users and collaborators who must have the maximum protections and guarantees.

This is the objective of the new measures, good practice, and protocols that we at SERHS Food have applied according to the different regulations, instructions, and health recommendations to be respected for the sector. Nowadays there is no evidence that food may be a source or a route of COVID-19 transmission. Corroborated by the WHO (World Health Organization) and EFSA (European Food Safety Authority).

We have developed tools to help us identify and analyse the risks in our establishments with more detail to minimize them, as well as implement better practices in the service, facilities and with the personnel in the chain service to deal with the virus. They also work to complement other protocols already established such as the HACCP manual, cleaning plans or any other hygienic-sanitary requirement, psychosocial aspect, or quality standard.

TERMS AND DEFINITIONS

COVID-19: it is a disease produced by the coronavirus SARS-*CoV-2, a virus first detected in December 2019. The most common symptoms caused by this disease are fever, cough and feeling of shortness of breath. Other symptoms could include tiredness, pain, nose leaks, sore throat, headache, diarrhoea, vomit. Some people lose the sense of smell or taste.

RISK: possibility of a person getting the coronavirus SARS-*CoV-2.

RISK MANAGEMENT: coordinated activities to direct and control the organization of different activities in relation to risk.

AREAS OF ACTION (basic aspects)

HIGH PERFORMANCE KITCHEN (CAR)

• It is accredited with the FSSC22000 food safety regulation that establishes strict hygiene and control protocols
• Cleaning and disinfection of all spaces and risk points has been increased, as well as signalling and EPIS equipment for workers
• Covid-19 general formation
• Control and management of supplier schedules and contingency plans.

CENTRE’S MANAGEMENT

• Service and prevention measures agreed with each centre (contingency plan)
• Wide range of service options
• Emergency packs service
• Communication to involved parties of measures. Posters, signalling.

GENERAL OPERATIVE CLEANING

• Cleaning and disinfection of all spaces and risk points. Previous check list.
• Use of approved viricidal products
• Dishwashing at high temperature rinse (80°)
• Measures signalling in the centres.
• Zone 0 supplier reception

USERS-CLIENTS

• Maintaining of 2 meters safety distance
• Extended hygiene measures (hand washing, WC, tables)
• Limited capacity for restoration services in space and shifts according to unconfinement phases
• Disposable materials, individual or assisted packaging
• Secure, contactless payment methods

WORK TEAMS

• Supply of approved EPIs and application of control measurements
• Covid-19 related training
• Adjustment of schedules and confluence zones
• Instructions for uniformity and hygiene (hand washing)

All these measures applied by SERHS Food in more detail in each centre or service, and which are dynamic due to the changing situation, must fulfil the purpose of preventing the risk of contagion as much as possible, protecting all those involved in the chain of value and transmit security and confidence in management.

Món Cata, the central viniteca of Maresme, was organizing  the Vinyacat 2019 choosing the privileged environment of Castell Jalpí to hold the Catalan wine fair. The event was held on September 21 where 40 wineries from different D.O Catalanas participated.

The more than 900 attendees were able to enjoy a wine tasting conducted by the participating companies, which explained and showed all their products. Gastronomy and music were also very present at Vinyacat 2019. A wide variety of high cuisine tapas was selected to delight everyone’s palate and together with DJ LeeBeats, a festive and relaxed atmosphere was created with Soul and Funk rhythms.

Thanks to the great versatility of Castell Jalpí, any type of cultural event, business or other celebrations can be held. The passion for cooking has been transmitted throughout these 40 years of experience, creating unbeatable dining experiences. ARCS Catering has transmitted its innovation and creativity in all the services performed adapting to any need.

Up to 1000 people enjoy the musical concerts and about 300 tasted the gastronomic menu.

The artists who participated were Monica Green, Opera and Zarzuela Gala, The Three Tenors and The Sey Sisters. We were delighted with a musical repertoire of the most varied from gospel, blues, R&B to opera.

In the privileged environment of Castell Jalpí on August 2, 3, 9 and 10, we were able to live a very special experience where the best music.

About 1000 people enjoyed the musical and gastronomic Nights during the days 2,3, 9 and 10 of August. The event took place at the Castell Jalpí de Arenys de Munt (El Maresme, Barcelona) owned by SERHS, a space primarily intended for celebrations and / or banquets. Around 300 people enjoy the gastronomic menu in an emblematic space. The combination of the best music of our musical panorama together with a quality gastronomic proposal had a great success.

Thanks to the collaboration of the city council of Arenys de Munt, participants can enjoy great artists. The first artist who held the concerts on musical nights was Monica Green on August 2. He transmitted the soul, blues, R&B of black music of the 60s, 70s and 80s, his performance revived the American nights of New Orleans. On August 3, three specialists from the opera and zarzuela genre, Beatriz Jiménez as a soprano, Toni Marsol as a baritone and Ricardo Estrada at the piano performed a masterful performance. On August 9 The Three Tenors surprised with the best opera fragments of Pavaroti, Carreras and Domingo performed by Albert Deprius, Josep Fadó, Antoni LLiteres and Marta Pujol on piano. And to conclude, on Saturday, August 10, thanks to the trio The Sey Sisters, the most daring and vindictive gospel could be enjoyed, transmitting with its lyrics the fight against injustice and the defense of human rights.

Thanks to the experience acquired after many years, SERHS Food has created a totally innovative, differential concept, always transmitting the company’s values. This has been reflected in the great success of the musical and gastronomic nights since it has had a great reception thanks to the varied repertoire of musical styles, marinated with a menu by the hand of ARCS Catering in a privileged environment.