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magazine APRIL 2015 ISSUE 67
www.thecafelife.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
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Welcome! This issue’s features cover tea, soft drinks and cakes. We also report on Allegra’s recent Coffee Leader Summit, and conclude our coverage of the European Coffee Symposium, held towards the end of last year. The Café Life Awards will soon be upon on, and if you haven’t already, then it’s time to get your entries in, or make a nomination (turn to page 16 for details). The end of this month will also see the first day of the popular London Coffee Festival – a great event to see café culture in action…
CONTENTS NEWS
FEATURES
4
Taylor St Baristas secures £1.8m Mini-Bond on Crowdcube.
24 Tea times – the diversifying beverage category offering fresh opportunities.
6
La Spaziale sponsor SCAE UK Barista Championship.
Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd
8 The taste of Good Business at Caffè Culture. 10 For-Ethopia charity launch Host & Roast Coffee.
EVENT PREVIEWS 16 Café Life Awards 2015. 22 London Coffee Festival 2015.
EVENT REVIEWS 32 European Coffee Symposium 2014 – Part II. 64 UK Coffee Leader summit 2015.
48 Soft drinks – the trends shaping a café’s soft drinks menu. 38 The cake stakes – a showcase of some of the latest products on offer.
ARTICLES 60 Taste Rules! - Café Britannia. 62 Perfect milk preparation – making perfect cappuccinos and lattes.
REGULARS 56 New products. 66 Checkout.
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NEWS
Fracino savours new export milestones in China and Australia
Matthew Algie launches a new class act The independent coffee roaster, Matthew Algie, says that it is giving experienced baristas the opportunity to hone their espresso making skills with a brand new course exploring how to brew this quintessential serve. The Espresso Class will not only help baristas understand what excellent espresso should taste like but will explore the influence that origin, coffee profiles, processing and roasts can have as well as giving insight into espresso composition, brewing factors and other variables, say Matthew Algie. In addition, trainees will be shown how to find this drink’s sweet spot and develop their own personal brewing style. Caroline Carter, national training manager at Matthew Algie, commented: “At Matthew Algie we pride ourselves on supporting our customers to become passionate and knowledgeable about coffee through our full range of onsite and offsite training courses. Being a good barista is a skill and with this new course we seek to further support the training of baristas in making the perfect espresso.” This half-day course is free to all Matthew Algie customers and complements their existing training portfolio which includes the Milk Class, Brew Class, Coffee School and Coffee Trainer courses. “When it comes to serving good coffee, the right beans, a good machine and a well-trained barista all have a crucial part to play. It is very important therefore for operators to invest in coffee training for their staff,” added Caroline Carter. “Ensuring that they understand production, taste and the key features of coffee are extremely important in today’s competitive marketplace especially as the more knowledgeable consumer is demanding a higher quality serve.”
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Fracino reports that it is now exporting its espresso and cappuccino coffee machines to every continent across the globe after clinching a major contract in China, selling an unprecedented number of machines to Australia - and making waves in Antarctica too. Since taking advantage of the weak pound in 2008, the multi-award winning third generation family business which has become renowned for selling its coffee machines to the Italians can now claim to export to over 70 countries across seven continents. Success in international trade has resulted in Fracino doubling its turnover to over £4 million since 2009, report the company, who currently produce in excess of 4,000 commercial and domestic espresso machines a year, exports now constitute over 25% of turnover. A Chinese consortium, which owns shares in a series of restaurants and cafés in Guangzhou and Hong Kong, has commissioned its first container of machines after witnessing Fracino’s world class manufacturing techniques at first hand during a three day visit to Birmingham. Another milestone sees £250k of machines – the highest volume ever – being exported to Fracino’s Australian division in Queensland. The manufacturer has also
sealed a contract to supply Australia's Antarctic flagship - Aurora Australis - a multipurpose research and resupply ship in Antarctic waters which also supports Australian bases in Antarctica. Working with over 40 distributors globally, in the last year alone machines have been sent to 13 new countries including Guatemala, Lebanon, French Polynesia and Croatia. Fracino MD Adrian Maxwell, said: “Ongoing investment, innovation and team development is fuelling our export drive – enabling us to grow our team by 25% over the last 12 months. Producing seven machines since 2008, we have invested over £3m in recent years and are proud that our export strategy has been entirely self-funding and 99% driven in-house.”
From left to right - Daniel Mai, Fracino founder Frank Maxwell, Adrian Maxwell MD of Fracino, sales and marketing manager John McGinnell, and Allan Mak.
Modern Standard Coffee to challenge the UK market Modern Standard Coffee, a new business created by well-known coffee industry figure, Lynsey Harley, has announced its arrival to the market. The company says that it will combine the skills and detail-led approach of speciality coffee roasting with the efficiencies of commercial production techniques. Based in Tilbury, Essex, it will be bringing together state of the art Diedrich drum roasters with Lynsey Harley’s vast coffee knowledge, experience and passion for great tasting coffee. Joining Lynsey Harley in the business is Mel Smith, who will head up sales, and together the duo aim to improve coffee quality in each sector of the UK market. Founded in late 2014, to bridge the gap between speciality and commercial roasters, they will focus initially on developing private label ranges and report that they are already in talks with several successful foodservice operators. Founder and coffee quality director, Lynsey Harley, developed her passion for coffee working as a barista in her teens and has since worked at both ends of the market
- from barista trainer to green coffee buyer. She believes that there is no reason why quality coffee should not be more accessible. A qualified Q grader, certified star cupper for SCAA, World Barista Championship Technical Judge, World Brewers Cup Sensory, Lynsey Harley has also travelled extensively to origin countries in previous roles and is a self-confessed coffee geek. Sales director, Mel Smith brings decades of coffee industry experience to her role and intends to work closely with each customer to understand their business and help educate them on coffee quality. “Out of home coffee has come a long way in the past few years but there is still a gulf between the standards of artisan and midrange operators,” said Lynsey Harley. “We want to showcase what great coffee is, and how much better it can be when a certain level of care is given. By merging innovation with our experience and the efficiencies of commercial production we can improve the quality whilst still offering prices that are affordable to operators large and small.”
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NEWS
Taylor St Baristas secures £1.8m Mini-Bond on Crowdcube The London-based, speciality coffee house chain, Taylor St Baristas is the latest company to raise money from the crowd using a Crowdcube Mini-Bond. The Coffee Bond beat its £1.5m target, topping out at £1,864,000 and attracting 504 investors from Taylor St’s own customers as well as Crowdcube’s registered members. Bondholders will receive 8% fixed rate interest per annum for the four year term of the bond, or can elect to have their dividend paid in coffee, in the form of store credit at the equivalent rate of 12% per annum. Taylor St plans to double the size of its business in the next two years. A proportion of the money will be used to expand its
barista training programme which it says is key to differentiating its cafés from the scores of neighbouring competitors. There are also plans to extend the brand through sales of Taylor St-branded coffee and merchandise instore and online. CEO of Taylor St, Richard Shaer is
New WMF Espresso combines tradition with efficiency WMF revealed its latest machine - the WMF Espresso – recently at a launch event held at HEJ Coffee in London, bringing a new option to the marketplace that combines the theatre of tradition with the need to be able to consistently produce beverages of a high standard, irrespective of the skill level of the person operating the machine. The WMF Espresso sets a new standard and offers a fresh option for coffee shop operators and their staff, while still upholding the company’s main objectives, say WMF – namely, the production of beautifully designed machines, with a host of innovative features, made to a quality build, offering enhanced functionality for the operator, in order to deliver beverages of a consistently high quality. The age-old dilemma of traditional versus automatic can now become a thing of the past, claim WMF, as the WMF Espresso has been specifically designed to combine all of the positive features of both systems but in a hybrid format. Thus, it offers all the culture and theatre of a coffee prepared from a traditional machine – that’s handmade by a trained barista – but produced with all of the efficiency, consistency and pace of an automatic bean to cup machine, and in so doing, giving operators an alternative choice and the best of both coffee machine worlds. “WMF has extensive proficiency in coffee machines as we launched the very first fully automatic espresso machine,” said Marcus Gansloser, managing director of WMF UK Limited at the launch. “Since then, technology has progressed immensely but our core values remain - that of
building quality solutions to enhance our customers’ businesses. “The WMF Espresso combines all of the emotion and individuality of a traditional machine with the functionality and productivity of an automatic bean to cup machine so the operator can now rest assured his or her coffee will be of a consistently high standard, enabling them to enhance sales, whilst also concentrating on other aspects of their business, no matter who makes the coffee.” In particular, the WMF Espresso benefits from enhanced software and a colour, touchscreen display. Other features include separate brew units for different types of coffee, three beverage buttons for each brew unit that can deliver up to 12 modifiable coffee recipes, the ability to turn off the internal grinder when wanting to use grinds from an external source (such as decaffeinated), a barista button for manual adjustment of coffee grounds by 15% +/-, a basic steam wand with variable steam power on one side, and an automatic steam wand with the ability to prepare three different qualities of milk foam on the other. It also boasts a steam jet for heating two cups at a time, removable, air-cooled bean hoppers and easy manual adjustment of grinder settings with automatic adjustment recommendations, based on brewing time. With all of these features and the ability to deliver up to 300 espressos or 240 cappuccinos per hour, the WMF Espresso sets out to offer everyone the prospect of serving handmade coffee, automatically.
delighted by the outcome and said: “Crowdcube gave us the opportunity to offer our customers and supporters a safe, efficient and robust platform through which they could invest in Taylor St, reducing our administrative burden and allowing us to reach a wider base of investors.” Luke Lang, co-founder and CMO of Crowdcube added: “Established businesses that have large, regular customer followings are realising that our retail bonds offer an ideal option for raising growth capital. We are getting enquiries from all sectors, including some familiar household names, so the public will have plenty of exciting opportunities to get involved in the coming year.”
Brita Professional official water supplier for the London Coffee Festival Brita Professional has been named as the official water supplier at the London Coffee Festival and the inaugural Coffee Masters competition, which will also be taking place at the event (30 April to 3 May 2015). The water filtration experts will be providing SCAE competition specification filtered water for all elements of the multi-disciplinary barista competition including cupping, brewing, latte art and signature drinks, as well as supplying water to all festival exhibitors. The water, which will be filtered on site from a specially created water station, is tailored to meet strict SCAE water quality standards for specialty coffee, and will ensure both competitors and exhibitors have optimum water for their coffee throughout the festival. Miles Dawson, sales director, Brita Professional commented: “The importance of water in coffee has been thrust into the spotlight, with top baristas around the world increasingly looking at its specifications and how it affects the quality of espresso in the cup. “The make-up of your water is paramount to serving the best coffee as it makes up to 98% of the drink, and it has a significant impact on the flavour, aroma and mouth-feel of each coffee. We’re delighted to provide both competitors and exhibitors with water that matches the high quality coffee I’m sure we’ll see at the event.”
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NEWS
Commercial partnership for 50 coffee boutiques in China Massimo Zanetti Beverage Group (MZB Group), the first private group in the global coffee market thanks to international brands such as Segafredo Zanetti (Italy), Chock full o'Nuts, Kauai and Hill Bros (USA) and Meira (Finland), has officially announced the signing of an important partnership with TNPI (an Asian group leader in the food and beverage sector, specialising in the retail market and coffee chain) in order to develop its own franchising coffee shops network. Its subsidiary Segafredo Zanetti Espresso Worldwide (the brand through which MZB manages and franchises the coffee boutiques globally), has signed an agreement to develop more than 50 “Segafredo Zanetti Espresso café” in strategically relevant areas in China and Hong Kong. The partnership project envisages the opening of more than 20 selling points by the end of 2015, to be expanded to more than 50 by the end of 2019, and joining more than the 15 existing boutiques in China and Hong Kong. The first phase will focus on the Beijing, Shanghai and Hong Kong areas, while the coffee shops located in the areas of Guangzhou, Shenzhen and other Chinese regions will be developed afterwards, say the group.
Massimo Zanetti, president of MZB Group. With over 330 stores plus the 70 branded Puccino's, Chock Cafès and BoncafèVino, Segafredo Zanetti Espresso Worldwide claims to be the leading network in the management of the Italian styles traditional coffee houses franchising model – known as “Segafredo Zanetti Espresso cafés” - with a direct presence in all the continents with three different types of franchising/licensing concepts. The partnership with TNPI represents the biggest agreement ever signed by Segafredo Zanetti Espresso with an international partner of its own network of franchising coffee shops. “The decision to collaborate with a qualified partner, such as TNPI in the
La Spaziale sponsor SCAE UK Barista Championship La Spaziale has announced that it is proud to be sponsoring the UK Barista Championship (UKBC) for the next three years. La Spaziale’s espresso coffee machine model S40 Seletron has already competed in the semi-final and final challenges during the events held at ScotHot in Glasgow, Scotland (4-5 March 2015). The UKBC, which belongs to the International circuit of SCAE (Speciality Coffee Association of Europe) competitions, has become a prestigious event involving the operators and the audience interested to the best coffee creations. S40 Seletron has come to be recognised
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as an ideal solution for perfection in the cup, thanks to its control functionality and to the reliability of its technology which will support the skills of the baristas competing for the next UKBC 2015 champion title. For the three-year partnership, La Spaziale says that it will also provide a special and limited edition of this espresso coffee machine model with special aesthetic finishing. La Spaziale’s S40 Seletron Special Edition machine.
Chinese region, further confirms the intention of our Group to expand its presence in the Asian market, as already demonstrated through the recent acquisition of the Boncafè brand and the opening of our productive plant in Vietnam,” said Massimo Zanetti, president of MZB Group. “The coffee consumption in China is strongly increasing and it is expected to grow annually by 20%. In this context, the coffee chain market is particularly appreciated by a new clientele made of Chinese professionals and students, and it is slowly reaching the consumption level of instant coffee that distinguished this market.” “We are satisfied to have come to an agreement with Massimo Zanetti Beverage Group for the development of a number of selling points located in important markets for us,” added YK Kwon, executive chairman of TNPI. “The choice of such a historical brand, representative of the Italian lifestyle, is a guarantee not only for the company itself, but also for our current and future clients. We have an ambitious expansion plan that we reckon will support the penetration of the authentic Italian food and beverage culture in the Asian continent.”
Lincoln & York launches premium kraft film coffee packaging The UK coffee roaster, Lincoln & York, has added a unique kraft film to its range of private label packaging options. The machine-made kraft film bags maintain the premium look and feel of traditional paper packaging but with an aluminium interior and gas flushed production, keeping coffee fresher for longer, claim the firm. The film, which is already proving popular amongst Lincoln & York customers, can be used in a variety of packaging formats ranging from 1kg, 500g and 250g machine-made bags of whole bean or roast and ground coffee along with filter sachets, say Lincoln and York. Options of online printing and labelling are also available. “We saw a huge increase in demand for kraft products in 2014 as many customers opted in favour of more premiumised packaging,” said James Sweeting, director at Lincoln &
York. “Whilst the traditional premade kraft valve bags and pouches will continue to be one of our most popular packaging options, this new kraft film is a great machine-made alternative. “Industry data continues to show the consumer desire for premium looking products and optimal coffee freshness – this unique packaging option offers both in abundance.”
Lincoln & York’s new premium kraft film for coffee.
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The Café Society
Benefits added in 2014 Text Message Marketing The Café Society competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too. Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too. At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.
Cut Your Delivery Costs Through an arrangement the Café Society has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).
Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, the Café Society and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.
Getting your electricity bills under control Electricity is a major cost for most food businesses. Through an arrangement with E.O.N, Café Society members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!
Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.
And the perennial favourite… Food Hygiene Training. The Café Society, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up. We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small
For full details see www.thecafelife.co.uk
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NEWS
Connect Vending transitions from plastic to 100% paper Connect Vending has enlisted UK paper cup manufacturer Benders Paper Cups to facilitate the business’s transition to 100% paper hot cups for their range of hot drinks vending machines. Connect Vending approached Benders looking to invest in a paper cup solution for their customers, which would offer what it called the ‘speciality coffee shop experience’ of a paper cup, complete with bespoke branding and a quality feel, from the convenience of a vending machine. Amanda Creed, marketing executive at Connect Vending, commented: “Picking up your favourite hot drink in a sleek, branded paper cup while out on the high street has become an experience enjoyed by many. The concept of recycling and ‘going green’ make the idea of using paper cups especially appealing in our increasingly eco-conscious culture. “The transition to 100% paper and endorsement of the specialty coffee drinking experience in our own machines will enable Connect to place ourselves at the forefront of the industry as a renowned provider of a higher-quality hot drinks vending experience.” Benders Paper Cups commitment to sustainable material sourcing with Chain of Custody accreditation also endorses the Connect Vending strategy. Every cup can be traced back from the company’s BRC, Grade-A production facility in North Wales to the certified forest where it began its journey. Connect Vending have also developed their own print with Benders to promote the ‘green story’ of their cup, right up to encouraging consumers to dispose of the cup so that it can be collected and 100% recycled.
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The taste of good business at Caffè Culture Delicious ways to boost café profits are set to be on the menu at the Caffè Culture Show (#CaffeCulture2015) this May, say the event’s organisers. The show’s Taste Experience Stage should be a must-see for budding café owners and established operators alike with acclaimed coffee experts, chefs and bakers demonstratrating how to create mouthwatering morsels and delectable drinks that maximise returns and help your business stand out from the crowd. Those new to the coffee industry or wanting to brush up on their skills will not want to miss the Speciality Coffee Association of Europe (SCAE) sessions from leading UK barista trainers Ben Townsend and Tim Sturk. In ‘An introduction to barista skills’, the pair will explain the science behind espresso extraction and how to use dose, texture, water quality and temperature to adapt flavour. In ‘Trends in roasting and blending’, they will provide the inside track on single origin versus blends, and how to choose the right coffee for your business. This session will be an ideal starting point for visitors looking to find a new coffee supplier whilst at the show. Illy’s head of quality and Bar Termini maestro Marco Arrigo says breaking the coffee rules can make your menu stand out from the crowd. In ‘Small is the new large – coffee menus with a twist!’, Marco Arrigo will explore the influence of menus from the past on today’s coffee, challenging café owners to change their perceptions to ensure differentiation in a competitive market. In ‘Growing beverage sales with chocolate’, Mondelez International barista Stuart Haden will demonstrate how to create an exciting menu of simple to make, tasty and profitable chocolate-based drinks for customers this summer. Tapping into one of today’s most popular ingredients, ‘Ride the coconut wave’ will be a live session from Alpro demonstrating the power of coconut to bring new life to coffee, smoothies and shakes without the need for syrups or other wizardry.
Looking for ways to extend the lunchtime rush? Emanuele Borella from Magrini will be extoling the virtues of adding frozen drinks and desserts to your menu. In his session, ‘Extend your menu the Italian way!’, Emanuele Borella will explain how to create simple but indulgent, Italian style treats. Frrood Network presenter, chef and gourmet pie-man, Andy Bates, will be sharing his passion for street food in ‘Street life’ (an insider’s guide to modernising your menu to create a distinct offer). Baker Bee Berrie is a former microbiologist who supplies bold, bespoke, design-led bakes to luxury stores, fashion brands and independent cafés across London as well as writing recipes for Jamie Oliver. In ‘Bake with Bee’, she will demonstrate the power of the signature bake and explains how a unique bake can help establish a clear identify for your café and provide a competitive edge over high street chains. Event director Cheryl Carroll said: “Our Taste Experience Stage features an impressive line-up of experts from the worlds of speciality coffee and food. Visitors will leave these sessions with new-found knowledge and great ideas to try in their own cafés.” The Caffè Culture Show takes place on 1314 May 2015. Thousands of visitors with a passion for coffee will descend on London Olympia from across the UK including baristas, café and coffee shop owners, and senior industry buyers. As well as the Taste Experience Stage, the show features a full Business Theatre programme, national SCAE barista competitions (#CIGS2015 #CupTasters2015), artisan food and drink products, and the latest kit from hundreds of leading wholesalers, equipment manufacturers, technology companies and suppliers to the café industry. For full details of the Taste Experience Stage programme, visit www.caffecultureshow.com/demos and to register for free advance tickets for the Caffè Culture Show, visit www.caffecultureshow.com/book.
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NEWS
UCC Coffee UK & Ireland announces latest strategy UCC Coffee UK & Ireland reports that it has kicked off the New Year by realigning its sales, operations, marketing and category and coffee specialist teams, to further strengthen its support for its customers and add more value than ever before. The strategic move, which is the latest stage in its Go to Market strategy, includes a number of significant changes that focus on the core drivers of growth and align with the evolving needs of UCC Coffee’s customers’ businesses, as well as promoting coffee excellence. To meet the demand of independent businesses across the UK, UCC Coffee is expanding its popular Northern speciality coffee brand, Coopers, to three new regions. To support the expansion of the brand, the regional sales team has seen the introduction of a new role – regional account executives who will work with independent customers across the country. Also in sales, UCC Coffee’s director of business development, David Porteous, will now head up all new business activity in
both the out of home national and independent teams, creating closer alignment of the two existing sales channels. He will work closely with OOH national account controller Beth Langley and retail senior national account manager David Alexander, as well overseeing the regional independent sales team. In operations, eight dedicated coffee trainers will join the team to integrate quality control, installations and training within its existing service business. This will add further value by ensuring the delivery of the highest quality product and services across all customer sites, say UCC. In addition, this year sees the creation of a new team of coffee specialists. The team includes coffee development manager Gayan Munaweera, Q-grader Katherine McCarthy and SCAE judge Sean Pittaway. They will continue to be responsible for the business’s coffee strategy and will work together with the roasting teams in Dartford and Corby to continually develop UCC Coffee’s range of own label and branded coffees.
For-Ethiopia charity launched Host & Roast Coffee Bristol-based charity, ForEthiopia, has launched Host & Roast – a unique twist on traditional coffee mornings in which hosts gather friends, family and colleagues to roast, grind, brew and drink coffee together just as the Ethiopian monks did 1200 years ago when they gave coffee to the world. In Ethiopia, coffee is not drunk alone. It is a social activity to be shared with others in an informal ‘ceremony’. Sharing coffee with others means you are ‘at peace’ with them and cultivates community and friendship and has parallels with the ‘slow food movement’. Coffee is typically made by roasting and brewing on a small charcoal burner. Cups (cinis) are usually laid out in a square on a tray dressed with fresh grass and served with a snack such as fresh popcorn. The concept taps into the growing interest in coffee production, different beans and origins. The charity, which
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is in its tenth year, believes the unique aspects of Ethiopia being the birthplace of coffee and the roasting of beans will suit the growing sophistication of coffee drinkers. By providing equipment, basic training and a marketing platform it is estimated £250K could be raised within five years for health and education in Ethiopia. George Grace of ForEthiopia stresses that “although coffee is the second most valuable resource in the world, Ethiopia remains one of the poorest nations, posing the question “can a food crop and coffee habit help change a nation?”
Marketing and category has been further bolstered with two new roles to provide customers with unique insight, trends and brand support. Michela Yardley joins as category manager, responsible for both retail and OOH accounts, bringing a wealth of experience to the existing team. Nicole Hartnell joins marketing as brand manager, responsible for delivering the company’s coffee and equipment brand strategy. Marcus Swift, sales and marketing director, UCC Coffee UK & Ireland, commented: “2014 was a strong year for us featuring the transformation of our service proposition, investing in our people and further improving our customer experience. We’re fortunate to have a great deal of unique expertise within our team and these changes further align our business with what our customers need. We’re starting this year in a solid position, where we can work even more closely with our customers to deliver exceptional quality, products, services and support.”
Snip and save to collect Millac Farmyard Friends! Pritchitts’ popular snip and save scheme – Millac Farmyard Friends – is back and bigger than last year with a new farmyard pillow range to collect. Starting now, Pritchitts’ entire Millac Cream Family is part of the promotion making it even easier for caterers to claim their Farmyard Friend Pillow, report the firm (caterers simply need to snip and save 24 bottom coded pack corners from Millac Gold Double, Millac Gold Single, Millac Roselle Supreme, Millac Dairy Single Cream or Millac Dairy Whipping Cream and send them – along with a completed claim form – to the FREEPOST address available at www.pritchitts.com/farmyardfriends, before the 30 June 2015). “We had a phenomenal response to last year’s Farmyard Friends which is a nod to our farming heritage,” said Simon Muschamp, head of marketing. “Nearly 160 caterers got involved and over the sixmonth period a staggering 518
cuddly toys were posted. This year we wanted to reward even more caterers who have discovered the benefits of our Millac Cream Family and with a Lamb, Cow, Pig and Horse pillow to collect, start saving your pack corners now to complete the set.” The Millac Cream Family has a long ambient shelf life, claim the brand, helping to save valuable refrigeration space and reduce waste. Pritchitts is the foodservice division of Lakeland Dairies, one of the largest farmer-owned dairy cooperatives in Ireland. On a daily basis quality milk is collected from over 2100 farms from cows that graze in a fifteen county catchment area within the island of Ireland.
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NEWS
Foxcroft & Ginger is expanding east After a successful first year in Whitechapel, artisan cafe-cum-bakery Foxcroft & Ginger has decided to expand east with the opening of a pop up site at Old Street station on 6 April 2015. The café, which will be open for three months, will be located just a short walk from London’s most hip and trendiest hangout of Shoreditch. Foxcroft & Ginger will be offering ‘food to go’ such as hand-made baked goods, delicious sandwiches made from F&G’s signature sourdough baked in their Soho branch and fresh salads prepared on site. The new pop up café will follow the same quirky industrial-chic design principles made famous in the Soho and Whitechapel sites. Every single ingredient is freshly made in-house at their Whitechapel or Soho branch, say the café, with a non-stop, 24hour bakery operation in place to create the
unique sourdough (based on a secret family formula to add a deeper flavour to all of the baked goods). The coveted sourdough bread, which is already supplied to a number of top London restaurants, is also available to purchase in store. Foxcroft & Ginger is the lovechild of dynamic husband and wife duo, Quintin and Georgina, who spent over ten years launching successful restaurants before taking the plunge with their own creation. Born from a desire to find a place where you can relax with good food and not feel pressured to pay up and move on, F&G is the place they dreamed of for years and takes its name from Quintin’s family name, ‘Foxcroft’, and Georgina’s redhead pride! The original Berwick Street site has already developed a cult following, including the likes of Lily Cole, Anne Hathaway and Bill Nighy, thanks to its lovingly made, delicious offerings.
Colpac launches new ecologically-friendly range To meet consumers’ ongoing commitment to ecological values in the UK and many countries round the world, Colpac is launching the new Zest range made of totally compostable components. The paperboard and film used for the Zest products are fully compostable and have received the EN 13432 certification. They are also biodegradable and fully recyclable. The materials enhance the performance of the packs in chilled cabinets, keeping freshly made salads, tortillas and sandwiches looking attractive and appetising. The Zest range consists of three products using a printed Kraft effect board for an authentic and natural look - Tortilla Pack, Sandwich Pack and Salad Pack. Colpac now offers a selection of five products
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made of EN 13432 certified compostable materials, the existing Baguette Bag and Cup and Lid already offering these benefits to green conscious customers. Neil Goldman, Colpac’s CEO commented: “Although recent economic pressures mean that consumers have been looking for value-for-money and sometimes ‘cheap’ deals, we are constantly being asked for packaging with strong ‘green’ credentials, which is why we tasked our in-house ccreative studio to create this ecologically-friendly range.”
Foxcroft & Ginger’s smoked salmon on sour dough with avocado, tomato, red onion and herbs.
Tate & Lyle Sugars launches Fairtrade beverage syrups range Tate & Lyle Sugars is launching a new Fairtrade Beverage Syrups range into the foodservice sector to support outlets in capitalising on the growing trend for indulgent drinks. Their consumer research highlights that 45% of people select their drink based on the ‘indulgent’ need state, and the new Tate & Lyle range delivers a high quality product with a rich taste, report the company. Three popular flavours Vanilla, Caramel and Hazelnut – are available now. Already a brand bought by half of UK households, according to Kantar panel data to January 2014, Tate & Lyle has been sweetening drinks for over 130 years with its extensive range, and the launch of these Beverage Syrups opens up opportunities for outlets serving traditional coffee and cold drinks to increase sales
and include a premium element on the menu, claim the brand. Younger consumers demand choice within the coffee market in particular with 64% of under24s, and 51% of consumers aged 25-34 stating that they want to try new products when visiting a coffee shop according to Allegra Strategies data. To support the Beverage Syrups launch, Tate & Lyle Sugars has created recipes demonstrating how the products can be used to deliver great taste. The brand will also be launching five additional flavours in April – Chocolate, Spiced Chai, Strawberry, Raspberry and Mango. Made with pure cane sugar and with no artificial colours, the Beverage Syrups range is also Fairtrade certified.
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NEWS
Matthew Algie launches 2015 Espresso Warehouse summer catalogue Independent coffee roaster, Matthew Algie, says that it is all set for the better weather with the launch of its 2015 Espresso Warehouse summer catalogue (Espresso Warehouse supplies ‘everything but the coffee’ to operators and distributors across Europe, from tea and hot chocolate to snacks, syrups and coffee bar kit). The latest edition includes 12 summer drinks recipes to suit all tastes, from the refreshingly fruity Pineapple Iced Tea to the delightfully decadent White Chocolate & Raspberry Frappe, say the firm. The catalogue also marks the return of a few old favourites from last year like the
Tutti Frutti and the Iced Caramel Latte. The catalogue also includes five new Da Vinci syrups and a new Mini Chocolate Beans topping which all feature in the summer drinks recipes, and to aid sales and to meet the commercial needs of a wide range of operators, the recipes come with 12 eye-catching POS designs. Award-winning gourmet popcorn, Propercorn, features with a new Sour Cream and Black Pepper flavour, as well as the very summery Sweet Coconut and Vanilla flavour, say Matthew Algie. In addition to food and drink, the catalogue showcases a range
of new brewing kit essentials to help operators create the perfect products for their customers all year round (the latest additions include new filter cones from V60 and Bairro Alto, as well as a three cup Chemex Coffee Brewer). New barista products include Teflon coated milk jugs in eye-catching red and black finishes, and there is also a variety of fabulous take home ideas for customers from the Hario Skerton hand grinder to the V60 Ceramic Cone Gift Set. For the ethical consumer, Matthew Algie says that it has added four new KeepCup designs to the eco-friendly range, including the limited edition glass and cork version. Available in
eye-catching colours, these reusable cups are designed with longevity in mind – whilst also being 100% recyclable. Andrew Jack, head of marketing at Matthew Algie commented: “Our summer catalogue is full of fantastic new products and is a great tool for operators to tap into emerging trends and ultimately boost sales and improve margins by offering customers an added value experience. “Each recipe is supported by eye-catching point of sale to draw customers in. Not only will operators be able to attract more new business, they’ll be able to add value to every sale too.”
SHORTS
Seda UK sponsors ARTcup competition for London Coffee Festival
Foxcroft & Ginger to launch the Cruffin (Croissant-Muffin) London bakery Foxcroft & Ginger will launch the UK’s first Cruffin (following in the footsteps of the Cronut). Made with the artisan bakery’s secret sourdough croissant mix, instead of using a traditional croissant mould, the pastries are then baked into a muffin shape, allowing for a generous space inside for fillings. Dusted with cinnamon sugar, the Cruffins are crunchy and flaky on the outside and soft and gooey on the inside. Innovative flavours filling will include chocolate ganache, a house-made 'Snickers' with nuts and caramel, custard, custard and raisin and custard and jam. Priced from £2.70 each, they will be available from artisan bakery and cafes Foxcroft & Ginger in Soho and Whitechapel, plus Old Street Underground Station from April 2015.
Seda UK has sponsored a design competition for its cups showcasing at the 2015 London Coffee Festival, having been a consistent headline sponsor of the event taking place on 30 April – 3 May at the Old Truman Brewery, Brick Lane, London. In order to give its cups an eye-catching finish the company this year is also sponsoring the ARTcup London competition. The result is an avant-garde, bold geometric print in metallic colours created by design brand David David, a specialist in print and surface design, which scooped the cash prize of £1,000. Some 400,000 cups bearing the specially printed design will be used in selected coffee shops in the capital during the two-week lead up to the event and at the festival itself. Furthermore, Seda will underline its presence by exhibiting there during the two trade days. Ludovic Rossignol, head of events at festival organisers Allegra Events said: “The main idea behind the ARTcup competition with Seda was to emphasise that the London Coffee Festival encompasses the vibrant London coffee scene and its rich culture. The competition brings together art and coffee, challenging artists to showcase their work using a coffee cup as a
Italy’s Davide Berti triumphs SCAE have announced that this year’s winner of the Cezve/Ibrik Championship as Davide Berti, from Italy. The eighth edition of the championship took place in Athens, Greece on the 6 February 2015, and was a closely fought competition. The event, held in conjunction with HoReCa Expo Greece and Loumidis Papagalos, gathered eight participants from across Europe. Cru Kafe has biodegradable coffee capsules in its sights Ecologically conscious coffee capsule start-up, CRU Kafe, says that it is working towards a biodegradable coffee pod. In response to US Keurig coffee pod creator John Sylain’s recent interview for The Atlantic, stating that he "feels bad" about the negative impact the pods are having on the environment, CRU Kafe co-founder and CEO Colin Pyle said: "CRU Kafe is in the process of testing a biodegradable capsule and hope to release it across our entire range towards the second half of this year. We continue strive to create the best organic coffee in a biodegradable capsule." CRU Kafe is a completely organic, fair-trade coffee packaged in recyclable Nespresso compatible pods and delivered to your door.
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canvas and having the opportunity to see their design feature on coffee cups across London’s best cafés and throughout the festival itself.” The London Coffee Festival is the forerunner event of UK Coffee Week™ (4-10 May 2015) and celebrates London’s progressive coffee and gourmet food scene. There will be eight festival zones at the Brick Lane Venue including three representing the famous London districts of Hyde Park, Shoreditch and Soho and coffee fans will be able to appreciate the various blends on offer as well as savour complementary foods and other beverages. Over 22,000 visitors are expected during the four day festival with 50% of all ticket sales going to Project Waterfall, a charitable initiative created to deliver clean water to African coffee growing countries.
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Starbucks offers 1000th apprenticeship At the start of the recent National Apprenticeship Week, Starbucks have announced that the target to offer 1000 apprenticeships by the end of 2014 has been achieved. The Apprenticeship Programme has been very successful in recruiting and retaining young talent for the business, with 21 graduated apprentices now running Starbucks stores, report the chain. The Starbucks Apprenticeship programme launched in the UK in Spring 2012, offering young people a start on the ladder of a retail management career and the opportunity to build the transferable skills needed to further their careers. Almost half of Starbucks partners are under the age of 24, an age group facing the most significant challenges around employment. Lisa Robbins, director of partner resources for Starbucks UK said: “We are really proud of our apprenticeship programme, the first of its kind for Starbucks globally. With 21 graduated apprentices now store managers, and 57 shift supervisors, it has proved to us that apprenticeships for young people are a genuine alternative to academic study and a real path to a retail career. “We are passionate about the true potential for apprenticeships and want to bust the myth that a vocational route is not as credible as pursuing higher education. We are delighted to reach our two year commitment, but we won’t be slowing down, we plan to offer up to 450 Level 2
and 80 Level 3 apprenticeships this year.” Koey Huckerby, Starbucks apprentice at Westfield added: “I thought I wanted to go to university after sixth form but it's very expensive. A friend of mine was doing an apprenticeship at Starbucks and so I looked into it. The prospect of working, gaining experience, and getting paid the same as other baristas while achieving a qualification really appealed to me. I applied at the notgoingtouni web site and I haven’t looked back!”
Applications for Starbucks Apprenticeships can be made through www.notgoingtouni.com and https://apprenticeshipvacancy matchingservice.lsc.gov.uk
eXpresso PLUS launches Barista Gold Blend Tower eXpresso PLUS has launched a new selfserve coffee machine that combines one of the UK’s leading brands with top quality drinks at an RRP of as little as £1 to £1.50 per cup, offering big profit potential for operators. The Barista Gold Blend Tower is a floor-standing machine that uses a mix of instant and roast ground coffees to produce a rich aroma and a full-bodied taste. The machine offers an authentic espresso menu, including Americano, latte and cappuccino and is available exclusively through eXpresso PLUS. The simple control panel means that customers can quickly serve themselves – and even tailor the drink to their own tastes, for example by adding an extra shot of coffee.
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“The branding is a huge customer attraction,” says Manish Shah, director of eXpresso PLUS. “Nescafé Gold Blend is one of the top ten most recognised supermarket products. Add the superior quality of drinks produced and the low price point and you can see why it will be popular with consumers. Meanwhile the low running costs and high profit potential, plus the ease of maintenance and cleaning, should make it a hit with operators.”
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AWARDS
Awards 2015 Supported by Café Culture magazine, the Café Society and the lunch! show
CAFE CULTURE
magazine www.thecafelife.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
The 2015 Café Life Awards is open for entries! Here’s your opportunity to tell the world how great your business is and promote your products. If your business is linked to the café industry we want to hear about your success over the LAST 12 months. ince opening the Café Life Awards 2015 in the last edition, the first entries have already started coming in. But what makes the Café Life Awards so popular? Is it the fact that it’s free to enter? Is it the central position they hold in the UK Café market? Or is it just because it’s a great event and a wonderful networking opportunity?
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Once again, the Café life Awards will be held in conjunction with lunch! The contemporary food to go show. The awards will be held at the Grange Tower Bridge Hotel, E1 8GP from 6.30pm on Thursday 24 September with return coach transport from the Business Design Centre. The fifth annual Café Life Awards will combine the presentation of the Café Life
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DAY THURS 24TH 015 2 MBER E T P E S E GRANG E e h t t A BRIDG R E W TO HOTEL
Awards with informal aftershow entertainment and networking. ABOUT THE AWARDS The Café Life Awards (formerly the Café Society Awards) aim to recognise excellence and encourage innovation in the important UK café and coffee bar sector. Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the High Street.
THE AWARDS The Café Society Award This is a lifetime award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. How to enter: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text.
The closing date for nominations is 1st July 2015
The Café Design of the Year Award Aims to encourage good design practices in the sector. This
award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award. Entries should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs.
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AWARDS The Café Food Award Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging.
New Product (non-food) of the Year Award Aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.
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The Café Beverage Award aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. How to enter: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging.
Café/Coffee Bar Chain of athe Year Aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service. How to enter: Entries should consist of no more than half an A4 sheet of text giving details of why the business deserves an award. Details of the success of the business should be included. Entrants should also provide a list of sites, at least one of which will be chosen at random for a visit by an independent judge. Entries should be accompanied by supporting literature..
Independent Café/Coffee Bar of the Year. This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be
independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition. The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience. How to enter: Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature.
THE ‘AWARD QUALIFYING PERIOD’ IS 1ST MARCH 2014 TO 30TH JUNE 2015 Please make sure your entry arrives before the closing date. All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges will be bound by a confidentiality agreement. Your entry can be sent by post or email to Pam Sainsbury at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 8DBTel: 01291 636341 Email pam@thecafelife.co.uk
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W IN £500
Afternoon
Tea Experience
Challenge his year’s lunch! show will see the return of the fantastic Tetley Afternoon Tea Experience live challenge to add some competition to the proceedings. The Tetley Afternoon Tea Experience Challenge will see the most creative cafés and café suppliers create a bespoke sweet and savoury products, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience. This competition will showcase the talents of Britain’s most innovative café chefs as they marry flavours of sweet and savoury products to complement the teas. Although coffee tends to have a high profile in most cafes and coffee bars, tea has also now become increasingly popular, particularly with the introduction of specialist teas and this is recognised to be a good opportunity for outlets to capitalise on this British tradition. To encourage this sponsors Tetley are inviting entrants to come up with an afternoon tea promotion which offers consumers a selection that matches particular varieties of tea with specific food items and present them as a package. A prize of £500 will be awarded for the most original Tea Deal concept to complement one of the following infusions:
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• • • • • • •
Tetley Original Tetley Earl Grey Tetley English Breakfast Tetley Green Tetley Peppermint Tetley Camomile Tetley Red Berry The competition, like the Café Life Awards, is completely free to enter and we’ll send you the tea samples. Have your amazing afternoon teas judged by celebrity chef and executive chef at San Carlo Cicchetti, Aldo Zilli. Plus: finalists receive a pair of tickets for the Café Life Awards Dinner at the Grange Tower Bridge Hotel, London. How to enter: In the first instance please send your name, address and telephone number to pam@thecafelife.co.uk by 1st June 2015. Tetley Tea samples will be delivered to you. The next step is for you to design your afternoon tea centred on one of the great Tetley Tea range. Remember, the idea of balancing the savoury and sweet food elements with the chosen tea is every bit as critical for a great afternoon tea as a restaurant pairing foods with fine wine.
The creation should be commercially viable and specify: • Chosen tea • Sweet and savoury offerings • Price point • Target market When complete, please forward a photograph of the finished creation, together with the product recipes, stating your inspiration for the creation, to pam@thecafelife.co.uk 1st July 2015. Those shortlisted will be asked to present their afternoon tea creations to a panel of judges (and visitors) at the Lunch! Show on 24th September. The judges will be looking for presentation as well as how the selected food items complement the chosen tea variety.
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The Café
Sandwich
Challenge he second live challenge at the lunch! show is aimed squarely at those who offer sandwiches. Comprising three separate competitions (one to be confirmed), this award aims to encourage the development of sandwiches (whether made inhouse or bought in) that have been developed specifically for café/coffee bar market. Those entering this Challenge will be asked to nominate a drink to complement and accompany their sandwich. Everyone knows that a food item does not sit in isolation. In a café, a sandwich is not sold alone, consumers will have a drink of some kind to accompany it. But do they really chose the drink to actually accompany the food? The critical aspect of the challenge is pairing the perfect beverage with the newly designed sandwich. The entries for this award will be judged at the Lunch! show on the day of the Awards dinner, 24th September, with sandwich makers asked to make up their creations for sampling by a panel of professional judges. There will be a special £500 prize for the entry judged to be the best across all the competitions. Entries will be judged by celebrity chef Aldo Zilli – he and fellow judges from across the food industry, will be looking for presentation, taste, how the beverage compliments the sandwich, innovation and commercial viability.
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THE SANDWICH CHALLENGE CATEGORIES
Menumaster Toasted Sandwich Competition Contestants are asked to create a toasted sandwich recipe in this category, using ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at the lunch! show. Two ovens will be available at the competition. The same ovens can be made available for any competitor who wishes to perfect the cooking parameters prior to the competition. Contestants are welcome to attend one of Bradshaw’s development kitchens or a loan oven can be arranged, if appropriate.
New York Style Bagel Category Contestants are required to create a hot or ambient sandwich using either a plain or multi-seed New York Style Bagel from the New York Bakery Company. The sandwich must contain no more than five ingredients excluding the bagel itself and any spread/butter, mayonnaise/sauces and seasoning. The sandwich must be suitable for a lunch offer, specifically, and is to be prepared using standard equipment. Please submit a photograph of your finished recipe with your entry.
W IN £500 How to enter: To receive your sponsors’ products for recipe creation, please email your name, address and telephone number to Pam Sainsbury on pam@thecafelife.co.uk by 1st June 2015. In each category entrants are asked to create a new sandwich recipe using the specified ingredient or product, plus select a specific beverage (of the contestant’s choosing) to accompany the product. Initially, recipes (and details of the nominated beverage)
should be submitted with a short (no more than 100 words) explanation of why the beverage and sandwich complement each other. Contestants may submit up to two entries per category. Please include a photograph of each entry. Those shortlisted in each category will be invited to present their entries to the panel of judges at the Lunch Show. COMPLETED RECIPES SHOULD BE EMAILED FOR JUDGING BY 1ST JULY 2014.
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Awards 2015
Be sure to get your table for the main event, hosted by Celebrity Chef Aldo Zilli, for what promises to be a great celebration of all things in Café Life. Held in conjunction with lunch! The contemporary food to go show, with complimentary coach transport to and from the Business Design Centre.
THE CAFÉ LIFE AWARDS 2015 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Grange Tower Bridge Hotel, London on Thursday 24th September 2015 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Contact Name: ........................................................................................................................................................................................ Business Name:...................................................................................................................................................................................... Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................ Tel. No. :………………………………………………………………………….Email: :........................................................................................................... Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:………………………………………………… Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:................................................................................... Signed by:......................................................................................................................... Date: ............................................................ Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@cafesociety.org.uk
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PREVIEW
The world of coffee will never be the same… This year’s London Coffee Festival promises the greatest collection of everything the thriving speciality coffee scene has to offer, engineered by the team at Allegra Events into an action packed four-day multisensory and interactive event programme. Highlights Highlights this year include “make your own espresso blend”, the inaugural Coffee Masters competition, the White Label Kitchen and The House of Coffee & Co – the festival’s brand new VIP Hospitality Suite. In addition – and we’re not even scratching the surface here – there will be 250 coffee roasters, top notch indie cafés, innovative food and drink start-up businesses, established industry pioneers, including The Roasting Party, Union HandRoasted, DR Wakefield and Lindt – plus new exhibitors for 2015: Volcano Coffee Works, Crosstown Doughnuts, Square Mile, Sandows Cold Brew, Minor Figures, Slayer, John Lemon, Baileys, Monkey 47 and Assembly. “We carried out extensive research post-event last year – we listened, asked more questions and collected tons of data in order to design an impressive event programme specifically tailored to our trade audience for the industry days,” says festival director, Ludovic Rossignol in explaining how the team at Allegra Events HQ (organisers of the London Coffee Festival), have been meticulously orchestrating some pretty epic new experiences day-in-day out for the last 12 months. Must-see So what are the top 10 un-missable experiences at this year’s London Coffee Festival?
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Witness the exciting action of Coffee Masters One of the most anticipated events this year is the new Coffee Masters competition that celebrates the vital role of the barista in today’s coffee-focused society. Twenty international baristas will battle against each other in a series of knockout rounds designed to test their coffee-making skills to the very limits. Who wouldn’t want to see UK Brewers Cup Champion James Bailey from Workshop, Australian Barista Champion Craig Simon from Think Tank and World Coffee in Good Spirits Champion Matt Perger from ST ALi competing head-tohead in a range of disciplines that encapsulate the fast-paced world of the barista?
Watch as contenders face a selection of challenges to make the most seasoned barista sweat, testing their cupping, brewing and latte art skills to the extreme, scrutinising their signature drinks beyond belief and watching them complete an order under pressure. And where do we even begin with the formidable judging panel? • Andrew Tolley, co-founder of Taylor Street Baristas and Harris + Hoole • Gwilym Davies, World Barista Champion 2009 • Anette Moldvaer, Square Mile Coffee Roasters co-owner • Salvatore Malatesta, director of Melbourne’s coffee institution ST ALi • Anne Lunell, co-founder of Koppi Coffee Let the battle commence!
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PREVIEW Joined by their partners and friends from origin, they will be running a series of talks on their farms and coffees, plus seasonality, quality control and logistics. Think of it as your green coffee classroom for everything you need to know about the coffee supply chain. You’ll also be able to place your bids at DR Wakefield’s charity Microlot Auction and raise money for WaterAid’s Tanzanian Coffee Project that brings clean drinking water to remote coffee growing regions.
Find out how coffee reacts under pressure with La Cimbali For coffee experts looking to geek out, L’Accademia di Cimbali is back to share the subtle science of espresso. Having spent years researching the perfect grind and pressure profile for every blend, La Cimbali builds technology that can control the accuracy of the gram, brew weight and brew time to produce the perfect cup of coffee. L’Accademia di Cimbali will present an interactive coffee experience exploring how coffee reacts under pressure and affects the often forgotten sweetness of coffee. La Cimbali M100 HD coffee machines will be programmed to deliver several pressure profiles so that visitors can compare the change in coffee sweetness. Visitors will be provided with a score sheet to record their notes as they experience the effect of different pressure profiles on the coffees. Taste a variety of seasonal blends at La Marzocco’s True Artisan Café Bringing artisan cafés and roasters together, the True Artisan Café is La Marzocco’s pop-up coffee shop in the Soho area of The London Coffee Festival. This year, it will be playing host to baristas from some of Europe’s best coffee shops and roasters, including Notes, Allpress, Union Hand Roasted, Climpson & Sons, Horsham Coffee Roaster, Gail’s Artisan Bakery and Shoreditch Grind, to explore the rich, vibrant and diverse coffee scene. Taste some unique blends and signature drinks from some of Europe’s most talented baristas while live DJs set the mood. Take part in the micro-lot auction with DR Wakefield Situated in the newly created ‘Plantation’ zone at this year’s festival, DR Wakefield will be showcasing everything to do with green coffee.
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Make your own espresso blend at the Assembly stand New brand Assembly, a venture by Volcano Coffee Works, is a collaboration of coffee experts from across London, including Embassy East, Esters and Noble Espresso. Their collective espresso blend takes into account the needs of the industry, as well as the knowledge and opinions of each Assembly member. Assembly are supplying the coffee for the Coffee Masters competition and will be simulating the cupping discipline of the competition on their stand at this year’s London Coffee Festival. You’ll also be able to create your own unique blend of coffee by wet blending the samples used in the cupping challenge. Fine tune your latte art skills with ST ALi’s Ben Morrow in the festival’s Lab Want to discover the current industry trends and find out how to make your business go further? Then check out the festival’s Lab programme for an exciting agenda of free interactive demonstrations, workshops and talks including sessions from DR Wakefield, Volcano Coffee Works and Union Hand-Roasted Coffee. Latte Art expert Ben Morrow from ST ALi will be holding workshops to help you perfect your latte art and Matt Perger will be explaining how using a refractometer can revolutionise the quality of your coffee. Relax and sip a cocktail in the VIP Hospitality Suite Ideal for a private business meeting, or just a relaxed environment away from the hustle and bustle of the festival, the sophisticated lounge area at The House of Coffee & Co. offers the festival’s VIP guests a place to entertain clients. Guests will be offered a selection of the finest coffees, teas and cocktails from some of the festival’s key partners, including Volcano Coffee Works, UCC and Teisseire. Try the Four Russians cocktail featuring Four Roses Bourbon and Volcano Engine Oil and listen to some fantastic acoustic artists from across London’s music scene.
Explore the latest innovative coffee equipment Coffee aficionados rejoice! Test the latest technology being launched and showcased at the festival. The Victoria Arduino Black Eagle espresso machine combines tradition and innovation to produce a machine that ensures thermal stability and the right amount of coffee for the cup. Meanwhile, see how Coffee Masters contenders fare with the competition’s machine of choice – the Faema E61 Legend semi-automatic espresso coffee machine. Source new menu inspiration from the White Label Kitchen To accompany the huge variety of artisan coffee, this year’s festival food will be brought to visitors in the form of a new restaurant idea that provides a blank slate for some of London’s hottest food concepts. These resident chefs will create bespoke menus exclusively for the festival, with the full line-up being revealed at the festival. Prepare yourself for some unique dishes that will perfectly complement the range of coffees at the festival. Network with your industry peers Anyone and everyone from the coffee industry will be at the London Coffee Festival. Network with industry peers, likeminded aficionados and world-renowned baristas while enjoying some unfiltered London Coffee Festival craft lager from Brewers and Union in the Hyde Park area. Trade registration With more than 22,000 visitors expected across the four days, The London Coffee Festival is an immersive coffee experience like no other.
Café Culture readers are invited to attend the event by registering online with the complimentary industry code CCLCF5 at www.londoncoffeefestival.com/register The London Coffee Festival takes place at Old Truman Brewery 30 April to 03 May 2015.
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TEA
Our so-called national drink has come a long way from being a simple cup of English Breakfast to start the day. The category now offers all sorts of different types and flavours, including herbal teas and ice teas (both of which are predicted to grow the category even more in the coming months and years). An outlet’s tea menu must now embrace mood, health and lifestyle requirements. Opportunities “With the increasing popularity of coffee, tea often takes a back seat in hot beverage offerings, but the UK tea market is worth £669 million per year, with approximately 165 million cups of tea consumed in the UK daily,” says Siobhan Scanlon, marketing manager at eXpresso PLUS (expressoplus.com). eXpresso PLUS specialises in drinks-togo, supplying a wide range of both equipment and ingredients from marketleading manufacturers and drinks brands, to deliver a complete beverage package. They have recently worked with a client to introduce a branded PG2Go solution to their already established coffee offering. By replacing its non-branded machine with the PG2Go, sales of tea have quadrupled. Margins doubled on tea, a cup now selling for £2, resulting in a 300% increase in tea revenue and no impact on existing coffee sales, thus creating an incremental revenue stream, report the company. “The herbal tea market is relatively small but growing fast. In the UK, it grew by approximately 10% in the past three years. Tea is becoming a more popular choice outof-home, being viewed by customers as good value for money. Recent research shows that the out-of-home UK tea market is worth a whopping £300million.
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Organic Tsuki Matcha from Novus Tea used to make a matcha latte – the next big trend in tea?
Customers tend to be familiar with exactly how they like their tea at home, so out-ofhome customers are often looking to try new blends and tea types,” adds Siobhan Scanlon. “Well-established brands sell best, with 62% of customers considering the availability of a premium brand as key to their purchasing decision. Brands such as PG tips have a loyal customer base, so consumer trust is already there. For cafés in outlets such as in shops, service stations or hotels, self-service machines are ideal. A branded tower solution, such as eXpresso’s PG2Go tower, provides the opportunity to offer a premium tea, as well as giving customers a choice of traditional and herbal flavours.” Brand power “No longer satisfied with a simple ‘builders brew’, consumers’ expectations from the tea category have been raised. Nielsen research states the speciality tea market has grown by 3.3% in the last 12 months, giving operators the opportunity to profit by expanding their range,” observes Isabelle Haynes, Tetley senior brand manager – out of home. “Tetley Tea Academy (www.tetleyteaacademy.co.uk) recommends stocking around seven to eight different
blends to profit from this trend, and keep consumers coming back for more. “Our Tetley Original and Redbush are bestsellers and should remain at the heart of any Tetley menu, we feel. However, Green and Fruit or Herbal teas are increasing in popularity too. Our sales were up in the last
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TEA billion on hot drinks to go every year. The Tetley On The Go range meets this need by offering a complete solution for efficient takeaway tea service. It reduces fuss, spillages and mess with its double-walled, branded cups, convenient sip-lids and dripfree drawstring tea bags, so consumers can enjoy a cup of tea to take with them. “Breakfast is also a growing trend that operators can take advantage of. Consumers’ lifestyles are becoming increasingly busy, which is driving out of home sales. Tea is enjoyed with 46%, or 7.6 billion, of all breakfast occasions, and this day part accounts for one third of all tea consumption. According to Lee Maycock (vice chairman of the Craft Guild of Chefs), the bold Assam flavour of Tetley Original is the ideal match for breakfast foods. Blends such as Tetley English Breakfast have also become iconic and are a morning ‘must stock’.”
year up 19% and 15% respectively, according to Kantar World Panel. Teas such as Tetley Summer Berry and Green Tea with Lemon will appeal to this market. For those seeking the characteristic taste of Tetley Original, Tetley Decaf delivers the same flavour, but with just 0.2% of the caffeine (its flavour has even earned the blend a Great Taste Award 2014). “For more adventurous tastes, why not try a selection that includes Summer Berry or Cranberry? Favoured by health conscious consumers, Fruit and Herbal blends are growing in popularity among those looking to avoid caffeine, driving market expansion of between 10 and 15% according to Nielsen. “By serving a much-loved brand such as Tetley, operators can also make consumers feel at home. Tetley Tea Academy encourages staff to ask customers how they take their tea, and adjust the brew time, milk and sugar quantity accordingly. “One of the most notable opportunities for growth has come from the takeaway market, with consumers spending £6.3
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More and more flavours Although a quality standard black tea is essential on a menu, as consumers’ tastes are changing, it has become important to make sure you are providing the full range of products your customers want and have come to expect, feel tea company, Cosy Tea (whose teas are supplied by Beyond the Bean). Green, rooibos and herbal teas have become more and more popular - all have been reported to boast positive health benefits, such as reducing the risk of heart attacks and helping your diet. The Cosy Organic Tea range currently offers nine different flavours to choose from that vary from classic Earl Grey to the fruity Blueberry and comes complete with unique, eye catching and colourful packaging. Each pack of Cosy Tea displays a hand knitted pattern that is specific to its flavour and has been lovingly crafted to help the range stand out from the usual boxes, and which also makes it easier for your customers to spot their favourite flavour of tea, claim the
brand. All of their teas have been approved by the Organic Trust and the three black teas are approved by the Fairtrade Foundation. Last year, Taylors of Harrogate report that they conducted some consumer research that found 57% of UK tea drinkers feel that tea served out-of-home is too weak, whilst 67% stated that they would never return to an outlet that had served them a bad cup of tea. With this in mind, therefore, it’s important to remember that serving your customers a fantastic cup of tea is very important and will encourage them to visit time after time and recommend your café or coffee shop to friends and family. “We’d recommend that a tea menu should always include the much-loved and traditional black tea, but it’s also important to appreciate that the world of tea is now an amazing specialist area that some customers love to explore, from light, fragrant Darjeeling to smoky Lapsang Souchong and delicate, jasmine-scented green tea,” says Natalie Cross, out of home manager at Taylors of Harrogate. “At Taylors of Harrogate, we can advise on how you can confidently introduce customers to new flavours, advise them on food matches and handle any tricky questions from people who really know their stuff.” Making the perfect pot of tea 1. Boil the water only once (believe it or not, water tastes a bit ‘flat’ if you re-boil it). 2. Warm the teapot by washing it out with boiling water – this stops it cooling the tea, which can hinder the brewing process. 3. Add one teaspoon of tea per person plus one more for the pot. For teabags, add one for every two people. 4. Let it brew for two to five minutes (depending on the type of tea) to draw out all the flavours. Advise the customer on the remaining brew time if you can – it will help them enjoy perfect tea. “Whilst coffee remains the most popular hot beverage option, according to recent research from Allegra, tea is the third most consumed non-alcoholic beverage. This makes it an important part of our customer’s drinks repertoire,” agrees Andrew Jack, head of marketing at Matthew Algie. “Breakfast tea is the perennial best seller but we have seen an increased interest in unusual flavours and a return to loose leaf serves. This is why we offer the awardwinning Suki Tea range which has 19 loose leaf artisanal teas and infusions to choose from, all of which are showcased in our 2015 Espresso Warehouse Summer Catalogue.
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TEA
“We have selected six different tea blends to suit a range of tastes – from Earl Grey Blue Flower to Apple Loves Mint – and each of these are supported by eyecatching point of sale packs containing A5 table talkers and A2 posters and struts. These have been designed to draw customers in, helping operators to attract new business and adding value to their sales. “Training is crucial when it comes to standing out from the crowd. Baristas should be fully trained to extract the best flavour from every portion of tea. As the teas are varied and painstakingly sourced from across the globe, they deserve far more than a dunk in some hot water. Suki Tea comes with a portion control scoop to help perfect each and every serve – as well as free training for those keen to better understand the origins, tastes and optimal brewing method.” Whilst it is essential for cafés and coffee shops to serve high quality teas, it is equally important to ensure the presentation of these products is eyecatching and appealing, add Matthew Algie. There is an element of theatre in the preparation and serve of coffee that can sometimes be lacking when it comes to tea, so operators should use good quality, attractive teapots, premium trays and quality cups and saucers as these will ensure good visual presentation – and can also encourage other consumers to trade up and order one too. Suki Teas are served with an array of teaware available to create a particularly impactful presentation, point out Matthew Algie, whose Pavilion Garden range, meanwhile, is a range of Victorian-inspired teas designed to infuse beautifully from the bag and look stunning on the counter. Ice tea Virtue Ice Tea (www.virtuedrinks.com) is an emerging natural drinks brand with a
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mission to create the UK’s favourite ice tea brand. With the aim to help Britons make healthier soft drink choices without any sacrifice on taste, Virtue claims to be the UK’s lowest calorie ice tea at only 19 calories per 100ml and the only ice tea enriched with vitamins and minerals. From a range of two launch varieties, Lemon and Strawberry & Peach (RRP £1.35 - £1.49, 330ml can), the most popular from extensive taste tests sat its makers, the ice teas are naturally low calorie, packed with antioxidants, vitamins and minerals, containing absolutely no refined sugar and no artificial ingredients. With its list of clean-label ingredients, Virtue aims to appeal to health-conscious customers looking for a refreshing alternative to fizzy drinks, sugary juices or water. Founder, Rahi Daneshmand, was inspired by his constant struggle with weight growing up. “Once I lost the weight, I decided to stop drinking soft drinks altogether, as the majority do you no good whatsoever; when looking for a healthy and affordable ice tea I was surprised by the lack of options,” he says. “Most were packed with sugar, overpriced or extremely bland. I set out on a mission to improve the category in every way - taste, health, affordability and brand appeal, spending nine months developing recipes with ice tea experts and constantly testing flavours with consumers, to create the most delicious and refreshing healthy ice tea ever: Virtue Ice Tea was born!” Having cut his teeth in the food and drink industry, driving sales for MOMA and Danone, Rahi Daneshmand went on to win the Grocer’s inaugural ‘Top New Talent’ award in November 2013, and backed by seven private investors, he projects in excess of £1m in sales for Virtue within the first two years of trading. Rahi Daneshmand believes the new teas could rival the success of coconut water in terms of growth potential. “Our ice teas
contain fewer calories and less fruit sugars than coconut water, with far more palatable flavours. This is something that has been reflected by buyers globally. Initial interest has been phenomenal,” he adds. The brand launched into Partridges, Revital stores and a raft of upmarket delis, cafés and health food shops across the UK, as well as online via Amazon. Virtue has also already set its sights on global expansion, exporting to the Middle East, with national UK listings confirmed for February 2015. Sweetbird has decided to introduce its first Iced Tea Syrup Box, ready for summer. The box has paired the delicate flavours of Peach Iced Tea and Cucumber & Mint Iced Tea syrups together, and contains three 1 litre bottles of each. Sweetbird Iced Teas require three pumps of syrup added to still or sparkling water to make a 12oz drink. The box also comes with two clear jugs for pre-made iced tea you can display on your counter (garnish with slices of cucumber and springs of mint, or peach slices to really tempt your customers, suggest the brand). The box comes with syrup pumps for easier use and to help your drinks keep a consistent quality, and there’s even a sticker for the side of your jugs so you know how much product you’re making (Sweetbird has also included a recipe card so your staff will know how much syrup you need for when making up jugs, as well as plenty point of sale so your customers won’t miss what you have on offer). These two flavours are part of the Sweetbird Tea Syrup range which consists of six other flavours (Chai, Original Iced Tea, Jasmine Lime Iced Tea, Passionfruit Lemon Iced Tea, Raspberry Iced Tea and Watermelon Iced Green Tea). All are free from artificial colours, flavours and preservatives and contain no High Fructose Corn Syrup (HFCS), are GMO free and registered for vegetarians and vegans
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TEA by the Vegan Society, point out Sweetbird. The Iced Tea Syrup Box will be available to order from May 1st (to find out more, visit www.hellosweetbird.com).
Mood teas Designed with modern life in mind, from the names of the teas to the unique ingredients, the latest herbal tea range from Steenbergs has been created to provide the perfect blend for every mood and time of day, say the company. Start the day with a cup of Morning Brew (a loose leaf caffeine free herbal blend of redbush, oatstraw, ginger, cardamom, cinnamon and orange peel), or for that pick me up after lunch there’s Energising Herbal Tea (an alternative to traditional teas that includes maté for the caffeine kick and featuring Steenbergs’ own unique blend of maté, redbush, oatstraw, hawthorn tops, gotu kola, nettle, peppermint and licorice). Then, to finish the day, there’s a relaxing mug of Chillax Tea (designed to do exactly what it says on the label). This is a calming mix of herbs Steenbergs say they have designed to dissipate life's stresses, and features their own blend of oatstraw, St John's wort*, lime flower, skullcap, chamomile, red clover, catnip and lemon balm (lemon balm, oatraw and St John's wort lift your flagging spirits, while the catnip, chamomile, lime, red clover and skullcap sooth your angsty nerves). For a more particular blend of herbs aimed at men’s health, suggest Steenbergs, they have Bloke’s Herbal Tea a blend of cinnamon, hawthorn berry, oatstraw, ginkgo, nettle and hawthorn tops. Steenbergs Moon Brew Herbal Loose Leaf Tea was created with women in mind, but is also fabulous for men, say the firm. This tea is Steenbergs own blend of red raspberry, nettle, peppermint, oatstraw, lavender and rose petals (the lavender and rose give a delicious floral flavour and are relaxing, the nettle and oatstraw are energising, while the red raspberry is
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believed to be great for women's health). Not only is it delicious hot but it is also really refreshing served cold or iced, advise Steenbergs. These new teas complement their current range which already includes green, white, black, chai and flowering teas. Other organic herbal teas in the Steenbergs range include Chamomile, Redbush, Lemongrass, Lemon Verbena, Liquorice and Liquorice & Peppermint. Steenbergs add that they also take their ethical ethos very seriously, with all products sourced from individually approved suppliers dedicated to fair trade and fair working conditions (Steenbergs Teas were recently rated as one of the best tea suppliers on ethical grounds from Ethical Consumer magazine, for example). As with the provenance, the packaging and processing of Steenbergs products also meet the highest ethical standards, with all packaging being fully recyclable and Steenbergs now able to boast being a carbon neutral company, say the company. New launches Following huge demand from re-sellers and customers, the independent London tea company, Joe's Tea Co., launched all ten of its current organic teas as loose leaf teas at the recent IFE exhibition, along with two exclusive new blends (Jasmine's Green Tea and Sencha Green Tea). The East London brand also launched a new matchbox single serve range, developed with hoteliers in mind. Joe's Tea Co. attributes its rise in popularity thanks to its fuss-free fine tea, amidst the growth of the speciality and herbal tea market. "It's incredibly exciting to be expanding our range of products,” said Joe's Tea Co. founder Joe Kinch. “We have very good relationships with our customers across the board and we've seen a growing demand for a loose leaf and single serve range so that's exactly what we've created. We believe that everyone should be able to enjoy a quality cup of tea, however they wish to make it." Joe's Tea Co. is an independent, organic tea company that launched in London in September 2012 and has since won a myriad of awards including seven Gold Stars at last year's Great Taste Awards. It
READER OFFER! To try and get your hands on an Sweetbird Iced Tea Box all you need to do is email hello@beyondthebean.com with the subject “Sweetbird Iced Tea Box Giveaway”, let them know your contact details and one month from now they’ll contact you, to let you know if you have won.
is now stocked in six countries, 150 stockists, 85 Greene King pubs, ultra-hip London café brand The Breakfast Club, Union Street Café, Mondrian London at Sea Containers and many more. Founder Joe Kinch was recently picked as one of ten winners for The Guardian Small Business Trade Mission that provides a platform for UK SMEs in the US. Joe Kinch is also a firm believer in organic, eco-friendly tea, so the good-to-go fuso bags are made out of corn starch meaning they’re 100% biodegradable and internationally Joe’s Tea Co. is always transported by land or sea, rather than by air. Taylors of Harrogate and Royal Botanic Gardens, Kew have joined forces to create a mouth-watering range of new green teas. Using premium ingredients, carefully sourced by Taylors and certified by the botanic experts at the Royal Botanic Gardens, Kew, Taylors of Harrogate’s green tea range consists of four masterfully created blends, boasting fruits and flavours, which are sure to add something different to the hot drinks menu in cafés, hotels and restaurants, feel the company. Renowned for its antioxidant properties, green tea is continuing to grow in popularity with tea lovers and the health conscious alike. In addition, the Taylors range is smooth and mellow and doesn’t have the usual bitterness associated with green tea, claim the company. “Consumer demand for fruit and herbal tea has increased significantly over recent years. Following the launch of our Fruit and Herbal Infusions range, created in partnership with Royal Botanic Gardens, Kew last year, consumer feedback has been phenomenal and we’re thrilled to have partnered with Kew again to develop a range of fantastic tasting green teas. The teas have been created using Chinese Sencha green tea, which gives a gentle base flavour,” said Natalie Cross, out of home manager at Taylors of Harrogate. “With four flavours to choose from,
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APRIL 2015 CAFÉ CULTURE 29
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TEA cafés, hotels and restaurants will be able to take advantage of the growing trend of consumers switching into the fruit and herbal tea market, which is now worth £72.8m (according to Nielsen MAT 06.12.14) in the UK.” The four variants include Taylors of Harrogate Pure Sencha Green Tea. A pure green tea, Sencha is light, refreshing and flavoursome and one of the world’s most prized varieties of green tea, say Taylors. Sencha is made in a uniquely gentle way. The tender tea shoots are plucked, steamed for two minutes, then rolled softly and steam-dried – preserving their goodness, and keeping the flavour light and fresh with no bitterness. Taylors of Harrogate Green Tea with Grapefruit and Lime is a zingy, fruity tea full of flavour, bringing new, citrus notes to the world of green tea, and the delicate Sencha green tea has been balanced with the flavours of plump grapefruit and zesty lime perfect for a morning pick me up, say Taylors. Taylors of Harrogate Green Tea with Strawberry and Vanilla combines two cultures - the typically English flavours of sweet strawberry and smooth vanilla being infused with the Eastern notes of pure Sencha green tea. This tea can be enjoyed during a relaxing afternoon break, suggest Taylors. Taylors of Harrogate Green Tea and Sweet Mint is a refreshing blend mixing the Sencha green tea with the
breezy sweetness of peppermint leaf. It boasts a slight hint of caramel, bringing a new twist to traditional mint teas (this new range is available in cases of five boxes of 20 tea bags, at a starting price of £9.99 www.taylorsoutofhome.co.uk). Tea machine Over half of Britons said that tea is their favourite hot drink, according to YouGov data, with 165 million cups of tea drunk daily. However, finding that perfect cup of tea out of home still proves difficult for consumers, which is why Tea Fusion set about providing the British public with a delicious cup of high quality loose leaf tea that can be brewed at the touch of a button. Inspired by consumer and operator feedback, Unilever’s tea experts developed Tea Fusion - a revolutionary tea solution which offers a unique way to serve perfectly brewed loose leaf tea. The brewing chamber brings a sense of theatre to OOH tea-making removing the fuss of a messy teabag. Outlets serving Tea Fusion have reported growth on both their volume and value sales for tea – while also growing their hot beverage category according to Kadence International in three month trials conducted in fourteen outlets in 2011 in the UK, and with sales data collected from three to four outlets. For example, Trelawney Garden Centre, situated outside Wadebridge in
Still independent and family run for over 30 years Supplying businesses with wholesale priced café equipment Speciality small batch coffee roasting on site in our roastery Please ask us for samples or come and visit us in sunny Sussex!
Call us on 01243 555775 or email sales@edgcumbes.co.uk
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CAFÉ CULTURE
Cornwall, has received an astounding response to Tea Fusion. Owner Helen Symons commented: “We’ve doubled our speciality tea sales from last year. We sold more Tea Fusion in two months than in the whole previous year with our old supplier! We have had lots of success with Tea Fusion; we are so pleased with the sales generated.” Tea Fusion’s success was also recognised at the fifth Annual Café Life Awards, where they picked up the award for Hot Café Beverage of the Year 2014. “Tea Fusion won due to its excellent range of teas and the theatre of the brewing. The new range delivers great variety to the British staple of tea and enhances the consumer experience,” said a Café Life spokesperson. Rather than dunking a teabag in their cup, consumers can watch as the leaves ‘dance’ in the machine’s
theatrical brewing chamber. This guarantees the ideal balance between water temperature, brewing time and tea leaf movement, resulting in a consistently high quality cup of loose leaf tea in less than a minute, say the machine’s designers. The 12-strong range of loose leaf teas and infusions has been carefully selected to complement the brewing process and include innovative fruit and herbal infusions such as Crushed Peppermint and Refreshing Rooibos, as well as classic teas like Traditional Black and Earl Grey, green teas and more modern and exciting varieties such as Indulgent Vanilla Chai and Pomegranate White Tea (all teas are Rain Forest Alliance certified). Anyone interested in the machine will be able to join Tea Fusion for a cuppa @ Caffe Culture stand C100 and see the brew chamber in action (www.teafusionbylipton.co.uk).
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The next big wave? Allan Pirret, sales director of Novus Tea (ww.novustea.co.uk), explains how café owners can unleash the potential of matcha, the powdered green tea which is predicted to be the next big wave in hot beverages. History Tea drinking dates back to around 2500 B.C. in China, and we know that matcha has been used for centuries by Buddhist monks as part of their medicine chest of natural remedies and health-giving drinks made from the powdered leaves of plants. But it wasn’t until early in the last millennium that matcha was introduced into Japan, where it became the ‘secret medicine’ of Buddhist monks and the imperial court. In the 16th century the tea ceremony was invented, making the art of tea drinking even more sophisticated and popularising the use of matcha among the powerful Samurai class in Japan. Now, with the café sector seeing a resurgence of premium teas in all its forms, particularly healthier green and herbal teas, matcha is ready to be ‘discovered’ in the UK. What is matcha? Matcha is one of the oldest varieties of green tea grown in Japan. There are very few ‘gardens’ capable of growing matcha as it requires special conditions and substantial expertise to produce - the Tsuki Gardens produce some of the finest organic matcha. Matcha is made from shadegrown bushes to prevent direct sunlight reaching the leaves. This slows growth, stimulates increased chlorophyll levels, turns the leaves darker and causes the production of amino acids, in particular L-Theanine. Only the finest tea buds are hand-picked and laid out flat to dry. Once they have crumbled and been de-veined and destemmed, the leaves are ground between granite stones
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to produce the fine, bright green, talc-like powder known as matcha. The highest grades of matcha are harvested earlier in the year, giving it an intense sweetness and deep, smooth flavour with just a hint of astringency. How to use matcha Matcha can easily be prepared as a tea beverage (thankfully this doesn’t necessarily require the specialist equipment called for in a traditional Japanese tea ceremony). You just need to add hot (not boiling) water to a small amount of matcha and whisk until ready. More exotic beverages can also be created using matcha. For example, to tempt coffeelovers, why not create a creamy matcha latte, complete with latte art? It uses all the skills you already have and presents your customers with a new beverage flavour and very different health properties. Cold drinks using matcha are another exciting prospect. Try blending matcha with juices - apple and pear, or raspberry are perfect - for a delicious and refreshing long, cold drink. Or look to create a range of matcha-flavoured milkshakes, smoothies and frappés. Bar owners in licensed premises are also already encouraging their mixologists to use matcha in a range of alcoholic cocktails. Chefs and bakers will be exploring new ways to use matcha as a culinary ingredient which adds a sweet flavour kick as well as a colourful addition to many recipes. Combinations including chocolate are proving popular, as are sponge cakes, ice cream, macaroons, madeleines and tiramisu.
Health benefits Tea is well known for its healthy and nutritional credentials. Matcha contains the same properties but, because you’re ingesting the whole of the leaf rather than just an infusion of the leaf, you’re benefiting from a much higher proportion of these elements. Traditionally, brewed tea will, typically, only give up around 10-20% of its available nutrients in an infusion, the rest being disposed of in the teapot. Matcha gives up close to 100% of its antioxidants, vitamins and minerals. Matcha is particularly rich in antioxidants and contains 10 to 15 times the nutrients found in regular green tea and 137 times more EGCG (epigallocatechin gallate) catechins than regular tea bag green tea. These EGCG catechins are a unique set of polyphenols which research suggests may help the immune system, boost metabolism and regulate both cholesterol and blood sugar levels. Matcha is also said to be even better than tea at enhancing calm (as the Buddhist monks realised), boosting memory and increasing concentration. It is also claimed to increase energy levels, burn calories, detox the body and strengthen the immune system. And, if that’s not enough, it also tastes fantastic! Joining the matcha revolution It’s easy to start offering your customers matcha options either as hot and cold beverages or in food form. It doesn’t require any
specialist equipment that you won’t already have and, once you’ve mastered some of the basics, you’ll be able to start offering a range of profitable options. The rest is up to your imagination. Your tea supplier should be able to help you take your first steps with matcha. They should help you understand the origins of matcha, show you how to explain the health benefits to your customers and give you some basic recipe ideas. Ideally, you’ll need to make sure your staff are as knowledgeable and enthusiastic about your matcha range as they are about the rest of your premium tea offering, so you might need to arrange some training. In the same way as a barista would know their coffee, in order to effectively up-sell and premiumise your tea offering, including matcha, your staff need to understand origin, appreciate the different tastes and value the correct serving methods. The market for tea is currently riding on the crest of a wave with sales of premium teas set to double over the next ten years (according to Mintel) and sales of healthier green and herbal teas already doubling in the past two years. These are remarkable growth figures, promising to bring savvy operators a level of return last seen only from premium coffee in the last decade. So this really is an excellent time to take advantage of the unique and versatile properties of matcha, as well as its profit-making potential.
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EUROPEAN COFFEE SYMPOSIUM - PART 2
Home markets to
globalisation Towards the end of last year, Allegra held its 2014 European Coffee Symposium in the vibrant city of Istanbul in Turkey, a country which is currently experiencing rapid growth and an active, developing coffee scene featuring the likes of Caffè Nero and Starbucks, as well as a variety of home-grown concepts. The Australian influence In his presentation, Australian Ross Quail (general manager wholesale for St Ali), talked about ‘how to stand out from the crowd and conquer the world (of speciality coffee)’. He started by saying that it had been interesting hearing all the different speakers, but that we all have our different views, and that for one thing when you met St Ali and got to know the brand, it was not something you forgot about. In 2013/14, figures for the fast food industry in Australia recorded it as being some 15.3 billion dollars, and the café industry 4.2 billion dollars, which he viewed as being a great result in terms of demonstrating the growth and presence of the cafe sector there. The fast food market was characterised by large, corporate chains, whereas the café market there was
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characterised by lots of independents, where there was a high degree of failure, but with lots of people focussing on all sorts of different tasks, but still rewarded with a 4.2 billion dollar turnover. This, he felt was amazing for a country of 24 million people.
Then he drew attention to the relative growth rate figures - 2.8% for the fast food industry in Australia, and 3.7% for the café industry there. This signified the continued rise of cafés being the ‘new offices’, and the new places where people change their spending habits, he felt, with people opting for a new way of engaging with coffee. So what started it? For one thing, the global financial crisis, he felt. Pre- this, spent a lot on lunch in Australia, but then they were more conservative and started to spend less on lunch, but the country’s GDP was still supported by a mining and resources boom so people were still essentially happy, and so when happy, they were still happy to spend money. However, they spent a little bit less, and in different places, and those places were cafés. There was also a bit of a ‘Master Chef’
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EUROPEAN COFFEE SYMPOSIUM - PART 2 EUROPE GDP: $19.9 trillion Imports: $6.9 trillion Population: 668 million
MENA GDP: $3.3 trillion Imports: $929 billion Population: 647 million
effect, with people knowing more about, and demanding more of food, and increasingly prepared to go out and spend a bit on lunch rather than making their own, and that in Australia could be accompanied by great coffee too in cities like Melbourne and Sydney. They also migrated to good food. So cafés starting making good food (at St Ali, under the guidance of Salvatore Malatesta), and they started to pioneer those two things - good coffee and great food. Principal to this though, was great food. Melbourne continues to be part of and lead the coffee renaissance that is speciality coffee. “But there is something else,” said Ross Quail. “We take part in the ritual that confirms who we are, and we are creatures of habit - we see it confirmed in things like social media. Our ritual is, I eat, I drink, I live, I wear. ‘This is who I am, look at me’.” The coffee industry had been extremely active in this regard, pointed out Ross Quail, and not least in social media, reinforcing who we are and what we do, and it had become part of the customer base. People want to be seen as much on social media as they do in the cafés themselves, felt Ross Quail, and this has been a huge contributing factor to Melbourne, as well as the rest of the country, he reported. There was a move there now to embrace more authentic, black coffee over milkbased ones, he noted - siphon, cold drip and alike - although Australia had always consumed milk-based speciality coffees. At St Ali, they had seen 5% turnover in black coffee, now it was at 20%, and all due to the fact that they have great coffee there, he felt, due to further advances that were meaning high quality coffees could now be offered to the market. More and more
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RUSSIA GDP: $1.8 trillion Imports: $324 billion Population: 142 million
CENTRAL ASIA & CAUCASUS GDP: $350 billion Imports: $84 billion Population: 82 million
TURKEY – BACKGROUND FACTS • Turkey is the 16th largest economy in the world with $1 trillion GDP at PPP. (2011 WEO IMF) • Turkey has the fastest growing economy in Europe and one of the fastest growing economies in the world with real GDP growth rate of 4% in 2013 (TurkStat) • The Turkish coffee market had an impressive annual growth rate of 19.5% in 2013, adding 217 outlets (Allegra Strategies). • Turkey offers a sophisticated consumer base with a population of 76 million, half under the age of 30 years. • Turkey is expected to be the fastest growing economy of the OECD members during 20122017, with an impressive annual average growth rate of 5.2%. • The Turkish branded coffee shop market is set to grow at 10.4% per annum over the next five years (Allegra Strategies). Source: Invest In Turkey (unless otherwise stated)
people were now realising how great coffee can taste. So what’s going to happen now? There would be a continued rise of cafés over the next five years, felt Ross Quail. The industry will keep competing for fast food operator real estate sites. Businesses are going to be going into places like shopping centres and high traffic locations such as train stations and department stores, and tackling the big chains for those sites, and they were going to be successful because they were going to be niche market, quality-driven, and customer-focused, and this would deliver the promise to consumers. In other words, tenant-driven sites and small businesses that were ‘going to do it’. What is a small business? Loosely defined as being less than 20 people, felt Ross Quail, and which was St Ali about four years ago, but what happened? In talking about what was essential to a successful
businees, he said different people would have different opinions, but cash flow was key - if you didn’t have a handle on your cash flow, you would be going backwards fast. So they made a deliberate attempt to focus on their cash flow, all day, every day, and where their money was going (CREAM cash rules everything around me). Cash flow is everything, but what had been part of their success had been a number of things including barista talent who took part in competitions and were active on the international stage and who had been instrumental to their success. In addition, they had always had a CPA (comprehensive performance assessment) on staff from the beginning, and real time accounting on them. Even though they were a small business, they had also linked up with other brands, such as Google, La Marzocco so as to partner with the best in category, and also got involved in the industry and its associations, judging etc, which had helped in terms of quality, as well as getting a view for where the industry is going and sharing the message. “You can have one, two or three points of difference, but you need to put them together, you’ve got to have the right mix,” said Ross Quail. “You need to have a vision. We have Salvatore Malatesta, he’s visionary, always pushing the boundaries of where we’re going, and then you couple that with the talent and the people who do the details, and then delivery specialists to make it happen.” Positive thinking about things was no good, felt Ross Quail, as this softens our resolve to go and achieve whatever our goals are, and in reality you may end up doing nothing about it, so much better to be a realist. Immediate gratification by just thinking something was on track was no good. So being a realist had helped to make them successful. They had also had staff as shareholders, reported Ross Quail. As a small company they didn’t need to do this, but viewed it as a way of providing futures to people. It was really important to recognise how people were working towards making the coffee sector a legitimate vocation for people. It shouldn’t just be a transient thing, felt Ross Quail, but was about making sure that people could stay in it. You also need to make people ‘redundant‘ to a certain extent, with no egos in that people do not need to stay in the same role and feel it’s always their dream job as such, but rather feel inclined to progress and move on (Ross Quail have started out as a barista originally). Ultimately there would always be someone else to make a better job of your own, and you can find something else to do and move on to. This helps to push
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EUROPEAN COFFEE SYMPOSIUM - PART 2 the business forward, for yourself and for the industry and shareholders in your business. “What differentiates us is what we seek to achieve, and by what means,” concluded Ross Quail, who outlined their integration and trading directly with the coffee growers, and having invested in this process accordingly to cut out the middlemen (and this, in part, reflected their CREAM approach). This means that they can spend the money they do have on better quality coffee and beverages. They also own their own stores, which makes your own money, and allows them to and create their own merchandise, in the process creating multiple brands and engaging with different segments of the market - St Ali (the high end coffee shop), the Church of Secular Coffee (and events forum) and Sensory Store (in department stores), for example, and Plantation Coffee Roasters in shopping centres). The rise of Asia and China would be vital to take note of and get to know. Social media there was not as widespread as it is currently is elsewhere, for example, and so St Ali had already been introducing their brand in that region via pop-ups. Sustainability a pre-requisite? Managing director of Australian company, Keepcup (the cup you can keep and carry with you, and that can be used over and over again in coffee shops - it’s compatible with coffee machines), Abigail Forsyth, addressed the question of were we now seeing the end of convenience culture? Reflecting that some time back she had had to pull a London Coffee Festival ad’ with the tag line ‘disposable cups are rubbish’, for fear of offending other (packaging) sponsors, she admitted to being a little nervous of speaking at the Symposium, but Keepcup, over the past five years, has become a successful global brand in 32 markets. Abigail Forsyth also explained that what she was in effect really trying to do was seek to prompt critical thinking and influence better outcomes in addressing convenience, suggesting that in another five years’ time, sustainability in business would have become a pre-requisite. The short answer was that she did not see the end of convenience culture completely, but waste and the whole issue of recycling was a number one concern of consumers, she felt, and if businesses did not address this, they risked negative perceptions that would in turn damage their enterprises. It was now necessary to give people ‘permission’ to re-use and recycle, she asserted. In 1964, communications philosopher, Marshall McLuhan, coined the phrase “the
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medium is the message”, she recalled - the medium influencing how the message is received, and in this case the disposable cup having social implications in the delivery of coffee. Having founded a café chain of six in Australia with her brother back in 1998, she recalled how people had not immediately welcomed disposable cups, preferring to sit in the café, say, but 10-15 years later and the opposite was true. “Convenience has been marketed to the consumer as a form of prestige,” said Abigail Forsyth. “We’re too busy, we’re too important, we’re too entitled, we want what we want when we want it.” 20% of food consumed in the US was at the wheel of a car, and 40% of food bought was thrown away, Abigail Forsyth claimed. 80% of all packaging is for food, and 50% is for single use items, she added. As a result, there was now a need to realise how important convenience was, and how we marketed it to the public. The costs of convenience were largely hidden, she stated, but as consumers became more aware of them, they would be likely to start making different choices. The future emphasis, she said, should be on reduce and re-use, with recycle being the last resort. Things were changing, however, around the world, she noted, with many cities, councils and organisations introducing legislation to ban use of singleuse items such as water bottles, but for many, such as big offices in London, considerable amounts of money were being spent just on disposing of disposable cups. This could lead to a disconnect with other environmentally-friendly processes businesses might be trying to follow, for waste was, by nature, highly visible. Everything was essentially biodegradable added Abigail Forsyth, the questions were when and how would it biodegrade. In the case of some disposable cups they are only compostable in commercial plants, so they have to be separated and shipped to those. Barriers to re-use of cups were not levies charged on having the cup in the first place, Abigail Forsyth had observed, but rather operational ones in getting them to be re-filled and re-used in stores, leading to inertia in tackling the whole issue of customers not being incentivised to re-use.
An emotionally engaging food and coffee offer In his presentation on the topic of how to win in retail on a global scale with an emotionally engaging food and coffee offer, Shell’s Markus Hofmann (global category manager for foodservice and coffee) talked about the importance of listening to the customer. “Do you know who your customer is?” asked Markus Hofmann. “We have found that 50% of customer visits to petrol stations are not for petrol.” It was essential to provide meaningful differentiation, he advised, and connect with customers on an emotional level before explaining that Shell had found that customer perception was that they were ‘only petrol’ and nothing else - the reality of their food and beverage offering, in the eyes of their consumers, being that it was a good product but under the wrong brand. Thus, as a company they had decided they needed a new brand for this area, a new look and feel outside of Shell. When on the move, they had soon found that their customers typically needed taste (food and coffee being often a treat), speed (with grab and go potential) and convenience, reported Markus Hofmann. As a result, their vision had been to offer the tastiest food and coffee on the move, taking into account the fact that they were also up against rival offerings such as Marks and Spencer in the UK (well known for their high quality food offering). In devising their own offering, amongst other things, Shell carried out blind tastings, carried out third party tests and also set about securing industry awards, reported Markus Hoffman. They also fine-tuned their coffee offering by localising it to the particular market and utilising the big brands in coffee to act as a draw and pull factor (Shell not being known for its coffee, but rather its petrol) to the consumer. They also localised their food offering (in Turkey, for instance, they had recognised that bread was important and so decided to offer pitta). At the same time, they improved their customer communications, added Markus Hofmann, via better food imagery, even using video. This led to greater customer engagement with people more prepared to get in touch with their feedback. In fact, you should always be looking for ways to encourage more customer feedback, felt Markus Hofmann. To date, they had been successful in changing customer perception and habit, reflected Markus Hoffman, as well as establishing a greater connection with their customers in order to be able to tell, and leverage, their product story.
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EUROPEAN COFFEE SYMPOSIUM - PART 2 “You are on a journey,” concluded Markus Hoffman. “Never think that you have arrived.” Localisation Localisation was the central theme of the event’s panel discussion featuring Caribou Coffee Company’s Darren Miles, Allegra Strategies’ Jeffrey Young, Caffè Nero’s Uluc Ardahan and We Are Spectacular’s Mark McCulloch. Darren Miles felt localisation was very important and in turn, local partnerships, as this provides local knowledge with regard to what will resonate well in the particular market. In the global market place, it was all about giving choice and quality, he asserted. Mark McCulloch added that it was also about being humble and respectful to the local market, but at the same time being confident and staying true to your own brand and its positioning. Jeffrey Young agreed, in particular observing that it was food customisation that was often the key - coffee was to a certain extent the common denominator, whereas local, ‘comfort’ food was definitely required. Uluc Ardahan explained that he felt that it was the harmony between both (in this
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case, the Turkish culture and Caffè Nero) that added to the brand’s presence in Turkey, and local touches, especially with regard to food were essential, the customer often ‘showing the way’ in terms of what’s required by making suggestions and requests. When it was suggested by Lavazza’s Barry Kither that, despite these considerations and observations, there might still in reality be a danger of ubiquity of brand across the world, Darren Miles responded by suggesting that we should “stay true to ourselves”, but when there was an opportunity to be local, then do so and be sympathetic to local conditions (such as in a building’s structure and look, for example). Jeffrey Young stated that he felt that over the next 20 to 50 years we would see the end of ubiquity. It was already on its way out, and it was perhaps Starbucks, one of the most well-known brands, that, it could be argued, had started this via the increasingly individual and locally relevant nature of their stores across the world. There was also a danger, he felt, of independents thinking they were special “just because they’re independent”, and this is not necessarily the case. The biggest risk to global brands in the
future, it was posed, was losing customers, prompting Uluc Ardaham to say how important it was to maintain independence and view people and customers as being important. Mark McCulloch agreed, and Darren Miles stressed the importance of doing the right research beforehand (before going into a new market). “Have an open mind, do the right research beforehand, then be willing to take the risk,” said Darren Miles. “Test, test, and be ready to change.” On the topic of social media - the possibility of a backlash against it and the coffee shop being the ‘antidote’ was raised. However, social media was just “another thing”, said Mark McCulloch - of the moment right now until the next ‘big’ thing and not to be worried about as such.
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CAKES
The cake
s e k a St
Petit fours from Brioche Pasquier.
The cake category offers a wide choice of products, from the traditional to the innovative, for all types of cafés, coffee shops and meal occasions. Here, we showcase just some of what’s now on offer from the sector’s creative suppliers. Red velvet cake. What’s hot? “Our Coffee and Walnut and Victoria Sponge cakes are as strong as ever, but with increasing interest in Red Velvet and Banana and Caramel Cakes,” reports James O’Dwyer, managing director at Just Desserts, the Shipley-based, awardwinning bakery serving foodservice, hospitality and speciality retail markets with traditional, handmade desserts and patisseries. “We are seeing a trend from food establishments looking for afternoon tea Independent appeal “After a few years working in a cocktail bar, I wanted to have my evenings back, so in 2004 I decided to open my own coffee bar here in Bristol,” recalls Tom Batlle of Cakesmiths. “Great coffee deserves great cake, and in my book that means homemade. Luckily my sister, Georgina, is a dab hand at baking so she made the cakes while I made the coffee. With all the praise we were getting from our customers we soon realised that our cakes were something pretty special and decided to start our own online cake company supplying the very same cakes that were such a hit in our coffee bar. So Cakesmiths was born and since then we haven’t looked back. Now we have an enthusiastic team in the kitchen, under Georgina’s watchful eye, while I concentrate on marketing and making sure our customers get a service that’s second to none. “We’d been baking for years, supplying a few wholesalers who were doing a great job, but who didn’t cover lots of the UK and we were getting more and more enquiries from independents who had heard about us and who wanted our handmade cakes - these
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options, as a way of adding to their bottom line. So our mini Victoria Sponges, Dinky Do’s, Yorkshire Scallywags and Coffee & Walnut cakes are highly appealing to customers for an indulgence or sweet treat with their cup of tea, for instance. “The mini treats trend continues and we introduced an individual tart range to cater for the growing demand for downsized desserts and cakes – including Treacle Tart, Pear and Almond Franzipan, Rhubarb Franzipan and traditional guys were demanding something better and something different. “So what started as a bit of a test has now grown into a fully-fledged part of our business 18 months later. It has been quite hard work and not without its dramas and quite a bit of investment, but frankly once we set our minds to things, my sister Georgina and I do not give up too easily! “Above all, there is no doubt that a large number of independents out there are increasingly looking for alternative, better quality products to those offered by larger manufacturers – we are still a family bakery and passionate about the integrity and quality of all our products and our service. With more than 28 cakes and tray bakes to choose from, a coffee shop can safely order on a mix and match basis any number of
products, for overnight pre- noon delivery and know they will be getting the best in the country from a certified small craft bakery not some fake conglomerate. “As we used to own a coffee shop ourselves, we know just how important things are like decent point of sale, proper specifications and a constant roll out of interesting new products which is why we also offer these as part of the Cakesmiths service. We are very proud of our seven Gold Great Taste Awards to date and plan to win some more. The other great thing is we now have some fabulous customers who feed back to us more quickly than ever which means we are even closer to the market than ever before. To be honest, we love this new way of working. “Cakesmiths has always set out to be ‘a refreshingly different cake company’. We are not set in our ways, not afraid to take a risk in product use or marketing. We are always considering new ways of ensuring our customers stay loyal and have no reason to go elsewhere. Our online purchasing is always being improved for our customers, whether a fresh homepage or new products.”
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Bakewell Tart and Yorkshire Curd Tart. “There has also been a shift in our customers buying habits, who now select the more traditional, ‘old fashioned’, handmade sponge cakes, as opposed to the fancy/modern ‘Americanised’ cakes. Products such as Victoria Sponge, Coffee and Walnut Cake, Jam Roly Poly are still proving popular lines. We are certainly seeing a nostalgia trend as old favourites come back into vogue. “Local, authentic and provenance are still very important to consumers who want to know how the products are made and where the ingredients come from. We are proud to champion the use of local ingredients and work hard to find more Yorkshire suppliers for our handmade desserts.” At the same time, it’s never been more important for establishments to offer gluten free – last year’s biggest food trends – and demand is growing, claim Almondy, who say that research has also revealed that 25% of people are gluten intolerant, avoid or are consider avoiding gluten and 48% have bought a gluten product. Whether it’s due to an intolerance or lifestyle choice, gluten-free is a special diet café operators can’t afford to ignore, feel the firm, especially when 42% would expect to pay more for a gluten-free dish on a menu! “Almondy provides an easy way for caterers to include coeliac-friendly menu options that have wide appeal,” explains Andrew Ely, Almondy’s MD. “Baked in a dedicated gluten-free site and topped with well-love confectionary brands, the range of almond-base desserts includes new Cadbury Gluten-Free Chocolate and Almond Cake, new Philadelphia GlutenFree Almond Layered Lemon Cheesecake, Almondy Cake with Toblerone and the Dawn blueberry cupcakes.
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Cake made with a mix of pineapple, carrots and coconut with a combination of perfectly infused mixed spices. This modern take on an old classic is generously filled with smooth cream cheese frosting and finished with nibbed hazelnuts. Frozen for convenience, 14 preportioned slices also make for accurate portion control. For those catering to chocolate lovers, Funnybones’ Chocolate Brownies are gluten-free and infused with rich dark and milk chocolate pieces to create a fullbodied flavour. Topped off with the finest chunks of dark chocolate they offer the perfect eat-in or take-away snack option and are available in 36 pre-portioned slices (www.funnybones.co.uk).
Rainforest Alliance Certified Almond Cake with Daim, as well as a Caramel & Peanuts variety. “Our research highlights the gap between supply and demand so it’s essential that caterers get on board and realise the huge profit opportunity available to them – particularly as 74% of people would be influenced by a gluten intolerant friend on where to eat.” All of Almondy’s cakes are gluten-free and made in a dedicated gluten-free site (this rapidly-expanding market is predicted to be worth £519m by 2016 according to Datamonitor). With the demand for gluten-free products continuing to increase, Funnybones Foodservice has also launched a range of sweet treats to help operators offer gluten-free alternatives that deliver on both quality and taste. The range includes a Triple Layer Carrot
American influence With consumers increasingly looking for new experiences, it is essential for cafés to offer on trend cakes and bakes in order to boost sales. As American-style cakes and muffins and ‘grab and go’ sweet treats continue to increase in popularity, Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods, feels that café operators can up-trade their sweet products and drive purchases. “According to Mintel (Consumer Snacking UK 2014), snacking on the go is a deeply ingrained habit among UK adults, with 98% of adults snacking at home, at work or at a place of study and 70% of adults snacking on the go,” says Jacqui Passmore. “Dawn’s convenient Scoop & Bake range is the ideal choice for creating ‘treat size’ versions of American-style muffins and cakes, perfect for eating on the go, without the need for skilling up or the time required for baking from scratch. The range of frozen batters and doughs is available in a variety of core and seasonal flavours, now including a versatile Vanilla Cookie Dough, as well as an Orange & Cranberry and a Mincemeat option, and, for the calorie conscious, a Skinny Vanilla.” Available in 2kg stackable freezer tubs, these frozen batters and doughs just need to be thawed overnight at room temperature, or in the chiller for 24 hours, say Dawn, and ready to literally ‘scoop and bake’ in the morning when they will also help to fill your premises with the delicious aroma of fresh home baking. “The range is perfect for creating smaller sweet treats, ideal for health conscious consumers who are looking for an indulgent treat without the added guilt. Dawn’s Wholegrain Scoop & Bake mix can be filled with fruit, seeds and nuts to create tempting ‘better for you’ products with added crunch and the Skinny Vanilla
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Recipe idea - White Chocolate Cheesecake With Easter just around the corner, operators looking to create delicious seasonal dessert menus should investigate the flexibility provided by Lotus Biscoff crumbs and spread, feel the brand. Providing either the crunch, smoothness or both, Lotus Biscoff is the ideal way to give customers that extra special treat. So much more than simply a biscuit, Lotus Biscoff (www.lotusbiscuitstrade.co.uk) has become an essential ingredient in its own right with chefs from all sectors affirming its use as a core ingredient in a collection of dessert favourites. Method 1. Break the white chocolate into pieces and heat slowly in a bain-marie until melted. 2. Leave the melted chocolate to cool to room temperature. 3. Grind the Biscoff to a powder in a blender. 4. Melt the butter and mix with 200g Biscoff powder. 5. Line a loose-bottomed baking tin with baking paper, making sure that it fits tightly and grease the baking paper thoroughly. 6. Press the Biscoff mixture firmly to the bottom of the baking tin and place in the refrigerator to become firm. 7. For the topping, mix the cream with the mascarpone and fold the white chocolate into the mascarpone using a spatula, then spoon this mixture into the baking tin and put in the refrigerator. 8. Leave the cheesecake overnight to become firm. 9. Before serving, run a small knife around the edge of the cheesecake to make it easier to remove from the tin. 10. Garnish the cheesecake with the rest of the Biscoff powder.
mix can be used to create cake pops or mini muffins, perfect for an on the go treat,” adds Jacqui Passmore. The options are endless and Dawn’s dedicated Scoop & Bake web site www.dawnscoopandbake.com - offers a selection of recipes to help operators create an unrivalled range of products exclusive to their café. “Sweet bakery products are often impulse purchases that are emotionally and comfort-driven, so nostalgia is a key ingredient when it comes to appealing to consumers. A big trend in cakes is vintage American – hand cut squares of Carrot Cake, authentic Brownies and Muffins ‘like mama used to make.’ There is no set time for the popularity of these products so operators can offer eating opportunities for customers throughout the day,” Jacqui Passmore continues. “Dawn’s ready to serve American-Style Muffins provide a taste of the USA and are great for consumers who are looking for an indulgent ‘pick me up.’ They can be thawed and served as demand requires, allowing cafés to add new and exciting
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Ingredients 250g white chocolate 250g Lotus Biscoff biscuits 150g butter 50ml double cream 250g mascarpone
flavour combinations to the menu, without having to buy in additional ingredients and ‘skill up’. Our muffins are available in a range of flavours, from Sultana and Lemon to Double Chocolate, as well as sizes, from classic mini to large contemporary tulip, to suit all menu types. “For operators looking to add their own touch of creativity, Dawn’s Americaninspired Brownie Sheet Cakes and Carrot Cake Sheet Cakes are ready baked and supplied frozen for operators to simply thaw and then ice, frost or cover and decorate to create seasonal sensations and home-baking inspired tastes that consumers will love. Limited edition cakes encourge repeat purchases as consumers will want to make the most of new treats that are only available for a short amount of time. Therefore bringing out seasonal cakes for short bursts can help drive sales. “Operators can go to town with product merchandising too in order to tempt consumers – display loaf cakes on wooden boards, muffins in traditional metal oven trays or cupcakes in vintage jars. Brown paper serving bags or cakes wrapped in
waxed paper also give a nostalgic feel that really appeals to today’s consumer.” Unusual flavours and interesting textures in bakery products create a more fulfilling mouth feel and meet consumer demand for exciting new taste innovations, report Dawn. The popularity of unusual combinations, such as sweet and savoury, continues to grow and products that draw on this theme are ideal for creating limited edition offerings, feel the company. “Our Salted Caramel Muffin will add a unique taste to your café menu and encourage repeat business as consumers will be keen to try a more individual creation,” explains Jacqui Passmore. “Furthermore, cupcakes are still a firm American favourite and can be flavoured in a variety of ways by adding interesting toppings and frostings. Dawn’s frozen and ready to thaw and finish Cupcake Bases come in rich chocolate and classic plain flavours - and in trays of 18 so you can thaw as many or as few as you need. The bases can be dressed as creatively as you like and team perfectly with Dawn’s ready to use icings and frostings to produce a range of indulgent treats. “Dawn has recently introduced two new refreshing flavours to its frostings range this spring and summer that provide unique toppings for your cupcakes. Our zingy Lemon and Lime Frosting is made using real fruit pieces – used for the first time in a Dawn frosting and, we believe, unique in the market – and our creamy Coconut Frosting contains real coconut pieces to add texture and an exciting tropical twist to your cupcake offerings.” Dawn Foods re-branded its complete product range across Europe in January, now featuring a striking, cohesive Dawn ‘family’ brand identity. The extensive rebranding programme also means that all product variants (including the Sucrea®, Fruibel® and Caullet brands) now come under the Dawn Foods ‘Creating Happiness’ identity (this re-branding and packaging initiative will also be a platform for new products to be launched into the market later in 2015, say the company). Packaging across all products features a quality new look with bold photography and clear graphics against a warm orange colour scheme representing early morning sunrise – start of the day for bakers - and synonymous with Dawn Foods. The new packaging design also enables Dawn Foods to make clearer declarations on pack such as all natural ingredients, or fruit content for example in its products. This year will see Dawn expanding further in all channels - craft bakery, foodservice and industrial (plant) bakery. The company say that they will be launching new Authentic American Sweet
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CAKES Bakery products under these headings to provide product solutions across all types of bakery, foodservice or manufacturing operation. • Ready to Create (Ingredients eg. mixes, bases and concentrates) • Ready to Bake (partially finished products eg Scoop & Bake and Cookie Pucks) • Ready to Serve (fully finished frozen products) “Dawn Foods has been bringing a taste of America to bakeries since 1920 and today we are a significant player in the bakery market and we continue to expand,” says Jacqui Passmore. “The rebranding of all Dawn products under a unified identity marks the next stage in our business growth strategy. Bakers and caterers will now be able to immediately recognise Dawn as a mark of quality that will deliver consistency across all applications.” New launches Country Choice’s new Mini Loaf Cakes are delivered in cases of 24, frozen and ready to thaw and serve, coming ready-wrapped and in four variants. The sweet and zesty Lemon Meringue loaf is 95g of lemon flavoured sponge topped with Sicilian lemon curd and decorated with pieces of crushed meringue. The 95g Carrot Mini Loaf is a lightly spiced carrot sponge with a ‘creme cheese’ topping, decorated with walnut pieces. Lovers of lightly spiced sponge will also like the Fruit Mini Loaf Cake (the 95g delicate sponge is laced with sultanas, raisins and cherries, and decorated with sugar nibs) and the Double Chocolate features 85g of rich, moist chocolate sponge topped with chunks of Belgian chocolate. All four varieties can be defrosted in one to two hours, and once thawed they have a generous 14-day shelf life, claim Country Choice. To help boost sales, the company is offering two merchandising options available free of charge with the first four case order, one of each variety. The countertop unit is designed to sit near the till. Easy to assemble, it has a small footprint but can hold up to eight Mini Loaf Cakes to ensure all-day availability. The slimline unit, 90mm deep, also holds eight cakes but is designed to clip onto the chilled cabinet near the sandwiches and soft drinks (further information is available by calling Freephone 0800 521366). Chevler, a UK manufacturer of baking cases and tulip muffin wraps has launched a colourful range of small oblong wraps to help bakeries and coffee shops take advantage of the growing market for single portion mini-loaf cakes.
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Initially available in six stock colours (white, brown, red, yellow, orange and black, plus unbleached Kraft which is ideal is ideal for the organic sector and farmers’ markets) the 79mm x 39mm x 50mm wraps are being produced on a new machine designed and built by Chevler at its Hengoed factory in mid-Wales. They have been designed to fit into commerciallyavailable standard miniloaf case tins and other colours are available on special order. “Bakers and coffee shops are constantly looking to offer their customers alternatives and something that bit different to a standard cupcake or US-style muffin. Miniloaf cake products can help provide the answer and our new oblong wraps allow bakers to add-value to their product offering,” says Chevler marketing and new business development manager, Garry Parker. “With the increased interest in retrobaked products sparked by baking shows on TV, mini-loaf cakes allow bakers to a put a
“
modern, single portion twist on traditional round and oblong cakes.” Being the manufacturer of the oblong wraps, Chevler also offers a bespoke print service in order that bakers can have their logo or their own message or design on the wrap, enabling them to promote their business and increase brand awareness. “Whatever the size of your bakery or coffee shop you can compete in the branding stakes against the very biggest players,” says Garry Parker. A nation of chocolate lovers “When thinking about cake and desserts, the UK has proven itself a nation of chocolate lovers with 66% of consumers wanting operators to offer more chocolate varieties, while a staggering 70% of 18-34year-olds – an important age group for outof-home spending – are happy to pay more for their favourite chocolate treat. Dare not to have a chocolate option on menus and 30% of people may choose not to order
Cake comment
“The UK market for these products is worth just under £1.2 billion with sales being driven by small cakes and cake bars. Mintel is forecasting that the market will decline slightly to around £1.1 billion by 2017,” notes Stephen Clifford, head of marketing at Country Choice (www.countrychoice.co.uk). “The economic downturn has undoubtedly boosted value for money products but at the same time ‘premium’ products are also performing strongly. At first sight this might appear contradictory but you need to remember that in a recession ‘affordable treats’ do well. “When it comes to cakes the ‘on trend’ flavours are fruit, carrot, chocolate and lemon. There is certainly increased interest in products containing nuts and seeds as these are seen to be healthier, but we are not aware of them having any negative impact on the overall market as these products are very much small, indulgent, everyday treats.
“Cookies, cakes and muffins are allday purchases which sell best when merchandised in conjunction with coffee and other hot beverages. However, as a rough rule of thumb muffins sell best during the morning and cookies and cakes in the afternoon, often during the period immediately after the schools close and again as people finish work. Muffins are the UK’s favourite at present, followed by cakes, flapjacks and shortbread. There is certainly increased interest in products containing nuts and seeds as these are seen to be healthier. “Good merchandising and linking items such as a coffee and muffin for a set price work well. Our wrapped muffins available in blueberry and double chocolate, for example, offer great value for money with an 89p RRP, a long shelf-life (28 days for low waste) and they come wrapped for easy handling. They are thaw and serve for low labour and of course this means no baking is required.”
”
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altogether!” claims Robert Harrison, sales director at Callebaut The independent research (Consumer Toluna research: 350 consumers surveyed/August 2014) commissioned by Callebaut – makers of Belgian chocolate – explored the nation’s chocolate eating habits, as well as the trends that will be shaping menus over the coming months. Working with Menurama, Callebaut also pinpointed the nation’s favourite chocolate desserts – with chocolate brownie the clear number one followed by cheesecake, cake, pudding and ice cream according to Menurama menu research across 115 leading OOH menus/August 2014. The clear message coming through from this research, feel Callebaut, is that cafés should be offering more chocolate options - we are a nation of chocolate lovers, and people clearly want more choice. “Cafés are missing out not only on sales but are actually limiting the profit potential of their menu by not including chocolate. There is a real ‘disconnect’ between what many consumers want and what’s being provided. Operators who are able to gear up for this demand will reap the benefits in terms of increased turnover,” adds Robert Harrison. Afternoon tea “Afternoon tea is increasingly sought out by customers looking to experience the very best of British dining occasions. A good afternoon tea should include a selection of classic and contemporary favourites and chocolate is up there with the best of them – in fact, we have found, 60% of people are more likely to order afternoon tea if it includes chocolate cakes and sweet treats,” Robert Harrison continues. “The beauty of chocolate is its versatility and cafés can update their afternoon tea with seasonal ingredients or add a contemporary twist through new flavour trends or different presentation styles to keep it fresh and attractive.” Recognising the opportunity of afternoon tea, Callebaut is supporting operators through its “For The Love of Chocolate” campaign (www.fortheloveofchoc.com) to help cafés drive profits. Providing inspiration
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and advice, Callebaut' their chocolate hub – www.fortheloveofchoc.com – is full of recipes and serving suggestions to inspire and developed by Beverley Dunkley (head of Callebaut’s Chocolate Academy ™). Recipes include contemporary twists on the top five desserts including Triple Chocolate Brownie and White Chocolate, Raspberry and Lime Cheesecake which have been adapted for afternoon tea and offer the wow-factor that will keep customers coming back for more (the chocolate haven also includes a handy infographic featuring the key research findings and helpful videos). “Tea and cake go hand in hand, but for the ultimate experience, why not use a quality offering such as traditional French patisserie, which can be showcased as a real work of art – either as a full Afternoon Tea, or with individual products that accompany your tea menu?” suggests Fabien Levet, foodservice sales manager for Brioche Pasquier. Brioche Pasquier (www.briochepasquier.co.uk) is a French family business that manufactures and sells, fresh and frozen pastries and patisserie, with traditional products such as croissants, pain au chocolat and filled brioche, to macaroons, éclairs and tarts. Founded in 1936, today the company is still controlled by the Pasquier family. Originally specialising in brioche, the brand has expanded by various acquisitions, primarily in the field of patisserie and now has numerous factories across France, Spain and the US. “Afternoon tea is an experience, and an occasion which people take time to enjoy. Enhance your offering and make your afternoon tea menu more attractive with a
range of good quality and traditional components, such as providing mini desserts alongside the teas,” Fabien Levet continues. “As well as being high impact and ensuring a ‘wow’ factor, a choice of miniature puddings within an afternoon tea offering will not only be aesthetically pleasing, but will provide customers with individual tastes of indulgence which won’t leave them feeling too full and as though they’ve overeaten – they can also then choose to enjoy a variety of sweet treats, rather than just ordering one dessert. “Choose to offer traditional French desserts such as Macarons or Petit Fours as these instantly look impressive, as well as tasting delicious! What is more, making use of a pre-prepared dessert range like Brioche Pasquier traditional French patisserie, allows caterers the chance to present an afternoon tea which is not only of a high standard, but which doesn’t require the time and effort required to make a complete afternoon tea from scratch. This also means that any member of the kitchen team, no matter what their skill set or ability, can prepare and assemble the offering whenever required – without quality being compromised. “Present customers with an afternoon tea that features show-stopping components – macarons, for example, can be assembled in an impressive manner which will leave customers talking about their experience for some time. And you never know, it can only help but ensure future visits. Similarly, a platter of delicious petit fours will also leave mouths watering. Choose to serve either as a range for a complete afternoon tea, or as individuals served with tea. “Afternoon tea is a great way to deliver an impressive offering which doesn’t have to require massive effort from the caterer, but which serves a real impact to the customer! The visual appeal of afternoon tea will impress customers and contribute towards the overall impression of the quality of service provided by your establishment.”
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Soft
drinks A desire to consume less sugar, and drink healthy beverages is currently impacting the soft drinks sector, as we outline here. What’s trending? The soft drinks sector is looking to satisfy consumer demand for fresh and unusual product iterations. Towards this, we are seeing prolific innovation across all related categories, including water, tea and low- to no-alcohol drinks, reports Mandy Saven, head of food, beverage and hospitality at Stylus (an innovation advisory service working across multiple sectors, including the hospitality, fashion, retail, design, and automotive industries and providing brands with advice and insight on future trends, with notable clients including Moët, Volkswagen, Adidas, Swarovski and many more). “Mother Nature is proving to be a fertile source of inspiration, with product developers harnessing natural ingredients and plant power to meet consumer demand for cleaner, healthier options. And brands are becoming increasingly aware of the value in identifying the needs of specific demographic groups – namely children, millennials and boomers,” says Mandy Saven. “Back in 2008, water overtook soda to become America’s most popular beverage, according to global market research firm Research and Markets, and today, experimentation is rampant in the bottled water industry.
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Varieties of water are available in a plethora of flavours, evoking exoticism and delivering a nutrient-rich punch. Brands are tapping into the lucrative functional food market, with products combining coconut water with whey protein isolate and fortifying sparkling water with electrolytes. Following the success of coconut water, new sources from maple, birch, cactus and artichoke plants are emerging as both healthy and sustainable alternatives. “Interestingly, Native Americans have long regarded maple water as a source of hydration; it contains 46 naturally occurring vitamins, minerals, antioxidants and electrolytes, and acts as an anti-inflammatory and digestive aid. Furthermore, liquid and powder enhancers are catering to consumer demand for customisation and nutritional benefits; ingredients include Ginseng root, a performance enhancer, and Maca root, which improves stamina.” Water, tea and coffee can all be said to be undergoing a kind of ‘wine-ification’, observe Stylus. “They are being paired with foods based on complimentary flavour profiles,” adds Mandy Saven. “Perhaps far-fetched for some, others who are looking for alcohol-free evenings may find the concept fun and fresh.
Cambridgeshire-based ‘posh pop’ brand, Breckland Orchard, has announced the creation of a ‘no sugar' range to add to its awardwinning drinks portfolio created by former Mars sales and marketing executive, Claire Martinsen (it will become the first producer of premium glass bottle presse style drinks to shift to a ‘super low calorie' option with no added sugar, amid the increased media debate around excess consumption of the ‘sweet stuff', claim the brand). “Towards this end, Chile’s first ever water bar - 8 Vertientes - enables patrons to taste a range of mineral waters from 20 countries. And London’s Redemption offers mocktails and a healthy food menu designed by a nutritionist, thus providing an alternative – a night out but a night off.” The versatility of tea renders it ideal for pairing with food. Product developers are re-inventing the humble teabag, while a growing number of restaurateurs employ tea sommeliers. London restaurant Gauthier Soho, for example, is already generating 30% of its lunchtime drinks revenue through tea, note Stylus. Inventive tea-making appliances are also allowing consumers to indulge in premium tea options in the comfort of their own home. Breville’s Sage by Heston Blumenthal tea maker offers 15 pre-programmed settings that brew varieties of looseleaf tea at specific times and temperatures – sales at John
Lewis have increased by 60% week on week. And Cambridge Consultants’ Tê Machine intensifies flavour while shortening infusion time through a tea pod spun inside a chamber of water. “Meanwhile, market research firm Packaged Facts says energy drinks sales are predicted to almost double by 2017, as savvy brands reframe the traditional energy drink with organic ingredients and energy alternatives, and new packaging solutions. Brands are also creating ‘cleaner energy’ by incorporating naturally-occurring caffeine, for instance from the Amazonian leaf guayusa, which provides the same amount of caffeine as a cup of coffee and more antioxidants than green tea,” adds Mandy Saven. “An estimated 30 to 50 million Americans are lactoseintolerant, according to Euromonitor, and the nondairy drinks market is consequently booming. Lactose-free alternatives such as nut and soya milks are now
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DRINKS ubiquitous, but an even wider range of dairy alternatives are appearing. Middle Eastern hotels already use camel milk in lattes, milkshakes and ice creams, and closer to home, camel milk is retailed by supermarket chain Whole Foods. Indeed, research by Cairo University suggests camel milk contains three times the vitamins and ten times more iron than regular milk. A UN report advocates the need to maximise alternative products to meet a global increase in dairy consumption – will consumers soon be reaching into the fridge for donkey, moose, reindeer or yak milk?” In addition, observe Stylus, the BBC has revealed that the over 50s hold 80% of the nation’s wealth. These switched-on consumers no longer wish to hear about mortgages and hearing aids, and are instead seeking out a vibrant social lifestyle. Responsive brands are developing products that align with this mind-set, but also answer common health concerns. New products – such as GoodBelly juices and Ensure nutrition shakes – promise to deliver physiological benefits, with particular emphasis on aiding digestion, reviving energy, optimising heart health and improving immunity. “Supermarkets are also zoning on the primary concerns of boomers by offering them opportunity to discuss specific dietary concerns with professionals,” explains Mandy Saven. “And following their Ideas Brewery initiative, Heineken’s chosen concept conceived a beer with added iron, packaged in a smaller 33cl size, designed to be lighter and easier to grip, as well as more recognisable on grocery store shelves. “Millennials are an equally important demographic, in pursuit of original tastes and low- and no-alcohol alternatives to staple drinks such as beer and wine. The UK Office for National Statistics recently reported that regular
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alcohol consumption among young adults has fallen by more than two-thirds in the last decade. In response, brands are developing betterfor-you beverages and avantgarde flavour blends in an effort to boost their relevance among this target audience. Towards this, gluten-free offerings are no longer limited to edibles; Coors’ Peak Copper Lager replaces barley with brown rice and pea protein. To cater further to millennials looking for a unique touch, barista-style devices allow the bartender to adjust hop levels according the patron’s preference.” Trends in the beverage sector, however, are certainly not limited to adult consumers, report Stylus. Brands are also looking to satisfy the needs of a younger demographic, as savvy children increasingly mirror their parents’ consumption habits. The industry is experiencing a trickledown effect where pint-sized consumers are increasingly being offered health-boosting products for on-the-go consumption. In the not-so-distant past, soft drinks contained high sugar content and energy drinks were laced with caffeine. Today, healthconscious individuals are seeking natural alternatives that offer some extra benefit, or alternatively, fall under the free-from umbrella. “In the near future, consumers can anticipate new beverage hybrids that incorporate unexpected edible components and healthboosting super-supplements. These may also be in the form of drinkable meals, vegetablebased formats and herbal
infusions, thus extending occasions and breaking category norms,” concludes Mandy Saven. New launches The all-natural soft drinks brand Zevia (which claims to be the number one sparkling drink in the natural channel in the US), is now looking to break into the UK market and has signed an exclusive distribution agreement with Tree of Life. With a listing already secured in all nine UK Whole Foods Market stores, Zevia is targeting the grocery, convenience, health retail and pharmacy categories, as well as the foodservice and foodto-go channels with a range of four drinks using its unique all-natural, no calorie, no sugar formula. Zevia was launched in the US in 2007, growing into a $60 million brand in 2013. With product in over 16,000 stores stateside, it was named the best-selling soda in Whole Foods Market and is the only independent brand in the US top 20 diet soda list, coming in at number 14. Created as an alternative carbonated drink for those who want to avoid added sugars and artificial sweeteners, Zevia has developed its own unique Stevia-based sweetening system which has proved to be such a winning formula with consumers in the US. Commenting on the launch in the UK, Mike Kilcourse, commercial director at Tree of Life said: “Zevia’s launch into the UK comes at a time when consumers are becoming increasingly conscious of the health benefits of reducing their intake of sugar and artificial sweeteners.
“There have been a number of high profile launches over the last 12 months in the fast growing Natural Sourced Sweetener soft drink category, but Zevia’s continued success in the US and its commitment to natural sweetener innovation, has proved that consumers buy this product as much for its great taste as they do for the health benefits, giving it a much greater appeal.” Zevia is one of a number of US brands that natural and organic wholesale distributor, Tree of Life is currently working with on an exclusive basis. “The US has a vibrant and growing natural, organic and health market, with established brands such as Zevia that have a wide and loyal following. We are working to bring these exciting products to the UK, so that we can replicate that success in the UK,” added Mike Kilcourse. Zevia is available immediately in four flavours: Orange, Black Cherry, Grape and Strawberry in 355ml cans, priced at (RRP) £1.29 each (www.treeoflife.co.uk). Belvoir Fruit Farms (www.belvoirfruitfarms.co.uk) reports that it has bottled the crisp fresh taste of English Cox’s Apples to produce a refreshing, sparkling new Cox Apple Pressé which, because it contains no added sugar, is balanced without being overly sweet. The Leicestershire-based company hand makes all its Cordials and Pressés on the family farm using only natural ingredients and no artificial additives or preservatives. The new Cox Apple Pressé is a first for Belvoir, however, as it contains no added sugar, and instead, a little grape juice provides the necessary sweetness to temper the natural sharp kick from the real pressed Cox apple juice. The Belvoir Cox Apple Pressé comes in a 75cl bottle, ideal for sharing or a 25cl bottle for a single serve, suggest the company. All
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DRINKS Belvoir products are available from wholesalers such as Matthew Clark, Bablake Wines Ltd, Amathus Wines, Hider and Cotswold Fayre or from leading supermarkets, delicatessens, food halls, farm shops. The complete Belvoir Fruit Farms range comprises 16 different Cordial varieties, 17 different Pressés, two seasonal punches and three different cans, including organic and non-organic (prices start from £3.00 upwards on cordials, £2.39 upwards on 75cl pressés, and £1.75 upwards on 25cl presses).
Vitamin enriched “The UK soft drinks market is valued at £7.2bn, growing at +2.9% year on year according to the Soft Drinks Review 2013 /British Soft Drinks Report 2012 with Juice, Flavoured Waters, Water Plus, Smoothies and other ‘benchmark drinks’, accounting for around £2.2bn of the total market (approximately 30%),” observes Marja Lawrence, operations manager at Funnybones Foodservice (www.funnybones.co.uk). “With modern consumers becoming increasingly health conscious it’s perhaps no surprise that the market has seen a rise in demand for
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healthier alternatives to high sugar options, with aloe vera drinks having now become the fastest growing functional drink category in the UK according to IRI.” Containing real aloe vera pieces, Funnybones’ new Grace Aloe Vera Refresh Drinks have been created to offer a great tasting and revitalizing reduced-sugar option. Available in original, strawberry and mango flavours (500ml bottles), not only are they gluten free and suitable for vegetarians, but they are also rich in Vitamin C - with original and mango containing 100% of the recommended daily allowance – a great selling point for outlets looking to appeal to those wanting a hydrating drink with added health benefits, point out Funnybones. And for outlets looking to tap into the trend for all things Mexican, Funnybones’ range of authentic Mexican bottled sodas could be of interest. Jarritos are a range of vibrant and fun soft drinks containing 100% natural sugar in a choice of ten tempting flavours including traditional Mexican Cola, Lime, Mandarin, Pineapple and Strawberry. Jools, is a fresh and healthy new drink with delicious vitamin rich popping pearls, and is set to be the most exciting new product launch in the soft drinks category last year, claim its creators. The product, which officially launched at lunch! has already won a number of awards including the lunch! Show’s coveted Innovation Award and a Drinkpreneur 2014 Award, and has also been shortlisted for the Sial Innovation Award. The Jools range currently comes in three original flavours that are brimming with health benefits, including Lychee Jools in Apple Green Tea, Acai Jools in Cranberry Green Tea and Acerola Jools in Mango Green Tea. An industry first, the delicate pearls, which make Jools so unique, are made from kelp and contain essential vitamins and nutrients from
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DRINKS exotic fruits, naturally preserved and delivered in a bursting sensation, bringing together a healthy thirst quenching Green Tea with vitamin rich, tasty super fruits juice pearls (two different experiences at once). Jools is an innovative and contrasting combination of true health and pleasure in a “ready to go” format, offering a new healthy, yet pleasurable and tasty option to the market. All drinks are made in the EU, using the finest handpicked ingredients and are full of antioxidants and vitamins harnessed from green tea leaves and delicious super fruits, with one bottle offering 100% RDA of eight vitamins. The pearls, which are nestled at the bottom of the bottle, are packed full of flavour and explode in the mouth to release a taste sensation. At just 90 calories per bottle, the Jools range is fat-free, cholesterol-free, gluten and dairy free, and has no added sugar or preservatives. With another industry first, each custommade bottle comes with an indented telescopic straw to enable you to harness the nutrient rich pearls. Jools founder, Leonard Laforgia said: “I was determined to bring to market drinks that were committed to help delivering health through new and more engaging formats. Jools is a truly innovative product, hence there was no better place than the UK market to launch and kick-off a health and taste revolution. Jools customers are discerning individuals who are committed to leading an active and stylish lifestyle, and looking for a tasty drink that they can have on the go that will offer them health benefits too! Jools brand is a platform for NPD and experimentation. We have just launched our first range and we are already looking forward to revealing our next initiative.”
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Listings already include Ocado, Holland & Barrett, Wholefoods and Simple Simon, and further stockists will be secured through grocery, wholesale, independent and food service within the next couple of months. A rapid expansion plan is in place which includes increasing its portfolio through NPD and extensive marketing investment. The new drinks retail for £1.88 (including VAT) for a 300ml bottle and are currently available from www.joolsdrinks.com. B.Fresh is a brand new range of vegetable and fruit juices bursting with goodness and maximum nutrition. The new drinks are the happy outcome for avid juicer and third generation Shropshire farmer Philip Maddocks when a freak hail storm battered his crop of spinach making it unacceptable for his supermarket customers. With lateral thinking and a little chutzpah he reckoned the future was in healthy, nutrient-rich natural juices. So began Philip’s journey to B.Fresh via a multimillion pound investment in a cold press and HPP unit – the only British grower producer in the UK to install his own facility. Wherever possible the fresh produce is grown on the farm in Shropshire or sourced from British farms and delivered straight into B.Fresh’s own Shropshire ‘juicery’ (the only British grower with cold pressed High Pressure Process (HPP) juice capability, claim the company).
On arrival, the vegetables and fruit are washed with natural spring water from the farm and then pressed to give a fabulous smooth and pulp-free drink. Many commercial fresh juices are either made from concentrate or are heat processed to preserve the juice, significantly reducing the healthy nutrients, point out the firm, but not so with B.Fresh. To ensure B.Fresh juice has a good shelf life, without resorting to pasteurisation, the cold pressed, bottled juices are put in a High Pressure Process chamber, flooded with cold water and subjected to three minutes high pressure equivalent to five times the pressure of the deepest ocean. “As a farmer I am passionate about British vegetables and fruit, including them in their purest form into your diet and the importance of provenance,” comments Philip Maddocks. “B.Fresh juices are simply the closest thing to a raw juice with the advantage of shelf life.” With an RRP of £15.00 for six bottles, B.Fresh juices are currently available online from www.b-fresh.co.uk. or in a range of independents with an RRP of £2.50-£4.00 for one. The soft drinks manufacturer, Britvic, is launching J O Spritz, a lightly sparkling blend of crisp fruits and delicate bubbles crafted especially for adult social occasions. A more sophisticated and lighter taste experience than the core J O range, the new premium offering is available in three delicious flavours – Pear & Raspberry, Apple & Watermelon and Peach & Apricot – all designed to add a touch of excitement to soft drinks this summer, say the brand.
The J O Spritz range offers a refreshing taste experience in two convenient formats of 750ml for grocery and 275ml in leisure outlets. It is lightly sparkling, achieved by using a much gentler carbonation than traditional carbonated soft drinks, and has a texture closer to sparkling wine or champagne which appeals specifically to adults, explain Britvic. To complement and enhance the product, J O Spritz is designed to be served chilled in a champagne flute. The bottle design also brings with it a modern and premium twist to ensure that it captures the attention of consumers, leveraging J O's strong credentials in the adult soft drinks category whilst establishing its own unique identity (the contrast between the white and silver label against the liquid colour highlights strong fruit associations and the minimalist look is designed to appeal to both males and females, say Britvic). The launch is being supported by a £1.5m marketing campaign to inspire consumers to try something new and drive the adult soft drink occasion. Activity will include in-outlet activation, a celebrity partnership, as well as social media activity and digital advertising. Jonathan Gatward, GB marketing director, Britvic Soft Drinks, commented: “J O Spritz has been developed in response to consumer research which revealed there is a lack of excitement and choice around the adult soft drinks category. Consumers are becoming more adventurous with flavours and are seeking soft drinks which meet a variety of need states. We’re confident that the innovative J O Spritz blends will bring excitement to adult soft
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drinks, satisfying existing customers and enticing new consumers to the brand. “Britvic is committed to increasing the relevance of soft drinks in adult social occasions, both in and out of the home, by delivering inspirational experiences through the quality of product delivery. Adult soft drinks is still an emerging category with further opportunity for growth and J O Spritz is set to add a touch of glamour to the market, creating interest, driving distribution and delivering incremental sales to the category.” Other well-known soft drinks brands within the Britvic range include Pepsi Max, 7Up Free, Lipton, Ballygowan, Purdey’s and V Water. Drinks making equipment Zip HydroTap G4 is a new innovation to the hospitality sector, having seen wide adoption in Australia. The HydroTap offers a great solution for B & I sites, especially in bars and hotels where presentation of the front of house is key, feel the company. Chilled still, sparkling and boiling water is dispensed from this innovative appliance which encompasses world class technology to ensure safety is combined with aesthetic appeal and sustainable delivery. “According to new research by Mintel, one in four consumers are choosing to drink less carbonated soft drinks because of worries over their high sugar content, so cafés need to stay ahead of the curve and up their ‘healthy’ soft drink offering to remain
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appealing to consumers and maximise sales on-site,” says Paul Colebrook, sales director of Zip Heaters UK Ltd (www.nowzipit.co.uk). “This is where investing in a multi-function drinking water system would be a sound longterm investment, adding real value to the bottom line. Installing a system such as the Zip HydroTap G4, for instance – which recently launched to the hospitality sector - not only delivers instant sparkling filtered water, perfect for creating healthy soft drinks, but it also delivers boiling and chilled filtered water – providing a very worthy revenue stream. “To keep up with healthy eating trends, we’re witnessing many cafés creating natural juices and soft drinks by flavouring sparkling water with
fruit such as cucumber, mint and strawberries to offer customers a healthy and refreshing alternative to sugar packed juices and soft drinks. A model such as the Zip HydroTap G4 offers cafés the option to be versatile, allowing for numerous soft drink options to be created at just a touch of a button. “The soft drinks menu could even be tailored to the seasons offering light, fruity flavours during the summer months and fragrant, berry flavours during the winter months; all of which is at minimal cost to cafés. The Zip HydroTap takes away the cost of having soft drinks delivered to the premises and equally the energy costs of storing the products, but can still be charged at a premium to the customer, helping maximise profit.”
“With super-foods, detoxdiets and advice on the best way to get your ‘5 a day’, consumers are becoming more and more health-conscious. This has seen demand rise for healthier drinks such as smoothies and juices, with a need for consumers to feel that they are ‘being good’,” agrees Heather Beattie, Waring and Santos Product Brand Manager for Nisbets plc. “With a little imagination the variety of different flavours of smoothies/juices that can be made is never-ending, and customers are always willing to try different things, particularly if they are sold with a little creativity! Limited edition flavours or ‘flavour of the day’ always help encourage purchase from curious customers. Café owners can also develop unique recipes
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DRINKS and quirky names or buzz words such as ‘Fibre Active’ and ‘three of your five a day’ to help increase sales too. “Making drinks from fresh in front of customers is also a key selling feature. Not only will customers enjoy the theatre associated with it, but they’ll also appreciate being served a quality beverage that looks and tastes great. If customers can see that their order is being made fresh, not only are they more willing to wait until their drink is ready, but it means operators can charge a more premium price.” Two key pieces of equipment are all that’s needed to create a whole host of
smoothies, juices and soft drinks – namely a blender and juice extractor – and so there is no reason why cafés can’t offer a range of enticing soft drinks, feel the company. Nisbets’ Waring Xtreme Blenders from Nisbets (www.nisbets.co.uk/Waring) can be used to create a variety of drinks in seconds. Able to produce up to 100 drinks per day, they are rapidly becoming a ‘must-have’ addition to any busy outlet. Available in a variety of different sizes and powers to suit all requirements, outlets should be sure to invest in the best equipment to deal with the workload created by their menu, considering
capacities, time duration per use, the environment in which it will be used and where it is stored (the purchase of more than one blender or multiple jugs for your blender will also give outlets the flexibility to serve a range of different drinks both quickly and simultaneously, advise Nisbets). Each of the countertop machines stands at 539 x 228 x 241mm, and is supplied with a two litre, stackable polycarbonate jug which features a grip handle and pouring spout for improved usability (both the jug and jar pad are dishwasher-safe for convenient easy cleaning too).
Ice drink trend “Over the last few years, blended ice drinks and flavoured soft drinks have grown in popularity and are now staple items for café operators. The market for soft drinks out of home was last valued at £1.7 billion by Mintel, and with consumers expecting more choice of premium soft drinks, the market is anticipated to continue growing,” reports Steph Goldie, brand manager for DaVinci Gourmet. “With 19% of frappé drinkers maintaining a purchase pattern throughout the year, and an average profit of 34%, frappés offer potential. Soft drinks have been the main focus of leading branded coffee chains, and there has been considerable growth in the quick service restaurants. Café operators need to provide choice ensuring their customers won’t go elsewhere for these popular drinks. “DaVinci Gourmet launched a Frappé Mix range this March, comprising three flavours – Coffee, Mocha and Vanilla Bean. With their subtle taste of coffee and sweet flavours, Frappés are most popular with younger consumers. According to Technomic, a third of the Millennial generation (18-24s) are discouraged by the bitter taste of coffee. DaVinci Gourmet’s Vanilla Bean Frappé Mix contains no coffee, making it an appealing option for consumers of all ages. DaVinci Gourmet also offers an energising boost with its Coffee and Mocha Frappé Mixes, which contain real coffee and come as part of an all-in-one
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solution for quick and consistent preparation. “With competitors constantly changing menus to keep up with the demand of the growing market, operators need to ensure their menu has the diversity to keep consumers engaged. DaVinci Gourmet’s Vanilla Bean Frappé Mix, for example, is a great frappé base which can be customised to suit any taste, adding DaVinci Gourmet’s Classic Peach Syrup creates a delicious Peaches and Cream Frappé, offering a complete beverage solution for operators. “With 25% of consumers choosing a Frappé as an alternative to a dessert, cafés can provide another option for those customers who may choose not to indulge in an after dinner treat. “Smoothies can be served alongside meals and offer excellent profit margins. By using DaVinci Gourmet Smoothie Mixes, operators can craft their own speciality drinks, rather than sell prepacked options, and are ideal for families. “DaVinci Gourmet’s Smoothie mixes are simple to blend with ice. They create less wastage than when using fresh fruit, and flavours include consumer favourites of Strawberry, Mango, Peach, Strawberry, Banana, Summer and Exotic Fruits. What’s more, they can be mixed with DaVinci Fruit Innovation Syrups to create a wide range of flavour combinations, tapping into the gro wing consumer trend for personalisation.”
Nisbets also offer the Santos Juice Extractor (www.nisbets.co.uk/Santos), and for a wider repertoire of juices they recommend the Santos Centrifugal Juice Extractor ‘’Miracle Edition’’. A result of 60 years of worldwide experience, claim the firm, this new generation model is more powerful and robust than ever before, boasting an exceptional output of up to 140 litres per hour. The extra-wide feeding tube means fruits and vegetables can be fed in whole, so no need to waste time chopping! And the new patented Ezy-Clean System™ II helps to make cleaning simple too.
Recipe suggestions PEACHES AND CREAM FRAPPÉ Ingredients: DaVinci Gourmet Vanilla Bean Frappé powder, 2 pumps of DaVinci Gourmet Classic Peach Syrup, milk, ice and peach segments. Method: Fill cup with ice. Add Vanilla Bean Frappé powder, Peach Syrup, milk and blend. Blend in peach segments and serve.
PEACH SUNSET SMOOTHIE Ingredients: DaVinci Gourmet Strawberry Smoothie, DaVinci Gourmet Grenadine Syrup, ice. Method: Fill cup with ice, pour Strawberry Smoothie over ice and blend until smooth, then finish with Grenadine Syrup.
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sales@pubfurnitureuk.co.uk APRIL 2015 CAFÉ CULTURE 55
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NEW PRODUCTS
Paris outdoor furniture With last summer officially the hottest since records began, hopes are high for another similarly hot spring and summer this 2015. With customers increasingly choosing to drink, dine and socialise outside, it’s never been more vital for cafés, coffee shops and bars to make the most of their outdoor space, whatever the size. The fresh new 2015 outdoor collections from Andy Thornton offer furniture options to suit all venues. The vintage-style Paris collection comprises of a side chair, a low stool and a bar stool. The chairs and stools are lightweight, durable and stackable for storage. They are finished in a satin grey weather resistant powder coated finish and come with nylon glides to the legs to protect surfaces from scratching and minimise the sound of furniture being moved around (call 01422 376000, or visit www.andythornton.com).
The ChefAlarm® - colour-coded cooking thermometer and timer The ChefAlarm® professional cooking thermometer and timer, is now available in five food safe colours – blue, green, red, white and yellow. The unit incorporates a fully programmable count up/down timer and includes a multi-functional LCD display which simultaneously indicates the elapsed time, the current and the min/max temperatures during a cooking cycle. Its loud audible alarm sounds when the food reaches the pre-determined temperature or programmed time. It measures temperature over the range -50 to 300 °C, with an accuracy of better
Snowbird upgrades British breakfast Snowbird foods, the largest supplier of fully cooked and frozen sausages to caterers in the UK, have re-launched their top selling and award-winning Gourmet range of sausages exclusively using outdoor bred, single source pig meat to guarantee high quality, absolute consistency and total traceability. As flagship products for its Gourmet range, Snowbird offers Pork, Cumberland and Lincolnshire variants and all have a meat content of 75%. The change to outdoor bred, single source pig meat was a first for UK manufacturers of fully cooked sausages and Snowbird has teamed up with
Refresh your offerings with RPET Polarity Tumblers from Huhtamaki Huhtamaki’s Polarity Tumblers are manufactured from recycled PET – a material derived from Post-Consumer Recycled material such as carbonated water and PET bottles – offering strength, flexibility and excellent clarity whilst being environmentally friendly too! Polarity Tumblers can be used to serve cold drinks as well as food choices too. Serve fresh fruit salads, yoghurts and even cereals to consumers looking for convenient, healthy options that they can enjoy on-thego for breakfast, lunch or as a nutritious daytime snack. Available in a choice of
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than ±1 °C. Utilising the unit’s ‘CAL’ feature it is possible for the user to fine-tune the thermometers accuracy to better than ±0.5°C (ideal for critical food safety areas). Competitively priced at £35.00 each exclusive of VAT, ChefAlarm is available direct from Electronic Temperature Instruments Ltd (call 01903 202151, or visit www.etiltd.com).
five sizes – 7oz, 10oz, 12oz, 16oz and 21oz – these crack resistant Tumblers can also be fitted with a choice of domed or flat lids to help avoid any unfortunate spills. Choose from domed lids with or without holes, or flat strawslotted lids (call 02392 512434 or visit www.foodservice. huhtamaki.co.uk).
leading pig farmers to focus exclusively on selected breeds of pig raised on Red Tractor Farm Assured holdings. Latterly, it has succeeded in sourcing home bred and processed natural casings, making the sausages a completely British product (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).
Maxabel International launches new “Cup For All Seasons” inspired by Matisse art Maxabel International launches new “Cup For All Seasons” inspired by Matisse art Maxabel International has launched a new “Cup For All Seasons” embossed double wall disposable paper cup with a design inspired by Matisse art. The design comprises layers of shapes and shades in a rainbow of different colours, each section representing a different season, so the cup can be used all year round and can be recycled in the right conditions. Designer Jazmine Labana took her inspiration from the Matisse
Cut Outs exhibition at London’s Tate Modern Museum. This striking design, which represents all four seasons, means the cup can be used throughout the year. The cup has an embossed paper wrap which eliminates the use of heat barrier sleeves. It is available in two sizes 8oz and 12oz (call 01344 876588, or visit www.maxabel.co.uk).
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NEW PRODUCTS
Koftes are Snowbird’s Turkish delight A new addition to its growing list of ready meals ingredients has been unveiled by Snowbird foods. Lamb Koftes are irregularly-shaped pieces which are fully cooked and frozen as part of the production process so they can easily be incorporated within prepared ready meals. They contain in excess of 90% lamb and Snowbird has used more than twenty herbs, spices and flavourings to generate an authentic Middle Eastern taste, including onion, potato starch, black pepper, cardamom, chilli, cloves, coriander, cumin, ginger, nutmeg, paprika, mint, parsley, thyme, lemon juice, mustard seeds, salt, garlic powder, red bell peppers and crushed chillies.
Created with adults in mind, the koftes can also be targeted at menus for older children as the delicate “heat” of the product will help young palates develop more mature tastes (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).
New energy efficient heated display from Pantheon Pantheon has launched two new, countertop, heated display units perfect for displaying and serving hot food. The HD1 is the smaller unit measuring just 540w x 380d x 85h mms which easily accommodates a 1/1 gastronorm pan or many other configurations. Its temperature can be selected manually with the simple, front-sited control knob up to a maximum of 85°C. Heat is evenly distributed through a large heat pad situated immediately below the easy clean ceramic glass top.
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The larger, HDL2, provides a larger base area as well as two, 150w, infrared heat lamps and a shatterresistant, Plexiglas sneeze screen. The base measures 730w x 580d but has two separate temperature control knobs allowing both halves to operate at different temperatures or for one half to be switched off altogether. Like the HD1, the maximum temperature is 85°C. Similarly, the two heat lamps are individually controlled enabling them to be used singly or in tandem. Tel: 0800 046 1570 www.pantheonce.co.uk
Connect Vending enlists Benders for vending machine paper cups Connect Vending, one of the leading independent vending operators in England, has enlisted UK paper cup manufacturer Benders Paper Cups to facilitate the business’s transition to 100% paper hot cups for their range of hot drinks vending machines. Connect Vending approached Benders looking to invest in a paper cup solution for their customers, which would offer what it called the “specialty coffee shop experience” of a paper cup, complete with bespoke branding and a quality feel, from the convenience of a vending machine. Amanda Creed, Marketing Executive at Connect Vending, described the “specialty coffee shop experience”: “Picking up your favourite hot drink in a sleek, branded paper cup while out on the high street has become an experience enjoyed by many. The concept of recycling and ‘going green’ make the idea of using paper cups
especially appealing in our increasingly eco-conscious culture. “The transition to 100% paper and endorsement of the specialty coffee drinking experience in our own machines will enable Connect to place ourselves at the forefront of the industry as a renowned provider of a higher-quality hot drinks vending experience.” Benders Paper Cups commitment to sustainable material sourcing with Chain of Custody accreditation also endorses the Connect Vending strategy. Every cup can be traced back from the company’s BRC, Grade-A production facility in North Wales to the certified forest where it began its journey. www.benders.co.uk.
Benders Design Exclusive Red Nose Day Paper Cups for Unilever Benders Paper Cups, a leading UK manufacturer of paper cup products, produced a limited edition custom-printed 9oz paper vending cup for PG tips tea to raise awareness of Monkey’s monumental mission taken on for this year’s Red Nose Day. Monkey really put his money where his mouth is with his fundraising efforts. At the time of going to press Monkey planned to scale the Top of The Shard to help raise money for Red Nose Day. When Benders was asked by Unilever Food Solutions to create a paper cup product to specifically raise awareness of this event, the company was more than happy to start working together to create the
design, as they too are supporters of the great charity. Dominic Creamer, National Account Executive for PG tips, presented the finished limited edition cup design to a selection of vending operators that stock PG tips tea in their hot drinks vending machines. Dominic said: “We are excited to be backing Monkey’s mission. Comic Relief is a fantastic charity that makes a different to the lives of people here are home in the UK and across Africa.” www.benders.co.uk.
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SOFT DRINKS James Coston, Monin’s UK brand ambassador, says: “MONIN’s flavoured Tea Concentrates help you create exciting soft drinks your customers will love. MONIN Lemon, Raspberry and Peach Tea Concentrates are made using natural flavours and contain real Ceylon tea. Each versatile flavour packs a powerful, fruity punch which marries perfectly with the delicate, smoky taste of black tea. “Just mix with water and ice, or combine with other MONIN flavours to create an enticing range of iced or hot teas, cocktails, mocktails and more – the perfect addition to any summer drinks menu.”
RASPBERRY ICED TEA Ingredients: 30ml MONIN Raspberry Tea syrup, still or sparkling water, ice. Method: Combine ingredients in a glass filled with crushed or cubed ice. Stir and serve garnished with fresh raspberries.
LEMON MOJITO MINT TEA Ingredients: 30ml MONIN Lemon Tea syrup, 20ml MONIN Mojito Mint syrup, 200ml water, 8 mint leaves, 4 lime wedges. Method: Combine ingredients in a glass filled with ice cubes. Stir and serve.
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PROFILE
Taste rules! ial Based in Norwich, Café Britannia is a soc by enterprise and shabby chic café staffed category D prisoners. The brainchild of her Davina Tanner OBE, here she explains a 400 journey from the initial idea to running covers a day café.
Second chances Davina Tanner is a firm believer in giving people second chances and has worked with prisoners for several years. “In my previous role as general manager of Chapelfield Shopping Centre, I helped to set up the Chapelfield Custody and Community (CCC) project where people who were being released on temporary licence from HMP Norwich obtained work experience at the centre doing a variety of roles that prepared them for work. The project also worked with local shops to find full-time paid work for inmates on release,” explains Davina Tanner. Davina Tanner and the CCC team won a number of awards for the project, including recognition from Business in the Community and the Prime Minister. However, arranging work experience for prisoners in a shopping centre is a far cry from her newest venture that she now runs – Café Britannia. This employs only a handful of civilians who work alongside a full staff of prisoners, the vast majority of whom have little or no hospitality experience. Café Britannia is located next to HMP Norwich in a stunning spot overlooking a heath and the historic city centre. The building (an old officers’ mess), had been derelict for many years and although a number of ideas were mooted about what do with it, it was Davina Tanner and the governor of HMP Norwich, Will Styles, who took the bull by the horns and made Café Britannia a reality.
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The vision Davina Tanner and the team had a clear vision right from the beginning – simple food cooked beautifully and presented well. In particular, what they wanted to focus was great breakfasts and amazing cakes in a contemporary coffee bar setting which offered authentic tearoom goodies. “Shows like the Great British Bake Off have really reignited the nation’s love of cakes and baking so I knew this was an opportunity for Café Britannia to really tap into,” says Davina Tanner. “Ingredients were all sourced locally wherever possible, including meats from award-winning Swannington Farm to Fork, based just a few miles down the road. This was another thing we thought was really important as a social enterprise – and knew would matter to our customers too.” The premises themselves needed a complete makeover, having been left untouched since it closed in a 1970s time warp. The building had a very low, dark brown ceiling and came complete with blue velvet seating booths. So, Davina Tanner and a team of inmates set to work, transforming the premises into an airy, welcoming, eclectic café in just six months and with only £30,000 private investment. Calling on her experience renovating houses, Davina Tanner sourced everything from the quirky mix of tables and chairs to the finishing touches – mirrors, wall hangings and foodie paraphernalia dotted around the café, all from auctions and eBay.
“I wanted to create a very relaxed, welcoming atmosphere,” recalls Davina Tanner. “I thought it was important to create an environment where people could meet friends, family and colleagues or just come and enjoy a cuppa on their own. We always have nice magazines and newspapers in too.” Luckily, as the building was a former officers’ mess, it already had kitchen facilities on the site so with a bit of refurbishment and the help of a local equipment supplier, the café had the essentials to open. They opted for an Italian made two group Royal Synchro
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PROFILE espresso, coffee and cappuccino machine. Today, Smith’s Coffee is Café Britannia’s main coffee supplier. The café has all the regular hot drinks on its menu, all fairtrade and organic, as well as luxury hot chocolates including mint and vanilla. Café Britannia was the obvious choice for a name as the building is based at Britannia Barracks on Britannia Road in Norwich. The soft red, white and blue logo and branding came naturally, with a bit of help from local creative design agency FOUR. Café Britannia first opened in January 2014. It had seven staff (one civilian chef and six prisoners) and served 10 customers on day one. “We initially thought it would just be a small café to cater for the visitors and staff at HMP Norwich,” says Davina. “We believed we’d be open for a year and that would be that. However, word soon spread in the local community and before we knew it, turnover was climbing and we needed to start investing in new equipment and more staff to cater for demand.” By March, the kitchen needed an upgrade as the café had won a catering contract with HMP Service for 600+ visitors to Norwich Prison each week and was also serving 120 covers a day in the main café. When the weather improved in April, the team took the opportunity to add a further 50 seats to a new outdoor dining terrace, bringing the café’s capacity up to 150. The success of Café Britannia continued and after just six months, the team opened a conference suite to cater for 30 delegates. The following month, the Café Britannia bakery opened to make all of the café’s scones, biscuits and sausage rolls on-site. “I have worked with prisoners before, but the first six months at Café Britannia were a real challenge,” recalls Davina Tanner. “We were finding our feet as a business and, at the same time, employing a
workforce that changes regularly as prisoners get released or moved on. Providing on the job training and achieving the quality and consistency which are essential in hospitality was very hard. It was a bit of a steep learning curve but thankfully, the civilian team I have in place were able to adapt to this new way of working and we gradually managed to get processes in place which really helped us to get the business operations bedded down.” Conferences and events Conferences and events have provided an important revenue stream for Café Britannia, with four new conference suites catering for 140 delegates opened in September to cater for clients including the NHS and district and city councils. A contract catering service launched in October 2014 for external companies including Age UK, Ministry of Justice and Business in the Community. Contracts with the local prisons have also continued to grow, with the café now catering for over 850 visitors each week at HMP Norwich and HMP Bure, Coltishall. “We’ve been overwhelmed by the response to our conferences and events,” says Davina Tanner. “We even held our first wedding reception in the autumn – a three course dinner for 45 people. This has been an unexpected but very important new revenue stream for us. Word of mouth has really helped to build this side of the business so far but it’s an area we’re keen to devote more time and resources to.” Social contribution Today, the café employs 30 staff and serves around 400 covers daily. The café has not only served up in the region of 20,000 homemade sausage rolls and 14,000 scones in the past year, but it has also had a dramatic effect on reducing the reoffending rates of prisoners.
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While the national average reports 47% of prisoners reoffend within a year of release, Café Britannia has found that less than five per cent of its prisoners have done so. 60 offenders have been employed in the Café Britannia project in the last 12 months, and the café has also been able to help prisoners to gain industry qualifications which help them with securing a job on release. In fact, some of the prisoners got so much from working there and found a new passion that they have come back to work as full-time civilian employees on release. All tips and profits generated from the café go to rehabilitating prisoners and charitable causes. Café Britannia has donated more than £6,000 to charity so far, which include Victim Support and East Anglia Children’s Hospices. As a direct result of Café Britannia’s success, HMP Norwich is now building an additional category D wing on the site. The intention is for more prisoners to be able to get involved with Café Britannia as part of their rehabilitation and preparing them for a world of work outside prison. The icing on the cake for Café Britannia’s first year came on 31 December 2014, when Davina Tanner was awarded an OBE in the New Year Honours List for services to the business and wider community in East Anglia. So what’s next for Café Britannia? 2015 is already looking like another busy year. An evening service is just about to launch at the café three nights a week. Davina Tanner and the team also plan to open a full commercial bakery supplying artisan bread, cakes, sausage rolls, scones and biscuits to the local business community. They’re branching out too with an own brand range of retail confectionery, jams and preserves. Plans are also afoot for a new high street Café Britannia outlet somewhere in the county – watch this space!
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beverage preparation Here, Rob Ward – Cimbali’s coffee specialist, with responsibility for its new showroom and training facility located at the Cimbali UK offices in Elstree, Hertfordshire where SCAE-accredited programmes are held looks at a topic which is drawing more interest these days due to the widespread popularity of speciality beverages such as cappuccinos and lattes. In demand “Milk-based drinks make up a significantly high percentage of the beverage menu in the UK and as a consequence the barista’s ability to create that perfect velvet foam time after time is more important than ever before,” says Rob Ward. “And with the correct training and a little care and attention, anyone can produce beautifully steamed milk, even when the pressure is on in a busy environment. The key thing to remember is that it takes the same time to heat bad milk (bubbly and no sheen), as it does to create silky smooth, perfectly foamed milk. “With seven traditional and six bean to cup machines available at any one time we have scope to operate group training programmes for clients or we can allow customers to have use of the premises for their own training purposes.” Before you start Get to know your machine. It might sound obvious, but there are a lot of manufacturers in the market and consequently every espresso machine is slightly different. If in doubt, enlist the support of the manufacturer to show you how to operate and maintain the machine correctly, it will be time well spent. The boiler With most machines the pressure of the boiler can be regulated and this is one area I focus on when setting up a machine because it can make a big difference to the milk preparation, as can the use of the steam arm, the jug size
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milk preparation Perfect
and barista skill level. The jug The smaller the jug, the lower I set the pressure (usually around 1-1.1 Bar). I tend to use 0.35cl or 0.6cl jugs to give myself ultimate control and I froth only the milk needed for the drinks being prepared (a maximum of two drinks at once or the quality may be compromised). I don’t recommend using anything larger than a 1 litre jug as it becomes hard to control the level and quality of foam and it can take too long to steam. The steam wand The other thing to look at is the size and number of holes that are in the tip of the steam wand. Smaller holes will create tighter micro foam, but heating the milk will be slower. More holes will allow faster heating of the milk. Manufacturers such as ourselves offer various steam tips and options with 1-5+ holes are available for many coffee machines as well as blade tips which help create a micro vortex as you steam. We also have a turbo automatic steam wand which creates perfectly prepared milk and this is ideal for inexperienced staff who may be apprehensive about using a steam wand initially. Spoon or no spoon? If the milk has been steamed in the right way it should be possible to pour the prepared drink without the need to use a spoon. Your senses – the touch of the jug, the aroma as
the lactose sweetens, the sound of a gentle “sst sst” will all help tell you that you have created something good, using a spoon is just lazy barista technique, or the wrong size jug! Perfectly foamed milk every time There are a lot of opinions on the best way to foam milk and not everyone agrees with certain techniques. However, if you stick to some basic rules then it is possible to produce good quality milk for caffè lattes and cappuccinos in no time. You are looking to create milk that is around 60 to 65oC and that has smooth and shiny foam without any visible bubbles. 1. Use fresh milk which has been taken straight from the fridge. 2. Start with a clean cold jug and use the right size of jug. 3. Steam only the amount of milk that is needed. 4. Only foam the milk when it is below 40 degrees Celsius because foaming above this temperature will create hard bubbles. 5. Start with the steam wand inside the milk, turn on the steam fully. Hold the jug with two hands. Slowly lower the jug until the tip of the steam wand breaches the surface of the milk. You should hear a sstsst-sst sound (hissing sound). Do this for only a few seconds, this is when you are forcing the bubbles in to the milk to create foam, and it is called foaming or stretching.
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beverage preparation or cappuccino. Milk starts to boil around 71 oC and anything over 70oC can burn the tongue and is therefore to be avoided. The best milk temperature for caffè latte or cappuccino is between 60 and 70oC. 12.A good way to reach the preferred milk temperature is to use a good calibrated thermometer. There is a little delay with a thermometer which means that the steam should be turned off just a few degrees below the desired temperature. It is also possible to judge the temperature by touch and usually it is just right when it is not possible to hold the jug for longer than two seconds, but always train with a thermometer.
6. When the milk is being stretched, you should hear the foam being created but you should not see any bubbles. When you are happy with the amount of foam then place the steam wand a little deeper into the milk. 7. There should now be a whirlpool inside the jug and this textures the milk. The milk will be swirling around and this will break down any existing bubbles and make the foam smooth and shiny. There is absolutely no need to move the jug up and down, the angle of the steam from the steam wand does the work for you. 8. Once you have reached about 60 to 65 degrees Celsius turn off the steam before taking the steam wand out of the jug. 9. Put the jug down with a slight tap on the work top. This will destroy any tiny bubbles that might have been visible on the surface. There should not be any more bubbles visible after this. If you do then you can gently tap the jug a few times on the counter to get rid of them but this makes the foam thicker and so should be kept to a minimum. If the milk has been prepared correctly then there should be no need to tap the jug on the counter. 10.Pour the milk as soon as possible. This is very important because the foam will start separating very quickly. Spin the milk around just before pouring to make sure that all the foam is mixed with the milk. 11. The temperature of the steamed milk will affect the flavour of the finished caffè latte
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Pouring the milk (We suggest that you steam the milk whilst the espresso is being brewed) 1. The milk should be poured as soon as possible. Hold the cup on its ear and slightly at an angle. 2. Start with the pour a little high and begin pouring the milk slowly in to the crema. Once the cup is about half full lower the pour close to the crema and the foam should appear. Go from high to low and pour with a steady speed. 3. You do not want to pour too slowly; this will leave the foam behind in the jug. You also do not want to pour too quickly because this will break the crema apart. Pour slowly in a few spots in the cup to break through the crema.
Signs of things not going according to plan Cimbali’s Matt Lasek - Cimbali UK’s head barista and approved SCAE trainer – knows the tell-tale signs of when some training in milk preparation is long overdue. “If your barista is banging the jug so hard on the counter it’s making you jump, if the barista looks like he is having a dance by sliding the jug up and down the steam wand, and you can hear the milk screeching when you walk in the coffee shop?” observes Matt Lasek. “If the dreaded spoon/spatula comes out to play when a cappuccino is ordered, or if the jug in use is larger than one litre, and also when you see the barista topping up old milk or not washing out the jug after each drink is poured, or if the milk being used is not fresh, or is past its use by date. “These are just a few indications that the barista is not sure how to prepare the milk correctly. Closing the knowledge and skill gap by investing in some specialist training will help drive up quality and keep customers happy!”
4. Start pouring the milk in to the back of the cup once the cup seems just more than half full. Now slowly, but very steadily move the jug from side to side. This is a wrist movement and should be done just slightly. The milk should not swing from side to side in the jug. Keep moving it side to side in one spot in the cup until you see the foam appearing. If you see this happening then you have cracked it! 5. Once you see the foam break through the crema you can start pouring patterns. Milk foaming – some common questions Does all milk foam? Yes, fully skimmed, semi-skimmed, whole fat, soya, goat milk etc, as long as there is protein present in the milk, all milk will foam. Steaming, which is forcing air bubbles into the milk, causes the protein to ‘connect’ with the air bubbles to create foam. This means that you can create as much foam as you like whilst there is protein left in the milk. It is advisable to use only fresh milk, which has not been steamed before, when you want to create foam. Is it best to use skimmed or full fat milk? Fully skimmed milk generates the most foam. This is because of the low fat percentage (the fat works against the protein). However, the foam will not be as rich tasting as that from whole milk. For best results, always use fresh cold milk, which has not been steamed before. What is the best temperature for foaming milk? Milk foams best when it is below 40oC or 100oF. This is simply because the milk is denser.
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REVIEW
Coffee Leader Summit 2015 Allegra’s annual Coffee Leader Summit took place at the Langham Hotel in London on 27th February 2015, with attendees treated to several presentations, including Jeffrey Young’s ‘state of the market’ overview, and an insight into Starbucks’ combining of the functional with the emotional. The UK coffee shop sector In his presentation, Jeffrey Young talked about the continuing impact on the UK high street ‘foodpreneur’ and ‘coffeepreneur’, and also announced that this year’s European Coffee Symposium would be taking place in Copenhagen. The UK coffee shop market now has a turnover of some £7.2 billion, and has experienced a 10.7% sales growth. There are 18,832 outlets, with 1363 news ones representing an outlet growth of 7.8%, and so for 2015, Allegra said it felt very positive about the sector’s prospects. The branded sector has a turnover of some £2.9 billion, having seen sales growth of some 11.9% with a total of 5781 outlets (271 new ones representing growth of 4.9%). Costa leads the way in the number of outlets (1821) in the UK, followed by Starbucks (824), then Caffè Nero (590), in total representing a market share of 78%. However, other chains such as Harris+Hoole and Coffee #1 are catching up. In a 2009 survey of industry leaders, many had
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said they were optimistic, but that times were difficult, whereas in 2014, in excess of 90% of those surveyed were very positive about the outlook for the sector. 80% of British people now visit a coffee shop regularly, and the average spend has gone above the £4 mark. Beverage prices were found to affect the number of times consumers would visit a store, so this aspect could not be taken for granted, advised Jeffrey Young. Most consumers go to high street coffee shops (92%0, then local independents (43%), followed by department store locations (30%). Brand awareness is high – 96% for Costa and 91% for Starbucks. When it comes to encouraging visits to coffee shops, Allegra identified location and quality of the coffee as being the key drivers. When it comes to encouraging a re-visit, Allegra’s research had found that great lasting coffee, loyalty cards, value for money and atmosphere were all key. There was now such a thing as “coffee connoisseurism”,
said Jeffrey Young, who made the analogy of coffee now being viewed like wine, and being taken more seriously by the public. The first London Coffee Festival had seen 7,000 visitors, whereas 22,500 were expected to visit this year. There were now new tastes and new ways to make coffee, said Jeffrey Young, Allegra having surveyed some 15,000 consumers. Consumers are now more passionate about coffee, and when asked what a good coffee was, talked about good taste, coffee strength, freshness, roast, well foamed milk, and coffee not coming from an automatic machine. This, felt Jeffrey Young, indicated greater sophistication on the part of the consumer. At the same time, brand is important, with a decline in traditional brands, artisan brands being of increasing importance and chain brands still being of importance. At home, 26% of households were found to have pod machines, Allegra had found, which were convenient and clean to use.
They had become the ‘new instant’, but at the same time 60% of the British population were still drinking instant coffee at home. On the topic of the food being served in coffee-focused branded coffee shops, the quality was not good enough, felt Jeffrey Young, when compared to the food on offer at independent artisan, and the chains too, needed to up their game. Indeed, the chains were embracing elements of the artisans (for example, roasts, guest espressos and single origin). There was now an emergence of mini ‘chain independents’, felt Jeffrey Young (Kaffeine opening its second store in London, Caravan, Tayler Street Baristas and Department of Coffee). According to an article in the Daily Mirror recently, coffee shops are set to outnumber pubs in 10 years (there are 18,000 coffee shops versus 45,000 pubs at the moment, reported Jeffrey Young). However, the market is broadening, and to some extent we are already at the stage where coffee shops predominate, felt Allegra, even
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REVIEW if this was somewhat of a potentially controversial opinion. Coffee shops had survived the recession, had become part of the fabric of society and had a social role in British society. Starbucks, for example, had already been biting into the role of the pub by offering alcohol in the US, and having longer opening hours. The future would see more chains, and more independents, alongside a greater commitment to coffee excellence via aspects such as consumer loyalty to individual baristas, single origin coffee, direct sourcing, greater investment in training, nondairy innovation, the development of professional coffee programmes and the fourth wave (the science of coffee). The functional and emotional In his presentation, Mark Fox, who has now been the managing director of Starbucks Coffee Company in the UK for just over a year, admitted that he was not a ‘coffee expert’ as such (which was why he had titled his presentation ‘meet me@starbucks’, inviting people from the industry to catch up with him there in order to learn and exchange knowledge about coffee, and the brand), but that he saw a lot similarities as well as differences between the world and coffee and the world of pizza (having previously worked for Pizza Hut in the UK). Thus, although not yet a coffee expert, one thing he did feel able to do was highlight what he felt were currently a few salient points about the sector. He started by expressing the opinion that in all industries, and on the restaurant side and coffee side, it was possible to get carried away with what we think we need to do, and what we actually need to do. What customers say and do was not always completely related, he said, the so the real ‘magical’
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part was being able to to cater for the emotional as well as the functional need of customers. One was not exclusive of the other, and when you got the two together, it was then that you got the real magic, felt Mark Fox. This was something that Starbucks has known for a very, very long time, he added, mentioning their mission of ‘to inspire and nurture the human spirit, one person, one cup, and one neighbourhood at time’ which would seem to say nothing about coffee, but rather emphasise the emotional side of things. And when Starbucks had stuck to this, they had done really well, but when they had drifted away from this ethos, they had found themselves struggling, felt Mark Fox. By way of example, he mentioned how in some of the London stores they had launched the Duracell power mat wireless charger that enables customers to charge up their mobile phones while enjoying the ritual of a coffee. Having known for ages that ‘being mobile’ was key for many people, they had in turn recognised that maintaining battery power on their smartphones was an essential part of life for many, and so this innovation had a twist that combined the emotional with the functional (the desire to enjoy a moment for coffee, as well as keep a phone charged up in a very easy manner). Re-enforcing the fact that it was now essential make use of the digital space, he reported that there were now in the region of two million
users of their loyalty scheme, and 50% of those were operating on a mobile basis, with numbers of adopters increasing in the thousands all the time. Their mobile app had been around for a while, but what they were now testing in some 120 stores in Oregon in the US was a mobile order and pay system, if not eventually a mobile order, pay and deliver system that he hoped would eventually also come to the UK. This delivers a functional benefit – ordering your coffee ahead of time for when you need it – but at the same time also allowing you the chance to interact with the brand in a way that had not been possible before. You could look back over your order history, potentially even the name of your barista, making such a development a potential game-changer in the world of coffee, felt Mark Fox. He then went on to talk about ‘sweating the asset’, at the functional end of the scale, highlighting how their Stansted store had become an evening one with increased opening hours to cater for the airport location and appeal to different customers at different times of the day, thus creating a place for customers in the evening and getting more from the existing store itself in the process. This was already being done in the States via an alcohol offering and high quality, tapas-style eating, and was likely to be rolled out further in the UK too, for this, felt Mark Fox, was exactly where the brand now needed to be. They had even designed special tumbler-style
glasses for the wine, thinstemmed glasses not being reliably steady, and were now looking at locations outside the travel hubs to launch this concept more widely, reflecting the increasing convergence between pubs and coffee shops. The next key aspect was store environment, and often under-appreciated, said Mark Fox. When Starbucks got it right, they successfully created ‘third places’ – locations away from home and work where consumers wanted to be. This required ample seating, power points, and on the emotional side decorative, informative store design featuring works of art that all helped to create an aspirational space. This aspect had gone by the wayside, he felt, when they were experiencing rapid store growth, but not they were “back on their game”, he said, having created stores that customers really wanted to be part of. In particular he mentioned the latest 15,000 square foot store in Seattle featuring several levels, three roasteries, a packing run, library and a full bar offering all coffee brew methods together with a restaurant and retail space. This type of store was also helping to tackle the fact that Starbucks was also often criticised for its coffee, when in actual fact there was now a lot of passion and work going into this aspect of their offer – ‘coffee connoisseurism’. Mark Fox concluded his presentation by saying that it was the people at the heart of the business who were also key to things, for it was they who were instrumental in creating connections with customers, and so this had become the most important component of their coffee shop business. All the other aspects alone were not sufficient without great people, some of whom were featured in a short video giving a flavour of twenty four hours in the typical day of a Starbucks.
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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd.
Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd.
Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.
Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria UK Ltd. Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd.
Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd.
66 FEBRUARY 2015
eggs & egg ProduCts
Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.
Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd.
BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd.
CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd Total Foodservice Ltd.
Chutneys & relishes
Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.
CAFÉ CULTURE
Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Andronicas Coffee Co Ltd. Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Grills The Contact Grill Company Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd.
Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Tasker Insurance Brokers Willis Group MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI UK
Lamb Freshfayre Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd
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Café Manufacturers & Distributors Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Sandwich Snacks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.
2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846
FreshwAys ltd IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie
iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sales Tel: 01895 440123
Fax: 01536 409 050
Fax: 01895 441123
simon.brooksbank@2sfg.com
info@impress-sandwiches.com
www.2sistersfoodgroup.com
www.impress-sandwiches.com
Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk
ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com
love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400
sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com
Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk
on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.u rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889
the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt
sales@sandwiches.uk.net
www.mantinga.lt
www.sandwiches.uk.net
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Café Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com
AndroniCAs CoFFee Co ltd. 91-93 Great Eastern Street, Shoreditch, London EC2A 3HZ Contact: Andrew Knight Tel: 020 7729 4411 Fax: 020 7729 4477 ak@andronicas.com www.andronicas.com ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk
BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO
BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk Byotrol teChnology ltd. Innovation Centre, Keckwick Lane, Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com
CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
ChArCuterie ContinentAl ltd. The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk
CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.co.uk
Coveris FlexiBles uk ltd. (st neots) 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
deMPson ltd. Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01274 632911 Fax: 01274 626126 jonk@dempson.co.uk www.dempson.co.uk
edMe ltd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com
BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk
www.bradburyscheese.co.uk
ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk
www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com
Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com
gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Teresa Walchshofer Tel: +43723483141 tw@gierlinger-holding.com green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk
grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com
hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk
John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com
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Café Suppliers Index MyFresh PrePAred ProduCe ltd. Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 JurA ProduCts ltd. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.jurauk.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk
www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk
Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
dominic.pleasance@myfreshprepared.co.uk
www.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com
oCeAn Finest Foods ltd. Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk
rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk
sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk
www.sambrownefoods.co.uk sAntA MAriA uk ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk
www.santamariafoodservice.co.uk
sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk
snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk
www.taskerinsurance.co.uk
teChnoMiC inC. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com
the ContACt grill CoMPAny Unit 1 Headley Park 9, Headley Road East, Woodley, Berkshire RG5 4SQ Tel: 01189 441100 Fax: 01189 441080 info@contactgrillcompany.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA
totAl FoodserviCe solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk
universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com zAFron Foods ltd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com
zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt
tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra
resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de
sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd
tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro
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