Cafe Culture Magazine - Issue 62

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magazine MAY 2014 ISSUE 62

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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Welcome!

This month sees the annual Caffè Culture show taking place at Olympia. Café Culture magazine will be in attendance on stand F56, and looks forward to meeting many of you at this event.

It’s also time to make sure you are preparing your entries for the Café Society’s Cafe Life Awards (more details on page 18). These awards will be presented at a gala dinner to be held at the Emirates Stadium, home of Arsenal Football Club, on 23 September 2014, and coinciding with the lunch! show.

In this issue, we preview Caffè Culture, report on the well-attended London Coffee Festival, and we look at fixtures and fittings for cafés, showcase some cakes, and offer some insider tips and experiences for those who are planning on starting out in the café business.

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

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CONTENTS NEWS

FEATURES

4 Lincoln & York celebrates 20 years of success.

5 Rare vintage collection on show at Caffè Culture.

6 Sanremo UK say thank you.

8 First London Coffee Shop Awards.

38 Space and product - starting out in the café business.

44 Make or break cakes - the nation’s baking craze means your cakes need to be tip-top.

50 Fixtures and fittings - cafés with distinctive looks.

EVENT PREVIEWS

VIEWPOINT

18 Café Life Awards 2014 22 Caffè Culture 2014

56 Coffee talk - Harris+Hoole’s Andrew Tolley.

EVENT REVIEWS

REGULARS

34 The London Coffee Festival 2014

58 New products.

66 Checkout.

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Harris+Hoole launch mobile app Harris+Hoole have launched an innovative mobile app that allows customers to order ‘My Usual’ in any H+H shop.

The app works to enhance the customer’s in-shop experience, integrating digital loyalty and the ability to set ‘My Usual’ – a customer’s favourite coffee, from flat white to macchiato, crafted exactly to their taste by offering options to adjust how many shots, size, temperature, and type of milk (for a short video on how the app works, visit http://youtu.be/kJDWfQ8BiRE).

The launch of the app marks an industry first, claim Harris+Hoole, who say that they are the only coffee chain on the high street who know who their customers are and what they want, no matter which H+H store they visit.

Harris+Hoole partnered with app designers, ribot, who knowingly went against the grain to develop a flat user interface style and integrated pull-down gesture that customers use to check in.

The design embraces the physicality of a traditional loyalty card and creates a simple and exciting way for the customer to interact with the brand.

The app also minimizes ‘noise’ in a user experience, removing the need for customers to use scanners or manually input codes, making the ordering process seamless.

Danielle Anderson, director of digital experience at Harris+Hoole, said: “Our aspiration for this app is to change customer expectations about the retail experience on the high street.

“By appreciating that every customer is an individual with unique preferences, we’ve created a way to acknowledge their usual coffee and craft it to their liking, regardless of which Harris+Hoole shop they happen to visit. We want to recognise loyal customers by personalising the experience they have with our brand.

“Harris+Hoole is focused on enhancing the in-shop experience by adding a digital layer to the conversation between customers and baristas. It delivers a more relevant, personalised and enjoyable experience.”

The H+H app is currently available for Apple iOS devices only and can be downloaded via the App store. Future plans include expansion to android devices and the continuous introduction of new benefits including mobile payments.

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Lincoln & York celebrates 20 years of success The private label coffee roaster, Lincoln & York, celebrated its twentieth year in business last month.

The privately-owned UK coffee firm, which was founded in spring 1994 by directors James Sweeting and Simon Herring, kicked off a string of celebrations with a birthday party in London on 3 April, following the opening day of the London Coffee Festival.

Over 120 customers and contacts who have supported the company over the last two decades gathered at a trendy Shoreditch bar to toast to the past, present and future of Lincoln & York.

The 20 year milestone comes at an exciting time for the coffee roaster which is approaching the end of a significant expansion project. The development includes the installation of some major new equipment and the addition of a second coffee roastery alongside the North Lincolnshire HQ which will soon be up and running.

Later in the year, staff from Lincoln & York report that they will be commemorating the twentieth anniversary in a very different way, by getting on their bikes! The team has challenged itself to cycle over 75 miles from Lincoln to York, all in the name of charity.

Lincoln & York has also been acknowledged in recent months for its

significant and speedy growth, being named one of the top ‘1,000 Companies to Inspire Britain’ by the London Stock Exchange and coming twenty-ninth in the Yorkshire Post’s ‘Fastest 50’ which accredits the fastest growing businesses in Yorkshire and the Humber.

“It doesn’t seem like five minutes ago that Simon and I were roasting, packing and selling coffee single-handedly to local businesses!” said James Sweeting, director of Lincoln & York. “This 20 year milestone is a great opportunity to celebrate how much we have achieved but most importantly to say a big thank you to the companies and individuals who have supported us over the years.

“We pride ourselves on building longstanding relationships with customers and industry colleagues, and our growth would not have been possible without them.

Now, here’s to the next 20 years!”

Matthew Algie to showcase coffee talents The independent coffee roaster, Matthew Algie, will once again be exhibiting at Caffè Culture 2014.

“We are constantly looking at new ways in which we can help boost our customers’ businesses. There have been many exciting developments at Matthew Algie in the last year and we look forward to sharing these with Caffè Culture visitors,” said David Biggs, sales and marketing director at Matthew Algie.

Amongst these new developments is the introduction of two new core coffee blends, triple certified Gaia and Rainforest Alliance certified Tierra Verde, say the firm.

These will both be available to sample on stand, along with some exciting new handroasted coffee micro-lots.

Visitors will also be able to sample the latest products from the Espresso Warehouse catalogue including a wide selection of brand new summer drinks and a very tempting ‘All that Jazz’ cookie from Fine Cookie Co. Da Vinci syrups, Suki Tea, Pavilion Garden, Chocolate Abyss, Wooden Spoon, Propercorn and Peppersmith will all be available on stand, along with a wide range of coffee bar essentials, say Matthew Algie.

Meanwhile, for those looking for insider tips, a team of coffee specialists from Matthew Algie will be on hand to talk about everything from coffee trends and menu development to selecting the perfect machine and getting the most from staff training.

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NEWS

Rare vintage collection to be on show at Caffè Culture The Caffè Culture Show returns to London's Olympia on 14 and 15 May 2014.

Over 200 exhibitors will be in attendance and visitors will also be able to take advantage of invaluable free business advice.

Two new speakers have been confirmed for the show’s interactive taste experience theatre. Claire Martinsen from Breckland Orchard (Stand K35) will be showing you how to put the fizz into your soft drinks offer, demonstrating why coffee shops need to have a great range of soft drinks and how they can make

money from it. Paul Eagles from Kokoa Collection will lead a sampling session on Caffè Mochas where he will match coffee from a selection of UK roasters with his

five single origin hot chocolates to discover the perfect combination.

The show will also be showcasing the largest collection of vintage coffee machines in the UK. Loaned to the show

by Dr Espresso, this will be your only chance to see some of the rarest and most beautifully restored machines in the country – and all under one roof and totally free of charge – say the event’s organisers.

Registration closes on Tuesday 13 May at 4.30pm, so to make sure you register for your free ticket, visit www.caffecultureshow.com/book.

Beyond the Bean’s winning partnership At the Essential Café Trade Awards, Beyond the Bean and partners Esquires Coffee were awarded Beverage Product Launch of the Year.

The judging was based on the 2013 product launch of three flavours of Sweetbird Iced Teas into 29 Esquires Coffee Houses around the country, developed in collaboration with Beyond the Bean (BTB).

BTB says that it is extremely proud of the role it played in the launch and the subsequent winning of the award. The launch was considered to be innovative, highly marketable and extremely profitable.

Supported by a whole new range of training material, which was created and distributed throughout the Esquires Coffee chain, sales were driven by a new impactful in-store campaign.

From 1st July to 31st December 2013, the iced teas made up 2.75% of all Esquires Coffee beverage sales and 19% of all the company’s iced drink sales (this equated to 28,600 servings from the 1,300 bottles of a totally new

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menu item, which at £2.50 per serving, meaning £71,500 worth of new business, report Esquires).

An added bonus was that 2p of every drink sold was donated to One Water, Esquires Coffee’s nominated charity.

“We are so proud to have won! It was an extremely successful campaign and the results for us and Esquires Coffee were remarkable… To offer an 83% margin on drinks and increase sales fivefold? That just speaks for itself really.

We’re all incredibly happy with the result,” said Beyond the Bean’s marketing manager, Helen Ostle.

Peter Kirton, general manager of Esquires Coffee UK, added: “A huge amount of thought and planning went in to this campaign. A large part of the successful sales drive can be attributed to the POS material, which was excellent, but the sales could not have been achieved without a fantastic product, and for that we must thank Beyond the Bean.”

Roadchef open world’s largest Costa The world’s largest – by volume sales - Costa Coffee has opened at Roadchef’s Norton Canes service area.

Capable of well over £100k of sales per week, say the brand, the unit has been designed to cope with the massive footfall visiting the M6 toll road service area.

“In our busiest week over 106,000 people walk through the doors here at Norton Canes and this store will allow us to serve them great coffee faster than ever before,” said site director, Peter Watson.

Each year, the new store expects to serve over a million customers, prepare 840,000 hot drinks for drivers (including 279,600 lattes), and to have 10.2

tons of coffee delivered (that’s the equivalent of serving coffees to the entire population of Birmingham and having the equivalent of 19 African elephants, delivered).

With thirty outlets across the Roadchef estate, Costa has operated at Roadchef sites since 1999 and this latest, largest outlet will have six service positions, thirty baristas and six coffee machines.

Roadchef CEO Simon Turl added: “We are extremely proud to operate the world’s largest Costa at Norton Canes service area and cannot wait to see what the unit is capable of during our peak trading period in the summer.”

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NEWS

Sanremo UK say thank you As the last season as sponsor of the UK barista championship (UKBC) comes to a close for Sanremo UK, the company’s MD, Andrew Tucker, has said a huge thank you to everybody who has had a hand in the competitions over the past six years.

“We have had so much support and positive feedback from baristas, judges and other sponsors about our team and our machines, it has been a truly fantastic period for us!” said Andrew Tucker. “The competition has changed so much during this time. It has been a privilege to have been able as a team to play our part in that.

“Of course, we owe a tremendous amount to Sanremo in Italy. What a fantastic company to represent! Smaller and younger than most, they are so focussed on doing things better that it is infectious, and as John Gordon said, ‘if half the population had just 10% of Carlo de Sordi’s passion, the

world would be a much better place’.”

The company have also applauded many of the world’s best baristas who have taken part in the UK competition.

“The guys who reach the finals are always inspirational and amazing to be around. But we shouldn’t underestimate the power of the wave that is driving them.

New baristas pushing standards ever higher are such an important part of the competition,” continued Andrew Tucker.

“Remember, what you see these guys do in competition will become common practice in the months and years ahead.”

Also marked out for recognition by the company over the six year association were the road crew who carry, set up and run the events, and in particular, David Wilson, for the help, support and guidance he has given to many in the competition.

“Our whole team also all say huge

Workshop Coffee Co. to open new outlet Workshop Coffee Co.’s aim to offer the nation the sweetest, cleanest, freshest and most sustainably-procured coffee grows apace after it announced that its fourth London site - Fitzrovia Coffeebar - will open at the end of June.

Located just off Regent Street in London, this new outlet will serve delicious coffee that is both traceable and representative of its origins, in surroundings that take their inspiration from the local area.

Fitzrovia was historically an intellectual meeting point for artists, politicians and writers like Dylan Thomas, Virginia Woolf, George Bernard Shaw and George Orwell, and Workshop Coffee Co. has paid homage to this Bohemian heritage with its use of eclectic materials that provide a decorative element underpinned by a traditional look and feel.

The bar itself is constructed from a very rare piece of Madagascan granite named Lemurian Blue after the hypothetical "lost land" of

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Lemuria - that has been specially picked and measured for Workshop Coffee Co. With its polished finish and unique highlights of pearl blue, it is the perfect complement to Fitzrovia Coffeebar’s state-of-the-art machinery.

The coffee, roasted on site at Workshop’s flagship Clerkenwell store, will be prepared and served by highly trained baristas from a La Marzocco Linea PB espresso machine and the ever faithful collection of Mazzer grinders, say the company.

Featuring seating for 20, the store will also be stocked with retail packs of freshlyroasted Workshop coffee, together with brewers, grinders and other coffee paraphernalia and friendly and knowledgeable staff will provide advice to customers on coffee, and how best to store, prepare and enjoy it at home. Fitzrovia Coffeebar will also feature a separate area in the basement that will be used for home brewing master classes and open seven days a week, from 7am until 7pm.

Maxwell Colonna Dashwood, the UK Barista Championship’s 2014 champion. congratulations to Maxwell ColonnaDashwood for winning the UKBC 2014 and wish him success in World Barista Championship in Rimini. As well as being an amazing barista, the UK coffee industry couldn’t ask for a better national and international ambassador,” added Andrew Tucker.

Ringtons Beverages launches new single serve collection Ringtons Beverages has had a style revolution as its single serve collection has undertaken a complete image overhaul, report the company.

The packaging of the single serve collection has been redesigned to create a uniform and stylish selection of individually packed items including tea, coffee and biscuits for use in food service and catering environments.

Fairtrade products also include the logo for simple identification.

The revamped collection features the iconic Ringtons horse and cart logo which symbolises the rich heritage of the 107 year old company, uses a complimentary and representative colour range, and metallic print on the packaging material which represents the quality of the selection.

Designed to create a desirable and instantly recognisable collection for hotels, cafés, offices, caterers and restaurants, the single serve collection includes a range of Fairtrade tag and envelope teas, tag and envelope herbal and fruit infusions, Fairtrade

decaffeinated and instant coffee sticks; sugar and sweetener sachets, chocolate mints, biscuits and hot chocolate.

“We deliberately chose a complementary design and colour pallet across the whole single serve range to appeal to our current and potential client base. The set also complements our wholesale offering which will benefit our clients during industry accreditation applications. The classic branding also gives customers information on the products quickly and easily and makes the range ideal for use in hotel rooms, meeting rooms, catering environments, restaurants and as take away ancillaries,” said Stephen Drysdale head of Ringtons Beverages.

Ringtons Beverages division has been operating for over 30 years as the food service arm of the British tea and coffee company. In addition to supplying single serve items, Ringtons Beverages provides wholesale tea and coffee and supplies as well as top of the range espresso machinery, equipment, barista training and design services.

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NEWS

Snap Media Productions

Taylors joins Kew for the perfect blend

First London Coffee Shop awards The coffee world celebrated the inaugural London Coffee Stop Awards on 23 April 2014 in an event held at Ozone Coffee in Shoreditch These awards were the first of its kind – with the winners chosen by the customers. Over 18,000 Londoners had voted to support their favourite local coffee shop. Baristas and coffee shops from every borough were included with over 1400 independents and branded coffee shops listed, showcasing how vibrant the London Coffee Scene has become.

The awards have been created following the success of the London Coffee Stops Tube Map - a tube map outlining the best places for coffee around London created by Chris Ward, author of Out of Office, a boss who works from coffee shops (see workwhereyoulike.com).

This caused quite a debate and discussion amongst Londoners who wanted their favourite

coffee place featured.

Chris Ward decided to create these awards to celebrate the best of London's coffee community chosen by Londoners/customers themselves (the first award of its kind in the industry).

The ten categories included Very Best Coffee, Best Coffee Shop, New Coffee Shop, Cakes and Bakes, Coolest Barista, Best Blog, Best Coffee Chain, Best Use of Social Media, Best Use For Cyclists and Best Use for Out Of Office Workers The winner of London’s Best Coffee Shop was White Mulberries, based in St Katherine’s Dock and London’s Best New Coffee Shop was The Wren based in St Nicholas Cole Abbey.

The awards have been such a success with great support from both the public and the coffee community that Chris Ward plans to make this an annual event with a nationwide award later this year.

Taylors of Harrogate has partnered with the Royal Botanic Gardens, Kew, to create a new range of infusions using the finest fruits and herbs.

Made using premium ingredients carefully sourced

by Taylors and certified by the botanic experts at Kew – a world leader in plant science and conservation – the Taylors of Harrogate Fruit and Herbal Infusions range consists of six contemporary blends inspired by classic British ingredients and world flavours (Blackberry & Elderflower, Sweet Rhubarb, Chamomile & Vanilla, Peppermint Leaf, Spiced Apple and Lemongrass & Ginger).

Available now, the range allows cafés, hotels and restaurants to tap into the growing fruit and herb tea market, which has grown by 9% in the last year to a market value of £68.7m, according to Nielsen MAT 29.03.14.

John Sutcliffe, out-of-home and convenience controller, Taylors of Harrogate said: “We’ve seen the demand for fruit and herb blends grow considerably in recent years to become a core part of tea menus. All the fruits and herbs in our infusions have been analysed by Kew’s experts, ensuring authenticity, quality and purity. The result is a range of natural blends, bursting with flavour and

goodness that will help operators offer customers an appealing alternative to traditional infusions on the market.”

Kate Halloran, senior tea buyer at Taylors of Harrogate, created the blends with Professor Monique S.J. Simmonds OBE, director of Kew Innovation Unit using nature’s real superhero fruits and herbs.

“We are delighted to be able to use our knowledge about plant chemistry and the traditional uses of plants to assist Taylors of Harrogate in developing a line of quality fruit and herbal infusions. It has been great fun working with Kate to develop a range that really brings together the flavours of plants from the orient and the fields of England,” said Professor Monique S.J. Simmonds.

Available in 5x20 cases, the infusions are caffeine-free and contain no added sugar. This all natural range comes packaged in a bright, stylish, Kew stamped box that will have high standout on any counter.

Stylish new aesthetics for best-selling Rancilio Classe 7 The Coffee Machine Company (CMC), UK distributor of top end commercial espresso machines from the Italian espresso machine manufacturer, Rancilio, has announced a remodelled Classe 7 (CMC’s best-selling model suited to the demands of busy restaurants and coffee shops).

CMC has been importing Rancilio traditional espresso machines for over 20 years and the Classe 7 is the workhorse of the range. It is available with two or three groups in automatic or semi-automatic models. The latest version retains all the innovative features, but new on the 2014

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model is a fully automatic self-cleaning function, Rancilio ‘Easy Clean’. This takes the backache out of end-of-service cleaning by automatically back flushing the group heads, say the company.

The new machine also features redesigned ‘bumper’ panels made from scratchproof polymer and a mirror polished stainless steel finish for the command panel, drip tray and rear body panel.

Rancilio have, in addition, added chromeplated zinc alloy group head covers.

The new Classe 7 is available with two or three group heads and there is also a

Compact 2-group unit to save counter space. The Classe 7 Tall version is designed for takeaway service and has the ability to handle 20 oz cups.

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NEWS

EcoPure Waters adds Just a Drop At the recent Hotelympia exhibition, EcoPure Waters, the in-house water filtration specialist, announced a new partnership with the charity Just a Drop, which provides clean water and sanitation projects in poor communities around the world.

Under the arrangement, for every water purification system EcoPure Waters sells in the UK it will make a financial contribution to Just a Drop. The donation from the sale of each system could provide 50 children with clean, safe water for up to ten years. EcoPure Waters’ clients will also be offered the opportunity to make a similar long term commitment to the charity through a ‘donation per bottle’ scheme.

“The tie-in with Just a Drop is a perfect fit for our business and that of our clients,” says EcoPure Waters’ managing director, Paul

Proctor. “We’re very happy to make a contribution for every system we sell and, if it fits their business model, our clients can also help by making a donation for every bottle of our water they serve.

“Through our support for Just a Drop, and by encouraging our customers to do the same, we’re now adding a strong ethical element to our existing economic and sustainable business proposition. Our filtration systems, which eliminate the need for bought-in bottled water, offer our customers the opportunity to save costs, to save the environment and, now, to save lives.”

Fiona Jeffery, Just a Drop’s founder, is also delighted with the partnership. “EcoPure Waters are really enthusiastic about the work we do and the difference we can make,

Cleaner tasting coffee Cleaner and fresher tasting coffee results from using the new Suma Cafe range of cleaning products for all common commercial coffee machines, claim their supplier Diversey Care.

Used regularly Suma Cafe products prevent and remove the residues that not only impair the taste and quality of fresh coffee but also impact on machine performance and reliability, say Diversey.

Coffee contains naturally occurring oily constituents that over time can form a residue inside the machine. Even very small amounts of residue can affect the taste of the coffee which is why leading professional baristas insist on cleaning their busiest machines two or three times a day. In most situations a machine should be cleaned at least daily.

The residue also causes the acrid smell that comes out of a poorly maintained machine. As soon as this smell becomes noticeable the residue has most likely been affecting the taste of the coffee for some time.

Residues can also affect the reliability of the machine. If allowed to develop, the residue will eventually clog the machine’s filters and tubes and cause it to malfunction. This results in unexpected

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downtime which means reduced revenues for the coffee shop owner. Cleaning or replacing clogged tubes and filters can add unwelcome and unnecessary maintenance costs.

The Suma Café range avoids these potential problems with a complete set of easy-to-use cleaning products for all common types of coffee machine including traditional and automatic espresso, drip filter or vacuum flask, freshbrew or bean-to-cup vending machines, say Diversey.

Products are also supplied as tablets or liquids in innovative colour-coded packaging to ensure the right amount is always used to provide perfect results every time with no wastage and small pack sizes ensure the products are easy to handle, take up minimal space and can be kept close to hand in busy businesses where storage is often extremely limited.

The complete Suma Cafe range has been certified by NSF, the internationallyrecognised public health and safety organisation, to meet stringent health and safety standards. Products also carry Halal & Kosher certifications.

Diversey Care reports that it has developed a set of user guides which explain how to clean each type of machine.

Left, Paul Proctor of EcoPure Waters and right,Fiona Jeffery of Just a Drop. together, to lives across the world. It’s so fitting that by providing clean, pure water for hospitality in the UK, EcoPure Waters and their customers can help reduce child mortality caused by dirty water and poor sanitation in communities worldwide,” she said.

Nearly a billion people do not have access to clean, safe water, and every 20 seconds a child dies from a water related disease - that’s 4,000 every day. To date, Just a Drop projects have reached an estimated 1.5 million people in 31 countries from Afghanistan to Zambia.

Planglow add to Gastro range A trio of cups and two sizes (12oz and 16oz) of pots have joined Planglow’s slate-look Gastro collection, extending the delistyle branding of the popular range to drinks, soups, stews and other liquid-based foods – hot and cold.

Planglow’s best-selling Natural Collection has been expanded too and now includes a 16oz Natural Pot as well, which sits alongside the much in demand 12oz version in the same range, say the company.

Rachael Sawtell, marketing director for Planglow, said: “We developed Gastro’s slate look to echo the use of this material in premium delicatessens and fine dining presentations. We anticipated its strong design would be popular, but it’s gone above and beyond our expectations. We identified a need for cups and pots in the collection too at the end of last year, so we are pleased we can now support providers in further extending the gastro brand to liquid products as well as sandwiches, wraps, baked goods, salads and snacks.

“The rise of street food culture – which shows no signs of abating - has also been highly instrumental in our decision to expand both our Gastro and

Natural Collections in this way.

This is due to the increasing number of world food and deli concepts emerging and the types of produce they now need to package”.

The new Gastro cups are available in three sizes – 8oz, 12oz and 16oz’s, while the Gastro Pots come in two sizes - 12oz and 16oz. Made from sustainably sourced paper, the single walled cups and pots have a white lip and inner, with a slate grey exterior. All five packaging items feature the distinctive Gastro plant design - a bold ‘chalkdrawn’ look that echoes the aesthetics of premium delis and fine dining experiences. The cups and pots also state ‘Freshly Served’ and environmental messaging. Lined with cornbased bio plastic, they are able to hold both very hot and very cold liquids while remaining suitable for industrial composters.

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NEWS

SHORTS WMF appoints new UK MD Following Florian Lehmann’s return to WMF AG, WMF has appointed Marcus Gansloser as its new managing director for its Professional Hotel Equipment and Coffee Machines business in the UK. Florian Lehmann, who was managing director for WMF UK Limited since 2010, has been with WMF since 2004, and is returning to WMF AG in Geislingen to take over as general manager for the "Structures of the WMF Group / WMF 2015" project.

Harris+Hoole boost for Tesco In announcing its preliminary trading results for 2013/14, Tesco has announced plans to open over 100 Giraffe, Decks and Harris+Hoole outlets next year, observing that these casual dining outlets have helped boost trade for them. In the Strategic Update section of their report, Tesco reported that it had completed around 300 refreshes, updating stores to make them more contemporary, improve the shopping environment, and make them more compelling for customers with a typical refresh store seeing a sales uplift of between 3% and 5%.

New book on tea Chai - The Experience of Indian Tea by Rekha Sarin & Rajan Kapoor and published by Niyogi Books is a new, beautifully produced new hardcover book that was launched at an event attended by Stephen Twining at Waterstones in Picadilly, London, recently. Aimed at a broad market intended to include those in the tea trade as well as afficianados, it covers all aspects of tea, from its origins in China, to its development in India under the Raj, the different strains and types that developed all over India, the growing methodologies, picking, drying, packing and marketing, as well as recipes using tea.

New Guinness World Records™ title Staff from Burco, part of Glen Dimplex Professional Appliances, claimed a Guinness World Records™ title at Hotelympia. The feat, which was undertaken to highlight the new range of Burco Manual and Auto Fill boilers, saw a team of 12 employees make a massive 1608 cups of tea in just one hour, breaking the previous record, held by Devonshire Tea, by 883 cups. The team used a total of nine Britishmanufactured Burco manual fill boilers across three serving stations to make three different varieties of Taylors of Harrogate tea (Yorkshire Tea, Afternoon Darjeeling and Irish Breakfast). Once brewed, the teas were then poured into 5oz speciality cups supplied by disposables company, Huhtamaki.

Harrogate Speciality Food Show The Harrogate Speciality Food Show, the north of England's largest gathering of artisan and speciality food producers, will take place at the Yorkshire Event Centre on 22 and 23 June 2014. Open to the trade only, the show attracts buyers from far and wide who come to meet and place orders with producers - many launching products for the first time at the show. Also for the first time, there will be an opportunity to watch Great Taste judges, who will be blind-tasting food and drink entered into the world's most respected food accreditation scheme.

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Cadbury launches new hot chocolate to vending market Cadbury has launched a new blend - Cadbury One – featuring more cocoa in a formulation that works across both dispense and vending machines, helping operators grow their profit by making the most of one of the nation’s biggest brands, claim the brand.

The new, improved recipe contains up to 68% more cocoa, say Cadbury, and is less complex to use (as the new blend is suitable for both vending and dispense machines, so there is no longer any need to buy two different products). The blend also boasts a more consistent flow rate, and the new bag is freestanding, making it easier to handle, point out Cadbury.

In addition, operators will have the opportunity to make the most of the strength of the Cadbury brand, with full POS and branded machine decals and fascias available.

Indre Nagyte, brand manager, refreshment beverages at Mondelēz International, said: “The new Cadbury One blend is great for consumers and operators alike as it combines great taste and operational simplicity in one fantastic product. We hope it’ll provide a real opportunity for operators to grow their business across both vending and dispense machines by making a much loved brand even better.”

Mornflake launch instant cereal The cereal company, Mornflake, says that it is revolutionising the cereal category with its new Superfast Pots range, which offer the convenience of a dry, ambient product which turns to a ready-to-eat bowl of cereal and milk just by adding a splash of cold water.

Complete with integrated spoon and bowl-shaped pot, the Mornflake Superfast Pots range is a category first, offering the ultra-convenience of a delicious, fresh-tasting breakfast cereal, at the turn of a tap, and the company say they are looking at supplying the café sector.

Available in four variants (Granola, Oatbran Flakes, Fruit & Fibre and Muesli), Mornflake Superfast pots launched

initially in Waitrose stores in March, supported by sampling, print, social media and PR activity (RRP £1.29 for 55g/70g pot).

“According to Canadean Custom Solutions Survey 2013, 26% of the population are still skipping breakfast due to lack of time. There is a massive opportunity to increase consumption with quicker and easier to prepare ambient formats, that deliver on taste,” commented Mornflake’s marketing manager, Richard Jones, on the new launch.

“Mornflake Superfast Pots truly tick these boxes – in the time it takes to turn the tap and stir, consumers can enjoy a delicious, quality cereal, complete with milk.”

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some of our displays for Cafés and Bakeries

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CHESTERFIELD POPULAR TOWN CENTRE CAFE AND TAKEAWAY Average WT £1,000-£1,200, Superb trading location, 20 covers, EPC rating D REF 41397 £33,000 LEASEHOLD

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MANCHESTER CAFE & TAKEAWAY IN A BUSY COMMERCIAL BUSINESS CENTRE WT £1,000, Busy main road providing high footfall, 36 Covers, Refurbished premises REF 142614 £30,000 LEASEHOLD

MATLOCK, DERBYSHIRE TOWN CENTRE CAFE AND TAKEAWAY WT £2,000, Busy main road location, High footfall, Good reputation REF 142596 £58,000 LEASEHOLD

COFFEE SHOP & CAFE PAIGNTON Established over 25 years, Fantastic location on the main high street, Good loyal customer base & fantastic footfall, 12 external covers & 30 internal covers REF 141870 £39,995 LEASEHOLD

SANDY, BEDFORDSHIRE CAFE Situated on an Ind Est, 1 Bed Accom included, 36 Covers, 5* Food Rating, Lock Up premises REF 142334 £69,995 LEASEHOLD

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3877 494 MAY 2014 CAFÉ CULTURE 13

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NEWS lunch! named Best Trade Show at Exhibition News Awards 2014 Diversified Communications’ lunch! show has added another industry title to its mantle after winning Best Trade Show at the recent annual Exhibition News Awards ceremony. lunch! triumphed in the hotlycontested Best Trade Show category ahead of Speciality & Fine Food Fair, The Toy Fair, DSEI, London Vet Show, Fespa, Bett, The Business Show, 100% Design, and Pharmacy Show.

Already a firm favourite with thousands of food-to-go manufacturers, suppliers, retailers and buyers (a record 5,929 industry professionals visited lunch! 2013), lunch! has also proved popular with exhibition industry judges (it has already won Best Marketing Campaign of the Year 2012 and two Best UK Trade Show Exhibition under 2,000sqm (2010 and 2011) at the Association of Event Organisers (AEO) Excellence Awards).

“We are thrilled to have won Best Trade Show for lunch! 2013,” said a delighted Chris Brazier, the show’s group event manager. “It is such an honour for the whole Diversified team particularly when you consider the competition within this category! One of lunch!’s real strengths has always been its niche, boutique appeal, so for it to win against such established – and much bigger – events really is an enormous achievement and a real recognition of the impact that lunch! has made within the industry.”

2014’s show is still over five months away, but is already on track for a repeat performance, according to Diversified UK (85% of the space has already been booked). Rombouts Coffee, Tudor Tea & Coffee, Taylors of Harrogate, Freshfayre, Equip Line, Adelie Foods, Bagel Nash, Popchips, Crown Foods, Pidy, Tri-Star Packaging, Tom’s Pies, Cawston Press, Joe & Seph’s Popcorn, Butterware, SFD, Simple Simon Foods, Magrini, Craftis, Mr Sherick’s Shakes, and Berry White are just a few of the returning exhibitors confirmed so far.

Meanwhile, Tyrrells Potato Crisps, Fracino, Unilever Tea Fusion, Pegarich UK (Stream), Manitowoc Foodservice, Bfree Foods, Cuisine Solutions, Plenish Cleanse, The Brownie Bar, Ancient Recipes, City Pantry, RoughStuff Oak Food Boards, Little Cherry, The Protein Ice Cream Company, Beanworks, and Metcalfe's Food Company are all busy preparing to make their lunch! debut (for more information, visit www.lunchshow.co.uk/visiting-lunch).

14 MAY 2014

CAFÉ CULTURE

Starbucks brings the ‘Flat Wight’ to the Isle of Wight The first Starbucks store on the Isle of Wight has opened, bringing 15 new jobs to Newport, and to celebrate the launch, Starbucks has dubbed the popular coffee Flat White the ‘Flat Wight’.

Opened in partnership with the Southampton based franchisee 23.5 Degrees, the new store, on St. James Street in Newport, brings together great coffee with a comfortable environment to relax and work in.

Starbucks stores are individually designed to reflect the character of the local area.

Situated over two floors, the spacious and bright unique design of the Newport store retains and celebrates the original townhouse features, including reinstated original fireplaces.

Starbucks coffee beans are delivered to Cowes by boat from a Starbucks store in Southampton and upon opening, a special reception with complimentary coffee served by the new staff was held at the port to welcome the arrival of the coffee beans.

Emma Cook, store manager at the new Isle of Wight Starbucks said: “I’m passionate about great coffee and when I saw the opportunity to manage the first Starbucks store on the island, I jumped at the chance to apply. I’m very excited to welcome our new customers today, and look forward to making sure everyone who comes into the store in the future – be it to work, relax or catch up with friends, will have a new store they can really enjoy.”

Anil Patil, managing director at 23.5 Degrees added: “We are thrilled to open the doors of the first Starbucks on the Isle of Wight to customers. This is the eigth store we have opened as part of our franchise deal

with Starbucks and we are really enjoying working alongside a brand which mirrors our values – a commitment to caring about the people in our business, and delivering for the customer and the local community. By the end of the year we plan to have opened 12 new stores across the south of the UK, creating between 120 and 150 jobs. We think this store will add to the vibrancy of Newport and look forward to serving the local community and visitors to the Island alike. ” Jane Coleman, director of franchising, Starbucks UK said: “Our franchise offer gives local companies throughout the UK the opportunity to bring their own expertise and experience to our business, and gives us the chance to serve new communities. Our partnership with 23.5 Degrees drives growth for the business, creates jobs, and will provide quality coffee for customers in Newport.

“Starbucks has a very young workforce, with nearly half of our employees aged under 24, an age group in the UK market which faces the highest unemployment rates.

Having created 15 new local jobs and offering greater diversity to Newport’s high street, the new Starbucks store is good news for the Island.”

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NEWS

TCG names its Barista of the Year The managed pub and bar operator, TCG, has named bartender Andrei Slemco of Bar 38 in Portsmouth as its Barista of the Year after he won a company-wide coffee competition, presenting him with a Nespresso machine.

The contest asked TCG’s baristas to submit a recipe, costings and photography for a new creative coffee drink. From the initial entries, team members from four sites were invited to recreate their coffees, and demonstrate their coffee art by making a latte, at a final judging session in London.

Judge of honour was Francisco Herrera, from Colombian coffee grower Asoapia, which supplies the TCG estate through ethical coffee company Cafeology.

Andrei Slemco’s winning drink, called ‘One Night in Gunwharf’ after Bar 38’s location in the Gunwharf Quays retail and leisure park, is based on an espresso coffee, shots of Cointreau, Kahlua and Baileys, topped with foam and served in a martini glass. The runner up was Shanto Prosad Dash of Henry’s Café Bar on West India Quay, for his Mojito Mint Latte and the other finalists, rewarded with a bottle of Champagne, were Aurora Hoskins and Ashley Deane from the Fatling in Hornchurch and Niko Pigis of the Hop Poles in Hammersmith.

“All four finalists impressed us with their skill, creativity and passion for coffee.

Andrei’s winning drink was a masterly combination of flavours, flawlessly produced and presented with a real ‘wow’ factor, while Shanto’s coffee art on his latte gave him the

L-R: Francisco Herrera of Asoapia; Barista of the Year Andrei Slemco, Bar 38; TCG chief operating officer Nigel Wright; Masteroast chairman Les Mills; Niko Pigis, the Hop Poles; Andy McClatchey, Cafeology; Shanto Prosad Dash; Bryan Unkles, Cafeology. Front: Aurora Hoskins and Ashley Deane, the Fatling. edge in a tight contest for the runner up spot.

Everyone here has won our admiration and I hope they continue to produce delicious and innovative coffees back in their pubs and bars,” commented Franciso Herrera on presenting the prizes.

TCG chief operating officer Nigel Wright added: “With the support of Cafeology, we are driving hot drink sales across our pubs and bars. We’ve invested in new equipment for many sites, barista training for staff and regular seasonal refreshes of our hot drinks offer.

“The quality of entries to this competition, and the high standards and enthusiasm demonstrated by the finalists, show the

benefit of that investment and we’re delighted to name Andrei as our Barista of the Year and to reward the efforts of all the team members who took part.”

In addition to Francisco Herrera, the competition judges were Bryan Unkles, Cafeology managing director; Andy McClatchey, Cafeology sales director and Les Mills, chairman of coffee roasters Masteroast.

TCG operates a diverse estate of 69 managed pubs and bars nationwide. The business has a strong foothold in London, with high-profile sites such as the flagship Tattershall Castle floating bar and restaurant on the Embankment. The estate stretches across the country from Aberdeen to Newquay, and from Cardiff to Norwich and includes late night bars, community and sports locals, student venues and quality town centre pubs, as well as a number of trading formats, such as the Henry’s Café Bar brand, Eerie Pubs and the King’s Feast food concept.

Cafeology is an ethical beverage company, supplying coffee, tea and chocolate to the out of home market in the UK and Ireland. A British, independently owned company, it was formed in 2003 and operates in all market sectors, including pubs, bars, hotels, shopping centres, leisure centres, contract catering, travel operators and the independent sector. Cafeology has unique direct supply agreements in place with Fairtrade audited coffee producers in Central and South America.

Foreign tourists fuelling UK growth Spend on retail, hospitality and leisure is set to rocket as overseas visitors flock to the UK over the next few years, according to a new report from Barclays.

The research, independently commissioned for Barclays’ Retail and Hospitality & Leisure banking teams, reveals that spending from foreign tourists is predicted to reach over £27 billion by 2017, an increase of 34% on 2013. Rapid growth in spend among tourists from emerging economies will be further boosted by loosening visa restrictions, and overseas visitors will deliver a significant boost to the economy this year and beyond, predict the researchers.

Visitors from the US currently spend the most in the UK, followed by France and Germany and this spending pattern will continue through to 2017. However, emerging economies such as China, the UAE and Russia are set to outstrip them in

16 MAY 2014

CAFÉ CULTURE

growth terms owing to the increasing wealth of consumers in these countries, in particular their growing middle-classes.

The UAE and Russia are set to break into the top ten nationalities to visit the UK by 2017 and tourists from China alone will spend over £1 billion in 2017, up by 84% from 2013.

Richard Lowe, head of retail and wholesale, Barclays, commented: “Opportunities abound for both retailers and the leisure industry to capitalise on these growing tourist numbers and spend.

Businesses putting in the time and effort to understand their client demographic and to talk to their audience through whatever channels they use, be it social media or more traditional, will carve out an advantage that will enable them to offer something more tailored for each nationality that visits our shores.

“For our retailers, it is also worth considering that British-made goods

remain popular amongst overseas consumers, so it would be time well-spent evaluating how they market their products to audiences from overseas eager to snap up ‘Brand Britain’.”

The sectors that will benefit extensively from this rise in tourist spending are undoubtedly the retail, leisure and hospitality sectors, with both expected to boom. The retail sector is set to generate £9.3 billion from tourists in 2017, an increase of 36% from 2013. Expenditure within the fashion retail sector will increase by 38% alone, to £5.8 billion.

Spending on hotels, eating out and attractions will rise by 33% to £14.7 billion in 2017, it is predicted. Overseas visitors are set to spend £5.3 billion on eating out by 2017, up by 34%, with spend on leisure attractions increasing by 32% to £2 billion by 2017, and hotel accommodation attracting £7.3 billion in spend by 2017, an increase of 33%, claim Barclays.

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Celebrate your success at

AY TUESD D R 3 2 2014 MBER E T P E S At the TES EMIRA M I STAD U ball

Sponsored by

al Foot (Arsen b) Clu

Supported by Café Culture magazine, The Café Society and The lunch! show

Awards 2014

CAFE CULTURE

magazine www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

In 2014 the Café Society Awards are being renamed and re-launched as the Café Life Awards and will run alongside the highly successful lunch! show, which takes place at the Business Design Centre, Islington on 23rd and 24th September, 2014 – just a mile away from the awards venue, the highly prestigious Emirates Stadium, home of Arsenal Football Club. Taking place on the first evening of the show, the Café Awards Dinner will combine relaxing after-show entertainment with the presentation of the Café Life Awards, now in their fourth year.

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 closing date for nominations is 1st July 2014

18 APRIL 2014 CAFÉ CULTURE

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 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

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AWARDS 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.

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.

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.

The Café Beverage Award - aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made inhouse 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 the 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

THE CAFÉ LIFE AWARDS 2014 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Emirates Stadium, London on Tuesday 23rd September 2014 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

www.thecafelife.co.uk

APRIL 2014 CAFÉ CULTURE 19

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AWARDS 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 shortlisted 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 31st March 2013 to 1st July 2014 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, Association House, 18c Moor Street, Chepstow NP16 8DB- Tel: 01291 636341 - Email pam@cafesociety.org.uk.

CLOSING DATE FOR ENTRIES – 1ST JULY 2014

20 MAY 2014

CAFÉ CULTURE

£500E

FOR TH WINNER

Tetley Afternoon Tea Experience Challenge This year’s Lunch! show will be getting a new 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 or savoury product, 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 or 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 by promoting the ‘afternoon tea experience/ offer’.

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: Summer Berry, Green Tea with lemon, Redbush and Tetley’s great tasting original with drawstring bag.

HOW TO ENTER: In the first instance please send your name, address and telephone number to pam@jandmgroup.co.uk by 1st June 2014.

The tea samples will be posted to you for you to choose which variety you wish to complement your afternoon tea combination.

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@cafesociety.co.uk by 1st July 2014

Those shortlisted will be asked to present their afternoon tea creations to a panel of judges (and visitors) at the Lunch!

Show. The judges will be looking for presentation as well as how the selected food items complement the chosen tea variety.

The Café Sandwich Challenge

£500E FOR TH

The second live challenge at WINNER the Lunch! show is aimed squarely at those who offer sandwiches.

Comprising three separate competitions, this award aims to encourage the development of sandwiches (whether made in-house 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, 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 on presentation, taste, how the beverage compliments the sandwich, innovation and commercial viability.

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AWARDS

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.

Bel Leerdammer Mature Sandwich Competition Contestants are asked to create a hot, or cold, sandwich recipe using Leerdammer Mature cheese. Free samples of this product will be supplied to the contestants to experiment and create their sandwich recipes.

Matured for longer, the rich and smooth version of Leerdammer is great for cooking or indulgent snacks. With its rich intense flavor Leerdammer Mature is the perfect sandwich cheese, complementing everything from Portobello mushrooms and fresh pesto, to vine ripened tomatoes and cured beef.

When melted, its nutty taste and delightful stringy flavor enhances any sandwich. Plus, it stays fresh and glossy

www.thecafelife.co.uk

for up to 90 minutes outside the fridge – making sandwiches taste fresher for longer.

British Lion Eggs Competition Contestants are asked to create a hot or cold sandwich recipe using British Lion Eggs or Egg Products. Due to the fragile nature of eggs no samples will be supplied for this category. Any eggs or egg products used in the competition must be British Lion Eggs.

The British Lion is the UK's most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. The Lion scheme has effectively eradicated Salmonella Enteritidis in British eggs since its introduction in 1998. The British Lion is the UK's leading food safety mark with consumer recognition of more than 80% double that of other comparable food quality marks.

Within two years of the Lion Code of Practice launching in 1998, human cases of Salmonella had reduced dramatically.

How to enter: In each category entrants are asked to create a new sandwich recipe using a specified ingredient or product, plus select a specific beverage 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. Those shortlisted in each category will be invited to present their entries to the panel of judges.

Entries must be submitted to Pam Sainsbury on pam@cafesociety.co.uk by 1st June. Completed recipes should be forwarded for judging by 1st July 2014.

MAY 2014 CAFÉ CULTURE 21

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PREVIEW

See, touch,

smell! taste and

Returning to London’s Olympia (14 and 15 May 2014) for the ninth consecutive year, the Caffè Culture Show remains the only event in the UK which is dedicated to the café bar industry. Featuring over 200 exhibitors and 5,000 trade visitors across the two days, the show is a not to be missed part of the café calendar.

Business advice With a host of suppliers showcasing the latest innovations, visitors will be able to taste, touch and smell a range of delicious food and drink products, uncover the latest technological advances and understand more about positioning their establishment to stand out from the competition. And returning to the show after having been so popular with visitors in previous years – will be a packed schedule of inspirational business advice and interactive product demonstrations being held on two stages across both days.

Kicking off the impressive line-up of leading business experts on the Caffé Culture Business Theatre stage, reputational specialist Alan Stevens will be drawing on over 35 years of experience to impart all the knowledge you need to build and maintain the best reputation possible.

Richard Johnson (author of Street Food Revolution) will be sharing his expertise on how to set up and run a successful street food business, and Nick Friedman (owner of street food success Jamon Jamon) will be conveying the hard truths and the lucrative opportunities from this rapidly growing market.

Providing an overview of the UK hot drinks industry, Philip Benton (a research analyst from Euromonitor International) will discuss the changing attitude of UK consumers towards tea and coffee. Paul

22 MAY 2014

CAFÉ CULTURE

Meikle Janney from Coffee Community will be talking through the essential steps to ensure your business doesn’t fail before Edwin Harrison looks at the best ways to ensure your staff love your business as much as you do. Discussing how to maximise quality and therefore repeat business, experienced coffee expert Hugh Gilmartin will host a panel of leading experts to show you how to deliver quality coffee when it’s not your core business.

Charles Manners, a leading café consultant, will consider what makes the best coffee shop.

Interactive demonstrations For those visitors looking for ways to reinvigorate their product offering, a comprehensive range of interactive food and drink demos at the Caffé Culture Taste Experience Stage in association with Unox will see Ben Townsend, one of the UK’s most experienced barista trainers from the SCAE, introduce the theory and practicality behind coffee roasting and blending, as well as top brewing methods. With one eye on increasing profits, Erica Moore (founder of Eteaket and a leading tea expert) will explore the phenomenal opportunities for business growth through tea tasting and cocktail blending.

If you are looking to take advantage of the baking trend, Peter Sidwell, of ITV’s Britain’s Best Bakery fame, will be demonstrating a series of different recipes

all developed with a simple bread dough, not only adding an artisan touch to an offering, but also adding profit to your business. For the real coffee connoisseurs and those looking to offer something unique, experts from Falcon Coffee will be providing advice on how operators can begin to select, blend and roast their own in house coffee.

Artisan and street food New for 2014, will be a focus on the increasingly popular and growing trends for artisan production and street food within the sector. With more and more customers wanting to know exactly where their food has been sourced and produced, café bar operators should take a visit to Caffé Culture’s Artisan Food Market.

Supported by the Artisan Food Trail, this market will bring together a host of smaller independent companies from around the country in an area set to be bursting with mouth-watering products

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PREVIEW

made with only the finest of ingredients.

Another key area for the café bar industry and one that will play a prominent role at this year’s show is Street Food.

Having quickly grown from humble beginnings, street food has now become somewhat of a foodie revolution within the industry. Combining seminar sessions, free advice from leading street food experts and a number of exhibitors, those looking to maximise on this significant industry trend will not be disappointed.

“Whether you are looking to take advantage of the booming trend on the high-street for delicious, quality tea, coffee or food, or you operate a successful business looking to generate new ideas to enhance your current menu, the show provides the focal point of the industry,” says Cheryl Carroll, event director.

“An ideal location to source new products, gain practical and informative business advice, understand more about key industry trends or network with hundreds of likeminded café bar operators and suppliers, a visit to the Caffé Culture Show 2014 is an essential date for the diary.”

EXHIBITOR HIGHLIGHTS Syrups & Flavourings Many of the industry’s foremost brands will be represented at the show including the premium syrups company Monin UK (D30), who will be showcasing an ever-

www.thecafelife.co.uk

expanding range of flavours as well as introducing the company’s new state-ofthe-art London training studio. Thanks to the team at Monin UK, visitors to the show have the chance to enter a free prize draw to win a training day at the London Studio along with a number of runners up prizes.

Back for their second successive year, the team from Liqueur Coffee (J50) will be launching their three new flavoured syrups (a delicious strawberry daiquiri, a vibrant mint mojito and a delightful amaretto in conjunction with the brand’s more traditional coffee range).

Having dominated their home market in New Zealand and following success in Australia and Asia, the team at Shott Beverages (A13) say that they have now turned their attention to the UK market and will be showcasing a range of leading flavours including the zesty Lemon Ginger and Honey.

Speciality coffee and flavoured syrups will be taking centre stage on the DaVinci Gourmet (D12) stand where a range of recently unveiled syrups and sauces will be demonstrated that allow operators to create on-trend drinks menus with excellent profit margins.

Following a complete brand re-launch, The Italian Beverage Company (F4) will also be offering visitors samples of its new, eye-catching Simply™ range of syrups, sauces, smoothies, milkshakes and more on their stand.

Coffee, Tea & Hot Chocolate If sourcing coffee, tea, hot chocolate or other quality beverage is your objective, then the range of exhibitors at Caffè Culture will deliver. Leading the campaign for the highest standards within the industry, the Beverage Standards Association (BSA) (G55) will be discussing the latest in training and technology, as well as introducing the BSA Accreditation and Best Drinks Award 2014.

On the show floor, Astra Coffee (J7) a specialist in high quality coffee since 1973, will be demonstrating its range of 100% Arabica, organic and fair trade certified coffee beans. The coffee is available in both roasted and unroasted varieties which feature a reduced amount of irritants to make what is claimed to be one of the industry’s first ‘stomach-friendly’ coffee blends.

Travelling all the way from Indonesia, Seruni Ireland (G39) will be exciting taste buds with the charming, earthy taste and low acidity of the beans from a plantation which is surrounded by the beautiful Lake Toba in the Sumatra region of the country.

Already well known in the Spanish coffee market, Camali (L56) will be presenting their full and varied range of quality, roasted coffee beans. Offering a delicious natural flavour, the beans have been roasted using a special and unique method, to create a wonderful, rich flavour.

For tea lovers out there, Novus Tea (C15) will provide visitors with a sample of the great taste of its range of premium teas, while providing guidance on maximising profits from the fast-growing quality tea and herbal infusions market.

Combining innovation with experience in speciality tea, the team from Zacely Ltd (K26) will be bringing tea to life at the Caffè Culture show this year. Launching an exciting new development, visitors will see demonstrations of the new Teaforia Tea Concentrate, a product that eliminates the need for brewing, therefore creating a delicious range of exotic hot and iced tea in just 30 seconds. In addition, its innovative Wild Monk Bubble tea, continues to provide operators with a stand-out point of difference in a competitive market.

Originally a small company from the Balearic Islands, Reybar (E26) has grown to become an influential player in the Spanish market.

Creators of high

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PREVIEW quality, gluten and preservative free hot chocolate, the mixes can be used to make outstanding beverages or even a luxurious dipping sauce for doughnuts and churros.

Equipment Specialists from Jestic Foodservice Equipment (C33) will be on hand to offer visitors live blending demonstrations from market leading Vitamix brand, while also providing the latest from brands including Ugolini and Zumex, in doing so giving expert knowledge to suit your individual business needs.

Demonstrating the latest in boiler and vending filters, the team from H20 Direct (K54) will be on hand to discuss the importance of eliminating hard scale build up on appliances, as well as the health benefits associated with removing impurities from an incoming water supply.

Also featuring the latest in water quality monitoring Pentair (G20) will be showcasing their range of Claris ‘Ultra’ water conditioning cartridges which will continue the company’s commitment to market leading innovation. Designed to significantly reduce downtime and save on costly repairs, the filters are something adored by many within the industry.

Celebrating 145 years in the industry, H.G. Stephensons (F6) are once again returning to the show to display products from their impressive, 1,774 new lines in the company’s 2014 catalogue. Packed with the latest catering equipment, inspirational ideas and unique offers, this stand is a must attend for visitors to the show.

Visitors will be able to see Instanta Ltd (H6) promoting its range of British made water boilers as well as the latest in sous vide machines. Designed with space optimisation in mind, the range features a number of appliances to suit the individual needs of an establishment.

Espresso & Coffee Machines Attracting some of the pioneering brands in coffee and espresso making equipment, the show will aim to provide a focal point for visitors looking for the latest advances and developments.

Verde Coffee (E26) will be demonstrating the cutting-edge design in professional grinding equipment and the very best in espresso machines and equipment, offering visitors a special show price on the brands comprehensive espresso machine start-up kit – the kit gives visitors everything they need to start a quality coffee business.

As the world’s largest coffee machine manufacturer, Cimbali (D6) will be launching an exciting and unique ‘superautomatic’ bean to cup machine, featuring

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an integral ‘Perfect grinding system.’

Perfect for fast paced, busy establishments where quick service and a consistent quality are vital, the new appliance provides the ultimate in service standards, claim Cimbali.

Hampshire based Qualitasse Coffee (D20) has just been appointed as the UK agency for Fiamma, a leading Portuguese manufacturing giant, supplying espresso equipment to over 72 countries worldwide.

The new Fiamma range is available in a range of sizes to suit the needs of each establishment.

Making the most of the trend and availability of syrups, the team from Schaerer (H24) has developed the company’s new Flavour Point Syrup System - a unique appliance which is able to automatically process up to four different flavour varieties to drastically extend the aromatic creations possible.

Another new and exciting launch when it comes to bean-to-cup machines comes from leading German manufacturer Sielaff (G30) who are launching the Siamonie, building on the success of the Piacere to offer 34 freely programmable drinks selections, a fresh milk module and a choice of push button or touch screen operation.

Returning to the Caffè Culture Show 2014 following a two-year absence, Teknomat (H8) will be launching the stunning Synchro espresso machine.

Boasting

outstanding build quality and exceptional looks, the Synchro machine is manufactured by experts in Italy and claims to be unique to the UK market.

Offering all the high end features that a modern barista demands, the appliance is ideally suited to a premium coffee offering.

Featuring the award-winning FoamMaster™ 800, an appliance that has just win the coverted Red Dot Design Award 2014, Franke (C20) will be showcasing the latest in a long line of market leading coffee and espresso machines. As a remarkably versatile appliance, the FoamMaster™ 800 produces everything from Vanilla Frappe to trendy Mocha Latte, helping to instantly turn every establishment into a quality coffee shop.

Technology With advances in modern technology ensuring operators need to take note, the Caffè Culture Show 2014 will highlight the latest advances in the industry.

Showcasing developments in EPoS and running a special show promotion, visitors will be intrigued by the innovations on the Casio Electronics Co. Ltd (H4) and the heavy discounts available on the day.

Launching your establishment firmly into the 21st Century, experts from Easy Apps Business (A23) will be demonstrating how the latest in mobile technology and targeted communication can impact on sales through customer retention and attracting new business.

Following a similar focus on apps and mobile technology, the team at Let Ya No (G32) will be discussing the benefits of how positive customer reviews on a mobile format can enhance sales potential.

Receiving a prestigious endorsement from the Craft Guild of Chefs, the Lynx Purchasing (B24) Calculator App enables chefs, caterers and restaurant managers to monitor margins in busy kitchens or when negotiating with suppliers, using a smartphone or tablet. Having already been downloaded over 7,500 times, the app allows users to closely manage their costs.

Food & Drink Known for its unique, much adored taste, Lotus Bakeries (B25) will once again be exhibiting at the show.

Launching the new Lotus Biscoff branding featuring a simple, yet impactful style, the packaging will provide operators with a more contemporary look and

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www.thecafelife.co.uk

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PREVIEW feel. Known affectionately as ‘the little red biscuit’ Lotus Biscoff is the leading complementary sweet biscuit in the UK hospitality sector.

Continuing to expand their natural and British-produced drink offering, Belvoir Fruit Farms (J26) will be offering visitors free samples of their premium soft drinks range; all of which are still produced on the family’s farm. Those visiting the stand will be interested to sample the three most popular flavours, Elderflower Pressé, Raspberry Lemonade and Ginger Beer.

Back for another year, established industry experts, Beyond the Bean (E14) will be showcasing a number of show launches including a new range of Sweetbird Still Lemonades which combine the delights of traditional lemonade with the delightful flavours of Blueberry & Mint, Watermelon & Rosemary or the contemporary taste of Cloudy Lemonade.

Founded by Sicilian, Piero Scacco, Les Artisan Boulangers (J4) exudes a passion and love for exceptional pastries and patisserie using only the finest of ingredients, developing a comprehensive range of quality offerings.

Having won a number of prestigious Great Taste Awards, Pipers Crisps Ltd (K20) will be exhibiting their latest range of delicious, award-winning flavours which have already been stocked in over 5000 foodservice outlets across the UK. Still producing all of their own crisps, the team are committed to the highest standards of taste, quality, freshness and shelf life.

Exhibiting at the show for the first time, Polkadot Foods (NB3) founded by food entrepreneur, Laura Chambers, is focused on supplying new, innovative food to the café industry. Unveiling the brand’s new range of Polkadot Caramel Biscuits, ideal as a complimentary offering to coffee, the company will also be promoting its personalised branding service for establishments.

Taking the street food market by storm, PJ & Clare, the brains behind Popcorn Kitchen (NB1) will be wowing taste buds with their exquisite range of sweet and savoury popcorn. Having recently launched a range of retail bags, visitors will be delighted to find out more about the potential that popcorn can make to

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sales.

For those looking for something to satisfy a sweet tooth, a visit to the Scrumshus (D2) stand to sample the delicious taste of Great British Granola is the sure to hit the spot. Already stocked in high profile establishments including The Ritz, Claridges and Gleneagles, the delightful granola is now available to all.

Packaging Showcasing its range of market leading paper cups including the recently launched Garda embossed, insulated cups, Benders (G7) is the only dedicated manufacturer of paper hot cups in the UK. If ripple cups are more of interest, the team at Go-Pak (L23) will be showcasing their unique and popular range of ripple cups. Available in black, white and kraft and with a new attractive Italiano range of printed single wall and ripple wall cups, the stand is likely to be a hive of activity over the two day event.

When it comes to labelling and ecopackaging, Planglow (D5) will be launching a range of new environmentally friendly cups and pots. Made from recycled corn based materials, the packaging is entirely biodegradable ensuring the operator is able to do their bit for the environment.

When it comes to custom, stock, flexible packaging products, The Bag Broker UK (J1) will be exhibiting their range of packaging available in a host of colours and sizes, all at exceptional prices.

within the vending industry in recent times, the association’s attendance at the show is designed to aid in the education of visitors, and to demonstrate how the vending industry as a whole is able to meet the coffee aspirations of an establishment’s consumers.

Showcasing the latest in table top vending solutions, Fairtrade Beverage Systems (A11) will be demonstrating their new range of hot beverage dispensers, designed to offer a range of delicious drinks while ensuring quality and consistency.

Also showcasing the latest in table top vending machines for the catering industry, N&W Global Vending (F57) will be unveiling their new Karisma machine, plus showcasing a range of new updates to their existing Koro Fresh Milk and Korinto Fresh Milk machines. Known for delivering great tasting coffee, the company’s new range offers a more compact, stylish and easier to maintain design.

Furniture A brand new collection of stylish and highly durable furniture, Urban14 from Morris Contract Furniture (N7) combines a high quality construction of quality timber and mild steel, to ensure the furniture is able to withstand the demands of the most rigorous catering environment.

Unveiling a stylish new range of designer chairs to complement the existing range of furniture, Pub Stuff (J24) will be showcasing a number of different models which form part of a huge stock holding of nationally available contract furniture.

Vending As an official show partner, the Automatic Vending Association (AVA) (B23) will be supporting the continued hard work of the café industry. Having seen the development of a premium coffee offering

Attending To guarantee your free ticket to the leading industry event, or to find out more about the exhibitors, practical food and drink demos and business seminar programmes, visit www.caffecultureshow.com. Don’t forget to look out for the latest show updates on @CaffeCultureShw, or search ‘Caffè Culture Show’ on Facebook. Also why not use #CaffeeCultureShow to help spread the word?

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TASTE EXPERIENCE STAGE SCHEDULE Wednesday 14th May

Session Title

Presenter

Overview

10.30 - 11.00

An introduction to roasting and blending coffee

Ben Townsend, SCAE

One of the most experienced barista trainers in the UK and new education co-coordinator at the SCAE, brings both theory and practical teaching to every session, his training technique have been developed from years of experience behind an espresso machine and in front of customers.

In this session visitors will gain an insight into the latest in brewing and roasting techniques

11.15 - 11.45

Maximising your profits through tea

Erica Moore - Etekat

Founder of Eteka and tea expert, Erica Moore hosts a tea tasting and demonstration of cocktail making - exploring the phenomenal opportunities for business growth through tea

12 - 12.30

Delivering the dough bring a touch of artisan to your business

Peter Sidwell, ITV's Britain's Best Bakery and Simply Good Taste

Host of ITV's Britain's Best Bakery and founder of Good Taste, Peter Sidwell is a chef with a passion for all things baked. In this practical and business focused session he'll take you through a series of different recipes all developed using a simple bread dough - demonstrating how you can bring an artisan touch to your menu without it costing you dearly in time or financial investment

12.45 - 13.15

Alternative brew methods to espresso, and why you should use them

Ben Townsend, SCAE

One of the most experienced barista trainers in the UK and new Education Co-coordinator at the SCAE, brings both theory and practical teaching to every session, his training technique have been developed from years of experience behind an espresso machine and in front of customers. In this session visitors learn about the latest alternatives in brewing and what they bring to your business

13.30-14.15

A journey to find the perfect Mocha pairing of coffee and chocolate

Paul Eagles, Kokoa Collection

Paul Eagles of Kokoa Collection will lead a sampling session on Caffe Mochas – discovering how to match coffee from a selection of UK roasters to single origin hot chocolates, ensuring they complement each other.

14.15 - 14.45

Delivering the dough bring a touch of artisan to your business

Peter Sidwell, ITV's Britain's Best Bakery and Simply Good Taste

Host of ITV's Britain's Best Bakery and founder of Good Taste, Peter Sidwell is a chef with a passion for all things baked. In this practical and business focused session he'll take you through a series of different recipes all developed using a simple bread dough - demonstrating how you can bring an artisan touch to your menu without it costing you dearly in time or financial investment

15.00

Putting the fizz into your soft drinks offer

Claire Martinsen, Breckland Orchard

Claire Martinsen of Breckland Orchard explains why coffee shops need to have a great range of soft drinks and what a great soft drinks range looks like. She’ll also give you an insight into 10 ways you can make more money from your soft drinks fridge and how to go about creating food and drink pairings.

15.45 - 16.15

Delivering the dough bring a touch of artisan to your business

Peter Sidwell, ITV's Britain's Best Bakery and Simply Good Taste

Host of ITV's Britain's Best Bakery and founder of Good Taste, Peter Sidwell is a chef with a passion for all things baked. In this practical and business focused session he'll take you through a series of different recipes all developed using a simple bread dough - demonstrating how you can bring an artisan touch to your menu without it costing you dearly in time or financial investment

Thursday 15th May

Session Title

Presenter

Description

10.30 - 11.00

An introduction to roasting and blending coffee

Ben Townsend, SCAE

One of the most experienced barista trainers in the UK and new education co-coordinator at the SCAE, brings both theory and practical teaching to every session, his training technique have been developed from years of experience behind an espresso machine and in front of customers.

In this session visitors will gain an insight into the latest in brewing and roasting techniques

11.15 - 11.45

Maximising your profits through tea

Erica Moore - Etekat

Founder of Eteka and tea expert, Erica Moore hosts a tea tasting and demonstration of cocktail making - exploring the phenomenal opportunities for business growth through tea

12 - 12.30

Delivering the dough bring a touch of artisan to your business

Peter Sidwell, ITV's Britain's Best Bakery and Simply Good Taste

Host of ITV's Britain's Best Bakery and founder of Good Taste, Peter Sidwell is a chef with a passion for all things baked. In this practical and business focused session he'll take you through a series of different recipes all developed using a simple bread dough - demonstrating how you can bring an artisan touch to your menu without it costing you dearly in time or financial investment

12.45 - 13.15

Alternative brew methods to espresso, and why you should use them

Ben Townsend, SCAE

One of the most experienced barista trainers in the UK and new education co-coordinator at the SCAE, brings both theory and practical teaching to every session, his training technique have been developed from years of experience behind an espresso machine and in front of customers. In this session visitors learn about the latest alternatives in brewing and what they bring to your business

13.30-14.15

A journey to find the perfect Mocha pairing of coffee and chocolate

Paul Eagles, Kokoa Collection

Paul Eagles of Kokoa Collection will lead a sampling session on Caffe Mochas – discovering how to match coffee from a selection of UK roasters to single origin hot chocolates, ensuring they complement each other.

15.00

Putting the fizz into your soft drinks offer

Claire Martinsen, Breckland Orchard

Claire Martinsen of Breckland Orchard explains why coffee shops need to have a great range of soft drinks and what a great soft drinks range looks like. She’ll also give you an insight into 10 ways you can make more money from your soft drinks fridge and how to go about creating food and drink pairings.

15.45 - 16.15

Delivering the dough bring a touch of artisan to your business

Peter Sidwell, ITV's Britain's Best Bakery and Simply Good Taste

Host of ITV's Britain's Best Bakery and founder of Good Taste, Peter Sidwell is a chef with a passion for all things baked. In this practical and business focused session he'll take you through a series of different recipes all developed using a simple bread dough - demonstrating how you can bring an artisan touch to your menu without it costing you dearly in time or financial investment

28 MAY 2014

CAFÉ CULTURE

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Monbana Milkshakes

Add something different to your beverage offer.

Genuine, rich and thick milkshakes from Monbana.

Get in touch:: www.eurofoodbrands.co.uk .co.uk food.service@eurofoodbrands.co.uk ands.co.uk t. 01604 821 234 34

Come and visit us at Caffè Culture Stand and F31 Olympia London,14-15th 5th May

Milkshake your life!

M

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BUSINESS THEATRE SCHEDULE Wednesday 14th May

Session Title

Presenter

Overview

10.45 - 11.15

Keep the customer satisfied - how to build and protect a top-class reputation

Alan Stevens

Your reputation can make or break your business, and you need to know how to build and maintain the best reputation possible. Drawing on over 35 years of experience, reputation specialist Alan Stevens will reveal the strategies to keep your business at the top of TripAdvisor, flourishing on Facebook, and magnificent on all other media.

11.45 - 12.15

Getting in on the action - the phenomenon of street food

Richard Johnson, author of Street Food Revolution

An overview of the street food market from one of its leading experts - where it’s at, where its heading and what are the opportunities for anyone looking to launch a business within this fast moving sector.

12.45 - 13.15

UK Hot Drinks Industry: Reviewing Trends and Opportunities

Phillip Benton, Research Analyst at Euromonitor

Philip will provide an overview of the UK market in the context of the attitude of UK consumers towards tea and coffee. Visitors will gain an insight into how the UK hot drinks sector has International global hot drinks industry with a particular emphasis on the changing evolved and understand what trends and opportunities are likely to emerge over the next five years.

The session will: Uncover global trends for the hot drinks industry; Identify Britain’s favourite beverages; Investigate the future of pods; Examine the opportunities within the hot drinks sector for 2014 and beyond.

13.45 - 14.15

How to set up and run a street food business

Richard Johnson, author of Street Food Revolution, and a panel of four of the UK's leading street food entrepreneurs

Find out from the experts how to set up and run a street food business. Whether you are looking to add a mobile element to your existing business or want to launch you’re a brand new street food operation, this is the session for you. Hear from the author of 'The Street Food Revolution' and a panel of the UK's leading street food entrepreneurs.

14.15 - 15.15

Why café's Fail essential steps to ensure yours doesn't

Paul Meikle Janney, Coffee Community

Whilst many believe they have the passion and drive to set up and run a successful café bar business, the truth is there are a myriad of processes and steps that need to be got right to ensure it doesn’t fail. In this session you’ll hear from one of the UK’s leading coffee bar advisors about how to go about developing your café concept right through to doors opening and planning your second. Ensuring yours is a story of success.

15.45

What makes a good coffee shop work for your customers and your bank!

Charles Manners, Turpin Smale

In this session, leading café consultant, Charles Manners will lead you through ideas on the approach to shop layout and design, creating the right atmosphere and adding points of humour and interest to really engage customers. He’ll look at how to align your food and offer to the market and discuss staff recruitment and training and management controls.

Using examples from real businesses he will lead you through everything you need to know to get the operational side of your business working effectively.

Thursday 15th May

Session Title

Presenter

Description

10.45 - 11.15

How to set up and run a successful street food business

Nick Friedman, Jamon Jamon

A step-by-step guide to setting up and running a successful street food business from founder of street food success Jamon Jamon. You'll hear the hard truths about what's involved and get an insight into the opportunities within this rapidly growing market.

11.45 - 12.15

Love your business - but how on do you get your staff to love it as much as you do?

Edwin Harrison, Artisan

Hear from someone who shares your pain. Since launching their business three years ago, the founders of Artisan have tried and tested every possible way to train and motivate their staff. They have dealt with sudden departures and hung-over baristas as they tried to find the best formula to ensure staff perform at a consistently high level meaning Edwin and Magda have been able to turn their attention to growing their business rather than constantly monitoring staff performance from behind the counter.

Edwin shares their successes and failures and will help you find the best way to train and motivate staff in your business.

12.45 - 13.15

Delivering a quality coffee offering when it’s not your core business

Hugh Gilmartin hosts a panel of personalities from the pub, restaurant, hotel and contract catering sectors

Leading coffee expert Hugh Gilmartin hosts a panel discussion of leading industry personalities from the pub, restaurant, hotel and contract catering sectors - all of whom have succeeded where others failed - in delivering a quality coffee offering when it is not their core business. Find out from people who have been there and done it how you can improve what you do and make money in this increasingly competitive market.

13.45 - 14.15

Making Dough How to increase profits with an artisan bakery offering

Peter Sidwell, Presenter of ITV's Britain's Best Bakery and owner of Simply Good Taste

Artisan bakeries are on the rise in the UK and independent coffee shops are in a perfect position to get in on the action with an artisan offering of their own. In this session Peter Sidwell will let you know how you can take on the big chains with a strategy that they cannot compete.

14.15 - 15.15

Keep the customer satisfied - how to build and protect a top-class reputation

Alan Stevens

Your reputation can make or break your business, and you need to know how to build and maintain the best reputation possible. Drawing on over 35 years of experience, reputation specialist Alan Stevens will reveal the strategies to keep your business at the top of TripAdvisor, flourishing on Facebook, and magnificent on all other media.

15.45 - 16.15

UK Hot Drinks Industry: Reviewing Trends and Opportunities

Phillip Benton, Research Analyst at Euromonitor International

Philip will provide an overview of the UK market in the context of the global hot drinks industry with a particular emphasis on the changing attitude of UK consumers towards tea and coffee. Visitors will gain an insight into how the UK hot drinks sector has evolved and understand what trends and opportunities are likely to emerge over the next five years. The session will: Uncover global trends for the hot drinks industry; Identify Britain’s favourite beverages; Investigate the future of pods; Examine the opportunities within the hot drinks sector for 2014 and beyond.

30 MAY 2014

CAFÉ CULTURE

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FoamMaster 800

The premuim class from Franke Coffee Systems the franke foammaster TM is the new premium class among coffee machines. is there a particular beverage you long for? the foammaster TM will easily make your wish come true from classic coffees to warm latte specialties or cold milk foam beverages. this allrounder is as unbelievably versatile in its selection as it is easy to operate.

You can quickly and easily select your beverage program on the intuitive touchscreen menu and adjust it to your needs at any time. the modern design of the foammaster TM also leaves nothing to be desired. shiny black, shaped with elegance, it is a true visual treat that gives the finishing touch to any interior.

ATTRACTIVE DESIGN Jet black, high gloss finish and timelessly modern in design, the foammasterTM underlines not only a sense of high quality but also a feeling of unburdened ease and endless possibility. the fm800 manages to accommodate its full expertise in a single unit, and its elegant style adds the finishing touch to any interior.

INTUITIVE TOUCHSCREEN NAVIGATION in a revolutionary step forward, the fm800 introduces intuitive touchscreen technology to the

world of coffee machines. this technology makes it possible to easily, efficiently and flexibly configure the operation of the device. you can assemble your seasonal beverage selection, choose between four different operating modes and conveniently load images and advertising messages.

BEST MILK FOAM QUALITY foamed milk of “barista� quality at the touch of a button: the fm800 makes it possible. with this coffee master, you can produce different milk foam consistencies at temperatures

ranging from hot to cold for the same product, creating the perfect latte macchiato or Cappuccino. the milk is foamed quickly and gently ensuring that the beverages come out just right every time.

LIMITLESS BEVERAGE OPTIONS Combined with the chocolate powder dosing unit and the flavour station, the fm800 makes it possible to prepare countless beverage creations just as you like them from classic specialties to original creations. make the

foammasterTM your own personal favorite barista who knows all the tricks and makes your every wish come true.

EASY TO CLEAN even when it comes to cleaning and care, the fm800 is unbeatable: the proven Clean+Clever system from franke ensures impeccable and simple cleaning of the device in a short amount of time. thanks to this optimal cleaning system, the foammasterTM gives you first- class enjoyment every day whilst also ensuring haCCp conformity.

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ranke Coffee Systems is one of the world’s leading suppliers of fully automatic coffee machines and is part of the Franke Group, which operates globally. The company comprises subsidiaries in Switzerland (company headquarters in Aarburg), Germany, in Austria, the US, UK and Japan which, together, employ

F

about 500 employees.

Selected sales partners represent Franke Coffee Systems around the world. This global network makes the company the ideal partner for international customers and large-scale projects, enabling it to tailor its offer to the local requirements of its customers all over the world.

There are virtually no limits to the practical applications for which the products and systems of Franke Coffee Systems can be used. They operate just as successfully in trendy cafés as in the modern, systems-based catering industry.

More information about the Franke Group: www.franke.com

FRANKE COFFEE SYSTEMS LAUNCHES NEW RECIPE APP On the lookout for a creamy Caramel Latte Macchiato or rather fancy a cold raspberry milk foam?

The new Franke recipe App “Coffee ideas by Franke” takes a vast amount of coffee-recipes and creative beverage ideas to your iPad, iPhone or your iPod touch.

The perfect solution for professionals and coffee connoisseurs. With the new App you have the possibility of taking over 30 savory recipes with you on the Go. From classical drinks to chocolate specialties up to cold milk foam creations – Enhance your capabilities.

Care for warm or cold specialties – complementing a beautiful summer evening, eventually topped up with a sweet flavor? Filter your favorite drink recipe through “Cover Flow”, and your Franke App will suggest unparalleled recipe ideas.

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REVIEW

More than 22,000 visitors (8,034 industry representatives and 14,598 consumers) attended the recent London Coffee Festival (3-6 April 2014, Old Truman Brewery, Brick Lane, London).

An industry and consumer draw The London Coffee Festival (www.londoncoffeefestival.com) celebrated London's vibrant coffee culture by showcasing gourmet coffee, speciality tea, artisan food, demonstrations from world-class baristas, live music and a comprehensive educational 'lab' programme.

“We are so thrilled that so many were able to join us for an incredible four days.

The response we have seen from the industry has been incredible, people flew in from all over the world to visit and the quality of experiences delivered onsite by our exhibitors set the bar in coffee excellence,” said festival organiser, Ludovic Rossignol.

The hybrid event (that’s both B2B and B2C) launched with two dedicated industry days on 3 and 4 April, attracting more than 250 exhibitors and 8,000 industry visitors. A unique festival model, it has been designed to ensure that industry days provide an ideal platform for visitors to source new products and innovations as well as take part in a vibrant mix of interactive coffee experiences, say its organisers.

“The exciting coffee journey London has

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been experiencing for the last decade is an indication that it is fast becoming one of the most advanced coffee cities on earth,” added Ludovic Rossignol. “More than an obsession, coffee is becoming a lifestyle, not just in London but across the UK. The informal environment at the London Coffee Festival provided exhibitors with the opportunity to engage with our industry visitors in an interactive and memorable way.

Tom Batlle and team from Bristol-based Cakesmiths, who described the busy festival as being “fairly full on”.

“We look at the latest trends and implement event features that respond to the demand of the current marketplace. It is our vision to promote the diversity and excellence the UK coffee scene has to offer.”

Something for everyone The sold-out event saw latte art battles, DJ collaborations, design wear, pop up restaurants and coffee shops, protriangulation tests, live roasting, mixologists, brewing tutorials, cooking lessons, sounds from the coffee belt, the best baristas in the country, experiential workshops in the Lab as well as the launch of new event feature - Milk & Sugar (a showcase of urban lifestyle and culture).

Sunday saw the UK Barista Championship final come to a climax, with Maxwell Colonna-Dashwood (Colonna & Small’s, Bath) taking the coveted title of Britain's best barista.

Elsewhere, in the Hyde Park Zone of the festival, Dhan Tamang of Caracoli won the Cravendale M.I.L.K Battle and a trip of a lifetime to Peru.

Other features included La Cimbali's Science of Espresso 'deconstructed' workshops, La Marzocco's pop up coffee

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REVIEW

Imogen Ludman won Union HandRoasted Coffee’s Best Newcomer Award.

shop the True Artisan Café, D R Wakefield's green bean masterclasses 'Catalysing Coffees', the Kahlua Coffee House, Union Hand-Roasted's world Coffee Tour & Roastery and UCC’s Make Decent Coffee Lounge.

The festival, which was also the launch event of UK Coffee Week 2014™, raised £77,000 for Project Waterfall which supports water projects in Tanzania, Africa.

Best newcomer Imogen Ludman of Six Eight Kafe in Birmingham was named Best Newcomer, an award created by speciality coffee

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roasters, Union Hand-Roasted Coffee.

Imogen beat off stiff competition to take the Best Newcomer title (now in its third year), namely Heidi Beeton of London’s Prufrock Coffee and Emiliya Yordonova of Glasgow’s Avenue G Café.

The UKBC is designed to showcase the best UK barista talent and propel them, flying the flag, onto the world barista stage. But for the Best Newcomer, the working barista, winning offers up the opportunity to go on a trip to origin to meet the farmers and communities responsible for nurturing Union’s high quality coffees.

Last year, Chee Wong, of Taylor Street Baristas, won Best Newcomer 2013 and has recently experienced a trip to origin in Guatemala, with the award creators, Union. Chee’s Best Newcomer video can be viewed here.

In such a fast changing landscape, it’s important to embrace and harness the skills of the best people. Such is the standard of this competition, it can often seem overwhelming and ‘not for me’ for

many baristas. Thus, Union developed the Best Newcomer Prize to recognise this, and appeal to those baristas who might otherwise have had little chance of scoring as well as some seasoned competitors, and been put off entering.

Union co-founder, Jeremy Torz, commented: “The best reward we could think of is a trip to origin, to further inform and excite the winner to a career (not a stop-gap job) in the coffee industry and the many challenges and complexities held within.

“What better person to be able to help the coffee drinking consumer understand more about their daily brew, and better recognise quality coffee than the barista serving them every morning?”

Steven Macatonia, co-founder added: “It was fantastic to take last year’s winner, Chee, to Guatemala, to show him how we work so closely with these farmers to make great quality coffee, and how coffee production is helping the community develop. For the London barista, it was an eye-opening experience to find out how the cups of coffee he lovingly brews and serves, begin life.”

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REVIEW Consumer-focused launches The Speciality Coffee Association of Europe (SCAE) launched a new Consumer Membership at festival. Having now been working with professionals in the coffee industry for more than 15 years, the organisation says that it is now reaching out to consumers too.

The speciality coffee industry is thriving as coffee aficionados flock to artisan cafés across the globe in a bid to indulge their passion for their favourite bean. Keen to encourage this rising interest in speciality coffee, SCAE says that its ‘Coffee Lovers membership’ is open to anyone who is not commercially involved with the speciality coffee industry and offers consumers a gateway into the coffee community.

“As a trade association, SCAE has spent the last 15 years working with the industry to improve the quality of coffee in producing and consuming countries but we also recognise the importance of engaging and embracing the most important person within the whole coffee supply chain – the consumer,” commented membership manager, Jayne Richards, on the launch.

Annual membership costs £25+VAT (€30 in euro areas) and benefits include a onemonth free subscription of speciality coffee from UK coffee roasters, via the Blank Box Company, access to educational courses, information and resources, a free subscription to SCAE’s biannual Coffee Love magazine and invitations to consumer events and networking opportunities.

Also aimed at consumers and the burgeoning interest in coffee, CaféPod (www.cafepod.com) - a coffee capsules brand - launched its Origins Inspired range featuring distinctive single-origin coffees that express the unique region, terroir and selective harvesting in every cup.

Launching with Colombia Huila (£2.99 for ten), the coffee capsules are crafted with high-quality Fairtrade Arabica beans slowgrown on the slopes of the Andes in order to represent the best of small batch production, say the company. The Huila region of South West Colombia is at an elevation of 1400-1800m. Dedicated farmers remove the fruit from the bean before fermentation for greater flavour clarity and acidity. The result is a balanced, complex and aromatic coffee with vibrant orange zestiness and a luxurious chocolate finish.

Combining carefully sourced coffee with clever technology then allows users the luxury of a perfect single-origin cup, prepared with ease at home. CaféPod capsules are compatible with all home-use machines produced by Nespresso, including Citiz, Pixie, Essenza and Lattissima, and are available for convenient purchase nationwide in Waitrose, Tesco, Amazon and Ocado, say CaféPod, whose

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coffee is roasted, ground and packed in a state of the art factory in North Lincolnshire.

Top coffee for top restaurants The Italian brand of coffee, Lavazza, has cemented its foothold in the world of top gastronomy by producing Kafa - a limitededition single origin coffee produced exclusively for top gastronomy and Michelin-starred restaurants that was launched at the Festival.

The 100% Arabica bean is the company’s solution to a growing demand from both top chefs and diners for a premium coffee to complement the high dining standards of haute cuisine, say the brand.

For over 30 years Lavazza has devoted itself to product experimentation, not only through its Training Centre in Turin — the first Espresso School in Italy, founded in 1979 and now with 50 venues around the world — but also through prestigious collaborations, such as those with Slowfood UK and internationally renowned chefs, like the brilliant Ferran Adrià, Carlo Cracco, Davide Oldani and Massimo Bottura.

“Consumers look to chefs for guidance when it comes to food trends and we believe Lavazza’s production of an

innovative, premium coffee product will cement our growing relationships with the country’s top chefs. We anticipate significant demand for Kafa as customers can look forward to the culmination of their meal just as much as the beginning, while chefs can now be confident in the knowledge their creations will be complimented by a coffee that is as superior as their cuisine,” said Barry Kither, sales and marketing director for Away from Home at Lavazza UK. “Chefs by nature care about the provenance of the ingredients they use, and Kafa aims to satisfy their thirst for produce with an interesting story behind it. The perfect accompaniment to an exceptional dining experience, the flavours of Kafa will be savoured long after the last course has been served.”

One of the finest coffees in the world and grown in the same Ethiopian Kafa forest where the very first coffee plant was discovered, Kafa plants are left to grow with minimal interference. Once ripe the coffee cherries are picked and sorted by hand, one by one, so its production is exclusive. A medium to dark, full bodied coffee, Kafa has an intense floral aroma with an aftertaste full of honey, dates and delicious ripe cherry notes and is available in both its natural bean form, and available ground, say Lavazza.

Genetically, all coffee in the world can be traced to Kafa as the Arabica variety originated from the Kafa rainforest, point out Lavazza. The ideal mountain cloud rainforests and the environmental conditions make Kafa a perfect climate for growing the finest coffee beans. A World Heritage site, in 2010 Kafa was recognised as a UNESCO biosphere reserve.

Next year The London Coffee Festival will return in April 2015 for its fifth year from 23 to 26 April at the Old Truman Brewery, Brick Lane, London.

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STARTING OUT

SPACE and product Starting out in the café business is a challenge many are eager to take on, but with pressure from the chains when it comes to location and ever more demanding consumers, it can be a daunting ambition indeed. However, if you have a desire to ‘be different’ - by making sure your particular product offering cannot be easily found or experienced elsewhere - your chances of success can be improved.

Opportunities for independents “It’s apparent that the café sector has expanded rapidly over the past few years as we have become a nation of coffee drinkers and coffee connoisseurs. And while the big high street brands continue to expand their estates to a lesser or greater degree, it’s worth remembering that this is a sector, which together with the closely allied sandwich bar sector, that is still dominated by independent operators, with the big chains accounting for 46% of the market,” points out Peter Backman, managing director at the market intelligence company, Horizons.

“It’s our belief at Horizons that there is definitely more room for new players. Our Ones To Watch research - which charts the growth of small, high street restaurant and quick service chains - shows that the coffee market is the fifth most dynamic sector in the hospitality sector in terms of new and expanding brands. Over the past few years we have seen a particular rise in the number of artisan coffee shops emerging, with names such as Euphorium Bakery (now with 16 outlets), Apostrophe, Gail’s and Konditor & Cook set to be the high street brands of tomorrow.

“In an active market like this, however, there will always be intense competition for customers as well as competition for suitable premises. Coffee shops need to be in high footfall areas of the high street but with a realistic rent that means the business can succeed. The news that Caffè Nero plans to open 225 additional stores in the UK and Costa’s ongoing expansion means there will be fierce competition for

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decent sites, with the chains having the financial backing to secure sites that independents won’t always have.”

Be different “My overriding advice to any would-be café operators is to consider your offer carefully and concentrate on giving your customers something your competitors don’t – and always focusing on great quality,” Peter Backman advises.

“Consumers are much more clued up when it comes to coffee now. They know their lattes from their mochas and expect a full menu of coffees to choose from. The success of Costa, Starbucks and Nero has set the bar in terms of coffee standards, service, cost and choice. Independents getting established must win customer loyalty by offering something more than consumers get from the chains – and many believe, myself included, that the coffee offered by the big three has a long way to go to match that of a real Italian coffee and there’s much improvement to be made on their food offer too!

“New entrants to the market also need to consider the consumer they are marketing to and how that consumer will use their premises. People have many reasons to visit a coffee shop, whether it’s to sit, to meet, to work or to relax. The ambience and environment you offer is as important as the coffee – so tables where people can use their laptops or tablets, free wifi access and free newspapers all add value to your offer.

“For example, a small Russian chain of cafés has just bought its novel concept of

social space to London’s Shoredith.

Ziferblat is London’s first pay-as-you-go café. Visitors pay three pence per minute for the time they spend there, but can help themselves to unlimited supplies of tea, coffee and toast. I’m uncertain as to whether this will take off nationally, but it demonstrates the point that it’s the space people are buying into when they go to a café, as much as the product.

“While London may be ready for something so different, it will probably be a different story outside the capital. Coffee culture is certainly spreading across the UK, but some of Britain’s more rural communities still have some catching up to do. But it’s only a matter of time and in my opinion any operator with a good quality offer, at a competitive price, served by friendly staff in a modern, comfortable environment, stands as good a chance as any at making a successful business in the coffee sector anywhere in the UK, as long as they have a good site at the right rent and offer their customers that vital point of difference.”

Diversification strategy What Peter Backman has observed (that businesses such as coffee and sandwich shops are among the foodservice sector’s “clear winners”, with growth of more than 10% over the year to March 2014) is

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STARTING OUT moving into the evening sector, we’re seeing more of our customers diversify.

We’re able to help by linking them with suppliers who can meet their needs, at prices that ensure these new income streams are profitable.”

Seven years in the planning After seven years in the planning Jo Kruczynska’s decision to launch Afternoon Tease in Cambridge was not a move she took lightly, but as she tells us here, the desire to be different proved to be something that has ultimately led to a successful start.

confirmed by café operators now expanding into new menu areas and longer trading periods, report the buying specialist and café sector supplier, Lynx Purchasing (www.lynxpurchasing.co.uk).

Lynx believes much of this growth is being driven by diversification as businesses respond to increased competition for consumer spend.

“The success stories in high streets, shopping centres and leisure destinations are café-style businesses which can adapt and expand to serve a greater number of customers,” says Lynx Purchasing’s managing director, John Pinder.

“From coffee shops offering takeaway breakfast wraps to sandwich bars adding a hot lunch menu, and daytime businesses

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What made you start your business?

Setting up a café wasn't a snap decision, I spent seven years planning and saving up the money for my café adventure. Without wanting to sound like a cliché, it was actually whilst travelling that I got the idea to start a café. Seeing the standard of the coffee, cakes and food in general in New Zealand and Australia made me realise just how behind the UK (and my hometown of Cambridge) was in this department.

It all seemed like such a simple equation…good quality produce, simply and well prepared and sold in a welcoming, atmospheric environment. But returning from a year of travelling with zero money in the bank and only pure determination to get me there I had a long way to go!

However, the Antipodean revelation along with five years of enjoying London’s own burgeoning café scene and my hate of chain cafés sealed the deal and made me even more determined to succeed.

How would you describe your style of outlet?

I would describe my style as stripped down, uncluttered and simple with a vintage tearoom meets American diner look about it! Nothing matches, from the coat hooks to the teacups and saucers, and that's the way I like it! The quality of the food and drink are amazingly important to me, but my other main aim is to create a welcoming atmosphere. Bringing an

exciting and lively ‘extension to your living room’ environment and an experience of London’s café culture to Cambridge.

What was the most important aspect of it, in terms of making it distinctive and different?

I really wanted to keep things simple but to concentrate on doing what we do, well!

Our menu is small but everything is homemade or locally sourced wherever possible. My mum makes our jam, a local baker supplies our bread and crumpets, we make our own chutneys and granola, and we bake all of our own cakes. I am extremely passionate about our tea and coffee, and am determined to keep the standard of both consistently high. We don't want to come across as righteous about it, but we believe in what we are producing and hope that this is conveyed to the customers.

Are you pleased with what you have achieved? (does the reality match the vision/plan?)

We've nearly been open for six whole months, which in itself feels like an amazing achievement. Every now and again I have to make myself step back and look at exactly what I've achieved and how far I've come, as it's very easy to get completely taken over with the day to day running of the café. It's so good to see my vision as a reality, when friends come to visit for the first time, it’s amazing to show them what I've been banging on about for so long. My favourite time of day is first thing in the morning, when I turn the lights on and walk into the café and remember that it's mine!

What was the biggest challenge?

The biggest challenge was setting a deadline for opening, and meeting it. I have to admit, I still shudder at the memory of our first day. I was a wreck and wasn't at all ready, but to be honest, I don't think I ever would have been. I just needed to dive straight in, which is what I did!

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STARTING OUT

Diversification A prime example of a business succeeding through diversification is Café M, based in the North East. Parent group Milligan’s opened its first bakery in Newcastle upon Tyne almost 70 years ago. As well as operating successful local bakery shops, Milligan’s has established the Café M concept in response to the growth of coffee shop culture in the UK. The first four Café M sites, trading in Carlisle, Darlington, Harrogate and Lincoln, maintain a point of difference to national chains by offering table service and a friendly, local feel. Their menu includes hot meals, eat-in and takeaway snacks, hot and cold drinks and cakes and pastries.

Louise Milligan became the third generation of her family involved in the management of the business when she joined in January 2013 to oversee Café M. She says: “At each Café M location we’ve tailored the menu to meet local demand, which keeps us a step ahead of our bigger competitors.”

The fifth Café M site, which opened in Newcastle in last month, has evolved the brand once more.

“It’s a smaller site for Café M, so we won’t be offering table service, and we’ve put far more of a focus on takeaway and snack food in order to target the area’s student and business customers,” explains Louise Milligan.

“We’ve brought in more lines from the bakery side of the business. We’ll be offering food such as homemade soup, a range of cold and hot sandwiches including bacon and sausage, and homemade scones and cakes, all of which will be freshly prepared on site rather than pre-packed, as the bigger chains do. Ours is a proper, freshly-made bacon sandwich rather than being reheated.

“We’ve worked with Lynx Purchasing for some years, and our Lynx representative David Mason has been a great support to me since I joined the business. The prices they negotiate with leading suppliers have enabled us to expand our range while growing our profit margins. Knowing Lynx can put me

What was the easiest part?

This has to be the most difficult question of them all. I'm not sure I found any of it easy at the beginning. Even though I'd been planning and preparing for so long, everything felt so new and unknown. I constantly felt like I was out of my depth. I

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Breakfast service at the new Café M outlet in Newcastle upon Tyne.

in contact with leading suppliers across a wide range of product areas, is reassuring as we diversify.”

Among the product areas where Café M buys at prices agreed by Lynx are food and drink, catering equipment, and cleaning and hygiene products.

“Even a simple product such as the labels for takeaway sandwiches delivers substantial savings through Lynx over the price we could obtain ourselves,” reveals Louise Milligan. “I was approached by an independent equipment supplier to quote for the light catering equipment at the new site, and on a like-for-like basis their quote was almost £300 higher than the cost of buying at the prices negotiated by Lynx, equivalent to around 25% of the total cost.”

The new Café M site is also the first in the small group to be licensed, offering a range of beer and wines, again sourced through Lynx.

“Once again, we’re expanding our offer by enabling customers to enjoy a glass of wine or beer with their food when they eat in,” adds Louise Milligan.

Currently, Lynx Purchasing (who will be present on Stand B24 at the Caffè Culture show) works with more than 2000 businesses including cafés, bars, pubs, hotels and restaurants, providing access to the best prices in the market, with no fees or contracts, claim the company. Lynx’s customers can also benefit from their detailed market insight, enabling operators to plan menus more effectively.

think the easiest part now is welcoming customers, new and old into the café and making them feel at home. I think too many places take that for granted and forget to even say “hi” as people come through the door. I love that we have a lot of returning customers, who are also becoming friends.

How have you managed to find the right staff?

My opening team have been amazing. I literally couldn't have done it without them. Unfortunately, staff turnover is notoriously high in hospitality, and a few of my team are leaving to follow their own adventures or to continue their studies.

However, I am constantly on the hunt for the next dream team member, who can bring something new into the business along with fresh passion.

Is there anything you would have done differently?

I don't think there was anything major that I look back on and think I should have done differently. But I am constantly tweaking and improving things and think it's important that I continue to do so.

What would you like to have known before launch that you know now?

There is so much more prep I could have done beforehand, especially getting systems in place for stock checks, organising my recipes, creating rota templates, costings and menu planning etc. Even though it felt at the time that I was working very hard, it's nothing to how hard I work now on a daily basis. And I wish I'd been more prepared for the long hours and sleep deprivation!

What feedback do you get from customers?

Our customers aren't shy about feeding back and that's great. I'm always open to suggestions and am constantly asking them for feedback on new cakes or their favourite brunches and lunches. After all, it's not all about what I want to cook or bake, it's also about what the customers would like to eat.

Do you plan to open further outlets?

Not at the moment. I need to work on getting a day off and a little more sleep before I start plotting again!

How important has social media been to your success so far?

Very! I am a complete social media addict and have been very open on my blog, Twitter and Facebook, sharing all of the details of my café adventure from the very start. I now use Twitter, Facebook and Instagram on a daily basis to share our menu, pictures of cakes that are gracing our counter and news of any events we're running.

Maximise the menu Paul Eagles (founder of Kokoa Collection Hot Chocolate), who began his career in the coffee world, gaining experience in a national chain of branded coffee houses,

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Customers need to feel they are being served a beverage experience that they would be unable to make at home. says that it always amazes him when he meets people who are a week or two away from opening their own coffee shop how they still haven’t really decided on menus, suppliers and prices.

“When starting out, I can offer the following crucial pointers and, above all, make a plea that you start planning early to make the most of your investment,” says Paul Eagles.

Ingredients It may be stating the obvious, but it’s critical for the success of your new business that you source the best ingredients available. With the coffee chains imitating the independents (going for a more artisan look and improving quality), the smaller coffee shop needs to offer beverages that the customer deems cannot be copied on a larger scale.

I suggest visiting other cafés to find out which products you like. Focus is frequently driven by coffee, but don’t forget the full range of ingredients used in cafés - coffee, hot chocolate, tea (looseleaf, bags), chai, cold drinks (frappes, smoothies etc). Even the milk itself influences taste and texture.

Quality of every single ingredient varies wildly. Our hot chocolate, for example, is made with tablets of real chocolate instead of a powder for a much more authentic drink. We source from single origins and the hot chocolate comes in a range of varieties from white through to the darkest 82% cocoa to meet all tastes. So don’t accept less authentic alternatives just because of a lack of awareness and effort.

Menu You’ll need to decide how best to showcase products. Think about being adaptable for the future and the impression you want to give - find a professional sign-writer to present the choices clearly and attractively. In other words, don’t wait until the morning you are opening to write on a blackboard!

As far as presentation of the Kokoa Collection goes, we supply glass jars with wooden lids in our starter pack. It’s a good way to show customers the choices and displaying ingredients attractively makes the customer feel in control and very importantly is often the way to initiate a conversation.

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Add themes to your menu. Promote named drinks such as ‘caramel macchiato’ or ‘vanilla latte’ - it’s much more effective than just offering ‘syrups 30p’. Guest espressos and single origin brew bars add coffee variety. We have flavoured sugars for customers to serve themselves: rose, orange & cinnamon, chilli, gingerbread spice.

Drink sizes Choose carefully what size of drinks you offer. For lightly roasted coffees the standard is 6 - 8oz with larger sizes for darker roasts. Consider your target customer base and their needs. Artisan cafés tend to offer smaller sizes because they prepare with less milk for a better flavoured coffee. Takeaway and convenience café customers expect a bigger cup for their money. Determine the portion control and how you will measure so the flavours are correct. One key benefit of Kokoa Collection, for instance, is that the tablets are portion controlled to easily adapt per drink size. Above all, prepare recipes for all beverages for your staff to follow consistently.

Prices I’m often asked to advise on pricing. Many factors come into play, the biggest influence being driven by quality. If you create a great environment, with trained baristas, and deliver quality - then by all means charge a decent price. With poor products you will lose repeat custom irrespective of price. I recommend a minimal price increase at least once a year.

Don’t be afraid to pass on increases or eventually you’ll get caught short.

Presentation It’s a nice touch to accompany certain drinks such as espresso, with a glass of water or I’ve recently seen an espresso served with a shot of iced tea instead to cleanse the palate.

Our own double walled glasses and serving trays are fashionable and give an upscale feel. So whether you serve coffee with latte art, hot chocolate on serving trays, loose leaf tea in teapots, make sure that every customer feels special.

By keeping it too plain customers can feel they “could have made that at home”, especially now when many coffee shops

sell retail bags of hot chocolate, coffee , tea and accessories – give them an inimitable and ‘valuable’ experience.

Marketing Don’t assume that your customers know exactly what you offer, you really need to draw their attention to its availability.

Using strut cards and table-talkers we help stockists demonstrate they serve premium hot chocolate to help increase awareness, and you need to find ways across your menu range.

You can organise events to promote special products. For example we hold an annual UK Hot Chocolate Festival to champion hot chocolate in cafés. With marketing materials cafés offer innovative drinks to create an uplift in their sales.

WiFi for your customers Rather than customers having to ask for the your WiFi password, it is now possible to link your WiFi to your social media marketing, says Jonathan Lloyd, director at WiFi company, Widify.

For example Hally’s is an independent coffee shop in West London who have made use of Widify’s expertise. Before working with Widify, customers at the café had to ask staff for the WiFi password, but now customers find a branded Hally’s splash screen and log on to their WiFi with their social media profile or email address.

This has enabled Hally’s to grow its customer database, report the café, and reward its top customers. Facebook ‘likes’ grew by over 50 in a month and over 150 customers used the WiFi in the same period, report the café.

“This is invaluable data and marketing for any café starting up. You can quickly build a picture of your customers and grow your online presence. With the WiFi router starting from £60 this can also represent very affordable technology for any new café just starting out,” says Jonathan Lloyd.

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Make or

break cakes Keeping up to date with the latest cake trends - influenced in no small part by the nation’s current interest in baking - as well as taking up opportunities to seasonally promote cakes of varying types and flavours, are ways to make the most of your cake menu.

On trend For spring/summer 2014, we will be seeing lots of singlecolour cakes and cookies as designers look to the catwalk for style inspiration, predict Squires Kitchen Sugarcraft Ltd (www.squires-shop.com), a division of the Squires Group.

We have had ombre and monochrome tones and now it’s all about cakes in one colour all over, feel the company, who supply instant mix icing products such as SK Ready-to-Roll Sugarpaste

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range (available in Ballerina Pink, Lullaby Blue, Frosted Leaf, Bridal Rose, Delicate Lemon and Glamour Red) to professional cake-makers and home bakers alike. Their Instant Mix Royal Icing can also be used to add colourful accents to white sugarpaste and royal icing, too.

Sugar and Crumbs (www.sugarandcrumbs.co.uk), who create cocoa powders and flavoured icing sugars and combine flavours in response to consumer trends, report

having seen an uplift in requests for natural flavours as well as flavour combinations, and expect this to be reflected in cakes.

“While cakes are increasingly known for their elaborate icing designs, consumers are looking for complex and intriguing flavours in the icing too,” says Sugar and Crumbs’ John McFarland.

“It’s not enough for a cake to look a certain way, there has to be substance as well as style.

Natural flavours and colours

are becoming increasingly popular with celebration cakes - this was a trend identified by the 2013 winner of the Great British Bake Off, Frances Quinn, who said: ‘I think there’s going to be a return to more natural ingredients. Flavours like lemon and lavender tick the box, especially when given a natural-looking finish.’ We agree. For example, we have just launched our new Pink Lemonade flavour icing and the reaction to it was tremendous.”

John McFarland advises that

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CAKES it is not just the icings that require more detailed flavouring. “There are now more sophisticated flavours out there for the cakes themselves - and consumers have come to expect them,” he adds. “There is a real demand for cakes that provide a surprise too, like combining a sweet and savoury taste. Our Chocolate and Chilli flavourings and Salted Caramel cake flavourings have proved very popular.”

“We are working with a number of food manufacturers and professional bakers as they seek to respond to a growing vegetarian and vegan market,” says Neville Finlay of Freedom Confectionery.

“Consumers are also becoming more aware of what goes into their foods, and this awareness extends to the confectionery and cake products.

“Research by The Food People just a few months ago led to predictions of a 50% rise in UK vegetarianism over the next two years and with the UK market for meat-free products put at £786.5m a year in 2012, this paints a very healthy picture for ‘free from’ and vegetarian products. Almost half the UK population claims to suffer from a food allergy,with the most common allergies being gluten, wheat and dairy products. The ‘free from’ food market is worth around £240 million.

“We responded to this - and subsequent customer requests - by launching our popular vegetarian marshmallows in miniature. If a cake is suitable for vegans then the topping should be too. Our mini marshmallows come in strawberry and vanilla and can add a wonderful finishing touch to a cake.”

“A recent survey undertaken by Dawn Foods into celebration cakes revealed that consumers are keen to see new designs, flavours, fillings or toppings, expressing a keen demand for more luxurious and indulgent American trends including a banoffee cake, red velvet birthday cake with cream cheese frosting, salted

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caramel frosting and even popcorn topping,” reports Jacqui Passmore, marketing manager at Dawn Foods.

“Coffee shops can demonstrate a real point of difference with their competitors with quality American sweet bakery goods focussing on different themes – New York Deli, New England Home, Deep South Soul, for example. America is hot news for the coffee culture sector and provides operators with an opportunity to offer their customers something different.

“Dawn is encouraging those coffee shops which bake from scratch to experiment with new ideas, using easy to use bases and mixes as the foundation.

Our Baker’s Select Just Add Water Cake Mixes, for example, make it easy and cost effective for coffee shop owners to make the most of American trends and offer a premium finished product, with enhanced profit margins, without having to buy in additional ingredients.

Chocolate Crème Cake base can be used together with Dawn’s Dark Chocolate Cookie Base to create a fabulous Cookie and Cream New York style gateau topped with Vanilla frosting – ideal for portioning and serving with an Americano or offering as a dessert option.

“Thaw and Serve products offer coffee shops the option of buying in new flavours and ideas and rotating the

products on offer to suit consumer trends. Dawn’s Salted Caramel Muffin, for instance, blends a mix of sweet and savoury flavours and has proved to be hugely popular since its launch in 2013.”

2013 saw the emergence of hybrid products such as the ‘cronut’, the ‘duffin’ and the

‘yumdough’, observe Dawn all designed to challenge consumers’ longstanding love of the cupcake. Fusing sweet bakery products is a trend the company expect will continue into 2014 as consumers seek out new and interesting products.

“Sweet bakery products are often impulse purchases that are emotionally and comfortdriven, so nostalgia is a key ingredient when it comes to appealing to consumers,” adds Jacqui Passmore. “Dawn’s Carrot Cake and Victoria Sponge Mini Loaf Cakes are a smaller bite of traditional favourites which are loved by consumers. A great way to put an ‘upscale’ spin on childhood classics is to use the Dawn range of icings, toppings and fillings.”

New launches Inspired by Wimbledon, ice cream days, family picnics or just lazy afternoons in the sun, Dawn Foods have launched a new collection of seasonally-

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CAKES The NPD Group: Top 10 Food Items (out of home)Year ending December 2013

Servings (millions)

Chocolate Bar

245.4

Cake

178.9

Crisps

132.6

Beef Burger

On show at Stand E7 at this month’s Caffè Culture will be Artis’s extensive range of cake stands.

129

Ice Cream

127.9

Chips/French Fries

111.8

Chicken Sandwich

100

Cookie

90.9

Bacon Sandwich

78.4

Biscuits/Scones

77.8

SOURCE: The NPD Group Inc, a global information company. inspired muffins, designed to drive sales throughout this spring and summer, say the company.

The new Dawn Spring/Summer 14 Collection features three American Muffins - Raspberry Ripple, Strawberries & Cream, Cherry & White Chocolate and a Blackcurrant and Yoghurt Cookie - and all the products feature fresh fruit flavours and quality nut-free, vegetarian ingredients, say Dawn.

Supplied finished frozen, the new products are ideal for caterers and retail bakers to introduce new ‘guest’ products on their menus without having to bake from scratch - products are simply thawed and served to ensure minimum wastage.

Dawn is also encouraging customers to ‘think seasonal’ too to drive sales – try a Strawberries & Cream Muffin

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promotion during Wimbledon week for example or seaside themed POS with the Raspberry Ripple Muffin, or a BOGOF Blackcurrant and Yoghurt Cookie in the summer holidays.

A soft, melt in the mouth vanilla base made with raspberry fruit pieces and injected with a ripple of natural real fruit raspberry sauce, Dawn’s Raspberry Ripple Muffin (113g) takes its inspiration from the wellknown ice cream flavour. Each muffin is decorated with large sugar crystals too for added crunch and presented in a tulip paper case for premium presentation.

Dawn’s Strawberries & Cream Muffin (119g) represents a classic English summer dessert. Made with a soft vanilla and strawberry base, this muffin features strawberry fruit pieces throughout and a natural strawberry flavouring.

The product is injected with real strawberry sauce and finished with Dawn’s creamy Vanilla Frosting to give a strawberries and cream taste in every bite. Like other muffins in the range, the muffin is presented in a tulip paper case.

With sweet cherry one of the fastest growing flavour profiles in Western Europe, Dawn’s Cherry & White Chocolate Muffin (112g) has a moist vanilla base with creamy

white chocolate chunks throughout and is filled with a natural cherry sauce centre.

The muffin is enhanced with natural black cherry flavouring, finished with a cracked sugar topping and a tulip paper case for eye catching appeal(more information and recipe ideas can be found at www.dawnfoods.co.uk).

Under its Baker’s Select brand, Dawn Foods has also launched a range of ready to use, rich and indulgent Fudge Icings ideal for bakers to personalise pastries and other sweet bakery products.

Available in six flavour and colour options - white, lemon, strawberry, toffee, chocolate and coffee - Dawn Baker’s Select Fudge Icings simply need to be warmed to 40-50 C in a bain marie and then can be used for many applications from traditional icing or flooding, to dipping or spinning, to create an eye catching finish to bakery products and desserts, say Dawn. Bakers can try spinning donuts, topping sheet cakes,

building layer cakes, filling or topping muffins, enrobing cupcakes and spreading over brownies, and can further enhance their iced products with the addition of fine chocolate decorations and toppings such as curls, shavings, intricate shape designs and seasonal decorations from Dawn’s Sucrea® range.

Dawn Baker’s Select Fudge Icings are made with natural flavours and colours too as well as being nut free and vegetarian-friendly, making them attractive to a range of consumers The new Fudge Icings have been developed to provide a competitively priced ready to use icing option which allows bakers to capitalise on the popularity of cakes such as French Fancies and Americanstyle products like Chocolate Fudge Cake, say Dawn. The icings are fast drying and freeze/thaw stable enabling bakers to batch-bake and ‘thaw and serve’ product as demand dictates – ideal for efficient stock control. New Dawn Baker’s Select Fudge Icings are available in easilystackable 10kg pails with each pail able to cover up to 400 cupcakes.

Erlenbacher have announced the launch of three new flavours in their Cream

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CAKES Triangle Slices range. Designed as a creative solution to an increasingly busy world, where demands for quality are growing higher, this collection incorporates both convenience and reliability through its varied and high-quality range, say the company.

Recently launched in the UK, the Cream Triangle Slices provide a good alternative to fresh cream gateaux, suggest erlenbacher, and can be attractively arranged on the counter as individual slices or as whole cakes. While they are as flexible and simple to handle as cake slices, their unusual shape offers an aesthetic innovation and makes them an absolute eyecatcher on the counter.

The Cream Triangle Slices are served pre-cut for convenience, in both traditional and innovative flavours. With fluffy cream nestled between two layers of light sponge, each slice provides a varied taste and texture. The delicate flavours lend themselves to be accompanied by a cup of tea or coffee while the triangle cake’s unique shape proves to be an intriguing twist on classic catering options.

The Raspberry and Cream Cheese Triangle Slices have a filling of cream cheese between layers of sponge.

Piled high with aromatic raspberries and coated with a fruity glaze, these slices are eye-catching and mouthwateringly tasty.

The Strawberry and Buttermilk Triangle Slices are a refreshing delight for the senses, with buttermilkflavoured cream nestled between the two layers of light sponge and finished with halved strawberries and fruity glaze. The Mandarin and Cream Cheese Triangle Slices are generously covered with irresistible tangerine slices and topped with a refreshing and fruity glaze.

While the classic cake continues to prove itself as ever a popular option, erlenbacher feel that their Cream Triangle Slices

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demonstrate an innovative option to draw the attention of genuine cake enthusiasts, and the launch adds to erlenbacher’s existing range of bakery products and other flavours in the range. The cakes are offered ready to serve, pre-cut into 12 portions that can be removed as individual slices, and like the whole erlenbacher range, none of the triangle cakes contain artificial flavours, artificial colours or added hydrogenated fats and oils or preservatives, point out the company.

Promotion During UK Coffee Week, and in support of Project Waterfall, Almondy urged caterers not to underestimate the power of coffee and cake as an additional source of revenue.

Recent independent research commissioned by the Swedish baker (Toluna/Almondy Consumer Insight March 2014) found that 65% of people are likely to treat themselves to a slice of cake when visiting a cafe, meaning there is a huge opportunity to upsell to customers.

The latest research delved into the habits of the 90% of people who visit a coffee shop at least once a month and the 38% who visit at least once a

week. While almost two-thirds of people are likely to buy cake while there, 41% said the primary reason for not buying a sweet treat is that the products don’t offer good value for money.

Andrew Ely, managing director of Almondy, explained: “Our research shows the majority of people (38% - source: Toluna/Almondy Consumer Insight March 2014) spend between £2.50 and £3.50 on each visit to a coffee shop and UK Coffee Week was a fantastic opportunity to boost profits whilst supporting a great cause, but there is also a huge untapped opportunity to upsell and offer cakes as an additional purchase. From our research, we can see value is a key driver so caterers must consider this and get the right products in place when constructing their menus.”

Ranked as a top five dessert (The Grocer’s 2013 Top Products Survey), Almondy says that it delivers on value, taste and quality - the brand’s strong reputation in the dessert and special diets category has increased +14% year-on-year according to Toluna/Almondy Consumer Insight July 2013. Underlining the power of brand appeal, 24% of people said they had

heard of the crunchy, almond biscuit-based (and naturally gluten-free) desserts, while 50% stated that they would order the Swedish cakes, which are topped with popular confectionery brands Toblerone and Daim, if they were on the menu.

The confectionary tie-up – while providing added-value for consumers – also offers powerful brand recognition, say Almondy, giving strong appeal to children and helping caterers capture the family pound. This is significant considering their research also revealed that 25% of people usually visit coffee shops with their family and children and those with children are 22% more likely to eat cake.

Andrew Ely added: “Caterers need to appeal to their target market – Almondy delivers on quality and taste, as well as the brand value through our partnerships with well-known confectionary brands. Customers know and love Almondy from buying the products in supermarkets so caterers have a real opportunity to build on this out-of-home through clever marketing in their coffee shops. In fact, 79% of people said they would be more likely to eat if there was a coffee and cake deal offered - Almondy’s popularity in the cake and frozen dessert market makes it the perfect partner.”

To support caterers further with their marketing initiatives, Almondy offers a range of free point of sale material to ensure customers know exactly what is on the menu, and to help caterers cash in even further. The colourful line-up of posters, wobblers and tent cards highlight some of the key selling-points that have made the almond biscuitbased cakes firm favourites among consumers (to request your free POS material, email Lucy@jellybeancreative.co.uk with your name, business address and Almondy POS in the subject heading). Almondy is available in 3663, Brakes and all good frozen food wholesalers.

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Inside Manchester’s Proper Tea

FIXTURES

(Credit: Pip Rustage Photography)

Fixtures and fittings The broadening nature and location of cafés, their style and product offering, is throwing up a number of challenges as some of the latest projects of the sector’s designers, fixtures, fittings and equipment suppliers reveal here.

Delivering a vision In December 2013, the Manchester-based interior and branding studio NoChintz completed an exciting new commercial project in their home city on behalf of TV personality and former Blue Peter presenter Yvette Fielding, who was launching her first ever tea rooms Proper Tea at Manchester Cathedral.

Yvette Fielding enlisted the NoChintz interiors team to complete the fit-out of the building, and the TV star and her fellow owners Sparklestreet (a Manchester based group which owns a number of ventures in the city) tasked NoChintz with creating a space that was contemporary yet accommodated the prevalent surrounds of Manchester Cathedral and its visitors centre in which the tea room is housed.

“This brief was obviously very exciting for us.

Sparklestreet were an existing client for whom we’d done previous fit-outs and design work, but this was an altogether different proposition,” recalls Natalie Gray, creative director at NoChintz.

“Yvette told us she’d been dreaming of her own tea rooms since she was a young

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girl, so we had to interpret her very personal vision and bring it to life. Not only that, but we also had to contend with some very distinct, historic surrounds and ensure we didn’t implement designs that were too contemporary.”

The team achieved all this by re-using materials.

“We used a number of reclaimed doors to create fixed seats, partitions and bar cladding within the space, and continued this by screenprinting bespoke designs onto the bar counter top and table tops made up of teacup patterns developed by our graphics team NoChintz Identity. Quirky brass details finish off the design and bring it to life,” explains Natalie Gray.

Other features of the fixtures and fittings include a feature tiled floor picking up on traditional herringbone and chequerboard patterns and a muted palette of whites and wood tones to compliment, while lighting is subtle to compliment the relaxing surroundings and incorporates feature cut glass pendants hung above the bar and a beautiful linen fabric cord.

Touching on the issues facing café owners in making their spaces stand out from the crowd, Natalie Gray adds:

“What makes the fixtures and fittings here so unique is that they’re bespoke and recycled, so it gives Proper Tea a very distinct flavour.

“For example, instead of going for standard table and chairs, ours feature a bespoke pattern made up from individually drawn configurations of antique teacup handles and doors. We also broke the mould with the storage by designing bespoke cabinetry and an innovative tea service area which acts as a focal point as does the black and white flooring that distinguishes the café space.”

NoChintz also designed an apothecary style counter area on which a multitude of looseleaf teas are displayed.

“I have been dreaming about having my own tea rooms since I was a young girl and NoChintz have done a fantastic job in realising my vision and that of the entire Proper Tea team,” says Proper Tea’s Yvette Fielding.

Her business partner, the Manchester-based entrepreneur, Gary McClarnan adds: “This is the perfect environment and exactly what we had envisaged - we are getting great customer feedback already.”

NoChintz was established in 2007 and has since grown into a flourishing interiors and

branding studio. It recently announced an increase in turnover to £1.55m for the past year. 16 full time designers operate from the company’s Northern Quarter HQ and have completed more than 1,000 projects for clients in the UK, Europe and, most recently, the USA. The company’s interior design division operates in the residential and commercial property industries as well as offering bespoke product design and bespoke furniture packs for consumer audiences and developers.

The branding division has helped NoChintz to successfully fuse two distinct areas of design, setting the company apart from its competitors, feel the company, who can manage client designs from branding to physical aesthetics within a leisure scheme, home or workplace.

London hub In catering for increased demand from the burgeoning café sector, Space UK Ltd, the holding company of Gloucester based Space Catering Equipment, has announced that it will be opening an office in Lots Road, Chelsea, London to give the company a greater presence there, and enable it

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to create closer ties with its substantial London client base.

The Space group consists of Space Catering Equipment, Space Furniture and the recently formed Space Interior Contracts, a new company formed to complete its turnkey offer. Each division specialises specifically in the foodservice industry.

"The backbone of our business has always been Space Catering Equipment Ltd which has its roots in commercial catering equipment and servery counters, but Space Furniture and Space Interior Contracts have enabled us to bring our offer more into the front of house arena, giving our clients a complete turnkey solution," explains Mike Mellor, Space's founder and CEO. "So many of our key accounts have a presence in London and because of this we are always working in town on live projects as well as meeting clients there to discuss projects elsewhere. It makes sense to establish a base here to give our clients an even better service and to create closer ties with their London teams.

“We are a national company and work all over the UK, but London is a huge hub and central decision-making

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base for many of our clients, even if the actual projects are taking place elsewhere. Lots Road is in the heart of a hugely creative area with the Chelsea Design Centre just a few steps away and also has great transport links to the West End and The City, so it’s perfect for us." Space will officially open its new London office on 1st May and is currently in the process of recruiting a full-time manager.

"We have the resource to run a London satellite using our existing team which has recently been strengthened on both the sales and project management side, but we are looking for a high calibre individual to be based there full-time and manage our London operation," says Mellor, who is planning to oversee this new initiative.

Ian Bidmead, who joined Space two years ago as its commercial director will continue to head up Space Catering Equipment and Space Furniture from the company's Gloucestershire office, while Chris Goodenough will run Space Interior Contracts.

Louise Chuter, who has been with Space since the company was formed in 2000 sits on the board of each division and continues as operations director across the group.

Space reports that its has

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FIXTURES become one of the UK's leading distributors since the company was formed in 2000, having built the business year on year to its current turnover of £14m.

Garden centre cafés CEDA member, C&C, have recently completed the ‘Café Theatre’ catering facilities for Redfields Garden Centre in Fleet, part of the Blue Diamond Group. The project, valued at nearly £500,000, was designed by Blue Diamond's managing director, Alan Roper, and the installation period for the whole scheme was just four weeks.

With a philosophy of providing diners with more than just another cafeteria, the Redfield's dining experience aims to provide the visitor with some theatre as well as a delicious menu selection. This has meant that its kitchens are placed front and centre in their schemes, not hidden away, and all food is cooked to order.

"The food offer must be visual to entice people to upscale what they proposed to buy from a sandwich to a hot meal,” says Alan Roper of the café’s aim.

The range of equipment supplied was sourced from Dawson, Charvet, Lincat, Falcon and Maidaid, and the fabrication work was split between Counterline for the front of house and CED for the back of house areas.

Working closely with the client and end user meant that C&C were able to adapt designs as the equipment was installed as the decision chain was very short. Any problems could be immediately discussed and overcome on the spot enabling the very tight installation deadline to be met, report the café.

The dining facilities are now in full operation and Redfields say that they are now looking forward to an excellent return on their investment during the busy spring and summer months.

When another garden

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centre-based café at Woodcote Green Garden Centre and Nurseries (www.woodcotegreen.com) in Surrey carried out refurbishment of its Waterfall Café, it needed a customerfriendly, open-fronted refrigerator to help support increased food and beverage sales and easy self-service.

Situated inside a greenhouse, where temperatures can rise significantly in summer, an integral plug-in unit would have consumed unnecessary energy to maintain the required temperatures.

However, refrigeration equipment supplier, Viessmann responded with its flexible, space-busting Euroclassic multideck unit, locating the refrigeration part of the model remotely on an external wall. As a result, the café is delighted both with the aesthetic appeal and retail performance of the fridge.

Woodcote Green Garden Centre and Nurseries is more than just a garden centre.

Located 12 miles south of London, it has become a major shopping destination offering plants, shrubs and trees, landscape and pond supplies, indoor and outdoor living goods, a farm shop and animal care.

A growing part of the business, to cater for the growing numbers of visitors across all seasons, are the centre’s two food outlets. In addition to the Terrace Coffee Shop which has a professional catering kitchen, a head chef and a whole team of fully trained chefs and assistants freshly preparing meals to order, is the newly refurbished Waterfall Café.

An open, theatre-style kitchen was required at Redfields Garden Centre café in Fleet.

The 100-150 seat, familyoriented Waterfall Café has been designed to be ecofriendly from the outset, from the completely biodegradable crockery to the approach to energy efficiency of the chiller cabinet. Customers can select and serve themselves soft drinks, snacks and pick and mix lunch box items straight from the fridge, and eat inside or outside where there is also a newly extended children’s play area.

“Woodcote Green Garden Centre is effectively a very large glass house which gets quite hot in the height of summer,” explains Caroline Whalley, senior manager for catering at the café. “We chose the Viessmann EuroClassic chiller cabinet because the refrigeration unit and condenser could be located outside, separate to the customer-

facing cabinet. We don’t have to worry about the cost to the business or the environment of running the unit in our high ambient temperature and importantly, the fridge is not going to overheat and possibly break down.”

The EuroClassic is at the heart of Viessmann’s multideck range which has been helping retailers to increase sales of multiple product categories for many years.

Accurate temperature performance means cafés and retailers can rest assured that Hazard Analysis and Critical Control Points (HACCP) measures are taken care of, say the company Taking up just 2.5 m length by 0.7 m depth, Woodcote Green Garden Centre’s EuroClassic offers significantly more display area compared to the floor space it occupies

Viessmann Euro Classic chiller cabinet.

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FIXTURES

(with a width of 18.8 m, a refrigeration area of 5.29 m2 and gross volume of 1472 litres).

Being such a slim cabinet (it’s available in three even smaller sizes), it can easily be incorporated into areas where space is limited and is designed to promote and display packed meat, dairy products, salads, cold cuttings, sandwiches, beverages, ready meals and deli products.

“We really like the look of it too, and it has fitted perfectly within the new Waterfall Café.

Due to the huge amount of display space, we’re now able to offer a larger range of drinks,” adds Caroline Whalley.

Showing off Food service equipment designer and manufacturer, Moffat’s (www.ermoffat.co.uk) patisserie range of heated, chilled and ambient food merchandisers is ideal for cafés, bakeries, canteens and restaurants who want to show off their product, feel the company.

The new multi-tiered units are constructed from durable, easy to clean stainless steel with fully adjustable shelves. The toughened glass screen allows food to be attractively displayed while helping maintain optimum temperature and the cabinets are illuminated by LEDs to help maximise the presentation of products within.

Rear sliding doors make access simple while avoiding the problems hinged doors can cause for staff moving through the work area. The heated and chilled versions include user-friendly digital displays allowing for complete control of the functions of the cabinet. Fans help to circulate the airflow to maintain even temperatures throughout, and quartz elements provide accurate and responsive temperature control in heated units.

There is also the option to have an open front, for selfservice, or a fully enclosed unit for assisted service and as the units are on wheels, they allow for flexibility in positioning and easy cleaning of the surrounding area. All versions are 1370mm high and 800mm deep and there is a choice of two lengths, 900 and 1200mm, say Moffat (prices range from £2766 for an ambient trolley, £3635 for the heated version and £4632 for a chiller).

The company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team. E&R Moffat is accredited to ISO 9001:2008 and many of the products have gas approvals and are EMC tested.

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FEATURE

Castle’s café makeover Quality Equipment Distributors (QED), based in Glasgow, a UK designer and supplier of modular bar, coffee shop and food service equipment, with a large selection of contemporary and classic module styles for catering and retail environments was recently appointed to supply a complete coffee shop display system for the newly refurbished tea room at the historic Inveraray Castle on the shores of Loch Fyne in western Scotland.

Inveraray Castle is the seat of the Duke of Argyll, who is also the head of the famous Clan Campbell. Although there has been a castle on the site since the 15th century (the present building was completed in the 18th century, having been inspired by a drawing by the illustrious architect Vanbrugh).

The castle is one of the leading tourist attractions in Scotland, receiving over 75,000 visitors per year, many of them from overseas. It is open from April until October, with an itinerary that includes Scotland’s largest collection of armouries and the beautifully laid out castle gardens.

The castle is also very proud of its popular tea room, which provides essential sustenance for thirsty and hungry travellers and the management decided to refurbish the facility prior to the 2014 season with a completely new design and layout.

After researching the range of food service equipment and

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furniture that was available, they opted for a new modular scheme from QED. “As a five star attraction, we needed fixtures and fittings that were worthy of our location. We also prefer to source our suppliers as locally as possible, and it transpired that QED was the obvious choice,” said the estate factor, Andrew Montgomery.

Andrew Montgomery and his team selected the Decoration L design from the QED Continental Coffee Shop system. The items include a chilled serve-over counter, an ambient servery counter, mirrored back bar shelving and stainless steel refrigerated storage units.

The tea room, which is personally overseen by the Duchess of Argyll, serves locally produced sandwiches, soup, cakes, scones, tea, coffee, beer, wine and soft drinks and its impressive new facelift is expected to markedly improve the customer experience during 2014 and beyond.

Nature a key theme Portview Fit-Out has completed its first project for US-based homes and interiors retailer West Elm. The 12,000 square feet store on London's Tottenham Court Road is West Elm's first foray into the European market and was designed to the company's international brand specifications by Zebra Design.

Executed in a 16 week programme by Belfast-based Portview's 30-strong team of specialist trades and subcontractors, the fit-out contract involved extensive strip-out and structural works required to bring the former store up to standard.

The corner site store was refurbished throughout. Works included moving the main staircase and exposing the internal brickwork to achieve the natural effect that is central to the West Elm identity.

With nature a key theme throughout the store, the West Elm feature "living wall" was installed around the staircase.

Lighting and watering mechanisms for more than 4000 plants were fitted by a Canada-based specialist subcontractor, ensuring that the greenery remains at its best in

all conditions year-round.

"This was a great collaborative effort by a truly international team. We managed the project working with the client in the US, the designers in Dubai and London and the plant specialist from Canada to deliver a stunning new concept to the UK market.

We even flew to Montreal ahead of commencement onsite to view a recently completed project there in order to fully understand the client's ultimate aspirations for the London store,” said Portview’s contract manager, Paul McGovern.

"There are always challenges with a refurbishment project such as this, and we had to be flexible with aspects including the ceilings, but the finished product is a great addition to this busy retail location."

Established in Belfast in 1975, Portview Fit-Out Limited is a multi-award winning, innovative interior fit-out specialist operating across the UK and Ireland for the world's top brands (it has also delivered high-profile projects in the museum, student accommodation and office fitout sectors).

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“

VIEWPOINT

Coffee

talk

”

Australian, Andrew Tolley (main picture), a co-founder of Harris+Hoole in conjunction with his brother, Nick, and their sister, Laura, is involved at the ‘sharp end’ of coffee. A head judge at many of its competitions here, he is also on a drive to bring high quality coffee to the high street in the form of the steadily growing coffee chain brand, Harris+Hoole, and has a number of tips, as well as views, on the UK coffee shop scene.

Harris+Hoole “Coffee is multi-faceted, with intellectual, historic and cultural aspects that make it very accessible,” says Andrew Tolley, one of the co-founders of Harris+Hoole, the Tesco-backed high street coffee shop chain that is on a mission to bring high quality coffee to the UK’s high streets. “The London Coffee Festival, for example, gets better every year, and is an event where the whole spectrum of the coffee community can mix with the general public.”

When asked if such a festival would be viable elsewhere, Andrew Tolley, who was a judge this year at the UK barista competitions held at the same event, feels that it would be interesting to see some demographic data about the visitors and attendees at the event, for he believes it to now be a destination event in its own right, drawing not just

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Londoners, but visitors from far further afield.

As far as Harris+Hoole’s role in the nature of the whole coffee scene now taking shape here, Andrew Tolley says that he is particularly excited about bringing quality coffee to the UK’s high streets. However, they have to keep an eye on what is right for their business - their aim being to set up shops to form local communities in their designated areas (that currently includes locations in King’s Cross in London, Aylesbury and Southend).

Critically, and as with other food chain concepts in the initial stages of wider growth, they also need to have proximity to their central kitchens, of which they currently have three in the London area, and which to some extent explains their South East and London bias so far. However, as the brand starts to spread out of London, it is

moving west, with the company having an eye on setting up new clusters of stores.

Tesco recently announced their intention to open 100 Giraffe, Harris+Hoole and Decks outlets, but based on the difficulties and challenges in securing new property, at this stage Andrew Tolley is unable to be specific about how many of the 100 are likely to be

Harris+Hoole sites.

“It’s been a manic 18 months,” says Andrew Tolley.

“And as we develop, our plan is to open shops in the right location, which can be hard as there are operating challenges in securing sites, but we aim for high street and Tesco locations where we can deliver a great customer experience with fresh food.”

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VIEWPOINT

Speciality coffee scene The sector’s barista competitions provide a good insight into the vibrant nature of the UK’s coffee scene.

“The competitors feel that their needs are being met, and the standard of competition is getting higher and higher,” Andrew Tolley observes.

“There is definitely a momentum in the speciality

www.thecafelife.co.uk

coffee scene right now. We are seeing new faces, and there’s tougher competition. This year, for example, we held a superheat for the first time. And there’s no doubt that taking part in such competitions is the fastest way to improve your skills.”

And when it comes to barista skills and taking part in the competitions, Andrew Tolley has some useful advice.

Firstly, choose a coffee that you are excited about, and that is fresh and available (be aware that a seasonal coffee can potentially be a challenge in terms of maintaining availability throughout all stages of the competition).

“Make sure you know the rules. You can watch youtube videos of the competitions, for example,” suggests Andrew Tolley. “And get your timings right by practising. Don’t forget to get your taste notes and flavour notes right. Make sure they are accurate.”

In the shop environment, Andrew Tolley is clear that there needs to be a focus on water and its filtration, as well as making sure that you always have sharp burrs in your coffee grinder. In addition, investment in training pays off, coupled with a preparedness of your staff and baristas to engage with customers.

“You can’t just focus on one thing, but rather have the right systems in place and right equipment so that you are able to deliver a great customer experience. Set the shop up right, and have an emphasis on the whole customer experience. If certain elements are not right, then this could affect the whole customer experience,” warns Andrew Tolley.

At Harris+Hoole, there is a lower turnover in baristas compared to other businesses in the coffee sector, reports Andrew Tolley, who puts this down to their ability to enable their employees to enjoy their jobs and work to their strengths (hence their reference to ‘happy hooligans’ on the company web site).

“Invest in training, and

continue to offer further training,” says Andrew Tolley.

“Travel opportunities to origin, if possible, are also a very good idea.”

Needless to say, given Harris+Hoole’s approach to training and enthusiasm for coffee, they have a lot of interest in vacancies and in particular are on the look-out for aspirational people who want to be in the world of coffee, and who see its future potential in terms of being a career as opposed to ‘just a job’. Qualifications are not necessarily required, but rather your outlook and positive attitude and life experiences can count for more in helping to create a positive environment for employees and customers alike.

In the future, Andrew Tolley says that he hopes they will be able to ‘stay ahead of the curve’, whether that be via introducing multiple origin coffees or different filter coffees. All this will depend on the nature of consumers’ palates here, and the associated demand.

It was from 2006 to 2010 when the London coffee scene really leapt forward, feels Andrew Tolley, with Australia looking over and seeing that London was indeed ‘ahead’ in terms of vibrancy and concepts and a general buzz. However, where Australia and New Zealand still invariably do a better job, he feels, is in their attention to all aspects of hospitality - not least in their

attention to serving good, high quality food of a wholesome nature. Well-made coffee coupled with well-made food is the order of the day there, and increasingly so here, due in no small part to the influence of many Australians and New Zealanders who have come over here to start coffee businesses.

However, given our own early ‘coffee house heritage’ as well as the proliferation of cafés in the 1950s and café tradition, there is still opportunity to put a British stamp on British café culture here, feels Andrew Tolley. This could perhaps be centred around how the coffee shop is able to serve a number of purposes from being a place for families to a place to meet in, or place to work in.

In other words, the idea of coffee shops being the ‘third space’ for consumers will become increasingly important in the future. Coffee is more affordable than a pint of beer, cheaper than wine, and comes with a pleasant environment where people can engage with others and linger, and generally have a positive experience.

“You can buy a tea or coffee, sit back and relax for little money. A pleasant place to go during the weekend shop,” says Andrew Tolley.

“Cafés also help to make the high street an attractive place, which is why I feel that the café sector as an industry has come to be endorsed and valued by so many.”

MAY 2014 CAFÉ CULTURE 57

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NEW PRODUCTS

N

Plus outdoor armchairs Spring is in the air and the outdoor season, with its warmer weather and longer evenings, is almost here! It’s more important than ever to ensure outdoor spaces look fresh and appealing, with customers wanting to enjoy al fresco drinking and dining almost all year round.

The strikingly modern Plus armchair, from the Andy Thornton 2014 outdoor furniture collection, embodies a simple, sophisticated style. Plus armchairs would sit perfectly

outside modern style venues, and also complement a more industrial style. With a choice of red, black, white, brown, beige and green, Plus armchairs are stackable for ease of storage and maximum versatility.

Priced at £59 (exc VAT & delivery), Plus outdoor armchairs are available now from andythornton.com, where you can also download your copy of the new Andy Thornton Outdoor Furniture brochure (call 1422 376000 or visit www.andythornton.com).

Muffin Break selects QED counters for new UK café bakeries

Barry Callebaut Vending UK the big move Barry Callebaut Vending UK is trading its St Helens headquarters in the North West for premises on the outskirts of Chester, giving the leading hot beverage supplier approximately quadruple the space that it currently has which should prove useful as it forges ahead with plans to double its business over the next five years.

The company is owned by the world’s leading supplier of high quality chocolate, Barry Callebaut, renowned for the quality of its products which it supplies to the UK and wider European markets. The business is now investing in order to increase its capabilities and expand its market presence. The new premises will contain a significantly upgraded IT system and house new machinery to allow Barry Callebaut to step up operations and improve packing capabilities of different size products including sachet and pillow pack products (call 01744 817606, or visit www.barrycallebautvending.co.uk).

58 MAY 2014

CAFÉ CULTURE

Muffin Break has selected QED Avalon counters for the new outlets that it is opening throughout 2014. Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with a wide range of contemporary and classic module styles for catering and retail environments.

Muffin Break opened its first UK café in 2001, and selected QED’s Avalon patisserie counters because they provide the ideal modular chilled display system for its large selection of freshly baked muffins, cakes, quiches, sandwiches and wraps.

The QED counters are in sizes from

600 mm to 1800 mm wide. They are straight glass models on three display levels with a constant temperature range of +4 – +8oC and generous chilled under-storage space (call 0141 779 9503, or visit www.qualityequipment.co.uk).

Benders introduces next generation of insulated paper cups Benders Paper Cups is launching its Garda Embossed Insulated Cup in a move to complete its wide range of hot cups and provide its customers with a cup that offers multiple benefits. The structure of the distinctive and elegant new cup, which includes a unique, emboss, swirl pattern, allows for a superior print finish and provides great insulation.

The striking design of the Emboss cup is complemented by the use of strong contemporary colours which contrast effectively to provide the most eyecatching and attractive cup. The sensory experience is heightened by the feel of the cup which is smooth to the touch

making it easy to grip and ideal for handling on the move.

The Emboss cup is available in a range of 8oz, 9oz, 12oz and 16oz sizes with matching lids for all coffee service needs.

There is also a complimentary 4oz size cup (call 01978 855661, or visit www.benders.co.uk).

MAZZER

CC_MAY14_p58-61_Layout 1 02/05/2014 14:41 Page 59

W E N

®

All NEW Mazzer coffee bean grinder the COOLEST dude in town.

■

Motor and grinding chamber are separate for easy customer blade change, Just 3 screws for easy cleaning.

■

Belt driven drive transmission.

■

Motor and grinding chambers are separate.

■

No overheating.

■

Electronic ventilation system (that’s kool).

■

With Kold you never lose dose adjustment when removing upper blades.

■

Extremely cool grinding chamber.

■

Conical blades,900 watts,1ph,30kg in weight.

All of this to give and guarantee maximum protection of essential and volatile coffee aromas.

! w o N r e d r o available to

Do not hesitate, call for further trade information and pricing

Telephone: 0845 6885282 Website: sales@mulmar.com

CC_MAY14_p58-61_Layout 1 02/05/2014 14:41 Page 60

NEW PRODUCTS

New range of CCG ceramic contact grills saves energy and time Pantheon has introduced CCG Grills, a new range of four ceramic contact grills promising superior results and significant energy saving.

Because ceramic glass is not porous like the cast iron more commonly used for contact grills, it will not absorb or transfer flavours. The glass also eliminates the smoke and smells associated with cast iron grills, making for a much more pleasant ambience – especially important when being used for front of house.

Heating up time is minimal – two to five minutes. As soon as the elements are hot, heat transference through the glass

60 MAY 2014

CAFÉ CULTURE

is instant giving much faster cooking times so customers don’t have to queue. This also reduces energy costs significantly.

Pantheon’s ceramic contact grills are perfect for paninis and sandwiches and come in single and double options with a choice of smooth and ribbed tops (call 0800 046 1570 or visit www.pantheonce.co.uk).

Branded paper cups in 72 hours!

The Paper Cup Company (TPCC), the fastest UK paper cup manufacturer, has introduced a new service called Speedy Cups.

A minimum of 1,000 branded paper cups in a lead time from just 72 hours can be ordered.

Single and double wall cups are available in a range of sizes. Speedy Cups will allow even the smallest coffee shop to be able to get there branding out on the high street. An in-house design team is available to create artwork to your specification for free.

TPCC are also improving their environmental

credentials by work closely with Green Earth Appeal. By asking our customers to pay just 99p per 1,000 cups, a tree can be planted in Haiti to offset the carbon footprint of producing paper cups. Nearly 6000 trees have been planted to date on behalf of TPCC (call 01200 449900 for free samples, or email sales@thepapercup company.co.uk).

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Café Product Index Advisory & ConsultAnCy serviCes

Clothing & Workwear Lands’ End Corporate & Teamwear

Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

Chutneys & relishes Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Santa Maria Foodservice Zafron Foods Ltd.

Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Southover Food Company Ltd. Spreads Arla Foods UK The Cheese Cellar Spreads (olive) Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Caterers Choice Ltd. Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd.

dressings, sAuCes And MAyonnAise Dips Beacon Foods Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Fresh-Pak Chilled Foods Piquant The Cheese Cellar 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 Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Leathams Little Bigshot Southover Food Company Ltd. Total Foodservice Ltd.

Sour Cream Santa Maria Foodservice

eggs & egg ProduCts Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

CleAning MAteriAls Bunzl Catering Supplies Byotrol Total Foodservice Ltd.

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company

62 MAY 2014

CAFÉ CULTURE

Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish ProduCts Anchovies Martin Mathew & Co Ltd. Mackerel Food Network Prawns CP Foods Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park 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 Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe ICB Group MeAt ProduCts Bacon Food Network Gierlinger GbmH Leathams Moy Park Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd

Canned Meat Moy Park Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. CP Foods Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group CP Foods Food Network Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Karro Food Group Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Karro Food Group Leathams Moy Park Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Westbridge Foods Ltd. ZMI Tillman’s lABels Bunzl Catering Supplies GW Thompson Ltd. Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils 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 4 Aces Ltd. Colpac Ltd. St Neots Packaging Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

CC_MAY14_p62-68_Layout 1 02/05/2014 14:42 Page 63

Café Manufacturers & Distributors 2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Richard Simpson Tel: 01246 414651 Fax: 01536 409 050 richard.simpson@2sfg.com www.2sistersfoodgroup.com

FreshwAy Chilled Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk

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 Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk

Tel: 01579 386 200

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sylwia Binkiewicz Tel: 01895 440123 Fax: 01895 441123

Fax: 01579 386 240

www.impress-sandwiches.com

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson

chris.parkinson@ginsters.co.uk www.ginsters.com

greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

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

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

sylwia.binkiewicz@impress-sandwich.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 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.uk

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

the sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245

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

Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.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

MAY 2014 CAFÉ CULTURE 63

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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 4 ACes ltd.

Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.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 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

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 Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk Byotrol teChnology ltd.

Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Gary Hilton Tel: 01925 742000 Fax: 01925 742029 ghilton@byotrol.com www.byotrol.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

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

david.barker@englishprovender.com

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 CP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Fernando Torronteguy Tel: 01299 253131 Fax: 07834 529473 fernandot@cpfoods.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

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 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

64 MAY 2014

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ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

Cheese CellAr 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

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855

deliCe de FrAnCe Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.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

www.englishprovender.com BRC Grade A 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

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 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: Nigel Spragg

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com gw thoMPson ltd.

44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@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 kArro Food grouP Bullet Lane, Scunthorpe, North Lincolnshire DN15 9YH Contact: Andrew Ringguth-Round Tel: 01724 274000 Fax: 01440 762120 Andrew.Ringguth-Round@karro.co.uk

www.karro.co.uk

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Café Suppliers Index 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

MyFresh Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940

lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u

claire.gregory@myfreshprepared.co.uk

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 little Bigshot 17 Church Road, Wishaw, Lanarkshire ML2 9QG Contact: Bert Jukes Tel: 07738 907044 bert@littlebigshot.com www.littlebigshot.com

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

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

www.myfreshprepared.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Russell Eley Tel: 01935 842800 Fax: 01935 842801 reley@norseland.co.uk www.norseland.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 Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk sAntA MAriA FoodserviCe 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

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

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

sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sara Reid Tel: 0870 728 1111 sara.reid@premierfoods.co.uk www.rankhovis.com

st neots PACkAging ltd.

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

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 CArdinAl grouP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.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 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

westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Lana Parakhomomikene Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridgefoods.com www.westbridgefoods.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 tillMAn’s 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

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

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

MAY 2014 CAFÉ CULTURE 65

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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: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: jurruticoechea@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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CC_MAY14_p62-68_Layout 1 02/05/2014 14:42 Page 68