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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk www.sandwich.org.uk
issue 131 FeBRuARY 2011
Remmerco
2011
brochure
50
over new products
the art of Packaging
www.remmerco.com
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Bowled over by salad? As England celebrate the Ashes, why not be part of another winning team.
2011 not out!
Hazeldene Foods Limited Walthew House Lane Martland Park Industrial Estate Wigan WN5 0LB t 01942 219910 f 01942 219920 e enquiries@hazeldene.co.uk www.hazeldene.co.uk
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INSIDE
EDITOR SIMON AMBROSE t: 01291 636343 e: editorial@papa.org.uk
ADVERTISING PAuL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
NEWS Page 4 - Pret has launched a new concept café, Natural Kitchen, with a slimmed-down menu and a format aimed at smaller country towns. The move is clearly aimed at increasing their penetration nationwide with a model that is suited to smaller high street shops and reduces labour costs with less staff involved
SUBSCRIPTIONS TONY LORIMER t: 01291 636338 tony@jandmgroup.co.uk
RemmercoPackaging the artof
Introducing...
PROFILES Page 12 - New international sandwich concepts are arriving thick and fast in London, now surely the sandwich capital of the world. Nellie Nichols chases up one of the recent arrivals - the Argentinian Lomito, at the recently opened Moo Grill in Spitalfields Page 48 - The Crown Group’s new sandwich bar and café concept Feed, with the first unit up and running in Brighton, is already expanding with a new pod format in Cambridge. This is an operation to be watched closely, says Simon Ambrose Page 50 - Sally’s Sandwich Bar, Derby, a thriving shop on a former post office site, where the occasional customer still wants a stamp from time to time
bamboo Veneer
BSA Page 32 - The Sammies and British Sandwich Designer of the Year competition – yes, it’s that time again to enter for the most prestigious awards in the industry FOOD DEVELOPMENT Page 20 - Mark Arnold on developing a relaunched panini range for Caffè Nero. The key theme has been more ‘Italianess.’
Biodegradable & Compostable Available with matching clear dome lids Supplied in 10 different shapes and sizes call: 0845 3700 161
Email: sales@remmer.net
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MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk ADVERTISING PAuL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS TONY LORIMER t: +44 (0) 1291 636338 e-mail: tony@jandmgroup.co.uk
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NEWS
Northern Foods accepts £342m bid from Boparan IN an extraordinary 11th hour turnaround, Northern Foods agreed to a takeover by chicken magnate Ranjit Boparan in a deal worth £342m. The deal put an end to Northern’s proposed merger with fellow sandwich and chilled foods manufacturer Greencore Foods to form Essenta Foods. Northern Foods recommended that shareholders back a bid of 73 pence per share by Boparan, who owns the chicken supplier Two Sisters - the cash offer providing shareholders with an immediate premium. The combined group will have annual sales of £2 billion, the two parties said in a statement. It will look to build its relationships with major food retailers, they added. Northern Foods supplies own label food to major British retailers, including sandwiches to Marks & Spencer through its Gunstones Bakery, and Tesco’s through Solway Foods.
“We look forward to working with the experienced Northern Foods team and combining our skills in product innovation and customer partnerships to create a larger business with enhanced prospects," Boparan said in a statement. Boparan added that he had struck an agreement with Northern Foods pension trustees over
funding for the pension scheme, which has a £142m deficit, conditional upon the takeover going through. Not surprisingly, Boparan had been a critic of the merger which he said was "completely wrong" and that Essenta's dominant position in sandwiches should be investigated. Northern and Greencore were understood to already have positive talks with the Office of Fair
Pret trials Natural Kitchen new concept store PRET has launched a new concept café, Natural Kitchen, with a slimmed-down menu and a format aimed at smaller country towns. The move is clearly aimed at increasing their penetration nationwide with a model that is suited to smaller high street shops and reduces labour costs with less staff involved. The store differs in having the kitchen front-of-house with a café appeal, in contrast to typical Pret outlets. With the first trial unit already open in Pimlico, London, the trademark stainless steel interior has been replaced with wooden tables and chairs, wood flooring, shelves, crisp baskets, and chopping boards displaying the food.
Food is made in front of customers, with the standard range slimmed down to just three sandwich options, six baguettes, two toasties and one soup of the day. A postcard in store says that the store has “been created to suit small country towns. We’re here in Pimlico because our office is just round the corner.” Meanwhile, Pret has taken on a PR firm, Lewis PR, in a bid to promote its 2011 expansion, including the opening of new outlets in the UK and its launch in France. It is the first time that the chain, which operates more than 240 outlets across the UK, US and Hong Kong, has appointed a retained agency in the UK.
4 February 2011 SANDWICH & SNACK NEWS
Trading, however. Doubts were also expressed by Brian Stein, chief executive of Samworth Brothers, who told the Yorkshire Post that the merged group would have significant buying power, which could disadvantage rivals. "If they end up with a 50 per cent share of the retail market that's a big share and I suspect that's getting to the stage of being a concern to the marketplace (and) to competitors." Investors will be waiting with interest for Greencore's next move. The Irish company has already made it clear that it regards the merger's £40m synergy targets as conservative, while it could also be expected to inject cash into the deal to appeal to shareholders. However, the premium offered in Boparan's cash bid, as opposed to the allshare merger offer, suggests that even if Greencore sweetens its terms it could find it hard to compete.
Greencore Foods looks for Foo-Go redesign GREENCORE Foods has appointed Cheshire’s Origin Creative to redesign its sandwich brand Foo-Go, stocked by WHSmith travel shops in train stations and airports. Sheffield agency Uber was hired to create the brand’s current packaging in 2009. Origin won a competitive pitch held in October last year. Finished designs are expected to appear in March.
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NEWS
Food to go buoys Northern Foods and Uniq final quarter sales STRONG sales of sandwiches and salads helped Northern Foods deliver solid festive trading figures. The growing demand for sales of Christmas lines such as turkey and cranberry sandwiches meant increased sales of 2.3% in the final quarter of 2010. Meanwhile, M&S dedicated sandwich manufacturer Uniq said that Christmas trading had been close to expectations, despite unfavourable weather conditions. In a trading update, sales were reported to be up 3.1% in the last quarter driven largely by growth in the ‘food to go’ ready-made sandwich business. Sales for the year as a whole grew 6.8% to
£312m, while food to go sales were up 8.3% in the quarter with growth due to successful innovation and range development in the sandwich business. The full year sales of food to go were £157m, up 13.0% on last year. Discussions to fix Uniq's pensions black hole are continuing, the company said and are yet to be concluded. Chief executive Geoff Eaton commented: "Our overall performance for 2010 is broadly in line with our expectations, reflecting a stronger than expected performance in Food to Go and continuing losses in Desserts. “These results are a credit to the management team and have facilitated further progress towards
Raynors drivers CRB checked IN what is said to be a first for the industry, sandwich manufacturer Raynors are having all their drivers CRB checked. The Criminal Records Bureau (CRB) checks will ensure that all drivers employed by Raynors are cleared to enter any premises working with children or vulnerable
adults. “We felt it was an important move in safety and another example of our pragmatic approach to doing business,” said Heather Raynor, sales director. “The education sector is very important to us and we hope that this move is one that will be viewed positively by our customer base.”
Sainsbury’s opens first sandwich café SAINSBURY’S has opened a stand-alone café and sandwich bar for the first time in Fleet Street, near its Holborn head office. Called Fresh Kitchen,
resolving the legacy pension situation. Looking to 2011 we expect to make further progress although rising
commodity prices are adding to the pressure of an extremely tough marketplace."
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the store sells hot and cold food to go including sandwiches, baps and salads. It is not yet clear if the trial store will be rolled out to other locations.
www.sandwich.org.uk February 2011 5
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NEWS
Devon entrepreneurs take on three more Subway stores TWO Devon entrepreneurs have secured a government -backed enterprise loan to expand their high street franchise group. Matthew Symons and Harvey Brown have acquired three new Subway stores, after securing a “six-figure” Enterprise Finance Guarantee loan via Lloyds TSB Commercial. The outlets, located in Exeter and Exmouth, were launched under Orbmys, a new company launched by Mr Symons and Mr Brown in October. Their existing business Symbro, already controls 12 other Subway franchises in the region. The pair plan to grow their franchise group this year, by sourcing and investing
in further locations across the region. The new stores have created 20 jobs, taking staff numbers to more than 100, across the two
Sainsbury’s sandwich tuna now pole and line SAINSBURY’S has said that all tuna used as an ingredient in its food, including sandwiches, will now be caught using the pole and line method. This move, an alternative to the catch-all purse seine method, ensures that its tuna across all products is responsibly sourced. The company has stocked line-caught fresh, frozen and canned tuna since 2009, when it was rated No.1 by Greenpeace for responsible sourcing. Ally Dingwall, Aquaculture & Fisheries Manager, Sainsbury’s says: “We’re proud to be able to offer our customers pole and line caught skipjack tuna across all products from tins to sandwiches to ready meals. As the UK’s largest retailer of MSC and Freedom Food fish, we continue to source food as responsibly as possible. This means our 20 million customers have peace of mind that what they’re buying is as sustainable as it can be.”
companies. Mr Symons said: “By embarking on the franchise route we have been able to establish a successful company with the support
of a well established network.” Keith Jones, franchise relationship manager for Lloyds TSB Commercial, said: “Franchises offer entrepreneurs a great opportunity to run their own businesses with the expertise of a well-known brand. Investing in a well established franchise brand offers a tried, tested and proven business model with training and ongoing support as a part of the package.” Up to £1.3 billion of new bank lending is being guaranteed by the government until 31 March and from April 2011, £700 million will be guaranteed until 31 March 2011.
Major Tesco contract for In For Lunch CORK-based sandwich manufacturer In For Lunch is now supplying Tesco nationwide. The Irish company had previously served the Cork market solely for the past two years. It also delivers food products for other companies as well as its own. The new agreement with Tesco will boost the value of its contract with the grocery giant to around €250,000 per annum.
“We’re delighted that Tesco has appreciated our constant efforts to maintain the quality of our product. Their support over the past two years in Cork has been great,” said Jim Kelsey, managing director of In For Lunch. “We are especially delighted that Tesco recognises our quality to the degree that they now stock our best-selling sandwiches throughout the country,” he added.
Bread and chicken prices hit The Sandwich Factory THE Sandwich Factory’s parent company Cranswick has revealed a 12% jump in group profits, helped by the World Cup, and forecast continued growth despite rises in some raw material prices. While its sandwich operations were suffering price increases from bread and chicken suppliers, “discussions with customers to recover these increases through selling prices are ongoing.” Cranswick said it was confident of
6 February 2011 SANDWICH & SNACK NEWS
maintaining its “long tradition of growth”, despite the difficult environment facing many UK businesses, and in particular the food sector. Bernard Hoggarth, the Cranswick chief executive added said the group was “moving into new categories, which will lead to further growth opportunities.” Group revenues rose by 8.1% to £384.3m, lifting pre-tax profits by 11.7% to £23.8m.
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NEWS
URBAN eat ‘on the move’ URBAN eat, Food Partners’ new ‘food for now’ brand, is set to make its full debut on forecourts next month (March) as a result of a major deal with Total. The range, which includes sandwiches, salads, fruit, savoury and sweet snacks, will be available in all 223 Total outlets across the UK. Robert Jenkins, Total UK’s Food Services & Chilled Category Manager, comments: “We ran an URBAN eat
trial in five of our stores at the end of last year and, despite the travel disruption caused by poor weather, we still saw a significant year on year volume uplift of around 17%. “We have done a lot of work with Food Partners’ consumer ‘Food Jury’ to establish exactly what our customers are looking for and the URBAN eat brand really does tick all of the boxes across a wide demographic thanks, in particular, to the quality and variety of products and environmentally friendly packaging formats.” URBAN eat Brand Manager Leon Mills explains: “URBAN eat really is a brand that has been created by the consumer for the consumer. We took the insights from extensive research and designed the range from the bottom up, focusing in particular on the buying habits of the market. “Those insights have become the cornerstone of the brand and are applied to all products in the range, which are free from artificial flavours,
Sodexo pulls off industry first with fish certification SODEXO has pulled off what it claims is an industry first by achieving Marine Stewardship Council (MSC) certification at each of its UK outlets serving fish, including sandwiches. The move means that more than one million people will be offered MSC-certified fish in 929 sites across the caterer’s business and industry, education, healthcare and defence sectors. Sodexo serves 123 tonnes of wild-caught MSC fish every year. Hannah Arcaro, UK food service manager at the MSC, described Sodexo’s achievement as “nothing less than amazing”. She
added: “Serving MSCcertified sustainable fish at nearly a thousand sites will introduce a huge cross-section of British consumers to the issues around overfishing and how they can be part of the solution. “By helping to reward the certified fisheries around the world, who have proved that they are fishing sustainably, Sodexo and its customers will be helping to transform the seafood market to a sustainable basis.” Certification of all Sodexo’s restaurants and cafés was an ambitious target that the company set itself as part of its sustainability strategy, the Better Tomorrow Plan.
colours or sweeteners offering consumers a fantastic choice of healthy and delicious snacking options that represent great value for money.” URBAN eat sandwiches and wraps will be offered to Total customers as part of a £3.99 ‘meal deal’ promotion and, along with the rest of the range, will be available in store from March 2.
New independent sandwich bar for Dorchester A new sandwich bar has opened in Dorchester, Dorset. Swanky’s is the culmination of a lifelong dream for Sally Fletcher, with a wide range of takeaway food, from freshly made sandwiches to home made quiches, savouries, and soup. They will make up salad boxes, and provide a range of drinks from tea and fresh coffee to chocolate and cold drinks. The offer includes home made cakes, with the majority of baking done on the premises by Sally. She is a professional cake decorator, trained
in Birmingham, but has lived in Dorchester for almost 14 years. The official ribbon cutting ceremony was performed by the Mayor of Dorchester, Councillor Leslie Phillips, who was apparently delighted to be opening another business in the county town. “This new project is yet another example of our town’s progress, of Dorchester fighting off the recession. We are a thriving town and will continue to be so. And on behalf of the people of Dorchester I should like to wish Sally and Swanky’s every success for the future.”
www.sandwich.org.uk February 2011 7
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NEWS
Pensioner’s café sandwiches poisoned 47 police officers A pensioner whose sandwiches poisoned 47 police officers has been given a suspended jail sentence and ordered to obey a one-month night-time curfew. Birmingham City Council, which prosecuted Muriel Morris for four breaches of food hygiene law, launched an investigation into the poisoning outbreak at the Meal Machine cafe in Nechells after nine officers were taken to hospital during an English Defence League demonstration near New Street station in July 2009. Muriel Morris received a four-month jail term, suspended for a year, and was ordered to pay £16,482.70p in costs. The city’s magistrates’ court heard that tests conducted on the sandwiches established they had been provided by Morris, of Dorrington Green, Great Barr, Birmingham. Birmingham City Council said one of the offences related to the sandwiches and tinned tuna being unfit for human consumption, due to the presence of Staphylococcus aureus organisms. The three other offences related to the unhygienic conditions found at Meal Machine.
‘One of the offences related to the sandwiches and tinned tuna being unfit for human consumption, due to the presence of Staphylococcus aureus organisms’ She pleaded guilty to four offences relating to the Meal Machine café, which she no longer runs. An investigation by the council’s food safety team established that officers were given sandwiches provided by Meal Machine at three briefings during the EDL protest and a counterdemonstration. A West Midlands Police spokesman confirmed that 47 officers experienced the effects of sickness, with several requiring hospital treatment for dehydration. “Contingency planning measures were implemented to ensure that normal policing business could continue as the protest came to an end,” the spokesman said.
Commenting on the prosecution, Neil Eustace, chairman of Birmingham’s Public Protection Committee, said officers had been left extremely ill by the serious offences. “Environmental health officers were rightly appalled by the lack of regard for the health of customers shown by Ms Morris and moved quickly to shut the premises,” he said. The Meal Machine has since been taken over by Rosy Hughes and Wendy Busst who said they had “made big steps in building a new reputation for the business”, introduced new menus and increased their customer base. The kitchen has been completely refurbished and the café was recently ranked highly by environmental health visitors, according to Ms Hughes. She said they were now hoping to rebuild people’s confidence in the business. “We take pride in keeping excellent hygiene standards in our kitchen and take our food serving responsibilities seriously,” she added.
Sandwich manufacturer fined for food hygiene offences HAYES sandwich manufacturer Fresh and Fast Quality Foods Ltd has been fined a total of £8405 for food hygiene offences committed in January last year. EHO’s discovered a number of health breaches after carrying out routine checks at the premises in January and February. These included highrisk foods not being stored properly, poorly labelled sandwich fillings kept for up to nine days and dirty trays on the production line, breaching a food hygiene
improvement notice served six months previously. The case was heard at Uxbridge Magistrates’ on November 23, where the company admitted six food hygiene charges and one count of providing false information. They were fined £4690 in all, and told to pay £3715 in costs. Councillor Jonathan Bianco, cabinet member for finance, property and business services, said: “The council takes public health very seriously, and this case demonstrates the serious consequences of
8 February 2011 SANDWICH & SNACK NEWS
failing to comply with food safety laws.” Jaspreet Sangha, manager of Fresh N Fast, faced the same charges as the person responsible, but these were withdrawn. She told the Uxbridge Gazette: “These breaches date back to January, and since then, we have made a lot of changes. “We have spent a lot of money on new equipment, and employed an environmental health consultancy firm. All of our staff are fully trained in basic food hygiene, and there has been constant
monitoring of conditions on the line.” Fresh N Fast has also fallen foul of immigration laws in recent years. They were found to be employing illegal workers in 2008, and were subsequently fined £40,000 in July 2009. In July of this year, UK Border Agency officers paid the factory another visit and arrested five foreign nationals who weren’t allowed to work. They face another penalty should they be found liable of not carrying out the correct checks on their staff.
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Pret A Manger plans to open in Paris Pret A Manger is eyeing up sites in Paris currently, with a view to opening there for the first time this year
P
ret A Manger is looking to open in Paris this year, adding to its growing interests outside the UK. Company suppliers were told about its intentions at the suppliers’ conference late last year. But contrary to recent rumours, the company is looking to expand organically – at least initially – rather than through acquisition. “We are looking to open in Paris but we have had no contact with any competitors and we have no plans for an acquisition,” said Clive Schlee, Pret’s CEO. Pret was initially rumoured to be looking at acquiring a company with over 100 outlets in France such as Class Croûte, Pomme de Pain, and La Croissanterie. French national daily Le Figaro reported that Pret A Manger had already identified a number of possible targets as part of a plan to enter the French market, with takeover talks most advanced with Acto Capital which owns Pomme de Pain. Pret’s planned move raises a number of intriguing questions. Are Parisiennes now ready to take to wedge sandwiches as well as the traditional and iconic jambon-beurre style baguettes. Wedge sandwiches are certainly starting to make more of an impact in France, but they tend to feature more in the convenience en-route sector at present.
Will Pret modify its range in favour of a more baguette based offer? Its experience in opening in the U.S., a market also unused to pre-made sandwich offers, shows that they prefer not to dilute the package. It is also likely to try and benefit from the caché offered by quality English products which have always gone down well in Paris. Marks & Spencer, it might be remembered, had one of their busiest stores in the flagship on the Boulevard Haussmann, where their sandwiches, along with English tea, marmalade and other produits l’Anglaise went down well. Are French sandwich operators likely to be shaking in their shoes ? According to general director of restaurant business marketing and development firm Gira Conseil Bernard Boutboul: “The arrival of Pret A Manger in France may well impact all the mid and top range fast food concepts such as that of Cojean, and more particularly those developed by distributors, notably Daily Monop.” Pret’s arrival in Paris is also likely to pose a challenge to Paul, a similarly upmarket, although largely baguette based chain. If existing operators are not nervous, they should be. Few can doubt that Pret are serious about international expansion, backed by the expansion capital of parent company Bridgepoint.
Paris is likely to be a bridgehead of major expansion in France and Europe in general, looking ahead a few years. Why now ? There’s no doubting that Pret’s move is timely with ‘fast food’ in general taking off in a big way in France. Paradoxically, the recession has played a part in the boom, with pricesensitive consumers looking to save money. “Fast food sales are increasing because consumers are price-sensitive and are looking for ways to save money. The recession has given rise to thrifty habits that are not going away any time soon,” says Bernard Boutboul. In fact, fast food in France is experiencing growth rates of between 2% for “traditional” fast food players and 6% for mid-range, upscale or themed operators, according to Gira. Consumers are continuing to switch from full-service restaurants to fast food, and it is the operators with the most originality who are faring the best. “Innovation, new ranges and product promotions pay off,” adds Boutboul. Pret has 250 outlets today, mostly in Britain but also in America, where it has about thirty stores, and Hong Kong, with about ten. Interestingly, Pret first planned to move to Europe in 2000 with sites identified in Amsterdam, but the plans were then abandoned.
www.sandwich.org.uk February 2011 9
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WASTE MANAGEMENT
Adelie Group pioneers a new approach to waste management The Adelie Group has embarked on a mission to reduce its waste to landfill to zero throughout its businesses
T
he Adelie Group is pioneering a new approach to waste management by involving its staff in a new initiative to achieve the ‘green goal,’ where ultimately no waste from the business is sent to landfill. The initiative is part of a drive by the group to better the government’s zerowaste–to–landfill target across all of its UK sites. The waste management system being introduced will be the first ‘closed loop’ food cycle in the retail supply chain, a boost to its retail and environmental credentials. The group’s two divisions – Food Partners Group on the foodservice side, which includes Food Partners, Brambles Foods and Superior Foods, as well as the retail side of Buckingham Foods and Meadowbrook Bakery - will be using the latest eco-technology to set new standards. All waste, including food waste, will be effectively treated as a precious resource, and diverted to other uses, including creating energy to power homes, fertiliser to return nutrients and condition to the soil, and feed for livestock. The logistics and coordination involved will be considerable, as part of reaching beyond zero landfill ultimately means putting the environment first in every part of the business, looking at each individual waste stream to find the best green solution, and creating a system for each item which
everyone, from the officebased staff, to the factory workers and the distribution drivers can use quickly and efficiently. The Ready, Steady, Green campaign has been created for Adelie with the help of WasteSolve, the specialist environmental management division of Luton-based Cawleys. A key part of the initiative will be helping staff understand exactly what happens to waste and how responsible management of it can make a huge difference in protecting the planet. Some staff from the Group’s sites will visit a Materials Recycling Facility (MRF) to see waste segregation in action; they will also visit an anaerobic digestion plant to see how their food waste is turned into ‘green energy’. From the start of the campaign staff will be assigned to ‘Green Teams’ and set challenges to go the extra mile in cutting the company’s waste. And to help them understand the complexities of waste
10 February 2011 SANDWICH & SNACK NEWS
management, a ‘green fitness instructor’ is to be on hand to help them understand exactly how waste reduction can be achieved and what is required of them. Activities will include quizzes and competitions, plus financial rewards for the most innovative waste cutting ideas. The aspirational title ‘Eco-Angel’ for the creators of the company’s most innovative and well thought through waste reduction activities will also be awarded. Joe Rainert, managing director at Buckingham Foods, said: “Respect for food and quality is entirely linked to respect for our environment. The race to zero waste to landfill begins here and, while we are fortunate to have the latest technology at our disposal, we couldn’t make the finishing line without the involvement, commitment and enthusiasm of everyone here on site in Milton Keynes.” WasteSolve acts as a holistic waste management consultant
encompassing recycling, waste minimisation, waste segregation, waste recovery and waste disposal. Cawleys aims to divert as much food waste as possible to the technology of Anaerobic Digestion through its longstanding partnership with BiogenGreenfinch. The company recently won ‘Best Sustainable Resource Management Programme’ awarded by leading sustainability adviser, Greenbang, in recognition of its multi-benefit initiative to reduce food waste to landfill. Kate Cawley, business development manager at Cawleys, said: “Some food waste is and always will be inevitable. But what is not inevitable is the environmental damage caused by the release of harmful greenhouse gases as waste food decomposes in landfill.” As organic matter decomposes in landfills, it gives off a large variety of off-gases. One of the principle gases emitted by landfills is methane. 21 times more potent than CO2, methane contributes significantly to global warming. As well as the environmental implications, there are also significant costs for sending waste to landfill. From April 1 last year all commercial organisations have had to pay £48 for each tonne of waste they send to landfill, and this is due to rise by a further £8 each year until April 2013.
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NELLIE NICHOLS
Plenty to
moo about New international sandwich concepts are arriving thick and fast in London, now surely the sandwich capital of the world. Nellie Nichols chases up one of the recent arrivals - the Argentinian Lomito, at the recently opened Moo Grill in Spitalfields
W
hat an insular sandwich bubble I’ve been living in. I thought I had come across the lot, partaken in the lion’s share of most of them and could identify the rest. Rotis from India, melts, wraps and subs from the Americas, piadinas from Italy, baguettes from France you name it and I think I’ve tried it in one form or another. Sandwiches are, after all, one of the first things I seek out when I arrive on a foreign shore. But then I’ve never been to Argentina. I’ve decided London is developing a hugely relevant underground sandwich scene to shake us all out of our wedges. Not all of it is good, and some concepts deliver many an ingredient too far, but all of them are showing us that the world is reaching out to London in some sandwich guise to show us a sprinkle of indigenous charm. Recent Top 10 Sandwich lists in many publications such as The London Evening Standard, Time Out and Young and Foodish are mentioning the likes of Banhm11’s Vietnamese baguette stall at Broadway Market; Katsu Sando’s, Japan’s answer to a breadcrumbed fried chicken sandwich at Tsuru in the City; Jewish/Caribbean hybrid Jerk chicken bagels at Mr Bagel in hippest Dalston, and the authentic Palestinian style falafel wraps at Mr Falafel in Shepherds Bush Market. The fascination for me in all of these is in their instantaneous
Nellie Nichols
preparation; warm ingredients dripping with deliciousness and not a chilled cabinet as far as the eye can see. These sandwiches are invariably made to order, thrown together in the organised chaos borne of the pressure of the queue, eaten in a trice by the hungry passing customer. And now I’ve come across London to sample one of the newest and most talked about of these new arrivals. All the way from Argentina comes their national treasure, the Lomito, brought here by the recently opened Moo Grill in Spitalfields. Now this is no ordinary sandwich but one that offers its consumer choice and lots of flexibility. A lunchtime staple, comfort food doubling up as what has to be the perfect hangover cure or stomach liner before a lads night out, a traditional steak sandwich in the extreme. Its classic version is the ‘Simple’ one, thin slices of Argentinean rump steak, tomato, lettuce, homemade garlic mayo and a generous drizzle of Chimichurri - the most delicious sauce made from all manner of things including parsley, olive oil, vinegar and pepper. Taking a week to mature to its full flavour, this is the piquant soulmate of all Argentinean steaks. But I’m going for the full Monty; not for the faint hearted, the ‘Completo’ version is made with all the aforementioned ingredients crammed in with additional slices of ham, grated mozzarella cheese and, of all things, a fried egg. Not the fried egg as we
12 February 2011 SANDWICH & SNACK NEWS
know it, but an egg cracked on the hot grill and then lovingly teased and mixed and chased around it, so it finally resembles a mosaic of crispiness. The final version is a DIY one - change the main ingredient from beef to either chicken or aubergine, or just custom make your own.
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NELLIE NICHOLS
“
This sandwich is such a cult in Argentinean parts it has its own Facebook page and a U Tube video to boot showing how one should be made
”
This sandwich is such a cult in Argentinean parts it has its own Facebook page and a U Tube video to boot showing how one should be made, all to the sound of genuine Cumbian Latin American music and I urge you to watch it, because it is without doubt utterly brilliant and will brighten up the dullest day
(www.therealargentina.com). I have to say it’s fast becoming one of my all time favourite U Tube videos. My best bit is the application of salt which would be enough to give my favourite UK salt police their very own heart attack just watching it being administered with such culinary gay abandon. So here I am entering the somewhat dark cavernous interior of the Moo Grill. On the doorstep are two extremely small potted olive trees. In the fullness of time and with a lot of encouragement they may one day become trees, but realistically are likely to fall sadly short of ever being the intended source of the olives I later see balancing on the end of cocktail sticks holding my lunch together.
Inside is light years from the food to go café and coffee shop I was expecting. Wooden tables and chairs and a bar form what seems, without doubt, a bone fide restaurant and upstairs there is an even bigger seating area. At the bar drinking coffee are the smiling faces of Jose and Alberto, the owners, and Jose’s brother Juan Paul. On the wall is a photograph of them with Gordon Ramsey, happy memories of when, merely a year ago their other restaurant, Santa Maria Del Sur in Queenstown Road won third place in The F Word. Gordon loved their Argentinean steaks and in no time they felt encouraged enough to move onto their next venture: Moo Grill. They all brim with enthusiasm and each time the door opens familiar faces are recognised and greetings, food orders and hugs are exchanged. In amongst all this I sit at the counter filled with trepidation. No matter how often I have asked for a small Lomito I somehow think I am clutching at Argentinean straws as all I get in response are even bigger reassuring smiles. I always feel duty bound to give finishing whatever food has been put in front of me my best shot, but in this case I realise in advance this is simply a ridiculous notion. The enthusiastic preparation of my lunch is now very much underway in the kitchen amidst a flurry of shouting and activity, and the Lomito I am told will be hotly pursued by some Empanadas (imagine, if you can, an Argentinean Cornish pastie – I know but it’s true they do have one) and a Carlitos, their very own version of a toasted sandwich. The sheer enormity of my Lomito when it arrives is hard to visually comprehend. A vast and mountainous ciabatta beast cut in half, each piece anchored by a retro tooth pick and green olive, piled high with slices of steak, ham, fried egg, melted cheese, tomato, homemade garlic mayo and Chimichurri sauce. It then struck me that this would be perfect as one on the top ten list of last suppers on earth if one ever had to order one. So I’m in there with open jaws as wide as I can make them go without doing myself harm. This would certainly not be a sandwich to ever
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NELLIE NICHOLS
eat on a date; there is simply no way of eating it with even a shred of finesse and I am realistically resigned before I start to a chin dripping experience. Then I am met by the most surprisingly delicious shattering of ciabatta in all my born days. My expectation whenever I have to eat a sandwich made on ciabatta is invariably accompanied by a heavy heart. It’s the thought of all that teeth wrenching chewiness. But here I am overwhelmed by the lightest, springiest, pillow soft interior, encased in the thinnest crunchiest crust imaginable and the overall experience of this sandwich is, well, just fantastic. Now there is no way I’d eat one everyday and the calories wouldn’t be advisable on anyone’s hips and waistline either, but I can see where they are coming from. From a girl’s perspective they need to get a smaller loaf to tap into the female market but when all is said and done there is no doubt its got lengthy legs as a concept in the UK. I’m hugely impressed with the oven baked beef Empanadas, they are little and cute and very moreish and I can see the different flavours having huge appeal. The ones I try are a far lighter eat than their distant Cornish relatives and don’t sit in the stomach like a lead weight you wish you hadn’t eaten. I manage to make inroads into the toasted sandwich, remarkably transformed with the addition of the Chimichurri sauce but simply can’t believe Jose’s serious suggestion of then following it with some of their
“
I’m in there with open jaws as wide as I can make them go without doing myself harm
”
ever popular breakfast pancakes and famous butterscotch sauce. More than anything I want to be able to walk to Liverpool Station with some dignity left, rather than crawl clutching my stomach. I haven’t tried the vast array of cakes, milk shakes and other goodies but the menu is wide in its choice without being too unrealistic – they’ve tried to think of everything, but if I was them I’d just concentrate on the main event.
14 January 2011 SANDWICH & SNACK NEWS
I’d love these boys to open another store quickly with a proper commercial focus on take away. With a heated pass a la McDonalds of waiting wrapped lomitos they would achieve a faster transaction time and that, coupled together with the facility to order in advance that they have on their website, would get the volume through they set out to capture. Then Lomitos just might rise up to become one of the popular of hot sandwiches in town. Perhaps without the toothpicks and olives. Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views
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: how erts S the e Exp isit v th d s to in Ask ch an n o u s rea dvice the to ht ny s a in ea unt otlig t o p o m to-on ducts c s S dis re v as o ier eow Suppl om a re a ee on est pr h e h S , fr T lat t fr sive er the ducts s, Arla on Ge e the u l c d ti e x • o i g n re e s u tive pr Baker fee Na Jud theat with d n • y of ra d va te one big b f inno g Allie ns, C t as m o e o t in th Sav ge wi dreds includ arbur • a W n Eng se hu ibitors airies, • h w Bro e of ex man D • e g ran rt Wis e er Rob Unilev and
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NEWS FOCUS
Good law or just hot air? A group of Subway franchisees is fighting to have the VAT on toasted sandwiches zero-rated in a case that could have major implications for sandwich bars and cafĂŠs nationally. Although their initial claim was rejected by a tribunal, the franchisees now plan to appeal to the Upper Tribunal this year. Dipak Jotangia, partner at Dass Solicitors, which represented Subway at the tribunal, here sets out the case
Question: What is the difference between a Toasted sandwich sold by Subway and one sold by Quiznos? Answer: 20% (now up from 17.5%). Why? Because HM Revenue and Customs (HMRC) treat one as hot food and not the other. It is all to do with the legal definition of hot food for the purposes of VAT. The law makes supplies of hot food subject to VAT, by virtue of schedule 8 of the VAT Act 1994. But to be classed as hot
food, the food must have been heated for the dominant purposes of hot consumption. This was the test promulgated by the Court of Appeal in the leading authority of John Pimblett & Sons. In other words, if the food was heated for some other purpose it may be zero rated for VAT. The
trouble is in establishing the purpose. In the Quiznos Appeal a Tax Tribunal found that the dominant application of heat was to toast the sandwich, but in Subway, the Tribunal found that a near identical process had a dominant purpose of making the food hot for consumption and that the toasting was not the dominant element. The legal definition and nature of the test, and the variations in the way that different Tribunals have viewed certain foods and processes, makes the decision of how a retailer
should rate some of their products, for VAT purposes, far from clear. The VAT Tribunal has found in the past that the dominant purpose in applying heat to hot meat pies (Pimblett) and Cornish pasties, is not to supply a hot product but to finish off the baking process, even though the Tribunal accepted that the product could be piping hot when served to the customer. The same is true of hot ciabata melts (Ainsleys) and toasted Panini (Warren) to name but a few zero rated items. On the other hand freshly
16 February 2011 SANDWICH & SNACK NEWS
e
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NEWS FOCUS baked pizza is taxed. So how do you go about deciding which rate of tax is correct for your product? Check the temperature; did you know that the law regards something as hot if it is above ambient air temperature. This means on a cold day lots of things could be regarded as hot even if your customer would regard something as cold. Subway’s toasted sandwiches were found by the Tribunal as a whole to be lukewarm but this made them above ambient air temperature. The other feature is that if any part of a product is above ambient air temperature, the whole of the product is treated as hot. So toasted bread containing cold salad may be classed as hot. Once you have a temperature reading that is anything over ambient air temperature you must then ask yourself your purpose in heating it. Is your purpose to complete a baking or similar process or to provide a distinctly toasting product, or is it so that an item can be intentionally eaten hot by your customer. This bit sounds simple. In practice it is a difficult question. Recently the Tribunal has set about analysing intention in ever complex ways, for instance wishing to see franchise agreements of food outlets,
operational manuals and advertising materials. The Tribunal may attach great significance to a picture of a product showing steam rising from it or perhaps melted cheese, or the nature of the packaging that is used. HMRC do offer guidance in their public notices which are available online and you may wish to speak to them about this. But remember HMRC are a tax collector and the number of Tribunal cases they have lost shows that they are in the habit of ruling that hot food should be subject to VAT where they should not have done. We recommend thinking very carefully about a product before taking the matter to HMRC. Also be prepared for HMRC to come to you and find products currently free of VAT to be reconsidered, in such circumstances it is normal for HMRC to issue a backdated assessment and charge interest even where the tax was not collected. In some circumstances a reconsideration of the dominant purpose for heating may lead to a back claim against HMRC for overpaid VAT where VAT has been charged by mistake. In unfortunate cases where agreement cannot be reached appeals can be taken against HMRC
Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk
decisions to the First Tier Tribunal Tax Chamber. The Tribunal is a specialist court designated to deal with tax issues. HMRC have in House Solicitors to deal with these issues who normally instruct a specialist tax Barrister to represent them. Although this sounds daunting, with careful preparation a tribunal appeal can run smoothly. Even if the taxpayer loses the appeal, HMRC will not
seek to recover their legal costs unless the appeal was frivolous or vexatious or there had been an agreement on costs at the onset. We emphasise that each case must be looked at on its own unique facts. Should any reader require any guidance or advice we are always happy to assist where we can, so feel free to call us. Dipak Jotangia, Partner, Dass Solicitors Tel: 0207 802 5041
We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.
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NEWS
Ginsters major sandwich range refresh BRANDED sandwich supplier Ginsters is undertaking a wideranging refresh of its sandwich portfolio, aimed at offering a more compact and easy to manage option to retailers whilst maximising choice instore. The full range will now include a core range of standard and deep-fill consumer favourites, such as BLT, Chicken Salad, Cheese Ploughman’s and other traditional favourites, supported by a number of Special Edition options. These Special Editions will initially include Cheddar & Bacon, New York Deli Style Beef,
Salmon & Cucumber and Cheddar & Chilli Jam and ensure that the range offers an improved choice of healthier and vegetarian options, whilst maintaining a strong core range foundation suitable for any outlet nationwide.
The Special Edition range will include differing sandwich styles including Premier, Deep Fill, Healthier and Veggie options, and across the coming 12 months these will rotate to ensure maximum in-store interest and offer a broader range of choice to sandwich consumers. Innovation is well to the fore, says Gintsers, and will deliver constant interest and engagement at the fixture. In addition to the core range update, January will also see the addition of two new Deep Fill XL sandwiches into the range – Spicy Chicken & Taw Valley Cheddar and Cheddar and Salami.
Hazeldene announces £1.7m factory expansion INDUSTRY salad supplier Hazeldene has been given the green light for a £1.7m factory expansion. The new space will mean the installation of two new lines, bringing the total number up to 10. Work is due to be completed by May this year to fit in with the start of the summer salad season. The company is one of the UK’s leading freshly prepared salad suppliers, specialising in ready to eat leafy salads, while providing a range of sliced products and sandwich vegetables for inclusion in bagged salads, sandwiches, wraps, salad bowls and stir-frys. It currently supplies Subway and Greggs, Co-op, Iceland, Spar, Wagamama, Nandos, as well as several of the leading retail sandwich manufacturers and national foodservice distributors including Reynolds. Simon Ball, managing director, said: “We’re really pleased about the expansion as not only will it boost the local economy, it also means we are a step closer to our
aim of being the preferred choice of ready to eat fresh salad and speciality products. Our plans are to expand the factory so that we can install two new lines, bringing the total number up to 10.” The news of the extension was announced at a positive time for Hazeldene, as it celebrates five years in its current site in Wigan.
18 February 2011 SANDWICH & SNACK NEWS
Greencore USA acquires On A Roll Sales GREENCORE USA has acquired the Boston-based sandwich maker On A Roll Sales Inc. The firm, based in Brockton, south of Boston, Massachusetts, has gross assets worth $3.4m (as of September 30) and employs about 100 staff. Commenting on the transaction, group development director Eoin Tonge said: “On A Roll is a promising, growing business with a well-diversified customer base of major retailers and convenience stores. “This acquisition will provide an additional revenue stream to Greencore USA’s Food to Go category and will complement our existing businesses in Newburyport and Cincinnati.” Greencore USA operates from two sites, one in Cincinnati, which makes sandwiches, and one in Newburyport, Massachusetts, which also makes sandwiches and chilled convenience food, and supplies local retailers such as Stop & Shop and Hannaford. • Ten UK Greencore managers have completed the SGS advanced-level ISO 14001:2004 Lead Auditor course. Accredited by the International Register of Certificated Auditors (IRCA), the SGS ISO 14001 Lead Auditor course is aimed at those staff directly involved in planning and implementing ISO 14001-based Environmental Management Systems (EMS). It is also aimed at those wishing to meet the training requirements for lead auditor certification with the IRCA.
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EXHIBITION
The 2011 Sandwich & Snack Show Europe’s leading event for the fast food and food on-the-go market, held from March 2-3 at the Porte de Versailles, Paris, includes a new pizza and pasta show, Parizza, for the first time this year
T
he 2011 Paris Sandwich & Snack Show has increasingly come to be regarded as a key focal point in the European marketplace. Growing rapidly over the past 12 years, and now under the umbrella of Reed Exhibitions, it is undoubtedly the major event for industry professionals looking for the latest snack food trends in Europe. With over 200 exhibitors, including a number of UK companies such as Colpac, there’s plenty to see, and a wide variety of seminars and presentations. The show’s growth over the years reflects, of course, the huge growth of sandwiches and snack products in markets across Europe, but France in particular. Paradoxically, the recession has played a part in the boom, with price-sensitive consumers looking to save money. "Fast food sales are increasing because consumers are pricesensitive and are looking for ways to save money. The recession has given rise to thrifty habits that are not going away any time soon," says Bernard Boutboul, general manager of Gira Conseil. In fact, fast food in France is experiencing growth rates of between 2% for "traditional" fast food players and 6% for mid-range, upscale or themed operators, according to Gira. Consumers are continuing to switch from full-service restaurants to fast food, and it is the operators with the most originality who are faring the best. "Innovation, new ranges and product promotions pay off," adds Bernard Boutboul.
There will also be a number of other flagship events: Chef's Snacks Chock-full of ideas inspired by today’s most innovative chefs, the section will host new demonstrations and highlight how packaging can encourage takeaway sales. • “Bentbox”, with Chef Sakura Franck – Sous les Cerisiers • “Takeaway group catering”, with Chef Vincenzo Battafarano – 3CERP • “The chef goes shopping”,* with Chef Jacques Pourcel – Jardin des Sens. New for 2011, this is an opportunity for visitors to watch the live preparation of a recipe that uses products exhibited at the show. Chef Jacques Pourcel will shop for products among exhibitors and give an original cookery demonstration using the products selected. • “Pizza”, with Fabien Martin – World Pizza Champion • “Green”, with Chef Pascal Favre d’Anne – Le Favre d’Anne • “Halal” • “Club Sandwich.”
Trends Report: ideas to take away... Produced by Cate Marketing and presented at the show, this report will be a tool to help visitors understand the development focus of the fast-food and takeaway market. It will feature a few carefully selected products to illustrate the trends. Visitors can also follow a product innovation theme trail. Intelligent robot sandwich slicer and conventional cutting BSA member Newtech Ltd will be featuring two of its quality cutting systems at this year’s Sandwich and Snack Show in Paris, 2-3 March: an intelligent robot sandwich slicer, which uses ultrasonics to cut sandwiches and wraps, and the newmatic rotary, a batch portioning machine from the company’s range of conventional cutting systems. Stand G66.
The Trends Laboratory. New for 2011 This year, the must-attend event will almost certainly be the Trends Laboratory, in partnership with Cate Marketing (an agency specialising in food, cooking and taste) and France Snacking. This new event will illustrate today’s main food product trends, interpreted on the spot by five caterers and five bakers. The traditional bakery sector has also seen big changes in the last few years, with around 60% diversifying into sandwiches, according to CHD Expert figures. A review of fast food in 2010 and the Jambon-Beurre (Ham-and-Butter Baguette) Index will be presented by
Bernard Boutboul on Wednesday, 2 March at 9.45am. Meanwhile, the show features a new show-within-a-show this year – Parizza, dedicated to the pizza, pasta and Italian catering sector. There will also be a panel discussion solely for the pizza sector.
www.sandwich.org.uk February 2011 19
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FOOD DEVELOPMENT
Talking
Italian Mark Arnold, Food Partners’ Group Head of Innovations, Retail and Coffee Shops, has recently worked with Caffè Nero on the relaunch of a new range of Panini products. The key theme has been more ‘Italianess,’ as he explains here
I
t all started many months ago with a food ‘play day’ with myself, my boss, the development team at Caffè Nero, and Ursula. Now some of you may have not heard of Ursula Ferrigno, but she is a bit of a legend in Italian food circles. She has written numerous books (my favourite being ‘Bringing Italy Home’), is passionate about everything Italian food, drink and fashion and has been working in a consultancy role with Nero for many years. This image was somewhat marred, it has to be said, by the vision we all had that day of Ursula, with lumps of fermenting ciabatta dough in her jet black hair, when she got a little carried away about the beauty, elasticity and colour of the dough we had made. We had this food ‘play day’ planned for quite some time, and were not really sure what we would get out of it, although there were several stories circulating around the business about a pizza topping competition from the last session a few years back, and no one willing to admit on camera who had won, or what had really gone on. Little did we know that this session
would lead to a major Panini re-launch for Caffè Nero. Anyway, we had our ingredients, everything Italian that you could find in the normal supermarkets’ finer ranges, as well as a quick stock-up from the Lina store in Soho. This was the original Italian deli from the 60’s, and still going strong (although currently closed for a refit), where they still wear overalls like Arkwright in Open all Hours, but I suspect they wore them first. We had got to the kitchen suite early, and had been set our task by Ursula the day before, and having borrowed a sack of ‘OO’ flour and enough yeast to feed the 5000, we began to make our starter dough. We ended up with four different recipes on the go, and rumour has it, they were still doubling in size, like triffids, several days later. The day really was about simplicity, which is what Italian food really is all about: simple, straightforward, quality ingredients, not mucked around with, and recognisable. You only need to look at their most famous dish, Mozarella, Tomato and Basil salad: nothing could
20 February 2011 SANDWICH & SNACK NEWS
be simpler in theory, but get the quality and freshness wrong and the dish is a disaster; get it right, and the end result is so much more than the sum of its parts. Even better if the sun is beating down as you eat it, and even better still with a glass of chilled Pino Grigio. So we all left the day with plenty of new ideas, inspiration, a few of us with fermenting bowls of dough, and one with dough in their hair. Having spent the last year working with Nero, we have looked at many varied ideas and projects, and tried on all levels to put more ‘Italianess’ back into the range, something they have always prided themselves on. Ursula has had a long association with Nero, and has helped develop some of their recipes over the years, and I was also very keen to use her inspiration and try and incorporate some of her recipes into the new range. First things first: dough. We decided that the starting point would need to be to redevelop the Panini itself. We had played around with a few ideas in development, but none had come to life. So we set ourselves a challenge, as well as our Italian Bakers, to have a Panini workshop day, and
look at as many permutations as possible. It was imperative that we worked alongside the bakery, and that they were as excited about the project as we were. In all, I think we spent four days working with their team in their test kitchen as well as in the plant, and eventually we narrowed it down to about 48 permutations, with four different tier levels within that. We had polenta dusted, with extra dusting, minimal dusting, scattered dusting; one, two, three and even four slashed tops, along with various inclusions, from imported Italian pesto to sun-dried chilli flakes; some were machine cut, others shaped by hand. The best were always made that much better by the addition of rock salt and a brush of extra virgin olive oil when fresh out of the oven – a cook’s perk, I believe it is known as. We narrowed it down as a team to the one we wanted to use going forward. It was a similar size to the current Panini, with extra olive oil for richness, two diagonal hand cuts on the top, a final hand application of extra ‘OO’ flour after proving, and baked a little longer on Italian granite for a darker
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FOOD DEVELOPMENT colour. It was also slightly more cooked than the current one, allowing it to have a little crisper finish when re-heated in the store. We were all very pleased with the finished result and the Italian owner at the bakery was pleased too, and thought the product was much more in keeping with the style of bread you would expect to see in his home country … praise indeed. Well, that was the bread sorted… apart from the five trials that took place to set the time and temperature for the cooking, setting the colour with pantone references, two meetings at their Neal Street offices, three at ours to finalise the specs and agree out of specs (the good, the bad and the ugly), six trials of the product within our factories, and finally, four conference calls after the launch … so quite straightforward really. At the beginning of my time working with Nero we created a catalogue of new Italian-inspired ingredients in conjunction with our suppliers, ranging from simple San Marzano Tomato Chutneys to Apulian Sautéed Mushrooms with Spinach, and everything imaginable or unimaginable in between. A lot of these had been banked to come out over the year, with only one actually launching so far: that being the griddled red pepper and fennel with balsamic vinegar, which had found its way into a chicken and tomato chutney seasonal special. It was now time to reactivate the memory bank. We had also over the year come up with a few less conventional ideas that had never made it past the starting blocks: a ‘Lasagne Wrap’ was one (conceived way before the sandwich now in store at a certain
retailer), and there was a ‘Chicken Kiev Panini’, a ‘Chocolate Tiramisu Focaccia’ and ‘The Leaning Tower of Pizza’, a set of three mini pizza Foccacine, filled with traditional pizza fillings, complete in a box designed with a deliberate ‘lean’ and pictures of the famous Pisa icon. Unfortunately these were deemed a little gimmicky so never saw the light of day, but I always think it is important to keep an element of fun in development land. Most of these were conceived in deep joint discussions on the tube back from Covent Garden to Heathrow, narrowly avoiding missing the stop, after meetings at Nero’s Neal Street Offices. There were also a couple of ‘Holy Grail’s’ in the Nero camp, that had been batted from side to side over the years, and had never made it onto the shelf, these being a proper Steak Panini, and a real Chicken Milanese. They wanted the products, but as you would expect, would not compromise, so they had to be the best, authentic and delicious, and pass the internal test of – ‘Would you buy it again?’ Steak is still being worked on; we challenged all our suppliers and numerous new ones, and it is definitely work in progress. We did, however, during the process, develop a great rare beef Panini rare beef with caramelised red onion, Italian cheese and rocket, which is their first beef product on the shelf. Chicken Milanese’ again something that they had wanted on the shelf for many years, but not a compromised ‘Milanese’ had to be right. We again searched high and low for the correct breaded escalope, that was technically sound. It was
quite bizarre how we found it in the end, and proves that you should never dismiss introductions and emails from associates of associates, however tempting the delete button is. Ursula (remember the picture of stunning long black hair with fermenting ciabatta dough) bumped into the sales director of the company we are now using at an
airport, during the delays caused by the ‘Volcanic Ash’, and gave him the contact details for the development director at Caffè Nero. Bizarre. Anyway, again this had its own challenges.
Apart from getting quick technical approval for a new supplier (never an easy task), how do you fit a natural, very individual, flattened 80g breaded chicken escalope into a long thin Panini, for example? Well naturally, you hand cut them in half lengthways just before use, and place matching halves, breaded presentation side to the front of the Panini, of course – simples – a sort of chicken and egg question really, but try explaining that one to the factory manager.
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FOOD DEVELOPMENT Luckily, they had seen the previous incarnation, of hand cutting breaded escalope’s into 10mm strips, to get the coverage and portion control. I know which option I would prefer. They had also seen the idea of adding a lemon wedge and sprig of parsley into the packaging before flow wrapping, so knew when to keep quiet. As you would expect, the Italian ingredient philosophy rang true with this one, so simple treatment was needed to bring out the best: Sicilian lemon juice mixed in with some mayonnaise, spinach leaves and tomato slices. This same philosophy was used with the salami, mozzarella and tomato Panini, which is just that, and was shortlisted as ‘new sandwich of the year 2010’, although we now have imported specially for us a smaller diameter of salami, to allow better coverage, following customer feedback. Other totally new flavours include the ‘Mushroom with Gorgonzola cheese’ Panini, the mushroom recipe being a combination of two original recipes, one the Apulain Mushroom and Spinach recipe, and a Mushroom and Mint recipe from our day with Ursula, ending up with a lovely recipe containing three different mushroom varieties - Portabellini, Chestnut, and Button, with mascarpone, cream, red onion, thyme and a little seasoning. We then added fresh spinach, and some Gorgonzola cheese. Have you ever tried spreading Gorgonzola on the lid of a Panini, deliberately designed to have air holes in? At the kitchen sample stage this all seemed fine, a little tricky, but do-able. Well, not the case in the real world, when trying to run 1000 of them down a line, at the first trial with Nero on site. Luckily we had a rabbit tucked up our sleeve (not literally, technical stand down) and had mixed some of the Gorgonzola in with some crème fraiche to help it spread. This proved to be the solution, thankfully. Many of the other Paninis that were re launched, were updated Nero favourites, although the opportunity was used to give them a bit of a makeover. Free range egg is used throughout, including in the mayonnaises. We developed a ‘Sicilian’ style sausage that had fennel and a hint of chilli in it. That is now an exclusive recipe for Nero, and although originally envisaged to find a home with some Italian baked beans with
‘The best were always made that much better by the addition of rock salt and a brush of extra virgin olive oil when fresh out of the oven’
such as Vine Tomato, Mozzarella and Basil - no point fixing what wasn’t broken, and an old favourite returned to the fold, Chicken, Bacon and Arrabiatta Sauce Panini, with a slightly more pokey sauce.
leeks that didn’t launch, it had a surprising reprieve, and found its way as a star ingredient in the new breakfast Panini. Another redevelopment was the ‘Meatball and Mozzarella Napolitana Panini’, a long-standing favourite amongst the Nero crowd, and no doubt subject to a Face Book campaign had it been delisted, or mucked about with - but due for a facelift. We used an Ursula recipe from ‘Italian – simple ways to success’ that was a blend of pork, veal and beef, lemon, parsley and seasoning, and a few breadcrumbs. I tried the recipe at home without the veal, and it worked well, so we then briefed it in to the meat ball supplier. Some recipes were left well alone,
Tostati Another Piccadilly-line development that took place earlier in the year was for a smaller and lighter snack product, that would fill the gap for mid-morning or late afternoon, when a full-on large Panini was too daunting. It was originally code named ‘Bruschettostada’, which no one apart from me really got, but they were too polite to upset me at the time. This was the same authentic ciabatta dough, but baked as a larger loaf, sliced and then barmarked, and filled with two simple fillings: cheese and tomato (well, mozzarella, ricotta, Italian cheese, red pesto and slow roast tomatoes to be precise), and ham and mozzarella. These had been on and off the launch pad for several months, but the plunge was taken, and these ‘Italian Toasties’ have proved incredibly popular, with each store having specially designed toast racks to show them off to their full potential.
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BSA NEWS
Foodservice Guidelines The Association has published its draft ‘Industry Guide to Food Hygiene Practice in Sandwich Bars and Similar Foodservice Outlets’ on its website and is inviting comment from the industry prior to submitting a final draft to the Food Standards Agency for approval and adoption as a formal guide. The Association is
asking for comments by 17th February. You can find the draft at www.sandwich.org.uk/ docs/foodservice_draft_17_ jan_2011.doc Comments should be sent to BSA Director Jim Winship (jim@sandwich.org.uk) and to Technical Manager Sally Higgins (sally.higgins1@googlemail. com)
Calorie Labelling for Foodservice Outlets The Department of Health is moving forward with plans to encourage foodservice outlets to display calorie information at point of choice and is seeking pledges from operators to voluntarily support its scheme with the aim of launching it in September. While the Association is generally supportive of providing information so that consumers can make reasoned choices, it has expressed some caution over the costs of the proposed scheme as well as the legal
obligations that require operators not to mislead consumers. It has also urged the Department to provide the means for smaller businesses, without in-house technical support, to calculate nutritional information. The current proposals can be found on the BSA website at www.sandwich.org.uk// information_centre/general/ press_releases/2011/calorie_l abelling.html or can be obtained by contacting BSA Director Jim Winship (jim@sandwich.org.uk)
New Membership Manager The Association has appointed Tony Lorimer as Membership Development Manager with the particular objective of increasing the number of independent sandwich bars in membership. He can be contacted at tony@sandwich.org.uk
Technical Group Meeting The next meeting of the BSA Technical Group will take place at Dairygold in Crewe on 16th February. Anyone wishing to attend should notify Jim Winship (jim@sandwich.org.uk)
BSA Sandwich Designer of the Year heat and Food To Go join Northern Restaurant & Bar show Northern Restaurant & Bar celebrates its tenth anniversary this year by bringing suppliers and operators in the northern hospitality industry together. The exhibition which is open to owners, managers and staff in sandwich bars, cafés, bars, restaurants, hotels, coffee shops and pubs takes place at Manchester Central on Tuesday 7 Wednesday 1-2 March 2011. This year’s exhibition incorporates the newly launched Food To Go section, bringing a fast food element. As part of this, the Northern Regional Heat of the BSA’s Sandwich Designer of the Year Competition will take place in the Culinary Theatre on Wednesday 2 March 2011 from 10am – 12pm. Competitors are being asked to design a new sandwich recipe and the top two in each of the competitions will go through to the final at the Lancaster Hotel in London on May 19th. More information on how to enter is available at
www.northernrestaurantandbar.co.uk /foodtogo and in the Sandwich Designer of the Year pages elsewhere in this issue. Other activities taking place throughout the two days of Northern Restaurant & Bar include chef demonstrations by Norman Musa of Ning and Alison Seagrave of Macaroon.
24 February 2011 SANDWICH & SNACK NEWS
www.northernrestaurantandbar.co.uk twitter@nrbmanchester. CooperWhite Exhibitions is behind the fast food section of the show. CooperWhite and Moorfield Media, organisers of “Northern Restaurant & Bar”, are looking to capitalise on existing synergies between the companies and the benefits of staging the two complementary shows under one roof. It is hoped a new wave of visitors from businesses such as delis, cafés, sandwich bars, coffee shops, takeaways, convenience stores, mobile caterers and fish & chip shops will visit the event, which currently attracts 4,000 – 5,000 visitors. Charles Cooper of CooperWhite, added: “There has not been a fast food exhibition in Manchester for over four years, so for businesses supplying food and drink to the consumer, ‘Food To Go’ is the place to visit to see, sample and purchase new products and equipment.
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PACKAGING
Looking for the
right solutions In the first of a series asking packaging companies to tell us about their new green initiatives, Remmerco’s managing director Richard Remmer looks at the company’s recyclable Glazz range and new Bamboo Veneer development
M
indful of the popular move to sustainable packaging and reduction of waste, Remmerco have taken a long hard look at the products provided with a view to providing the right solutions into the future. We considered that there are two major issues in this area. A) biodegradability and compostability and B) multiple-use products to reduce waste. Part of our objective in the industry is to add value to food service and to do this it is important for us to provide high quality products that will improve food presentation. Clearly there is a conflict, in most cases, between this objective and the standard biodegradable products available in today’s market. To add value to products it needs to be served on a high quality vehicle such as stainless steel, porcelain, glass, or other generally expensive equipment. After all who would think of serving a lobster in a burger box and expect to retain value let alone add it. Thus the problem is one of expense and durability of the normal materials used in such services.
Supplying a “lay up and leave” buffet on expensive porcelain products without a price that would cover breakages, losses and replacement costs would be somewhat difficult, yet this is the expectation of many food service customers. Addressing this type of problem Remmerco researched the possibilities of replicating high cost rotable products in more economic materials and production methods. We found that we could manufacture a range of products that look exactly like glass without the high cost or breakages usually found in such materials. This range, now known as the “GLAZZ” range, was introduced during 2010 initially with three sizes of gastronorm trays. It proved and immediate success and another 25 support items were launched throughout the year to provide a complete solution. The Glazz range is made from recyclable polystyrene and each item is good for some 20- 50 uses depending on how they are treated. It is also relevant that such service items need lids to protect them from the elements. The need for re-usable lids is not as important as the base
26 February 2011 SANDWICH & SNACK NEWS
so we developed a complete range of domed lids made from 70% post consumer rPET. Not only have they already been recycled they can be recycled again and again. The same theme is also applied to the Remmerco Melamine range made to look like porcelain but at a fraction of the cost the platter and bowl range stand out as high quality rotable products. The durability of melamine means these products last for very many uses added to which we use rPET domed lids to complement the product. All of the above is designed to add value without adding cost and is an area for which Remmerco is very well known. Added to that, our thermoformed platter and bowl range and our partnership with Sabert Europe and there is a solution for every need in the food service business and an opportunity to reduce waste and unit cost. In itself, this makes a contribution towards waste reduction and recyclability but it does not contribute much to biodegradability or compostability which are now the popular buzz words in the industry. We have, over the years, involved ourselves with products such as bamboo pulp, bagasse and palm leaf in an attempt to meet this need. However, conflict arises between the quality of product in this area and the price of providing it. It is also clear that such materials do not add value and in many cases does not “do what it says on the tin” Take PLA as an example, how much of it is actually composted? Our understanding is that the majority of it goes into landfill and is not composted at all. How much of this situation applies to similar materials
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PACKAGING
and why is there such a premium price for everyday products? Nevertheless, Remmerco are mindful of the trend and, of course, support all types of product that will help preserve the planet. With this in mind we set about finding a material that would meet this expected criteria, add value, and provide an economic solution. The result is a new material called Bamboo Veneer and we will launch a range of platters to match our existing offering in the next month or so. Designed in similar sizes to our current platters they are compatible with our rPET lid range, can add value to meet our existing criteria and are priced to
be competitive with any of our other products The technique involves stripping the outer surface of bamboo and forming a product using the main structure of the plant. In this way we are able to produce consistent sizes and quality which is highly suitable for food use. The finish of the plate or tray is attractive and meets our objective of adding value to food services. As the product is completely natural there are no issues with biodegradability, pollution in manufacture or any other environmental areas. Bamboo is the most prolific plant on the planet so sustainability is not a problem and our new high tech manufacturing methods make the system extremely efficient. Remmerco also have a comprehensive range of dishes and cups made from pine shavings, bamboo and other wood based sticks and skewers, wooden cutlery and chopsticks, all of which are completely compostable as well as being highly presentable.
We believe that it is important to get this balance right by either reducing waste in the re-use of products or using compostable products where they are of an acceptable presentation standard. We are also passionate in our belief that the products we supply are of the highest quality at the most economical price to support the expectations of our customers. Tel: 0845 3700 161 Fax: 0845 3700 171 Email: sales@remmer.net Web: www.remmerco.com
Planglow staff run the Bristol Half-Marathon for charity Planglow staff took part in the Bristol Half Marathon recently and raised over ÂŁ1,000 for a local charity in the process. The idea was the joint brainchild of Account Manager Jamie Fascione and Customer Services Representative Charlie Wright. The pair assembled a team of six who took to the streets of Bristol on a very wet and windy day. Along with Jamie and Charlie were Marketing Director Rachael Sawtell, Account Manager Sally Little, Customer Services Manager Lee Waters and I.T Support Matt Flook. They chose to raise money for NACOA, a
local Bristol charity who are committed to providing services for children of alcoholdependent parents. Founded in 1990, the charity offers information, advice and support to both children and the professionals that help them. Services include a free confidential helpline, website and helpdesk which provide information, advice and support for children of alcoholics and people concerned with their welfare. Planglow specialise in the design and print of branded labels, food safety labels and biodegradable packaging for the catering industry.
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EXHIBITION
IFE11: make time to find something new IFE looks well worth a visit, with a number of new improvements and additions
T
he success of the focused foodto-go lunch! show over the last three years has given the trade an increasingly difficult choice. Put simply: in these difficult times, do I want to go to a massive generalist food show, involving a lengthy schlep up the Jubilee line, with lots of walking at the other end, or stick to a smallish, tightly targeted event in central London? The answer is, and it may go against the grain expense and time-wise, is to try and do both. Both events bring their own perspective to the market, and with IFE you also get Pro2Pac, which focuses on the packaging and processing side of the food industry, as well as a number of other attractions. The 2011 instalment of the industryleading event will be a veritable melting pot of products, ideas and inspiration. Over 1,100 organisations will be on show when the show kicks-off on 13-16 March 2011 at London’s ExCeL centre.
What’s new at IFE? A brand new feature of this year’s show is New Products Live which will comprise of three areas, where visitors can discover the latest innovations from suppliers. A new product display area will showcase a range of specially selected products from 12 categories, including bakery and confectionery, cheese and dairy, organic and seafood. During the exhibition, the annual Fresh Ideas award will be presented to the exhibitor with the best innovation. Judged independently, the winner will have its product showcased in New Products Live. Finally, professionals can visit the free-to-attend Future Trends seminars, run by Mintel. The sessions, presented by leading figures in the food and drink industry, will offer valuable insights into new product trends and the changing tastes of consumers.
IFE11, 13 – 16 March 2011, ExcEL, London For more information or details on exhibiting at the show, contact the IFE Team on +44 (0)20 7886 3092. To register for FREE entry, visit www.ife.co.uk.
Designed to add colour and vibrancy to the international Walk the World section, the brand new Meet the World feature brings together different international groups and provides them with a collective platform to showcase the best food and drink their country has to offer. There will be plenty of captivating visual performances from each nation. Tapping into the rising consumer interest in food provenance, another brand new show feature this year will be the English Regional Kitchen. IFE11 will be the very first trade show to host a pavilion devoted entirely to English food and drink products, representing
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an industry milestone. Organised by the Regional Food Alliance, the feature will bring together the very best regional food that the country has to offer. Demand for high-quality oils is riding high in the retail industry, so a new must-visit at IFE will be The World of Oil. Visitors will be given the opportunity to sample some of the finest varieties currently on offer from leading producers around the globe. For visitors keen to catch-up on the very latest consumer and industry trends, The Hub will be the place to be. A free-to-attend programme of seminars, conducted by leading industry experts, will take place on the first two days of the event, offering delegates a unique opportunity to update their knowledge and take away key learnings that can be applied to their own business. Once again, IFE will play host to a unique and high profile Key Buyer Initiative throughout the show. Senior buyers from the UK’s leading retailers have already confirmed their participation with representatives from
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EXHIBITION the likes of Morrisons, Sainsbury’s and Asda set to hear pitches from exhibitors on their latest products to be launched. IFE will also be joined by sister show, Pro2Pac, which focuses on the packaging and processing side of the food and drink industry, by showcasing some of the latest innovations to streamline manufacturing operations. Christopher McCuin, IFE Event Director, commented: “The next edition of IFE is going to be the most talkedabout event in the food and drink industry calendar next year. Key retail buyers from across the world will be in attendance as well as top buyers from the wholesale, foodservice and manufacturing industries. We have a host of new features that really capitalise on current consumer trends and we are hoping this will make for an even more informative show for both exhibitors and visitors alike.” In addition to high quality exhibitors, IFE11 will also play host to its best ‘educational’ programme todate this year, with a host of brand new features set to equip visitors with all the inspiration, knowledge and industry insights they require to help set their business apart from the competition in the tough retail world. IFE will also be staging the UK Barista Championships. The crème de la crème of the UK coffee industry will descend on ExCeL for the semi-finals and finals of the competition in a bid to be crowned the best barista in the country. The winner will then go on to compete against winners from 75 other countries in the World Barista Championships, held in Colombia. Christopher McCuin, IFE’s Event Director, enthused: “We’re clearly extremely excited about holding the final stages of the UK Barista Championships at the show – it’s a really prestigious industry competition and the synergy with IFE is perfect.” Each contestant is required to make four espressos, four cappuccinos and four versions of their own ‘signature drink’ in just 15 minutes. Points are deducted for every additional second after the clock has stopped and if one minute is exceeded, contestants are disqualified. The judging panel is made up of four sensory judges, two technical judges and a head judge. Sensory judges are there to judge the taste, smell, and presentation of the coffee as well as the
contestant’s knowledge, communication, product handling and hospitality skills. Technical judges look for cleanliness, hygiene and waste as well as the techniques used to make the coffee to ensure it flows perfectly. When the contestant has finished, he or she is then graded on the state of the bar area. Christopher concluded: “The UK Barista Championships is a great showcase for those serious about a career in the industry and highlights the unwavering skill, creativity and determination needed to succeed in the profession. We look forward to welcoming the final stage of the competition to IFE, the largest food and drink event in the UK.” The semi-finals and finals of the UK Barista Championships will be held on Tuesday 15 March and Wednesday 16 March. The stars of the exhibition Bagel Nash will be at the show this year with its range of bagels, bagel bars and pizza bagel melts. The company uses a long fermentation cycle, only natural ingredients and its products are free-from preservatives, added fat or oils. Delifrance will also have a presence with its latest range of French style bakery products. Speciality Breads will be showing its range of artisan fine breads. New to the company’s portfolio include the Olive and Oregano Focaccia Loaf, made with extra virgin olive oil and Mediterranean flavours. In addition the company will also be showcasing other products including its fully baked breads, quick
bake breads as well as its Danish pastries. Vleems Foods is Holland’s leading producer of chilled convenience snacks. The company produces chilled and frozen snacks including sandwiches, croque monsieurs and cheeseburgers and will be exhibiting its comprehensive product range. Chateau Blanc will be representing the French bakery industry. The company will be highlighting over 40 different types of rustic, speciality and organic bread including its Authentic Baguette, made from an old French recipe for a unique taste and colour. Pullins Bakers is a family-run bakery and the team will be showcasing its range of award-winning speciality breads. These are handcrafted using natural ingredients and include the Three seed wholemeal loaf, and the Red onion and Rosemary Plait. Conscious Foods, one of India’s leading organic food companies, is highlighting its range of sweet and savoury power snacks. Mumbai Masala Munch, Brown Rice Dippers and Sesame Soya Sticks are all part of the company’s extensive selection of products, many of which are made from Indian staples including brown rice, pulses, millet, flours, herbs and spice. Marshfield Bakery produces bespoke and own label products using only the finest quality local ingredients – Somerset Farmhouse Butter, Wiltshire Farm Eggs and Flour from the Wessex Mill. The company will be highlighting products from its portfolio, which include snack bars, cakes, biscuits, brownies and shortbreads.
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Could you be British Sandwich
Designer
2011?
The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry. The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes. Through a series of four regional heats and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter with the aim of finding the very best sandwich creator in the UK. Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2011. Chunky Tomato Chutney The English Provender Company’s Chunky Tomato Chutney is made using a traditional open pan preserving method to create a rich and sweet flavour. It is packed full of vibrant red Spanish tomatoes with yellow mustard seeds with crunchy pieces of onion and gherkin. The mildly spicy, sweet flavour and chunky texture make it the perfect accompaniment for a variety of sandwich fillings. Smoked Port Salut This deliciously smooth and creamy smoked Port Salut could make you a winner. As a Gold winner at this year’s International Cheese Awards the delectably distinctive smoked flavour is perfect for creating innovative new sandwich recipes. It is ideal for heated and cold sandwiches and is available
sliced for convenient sandwich making. For entry details and free sample to create your competition recipes please contact Pam Sainsbury at pam@jandmgroup.co.uk Sustainable Canned Wild Alaska Salmon • Sustainable Alaska salmon is canned immediately after harvest, bringing you the natural goodness and delicious flavour to enjoy • Low in cholesterol, high in protein, calcium and vitamins and a source of Omega-3 oils – Alaska salmon is a valuable contribution to a healthy, well-balanced diet • It‘s a wholly natural product - nothing is added but a pinch of salt for flavour • Look for the words 'USA SALMON' or 'ALASKA
SALMON USA' on the label or stamped on the lid when buying your favourite brand of red or pink canned salmon Oasis Citrus Punch Every great sandwich deserves an equally fantastic partner to complete the occasion and Oasis juice drinks are the UK’s number 1 accompaniment to lunchtime*. Originally established in 1995; for the past 16 years Oasis has been the cheeky and fun loving juice drink and a true consumer favourite. Oasis Citrus Punch is very pleased to challenge you to create a sandwich that best compliments its juicy flavour combination of Orange, Tangerine and Lemon. The world is your oyster as you create a sandwich to complement the unique flavour of Oasis Citrus
Punch. You have the fantastic opportunity to win the Oasis Citrus Punch award and then possibly be crowned Sandwich Designer of the Year 2011! *Source: Kantar Worldpanel May 2010
Moy Park Chicken Moy Park, the leading UK supplier and manufacturer of innovative chicken products, challenges you to create a new and exciting sandwich recipe. The most inquisitive and mouthwatering sandwich design, incorporating their succulent, sliced, roast British chicken breast, will not only achieve the prestigious ‘Chicken Sandwich Designer of the Year Award’ but will also earn a privileged place in the grand final of the ‘Sandwich Designer of the Year 2011’. Contact Pam Sainsbury, BSA, on 01291 636341 for samples.
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A Passion for Innovation and Tradition... At The English Provender Company our passion is all about making the food you prepare taste even better. Our mayonnaises, sauces, condiments, dressings and chutneys are prepared in a time honoured way to deliver exceptional quality and taste.
English Provender Company Buckner Croke Way, New Greenham Park, Thatcham, Berks RG19 6HA Tel: 01635 528800 • Fax: 01635 528855 • email: david.barker@englishprovender.com
To advertise call Paul Steer on 01291 636333 February 2011 31
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SANDWICH DESIGNER OF THE YEAR There are five sections to the Award, each a competition in its own right: ■ English Provender Chunky Tomato Chutney Sandwich Designer of the Year ■ Oasis Citrus Punch Sandwich Designer of the Year ■ The Cheese Cellar/Bel UK Smoked Port Salut Cheese Sandwich Designer of the Year ■ Moy Park Chicken Sandwich Designer of the Year ■ Alaska Seafood Wild Alaska Salmon Sandwich Designer of the Year You can enter up to two recipes in each of these competitions. The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category. The Competition In the first stage, our judges will be selecting the two best entries in each of the competitions in each of four regions. These finalists will then be invited to take part in the regoinal heats which will be held in Scotland, Manchester, Birmingham and London. The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 19th May 2011 – the same day that the Sammies (The British Sandwich Industry Awards) are held. All the finalists will be invited to attend the dinner (with a partner) as guests of the sponsors. How to Enter All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email or post to reach us by no later than
Monday 14th February, 2011. Entries should be clearly marked with the following information: The category they are entered for; The selling price of the sandwich; The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; Your name, the name of the business, address, telephone number (mobile if possible) and email address; The name of the sandwich;
A list of the ingredients to be used; Instructions for assembling the sandwich. The heat you would prefer to attend if successful. The Ingredients In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredients of your choice to create your recipe. The sponsor ingredients are ■ English Provender Chunky Tomato Chutney ■ The Cheese Cellar/Bel UK Smoked Port Salut ■ Moy Park -Chicken ■ Oasis - Citrus Punch ■ Alaska Seafood - Wild Alaska Salmon The Judging All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but commercially viable recipes in each category per region. Immediately that is done the Association will notify the finalists (two from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges. The Rules All entrants must agree to, and comply with, the following rules: ■ Each entry must contain the ingredient specified by the sponsor; ■ Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price)
32 February 2011 SANDWICH & SNACK NEWS
■ Each recipe must be sufficiently innovative to be different from existing products on the market; ■ Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes; ■ Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage; ■ Any changes made to the recipe will result in the entry being eliminated; ■ The competition is only open to those involved in the commercial sandwich market. Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to the BSA at pam@jandmgroup.co.uk to reach us by no later than Monday 14th February 2011. If you need any further information, please call Pam Sainsbury on 01291 636341. About the Ingredients Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use any other ingredient of your choice to create your recipe. Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at pam@jandmgroup.co.uk or telephone on 01291 636341 to arrange for delivery of the samples and also to receive a copy of the recipe leaflet highlighting the winning sandwich recipes from 2010.
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To advertise call Paul Steer on 01291 636333 February 2011 33
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AWARDS 2011
Could you be a winner? Entries are now being invited for the 2011 Sammies. If you think you or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, all you have to do is send us the appropriate information by email or by completing and submitting the entry form in this magazine before the closing date.
Closing date for entries is Tuesday 1st March, 2011.
34 February 2011 SANDWICH & SNACK NEWS
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AWARDS 2011
AWARDS 2011
T
he Sammies 2011 – The British Sandwich Industry Awards – are open to everyone involved in the sandwich industry. To enter, please contact Pam Sainsbury on email: pam@jandmgroup.co.uk or telephone 01291 636341 for entry forms. All entries will be considered, provided that they reach our offices by 5.00pm on Tuesday 1st March, 2011. The ‘Award Qualifying Period’ is 1st March 2010 to 28th February 2011. Indicators of success and achievement will be considered by the judges only if they have taken place during this 12month period. With new products or campaigns, it is unlikely sufficient evidence of success will be available unless they were launched before the end of 2010. With the exception of the New Sandwich of the Year Award, all award entries must include a summary in writing on a single sheet of A4 paper stating why the entry merits being considered for an award. Additional supporting evidence can be submitted as appropriate. This might include packaging, point of sale, photographs, market research data, sales statistics, accreditation certificates and various kinds of other material. The inclusion of convincing evidence will make a big difference to an entry’s chance of success.
In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.
Sandwich Retail Multiple of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale.
5.
Sandwich Convenience Retailer of the Year Award is presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale.
6.
Workplace Sandwich Provider of the Year Award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation and sales growth.
7.
Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with six or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed. Bakery shops which are largely devoted to sandwich sales can be included in this category. The judging of this award will cover
The AwArds
1.
2.
The Judging of AwArds To ensure fairness in all aspects of judging, the Association’s Management Committee will nominate a panel of five judges, all of whom have good knowledge of the industry, but have no award entries or direct interest in any of them. The panel will include both the BSA Director and at least one of the judges will be from outside the Committee. The judges will be responsible for working with the Secretariat to shortlist award entries. All short-listed entries will then be discussed briefly with the full Management Committee (excluding any members with entries) in order to gain maximum industry input. However the Panel will make final decisions on the awards on its own and in private. Those short-listed for awards will be notified in April, but the results will not be announced to anyone until the Awards Dinner on 19th May 2011.
4.
3.
The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. This is a lifetime award. No entries are necessary in this category, as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.
The BSA Sandwich Manufacturer of the Year Award is presented to the BSA-accredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality. Those wishing to be considered for this award should submit a short written brief starting why they think they should be shortlisted.
En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an en-route environment (e.g forecourts, stations, trains, ferries, airports, airlines, roadside etc). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality and, sales growth.
www.sandwich.org.uk February 2011 35
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AWARDS 2011
AWARDS 2011 factors such as the standard of facilities, the shopping experience, customer care, presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area, where applicable. Submissions from non BSA-accredited sandwich businesses should also be accompanied by evidence of food safety standards in the form of a certificate from an independent source confirming the business operates to a safe standard. All those short-listed in this category will be visited by an independent judge.
8.
Independent Sandwich Bar of the year Award is designed to recognise progress and excellence in the nonchain sector of the Sandwich Bar market and applies only to individual operators whose core business is the sale of sandwiches and who have no more than 5 outlets. Each short-listed shop will be visited by at least one judge, who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area during sandwich assembly. There should also be a written summary explanation of why they think they should win the award. Submission from non BSA-
Join us for The sAMMies (19th May 2011) next year’s British sandwich industry Awards will be presented at a gala dinner at The Lancaster London hotel, hyde Park, Thursday, 19th May, 2011
accredited sandwich businesses should be accompanied by evidence of food safety standards in the form of a certificate from an independent source, such as an EHO, confirming the business operates to a safe standard.
9.
Coffee Bar Sandwich Retailer of the Year Award is an award designed to recognise the growing importance of sandwich sales in the coffee bar environment. Entries will be judged on the levels of innovation, quality and sales success achieved on sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar sandwich retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective.
10. Bakery Sandwich Shop of the Year Award seeks to recognise those bakery shops, which are leading the way in retailing sandwiches alongside their bakery goods. This award is specifically for bakery shops where bread and morning goods are sold alongside sandwiches. In recognition of the fact that some baker’s shops only focus on sandwiches in certain sites, this award is given to a specific nominated bakery shop rather than to the overall business. Chain entrants are encouraged to run their own internal competitions to determine the best shop to enter. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness and product range, as well as customer service and initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas during
36 February 2011 SANDWICH & SNACK NEWS
operating hours. Submissions from non BSA-accredited sandwich businesses should be accompanied by evidence of food safety standards in the form of a certificate from an independent source. All those short-listed will be visited by an independent judge
11. The Sandwich Marketing Award is presented to the retailer, manufacturer, supplier or other sandwich business, which is considered by the judges to have implemented the most successful and innovative marketing initiative or campaign, designed primarily to promote the sale of their sandwiches.
12. New Sandwich Product/Ingredient of the Year Award is intended to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges.
13. New Sandwich of the Year Award is for a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and has been on sale for at least two months prior to the end of that period. Entries will be judged on the basis of innovation, presentation, eating quality and appeal and commercial viability. Entries should be supported with recipe details and photographs, together with details of the market and/or consumer the product is aimed at, the selling price and evidence of its success. Those short-listed in this category will be invited to submit products for sampling in April 2011, when the final judging panel will select the winner.
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ENTRY FORM
AWARDS 2011
To enter the Sammies 2011 simply complete this form and send it with the material requested to BSA Awards, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 1st March, 2011. AWARDS 2011 Contact name:.................................................................. Business name: ................................................................ Address: .......................................................................... .......................................................................................... ..................................................Post Code:.....................
If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units if you would like to book places at the sammies dinner on 19th May, 2011 please complete the following:
Tel No ........................................Fax No. ..........................
I would like to book:
Email:................................................................................
________ table(s) of 10 places at the 2011 Sammies
details of person or business nominated, if different from above:
at a cost of ÂŁ1,750 + VAT
Contact name:..................................................................
________ place(s) at the 2011 Sammies at a cost of ÂŁ190 + VAT each
Business name: ................................................................ Address: ........................................................................... .......................................................................................... ..................................................Post Code:..................... Tel No ........................................Fax No ........................... Email:................................................................................ Please tick the award categories you wish your entry to be considered for: The British Sandwich Industry Award The BSA Sandwich Manufacturer of the Year Award En-route Sandwich Retailer of the Year Award
Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. Alternatively payment can be made by credit card by completing the section 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. Credit Card Payment Card No: ________ ________ ________ ________ Valid From ____ /____Expiry date: ____ /____
Workplace Sandwich Supplier of the Year Award
Last 3 digits of Security No. on Reverse ________
Independent Sandwich Bar of the Year Award
Name on Card:______________________________
Sandwich Bar Chain of the Year Award Coffee Bar Sandwich Retailer of the Year Award Bakery Sandwich Shop of the Year Award The Sandwich Marketing Award New Sandwich of the Year Award New Sandwich Ingredient or Accompaniment of the Year Award Sandwich Retail Multiple of the Year Award New Product or Ingredient Award
Post Code_____________ House No. ________
(for security purposes only)
Please return this form, with the appropriate remittance, to: The British Sandwich Association, Association House, 18c Moor Street, Chepstow NP16 5DB
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TECHNOLOGY
The changing face of the sandwich industry Alan Dulin, the BSA’s auditor for seven years from 1993, received the British Sandwich Industry Award at The Sammies in May last year after a long and distinguished career. Here he looks back at how the technology side of the sandwich business has changed over the years
R
eceiving last year`s British Sandwich Industry award led me to think back on my career as it applied to sandwiches and particularly my time with the British Sandwich Association and beyond. I have been struck by the changes that have taken place in the manufacturing industry over the past twenty years, which influenced my work as an auditor and consultant, and decided to put some thoughts and views on paper culminating in this article. I need to start before my BSA involvement in order to set the scene. I had been involved indirectly with the M&S launch of pre-packed sandwiches in 1982, although the technologist spearheading this project was my colleague Alan Speight, who was in my team when I was technical manager of the canned goods department. During this period, I was seriously considering leaving M&S after twenty years for various reasons and was in negotiation with the chairman of Hillsdown Holdings Ltd, whom I knew well as they were a major M&S supplier. They also owned Henry Telfer Ltd where M&S made the first industrial trial of pre-packed sandwiches and which continued to be a main sandwich supplier. Subsequently I joined Hillsdown Holdings and became technical director of three companies, including Henry Telfer, where I was also the commercial account manager for the M&S sandwich business. This was a period of tremendous commercial growth and sandwich innovation and I had an exciting time negotiating prices
and profit margins, delivering to order and overseeing the technical activity. Consequently when I left Hillsdown to set up my own consultancy AD Associates in the early 1990s, I had a deep knowledge of the technical environment and controls for sandwich production, in addition to a good commercial nous for the retail market. Jim Winship appointed me as the BSA auditor in 1993 and I was in that role for seven years before moving on to concentrate on consultancy advice in setting up production lines and technical control systems, and designing factory layouts in order to incorporate good line flow and separation of low and high risk areas. There were a number of small scale manufacturing members in those early days with limited factory environments and technical resource and, as part of my auditing role, I gave advice on achieving or uplifting technical standards according to the code of practice, which I had re-drawn according to my M&S standards. If I had audited according to the letter of the Code Of Practice, I might have de-listed many of these marginal suppliers. However, I relied on my M&S experience of supplier relationships and focused on people as the major component of approval, provided of course that there were no obvious significant heath and safety risks.
38 February 2011 SANDWICH & SNACK NEWS
My previous experience had shown me that smaller companies with committed executive management usually lagged behind the larger concerns but some made rapid progress and often overtook them. Trust in the right people was paramount and this is a recurring theme in this article. I will give two examples of this approach during my initial days with the BSA. Brambles started in a house with
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TECHNOLOGY prepared ingredients, delivered by ‘dumb waiter’ to the filling and packing area. However, Lyn Pearce the co–owner had previously been a senior hospital nurse and managed her team with discipline in regard to cleanliness and hygiene and adherence to basic controls, like the old time ward sisters or matrons. Her husband John was goahead and I considered that they would maintain good standards and progress. Their story of success is well documented and Brambles are now part of the large Food Partners Group. Raynor Foods was manufacturing in a modest factory environment when I first audited but I was taken with the integrity and commitment of the husband and wife team and gave them all the advice and encouragement I could. Today they are producing in a purpose-built factory and last year were awarded BSA Sandwich Manufacturer of the Year. In these smaller companies, there was mostly hand filling or filling and packing on small conveyor belts. In the larger factories more mechanisation was employed and depositors were used for flowable type fillings and mayonnaise, coupled with hand filling of solid components; a filling hall could have twenty or more complete lines. Today we even have the Leider robotic lines as automation is introduced. Hand filling and packing, although naturally slower than the mechanised lines, was still surprisingly quick as operators became more experienced and it had the added advantage that each packer was, in essence, an individual quality controller. Innovation in sandwich filling recipe was also easier, as runs were shorter and recipe changeovers quicker but this led to lower line efficiency. Quality control can be more difficult with the higher speed runs and, if a problem is discovered ‘after the event’, then much more stock is affected. However, production costs, particularly relating to the longer runs for large scale customers, have to be kept as low as possible and, as such, mechanisation/automation is an inevitable trend. However, even with faster speeds and more
“
If I had audited according to the letter of the Code Of Practice, I might have de-listed many of these marginal suppliers. However, I relied on my M&S experience of supplier relationships and focused on people as the major component of approval, provided of course that there were no obvious significant heath and safety risks in-line equipment, many operatives are still employed, with work forces of many hundreds. As multi-layered filling recipes are required by many supermarkets, sandwich production will, in my view, always have a manual dependency and therefore the focus on people is still important. Labour costs for sandwich manufacturers with large workforces are a significant part of the final product costing and these companies have been employing lower wage, foreign workers for some years. Many are from poor backgrounds with low appreciation of good food hygiene standards and might not speak or understand the English language. How do you train these workers to reach the required standards? In my time of auditing, hygiene and safety training of operatives was a major problem. There were in-house training courses, particularly with the
”
smaller companies, or external courses run by various bodies such as CIEHO, RSH or RIPHH and these could be conducted in languages other than English. In addition today, there are now on-line modular hygiene courses, eg from the BSA, and Poles and Slovaks commonly work in the industry and many are well educated and speak English. However, although improved, hygiene/safety training is still a problem as there are inconsistencies, particularly with in-house schemes and it is too simplistic to consider an operative well trained if he or she has passed a straightforward, tick box answer paper. Much depends on the capability of the trainer involved and, with much temporary labour employed, some companies will not pay for staff to undergo training when they might leave after a relatively short period of work.
www.sandwich.org.uk February 2011 39
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TECHNOLOGY
I foresee training as a continuing problem for the industry for some years to come. This particularly applies during a recession, when money is tight and training, unless it may be connected to production efficiency, is not perceived by all as a priority. Lastly I want to touch on a topic of public health as it applies to food consumption and particularly sandwiches. Sandwiches are such an integral part of the British diet and the market is so huge that they must have an important impact on healthy eating. I draw attention to salt levels as it applies to bread, which poses many problems for the industry and regulators. The question of salt in sandwich fillings is less complicated in some respects, as the sandwich designer or chef can include lower salt components, with the primary concerns being possible loss of flavour and palatability. I also appreciate that cured meats, such as ham, which is a common ingredient, need a reasonable level of salt for safety reasons. With bread however, salt plays a functional role in addition to flavour. Salt has been shown in many studies to be associated with hypertension, heart attacks and stroke, if it is consumed at higher levels and high blood pressure and heart disease are
leading causes of death world wide. What are these levels one may ask? The DOH are now responsible for the public nutritional policy. They work to an RDA of 6g/day maximum for adults and recent findings suggest UK males consume 11g and females 8g/day respectively. I quote data given in a recent presentation, which showed that in the past five years, there has been a 10% reduction of salt in wrapped bread from plant bakeries represented by the Federation of Bakers. This covers about 90% of the packaged bread sector and the bread is for retail sale and sandwich making. The 2010 target for salt in such bread is 1.1g/100g and a recent survey of 138 breads showed 36% to be above target. Critics will say the sample is small and indeed it is but nevertheless it could indicate a potential problem. Bread is arguably the highest profile of 85 types of food identified by FSA for salt reduction and they have set revised 2010 voluntary targets for these products. However, there is the problem of achieving a uniform approach to achieving this outcome amongst the FSA, health campaigner groups, retailers and manufacturers concerned. Thus this salt issue and its machinations are complex indeed.
40 February 2011 SANDWICH & SNACK NEWS
Of the health campaigners, CASH ( consensus action on salt ) has criticised the FSA targets and its power to achieve the max level of 6g/day adult intake, which is suggested by many advocates as necessary to avoid many heart attacks and strokes. The Food Industry is represented by organisations such as the Federation of Bakers, the Food and Drink federation and our own BSA and then there are the 5 major food retailers who cover 70% of the UK food market. What do the public make of this multi-faceted issue? There is a view that they trust the retailers more than government but the former must consider sales and profit margins and finding the happy balance between these and food health considerations is not an easy equation. Salt is also part of the modus operandi of bread making as it has a bearing on gluten strength and quality. It moderates yeast action and allows carbon dioxide production at a reasonable rate, creating small to medium size air cells. There is no ready-made substitute for salt in this respect, consequently the salt reduction strategy is very challenging in establishing good quality bread. So the focus is again on people in the context that all this will affect the consumer, who has to make a choice between a healthier option or one that may have less flavour appeal. The leaders of the food industry can either respond to the regulatory challenge positively or keep challenging the regulators on the grounds of unreasonable, impractical standards based on unsubstantiated data. In my time in the food industry it has faced tremendous technical challenges and yet has invariably overcome them with technical ingenuity. In manufacturing, we always appear to be on the defensive against media and publicity criticism and perhaps now it is time to be more positive to respond to heath issues such as salt reduction. Whether we like it or not, in today’s world, food has significant public heath implications and, in my view, the food industry should and can respond and still give the consuming public enough choice without obstructing their individual rights. Alan Dulin is contactable on Tel: 01923 663191
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MAYONNAISE, SAUCES, PICKLES AND RELISHES Exciting developments at Oasis Foods Oasis Foods has embarked on a programme of corporate and branded development, as well as a relaunch of its mayonnaise products, following its acquisition by the Atlantic Foods Group. A new corporate logo has been unveiled and the company’s website has been redesigned and updated (www.oasisfoods.co.uk). Visitors to the website can gain an insight into the substantial investment that has been made to create a state of the art manufacturing facility. Ian Tregaskis, managing director at Oasis Foods
comments: “Oasis Foods is synonymous with high quality mayonnaise products, sauces, dressings and dips within the foodservice and manufacturing sectors and we wanted our new corporate branding and website to reflect this.” Following significant investment in the factory the new logo and website were the first stages in the company’s strategic development. This has been closely followed by a complete relaunch of the company’s branded range of high quality mayonnaise products. The comprehensive range
consists of Luxury Premium Mayonnaise (80%), Extra Tick Mayonnaise (72%), Real Mayonnaise (60%), Sandwich Mayonnaise (50%), Mayonnaise 30, Lite Mayonnaise and five flavoured varieties, all available in a range of pack sizes from ten to one litre. Meanwhile, there’s a heavily invested manufacturing facility that boasts a pouch packing line,
a multi-vac dip pot facility and a high speed bottling line, the latter having contributed significantly to the development and imminent launch of a new range of sauces and dressings under the Atlantic Sauces and Dressings brand. The facility ensures that the company has the capability to meet the demands of its customers both now and into the future.
EU countries unlikely to make egg production changes by 2011 Mayonnaise manufacturers are likely to be interested in new research from British Lion egg products which has found that around half of food manufacturers and foodservice companies are unaware of the implications of major EU legislative changes in egg production. Only one in four egg buyers surveyed could accurately identify the ban on traditional battery cage eggs – despite the fact that there is less than a year before this comes into force across the EU. The EU Welfare of Laying Hens Directive makes it illegal to produce eggs from conventional battery cages after 31 December 2011 and the EU egg industry is currently involved in a race against time to ensure that the Directive is fully implemented. British Lion egg producers have already converted many of their cage production units to new, animal welfare-friendly, enriched colony cages, and will meet the deadline to provide legally compliant eggs to their customers from 1 January 2012 - but producers in many other EU countries are unlikely to make the change in time. Despite having had more than ten years to meet the Directive’s requirements, it is estimated that more than one-third of hens currently housed in conventional cages across
the EU will not be in either enriched cages or non-cage systems when the deadline passes. Producers in Southern and Eastern Europe are least likely to meet the deadline. The British Lion Code of Practice is the only industry scheme to require that caged eggs meet the requirements of the Welfare of Laying Hens Directive by 1 January 2012. The Lion Code also ensures that eggs and egg products are produced to superior food safety and hygiene standards, including strict controls on feed. In the UK, currently around 13% of shell eggs and more than 30% of egg products are imported and there is real concern that many of these imports will not meet the required standards. The impact is likely to be greatest in the egg products market, where traceability of imported egg is more difficult once the product is out of its shell.
42 February 2011 SANDWICH & SNACK NEWS
The UK Government has said that it will seek to ban any products that do not comply with the legislation. With less than a year until the Directive is implemented across the EU, the UK egg industry is urging its customers – retailers, food manufacturers, bakers and foodservice companies - to secure supply of British Lion eggs and egg products in good time, to ensure that they are able to source legally compliant eggs and egg products after the end of the year. A new campaign,’ The Clock is Ticking’, featuring heavyweight advertising and direct marketing, is being launched in 2011 to remind customers that time is limited before the legislation is introduced. The campaign is being supported by British Lion egg producers, packers and processors and the National Farmers Union. Peter Kendall, President of the National Farmers Union, said: “The UK egg industry showcases some of the highest animal welfare, food safety, traceability and environmental standards in the world. It is ludicrous that UK egg producers could be put at a commercial disadvantage by complying with European legislation and by providing laying hens with a much higher standard of animal welfare, when it appears others will not.”
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To advertise call Paul Steer on 01291 636342 February 2011 43
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MAYONNAISE, SAUCES, PICKLES AND RELISHES Piquant launch new mayonnaise to challenge the ongoing increase of raw materials costs It has been pretty well documented throughout the sandwich and snack industry that raw material costs have been rising at an unprecedented rate and among those raw materials rapeseed oil has increased more than others. Six months ago rapeseed oil was costing around £650 per metric tonne, whereas today that price has risen to over £1000 per tonne and one of the main products where that increase has been most noticeable is in the production of mayonnaise. Piquant has looked long and hard at ways of counteracting this increase and the obvious route to take was to reduce the amount of rapeseed oil going into the product, this however is easier said than done. The main problem encountered when reducing oil in the product is that it has to be replaced with water or vinegar which in turn can make the mayonnaise runnier. To counteract that, starch needs to be added which can then make the product appear more pasty leading to an inferior flavour and mouth feel. After a couple of months experimenting and testing the company has come up with two products that they feel tick all the boxes. “We have been able to produce a cost effective product which retains the correct flavour profile as well as maintaining all the functional properties of a higher oil based product,” said managing director Shan Nagendram. “The secret has been in getting the correct balance between egg, oil and starch, with the end result being a competitively priced product that is versatile enough to be used in varied applications.” salesinfo@piquant.co.uk or visit the website www.piquant.co.uk
No dioxin problems for UK mayonnaise suppliers UK mayonnaise suppliers have been at pains to distance themselves from the dioxin problems that originated in some German poultry and pig farms. The alert came after it was discovered that poultry feed contaminated by toxic dioxins was sent to more than 1,000 poultry and pig farms in Germany. Some of the eggs from those farms were then transported to Holland. The FSA said initially: “These eggs were mixed with other noncontaminated eggs to make pasteurised liquid egg. This pasteurised liquid egg has been distributed to the UK.” One industry mayonnaise supplier, Piquant, said that they had confirmed that they had received a written declaration from their egg suppliers that they have processed no eggs originating in Germany. “The problem seems to have originated in one feed fat producing company in Germany where feed fat intended for feed was mixed with a batch of fatty acids intended for technical purposes which was contaminated with dioxins.
44 February 2011 SANDWICH & SNACK NEWS
“The latest information we have received from the commission on the RASFF notification 2010.1771 was that that there were no deliveries of potentially contaminated feed fat or compound feed delivered outside of Germany and this has been confirmed by our egg suppliers.” Similarly, in a statement used on chilled distributor Dairy Crest Foodservice’s website, supplier Sasco Sauces, said that products delivered to them in the relevant period from 11th November - 31st December were not produced from eggs of German origin, and hence are not affected in view of the current dioxin case. Northern Ireland-based Rich Sauces, a mayonnaise supplier, said that it had the advantage of sourcing its eggs from local suppliers. The FSA emphasised that the mixing of the eggs would, in any case, have diluted the levels of dioxins and there is not thought to be a risk to health. Dioxins are chemicals formed by industrial processes and waste burning.
Beacon Foods spice up bangers and burgers New product development teams keen for new tastes and flavours for the 2011 barbecue season are said to be turning to ingredients specialist Beacon Foods to spice up their bangers and burgers. The Brecon-based company is reporting growing demand for sausages and burgers with an ethnic twist, including ingredients such as Bombay potato and vegetable chilli, tikka, jalfrezi and Malaysian curry sauces as well as puttanesca and pepperonata sauces. Beacon Foods also developed chilli pumpkin for a sausage sold for Halloween
and Bonfire Night. “Our new product development team is constantly experimenting with fruit and vegetable ingredients to come up with new recipes to stimulate consumers’ tastebuds,” said Beacon Foods’ customer care manager Sharon Batt. “Recipes for the 2011 barbecue season are at
an advanced stage and our team is now working on ideas for Christmas 2012.” A family business established in 1993, Beacon Foods employs around 100 people in Brecon and is the UK’s leading specialist producer of roasted and char grilled vegetables and fruit ranges, relishes, chutneys and compotes.
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Another Good reason to join SAVE MONEY ON CREDIT & DEBIT CARD TRANSACTIONS Terminals £11 + VAT per month Transactions (credit cards) 1.87% regardless of business size Including new contactless card options JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk To advertise call Paul Steer on 01291 636342 February 2011 45
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MAYONNAISE, SAUCES, PICKLES AND RELISHES
A sauce for all seasons AAK Foodservice has introduced a new range of Season Valley flavoured sauces, with a variety of flavours. From takeaways to mobile caterers, AAK’s Season Valley one litre range of nine different flavours is aimed at the fast food market, giving operators affordable choices when it comes to adding flavours to their counter top offer. The easy squeezable 1 litre bottled sauces are available in the following flavours: Tomato Sauce - From
chips to hot dogs, this traditional tomato based recipe provides a popular finishing touch to a whole range of fast food meal offerings, says the company. Brown Sauce – Offering a rich, fruity flavour, this sauce is aimed at adding a touch of spice to hot dogs, burgers, chips or breakfast favourite – the bacon butty. Mayonnaise – This creamy mayonnaise is aimed at bringing a finishing touch to sandwich and wrap fillings, or can bring a European theme to chips! Garlic Mayonnaise –
Another Good reason to join NEW BUSINESS LEADS If you are a supplier to the industry, a manufacturer, caterer or even a coffee bar chain, our New Business Intelligence system will automatically send you new business leads as they come in – literally £millions of potential new business opportunities go through the system. This service is only available to full members. JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk
46 February 2011 SANDWICH & SNACK NEWS
With a strong garlic flavour, this creamy accompaniment is a dip and topping for potato wedges, chicken wings or kebabs. BBQ Sauce – This fullflavoured sauce is a partner for sizzling spare ribs and a variety of cooked meats. Salad Cream – For dessing a bed of salad or a side dip to “bring that creamy taste experience to the plate”. Burger Sauce – This sauce complements a selection of barbecued foods, as well as being a dip, sandwich sauce or topping a burger. Burger Mustard – Adding a distinctive flavour to hot dogs, burgers, steaks and sandwiches. Red Hot Chilli Sauce – Including a fiery ingredient in kebabs, wraps and tacos for an international-style twist. Rachel Neale, AAK Foodservice marketing manager, said: “Consumer habits are changing and the demand for a varied menu paramount, so to stay ahead of the competition, venues need to remain flexible and in touch with what their customers want. Offering a diverse range of sauces with quality is as vital in the fast food sector as the main staple itself.” The company also offers the Lion brand of versatile condiments, dressings and sauces. “The best stocks and sauces are those that provide excellent quality, authentic
flavours, the versatility to create a wide choice of dishes and importantly offer operators value for money, while at the same time adding value to their menus,” added Rachel Neale. With around 60% of the population regularly enjoying ethnic foods and retail sales of ethnic cuisine in excess of £1.3 billion, the British palate continues to be inspired by an increasingly wide range of international flavours. There are two recently launched healthy additions to the Lion range. Balsamic & Herb Dressing with its rich vinegary flavour is a free-flowing vinaigrette with the health conscious in mind, while Lion House Dressing contains White Wine Vinegar and French Dijon Mustard and has a wonderfully enriched flavour. The range of premium sauces can be served straight from the bottle as an accompaniment, as well as being used as a recipe ingredient to produce more exotic dishes. Thai Sweet Chilli Sauce is ideal for adding to chicken stir fries and Very Hot Chilli Sauce gives an authentic flavour to Chilli Beef dishes. For griddled food, there is Lion’s American Smokey BBQ, Sticky BBQ, Hickory BBQ, and Zesty Hot Sauce. They can also be used as marinades and cooking sauces.
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CATERERS PRIDE TUNA
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Caterers Pride T Tuna una is sourced only from fully accredited redited d factories ca canneries from around the world. The factorie actories have to Tuna consistently exceed d th the Caterers C t cation for Pride T una specification composition, appearance, texture, flavour and aroma in line with product with the Campden Grade A specification. The result is a produ typical of a bright uniform colour and a clean characteristic taste ty the best species. Convenient to use and easily prepared, our Tuna favours a high quality presentation when served in salads or other Tuna T una dishes. Caterers Pride and Parkdale carry a “Dolphin Friendly” guarantee seal. Caterers Choice are a member of the Earth Island Institute and are listed as an “Approved Dolphin Safe Importer”. Caterers Choice Ltd, Parkdale House Catere 1 Longbow Close, Pennine Business Park Bradley Bradley,, Huddersfield HD2 1GQ eb: www .catererschoice.co.uk Tel: 01484 532666, 53266 Fax: 01484 532700, W Tel: Web: www.catererschoice.co.uk CONT TACT ACT SARAH S BOOTH. Email: sarah@catererschoice.co.uk PLEASE CONTACT
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ADVERTORIAL
C
olpac has developed a packaging machinery range with a wide spectrum of sandwich manufacturers in mind. For smaller sandwich makers, Colpac offers an ideal and affordable range of small countertop sandwich sealing machinery – ideal for cafés and delicatessens. The Colseal model has been particularly well received in the market place. Distributors can offer this machinery as an added extra, providing a simple and low cost solution for their customers. No prior experience of machinery is necessary – the Colseal really does sell itself – but help is always at hand here at Colpac, with a dedicated machinery team to support you.
The benefits to your customers are plentiful. This countertop sealing machine enables the end customer to prepare sandwiches back of house, as and when required, and offers a professional and quality end product. The economic benefits for the end customer are clear: for the equivalent of approximately £2 per day, professionally packed and heat sealed sandwiches, with a reduction of wastage and increased product shelf life, can be delivered. The minimal investment cost is quickly repaid.
Simply call David Mee at Colpac Machinery on 01525 712 261 and request a demo or more information. To advertise call Paul Steer on 01291 636342 February 2011 47
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Feed starts to expand The Crown Group’s new sandwich bar and café concept Feed, with the first unit up and running in Brighton, is already expanding with a new pod format in Cambridge. This is an operation to be watched closely, says Simon Ambrose
S
ome would argue that a recession should be the time for any business to tighten its purse strings, take stock of what it has, sit tight and ride through the uncertain storm ahead. Not at the Crown Group apparently. In fact, the Group has used the recession as a time to develop its own retail brand and capitalise on what it believes to be a key differentiator between its business model and that of its competitors. ‘Feed’, a new café and sandwich bar brand that was launched in Brighton at the end of last year, was developed after extensive research and development activity not only aiming to create a brand that worked successfully on the high street, but also to complement the Group’s existing range of catering services. With ‘simplicity, quality, friendliness and energy’ listed as its core values, the brand is carefully positioning itself as a diverse, modern outlet, sitting between the likes of Eat and Pret in the cafe marketplace. The Group already runs a number of café franchises across the UK via its Kudos business, so the move into this market was always a consideration and
one that made sound business sense. Charles Beer, chief executive of the Crown Group explains: “If you have the option of franchising, or being in control of a business where the core values are aligned to your own, what would choose? Once we did the research, it was actually quite an easy decision to make and we opted to look at taking our values to the high street.” In addition to its experience of running retail outlets, the Group is no stranger to the sandwich market via its ‘London’s Flying Chef’ business – a delivered-in sandwich company - which has been operating successfully for a number of years. The right time Whilst the company has clearly done its research and has experience in the retail trade, many
would argue that they could have waited until the economy was fully on the road to recovery and consumer confidence had picked up. Beer disagrees: “Whilst the financial climate is clearly having an impact on consumer spending, we believe that progressive companies will always continue to invest in their businesses during difficult economic times. “Business is changing by the minute and, to be successful, companies must ensure that they are flexible enough to move and adapt to the changing landscape.”
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PROFILE He adds: “We see such development as an investment in our future, therefore the timing was slightly irrelevant but we knew we needed to have confidence in our final product before we pressed ahead. That’s why we have invested so much energy into the concept, from the type food that we are producing, right the way through the way in which our customers are made to feel.” Keeping it simple, with a twist This passion for food and service is where the company hopes to make its mark. At the Group’s 40-seater outlet in Brighton, food is prepared onsite every day, without the use of any additives or preservatives and the café allows customers to eat-in or takeaway everything, including: hot and cold drinks, breakfasts, sandwiches, salads, soups, snacks and fruits. Menu development was driven by a team of experts brought together from both within the Group and external guidance from industry experts. Beer comments: “Our food development team spent a lot of time discussing what sort of food should and shouldn’t be on the menu. We knew that we wanted to produce simple, honest, food and needed to find a balance between that, and interesting alternatives to what is already on the market.” He continues: “So, alongside the traditional ‘Chicken salad’ sandwiches, we also tested simple variants on old favourites and introduced options such as a brie, tomato and basil sandwich. This has proven to be very popular with customers.” Alongside menu innovation, Beer adds that the emphasis on consistency was hugely important in the delivery and development of the brand. “What you get today, you get tomorrow. We do not want customers to have ‘different’ experience on separate visits. The essence of ‘Feed’ is about putting our customers at ease and making them comfortable in our company. This translates from the consistency of the food, right the way through to their interaction with our people.” People are the key to success There are many examples of new brands launching after months, sometimes years, of extensive research and development, only to find its credibility being shot to pieces through poor delivery by inappropriately recruited staff.
As part of the recruitment process, the Crown Group looked at innovative ways of recruiting staff that suited the desired personality traits required to deliver the ‘Feed’ brand. According to Beer, a concept may be a good one but if you don’t have the right people, it can soon undo all the hard work that went into creating the brand. He says: “We had a lot of fun throughout the recruitment process, whilst understanding that this needed to be absolutely spot on if we were to make ‘Feed’ a success.” After a positive response from a local recruitment drive, applicants were invited to a ‘recruitment day’ where they were asked to take part in a number of interactive activities, such as ‘charades’, that enabled assessors to determine the way in which they interacted with each other. “We wanted people who really had hospitality in their DNA and were naturally interested in what we wanted to create,” says Beer. “You can teach somebody how to serve customers, but you can’t teach them to feel passionate. That’s why we haven’t provided any of our staff with a ‘script’ when talking to customers; this is something that will come naturally to them. “Its all about being comfortable and natural, and we believe that food served with a smile can only taste better.” Doing the right thing According to Beer, the increasing emphasis being placed on the traceability of food was another consideration, not just in terms of communicating the business’s environmental credentials, but also because it was aligned to the values of people within the Group. For example, all the eggs are free range, the
teas are fair-trade and the coffee is Rainforest Alliance certified. Beer says: “As passionate ‘foodies’, we genuinely care about where our food comes from, that’s why we have used local sources for our products wherever possible. This isn’t just about ticking the boxes; we believe that it’s about doing the right thing and supporting British growers as much as we can.” Looking to the future Whilst ‘Feed’ is still in its infancy and going through the pilot process, it has recently been announced that the Group is opening its first ever ‘Feed’ pod at Cambridge University. The pod, which will be opened at the New Museums site, will cater for up to 4,500 students, university staff and other visitors every day. Beer says: “We are keen to keep monitoring how various elements of the offer are received at Brighton, and now Cambridge, and will use the feedback to make improvements if any are required. “We are already talking to our partners across the country about further additions and are in the process of seeing how it could work elsewhere.” Whilst we are living in difficult times, the market remains buoyant for brands that are getting it right.
www.sandwich.org.uk February 2011 49
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INDEPENDENT SANDWICH BAR PROFILE
Sally’s Sandwich Bar Sally Warden opened her Derby sandwich bar on a former post office site two years ago and hasn’t looked back since. She still gets a customer or two with a parcel they want to post though …
I
t’s not unusual for a shopper clutching a parcel or envelope to wander into Sally’s Sandwich Bar in Derby and ask for some stamps or a special delivery. Although Sally Warden took over the former post office outlet two years ago, the news still hasn’t quite got through to everyone. But as they usually end up becoming sandwich customers instead - when they get over the shock - there’s no harm done. The mistaken identity might be partly because she’s retained the familiar post office slats on the wall, which have come in really handy for hanging things on. But with sandwich fillings prominently displayed in a chiller cabinet, the wafting smell of bake-off baguettes, wall-to-wall menus, as well as
staff aprons much in evidence, you’d certainly not be congratulating yourself on being the sharpest card in the pack. In spite of losing their post office to the cutbacks, local residents, as well as the many builders in the area, students and office workers, have all now welcomed the new shop – a huge relief to Sally Warden, who gave up a secure well-paid job as a housing officer for the Salvation Army in the Midlands to fulfill a lifetime ambition. They’ve come to love Sally’s straightforward but tasty ranges of ham, cheese, brie, smoked salmon, tuna and prawn sandwiches, paninis, baked potatoes and toasties, as well as the hot favourites from the breakfast menu – in fact, she reckons that around 60% of turnover comes from her bacon cobs, with the bacon cooked on a griddle. Then there’s her home made cakes, as well as home made soups and hot food such as chilli. “It was just something I always wanted to do,” she told International Sandwich & Snack News. “I was a housing manger covering the Midlands and as my job involved quite a bit of travelling, I used to have to buy a lot
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INDEPENDENT SANDWICH BAR PROFILE of lunches out and found the variety available in different areas interesting. Together with my love of feeding my family and friends I gradually realised that I would love to run some sort of food outlet. The seed grew until I realised that if I didn’t do it, I would regret it for the rest of my life.” Her timing could have been better, mind you. No sooner had she given in her three-months’ notice, than the recession started and she admits that at times it’s been a bit of a struggle financially. But the business is now on an even keel and things can only get better – can’t they? In spite of having no experience in the sector, she did all the right things prior to finding a site. She bought two very good books: Stephen Miller’s ‘Starting and running a sandwich-coffee bar’, which so many have found useful, as well as a Coffee Boys’ publication, and read them cover-tocover. She joined the BSA as a Soloist member, and sampled sandwiches from all over the area, as well as checking out potential rivals and measuring their customer footfall. Her plan initially was to open a tea bar in the Peak District until she realised how steep the property prices were, eventually settling on the former post office site as a good customer draw, with a large catchment area. “I’ve certainly never regretted my decision. The people are really so nice, and it’s great to have a bit of banter with them. Strangely enough, at the time I never thought about it as a risky decision. I just made sure I surrounded myself with positive people. In fact, I probably didn’t think about it until about a year later when I woke up and suddenly realised what a big commitment I had taken on. But life’s so short, you’ve got to take a chance.”
“
I was a housing manger covering the Midlands and as my job involved quite a bit of travelling, I used to have to buy a lot of lunches out and found the variety available in different areas interesting. The risk was cushioned to an extent because she didn’t have any borrowings on the business, and she had some valuable financial advice from her brother, who worked at Lloyds Bank, to help steady the ship. Nevertheless, things got a bit hairy when she twisted her ankle about a year ago and made matters worse when she tried to carry on working. Forced to take time off, it took a while to build the business back up again when she got back, but that’s all behind her now. She initially used a cash and carry for her supplies but now uses Nottingham Food as her principal supplier; she uses Delifrance for her bakeoff and she also buys her sandwich fillings in. The food in a way is the easy bit. Managing staff is perhaps a bit more testing. She’s been lucky for the most part with her two part-time staff from the start, but recently had to let one go. Service is the key to the operation and exchanging a friendly word and a smile are crucial to encouraging repeat custom. Taking on the right person, as everyone finds, is one of the most difficult aspects of the job. Now, let’s be honest: a Pret A Manger this ain’t. Hers is a real-world, non-pretentious sandwich bar, a long way from the aspirational cutting-edge operations of London and Manchester. In fact, her description, which she aptly offers is ‘bogstandard,’ and there’s nothing wrong with that. She offers what the customer wants and there’s only so much encouragement they will take to try new things. But what she does, she does very well, and she plans to keep on doing it.
”
www.sandwich.org.uk February 2011 51
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?
Cheque mate
Does your business accept cheques guaranteed with a plastic card? If the answer is yes, now’s the time to get ready for next summer when the UK’s Cheque Guarantee Card Scheme is being withdrawn
F
or the past forty years businesses have had the option of accepting a cheque with a guarantee (up to a specified limit) if it was accompanied by a customer’s card carrying the Shakespeare logo. Although many businesses no longer make use of this functionality when accepting cheques, if yours does you should be aware that it’s being withdrawn from the 30th June 2011. You may want to know what alternatives exist and why the decision was taken - even though after this date you can still accept cheques – just not guaranteed with a card.
Why was this decision taken? Guaranteed cheque use has been in rapid decline over the past 20 years and it became clear that it wasn’t a question of “if” we remove the Scheme but “when”. Since peaking in 1990, when over 1 billion guaranteed cheques were written, numbers have dropped twelve-fold to just 88 million in 2009 – making up only 7% of cheques written. Interestingly, banks also report that a large percentage of guaranteed cheques are actually written in situations where the guarantee can’t be applied: for instance where the customer has posted the cheque rather than presenting it in person – a Scheme requirement. In light of their falling usage, the Payments Council - which sets strategy for payments in the UK – decided to review whether it would be in customers’ best interests to let the Scheme wither on the vine, or to set an end date. The real risk of the ‘do nothing’ approach was that individual banks would withdraw the Scheme separately at their own timescales, resulting in
confusion. Before taking a decision the Payments Council consulted widely with business and consumer representatives who still use guaranteed cheques, supplemented by market research. The results supported the conclusion that it would be better for all parties if the decline and demise of the guaranteed cheque was co-ordinated centrally. How our use of payments has changed When the Cheque Guarantee Card Scheme was introduced back in 1969 the payments landscape was very different. Credit cards and automated payments were in their infancy and debit cards didn’t exist, so businesses would have relied on cheques and cash for their payments. Back then, no one left home without their cheque book and businesses and organisations frequently made use of the guarantee facility available on a cheque,
52 February 2011 SANDWICH & SNACK NEWS
and continued to do so in growing numbers until 1990 when cheque use in the UK began its steep ongoing decline. Over the past twenty years, cheque volumes have fallen rapidly: most recently, cheque acceptance has all but disappeared on the high street as the vast majority of retailers decided to stop accepting them. Alongside this trend, the average value of a cheque written by a consumer has risen and now stands at £268 – the maximum value limit allowed by the Scheme is £250 and 88% of cards only guarantee transactions up to £100. In addition, and more crucially for those businesses still accepting guaranteed cheques in any number, even before a decision was taken to withdraw the Scheme, a quarter of debit cards no longer carried the guarantee function. No wonder there’s been confusion about where the guarantee can and can’t be used.
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FINANCE All these factors contributed to the decision to withdraw the Scheme from 30th June 2011, so if you haven’t already, now’s the time to prepare. You may decide to continue to accept cheques just without the guarantee or you might want to consider your alternatives. Here we set out your options. Finding alternatives to the guaranteed cheque Food and drink retailers may currently receive guaranteed cheques: depending on your circumstances you might want to consider the following: Some businesses may decide to continue to accept cheques after 30th June 2011 as recent industry-wide changes mean that a cheque offers guaranteed funds after a set timescale: a certainty that wasn’t available when the Guarantee Scheme was first introduced. This change was introduced in 2007, and means that at the end of the sixth working day after paying in a cheque, you can be certain that cheque funds are yours and would only ever be reclaimed if you were a knowing party to a fraud. This was one of a number of changes to cheque clearing timescales, known as 24-6. Please visit www.chequechecker.co.uk for more information. For food and drink retailers, accepting customer payments via debit or credit cards may provide the most suitable alternative to receiving payments by cheque – 92% of guarantee cards are primarily debit cards.
Key stats: ■Only 25% of businesses have received a guaranteed cheque in the last six months. ■In 2009 75% of debit cards carried the Cheque Guarantee logo ■88% cards only guarantee transactions up to £100; the average value of a personal cheque is £268 ■Even before a date was set to withdraw the guarantee facility, over a quarter of all debit cards could not be used to guarantee a cheque Rather than waiting for a cheque to clear, card transactions, particularly debit cards, provide much faster access to funds. Chip and PIN cards are a very secure way to receive payments, providing built-in protection from fraud. Many businesses already receive card payments online via their websites as considerable time-savings can be made. If you don’t already accept cards, your bank or any other that provides acquiring services will be able to provide further information on how to accept card payments. Electronic transfers may also provide an attractive alternative. The existence of Faster Payments which was introduced in 2008 has made it possible to send and receive instantaneous online or phone payments, 24 hours a day and seven days a week, without the need for accepting cards or any
unnecessary and often onerous administrative work. Unlike a cheque, you don’t have to wait several days to get your money and you can release your goods immediately: whoever is paying you may need to check their bank’s value limits for sending Faster Payments though all the main banks and building societies offer up to £1,000. Cash may also be a sensible alternative for certain payments. What’s the future for cheques generally in the UK? Whilst the removal of the Cheque Guarantee Card Scheme is inextricably linked to the ongoing and irreversible decline of the cheque, the Payments Council is independently and completely separately reviewing the long-term future of cheques in the UK. The Payments Council has set a target date of 2018 to close the central cheque clearing, however this date is provisional and will only go ahead if acceptable alternatives are in place and being used by all those who currently rely on cheques. To find out more visit www.paymentscouncil.org.uk. If you require more information on any of the alternatives mentioned above, please speak to your bank.
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ADVICE
Need new kitchen equipment? You need a sensible replacement policy Research how long you expect to keep your kitchen equipment, and get a finance package over the same time span to pay for it, argues finance expert Peter Williams
W
hen you go into a kitchen or a shop or any area where there is kitchen equipment, what impresses you? Personally I like cleanliness, I like attitude/service, I like the quality of the products being produced. However, there is another thing which is relevant and that is: does the place look ‘uptogether’ or does it look ‘tired’ - the equipment that is, not the chef! So many people ignore the fact that when they set up their kitchen or shop, or any area with equipment that wears out – that it does, in fact, wear out! The result is they don’t allow for replacement of equipment at the right time. All too often owners/operators of kitchens and shops don’t have a sensible replacement policy for their equipment. They don’t ‘allow’ so much money each month so they can afford the ‘major replacement’ costs. It can be a crippling disaster if you’ve made no allowance for replacement on some major pieces of equipment that fail and need to be replaced – normally in a hurry – or you end with everything all starting to fall apart and looking tired at the same time with no provision for a refit. So what does the prudent owner do? Well, one of two things. A bit like the VAT and annual taxes, put something away every month or buy equipment which has a finite lifespan on a finance contract or with a loan that expires when the kit will need replacing. The logic of this is obvious. For instance, you buy a fridge on a fouryear lease agreement because the fridge is realistically going to need to be replaced in that time, and the extended warranty will also finish in four years. The monthly finance payments
Peter Williams is a finance broker at ‘Oxford Funding,’ a commercial finance brokerage in Cheltenham which has been finding and arranging finance for the catering Industry for over 20 years. Tel: 01242 226662, email: peter@thefundingco.co.uk then mean that each month you not only charge to your expenses the real cost of having the fridge, but when you change it you don’t have to find any capital cost – you just keep making the same monthly payments. Consequently, when you buy your equipment, listen to what the supplier says is a realistic lifespan and the period they will extend their warranty for. Talk to your finance broker or bank manager (they are starting to listen again) about what terms you can get on the finance. The chances are that provided the lender doesn’t need to build in too high a ‘risk’ charge, you can
54 February 2011 SANDWICH & SNACK NEWS
borrow at a good commercial rate. Let’s say you spend £10,000 on equipment, for example. You would probably get a four-year finance agreement which costs about £250 a month (ie: repay a total of £12,000, a finance charge of £2,000 or £500 a year, a rate of 5%). At the end of four years the finance is finished and you can part-exchange all your old kit for new. The point I am making is that realistically this is what your kitchen costs. Like your staff cost and heat and light, it’s costing you £250 a month to have that kitchen. How often do you hear about people ‘doing OK’ because their cash flow is holding up – yet have they been putting anything aside for the PAYE/VAT/Annual tax? With equipment, buying this on finance overcomes this problem. So don’t guess research how long you expect to keep your equipment, and get a finance package over the same time span to pay for it. It means your monthly payments reflect the true cost of having the equipment; you retain your working capital for the business, and you have no worries about finding the money to replace the equipment when its ‘time has come.’ The rates quoted above are for example only as they tend to vary depending on the specific situation.
S&SN_131_Jan11_p54-55_Layout 1 24/01/2011 09:44 Page 55
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BSA MEMBER NEWS Hazeldene helps out local charity A local charity has had its head office spruced up, thanks to a team of hard workers at Wigan-based company, Hazeldene. A group of 11 employees from the UK freshly prepared salad supplier helped transform the Me 2 You charity head office in Hindley, using funds raised by Hazeldene staff and donations from Crown Paints. Me 2 You is a new charity, set up in October 2009 to help bereaved children, young people and their families readjust to life after the death of a loved one, or loss due to separation. Kelly Willison, Chairperson for the Me 2 You Charity, was delighted to have the Hazeldene team paint the whole of the office, which is newly purchased on Market Street in Hindley. She said: “Hazeldene has been very supportive towards the charity. We didn’t have the funds or time to paint the new offices and were pleased when Hazeldene offered to help out.”
All change at the top at Leathams SANDWICH trade supplier Leathams have announced details of organisational changes within the business which currently employs over 150 people in the UK. Clive Moxham has been promoted to the new role of Director of Sales & Marketing with responsibility for all sales, marketing, communications strategy and product development across all three of the company’s sales channels - Foodservice, Manufacturing and Grocery. Moxham, who has been with the business for two years, was previously Director of Sales & Marketing for food brand, Merchant Gourmet which recently announced sales growth of 22% year-on-year. Explains Moxham: “Each sales channel will be headed up by a senior manager. For Grocery, Sanjay Davda is promoted to the new role of Grocery Controller. Sanjay has overseen impressive growth in both Sainsbury’s and Waitrose. “Rob Gater is promoted to the new role of Head of Convenience and Export after developing excellent sales with Tesco and Morrison’s in the last 18 months. This particular sector represents a new focus for Leathams. “We are keen to build on the sales success demonstrated by the Merchant Gourmet and SunBlush brands in all the major multiples.” Continues Moxham: “Alison
Wilkinson remains head of Foodservice in her roles as Sales Director; James Faulkner continues as Sales Director for the Manufacturing business supplying to the manufacturing industry and Des Hillier continues in his position as Sales Director, New Business Development, focusing on the pizza and fast food sectors. Concludes Moxham: “For over 30 years, Leathams has been synonymous with innovation, quality and customer service, three of the core principles that still drive the business today. We’ve never been more passionate about food and I’m certain, with the excellent team of individuals in place, the next few years will reap even more successes for Leathams and our customers alike.”
SSP extends contract to DBC Foodservice SSP, which owns en-route retail brands such as Upper Crust, Camden Food Co, and Caffè Ritazza, has awarded DBC Foodservice two contract extensions worth £45m in total. The company distributes foods to its catering and retail outlets in UK airports, railway stations and leisure facilities as well as its Rail Gourmet business. The three-year deal, which began in June, has already seen DBC make more than 4,500 deliveries
of multi-temperature foods to SSP’s 168-site network. Worth £25m, the contract has an option to extend by a further two years.
56 February 2011 SANDWICH & SNACK NEWS
The three-year Rail Gourmet contract extension is worth £20m and also includes a two-year extension option.
Sukh Tiwana, SSP group commercial director, said: “SSP were looking for a partner that could serve our unique portfolio of local and international brands in a demanding travel environment. “DBC’s excellent track record in dealing with travel sector operators and in particular with our existing Rail Gourmet business, alongside their flexibility and ability to serve our requirements, made them our partner of choice.”
S&SN_131_Jan11_p56-57_Layout 1 07/02/2011 12:08 Page 57
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S&SN_131_Jan11_p58-59_Layout 1 24/01/2011 09:46 Page 58
ADVICE
Ignore customer research
at your peril Opening a sandwich bar? Customer research has to be at the centre of your strategy so you can frame your offer accordingly, says Simon Ambrose
O
ver the past few weeks I’ve been talking to successful businessmen from three different operations: the owner of a small sandwich bar that has just opened a second unit in London, the founder of a much larger and fast-expanding sandwich chain and a major sandwich manufacturing executive. Thinking back on it afterwards, I suddenly realised that all three quite different businesses had one thing in common: they had all used or were using sophisticated customer research to ensure they were in touch with customer needs. Interestingly and coincidentally, all three of them came from an advertising background, not a career I would have associated with success in the sandwich world, but I’m beginning to realise that along with accountancy, is probably more than useful as a background to launching a sandwich business. Advertising goes hand in hand with customer research, and knowing your potential or existing customers, their demographics and their lifestyle choices is becoming increasingly important in a
58 February 2011 SANDWICH & SNACK NEWS
world where so much is changing fast, and many of the traditional assumptions about former divisions such as class are fast disappearing. With so many retail businesses failing after being launched – it’s estimated as being in the region of seven out of ten – it’s a discipline that prospective sandwich bar owners ignore at their peril. Let’s take the sandwich manufacturer out of the frame – I have to admit that I hadn’t even heard of
Ultimately, even after all your research, there’s only one way to find out if a new product or business is going to work – and that’s the pile of unsold product at the end of the day
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ADVICE some of the stratospheric research terminology he was using - although it’s bound to percolate down to the lower levels sooner or later. For the purpose of this article, the sandwich bars’ message was the important one: get as much detail on your potential customers in your catchment area as you can and frame your offer accordingly. You don’t even always need to pay for the research, although I’m sure the likes of Mintel and other research companies won’t thank me for saying it. One of the real gems that advertising and marketing boys keep up their sleeves is that research bodies deposit copies of up to date work with the big city libraries, with fascinating and contemporary information about the social and demographic make-up of zoned areas – areas where you might want to open up – available gratis for those in the know. Own your own copies by all means, but they don’t come cheap.
We have profiled sandwich businesses in the past that banked on new offices opening, only to find that the landlords were unable to let them, with serious consequences to possible footfall’
Research your local businesses – what are the numbers of office workers likely to be potential customers? Are there new businesses coming to the area and, if so, are they definitely coming? We have profiled sandwich businesses in the past that banked on new offices opening, only to find that the landlords were unable to let them, with serious consequences to possible footfall. Are the existing ones likely to remain? These are all questions that need answering. Check out competitors’ offers and don’t be shy about it. Figure out which customer segments they are trying to appeal to; measure the footfall and work out which are the most popular lines and what they are selling at. Be aware that different sandwiches sell on different days of the week. Healthy sandwiches sell particularly well at the beginning of the week after the excesses of the weekend, and indulgent ones late in the week as customers decide to treat themselves. Research also the levels of female custom you are likely to get. Women prefer lighter bites and wraps and are keen on provenance; men go for the bigger eats and sandwiches, so you need to get it right. Hot eating is becoming more important all the time and you can’t afford to ignore soup, salads and possibly sushi, depending on the area. Don’t be afraid to talk to people – take some samples into office reception areas before you open and get people’s opinion of your product; find out what they would like to have in the area. Google and Twitter are becoming increasingly useful research and advertising tools. Remember also that what sells in London and other metropolitan areas frequently doesn’t sell outside. Many’s the operator with foodie aspirations who has ruefully discovered that they can’t even sell panini in their catchment areas. Its horses for courses at the end of the day, and the more research you can do before opening, the more you will get right. Of course, even the most comprehensive and detailed research can be wide of the mark. Human behaviour is notoriously unpredictable. One salutary lesson is offered by Hazlewood’s Conewich. The company had a novel product – a hand-held sandwich in shape of an ice cream cone, with the filling inside. Portable and easy to unwrap, it seemed to be offering a solution to every motorists’ prayer – a sandwich with a filling which stayed in the hand and not on your trousers, or skirt. The portents all looked great and the newspapers lapped it up, with reams of free publicity in national newspapers heralding the next best thing. Strangely, it flopped – it just didn’t sell, for reasons which remain unclear to this day. Ultimately, even after all your research, there’s only one way to find out if a new product or business is going to work – and that’s the pile of unsold product at the end of the day.
www.sandwich.org.uk February 2011 59
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NEW PRODUCTS
Bake off with Pantheon Investing in basic equipment to enable a bake-off operation is, undoubtedly, a sensible and, potentially, very lucrative move. The evocative aromas of baking undoubtedly stimulate appetite and increase sales. Not only that, but the strong image created of freshly made food helps improve sales generally. For many cafés, space is the ultimate deciding factor, closely followed by cost. However, manufacturers such as Pantheon have addressed these issues by producing competitively priced, compact, yet high performing equipment, making a bake-off operation very viable. The compact CO1 electric convection oven (available at around £596), for example, is perfect for bake-off and, with its generous internal capacity, is small enough to be sited front of house, while an interior light illuminates the products baking, giving the oven added visual appeal.
Sausage solution curries flavour
Four sturdy interior shelves accommodate the maximum amount of pies, cakes, buns or loaves and an audible 120 minute timer ensures cooking times are monitored accurately. To display the bake-off products to their best advantage, a pie warmer is ideal. If space really is a problem, Pantheon’s new PW2 Compact Pie Warmer (around £238) is just 482w x 365d x 355h. It has 2 shelves to maximise the display area and has an interior light to attract customers and highlight the contents. If slightly more space is available, the PW1 (around £278) has 4 shelves. Both feature a simple-to-use manual temperature gauge with visible temperature display and a pull out crumb tray. Tel: 0800 046 1570 www.pantheonce.co.uk
National Flexible ‘takes the biscuit’! Argos Bakery, the premium manufacturer of hand-made biscuits, based on the remote Orkney Islands, has launched a new look for its range thanks to National Flexible – the Yorkshire film packaging specialists. With multiple flavours and types within the range, they were in need of an economical solution to help them make the change from clear film with labels to a pre-
printed registered film, but were facing a potentially hefty investment to cover the origination of the new style packaging. However, as a result of some work from National Flexible’s creative design partner – NXL Design – they were able to reproduce Argos Bakery’s artwork whilst keeping set-up costs to a minimum. The end result was a high quality, printed film for their flow-wrap biscuit packs which are now going down well with the locals, tourist trade and export markets. “Argos Bakery were a great company to work with,” said NXL’s Design Manager, Phil Parkinson. “They allowed us to have a free hand and be creative with their artwork. We aimed to bring a real sense of Orkney to the product.” Tel: 01274 685566 www.nxldesign.co.uk
60 February 2011 SANDWICH & SNACK NEWS
The new product development team at VION Snowbird foods has come up with an innovative solution to a problem which has long faced customers of fast food outlets. Fish and chip shops and other takeaways have traditionally met the demand for a curry “hit”, both from lager drinkers and others, with tubs of a hot, spicy and highly coloured liquid mixture. “Shirt fronts the morning after have clearly demonstrated that this is not a good idea, partly because the tubs can be too hot to handle and partly because a smooth chip dipped into the mixture makes drips inevitable,” said Snowbird sales director, Roy Anderson. For the Snowbird team the solution was simple: they have created a Curry Sausage which delivers the heat and flavour of a good curry and, because the flavouring is inside a skin, there is no mess. Made with a generous beef filling, the Curry Sausages are initially available in both 60 and 80g sizes and meet all Food Standards Authority fat and salt requirements for 2012. The complex recipe delivers a balance of heat, flavour and texture, includes beef, rusk, oil, spices, garlic powder, herbs and wheat flour. Halal versions of both sizes of Beef Curry Sausages can be made available for large orders. Tel: 020 8805 9222 www.snowbirdfoods.co.uk
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C
NEW PRODUCTS
CSM launch new Craigmillar Frostings CSM United Kingdom has launched a new range of Craigmillar Frostings which can be used for topping or filling a variety of cakes. Developed using CSM’s extensive technical expertise and based on a heritage of success with Crembel Fudge Icings, the new Frostings are the most recent addition to Craigmillar’s pioneering range of ready- to-use icings, glazes, creams and toppings. “We know that it is important for many bakers to save time and that some are also short of skilled staff, which is why at CSM United Kingdom we have pioneered a range of icings, glazes, creams and toppings that are convenient, easy to use and give
consistently good results,” says David Astles, Product Group Manager, CSM United Kingdom, producer of leading Craigmillar icings and toppings. Easy to use as either a topping or a filling, Craigmillar Frostings are ideally suited for American-style products such as Cup Cakes and Brownies and for filling trendy new Whoopie Pies, the latest confectionery craze hitting the high street described by the press as ‘the new cup cake’. The Frostings, which contain all natural flavours, are available in three varieties: Vanilla, Chocolate and Caramel. Their ‘direct from pail’ availability, simplicity of use and
Victor’s drawers are hot stuff Victor Manufacturing, the British manufacturer of hot cupboards and counters, has a range of Sovereign heated drawers that enables hot food to be safely held in each of the drawers in 2 x GN1 gastronorm containers, in advance of the designated foodservice. The blown air heating module circulates hot air around the containers which, combined with the integral water tray in the base of the unit, ensures hot food is kept in optimum condition until required. Four models are available including the free-standing mobile HD75VM, three-drawer HD75RU and two-drawer HD75RU2 slideunder models, and the slimline slideunder HD60RU for areas where space is tight. The mobile unit is designed to suite with Victor’s Peer and Sceptre heavy duty hot cupboards or existing kitchen equipment, and features stainless steel work top with radiused front edges, and accepts two GN1/1 containers per drawer. The drawers have a fanassisted heating module and four 100 mm swivel castors, two of which are braked. The three door slide-under model takes six GN1/1 containers while the two drawer version houses four GN 1/1 trays. The slimline
Sovereign unit can hold six GN1/1 containers all within a small footprint of 610 x 780 x 850mm. The two drawer HD75RU2 model is particularly suited for use within front-of-house servery counters. The cabinets are mounted on small rollers at the rear with selflevelling feet at the front so they are easily retro-fitted under existing work benches or counters. For operators in high throughput kitchens, Victor can combine the heated drawers into the popular Peer and Sceptre hot cupboards to form a workstation with a Gastronorm capacity of up to nine GN1/1 containers. They are also available as an integral part of Victor’s Le Pass high capacity kitchen servery. Tel: 01274 722125 www.victoronline.co.uk.
excellent shelf life means there’s no wastage and no mess. Available in 10kg pails, Craigmillar Frostings are easy to store and as they can be used for filling or topping, are cost effective to use. Tel: 0800 783 4697 www.bakemark.co.uk.
Snowbird names new manager A senior management appointment has been made at Snowbird Foods to facilitate further expansion of the Enfield, Middlesex-based Vion Food Group Company, which processes fully cooked and frozen meat products like sausages and meat balls. With 42 years’ experience in the food industry, Richard Martin has taken up the new post of operations manager. He is responsible to managing director Philip Paul for matters concerning production, engineering, health and safety. Mr. Martin has worked at a number of VION locations, including Winsford (Cheshire) and Haver Hill (Suffolk). Tel: 020 8805 9222 www.snowbirdfoods.co.uk
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FSA PARTNERS SCHEME
Sandwich retailers up their FSA commitments New ‘healthy’ FSA commitments from sandwich retailers make impressive reading and there’s more to come …
S
outhover Food Company has become the latest sandwich sector company to join the Food Standards Agency’s partnership scheme to provide healthier choices. The speciality foods supplier has already been active on the ‘healthy’ front, lowering the salt content of its 30 Second Bacon from 2.9g per 100g to 0.6g, for instance, and developing the Grange Gammon range, a lower fat (5.2g of fat per 100g) and low salt option (only 1.6g of salt per 100g). It now plans to develop and expand its range of healthier products further in partnership with the FSA, as well as increase the amount of nutritional information available, develop new marketing materials to raise awareness of nutrition and offer guidance for existing customers on developing healthier menus. In addition to high street companies such as Pret A Manger, EAT, Subway, Camden Food Co, Upper Crust, Greggs and Costa, the Agency is also working with workplace caterers and suppliers such as Sodexo and Brakes. Recent updated commitments from participants highlight the progress made to reduce salt and saturated fat, as well as promote healthier options and provide consumers with more information. On the salt front, Pret, for example, has already
removed added salt from a number of its soups, including its Mushroom Risotto soup and Thai Corn on the Hob soup. All its soups now meet the 2012 salt targets. Its granary bread is now low in salt and it has reduced salt in some key sandwich fillers (such as Tuna Mayo and Egg Mayo), as well as its French dressing. It has increased the number of products which meet the 2010 salt targets from 75% to 80%, and all its crisps and snacks already meet the 2012 salt targets. It has switched from
62 February 2011 SANDWICH & SNACK NEWS
using salted to unsalted butter in all products and reduced the salt content of its Artisan baguette by 10%. On fat reduction, its soup range is lighter; half the range is now low fat (less than 3% fat). It has switched from 10% fat yoghurt to 4% fat yoghurt in all yoghurt products. Its bacon is cooked without added oil or fat and chicken is steam-cooked without the skin, which also reduces the fat level. EAT has taken similarly radical steps. Its changes so far include:
The introduction of a malted bread for all hinged sandwiches which has 18% less salt than the original bread used; Healthier options for its range of salads and soups already on offer, for example Tuna & Bean Salad, Supergreen Salad, Summer Ham & Potato Salad, Tuna Nicose and a Gazpacho Soup with <1% fat, simple Chicken Sandwich <5% fat, and a new improved Sushi range; A new Low Fat Frozen Yoghurt range in six stores with three different topping options; It has introduced a Fresh Juice and Smoothie Bar in one store; Reviewed the entire soup range and reduced the amount of salt in half of its range. Like Pret, the company has also made major strides in its information for consumers. It has introduced a dedicated Customer Services team to reply to all customer enquiries and launched a “Portion of your 5 a Day” logo on shelf labels to highlight healthy options to customers and help them achieve their 5 a day as recommended. It has introduced Per 100g values to its website, in addition to the Per Pack values to standardise readings and make it easier for customers to compare products with different pack weights.
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PRODUCT FOCUS
Beacon Foods launches vegetarian soups Ingredients specialist Beacon Foods is launching a range of vegetarian soups. The award-winning Brecon based company is already well known for its multi-functional tomato and herb infused sauces for pasta, pizza bases and dips. Now managing director Edward Gough believes there is a gap in the market for quality, vegetarian soups that have low fat and low salt content and are free from preservatives and additives. Tomato and basil, leek and potato,
mushroom, carrot and orange and traditional vegetable soup are a few of the traditional recipes available. “We are keen to develop original, bespoke soups and sauces that are
Blast bacteria into the cold Infrico, Spain’s leading manufacturer of commercial refrigeration, has launched a new dual-purpose blast chiller to help caterers retain food quality and leave bacteria out in the cold. The heavy-duty Infrico Blast Chiller both rapidly chills and freezes, taking temperatures down as low as 18ºC in just four hours, ensuring food stays fresh. With the ability to shock freeze, soft chill and hard chill, the fan-assisted chiller also retains the integrity of food by preserving its quality, aroma, colour, humidity and consistency. Crucially, it has HACCP built in, allowing caterers to print reports to check the chiller has not fluctuated from the correct temperature, which can seriously compromise food safety. If refrigerating, the Infrico Blast Chiller will take food heated to 70ºC down to 3ºC in less than 90 minutes. When freezing, it will drop the temperature as low as -18ºC in four hours. Like the rest of the Infrico range, the new blast chiller’s innovative features are designed to make working as hassle free and hygienic as possible, provide maximum insulation and greater storage space, all while making cleaning and maintenance far easier, says the company.
both delicious and healthy,” said Mr Gough. “We can tailor recipes to suit the customer and the potential for using all our different ingredients is enormous.” A leading specialist in its field of preparing, roasting, chargrilling, flame grilling and caramelising, Beacon Foods’ ingredients are used in prepared meals, pizzas, ethnic cuisine, sandwich fillings, breakfast yoghurts, desserts, cheeses, fruit garnishes, smoothies, chutneys, pasta sauces and baby food products.
CoolKit 5th Anniversary Refrigerated van specialists CoolKit Limited are celebrating their first five years in business. It’s been a period during which they have produced conversions for more than 2,600 vehicles and established themselves as a dominant player in the industry with sales growth of more than 50% in 2010 alone. Looking forward to the next five successful years, the company predicts growth in their market share as a result of the quality of their products, together with their innovative marketing methods. They offer a broad choice of refrigerated van products, with products and services including: • Van conversions and refrigeration units supplied fully fitted and commissioned by the company; • Kit form conversions for the body building trade, with Distributors around the UK and in many countries overseas; • A range of ready-converted, brand new vans in conjunction with Renault in the UK; • A network to source any new or used vans converted by the company for a range of budgets; • A network of qualified transport refrigeration engineers to provide unit
repair and maintenance; • Fully licensed finance available for all products, subject to status. • Over the first five years, the company has managed to attain and establish: • ISO:9001:2008 Quality Management System; • ISO:14001:2004 Environmental Management System; • The position of being Renault’s Approved Converter for refrigerated vans • Various accolades from many other van manufacturers; Preferential positions with many of the UK’s top leasing companies including Lex Autolease, Lombard and ALD Automotive. Rupert Gatty, managing director, says: “Our position in the market after only the first five years is testimony to the top quality of the goods and services provided by our personnel, and to our understanding of the needs of our market.” Tel: 0845 459 5418 or visit www.coolkit.org
www.sandwich.org.uk February 2011 63
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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN Nigel Hunter (Consultant) VICE-ChAIrMAN Felicity Aylward (M&S) ThE COMMITTEE Andy Valentine (Ginsters) - van sales Kelly Johnson (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) - sandwich bar chain Clare Langford (Pret a Manger) - sandwich bar chain
Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making.
Catherine Moroz (Bagelmania) - sandwich bar
▲ To provide a source of information for the industry.
Joe Street (Fine Lady) - baker
▲ To provide a collective voice for all those involved in the
SECrETArIAT JiM WiNSHiP Director
64 February 2011 SANDWICH & SNACK NEWS
▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk
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BSA Manufacturers & Distributors 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 BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Unit 16 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Tracey Owen Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: David Guy Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.brambles.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 david.guy@foodpartners.co.uk www.brambles.co.uk
Food PArtners PArk royAL Ltd 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Fresh! nAturALLy orgAnic Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119
chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk
FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@Ginsters.co.uk www.ginsters.com greencore sAndwiches - PArk royAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greencore sAndwiches – mAnton wood Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greencore sAndwiches – tweLvetrees Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com hAken’s QuALity Foods Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com imPress sAndwiches (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impress-sandwiches.com www.impress-sandwiches.com
kerry Foods IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie meLton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk ProvenAnce sAndwiches Unit 22, Riverside Business Centre, HIgh Wycombe. HP11 2LT Tel: 01494 527952 Fax: 01494 527952 Contact: Ben Hearn Ben.hearn@gmx.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 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 soLwAy Foods Ltd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com tAsties oF chester Ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the sAndwich FActory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk
sAndwich BAr chAins BirLeys chAndos deLi greggs mArtins crAFt BAkers Pret A mAnger suBwAy
contrAct cAterers cAtering2order cAmden Foods (ssP uk Food trAveL exPerts)
muLtiPLe retAiLers BP oiL uk J sAinsBury mArks & sPencer PLc tesco wAitrose
sAmdwich retAiLers 2114 Food 2 u Amuse Bouche cAtering APPetite BABette's cAFé BAgeLmAniA BAnks wiLson cAtering Beetroot BLue.com BiA BLAstA cAtering Ltd BLAck oLive sAndwich co. BLueBerrys teA rooms BreAdwinners BritAnniA weB soLutions Ltd (PizzA xPress) Brunches Brunch Bite cAder, renukA cAFe - toriA cAFFe v London cAmPBeLL, LindA cAstLe ProPerties Ltd cherry & heAther choice cAtering coFFee AFFAir Ltd. coFFee cAke Ltd coLomBiAn coFFee & comPAny coLoneL's mustArds cooPers oF FreshFieLd crustie's BAkery Ltd dAnieLs, JohnAthAn deLicious deLiish dene's deLi ecoviLLAge FArmhouse BAkery Ltd. Fireside coFFee Lounge FJ esPosito Limited Food 74 (t/A: simPLy eAt) FuLFiLLed cAtering gLutton & gLee goddArds greAt coFFee hArrys cAFe & sAndwich BAr hereFord cAtering & suPer sAndwich co kruczynskA, Jo LA BAguetterie Le Brunch
Le munch LunchmAte mAmmA & miA mesAmis mike's sAndwich engineers montys deLi sAndwich BAr mr zAzA Ltd munchie's cAFe murrAy wiLson trAding Ltd newPort stores (essex) Ltd. norBurys o'Briens sAndwich BAr odd FeLLows cAFe hAthersAge Limited PePPer ALLey PitstoP/reFueL Ps sAndwich & dessert BAr Purdeys QuAyside teAroom rAcheL's oF windsor reLish the sAndwich shoP sALisBury sAndwich comPAny sAndwich mAsters seAsons cAtering norwich Ltd serious sAndwich PeoPLe snAtch Food Ltd sPires sAndwich deLi stAtes, AdriAn stuFFed sAndwich tAke 5 tAste uk Ltd tAsteBuds oF FArnhAm thAnks For FrAnks the BAy tree the BeAn uk Ltd the BLue PuLLmAn the BuntingFord coFFee shoP the crAven BAkery the FArm cAFe the FiLLing stAtion the gourmet sAndwich co the hereFord deLi the JoLLy BAker the kissin crust the oLd Forge the oLive tree the one hundred Penny sAndwich shoP the PAntry the PLAce to meet the reAL sAndwich co. the sAndwich LArder Ltd the sAndwich shoP Limited the sAndwichmAn the soho sAndwich comPAny tomLinsons sAndwich BArs Ltd vAughAn, Joy vendesent (t/A cuLture cAFe) video cAFe Ltd wALkers sweets woodLAnd BAkery woods Pies (t/A wrights) wot the dickens
www.sandwich.org.uk February 2011 65
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BSA Suppliers Index ABout Foods Ltd Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk AdvAnced Food technoLogy Ltd Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3SW Contact: Paul Jones Tel: 01844 217303 Fax: 01844 212341 sales@intl.grotecompany.com www.grotecompany.com
labels + labelling systems
ALLstAt Limited Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk Ancient reciPes (soLwAy veg Ltd) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: David Guy Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO
Bri-tAL (Foods) Ltd Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk BunzL cAtering suPPLies Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk
cALder Foods Limited Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk
cAterers choice Ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
coLPAc Ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Tracey Owen Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk
dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136 Fax: 01270 530726 Ataylor@dairygold.co.uk www.dairygoldfoodingredients.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
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 chiLtern BAkeries Ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA
66 February 2011 SANDWICH & SNACK NEWS
discovery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk ecLiPse scientiFic grouP Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731
engLish Provender co. Ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com
www.englishprovender.com BRC Grade A euriLAit Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk Food AnALyticAL LABorAtories Ltd The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS
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 Foodservice centre Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk Freshcut Foods Ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz
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 hAzeLdene Foods Ltd Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk heAthrow BAkery Unit 6-7, The Ridgeway, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 enquiries@heathrowbakery.co.uk www.heathrowbakery.co.uk Accreditation body: BSA intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu 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 Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JosePh heLer Ltd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk
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BSA Suppliers Index kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LeAthAms PLc 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk
mArtin mAthew & co. Ltd 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk
www.martinmathew.co.uk
miLk Link Limited 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com
mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Andy Lewis Tel: 0208 380 1100 Fax: 02476 676560 Andy_Lewis@missionfoods.com mourne country meAts Ltd Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA
SUPPLIERS
moy PArk Ltd Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk mPe uk Ltd Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com mtc insuLAtion Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk newtech Stoke Mill, Sharnbrook, Bedfordshire MK44 1NP Contact: Phil Waters Tel: 01234 783 680 sales@newtech-ltd.co.uk www.newtech-ltd.co.uk Pettigrews Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiQuAnt Ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLAngLow Ltd Kingâ&#x20AC;&#x2122;s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com
royAL greenLAnd Ltd Sinclair House, Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level 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 snowBird Foods Ltd 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
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 the seAFood comPAny (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross, West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Sarah Goulding sarah.goulding@findusgroup.com www.theseafoodcompany.com tmi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAL Foodservice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk totAL PAckAging systems Unit 12, Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036 katierose@totalpackagingsystems.com
www.totalpackagingsystems.com 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
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
westBridge Foods 32 Church Street, Malvern WR14 2AZ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk
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 internAtionAL mAster cheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
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BSA Product Index Advisory/consuLtAncy services Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BreAd And roLLs Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly BreAd mAking ingredients Cheese Cellar Butter And sPreAds Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams cheese Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd chutneys And reLishes Chutneys Ancient Recipes (Solway Veg Ltd) English Provender Co Leathams Pettigrews The Ingredients Factory Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited cLeAning mAteriALs Bunzl Catering Supplies
consuLtAncy Food Analytical Laboratories Ltd crisPs Southover Food Company Ltd design & BuiLd consuLtAncy Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems deLivery vehicLes Jiffy Trucks Ltd dressings, sAuces And mAyonnAise Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads KK Fine Foods Plc Milk Link Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd Sauces & Ketchups Ancient Recipes (Solway Veg Ltd) Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory drinks Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd eggs & egg Products Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. eQuiPment Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Newtech Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems
68 February 2011 SANDWICH & SNACK NEWS
Machinery MPE UK Ltd Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FActory design Alimentos Daily Fresh Total Packaging Systems Fish Products Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLour Rank Hovis Fruit Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABorAtory Eclipse UK Ltd Food Analytical Laboratories Ltd meAt Products Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Cargill Integra Challenger Foods Grampian Country Foods
Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy oiLs Ivory & Ledoux Ltd Martin Matthew & Co orgAnic Products Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PAckAging Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies
Sandwich Packs Alimentos Daily Fresh Colpac PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Matthew & Co. Southover Food Company Ltd PreservAtives Purac UK Limited reciPe deveLoPment Tom Bridge reFridgerAted vehicLes Jiffy Trucks Ltd sAndwich FiLLings (reAdy PrePAred) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd snAck Products KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd souPs Leathams Southover Food Company Ltd vegetABLes Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co Chargrilled/ Roasted Beacon Foods Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy sALAds Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd viennoiserie Southover Food Company Ltd
S&SN_131_Jan11_p65-72_Layout 1 24/01/2011 09:54 Page 69
International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger Borgesius convenience Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard
Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini kokA verwALtung gmBh Mikeâ&#x20AC;&#x2122;s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit 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 Brandmo sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: 00357 5 363 968 Fax: 00357 5 346 131
suPer snAck Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS
Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co KOKA Verwaltung GmbH Nordic Lunch AB Super Snack sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd
New Members Discovery Foods Our Business: At Discovery Foods we believe that the way we do things is just as important as what we do. Of course we want to be the best and leading player in our industry...but not at any price. We want to create a workplace where each employee strives for the highest business and personal standards; where everyone is proud of our company and proud of the job he or she does. Our Factory: Discovery Foods now part of the Santa Maria Group is part of the Pauling Group and operates in all European countries. We have more than 450 highly skilled employees and produce our products in 4 modern factories in Northern Europe. Santa Maria is certified in accordance with BRC higher level standard and use HACCP in all our processes. Our Products: Our mission is to offer a wide range of international food products made into profitable and innovative concepts, backed by professional trade marketing materials and menus engineering.
CL ASSIFIEDS
Reach thousands of potential customers from as little as ÂŁ115
Paul steer
01291 636342 email:
paul@jandmgroup.co.uk
www.sandwich.org.uk February 2011 69
S&SN_131_Jan11_p65-72_Layout 1 24/01/2011 09:54 Page 70
CL ASSIFIEDS
Snacks for Special Diets Doves Farm Foods mill and bake delicious healthful products that are suitable for special diets, including: Cookies and biscuits in bulk or twin packs A selection of vegan and gluten free flapjacks and cereal bars Catering packs of gluten free mix for batter, sponge and custard Find out more information and order online at www.dovesfarm.co.uk or call our sales team on 01488 684 880
RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more
.uk VISIT US AT www.rjlsoftware.co
RJL SOFTWARE $
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70 February 2011 SANDWICH & SNACK NEWS
S&SN_131_Jan11_p65-72_Layout 1 24/01/2011 09:54 Page 71
CL ASSIFIEDS
ITY â&#x20AC;&#x153;QUAL T A TUNA BLE RKA REMA ESâ&#x20AC;? PRIC
Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers. Affiliated offices in Thailand, Vietnam, China, Indonesia.
H&T Walker Ltd Est 1876
We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.
Goddess House, Helford, Cornwall, TR12 6JX
Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk
Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk
www.sandwich.org.uk February 2011 71
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