Sandwich & Snack News - Issue 137 by J & M Group Ltd.

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 137 JANuARY 2012

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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

SUBSCRIPTIONS TONy LOrimEr t: 01291 636333 tony@sandwich.org.uk

CONTENTS 250Th ANNivErSAry Page 10 - Celebrations for the 250th Anniversary of the Sandwich got underway this month (January) with the launch of a new consumer website – www.lovesarnies.com – and will be ratcheted up again in February SANdwiCh rESEArCh Page 18 - A new report on the UK sandwich sector comes up with some fascinating findings; it also suggests some practical approaches sandwich retailers can take to win additional business. Patrick Noone, a senior executive at Technomic, Inc, explains PrOFiLE Page 22 - John and Penny Earnshaw returned from Dubai to open their dream café and sandwich bar in Cardiff towards the end of last year as Taste’s first franchisee. We left them just before they opened. How have they fared since? NEw dEvELOPmENTS Page 35 - Former barrister Jocelyn Robinson has set up GoGo Gaggia, a coffee shop with a difference: it operates from the back of a two-seater Smart car NEwS FOCuS Page 36 - Tasties recent acquisition by PK Food Concepts Ltd, (Pasta King) will see the ex-Brambles Foods management team of Howard Farquhar and Guy Truman move back into the sandwich sector. It also signals the start of a bid to take the company from regional to national status NELLiE NiChOLS TOP FivE Page 52 - Nellie Nichols has seen a lot of sandwich bars in her capacity as reviewer and consultant over the years, so to kick the New Year off we asked her for her top five nominations. So here they are, in no particular order iNgrEdiENTS Page 56 - Gluten free products are now regulated by new labelling laws, which came into effect this month. Sally Allister, managing director of GF Foods, spells out the details FOOd TrENdS Page 60 - Being aware of customer trends, both on a micro and macro level, is a vital part of any sandwich businesses’ success. So what are we likely to see this year? Food & Drink Towers’ new annual report provides some welcome answers CLEANiNg Page 62 - Cleaning might not a glamorous chore, but it’s one that should always be top of a manager’s priority list, says sandwich manufacturer Raynor Foods’ technical manager Tom Hollands

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 636333 e-mail: tony@sandwich.org.uk ©Published by J&M Group 2006. Association house, 18c moor Street, Chepstow, monmouthshire NP16 5dB In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS

UK catering student wins a place in Sandwich World Cup competition CATERING student Emily Smith from Brooklands College, Surrey has won a place in the Delifrance ‘Sandwich World Cup,’ held in Paris next month. She competed against five other regional finalists from Wales, London, Liverpool and Leeds at the UK final held in Wigston, with her peppered beef and gherkin sandwich judged to be the most innovative, tasty and costeffective. The 18-year-old will now represent the UK at the grand final at the Delifrance Bakery School (Ecole de Boulangerie) in Paris on February 14, when eight international entrants, from France to Japan, will

Emily Smith and managing director of delifrance uK, ian dobbie, with Emily’s winning peppered beef and gherkin sandwich on a délifrance triangle cereale

present their sandwiches before a panel of international culinary experts. Delifrance judges at the UK final were Lucy Pickersgill,

Thieves steal £1,000 from Birmingham sandwich bar THIEVES have stolen £1,000 in cash from a Birmingham sandwich bar following a break-in over the New Year Bank Holiday. Trenchers sandwich bar in Bennetts Hill was burgled when intruders sawed through the rear fire doors at the rear of the premises and gained entry to a locked room, in which the safe and the shop's till were stored. Owner Simon Dilkes was alerted by a member of staff from a neighbouring business and arrived on the scene to find the police had already arrived. "You like to think you are going to start the New Year on a positive foot," said Mr Dilkes, "But before we had even opened for business we have taken one step back." Mr Dilkes said the break-in represented a body blow for the business, which recently celebrated its tenth birthday, but would not dent his ambitions. "Every little knock back like that, particularly in the current climate, puts a business in jeopardy. No business can afford to lose money. Most of it is recoverable with insurance but there will be a cost with increased premiums.”

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Head of Foodservice, Sebastian Boulanger, NPD Manager and Celine Boudet, former catering manager. "Twenty four entrants from across the country have

displayed a real depth of talent in culinary creativity around the humble sandwich," said Pickersgill. "Emily's peppered beef and gherkin creation went up against very innovative sandwiches such as a hummus and roast vegetable Ciabattina, so congratulations to Emily for her winning recipe." Delifrance UK managing director Ian Dobbie, added: "Huge congratulations to Emily - she has competed against an elite and clearly demonstrated what a wealth of talent we have in the UK. These are incredibly exciting times for the sandwich industry and we look forward to competing on an international level."

Sandwich and shisha pipe bar told to stop smoking! A Colchester sandwich bar has been told its customers can no longer use shisha pipes because they flout smoking laws. Colchester Council says the smoking shelters at Elite Sandwich and Shisha Bar, in Queen Street, do not meet the Government’s smokefree legislation. The pipes are regulated in the same way as cigarettes, with smoking prohibited inside or in enclosed areas. The authority has written to Elite’s manager, Mehmet Mert, requesting he stops providing the pipes. Mr Mert said he would contest the decision. He said: “They say smoking shelters should be more than 50 per cent open and mine clearly are.” Shisha pipes are apparently enjoying popularity in Colchester with several venues offering them in their outside smoking areas.

Tim Nice, Colchester Council’s environmental and protective services officer, said: “Shisha smoking is a relatively new phenomenon to Colchester. A few shops have started selling shisha pipes and tobacco, but in view of the legislation most smoking has been in private.” A spokesman said: “There is a commonly held belief that bubbling tobacco smoke through water removes many of the harmful constituents. This is not true. Water has very little effect on these compounds and to these you then have to add harmful compounds from the fuel and products from flavourings or additives. “This, combined with the extended duration of a shisha smoking session, means the risk from shisha smoking is generally much greater than smoking cigarettes alone.”

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NEWS

Greencore looks to profit growth following Uniq acquisition SANDWICH manufacturer Greencore expects significant profit growth this year, helped by its Uniq acquisition and easing cost price inflation. And apparently undaunted in its recent failed bid to acquire Northern Foods, Greencore, one of the biggest sandwich and ready meal suppliers to Britain, says it still plans to play a role in the consolidation of the British convenience food sector. Operating profit will see "significant improvement" next year despite challenging marked conditions in the United States and United Kingdom, due to the impact of the acquisition of rival Uniq in July. Greencore bought Uniq, which sells desserts, sandwiches and salads to retailers across the UK, for about £113m. The core business will see growth on moderating input costs and the relative

strength of the convenience food sector. "It's early days in the year, but we are expecting appreciable growth," said CEO Patrick Coveney. "There have been some volume declines in the grocery sector as a whole, but it is not impacting our business as much as you might think. We are still in categories that have growth and will have growth for some years to come."

Grazing links up with the Design Museum LONDON-based sandwich and café operator and catering company Grazing, has won its first contract at London’s Design Museum on Shad Thames. The deal comes less than three months after the company announced plans to

enter the contract catering sector. Grazing has grown from an independent sandwich café to a fullservice corporate and event catering company, with clients ranging from radio stations to financial services firms, small agencies and FTSE 100 companies.

Coveney said Greencore had made a credible offer but disagreements between

the two sides and difficulties on the funding market forced the talks to end. "We do believe within our market there will be further consolidation and we want to be a part of that," he said. The company earned an operating profit of £51.5 million (60.1 million euros) in the year to September, compared to an operating profit last year of £51.6 million pounds. Greencore, makes prepared meals under the Weight Watchers brand and supplies sandwiches to supermarkets, garage forecourts and airlines.

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NEWS Happy Egg launch Tesco egg-based deli fillers THE Happy Egg Co is launching a new range of egg-based deli fillers in Tesco’s as part of its ongoing product development. The range will consist of two variants: egg mayonaise and egg and bacon sandwiches. The latest launch follows on from the release of their branded quiches and scotch eggs last year. "We have conducted extensive consumer and retailer research to help us gauge which products they would like to see from The Happy Egg Co and the egg inspired deli fillers were a popular choice," said head of brands, Rob Newell. "We are looking at entering even more categories, that traditionally haven't included a free-range egg product, as we feel The Happy Egg Co could add real value to these categories and drive demand for free-range eggs generally."

Put these dates in your diary THE sandwich and snack sector is being spoilt for choice when it comes to trade shows this year, with a number of major relevant exhibitions. The European Sandwich and Snack Show kicks off the season, for the internationally-minded at any rate, with the regular exhibition held in Paris from February 15-16th. Show events include the Delifrance Sandwich ‘World Cup’, Street Food Trends live demo, and trends laboratory, featuring the work of bakers and delis. Closer to home Hotelympia (February 26th –March 1st at ExCel, London ) is next up. Said to be the UK's largest exhibition for foodservice and hospitality, it's a platform for exhibitors and visitors to meet in a business-focused environment, covering food & drink, catering equipment, interiors,

tabletop, careers and technology. Then it’s the giant Food & Drink Expo, reckoned to be the largest overall UK food and trade exhibition this year, catering for all sectors of the food and drink market. It takes place at Birmingham’s NEC from March 25-27th. Co-located trade events include Foodex, the National Convenience Show and Forecourt & Fuel Equipment Show. Sector exhibitors include Bel UK, Butt Foods, Calder Foods, Cheese Cellar, Eurilait, Jiffy Trucks, Ravensbourn, Remmerco, Soabar, Handmade Cake Company and Tudor Tea and Coffee. Later on in the year, the lunch! show returns in a different venue this time round – the Business Design Centre, September 20-21. Amazingly, space was already 90% sold at the time of going to press.

Anson launches Artisan sandwich packaging range ANSON is launching a new range of sandwich packaging called Artisan exclusively through TriStar, which offers on trend and easy to use products for the discerning consumer, says the company. The range “embraces the latest fashion in rustic sandwiches and provides the perfect pack for the hand made, square cut sandwiches which are desirable in modern delicatessens and sandwich shops up and down the UK,” it adds. The Artisan comes in two variations: the ‘U’ and ‘2’ shapes. The U is a flat structure with sides that click upwards to

form a ‘U’ shape. It can be flow wrapped, wrapped with polysheet, or bagged, enabling the consumer to have all round visibility of the product, letting the food sell itself. “Whether

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grazing at the office desk or having a bite out in the park, the Artisan U ensures the sandwich stays in great shape and is easy to pick up and put down,” the company adds.

The Artisan 2 has two cavities ideal for square cut sandwiches. It is user friendly and, like the Artisan U, is designed to be bagged but can also be flow wrapped. From launch, the Artisan U and Artisan 2 will be exclusive to Tri Star. Anson is one of the UK’s premier packaging companies, specialising in producing innovative and sustainable packaging for Britain’s foodservice industry. 90% of its packaging is made from Anson rPET50; a sustainable, recyclable material proven and recognised as a BRC food grade material.

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NEWS

Tulip takes over Freshway Foods TULIP Ltd, the UK arm of Danish meat giant Danish Crown, has moved into sandwich manufacturing with the purchase of the Parkam Food Group portfolio, which includes Wolverhampton-based Freshway Foods. The deal also brings Parkam Foods, Trophy Foods and Tranfoods into the Tulip stable, all for an undisclosed sum. The acquired companies are all strong players in premium retail and foodservice, supplying beef, turkey, chicken, as well as sandwiches and sandwich fillers. On the sandwich side, the move aligns Tulip’s portfolio more closely with meat and sandwich suppliers 2

Sisters Group (Northern Foods) and Cranswick (The Sandwich Factory). It will also strengthen Tulip’s existing position as a leading UK supplier of pork, cooked meats, bacon and sausage products to the retail and foodservice sectors, while providing the opportunity to gain entry to new beef and poultry markets, as well as Freshway’s sandwich and sandwich filler production. Steve Murrells, CEO Tulip Ltd explains: “The deal to buy the companies further strengthens our position as the UK’s leading supplier in our existing categories and at the same time affords us the opportunity to enter new sectors. “The purchase is a clear signal of

our intent to further develop the Tulip business through acquisitive and organic growth. “We will now be working closely with the companies’ management teams to ensure their smooth transition into the Tulip Group and I am looking forward to the exciting opportunities that the purchase will provide.” The companies employ around 736 people across Parkam Foods, Tranfoods, Trophy Foods and Freshway Foods. Parkam Food Group acquired Freshway Foods in 2009 when the company, owned at that time by Alan and Graham Wright, went into administration.

New joint venture for Apostrophe and CH&Co SANDWICH bar and café Apostrophe has entered into a joint venture with catering group CH&Co, which has bought a 50% stake in the business. CH&Co has also acquired a master franchise agreement from Apostrophe, which will allow it to open the Apostrophe brand at its catering venues, including popular visitor attractions and office environments. This growth strategy will make its mark imminently, with two new Apostrophe outlets opening in the City early this year. Apostrophe opened its first outlet in Shoreditch, East London, in 2001 and is now present in 18 locations in central London, Heathrow and Gatwick. CH&Co is a privately owned corporate and commercial caterer and has been trading since 1991. It currently owns six operating brands and Ampersand, the public attraction and venue

catering business in the CH&Co portfolio, already runs an Apostrophe outlet outside the Tower of London. “As a joined force, Apostrophe and CH&Co offer a unique proposition in the market place, combining a leading high street presence with industry leading contract catering expertise,” said Amir Chen, CEO of Apostrophe. “This joint venture gives Apostrophe the ability to grow into new markets, which were previously inaccessible. It also provides Apostrophe with additional fire power to expand its presence on the high street and underpins a focused and ambitious growth strategy for the future.” “This joint venture offers new horizons for CH&Co commercially and wider choice for our clients gastronomically,” said Tim Jones, Chairman of CH &Co.

Greggs sales better than expected BAKER and sandwich maker Greggs posted better-than-expected sales over the Christmas and New Year period. Sales at stores open over a year jumped 5.1 percent in the five weeks to Jan. 7. That compares with a third quarter rise of 0.8 percent. Total sales rose 10.8 percent in the five week period, partly reflecting 84 net new store openings during the year. "Our great strength for value hit a chord again for consumers," said Chief Executive Ken McMeikan. A mild weather and a favourable trading

pattern, with Christmas Eve on a Saturday, also helped. In the Christmas period the firm sold 7.5 million mince pies, nearly 1 million festive bakes and 75,000 giant gingerbread men. For the 52 weeks to Dec. 31 total sales rose 5.8 percent, with likefor-like sales up 1.4 percent, ahead of expectations of about 0.5 percent. Greggs forecast 2011 results in line with expectations and "marginally positive" like-for-like sales growth in 2012 along with a net 90 more new shop openings.

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NEWS

Tasties acquisition could prove an industry watershed T he recent acquisition of Tasties of Chester by PK Food Concepts Ltd, (Pasta King) could prove something of a watershed for the industry, dominated as it is by just two sandwich manufacturers currently. Much play has been made about the return of the ex -Brambles Foods management ‘dream team’ of Howard Farquhar and Guy Truman to the sandwich sector after an absence of some years. But the real significance of the move is that they regard the acquisition as the first stage of developing a new national sandwich manufacturing presence. In an interview with International Sandwich & Snack News, Howard Farquhar, now Pasta King’s CEO, says there’s room at the top for a new national sandwich manufacturer with critical mass, that retains the values of a strong regional company. “We want to be a national business with probably three sites and we think there’s a gap for us. The foodservice sandwich sector is enormous but it’s dominated currently by just two / three companies, so there’s plenty of scope for four, five or even six players, doing as good a job, but on a smaller basis. “What customers are looking for is a speedy response, flexible approach and willingness to do things on a smaller / more personal level. “When you get to a certain size it becomes almost impossible to

howard Farquhar

respond quickly, purely because there are so many layers; there’s so much administration and decision makers are too far away from the coal face.” Similar claims have been made before by others, of course. Huddersfield-based S&L Catering, another regional sandwich manufacturer, were looking to do much the same thing in 2010, with plans to open a new factory down south and expand nationally, following a new partnership with foodservice investment company Hopton Brow. To date, this hasn’t happened. The Tasties acquisition looks to be in a different league, however, underlined by Mr Farquhar’s successful track record at both Pasta

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King and the fact that Brambles grew from £9.5 million to nearly £30m in just under four years. The commitment certainly seems to be there: the company has already added a distribution hub for its sandwiches in Kent, although all manufacturing will continue to be done at Tasties in Chester for the time being. However, it also intends to acquire a southern manufacturing facility in the near future. Then there’s the relatively deep pockets of NBGI, the same private equity group that was behind Brambles, to fund national expansion, which has to be taken seriously. Long-terms intentions apart, Howard Farquhar

believes that the acquisition will bring immediate significant benefits to both existing and new customers of these two companies. Pasta King is the leading UK supplier of healthy pasta and rice based meals into the educational sectors and is rapidly moving into other non-educational areas. Farquhar adds: “The acquisition of Tasties will enable Pasta King to broaden both its distribution coverage and offer a significantly broader product range covering sandwiches, wraps, salads, sandwich fillers, pizzas and hot eats to its customers. Both Guy and I aim to ensure that Tasties is run on the same five principles that were established during our tenure at Brambles Foods, namely delivering taste, customer service, flexibility, innovation and competitive pricing.” Richard Brown, the previous owner of Tasties, is continuing as managing director. Other “wellknown names” are set to join the company early this year. Funding for the transaction was satisfied from the cash balances built up by the Group since acquisition. Eversheds’ Birmingham and Nottingham offices (Catherine Eley, Alistair Hardie, Sarah-Jayne Halls) provided legal advice to the Group, with KPMG Bristol (Jon Deacon, Gareth Knee) providing financial due diligence services. See page 32 for the full story.

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250TH SANDWICH ANNIVERSARY

Celebrations get

UNDERWAY Celebrations for the 250th Anniversary of the Sandwich got underway this month (January) with the launch of a new consumer website – www.lovesarnies.com – and will be ratcheted up again in February with the launch of a national competition offering a holiday in Hawaii (The Sandwich Islands) as first prize. This will be followed in March by the launch of the first Sandwich of the Month, which will form the backbone of the campaign for the rest of the year. Each month a different ingredient will become the focus of the campaign, backed by substantial media publicity. Retailers will be able to take full advantage of the publicity by making the featured sandwich their own Sandwich of the Month. Plans are also being drawn up for a Big Picnic Lunch event in May to mark British Sandwich Week. Full details of the campaign can be found on the British Sandwich Association trade website at www.sandwich.org.uk or from Tony Lorimer at the Association on 01291 636333. 10 January 2012 SANDWICH & SNACK NEWS

MAKE IT A BLT FOR MARCH The first sandwich to feature in the Sandwich of the Month (in March) campaign will be a Red Tractor British Bacon BLT. Throughout the month the focus of publicity will be around this favourite sandwich and by making this their feature Sandwich for March, sandwich retailers can take full advantage of the campaign. Linking with the same ‘Red White and Bacon’ theme of Bacon Connoisseurs Week, which also takes place in March (19th to 25th), the campaign will also benefit from the added value of activity around this. As part of the promotion, BPEX (part of the Agriculture and Horticulture Development Board which represents pig levy payers in England) is challenging the industry to come up with some new twists on the traditional BLT. “We’d like to see sandwich manufacturers and sandwich bars critically challenge their existing BLT and re-construct it as a premium product,” says Tony

Goodger, Trade Sector Manager – Foodservice BPEX. “This focus month provides the sandwich industry with the opportunity to trial an improved BLT and see if consumers like it.” The British Sandwich Association is also teaming up with TMI Foods, one of the main suppliers of British Bacon to the sandwich industry, to provide British bacon for the campaign. Point-of-sale support material will be available from mid-February from Tony Lorimer at the Association on 01291 636331 Further information on English Pork options can be obtained from Tony Goodger, Trade Sector Manager – Foodservice, BPEX on 0777 5535212 or by email at Tony.Goodger@bpex.ahdb.org.uk. For supplies of British bacon, contact contact Nigel Richmond at TMI on 01604 583421

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250TH SANDWICH ANNIVERSARY

HAWAII HOLIDAY COMPETITION STARTS THE BALL ROLLING Point-of-sale posters, shelftalkers and wobblers will be going out to sandwich bars and cafes across the UK over the next few weeks as the 250th Anniversary campaign gets underway. Featuring a competition with prizes every month and an overall prize of a super holiday in Hawaii, worth around ÂŁ6000, the POS material marks the start of a year-long

campaign to celebrate the anniversary. Point-of-sale material is being distributed by the Association to over 500 independent member sandwich bars and cafes and will also be available through member packaging and labelling companies Tri-Star, Planglow and Colpac. The competition, which is free for customers to enter, will run throughout the year and will be supported by a massive media campaign through the press as well as social media, including Twitter and Facebook. Further information from Tony Lorimer on 01291 636333.

THE OFFICIAL LOGO AND WHERE TO GET IT The 250th Anniversary logo can be obtained directly from a number of packaging and labelling suppliers, including Colpac, Planglow and Tri-Star Packaging, who have been licensed by the Association to offer it. It can also be obtained from the Association by calling Tony Lorimer on 01291 636331 The 250th Anniversary logo has been registered and can only be used with the agreement of the British Sandwich Association.

ÂŽ

1762 - 2012 CELEBRATING CE ELEBR RATING

250 YEARS

OF SAND SANDWICHES DWICHES WICHE WICHES

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NELLIE NICHOLS

SALT OF THE EARTH Foxcroft and Ginger ★★★★★ Exceptionally executed food is worth paying for and, most importantly, worth returning for. London sandwich bar Foxcroft and Ginger brings a very big smile to Nellie Nichols’ face “that only truly great food brings” STAR RATING ★ ★★ ★★★ ★★★★ ★★★★★

Poor, not my cup of tea A lot of potential but a lot of work to do Outstanding food and service Remarkable I don’t believe it can get any better than this

had no idea the original purpose of the pommel horse, when it was invented centuries ago, was for soldiers to practice mounting and dismounting - even Alexander the Great had one. God knows when it suddenly became artistic gym apparatus. We had one at school which I remember spending many happy hours leaping over, which was the much cosier and warmer alternative to hours spend on the lacrosse fields of Regents Park in the rain. Of course I must have been considerably more athletic in those days – I can’t imagine swinging about on it now for love or money, without doing myself a permanent injury. I don’t think I’ve seen once since, so it came as a bit of a surprise to find not one but two in the downstairs seating area of Foxcroft and Ginger in Berwick Street in Soho. When I walked down there to wait for Quintin Foxcroft, the owner, I think I realised I’m over the industrial look of mismatched furniture and grungy exposed walls that lie in wait for me, even though they seem to be very in vogue at the moment. I’m struggling to understand if this is just a constant excuse for not decorating properly in the first place and then having the added bonus of

‘I know plenty of places in London who are charging top dollar for their completely average and unmemorable sandwiches; misguided and overcomplicated recipes that under deliver but over tax the wallet’ saving on lampshades; ceilings duly adorned with a spaghetti of hanging wires and bare lightbulbs, seating provided by awful odd chairs and tables. And then everyone is expected to drink out of mismatched china to boot. But when you go to the lengths Quintin later tells me he has done, to not only locate two antique pommel horses, but also a full size ancient British flag that covers one wall, I admit in this case it is probably genuinely intentional. I’ve heard a lot of good things about Foxcroft and Ginger, the second branch of which is in Shoreditch in the world’s first pop up mall, Box Park. I thought the whole point of a pop up was it popped up and then

12 January 2012 SANDWICH & SNACK NEWS

disappeared, but this one is obviously slightly more permanent with a life expectancy of five years. Sixty shipping containers have been stripped and refitted to create unique low cost, low risk ‘box shops’, to create a ‘retail revolution’. A brilliant concept and one, no doubt, that will give a lot of sleepless nights if it catches on to the agents, who are trying to off load the growing number of expensive empty rentals in London’s West End. Foxcroft and Ginger in Soho is in Berwick Street, home of the infamous market. On the day I visited there was barely a sign a market has ever been there, the street freer of the rotting cabbages and stray oranges that rolled

ema

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NELLIE NICHOLS

‘It turns out to be anything but an ordinary apple and custard muffin; I’m biting into nuggets of apple just below the surface that sit above an oozing centre of custard below’

around in the kerbs the last time I was here, and little sign of the traders vying to sell their metal bowls full of miserable and withered peppers.

I gather there have been hopeful whispers of pedestrianising it as part of the cleaner Soho campaign. It’s what the decent shop holders are hoping for and what will make quite a commercial difference to businesses such as Foxcroft and Ginger. But what is interesting is that despite the slight backwater it resides in, this is a thriving cult of a sandwich shop that has already made a substantial mark with its food. What’s even more remarkable is that Quintin tells me he is a self-taught baker and

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

all the bread used in his shops is his own. Not happy with the inconsistency and lack of quality and high prices charged by many of the London bakers he decided to learn to do it himself. His sourdough starter, he tells me with some pride, is now nine months old. If it had been me I would have gone for finding a wellestablished live starter of many years and continued with that, but Quintin tells me he wants to do everything himself. As I taste some of his bread he tells me how he’s not quite happy with the crust and how he will improve the crumb. In my opinion I think it’s delicious, but this is clearly a work in progress to be respected. His team of five in the kitchen include a pastry chef who constantly produces a changing repertoire of cakes: cardamom, Victoria sponges and their best selling banana bread, and next up I’m tasting one of his brownies and an apple and custard muffin. It turns out to be anything but an ordinary apple and custard muffin; I’m biting into nuggets of apple just below the surface that sit above an oozing centre of custard below, and

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

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NELLIE NICHOLS

this reminds me that being wonderfully surprised by food as you eat it is without doubt one of the best pleasures in life. I’ve never been a massive fan of French Toast but Quintin wants me to try Foxcroft’s iconic all-day version. This is potential fresh air in the world of breakfast menus, dominated entirely it seems at this present moment in London by porridge and yoghurt pots. But it’s conjuring up in my mind greasy fried bread, somewhere along the line, dipped in watery egg, altogether very regrettable once eaten. What is put before me is something else. Two fat slices of Quintin’s

‘Foxcroft and Ginger are proving that exceptionally executed food is worth paying for and most importantly worth returning for’ homemade white loaf, dipped and cooked to a crisp in his special egg custard, literally oozing with feisty cheddar, wonderful béchamel sauce and slices of delicious ham, all drizzled over with a honey mustard and bravely costed at £4.75. It is without question simply sensational

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

14 January 2012 SANDWICH & SNACK NEWS

and can confidently command that price. This is a dish that is simple and straightforward - so often so wrong, but here executed perfectly. Foxcroft’s sandwiches are now lined up like soldiers along the counter ready for lunch, fillings spilling out at both sides, presenting that all too rare and very difficult conundrum of which one to choose. I have the chicken breast with aubergine, mozzarella, cumin and yoghurt with rocket toasted. There is a braised mushroom with fresh cherry tomatoes and haloumi, a chorizo with sweet potato puree and feta, a Toulouse sausage and red onion jam. Quintin makes his own sausages and is currently experimenting with curing his own chorizo. His sandwiches come on wooden boards with a tiny pile of sea salt and pepper. His sea salt is hand harvested in Brittany and tastes fabulously of the sea. I think I am in love with this food. I know plenty of places in London who are charging top dollar for their completely average and unmemorable sandwiches; misguided and overcomplicated recipes that under deliver but over tax the wallet. I was beginning to believe it truly wasn’t possible to charge the £5.00 mark for an honestly delicious sandwich and grow a healthy lunchtime trade in these challenging times, when every pound is held on to for as long as humanly possible. Foxcroft and Ginger are proving that exceptionally executed food is worth paying for and most importantly worth returning for. As I leave I turn down Berwick Street, carrying my special present of a bag of that hand harvested Brittany salt, the most special salt I have ever had. I shall be using it very carefully to make it last as long as possible. And there is a very big smile on my face that only truly great food brings.

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Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products. We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality. Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.

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ADVICE

Growing

a sandwich business How do you open a sandwich bar and make a success of it in today’s climate with diminishing consumer spend and rising costs? There are few industry experts more insightful than Nuvo’s founder Barry Hampson, who is soon to open his second flat-bread based unit in London. He gave this invaluable advice at a presentation

originally began working as an investment banker in 1995, and spent about nine years in the industry before becoming disillusioned and deciding to get out. I’d always had an interest in food and it got me thinking about a sandwich bar I used to visit in Paris, which sold amazing flat-bread sandwiches. I mentioned this to an Australian friend of mine and he suggested that we went into partnership and add a juice bar concept to it - Nuvo came out of that. We spent about a year and a half getting it all together. The main reason it took so long was trying to secure a site. Landlords are not that keen on giving a site to first time operators, but we eventually opened six years ago, and I’ve learned an awful lot in that period. For those of you that haven’t started out yet, the key thing is to draw up a business plan. Is it an original idea or copied from someone else? Have you spotted a demand which is not catered for in a particular area? What exactly is your USP? Then you need to start doing your research. Get out on the streets and look at similar concepts in the same industry. Get some practical experience. I had never worked in the industry before, so I got a job at Starbucks to get some hands-on experience. It was quite difficult going from my high-up banking job to working as a barista in a coffee bar, but it was really worth it and I spent three months there and

learned a huge amount. You need to try and speak to as many industry experts as possible and canvas their opinions. But you have to recognise that sometimes people are wrong and you have to believe in your idea. Make a decision about whether your idea will work on not – don’t be distracted by your own enthusiasm, and don’t let your ego get in the way at this stage. You can save yourself a great deal of money and heartache by just walking away. Sometimes you have to recognise that your idea is just not viable. Don’t underestimate how difficult this industry is. Competition is very fierce, margins are very tight, food costs and utilities, as well as staff costs, are constantly going up. You need to do a thorough cost and revenue appraisal. It’s probably safe to say that most projections always under-estimate costs and over-estimate revenue. Try and call in a favour from an accountant friend and get them to force you to make a proper assessment. You always miss out things in your initial cost assessment. Don’t spend money unnecessarily. When we first opened we spent a couple of thousand pounds on PR. We didn’t really need articles written on us, although it felt quite nice, but it didn’t contribute to the

16 January 2012 SANDWICH & SNACK NEWS

bottom line, and that money would have been better spent on other things. The next thing to do is find a site and chose it wisely. You need to stand outside the site and look at the footfall, work out the approximate revenue you are likely to take from that footfall. Look at the competitors and work out how much revenue they

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ADVICE may be generating. If there aren’t any, ask yourself why not. It’s really critical to hit the ground running. Even after all that research, you might find that circumstances beyond your control may make it a difficult site for you to operate. In our case, two years after opening Nuvo in Cannon Street, London, almost every single office block within the critical two minute walking zone around the site closed down. We had to dig in and fight for additional sources of revenue. We mainly augmented our revenue with our delivery business. We didn’t realise how big a business there was with delivery until we started doing it. So even if things go wrong, think outside the box and there’s usually a silver lining. One other thing you really need is passion for your idea. It makes you work harder when the chips are down. So, assuming you’ve ticked all the boxes and are ready to go, what do you need to do when you’ve opened the site? For me, you need to get the culture in your business right from day one. Changing it later is quite difficult and time consuming. Your business culture is to a certain extent a reflection of your own personality. You have to step out of your own comfort zone and modify your own behaviour. For example, a good friend of mine, who has six cafés, borders on scary when she’s at work, and she’s as meek as a lamb outside of it! There’s two different personas. Everyone’s different, but I found we needed rigorous systems and procedures to ensure that things were carried out correctly. The end goal is ensuring that you have quality and consistency in product and service every time customers come into the store. You need systems and procedures in place to make sure staff follow these correctly. It’s important you invest time to motivate staff correctly. There’s no better company doing this than Pret A Manger. Go into one of their stores and you can see how consistently helpful and friendly their staff are. It’s no accident that they have a mystery shopper based reward system, and this has become increasingly relevant for the industry. Staff can drive you balmy at times, but they’re only as good as they are trained.

Should you invest in EPoS? I personally think you should invest in Electronic Point of Sale equipment, unless you have a single site and you’re there all the time - it’s reasonably cheap these days. If you want to focus on growing the business, you need some controls on your cash and, in sales terms you can see what’s doing well and what isn’t. It’s easy to get to grips with, even for someone without an accountancy background.

Never stay still. After five years of making our own flat-bread products, we decided to try and make it even better. I underwent a six month programme of systematic testing of all the ingredients and the proving methodology for our bread. Ultimately I came up with a much better product and the feedback tends to support that.

‘It’s been a tough adventure setting up and operating my store, but I’ve never regretted going down this path. It’s not the easiest of industries, but if you get it right the rewards are good’ A by-product of that is that we were previously using a massive machine to prove our breads – we didn’t need that any more, so that will save me ten grand in the next store I open, plus all the maintenance and space it took up. Never take your eye off the ball. It’s down to you and no-one else. You need to ensure that the business is running properly. It can be easy to take your foot off the pedal when things seem to be going well – I’ve done exactly that and suffered the consequences as things gradually started to slip. There’s always something that will come and bite you.

Focus on costs. Margins - food costs, staff costs and packaging contain a huge amount of information and need to be kept on top of. Understand your business, drill down and find out why costs are going up or down. Finally, pray for a good oldfashioned dose of good luck. However, don’t be afraid of failure once you’re up and running . Don’t be afraid to make mistakes and move on quickly. It’s all about action and speed in this industry. Don’t get too hung up about whether an idea of yours will or won’t work. If you’ve put some logical thought behind it, go for it and it probably has a good chance of success – keep trying different things. For me, it’s been quite a tough adventure setting up and operating my store, but I’ve never regretted going down this path. It’s not the easiest of industries, but if you get it right the rewards in terms of and financial are good. After six years of operating my concept, I haven’t stopped tweaking it and I’m now in a good position to take it to the next level and open my next flagship in 2012. Barry Hampson was speaking at the ‘Learning from Experience’ presentation in the British Sandwich Association Training Academy at the lunch! show. He was partnered by Victoria Bishop, founder of the Armadillo Coffee Company. Her contribution will be featured in the next issue of the magazine.

www.sandwich.org.uk January 2012 17

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SANDWICH RESEARCH

How to satisfy multiple consumer need-states A new report on the UK sandwich sector comes up with some fascinating findings; it also suggests some practical approaches sandwich retailers can take to win additional business. Patrick Noone, a senior executive at Technomic, Inc, explains sandwiches are preferred for lunch by more men than women, which suggests that men are clearly also not entirely focused on health. At lunch, consumers frequently purchase their burgers and breakfast sandwiches from quickservice restaurants, locations that are perceived to offer items that are not especially

new Sandwich Consumer Trend Report, which includes results from an indepth survey of 1,000 adults, finds that more than half of consumers (54%) order sandwiches away from home for lunch at least once a week. And about three in 10 (29%) have sandwiches more often than once a week, according to the report from Technomicâ&#x20AC;&#x2122;s U.K. Many of these consumers may be relying on sandwiches as a quick and portable option that they can pick up for lunch on workdays. Interestingly, when asked to select their favourite sandwich to eat for lunch, one out of five consumers chose a mayo-based sandwich (21%). Following that, at least one in 10 consumers also say that they prefer to eat chicken breast, a sub (12%) or a filled roll sandwiches (10%). Operators that draw a heavy lunch crowd or want to boost business during lunch hours will want to consider offering these types of sandwiches if they are not doing so already, it adds. Interesting gender differences emerge. For instance, mayo-based sandwiches are preferred for lunch by more women (24%) than men (17%). But burgers and breakfast

Base: 963 consumers aged 18+ who chose a favourite sandwich for lunch Source: Technomic U.K. Sandwich Consumer Trend Report

Base: 1,000 consumers aged 18+ Source: Technomic U.K. Sandwich Consumer Trend Report

18 January 2012 SANDWICH & SNACK NEWS

healthy and are often not made to order. Consumers who selected a favourite sandwich to eat for lunch were further asked about why they prefer this sandwich, providing insight into what attributes are important to consumers at lunch. Nearly three out of five consumers (56%) report that their favourite lunch sandwich satisfies their hunger. This was the top reason by a wide margin, indicating that if a sandwich is not perceived to be filling, it will likely not appeal to many consumers for lunch. Women are especially interested in ordering a healthy sandwich for lunch (34%, compared to 24% of men), while men place more importance on portion size (39%, compared to 27% of women). Operators may want to think about how they can offer sandwiches at lunch in such a way that will satisfy multiple consumer needstates. The most effective strategy seems to centre around offering sandwiches that are filling but are still affordable, healthy and portable. Operators could differentiate their sandwich offerings and marketing messages by gender. For instance, males seem to want more substantial sandwiches at lunch.

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SANDWICH RESEARCH Operators could consider offering larger or meatier sandwiches, such as Leon’s slow-cooked Shredded Pork Sandwich. On the other hand, Leon’s new Grilled Chicken Wrap with yoghurt and aïoli may resonate more with females. Another approach would be to allow customers to add more toppings to a standard size sandwich. In addition to looking at the drivers that are most important to consumers when selecting their favourite sandwich for lunch, Technomic also crossed this data by sandwich type to help operators determine how to market offerings based on consumer perceptions.

“Satisfaction of hunger” was chosen among the top three purchase drivers for each type of sandwich. This is not surprising, considering that we have already seen this to be the strongest driver overall by a wide margin. Likewise, considering portion size goes hand in hand with satisfying hunger, it is not surprising that consumers also consider it when ordering sandwiches for lunch. “Good portion size” is the top reason consumers chose sub sandwiches (53%), burgers (45%) and filled roll sandwiches (42%) for meals at lunchtime. In addition, “good portion size” is also one of the top three reasons

Base: 510 respondents aged 18+ Source: Technomic, Inc. 2011 U.K. Takeaway Consumer Trend Report consumers chose paninis, breakfast sandwiches and toasties. Health is also a factor. Consumers perceive chicken breast sandwiches and wraps to be particularly healthy sandwich options. Those who prefer chicken breast sandwiches (53%) and wraps (61%) cite health as a reason for the preference. Additionally, more than a third of consumers who prefer mayonnaise (33%) and filled roll (30%) sandwiches at lunch say it is due to health. Whether they purchase healthy items or not, 31% say it’s very important to know the nutritional content of

sandwiches. Consumer Demands at Lunch When deciding where to purchase a sandwich for lunch, taste and quality are integral. Beyond that, about seven in 10 consumers say that overall value (71%) and price (68%) are important traffic drivers at lunch. Interestingly, only 18% of consumers say vouchers strongly influence their sandwich purchases. Use of vouchers has been high in the past few years, but this research indicates a shift to placing priority on a strong everyday value position rather than on money-off deals.

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SANDWICH RESEARCH Taking a Bite of Sandwiches Because they are the most frequently menued lunch item at top chains and consumers name them a top choice for lunch, sandwiches are worth a deeper look. They also provide a snapshot of what consumers are looking for in lunch items overall.

About two-thirds of consumers report that having a variety of sandwich and sandwich ingredients (68%) and portion size (66%) are important factors when deciding where to purchase a sandwich for lunch. Six in 10 consumers (60%) say that location is an important traffic driver at lunch. Takeaway and readymade options provide added convenience. Consumers say about seven out of 10 of their away-from-home sandwiches (69%) were purchased for takeout. A similar percentage (71%) says ready-made sandwiches are a good option when pressed for time, and 50% of consumers feel they are more convenient than madeto-order options. Operators that are not already doing so might want to consider how they can capitalise on consumers’ need for speed. One option could be to tout speed of service by offering readymade sandwiches for consumers to quickly grab during lunch hours. For many consumers these items may be especially appealing options because they require no preparation time, and therefore the entire sandwich purchasing transaction can take just a minute or less.

Takeaway Adds Convenience Looking specifically at takeaway, fish and chips and pizza tie for consumers’ favourite takeaway foods ordered at lunch, with twofifths of consumers selecting fish and chips and pizza (40% for both) as one of their top three favourites, according to Technomic’s Takeway Consumer Trend Report. However, slightly more consumers selected fish and chips (29%) than pizza (27%) as their first or second favourite food, signalling that fish and chips

narrowly tops pizza as consumers’ favourite takeaway food at lunch. More than a third of consumers (37%) say that sandwiches are one of their top three favourite foods for takeaway at lunch. However, 17% of consumers cite sandwich as their number one favourite food, more than for any other type of food. What’s Next at Lunch As this research shows, consumers focus their priority on convenience and everyday value for lunch options that fit their routine.

At lunch, consumers seek options that suit their busy lives, especially during the week. Technomic’s multiple U.K. Consumer Trend Reports, as well as the MenuMonitor menu-tracking resource, provide insight into lunchtime behaviors, attitudes and menu options. The lunch market at limited-service restaurants is dominated by a few menu categories, but the midday meal is much more fragmented at full-service restaurants. At limited-service restaurants, sandwiches, pizza and salad comprise 65% of main course items on menus, according to Technomic’s menu tracking resource MenuMonitor. An analysis of the top 150 U.K. chains reveals that sandwiches make up 35% of main courses, pizza makes up 17%, and salad, 10%. And each of these has increased in incidence and share since 2009. Full-service U.K. restaurants offer a wider variety of lunch options. Sandwiches still comprise the greatest portion of main courses, but their share is much smaller than on limited-service menus: 10%. Pasta and burgers each hold a 9% share; beef, 8%; and chicken, pizza and salad each makes up 7%. Burgers, beef dishes and pizza have grown on full-service restaurant menus.

20 January 2012 SANDWICH & SNACK NEWS

Looking ahead, Technomic expects to see interest in healthy lunch options escalating as new legislation/guidelines are proposed. In-store calorie count displays, paired with lower-calorie items, will become more widespread. Driven by demand for greater variety and higherquality food, fast-casuals will continue to gain share. Quick service operators will respond through expanded menus to broaden their customer base. And pubs will play an increasingly important role at lunch, especially if they are able to tackle timing issues. Time constraints will push consumers to consider takeaway for more lunch occasions. So we see highly portable handheld options proliferating for on-the-go lunches and snacks. Retail store takeaway will play a great role by offering freshly prepared packaged meals, snacks and grab-and-go items that align with the busy consumer lifestyle. Home and office delivery takeaways will flourish. The U.S. food truck trend will roll into the U.K., meeting the needs of time-strapped consumers and cash-strapped operators. And pop-up takeaways and takeaway formats for established concepts will take off. Patrick Noone is Vice President of Business Development for Technomic, Inc., a Chicago-based consulting and research firm focused on food and foodservice. Noone is responsible for the development and marketing of online resources, reports and custom studies providing manufacturers, distributors, operators and financial institutions with key industry data that is actionable to their strategic and tactical business planning process. He can be reached at pnoone@technomic.com.

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To advertise call Paul Steer on 01291 636342 December 2011 21

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FRANCHISING

Open for business John and Penny Earnshaw returned from Dubai to open their dream café and sandwich bar in Cardiff towards the end of last year as Taste’s first franchisee. We left them just before they opened. How have they fared since? and successful ploy, developed by our o, at last, we opened for business franchisors Richard and Jill Willis. on 1st December. After an untold The idea was to market the business to number of sleepless nights our exact target audience, whilst at the worrying about the progress of the same time extracting vital contact shop-fit, whether all the equipment details from them. It was simple really we’d ordered would arrive on time, – everyone who entered the café on the whether we’d recruited the right staff first day had to bring their invite (or even enough staff) and even (which we had carefully distributed in whether we’d done the right thing the days previous). leaving steady And, in return for salaried jobs in ‘When we finally closed their feedback and the first place, contact details, they we’re open. the door on our first day could have whatever How did it feel? proper and added up the they wanted to eat Honestly, both the final takings, we were amazed and drink. At midday, the queue week of to discover that we’d not was out of the door November and and it continued like the first week of just broken even, but that until midDecember are a made a healthy profit! afternoon. blur; it feels As well as Richard had assured me almost surreal getting the right now to wander months ago that this people through the through our would be possible, but to door, it was amazing café, excellent training walking past see it actually happening and experience for customers was fantastic’ us and our staff. It enjoying our was also a fantastic yummy opportunity for Richard and Jill to see sandwiches, mugs of beautiful coffee, where our strengths and weaknesses and remembering that just twelve lay, and by serving behind the counter hours before we were due to open our with us all weekend long, they could doors, furniture was being assembled, effectively tweak and hone the systems doors were being painted, signs were and processes to suit our unit. being written and vital equipment was It was interesting to see how we being installed. all reacted under the pressure of a To promote our grand opening, relentless and seemingly never-ending we held an invite only preview day and queue of hungry and thirsty people. everything was free all day long. This I’m delighted to say that the day was a might seem like madness (at the time it great success and I’m even more did…) but in fact it was a very cunning

22 January 2012 SANDWICH & SNACK NEWS

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FRANCHISING delighted to say that the next day continued in the same vain, but this time with lovely paying customers! When we finally closed the door on our first day proper and added up the takings, we were amazed to discover that we’d not just broken even, but made a healthy profit! Richard had assured me months ago that this would be possible, but to see it actually happening was fantastic. Even better was to come…the following day saw a rugby international and we pretty much doubled our break-even figure. We were dead on our feet, but when you cash up with takings like that, it’s easy to forget the fatigue! Sales in the following week remained steady, and we were brought back to earth with a bump the following week when people started to go back to their normal routine. This is where the hard work started and we had to ensure that all customers

‘On many occasions, whilst we were training, and perfecting the rota requirement, there were more staff in the café than customers. This was however a useful learning curve in terms of setting staff rotas and working schedules…’ broke from their routine, and made Taste their regular haunt. On many occasions, whilst we were training, and perfecting the rota requirement, there were more staff in the café than customers. This was however a useful learning curve in terms of setting staff rotas and working

www.sandwich.org.uk January 2012 23

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FRANCHISING

schedules…and we realised that at certain times of the day, less is actually more where staff are concerned. In fact, our current working schedules don’t even remotely resemble those from our first operational week which is a very good thing. Speaking of staff……The nine years that we had spent in Dubai had only served to blur the memory of employing staff directly and we’d forgotten how difficult it is to un-earth those gems……our hopes and expectations were quickly dashed and we’re already on our second phase of recruitment. We know that stability is the key to build and maintain the standard of service we and our franchisors require, and this is what we’re striving to achieve. It’s fair to say that opening a café from scratch is not a venture to be taken lightly or without undue consideration. It helped massively that we had the support of the Taste team – their knowledge and experience has been invaluable. The success of Taste Cardiff is imperative for Taste to grow as a brand, so Richard and Jill are involved on every decision. No matter how big or small. When Richard and Jill left us to it after the opening weekend, at first it was very daunting, although it soon became excitingly routine and it was then that we realised that the systems and processes Taste had worked so hard to perfect are in place for a reason. The challenge is to follow the systems to the letter and to ensure that employees do too…which is actually

‘To truly be a café owner you must learn the intricate details of every aspect of your business, you must be a perfectionist who never apologises for expecting only the best from staff and suppliers alike, and you must become a champion at selfmotivation, because there will be some very tough times ahead’ much harder than it might seem. Only now that we’re open and operational have we had the opportunity to reflect on the past five

24 January 2012 SANDWICH & SNACK NEWS

weeks and to realise what we’ve achieved, but also how much more work there is to be done. If an aspiring café owner would ask me now for some key words of wisdom I’d say - owning your own café is not achieved simply by having a beautiful shop, a sign above the door and keys in your pocket. To truly be a café owner you must learn the intricate details of every aspect of your business, you must be a perfectionist who never apologises for expecting only the best from staff and suppliers alike, and you must become a champion at self-motivation, because there will be some very tough times ahead. The first month has taught us that the next 12 months will probably be the most challenging of our entire lives, but oh, what an exciting challenge! We are so fired up to succeed and with Richard and Jill’s continued help we know that goal will be met.

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PACKAGING

Tri-Star launch Deli Pot Topper A new deli pot concept from Tri-Star Packaging is “set to inject fresh excitement into the out-of-home food sector,” according to the company. The patent-pending Deli Pot Topper is designed so that the pot can be filled with the main ingredient, while the lid – or topper – is filled with a further ingredient to be added when the customer is ready to eat the product. There are hundreds of possible recipe combinations for the Deli Pot Topper, including hummus and crudités, shaker salads,

strawberries and cream, yoghurt and granola, and fruit and nuts. The topper itself is manufactured so that it can fit neatly on to five different sizes of pot in the range, from 230ml to 470ml, enabling complete flexibility and portion control. Kevin Curran, managing director of Tri-Star, said: “The great advantage of the fantastic Deli Pot Topper is that it ensures, at the point of consumption, the customer is eating the product when it’s in peak condition. When it comes to keeping your customers

Hinged containers for hot and cold fast food HUHTAMAKI has extended its range of takeaway disposable food packaging with new moulded-fibre hinged food containers for operators serving hot and cold fast foods. Made from natural fibres utilising renewable resources, the hinged food containers are compostable under the correct conditions of industrial composting, so are suitable for operators looking to minimise their impact on the environment. The container’s structure combines special ribbing for improved strength, as well as fibre construction to help prolong the content’s freshness and prevent the food from becoming soggy. The product also features a dual, quick-lock tab closure for easy locking. Available in a range

of sizes to suit a variety of foods, the containers come in small, large and extra large, as well as square and rectangular sizes. There is also a three-compartment hinged container, for operators looking to present a full mealtime eating occasion, such as a main dish with side orders. This is particularly suitable for fast food items like burgers, fish and chips, burritos and nachos, as well as mains such as pie and mash, and jacket potatoes. They are stackable and microwaveable, should consumers wish to reheat food.

26 January 2012 SANDWICH & SNACK NEWS

loyal, quality is the absolute key, and the Deli Pot Topper can help you make sure your products are always as fresh and tasty as the moment they were made.” The product has other benefits, including a compact design that allows easy handling and merchandising opportunities, and a recessed lid panel that results in secure shelf stacking. Further, it is manufactured in crystal clear recycled PET that contains a minimum of 50% post-consumer waste.

New packaging look for Pipers Crisps PIPERS Crisps is refreshing its brand and redesigning its packaging. The new name on the pack is ‘Pipers Crisp Co’, taking centre-stage on a new pack design with an updated logo, incorporating the message ‘Made By Farmers’. The source of the flavour is named on every

pack. Alex Albone, managing director, says: “This redesign emphasises our strengths and helps us stand further apart from our competitors.”

Planglow launches new Ecoco bloomer pack PLANGLOW has launched a 72hr Heat Seal Bloomer Pack in its established Ecoco range, providing a solution for square cut sandwiches, cakes, snacks, says the company. Space efficient and easy to stack, the pack is useful for differentiating between ranges and giving sandwiches professional high street appeal. It features the range’s green-leaf graphic and a large wrap-around window, and utilises sustainably sourced craft board and an innovative bio-laminate - derived from renewable plants rather than

oil based plastic – to safeguard a longer shelf life, as well as reducing unsightly grease-marks and leaks. The laminate is fully certified to both European and American composting standards, comes in boxes of 500, and complements the full Ecoco range of packaging and labels.

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To advertise call Paul Steer on 01291 636342 January 2012 27

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Could you be

British Sandwich

Designer 2012?

The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry. he 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 in Glasgow, Manchester, London and Cheltenham 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 2012. For further information, entry forms and free samples of the sponsorsâ&#x20AC;&#x2122; products for creating your recipes, please contact Pam Sainsbury on 01291 636341 or email your details to pam@jandmgroup.co.uk Closing date for completed entries is: 16th February 2012

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BRITISH SANDWICH DESIGNER 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 ingredients of your choice to create your recipe. There are five sections to the Award, each a competition in its own right:

bel uK Leerdammer Mature Matured for longer, the rich and smooth version of Leerdammer is great for cooking or indulgent snacks. With its rich intense flavour Leerdammer Mature is the perfect sandwich cheese, complementing everything from Portobello mushrooms and fresh pesto to vine ripened tomatoes and cured beef. When melted, its nutty taste and delightful stringy flavour enhances any sandwich. Plus, it stays fresh and glossy for up to 90 minutes outside the fridge - making sandwiches taste fresher for longer.

goddess tuna "GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names. "GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS “to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”

Kanzi® Apples Kanzi® is the name given to a modern apple developed in Belgium, it is a natural cross pollination of two well

known and liked varieties, Gala and Braeburn, now planted commercially across the UK, Europe and the Southern Hemisphere. The apple is relatively new on to the market and is rapidly growing in popularity with major retailers and consumers.

You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final. 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.

english Provender Caramelised red onion Chutney A rich and heavily caramelised onion chutney balancing sweet molasses with spices for a pleasing finish. All English Provender chutneys are made using natural ingredients so they taste as good as home-made. Naturally delicious with just about everything! It’s gorgeous with quiches, scrumptious with scotch eggs & makes an outstanding addition to any sandwich.

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 semi-finalists will then be invited to take part in the heats which will be held in regional centres around the UK during the early part of 2012. These will be held as follows: MAnChester – Monday 5th March, at 11am, at WS14 Kitchen, Tameside College, Beaufort Road, Ashton-under-Lyne, Lancs OL6 6NX gLAsgoW – tuesday, 6th March, 11am, at New Concept test kitchen, 588 Glasgow Road, Glasgow G81 1NH

Clearwater Prawns MSC Canadian prawns from the province of Newfoundland are harvested by family owned vessels in the 16-20 meter range. The fishery is conducted in the April-October period annually. The prawns are harvested from the icy pristine waters of FAO 21 concentrated along the North East coast of Newfoundland and the Gulf of St. Lawrence. The product is landed raw on ice with trips lasting 3-5 days. The prawns are slow-growing in the cold, nutrient-rich waters of the Labrador current producing a tender, sweet and succulent flavour. The product makes an excellent topper for pizza, salads as well as healthy ingredient for sandwiches, wraps and taccos. The prawns are all natural to be enjoyed after simply defrosting. Coldwater (Pandalus Borealis) are readily available as part of a healthy diet at your favourite supermarkets. 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.

London – Monday 12th March, 11am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT CheLtenhAM – Wednesday 14th March, at 10am, at Gloucestershire College, Cheltenham Campus, Princess Elizabeth Way, Cheltenham GL51 7SJ 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 17th May 2012 – 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 Tuesday 16th

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BRITISH SANDWICH DESIGNER

(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.

February, 2012. Please email pam@jandmgroup.co.uk for an entry form and to receive the free sample products to create your recipes, or telephone on 01291 636341. 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 regional 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 ingredient of your choice to create your recipe. 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

30 January 2012 SANDWICH & SNACK NEWS

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) • 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 pam@jandmgroup.co.uk to reach us by no later than 16th February 2012. If you need any further information, please call Pam Sainsbury on 01291 636341.

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AWARDS 2012

Could you be a winner? Entries are now being invited for the 2012 Sammies. If you think that 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 one of the official entry forms, which can be found at www.sandwich.org.uk

Closing date for entries is Thursday 16th February, 2012.

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AWARDS 2012

AWARDS 2012 development, growth and prosperity of the industry. This is a lifetime award and is not necessarily presented every year. 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.

he Sammies 2012 – The British Sandwich Industry Awards – are open to everyone involved in the sandwich industry. To enter, all you have to do is complete the appropriate entry form and submit it before the closing date. This can either be by post or by email to ‘pam@jandmgroup.co.uk’. All entries will be considered, provided that they reach our offices by 5.00pm on Thursday 16th February, 2012. The ‘Award Qualifying Period’ is 1st March 2011 to 15th February 2012. Indicators of success and achievement will be considered by the judges only if they have taken place during this 12-month 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. In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry. THE AWARDS

1. The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the

AWARDS 2012

JoIn us For The sAMMIes This year’s british sandwich Industry Awards will be presented at a gala dinner at The Lancaster London hotel, hyde Park, on Thursday, 17th May, 2012

2. 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, facilities and improvements in technical standards and product quality. All BSA-accredited manufacturers will be automatically considered for this award.

3. The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers. In this category, all entries should be sent in confidence to the BSA Director Jim Winship and will only be shared with the judging panel, all of whom will be senior technologists and subject to confidentiality agreements. Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel. 4. The Sandwich En-route Award is for the travel sector including hub locations (e.g railway stations, airports, motorway services etc.) as well as forecourts (but not convenience stores based on forecourts). The award will focus on the overall sandwich offering

32 January 2012 SANDWICH & SNACK NEWS

at the location with the aim of recognising the best destination for sandwiches rather than specific outlets. The judges will be looking for the range and choice available as well as innovations and developments that are being used to keep the offer interesting for consumers. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc. Please also see note * page 30.

5. Sandwich Multiple Retailer of the Year Award is for 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 (including convenience store groups) where sandwiches are one of many different food categories on sale. Please also see note * page 30. 6. Sandwich Convenience Retailer of the Year Award is aimed at the convenience store sector with the aim of identifying those who have done the most to develop their sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers (including convenience store groups) as well as independent outlets where sandwiches are one of many different food categories on sale. Please also see note * page 30. 7. 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, sales growth etc. Customer references are required for this category. Please also see note * page 30.

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AWARDS 2012

8. Sandwich Bar Chain of the Year Award recognises those in this sector who are driving the business forward and achieving the most impressive business development. 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 from a central commissary run by the business. Please also see note * below.

9. Independent Sandwich Bar of the year Award aims to recognise progress and excellence amongst those with fewer than six 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 and the food preparation area during sandwich assembly. There should also be a brief written summary explanation of why they think they should win the award. Outlets entering should be BSA accredited or have a Food Hygiene Rating by their local authority of no less than 4.

10. Cafe Sandwich Retailer of the Year Award is an award designed to recognise the importance of sandwich sales in coffee bar and cafes. 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. Please also see note * below. 11. Bakery Sandwich Retailer of the Year Award recognises the importance of the bakery sector in the sandwich market. This award is open to both chains and individual shops and 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. Outlets entering should be BSA accredited or have a Food Hygiene Rating by their local authority of no less than 4. Short listed sites may be visited by an independent judge.

12. 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 sandwiches. Please also see note * below.

13. New Sandwich Product 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. Please also see note * below. 14. New Sandwich of the Year Award is for a new 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. The product must also continue to be on sale up to and including the date of the Awards dinner. Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should include details of the market (e.g. sandwich bar, multiple retail etc.) the product is aimed at, as well as the selling price and evidence of its success. Those short-listed in this category will be invited to submit product for sampling in April 2012, when the final judging panel will select the winner. Please also see note * below. * Specific entry forms are required for all awards marked with a *. These forms can be downloaded from the BSA website or sent to you by contacting pam@jandmgroup.co.uk (Tel: 01291 636341)

The JudgIng oF AWArds To ensure fairness in all aspects of judging, the Associationâ&#x20AC;&#x2122;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 17th May 2012.

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Join us at

The Sammies Awards 2012

This year’s British Sandwich Industry Awards will be presented at a gala dinner at the Lancaster London Hotel, Hyde Park, London On Thursday 17th May Live on stage will be the popular party band

Lost in Music This 7 piece band will entertain you and keep you on the dance floor all night.

Contact Name ................................................................Business Name .......................................................................... Address .............................................................................................................................................................................. ............................................................................................................................................................................................ ..................................................................................................................................Post Code ........................................ Tel. No: .......................................................................... Fax No. ..................................................................................... Please book: ......................

table(s) at the Sammies 2012 at £1850 + VAT per table

......................

place(s) at the Sammies 2012 at £195 + VAT per place

Card Type: (e.g. Visa, Mastercard)................................................................................................................................ (Please note: we cannot accept American Express) Card number ................................................................................................................................................................ 3 digit security number ..................... Expiry Date..................... Name on card ...................................................... Signed.............................................................................................................................Date....................................... Do you or your guests have any special dietary requirements?( If yes, please list) ...................................................................................................................................................................................... Tables will be allocated on a strictly first-come basis from the front of the room to the back. Please fax your booking form to Pam Sainsbury on 01291 636341 Or email your booking details to pam@jandmgroup.co.uk Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Pam on 01291 636341

34 January 2012 SANDWICH & SNACK NEWS

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NEW DEVELOPMENTS

Barrister-turned-barista starts to motor with new street coffee service Former barrister Jocelyn Robinson has set up Go-Go Gaggia, a coffee shop with a difference: it operates from the back of a two-seater Smart car

here’s a heck of a lot of good quality coffee outlets out there, but it’s not always easy to get a decent cup of coffee when you’re out on the road or waiting on some small commuter station? One former lawyer in West Yorkshire got so exasperated by the lack of latte that she gave up her profession to do something about it. The barrister turned barista, Jocelyn Robinson, has now set up Go-Go Gaggia, a coffee shop with a difference: it operates from the back of a two-seater Smart car. “The whole idea was to keep it small and quirky, but to offer top notch coffee on the street,” says Jocelyn. “It was my sister who first suggested trying to get a coffee machine in the back of a Smart car – she thought it would make people look twice, and it really does.” Jocelyn took the concept to Caffe Shop, the coffee specialist based in Ellend, Halifax. Managing director Raj Beadle was bowled over: “I love the idea of taking good quality Italian coffee to the commuter on the streets of West Yorkshire. The problem was getting everything to fit – not just the machine itself, but also the water, waste and extra batteries to power the espresso machine. We needed a compact coffee machine and a compact system that would

‘The problem was getting everything to fit – not just the machine itself, but also the water, waste and extra batteries to power the espresso machine. We needed a compact coffee machine and a compact system that would fit into this compact car’ fit into this compact car.” The machine they selected was a Gaggia GD2 Compact. Measuring just 550mm wide, 540mm deep and 500mm high, it’s certainly compact, but even so it has two group heads, dispensing up to four espresso shots at once, and powerful steam wand for frothing milk. “It’s designed for restaurants but it works great in a Smart Car,” says Raj Beadle. “It will easily produce several hundred shots a day.” Caffe Shop supplied a special base for the machine

that fits snugly into the back of the Smart Car, holding the GD2 firmly and featuring drawers for accessories including cups, lids, sugar and food items. “The GD2 works brilliantly – we haven’t had to modify it at all,” says Jocelyn Robinson. “Because the car is what it is, it really attracts a crowd. Kids, adults, everyone is fascinated to see how we can make cappuccino and espresso out of the back of a tiny Smart car. Being a Gaggia, the machine looks great, and it’s red – just like

the car.” The Gaggia name is a big customer draw, too. “We’ve supplied Go-Go Gaggia with Gaggia coffee, Gaggia accessories and even Gaggia aprons,” says Raj Beadle. “We also supplied Gaggia barista training. People know the brand and associate it with great Italian coffee.” Every day Go-Go Gaggia is finding new opportunities to go for: “Originally it was all about hitting the train stations, but we’ve already had several businesses ask us to come to them on a regular basis,” says Jocelyn Robinson. “Plus, the car being so small, it’s easy to bring great coffee to just about any event – football matches, street parties, you name it. “Our home-made baked goods are a big hit, too, especially the gooey flapjack. We’re planning themed specials – like Gingerbread latte in winter, and Skinny Latte with fat-free biscuits in popular dieting periods, such as New Year and summer “We’re also looking at putting solar panels on the Smart Car roof to recharge the batteries, which would make the whole concept very Eco friendly.” Go-Go Gaggia is planning to franchise the concept and, with help from Caffe Shop, is creating sales support material such as loyalty cards and branding.

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NEWS FOCUS

‘Guy and I never wanted to sell Brambles’ Tasties recent acquisition by PK Food Concepts Ltd, (Pasta King) will see the ex-Brambles Foods management team of Howard Farquhar and Guy Truman move back into the sandwich sector. It also signals the start of a bid to take the company from regional to national status You’re now CEO of Pasta King. Can you update us on what you’ve been doing since Brambles was sold? We approached Pasta King in late 2007, so we got involved with them quite quickly, but it took a couple of years to complete the deal. The buy-in team was effectively the same as Brambles, with Mike Cole, the former chairman of Brambles, now the chairman of Pasta King, and NBGI, the same private equity group that was behind Brambles. Brambles was quite a success from a VC point of view, so NBGI was very willing to back us again going forward, and we definitely saw the acquisition of Pasta King as a major opportunity. Pasta King is the brand leader with a strong reputation, but it just needed to be moved on to the next level. You get a lot of companies that are very successful, but they sometimes just need a different skill set and the investment to help them

Howard Farquhar

36 January 2012 SANDWICH & SNACK NEWS

move forward. Since the takeover, I’m pleased to say that Pasta King has continued to perform well. We have developed a new range of concepts and products: Spice

Connections, for example, is a new range of curries and rice. This includes My Skinny Rice, which goes onto the retail market this year – a new low GI, high quality basmati rice which tastes fantastic. Mike Cole is also the chairman of Petty Wood, which includes the Epicure brand, and they will be retailing My Skinny Rice into the retail sector. Pasta King has the exclusivity on the rice in the UK on the foodservice side. We have also signed a deal with Aardman Animations’ Wallace and Gromit Children’s Foundation for our Wallace and Gromit pasta, which is now rolling out to Primary Schools nationwide. We’re also introducing EVN, a chilled, healthy, microwaveable Pasta and Rice, eat on the move range early this year. Coming up with new products for our customers has been a major factor behind our success, and there’s as much room for innovation in the pasta sector as there is in sandwiches.

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NEWS FOCUS

Mayonnaise, Dressings and Sauces Sublime...

Howard Farquhar and Guy Truman at Brambles

Richard Brown

So what made you decide to move back into the sandwich sector and why Tasties in particular? The sandwich operation has a significant distribution infrastructure and that allows us to get to far more customers and also to deliver a wide range of products. Having the wheels is very important to us but also being able to go to customers and offer them a

‘one stop shop’ with products such as wraps, paninis, salads and other complementary products, works really well. Customers are increasingly looking for suppliers to provide a broader product range and more innovative offerings with the cost benefits of single drop distribution. I’ve known Richard Brown and Tasties since 2003. It’s a good business but, like many regional players, it needed investment. It supplies as far south as Heathrow and north as far as Scotland, but at the end of the day, it’s still a regional player. It’s fair to say that there are considerable synergies: both PK Food Concepts (Pasta King’s parent company) and Tasties supply healthy, on-the-go meal solutions to the food service market, with a focus on the education, health, sport and travel sectors.

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

www.piquant.co.uk To see our complete range of products visit our website or give us a call to discuss any of your requirements.

Tel: 01922 711116

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NEWS FOCUS Richard remains as managing director, and he has retained equity in the business as well. So is there the potential to develop Tasties to a national level? The answer is yes, there’s no doubt about that. The market is very competitive, and we can bring economies of scale and size to the business. I don’t, however, think that biggest is necessarily best – you can get to the point when you become too big – but you have to have some critical mass. We want to be a national business with probably three sites and we think there’s a gap for us. The foodservice sandwich sector is enormous but it’s dominated currently by just two / three companies, so there’s plenty of scope for four, five or even six players, doing as good a job, but on a smaller basis. What customers are looking for is a speedy response, flexible approach and willingness to do things on a smaller / more personal level. When you get to a certain size it becomes almost impossible to respond quickly, purely because there are so many layers; there’s so much administration and decision makers are too far away from the coal face. As a small to medium business we are on the sandwich lines - we can see what’s happening on a daily basis; we’re not removed, and I think that’s such an important aspect for customers. Just as important: what we did at Brambles was to focus on five core principles, delivering taste / flavour, customer service, flexibility, innovation and competitive pricing. We did everything to deliver on that, and we will continue to work on that basis at Tasties.

Surely it’s inevitable that you will lose these ‘regional’ qualities as you grow? When we took over Harry Masons, we managed to replicate everything we did at the Brambles’ Middlesbrough operation, and delivered the same passion, drive and focus in London. If you run them as individual profit centres, and are willing to invest the time yourself, along with your senior team, you can retain that focus - it can be done. Before I went into sandwiches, I ran the Fisher Foods’ chilled division. We had a number of businesses around the country, and that’s exactly what we tried to do – we ran them as minientrepreneurial centres and made sure that everyone was passionate about what they did at each site. How are you managing to expand at a time when most companies are battening down the hatches? What’s your view of the current economy? The economy is in a tight place. Anyone who works in a low margin business is going to struggle and there are going to be a number of casualties. Owners are going to have to take difficult decisions of either digging in and sticking it out, move into working partnerships with other companies or look to sell, and there will inevitably be fall-out. Strong cashflow will be the key to survival for many companies over the next two years. There’s been a lot of talk about the Brambles team getting back together again. Is it really that significant? We have a good bunch of people at Tasties and we want to develop them from within, as we did at

38 January 2012 SANDWICH & SNACK NEWS

Brambles. Rob Hunter joined Pasta King in 2010 and Guy Truman joined last year, and both are extremely excited about being back in the sandwich business. We now have an opportunity to build a new team and that’s what we love doing. We were very fortunate in having a fantastic team at Brambles at the end and we want to do it again. If you get the right team and the right focus, it’s a massive benefit - the fact that Brambles grew from £9.5 million to nearly £30m in just under four years is testimony to that philosophy. I can confirm that Alan Jarvis (founder of Charles Jarvis Fine Foods) and Ian Kemp, who was my Finance Director at Brambles, have joined us as Sales Manager for the south and Finance Director, respectively. I can’t comment on who else will be joining us at the moment. All I will say is that there will be a number of additional people joining, some wellknown in the trade, during 2012. Will there be any immediate change in strategy at Tasties? We will continue to focus on foodservice but there are a number of sectors which we will look at differently. Tasties has got a good reputation in the public sector and that’s something that we intend to continue. Pasta King’s strength is in the education sector and this is certainly an area we will look to expand into at Tasties. Our products will be competitive but we want to offer something a bit different. Brambles were never the cheapest but we always produced fantastic product. We are also fortunate that NBGI is willing to back us if we want to move into a

particular new area– we have just invested around £300,000 on a cook / chill facilitiy for rice and pasta at Pasta King, and these sort of facilities / investments will help us in the sandwich sector, I’m certain of that. We have already added a distribution hub for sandwiches in Kent, but all manufacturing will continue to be done at Tasties in Chester. Having said that, it’s fairly obvious that we will have to acquire a southern manufacturing facility in the near future. Critics might argue that you’re looking for an exit strategy and a quick sale, after what happened at Brambles? Guy and I never wanted to sell Brambles. If we had been able to raise sufficient capital, and we tried, we would have bought it unfortunately we just couldn’t match the offer that was on the table. We raised a fair amount of money but it wasn’t enough and we had to walk away. So on a personal level, I can definitely say that we are not looking to exit and walk away. We’re looking to finish off what we started with Brambles, because there was still a lot that we wanted to achieve there. What effect will the Olympics and the Diamond Jubilee have on the business? It will help and be a nice boost, with the one proviso that one-offs usually cost manufacturers a lot to do it. We’re already doing some things on the Olympics side like providing sauces for a number of other companies, and hopefully we will benefit on the sandwich side as well. But there’s going to be a real feel-good factor, and that’s got to be good news in the current climate.

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A DAY IN THE LIFE OF...

‘I’m obsessed

with coffee’ Marie-Anne Rogers works in the quality control and sample matching department at Masteroast, the Peterborough-based private label coffee roaster and packer. She landed her role at the company when she asked if she could make use of its in-house cupping facilities to indulge in cupping coffees. Her passion and desire for a career in the coffee industry was immediately recognised by the team, and she was swiftly offered an internship at the company. This is her day… 9.00 am I arrive at Masteroast’s HQ, Plantation House, to be greeted by Andy Fawkes, our managing director and my coffee mentor. Straight away he presents me with an interesting coffee sample to match and prepare as an espresso. The company is regularly asked by its customers to carry out sample matching, which involves taking an unidentified coffee blend and working backwards to decipher the variety and origin of the beans. Often, customers will have discovered a blend while on their travels and would like us to identify it for them. Once we’ve clarified the blend we will know whether we already offer an identical blend or something similar to which it can be matched. Otherwise, we can set about creating it from scratch for the customer. It requires a high level of expertise and knowledge to do. Sometimes the samples we’re sent are as small as 20g, which is only just enough to work with, but it’s always fascinating. 9.15 am – Before I start to match the sample, I bump into Derek Burgess, sales director. He reminds me that today a customer will be using our coffee training room. They’ll be presenting a coffee origin introduction and sampling event to one of their new customers. Derek asks if I will go into the training room to prepare single origin coffees for cupping in a blind tasting session.

It isn’t unusual for us to have guests. There are customers, coffee producers and even members of the public touring and using the facilities most days. Just like today, I’m often asked to prepare single origin coffees for cupping; these are usually the components of their own blends. Derek pre-selects five city roasted single origin coffees for blind cupping – Kenya AA, Colombian, Sumatra Lington, Mocha Jimma and a Robusta blend. All five of these coffees have distinctive aromatic characteristics and taste profiles. These are also accented by the distinct cultivation and processing methods, used by farmers and exporters in countries of origin. Both Derek and I are confident they’ll excite the group’s taste buds and encourage further discussion on coffee in general.

40 January 2012 SANDWICH & SNACK NEWS

9.30 am – My next stop is to see Anna Newcombe in the quality control room. She heads up the ‘Green Bean Reception’, which is where freshly delivered unroasted green coffee beans go through the regulated checking procedure. This is vital, because it ensures the beans the company blends and roasts are of the necessary quality. There’s always a constant supply of green beans coming in and after each new delivery, Anna or I will take a 300g sample to check moisture levels, signs of defects, and to roast a sample. Today Anna’s roasting a batch of green bean samples by hand. We use a Probat 50g hand roaster - this method of roasting allows us to watch and listen to the roasting. We both patiently wait for the gradual colour changes, odours, and cracking sounds, associated with any roasting process. A coffee roast can enhance or destroy the volatile fragrance, aromas and ultimately the taste of a coffee. Hence roasting relies on both the roaster and machinery. 10.00 am – Next, I head to the packaging area to gather coffee beans for the cupping session in the training room later on. There, I see Mark Lowings, our hand sample packer, who points out – with a smile – the coffees I’m looking for are to be roasted later, so aren’t available right now. Due to the continuous roasting of

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A DAY IN THE LIFE OF...

and I have access to the larger 500g sample roaster in the training room.

blends and single origin coffees, there are usually always alternatives. In this case I head to the organic roasted coffee section. It’s pretty noisy near the three roasters. John Rigby who roasts using the Lilla, knows exactly and points me in the right direction. 11.00am – Having gathered the beans for the cupping session later, I now get the chance to turn my attention to the sample given to me by Andy when I arrived first thing this morning. To begin with, I plan to clarify the blend by categorising the beans into groups of origin. I do this primarily by visual recognition and aroma; this might be the distinct shape, lengths, density, and width of the beans. In some cases eating the roasted coffee bean can help to confirm the bean origin or variety, but this is usually a secondary indicator. I run a colour test to confirm the roast colour. Finally, equipped with this information I make the espressos and taste it with Andy. The espresso sample has a sweet caramel and hazelnut aroma and taste; it is reasonably low in acidity, with a well rounded body and creamy finish. We’re sure we have a blend not too dissimilar to this, so we taste compare the two coffees. We agree that to create an exact match we need to tweak the Masteroast blend. I’ll try this out later, when our guests have left

12.30pmI head off to the training room to prepare the five single origin beans for tasting. Everyone enjoys smelling the dry aromas of the freshly ground coffees. I encourage people to imagine the overall taste of the coffees I’m about to infuse. As we chat, it becomes clear I’m in the company of people who have firm and well informed opinions on the subject of what constitutes good – and not so good – coffee. Coffee tastes are subjective and what works well for one person is not necessarily the same for another. As we cup the coffees today, it is interesting to hear what people consider to be their favourite and why. The clear winner today is a washed Sumatran Lingtong and, surprisingly, a washed and unwashed Robusta blend Indian Cherry AB and SC18 Ugandan Robusta. 2.00pm – After a quick sit down lunch, it’s back to the quality control room to cup samples with Anna. The new roasted samples are lined up with their corresponding older samples; we always keep physical and written records of all the green beans we deal with. Usually both of us walk along the line quietly slurping the coffee three times, forming our own overall opinion on the coffees. Both of us note the aromas, nose, taste, aftertaste and the mouth feel of the new coffee samples.

Once we are both happy with the tasting we record the information. Sometimes we have a coffee which both Anna and I declare as beautiful. Today it happened with a Fairtrade Organic washed Ethiopian Yirgacheffe. Rt. 4.00pm – I’m back off to the training room to roast the espresso blend Andy and I decided was a good match to the sample we tasted earlier in the morning. I collect the green beans and weigh out the appropriate proportions for a 500g blend. I pick up a blend roasted to the correct colour; in this case it is what’s known as a Full City Roast, a medium-dark espresso roast. The roast is done after 18 minutes; this includes the cooling down cycle. I’m pleased with the result. It’s close enough to the sample roast colour – but I’ll have to wait until the morning to check if its taste is close enough to the sent sample. It is important if possible to allow for a 24 hour resting period. This enables volatile CO2 gases to be released. 5.00pm – It’s the end of another hectic day at Plantation House. It wouldn’t be an exaggeration to say I’m obsessed with coffee. I’m passionate about blending, roasting and – above all – cupping coffees, so working here is a great job. As usual I’ve drunk a lot of coffee today, but not enough to give me the jitters, I’m pleased to say! You do get them occasionally in this business when you exceed your caffeine threshold – especially with espressos.

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ADVICE

‘Everything has to be right and I charge a price for that’ Ben Sibbald, founder of award-winning Bath sandwich bar Made by Ben, had some useful down-toearth advice for an attentive audience at last Autumn’s lunch! show

didn’t start in the food industry. My father used to work abroad a lot and he would always stop at Harrods on the way back and buy unusual things for us to eat like a star fruit, custard apple or dried shrimps. That got me really interested in food. I spent 13 years working abroad as a dancer, and ended up in England looking for something to do, with no qualifications. After several years of hunting I found, what was then, a rather shabby sandwich bar in Walcott Street, Bath. The street is known for its artisans and independents, so that fitted in with what I wanted to do. So, based on my experience, here’s what I would recommend: Experiment on your customers – they like to be told what to eat sometimes, and once you’ve got that trust they will come in and trust your judgement, if what you’re producing is good enough on a regular sustained basis. Be canny - one thing I wish I had known a lot more about when I started up was getting all my cookers and refrigerators a lot more cheaply. I could have got the whole lot for under £5,000, but I didn’t. I eventually found a fantastic catering auctioneers called Hilditch in Malmesbury. Every other week you could view the products on line and then go there and buy things like a Maestrowave oven for £400 that cost £1700 pounds new – the only thing is they don’t have a guarantee. You could buy a hog roaster for £450, tall William refrigeration units for £50 – nothing wrong with them. You can get everything from spoons and chopping boards, all the way up to largest ovens for 90% less than the retail price - all you have to do is trust that it works. But there is a small window to take things back if they don’t work, apart from refrigeration units. You don’t need a vast amount of money to set a sandwich business up.

‘There’s not a lot of profit in sandwiches, but there’s a huge amount of profit in coffee. Use the sandwiches to promote all the high profit parts of the business’ You just need to be a little bit canny and you need a certain amount of luck. Location is obviously not just about counting the footfall, it’s about knowing where your potential customers come from and where they’re going. There might be big companies with lots of employees in your area, but much depends on how much they earn as to how much they can spend in your shop, so you have to gauge your product according to local spending power. My passion is independent suppliers and artisans. I’m extraordinary fussy about the quality of products I have in

42 January 2012 SANDWICH & SNACK NEWS

the shop and what I choose to cook. I went to every farmers market within fifty miles for about six months before we opened! I found the best that there was. I visited all the ones I liked and we managed to adapt them to how I wanted. I chose a rape seed oil over an olive oil or other cooking oil, for instance, primarily because they are local farmer suppliers and it’s an incredible oil to cook with. We use it from salad dressings all the way through to deep frying. Half of it I send to a smoke house where they smoke it for me: we then sell it in our deli and also use it as a dressing on our sandwiches and salads. We also make our own balsamic glaze and use it on all our sandwiches and salads. These things are incredible – they have a wow factor, because not everyone is doing it. But make it yourself: over the counter it will cost you £15 a litre; make it yourself and it will costs you £5. It’s also a conversation point.

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ADVICE ‘Don’t get an accountant - get a book-keeper, on the basis that you need to know how much money you are losing on a regular basis, rather than wait until the end of the year to know you’re really screwed’ On the cheese front we use an unpasteurized cheddar but we have it matured for an extra month so pregnant women can eat it as the extra salt kills the bacteria. The cheese is fantastic. My coffee supplier is a small independent - I speak to him four days a week. He comes in and trains and retrains my staff. He makes sure we can stay ahead of the game and changes our blend every four months. Miles Bradley is the guy that does my apple juice, and we have six kinds:

apple and rhubarb, apple and ginger, cox, cox and brambley, russet and apple and orange. The reason we do the apple and orange is because we don’t sell orange juice. People come in all the time wanting orange juice but I can guarantee that they will be happy with one of our apple juices. So overall, it’s a matter of trying to

keep things local, British, small and independent – there are so many clever people out there making food. It’s a lot easier to promote your products to your customers, if you have a history of working with the suppliers. It’s no more expensive and if there’s ever anything wrong you have instant contact with them to put it right.

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H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: eriktheviking8899@gmail.com / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.sandwich.org.uk January 2012 43

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ADVICE Choosing your staff is crucial. When you’re busy, you can’t build your business unless your staff can represent you with the passion and dedication that you need all day, with every customer. We only have one shop, and although you make friends with these people, you have to stay the boss. When you employ someone you don’t just get the good bits - you get the full package. For instance, one of my staff is the glue that holds the business together, but recently she got dumped by her boyfriend. I get the hangover, but do you fire her or help her out. I chose to help her through it because there are good bits too. But if you have to bully someone to make them do what they need to do, fire them. There’s a lot of cash involved in the business and it’s easy to steal. So if you’re not happy with them, they have to go – that’s just the way it is. Direct trade coffee is, in my opinion, the best way forward if you want to promote yourself at an equivalent price to fair trade or non fair-trade coffees. You have more eclectic blends and a lot more contact with your coffee supplier. In tandem with that you need your supplier to train your staff, look after your machines and keep these things going. There’s not a lot of profit in sandwiches, but there’s a huge amount of profit in coffee. Use the sandwiches to promote all the high profit parts of the business. I bought my coffee machine off eBay for £1,200 and even more for my grinder. Coffee freaks will travel a long way to have a good coffee: if you have the right product, the right grind and a properly trained barista, they will walk past four or five shops to buy your coffee. Make sure all your staff are trained very well, because it only take one crap coffee and they will go somewhere else. When I first opened, all my sandwiches were wrapped in white, greaseproof paper. I wanted people to know that the products were so good they didn’t need to see them first. I used a Richard Bertinet soughdough and the best local grown products. But my staff finally persuaded me that I need to show the products and the serve-over is now very important for that. Having established all that, there are some definite do’s and don’ts for those looking to open a sandwich shop for the first time.

44 January 2012 SANDWICH & SNACK NEWS

Don’t’s • Don’t get an accountant - get a book-keeper, on the basis that you need to know how much money you are losing on a regular basis, rather than wait until the end of the year to know you’re really screwed. They’re cheaper, they care more because they have smaller clients and they keep you better informed. • Don’t go down the big brand route with drinks. There are lots of smaller brands.

Do’s • Do go to trade shows. • Get the best bread you can afford. We’ve started making our own focaccia recently. It costs £3.50, takes about an hour and you can make 48 portions. Your place will also smell lush. • Change your menu five days a week – we do four or five set sandwiches and the same number of different sandwiches every day. • Make sure you know how much it costs to run your place on a daily basis to cover your bills - for me it’s £250. • Tweak your format – listen to your customer and go the extra mile for them. If they like extra toasted pine nuts, then do it. • Keep a close eye on what customers are doing.

Opening a second store? I was going to open another one but I pulled out at the last moment. It was close enough so we could do the prepping and cooking from the existing kitchen. The trouble is that people know me and expect to see me – I know upwards of 250 customers’ requirements for coffee, sugar and so on. What about social media? Marketing your business through things like Twitter is massively important. The reason I don’t do it at the moment is because I hadn’t had the time. But I’m bribing someone with coffee and lunches for the next year to sort it out for me. If you can get foodie people twittering about your place, you will be stacked. Ordering on line? One of the things we can do is that people can pre-order things from the menu, email it to us and collect it. We have a coffee runner on Walcott Street and we’ll run anything there free of charge except from 12.0012.30. People can also call up and make their order. Tea is big for us: we do 13 different types of tea. We’ve also introduced ceremony to tea. All our teas are timed through an Attic Tea Brewer teapot, like a perspex Toby Jug. Loose leaf tea as it brews is a beautiful thing. Be prepared for long hours and a relatively small return: the week before last we did a weekend festival just outside of Bath after four days notice. I worked for 37 hours non-stop and then slept for three hours, then did 20hour shifts for the next five days. My primary goal from when the door opens at 8.00am to when it shuts at 4.30pm, is that everything has to be right and I charge a price for that.

S&SN_137_Jan12_p42-45_Layout 1 20/01/2012 12:25 Page 45

Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

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To advertise call Paul Steer on 01291 636342 January 2012 45

S&SN_137_Jan12_p46-49_Layout 1 20/01/2012 12:25 Page 46

Planglow cups and (below) Mark Reeves' Cafe Du Van, an independent caterer who came to Planglow's Glo Creative last year

BRANDING

Brand your

packaging Looking at branding your packaging for the New Year? We look at what some of the major suppliers are currently offering

strong brand is an integral part of most successful businesses and a poorly executed offering has seen the demise of many. In the case of independents, who broadly speaking are seeking to compete with well-known high street outlets, getting their branding just right is the most efficient and cost effective way to accomplish this. When it comes to packaging, sandwich and snack providers should be looking to achieve three key things: supporting the caterer’s own identity and messaging; developing and uniting their overall presentation or appeal (such as in the chiller or in or around the counter); and, perhaps most importantly, enhancing while not detracting from their product offering.

PLANGLOW When Planglow launched in the midEighties, we bought our own specially developed software to the industry, having identified a gap in the market for simple to produce and easily customisable food labelling. Twenty five years on the software (now known as LabelLogic) - which allows users to overprint our wide range of roll and sheet labels with product info as well as logos, slogans and other branding elements - is used by some 7,000 caterers around the globe. However, LabelLogic is just one element of several branding options Planglow offers. ‘Off the shelf’ options enable small scale caterers, or caterers with multiple units, to introduce a branded concept without the expense or storage issues of bespoke designs.

We have three off the shelf ranges of branded packaging and labels: the Rosso collection - which offers a distinct premium feel; the rustic Natural range – neutral to accommodate all branding; and our ‘green’ collection Ecoco. Whilst all three ranges are fully biodegradable and home compostable, Ecoco has been designed to specifically highlight our customers’ environmental credentials. Each range can either be personalised with bespoke labels or used in conjunction with one of our wide selection of ‘off the shelf labels’ which, as outlined above, can also be customised through LabelLogic. Both of these options present extremely costeffective means for our customers to further strengthen their brand. If a company is looking for a more personalised packaging range, we have six dedicated account managers around the country who can develop a bespoke collection or item. They visit the customer to take a design brief that is then passed to our in-house design

46 January 2012 SANDWICH & SNACK NEWS

team, who create a range of designs incorporating the company’s own logo, branding and / or corporate colours. Last year Planglow worked with top UK tourist attraction the SS Great Britain to create a cup using their own logo. “We love the new cups; they look incredible and are great for promoting our brand. The fact they are biodegradable and made from renewable sources is also important as it fits in with our sustainable visitor charter” says Dawn Craig, Catering Manager, Brunel’s SS Great Britain. Customers can also redesign, or even create from scratch, a complete brand identity by enlisting the help of Glo Creative – Planglow’s own design agency. Glo Creative was set up in 2007 to further utilise our extensive expertise in the industry. Working with our team of designers and marketing consultants, we specialise in creating strong and unique brand identities exclusively for catering companies: from logos, packaging and labels to van livery’s,

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BRANDING aprons and bags - brands. Customer’s using Glo Creative vary immensely in size and offering: from large scale contract caterers - based in some of the country’s leading universities, hospitals and airports - to independent operators with perhaps one or two busy outlets. Café Du Van owner, Mark Reeves, is an excellent example of an independent caterer who came to Glo Creative in 2011 wanting stylish branding for his new sandwich business, a look that would set him apart from the stereotypical mobile food outlets. We developed the timeless yet contemporary branding (including a branding label and van livery) to complement our Ecoco packaging. “The software to print the labels is a piece of a cake and customers like the packaging; overall we have been impressed with the whole service,” says Mark Reeves, owner of Café du Van. Furthermore, we are increasingly finding that branding can extend to the products themselves, not just their exterior shell (breakfast cereals and crisps brands are often good examples), so

caterers are constantly looking for fresh and exciting means with which to make their produce, as well as ways to present it. With this in mind we are continuously seeking innovative new packaging solutions that anticipate market trends, as demonstrated by our most recent product release – the 72hr Ecoco Bloomer Pack. This launched last December to accommodate both the growing specialty breads market, as well as the current trend for square cut sandwiches and snacks. www.planglow.com Tel: 0117 3178600

The recently launched Fuzione® range, part of Colpac’s Hybrid Packaging, is particularly suitable for strong branding opportunities. This award-winning range combines two materials, board and rPET, the board base being perfect for brand placement and marketing messages, with unrivalled printability. In addition, the Fuzione® products,

COLPAC Food packaging solutions provider Colpac, which celebrates its 75th anniversary this year, offers a full range of packaging options that can be tailored with your own branding. Minimum quantities apply; however, with its own in-house design studio and development facilities, Colpac can help you save time and money by making available any one of 2000+ proven shapes, to which your graphics and logo can be added.

www.sandwich.org.uk January 2012 47

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BRANDING comprising sandwich pack, versatile tray, tub and pot, give superb visibility to the foodstuff, are ideal for stacking and merchandising, and the bases are microwaveable and ovenable depending on board specification. The unique ‘snap-lok’™ lid system allows customers to re-open and close the packs, which, combined with extended shelf life of up to two days dependent on ingredients and fillings, provides the added advantage of minimising food waste. The range also has environmental credentials: the base can be fully biodegradable, while the lid is currently made of 50% recycled material. “2012 should be a great year for Britain - not just for Colpac, which is proud of its British roots and continues to offer a wide range of innovative food packaging after 75 years in business, but for the country at large,” says managing director, Neil Goldman. “The Queen’s Diamond Jubilee in June and the Olympics in the summer present unique branding opportunities, which we look forward to developing in partnership with our customers, applying the creativity and flexible approach that have been Colpac’s trademarks over the years”. For more information on branding possibilities, Fuzione® or any product within the comprehensive Colpac range, please call 01525 712 261 or email info@colpac.co.uk TRI-STAR Tri-Star Packaging recognises how vital it is for customers to brand their packaging in order to stand out from the crowd. As Managing Director, Kevin Curran says: “Packaging plays a crucial role in brand awareness. It is the “clothing” of

a brand, so it is essential that it has a clear identity that defines and communicates the brand’s values.” It is why Tri-Star has set up a new, bespoke design service for clients who require help with branding. “We aim to offer a ‘one-stop shop’ for all the brand needs of our clients,” says Kevin. “We can offer every customer a free consultation and initial proposal for design work, followed by a full cost estimate for the complete package – everything, in fact, from cradle to grave.” Branding is also at the heart of every one of Tri-Star’s PortaBrands products – innovative packaging that makes brands instantly recognisable on the move. The eye-catching PortaDrink® carrier is made from paperboard enabling double-sided printing that ensures the highest level of marketing opportunity. The awardwinning PortaTray™ - a cutting-edge flatpack, pop-up drinks tray - can be branded on all four sides, making it ideal for brand communication or sponsorship.

48 January 2012 SANDWICH & SNACK NEWS

All of Tri-Star’s PortaBrands products can be printed using a lithographic process, ensuring consistent and optimal colour reproduction. This is key, says Kevin Curran: “Colour consistency and accurate brand reproduction are essential. They turn every PortaBrand product carried down the high street into a walking advertisement, a portable poster.” Tri-Star Packaging offers hundreds of brandable products, including paper cups, plates, cup holders, napkins, bags, labels, sandwich wedges, cake and salad boxes. In fact, nearly all of its products can be branded, although branded packaging does not have to be expensive. Kevin Curran says: “At Tri-Star we offer personalised print to most budgets, enabling even the smallest of cafés and coffee shops to benefit from the marketing opportunities that affords. Branded cups and matching drinks carriers are a great way to catch attention and promote your message within any bustling high street environment. They can even carry a QR (Quick-response) code, containing detailed information or a link to a website that the consumer can access using a smart phone and QRreader app.” Minimum order quantities vary depending on product, but can be as small as a thousand on printed cups. For example, Kevin Curran adds: “Obviously the smaller the print run, the higher the unit cost, but at Tri-Star we understand the essential role packaging plays in brand awareness, so we aim to make branding as affordable as possible.” www.tri-star.co.uk Call: 020 8443 9100 Email: info@tri-star.co.uk

S&SN_137_Jan12_p46-49_Layout 1 20/01/2012 12:25 Page 49

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To advertise call Paul Steer on 01291 636342 January 2012 49

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COMMENT

Remmerco products ‘straight to table’ Remmerco is sticking to its policy of providing a range of products suitable to go “straight to table” in any environment, despite the recession. Richard Remmer, Remmerco’s managing director, explains why

o, there are severe austerity measures in place across Europe and Great Britain affecting business across the whole area. This is true particularly throughout the hospitality industry and the traditional markets supplied. As a result, there appears to be a general movement towards price reduction, often at the cost of quality and a reduction in the expectation of consumers. At Remmerco we are acutely aware of such movements and have devised our business model to deal with such issues. We pride ourselves on staying abreast of market requirements and driving the market forward by innovation and dedication. We don’t accept that standards or expectations should be lowered because of a poor economic position, but we do accept that things can be done to progress the market requirements successfully. Our fundamental objective is to provide a range of products which are suitable to go “straight to table” in any environment. It is an objective we have maintained for more than 15 years and we have not waivered from it since the very start. It is a simple philosophy which has proven to be very successful and as a

result our products can be seen in fivestar hotels, Michelin starred restaurants, Royal occasions, and major British events, as well as everyday catering facilities and environments. Whilst most of our product range can be considered as short life items with a re-usable element to them, many are used for single trips and can retain a good class of presentation for minimal cost. This fact alone is a sound method of adding value at reasonable cost.

It is no accident that we innovate and develop products and introduce them to the market at regular intervals. Our new product development team introduced nearly 50 new products to our range in 2011 and we don’t see any slow down in this process during this year. Currently, we have developed a new “Slate look” range of gastronorm platters for introduction around the end of March. Our development partners have spent a substantial part

50 January 2012 SANDWICH & SNACK NEWS

of their time researching and developing this new range to closely mimic the effect of real slate. Production has started and we expect a positive response from the industry. The developments highlighted here have helped Remmerco to the position where we have the largest range of platters available for any company in the whole of Europe. This means we can supply products for any and every occasion no matter what the event. But it doesn’t stop there. In support of our platter range come a myriad of accessories and support items providing a one stop facility for business users in the hospitality industry. Let’s say you want to present several rounds of sandwiches for a business lunch, board meeting, social occasion, or any other event. The Remmerco range can set the scene via Biodegradeable pulp platters, Bamboo Veneer natural platters, Recycleable PET platters, heavy duty Gastronorm platters, Glass look injection molded platters, Sabert’s Mozaik range of platters, Melamine platters and now the all new Slate look range. Not only does this allow the platter to be matched to the occasion but the range of lids mean they are common to most styles needed for the platters available. Further to this there is a unique range of carry boxes for from one to fifty people to make transportation hygienic and easy. Where do we go from here? Well, our 2012 catalogue is now available and substantially in demand across the industry. At Remmerco we want to remain at the forefront of developments in the food service business. That is why we spend so much time on research and development to be the first to market with the right products.

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Cloud computing for sandwich businesses Cloud computing is one of those occasional terms that breaks through into popular media without real understanding. But behind the hype, there are some real advantages hiding in the Cloud for small businesses? Graeme Simpson, managing director of Butterware, which has developed on-line ordering software for sandwich businesses, explains

hile many definitions exist, cloud computing is simply the sharing of resources or applications via the Internet. Web-based servers are a good example. There’s no longer any reason to worry about the problems associated with buying a physical web server, as it’s possible to rent a virtual server instead. The hosting company deal with all the hardware issues while their customers remain blissfully unaware. The resources can be efficiently shared out because for the majority of the time each customer will only use a small fraction of the available capacity. Many cloud service providers offer reduced rates or free plans in order to tempt new users. If your needs are limited you can get a great deal without the expense. As the owner of a sandwich shop there are plenty of online tools and applications that you can use. With Butterware staff in Cheltenham, London and Strasbourg, we make full use of cloud computing to allow

us to work together while remaining geographically separate. Here is a selection of the services we use and recommend: • Email: Many companies have an email address such as myshop@hotmail.com. Why not look more professional and upgrade to info@myshop.com? You can buy your own domain names very cheaply from specialist companies such as GoDaddy . Google will kindly provide email hosting for your domain for free , and can even set everything up automatically for you. (From $1 per year) • Backup: Losing all your data owing to theft or hardware failure can be disastrous. Sadly, backing up regularly is a chore which most of us avoid. Backblaze provide an online backup service which runs automatically on your PC all the time. If you lose your data, you can just download it again. ($3.96 per month) • Accounting: Traditional

accounting packages are expensive and often need costly upgrades to remain up to date. We use Kashflow which has plenty of features and in addition your accountant can access it to help you out when you need it. (From £15.99 per month) • Document sharing: If you have one PC at home and another at the office/shop, then sharing files between the two can be a pain. Dropbox is free (for a small amount of storage) and will automatically synchronize your files between all your computers. (From free!) • Telephone lines: It shouldn’t matter where

your desk is for the day; you (or your team) can answer a single telephone number from anywhere as long as you have Internet access or can redirect to another number. SipGate provide virtual telephone exchanges. (From £14.95 per month) There are plenty of other online tools which may suit your business and this trend is likely to continue. A copy of this article is online together with live links to the sites mentioned – www.butterware.co.uk/cloud. If you have suggestions of your own, why not send them to us at info@butterware.co.uk and we’ll add them to the list?

www.sandwich.org.uk January 2012 51

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NELLIE NICHOLS

Nellie Nichols’

TOP FIVE

Nellie Nichols has seen a lot of sandwich bars in her capacity as reviewer and consultant over the years, so to kick the New Year off we asked her for her top five nominations. So here they are, in no particular order

f I had a quid for every time someone asked me which is my favourite food to go sandwich bar concept I wouldn’t be writing this now. I’d be enjoying a coffee on the deck of my dream beach house on the coast in Tasmania, gazing at the waves crashing against the shore. Wafting from the kitchen would be the smell of home baked soughdough, almost ready to come out of the oven for my breakfast. I’d have it with some softly scrambled eggs, made with a dash of cream and slowroasted tomatoes, a well-earned breakfast after a long jog along the deserted beach. The sun would be shining as it would be every day, a gentle breeze would be in the air, the dogs dozing on the steps with the warm sand beneath them. However, in reality, the question has been asked now so many times I feel the answer is well overdue. Once I gave the subject the right amount of thought I realised the answer to my top five was even a little bit of a surprise to me. So, as the saying goes; in no particular order, here you are.

Greggs First up comes the renowned chain I reviewed all the way back in June 2005: Greggs, maybe for no better reason than they sold an impressive eight million mince pies at Christmas. Now with over 1500 stores, it continues to expand, opening 68 new stores in 2011 with plans for a further 80 this year. Greggs is my wild card in a way. Not necessarily a constant cutting-edge product leader but the most successful of stalwarts, which just

continues to grow like topsy. Having said that, I was twittering insanely about their stunning jaffa orange doughnut recently – not even Crispy Crème could come close to this - so their product innovation is definitely up there, just not necessarily focussed entirely on sandwiches. Does it even need to be? Their classics are probably more dependable than most, which is why I like them. If ever I feel in the mood for a Tuna Crunch there it is, in either pillow soft white or brown bloomer, never, ever failing to be just a very, very good tuna sandwich. Something -

52 January 2012 SANDWICH & SNACK NEWS

in my opinion anyway - half the high street struggles to achieve. So, nearly seven years after my first review, I continue to be delighted there is a Greggs just a few minutes walk away from my house for that secret sausage roll moment I would never confess to.

Mooli Next up comes Mooli, which I reviewed in July 2010. I often contemplate taking a 45 minute journey across town for no other reason than just for a Goat Mooli.

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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NELLIE NICHOLS premonition about anything worth putting money on, it would be that within a few years there will be many, many Mooli’s all over town. Then perhaps I won’t have to go all the way to Soho for one.

Fernandez & Wells

This is mainly because I have never forgotten my first Mooli. Its kind of stayed in my food memory like lots of other remarkable tastes: the violet ice cream Henry Harris at Racine sometimes makes in the spring; the tobacco smoked salmon Jared Ingersoll serves in his restaurant Cotton Duck in Sydney; the charcoal-grilled spicy sausages you get in Jemaa El Fna square in Marrakech, that

come served on a plastic plate with no more than a fresh finely-chopped tomato - a Goat Mooli is right up there with the greatest, so it has to go into my top five. The fact of the matter is, no one, till those clever boys Sam and Mathew came along, has been able to execute such simple, authentic, clean, innovative Indian-inspired food that could be executed so efficiently. If I have a

I will always have a massive soft spot for Fernandez & Wells, which I visited in May 2008. For me, they were the first to truly flaunt the ‘everything has to go in a fridge’ rule by piling their wares up to the ceiling so lusciously all over their counters. Apart from being two of the most thoroughly lovely people I have come across in this mad food business, Jorge and Rick have never, ever shifted from their principles of shovelling quality and style by the spadeful throughout their business and for that I admire them both most sincerely. When I think Fernandez & Wells I firstly think of their velvety flat white and stumpy coffees I’ve enjoyed there, the exquisite Portuguese custard tarts, the platters of charcuterie, not to mention

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NELLIE NICHOLS Kaffeine The last of my five is Kaffeine, which I discovered in September 2010. Again I am driven by two food memories: of the best croissant filled with Italian roast ham, talleggio cheese, spinach and plum tomatoes, and of roasted fresh summer apricots, slowly roasted with mustard cascading and dribbling over some very thickly cut home-baked honey ham in some delicious crunchy bread. That was some sandwich and I’ve been roasting apricots at home in the summer like that ever since. That’s probably one of the most wonderful

the fabulous sandwiches in ciabatta buns and bocadillos. One of my absolute favourites will always be the warm slow-roasted pork sandwich, or their incredible toasted cheese, made with Montgomery cheddar on Polaine bread, and the ever-changing surprise salads Jorge knocks up depending on his mood. This is food laced with that magical touch that can only come totally naturally from within. And if you haven’t already, head down to their newlyopened fourth outlet at Somerset House.

Chipotle Two to go and you might be completely surprised as I add Chipotle to this list, which I reviewed in November 2010. To coin their own phraseology, ‘it’s not just a burrito, it’s a foil-wrapped, handcrafted, local farm supporting, food culture changing cylinder of deliciousness.’ Trust me, I’ve been invited

into their kitchens and there is no other operation that comes anywhere close to it. Check out their awesome website and, believe me, every word is true, from their hand-mashed guacamole to their velvet whipped sour cream, their overnight-marinated chicken, slowroasted shredded beef and hand-seeded and chopped fresh tomatoes - no ingredient gets out of the kitchen without its total share of TLC. They’ve been quietly finding their feet in our totally different UK market, having established themselves as fantastically successful in the States, and now they’re well up for a roll-out with a second outlet open in Baker Street, following Charing Cross Road and a third opening shortly in Soho. To be honest, I have never ever been a massive fan of Mexican food and probably never will be, but this place does totally cut the mustard in terms of being undoubtedly the best in its class. So yes, finally I’m enjoying burritos.

54 January 2012 SANDWICH & SNACK NEWS

parts of working in this industry, coming across nuggets of someone else’s brilliance that turn a simple ingredient into something so insanely special they can transform a mainstream ham sandwich for ever. Of course, there are many more I love, but I’ve limited myself to five with the criteria of being the best all-round most memorable concepts. Each of these continues to lead from the front in their own way, but all are driven by fantastic teams of people who deliver food that shows no compromise whatsoever. Whatever their market, whatever their price point, they all exceed in their fields and deserve to be the success stories they have all become. If I hadn't written my Top Five in advance of visiting Foxcroft & Ginger (review see page 12) it would have undoubtedly been included. As I had very good reason to select the original five, these would have then become my Top Six.

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INGREDIENTS

New labelling laws for gluten free products Gluten free products are now regulated by new labelling laws, which came into effect this month. Sally Allister, managing director of GF Foods, spells out the details

new law came into effect on gluten free on 1st January 2012 which means significant changes to the way food is labelled. It aims to make things clearer for the consumer when purchasing gluten free products, giving the customer the information they need to be informed about their purchases. Manufacturers, supermarkets, restaurants and many others have been busy reviewing products, suppliers and packaging, pre-empting changes that must be made to food labels in order to conform to this new law. It is now law that gluten free food items must be labelled in the following way: 1. Gluten free. This is covered by the law and indicates the product has 20 parts per million (ppm) or less of gluten. 2. Very low gluten. This is covered by the law and indicates the product has between 21 and 100 ppm of gluten. 3. No gluten-containing ingredients. This is not covered by the law and indicates the product is made with ingredients that don’t contain gluten and where cross contamination controls are in place. These foods will have very low levels of gluten but have not been tested to the same extent as those labelled gluten free or very low gluten. Sally Allister, Managing Director of GF Foods, one of the largest companies in the sector, says this is a positive step, both in a professional capacity, and as a consumer of gluten free foods, due to being diagnosed Coeliac ten years ago. “The new law is a great step in acknowledging the growth of the gluten free market - for many years it has been unclear. We have worked to the new standards required to be “gluten free”, since launching Feel Free - our own range of products - so the shift is only a positive one for our business in helping to educate our business partners and customers about the products.

“The exciting part for me, as a Coeliac, is that when grabbing a sandwich when I’m on the road, I will be able to, at a glance, see exactly what the product is. It will give reassurance when eating out too, that the restaurant understands and appreciates what is expected to ensure the product is gluten free.” The Free From market is growing rapidly in the UK. In the last two years the market has seen a 32% increase in retail sales, with an estimated retail value of £135 million in 2011 in gluten and

wheat free alone. Research shows the main factors for growth are increased distribution, new products coming to market, the multiples investing in private label and lastly, the celebrity factor such as Tennis star Novak Djokovic following a gluten free diet. Up to 45% of the UK population now have a food allergy or intolerance; further to this it’s estimated that 1% of the UK population have Coeliac Disease, with a further 10% following a gluten free diet as a lifestyle choice.

GF Foods: a family run business GF Foods Ltd is a family run business, based in North Yorkshire. The foundations of the company began in 2004 when Sally was diagnosed as Wheat and Gluten intolerant. Initially concentrating on supplying gluten fee foods via an e-commerce website, by the end of 2009 she was utilising her chef background and skills to develop products that were frequently asked for. Feel Free was launched in early 2010 with five savoury products. The range has expanded since then and now includes savoury pies and pastries, breads, rolls and baguettes, sausages,

buffet food & snacks, Italian dishes, sweet bakery and classic desserts. The company prides itself in manufacturing and sourcing only the best products and ingredients, which have been chosen by Sally herself. GF Foods is working with supermarkets, wholesalers, local stores, as well as continuing to supply consumers directly via its GFF Direct website. Sally continues to spend most of her time developing new products for the gluten free market and the Feel Free range is now available in numerous outlets throughout the UK.

www.sandwich.org.uk January 2012 55

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INGREDIENTS

Welsh company launches free-range mayonnaise A couple who run a multi-award winning Welsh free range egg company have launched whole egg mayonnaise for the catering and wholesale sectors. Tony and Gwen Burgess of Birchgrove Eggs, poultry farmers for more than 30 years, based near Aberystwyth, launched Birchgrove Real Mayonnaise after winning a string of awards, including Wales the True Taste Food and Drink Awards and Poultry Farmer of the Year. Their eggs are fully accredited to the RSPCA Freedom Food Scheme, which ensures high standards of both welfare and production methods are maintained. The company is receiving marketing advice from the True Taste Mentoring programme, supported by the Welsh Government and delivered by Mentor a Business. The programme is designed to help Welsh speciality food and drink businesses develop the UK market. Tony explained that some basic market research had encouraged the business to venture into mayonnaise. “I asked our catering customers where their mayonnaise was produced and whether they would be interested in using a mayonnaise made from Birchgrove free range eggs,” he explained. “The overwhelming response was ‘yes’. “The mayonnaise suits many of our

customers who positively promote Welsh food in their menus and recipes. The process of producing a mayonnaise that suits everyone has been quite a journey. “It has taken the best part of a year to complete before everyone appeared happy with the product and, importantly, the price, but now we have a mayonnaise that can take on the world! “The initial take up and orders have been extremely favourable and I believe we have already sold in excess of a tonne of mayonnaise. I never realised how versatile mayonnaise can be. “It appears to feature in many fish recipes along with basics such as coleslaw and dips, but my favourite has to be egg

mayonnaise made with our eggs, of course. The best aspect of it is that it really does reduce our footprint further.” The initial mayonnaise idea was prompted by a project undertaken by Bangor University last year to calculate the farm’s carbon footprint. The findings were extremely positive. However, Tony and Gwen were not fully happy as they wanted their farm to be carbon neutral or negative. They quickly identified improvements in their business, which could impact favourably on their footprint, from extra tree planting, changes to their transport logistics, improved energy use, communication with all suppliers and supply chain efficiency. They have planted a new orchard in the hens’ pasture, so apples, pears and eggs will be produced on the same acreage. “This process is called symbiosis, where production of one product can help the production of another, as the hens fertilise the land very efficiently for fruit trees,” explained Tony. “Having the farm’s footprint measured has shown us just what we can do to reduce our carbon use, whilst in some way reinvigorating our business ideas - a great win, win situation for everyone concerned.”

EPC relaunch portfolio The English Provender Co., manufacturer of premium branded chutneys, condiments and dressings is set for a major re-launch of its portfolio. Leading with chutneys, the brand will roll out an all-new proposition based on natural ingredients, including new products and re-designed packaging. The launch, which reflects growing demand for products made from natural ingredients, will include seven chutneys made using the traditional open-pan cooking method. There will be four new flavours such as Hot Chilli & Red Pepper Chutney and Moroccan Spiced Chutney, and new recipes for three existing flavours, including Ploughman’s Plum Chutney and Caramelised Red Onion Chutney. The range will retain its trademark

square jar but new clear labels will allow consumers to see the natural colour and texture of the products. The use of script typeface will give an artisan feel to the range, while tamper tags will carry serving suggestions and ‘natural ingredients’ will be stamped around the lid. “Our new positioning is underpinned by extensive research which revealed a growing demand for products that taste as good as homemade using natural ingredients and traditional cooking methods”, says marketing director, Grahame Wright. “We’re filling a gap in the premium mainstream market and, by adding an innovative twist to contemporary recipes, we aim to deliver a real-feel good factor.” The £31 million chutney category

56 January 2012 SANDWICH & SNACK NEWS

has grown by 4% in the past 12 months. A third of all households with an ABC1 bias are buying chutneys for multiple-usage occasions, including dinner parties, buffets, curries and for cheese pairing. With the recession still biting there is a 15% decline in eating out occasions, resulting in more in-home dining and entertaining. The full range includes Hot Chilli & Red Pepper, Moroccan Spiced, Sweet Tomato & Chilli, Caramelised Red Onion, Ploughman’s Plum, Apple, Pear & Fig Chutney and Damson & Port.

S&SN_137_Jan12_p55-59_Layout 1 20/01/2012 12:27 Page 57

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AWARD WINNING FISH BEDFORDSHIRE & CHIP SHOP WT £2,500 - £3,000, Established 2004, Excellent reputation, Prime trading position REF 38742 £99,995 LEASEHOLD

CAFÉ/RESTAURANT BUCKINGHAMSHIRE Proj T/O £750k+, Refurbished to a high standard , Evening trade currently just 4 days per week , Rent £730pwx REF 36848 £450,000 LEASEHOLD

SANDWICH BAR WITH OUTSIDE CLITHEROE CATERING SERVICE Turnover £45,000, Superb main road location, Premises in excellent condition throughout, Scope to develop further REF 39119 £32,500 LEASEHOLD

CHESHIRE PIZZA TAKEAWAY WT £3,500, Main road, town centre position, Well known national brand franchise, Excellent premises REF 38816 £55,000 LEASEHOLD

LEEDS CAFÉ AND TAKEAWAY WT £1,750, Main road position, Established 40 years, 22 covers, Well presented lock up premises REF 38667 £60,000 LEASEHOLD

LEICESTER 66 COVER CAFE & BAR 66 Covers, WT £3,000-£3,500, Rent £253pw, Well established REF 33858 £65,000 LEASEHOLD

SANDWICH BAR LEIGH Award winning Sandwich Bar, Enjoys a high level of footfall, Scope for deliveries / outside catering, Superbly equipped throughout REF 36347 £20,000 LEASEHOLD

LINCOLNSHIRE 48 COVER RESTAURANT WT Available upon request, Attractive premises with 48 covers, Excellent reputation with high repeat custom, Scope to develop/change cuisine REF 39112 £85,000 LEASEHOLD

LONDON CAFÉ/DELI Turnover £170,451 , Excellent reputation, limited competition, 20 covers, Sought after location REF 39040 £79,995 LEASEHOLD

WIRRAL PIZZA TAKEAWAY WT £4,000, Busy main road location, Limited competition, Very well equipped

ITALIAN RESTAURANT AND BAR PRESTON WT £7,000, Superb town centre location, 70 covers, potential to increase, Excellent scope to develop

SOUTHAMPTON FISH & CHIP SHOP WT £1,400, GP 60%, Prominent location, Well fitted premises, Ideal first time purchase, Low rent & rates REF 39392 £60,000 LEASEHOLD

WARRINGTON CAFE (52 COVERS) & OUTSIDE CATERING Business park location, No local competition, Large well equipped premises, Significant scope to develop REF 35582 £47,995 LEASEHOLD

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S&SN_137_Jan12_p55-59_Layout 1 20/01/2012 12:27 Page 58

INGREDIENTS COMMENT:

Volatile egg market means higher prices The ongoing volatility of the egg market is a real issue, which will ultimately mean rising prices, says Nigel Parkes, marketing director at mayonnaise supplier Atlantic Foods

s a supplier of a wide range of mayonnaise products the ongoing volatility of the egg market is an issue. A general shortage of laying hens, increased demand and escalating feed costs will have an effect on the price of eggs and egg related products such as mayonnaise - indeed we are

already starting to see the egg price creep up. Made to order concepts remain popular with consumers because they demonstrate freshness and allow them to be both healthy and indulgent at the same time. As well as offering an element of customisation this type of concept also gives the

operator the chance to ring the changes on their set menu items and this also appeals to consumers. The freshness aspect is a key element but so too is the practice of giving familiar products a more modern “take”, either by introducing a more adventurous flavour combination or by changing the bread carrier. In this

respect evolution is better than revolution so it’s sensible to stick to ingredients that consumers are still relatively familiar with and bear in mind that there is still considerable interest in local sourcing, provenance and British ingredients. For further information call 01252 846500 or visit www.atlanticfoods.co.uk.

Cheese cannot be sub-standard Adéle Bird, channel marketing manager, Bel Foodservice UK, looks at current developments

mportant lifestyle trends have had a huge impact on the sandwich market. Consumers are travelling more, both in the UK and around the world, resulting in consumers rightfully expecting fresh, varied and higher quality food. Additionally, the media is inspiring consumers to make sandwiches at home and in order to save money, many take packed lunches into work. Operators need to ensure that their expertise and access to unusual ingredients makes their offer better than the home-made alternative to capture lunchtime trade. Since sandwiches are such a staple lunch food, operators cannot afford to offer a poor selection of breads and fillings. Cheese, a hugely popular sandwich ingredient, cannot be substandard. With over 500 varieties of cheese on offer (according to the

International Dairy Foundation) it’s possible to find the perfect cheese to meet the demands of even the fussiest customer. Branded products such as Leerdammer and Boursin are ideal sandwich ingredients; high quality, versatile and packed with flavour, they allow operators to craft the best sandwiches. Customers recognise the value of such products and are often

58 January 2012 SANDWICH & SNACK NEWS

willing to pay more for brands than other non-branded counterparts. It’s also possible to use less cheese in sandwiches when using premium products, as they’re more flavoursome than cheaper options, leaving more room for other ingredients. Bread can also be a source of added value. Using gourmet breads (such as olive bread or red onion focaccia) can elevate the perceived value of the sandwich above the actual cost, allowing operators to charge more. With 1 in 100 people suffering from coeliac disease, operators can also explore a market that is worth more than £100m (according to Coeliac UK) by including suitable gluten-free bread options on menus. Bel Foodservice: 0333 900 2020 bfoodserviceuk@groupe-bel.com

S&SN_137_Jan12_p55-59_Layout 1 20/01/2012 12:27 Page 59

NEW PRODUCTS

Fashionable London Italian deli/restaurant selects QED ‘Azur’ coffee shop system Glasgow-based QED supplies a distinctive range of coffee shop display systems, refrigerated counters and storage refrigeration. The company recently supplied and installed modular serve-over counters to the new Valentina Fine Foods delicatessen, coffee shop and restaurant in the fashionable Notting Hill district of London. Valentina Fine Foods is a

traditional family business offering fresh produce and own label groceries, with four outlets in London and the Home Counties. The new Notting Hill Gate location includes a fifty seat restaurant, with traditional Italian menu and adorned with classic Italian motorbikes suspended from the ceiling. The refurbishment project was carried out by idr

Golden double for pre-cooked sausage A new product from Snowbird foods enjoyed huge success at the recent British Pig Executive (BPEX) Foodservice Pork Sausage of the Year awards, being presented with four awards, including two coveted golds. The new product, a Gourmet Lincolnshire made to a fabulous traditional recipe, has a meat content of over 75%, and is fully cooked and frozen in the factory. The supreme sausage won gold in the BPEX categories for Traditional Pork, and Innovative Pork sausages, silver in the Best Pub Pork Sausage class, and a bronze in the section for a Legendary British Banger.

The Gourmet Lincolnshire was also named as a finalist in the Traditional Pork sausage category, being one of just 15 from the 281 entries to be selected for presentation and tasting at the grand final at Butchers Hall, London. Part of the VION Food Group, Snowbird foods specifies a single breed of pig because it delivers high meat yield, improved quality, total traceability, and absolute consistency. With just the right amount of fat, and a blend of spices, Snowbird has created the perfect cooked sausage, says the company. The pigs are all raised in one area on Red Tractor assured holdings. The company also upgraded its original specification to require a significantly greater quantity of shoulder meat in the recipe, drawing one of the judges to comment that “these cooked sausages have come a long way in the last year”. Tel: 020 8805 9222 www.snowbirdfoods.co.uk

Associates, a Surrey based commercial interior design and construction consultancy. They selected ‘Azur’ counters from the QED Continental Coffee Shop System. The sweeping curves and dark wood veneer of the Azur system perfectly complimented the vintage Italian look and feel of the shop and restaurant. The Azur counters are available in a selection of

temperature ranges for cooked meat, dairy, cakes, chocolates and hot food. They include multi-tier shelving, internal illumination and refrigerated storage. The tempered-glass display cabinets can be combined with a range of bar and counter units to suit retail and catering environments. www.qualityequipment.co.uk Tel: 0141 779 9503

Optimum innovation displayed by Victor’s Optimax Victor Manufacturing has launched its new Optimax merchandising units to acclaim from the industry at a series of ‘open house’ days at the company’s Bradford HQ. Operators and distributors who were invited to inspect the new range were said to be impressed by the stylish looks, energy saving features and practical design of Victor’s latest precision engineered display cabinets. The Optimax range includes hot, ambient and chilled food display cabinets for both self-service and assisted-service that have been specifically designed to deliver considerable energy savings at a time when operators are seeing rising fuel costs eroding the bottom line.

According to Victor’s communications manager Peter Brewin: “Increasingly, customers are requesting products that deliver in terms of energy saving, versatility and efficiency in use – criteria used in all our new product development. Nowhere is this more prominent than with our new Optimax refrigerated models, which under laboratory tests showed up to 50% reduction in energy usage over previous models. Optimax absolutely guarantees in terms of delivering sustainability, innovation and practicality in use,” he says. Of particular note are the refrigerated models, designed to display chilled produce to best advantage. Tel: 01274 722125 www.victoronline.co.uk

Left to right sales director Roy Anderson, new product manager Jonathan Lillie and managing director Philip Paul.

www.sandwich.org.uk January 2012 59

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TRENDS

Ten Top Trends

For 2012 Being aware of customer trends, both on a micro and macro level, is a vital part of any sandwich businesses’ success. So what are we likely to see this year? Food & Drink Towers’ new annual report provides some welcome answers Regional producers get a boost The food & drink towers Ten Top Trends for 2012 Survey identifies that authenticity, provenance and ‘localness’ will be very important this year. Closely aligned to the sustainability benefits of ‘going local’, reducing the environmental footprint and increasing sustainability will be important to more than half of respondents. Despite this, ethical consumption including organics is expected to decline in importance.

Uplifting food and drink to improve our moods Depression, which affects many people within society, stands out as a major area for development in the mood foods category. 25% say there is strong growth potential and 51% average growth potential for NPD in 2012. There are increasing links between nutrition and depression.

Serotonin is a brain chemical believed to promote calmness and ease depression. Foods themselves don't contain serotonin but what you eat may be able to tip the balance in favour of increased serotonin production in the brain. Food & Drink Towers predicts ‘mood foods’ will experience a surge in popularity in 2012 and beyond, which is confirmed by the industry opinion survey. 44% believe they will increase in market value. Happiness and stress have been identified as the two ‘mood food’ areas that hold strong potential for growth in 2012 at 45% and 39% respectively. Energy, the biggest sub-category within the functional food and drinks market, continues to offer growth potential. 38% of respondents to the Food & Drink Towers survey predict energy will show strong growth potential, and 41% agree it will offer average growth potential. Sleep/fatigue, one of the ten

60 January 2012 SANDWICH & SNACK NEWS

top trends for 2011, also shows good growth potential. Packaging innovations to provide the answer As costs are being cut across the food&drink industry supply chain, packaging will become a focus for brand owners keen to improve margins from production to market. Reducing packaging weight/size, also known as lightweighting, is not only an environmentally-friendly move, but it can result in cost savings over the long term.

Learning to… grow your own, bake your own, make your own How much influence do cookery programmes such as Masterchef and Nigel Slater’s Simple Suppers have on consumer shopping habits in general? According to Food & Drink Towers’Ten Top Trends for 2012 Survey, 23% say they’re hugely influential, 66% believe them to be influential and just 11% say they are not influential.

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TRENDS themselves up, entertain and add some fun to ‘just another working week’. Original recipes and unusual ingredients will be the focus for homecooks who will be influenced by television programmes, foodie magazines, websites, social networks such as Twitter and Facebook and Smartphone apps. Dusting off the recipe books and cooking from scratch The company forecasts that 2012 will be known as ‘the year of austerity’. As a nation we’ve spent a ridiculous fortune on recipe books over the years, many of which have been left on the shelves to gather dust. In 2012, people are expected to return to their cookery books (and other resources) to get a return on their investment, get more out of their kitchen gadgets and get more creative with their cooking.

Food on the go gets a facelift As impulse sales are forecast to continue to rise in 2012 (albeit not into double figures), brands must work harder for their share of the grab and go market. Convenience will remain a priority, but health is also becoming an influential factor. People are looking for quick fixes for specific lifestyle issues such as fatigue and concentration. People are also looking to top up their vitamin, mineral, antioxidant and omega-3 intake in a convenient format.

Foraging for truffles, mushrooms and wild berries Courses are available nationwide teaching people how to forage, what to look for, and then turning their discoveries into three-course meals. This is the ultimate in foodie heaven for those who enjoy getting stuck in! Innocent Smoothies sent five of its team to a 12-hour foraging course in Kent recently, and foodie magazines regularly feature celebrity chef recipes including wild mushrooms, wild garlic, truffles and wild berries.

Going beyond the dinner party – athome dining occasions become more regular People will invest a little more time and effort (but not necessarily money) into meal times on a more regular basis to cheer

Megatrends…on a budget The food&drink towers Ten Top Trends for 2012 Survey showed that health on a budget will be hugely important (47%), followed by indulgence on a budget, convenience on a budget and premium indulgence.

Original food and drink pairing: inspiration for the nation Companies such as French Bubbles operate Champagne pairing events, matching bubbly with sushi, chocolate and cheese. Restaurants are showing greater interest in providing wine, beer, cocktail and spirit matches to certain items on their menus. Helen Lewis, managing editor/founder of www.foodanddrinktowers.com and freelance food journalist/consultant, says: “This ‘Ten Top Trends’ report provides a timely insight into the state of the UK food and drink market and makes predictions for the year ahead. At a time when investment in NPD, marketing, branding and advertising continues to be restricted by global economic turmoil, the food & drink business must now, more than ever, carefully consider its next moves to the advantage of the shareholders, the consumers and the retailers. “Next steps in terms of new product launches, line extensions, packaging changes, marketing campaigns and expansion into new markets must all be carefully considered in line with the cost of development to the company, the brand’s integrity and image, loyal consumers and the environment. “There are so many points to consider in today’s food and drink market, and the voice of the industry must be heard clearly amidst the fog and confusion of recent years. It is for this reason that Food & Drink Towers has conducted an online survey of its 4,000+ members especially for this report.”

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MANUFACTURING: CLEANING

Top cleaning tips from

Tom Hollands Cleaning might not a glamorous chore, but it’s one that should always be top of a manager’s priority list, says sandwich manufacturer Raynor Foods’ technical manager Tom Hollands

leaning is an integral part of any food safety management system; it is an essential component that enables food businesses, whether manufacturers or food service operators, to produce safe and legal products and materials. It serves two purposes: the first is to remove food debris and the second is to reduce the bacterial load on the piece of equipment, work surface or employees hands. Essentially it is to reduce the chance of allergen contamination and off flavour taints, as well as to limit possible food pathogen crosscontamination and food spoilage organisms. There are a few critical factors that should be explored when developing or reviewing any cleaning method, the first is the chemical; is it suitable for the intended use, i.e. food grade; is it a detergent (removes dirt and grease) or a sanitizer (kills micro organisms), or both? What is the contact time? All chemicals require a minimum contact time before they take effect – with some, such as dual-acting chemicals (detergent/sanitizer), the contact time can be as long as five minutes. As well as the chemical, the method should also be examined; typical cleaning methods consist of the following steps: 1) Pre cleaning stage – scrape, wipe or sweep away food scraps and rinse with water 2) Wash – hot water and detergent 3) Rinse – wash off loose debris and detergent foam 4) Sanitize 5) Final Rinse – wash off sanitizer 6) Dry – allow to air dry Another critical factor that should be explored and is closely related to the method is training. All staff including supervisors and team leaders need to be

trained fully and effectively on how to clean surfaces and tools, as well as specific training for pieces of equipment. The training and cleaning should be reviewed regularly to assess how effective the cleaning and training is and areas that may need improvement. As well as the frequent daily or hourly checks on cleaning, other assessments could include microbiological swabs that are sent to the lab. Bear in mind that a surface can be free of food debris and look clean but may have not been sterilised and still harbour food pathogens. There are plenty of tips out there on how to clean, but some key points to remember when planning for cleaning and sanitising are: • Plenty of light – if you can’t see properly how do you know it’s been cleaned? • Start cleaning at the top and work your way down • Use the right cleaning tool so it can reach all areas – don’t try and clean a

62 January 2012 SANDWICH & SNACK NEWS

knife with a broom! • Always clean as you go – dirty equipment piles up quickly, especially in busy environments. • The above point can be helped by having the just “the right amount” of tools, if you have too many there is no incentive to keep cleaning; if you have too few then it slows down production. • Keep all cleaning equipment clean. • Use colour changing swabs (ATP) to spot check cleaning with a quick and visible result. • Cleaning schedule – when, where, how often, who - they also act as a record for due diligence. Finally – cleaning is not a glamorous chore; it’s the task that least motivates people and the one which, given the choice, most people would love to avoid. However, it is the most effective way to maintain product safety, as well as health and safety, and one that should always be top of a manager’s priority list.

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KITCHEN APPLIANCES

Go for green appliances There won’t be many operators out there who haven’t noticed the spiralling costs of energy affecting their businesses. Mike Mellor, MD of Space Catering Equipment, specialists in design led, energy efficient catering solutions, provides some food for thought for those considering refurbishing or upgrading tired out-of-date catering equipment this year

hen it comes to choosing the right appliances for your operation it is worth considering the more environmentally friendly options, to ensure that any investments you make now really pay off in the future. Top of the list is refrigeration. Look for machines that appear on the Enhanced Capital Allowance (ECA) list as they will not only reduce running costs quite considerably by using less energy, but also qualify for tax incentives from the government too. At award-winning bakery and tea rooms Huffkins, on the parade in Cheltenham, space was tight so appliances really needed to punch above their weight, Space installed Counterline refrigeration units in the shop front which operate on a remote system, where the compressors are located in a yard out the back of the shop. This means that the compressors are not working against each other, so there is far less heat build-up, and noise is reduced too. When planning a new kitchen, it is worth thinking about some of the newer energy sources such as induction cooking, which results in little wasted heat, as energy is supplied directly to the cooking vessel; less wasted heat also means cooler kitchens, work tops and stoves. Safety is improved, as there are no flames or heated elements, and the cooking is ‘cleaner’: induction does not result in vapourised by-products unlike burning gas. For cooking, take a look at the latest generation combi ovens which replace the need for separate ovens, steamers, hobs and grills, offering a major saving on both space and energy. These ovens can be turned on minutes before they are needed, and retain the heat generated within the

oven compartment. Models like the Rational Self Cooking Centre are practically intuitive. For Huffkins, out front in the shop area Space installed a Merrychef Combi-Microwave which is ideal for the smaller market place as it operates on a 13 amp supply. From heating soup, to proving bread, and heating pasties or pastries, this versatile piece of kit can be used in a number of ways and is all the operator needs to ensure customers feel they are enjoying fresh food, prepared on site. When it comes to dishwashing, certain machines use consistently less water than others and if you are operating on a water metre this could mean immediate cost savings. What’s more, the less water used, the less energy is required to heat the water, and chemical usage is therefore reduced too. A good example is the Winterhalter EnergyPlus range. The 500 series pass-through Winterhalter EnergyPlus dishwashers potentially

have a saving of 6kW of power and provide better working environment and room air quality without the need for extraction. If a pass-through machine in not necessary, there are some new eco under counter models on the market that are worth looking at. These include models from Winterhalter, which are capable of washing glasses, dishes or cutlery in 2.4 litres of rinse water rather than the 2.8 litres typically used by some other machines. These machines could potentially save the operator about £480 a year through reduced water, rinse aid usage and electricity too. Good kitchen design coupled with the right choice of equipment will pay dividends in the short and long term. Our innovative ‘Green Footprint Scheme’ offers a practical way of building in energy-saving equipment and features to all types of commercial kitchen, no matter what their size, so make 2012 the year to start calculating the cost benefits, by coming and talking to us about how we can help make your kitchen run smarter and more energy efficiently. For more information contact: Space Catering Equipment Ltd, Barnwood Point, Barnwood, Gloucester GL4 3HX Tel: 01452 383000. www.spacecatering.co.uk

www.sandwich.org.uk January 2012 63

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BSA MANAGEMENT COMMITTEE 2012 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - 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 Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar

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.

Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker

▲ 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

Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director

64 January 2012 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 BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Units 3&4 Ilford Trading Estate, Paycocke Road, Basildon, Essex SS14 3DR Contact: Alan Jarvis Tel: 01268 522577 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (020 7498 0494)

Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.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.foodpartnersgroup.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Freddie Spence Tel: 01642 230316 Fax: 01642 230093 freddie.spence@foodpartners.co.uk www.foodpartnersgroup.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@freshwayfoods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG 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: Richard Esau richard.esau@greencore.com www.greencore.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 on A roLL sAndwich comPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor

Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net 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: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 richard.simpson@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

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request, to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk January 2012 65

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BSA Suppliers Index Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO 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

cAterers choice Ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ

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

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: Sales (0207 498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk

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

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

dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136

66 January 2012 SANDWICH & SNACK NEWS

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: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

grote comPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk 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 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

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BSA Suppliers Index mArtin mAthew & co. Ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 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: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk PArriPAk Food Ltd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk Pettigrews Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234

SUPPLIERS

Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt Ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLAngLow Ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com resource dAtA mAnAgement 80 Johnstone Avenue, Hillington Industrial Estate, Hillington, Glasgow G52 4NZ Contact: Ken Groves Tel: 0141 810 2828 ken@resourcedm.com sAm Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk 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 technomic inc. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com testo Ltd. Newman Lane, Alton, Hampshire GU34 2QJ Contact: Warren Mansfield-Smith Tel: 01420 544 433 Fax: 01420 544 434 wmansfield-smith@testo.co.uk www.testo.co.uk the contAct griLL comPAny Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 c.england@contactgrillcompany.co.uk

London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com tmi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: 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 tri-stAr PAckAging suPPLies Ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: 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

universAL meAts (uk) Ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

internAtionAL mAster cheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/

the ingredients FActory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road,

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.

S&SN_137_Jan12_p65-72_Layout 1 20/01/2012 12:30 Page 68

BSA Product Index Advisory & consuLtAncy services Factory Grote Company The Foodservice Centre Testo Ltd. Food Safety Eclipse Scientific Group Food Analytical Laboratories Resource Data Management Testo Ltd. Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd. Charles Jarvis Fine Foods Chiltern Bakeries Patisserie Bri-Tal (Foods) Ltd. Charles Jarvis Fine Foods Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Bri-Tal (Foods) Ltd. Charles Jarvis Chiltern Bakeries Total Foodservice Ltd. Speciality Bri-Tal (Foods) Ltd. Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Dairygold Food Ingredients UK Eurilait Ltd. Southover Food Company Ltd. Spreads Eurilait Ltd. Milk Link The Cheese Cellar Spreads (olive) Leathams cheese & dAiry Products Bel UK Ltd. Caterers Choice Ltd. Dairygold Food Ingredients UK Eurilait Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food

cLeAning mAteriALs Total Foodservice Ltd. chutneys & reLishes Chutneys BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Discovery Foods dressings, sAuces And mAyonnAise Dips Discovery Foods The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fridays Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd. eggs & egg Products Eggs (hard boiled) Fridays Southover Food Company Ltd.

68 January 2012 SANDWICH & SNACK NEWS

Egg Products Fridays Leathams Southover Food Company Ltd. equiPment & vehicLes Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Food Hygiene Monitoring & Measuring Resource Data Management Testo Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish Products Anchovies Martin Mathew & Co Ltd. Prawns Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats Fruit Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co meAt Products Bacon Leathams TMI Foods Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd

Canned Meat Total Foodservice Ltd. Chicken Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Snowbird Foods Southover Food Company Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd. LABeLs Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAnic Products Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. Fresh! Naturally Organic Specialist Organic Sandwich Manufacturer PAckAging Cardboard Colpac Ltd. Disposable Colpac Ltd. Food wraps Tri-Star Packaging Supplies Ltd.

Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwich FiLLings (reAdy PrePAred) Fresh Fillings Beacon Foods Daily Bread Freshcut Foods Ltd Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings Beacon Foods souPs Leathams Southover Food Company Ltd vegetABLes & herBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Bri-Tal (Foods) Ltd. Freshcut Foods Ltd. Leathams Herbs & Spices Discovery Foods Total Foodservice Ltd. Jalapenos Discovery Foods sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

S&SN_137_Jan12_p65-72_Layout 1 20/01/2012 12:30 Page 69

International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: 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

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

Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, Contact: Roger Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu

sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FActory design Alimentos Daily Fresh orgAnic Products Sigma Bakeries Ltd mAyonnAise Intertaste Sauces & Spices

sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support sAndwich FiLLings (prepared) Sigma Bakeries Ltd sAuces Intertaste Sauces & Spices sPeciALity BreAds Sigma Bakeries Ltd sPices Intertaste Sauces & Spices

snAck suPPort Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

CL ASSIFIEDS Top Quality Kit – Rock Bottom Prices As New - Used for 4 weeks only £296

Freezer Stainless - Blizzard UCF140 (x 2) Refrigerator Stainless - Blizzard UCR140 (x2)

£290

Slim Multideck Display 1500mm - Frostech Stainless

£1,890

Heated Display - Hatco Dual Slant (Counter top)

£1,790 £520

Electric Convention Oven - Movilfrit CH43 Coffee Machine (stainless) Markus 2 group takeaway inc. Knock out drawer and Waterfilter

£1,990

Prices + VAT. Mostly under warranty until October 2012. Individual items or complete package. Buyer collects – Cumbria

Alastair or Angela

01352 754100

Tel: 01603 721804 and www.fda-packaging.com www.sandwich.org.uk January 2012 69

S&SN_137_Jan12_p65-72_Layout 1 20/01/2012 12:30 Page 70

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See Page 57 RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

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RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

70 January 2012 SANDWICH & SNACK NEWS

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S&SN_137_Jan12_p65-72_Layout 1 20/01/2012 16:08 Page 71

CL ASSIFIEDS

www.sandwich.org.uk January 2012 71

S&SN_137_Jan12_p65-72_Layout 1 20/01/2012 12:30 Page 72