e h T DELICATESSEN March 2019
BRINGING THE INDUSTRY TOGETHER
WE TRY OUT SOME GREAT CRAFT GINS EDIBLE
INSECTS We try out Jimini’s range of high protein products
WE MEET THE GUYS BEHIND
The Great British Charcuterie Co.
AND DELI SHO
PREVIEW FIND OUT WHAT ’S HAPPENING IN SIDE
For adults and kids alike
e t s a T A w o r r o of Tom Register to attend at ife.co.uk
From the Editor
elcome to the latest issue of The Delicatessen! This issue is jam-packed with great content including edible insects, great-tasting healthy snacks for kids (and us big kids), and another fantastic range of gins. There is definitely plenty for you to sink your teeth into! We also have some exciting news straight from the office here at The Delicatessen Magazine. We have all been busy bees, spending time revamping and refreshing how we want the magazine to look going forward. With new columnists, more guest writers and interesting focus topics each issue we hope you’ll enjoy the mag as much as we do.
We don’t run the magazine as a money making business. For the team here, this is a secondary occupation where we get to have a great time finding new and interesting products to share with you, the backbone of our independent retail section. This is why we don’t fill the magazine with adverts and instead concentrate on finding some interesting and quirky products that we hope you one day try for yourselves too. All I have left to say is that I hope you enjoy your read, and the next issue will be out at Farm Shop & Deli Show in April, I hope to see some of you there. Chris McNeill
ON THE COVER:
THE GREAT BRITISH CHARCUTERIE CO.
A small taster of what´s inside this issue...
PAGE 10-11 OTTER VALE
PAGE 14-KS15 HAPPY SNAC
PAGE 22 JIMINI´S
CO-EDITOR Chris McNeill E: email@example.com
FREE-FROM FOOD WRITER Victoria McCormick E: firstname.lastname@example.org
CO-EDITOR Ian Bates E: email@example.com
CONTENT DIRECTOR Ella Heather E: firstname.lastname@example.org
DEPUTY EDITOR Amber Fox-Hammond E: email@example.com
DESIGNER Sharon Larder E: firstname.lastname@example.org
CONTACT US: T: 01206 240 798 E: email@example.com
PUBLISHED BY: CJM MEDIA LTD HEAD OFFICE: 58 MUMFORD ROAD, WEST BERGHOLT, COLCHESTER, ESSEX, CO6 3BL PRINTED IN THE UK BY: S & G PRINT GROUP GOAT MILL ROAD, DOWLAIS, MERTHYR TYDFIL, CF48 3TD T: 01685 352058 W: www.stephensandgeorge.co.uk The Delicatessen is published monthly. THE PUBLISHER CANNOT ACCEPT ANY LIABILITY FOR TRANSPARANCIES, DISKS OR ANY WRITTEN MATERIAL SUBMITTED FOR PUBLICATION. REPRODUCTION OF ANY WRITTEN MATERIAL OR ILLUSTRATION WHOLLY OR IN PART FOR ANY MEDIA IS EXPRESSLY FORBIDDEN WITHOUT PRIOR CONSENT OF THE PUBLISHER.
The Delicatessen Magazine 3
BARRIE THOMSON COLUMN
QUIET START TO THE YEAR? WRITE YOUR OWN MOOD MUSIC
ith January feeling like a lifetime a go, let’s look back and think about that allimportant month. January… what is it with everyone? Giving up this and that, cutting back on the ‘naughty’ stuff. Trying new diets. What’s a deli owner to do? Just before the end of the yea, all the chocolates, gin, wine, nougat, tortilla chips, chocolate spreads, liqueurs and cakes were de riguer. January? Ban-you-ary, more like! It seems to us that when it comes to our high street deli life, there are two ways of tackling the start of each year. You can stand behind your counter and wait for it to be quiet … January will never disappoint you in that regard. OR (and this is the way Mr and Mrs Deli tackle the start of each new year) you get out and about and you turn the quiet months to your advantage. First rule of getting out and about… communicate, communicate, communicate. Tell everyone you are going to do it. Create a buzz around it but, most importantly, let people know when you will be open. Don’t focus on being shut … shout up about when you’ll be around. In January, we are OPEN on Thursdays, Fridays and Saturdays. See, super-positive. Look, lovely customers, this is when we will be here for your deli needs. Tell folk what’s available… fabulous local bread, great coffee, the amazing cheese counter … blimey, we even have wine for those not giving in to the pressure to go dry for January (there are wine producers and merchants to support, everyone!). If you really want the whole Dry January, there are dry white wines … switch to an Albariño or a Viognier. Dry Martini, anyone? Then, make a plan for the rest of the time… TELL EVERYONE. Last year we packed in trips to Pembrokeshire, London and Glasgow.
4 The Delicatessen Magazine
Mrs Deli drew the line at New York and Paris but we picked some great spots, with amazing food and small business influences and we headed out on the road to source great tastes and inspiration. We shared, shared and shared again. All the social media channels buzzed with hints and snippets from our trips. Tantalising nods to new lines; tasty meals in ‘kindred spirit‘ businesses; funky designs and shop layouts; and pictures of us hanging out with cool producers. Our customers seem to love our travels. They are curious. They feel connected to the people who make the handpicked products on our shelves. Customers are excited about tasting the things we’ve been tasting. This year, Mrs Deli headed to Ashburton Cookery School to upskill. Being very wise, she picked a Chocolate Making Workshop – no sign of giving up the naughty stuff there, Mrs Deli. How did Mr Deli use his time? By visiting a design studio to talk about brand values and communication. All about keeping things fresh and moving forward.
It turns out that Thursdays, Fridays and Saturdays in the early part of the year can be crazy busy days in the deli. Six days of activity compressed into three. Perfect for creating a buzzy atmosphere with none of the usual downbeat mood of a dreary January. We feel good and that comes across to everyone in the shop. Mr and Mrs Deli are buzzing with new ideas and the ideas become the upbeat topic of conversation. So, small business owners… you get to choose. Bemoan January, wrap yourself in a melancholy cloak of gloom and despondency, stand there gazing out the door looking for the retail hordes who will never arrive however much we’d love them to. OR get out there and create your own buzz. Write your own mood music. Be the architect of your own inspiration. Give your customers something amazing to look forward to. Build the foundations for a fabulous year. We cannot wait to get started! 2019 … bring it on! l www.thehighstreetdelicatessen.com
MAKING BREAKFAST BETTER HANDS UP WHO LOVES BREAKFAST... BUT WHO SETTLES FOR THE SAME BORING START TO THEIR MORNING? US TOO, HERE AT THE DELICATESSEN MAGAZINE WE HAVE BEEN FINDING OUT MORE ABOUT SPOONS, WHO PROMISE TO LIVEN UP THE MORNINGS AND POWER US THROUGH THE DAY WITH THEIR RANGE OF GRANOLAS AND MUESLI.
poons started out of a passion for breakfast and more so for making breakfast better, wanting to give it that special wow-factor that it deserves. This goes all the way back to 2013, where the two co-founders Annie and Jonny developed recipes in Jonny’s kitchen which they sold at markets, festivals and events. Now nearly six years later, the business has grown as has their enthusiasm for cereals. With a new focus to become an inspirational platform for a healthier and better lifestyle, Spoon uses their products not only for breakfast but also as ingredients for healthier, tastier desserts, snacks and much more. Currently stocked at Waitrose and Ocado, Whole Foods and As Nature Intended they offer five well-
Our t Verdic
enjoyed products: three granola and two mueslis with a sixth product launching shortly.
THE RANGE CONTAINS:
• Cherry Bomb Granola • Cinnamon & Pecan Granola • Dark Chocolate Zing Granola • The Nutty One Muesli • Berry Fix Muesli
WHAT MAKES SPOON DIFFERENT?
Spoons are a team full of creative ideas and drive to change the way consumers see cereals. They have an enthusiasm to inspire people, and to help them get motivated towards living a healthier and better lifestyle. Through their products they strive to give people a delicious reason to jump out of bed in the morning whilst also offering inspiration for healthier alternatives you can create at home with their products as ingredients.
bigger and healthier alternative to the granola and yoghurt pots are a perfect choice for a snack or healthy breakfast on the go. The Breakfast pot comes in 3 tasty flavours: • Original • Blueberry • Raspberry All are topped with Spoon’s awardwinning Cinnamon & Pecan granola and at 180g they are the biggest granola and yoghurt ready-to-go combination on the market! Also launching soon is a brand new addition to the range. ‘The Low Sugar One’; it’s a plant-based, low in sugar, high in fibre cereal that is absolutely delicious! l www.spoonscereals.co.uk
WHAT’S NEW AT SPOONS?
Recently Spoons have collaborated together with Hesper Farm Skyr to launch ‘The Breakfast Pot’ Never before have two British Great Taste awardwinning food start-ups come together to launch something new. This deliciously different,
l This range of granolas and muesli from Spoons has definitely got us excited. With flavour combinations to treat all your customers with, their whole grain cereals suit all tastes and personalities. Not only are they able to offer a wide range of healthy and simplistic boxed cereals they offer the perfect on-the-go breakfast or snack pots. We also like that via their website they are creating a community of cereal enthusiasts, the ‘Spoonies’. Encouraging people to share their own fabulous Spoons product creations on social media. It’s worth getting out of bed for!
The Delicatessen Magazine 5
BEAR ALPHABITES L
et’s be honest, in most of us adults, there’s a big kid waiting to come out at any opportunity. Our deputy editor Amber often displays her inner ‘big kid’ in many ways, such as by bringing a colouringin book to work. Well, whilst preparing the Alphabites for a photo-shoot, we could see Amber in the background writing words with the letters, suddenly exclaiming, “I’ve done it! I’ve written ‘The Deli Mag’ out of cereal”. The best bit of all was that after the shoot, Amber ate the large bowl of cereal and we didn’t have to worry about her getting the ‘sugar shakes’ again, as this cereal has no refined sugars present. In fact, there is only 6 simple ingredients full stop. Let’s dive in and take a look at what makes this tasty, yet healthy cereal.
WITH OUR HEALTHY BREAKFAST FEATURE THIS ISSUE, IT WOULD HAVE BEEN RUDE TO NOT INCLUDE BEAR’S CEREAL RANGE TO THE MIX!
BEAR Alphabites are crunchy alphabet letters made with absolutely no added nonsense: using delicious natural ingredients, it is a high-fibre cereal for kids with no artificial colours or flavours and no added salt, spelling an end to breakfast battles. Made from just 6 simple ingredients, including 5 tasty multigrains (barley, oats, wheat, corn and rice), and BEAR’s special extra ingredient - coconut blossom nectar. Not only is BEAR Alphabites high in fibre, helping keep you fuller for longer, coconut blossom nectar is a also a natural source of calcium – just one bowl of BEAR Alphabites (with 125ml semi skimmed milk) provides almost half your daily calcium. Available in two tasty flavours, Multigrain and Cocoa Multigrain,
Our t Verdic
BEAR Alphabites are naturally healthier than most other children’s cereals on the market. The alphabet letters are also a lot of fun too, and it’s not just kids who’ll be making all manner of words out of them! Another great feature from this range is that kids can join BEAR and Puffin Books on a magical adventure of the imagination with their brilliant Big Book Club. Created to feed a love of reading and exploration, BEAR and Puffin take children off on an adventure and dive into a beautifully hand-illustrated land of letters – meeting Ice skating Iguanas, Fire Fighting Fairies and Gardening Gnomes, to name but a
few of the characters that have been created to build excitement and engagement around reading! Launched in August 2017, the freeto-access Big Book Club website is packed full of engaging content and activities, including a new ‘Book of the month every month with specially release content from Puffin that includes free excerpts of childhood classics and new releases from favourite authors. Each book and corresponding letter of the alphabet is supported by a downloadable activity sheet and games to fuel learning accompany. l www.bearnibbles.co.uk/alphabites
l Over the years, many cereals (which have been laden with sugar and salt) have been marketed to children with either toys or bright colours. Finally we have a kid’s cereal that is healthy, engaging and gives so much more than just a breakfast. The editors children are big fans of this cereal as well as the dried fruit snacks, and as a parent, he doesn’t have to feel bad about them liking this brand or their products, as they are healthy and beneficial to their diets.
6 The Delicatessen Magazine
BEAR NIBBLES B
EAR’S story starts from a simple need to make being healthy a little bit easier and a whole lot tastier. As a personal trainer, BEAR founder Hayley was constantly confronted with people worrying about difficult diets and families finding it hard to get their kids to eat their five a day. She searched the world for a healthy alternative and named her company BEAR, after an article she read in January 2009. The article studied bears that had drifted into cities to forage from behind junk food joints, comparing them to wild bears eating natural foods. The city bears were 30% fatter than their wild bear friends as well as 30% less active. Sadly, they didn’t live beyond the age of 10, whilst over 60% of the wild bears lived on healthily. The story sounded all too familiar to Hayley, who believed that processed foods were a problem for humans too, and so BEAR was born. BEAR deliberately target different categories to help meet the needs of families with cubs of varying ages, throughout their busy day, and at the occasions where it is hardest to find a healthy solution. The range comprises of BEAR Yoyos, BEAR Yoyos Sours, BEAR
WE FIND OUT MORE ABOUT THE NUMBER ONE KIDS FRUIT SNACKING BRAND – BEAR NIBBLES Paws, BEAR Claws (all fruit & veg snacks) and BEAR Alphabites cereal, which is available in two variants – Multigrain and Cocoa Multigrain. Alphabites are crunchy multigrain cereal letters made with just 6 simple ingredients (5 tasty multigrains – barley, oats, wheat, corn and rice), resulting in the products being naturally high in fibre, with no artificial colours or flavours and no added salt. They also use coconut blossom nectar in the cereal, which is a natural source of minerals and vitamins, including calcium and potassium. BEAR fruit snacks are made with just fruits and vegetables, never from concentrates and with no added nonsense. They are baked or compacted in a traditional dried fruit baking oven. Processed fruit snacks are generally made from fruit concentrates, juices or pastes (some with added sugar and gumming agents). These are boiled or cooked at very high temperatures and made into shapes through a process of extrusion (the same process used to make confectionery, this process
makes snacks that contain very little fibre or real fruit goodness). BEAR fruit snacks start as whole fresh fruit and veg that is gently pressed together before being baked on wide baking sheets in traditional dried fruit ovens at a low temperature (below 42°c), this takes 6-9 hours depending on the fruit used. After baking, the fruit is then cut by hand into shapes, making the Yoyos, Paws and Claws. The only parts of the fruits that are removed in making unsweetened dried fruits are inedible parts, such as the pips and stalks. l www.bearnibbles.co.uk/our-products
Some great facts BEAR Yoyos are made of 100% pure fruit and veg, they contain no added sugar and are never from concentrates. They also count as one of your child’s five a day! On top of all the healthy credentials for Mum or Dad, all BEAR Yoyos come with a fun collectible card, which drives appeal for kids too. l The recommended 20g portion size contains similar natural sugars to a small fresh apple (8g of natural fruit sugars per pack). l BEAR Alphabites’ customers are 24% more valuable (spend per customer £4.99) than Cheerios’ (375g pack) customers (spend per customer £3.71). [Source: Customer Loyalty Data, 52 w/e 03/01/19] l BEAR Alphabites attracts a younger customer base and more families into the children’s ready-to-eat category (70.5% of customers are under 45 vs. 41.5% for Cheerios). [Source: Customer Loyalty Data, 26 w/e 03/01/19] l
The Delicatessen Magazine 7
THE GREAT BRITISH CHARCUTERIE CO.
WITH THE RISE IN POPULARITY OF CHARCUTERIE, AND AS WE HAVE SO MANY TALENTED ARTISAN PRODUCERS HERE IN THE UK, IT WAS ONLY RIGHT THAT OUR FIRST MEAT COUNTER COLUMN OF THE YEAR HAD TO FEATURE A COMPANY WHOSE SELECTION FEATURES SOME GREAT PRODUCTS FROM AROUND OUR ISLES
o mark the occasion of our first meat counter column of the year, we have teamed up with The Great British Charcuterie Co, who supply an amazing range of products, which we will go into more detail on throughout. It’s safe to say that father and son team Simon and Phil Bartley know their stuff when it comes to great flavours. They set up the business in 2016 to showcase the finest British cheese, wine and charcuterie as well as to help raise awareness of the talented artisan producers who create these amazing products.
THE RISE OF CHARCUTERIE
Five years ago there were just twenty charcuterie producers working commercially in British Isles, releasing only a few lines between them. At last year’s inaugural British Charcuterie Awards there were 250 products submitted to the judges
8 The Delicatessen Magazine
Charcuterie Awards. Regional flavours are also popular, like the Seaweed and Cider Salami from one of Cornwall’s top producers. Bars and pubs can’t seem to get enough of the Beer Sticks, something that would make a great impulse buy in a deli we feel. from over one hundred different producers. This astounding explosion comes at a great and pivotal time for British food producers.
With new producers and products emerging almost weekly, the guys concentrate on a core range of 40 charcuterie items. These are chosen primarily for flavour but with consistency and reliability of supply in mind also, and to offer buyers options at different price points. They then introduce exciting seasonal and promotional items as and when they discover them throughout the year. Hero product of 2018 was a spectacular air-dried Mangalitza Ham from local legends Phil and Melissa, which won overall Champion Product at the British
• • • • •
PATES & RILETTES BILTONG SALAMI WHOLE CUTS SELECTION BOXES
As the guys have a deli of their own in Brighton Marina as well as selling to the public through their website, they have a good understanding of what products work well for retail. This means that when you come to deal with this company, you can really trust their advice on what lines to take on. Co-owner Phil said “We supply a broad range of businesses, but being a family run company we’re small enough to care about each one individually and big enough to deliver exactly what they need.” l
TheCheesecounter THIS MONTHS CHEESE COUNTER IS BROUGHT TO YOU BY THE GREAT BRITISH CHARCUTERIE CO. WHO PROVIDE AN AMAZING RANGE OF BRITISH CHEESES, CHARCUTERIE AND EVEN BRITISH WINES TOO! l If you have already read this issue’s ‘meat counter’ piece and aren’t absolutely ravenous looking at the meat, then let me assure you that the selection of cheeses we are talking about here are enough to whet even the hardiest of appetite. Any cheesemaker will tell you that to make great cheese, you need great milk. Britain and Ireland produce some of the best milk in the world due to our lush green pastures and high welfare standards for our livestock. The guys at The Great British Charcuterie Co. have selected some of the best British and Irish cheeses made by true artisans and matured to their exacting standards, and we couldn’t wait to get stuck in.
Albeit their range is pretty large already, there is always some room for new launches if and when great products rear their heads. For example, the guys told us about a new halloumi cheese they are releasing in time for the BBQ season. With large retailers actually running short on halloumi last summer due to a surge in popularity, this new release is certainly one to watch. We also got told about some other interesting new releases coming soon, such as a new individual Camembert, and a London based cheese maker who is making Cypriot-style feta in the traditional ways passed down generation to generation using British ewe’s milk. We certainly look forward to that coming out!
board & stunning baked in its box much like a Camembert.
Sussex Charmer A unique and moreish cheese from Rob Bookham at Bookhams Farm in Sussex. Made to a combination of a cheddar recipe & parmesan recipe give it the texture of a cheddar with that parmesan zing. Perfect for cheese on toast!
Perl Las An organic blue from Carwyn Adams of Caws Cenarth near Cardigan in the heart of West Wales. A creamy texture with a salty finish, starts off brilliant white when young turning a golden colour as it matures.
Rosary Goats Cheese A creamy goats cheese button with a fresh, zesty flavour.
Bix Winner of best soft cheese at the 2018 British cheese awards, Bix is a soft cheese with a rich flavour & buttery texture, perfect for a cheese
Irish Porter A fantastic cheese from Cahills Dairy, a mild cheddar muddled with Irish Porter which gives the cheese its unique marbled appearance & malty after taste.
With a lot of different cheeses available, and too many to list in this article, here’s just a small selection of great British cheeses you can get through The Great British Charcuterie Co.
Charcoal Cheddar Their best selling cheese, the original charcoal cheddar from Featherstone in Yorkshire. Rich and full flavoured cheddar folded with activated charcoal making the cheese jet black.
Baron Bigod A great brie style cheese with a deep mushroom flavour, golden curd and brilliant white bloom. Made by hand from warm milk straight from the cows then matured for around 8 weeks in a cave like environment. This is a great example of a cheese that really tastes of the herbs the animals graze on. Lincolnshire Smoked Poacher Lincolnshire Poacher is a fantastic hard cheese made by Simon Jones on his family farm. The cheese is a rich and full flavoured cheese, which is matured for between 14-16 months to help the great flavours develop. The Smoked Poacher is smoked cheese at it’s best, cold smoked over oak chips at a local smoke house, resulting in a golden brown colour to the cheese and a delicate smokey taste that doesn’t over power the cheese. l
The Delicatessen Magazine 9
WITH ALL THE LOVELY CHEESES WE GET TO TRY, WE WENT IN SEARCH OF THE BEST CHUTNEYS TO GO WITH THEM – INTRODUCING ...
s much as I enjoy seeking out small start up companies and seeing them grow, I also love a success story. Yet, I tend to get a little saddened when larger companies lose their original values and become too ‘corporate’. Well, Otter Vale is a company well worth reading about. Sure, they are pretty big with a astounding history, yet they still retain their original values and ethos. They are so in touch with their customer base and community, it made it hard for me not to tell their full story. Buckle up and get a cuppa, this is a good one.
THE HISTORY OF OTTER VALE
Otter Vale evolved from two local businesses in Budleigh Salterton, Devon: The Kitchen Shop and the Budleigh Salterton Pâté Company. Ben’s grandfather Seymour Laxon joined in the early 1970s, leasing the premises on Perriam’s Place, Budleigh. In 1979, the first batch of their most popular and oldest product, Devon (Onion & Pineapple) Chutney was perfected. Christmas puddings were added to the range, in the early 1980s, and George Hollywood starting working for Otter Vale as a Saturday boy – he subsequently took on this side of the business, and owns the awardwinning Georgie Porgie’s Puddings. The pâté business was sold in 1990, but is still made in Budleigh Salterton today. Ben’s parents took over the reins in 1995. Then Christine brought her scientific background (having lectured food science - and taught Michael Caines his food safety; hasn’t
he done well?!) and love of cooking to the business, and continued to add products to the range, whilst Jon brought his business acumen. In 2014 they became a ltd company, then Ben became managing director. His wife, Andrea, is a vet who had to resign from practice on having their first child. With her background in food safety from the veterinary perspective and a PhD in gut health, she applied her organisational (faster typing) and scientific skills to the technical side of the business, working closely with Chris – technically retired but in reality, working harder than ever as chief babysitter. In July 2016 they moved into their new premises in Cullompton, where they had a storage space, a separate staff kitchen, office space and a purpose-built kitchen for the first time ever. Jon’s older son Julian became sales director in 2016, aided by his wife Claire. Both bring significant expertise from the hotel industry. Their cycle in Budleigh completed beautifully in 2018, when Georgie Porgie successfully gained planning permission to build a new food production unit on their old home in Perriam’s Place. SALSA accreditation was gained on their first attempt in 2017, and they continue to work with local trainers, authorities and consultants to ensure a high level of (externally validated) training and standards. They are a Trading Standards Primary Authority Partnership, members of Taste of the West, Food Drink Devon, the Exeter Food and Drink Trail and #GrowGreen; also listed on Erudus. On a day to day basis, you can find 1-5 of them in the kitchen. Ben does “everything” these days, or so he says. But he’s definitely the fastest at prepping onions. Andrea is usually cleaning, chatting or computing, but not cooking – she leaves that to the experts, Denise and Di. Denise has been a loyal team member for almost 25 years, works
chutney. A perfect accompaniment to a good cheddar ploughman’s or sandwich. Winner of a Great Taste Silver Award in 2006.
part-time, and no one can make a jelly quite like her! Di has over 25 years’ experience of working with food and was a second chef in a busy kitchen – now she has the flexibility to enjoy her twin loves of football (Exeter City and Spurs; always fun when Ben’s Liverpool are playing) and her beautiful dog Enzo. Mark is the delivery driver who really does deliver! With over 16 years’ experience in food prior to becoming a driving instructor, AND a published author, there’s seemingly nothing he can’t do! As much as possible, they use fresh local produce and local suppliers as much as possible too, but sadly pineapples are NOT grown in Devon!
Currently, they have 31 individual products within their Chutney, Savoury Jelly, Gourmet (Somerset Cider Brandy Marmalade, Piccalilli, suet-free Mincemeat etc) and mustard ranges. Here’s just a few products in this impressive range that we love:
Devon Chutney/Onion & Pineapple This product takes two classic accompaniments to cheese and combines them in a sweet yet tangy
Apple and Mint Jelly This Apple and Mint Jelly adds that little extra something to the traditional lamb or pork accompaniment. The subtle apple flavour pairs brilliantly with mint, offering a light and tasty condiment for roast dinners. All of the jellies are gluten and diary-free.
Coronation Sauce This concentrated mix of apricot, onion and spices is ideal for making up Coronation Chicken (or turkey at Christmas). Simply dilute two parts mayonnaise to one part sauce, or to your taste, and add chicken, sultanas – whatever your fancy. Can also be served up in a sandwich version, with jacket potatoes or in a rice salad. Taste of the West Gold Winner 2015. Devon Farmhouse Cider Mustard Mild with a fresh cider flavour and hint of sweetness. Excellent with ham, pork, cheese and egg dishes. A Taste of the West Highly Commended Award winner 2016. Contains honey; not suitable for a vegan diet. Over the years Otter Vale has won numerous Great Taste and Taste of the West awards. Their Devon Chutney has even been described as an “East Devon institution” and Devon Fire seems to have a fan base all of its own! l www.otter-vale.co.uk
THEIR ORIGINAL AND MOST-LOVED PRODUCT, DEVON CHUTNEY/ ONION & PINEAPPLE, IS 40 YEARS OLD IN 2019!! l To celebrate and say thank you to their roots, they are supporting the Devon Air Ambulance Trust and the Westcountry Rivers Trust. 5p from every 225g jar, 10p from every 500g jar and 25p from every 2.25kg catering tub sold between 1st January and 31st December 2019 will be split equally between these two charities.
The Delicatessen Magazine 11
The buzz about
LUCY BEE WE FIND OUT MORE ABOUT LUCY BEE’S RANGE OF FOOD PRODUCTS, FROM THE VIRTUES OF COCONUT OIL, TO WHY FAIRTRADE IS SO IMPORTANT TO THEIR BUSINESS
n everyone’s quest for a balanced and healthy diet, Lucy Buckingham noticed there seemed to be a missing part to the jigsaw for healthy oils and fats. Fortunately for her in 2007, she was introduced to coconut oil by a close friend in Hong Kong. Finally, she felt she had found a really healthy fat that was not only great to use when cooking but also could be used as a natural beauty product. As a child, Lucy was diagnosed as a celiac. Her parents had to completely change their way of eating and had to start cooking everything from scratch. This meant growing up, Lucy naturally took an interest in what she was eating and putting into her body. On her discovery of coconut oil, Lucy soon learnt there wasn’t a coconut oil on the market which was Fair Trade, Organic or Extra Virgin, so decided to share her new found love and bring out her own.
WHAT MAKES COCONUT OIL SPECIAL I HEAR YOU ASK?
12 The Delicatessen Magazine
Coconut oil is a medium chain fatty acid, so makes a great healthy fat to use when cooking. It has a smoke point of 180 which also makes it safe to use when cooking. Coconut oil also contains lauric acid (around 48%). The only other place to get this is in a mother’s breast milk. It is not only anti-bacterial but also anti-viral and anti-fungal. Due to the fatty acids and vitamin E content, it is also vey nourishing for the skin. Doubling it up as not only an essential cooking ingredient but also a natural beauty product that can sooth and heal the skin.
FOOD RANGE: • Coconut oil • Creamed coconut • Coconut flour • Coconut sugar • Turmeric blend • Chai blend • Cacao • Coconut sugar.
BENEFITS: • All food products are organic, vegan and fair trade. • Coconut Oil can be used for frying, spreading and baking. • Great alternatives for anyone dairy intolerant. (The coconut oil in particular is a fantastic replacement to butter.)
Right from the Bee’s mouth:
Why did you choose Fair Trade? Fair Trade is something that is very important to us as a company. When people ask, why are you Fair Trade? I like to turn it around and say, why wouldn’t you be Fair Trade? If we are going to buy goods from these farmers and producers, it’s only fair we give something back. We work with the Fair Sustainability Alliance, Fair TSA. This ensures that there is NO child labour, animal cruelty. It means that farmers are on contracts and wages.
AFTER THE HUGE SUCCESS OF HER FOOD PRODUCTS, LUCY BEE HAS ALSO LAUNCHED AN ORGANIC SKINCARE RANGE. THIS EXCITING, NEW RANGE BOASTS 100% NATURAL INGREDIENTS THAT ARE ALL ETHICAL AND COMPLETELY FREE FROM PALM OIL, WHICH WE LOVE!
ere at the Delicatessen Magazine, we were excited to have been given the opportunity to experience Lucy’s first organic skincare range for ourselves. Not being someone who usually buys a lot of beauty products, due to suffering with dermatitis. I, myself, wanted to see why the trend in organic facial and body creams is currently trending at an all time global high and what benefits Lucy Bee’s range has to offer. Fortunately, I was to be able to take home a few samples from the range and WOW! What an amazing set of products they are! This organic skincare range definitely does not disappoint. Not only were the products hydrating and radiance-boosting, they were also suitable for my sensitive skin, proving why they have been dermatologically approved.
THE FULL SKINCARE RANGE: • Body Cream • Body Exfoliator • Cleansing Milk • Face Cream • Face Exfoliator • Lip Balm • Lip Scrub
Key Benefiting Ingredients: • Coconut Oil Soothes, antibacterial, hydrating and nourishing. • Turmeric Anti-inflammatory, Antioxidant, reduces redness, soothing and Radiance-boosting properties. • Cinnamon Natural microdermabrasion. • Dead Sea Salts Removes dead skin cells and detoxifying. • Natural Hyaluronic Acid Hydrates, firms and plumps the skin. • Avocado Oil Rejuvenates and moisturisers the skin. We also like that the whole range has been certified by some of the most respected certification bodies:
• Soil Association (COSMOS Organic) • Fair Trade (FairTSA) • Vegan Society • Cruelty Free International.
Awarded #1 Best Buy by the Ethical Consumer Guide! The rating system takes into account things like animal testing, human rights, climate change, environmental reporting, palm oil, company ethos, product sustainability, pollution, factory farming amongst many other important factors.
What Lucy says: “I’ve always been very interested in what I put into my body, but that hasn’t always been the case with my skincare, as I struggled to find natural products that were effective and still had a luxurious feel and smell. After two years of working on the range, we have finally created what I have always wished for whilst still keeping it completely natural and cruelty free”
INTRODUCING LUCY BEE’S NEWEST RANGE OF 4 ORGANIC SOAPS
What makes these soaps different? Soap is traditionally made by saponification which is a chemical reaction between two natural ingredients. This is the way Lucy Bee creates their soap bars which are made using 100% coconut oil. Lucy Bee use sustainable, natural ingredients and unlike many other soaps, do not use any palm oil, even sustainable palm oil, due to its negative impact on the environment, habitat, animals and eco-systems. Lucy Bee Soap is also free from the following which are often found in other soap bars: sodium lauryl sulfate (SLS), sulphates (SLES), artificial fragrances and dyes, preservatives and petroleum.
LUCY BEE’S SOAP RANGE:
• Fragrance Free Natural Soap Leaves skin feeling nourished, fresh and hydrated. Perfect for people with eczema and psoriasis • Ylang Ylang, Jasmine & Cedarwood Natural Soap Rejuvenates and balances your skin with a light, calming scent • Lemon, Tangerine & Cinnamon Natural Soap Awakens your skin with its zesty, citrusy fragrance • Spearmint, Basil & Clove Natural Exfoliating Soap Uses crushed coconut shell to naturally exfoliate the skin leaving a minty fresh smell
It does lather confirms Lucy... “When we first started discussing the soap range, a lot of people said to us “you can’t bring out a soap that doesn’t have palm oil in, it won’t lather, it won’t work”. We heard it all, but we persevered and followed what we believed in. I’ve always used liquid soap as I found bars dried out my skin and left it feeling sticky, but hand on heart, the coconut oil in these bars leaves my skin feeling moisturised and clean”. l
The Delicatessen Magazine 13
Beans Full of happy
HERE AT THE DELICATESSEN MAGAZINE WE HAVE BEEN TRYING THE HAPPY SNACK COMPANY’S RANGE OF HEALTHY, TASTY SNACKS SUITED TO THE WHOLE FAMILY. WITH A RANGE OF FIVE DELICIOUS FLAVOURS OF FAVA BEANS AND CHICKPEAS WE WERE EAGER TO FIND OUT MORE...
I 14 The Delicatessen Magazine
t is clear to see that the Happy Snack Company have an invested interest around the reformulation of kids’ snacks to make them healthier. They have a strong mission to produce healthy, tasty snacks for the whole family and declare that their snacks are nutritious, free from all 14 declarable allergens, are vegan friendly and come in a variety of flavoured handy snack sized bags, perfect for on-the-go snacking at school, work, travel or sport.
When speaking with Jeff from the Happy Snack Company we learned that the Brand was originally conceived to satisfy the stringent requirement of Australian schools to drive a healthier snacking environment. With concerns around empty calorie snacks and increasing food allergies this small family run business in Queensland was inspired to find a way to drive this government goal as well as provide genuinely healthy snacks for their family and
friends. The breakthrough came when the naturally nutritious snacks were combined with small, handy on-the-go packaging formats which made inclusion in school lunchboxes a reality. Now their Brand is a household name in Australia and New Zealand and the sustainably grown pulse based snack have now arrived in the UK and USA.
SO WHAT MAKES HAPPY SNACK DIFFERENT?
It is refreshing to see child focussed snacks which are also high in nutrients. The snacks are naturally high in plant based protein (27%), high in fibre, low in sugar and low in saturated fats. They are also a well established brand in other international markets including Australia, New Zealand and the USA, with an already proven track record for success having been shortlisted for Best Food Product at Food Matters Lives as well as Best Up-and-Coming Brand by Sainsbury’s.
LOOKING TO THE FUTURE...
The Happy Snack Company are extremely excited about the launch of their new Chickpea flavour: Lime & Cracked Pepper, which we agree on receiving a sample to try, sent our taste buds in to orbit with such great flavour and a satisfying melt in the mouth sensation.
Adult and Kids sized pulse products: Roasted Fava (Broad) Beans and Roasted Chickpeas in the following range of flavours: • Lightly Salted • Sea Salt & Balsamic Vinegar • Red Pepper & Chilli • Lime & Cracked Pepper
The Kids range also has Pizza Flavour!
Allergy friendly Nut and Gluten Free High Protein Hunger satisfaction 100% wholesome Chickpeas and Beans Kids approved Flavours kids love Lunchbox friendly Convenient portions
BUT THAT’S NOT ALL...
As we mentioned before The Happy Snacks Company are focussed on providing great tasting, nutritional snacks for the whole family. Their Adult range also benefits from all of the same nutritional attributes as the Kids range with the key difference being its portion size: 25g versus 15g for the kids range. l Interested in stocking The Happy Snack Company range? Contact firstname.lastname@example.org
l Whether you are looking for a healthy wholefood treat, something fun to fuel the school or work day or managing a food allergy, the Happy Snack Company snacks are the tasty choice. Using sustainably grown non-GMO chickpeas and fava beans, their roasted snacks are crispy, crunchy, nutritious and delicious! Naturally high in protein and fibre and with significantly less fat than nuts and chips you can definitely satisfy your hunger cravings in a healthier way. Also free from gluten, nuts, eggs and dairy, Happy Snacks are perfect for those looking to live allergy free. In short, their snacks definitely deliver in nutritional value which not compromising on the taste. That’s a winning combination in our books!
The Delicatessen Magazine 15
W O C A T O N T H G I S N I DEPUTY EDITOR AMBER SINKS HER TEETH INTO SOME CHOCOLATE FROM MOO FREE, THE FREE-FROM TRAILBLAZERS WHO HAVE BEEN LEADING THE FIELD WITH THEIR DAIRY-FREE CHOCOLATE
ith a rise of more than 40% over the last year in free-from food and drink sales, it is clear to see that regularly shopping free-from has become a lifestyle trend that some have now dismissed as a fad. With chocolate being one of the most loved sweet treats, great tasting dairy free chocolate is definitely a must! When I saw that we were teaming up with ‘Moo Free’ this issue I was extremely excited. Here is a company that has led the way in the field of dairy-free chocolate. A company, who I personally have tried, tested and loved when working in schools as a teacher. I found extending a reward to my students helped to promote positive and appropriate behaviour within my class and of course, chocolate was a high motivator! But having children with varying allergies and a high focus on healthy-eating within schools I needed to find a great tasting, healthy alternative. I discovered Moo Free chocolate bars and buttons, which the kids loved and they became a firm favourite for our ‘Star of the Week’ prize.
SO WHO ARE MOO FREE?
Moo Free are a world leading manufacturer of dairy free chocolate, gluten free chocolate, organic and vegan chocolates that actually taste like milk chocolate. To achieve this they use rice milk in their unique and special recipe to create a delicious, milk chocolate taste that does not require a single cow. In addition, all of their products are produced in special dairy free, gluten free and soya free clean rooms, ensuring none of their products contain even a trace of milk, gluten or soya. Moo Free tells a heart warming story on how they initially set out to create a great tasting dairy-free
Easter egg, when they realised that there wasn’t any alternatives for their youngest child with a dairy intolerance. After several trials they realised they were so delicious that even their child’s friends were enjoying their dairy free chocolates so carried on to create further products in their range. With the help of their child friendly characters: Hammy the Hamster, Rosie the Rabbit, Lily-Lu Lemur and Cheeky Chimp, they now offer a full range of free-from chocolate mini-bars in a range of flavours including: • Original Rice Milk • Honey comb • Mint • Orange
WHAT ABOUT US BIG KIDS?
Do not worry! Moo Free also have a range designed especially for adults needing a sweet chocolaty fix too. There is a larger bar range that includes: • Original Rice Milk • Fruit and Nut • Crunch Banana • Hazelnut Nibs Other products in the range include: • Organic Dairy Free Choccy Drops • Quality Organic Baking Drops • Mini Moos Bar Range in 4 different flavours • Moo Free Bars in 4 different flavours • Dairy Free Easter Eggs • Dairy Free Advent Calendars • Dairy Free Selection Box • Dairy Free Christmas Bars
HOW ABOUT THE FUTURE?
With the ‘marvellously moreish’ range being announced, there will be some great new products to get your hands on. The range will include: EASTER EGGS • Sea Salt & Caramel Easter Egg • Dark 65 Easter Egg BARS • Original • Cinder Toffee • Sea Salt & Caramel • Sea Salt & Lime • Dark 65 • Dark 85
Another exciting development is that the Hammy’s selection box will include an orange ‘Snowman Bar’ which incidentally will be the new flavour for the stand-alone snowman bar going forward too. l www.moofreechocolates.com
l They definitely get our taste of approval! One of the closest tasting dairy alternatives to the real thing we have ever tried. I was also wowed by their care for the environment too. The guys at Moo Free deciding that it wasn’t enough for their products to just be ‘free from’ and vegan suitable, have managed to ensure their manufacturing has as little impact on the environment as possible. The Zero Waste to Landfill policy for their factories is inspiring and something that other producers should strive to implement too.
The Delicatessen Magazine 17
Dolce La Dolce Nuts about nuts!
f you think about it, nuts are pretty wonderful things! They’re nutrient dense, satiating, convenient, versatile and rather delicious (even on their own) For many they provide a satisfying crunch, packed with flavour that can be eaten as a breakfast topping, as a snack between meals, a dessert or baking ingredient or can be used within savoury meals such as curries. Today, it’s very hard not to find a healthy snack company who are not using them within their product’s ingredients. So how does a new company wanting to show off its love for nuts stand out above the rest? This issue The Delicatessen Magazine linked up with Dolce la Dolce (who, let’s be clear, are absolutely nuts about nuts) to find out more about their exciting, UK’s FIRST premium nut cluster brand, that brags to satisfy any sweet cravings whilst still being a healthy snack. When receiving a sample of this great snack at the office we all were eager to view and taste this interestingly new healthy snack creation. On first glance the ‘Dolce la Dolce’ products stood out loud and strong, with its bold, bright, and geometric printed branding. It definitely has an eye-catching packaging! In the handy 28g weight size portions you can also see why
Our t Verdic
they would be a popular on-the-go snack, fitting in easily to anyone’s bag or pocket. Creating a buzz of excitement for our first office tea break of the day, we all eagerly tucked in to the Dolce la Dolce’s range. The whole selection offered a combination of light sweetness, saltiness and an unmistakable crunch for a naturally and delicious energy boost that kept us going right up until lunchtime. We do have to say though; the new ’Clustered Almond & Pecan Crunch’ and the ‘Clustered Cashew Crunch’ were definitely firm favourites of ours.
• Clustered Almond & Pecan Crunch • Clustered Cashew Crunch • Glazed Almonds with Cherry, Chia and Quinoa Mix • Glazed Cashews with Blueberries, Cranberries & Sesame Seeds Mix • Glazed Cashews with Blueberries, Cranberries & Quinoa Mix • Glazed Cashews with Cocoa Nibs Mix • Glazed Cashews with Coconut Mix • Glazed Pumpkin Seeds with Cinnamon, Dates and Rolled Oats Mix • 100% Dried Pomegranate www.dolceladolce.com
l These would be a bold addition to any Delicatessen’s healthy snacks range with its stand out packaging. This product offers the consumer a healthy snack that doesn’t compromise on taste, whilst not being too sweet. This great tasting product is a perfect lightly sweetened snack, made from natural high-quality ingredients. Not to mention it is also certified GlutenFree and Kosher Pareve.
18 The Delicatessen Magazine
SALLY ASSINDER COLUMN
IS PASTA SUITABLE FOR VEGANS?
owards the end of November the blogger and journalist reach-out service I use was full of requests for interesting and new vegan products as foods bloggers and food journalists moved on from Christmas to write about Veganuary and review vegan products. It’s my job to try to find a PR angle for Garofalo from these reach outs. When it came to Veganuary requests for interesting and new vegan products I thought, well everyone knows pasta is vegan, and it’s definitely not new, and is it interesting, especially in the light of Greggs vegan sausage roll? No one would want to include pasta in a Veganuary blog or an article in a magazine. I was thinking that over the last 4 years I have written many articles about Garofalo pasta only containing two ingredients, durum wheat semolina and water, and with only two ingredients… as the article goes, surely everyone knows Garofalo pasta is suitable for vegans, there was nothing about egg in Garofalo pasta in my article? The journalists didn’t need me to send samples and tell them pasta was suitable for vegans. They wouldn’t write about pasta with many other new and interesting products hitting the shelves. However, a conversation with a friend, my son and Chris McNeil, all on separate occasion, soon made me realise I was wrong and there is a belief by some that most dried pasta contains egg and therefore only suitable for
Radiatori Alla Genovese. Vegan hard cheese in the pesto makes this recipe suitable for vegans.
a vegetarian diet but not for a vegan diet. I really should have been sending samples (and my article on the two ingredients in Garofalo pasta) not because pasta is new but to educate and help anyone, or those with relatives and friends embarking on a vegan diet. Pasta is not new, but it could be new news to vegans, knowing they don’t have to sacrifice pasta on a vegan diet. I have been lucky enough to work with chef and restaurant owner Aldo Zilli and chef and Master Chef finalist Sara Danesin, both Italian who know and use Garofalo pasta well and have developed many recipes for us including some very tasty vegan recipes. This got me thinking again, anyone following a vegan diet which includes pasta might just be interested to try out tasty new recipes and update their vegan pasta repertoire. This could have been my route to the journalist and bloggers to get Garofalo pasta noticed in the sea of ‘interesting
Macaroni with Mangetout, Peas & Tenderstem Broccoli topped with Lemon zest & Citrus crumb. Aldo Zilli created this recipe with Garofalo macaroni, vegetables full of protein and the lemon citrus crumb is a great alternative to cheese to finish the dish.
and new’ vegan products received on their Veganuary journey. When I get the emails from bloggers and journalists later this year for Veganuary 2020 I will be ready with samples and recipes, and maybe the article on how Garofalo pasta is made with just two ingredients! Interestingly, the organisers of Veganuary initiative believe 2019 will be the year of the vegan, with vegan options becoming cheaper, more widespread and convenient. For as long as I can remember pasta has been widespread and as far as convenient, that goes without saying when it comes to pasta. What can be tastier and more convenient than Pasta Aglio e Olio translated as Pasta with Garlic and Oil, this is one of the most loved pasta dishes in Italy and is a lifesaver whenever the fridge is worryingly empty. It’s so simple to make, satisfying, very tasty and vegan! Best of all non vegans can enjoy the same delicious meals as their vegan friends. Even Garofalo gluten free pasta is suitable for vegans and taste like ‘normal’ pasta, so we are told many times over. A result if you are cooking for a mixed group that contains those on a gluten free diet, those on a vegan diet and those whose diet is not restricted. There is a reason why Garofalo pasta does not contain egg. Traditionally pasta made without the addition of egg, just using strong flour and water, was more common from Southern Italy. Garofalo has been making pasta since 1789 in Gragnano, a town near Naples in Campania in Southern Italy, and follows the traditions and does not add egg to its Signature range of pasta. Pasta made with flour and egg Pasta was more common from Northern Italy and often eaten fresh and made in the shape of ribbons like tagliatelle and pappardelle. As I write this the reach outs are for Valentine’s day. Shall I give this one a miss? Garofalo doesn’t make heart shaped pasta but maybe a word to Aldo and Sara for some aphrodisiac pasta recipes might be my angle this time. l
The Delicatessen Magazine 19
BACON Bringing home the
k, that’s a fairly bold statement (right), and I will stick by it and justify it. Like many others, I’m a big fan of bacon. However, I am also a bit of a ‘bacon snob’ in so far that I won’t eat bacon that has been injected with enough gloop to make it sizzle and so thin you’d mistake it for parma ham. When I met the founder Simon Warrick, he presented me with a packet of his bacon. I felt as though I was picking up an award rather than a packet of bacon. The packaging is sublime and I genuinely couldn’t wait to get it back to base to cook. In fact, in my haste, I didn’t pick anything else up to cook with it! I first saw this bacon when I was reporting on the Plastic-Free Aisle in Thornton’s Budgens in North London, who stocked this bacon. The buyer at Thornton’s Budgens in fact said to us that this bacon sold very quickly and they had to frequently re-order. I can’t say I blame the consumers at all, the pack really shows provenance and fine quality.
20 The Delicatessen Magazine
WE MEET SIMON WARRICK, FOUNDER OF THE CURIOSITIES COMPANY; THE COMPANY BEHIND THE FIRST PRE-PACKED BACON TO BE AVAILABLE IN PLASTIC-FREE PACKAGING IN THE UK, AND IT’S LIKELY THE BEST BACON WE’VE HAD YET!
This bacon is arguably some of the very best bacon available anywhere in the world. Made from the best ingredients, personally sourced by The Curiosities Company from the finest suppliers in the UK. Let’s break down the elements to this fine artisanal product.
Essentially the clothes of a brand, packaging is an essential part of the process. Not only does it need to look good, but it also has to do a particular job, and do it well. Shelf life, stacking and enough ‘real-estate’ are all elements in this. Simon felt very strongly that if he was to launch a great bacon, he shouldn’t shroud it in cheap, indestructible plastic. So he set about creating a far greater solution – he wanted to be the creator of the first pre-packed bacon to be available in the UK in plastic-free packaging. So, with a little technical help from his pals at Reelbrands, a sustainable packaging consultancy, they came up with this new and exciting premium, planet-friendly pack. The outer pack is made from cardboard, which comes from sustainably managed forests (FSC Certified). The inner lining is made from a cellulose-based biofilm, which conforms to the home composting standard.
To Simon, the flavour as well as its traceability is a major focus point. To create great tasting bacon, you need great and well looked after pigs. All the pork is Organic, from Helen Browning Organics. The salt used for curing is from Halen Mon from Anglesey, a great salt and likely a story for another issue! Another interesting point to note is that The Curiosities Co have recently started working with Provenance (www.provenance.org/whitepaper) in order to enable the QR codes printed on their pack to give full details of every batch, all the ingredients and the traceability. They have already been doing this for around a year already but they are replacing it with the Provenances QR code to make the service slightly slicker. This enables the end user to see the story behind the suppliers and Simon’s link to them. They’ll also be able to see more information about the packaging, and it’s environmental credentials and endof-life streams easily.
LEAVE NO FOOTPRINT
This saying comes up a lot when you talk with Simon, he has a genuine desire to reduce waste and impact, but whilst enjoying a great product at the same time. You have to wonder where he gets all his ideas and enthusiasm from sometimes, and it was no surprise to learn that he has worked within the traceability field for over 20 years, and using this learning, has sourced the best possible ingredients he possibly could for his own products. To further reduce waste, the company also produce a bacon jam, using the last piece of bacon that can’t be sliced from each piece, so as to create a zero waste scenario – what a great, and tasty idea this is!
Seasonally changing bacon flavours Chilli and Thyme •Developed for the winter to replace the Chilli and Raspberry summer bacon. The chilli leaves a subtle hot note on the bacon, and the thyme gives a warm meaty flavour. Particularly good with some of the limited edition “Brutalism” or “Tricati” chilli sauce, they have been making too. There are only limited stocks of these special sauces available. Made from home grown and organic scotch bonnets, fermented with lime for 6 weeks, strained in saline and blitzed, a bit like Tabasco. It is a live product, with active bacteria in it. Oak Smoked Sea Salt Using the superb sea salt from the wonderful Halen Mon on Anglesey, they make a very subtly smoked
bacon without smoking. The smokiness comes from the oak wood used in its production. The salt comes from the same crystal clear waters of the Menai Straits as the salt they use as the main ingredient in the curing process. Only the best will do. Black Pepper and Bay Without a doubt their most popular flavour. The flavours of chopped bay leaves and freshly ground black pepper seep deeply into this bacon. The darkness of the ingredients give the edges and rind of the bacon a distinct meaty look. Superb between a couple of pieces of sourdough with a dash of black garlic ketchup.
Fennel and Juniper Fennel is such a great spice to use for flavour. The slightly aniseed/ liquorice taste works so well with the Juniper. They start with whole Fennel seed and Juniper berries and grind them in a coffee grinder. Using whole spices as the raw ingredients brings out much more flavour. One of Simon’s personal favourites.
Fennel and Thyme The combination of whole milled Fennel seeds and Thyme leaves was the flavour Simon first used when he cured bacon. It was such a good flavour; it’s become one of the backbones of the range of flavours they make. This flavour in particular gives off the most amazing aromas during cooking. l www.thecuriosities.co.uk/bacon
The Delicatessen Magazine 21
WE TRIAL THE RANGE OF EDIBLE INSECT PRODUCTS FROM JIMINI’S!
them for 7 to 9 minutes before they can be munched. There is also a plain conchiglie pasta in the range too.
ating insects is something many of us may find a little strange. I won’t lie; I was a bit sceptical at first and certainly felt I’d drawn a short straw when putting a handful of dried mealworms into my mouth in front of the rest of the team. Quickly however, I realised I quite enjoyed these nibbles and could quite imagine them as a pretty good bar snack. Before we go into the range in any detail, let us first take a look at why we should be eating insect based proteins in the first place. It's very simple: insects have the power to significantly reduce the environmental impact of our western diet. • Farming insects requests fewer resources than cattle. • Insects grow quickly. • Insects have very good nutritional qualities. • Insects have so many different tastes, it's a culinary revolution!
Our t Verdic
• There’s twice the amount of iron in crickets than in spinach. • Insets emit 99% less greenhouse gasses than cattle. • Insects eaten whole or as flour are rich in protein and are a source of minerals (iron, zinc and calcium). They contain all the essential amino acids, vitamin B121 and omega 3&6 in similar quantities to beef and fish.
There are plenty of different options in the range, so we’ll just give you a taster of the products we tried!
HIGH PROTEIN PASTA BASIL FUSILLI
The new range of fusilli pasta is crafted from only four ingredients - durum wheat semolina, eggs, basil and Buffalo worm powder. Like the other pasta range, 86% of the ingredients have been organically farmed for certifiable reasons in Europe. With the JIMINI'S fusilli pasta there’s no need to add meat or other vegetable protein because it already contains 18.7% protein. The pasta can be prepared like any other type of dry pasta, you just have to leave
Granola is a food product that the guys enjoy nearly as much as their love of eating insects. Composed of whole grains, dried fruits and seeds; it's crunchy, tasty and fulfils the body with energy. To make it even more nutritious, they added some buffalo powder. Buffalo worm is an edible insect particularly rich in proteins, iron and magnesium. What a good way to start the day! The flavour we tried was the Apple & Cinnamon and the taste and texture was very pleasant. There is also Raspberry & Pumpkin seeds and a Dark Chocolate granola in the range too.
Today, with our active lives, we have longer days at work, we spend some energy during workouts and we still need some energy to operate efficiently at work. The team wanted to solve this issue by creating a unique, delicious and sustainable protein bar. For so, they created the Jimini's protein bar enriched with cricket powder. It's an easy way to have a healthy snack, to recharge your batteries before you exercise and to refuel your body after a run! With a mix of the best ingredients in the energy bars: dried fig and almond to bring you the oleaginous and fruit natural energy, and also black tasty chocolate, and obviously the cricket flour, naturally high-protein and source of omega-3 and 6. www.jiminis.co.uk
l Well, I must admit that I am quite taken with the Jimini’s range. I’ve gone from being a little apprehensive to being a fully-fledged insect eater in a short period of time. In truth, I will continue to eat insects from now on, they are a great way of getting protein and minerals with less impact on the planet.
22 The Delicatessen Magazine
HERE IN THE DELICATESSEN MAGAZINE OFFICE WE HAVE TO ADMIT WE ARE DEFINITELY GRAZERS, WE ARE CONSTANTLY LOOKING FOR SOMETHING TO NIBBLE ON WHILST WRITING OUR ARTICLES SO WHEN SCOTTISH BASED, SO GUD SENT US A SAMPLE OF THEIR SO GUD SQUARES THERE WERE PLENTY OF WILLING TASTE TESTERS
t’s almost impossible to remember a time when protein bars and healthy convenience snacks didn’t swamp the shelves of every food shops. From kale crisps to bars in every flavour, the health snacks industry has exploded in recent years. Our appetite for snacking has grown in size and importance as the market meets the demands of our increasingly on-the-go lifestyles. These attractively packaged products, praised and promoted all over social media all promise to fill us with good nutrients, protein and to keep us safe from the sugar-laden treats we really desire. But are they all as good as they make out? So Gud are a company who are shouting out loud and clear about how passionate they are about making
products that have a high nutritional profile whilst still tasting scrumptious. Their carefully selected ingredients are chosen amongst the richest sources of many of the nutrients needed for optimal health whilst excluding all additives, artificial colouring, fillers and gluten. Whilst chatting with Terri from So Gud we asked what was the inspiration behind the brand and why go into a market that is already so heavily populated? Her answer was clear... unlike most already on the market, their So Gud Squares are scientifically proven to fuel the body with the most nutrient dense food using the best whole ingredients, releasing slowly into your body so you feel fuller for longer all at a reasonable price too.
Their range is exciting and comes in a variety of oat and seed flavoured squares: • Fruity Oat & Almond • Juicy Oat & Raspberry • Spicy Oat & Apple Pie • Chewy Seed & Apricot • Nutty Seed & Walnut
All 5 are gluten free and the Chewy Seed & Apricot and the Nutty Seed & Walnut are also Vegan friendly too.
IDEAL SNACK FOR KIDS TOO! As a parent, I finally feel I’ve got breakfast down, and lunch and dinner have become a routine. Snack, however, that’s just tricky! So Gud’s nutritious snacks are perfect for the kids too as they are created low in sugar and fat, they are gluten and nut free and also they’re high in fibre. In their square shaped packaging they are a super convenient snack that you and the kids can take anywhere. And did we mention...they’re tasty too!
• Gluten Free • Dairy Free • Vegan • Chemical Free • High in Fibre • Nut Free option • Reduced Fat and Sugar • Full of good nutrients
SO WHAT’S NEXT?
So Gud are working on 2 exciting new delectable chocolate covered versions of their snack squares. They are sure to be a sneaky mix of healthy plus indulgent! These will be launched later this year...so watch this space. l www.sogud.co.uk
The Delicatessen Magazine 23
WE GET OUR HANDS ON THE NEWLY LAUNCHED NATURALI CHOCOLATE RANGE – TWO FLAVOURS, FOUR NATURAL INGREDIENTS, ONE VERY HAPPY DELI MAG TEAM!
am a chocolate addict. I definitely pulled rank when it came to this article, and wanted to stash the samples away all for myself. However after many beatings and days of torture (ok, maybe a little exaggerated) I gave in and allowed everyone else a piece too. Apparently one square wasn’t enough, so I begrudgingly had to hand over the rest. As much as I love chocolate, I’ve been on a mission lately, to try to only eat products with ingredients I can pronounce. Seriously, this has eliminated a few foods for sure. I mean, who knew that a lot of chocolate bars contain ‘Ammonium phosphatides’ and ‘Polyglycerol polyricinoleate’?
24 The Delicatessen Magazine
So, when our content director Ella Heather went in search of a chocolate with natural, and less ingredients she came back with ‘NATURALI’ and we couldn’t have been any happier!
There are two delicious varieties of dark, raw chocolate are in the NATURALI range: orange and peppermint. All their products are packed in earth-friendly packs, which include compostable chocolate packs, recyclable chocolate boxes, and labels printed on recycled paper using vegetable-based ink. Both flavours are subtle, but intense at the same time. Definitely not over
powering, but with a balanced real and natural flavour.
THE TASTE TEST
Naturali chocolate has a ‘dark chocolate’ depth to it, and the various flavour components are well balanced. The botanicals create a fresh burst of flavour. The chocolate melts in your mouth and takes you on a journey. Because of the raw nature of the chocolate, there are no unnecessary ingredients or bulking agents needed to cover up anything. This is simple chocolate, with simple ingredients, with a complex flavor. l www.naturaliproducts.com
We interviewed founder Maya Raven to find out more Where did the inspiration for the brand come from and how did the business start? The initial inspiration to create chocolate came unexpectedly. At the start of my first chocolate making expedition I had no idea that it would one day turn into a business. However, there was an astounding response from people who I shared my first batch of chocolate with. I was also surprised at how delicious fresh, raw chocolate tastes (which is something I had not experienced before). It then became apparent that perhaps it could be the start of something more. The seed was planted. The business and brand grew from there.
What made you decide to create sustainable packaging as well as natural products? Due to having an interest in the wellbeing of people as well as the environment it was apparent that it would not be a satisfying venture unless those interests were incorporated into the ethos of the business and its products. That is why the chocolate ingredients for NATURALI chocolate have been carefully selected and are 100% organic (in order to produce quality chocolate for people, that also tastes amazing). Dark chocolate is also believed to have an array of health benefits. In addition, it was important to me to create something, which has minimal impact on the environment as it is a precious resource that provides sustenance to us all. That is why earth-friendly packaging has been used. This includes biodegradable and compostable chocolate packets, recyclable chocolate boxes, and labels printed on recycled paper using vegetable-based ink.
Which product has been your most popular so far? At present there are two delicious varieties of dark, raw chocolate in the NATURALI range: orange and peppermint. The chocolate with orange botanicals has been the most popular so far (however, the bar with peppermint botanicals is my personal favourite!). Do you have any plans for new varieties/products or anything new happening with the business that youâ€™d like to share? Yes! The next product planned for release in the range is a 100%
cacao chocolate bar made entirely from organic, raw, Peruvian cacao. Experiments for the product have already taken place, and I look forward to sharing the finished product with people in the future. It has a finely balanced flavor, which is bold yet creamy. As with the current range, the 100% cacao bar will be suitable for people with various dietary requirements. What makes your products different to other chocolate brands? There are no unnecessary ingredients or bulking agents added to NATURALI chocolate and, instead, just 4 natural ingredients are used. Also, the chocolate is raw unlike many mass-produced brands. This means the flavour of this chocolate, as well as the potential health benefits of the ingredients, are in an optimal state. Additionally, time and care are taken in the creation of each bar as they are handmade. Because of the qualities of being simple, sustainably packaged, raw, dark, natural, handmade, using organic and vegan ingredients, and bursting with flavours from mother-nature there is no other chocolate quite like this. It is chocolate that people can feel good about. l
The Delicatessen Magazine 25
VHARI RUSSELL COLUMN
VHARI RUSSELL – FOUNDER OF THE FOOD MARKETING EXPERTS TALKS ABOUT INCREASING BASKET SPEND WITH NON-FOOD ITEMS
an you remember what was top of your new year’s resolution list? Make sure you increase your step count, remember to eat your 5-a-day, make use of that gym membership. Ring any bells? Probably. But what almost certainly should be up there is increasing your customer’s basket spend. Making sure you’re capturing the attention and mind of your customers and giving them reasons to spend more, is absolutely vital. And now is the time to act, as an increased number of people are looking to shop more ‘local’ and ‘artisan’, giving way to the big weekly shop and making way for the ‘little but often’ top up shop. If your focus has been on gaining increased spend on food items, have you thought about the opportunity that awaits you with non-food? A key trend highlighted for 2019 is that consumers will be shopping more locally, so its more important than ever to offer even more in store. Adding items to your store that are food and drink related (think cookware, food storage, apparel) will not only compliment your range of food items but also provides an enhanced shopping experience for your customers, meaning they are less likely to shop anywhere else. It gives your store added interest and provides some variety. Additionally, it will keep customers browsing for longer with the hope that when they do reach the till, the basket will be brimming with food and non-food items. Provenance Bix & Mortar MD, Kate Holden says “stocking non-food is key to increasing our customer’s basket spend as often it can increase it by upwards of 25%. We stock non-food products that complement our food offering, such as cheese boards as we sell a range of cheese. We also stock non-food as it makes us more of a destination for our
26 The Delicatessen Magazine
customers to come to, enjoy and spend more time in”. Ensuring this added range of nonfood items fit well into your store is a consideration that is easily addressed with some clever merchandising and seasonal fixtures. Depending on your store size and configuration the nonfood items may work well as stand alone fixtures, but you should certainly consider integrating some products into the food sections of your store.
The key with any clever merchandising is to make the shopping experience as easy as possible for your customers, with subtle triggers that will make the “must have” link between products on the fixture. The humble roast dinner came out as the most popular meal of the week in a recent survey, so make sure you can offer everything from the roasting tin to the beef, veg and gravy. And in making shopping as easy as possible – a seasonal fixture does this very simply. Use big calendar events such as Easter to group together a range of food and non-food items that can be purchased as gifts or as a bit of self indulgence. At a celebratory time of year where gifting is very common, your customers will be looking for some gift inspiration. Non food items will compliment your seasonal food range, and can often provide a higher margin for you. Claire Rosier from Burwash Larder says “we find stocking non-food products works really well as they have a greater margin than food. We stock a core range year round and then boost this around key occasions such as Easter, Mothers Day and Summer BBQ season. This enables us to create great displays which in turn increase our average basket spend”. Its not just seasonal fixtures that will grab the eye of your customer. You can
also rely on trending TV shows and topics such as The Great British Bake Off. This really captures the nation so why not get a piece of the action. Think carefully about what would work well on a Bake Off inspired fixture – baking ingredients are a must, but so is cookware and apparel. Ulster Weavers Ltd are a home textiles company that offer a premium range of tea towels, over gloves, aprons and a whole lot more, with a range of stylish designs. And if you need further inspiration for a bake off fixture then we are huge fans Stellar. They offer high quality, long lasting and beautifully designed cookware such as baking trays, cupcake and loaf tins as well as saucepans and frying pans. Other non-food products that work well in store include such items as food storage containers. Eco from Lock & Lock offer a fantastic range of food containers which are salvaged from 100% food grade waste plastic. And as customers become more environmentally conscious, the reusable cups and bottles are a must have for any shop offering home ware. Brands like Stojo, Hip and Corkcicle offer a great range of reusable drinking cups and bottles. Bee Bee Wraps produce organic cotton and beeswax wraps, and say they have seen higher demand for their products since the showing of Blue Planet. MD Kath Austin explains “plastic pollution and the untold damage it causes is now high on the public agenda. Single use plastic has become the ‘new tobacco’. BeeBee Wraps has experienced enormous growth by offering a credible alternative to plastic which works even better and this has increased sales for the farm shops and deli’s that stock our products”. Always keep your eyes peeled for the innovations from brands such as Muggi, a fair cup holder designed for boats but perfect for the office, and home. Especially good for those regular customers who buy takeaway drinks as they have a re-useable coffee holder to go with their re-useable cups. And don’t forget to wipe your feet when you get home…..Dandy produce fun, quirky doormats which are sure to put a smile on every customers face. l www.thefoodmarketingexpert.co.uk
The Food Marketing Expert is a small team of dynamic food marketing agency that transforms ambitious food & drink brands into thriving businesses. We like to think we can fatten up your sales faster than you can say: ‘The Delia Effect’.
The Delicatessen Magazine 27
YOUR FARM SHOP & DELI SHOW 2019 PREVIEW
Vibrant, bustling and enticing, the Farm Shop & Deli Show is an impressive celebration of the very best farm shops and delicatessens from all over the UK. This year it returns to the NEC Birmingham from 8th – 10th April and boasts an all new top speaker line up for 2019!
28 The Delicatessen Magazine
he Farm Shop and Deli Show is the sector’s leading event for delicatessens, farm shops, restaurants, garden centres, food halls, butcheries and bakeries and returns from 8-10 April with an unrivalled opportunity for visitors to tap into the wealth of advice and insights on hot industry topics. In addition to the top produce, equipment and gifting options on show, visitors will also be drawn to the Farm Shop & Deli Live stage, where a host of industry leaders will share their thoughts and experience on issues ranging from the rise of gin, to ethical eating and tapping into the healthy appetite for the wellness market, plus an array of other topical talking points that are key in today’s industry. Each session will offer real business insights and share exclusive tips to help retailers make small changes to achieve big results and keep one step ahead of competitors. The series of talks provides the chance for top end, independent retailers and buyers, caterers, importers, distributors and wholesalers to discover some of the best produce on offer today. The Farm Shop & Deli Live stage will host a ‘Plastic to Palm Oil’ discussion, which will be top of the list for retailers of all sizes looking to address consumers’ current eco-worries. A responsible retailers’ roundtable, chaired by author, chef and broadcaster Richard Fox, will put across simple hacks to create a sustainable store, with plenty of practical and affordable tips to put into action right away.
Visitors will also be able to pick up top tips on how stores can align with wellness and healthy lifestyle trends. Founder of Glowing Potential Emily Foster will explore the $4.2 trillion wellness market, with advice on how to cash in on shoppers looking for healthy nutritious and Instagram-friendly food and drink. A focus on healthy living is an area where customers are demanding innovation and the drinks market has not been exempt from a shift towards products backed by health claims. The ‘Healthier beer’ discussion with David Ware from Greens Brewery, Rob Fink from Big Drop Brewing and Graeme Louden from CGA, will offer insight into the importance of burgeoning brews from gluten free to zero alcohol. While good beers and wine are fundamental to any catering outlet, cheese carries just as much importance in farm shops and delis. Visitors will be given advice on how to conquer the cheese category in the taster session of The Academy of Cheese’s Structured Learning Course. Cheesemonger Ruth Holbrook from Paxton & Whitfield will be on hand to answer questions on creating a counter that’s a cut above the rest, while the Academy’s founding Director Tracey Colley will share her passion for this most integral part of any deli counter. Another big draw to the Farm Shop & Deli Live stage will be a discussion on ‘Better by design: improve your store environment’, which will offer both cost-free and practical quick wins to boost sales by transforming the look and feel of a traditional farm shop. Richard Ford, Associate Director of Sherlock Studios, will focus on how to do things differently to surprise customers with innovative store design. A wealth of sales and marketing secrets will also be put forward in the
psychology led session from Digital Blonde’s Karen Fewell, who will lead visitors through clear insights on effective methods to supercharge marketing strategies. Real life examples will demonstrate how to put advice in to action and boost sales. With three days of sessions, visitors can expect to pick up an abundance of business advice, including guidance from brothers David and Stephen Flynn of The Happy Pear, who will share details of how they built their plant-based food empire and overcame challenges along the way. The duo has expanded their in-store presence, maximised on diversification, and have even launched their own retail range, which is stocked in Waitrose. With a fundamental understanding of their customers and a successful online offer, attending retailers could learn a thing or two from the Flynn brothers. Farm Shop & Deli Show is co-located with the National Convenience Show, where the Retailer Hub will host several sessions of interest to Farm Shop & Deli Show visitors. Richard Lim, CEO of Retail Economics, will lead the discussion on ‘Success after Brexit: What’s next for food and grocery’ – a must-attend for retailers looking to understand the risks posed to the sector in a post-Brexit reality, while seizing new opportunities. Additionally, Alan Mahon, the brains behind purpose-driven craft beer Brewgooder, will also be on hand with advice on how to give convenience store consumers a new ethical choice at the chiller. Away from the stages, the coveted Farm Shop & Deli Awards will return for their sixth year, recognising the best independent retailers across 12 categories. The hotly anticipated finals will be held live at the show on Monday 8 April, hosted by Chair of Judges and
renowned food and drink broadcaster Nigel Barden. He will also catch up with last year’s overall winner Edge & Sons Butchers for a live interview, where visitors will hear the secrets of the company’s success and how the award helped the business grow. British Baker’s Britain’s Best Loaf will also return for 2019, when judges will deliberate over category winners including Best Sourdough, Best Wholegrain and Best Gluten Free Loaf. Visitors will experience a slice of the action at the live result, which will see another batch of bakers rise to the challenge with their greatest bakes. The sector’s most innovative entrepreneurs will also be put to the ultimate retail test as they brave the Dragon’s Pantry to pitch their best ideas to a panel of industry experts. The 15-minute pitches offer an unmissable opportunity to gain invaluable insight into what works in store, and success could bring lucrative new listings. Farm Shop & Deli Show Commercial Director Mat Rose said: “We’re looking forward to not only showcasing the very best artisan and speciality products on the market, but also providing the opportunity for visitors and attendees to dive into a world of advice, inspiration and guidance from some of the most successful industry leaders.” l
Farm Shop & Deli Show is co-located with National Convenience Show, The Forecourt Show and the second instalment of The Ingredients Show. Together they will bring together suppliers from across the food and drink retail industry. To register your interest for all the free-to-attend shows and receive more information, visit: www.farmshopanddelishow.co.uk/ visit/register-interest
The Delicatessen Magazine 29
he ‘Gin Craze’ was a came about in the first half of the 18th century when the consumption of gin increased rapidly in Great Britain, especially in London. Writer of the time, Daniel Defoe commented: "the Distillers have found out a way to hit the palate of the Poor, by their new fashion'd compound waters called Geneva, so that the common People seem not to value the French-brandy as usual, and even not to desire it". Moral outrage soon ensued after the city had become burdened with extreme drunkenness epidemic, later causing the Government to pass several act’s to attempt solving the issue. The phrase ‘Mother’s ruin’ seemingly coined because gin was the cheapest way of forgetting your worries. Gin was popularised in England following the accession of William of Orange in 1688. Gin provided an alternative to French brandy at a time of both political and religious conflict between Britain and France. The Government then passed a range of legislation aimed at restricting brandy imports and encouraging gin production. Most importantly, the monopoly of the London Guild of Distillers was broken in 1690,
30 The Delicatessen Magazine
WITH GIN STILL BEING HIGH ON THE AGENDA, LET’S TAKE A STEP BACK IN TIME AND LOOK BACK AT THE ORIGINAL GIN CRAZE OF THE 18TH CENTURY. SIT BACK, GRAB A GIN AND LET’S GO
opening up the market in gin distillation. The production and consumption of English gin, which was then popular amongst the higher echelons of society, was then encouraged by the government. This encouragement was shown in the reduced taxes on the distillation of spirits. Additionally, no licenses were needed to make spirits, so distillers of spirits could have smaller, simpler workshops, more simple even than
brewers, who needed to serve food and provide shelter for patrons. The British government tried a number of times to stop the over flow of gin. The Gin Act 1736 taxed retail sales at a rate of 20 shillings a gallon on spirits and required licensees to take out a £50 annual licence to sell gin (around £8,000 today). The aim was to effectively prohibit the trade by making it economically unfeasible. Only two licences were
ever taken out. The trade became illegal, consumption dipped but then continued to rise and the law was effectively repealed in 1743 following mass law-breaking and violence (particularly towards informers who were paid £5 to reveal the whereabouts of illegal gin shops). The illegally distilled gin, which was produced following the 1736 Act was less reliable and more likely to result in poisoning (similar to the ‘blind drunk’ phrase of the prohibition era, playing around with high percentage spirits was a dangerous game). By 1743, the people of England were drinking around 10 litres of gin per person per year. As consumption levels increased, an organised campaign for more effective legislation began to emerge, led by the Bishop of Sodor and Man, Thomas Wilson, who, in 1736, had complained that gin produced a "drunken ungovernable set of people". The Gin Craze began to diminish after the Gin Act 1751. This Act lowered the annual licence fees, but encouraged "respectable" gin selling by requiring licensees to trade from premises rented for at least £10 a year. Historians do however suggest that gin consumption was reduced not as a result of legislation but because of the rising cost of grain. Food prices rose due to landowners abandoning production of gin, poor harvests and population growth resulted in lower wages and less available spend. There was a resurgence of gin consumption during the Victorian era, with numerous "Gin Palaces" appearing. In 1840, the amount of gin consumed in London (but by that time with a population in excess of one million) finally matched that from when prohibition ended in 1743. Roll on some years to now, and we have had a great resurgence in gin, yet as we already have an extreme drunkenness epidemic already happening, we can’t blame it on the gin this time. What we have gained is many, many entrants to the market. Some great, some good, some seemingly shouldn’t be called ‘gin’ at all as the juniper flavour has been so far removed you’d believe you were having a vodka instead. What I tend to look out for is a gin with a story, some provenance and a difference. There are still plenty of great gins coming to market and some that are already there that we shouldn’t forget. Here are some of my favourites from this last month!
Launched in June 2018, Lenzie Gin was created by award winning Billington’s of Lenzie owners Mark & Sue Billington. The key botanicals are Bilberry & Cranberry, which grow locally on the Lenzie Moss, giving it a fresh fruit nose and tones without being sweet.
Thunderflower Gin is the awardwinning gin, handmade in small batches in a traditional 'one-shot' distillation process using 11 quality botanicals, to give a smooth, complex and refreshing gin that has a great nose and an even greater taste! We’ve also featured Thunderflower in the following pages so you can find out more about this interesting small batch gin.
Campfire Gin Puddingstone Distillery is the first gin distillery in Hertfordshire. They are situated at the base of Wilstone Reservoir, just five minutes from Tring in the beautiful Chiltern Hills. Named Campfire because the founders, Ben and Kate, enjoyed their best gin and tonics outside and around campfires. The Campfire gin range is well loved by many delicatessens and other shops around the UK and one we certainly would recommend. With a Cask Aged, a London Dry and a Navy Strength in the range,
it’s well worth flipping over and reading our full review.
ENGLISH DRINKS COMPANY
You’ve likely read about these gins in this mag before, but any excuse we get to mention them we will! They are too good to miss off the list. THE GINS: Classic Pink Gin The English Drinks Company's Classic Pink Gin is a delicious blend of traditionally crafted gin together with the subtle flavours of pomegranate and chinchona bark leading to a delicate, smooth taste to suit all palates.
Cucumber Gin This aromatic premium gin is the essence of an English summer. The contemporary twist of cucumber combined with a delicate juniper base are all you need for the quintessential summer drink with a difference. The cucumber’s sweetness subtly compliments the vibrant botanical ingredients resulting in a delicate and unique taste experience. It’s happy to be mingled with coriander sprigs and mint, take the lead role in a gin & tonic or simply to be enjoyed over ice.
The Delicatessen Magazine 31
en and Kate (the founders of Hertfordshire’s first gin distillery) are no strangers to being out in the great outdoors, enjoying a gin and tonic around a campfire. This was incidentally their inspiration to start their own distillery, as well as the name of the range of gins they produce. I am of the same mind-set, and spend a lot of my time gallomping around the glorious British countryside and further afield if time allows. Part of the experience of wild camping for me is the evening. Badly cooked food, eaten al-fresco, likely on a badly whittled stick still glowing at
WE GOT OUR HANDS ON THE PUDDINGSTONE DISTILLERY’S RANGE OF CAMPFIRE GIN, SOME TONIC AND A FIRE AND WE HAD SUCH A GREAT TIME, WE CAN’T REALLY RECALL ALL OF IT…
the end, then sitting by the fire and recounting some great stories from the past, in a place with no wifi and no distractions is a sublime thing. The only thing that can make that experience better is a nice drink. In fact, this does help the stories flow, and the listening improve too. This time of year doesn’t really allow for easy wild camping bearing in mind the temperature, so instead we tested the range sat around the fire in my house with no electronics, just some gin, some friends and colleagues and a lot of laughing. Here’s our take on the Campfire gin range.
BEN AND KATE’S STORY
32 The Delicatessen Magazine
In 2014 Ben and Kate stepped out into the unknown having made a decision to establish the region's first gin distillery. After 18 months of premises hunting across the beautiful Chiltern Hills, a chance meeting with a local farm owner, who shared their vision of a destination for local food and drink producers, took Puddingstone Distillery one step closer to becoming a reality. The winding journey from inception to launch on 11 November 2016 saw the guys travel the length and
breadth of the country and establish relationships with distillers and industry professionals from across the globe. Alongside a successful crowdfunding campaign and completion of an Institute of Brewers and Distillers exam, they’ve gone on to handle all aspects of the distillery’s creation. A creative ‘marketing man’ and equally creative ‘graphics girl’ who absorb experiences, refine them, mix them up and turn them into something great… in this instance, Campfire Gin. Their collection of experiences, most of which have centred around their mutual love of travel, adventure, outdoor pursuits and their work helping other brands communicate and grow, forms the basis for their working ethos. Above all they’re driven to produce a gin of an exceptional and inspirational nature, created with a mindfulness of community and environment, with an aspiration to invigorate your senses, lead you on adventures near and far, discover simple pleasures and connect with kindred spirits.
CAMPFIRE LONDON DRY GIN, 42%
Under stars, by a campfire, a gin was born. Pitching camp on the boundary between classic and contemporary styles, ten botanicals including rooibos, sweet, fresh orange, hazelnut and piney juniper are distilled with the finest UK wheat spirit. Campfire London Dry Gin has a citrus nose and juniper palette, which yields to a rich fruity middle and sweet nutty end that builds, sip, after sip, after sip. Distilled on Amelia, the larger of Puddingstone Distillery’s two production stills, this gin conforms to the production method that enables it to be called a London Dry. A neutral spirit of over 96% ABV, a new make spirit of over 70% ABV and nothing added after distillation except water.
CAMPFIRE CASK AGED GIN, 43%
Before the Single Bottle Act of 1861, gins were often shipped and sold in oak casks, a process that added flavour, aroma and colour. Each batch of the Campfire Cask Aged Gin is shaped by the history of the wood that surrounds it, taking on a unique profile every time. Based on the same ten botanicals as Campfire London Dry Gin the Cask Aged is rested for 22 days in American oak ex-bourbon casks gaining a golden hue and additional vanilla, caramel and soft bourbon notes. Because this is a distilled gin the nut allergens are not present.
CAMPFIRE NAVY STRENGTH GIN, 57%
Whilst the botanicals remain anchored to that of Campfire London Dry Gin, the guys have tweaked the recipe and raised the alcohol content to bring you a bigger, bolder expression. The perfect storm… in a bottle. With a greater emphasis on the juniper profile and a higher botanical loading to offset the 57% strength, this gin can only be described as surprisingly smooth.
In January the guys won the Best Martini Challenge 2019 using their Campfire London Dry bone dry martini recipe:
SEASONAL & LIMITED EDITIONS
In addition to the Campfire range they also produce seasonal and limited editions.
CAMPFIRE SPECIAL EDITION NO 1
Campfire Special Edition No 1 Gin is produced in con-junction with Herts & Middlesex Wildlife Trust and uses, as a key botanical, the flower from Himalayan balsam. A non-native invasive species that the Trust is trying to clear. Produced in small batches during the summer months £2 from every bottle sale goes to the Trust.
• 10 parts Campfire London Dry Gin (room temperature) • 1 part Dolin Dry Vermouth (fridge temperature) • Orange peel flower garnishes soaked in Carpano Antica Formula rosso vermouth for 10 hours • Ice for dilution Preparation Combine the gin and vermouth with ice and stir – you are aiming for dilution equaling 2.5 parts water. Serve in a pre-chilled glass and garnish with the orange peel flowers.
PUDDINGSTONE PUDDING GIN (PUD PUD)
OTHER AWARDS INCLUDE:
Campfire Navy Strength Gin – IWSC Silver Outstanding 2018, 5 stars on Difford’s Guide, Gin of the Year Navy Category Craft Gin Expo 2017
Puddingstone Pudding Gin (PUD PUD) is distilled Christmas pudding with orange and juniper. PUD PUD Cask is their original PUD PUD gin rested in ex-bourbon and port infused casks – rated 3rd place in The Telegraph’s Christmas Gins 2018 top 6. Available mid November. A gin for cycling lovers! A highly commended gin recipe that uses botanicals from host countries of the major cycling tours. This gin comes in a classic stainless steel bidon that fits in a water bottle holder and can be re-purposed once the gin has been consumed! Produced in small batches of 200 bottles at a time.
l I get quite excited by a navy strength gin. I also love anything cask-aged. I also love a London Dry too! Perfect range maybe? In short, yes. The London dry had a lovely juniper tone and a light almost hazelnut finish which was very pleasant. The botanicals aren’t over powering for me, and the flavour felt very ‘authentic’. A great and easily drinkable gin, easily enjoyed with a simple tonic and not much else needed to enhance the party here albeit an aromatic tonic also is well accomplished here too.
BONE DRY MARTINI
The cask aged for me was nice, a slightly more complex flavour and a lovely story behind it. A hark to the original ways. For me, the shining star was the navy strength. Most people fear navy strength means it’ll be like ‘rocket fuel’, whereas, in fact, it becomes much smoother and more easily sipped. I prefer navy strength over ice with no tonic to be seen, this perhaps is the ultimate camping back-up for when you run out of tonic! My review of the brand overall is that you can really feel the love
Campfire London Dry Gin – IWSC Silver 2018, ADI Bronze 2017, 4.5 stars on Difford’s Guide
Campfire Cask Aged Gin – IWSC Silver 2018, 5 stars on Difford’s Guide
Puddingstone Distillery won the East Region Best Rural Drink Business at the Rural Business Awards. They are off to the National Finals at the end of February 2019. l www.puddingstonedistillery.com
that went into this range, and in fact the whole business. Ben and Kate are infectiously nice and community minded. The bottles and labelling are simple and refreshingly so, likely helped by both Ben and Kate’s background previously in marketing and graphic design. This is a good plus point when it comes to saleability I feel. I’d have no qualms in recommending any of this range to anyone.
The Delicatessen Magazine 33
THUNDERFLOWER THE UK’S LOVE AFFAIR WITH GIN IS SHOWING NO SIGNS OF DRYING UP, AND THE CRAZE FOR CRAFT VARIETIES OF THE SPIRIT HAS SEEN THE NUMBER OF DISTILLERIES IN THE COUNTRY HIT A NEW HIGH. WITH RECORD NUMBER OF BOTTLES SOLD LAST YEAR, THE BOOM IS BEING DUBBED A ‘GINAISSANCE’
34 The Delicatessen Magazine
lready having a strong interest in gin-making from years of creating their own home brews, Anicca and Dom (husband and wife duo) behind the brand Thunderflower, realised their gin was as good (of not better) than any that they had come across already being sold on the shop shelves. Deciding they wanted a piece of the gin craze they took the leap to join other new distilleries and subsequently brought three fantastic products to market in 2018. Not needing any excuse to take up an invite to sample a great tasting gin, The Delicatessen Magazine went to find out more about the family run distillery down in the South West. Thunderflower Gin is distilled in-house at Thunderflower Distillery in Devon, established in 2017. The distillation process is a traditional ‘one shot’ vapourinfusion in their 200l pot still and the addition of only natural spring water to bring the gin to 42% ABV, before filtration bottling. Being from Devon, they found the perfect name whilst researching for local gin botanicals. Anicca shared with us, that they came across an old Dartmoor legend that the little white stonecrop flowers that sometimes grew on thatched cottage roofs could ward off both lightning and witchcraft. Fine qualities for a drink to possess I’m sure you’ll agree!
THUNDERFLOWER GIN TASTING NOTES: • NOSE: Herbaceous & spiced, with juniper & floral notes. • PALATE: Smooth, dry & herbaceous, with juniper, spice & floral notes. • FINISH: Warm & peppery, with herbs, spices & juniper. What makes Thunderflower Gin unique within a heavy popular market? The market for Gin has exploded and there are just a huge range of
Our t Verdic
products of all colours and flavour combinations available, although some are seen as a little far removed from Gin. Thunderflower just aim to make the best quality traditional London Dry Gin that they enjoy drinking themselves. “The uniqueness and quality of the drink is winning lots of plaudits, so we must be doing something right.” – Dom
But we said 3 products...
homemade Quince Paste. This is a product that is already selling very well at local cheese shops in Devon, and would make anyone’s cheese board extra special! “The Exeter Chiefs Rugby Team are now serving Thunderflower Granola to their players, how amazing is it?!” – Anicca. l www.thunderflower.co.uk
On visiting Thunderflower Distillery we soon realised that Anicca and Dom’s talents do not stop at gin-making. They have a curious collection of products that would all easily take pride and place in any farm shop or delicatessen. Diving in for more detail, we were interested to hear that for years Anicca had been making a delicious granola for her family. After coming across a mass-produced ‘healthy’ granola brand that was full of preservatives and packaged in plastic, she felt she had a better product that she could also package plastic-free. Sourcing compostable bags, labels and cellulose inserts to create a 100% compostable package, which look fab! Alongside the granola, Anicca has also taken pride in her
l This eclectic range of true-craft products really impressed us on so many levels. The elegant branding stands out boldly in its eye-catching purple and gold design across the whole range. All ingredients are ethically sourced, with sustainable, compostable packaging, whilst of course, also being delicious! Thunderflower definitely get a double thumbs-up from us here at the Delicatessen Magazine.
The Delicatessen Magazine 35
THE UGLY DUCKLING WE FIND OUT MORE ABOUT THE AMAZING CYGNUS® – THE NEW PLASTIC-FREE, WATER RESISTANT PAPERBOARD, AND HOW SWANLINE PAPER & BOARD ARE USING IT TO WAGE WAR AGAINST SINGLE USE PLASTICS
36 The Delicatessen Magazine
e all know the story of the ugly duckling. Amongst the other ducklings in the pond, one stood out as different and was labelled ugly. This was because the other ducklings didn’t understand why the cygnet was different. However, in the end the cygnet turned into a beautiful swan and all was well and I’d bet the other ducks felt pretty silly. This isn’t too dissimilar to the allnew Cygnus® board that, Swanline Paper & Board are using to make some amazing and world changing products from. At the moment, this board is so new that when I’ve been telling others that you can make a water resistant tent, an ice bucket, a salad box, even a bird box out of it, they’ve looked at me like I’ve been on the gin again. It’s all too true that we rely on single use plastics in a way that will be hard to quickly change, and there have been many ideas coming to market recently to help us turn the tide. However, many of these are simply not scalable enough (yet) and whilst this doesn’t matter for an artisanal company buying a few and losing the extra costs in a higher margin, this simply won’t work for large businesses where points of pennies come into play. The beauty of the Cygnus® board is that it’s perfectly easy to scale up, it’s reasonably priced, in fact, in a lot of instances it’s the same price or cheaper than the plastic equivalent. Then you have the fact that it’s also recyclable and re-pulpable, and if you leave it buried in soil it composts after around six weeks, and further testing is continuing on this too.
I won’t lie, the sceptical side of me couldn’t quite believe what I was hearing when I was talking to Swanline Paper & Board’s MD, Ross Griffin, so I took a trip up to Stone to their headquarters to see the board in action.
Sat at the boardroom table at Swanline Paper & Boards offices, I asked “So, what can you make it into then?” and very quickly, I looked like the judge of an origami competition. I was surrounded in cardboard products that looked like products I see every day made out of plastic. From treesapling wraps, estate agent signs and bird boxes to a female urination device and even a cardboard tent for festivals and disaster recovery! I was particularly impressed with the salad boxes, the food trays and
the meat trays too, these would be perfect for any delicatessen. Using this board means you don’t need to coat the board in a plastic coating to make it water resistant, thus making the whole article widely and easily recyclable. It won’t be long until these products are widely available from distributors you likely buy from, so we’ll keep you abreast of any news we hear on this front. l www.swanline-pb.co.uk
There is some exciting news coming out of Swanline Paper & Board in the coming weeks, and we’ll announce this in our next issue, when we interview Ross Griffin, to get the full story.
The Delicatessen Magazine 37
FORCES FOR GOOD
WE GET THE LOW DOWN ON COTSWOLD FAYRE CEO PAUL HARGREAVE´S NEW BOOK LAUNCH
ext month sees the publication of Forces for Good, a new book written by Paul Hargreaves, founder and CEO of fine food wholesaler Cotswold Fayre, so we wanted to find out more. From an early age, Paul Hargreaves, CEO at Cotswold Fayre, has been driven by a purpose to make the world a better place. He carried this early ethos forward when founding Cotswold Fayre, creating a purpose-driven business, with change at the heart of its vision, operating in a better way to benefit the environment and local communities. Cotswold Fayre is one of a new generation of businesses that are redefining the way that business is done. These businesses, part of the B Corp movement, believe in running a business which is better for people, the planet and for profit. The book offers aspiring purposedriven businesses, practical advice
38 The Delicatessen Magazine
and insights from some of the UK’s leading ethical companies including Cook, Ella’s Kitchen, Divine and of course Cotswold Fayre. “My motivation for writing the book was to inspire and help ordinary people in business, who want to achieve something extraordinary,” says Paul Hargreaves. “If just one business changes their modus operandi as a result of an employee or director reading this book, then I would consider the many hundreds of hours spent writing Forces for Good worthwhile.” Forces for Good is broken down into six sections, which are each packed with practical advice based on real industry experiences: Changing the World: Understanding the nature of purposedriven businesses. Learning to Run a Business: Being a good employer and finding the right people.
Better for People: Work-life balance across your workforce and collaborating with customers, suppliers and even competitors.
Better for Planet: How to become community-orientated and how to offset your businesses impact on the environment. Better for Profit: What does ethical capitalism mean and how to attract and retain the X & Y generation.
Better for You: How an ethical business can help you find your own purpose, fulfilment and happiness. In Forces For Good, Paul candidly shares his entrepreneurial journey of building a purpose-driven company. He reveals lessons and insights, from the realisation of how he could have more impact on the world through business than charitable work, to hiring his first five staff members, including an ex-convict, an alcoholic and an ex-drug addict, to how he managed to save the company from the brink of collapse. The book is packed with insightful real-life accounts along with practical advice for anyone wanting to create a purpose-driven business. l
SOURCE. SAMPLE. SUCCEED. Speciality success starts at the Farm Shop & Deli Show. Come and meet key suppliers, gain non-stop industry inspiration and find profit boosting ways to get your business on top in 2019. This is a trade event. No under 16s will be admitted
TO REGISTER TO ATTEND OR ENQUIRE ABOUT EXHIBITING PLEASE VISIT: farmshopanddelishow.co.uk @FarmShop_Deli #FSD2019 ALONGSIDE
NOT YOUR AVERAGE PASTA
Garofalo UK: 01438 813 444 www.pastagarofalo.it email@example.com Distributed in the UK by:
Amato Food Products • Continental Food & Wine • Cotswold Fayre • Gustalia • Hider Holleys Fine Food • Shire Foods • The Gorgeous Food Company • Ticco Foods Ltd
Delicatessen Magazine March