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e h T DELICATESSEN September 2019

BRINGING THE INDUSTRY TOGETHER

THE CHEESE COUNTER

Whalesborough Cheese’s Nanny Muffet THE BEST OF HUNGARY

AWARD-WINNING PURVEYOR OF HUNGARIAN FINE FOOD AND WINE

WE MEET THE UK’S TOP GELATO-MAKER TASEER, FOUNDER OF FABULOUS ICE FIRES

SEA ARCH #MOREBEAUTIFULWITHOUT

& R Y IT FAI L IA D C E OO 9 P S E F 01 FIN 2


Start your journey towards using sustainable packaging today... Find out how by visiting reelbrands.co.uk


WELCOME

From the Editor

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eelcome to the latest issue of the magazine. Also, welcome new readers if you have picked up this issue from Speciality Fine Food Fair!

We have been on our travels this last month enjoying visiting various delicatessens around the UK, including popping in for likely the UK’s best cheese toastie and coffee made by our columnist Barrie Thomson, who runs The High Street Delicatessen in Newtown, Powys alongside his lovely wife Jojo. What makes a visit to The High Street Delicatessen so special is to see the varied locally sourced products, however with additions of products from afar to give the audience a real taste of delicacies from all around the UK and further

afield, and all with their own unique story. One thing I’ve learnt from Barrie is that a good deli owner is more a ‘curator’ who can take their customers on a culinary journey from the moment they walk in to when they leave. This issue features many unique products, from an amazing non alcoholic gin, Greek organic tea, some amazing products from Hungary, to some really delicious cheese, proper pork pies and even gelato made by the UK’s top gelato maker! Delve in and enjoy!

COVER PHOTO - SEA ARCH

A small taster of what´s inside this issue...

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CRISPIFARM’S BANANA CHIPS

PAGE 10-E FI1RE1S

FABULOUS IC

PAGE 24-HT25 WILD KNIG DISTILLERY

Chris McNeill Co-Owner & Editor Delicatessen Magazine

PAGE 18-21

WHALESBOROU

GH CHEESE

PAGE O4RG0-AN4IC1S ANTHEA

CO-EDITOR Chris McNeill E: chrism@thedelimagazine.co.uk

CONTENT DIRECTOR Ella Heather E: ella@thedelimagazine.co.uk

CO-EDITOR Ian Bates E: ian@reelbrands.co.uk

CONTENT DIRECTOR Louise Cracknell E: louise@thedelimagazine.co.uk

DEPUTY EDITOR & DESIGNER Amber Fox-Hammond E: amber@thedelimagazine.co.uk

CONTACT US: T: 01206 240 798 E: chrism@thedelimagazine.co.uk

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.

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CRU8

100% NATURAL, FEEL-GOOD FOOD

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lexi, the Founder of Cru8, believes that a high-raw, mostly plant-based diet can lead to tremendous benefits in health, well-being and productivity. She has been a raw food advocate since 2009 and has seen the transformational nature of eating high-raw first-hand. Since the beginning of Alexi’s high-raw food journey, she has recovered from a pre-diabetic condition, released 20lbs of excess weight, and recovered from depression. She set out to prove her theory through her MSc (Organisational Psychology, City University) thesis research. Results from her research showed that a high-raw, gluten, dairy and refinedsugar free diet not only significantly

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enhances work productivity but emotional well-being. Alexi was subsequently awarded a distinction for her thesis and set up Cru8 with the purpose of transforming eating habits through her detox delivery business. To help her clients stay on track post detox, Alexi developed a range of snack foods free from gluten, dairy and refined sugar. Alexi’s first foray into retail was at the Saturday Partridges Market at the Duke of York Square in 2013. Cru8’s signature Cacao Macaroons and Chocolate Chip Cookies were awarded a Great Taste Award in 2013. The innovative, nutrientdense superfood products are now

available at Wholefoods Markets and a number of other independent health food stores and delis.

Besides the raw-food range of snacks and treats, Cru8 also produces a range of Paleo breads, which has become their most popular range. The breads are grain-free taking gluten-free a step further. Their savoury range is low carb, low sugar and with everyone looking to reduce their sugar intake, this is a great substitute for normal bread. They won Great Taste Awards in 2018 for both savoury breads; 2 stars for their Paleo Kale Bread and 1 star for their Paleo Original bread. A huge congratulations to them!


THE CRU8 DELI

KNOWN FOR ITS INNOVATIVE RANGE OF NUTRIENT-DENSE SUPERFOOD SNACKS AND PALEO BREADS THAT ARE FREE FROM GLUTEN, WHEAT, DAIRY AND REFINED SUGAR; CRU8 HAVE TAKEN A PERMANENT SHOP SPACE WHERE CAREFULLY CRAFTED AND HIGHLY NUTRITIOUS BREAKFAST, LUNCH AND SUPPERS CAN BE BOUGHT. YOU CAN VISIT ALEXI AT THE DELI, LOCATED AT THE RENOWNED CHELSEA FARMER MARKET, SW3.

WHAT IS A PALEO DIET? A Paleo diet is a dietary plan based on foods similar to what might have been eaten during the Palaeolithic era, which dates from approximately 2.5 million to 10,000 years ago. A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts and seeds — foods that in the past could be obtained by hunting and gathering. A paleo diet limits foods that became common when farming emerged about 10,000 years ago. These foods include: dairy products, legumes and grains.

The aim of a paleo diet is to return to a way of eating that’s more like what early humans ate. The reasoning is that the human body is genetically mismatched to the modern diet that emerged with farming practices — an idea known as the discordance hypothesis.

THE HEALTH BENEFITS OF CRU8 PALEO BREADS

The Cru8 Paleo savoury breads are low in carbohydrates and sugar. The breads are packed full of Omega 3s as they use golden flax seed and Vitamin E from the almonds. It’s also high in fibre which benefits gut health and the microbiome.

Ella´s Verdict

ALL CRU8 PRODUCTS ARE: • • • •

Organic Gluten-free Refined sugar-free Dairy-free

NEW PRODUCTS ALERT! Cru8 are launching a new product line this September. For those following a Keto diet there will be a Keto bread and snack range, which is guaranteed to be just as incredibly tasty as their current products available. The products will be low net carb and low sugar whilst being high in fibre and fat. These products will provide those following the Keto lifestyle or those just watching their carb and sugar intake some delicious alternatives.

www.cru8foods.co.uk

We were excited to receive a delivery of Cru8 products after my daughter was recently advised to start the ketogenic diet for medical reasons. I was very nervous about trying to get a 6-year-old to eat such an extreme diet but the discovery of breads and crackers that adhere to this diet was brilliant! The bread has a firm dense texture, which toasts exceptionally well under the grill. The Kale bread was an immediate hit with our first trial of mashed avocado and grated cheese open sandwiches for supper. It has a rich, buttery flavour, despite amazingly containing no butter! For lunch the next day, I gave her rosemary crackers with humous, soya cream cheese and slices of avocado and tomato - which was also devoured - and was brilliant for taking along to a picnic! It didn’t feel much different to everyone else eating dips, which was great! The best version so far however, has been the ‘Original Variety Bread’ grilled and spread thickly with peanut butter and topped with sliced strawberries and raspberries...I have to admit my daughter only got half of this as it was so good, I shared it with her! We are definitely ordering more and can’t wait to try the cookies!

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EXCITED ABOUT THEIR NEW PRODUCT, CRISPIFARMS PREPARES TO SHARE THE MOST SUCCULENT BANANA CHIP YET! THE ALL-NATURAL, LONG-CUT BANANA CHIPS ARE COMING TO THE SPECIALTY FINE FOOD FAIR 2019 AT OLYMPIA LONDON IN HAMMERSMITH, LONDON, WHERE ATTENDEES CAN WITNESS HOW CRISPIFARMS HAS HARNESSED THE AMAZING FLAVOUR OF THE MALDIVES IN EVERY BITE! COME DOWN AND VISIT THE TEAM ON THE CRISPIFARMS’ STAND #3520 AND PREPARE FOR YOUR TASTE BUDS TO LOVE THESE DELECTABLE, FLAVOURFUL, LONG-CUT BANANA CHIPS.

SIMPLE IS BETTER!

THE DELICATESSEN MAGAZINE RECENTLY WENT TO FIND OUT ABOUT THE LONG-CUT BANANA CHIPS, ACCLAIMED AS THE ‘LEAST-PROCESSED’ OF THEIR KIND. THEY FEATURE BANANAS FROM THE PHILIPPINES ISLAND OF MINDORO, COCONUT OIL FROM THE MALDIVES, A SPICE BLEND AND NATURAL CANE SUGAR – AND A SOURCING AND DEVELOPMENT PROCESS THAT HAS TAKEN CRISPIFARMS THREE YEARS TO PERFECT JUST FOR US.

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nugly set between Luzon and Palawan is the dream island of Mindoro. Like most visiting this paradise (found in the heart of the Philippines) Abdulla Yasir, the founder of Crispifarms, immersed himself in the local culture, whilst travelling around Asia in 2016.

One aim Abdulla did have whilst on his travels, was to stay away from unhealthy and fatty food options, finding he relied largely on fruits and vegetables everywhere he visited. Although initial hope was to expect consistency across the fruits and vegetables he ate; it was soon realised that was a tall order! He learned quickly that in the tropics, where you find lots of exotic fruits, there is a significant difference in product profile that can be expected from every country. Mindoro’s economy has always thrived on the trade of fresh produce. With heavy agricultural roots, you’ll find that this island is rich in exceptional mangos, coconuts, bananas, citrus, and plenty more fruits and veggies that contribute to some fantastic local cuisine.

So, with his fellow work colleagues, Abdulla started recording and profiling their experience with the fruits they were consuming. At the end of that year, they started compiling the data they had on fruits, narrowing it down to a few fruits they enjoyed. And guess what? They decided they wanted to share it with the rest of the world.

Now, taking a single fresh fruit from Asia and staging it for the world is a lot easier said than done. But with determination and a newly developed interest in mangoes, bananas, breadfruit and coconuts, they began working on how to preserve and package them. The most important aim (of course) was they had to be as natural as possible, and achieved with the least amount of added ingredients, whilst tasting delicious. Through

their exploration, they trialled 100s of recipe variations, none of which they were 100% happy with. What differentiates Crispifarms Banana Chips from others is a lot about timing in every aspect. The best moment to pluck the fruit, cane sugar molasses, moisture content, the precise blend of coconut oil, including Maldivian coconut oil from palm trees grown organically and close to shoreline in (palm trees by the sea do not require adding salt physically to the tree roots for the growth), frying at low temp and with time controls for the natural golden colour (as opposed to adding an artificial colour) are some that you’ll experience with Crispifarms banana chips in it fine-ness.

It has taken them a lot of time, effort and resources but finally they are ready to introduce to us their delicious bananas - with their coconut oil fusion - the product, now called ‘Crispifarms Banana Chips.’

ONLY THE BEST INGREDIENT THAT MOTHER NATURE HAS TO OFFER:

All of the banana chip Ingredients are natural, clean, good food. With just five of them you can count on one hand!

knowledgeable chefs; bananas, plucked at the perfect moment of tenderness; gently cooked in Crispifarms’ own all-natural pure cane sugar and virgin, cold-pressed coconut oil…that’s it! Crispifarms produces their own virgin oils and cane sugar to ensure that only the least processed, natural goodness of each ingredient enhances the natural flavour of the amazing bananas, that only come from the majestic islands of the Maldives. where they are drenched in sunshine and lightly kissed by the breeze of the Sea.

WHAT CAN BANANA CHIPS BE USED FOR?

Each homemade batch comes packaged in a 60g pouch. Unlike other banana chips, these are not thick and hard, but more like a ‘banana crisp’, they can easily be enjoyed as a healthy snack as they are, as a lunchbox addition for kids, as a topping for porridge, cereals and pancakes, or they also go rather well on desserts. Why not try something new today!

1. Banana 2. Cane sugar 3. Salt 4. Banana Syrup 5. Coconut oil

Every ingredient is also hand-picked by Crispifarms’ most

www.crispifarms.com

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GÂTO...

no cat’s were harmed in the making of these sweet treats! AT GÂTO, THEY ARE PASSIONATE ABOUT CREATING INDULGENT

PLANT-BASED TREATS THAT ARE

BETTER FOR US, OUR GUTS AND THE PLANET. EVERYTHING THEY BAKE IS VEGAN, FREEFROM

AND LOWER IN SUGAR. INSTEAD OF BUTTER, FLOUR, EGGS AND

SUGAR, THEY USE NUT BUTTERS, OATS, ALMONDS, AQUAFABA

AND EVEN VEGETABLES; KEEPING BOTH OUR TASTE BUDS AND GUT HAPPY!

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The founders behind GÂTO are Charlotte and Kim. They started GÂTO just over 2 years ago because, like many, they were fed up with healthy or free-from snacks also free-from flavour or joy. Charlotte grew up on her family’s fruit & veg farm in Provence with a love for plants & a massive sweet tooth – GÂTO is all about joining the two! In 2016, she quit her job as marketing director for a $200M food company in Brazil to follow her passion and study pâtisserie at Le Cordon Bleu. Shortly after, she created her first set of recipes and branding for a small foodie festival in London – GÂTO was a hit! People

were blown away when they discovered aubergine was hidden in her chocolate fondant. Kim is an old friend of Charlotte’s; she invested her savings in GÂTO when Charlotte launched into Selfridges. Kim’s mum is a dietitian, and she taught her that you can treat yourself every day without upsetting your stomach, that’s why GÂTO will always be free from gluten & dairy, lower in sugar and natural. The name GÂTO, although also meaning cat in Spanish and Portuguese, comes from gateau – the French for “cake”, but with a twist. Both Charlotte and Kim believe that the world would be a much better place if we all ate more


plants. These incredibly delicious sweet treats that taste as good as the classics, are not made from raw ingredients, it’s all about the bake.

THE RANGE GÂTO have a range of 4 chilled desserts. All are naturally gluten, dairy and egg free, lower in sugar and packed with fibre. Chocolate Coconut Brownie Hand-made with melted dark chocolate, silky coconut, almonds, almond milk and aquafaba instead of butter, flour, cream and eggs. Salted Caramel Hot Sticky Toffee Pudding Hand-made with gooey dates, silky courgette, almonds, almond milk and aquafaba instead of butter, flour, cream and eggs. Chocolate Fondant Hand-made with melted dark chocolate, silky aubergine, tofu, and aquafaba instead of butter, flour, cream and eggs. Salted Caramel Ganache Hand-made with melted chocolate, oat milk & dates instead of cream, milk & butter. Recently, they also launched a range of nut butter cookie bites which come in 3 delicious flavours: Peanut Butter & Choc Chip, Hazelnut Butter & Double Chocolate, Almond butter & Raspberry. Hazelnut & Double Chocolate cookies are their top seller – not really surprising as it’s such a classic combo!

Charlotte and Kim love to sneak vegetables into these sweet treats! Their Melting Chocolate Fondant has aubergine instead of butter – you can’t taste it but it gives a really luscious texture. Their Sticky Toffee Pudding has courgette and their Raspberry Almond Butter Cookies have a sprinkling of beetroot. They also use aquafaba in their desserts instead of eggs (it’s the liquid you get in a can of chickpeas and when whipped up for long enough goes light and fluffy like egg white.) You can even make meringue out of aquafaba!

EXCITING NEWS! GÂTO are working on a couple of new ranges. Continuing with what they know best; they are reinventing classic sweet treats the GÂTO way -> plant-based, gluten free and much less sugar! Watch this space...

Our Verdict

If you’re looking for a healthy snack with a difference then this is the newest brand to add to your delicatessen or farm shop. GÂTO solely relying on natural, plant-based ingredients to replace typical baking staples like eggs, flour and butter. Including, the use of courgette instead of butter, ground almonds instead of flour and aquafaba (from chickpeas) instead of eggs! It’s all about THAT bake (no raw stuff) and because Charlotte trained in the Cordon Bleu she definitely knows how to create the perfect gooey chocolate brownie or a golden peanut butter cookie. Teamed with fun and eye-catching branding this snack will definitely be a hit with your customers!

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Ice Ice Baby

WE MEET THE UK’S TOP-RANKING GELATO-MAKER - TASEER, FOUNDER OF FABULOUS ICE FIRES TO FIND OUT HOW TO REVOLUTIONISE YOUR IN-DELI OFFERING... When you step inside architect and gelatiere Taseer’s incredible gelataria and see the incredible flavours and vivid colours of gelato he offers; it’s no wonder it’s purported that children have actually gnawed at the edge of his pozzetti (Italian display freezer). The experience is akin to the scene where Charlie enters Willy Wonka’s chocolate factory in the classic (and obviously better) film.

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With Taseer’s ability to mix flavour profiles, working with both savoury and sweet, from classic vanilla to caramelised insects, it’s no surprise that he has risen to become the UK’s top Gelato maker, and is ranked 14th in the Gelato Festival World Rankings. Although a trip to his Gelataria in Dulwich is a must for any gelato lover, and we could genuinely fill the whole magazine with content about Taseer’s interesting background (he even designed habitation pods for mars space missions!) it’s the retail offering and potential that we should focus in on. It’ll be no surprise to hear that Fabulous Ice Fires won a whole host of Great Taste awards, well 15 stars overall (7 separate awards) in 2019 and a similar amount won the year before too. A couple of notable wins would be the 3-star award for the Hokey Pokey, and another 3-star award for the Gianduja Gold.

If you are a delicatessen or a farm-shop with an ice-cream offering, or are thinking of it, you should definitely get in touch with Taseer, you definitely won’t regret it. This gelato is certainly worthy of any space you can give it and the addition of being able to market that it’s from the UK’s top gelato maker, you’ll have queues outside the door within no time. www.facebook.com/icefires instagram @fabicefires


AN INTERVIEW WITH ARCHITECT & UK’S TOP GELATIERE, TASEER: What was the thinking behind the brand and how did the business start?

What varieties do you currently produce and where are they currently available?

Do you have any new products launching or any future business activities you’d like to share?

The brand was born as an extension of my architecture. I wanted to explore all the senses. I felt that architects created space that could only be completed when it was experienced fully. In that sense architects are mere facilitators. The real architecture is everything else that happens in the space. It happens when all the senses are brought into play. The sense of taste is all-important and is mostly forgotten, and is something I attempt to bring to the fore. Why Gelato? Because it is the most versatile of foods. I can create gelato out of anything: sweet or savoury. I have made gelato and sorbetti from fruits and spices, from herbs and alcohol, from bread and hay. I have even made gelato from caramelised bugs and insects. The last one wasn’t a big seller but it was tasty. It was exploring future foods and the protein for humans now and in the future.

Apart from our unusual inventions, we produce all the traditional gelato and sorbet flavours, including a vegan gelato based on olive oil.

I create new products all the time, for example I am creating two new flavours for the SHERBETH FESTIVAL in Catania, Sicily in September. I have been invited to compete against 50 gelato makers from Italy and other parts of the world. Last year HOKEY POKEY was in the top 5 flavours.

GELATI: Madagascan Vanilla, Wild Strawberry, Pear, Clementine, Banana, Green Apple, Nocciola, Pistacchio Bronte, Mandorla, Pinolo, Amaretto, Chocolate etc… SORBETTI: Mango & Passion, Lychee & Rose, Pineapple Coconut & Banana, Sicilian Blood Orange & Cinnamon, Peach & Nectarine, Lemon &Ginger, Raspberries & Cherries, Limoncello, Prosecco, Cider etc… The milk and cream we use is the best British. We get the best ingredients for the gelato flavours from Madagascan vanilla, nuts from Italy, chocolate from Sao Tome & Colombia and many more examples. For the sorbets we source the fruits from local markets to ensure the best quality possible. You have some very interesting flavours; how did you arrive at these and which is most popular? I approach my gelato-making in the same way that I approach my architecture. I research the history of a flavour and a place. I try to capture the essence and sense of a place: the colours, the smells, the philosophy and physicality of a place in order to create a flavour.

I am creating A VERY BERRY FINE ETON MESS and BREAD MILK & HONEY. The first will be a very messy fruity, creamy and meringuey gelato to reflect the state of our country! The second will be a very subtle meal of a gelato. Perhaps living on the breadline... The main photo shows me with our styrewtchy gelato made using mastic and sahlab from the Levant region. IT is known as BOOZA and is truly the origins of ice cream, being over 500 years old. We are the first gelateria in Europe to make a comtemporary version with a variety of flavours. We are currently in the process of expanding our production facility so that we can package more efficiently in a variety of tubs of different sizes. That is potentially a game-changer for us, as we would then be in a position to provide many other food stores. However, we do not intend to grow massively. We are artisanal gelato makers and intend to stay that way in order to ensure that the quality is not compromised.

Some examples of this would be WILD CHERRY SORBETTO, STRAWBERRY FIELDS FOREVER, HOKEY POKEY, HAY WAIN.

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SALLY ASSINDER COLUMN

THERE IS SOMETHING NEW FROM GAROFALO... AND IT’S NOT ANOTHER PASTA SHAPE!

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hen the team at Garofalo considered the question what would be the next launch, there was an initial thought more pasta shapes or another pasta range? But with 76 shapes and 5 pasta ranges what would be the next shape or the next range, having launched only last year the innovative gluten free legumes and cereal pasta? Although there are over 350 different pasta shapes 76 seemed quite enough to choose from for now so the development team asked the question Pasta and….? The answer to Pasta and…. was not too difficult. Pasta and Sauce, Pasta and Pesto and what better than a dish of Pasta, Oil and Garlic, which meant Pasta and Extra Virgin Olive Oil. All Perfect for the next launch! With everything Garofalo does the end results is always what the team consider to be the best and only then scaled up to launch and branded with the Garofalo signature.

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GAROFALO PESTO

A story of clean and premium ingredients. Pesto alla Genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano and pecorino sardo, all blended with olive oil. Garofalo Pesto alla Genovese boasts an ingredients list that reads: Basil, Extra Virgin Olive Oil, “Parmigiano Reggiano PDO” “Pecorino Romano PDO” Pine Nuts, Garlic, Salt. A very good match to the traditional Pesto from Genoa unlike some basil pesto that substitute the traditional ingredients with cheaper alternative ingredients and all 100% Italian sourced. Staying on the page of clean and premium ingredients, Pesto Rosso and Pesto Calabrese, a spicy pesto made with ricotta and bell peppers, make up the range.

GAROFALO EXTRA VIRGIN OLIVE OIL

The Olive Oil development is a story made of passion, excellent quality and transparency.

GAROFALO PASTA SAUCES

Authentic Italian pasta dishes do not swim in sauce, pasta’s unique flavour and texture should not be overshadowed by a blanket of sauce. The reason why Garofalo pasta sauces are a bit smaller in weight per jar than the average pasta sauce weight, enough for 400g of pasta. The three sauces are tomato based using 100% Italian tomatoes and packed full of flavour ready to coat the perfectly cooked pasta.

The essential points of this new challenge were: • OLIVES: Only excellent Italian regional varieties, including Biancolilla and Coratina. • HARVEST: Strictly respecting the rhythms of nature, olives are harvested at the height of ripeness. • MILLING: only in Italian mills, within a few days of harvesting each variety. The result; a highly calibrated blend with medium fruity characteristics and harmonious and balanced notes, with a low acid content and 100% Italian.

In the range there is Neapolitan, a rich tomato and vegetable sauce, Parmigiana pasta sauce and a traditional meat Bolognese sauce with beef and pork already part of the sauce as any Italian would expect and so convenient!

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Best of Hungary LAST ISSUE, WE BROUGHT TO YOU A SELECTION OF DELICACIES FROM SCANDINAVIA. THIS ISSUE WE ARE CONTINUING OUR JOURNEY AROUND EUROPE AND ARE STOPPING OFF IN HUNGARY, SHARING WITH YOU THE VERY “BEST OF HUNGARY”. www.bestofhungary.co.uk

‘Best of Hungary’ is a purveyor of Hungarian fine food and wine, founded in 2016 by Monika Gyenes and her son Zoltán, based in their adoptive hometown of Aberystwyth. Through their expertly curated portfolio, they aim to take you on a mouth-watering journey across the captivating Hungarian countryside, known as the “Pantry of Europe”. Through the UK’s only retailer of premium, artisan Hungarian products, you can experience a range of truly unique delicacies. Best of Hungary work directly with producers who combine a traditional approach to their craft with a focus on provenance and sustainability. They know exactly how they are made, the people involved and their dedication to delivering the best of Hungary

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to you, as they have proved two years running at the Great Taste Awards.

\ We sat down with Zoltán to discuss the current standing of Hungarian food in the UK:

“The status of Hungarian food at the moment is one of untapped Best of Hungary were thrilled potential. It is a country with a to find out that they have doubled thousand years of gastronomic their numbers from last year, traditions, expertise and knowwith an incredible 22 Great Taste how, a rich soil and the ideal Awards at this year’s event. This climate for growing produce full included two 3* Awards at the of flavour. This excellent haul of yearly event, which is also known Great Taste Awards is further as the ‘Oscars’ of the fine food proof that it has a lot to offer to world. Awards went to many spe- British customer yet is neglected cialist products including honeys, in supermarkets and indepensalamis, caviar, paprika, musdents alike. This is what Best of tards, oils and dried mushrooms. Hungary is trying to change.”


AND THE 3* GOES TO... Lime Blossom Honey

Lime Blossom Honey from Laszlo Varaljai and his 13-yearold daughter, Emma, who is the fourth-generation apiarist to tend to their hives. Awarding it a coveted 3*, the judges enthused, “such a delicate colour and this follows through on the palate, complex and fruity but not too sweet – extraordinary.” “The flavour is immediate with a beguiling lime edge. The judges felt that this was a really great honey.” Laszlo and Emma’s bees also won 1* for their Acacia Honey with Honeycomb, as well as for their Hawthorn Honey. Having already collected 2* last year for their Acacia Honey and a 1* for their Milkweed Honey, nearly their entire range of raw single-flower honey has now been recognised by the discerning Great Taste judges.

AND THERE’S MORE … Grey Cattle Spicy Salami Grey Cattle Spicy Salami by husband and wife team Gábor and Anita from Fekedi Stifolder, who draw on Swabian traditions dating back to the 17th century. They use a recipe passed down through their family and the exceptional meat of the Grey Cattle, commonly known as the ‘Hungarian Wagyu’. Awarding it 3*, the Great Taste Award judges’ praise included, “An intensely coloured, dark sausage, dense with meat, with a great texture, yet soft and yielding to eat. The deep flavour of the meat and the lovely fat level are totally in balance with the woody heat of the paprika, giving something that is rich, deep and long lasting. A really delicious, hugely moreish, beautifully balanced bit of charcuterie”. Fekedi Stifolder also bagged two 2* for their Classic Spicy and Original Salamis

Unsurprisingly, the highest rated paprika at this year’s awards also comes to you straight from Hungary, courtesy of Rubin Paprika from Szeged. The company, based in the heartland of Hungarian paprika production, have won an astonishing five awards – two 2* and three 1*, with their stonemilled paprika powders and coldpressed paprika seed oils. Their unique Hot Paprika seed oil, essential in popular Hungarian dishes like goulash soup and beef stew, won 2* this year with judges describing it as “A beautiful coloured oil, very deeply rich and with a heat that is pure but clearly of paprika”. The family-owned producer works directly with local farmers steeped in expertise and know-how, to source the best hand-picked produce. They combine traditional stone-milling with the latest quality control at their in-house laboratory, to provide premium quality products at a great price to British u consumers.

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Hungary can also look back on a long tradition of fine food delicacies made from locally grown black truffles. Hungarian Heritage’s mission is to bring their range of truffle products to a wider audience, evoking the original ‘Golden Age’ of Hungarian gastronomy. Created by a team of ‘flavour masters’, each gourmet ingredient brings an irresistible contemporary touch to beloved classics such as truffle infused oils and pesto. They only use the best truffles, foraged from Hungary’s vast forests by abandoned dogs which are trained by an animal rescue charity. With full traceability from farm to fork, both quality and provenance are guaranteed. Their approach was recognised by 1* for their Acacia Honey with Truffle, combining scrumptious golden honey with the finest aromatic black truffle. It makes the perfect addition to cheese boards, going especially well with blue cheese, and is an absolute must on the shelves of serious delicatessens.

as well as multiple Great Taste Award winners and gourmet delicacies, you can expand your range with the ‘Best of Hungary’, providing something interesting to all of your customers.

A final success story to tell you about is the tale of the “Győri Előre Fishing Cooperative”. Formed 75 years ago, the cooperative begun to repopulate indigenous sturgeon and sterlet into the Danube River 20 years ago, before deciding to bring-out their own caviar. Their hard work, combined with cutting-edge eco-friendly technologies, was rewarded as Danubius Caviar’s Sturgeon Caviar received 1*, the first caviar to be recognised at the Great Taste Awards in the last 3 years. The malossol caviar is prepared with just the right amount of sea salt for a perfectly balanced and creamy flavour. If you are looking for a unique addition to your premium offering, then you need look no further. Best of Hungary are now looking to partner with independent delicatessens, fine food stores and farm shops across the UK, to spread the word about what this small but gastronomically mighty country has to offer. With millions having recently visited Budapest, there is widespread appetite to recreate Hungarian flavours, while Hungarian cuisine also offers a unique and exciting alternative for those on the lookout for the latest trends. With an extensive selection including everyday staples

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Best of Hungary will be exhibiting at Stand 812 of the Speciality & Fine Food Fair, Olympia 1-3 September, where a number of producers will be at hand to provide you with mouth-watering samples and answer any questions you may have. Best of Hungary will also be introducing unique mangalitza charcuterie, as well as 30 of the best Hungarian wines from the Somló, Eger, Lake Balaton, Szekszárd regions and the UNESCO Historic Cultural Landscape of Tokaj. Their wine list is crammed with internationally award-winners (including Decanter, International Wine Challenge and Sommelier Wine Awards platinum, gold, silver and bronze award winners). They will have terroir-specific reds, whites and sparkling wine. from family owned wineries, including Balassa, Béres, Bolyki, Figula, Holdvölgy and Kreinbacher. They will be showcasing traditional Hungarian grape varieties such as Olaszrizling, Hárslevelű, Furmint and Juhfark and the famous Hungarian red wine blend of Bull’s Blood. Sommeliers and wine experts will likewise be on the stand at the fair, leading wine tastings and food pairings every day – creating a truly gourmet Hungarian experience!


The

MEAT Counter

PAT GORMAN PIES

WE MEET THE SISTERS WHO ARE TAKING THEIR FATHER’S PIE BUSINESS TO THE NEXT LEVEL.

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he Gorman family has been making Pork Pies for over 80 years. The original recipe dates back to the 1930’s when the first pies were made by great grandma Elizabeth. Both great uncle Pat and great uncle Jack both had butchers shops in their hometown of Bloxwich. Pork pies were made in the back of the shop using great grandma Elizabeth’s recipe. Pies were sold to the good people of Bloxwich alongside traditional butcher’s products of meat, faggots, tripe, etc. All meat was purchased from the Walsall abattoir, FMC LTD, until the family started their own abattoir early in the 1970’s. That’s when their father Pat Gorman, joined the family business. Pat Gorman left school with no qualifications and few expectations. He started work at 15 at FMC ltd. By the age of 27 he was a fully experienced slaughter man and butcher. He and his elder brother Sidney opened their own butchers shop in Samuel Street, Bloxwich and an abattoir in Willenhall. Pat would go to cattle markets and farms himself to select the animals

special blend of herbs and spices, cooked to perfection, filled to the brim with gelatine and finished with a glaze. In addition to the classic pork pie they also produce a range of speciality pies using a combination of top quality ingredients that complement In 1974 he decided that the shop was no longer big enough to each other to expand the everhandle the quantity of scratchings growing range. and pies he needed to produce to meet customer demand, so he THE RANGE purchased the factory premises on Central Drive. The business is There are many variants in still here today and has developed the range, with a pie to suit any the original unit and expanded palate, from the classic pork pie, across a further three adjacent to speciality pork pies, chicken factory units as the business has ham & stuffing, turkey & Ham grown. and many other’s through to a range of new innovative pies and At the peak of the Black of course my favourite, the game Country scratching trade Pat was pie! using over 60 tonnes of pork rind a week, in order to meet demand. What is evident is that there is Pork pies were made alongside a mixture of classics and modern the scratchings until, the 1990s, variants. It’s great to see the Pat stopped making scratchings flavour innovation here, as it completely to give Pat Gorman’s would appear that there is a pie Pork pies centre stage. for any pie lover to get their teeth into. With a bunch of Great Taste The artisan traditional pies are awards throughout the years too, made using the same traditional let’s just say that it is well worth a techniques of hand raising a short look at this brand. crust pastry, packed with quality pork, combined with a that he would slaughter in the abattoir and sell in the family shops. Pat also made Pork Pies and scratchings in the back of the Butchers Shop, following in his uncle’s footsteps.

Well, in the next issue we will have a few more pictures and a full taste review, however for now, what I will say is that I’m super excited to see that Pat Gorman Pies is moving forwards and upwards with pace, with new products and consistently brilliant classics in the range too. One thing I really like about this company is that albeit some processes are automated as all food manufacturers would do, the pies are hand made and finished and each employee has their own unique way of doing this.

Our Verdict

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LITTLE ‘NANNY MUFFET’, SHE SAT ON HER TUFFET, eating deliciously smooth and fresh goats cheese from Whalesborough Cheese. Yum!

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SUE NEVER THOUGHT SHE WOULD EVER HAVE THE OPPORTUNITY TO TURN A PASSION FOR CHEESE INTO A BUSINESS. BUT NOW ADDING TO THE COLLECTION, A 3 STAR GOLD 2019 AT THE GREAT TASTE AWARDS FOR HER NEW GOATS CHEESE, MADE AT WHALESBOROUGH CHEESE IN CORNWALL, SHE CAN HOLD HER HEAD UP HIGH AND CALL HERSELF AN AWARD-WINNING CHEESE MAKER FOR SURE!

INTRODUCING NANNY MUFFET...

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hen speaking to Sue, she told us how her life on her farm on the North Cornish coast is never dull. With just five people working at Whalesborough Cheese it is often busy, pressured but hugely rewarding. With this chosen business model comes the satisfaction and responsibility of seeing the whole process through, from visiting the farm, which produces their milk, to chatting with satisfied customers as they collect the cheese from the dairy. No day is ever the same and there is often a lot of random luck and many hilarious interludes, that go into the designing and making of Sue’s cheese at Whalesborough farm.

Nanny Muffet is Whalesborough Cheese’s newest addition to their award-winning range and has a truly heart-felt story; that just shows what wonderful things can happen when local businesses come together.

One farmer local to Whalesborough Cheese - Chris Britton (who has a young family) had invested in his goat herd and desperately wanted to keep his small family-run farm afloat. Upon meeting Chris, Sue and the rest of the team at Whalesborough I’m sure most of you are aware of Cheese, decided to try a the big milk company, Arla. They collaboration between the two were up until recently, making farms. Sue said they have worked goat cheese at Trevarrian Dairy their hardest to develop a really near Newquay, having bought good goat cheese, named it from Dairy Crest. Sue tells us, Nanny Muffet – that uses their there were fifteen goat farmers in own unique washed curd recipe. Cornwall supplying them with milk and who were encouraged Miss Muffet is the cow milk to produce more to keep up with version and has won many the demand. Unfortunately, Arla awards; so it is not a huge surprise suddenly decided to relocate their that the feedback and results are goat cheese manufacturing to a outstanding, with Nanny Muffet site they owned in Somerset and winning best New Product locally these goat farmers were issued a at the Royal Cornwall Show and 12 month notice before their milk then 3 Star Gold at The Great u contracts were terminated. Taste Awards.

The well organised small family team at Whalesborough Cheese, hand-make top-quality awardwinning cheese in small batches. Using local pasteurised cows’ and goats’ milk and their own unique recipes (developed over the last 17 years); they now use their own purpose-built modern dairy and maturing rooms, to create a new level of cheese (as their many awards testify). Keltic Gold, Cornish Crumbly, Miss Muffet, Trelawny - and more recently Cornish Smuggler and Little Wheal are all Sue’s cheese creations. All very different, but all made from the same pasteurised cows’ milk. In which, for Sue, lies her fascination for cheese and gives her the passion to keep creating and making spectacular new cheeses. The Delicatessen Magazine 23


Nanny Muffet is a pasteurised, vegetarian, naturally mould ripened, washed curd goats’ milk cheese, made using Sue’s own unique 3 Star Gold Miss Muffet recipe. The smooth white pate is supple and pliable while retaining its shape on a cheeseboard and the zingy fresh taste explodes with well balanced citrus notes. A natural edible mould rind further lends a wonderful texture and taste experience and locks the flavour and creaminess in beautifully for your enjoyment. It will be available in baby 350g and 1.2kg truckles. l www.whalesboroughcheese.co.uk

Our Verdict

Cornwall is very seasonal and so Sue is working really hard to get Nanny Muffet out to a wider audience in order to use enough of Chris' goat milk to keep him in business and to secure her goat milk supply for the future. Here at The Delicatessen Magazine, we can reassure you that any Delicatessen or Farm Shop that chooses to stock ‘Nanny Muffet’ or any of Whalesborough Cheese’s range of cows’ cheeses will have many satisfied customers coming back repeatedly wanting more. Becoming a. stockist of NannyMuffet, will also ensure this wonderful new cheese continues to be made collaboratively by two small local farms and enjoyed by cheese lovers everywhere.


FROM VODKA TO CHEESE!

THE DELICATESSEN MAGAZINE ALSO WENT TO WEST DORSET WHERE WE’VE BEEN LEARNING MORE ABOUT THE OLDEST SURVIVING CHEDDAR MAKING FAMILY IN THE WORLD. THE BARBER FAMILY HAVE BEEN MAKING CHEESE AND PRODUCING MILK FOR OVER 200 YEARS. NOW JASON BARBER, THE LATEST DAIRY FARMER IN HIS FAMILY, HAS SET UP BLACK COW ALONG WITH CO-FOUNDER PAUL ARCHARD, TO PRODUCE ‘BLACK COW CHEDDAR’, MADE FROM THE MILK OF WEST DORSET, GRASS-GRAZED COWS. INTENSE, RICH AND CRUMBLY, THIS IS A VERY SPECIAL CHEESE INDEED! l As a farmer, running his own dairy farm, Jason Barber has utilised all of his skills and contacts to set up, maintain and run the production side of Black Cow. His family background in farming and cheese making are, of course, reflected in the Black Cow process. Black Cow chooses to focus purely on cheddar. Their cheddar is matured for 15 months, uses vegetable rennet and is pasteurised to give it is strong award-winning taste.

THE RANGE: Black Cow Deluxe Cheddar comes in 3 sizes: • 900g truckle cheddar • 200g truckle cheddar • 4 x 80g Truckle Cheddar

TRY THEIR FONDUE RECIPE: Ingredients Serves 4 250ml double cream 200g Black Cow cheese, grated 80-100ml Black Cow vodka or more if you wish Salt and freshly ground black pepper 6-8 Dorset knobs, carefully cut into four pieces Put the cream, Black Cow cheese and vodka into a bowl over a pan of simmering water, stir-every so often until the cheese has melted and the mixture is a thick sauce like consistence. If you have a fondue set then simply put the ingredients into the pot, light the burner and stir every so often. Season to taste and add more vodka if you wish. To serve, carefully skewer each piece of Dorset knob onto a fondue skewer or wooden kebab stick and get stuck in.

www.blackcow.co.uk

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HOLY COW! AWARD-WINNING DORSET BRAND, BLACK COW DON’T JUST MAKE CHEESE; THEY HAVE DISCOVERED A COMPELLING WAY TO REPURPOSE THE WHEY LEFT OVER FROM CHEESEMAKING.INTRODUCING BLACK COW VODKA… THE WORLD’S SMOOTHEST VODKA, MADE PURELY FROM THE MILK OF GRASS-GRAZED COWS AND NOTHING ELSE. FRESH WHOLE MILK MAKES AN EXCEPTIONALLY SMOOTH VODKA WITH A UNIQUE CREAMY CHARACTER; WHO’D HAVE THOUGHT IT!

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Whey has historically been the problem child of the dairy industry. There is an excess produced in the cheese making process. Jason Barber and Paul ‘Archie’ Archard have taken this under-valued by-product and turned it into a superior premium vodka. Taking great pride in their economical use of nature’s bounty. West Dorset dairy farmer, Jason Barber, invented Black Cow Vodka after learning about the Tuva, a nomadic Siberian tribe, who for many centuries have been distilling Araka vodka made from fermented mares’ milk. At that point Archie says he witnessed a light bulb going on over Jason’s head! And there the seeds of Black Cow Vodka were sown. Jason diversified the produce from his 250 strong dairy herd and began producing a vodka using the milk from his own cows. Black Cow is the world’s first pure milk vodka, made entirely from the milk of the grass-grazed cows at Barber’s farm, Seaborough Manor, and is made from the same milk that is used to make Barber’s 1833 cheddar, winner of the World Cheese Awards Cheddar Trophy 2012. The milk is separated into curds and whey. The curds are used to make the cheese; the whey is fermented into a beer using special yeast that converts the milk sugar into alcohol. The

as there is so much depth going on in our vodka. We have two suggested serves in which complements Black Cow, a dirty martini with a touch of vermouth as the sweet notes of the vodka work really well with the savoury olives. We also recommend our ultimate espresso martini, simplified and true. Only using three ingredients. Vodka, coffee and maple syrup, swapping out the sugar syrup and the synthetic coffee liqueur substitute. • 50ml Black Cow vodka • 40ml Kuka cold brew coffee • 15ml maple syrup

WHAT DOES THE FUTURE HOLD FOR BLACK COW? Black Cow recently released a strawberry vodka. Locally sourced, left over misshapen seasonal English strawberries are being pressed and infused in Black Cow vodka, before being filtered and hand bottled at the West Dorset distillery.

“‘Black Cow Vodka & English Strawberries’ only uses strawberries to flavour the vodka naturally, with no added sugar or sweeteners, creating a strawberry vodka taste of which is unparalleled amongst competitors with similar flavour expressions.”

THE THINKING BEHIND THEIR GOLD-PLATED STRAWS… Jason and Archie are concerned about the world’s waste crisis. The UK discards a staggering 8.5 billion plastic straws a year and a plastic straw, which is manufactured from petroleum, shipped around the world, placed in your drink and then used for 10 minutes, will now exist for at least 100 years. To the guys at Black Cow, that didn’t seem right, so they made the decision to offer an alternative to the plastic straw, by including a 24 carat gold-plated stainless steel straw in each gift pack. Black Cow encourages us all in saying no to plastic and in doing your bit by taking your Black Cow straw with you, wherever you go!

OUR VERDICT... We all loved the Black Cow vodka - especially myself. As someone who regularly drinks gin, as well as a plethora high quality vodkas, I was expecting a lot from this, apparent worlds first milk vodka. My expectations were absolutely achieved. There is an almost creamy texture to this drink, with a warming finish. With a fantastic cheese (featured later in this issue!) and a vodka as good as this, I would be definitely making a little space on my shelves for this brand. www.blackcow.co.uk

milk beer is then distilled, specially blended, triple filtered and finished. The vodka is then hand bottled. Every batch makes around 3,000 bottles.

“Black Cow is the perfect partner for pairing with food. The mineral-free nature of our vodka gives it an incredible softness that holds delicate flavours beautifully. WHAT IS THE BEST WAY TO DRINK YOUR VODKA? On ice, we don’t like to mess around with the liquid too much

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English spirits with provenance and personality IF YOU ARE LOOKING FOR A RANGE OF ENGLISH SPIRITS THAT ARE GOING TO STAND OUT PROUD ON YOUR SHELVES, WILD KNIGHT DISTILLERY OFFER EDGY, STUNNING, UNIQUE PREMIUM BOTTLED SPIRITS THAT WILL HAVE YOUR CUSTOMERS MESMERISED AND WANTING MORE…

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ild Knight Distillery is the creation of husband and wife team (and food and drink lovers), Matt and Steph Brown. Their spirits journey began in 2010 when Matt travelled to Mongolia to be best man at his brother’s wedding. Vodka plays a central role in Mongolian daily social life and the traditional wedding day started by sharing a bowl of vodka. The drink was even included as part of the ceremony itself, which the guests (of all ages) shared! They had to pace themselves of course, but we’re pleased to report they did our nation proud in the England v Mongolia international vodka enjoyment ‘competition’. After this momentous occasion, Matt and Steph started looking into making their own vodka in 2014. With the desire to create a spirit that is the very best and purest that could be made; they wanted to create a vodka aimed at those seeking a drink to savour rather than guzzle. The ultimate vodka! Authenticity and the highest quality were crucial to them. They chose the Royal county of Norfolk’s finest barley as the base (even the Japanese use Norfolk barley when distilling their whiskies). It has been grown commercially there for over 500 years and the Iceni were brewing from wild barley when the Romans arrived. With the light sandy soil over chalk and the local maritime microclimate Norfolk


has to offer it is ideal for creating the highest quality barley. Amalgamating this with tight precision during the distillation process ensures the smoothest taste on the palate. As it warms up during distillation, only the purest heart of the distillate is retained for bottling. This ensures that all the headache-inducing elements and any harsh flavours are eliminated without the need for further filtration – essential for those customers who love these drinks as much as we do! Wild Knight English vodka is indeed a fantastic result! And the name? They wanted to encapsulate a spirit of adventure and the heritage of England. Matt and Steph think Wild Knight sums up all the fun, enjoyment and traditional English spirit that we wish from our vodka. In 2017, their drinks journey continued with the launch of Nelson’s Gold. This is a delicious caramelised spirit that has proved to be a real crowd-pleaser. Distilled by hand in small batches from the finest English

Our Verdict

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barley, it is then blended with caramel from East Anglian sugar beet. Then in June 2018 they launched Boadicea Gin – Classic (blue bottle); a delicious, copper-pot vapourdistilled gin with botanicals dating back to Iceni times, includes notes of 3 different types of citrus, thyme and a real nod to Boadicea -nettle. Already receiving amazing feedback from lovers of premium gin. It is a smooth, sipping gin, but is also delicious with elderflower tonic, a slice of orange and a spring of thyme. Boadicea Winter (red bottle) then followed in the winter, and this April saw the launch of their distilled pink gin – Rosa, a delicious pink gin with subtle notes of peach and cherry.

producers and distillers, recognised for creating exceptional high-quality drinks, with their IWSC (International Wine & Spirit Competition) medals for their Nelson’s Gold® - Caramelised Vodka and their Boadicea Gin® – Classic. So, what does the future hold? Wild Knight Distillery will be launching their Ensign® Rum very soon. This will be distilled with molasses which they can trace back to the farm where the molasses are grown.

www.wildknightdistillery.co.uk

Wild Knight. Distillery are walking with their heads held high, and truly deserved. This year their spirits have won some great awards. Congratulations to the team for their Great Taste 1 star award for their Nelson’s Gold® - Caramelised Vodka. They have also joined the very best

ith their unique hand-polished pewter labels on all of their ultrapremium spirits, this is a brand ready to stand out above all the other spirits in your Delicatessen and Food Shops. With its distinct and beautifully unique bottles they will definitely invite your customers in to purchasing. This is also a brand that will not disappoint on taste, with its attention to detail during the distilling process, you are guaranteed re-sales from happy customers who, have enjoyed drinking these premium spirits. Wild Knight Distillery really do live up to their simple ethos – “we create authentic, premium spirits with real provenance and personality.”

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Systematic Chaos

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he guys at Twisting Spirits have taken their love of data and applied it to the often-traditional world of gin. Twisting Spirit’s gins have very distinctive flavours. With their ingredient data it seemed imperative to them for the consumer to experience each flavour before tasting it. With its colourful appearance and creative bottle design it is sure to catch a lot of people’s eyes on the shelves.

Launched in 2017, Twisting Spirits set about creating distinctive and unusual Craft Gins. The brand was born in Oxfordshire and operated initially, from a tiny converted garage. They’ve since expanded and now have a small unit in Tewkesbury, Gloucestershire where they plan to develop more exciting new Gins. Even

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WHEN WE, HERE AT THE DELICATESSEN MAGAZINE CAUGHT WIND OF A GROUP OF IT GEEKS WHO HAD TURNED INTO GIN GEEKS, WE WANTED TO FIND OUT MORE. ..

with the upscale, they still distil, fill and label each and every bottle by hand, passionately produced using hot and cold distillation techniques to deliver a massive burst of flavour.

So, what makes them different to other Gin brands we have featured? It seems using a unique dual distillation process the Gins they are producing are quite different and distinctive. Firstly, they produce a fine Gin using traditional processes and equipment, with each distillation run being tiny! The alcohol and ten botanicals are slowly distilled in a traditional copper alembic pot still, fusing the oils and tastes together creating a very high strength Gin. This is then diluted with pure water to a much more drinkable 41.5% where the flavours and aromas are perfectly expressed.

Whilst this process is going on, the lighter specialty botanicals are cold distilled in high quality alcohol, under vacuum using a rotary evaporator. This equipment is something straight out a lab and is as cutting edge as it gets when it comes to distillation technologies. Why the cold distillation? Well, the main reason is to preserve the delicate tastes and aromas that would otherwise be transformed, cooked, muted or even lost altogether in the high temperatures inherent to the Alembic still process. Finally, the two distillations are twisted together to produce the finished Gin – perfectly balanced and bursting with fresh aromas and taste. And voila this is where the name comes from l


THE RANGE: Their current range consists of three premium Gins:

• KAFFIR LIME & LEMONGRASS • DOUGLAS-FIR • EARL GREY

GIN AWARDS: Kaffir Lime & Lemongrass • 2018 Great Taste – 1 Gold Star • 2018 – San Francisco World Spirits Competition – Gold • 2018 – International Wine & Spirits Competition – Artwork & Bottle Design - Gold

Their award-winning original Gin. Exotic, fragrant and aromatic, perfect for a hot summer’s day. Waves of exotic, fragrant aromas pop right out at you, followed soon after by the gentle subtleness of fresh lemongrass leaving a creamy warming aftertaste. Made with eighteen botanicals, The smooth balance of flavours will have you reaching for another and another. Their kaffir lime leaves are grown and sourced from a UK supplier and some from their very own little tree! Taste: Botanical Grasses, Zest and fragrant florals Garnish: Enjoy with a slice of Jalapeno pepper (more if you like it hot) a slice of fresh ginger and star anise to bring out those lovely Asian spice notes. Lemon Balm also works well if you have one in your garden or can seek one out from a f riend Botanicals: 18 as listed on the bottle label Recommended Tonic: Fever Tree – Light or Mediterranean l

Douglas Fir Gin (Yet to be entered into any competitions)

The Douglas-Fir Gin is a curious little number. Imagine sitting in a pine forest with the scent of freshly mown grass blowing in from the distance on a bright sunny day. You’re eating a grapefruit salad with a splash of lemon zest for lunch, helping it down with a Gin and Tonic. That’s it, that’s Douglas-Fir Gin and a rather odd lunch! The flavour profile can change from batch to batch since all Douglas Fir trees are genetically unique, altering their taste profile tree to tree. Our Douglas-Fir needles are foraged in and around the South Oxfordshire area.

Taste: Grapefruit, Lemon, Pine, Citrus, cut grass Garnish: Anything Citrus works well with the Douglas-Fir profile, however we recommend a slice of pink grapefruit. Just be careful not to overdo it as you’ll miss the intricacies of the Douglas-Fir. Botanicals: 11 as listed on the bottle label Recommended Tonic: Schweppes Light (contains grapefruit and orange) or Fever Tree – Light or Mediterranean. l

WOW! Look at those bottles...

Earl Grey Gin (Yet to be entered into any competitions)

Can’t decide whether you’d like a G&T or a nice cuppa Tea? If you answered yes to any of the questions above, then this Gin is for you. Their traditionally distilled Gin meets the finest Earl Grey Tea leaves that are sourced from a tea specialist. The leaves are then cold distilled to preserve the delicate crisp bergamot citrus, floral hints and delicious earthy high tea flavours!

Taste: Crisp Citrus, Floral hints and high tea Garnish: A slither of Lemon Zest, or a slice of lemon works really well. You can also add a sprig of Thyme to bring out those earthy notes from the tea. Botanicals: 11 as listed on the bottle label Recommended Tonic: Fever Tree – Light or Mediterranean l

www.twistingspirits.co.uk

Wondering about the bright bottle design? Just from the initial look at the Twisting Spirits bottle you can see this is going to be something very special. The label is literally the DNA of the Gin. With a collaboration with ‘LyonLyon’; Twisting Spirits have open sourced their ingredient data, representing every ingredient as a coloured bar on the bottle label, the more of it in the Gin, the bigger the bar. Each flavour is printed onto its own tactile embossed GFSmith so it feels T. +44 7709 359Colorplan, 203 like it tastes. To finish the label and a little more flair they also use a pearlescent foil SHLR from Foil Co. E: hello@twistingspirits.co.uk W: www.twistingspirits.co.uk “Some people thought we were crazy to be so open and honest about our recipes and the botanicals we carefully select for each Gin. Well perhaps we are, but we wanted to share with you the magic that goes into your Gin so you can fully immerse yourself as you take a sip of one of our wonderfully distinctive Gins.”

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Malt Coast

A grain to glass story... PICTURE BRACING SEAS, OPEN SKIES AND WILD EMPTY BEACHES. SET BETWEEN PINE FORESTS, SALTSTEEPED AIR AND SHIMMERING FIELDS THERE ARE TWO BROTHERS BREWING A TRUE EXPRESSION OF LIFE ON THE EAST COAST OF NORFOLK. THE DELICATESSEN HAVE BEEN GETTING TO KNOW BRUIN AND MAX, AND THEIR WIVES ATESSA AND ANDREA FOUNDERS OF MALT COAST.

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anting to brew beer that represented its provenance. Based on a farm owned by their family for generations; Bruin, Max, Atessa and Andrea have continued the tradition of growing award-winning malting barley. Barley is of course, the heart and soul of beer and the Maris Otter variety has been long fabled. The guys at Malt Coast grow and crush theirs on their North Norfolk Coast farm, before exporting their prized malt to a select number of craft breweries in the US. It seemed ridiculous though, not to be brewing beer themselves when they have such a special, award-winning malt being produced on their farm. So they decided to take the leap and set up a new craft brewery. The brand identity is therefore rooted in a sense of place - the farms story and location on the coast. The sandy loam over chalk soil combines with the coastal climate to create the perfect conditions for premium malting barley. Beautiful beers from a beautiful place.

CURRENTLY MALT COAST BREW 5 CORE BEERS: IPA – An American style-IPA made using their prized Maris Otter malt with Pacific Coast and Slovenian hops to create a bold, deeply satisfying beer. Black IPA – A storm brewing, smooth black malt combined with fresh citrus hop and a reassuring bitterness. Amber Ale – Roasted malt meets fresh hop. Smooth, well balanced and easy drinking. Malt Coast call it their perfect sundowner. Pale Ale – A clean, crisp Maris Otter malt combined with shorefacing pine and refreshing citrus hop flavours. Farm Table Saison – A classic saison brewed with their own award-winning malt. A dry, crisp and refreshing beer with a light spicy hop finish.

They are currently available in restaurants, deli’s and pubs in Norfolk, the Cambridge region and London. They are looking for distribution elsewhere.

WHAT’S NEW?

Malt Coast plan to open a tap room on site at the farm so people can visit and really see the connection the brewery has with the North Norfolk land. They will also be bringing out additional beers in the coming months, so keep an eye out for those. Bruin and Max are looking to start exporting – they already have interest from Spain and the US. A huge well done from us here at the Delicatessen.

www.maltcoast.com

Our Verdict

Malt Coast’s story is unique. Based on a working farm, growing the malting barley themselves and then using their own product to produce the beers. A genuine grain to glass story. In a craft beer market flooded with breweries based in inner city areas, churning out very hoppy beers, the guys at Malt Coast have definitely placed an emphasis on their authentic producer story and brew balanced beers with a noticeable malt profile. This lends their range of beers to pair well with food; they even currently supply some of London's leading restaurants such as Nobu, The Portland and Frenchies etc.

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Sea Arch

#morebeautifulwithout SOMETIMES WE NEED TO BE REMINDED THAT WE’RE SURROUNDED BY THINGS MADE MORE BEAUTIFUL BECAUSE OF WHAT NATURE TAKES FROM THEM. FROM THE LITTLE SEA GLASS PEBBLES ON THE BEACH THAT ARE MORE BEAUTIFUL WITHOUT THEIR SHARP EDGES. TO THE SMOOTH, BLEACHED DRIFTWOOD THAT WASHES UP ON OUR SHORES WHICH IS EVEN MORE BEAUTIFUL WITHOUT ITS BARK. EVEN THE IMPRESSIVE SEA ARCHES THAT RISE OUT OF OUR BEAUTIFUL COUNTRY’S WATERS FEEL LIKE PORTALS TO ANOTHER WORLD. THEY, MOST DEFINITELY, ARE MORE BEAUTIFUL WITHOUT. DOWN ON THE SOUTHWEST COAST OF ENGLAND; THESE BEAUTIFUL GIFTS OF NATURE WERE DEFINITELY THE INSPIRATION FOR CREATING SEA ARCH NON-ALCOHOLIC GIN. THIS GIN SPIRIT PRIDES ITSELF IN BEING MORE BEAUTIFUL WITHOUT, BECAUSE THE ALCOHOL HAS BEEN REMOVED

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With the gin market booming still, we are seeing more and more low and non-alcoholic spirits coming to our attention. I have to be honest and say the first selection I tried didn’t have me convinced but recently there have been more and more great tasting alternatives. Recently I was introduced to Sea Arch; this new-to-the-market, winning non-alcoholic alternative is appealing to all gin lovers. More beautiful without, it captures a taste of the sea in botanicals with a flavour that’s bright, fresh and full of life. The co-founders of Sea Arch are Sarah and Geoff Yates. Before starting their venture into the non-alcoholic gin market, they ran a wine bar in the beautiful Torquay for 4 years. Like many of their customers, they were becoming more and more health conscious; increasingly mindful about what they were eating and drinking and looking for non-alcoholic alternatives to their favourite drinks, that didn’t compromise on taste or experience.

With experience already in the drinks sector, Sarah and Geoff set about their vision of creating: a vegan friendly, calorie free, sugar free, allergen free, non-alcoholic gin - made with all-natural botanicals. They were inspired by the sights and sounds of the striking Devon coastline, where they live and wanted somehow to bottle it. The result is their Coastal Juniper flavour, bursting with seaside botanicals and as uplifting as a walk on the beach. It is made with hand harvested Devon sea kelp, samphire, juniper (of course the necessary ingredient for a genuine gin), blood orange, cardamon, coriander and grapefruit. Still using the traditional steam and copper pot distillation techniques; the guys at Sea Arch have created a delicate balance of botanicals that gives an intense, yet inviting depth of flavour. It has all the deliciousness of gin, but none of the alcohol. So you can kick back, sip it slowly and enjoy everything life has to offer.


EACH BOTANICAL IS INDIVIDUALLY DISTILLED, THEN THE ALCOHOL IS REMOVED TO LEAVE BEHIND PURE, EVOCATIVE FLAVOUR. THE ALCOHOL IS CAPTURED AND REUSED, SO THERE’S MINIMUM WASTE.

BEST SERVED - SERVE IN A 25 OR 50ML MEASURE OVER ICE WITH A PREMIUM TONIC, TOPPED WITH LEMON ZEST AND FRESH SAMPHIRE.

CAN ALSO BE MADE INTO DELICIOUS NON-ALCOHOLIC COCKTAILS. WHO SAYS NON-ALCOHOLIC DRINKS CAN’T BE GROWN-UP?

BRIGHT BOTANICALS Sea Kelp – Laminaria digita grows like forests beneath the water. It helps to give Sea Arch a distinctive tang of the sea. Juniper Berries – the quintessential flavour of gin is, of course, provided by intense, dry, piney-tasting juniper berries. Cardamom – complex, spicy, herby cardamom has been transported across our seas since the days of the Vikings. It brings out citrus flavours and adds a pinch of adventure to the mix.

Cucumber – fresh, tasty and clean – it’s an unassuming, yet important ingredient. Grapefruit – like sunshine and happiness, grapefruit can take you by surprise. It’s both sharp and sweet, daring and lovely. Blood Orange – oh the joy of a deep, red orange. It smells and tastes like a touch of heaven, as exciting as a day at sea, as comforting as warm sand under your feet.

Angelica Root – a little bitter, a little herbal – you can’t have the taste of gin without it.

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... THERE’S NO EARTHLY REASON NOT TO DIG

WHOLESUMS

Wholesums is part of the Mackie’s of Scotland family which sits within the snacks side of the business. Mackie’s first ventured into snacking 10 years ago with the introduction of Mackie’s potato crisps followed by the launch of a Mackie’s popcorn range in 2016. Over the past couple of years the UK consumer has become increasingly more interested in healthy snacking so we set out on our quest to bring something new and innovative to the healthy snacks category. We created the Wholesums brand after discovering a new production method whereby we could incorporate, fresh, whole vegetables into the snack. We were really excited by this process and its versatility to turn almost any vegetable into a light, puffed chip so started developing a range of snacks containing over 40% whole, fresh vegetables. Wholesum’s are what’s known as

popped chips. They came across the idea for them when looking for a healthy alternative to the usual suspects that tend to crop up in the crisp aisle of your local supermarket. Not that we’ve got anything against traditional crisps of course… it’s just that sometimes you need something a little lighter. In their quest for something healthier they started with vegetables. Naturally, it wasn’t long until they found out that this technique of ‘air popping’ vegetable such as carrots, peas and potatoes makes for something that’s deliciously crunchy and highly snackable. What’s more is that they were able to put every little bit of vegetable to good use. So, things like potato skins (actually the most nutritious part of the potato) and carrot stalks could be used and nothing that’s perfectly edible goes to waste! So that’s the ‘science bit’ covered,

‘But what about the taste?’ we hear you ask. Wholesums’ existing range contains a mixture of three vegetables: carrots, peas and potatoes. Following consumer testing these vegetables turned out to be the most popular so were any easy choice to launch with. Flavour is of course, another important part of the big picture. We know everyone’s got their own preferences and ways of doing things, that’s why we worked out not one but four delicious flavours for people to choose from. Salt of the Earth’ – The classic, no nonsense option. We use natural sea salt on these particular chips. Softly Sweet Chilli – A lotta veggie goodness with a little chilli kick. Splash of Salt & Vinegar – Natural sea salt features again, this time with a tangy mouth-watering splash of vinegar. Whole Lot of Smokey BBQ – With a subtly fired-up edge these bring all the flavour of the grill to our whole veg. bring all the flavour of the grill to our whole veg. If all this talk of taste is making you th

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WE MEET THE TEAM BEHIND WHOLESUMS’ POPPED CHIPS. AN IDEAL HEALTHY ALTERNATIVE TO THE POTATO CRISP.

Wholesums are too good to be true, well there’s no big, scary, unhealthy drawbacks to them. Quite the opposite in fact. They’re low in calories (about 85-86 calories per bag depending on what flavour you choose), a source of fibre and are low in saturated fat thanks to the air popping technique we use. Oh, and a whole load of vegetable goodness goes into each bag too. Unlike a number of other popped/baked chips on the marketplace Wholesums are made using real, whole vegetables rather than vegetable powders, flours and starches. The vegetables are what gives Wholesums its flavour ensuring very little oil is required in the cooking process. Total fat sits at only 6% which is less than half that of a number of other healthy snack brands which tend to sit between 13-18%.

Each 22g bag contains 86 calories or less and is a source of fibre and protein. It might not seem like long ago that the idea of ‘sustainability’ was considered, well… a bit of a niche idea really. One apparently reserved for eco warriors, living off-grid and on their own means. Essentially, it used to be a far cry from a mainstream issue. Today? Not so much… You don’t have to live in a treehouse to know just how important the idea of sustainability is. From the cleaning products we choose to use to the cars we drive and their emission levels, it’s a topic that reaches most areas of our lives – and it’s not going away any time soon! It’s an especially big deal for those in the food industry. WRAP (Waste and Resources Action and Programme) estimates that here in the UK alone we throw away a staggering £20bn worth of food and drink waste per year. So not exactly the kind of change you’d find down the back of the sofa. In terms of actual food this figure weighs in at around the 10m tonne mark. Some of this food is of course ‘genuine’ waste, but it’s thought

that 70% of it was actually intended to end up on someone’s plate. There are a few knock-on effects from this too of course (and by ‘a few’ actually we mean 25m tonnes of greenhouse gas emissions!) We don’t have to explain why this isn’t good news for the environment! So scary statistics and facts aside the guys at Wholesums are trying to do our bit by using the whole veg in each and every one of our popped chips. So, instead of throwing away things like the potato skin or the stalk of the carrot, we use the whole lot. When you consider that each of these parts of the vegetable that are often cast aside are perfectly edible – it just makes sense. For us, it’s not just about pitching in with a more environmentally friendly effort either, we believe it actually tastes better too! This high vegetable content, coupled with the fact that Wholesums are gently baked mean that you can enjoy a full flavour snack and know that you’re helping take those statistics we mentioned down a notch. It’s a no-brainer as far as we’re concerned. www.wholesums.co.uk The Delicatessen Magazine 33


What A Pickle!

RECENTLY WE MET CAMILLA AND EMMA AT THE FARM SHOP AND DELI SHOW AND WERE BLOWN AWAY BY THEIR RANGE OF PRODUCTS. THEY STOOD OUT SO VIBRANTLY ON THEIR STAND THAT WE COULDN’T HELP BUT STOP TO TAKE A LOOK AND WOW WHAT A TASTE!

What A Pickle! produces the most perfect small range of chutneys with a flavour for everyone. They vow to make everything in small batches ensuring that it is always a best tasting product on your dining table. With fresh and local ingredients being used in every batch What A Pickle’s products are very special indeed.

“Once in your kitchen it is impossible to be without it!” What A Pickle! has recently undergone a very successful rebrand; it now holds its own better than ever on the shelf with it’s bright, cheerful and clear label.

So we thought we would get in touch with Camilla to find out more about this fabulous range. Camilla started What a Pickle! 10 years ago when her children were small. She was keen for them to enjoy eating the interesting and more spicy foods that were fast becoming popular. She decided that if she made a great mild and sweet spicy sauce, it would be a good start. She started making a Tomato Chilli Jam that the whole family ended up eating with just about every savoury offering you could think of……with many more benefits than the huge dollops of Tomato Ketchup, as was the option before. Tomato Chilli Jam transformed their palates and they gained great exploratory tastes as a result. It was then Camilla’s friend, Lucy who persuaded her to sell her Tomato Chilli Jam to local shops. The jars of chilli jam, started with a great local butcher and then branched out to Farm Shops and Delis

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in Shropshire and beyond. It fast became a best seller for many and so with a new found confidence, Camilla decided that she had something she could build a business from and so began experimenting with other possible flavours.

SO WHAT’S NEW? Egg free Mayonnaise! As a result of not being able to find an eggfree Mayonnaise that had a good flavour. Camilla has spent many hours in her kitchen blending different flavours together to create a mayonnaise that can be enjoyed by as many different people as possible. There are so many out there who, for one reason or another, are unable to eat eggs and so our Vegan friendly ‘Simply Mayo’ was born. It has had an incredible reception, it looks the business and above all tastes fabulous! There are, as you know, countless ways of using Mayonnaise, but Camilla recommends a bowl of mixed root vegetable chips and Simply Mayo as something that in the comfort stakes, is hard to beat!


THE RANGE HAS EXPANDED AND NOW INCLUDES SIX DIFFERENT FLAVOURS.

“I WANTED TO HAVE SOMETHING

TOMATO CHILLI JAM This is great with all cheeses (particularly goats’ cheese) and cold meats.

WE HAVE INCLUDED MY RATHER

RED ONION MARMALADE This is now their best seller, it is a great store cupboard staple and one that most people find invaluable to have in their kitchen. Favourite ways to use it include serving with some great sausages from your local butcher or by adding a big spoonful to deliciously creamy mashed potato. HOT CHILLI JAM This is their second-best seller, it is slightly hotter in the chilli stakes. It has a base of red pepper with a good level of heat that builds to a wonderful finale from the chillies. It pairs fantastically with grilled chicken and salad. CARROT AND CORIANDER RELISH This is a fabulous product, it has a great crunchy texture from the carrots and a natural sweetness that comes from the orange juice and fresh apricots. The whole coriander seeds provide a wonderfully warm, aromatic flavour to make a truly special and moreish product. This is wonderful with Wensleydale and Caerphilly cheese and makes the best addition to Jacket Potatoes with Mayonnaise and grated cheese. FIG AND MUSTARD SAUCE This is the a fairly recent addition to the What A Pickle! collection. It is superb with all cheeses and also with cold meats. You cannot beat it mixed into mashed potato to create a fabulous mustardy mash along with pork chops.

THAT WAS PERSONAL TO ME, SO CURLY WHIRLY WRITING FOR THE FLAVOURS’ NAMES AND SOMETHING THAT CUSTOMERS COULD QUICKLY IDENTIFY AND UNDERSTAND WHAT THEY ARE BUYING. I ALSO WANTED TO PRODUCE A LOOK THAT CREATED AN ATTRACTIVE DISPLAY ON THE STOCKISTS’ SHELVES AND ONE THAT MADE A GREAT PICTURE WHEN ALTOGETHER - WE HAVE CERTAINLY ACHIEVED THIS AND THE FEEDBACK HAS BEEN WONDERFULLY POSITIVE’ -

BBQ PAIRINGS With Summer just around the corner, here are some suggestions on how you and your customers could pair these fantastic products with locally sourced meats for any BBQ. •BBQ Chicken fillets with hot Chilli Jam •BBQ Pork Chops and Fig and Mustard Sauce •BBQ Sausages for the children and a Red Onion Marmalade dip •BBQ Corn on the Cob with Simply Mayo Dip •BBQ Butterflied Leg of Lamb with Fig and Mustard Sauce and Simply Mayo •BBQ Prawn Kebabs drizzled with Tomato Chilli Jam •BBQ Halloumi Burgers with Hot Chilli Jam The list is endless… Email info@what-a-pickle.com Web www.what-a-pickle.com The Delicatessen Magazine 35


Daddy, Daddy Cool!

Why have ordinary when you can have extraordinary!”

BET YOU SANG IT TOO…! WE HERE AT THE DELICATESSEN MAGAZINE HAVE HAD THE SONG STUCK IN OUR HEAD ALL DAY BUT IT’S KEPT ONE PARTICULAR HOT SAUCE BRAND, DADDY COOL’S CHILLI SAUCE, IN THE FOREFRONT OF OUR MINDS TOO! THE DADDY COOL FAMILY HAS UNLEASHED A RANGE OF PRODUCTS SO DIVERSE THEY MAKE LADY GAGA’S WARDROBE LOOK LIKE A PRIMARK CLEARANCE RAIL!

Our Editor here in the office is a huge lover of hot sauce. He needs no excuse to use the stuff on his lunches to add a heat to his meals. Being a lover of all things fiery he was desperate for the job of chief taster!

There seems to also be a theme this issue pairing people from the IT industry, changing their career pathways and pursuing their food and drink passions, as a business! After 10 successful years in IT ‘Daddy Cool’ decided that he no longer wished to pursue this path anymore. He started making chilli sauce as a hobby at first, but then family members and friends remarked upon how tasty and delicious these sauces were, so he created Daddy Cool’s Chilli Sauce. Like many, he found he had a flare in the kitchen and used to cook all the time back in the day, this he says he can thank his late mother, Florence Cooley for. Having spent decades tweaking and perfecting recipes passed down through the family, he felt it time to share them in kitchens right across the world.

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Firstly, he started selling the sauces at local Artisan Markets and Food Festivals but before this could go ahead he needed a name for his hot sauce. Daddy Cool’s Chilli Sauce came about by amalgamating both his surname (Cooley) and the fact that he is a proud Dad to three boys. Daddy Cool’s Chilli Sauce, became an instant hit! Daddy Cool’s Chilli Sauce is a small family run business set in the beautiful backdrop of the High Peaks. They have been growing and expanding little by little every year and grow a huge variety of fresh chillies onsite in their very own poly tunnels! As you can imagine, growing chillies here in the UK isn’t an easy task so with the help of lighting and his very own secret organic soil mix, Daddy Cool is able to ensure they have enough fresh produce to keep their chilli sauce in production all year round!


“I’ve always had a passion for spicy food but being a Geordie, my mind was far more focused on Stotties and Pease Pudding in the early years. Thankfully my palate broadened when I met my Caribbean Queen Annette, and Jamaican food became a passion we could both share. After years of experimenting in the kitchen and finding new and exciting ways to feed my 3 kids, the future family business was staring us in the face. It was there in black and White. The marriage of Geordie comforts and the heat of the Caribbean was something we could put in a bottle and sell.” It seems that Daddy Cool are now leading the pack with exciting products that are full of flavour and by using only the finest ingredients and small batch cooking to bring you unrivalled quality and flavour....a tall claim solidly upheld in their achievements to date in the Great Taste Awards, The Hot Pepper Awards and World Hot Pepper Awards and several Chilli Awards.

THE FIERY LINE UP! • Chilli Sauces:

• Chilli Chutneys & Jams: • Chilli Marinades:

• Chilli Pickles & Relish: •

Chilli Snacks

Our Verdict

Hot sauces, chutneys, jams, rubs, nuts and pickles are just some of the products people have been queueing up to try at food markets and festivals around the UK. It seems no one can resist these products once they try them. (including our Editor here at The Delicatessen Magazine!) All of the products that they sell are made in small batches with the freshest ingredients available, right there in Oakwood Cottage by Daddy Cool personally, so you needn’t worry about some Skynet-like facility pumping whatever they like into your food.

AWARD WINNING!

The proof is also in the awards… Daddy Cool has achieved gold stars at the Great Taste Awards from the Guild of Fine Food, and recognition at the Hot Pepper Awards, which only helps fuel their passion to one day be on the shop shelves in every store! www.daddycoolchillisauce.co.uk

• Ketch The Reaper won 2 gold stars, Great Taste 2018 Awards, Guild of Fine Foods in the UK. • At 12th Hot Pepper Awards, USA. Ketch the Reaper was recognized as the best overall sauce, the best condiment, best hot sauce and the best breakfast sauce. • They also won the World Hot Sauce Awards for Best Ketchup. • Jeepers Reapers Revenge won 1 Gold Star at the 2016 Great Taste Awards. (Guild of Fine Foods) • Jamokie Jam won 1 Gold Star at the 2017 great taste awards. (Guild of Fine Foods) • Smokey Chipotle Rub won 1 Gold Star at the 2017 great taste awards. (Guild of Fine Foods) • Smoky chipotle BBQ Sauce won 1 Gold Star at the 2017 great taste awards. (Guild of Fine Foods) • Garlic & Papaya Pickle won 2 Gold Star at the 2017 great taste awards. (Guild of Fine Foods) • Okra and Garlic Pickle won 1 Gold Star at the 2018 great taste awards. (Guild of Fine Foods)

Being a hot sauce aficionado, I am always excited by trying another hot sauce. I am a little unusual in-so-far that I will put hot sauce on nearly anything including toast, fruit, salad... anything. Sometimes, it’s not just about the sauce, it’s about the love and care that has gone into making it. I feel that this brand’s products have a very homely feeling, and deserves a hot sauce ‘high five’ in my mind with every mouthful. Their range may have some serious heat, but there is also a lot of flavour - which is super important in a hot sauce. In a saturated market of condiment makers who all have very polished brand messages that they have paid agencies many thousands for, I think you should want something a little less serious to adorn your shelves, something that still feels authentic and made by a real human. Very much impressed with the Daddy Cool offering. The Delicatessen Magazine 37


FARM SHOP & Deli AWARDS

ENTRIES ARE OPEN FOR THE SEVENTH YEAR OF FARM SHOP & DELI AWARDS

F

arm Shop & Deli Awards, in partnership with The Grocer, are excited to announce that entries for their 2020 Awards are now open and will close on Friday 20th September 2019. Free to enter, the Awards are renowned in the industry for playing an important role in supporting, and celebrating, the UK’s independent, specialist retail market. The online entry form has been revised slightly to help both the entrants and judges, and continues to provide tips and advice on how best to approach the answers. Entrants also have the opportunity to upload an optional 3 minute video to support their entry and showcase their store, team and customers to the judges and help get their passion across.

NOTHING TO LOSE BUT EVERYTHING TO GAIN The Awards are FREE to enter and offer many benefits, including: •Exposure from a comprehensive marketing and PR campaign to industry and regional titles - entries & finalists can receive a reach of over 24,000 increasing to over 142,400 for winners and overall ‘Retailer of the Year’. •Raising their profile with their community and customers - using the tools provided throughout the entry to winning stages to help them promote their entry, and success. •Promoting their businesses to industry experts from the world of

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speciality retail, fine food and food media who form the judging panel. •Opportunity to network with like-minded speciality retailers, meet producers who can support their business and gain insights and advice from industry leaders at the finals held at the heart of the Farm Shop & Deli Show on Monday 30th March 2020. •Overall Retailer of the Year winner will be profiled through local PR and Social Media opportunities once the announcement has been made.

HERE’S WHAT SOME OF THE 2019 AWARD WINNERS SAY: “We’d absolutely recommend businesses to enter because, even if you don’t win, the fact that you will be judged by your peers in the industry will help you improve your own business. If you win then you are going to get an amazing uplift in trade and recognition from suppliers who you didn’t know of before will be beating a path to your door to bring you more exciting things for you to sell.” Michael Baker, Managing Director, Bakers & Larners of Holt - Food Hall of the Year 2019 “We decided to enter the 2019 Awards because, even though customers, suppliers and producers tell us we are great and work hard, to be nationally recognised by an independent body that looks at everything is what makes us feel like we are better - to have other people say you are doing a good job.” Alice & Ian Evans, Owners, Broad Bean Delicatessen – Delicatessen of the Year 2019 “The awards themselves are fantastic in respect of each individual store to put their case across and for their customers to be involved and vote for them. So it’s a kind of joint award with customers and entrants. It’s a true award and one of the best in the industry.”

Andreas Georghiou, Owner, Andreas of Chelsea Green – Greengrocer of the Year 2019

TAKE THE TIME TO SHINE There are twelve category and nine regional Awards, plus overall Retailer of the Year. The categories up for grabs are Baker, Butcher, Cheesemonger, Delicatessen, Farm Shop - Large Retailer, Farm Shop - Small Retailer, Fishmonger, Food Hall, Greengrocer, Newcomer, Online business and Village Store / Local Shop. The 2020 title is set to be a hotly contested competition reaching a crescendo on Monday 30th March, when the category and regional winners, plus Retailer of the Year, will be revealed live at Farm Shop & Deli Show at the NEC Birmingham. With entries open until Friday 20th September, there is plenty of time to prepare and submit an entry. And, as each year the Awards welcome submissions from both new and previous entrants, the mix of category entries change year on year - meaning everyone is a contender. So the question is, can you afford not to try?

If you are interested in entering, or know a retailer who should, please visit farmshopanddelishow. co.uk/awards to learn more about the awards and enter.

IF YOU WOULD LIKE TO FEATURE YOUR DELI IN THE DELICATESSEN MAGAZINE PLEASE EMAIL

amber@thedelimagazine.co.uk


Delicatessen of the Year 2019 Broad Bean Deli from Ludlow

In 2019, Broad Bean won the Delicatessen of the year award, and as a judge for the awards, I remember reading through the information provided on Broad Bean and being very impressed by the amount of progress they have made in such a short space of time, the modern outlook and focus on sustainability as well as their enthusiasm for sourcing amazing products. Alice and Ian Evans took over the 40 year old business on Ludlow’s Broad Street in May 2016,revamping and reviving the shop and focusing the shop on high quality food. Broad Bean offers everything from the daily staples to a plethora of interesting delights, stocking over 40 cheeses, cured meats, and charcuterie, with award winning pies and fresh homemade quiche and salads from the deli counter. Alice said at the time: “We are in shock about the whole thing! Given that it’s less than 3 years since we took over the shop, to even be shortlisted was a massive achievement. To actually win is amazing and we are thrilled to receive this industry award.” She went on to say “We’ve already had so many customers come in to congratulate us on our win and said they think we really deserved it.”

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SPECIALITY & FINE FOOD FAIR 2019 Celebrating Two Decades of Exceptional Food and Drink

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This September 1-3, Speciality & Fine Food Fair will open its doors to more 10,000 food and drink professionals at Olympia, London for its triumphant 20th anniversary. As the leading event for the industry’s artisan producers for the past two decades, this year’s event promises to reveal a wealth of new products and brands from 700 exhibitors, as well as the opportunity to uncover key trends shaping delicatessen offerings. Since it first opened its doors, the Fair has reflected the changing face of the industry; revealing emerging trends and providing a launch pad for many, now familiar, brands and products. Here are the reasons not to miss this showcase of British and International artisan food and beverage talent.

SOURCE THE HOTTEST NEW PRODUCTS Established as a key go-to destination, the buzzing Discovery Zone offers over 200 trend-leading and pioneering fledging brands that are under 36 months old. From oils and dressings; dairy and dairy alternatives; seafood and charcuterie; plant-based, to, on the sweet side; bakery & patisserie; chocolate & confectionery; ice-cream; as well as the whole span of alcohol including the latest ‘low and no’ options and mixers and soft drinks, the Fair will serve up everything you’ll ever need to be at the forefront of the Deli sector. Keep an eye out for; new ethical brand, Grecious (stand 4527) who specialise in the development and sourcing of Greek artisanal and natural products, including Tahini and Greek Raw Honey. Also Rose Ash Foods (stand 4822), importers of organic single ingredient products from around the world and an exclusive supplier of Qadisha Valley Organic Olive Oil from Lebanon. Borough Broth Co. (stand 4940) will be showcasing its sustainably sourced, grass-fed, free range bone broths made with the finest organic ingredients in the UK. They can be sipped straight from a mug or used as a stock in your home cooking. For a health kick, Jitterbug Apple Cider Tonic (stand 4744) offer Apple Cider Vinegar expertly blended with fruit juices and sweetened with stevia. For something sweet, Belinda Clark Confectionery (stand 3133) will be

exclusively launching a retail-ready version of its Marshmallow Toasting Kits including: Vanilla and Raspberry and Vanilla and Salted Caramel.

Chloë Stewart, the founder of Nibs etc. (Stand 4726) is ‘on a mission to redefine the concept of waste’ by making nourishing, sustainable snacks from

For tea and coffee enthusiasts, Anthea Organics (stand 1540b) will be showcasing its Great Taste Award-winning loose-leaf tea from some of the finest organic plantations in Greece. In the Discovery Zone, find Deerness Distillery (stand 4559) Orkney’s first distillery in over 130 years, producing multi award winning artisan gin & vodka made with local botanicals. Binary Botanical (stand 4806) will be showcasing an entirely new type of beer that uses an infusion of organic hop leaves to give a prosecco-like flavour to a light refreshing beer.

ingredients that would normally be thrown away. A key ingredient in her granola is fruit and vegetable pulp, collected from juice manufacturing partners.

SUSTAINABILITY – THERE’S NO PLANET B! More and more producers are seeking to minimise their environmental impact, with many placing sustainability right at the heart of their business ethos. Shore, the Scottish Seaweed Company (Stand 4542) is launching a puffed snack made with 100% sustainable seaweed. The harvesting of this nutritionally rich crop is not only good for the coastal environment; it’s also beneficial to the economy of local rural communities. More generally, sea-veg is very on trend as a plant-based source of protein with many additional health benefits.

Also discover The Ethical Dairy (Stand 2010b) who has created a business model based around treating its animals, the land, environment and the people who work there with respect and kindness. Two Farmers (Stand 4610) are a new crisp producer who aim to protect the countryside by introducing a 100% compostable bag derived from sustainable eucalyptus pulp, plant-based foil and biodegradable ink. In the war on plastic, many producers and buyers are keenly focussed not just on what’s in a product ingredient wise, but also how its packaged. The Food for Thought stage addresses this issue in Monday’s session ‘People vs. Plastic: What’s Retail’s Role?

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readily available to the public. This change makes it much easier to sustain a plant-based lifestyle so both retail businesses are responding accordingly.”

INTERNATIONAL OFFERING

IDENTIFY THE LATEST TRENDS – KEEPING ABREAST OF THE LATEST DEVELOPMENT Each year, observant visitors will spot the trends that are making a significant impression on product development within sector and those that are bubbling away below the surface. Adrian Boswell from Selfridges and SFFF Ambassador highlights some of the major trends that you can expect to see at this year’s Fair; “As consumers’ knowledge of ingredients increase, I expect the trend to swing in favour of plant based over vegan. 2020 could be the year Gut Health explodes.” Explaining how retailers can capitalise on this growing market, Adrian suggests “understanding your customer and build ranges according to this. Also create theatre and experience where possible.” Paul Hargreaves, CEO of Cotswold Fayre adds; “Product trends remain important, but currently consumers are not just looking for good products, but good companies i.e. companies that are not only making stuff but also making a positive difference to the world around them, whether that is using waste food to make their products, or being carbon neutral, for example.”

FREE FROM CONTINUES TO GROW The breakdown of exhibitors within specific product categories gives a quick insight into the trends influencing the speciality food and drink market. Free from, organic and health relat-

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ed products combine to make up the biggest single group, with 68 exhibitors representing 9.7% overall. Companies offering vegan and vegetarian alternatives reach 7%. Within the Discovery Zone, , the percentages are even higher. With free from, organic and health products accounting for 22% of exhibitors and plant-based alternatives making up almost 16%. Speciality & Fine Food Fair Ambassador, Paul Hargreaves comments on the rise of plant-based; “Within the next five years Generations X & Y will tip over into 50% of consumer spending. A higher percentage of these younger generations are either meat-reducing or complete vegans.” Steve Walpole, Chef Consultant and host of the Savour the Flavour demonstration kitchen explains this seismic shift; “It’s a cycle of food trends with a plant-based diet once again making its way round to influence millennials. That said, there is stronger, scientific based evidence today in terms of environmental impact and health benefits to support a meat-free lifestyle than in the 60’s and 70’s. This along with a more competitive market which allows for more alternatives to be made

There is an ongoing enthusiasm from ever more adventurous consumers for new and intriguing global cuisines. In response to the ongoing enthusiasm for global flavours, Speciality & Fine Food Fair is expanding its international offering, welcoming Belgium (Flanders and Wallonia), Mexico in partnership with MexGrocer and Gveongnam Trading, showcasing speciality food from South Korea. They’ll appear alongside long-standing contributors such as France, Brazil, Italy, Spain and many more. Many exhibitors are flying the flag for world cuisine and exciting fusion flavours, including Viva Cuba Foods – Mojo Sauce (stand 4916) and its sauces which originate from the Spanish Canary Islands. Discover Mojo Green, packed with garlic and fresh herbs and Mojo Red, a sweet and smoky sauce, with juicy red peppers and delicious smoked paprika. NoJō (stand 5034) will be debuting a new range of Japanese vegan, refined sugar free and gluten free sauces including Teriyaki, White Miso and Sesame.


INTRODUCING NEW PARTNERSHIPS The celebrations extend across the Fair’s rich heritage and even brighter future with a longstanding partnership with the Guild of Fine Food, and welcoming English Heritage as first time collaborators.

FRESH DISCOVERIES For those starting out on their food and drink journey, the Fresh Discovery Awards will be announced by the team on Sunday 1st September, shining a light on the incredible talent and best emerging products. Don’t forget to vote for your Visitor’s Choice favourite while you’re there and make time to see the PITCH! Live finalists take to the stage for a Dragons’ Den-style session, pitching to leading retailers and buyers and the Speciality audience daily at 3.30pm.

GREAT TASTE HALL OF FAME For a comprehensive overview of latest additions to the Great Taste hall of fame, visitors can head to the Great Taste Deli which reveals all of 2019’s three-star products, Top 50 and of course, the all-important - Great Taste Supreme Champion. The overall winner will be unveiled at the show on Monday following the prestigious Golden Forks Awards dinner on Sunday evening.

existing or potential new partners and customers. Share your details when registering to find and interact with like-minded brands during the show.

A SPECIAL CELEBRATION In honour of pioneering trends in the speciality sector, a new interactive picture board will be set up on the show floor. Visitors will be invited to post a polaroid with their peers! They’ll also be asked to write down who they think is set to be the nest biggest disruptor in the market. Towards the end of the Fair, the space will project the shape of the market to come as forecast by industry leaders. Raise a glass during a dedicated Happy Hour during the last hour of each of the Fair. Sample some of the delicious drinks and canapes from Luscome Drinks, Best of Hungary Wines, Sulzbacher, Delicioso and Brasserie Du Bocq. Sunday 1 September: 4.00 - 5.00pm Monday 2 September: 3.30 - 4.30pm Tuesday 3 September: 3.30 - 4.30pm Portfolio Director, Soraya Gadelrab reflects on how the Fair’s offering has developed; “The independent deli sector is where many of our exhibitors find

their home. The premium products made by many of our producers celebrate taste, provenance and quality, for consumers who value this just as equally. Over the years we’re delighted to have found new ways of showcasing and bringing to light the latest gourmet food and drink, much of which finds its way into delis across the country. The Discovery Zone has proved to be a popular choice for buyers to discover the latest pioneering brands to provide a point of difference for their offering. I’m very proud that the show is at the forefront of innovation... We’re also delighted to have consolidated our focus on drinks, including functional, as well as premium alcoholic and low and no offerings. Delis provide a personal shopping experience, where there’s more often an exchange between the person behind the counter and the customer. This knowledge is something deli operators can gain first-hand by speaking to exhibitors and producers. They’re then able to take this back to the shop. It’s this platform for building relationships that we’re proud to facilitate, showcasing the fantastic stories each producer has. This is what makes Speciality & Fine Food Fair such a special and inspiring place.”

BUILD MEANINGFUL RELATIONSHIPS With over 10,000 visitors not to mention producers, exhibitors, speakers and VIPs the Fair is a brilliant environment to reach out and make connections with

Join the fun at the Fair - Registration is now open: For further details please visit: www.specialityandfinefoodfairs.co.uk/register-now Follow Speciality & Fine Food Fair: Instagram, Twitter, Facebook, LinkedIn #SFFF19 Where: Olympia London, Hammersmith Road, Kensington, London, W14 8UX When: Sunday 1st September 2019 10:00 - 17:30 Monday 2nd September 2019 9:30 - 17:00 Tuesday 3rd September 2019 9:30 - 17:00

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Tea is all about moments...

FOR ANTHEA ORGANICS, TEA IS NOT JUST A BEVERAGE. THEY DESCRIBE TEA AS ALL THOSE MOMENTS WHEN SEEKING FOR THE WARMTH THAT IS HIDDEN IN A HOT CUP ON A COLD WINTER NIGHT, OR THOSE IN THE SUMMER HEATWAVE WHEN WE ARE LOOKING FOR AN OASIS OF DEW IN A FROZEN CUP OF TEA, FEELING THE PLEASURE EMBRACING US. IT IS ALSO THOSE MOMENTS WHEN WE MAKE A CUP OF TEA FOR OUR LOVED ONES THAT ARE IN NEED OF OUR CARE AND THOSE LASTING MEMORIES OF WHEN A GRANDMOTHER PREPARED THE TEA WITH THE HERBS THAT WERE GATHERED HERSELF MAKING THE WHOLE HOUSE SMELL BEAUTIFUL. 44 The Delicatessen Magazine


T

ea gives each of us so many fond memories and the guys at Anthea Organics have decided to dedicate their time to continue that legacy for the next generations. With love and respect for nature, the land and its products, they collect by hand the best Greek organics herbs of superior quality, through a very thorough and diligent process, full of taste and care. The herbs are handpicked, dried in ideal conditions and carefully maintained and standardised. Ensuring that the herbs stay whole leaf, giving every package unique quality, aroma, freshness and all the benefits of aromatic plants. 3 stars award winning company of premium Greek herbal teas – Anthea Organics is expanding to further European nations. Their goal is to provide us all with the most tasteful and most beneficial features for the human body, from nature straight in to your cup, through the premium quality signature of Anthea Organics. Anthea Organics is a Thessaloniki based company that specialises in premium loose tea from some of the finest organic plantations in Greece. The company is proud to announce that they have been awarded 3 stars by the Great Taste Awards. Started back in 2017, Anthea Organics currently exports their teas to Germany and Austria and are now expanding into the English market. Eleonora Goudaki, the founder of Anthea Organics, says:

“Scientific evidence concerning the herbs’ medicinal properties and the outmost respect for the environment and human life have sparked her interest and have motivated her to set up Anthea Organics.” For thousands of years, cultures around the world have brewed herbs for enjoyment and to ease ailments. By carefully hand harvesting their teas and by establishing a direct relationship with the growers, Anthea Organics upholds their commitment to offering a high-quality selection of teas that are unique, while treating people and the planet with respect.

The herbs are hand-picked, dried in ideal conditions carefully maintained and standardised. The herb leaves are preserved whole, ensuring that the unique aroma and the beneficial plant properties are intact in each package. Eleonora shares her vision

“Our Vision at Anthea Organics, is to select for you the best organic herbs from the Greek land – herbs that are exquisite because of their exceptional aroma and flavour as well as their unique beneficial properties.” All Anthea herbal teas and blends come from organic crops and are official certified. They do not contain additives, flavours, or preservatives and can be served as sugar-free, caffeine-free beverages. They can also be stored in a dry cool environment for up to two years. Mountain Tea A unique species with many beneficial properties, GREEK MOUNTAIN TEA, is a self-grown herb, which flourishes at altitudes above than 900m.. It has been known since antiquity for its strong antioxidant, anti-inflammatory and restorative properties. Furthermore, it has antidepressant properties and has beneficial effects for Alzheimer’s disease that have been recognised in international research literature. Mountain tea is a holistic perfect restorative for your body and does not contain caffeine. Lemon Verbena The magical lemon verbena is a medicinal flower that cares for good health in a number of ways. As a healing herb, both its flowers and leaves are highly beneficial for the human body. It makes a great tea when mixed with lemon scent. It has de-toxin properties and helps fight against fat and cellulite. It relieves the stomach and soothes the digestive tract, while eliminating halitosis. The warm lemon verbena infusion is also known for its aphrodisiac properties. Mint Mint is known for its characteristic aroma. It gives the taste buds

and respiratory tracts a rejuvenating fresh- ness. Mint has many medicinal properties. It is a restorative herb and is also used for indigestion. It has antiseptic and antimicrobial properties and is a rich source of minerals (trace elements), such as potassium, magnesium, calcium, iron and manganese. Rose Petals Undoubtedly ROSE PETALS stand out, not only for their exotic beauty and dreamy aroma, but also for their amazingly beneficial properties for the human body. They are rich in vitamins A, E, C, B3 and F. They strengthen our vital organs, such as the heart and the nervous system. They cleanse the blood, help detoxify the liver and restore the intestinal flora, following use of of antibiotics. Energy Blend The aromatic plants, selected for the Energy blend, contribute towards boosting the body, since they are rich in vitamins, necessary minerals and trace elements. The Energy blend contains Rose petals, Mountain tea, Sage leaves, Mint and Rosemary. The Energy blend is known for its balance, rejuvenating and awakening taste buds. Its aroma brings out the rose elements, while perfectly combining the peppery tone of mint with the iron power given by Mountain tea. It is recommended as a delightful beverage to start a new day full of energy and action. Detox Blend Anthea Organics have been inspired to create this blend to offer an everyday detox option from the effects of modern life, while enjoying a unique taste. The DETOX mix has strong detoxifying properties that make it ideal for calming the effects of a hang-over and also for those trying to lose weight. It has diuretic effects, strengthens the body and provides relief from digestive disorders. It is characterized by its strong citrus flavour, which, in combination with its strong aroma, takes you on a wonderful journey of taste, offering you a feeling of health and wellness. It contains lemon verbena, mint, sage, carob and lemon balm.

Tea Preparation: As we have learned recently from our tea column tea must be treated with utmost respect & to guarantee that perfect cuppa preparation is key! Here is how Anthea Organics recommend preparing their teas: 1. Add fresh, warm, filtered water (95º – 100º C) in a pot and leave the tea to infuse for 2. 4-8 minutes, with the lid on, to allow the essential oils to be released. 3. It can be served plain, with honey or with stevia leaf.

The Delicatessen Magazine 45


THE VOTES ARE IN AND ARE PROUD TO ANNOUNCE THEY HAVE BEEN AWARDED AN IMPRESSIVE 18 GREAT TASTE AWARDS.

All of teapigs’ teas are carefully selected and slurped by Louise Cheadle, teapigs’ co-founder and chief tea taster who has over 15 years of professional tea tasting experience. “We’re really excited about these awards,” says Louise “and we’re looking forward to bringing even more quality teas to the range. We do our best to source the best quality and best tasting tea out there and it’s brilliant to get feedback like this. Since day one we’ve been on a mission to get people drinking real tea again so it’s fantastic to be recognized for the work we’ve done so far.” One of the blends to receive an award was teapigs’ everyday brew. Their signature blend and equivalent to an everyday “builders’ brew” received a two star rating with the judges describing it as “a bright infusion” that has “briskness, good malitness and grip”. It’s made up of three delicious teas: Assam, Ceylon and a lovely Rwandan blended to give a balanced, malty, zesty alliance. Some of the finest black teas in the world are sourced from Rwanda, and teapigs are committed to giving back to the communities that bring them their premium, whole leaf tea. teapigs donate 5-15p from every pack of everyday brew they sell to the Point Foundation; an organisation that supports orphans and vulnerable young people in Rwanda. To date they have raised over £285,000 from pack donations alone and have done various other fundraising events to help this awesome cause.

46 The Delicatessen Magazine


NOT YOUR AVERAGE PASTA

NOT YOUR AVERAGE PASTA SAUCE

NOT YOUR AVERAGE PESTO

Contact Garofalo UK for your local distributor 01438 813 444 info@garofalo.co.uk www.pastagarofalo.it

NOT YOUR AVERAGE OLIVE OIL

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The Delicatessen Magazine September 2019  

The Delicatessen Magazine September 2019  

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