FFD August 2017

August 2017 Volume 18 Issue 7 www.gff.co.uk

Cash in Christmas Plan for the festive selling season with our round-up of new products and retailing tips

ALSO INSIDE Social media: a retailer’s guide Becketts Farm Shop Latest launches in tea

WINNER

Food and Drink Innovation

AWARD WINNING GIN FROM THE SILENT POOL IN SURREY Available nationwide. For more information email: stuart@caskliquidmarketing.com

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CONTENTS The sheep have a fabulous diet and are looked after like bloody princesses

25

FFD visits Mere Park Creamery 5 THE BIG PICTURE 7 NEWS CHRISTMAS

15 ANALYSIS Retailers embracing social media

28

20 OPINION Edward Berry on customer service, Editor’s Choice

Your festive preparations start here with our product and retailing guide

23 CHEESEWIRE The Courtyard Dairy, Quickes new recipe cheddar 37 CHARCUTERIE Villani pre-packs, Cibosano, salmon jerky

DELI OF THE MONTH

I’m not Harrods, I’m not Fortnum & Mason, I’m just Becketts Farm Shop in the middle of Wythall

52

Becketts Farm Shop

EDITORIAL

Editorial director: Mick Whitworth Editor: Michael Lane

Assistant editor: Lauren Phillips Reporter: Andrew Don

Art director: Mark Windsor

Design consultant: David Cross Editorial production: Richard Charnley

Contributors: Nick Baines, Clare Hargreaves, Patrick McGuigan, Lynda Searby

Cover illustration: Jamie Coe ADVERTISING

advertise@gff.co.uk

Sales director: Sally Coley

Sales manager: Ruth Debnam

Sales executives: Becky Stacey, Maria Burnett

GENERAL ENQUIRIES

Tel: +44 (0) 1747 825200

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editorial@gff.co.uk

Printed by: Blackmore, Dorset ADDRESS Guild House, 23b Kingsmead Business Park Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

39 CATEGORY FOCUS Tea, cakes & puddings 45 ARTISAN PRODUCERS Great Taste judging, help with exporting 47 SHELF TALK Field Fare, chef Billy Littlejohn, Filipino food trending 59 GUILD OF FINE FOOD NEWS

Published by The Guild of Fine Food Ltd www.gff.co.uk

© The Guild of Fine Food Ltd 2017. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

Turn to page 59 for news from the Guild

Vol.18 Issue 7 | August 2017

3

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THE BIG PICTURE

The stars’ turn Last month, a host of top food buyers, critics, chefs and bloggers descended on the Guild of Fine )RRGōV 'RUVHW +4 IRU WKH ƓQDO day of judging in this year’s Great Taste.

This crack team was tasked with reassessing 2017’s crop of threestar products to determine which food and drink will win Golden Forks (for best regional products) and the Supreme Champion.

This photo shows the Supreme Panel preparing to score one contenders for the top trophy but you can see more images of the day on page 45.

Photograph: Richard Faulks

Vol.18 Issue 7 | August 2017

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19/07/2017 09:53

NEWS

Retailers keen to go 100% cashless as Visa starts US drive

By Andrew Don

There are signs that independent retailers would be willing to go cashless after reports that a US scheme set up by Visa could be heading for the UK if trials prove successful.

FFD has spoken to several retailers who agreed with the sentiments of the Visa Cashless Challenge – a competition that rewards small food business owners in America with as much as $500,000 (£381,440) for joining its “100% cashless quest”.

Although it has no firm plans, Visa said it hoped to offer the scheme in the UK, and there would clearly be interest in it from delis and farm shops.

Sue Hooper, who owns The Deli Around The Corner, in Tynemouth, Tyne & Wear, said six months ago she would have said there was no appetite to go cashless but she had since changed her mind.

Some 40-45% of her

Cashless payment methods, like contactless cards, are on the rise

business was non-cash with average cashless payments worth £15-20, she estimated.

Rupert Titchmarsh, managing director of Cowdray Farm Shop & Café in Midhurst, West Sussex, said 70-80% of

transactions in his shop were cashless and 30-40% in the café.

“At the moment we have a minimum spend of £5 which were are looking at because we get a certain amount of resentment from people.”

IN BRIEF The problem, he said, was that the profit margin was lost if it took cashless payments for less than £5.

“We want to see charges come down.”

He said: “We often get people just wanting to pay for a coffee with a card because they know they can do that in Starbucks which has probably negotiated a better fee structure with its card service providers than we could get.”

Cal Everitt, assistant manager at Aubrey Allen butcher and delicatessen in Leamington Spa, Warwickshire, thought a cashless society was not “too far ahead”.

He added: “Potentially it could alienate vulnerable older people but there’s always a workaround.”

Ross Brown, who owns the Browns of Brockley coffee shop in south-east London, hit the headlines when he went totally cashless earlier this year. He said the switch had saved him both money and time.

The government has watered down its Making Tax Digital plans.

Only VAT-registered businesses with a turnover above the £85,000 VAT threshold will have to keep digital record from 2019 and use the system from “at least 2020” for taxes other than VAT. Others will be able to choose to do so.

The Co-operative Group has added 10 Scottish gins north of the border through Gordon & MacPhail, which will supply more than 60 Scottish stores. Brands include Gordon Castle, Pickering’s, Rock Rose, Kirkuvagr and Caorunn.

The English Tea Shop has bought east London’s Joe’s Tea Company, increasing the latter’s distribution. The companies’ combined revenue for 2017-18 is expected to be £11m.

Soil Association crowns the Best of Organic Free from confectioner Booja-Booja, retailer The Better Food Co and Wales’s Dà Mhile Distillery were among the winners at the Soil Association’s BOOM (Best of the Organic Market) Awards.

The accreditation body handed out 23 awards at a ceremony on 5th July at London’s Borough Market, with Dà Mhile’s botanical gin claiming the Best Organic Alcoholic Drink title and Booja-Booja’s Hazelnut Chocolate Truffles winning the confectionery category.

Bristol’s The Better Food Co was named Best Organic Independent Retailer, ahead of the shortlisted Beanies in Sheffield, The Organic Farm Shop in Chichester and Edinburgh’s New Leaf

The Better Food Co’s Phil Haughton and Lucy Gatward with their award

Co-op.

Other category winners included The Olive Oil Co’s EVOO (Best Pantry), Higher Hacknell’s sirloin steak (Best Meat Fish & Poultry) and The Tomato Stall’s organic oak smoked Isle of Wight tomatoes with extra virgin oil (Best Chilled & Frozen).

Island Bakery’s Lemon Melts biscuits won Nation’s Favourite Organic Product. soilassociation.org

Gove joins celebrations for London’s first PGI Defra secretary Michael Gove visited H. Forman & Son last month to sample some of the East London smokehouse’s London Cure Salmon, which has been awarded Protected Geographical Indication

status by the EU. The company has been producing the product for over a century, which is made from three ingredients: PGI-protected Scottish salmon, oak smoke and salt.

The Environment Secretary (pictured left with owner Lance Forman) said the salmon was a “testament to the rich culinary heritage” in the UK. formans.co.uk

Vol.18 Issue 7 | August 2017

7

NEWS

Amazon’s Whole Foods tie-up should not concern indies already selling with it

By Andrew Don

Independent businesses selling through the AmazonFresh platform should not be worried by the internet behemoth’s proposed £10.8bn buyout of Whole Foods Market, according to several industry sources.

The platform would be “crazy” to axe speciality food purveyors section and replace them with Whole Foods Market, said one consultant who has worked both with and in competition against Amazon.

The consultant, who declined to be named, told FFD that business, such as Paxton & Whitfield and Notting Hill butcher Lidgates, were of benefit to Amazon.

“They wouldn’t want to get rid of those names,” said the source. “Third-party sellers are part of their sales pitch.”

While any effect on the UK speciality market would

AmazonFresh seems to value third party sellers

be small and could take “some time to materialise”, the source said that purchase should be more of a worry for rival delivery businesses like US-based Instacart and the now defunct Hubbub.

Yannos Hadjiioannou, co-founder of Maltby&Greek, a supplier and distributor of premium Greek artisan produce, which has a presence on AmazonFresh, did not see the takeover of Whole Foods as much of a risk to the future of small firms on the platform.

“If you look at a lot of

Post-Brexit food safety could be boon for specialist suppliers Brexit could provide a potential marketing opportunity for speciality food producers because of weaker standards in other non-European Union (EU) countries we strike trade deals with.

That’s the view of A Food Brexit: time to get real – A Brexit Briefing published by the University of Sussex Science Policy Research Unit.

The report warns of “serious risks that standards of food safety will decline” if the UK abandons EU safety rules, and adopts those of freetrade agreements with countries with significantly weaker standards, like the US and China.

Any such erosion of standards would play into the hands of speciality 8

August 2017 | Vol.18 Issue 7

food businesses whose marketing platform rests on quality, high standards of husbandry and production and local farm-to-fork ethos.

The report, written

by Professors Tim Lang, Erik Milstone and Terry Marsden, says British consumers, when polled, often say they want to buy British food, which they trust more than imported food.

The US could become a source of cheaper mass-produced foodstuffs.

But the report says it is not clear that UK citizens would be willing to accept a lowering of standards.

“Nor would they accept the end of UK/EU labelling requirement on food sold in British retail or food service,” it added.

the products that Whole Foods has now, they are not picking up the best quality produce,” he told FFD. “The price point is very low so when they try to source, they are not sourcing premium, so they are not competing with the quality of local shops that AmazonFresh is working with.”

He added that AmazonFresh’s local shops & markets customers liked that they were buying from smaller businesses, like those from London’s food markets.

“If you are used to

buying gest quality, are you going to settle for something else? You might out of convenience but you might insist they continue having the same products.

I don’t think they will drop the local shops.”

Chef & Butcher cofounder Andy Jordon, which has a shop in London’s Marylebone and a new one in in Broadstairs, Kent, said AmazonFresh “has made it easy for small retailers to sell and have a big reach”.

It would be “a pain” if the Whole Foods deal resulted in favouring the US giant over smaller independent businesses, he said.

“But we’d deal with it.

I haven’t got all my eggs in one basket.”

The only thing that would worry him is if Amazon was to use Whole Foods to flood the market and undercut everyone.

“But we’ve got the personal touch that they can’t provide,” he added.

IN BRIEF Lidl has announced plans to open a further 60 stores in the UK amid a £1.45 billion expansion scheme.

The German discounter’s UK chief executive Christian Härtnagel disclosed the plans in an interview with The Telegraph.

The traditional Japanese dessert Mochi could be poised to “make it big in the UK”, according to research from Mintel. The squidgy balls of rice dough are either filled with bean paste or ice cream.

Crisp company, and potato producer, Fairfields Farm has installed a new anaerobic digester, allowing it to become entirely energy efficient and making it the UK’s only hand-cooked crisp company powered solely by renewable energy.

Produce the goods for new Cotswold shop

Peter and Amanda Drinkwater’s new shop Vegetable Matters in Ebrington, in the

Cotswolds, sells fresh seasonal vegetables they grow in the village, as well as local honey,

pickles and jams, milk and home-baked artisan bread. vegetablematters.co.uk

Christmas Tipple for Drivers

Auguste Noel Cotswold Fayre Cress Co Hider Holleys Samways Shire Foods ...and plenty more

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Vol.18 Issue 7 | August 2017

9

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August 2017 | Vol.18 Issue 7

NEWS

Indies worried about Taylor review’s impact on casual labour and costs

By Andrew Don

A governmentcommissioned review that sets out a blueprint for improving low-paid workers’ rights and pay has sparked debate in the speciality food sector about the practicalities of the recommendations.

Retailers contacted

by FFD are worried about increased costs if ministers follow through on the recommendations (see box-out) outlined in Good Work – The Taylor Review of Modern Working Practices.

Report author Matthew Taylor, chief executive of the Royal Society for the encouragement of Arts, Manufacturers and Commerce, has asked the Low Pay Commission (LPC) to consider a higher minimum wage level for casual, non-guaranteed hours.

He has also called for full terms & conditions on a worker’s first day and

for all to have the right to request fixed hours and permanent contracts.

Emma Mosey, coowner of Minskip Farm Shop, York, was worried employment rules and regulations might become more complicated.

“We value workers very highly and want to keep them for a long time and grow them with the business to maximise

opportunities.

“I feel strongly it suits some people to have flexible jobs where they don’t have strings attached but everyone should be protected.”

Malcom Crease, coowner of James Patrick Delicatessen in Hessle, East Yorkshire, said: “My wife and I work over 60 hours a week and with food costs going up as much as they

are, energy costs – all costs – I do wonder whether the government has a clue about the pressures small businesses are under.”

Simon Fairey, who owns Christopher James Delicatessen, Leicester, said it was about time changes were made to protect workers’ rights, although he, too, was worried about the cost attached and the impact on profit margins.

Taylor’s recommendations include:

Low Pay Commission

• New role for the to improve quality and progression in sectors with a high proportion of low-paid workers.

• Strive to flexibility.

improve employees’ rights and two-way

• Recognition and support for promoting health and wellbeing at work and the role that employers can play in this.

• Primary legislation to define the boundary between selfemployment and worker status

higher minimum wage

level • LPC should consider a for casual workers for those hours which they are asked to work but are not guaranteed to them.

IN BRIEF Lick The Spoon cofounder Diana Short was one of several confectioners being sent back to the 16th century on the BBC Two show The Sweet Makers last month. She explored the sugar craft of Tudor kitchens together with fellow chocolatier Paul A Young, sweet consultant Andy Baxendale and wedding cake designer Cynthia Stroud.

Somerset’s Rumwell Farm Shop – on the A38 between Taunton and Wellington – celebrated its 20th anniversary with a party in its café and a ceremonial cake cutting by one of its longestserving employees.

Lyme Bay Winery has received a Grade A certification from BRC Global Standards for its premises in Shute near Axminster, Devon, making it the only English wine producer to hold the seal of approval.

Lawson’s to expand with new store in Southwold

By Lauren Phillips

Young entrepreneur hatches cunning business plan Betty’s Farm Shop, in Derby, is enjoying a cracking trade in its eggs thanks to entrepreneurial eight-year-old Junior Wyatt, from Tamworth, Staffordshire, who has

been buying them in bulk and trading as Mr Free Range to sell them on to his own customers. He is reportedly on target to earn £13,000 a year from the venture.

Lawson’s Delicatessen of Aldeburgh will be opening a new branch in the nearby town of Southwold later this year after securing premises on Victoria Street.

Owners Clare Jackson and John Ormerod, who took over the deli in January, said the second outlet will be an opportunity to launch a new brand for both shops.

“We are really excited to have found a new site in Southwold,” said Jackson.

“Once refurbishment of the new premises has taken place, we will open in time for Christmas.”

The father and daughter team source British artisan cheeses from Neal’s Yard Dairy with a focus on those made in East Anglia.

“We look forward

Lawson’s co-owner Clare Jackson

to getting to know new customers in Southwold and sharing our passion for artisan cheese and other local produce,” added Jackson.

Both the Aldeburgh and Southwold shops will offer a range of soups, salads,

sausage rolls and frozen meals prepared by Lawson’s chefs, as well as other delicatessen products.

Lawson’s has also said it is looking to recruit an experienced cheesemonger to join the team and support the growth of the business.

Vol.18 Issue 7 | August 2017

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NEWS

Roaming Roosters to crow louder with £1m diversification plan

By Andrew Don

A Lancashire farm shop that saw sales plunge 27.5% when a Booths supermarket opened nearby has launched a £1m plan to diversify the business and expand the shop by up to three times.

Andy Jones took over Roaming Roosters in Higham, a village in the borough of Pendle, earlier this summer and plans to add a play barn and boost retail space at the fiveyear-old outlet – subject to planning permission.

“It’s about establishing the location as more of a destination,” said Jones, who has a marketing background.

“We wanted enough for people to spend half a day or a day at a place that’s family friendly. Kids can play in the barn, parents can grab a coffee or an amazing cake and pick up something for dinner.”

Jones, who bought the site from brothers Simon and Nick Mellin, is hoping to increase the farm shop

by two-to-three times, including back office and kitchen space.

“We have a strong meat offer but we don’t have the retail space to allow people to grab food to create a meal,” he said, adding that the deli range and the “limited” fridge space would also be increased.

The fruit and vegetable offer would also be enlarged as would the hot food-togo, the wine section and artisan bread range.

Shortlisted: Cobbs Farm Co

12

August 2017 | Vol.18 Issue 7

“People have a lot of choice now in terms of where they shop and I think we’ve seen basket values decrease so it’s important to offer people more than just a retail experience.”

Explaining his decision to buy the site from the Mellins, he said: “I knew of it and liked the whole setup and where it’s located. It felt like a great opportunity to get into a sector I have a passion about.” roamingroosters.co.uk

The Lancashire farm shop is seeking planning permission for £1m of improvements

Three farm shops in the running for rural awards Three farm shops have made it to the finals of the food category in The Rural Business Awards, staged in partnership with rural organisation the CLA and Amazon.

Cowdray Farm Shop (in Midhurst, West Sussex), Cobbs Farm Co (Hungerford, Berkshire) and Jolly Nice Farmshop & Café (Stroud, Gloucestershire) are all in the running for the Best

Jones said the play barn would be in keeping with the rustic style of the rest of the development He expects the council to decide in favour of the plan at the end of July or early August because he said it created a significant number of jobs, it was great for the area and “anecdotally everything I hear so far is positive”.

Jones also stressed the importance of diversification.

UK wine bodies merge

Rural Food and Drink Business category at the awards.

Northern Ireland’s Mash Direct and Yorkshirebased T Soanes & Son Poultry are also on the shortlist.

Judges praised Cowdray Farm Shop’s “strong local rural partnerships”, while they hailed Jolly Nice’s transformation of a derelict petrol station into a “sustainable community hub”. The Cobbs chain of seven shops was nominated for its growth of staff and commitment to local responsibilities.

The winners will be announced at a ceremony on 5th October at Denbies Wine Estates in Surrey. ruralbusinessawards.co.uk

The UK wine industry has united to act as a cohesive force with the merger of the UK Vineyards Association with English Wine Producers (EWP).

The new body, UK Wine Producers, has a new board to drive the industry forward.

The merger comes at a time when English wine alone grew by 16% last year to achieve a record turnover of £132m, up from £113.8m, an analysis by online business finance supermarket Funding Options shows.

The sector has nearly trebled in the past five years from £55.7m in 2010/11 and growing national and international recognition has helped shift consumer attitudes and increase bottle prices, it said.

Simon Robinson will be the inaugural chairman of UK Wine Producers.

Bluebird continues to spread wings with new stores Bluebird Tea Co has exceeded its own expectations after it raised more than twice as much money for expansion as originally intended on crowdfunding platform CrowdCube.

Its original crowdfunding target over 30 days was £160,000 but it secured £364,000 in just two days with 280 investors backing the business.

Its tea mixology stores in Brighton, Tunbridge Wells and Bristol will be joined by Camden and Manchester’s Northern Quarter in September. Another venue is expected to be confirmed shortly and it plans to open a tea mixology school.

Kate Lancley, wholesale manager, said the fundraising enhanced the rollout programme and enabled the group to revamp is flagship

Bluebird Tea Co, whose stores include one in Bristol (pictured), will have five outlets across the UK by September

store in Brighton’s North Laine, which was the first to open in 2014.

“We plan to listen to our customers and find the right locations for us and see where this takes us.”

Lancley described the shops as experience-based, with sampling a key part of the offer, as are Tea Walls

where all the colour coded tins are located. Loose tea can be bought in 20g, 50g and 150g quantities or in gift packaging.

Bluebird has annual revenue of more than £1m and exports globally via its UK, US and European Union websites. bluebirdteaco.com

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Vol.18 Issue 7 | August 2017

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August 2017 | Vol.18 Issue 7

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ANALYSIS

social media CYBER CRIME

Improve your social skills With social media now allowing small businesses to control how they market themselves to a wider audience, FFD investigates if social media is worth your time

By Lauren Phillips

Social media has revolutionised the way we communicate with each other and how we digest content, but it has also become an essential marketing tool for businesses and brands.

“Social media is now a key way to advertise,” says founder of Rimu Marketing consultancy Sophie Comas. “It gets people talking about and engaging with you to drive awareness of your brand.”

For small independent retailers with low marketing budgets, many social networks can be an extremely cost effective way of reaching

potential customers both local and further afield.

Deciding which social network is right for you starts with knowing what you want to achieve for your business and understanding your target market.

“You want to talk to people who are prepared to invest, so know who you’re talking to,” says Comas. “Know their age or location. Once you know that then it becomes a selection of which social media network is best to speak to that audience and what you’re trying to do becomes clearer.”

CUSTOMER SERVICE

6,000 tweets

come through

every second on

Twitter

TURNING ONE-OFF shoppers into regular customers can be a challenge for any retailer, but using the right social network can make it that little bit easier.

“A customer might come into your farm shop, purchase something from you and go onto social media to tell you that they’ve bought it and really enjoyed it,” says director of Brilliant Social Media Laurra Davis. “You can then respond to them, help them feel valued and make them want to come back into store again.”

Yorkshire farm shop Fodder uses Facebook, Twitter and Instagram to engage with its target DXGLHQFH DQG ƓQGV WKDW HDFK SODWIRUP KDV brought the business closer to its customers.

“Customers are repeatedly checking in with us, tagging us in their pictures or making a review on our Facebook page, which is great to see,” says deputy shop manager Charlotte Handley.

Yet, the type of content you choose to post doesn’t always have to be about food or pitching sales. ‘Friday funnies’, humorous images about food, farming or the Yorkshire countryside, are a regular feature on the farm shop’s Facebook and Twitter pages that a lot of its customers engage with.

Videos and images of staff antics in store can also help create a rapport between customer and team member, says Charlotte. “There have been times when I’ve put a live video up of Sharon singing and the following day people have come in and spoken to her about it.”

DRIVING FOOTFALL A GREAT WAY to drive footfall is to promote in-store offers and events online.

Twitter is ideal for retailers who want to reach a large amount of people in a short amount of time, as incorporating the hashtag symbol (#) before a relevant keyword or phrase helps them WR ƓQG WKH WZHHW PRUH HDVLO\ LQ D 7ZLWWHU VHDUFK “We see huge reaches on Twitter as it is so fast paced,” says Handley. “Using tools such as #HarrogateHour or #YorkshireHour have really helped push events that we’ve organised.”

Facebook, on the other hand, allows retailers to network and connect with target groups and potential customers living local to your area, says Sophie Comas. “You might interact with parent groups on Facebook if you wanted to target a family audience.”

Apley Farm Shop recently offered a competition for its followers to win a cream tea for two in its café, which saw huge success online with about 8,000 people engaging with the competition.

“But all Facebook campaigns need to be set up correctly” says Apley’s marketing manager, Lady Harriet Hamilton, “or you end up reaching lots of people who may never become your customers.”

Hamilton says the farm shop has installed a footfall counter to monitor the uptake of Facebook promotions. The system works when a customer buys an event ticket through Apley’s Facebook page via a ticketing service. A customer then retrieves the offer with the ticket at WKH IDUP VKRSōV WLOO PRQLWRUHG E\ WKH KHDG RIƓFH

There were

over 1.94

billion

monthly active

Facebook users in March

CONTINUED ON PAGE 17

Vol.18 Issue 7 | August 2017

15

Sophisticated Soft Drinks from Heartsease Farm

Made with real fruit juices and available in 750ml & 330ml glass and 425ml plastic bottles.

T: 01547 530220 W: www.radnorhills.co.uk

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August 2017 | Vol.18 Issue 7

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ANALYSIS

social media

A SECOND SHOP WINDOW

The biggest opportunity for farm shop or deli owners with Pinterest is sharing recipes or produce

Be patient – increasing your following online will not happen overnight. Spend time on your social media channel and nurture it.

5 TIPS FOR A SUCCESSFUL ONLINE PROFILE

Post little and often – commit to a minimum of three posts a week on a platform. Scheduling tools like Hootsuite, Tweetdeck and Latergram help manage regular posting.

Mix it up – try and vary the type of content you post.

Social media is a two-way conversation – plan your content and aim to have 80% topical conversation and 20% promoting sales or business focused messages.

Know your business’s voice – if you’re handing the running of your social media to someone else, make it clear how you want to come across online – for example, what pictures you would be happy with. rimumarketing.co.uk

IMAGE SHARING platforms Instagram and Pinterest are ideal tools for farm shops and delis wanting to showcase the variety of high-quality products on its shelves.

7KH 'H %HDXYRLU 'HOL &RPSDQ\ Ć“QGV Instagram the best platform to show off its goods and connect with a younger, more foodorientated audience. “It’s the best platform for foodies as there are so many chefs, food businesses and bloggers on there to interact with,â€? says owner Harry Davies. “Food is so photographable as well that it’s naturally the best platform for us to use.â€?

A simple image of a handmade quiche or freshly brewed coffee with one of Instagram’s Ć“OWHUV FDQ KDYH D UHDO YLVXDO LPSDFW HYHQ LI it was taken on a mobile phone or amateur camera. “The best Instagram accounts are the ones that treat it like a visual storyboard,â€? says Davis. “You want to give your audience a real sense of the kind of things you sell and the kind of place your store is.â€?

Pinterest is a similar image sharing platform but it has smaller number of users. “The biggest opportunity for farm shop and deli owners with Pinterest is sharing recipes or produce,� says Sophie Comas.

It also takes slightly more time and effort to build up a following on Pinterest. “You really need to spend a lot of time on Pinterest to get any engagement from it,� says Davies. “It’s all about lots of content posted daily, so it isn’t as easy Instagram where you can just post an image using your iPhone.�

Pinterest has

150

million

users worldwide,

200,000

of which are

UK users

CONNECTING WITH NEW AND CURRENT STOCKISTS

60% of

users say that they have learned about

a product or service through Instagram

SOCIAL MEDIA can be a great tool for those wanting to discover brands, products or connect with new and existing artisan suppliers.

Harringay Local Store is always on the lookout for different and interesting products for its customers, and owner Ebony Harding says VKH UHOLHV RQ ,QVWDJUDP WR KHOS KHU Ć“QG QHZ suppliers to stock in store. Ĺ?,WĹ?V JUHDW WR Ć“QG SURGXFWV , PLJKW QRW KDYH heard about,â€? says Harding, “but also to see what’s trending out there in the food industry and what people are currently talking about.â€?

Not only can social media be used to source potential new suppliers, it can also bring customers closer to the producer. Harding says she tags the producer of her products in content on Instagram in the hope that her over 1,900 followers will engage with that producer.

This can be a good way to bring the customer closer with the producer of a product they’re buying or have bought. “If I post a picture of a new liqueur we have in store that people may not have heard about, I will tag in the supplier,� says Harding. “If it

piques my followers’ interest they can look at WKH SURƓOH DQG ƓQG RXW ZKR WKH VXSSOLHU LV where they’re from, what they’re about and even how the product is made.�

Vol.18 Issue 7 | August 2017

17

Join the Guild of Fine Food for the most anticipated night of the year Monday 4 September 2017 THE EVENING WILL BEGIN with a Reception in the Park Lane suites: a host of 3-star producers will offer morsels at their Tasting Tables to whet your appetite before you move through to the glittering setting of the Ballroom, where the celebrations will begin.

A NEW VENUE THIS YEAR: InterContinental London Park Lane One Hamilton Place, Park Lane

A four course, 3-Star Dinner is being curated by Executive Chef, Ashley Wells.

This promises to be a magnificent culinary tribute to Great Taste 2017 winners on a plate.

The evening will build towards the magical moment when the 2017 Supreme Champion is announced. The final celebrations, with live music, will continue well into the night.

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Vol.18 Issue 7 | August 2017

19

OPINION We’ve had recent proof that the supermarkets can triumph over our sector

By Michael Lane, Editor

A certain Channel 4 property programme may have taken the notion into the realms of clichÊ but the importance of location has come up in several conversations I’ve had this month.

One farm shop owner approached me to express their annoyance about the misuse of the term ‘farm shop’. Another retailer has recently set up down the road from them but it isn’t on a farm or stocking any of its own produce. Yet it’s still a billed as a ‘farm shop’.

It’s left me wondering where that shop should really be located on the spectrum of independent food retailing. ‘Food hall’ might be a better definition, but I’ve always thought of those as being more of any urban thing. I could be wrong and there are obviously shades of grey.

After all, authenticity of food is a very hard thing to pin down. Just ask Nigella Lawson after her recent carbonara gaffe. A conversation I had with the up-and-coming Zoe Adjonyoh of Zoe’s Ghana Kitchen during Great Taste three-star judging last month (see more on pages 5 and 45), proved as much too. Despite her Ghanaian heritage, some people call her recipes inaccurate.

As she points out to detractors, in Ghana alone there are four regional styles of cooking and most people don’t know all of them.

When I put the ‘farm shop’ authenticity dilemma to another retailer, they suggested that it doesn’t matter what shops are called because consumers lump everything in together as alternatives to our common enemy – the supermarkets.

And we’ve had recent proof that they can triumph over our sector.

Since we reported on it last month, more details have emerged about Essex-based The Food Company’s decision to close. Having one of the country’s largest Sainsbury’s two miles down

the road was cited as a factor by one member of the owning family. A quick search on Google Maps shows you just how close it is, but it also reveals a Londis on the doorstep and several East of England Co-ops in the vicinity. If consumers even made it out of Tesco, Asda or Waitrose in nearby Colchester, they could still be turned by at least one of the three discounters – Lidl, Aldi and Iceland are all there somewhere – on their route to The Food Company. That’s surely the definitive tough location for an independent retailer.

Conversely, this edition’s Deli of the Month – Becketts Farm – is in an ideal spot just off the M42 and easily accessible from the M5 and M6.

Not only does it get the footfall, the site is also close to a wealth of good suppliers, making it easy to bang the local food drum.

Anyone considering opening a shop would do well to study those two examples.

Before established retailers start tearing up their deeds or giving their landlords notice, there is another landscape inhabited by thousands of potential customers that you can position yourself in – social media.

Our assistant editor Lauren Phillips has found some great examples of shops using Twitter, Facebook and Instagram to engage with customers, promote products and drive footfall.

Read our guide on page 15.

Any retailer, regardless of where they are, should also be lifted by preparing for their most profitable time of year. Our Christmas feature (starting on page 28) is packed with new products and gift ideas but hopefully there are also some retailing pointers that you’ll find useful.

Maybe it’s not time to call Kirsty and Phil just yet.

EDITOR’S CHOICE Chosen by Michael Lane

If you’ve been reading this section of the magazine for a few years, you’ll know that the quality of newcomers in the soft drinks category is a bit of a personal bugbear. .LWVFK LV D GLIIHUHQW VWRU\ WKRXJK %RWK ŴDYRXUV Ŋ UKXEDUE WKDL EDVLO DQG FXFXPEHU IHQQHO Ŋ DUH TXLUN\ EXW JURZQ XS DQG ZHOO EDODQFHG DQG WKH EUDQGLQJ LV PRGHUQ DQG FODVV\ Apologies to those north of the border who already know about this Edinburgh company but now these sodas are DYDLODEOH EH\RQG 6FRWODQG WKH\ DUH GHƓQLWHO\ ZRUWK D WU\ Read more on page 47 kitschdrinks.co.uk

20

August 2017 | Vol.18 Issue 7

Service, please EDWARD BERRY The Flying Fork food and retail consultancy As a regular visitor to food shops, my experiences of customer service are variable. I’m not alone. The UK’s Ombudsman Service released its annual Consumer Action Monitor in February, stating that complaints have risen by 3m over the last 12 months – to 55m in total. The retail sector accounts for most of them.

This report was based on large business.

What then of the deli or farm shop sector?

How we treat our customers is, I believe, one of the great opportunities for the independent retailer. Unlike a huge, mindless entity, your deli is personal, warm, friendly, NQRZOHGJHDEOH Ĺ´H[LEOH DQG IXQ ,W LV \RXUV VR LW VKRXOG UHĹ´HFW \RXU SHUVRQDOLW\ SDVVLRQ and desire for each visitor to return.

“However it manifests itself, poor service can lead to loss of current, potential and future customers�

There are all kinds of poor service. The spectrum includes ignoring customers, lack of manners, long waits, lack of knowledge, unresponsive technology, mishandling of FRPSODLQWV DQG XQIXOƓOOHG SURPLVHV However it manifests itself, poor service can lead to loss of current, potential and future customers, not to mention loss of UHSXWDWLRQ HPSOR\HHV DQG SURƓW So, it is imperative to tackle the causes. It could be a lack of training, no interest in the job, personal problems, burn out, a need for responsibility, not understanding their role, money. Or, simply, you’re employing the wrong people.

Often a customer just wants to buy a loaf of bread and leave. But providing some entertainment, some ‘retail theatre’ even, is still a possibility. Try a big welcome on arrival, make the customer feel appreciated and give them a sensory experience while WKH\Ĺ?UH RQ \RXU VKRSĹ´RRU But remember, a lack of complaints doesn’t always mean things are going well.

Probably fewer than half of customers will complain about a problem.

What about the others who don’t complain at all? That’s the really scary group.

IF I’D KNOWN THEN WHAT I KNOW NOW...

ANNE SCHAEFLEIN owner, Corbie & Cheip, Auchterarder, Perthshire I’ve worked in hospitality running hotels for over 20 years but, when I opened my own deli in 2015, everyone warned me that retail was very different.

I took this advice on board and quickly discovered that in fact, retail and hotelerie are very similar and I could draw on my experience when planning for peaks and troughs.

So in our second year, rather than closing the first two weeks in January as we had done in our first year, we followed the hotel trade and closed the deli for two weeks after the October half-term holiday. This worked out far better for us.

Our approach is quite ‘olde worlde’ – we have about 55-70 suppliers, most of whom are local artisans, and we try to connect with the local community. We work with smallholders who have surplus crops and we encourage customers to bring back empty jars and bottles to be replenished. Working directly with small suppliers does have its challenges. If our yoghurt maker goes on holiday, we might not have any yoghurt to sell. Usually we can circumvent supply issues by being organised, but sometimes we just have to explain to our customers why we don’t have a particular item. To me, that is part of what we stand for: embracing food production as natural and seasonal rather than expecting everything on demand.

Another part of my vision was to have an eat-in space without a physical menu. Instead, we would just have a list of produce and customers could pick and choose what they wanted and how they wanted it cooked. I clung onto this approach for a while before finally giving in to the realisation that people want something tangible in their hand.

Now we have a menu, although this goes against my grain.

When we first opened in September 2015, we only stayed open until 5pm, then in midNovember, we extended our opening hours and turned the deli into a wine bar in the evening.

When a new shop opens, the first six to eight weeks everyone wants to come and see you, then after that it can tail off. We anticipated this, and the wine bar carried us through to Christmas.

One challenge we hadn’t anticipated, however, was Brexit, which has had a huge impact on our business. Customers are more price-conscious, we’ve had to contend with price increases for anything bought from the Continent and there is general uncertainty about the future, especially as I am non-British. But uncertainty brings opportunity and we are continually reinventing and refreshing what we do.

Interview Lynda Searby Photography Jim Bamford

Vol.18 Issue 7 | August 2017

21

WA L O V O N M Ü H L E N E N sweet, creamy and artisan

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August 2017 | Vol.18 Issue 7

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CHEESEWIRE

news & views from the cheese counter

Andy Swinscoe’s counter has moved to a bigger site that will also feature a cafÊ, museum and cheesemaking room

IN BRIEF Neal’s Yard Creamery in Herefordshire has won the prestigious James Aldridge Memorial Trophy for the second time. Its fresh goats’ cheese Perroche was presented with the award, which recognises the country’s best raw milk cheese, at the Specialist Cheesemakers’ Association’s annual get-together at Hawkstone Abbey Farm last month. The company’s Ragstone goats’ log also won in 2012.

Yorkshire retailer hopes new site will help artisan cheese soar

By Patrick McGuigan

A desire to educate more shoppers on where and how their food is produced was one of the driving factors behind The Courtyard Dairy’s move to develop a visitor attraction at a former falconry centre in North Yorkshire.

The award-winning cheese shop has moved to the much larger premises close to Settle, which feature a shop, maturing room, 30-cover cheese cafĂŠ and museum. The site also includes a cheesemaking room for hosting classes for the public and to develop experimental cheeses with small producers. “We’ve moved so we can keep telling the story of proper farmhouse cheese,â€? said owner Andy Swinscoe, who started the business with wife Kathy five years ago. “I’d say 75% of people still don’t know the difference between

pasteurised and raw milk or what farmhouse means. As a nation, we have a disjointed relationship with farming and big manufacturers take advantage of that. The farms we work with don’t have big sales teams and marketing budgets. They rely on us.�

He encouraged other specialist retailers to up their games when it came to working with genuinely small producers and explaining the provenance of food to customers. “People open shops with good intentions, but then get influenced and start to change their ranges so that they are not so speciality any more,� he said. “It’s not enough to set up a cheese counter and just expect to sell cheese. It’s people that sell good cheese and that requires investment in staff training.�

The Courtyard Dairy has

THREE WAYS WITH...

After years of trials, Devon-based Quickes has tweaked the recipe across its farmhouse cheddars, switching from table salt to Cornish Sea Salt, which gives WKH FKHHVHV D IXOOHU EULJKWHU Ĺ´DYRXU DQG JUHDWHU OHQJWK 7KH FRPSDQ\Ĺ?V Ĺ´DJVKLS mature cheddar is cloth-bound and aged for 12-15 months.

spent around ÂŁ80k, including a ÂŁ33k Rural Development Programme for England grant, to refurbish the new site.

The design of the building and much of the work was carried out by the Swinscoes themselves. The site also includes 10 acres of land, which in the long term could be let to a smallholder and cheesemaker.

Andy Swinscoe was named Cheesemonger of the Year and won the Cheese Counter of the Year title at the 2013 World Cheese Awards, just a year after opening. His shop stocks around 30 cheeses made by mainly British farmhouse cheesemakers using raw milk, all of which the Swinscoes have personally visited. The retailer has also developed new cheeses with artisan producers in recent years.

French FKHHVH DIĆ“QHXU DQG ZKROHVDOHU Mons has opened a new shop on Lordship Lane in East Dulwich, South East London. The company, wholesales from a unit in Bermondsey Spa and also has a stall at Borough.

The Cornish Gouda Company in Lanreath, Cornwall, has won a contract to supply Booths Supermarkets in the North West. The deal came about after young cheesemaker Giel Spiering began working with business coaches from Transform, an EU-funded support programme for businesses in Cornwall.

BEHIND THE COUNTER TIPS OF THE TRADE By their very nature artisan cheeses can vary from batch to batch, so sample your stock regularly to make sure it’s up to scratch and that you are giving accurate information to your customers.

thecourtyarddairy.co.uk

Quicke’s mature cheddar A mix of Somerset Cider Brandy and apple juice, which is matured in oak barrels for two years, Pomona is the perfect tipple for cheddar. Made by the Somerset Cider Brandy Co, the apple liqueur (ABV20%) is rich and mellow with a ORYHO\ EXWWHUVFRWFK ƓQLVK WKDW complements the sweetness of the cheese, but also offsets its tang.

+D]HO *ULIƓWKV owner of the Fruit Magpie, makes a fruit pastes in Tottenham using surplus quinces from people’s back gardens. It’s a true handmade product with a nice back story. More importantly, the SHUIXPHG ŴDYRXU RI WKH quinces sits nicely on top of the buttery notes in the cheese. Think of it as London and Devon’s answer to Manchego and membrillo.

New York cheese bar Casellula likes to serve Quickes Vintage with a homemade condiment called Bacon Love – smoked bacon caramelised in molasses. Eat 17’s Bacon Jam is a good substitute with the mature cheddar. Its smoky, umami ŴDYRXU SLFNV XS RQ WKH cheese’s savoury notes, while the bite of the cheddar cuts through the richness of the meat.

Vol.18 Issue 7 | August 2017

23

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August 2017 | Vol.18 Issue 7

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CHEESEWIRE

news and views from the cheese counter

The sheep have a fabulous diet and are looked after like bloody princesses

Putting trust in ewes Dorset’s Mere Park Creamery is gaining traction with a new blue that showcases its own raw sheep’s milk Interview by Patrick McGuigan

Steve Horrell, head chef of the Roth Bar & Grill in Somerset, tells a good story about his discovery of local ewes’ milk cheese Mere Park Blue.

Ruth Armishaw, who owns the Blackmore Vale farm and creamery where it is made, arrived unannounced one day in the middle of a hectic lunch service with some samples under her arm.

Horrell was too busy to see her at the time, but rather than come back later she waited with dogged patience until orders were away and he could taste the blue cheese for himself. It was time well spent because the chef was so taken that he put it on the menu straight away.

Dense and rich with sparse blue veins and a semi-soft texture, Mere Park Blue differs from Roquefort. It has a much gentler tang that allows the sweet ewes’ milk to sing. This is important, Armishaw tells FFD, because the quality of the milk is something she is incredibly proud of.

The 900 or so East Friesian ewes on her 540-acre farm are fed on ancient grass varieties (almost 100 different types at the last count), supplemented by oats, molasses and peas.

“Most sheep you get a couple of litres of milk a day, if you’re lucky, but some of ours are producing up to seven litres,” she says. “That’s because they have a fabulous diet and are looked after like bloody princesses.”

Armishaw and her husband Lloyd came to agriculture late, buying the former Duchy farm on the Wiltshire-Dorset border five years ago after making their money in a hugely successful removals company. Rather than trying to compete with the “rubbish prices” paid by the supermarkets for cows’ milk, the couple decided

to invest heavily in ewes’ milk – a niche they believe has huge potential. Sweet, creamy, easier to digest than cows’ milk and high in calcium and protein, it’s easy to see why. The couple not only invested in a new flock, but also spent £1m on a state-of-the-art milking line from DeLaval.

“It’s the first of its kind in the UK,” says Armishaw. “Most milking systems for sheep are converted from goat milking equipment, but ours is bespoke for us. It’s totally computerised, reading the animals’ ear tags as they come into the parlour and providing us with data on things like how much milk each ewe is producing.”

Even with fancy kit and high yielding animals, sheep’s milk is still an expensive business.

It costs Mere Park Creamery around £1.10 to produce a litre of milk and a 500ml bottle retails at £2.75-£3.25. Armishaw says they are trying to create a market for themselves by extolling the health benefits of it over traditional cows’ milk.

Making cheese obviously helps boost the bottom line and Lloyd Armishaw does so twice a week in a 340-litre vat at the company’s own dairy. Consultant Paul Thomas has been working with the company on the cheese, which was launched in April 2016 and named the Vegetarian Society’s Cheese of the Year in 2016.

A hard, Manchego-style cheese aged for eight months is also in the pipeline and the company is developing ewes’ milk butter with Brue Valley Farm and yoghurts with Tims Dairy.

The investment in sheep seems to be paying off, with a growing customer base of delis, farm shops and restaurants across the South West, as well as Partridges in London and wholesaler Longmans. Neal’s Yard Dairy also takes the milk.

“We’re having to build the ethos ourselves by explaining to people the benefits of sheep’s milk,” says Armishaw. “Once people try it they seem happy to pay a premium because they keep reordering.”

CROSS

SECTION

Mere Park Blue 1

This is not a blue with extensive veining, partly because the mould is inhibited by the high fat content, but also because Armishaw wants the cheese to have a gentle tang rather than be powerfully spicy.

2 The cheese is made in 1kg rounds using pasteurised milk and vegetarian rennet.

3 Aged for at least 12 weeks, it has a pliable, semi-soft texture and natural rind.

mereparkcreamery.co.uk

Vol.18 Issue 7 | August 2017

25

e dg nt Op in ry en g 2 f 17 1 A o No ug r v us em t be r Ju

Cathy Strange, global senior coordinator – cheese and specialty,Whole Foods Market, USA

The World Cheese Awards, hosted by the Guild of Fine Food, is an incredible international cheese competition. It is an honour to be a judge at this prestigious competition and I look forward to the energy that will be generated by the cheeses and the participants!

Bruno Cabral, cheese specialist, Mestre Queijeiro, Brazil

The World Cheese Awards is no doubt the largest cheese celebration in the world. It is an honour to represent my country as a judge and bring news and knowledge to contriibute to Brazil.

Find out more at www.gff .co.uk/w ca 17-19 NOVEMBER 2017 TASTE OF LONDON:FESTIVE EDITION, TOBACCO DOCK, LONDON

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August 2017 | Vol.18 Issue 7

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FOCUS ON

All the trimmings

Christmas Catering to its vegan customers, Tideford Organics has introduced a cranberry sauce and vegan gravy with red miso.

The sauce is made with cinnamon and clove and is recommended with a nut roast or as a topping for Christmas pancakes (RRP ÂŁ3.95 for 300g). The gravy is a stock of carrots, celery, onion and garlic combined with fresh miso, (RRP ÂŁ2.59 for 600g). tidefordorganics.com

Chilli Gourmets has created a hotter, boozier alternative to traditional cranberry sauce, with the addition of vodka, orange and “a whisper of heat�.

The business also has a Pisco Sour chilli preserve – made with apples, limes and Pisco – and a tomato, habanero relish with a “kick of tequilaâ€?. The 120g jars are available at a wholesale price of ÂŁ2 each (RRP ÂŁ2.95) or as a set of three at ÂŁ7.50 (RRP ÂŁ10.50).

Fudge Kitchen says its new fudge yule logs make impressive centrepieces on the Christmas table. The solid, gourmet butter fudge LV DYDLODEOH LQ Ĺ´DYRXUV including peanut butter and sea salted caramel, plus its seasonal Continental gingerbread and chocolate fruit & nut. The company says each 850g log is handmade and hand-decorated by an artisan fudge maker.

RRP ÂŁ24.99. fudgekitchen.co.uk

Dorset artisan pudding business Christine’s Puddings has developed an amber ale Christmas pudding. Described as OLJKW EXW ƓOOHG ZLWK IUXLWV spices, amber ale and rum, the pudding is crafted in Christine’s pudding room, which overlooks Blackmore Vale and the river Stour. It is gluten-free and available in two sizes: 200g (RRP £5.95) and 454g (RRP £10.95). christinespuddings.co.uk

Dorset-based olive specialist Olives Et Al has developed a sage & onion nut mix as an alternative VWXIĆ“QJ ,W LV PDGH IURP peanuts, almonds and cashew nuts and comes in 150g jars at an RRP of ÂŁ4.50 each. The company has DOVR H[SDQGHG WKH Ĺ´DYRXUV in its puff range under the Captain Tiptoes brand to include pickled onion, smokey bacon, Parmesan, cheese & onion and salt & vinegar. olivesetal.co.uk

Scarlett & Mustard has launched three new gift packs for Christmas.

These include a Christmas Cracker pack of 2x200g jars of the company’s Christmas chutney and spiced cranberry chutney (RRP £9.99). The Christmas triangle (RRP £17.95) is the largest gift set which KROGV VL[ FRQGLPHQWV ƓJ jam, quince jelly, cranberry & orange jelly, Christmas chutney, boxing day pickle and a New Year’s Day relish. scarlettandmustard.co.uk

Bombons CudiĂŠ is a family business located near Barcelona which specialises in chocolates with Marcona almonds. Its latest offering for Christmas is a Catanies collection. 500g per 4 units or 35g x 5 per 6 units. bombonscudie.com

Lancashire-based Choc Amor has re-vamped its packaging with a bolder and brighter design. It has also added a new Christmas SXGGLQJ ĹśDYRXU WR LWV FKRFRODWH range. Trade price is ÂŁ2.05 per pack + VAT (RRP ÂŁ3.50). chocamor.co.uk

Heartsease Farm recommends its new ginger beer with some dark rum and a wedge of lime for a winter warmer cocktail. The beer comes in 750ml and 330ml glass bottles and 425ml PET bottles. radnorhills.co.uk

It might still be summer but any good retailer knows that this is when Christmas really starts. Begin planning your stock lists with our round-up of the latest gifts and festive lines. We’ve also included some extra bits of advice to put a jingle in your preparations.

Compiled by Lauren Phillips

28

August 2017 | Vol.18 Issue 7

>>

Five alternative cheeses for the festive board Rhuaridh Buchanan of Buchanans Cheesemonger suggests some alternative varieties to carry the Christmas cheeseboard beyond cheddar and Stilton. buchananscheesemonger.com Bix A soft, unpasteurised triple cream cow’s milk cheese from south Oxfordshire, which has a lovely lactic ŴDYRXU

Available for 2017 is Image on Food’s new gingerbread Advent Calendar. It contains 24 hand-iced biscuits, displayed in a clear acetate pack with a decorative ribbon (RRP £15). It is available in a trade case of 7 units at £72.68. The advent calendar is available alongside the company’s range of Christmas treats, all of which can be bought from Cotswold Fayre, Hider and The Cress Co. imageonfood.co.uk

Offering an alternative way to make mulled wine or cider, Taylerson’s Mulling Syrup is now packaged in a PET bottle with metal screwcap lid and built-in pourer.

The syrups are available throughout the UK from The Gorgeous Food Company.

Trade price £19.20 for 6 x 250ml (RRP £4.99). gorgeousfoodcompany. co.uk

Organic and natural brand Roots & Wings has announced its own organic collection of mince pies, Christmas puddings, cake and condiments.

The company’s mince pies include mincemeat made with raisins, a dash of Cognac and apples sourced from orchards in Herefordshire. The pies are available as six standard sizes (RRP £4.85) or 12 mini versions (RRP £5.55). rootsandwingsorganic.com

The Seasonist has reintroduced its Christmas seasoning sachets with three new varieties: Cardamom & Vanilla Custard, Gorgeous Easy Gravy and Sprouts Love Seasoning. The sprout seasoning could convert haters to lovers with its blend of cumin, paprika, garlic and toasted onion.

Mixed cases of 3x8 units from Cotswold Fayre are £37.95 or £1.58 per unit (RRP £2.25). dorsetspiceshed.com / theseasonist.co

Artisan confectionery brand Goupie is expanding its range of Goupie Minis this October to include three of its limited-edition Christmas ŴDYRXUV D 7DVWH RI Christmas, Boozy Christmas and White Christmas. The range will be available in retail-ready packs of 10 in festive packaging. Each mini has an RRP between £2.50 and £3.50. goupie.co.uk

Cornish business Buttermilk has launched honeycomb made with ginger and covered in rich dark chocolate (RRP £3.99 per 150g) and a gently spiced fudge with ginger and cinnamon (RRP £2.99 per 100g). Both are gluten- and dairy-free Another festive launch is its ‘Christmas bauble’ which is decorated with hand drawn LOOXVWUDWLRQV DQG ƓOOHG ZLWK caramel sea salt fudge. buttermilk.co.uk

A dry alternative to Champagne and Prosecco, Northumberland Honey’s sparkling mead is produced by fermenting its own honey with spring water, instead of grape juice. RRP £26.99. northumberlandhoney.co.uk

Director of Black Saffron, Kylie Mansoubi says the company’s new gift box is the perfect gift for any “hard-to-buy-for food lovers”. The pack contains a tin of the company’s premium Sargol saffron and a branded pestle and mortar. RRP £40. blacksaffron.co.uk

Popcorn Shed has created a gift caddy comprising three varieties of its all-natural gluten-free gourmet popcorn: rich chocolate, pecan pie and salted caramel.

RRP £12. popcornshed.com

Bonnet You don’t typically expect goats’ cheese on a board, but Bonnet is a hard cheese that has a deliciously sweet, FDUDPHO OLNH ŴDYRXU Rollright A washed rind, semi-soft cow’s milk cheese from Oxfordshire, this looks very attractive on the board with its spruce wood outer edge, and it has a lovely perfumed VFHQW DQG PHOORZ ŴDYRXU Appleby’s Cheshire This cheese is absolutely delicious. It has an open texture and is wonderfully moist and crumbly.

Perl Las A Welsh blue cheese from Carmarthenshire which I think suits people’s taste as it is peppery without being too overpowering or spicy.

Five tips to sharpen your seasonal merchandising EVE REID Founding director of independent retail consultancy Metamorphosis Group Claim your pavement power Your windows are your biggest marketing tool and show the brand’s personality. They need to present a memorable visual image and communicate messages to potential customers.

Think commercially 6HDVRQDO OLQHV VKRXOG ƓOO WKH DUHDV RI \RXU VWRUH WKDW KDYH a naturally high footfall. When these sell down, replace them with ‘core’ products that make good Christmas gifts, right down to the last-minute Christmas shoppers.

Keep your customers in store…for as long as possible The more we stay, the more we spend. Events such as festive tastings or an eye-catching Christmas display are great ways of getting customers to explore different areas of your shop.

Add additional value Hampers are an incredible sales lever and offering custom gift ideas, such as gift trays with a small collection of ‘themed’ goods, will bump up your average transaction value. You could even offer a gift-wrapping service with a designated gift wrap station.

Measure success using the three L’s ‘Look’ to see if there has been an increase in the sales of products being promoted, ‘listen’ to hear what customers think of your displays, and ‘learn’ to keep a visual record of what festive displays work. metamorphosisgroup.co.uk

Vol.18 Issue 7 | August 2017

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W: www.berryfreshbakery.co.uk E: info@berryfreshbakery.co.uk T: 01948 860538

6ORZO\ UHDUHG WR WKH KLJKHVW ZHOIDUH VWDQGDUGV 'U\ SOXFNHG KDQG ÀQLVKHG DQG JDPH KXQJ 7KH ÀQHVW WXUNH\V \RX HYHU WDVWHG %R[HG DQG GHOLYHUHG WR \RXU VKRS Turkey farmers, Mike and Patrick Lambert Vale of Aylesbury, Buckinghamshire

*(Great Taste Awards 2016, for Free Range Bronze Turkeys) 8S ½RH SYX EFSYX SYV GSQTIXMXMZI TVMGMRK ERH EXXIRXMZI WIVZMGI GEPP 4EXVMGO SR SV IQEMP XYVOI]$WXEVZIEPPXYVOI]W GS YO

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August 2017 | Vol.18 Issue 7

>>

&KULVWPDV Premium frozen food supplier Field Fare has extended its continental Danish pastry range with a festive Panettone croissant with a hint of orange. The company recommends thawing the pastry for 30 minutes before baking for 20 minutes. Wholesale price is 35p each (RRP 55p). Ć“HOG IDUH FRP

The couture jars were designed to embellish any table

+XGGHUVĆ“HOG EDVHG 6KDZV has added a heritage cranberry sauce and caramelised red onion chutney with balsamic to its range. The company says its chutney contains D WKUHH \HDU ROG RDN DJHG balsamic vinegar of Modena and is recommended as an accompaniment to hard or blue cheese but can also enhance a patĂŠ or terrine.

VKDZV FRP

6LPSO\ ,FH &UHDP is ODXQFKLQJ D OLPLWHG HGLWLRQ Christmas pudding ice cream. The product is made using a festive mixture RI UXP VRDNHG UDLVLQV winter spices, sherry and cider, which is added to the company’s signature ice cream. The product is available in 120ml (RRP £2.50) and 500ml (RRP £4.99) tubs.

VLPSO\LFHFUHDP FR XN

Famous for its original toffee, )DUUDKĹ?V RI +DUURJDWH has announced a new Prosecco and Gin & Tonic range of confectionery in time for the festive season. The new products are available in four SDFNDJLQJ RSWLRQV J clear tubes, 160g sweet jars, J KDQG SDFNHG VZHHW bags and 150g pyramid boxes.

IDUUDKV FRP

This month, fruit vinegar producer :RPHUVOH\ )RRGV is launching four new gift packs, which will be available to order in time for the Christmas sales. The packs are available in sets of three 100ml bottles (RRP ÂŁ24.95) and sets of two 250ml bottles (RRP ÂŁ22.95).

9LQHJDU Ĺ´DYRXUV LQFOXGH raspberry, orange & mace, bay & juniper and black pepper & lavender.

ZRPHUVOH\IRRGV FRP

Artisan producer +DZNVKHDG 5HOLVK &RPSDQ\ has released a selection of handmade preserves ready for the festive season: Christmas marmalade, Christmas chutney and a cranberry sauce. The trio of couture jars were designed with the aim of embellishing any dining table. The jars are available in 390g (RRP e DQG J 553 ÂŁ22) sizes.

KDZNVKHDGUHOLVK FRP

As the Christmas season approaches, &KRFWDLOV will be once again be RIIHULQJ LWV OLPLWHG HGLWLRQ collection of chocolates from September through to December. The set is available in both 12 or 24 chocolate pieces with Ĺ´DYRXUV LQFOXGLQJ PXOOHG ZLQH VQRZEDOO VKHUU\ WULĹ´H and Port & Stilton. RRP e e FKRFWDLOV RUJ XN

/LOO\3XGV introduced a brandy butter at the end of last year as an accompaniment to the Christmas pudding. The company says the butter is a hard sauce which melts as it is spooned onto the traditional pudding. Its ingredients include icing sugar, unsalted butter, soft dark brown sugar and French brandy. Available in 190g jars, the butter has a PRQWK VKHOI OLIH OLOO\SXGV FR XN

Specialist rare coffee importer 6HD ,VODQG &RIIHH has launched eight single origin Nespresso compatible capsules. The product comes in a gift box containing 15 capsules such as St Helena, Jamaica Blue Mountain and Geisha from Hacienda La Esmeralda.

Prices range from ÂŁ55 for the Geisha and St Helena, to ÂŁ49 for Jamaica Blue Mountain.

VHDLVODQGFRIIHH FRP

Greek company Theta Foods has gone all out with the packaging of its new honey with edible rose petals. The honey is presented in a thick glass jar with a gold-plated label, packaged in a handmade matte black gift box. thetafoods.com

The Simply Delicious Cake Company has introduced a gluten-free 5� Christmas cake, made with vine fruits, apricots, apple and dates. The cake is packaged in a gift box decorated with a painting by artist Emily Sutton. Trade price per pack of four is £42. RRP £16.50. simplydeliciouscakes.co.uk

Extra virgin olive oil brand Zeet has teamed up with the Selma Feriani Gallery and commissioned Beirut based design studio 200Grs to produce a series of limited edition packaging which holds two types of Zeet’s olive oils. The designed product will be launching this December. evoozeet.com

Traditional chutney, mustard and preserve company Tracklements has introduced new Le Parfait jars this festive season. The jars include the company’s Christmas preserves: cranberry, port & orange sauce, British piccalilli, Christmas spice chutney and onion marmalade. RRP £5.20 per 260g jar. tracklements.co.uk

Steenbergs festive Christmas FUDFNHUV DUH ĹľOOHG ZLWK DURPDWLF organic mulling spices for customers to make their own festive tipple. The crackers come in three varieties of spices: mulled wine spices (RRP ÂŁ3.50), mulled cider spices (ÂŁ3.50) and fruity mulled spices (ÂŁ2.75). steenbergs.co.uk

Vol.18 Issue 7 | August 2017

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C

E B R AT IN

EL

G

Y

FINE FOODS • OLIVE WOOD • SPANISH CERAMICS To download our Vol 10 brochure & to find out more about our new mugs please visit: www.divinedistribution.co.uk

www.divinedistribution.co.uk sales@divinedeli.com 01706 313 001

The natural choice for cheese

Voted Best Biscuit Brand 2017 by independent retailers

32

August 2017 | Vol.18 Issue 7

EARS

Christmas Just Oil has new gift packs of its classic and speciality oil range. The classic range includes garlic, lemon and chilli oil, while the speciality set includes stir-fry, oaksmoked, and basil oil. Both packs are packaged with three 100ml bottles of each infused oil. RRP ÂŁ8 per gift pack. justoil.co.uk

The Eatery has relaunched its Christmas products with improved recipes for 2017. These include its Baileys salted caramel tarts and After Eight mint tarts, which the company says are now made with a buttery chocolate pastry and extra Baileys. The tarts both have an RRP of ÂŁ2.50 per tart and has a minimum order quantity of 10.

Cotswold Distillery’s QHZ ZKLVN\ LV WKH ƓUVW RI its kind to be produced in the region. Matured in ex-Bourbon barrels and reconditioned red wine casks, the whisky is described as having notes of honey and apricot with a malty brown sugar palate.

The distillery also adds that it has “exceptional maturity despite its relative youth.â€? The whisky is packaged in a gift box and has an RRP of ÂŁ44.95. cotswoldsdistillery. com

The whisky has notes of honey and apricot

Merrily Mulled is a new brand of spiced mixer, made by simmering cloves, cardamom, cinnamon and orange & lemon juice. It can be mixed with any red wine to create a hot mulled wine, but is also recommended with non-alcoholic drinks such as apple juice. The mixer is available to retailers in 500ml packages. merrilymulled.com

Berry Fresh Bakery has updated its brand with a complete redesign of its labels. Each product has its own colourway for easy recognition at markets, festivals and on farm shop shelves. The company’s preserves are still handmade with only natural ingredients and the new look puts the message clearly onto each label. RRP £3.50 for a 265g jar. berryfreshbakery.com

How to manage stock levels in December

Avoiding overstock at Christmas is about limiting damage before it happens, says Georgina Mason. “I look at my numbers in May to see what the margins were on products and whether they’re worth selling next year.�

Make clever choices, like increasing purchases of products you know will sell all year round and buying no more than 1520% of Christmas-themed products, says Georgina. “Tracklements’ Horseradish is a strong seller for us, so I want to increase those sales by 40 or 50% in November and December and still sell them after Christmas.�

Long Meadow Cider has recently launched its promotional gift pack which includes a bottle of its medium and blossom burst cider as well as the company’s branded glass.

Both cider products are said to be gluten-free and produced using apples grown on the company’s home farm. The gift pack has a trade price of £8 and an RRP of £12-£15. longmeadowcider.com

Owner of Gonalston Farm Shop, GEORGINA MASON speaks to FFD about gauging how much to stock at Christmas and what to do if you’re left with too many mince pies come January.

Monitoring your sales weekly during the festive trading period will give you time to react to any slow sellers. Mason puts an asterisk on the system on any products she wants to keep an eye on. “If I sell 6 and not 16, I’ll move them around the store where customers are more likely to see them.�

It’s also good to get creative if you anticipate a glut of leftovers. Use up panettone by making bread & butter pudding and recommend the recipe to customers. Similarly, use surplus stock as prize giveaways on social media. gonalstonfarmshop.co.uk

Five alternatives to the traditional turkey Q Guild of Butchers’ national vice chairman DAVID LISHMAN from Lishman’s of Ilkley shares his thoughts on the meats that could substitute turkey on the Christmas table this year.

Beef Wellington This is always something special to serve as having WKH YHU\ EHVW Ć“OOHW VWHDN ZUDSSHG LQ SDVWU\ MXVW IHHOV indulgent. Some of our butchers use Patchwork patĂŠ in theirs, although a duxelle of mushrooms is also popular.

Porchetta We have noticed more requests from our customers for this cut of pork belly often following travels to Italy. At Christmas, we make a seasonal version, replacing the traditional fennel ŴDYRXUV ZLWK FUDQEHUU\ DSULFRW DQG SLQH QXWV Baked ham A bit of a classic, but we’ve noticed customers preferring to buy them ready prepared by us to save time. You can give it D IHVWLYH ŴDYRXU E\ DGGLQJ D PDUPDODGH RU FLGHU JOD]H

Drivers Foods says its ten new condiments are the ideal accompaniment to any cheese board this Christmas. The range includes pickled onions in malt vinegar, red cabbage & apple in red wine vinegar, chunky piccalilli, and real ale chutney. The wholesale price is ÂŁ15 per case of 6 jars. driverspickles.co.uk

Florentine biscuits are the inspiration behind the newest addition from Roly’s Fudge.

The new festive fudge includes cranberries, cherries, hazelnuts and almonds soaked in warm fudge before being topped with chocolate drops while it cools. Available in 175g bags or 300g handmade gift wrapped boxes. rolysfudge.co.uk

The Naked Marshmallow Co. will be launching what it VD\V LV D Ĺ“ZRUOG ĹľUVWĹ” JRXUPHW marshmallow advent calendar.

The 25-door calendar will include a selection of marshmallows DOO LQ GLIIHUHQW IHVWLYH ŜDYRXUV including gingerbread, humbug, candy cane, s’mores and chocolate orange. RRP £13. nakedmarshmallow.co.uk

Venison Not only is this a lean meat and therefore a healthier option, it lends itself very well to the traditional cranberry and redcurrant accompaniments. We offer this to customers in a variety of ways, including haunch and loin.

Game The three-bird roast is being requested a lot nowadays.

There are a few ways to prepare and present this; we Ć“QG RQH RI WKH PRVW SRSXODU LV GXFN ZLWK FKLFNHQ DQG SKHDVDQW EUHDVWV ZLWK OD\HUV RI VWXIĆ“QJ qguild.co.uk Vol.18 Issue 7 | August 2017

33

The

Cocktail Collection

Pickles, jams, chutneys & treats

07989 253456

brigid@mrspicklepot.co.uk

www.mrspicklepot.co.uk

We are now launching our brand new cocktail collection – an innovative range of jam and marmalade inspired by our favourite cocktails. Just like our existing range of preserves these can be be enjoyed on a crumpet or used in a range of sweet, savoury or cocktail recipes

What the judges say about our preserves: Very fruity, zesty citrus with a ‘’nip’’ from limoncello. Lovely taste. Could be a useful ingredient for all sorts of things Dalemain Marmalade Award Judge, 2017

The cocktail collection consists of: • Gin, Lemon and Cucumber Jelly Marmalade • Black Cherry Martini Jam • Grapefruit Julep Marmalade • Maiden’s Blush Marmalade • Each presentation pack comes with a recipe booklet Available from August 2017

Gin and Lime Marmalade Very Surprising! Lovely lime- citrus taste and zing. Gin distinguishable and really pleasant. Spritzy!

Fun, light & bright Dalemain Marmalade Awards 2017

hello@serenskitchen.co.uk | www.serenskitchen.co.uk

Driver's Foods will drive your sales with premium pickles, relishes and chutneys!

Family Picklers since 1906 Driver's launched the Deli Range new for Summer 2017 to much public acclaim!

We are now seeking Deli, Farm Shop, Garden Centre and Premium Food Hall accounts to stock our range and with no minimum order quantity and a buy 10 cases get one free incentive!

All orders placed include delivery.

www.driverspickles.co.uk sarah@driverspickles.co.uk | 0116 2338833 34

August 2017 | Vol.18 Issue 7

Distillers of exceptional spirits.

It’s in our nature.

Adventurous Coffee • Roasted by Hand Coffee Equipment • Barista Training • Retail

Holme Mills, Marsden, Yorkshire www.darkwoodscoffee.co.uk e: damian@darkwoodscoffee.co.uk • t: 01484 843141

Vol.18 Issue 7 | August 2017

35

Relish your Christmas ®

Ɣ th e hawkshead re lis h c o m pany Ɣ

For Gifts & Seasonal Essentials

Request our Christmas Brochure Early bird orders DISCOUNT AVAILABLE

A range of over 100 handmade preserves free from gluten, nuts, additives, preservatives and are suitable for vegetarians.

www.hawksheadrelish.com Ɣ 015394 36614

Fabulous festive feasting ...all wrapped up! for details of the full range call 01728 685210 www.scarlettandmustard.co.uk

r e m e fo the o n ’17 Co st n ta o nd F d elf ta FF an rs ia s t S u a yo rd B 20 8 Bo 0/1 2 17

Spice Any Drink Merrily Mulled is a sophisticated, spice mixer. Heat Merrily Mulled with any red wine, cider or non-alcoholic drink, such as apple juice or hot chocolate to make a delicious warm drink. So simple to make one cup or a large batch. Merrily Mulled is made by simmering cloves, cardamom, cinnamon, nutmeg, orange & lemon juice and contains less than half the sugars of other mixers.

A natural product with no artificial additives.

At The Marshmallow Factory we believe that you can treat yourself to melt in the mouth luxury with none of the guilt. Our delightfully delicious range of marshmallows are handmade in Ireland with only the best of ingredients and are naturally low in fat as well as allergen free.

All our marshmallows are made in small batches which makes them light and airy with melt in your mouth texture.

Mobile +353 862620505 info@themarshmallowfactory.com www.themarshmallowfactory.com

info@merrilymulled.com 36

August 2017 | Vol.18 Issue 7

@merrilymulled

CUT&DRIED

making more of British & Continental charcuterie

Villani pre-packs offer classy alternative to mainstream meats

By Mick Whitworth

Italian foods importer Tenuta Marmorelle is making its first foray into chilled charcuterie with the UK launch of the Villani range of sliced prepacks and whole products.

Villani is a mediumsized, multi-site producer headquartered in the Castelnuovo Rangone near Modena, and its products are being pitched here as a premium, speciality alternative to supermarket brands.

A representative of Villani joined the Tenuta Marmorelle team at Harrogate Fine Food Show in late June to introduce the range to visiting buyers.

Covering both a core selection of standard Italianstyle meats and more niche options, the line-up includes sliced prepacks such as 16-month Parma ham (trade ÂŁ3.78 for 100g), mortadella (trade ÂŁ2.25 for 130g) and a 120g mixed antipasti pack with prosciuto crudo, coppa and Milano salami (trade ÂŁ3.27).

On show at Harrogate was a trio of 140g regional antipasti packs (trade ÂŁ3.79) descibed as “three tasting journeys dedicated to anyone dreaming about an authentic Italian experienceâ€?.

The Antipasti delle Alpi selection features speck, bresaola and smoked salami; Antipasti Emiliano contains Modena salami,

Premium trio Cibosano has added three premium lines – a 30-month Parma ham, Mortadella Optima with pistachio and Salame Crespone Maestri Salumieri – to its Italian artisan meats line-up. All are aimed at specialist deli counters.

The family-run importer has dealt in charcuterie since it was founded 33 years ago. Its best-known lines are Prosciutto Cotto alle Erbe and the smoked belly pork Pancetta Trieste, both of which were introduced to the UK in 2004. cibosano.co.uk

Iberica goes Iberico

7KH QHZ 8. UDQJH IURP \HDU ROG 9LOODQL LV WKH Ć“UVW FKDUFXWHULH launch for Tenuta Marmorelle

prosciuto crudo, pancetta and salami Montanaro; and the Mediterranean selection has capocollo, spicy prosciutto crudo, spicy spianata and salami with chilli pepper.

Founded in 1886 by Ernesta and Costante Villani to market and sell dry-cured hams, the eponymous business soon went into production in its own right, with a factory in Castelnuovo Rangone

making salami, coppa, bacon, mortadella and cooked hams.

Today it has five production plants for different regional specialities, enabling it to use the DOP and IGP Protected Food Name logos. “We’ve been out to inspect their production,� said Nick Carlucci of Tenuta Marmorelle, “and it’s really impressive.� tenutamarmorelle.com

Salchichon, chorizo, lomo and jamon are among a new selection of sliced Iberico Bellota cured meats from West Sussexbased importer Iberica Spanish Foods.All are made with meat from free range Iberian pigs reared in the meadows of Spain’s Extremadura region. ibericaspanishfood.co.uk

Where’s the beef?

With new snack packs of biltong and jerky hitting the market almost on a monthly basis, one of Europe’s biggest producers, Meatsnacks Group, has brought D ƓVK\ DOWHUQDWLYH WR WKH category.

Speyside Smokehouse salmon jerky is made in Grantown on Spey using Scottish farmed Atlantic salmon,

using a similar technique to Meatsnacks’ Wild West brand of beef jerky.

Fresh salmon is trimmed, deboned and marinated RYHUQLJKW XVLQJ Ĺ?VWRUHFXSERDUGĹ? ingredients including soy sauce, DSSOH FLGHU YLQHJDU EODFN pepper and sea salt. ,W LV WKHQ Ĺ?VORZO\ FRRNHG DQG VPRNHG RYHU EHHFK ZRRGĹ? WR

make jerky. &XUUHQWO\ DYDLODEOH LQ VHD salt & black pepper, sweet chilli SHSSHU DQG WHUL\DNL Ĺ´DYRXUV with an RRP of ÂŁ2.50 for a 30g pack, the salmon jerky is said to RIIHU DQ DOWHUQDWLYH WR UHG PHDW in a category that is already seen DV KHDOWKLHU WKDQ FRQYHQWLRQDO VDYRXU\ VQDFNV meatsnacksgroup.com

IN ASSOCIATION WITH

Vol.18 Issue 7 | August 2017

37

E 17 EN AT 20 SE OG W AS RR HO S HA D AT OO F E FIN

Deliciously Displayed

a Lily’s n a N

Nana Lily’s lush, fruit filled pudding is flavoured with Christmas spices and liberally laced with Kilbeggan Irish Whiskey. In County Mayo in the 1880s it was steamed over an open turf fire, with the pot carefully watched over by Great Grandma.

21st Century ease hasn’t spoiled this exquisite pudding, which is light in texture, colour, lacks the gritty heavy taste of many traditional puddings, making this Irish Plum pudding a hit with both the young and older generations.

Now residing in Worcester her Great Granddaughter Ellen continues the tradition of making and distributing this well tried and tested recipe.

The Original Candy Co Ltd Confectionery Corner, 4 Wessex Road, Bourne End, Bucks. SL8 5DT

01628 520 927 enquiries@originalcandyco.com www.chocca-mocca.com www.originalcandyco.com

WKH IXVV IUHH QDWXUDO FKRLFH IRU OX[XU\ LQJUHGLHQWV DQG SURGXFWV

www.nanalilys.com | puddings@nanalilys.com /nanalilys @GrandmaLilys 01905 745437

The perfect Christmas Gift.

DELICIOUSLY SOFT MULTI-AWARD WINNING IRISH HANDMADE NOUGAT

YLVLW ZZZ OLWWOHSRG FR XN IRU UHFLSH LGHDV 38

August 2017 | Vol.18 Issue 7

www.mienas.ie

CATEGORY FOCUS

Brews and bakes

>>

Tea SD Bell & Co has continued to expand its range of tea bags and loose leaf teas.

It has added winter spice chai – a blend of black tea with apple, hibiscus, cinnamon, orange and cloves – to its range of tea bags. The company has also revamped loose tea packaging with colour coding, according to the tea type, and a window so customers can see the grade of tea in the package. sdbellsteacoffee.com

Teapigs has launched the Ć“UVW Ĺ´DYRXU YDULDQW LQ LWV organic matcha range.

Matcha mint sachets are 100% natural and described as “like a mint Aero, except incredibly good for you�.

The new product comes in boxes of 10 sachets (RRP ÂŁ11.90). teapigs.co.uk

Pure Tisanes has built on the success of its six freshfrozen herbal teas with a new camomile variety.

7KH FDPRPLOH Ĺ´RZHUV RI Matricaria Chamomilla, home-grown in Sussex, are harvested in full bloom.

Pure Tisanes’ freezing technique is said to keep WKH ŴRZHUV DV IUHVK DV ZKHQ picked. Trade packs of 25 teabags are £12 each and retail packs of 10 teabags have an RRP of £6.25. puretisanes.com

A new limited edition range is available from familyowned Tea and the Gang.

They include the Hawaiian, its Pina Colada black tea, which it says makes the perfect cold brew. It has also launched a festive Christmas tea called Santa’s Babe – a Scandinavian Pepperkake (spiced gingerbread) Rooibos blend. RRPs for packs of 15 biodegradable tea bags range from £3.99 to £4.49 (wholesale £2.79 to £3.29). teaandthegang.com

Kandula Tea Company has added a Jumbo Detox Infusion to its range. This blend of organic herbs and spices includes peppermint, ginger, fenugreek, fennel, turmeric and nettle. Kandula has also relaunched its strawberry hibiscus fruit infusion in new packaging.

Kandula’s range comprises seven green, white and black teas, and eight fruit & herbal infusions. RRPs range from £3.75 to £5.50. kandulatea.com

Tachibana Earl Grey and Oriental citrus green teas are among the offerings from Shizuoka Tea. Tachibana citrus fruit peel is a major ingredient in both and is found exclusively in Japan, mainly at Hedamura Port near Numazu.

Tachibana Earl Grey blends Benifuhki tea leaves with tachibana citrus peels.

Oriental citrus green tea blends Sencha leaves with Tachibana citrus peels, dry coconut and pineapple bits. shizuokatea.com

LuLin Teas will debut a full line of biodegradable and compostable pyramid teabags for both retail and catering and working on a new black tea blend later this year, following the launch of new packaging last year. lulin-teas.com

Bergamia Tea, a Kent-based independent loose leaf tea company, has added Green Earl Grey, a light green tea scented with bergamot oil and added marigold ĹśRZHUV ,W SODQV WR H[SDQG LWV UDQJH with Lavender Earl Grey and Earl Grey with rose petals. bergamiatea.co.uk

Wakey Wakey Rise & Rawr (lemon, turmeric, lemongrass & ginger) and A Rip Rawring Berry Time (blackberries, blueberries, raspberries, lemon & ginger) are the debut blends from Tea Rex. Both DUH DYDLODEOH LQ UHWDLO ĹľYH VDFKHWV ĹľYH ĹľOWHUV DQG IRRGVHUYLFH VDFKHWV DQG ĹľOWHUV SDFNV tearex.co.uk

It’s time to fire up the kettle and get out the china, as this month’s section opens with a round-up of new launches in speciality tea and infusions. Those that can’t wait for a helping of cakes and puddings should turn to page 43.

Compiled by Andrew Don and Michael Lane

Vol.18 Issue 7 | August 2017

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40

August 2017 | Vol.18 Issue 7

>>

How we stock it‌

REECE LIPPOLIS owner 8UEDQ 3DQWU\ 6KHIĆ“HOG

We serve tea in-house and give people samples to taste

Urban Pantry sells one brand, Birdhouse Tea Company, based is a few miles away from the shop. “Customers love the fact it’s all blended by hand around the corner,� says owner Reece Lippolis.

The number of teas stocked varies throughout the year. “Currently, we’ve got eight or nine different loose leaf varieties, but sometimes we have 15-20 types.�

The range currently includes Classic Peppermint, Earl Grey, Detox, Seven Hills, -DVPLQH +LELVFXV D 6KHIĆ“HOG and Seven Hills range, and a Peak District range. “We serve tea in-house as well and give people samples to taste. Our display includes information about the products and we do tasting and meet-theproducer events.â€? ,WV QHZHVW Ĺ´DYRXUV DUH from Birdhouse’s Sweet Shop range, including Lemon Bonbon. www.urbanpantry.co.uk

OMG‌ a gift set

OMGTea, which offers a range of premium organic matcha, has launched a new gift set that includes a 30g tin of its Great Taste two-star-winning AAA Grade Japanese Matcha, a traditional 100% bamboo hand-crafted matcha whisk and an OMGTea matcha measuring spoon.

The company was founded by Katherine Swift,

ZKR Ć“UVW EHJDQ H[SORULQJ WKH KHDOWK JLYLQJ EHQHĆ“WV of antioxidant-rich matcha when her mother was diagnosed with breast cancer.

OMGTea donates a SRUWLRQ RI LWV SURĆ“WV WR 7KH Healthy Life Foundation, a charity set up to research age-related diseases. omgteas.co.uk

Spring 2017 unblended single-source Chinese teas are all now in stock at Wan Ling Tea House. The new lines include Jiu Jiu Jiu Guan Yin, a light and fragrant oolong, new Long Jing and Mao Feng green teas, Silver Needle white tea and new Puer tea collection variants. Wan Ling Tea House is a Dorset- and Shanghai-based company with a passion for hunting down the best Chinese teas. wanlingteahouse.com

Lincolnshire Tea, a blend of high-grown black teas from East Africa with tea from Assam, is hot out of The Lincoln Tea and Coffee Company’s stable. The teas are carefully selected for a quality cup even in the hardest water, the company says. Lincolnshire Tea is now available in loose leaf.

The teabag version will be available later this year in both paper and prism bags. thelincolnteaandcoffee company.co.uk

Twelve premium tea pyramids make up Novus Tea’s new range of airtight gift caddies. The most popular choices will be available, including English Breakfast, Earl Grey, Dragonwell Green, White Pear & Ginger, Egyptian Mint, Persian Pomegranate and Citrus Chamomile. They join an extensive range of teaware and display products. novustea.co.uk

Taylors of Harrogate has unveiled a revamped range of fruit and herbal infusions and green teas alongside four new blends. The new Ĺ´DYRXUV KDYH EHHQ FUHDWHG in partnership with experts at Royal Botanic Gardens, Kew. They include mandarin and ginger infusion and three new green teas blended with lychee and lime, white hibiscus and peach, and mango and cardamom. taylorsofharrogate.co.uk

A new company, GREK, launched at the end of April WR LQWURGXFH QHZ Ĺ´DYRXUV of 100% organic herbal teas to the UK. The business says it imports the best herbs from Greece which it uses for infusions. It selects the ingredients for their complementary properties and individual quality. The range includes peppermint, lemon verbena, mountain tea, chamomile and Paradeisia blend. grektea.com

Danish enthusiast Tina Gloggengieser has entered the market with Hoogly, teas, herbal infusions and oolongs. Varities include Around the Fire Black Tea (smoky leaves, VSLFHV VDIĹ´RZHU DQG chilli), and Baked Apple Chai (Sri Lankan tea with apple, ginger, cinnamon and cloves). Sparkling White (Chinese white tea with apple, lemongrass, HOGHUĹ´RZHU DQG URVHKLS

completes the line-up. hooglytea.com

Miracle Tree, the moringa specialist, plans to introduce new product extensions, including a number of caffeine-infused lines.

The producer says interest in this leafy-green wholefood – full of vitamins, antioxidants and all nine essential amino acids – is growing rapidly. miracletree.org

High Tea Co has a new range of loose leaf teas which it says includes the best of Darjeeling, Assam, English Breakfast, Earl Grey and green tea plus a back-up selection of four popular caffeinefree herbal and fruit infusions. highteaco.co.uk

Balcony Tea, of Brighton, has announced its new festive blends: spicy and sweet Moroccan chai black tea blend, Rose and Chilly black tea and Pure Yunnan. They are available loose and in “silkyâ€? pyramids. RRP starts from ÂŁ4.50 for a 50g retail pouch. balconytea.co.uk

Vol.18 Issue 7 | August 2017

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Heritage Peppermint Crisp Discs

English Spearmint & Camomile Tea

Heritage Peppermint Fondants

The taste of pure English mint revived for the 21st century

Award-Winning Free-Range Eggs From the Lakelands of County Fermanagh The Halls are dedicated to providing a caring and nurturing environment for their hens and are focused on producing the best quality eggs in the industry. Cavanagh Eggs have won numerous awards for their eggs including a 2-Star award at Great Taste 2016, the Blas na hEireann Chef’s Choice Award 2016, Best Artisan Producer in the inaugural Grow Make Eat Drink Awards and more recently the Northern Ireland Food Manufacturing Awards 2017.

Eileen Hall: 07857964468 | John Hall: 07857964436 Email: info@cavanaghfreerangeeggs.co.uk

For more about our award-winning Black Mitcham peppermint chocolates and teas: visit www.summerdownmint.com

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August 2017 | Vol.18 Issue 7

Best Artisan Producer

www.awardwinningeggs.com

Tea 6L[ QHZ VHDVRQDO ŴDYRXUV have steamed into the UK from Canadian family business Four O’Clock Teas, available through Cotswold )D\UH 7KH ZLQWHU ŴDYRXUV are Gingerbread Herbal 7HD 7UXIŴH 0LQW +HUEDO 7HD Almond Biscotti White Tea, Banana Cinnamon Black Tea, Carrot Cake Black Tea and Black Forest Cupcake Black Tea. The wholesale price for 6x96g is £13.75. cotswold-fayre.co.uk fouroclock.ca

Cakes and puddings The Te Raval brand – exclusively imported into the UK by Heron Fine Foods – has had a makeover.

The packaging upgrade has now been rolled out across the VWURQJ UDQJH RI teas and tisanes, which includes the Great Taste DZDUG ZLQQLQJ %UHDNIDVW EOHQG 0DUUDNHVK PLQW and Earl Grey teas.

All of the teas are VLQJOH RULJLQ SLFNHG

pudd’Eng unveiled its steamed puddings last year at the launch of food writer Regula Ysewijn’s book Pride & Pudding.

The company has since relaunched its chocolate & ale pudding with a new packaging sleeve. Its range also includes syrup, Spotted Dick, sticky toffee, marmalade and treacle & walnut puddings in three sizes, as well as a Christmas pudding. puddeng.com

Berry Fresh Bakery has updated its brand with a complete redesign of its labels. Each product has its own colourway for easy recognition at markets, festivals and on farm shop shelves. The company’s preserves are still handmade with only natural ingredients and the new look puts the message clearly onto each label. RRP e IRU D J MDU berryfreshbakery.com

How we stock it‌

HARRY DAVIES owner The De Beauvoir Deli, north London

Westcountry Tea Co has launched two collections: Time Out Tea, combining the attributes of loose tea with the convenience of a tea bag, and Lazy Days Tea, packed in Beach Hut boxes.

Westcountry launched four new Time Out Tea blends HDUOLHU WKLV \HDU 0RURFFDQ mint, lavender & lemon verbena, nettle & rose and <HUED 0DWH $OO DUH e e 553 LQ FDVHV RI ZLWK D PDUN XS westcountrytea.co.uk

Organic chamomile and organic fennel will joint Anassa Organicsâ&#x20AC;&#x2122; range of premium herbal teas and infusions this autumn. Its products use organic Greek herbs. anassaorganics.com

and packed in Sri Lanka to preserve their Ĺ´DYRXU DQG IUHVKQHVV The company says that the islandâ&#x20AC;&#x2122;s unique local combinations of microclimate and soil mean every plantation delivers a highly distinctive tea.

7HDV FRPH LQ J retail packs of 15 pyramid bags (RRPs UDQJLQJ IURP e ÂŁ5.99 per pack), which are supplied in cases of 16.

Catering formats are also available â&#x20AC;&#x201C; boxes RI S\UDPLG EDJV DQG HQYHORSHG S\UDPLG bags â&#x20AC;&#x201C; as are a range of cups, infusers and timers. tereval.com

Speedy Breakfast, green tea & mint, and lemon verbena & lemongrass have joined Rare Teaâ&#x20AC;&#x2122;s line-up, blended personally

by Henrietta Lovell. Rare Tea works on a direct trade basis with the farmers that supply it. rareteacompany.com

The De Beauvoir Deli buys in Cartmel sticky WRIIHH SXGGLQJ Ĺ?KDQG made in the Lake Districtâ&#x20AC;?, which is sold from the muiltideck, but it makes all its own cakes from Victoria sponge, coffee, carrot cake through to brownies Ĺ´DSMDFNV DQG IUXLW WDUWV DV ZHOO DV JOXWHQ IUHH varieties. â&#x20AC;&#x153;They sell mostly at lunchtime onwards,â&#x20AC;? says Harry Davies. â&#x20AC;&#x153;At Christmas, we get Christmas pudding from

7KH IUHH IURP EDNHV produced by Londonâ&#x20AC;&#x2122;s Arapina LQFOXGH D JOXWHQ DQG ZKHDW IUHH 'HYLOĹ?V %URZQLH 553 e SHU portion or ÂŁ39 per tray of 18) made with rice, tapioca, EXFNZKHDW Ĺ´RXU DQG EXWWHU The producer also offers a Raspberry & Pistachio Tart (RRP ÂŁ4.95 per portion), Salted Caramel %URZQLH e 2UDQJH Cinnamon Vegan Cookies e DQG &KRFRODWH %OLVV biscuit balls (ÂŁ1). arapina.co.uk

Nigel Barrow, from Stoke Newington.â&#x20AC;?

All cakes are PHUFKDQGLVHG RQ D VHOI service table in the middle of the shop. â&#x20AC;&#x153;Cakes only have two or three daysâ&#x20AC;&#x2122; life. Our experience helps us to avoid wastage. We know roughly how many brownies we will sell in a week.â&#x20AC;?

The deli has just launched its own vegan brownie which is proving particularly popular. thedebeauvoirdeli.co.uk

Gluten-free silver lining After its bakery was completely wiped out by storm Desmond in 'HFHPEHU Ginger Bakers KDV Ć&#x201C;QDOO\ PRYHG LQWR D EUDQG QHZ SXUSRVH built bakery.

With room to grow, the &XPEULD EDVHG EXVLQHVV has now launched a range of individually ZUDSSHG JOXWHQ IUHH WUD\ bake slices in retail ready packs.

The six varieties â&#x20AC;&#x201C; Caramel Shortbread, Chocolate Brownie, Chocolate Nancy,

Ginger Jake, Lemon & Polenta Tray Cake and Lime, Coconut & Pistachio Blondie â&#x20AC;&#x201C; all come in boxes of four slices ZKROHVDOH e 553 e 7KHVH DUH DOO DOVR DYDLODEOH LQ ER[HV RI portions for deli counters.

Christmas will see Ginger %DNHUV ODXQFK D JOXWHQ free whisky & ginger fruit cake (gluten free) and a winter spiced brownie with orange zest and cinnamon. gingerbakers.co.uk

Burtree Puddings has a new look for its range of chilled products. The sticky puddings retail at ÂŁ4.50 for small (245g), ÂŁ5.50 for large (380g) and ÂŁ8.50 for extra large (600g). burtreepuddings.co.uk

Vol.18 Issue 7 | August 2017

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Winner of 21 awards at Great Taste

We are raising the bar across the industry and emerging as the most popular and trusted organic brand in the world. รก &HUWLฤ HG 2UJDQLF &KHPLFDO )UHH 1RQ *02 รก 7UXVWHG 5HSXWDWLRQ รก 0XOWLSOH *UHDW 7DVWH $ZDUG 5HFLSLHQW

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Irelandโ s Oldest Independent Tea & Coffee Merchants

PEPPERMINT - CHAMOMILE - MOUNTAIN TEA LEMON VERBENA - PARADEISIA BLEND

grektea.com | marina.tzima@grektea.com 44

August 2017 | Vol.18 Issue 7

www.sdbellsteacoffee.com 028 9047 1774

Great Taste award-winning Speciality Teas and Coffees

ARTISAN PRODUCERS

Great Taste 2017 judging has reached its culmination By the time you read this the Great Taste 2017 results may already be released and hundreds of food and drink producers will have discovered whether their product is worth one-, two- or even a much coveted three-star award.

That final elite bunch has also been put through the rigour of Great Taste judging one final time, with a session at the Dorset headquarters of organiser the Guild of Fine Food.

Top food hall buyers, magazine editors, esteemed critics and chefs all gathered to reassess the three-stars and determine the nominees for the Golden Forks and, ultimately, this year’s Supreme Champion product.

The final Supreme Judging panel included Martha Collison of Great British Bake-Off fame, Zoe Adjonyoh of Zoe’s Ghana Kitchen and Selfridges fresh food buyer Adrian Boswell.

Everyone will have to wait (even us) to find out who those winners are but all will be revealed at the Great Taste Golden Fork Awards Dinner, held at the InterContinental London Park Lane on Monday 4th September.

When the general results are out, you can discover all of this year’s Great Taste winners at greattasteawards.co.uk

Improved guidance for exporters

By Andrew Don

The Institute of Export & International Trade’s Open to Export free online information service has just made it easier to export certain foods and animal products from the UK to outside the European Union.

It has provided an easy-to-understand guide on Export Health Certificates (EHCs) which non-European Union countries may demand.

It is particularly important to understand how such certificates work at a time when the UK hopes to strike trade deals outside of Europe post-Brexit.

And certificates might also be required in the future for trade within the EU, depending on what, if any, Brexit deal is achieved.

The EHC is an official document that confirms that certain details, animal health standards and regulations have been met.

An Official Veterinarian (OV) appointed by the Animal Plant and Health Agency must complete and sign the certificate. If exporting to China, for example, the OV must be on that country’s specific list.

EHCs are available for more than 130 countries. There are more than 1,500 certificates and all have slightly different requirements.

They are generally split into several sections requiring, for example, storage conditions, health statements – which vary from country to country – proof of country of origin and where processed, health marks, shipping information and exporter details, quantity and weight. opentoexport.com

Marketing specialist Vhari Russell invests in digital TV channel

Regularly updated digital content is increasingly important in food marketing, says Vhari Russell

Small business marketing agency The Food Marketing Expert, run by Vhari Russell, has taken a stake in digital content provider Simply Good Food TV, which helps producers and chefs get online exposure through recipe videos featuring their products.

Russell said the deal would “enhance the growth of both businesses”.

Consumers can access Simply Good Food TV on phones or tablets via a free-to-download app available on the Apple App Store and Google Play Store.

Its videos can also be found on YouTube.

According to Russell, Simply Good Food TV has seen “rapid growth” since launching two years ago and is on track to have one million users by the end of this year.

Founded by TV chef and cookery writer Peter Sidwell, its services for food and drink brands range from creating and photographing recipes featuring a producer’s ingredients to producing videos featuring products.

Individual recipe videos cost around £1,000, while for £5,000 a brand can have its own channel on Simply Good Food TV. Russell, who provides a full marketing service to food and

drink SMEs, said her tie-up with Sidwell’s business was “a natural partnership” that would help her clients increase their sales and brand awareness.

“Fresh and versatile [digital] content is a key factor in growth, as you can drive usage of products and in turn increase sales,” she said.

Simply Good Food TV is also working with FFD and the Guild of Fine Food to develop a series of recipe videos featuring Continentalstyle cured meats, as part of our ongoing charcuterie promotion campaign. thefoodmarketingexpert. co.uk simplygoodfood.tv Vol.18 Issue 7 | August 2017

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Sticky Lemon Pudding

Christmas Pudding.â&#x20AC;?

Gluten Free Christams Pudding Sticky Chocolate Pudding

Ginger Pudding

of

Truly burtreepuds

SCRUMPTIOUS

burtreepuddings

www.burtreepuddings.co.uk

BAKES AND CAKES HANDMADE USING THE FINEST, FRESHEST INGREDIENTS FROM THE LAKE DISTRICT Contact us for details of our full product range and seasonal offerings info@gingerbakers.co.uk | 01539 232815 www.gingerbakers.co.uk

Just add custard for a truly crumbilicious experience

ZZZ FRXQWU\SXGGLQJV FR XN 46

August 2017 | Vol.18 Issue 7

SHELF TALK WHATâ&#x20AC;&#x2122;S NEW O Craggs & Co has unveiled its new white and wholegrain VSHOW Ĺ´RXU 7KH Ĺ´RXUV are available in 1kg bags which have been â&#x20AC;&#x153;creatively designed to stand out on the shelves of food halls and farm VKRSVĹ? 553V DUH e for the white spelt Ĺ´RXU DQG e IRU WKH ZKROHJUDLQ craggsandco.co.uk

Field Fare marks 40th year with major stock giveaway

By Michael Lane

Loose frozen food specialist Field Fare is marking its 40th year in business by promoting its recent brand makeover and offering customers ÂŁ650 in free ready-meal stock and display material.

The Kent-based firm has also launched a raft of new lines, including several new loose baked items and a trio of gluten-free pies.

For every minimum order placed before 30th September, Field Fare will give retailers ÂŁ375 of ready-meals and ÂŁ275 worth of free freezer branding.

The most recent additions to the companyâ&#x20AC;&#x2122;s extensive range include gluten-free steak & ale, roasted veg & goats cheese and chicken, ham & leek pies. It has also created a gluten-free sweet crumble topping â&#x20AC;&#x201C; in pots to be merchandised alongside its loose fruit range.

The frozen bakery item list will now also contain the new pannetone croissants, cheese &

bacon bites and chorizo sausage rolls.

August will also see the company relaunch its website, including updated branding and a new facility for consumers to search for their local stockists.

Field Fare overhauled its packaging last year with a â&#x20AC;&#x153;high end, contemporaryâ&#x20AC;? design that keeps the product visible and the new look is supported by A modular magnet kit of logos, straplines and product photography for retailersâ&#x20AC;&#x2122; freezers. â&#x20AC;&#x153;At Field Fare we are all about excellence of service to our stockists, being flexible, adapting to their needs and customers and supporting their sales, and that was the impetus for our rebrand,â&#x20AC;? said MD Karen Deans. â&#x20AC;&#x153;We now offer a variety of magnets for the freezers, including our slick new logo and punchy straplines, as well as a large choice of photo backboards to select from according to stock.â&#x20AC;? Ć&#x201C;HOG IDUH FRP

O 7KH Ć&#x201C;UVW SURGXFW range from new VWDUW XS BRAVE is a selection of roasted SHDV J 553 e DYDLODEOH LQ WKUHH Ĺ´DYRXUV VHD VDOW SDSULND FKLOOL DQG JDUOLF FKLYH Sourced and made in WKH 8. WKH YHJDQ friendly products are being pitched as a healthy snacking RSWLRQ bravefoods.co.uk

O Dressing specialist Tiggâ&#x20AC;&#x2122;s has launched Ć&#x201C;YH OLQHV LQ WZR SRUWLRQ PLQL J VDFKHWV 553 S

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7RPDWR tiggitup.co.uk

Soft drinks round-up Kitsch craft sodas are now available beyond their native 6FRWODQG 7KH VSDUNOLQJ UKXEDUE 7KDL EDVLO DQG FXFXPEHU IHQQHO GULQNV DUH PDGH ZLWKRXW DUWLĆ&#x201C;FLDO FRORXUV Ĺ´DYRXUV RU SUHVHUYDWLYHV 7KH\ FRPH LQ FDVHV RI [ PO ERWWOHV S 9$7 SHU XQLW 553 e

kitschdrinks.co.uk

Double Dutchâ&#x20AC;&#x2122;s latest additions are ginger beer and VRGD ZDWHU 0DGH XVLQJ RQO\ natural ingredients and quality spring water from the North RI (QJODQG WKH\ FRPH LQ UHWDLO SDFNV RI [ PO ZLWK DQ 553 RI e doubledutchdrinks.com

5(6(7 LV WKH ODWHVW GULQN in Botanic Labâ&#x20AC;&#x2122;s OLQH XS of functional performance SURGXFWV 7KH PHORQ EDVH LV D ULFK VRXUFH RI WKH DPLQR DFLG FLWUXOLQH 7KH GULQN DOVR IHDWXUHV D PJ VKRW RI FDIIHLQH IURP green tea and a kick from 6LFKDXQ SHSSHU PO 553 e ERWDQLF ODE FR XN

New-look chocolate gifts from Amelia Rope Artisan producer Amelia Rope Chocolate has announced it will be unveiling redesigned packaging along with a new single-origin couverture from Colombia this Autumn. The company says the new-look products will be available from mid-August and are ideal as gifts or for special occasions. ameliarope.com Vol.18 Issue 7 | August 2017

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SHELF TALK Chef’s selection Dianazh Dreamstime

FOOD WRITER CLARE HARGREAVES INTERVIEWS TOP BRITISH CHEFS ABOUT THEIR FAVOURITE STORECUPBOARD PRODUCTS 2

1 4

3

BILLY LITTLEJOHN Head chef at The Star Castle Hotel, St Mary’s, Isles of Scilly Originally from Scotland, Billy Littlejohn began working at the Star Castle Hotel in 2001 and has worked his way up to head chef. www.star-castle.co.uk

1 Trufflehunter’s black truffle & porcini salsa It’s hard to get truffles on the Isles of Scilly, but West Country Fruit and Veg is able to supply me with this lovely salsa. I use it to make a truffle butter sauce to pour over the fine tart of lobster which I serve with locally caught turbot in our main restaurant.

I also use the salsa in an autumn dish I make with beef fillet, braised ox cheek and king oyster mushroom. I add a spoonful to the port wine jus. trufflehunter.co.uk 2 Cornish Blue cheese We serve an all-Cornish cheeseboard so this

blue, produced on Philip Stansfield’s farm on Bodmin Moor near Liskeard, is invariably on it. It’s wonderfully full flavoured and creamy – very different from traditional English blues.

We use it in our poached pear and Cornish Blue salad.

I also use Cornish Blue in an ice cream to partner a caramelized pear tarte tatin with hazelnut cream cornishcheese.co.uk 3 Rodda’s clotted cream We use this lovely clotted cream in our cream teas. It’s truly Cornish and supports Cornish farmers as it’s made

New branding affirms Olive Branch’s oil credentials

By Michael Lane Olive Branch has unveiled new branding for its flagship single varietal extra virgin olive oil in a bid to strengthen the message about the provenance of its Cretan oil.

The new labels across the

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August 2017 | Vol.18 Issue 7

three sizes – 250ml, 500ml and1litre – feature a map of Crete showing the location of Olive Branch’s own Koroneiki olive groves in the South Eastern Lasithi province on the Greek island, along with a personal message from the company founder Maria Koinaki.

“It’s been six years since we launched Olive Branch and during this time we’ve learned a lot about what appeals to consumers about our extra virgin olive oil,” said Koinaki.

“We’ve added this information to our new label to further reinforce the strength of the product and provenance. We are confident these changes will help strengthen sales and consolidate our position as one of the top olive oils in speciality retail.”

Regulation to crack down on incorrectly labelled blended olives oils has strengthened in recent years, and Defra now has its own dedicated compliance officer in place to check oil labelling. This new labelling from Olive Branch is fully approved.

The 250ml, 500ml, and 1l bottles all come in cases of 6 units. Trade prices are £3.50, £5.15 and £8.20 per unit, respectively. myolivebranch.co.uk

from milk from farms within a 30-mile radius of the creamery. roddas.co.uk 4 Eurovanille vanilla

essence and pods Eurovanille produces the best vanilla pods you can get, using varieties from around the world. I’ve been using them for years and always buy them direct. I also use their bouquet extract which is a blend of various vanilla varieties and origins. Both products go in my crème anglaise, ice creams and biscuits. eurovanille.com

Union revamps seasonal blend Union Hand-Roasted Coffee has launched its latest Equinox Coffee, a blend changed twoto-three times a year to reflect the change in the seasons.

Released on the Summer Solstice, it is a combination of two coffees both hailing from South America.

Mariela Valencia from Colombia will be the backbone of the blend, lending it its sweetness, acidity and complexity, while Huadquina from Peru brings distinct chocolate flavours. unionroasted.com

Your resistance will crumble this Christmas.

See the full range at deans.co.uk

We still hand-bake our shortbread to Helen Dean’s exacting standards using her very own recipe and traditional ingredients. It’s the Dean’s way and as far as we’re concerned, it’s the only way to ensure our baking tastes just as good as my mother used to make.

CHOCOLATES WITH A BOOZY TWIST FROM THE COCKTAIL OBSESSED CHOCOLATIER Hand crafted artisan truffles based on cocktails and drinks.

Choctails have created a mouth watering selection for serious chocoholics. Choose from one of our range of gift boxes or create your own collection.

tel/fax: +44 020 8803 5344 mobile: +44 079 732 948 56 email: info@ilgelatodiariela.com

www.ilgelatodiariela.com

SAY IT WITH BISCOTTI! We believe that a thoughtful selection of British-baked biscotti provides the perfect ‘popping over’present for those people in your life who matter most.

At first glance the genial Biscotti may appear a little craggy, dare we say rustic, however the moment you tuck in is when you truly appreciate this noble nibble’s unrivalled capacity to carry a fantastic sweet or savoury flavour, making any ‘me-time’ moment or impromptu gathering a little extra special - the perfect final touch to any meaningful coffee break, cheeseboard or canape tray.

Order online at www.choctails.org.uk hilary.delamare@choctails.org.uk Vol.18 Issue 7 | August 2017

49

SHELF TALK French biscuits and Japanese curry join distributorâ&#x20AC;&#x2122;s global line-up Empire Bespoke Foods is introducing a range of all-natural pure butter biscuits from Normandy to the UK market, and it has also added a brand of Japanese curry sauce to its catalogue.

In business since 1964, the family-owned Pierre Biscuiterie makes its cookies with a minimum of 19% butter and fresh cream for a texture that is both â&#x20AC;&#x153;crunchy and meltyâ&#x20AC;?.

The original butter biscuits (125g, RRP 1.95) come in cases of 12, as do milk and dark chocolate covered varieties (135g, RRP ÂŁ3.30).

Butter biscuits with coconut and sea salt caramel both come in cases of 10x150g (RRP ÂŁ2.70 per unit) while there is also a 180g gifting

WHATâ&#x20AC;&#x2122;S TRENDING NICK BAINES KEEPS YOU UP-TO-DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATIONS IN FOOD & DRINK

1

2

3

tin with an RRP of ÂŁ7.48.

Empire Bespoke Foods has also launched an easy-to-use authentic MSG- and gluten-free Japanese curry sauce from the Lee brand.

The microwaveable sauces (200g, ÂŁ1.20) come in two flavours â&#x20AC;&#x201C; mild and medium hot â&#x20AC;&#x201C; and each pouch makes enough for a meal for two. empirebespokefoods.com

1 Filipino food Could this be the last food trend Asia gives us this decade? Perpetual traveller and kitchen messiah Anthony Bourdain recently pitched Filipino cuisine as the â&#x20AC;&#x153;next big thingâ&#x20AC;?. Manilaâ&#x20AC;&#x2122;s own Romulo &DIÂŤ RSHQHG LQ /RQGRQ ODVW \HDU LWV Ć&#x201C;UVW non-Philippine branch, and was rated highly

by Time Out and a slew of food bloggers.

Filipino supper clubs run by The Adobros and Maynila are also getting a whole heap of attention, while, up in Birmingham, street food RXWĆ&#x201C;W 0DQLOD 0XQFKLHV LV NQRFNLQJ RXW D IHLVW\ chicken adobo and drawing long queues in the process.

2 Is hummus the new avocado? Hummus has lined the shelves for many years, but has recently become the snack du jour and is now synonymous with such Millennial food choicesâ&#x20AC;&#x2122;as avocado toast and cold brew coffee.

Planet Organic currently stocks around 19 different types including The Precious Podâ&#x20AC;&#x2122;s smoked hummus, as well as those made with avocado, hemp and turmeric. Restaurants like Hummus Bros and Berber & Q are taking the product further with dishes that include chargrilled lamb, roasted chilli peppers and soft cooked eggs.

3 0L[HUV VSHFLĆ&#x201C;F WR GDUN VSLULWV While rum is only just beginning to gain the â&#x20AC;&#x153;new ginâ&#x20AC;? moniker, mixer companies are hedging WKHLU EHWV DQG GHYHORSLQJ PL[HUV VSHFLĆ&#x201C;FDOO\ for dark spirits. London-based Sekforde produces a botanical mixer for rum that includes lime, sage and rose, while its mixer for whisky includes orange and rosemary in its botanical make-up. Double Dutch has also got in on the action and created a cranberry tonic in collaboration with cognac brand Hennessey.

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August 2017 | Vol.18 Issue 7

WHATâ&#x20AC;&#x2122;S NEW Nut butter producer Pip & Nut has announced that it is branching into a new food category with a range of almond milks. The drinks are available in three varieties: unsweetened, with honey & vanilla, or with coconut. RRP ÂŁ2. pipandnut.com Northern Irish vinegar producer Burren Balsamics has launched a range of white Italian condiments. The range consists of four vinegars including wild garlic, tarragon, blood orange & cardamom, and original. burrenbalsamics.com Titbits gourmet bites are the newest additions to The Yorkshire Crisp Companyâ&#x20AC;&#x2122;s range of gourmet snacks. The baked bite-size biscuits are packaged in 100g re-sealable drums with two Ĺ´DYRXUV PDWXUH FKHGGDU RDWV DQG WRPDWR basil, cheddar & oats. yorkshirecrisps.co.uk

Jeeva launches five coconut oils Jeeva Natural UK has introduced a new range of infused coconut oils to sit alongside its infused king coconut water collection. The oils, which were launched at this yearâ&#x20AC;&#x2122;s Harrogate Fine Food Show, DUH DYDLODEOH LQ Ć&#x201C;YH YDULHWLHV NLQJ FRFRQXW virgin coconut, chilli & garlic, vanilla, and pepper & turmeric. RRP ÂŁ5.75 per 200ml. jeevauk.com

A taste of the Outer Hebrides

Moons Green Festive Sticks - Just the thing to tickle carnivorous fancies For every vegetarian there are a thousand carnivores just desperate to lay their hands on a tube of ten Moons Green famous Beer Sticks and their new relatives.

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Vol.18 Issue 7 | August 2017

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DELI OF THE MONTH Set up in Birmingham’s green belt nearly 30 years ago, Becketts Farm has picked nearly the perfect spot for rural retailing Interview by Michael Lane

On the money ALTHOUGH its website’s header is decorated with various award roundels, one thing Becketts Farm isn’t going to win anytime soon is a beauty contest. Maybe I’ve been spoilt over the years but the shop’s ’90s red brick exterior – in keeping with the industrial units it faces across the car park – is functional and honest rather than grand and rustic.

The same could be said of the interior. The large L-shaped shopfloor begins with a neatly dressed produce section, and you encounter a full bakery unit and counter before turning the corner to see a serveover – housing food-togo, deli and butchery – that stretches into the distance, flanked by ambient goods.

The real scale and scope of the operation on this site in the green belt just south of Birmingham didn’t really hit me until I went upstairs.

Within minutes of sitting down at retail director Ian Comer’s desk, with its panoramic bank of security camera screens, I feel slightly embarrassed to have judged Becketts on first impressions. The real beauty of this place is its location.

“We’re in central England. The M42 links VITAL STATISTICS

Location: Heath Farm, Alcester Road, Wythall, Birmingham B47 6AJ Established: 1984 (1996 in the current building) No. of staff: 54 Average basket: £10.02 Retail area: 7,500 sq ft Turnover: £2.5m (shop only) 52

August 2017 | Vol.18 Issue 7

M5 north-south and the M6 north-south,” Comer tells FFD. “In terms of people meeting here it’s a fantastic location and with the amount of traffic we get going past every day, I only really need 1% of that and it’ll take care of our turnover.”

It was Alan Beckett, chairman of the company that owns the shop as well as 14 farms in the local area, who had the foresight to buy the plot (then a farm) in the 1970s when it was just on a single track road. As the road has widened and the traffic has grown so has Becketts, graduating from an initial egg-vending shed opened in the early ’80s to the current building in 1996, with a 160-seater restaurant bolted on the side after that and a further extension in 2008.

Comer reckons this is probably the sixth version of the shop on the site. He would know because he began working here as butcher some 30 years ago and has worked his way up to running the retail operation, alongside the company’s current MD, Alan’s son, Simon.

With 7,500 sq ft of retail space and 54 staff it is physically a big operation but its number are equally impressive. Annual turnover in the

shop alone is £2.5m and you can add £1.2m from the onsite restaurant, £130,000 from the conference facilities and even £50,000 from an onsite cookery school.

The latest monthly gross profit figure is in excess of 50% across all six departments – butchery, fruit & veg, bakery, deli, sandwich bar and gifts & goodies (all ambient food and non-food).

“Not everybody visits every department,” says Comer. “The one thing that brings people here is our full in-store bakery. It’s what a lot of farm shops of comparable size to us don’t have and I think they’re missing a trick.”

Each department is run by its own manager, several with over a decade’s experience in the role, and they are responsible for buying.

“If the customer wants to see it on our shelves, we’ll go and source it,” says Comer.

“That’s a big part of the job for the managers down there. They have the autonomy. Obviously there are lines that we ask them to stick to but I have a good set of people down there.”

While customer requests account for many trials of new lines, Comer says he is willing to try anything and always encourages new

MUST-STOCKS Shire Meadows beef Caldecotts Poultry Sessions sausages Fowlers Cheese range Snowdonia Black Bomber Mrs Darlingtons preserves Purity Brewery beers Bon Bons sweets Outdoor Pig Co pork pies Solihull Apiaries honey

suppliers to hold tastings in the shop. That way his customers decide for him.

Becketts doesn’t have to go looking for everything, though. Its location is ideal for fresh produce from the Vale of Evesham and although Becketts’ farm land is now primarily arable, Comer buys all his flour from FWP Matthews in the Cotswolds. He also has a long-standing relationship with Poxon’s for beef, Caldicott’s for poultry and cheese from Fowlers.

“They’re the oldest cheese-making family in the country. And they’re three miles down the road. Wonderful.”

He works with distributors, like Blakemore Fine Foods, but is just as happy to deal with one-man-band producers like his honey supplier Solihull Apiaries.

“I want him to still be producing honey in five years so I’m never going to beat him down on price,” adds Comer. “Generally, he tells me what it’s going to cost and I pay.”

Although there are some smaller brands and some speciality stalwarts like Mrs Darlingtons and Tracklements in the shop, the product mix at Becketts is not exactly ultra high-end.

Throughout the shop you’ll also see mainstream brands, like Cadbury chocolate bars by the sandwich counter and Kelloggs cereals in a

kitchen essentials corner Apart from the odd success – £40 bottles of gin or £16 jars of pork scratchings – Comer says that many higher end things that he tries don’t come off. Past experiments include artisan olive breads in the bakery and ready-to-slice Beef Wellingtons in the serveover. Customers just didn’t want to buy them.

Comer says that some farm shops and their buying policy can be a “pipe dream”.

“You then have to decide whether it’s earning you a living or whether you’re playing at something that nobody really wants.”

He adds: “I’m not Harrods, I’m not Fortnum & Mason, I’m just Becketts Farm shop in the middle of Wythall.

“We make our own bread, it’s a lovely product at a fair price. Lovely fruit and veg locally sourced as much as we can and we sell some great meat. That ain’t rocket science. And there are a lot of people at lunchtime who need feeding.”

That last point is an understatement. There is always a healthy queue, made up of local office workers and those from the industrial units that the company owns, for Becketts’ sandwich bar – which is making £7-8,000 a week.

CONTINUED ON PAGE 55

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DELI OF THE MONTH In truth, everything is earning its place in the shop. Comer rifles through the gross profit figures for May – the butchery ran at 44%, the deli at 46%, bakery 72%, produce was 51% and the sandwich bar hit 54% (“That probably needs to be a bit higher”).

Achieving these kinds of margins is vital to Becketts success, especially given the staff costs at such big operation, so Comer is inclined to set his own prices.

“I have suppliers coming to me and saying ‘This is the RRP and you’ll earn 30% out of it’.

Go away, I can’t work on that. They put RRP with 30% because they think it looks attractive.

Anybody that thinks they can survive on 30%, you’re not going to do it.”

Sticking to his margins means Comer also has to be fearless when passing on any cost pressures through his retail prices but this is getting tougher. Mainly because consumers’ value perceptions are changing, thanks in no small part to the discounters Lidl and Aldi.

Comer says he has been increasingly checking his prices against those on mysupermarket.com and often comes out slightly cheaper.

“On some things I’m more expensive and I have to accept that. I don’t try and fight the supermarkets because I know I’m going to lose.

I buy a product, I know what margin I’ve got to earn out of that to survive. I put my margin on.

If it sells, it sells. If it doesn’t, there’s not more I can do about it.”

Comer’s unequivocal stance on dropping suppliers who decide to go down the supermarket route might give his shelves a point of difference but the real advantage he has on the multiples is his manoeuvrability.

While his local Sainsbury’s has to write off its barbeque lines when the weather’s grey, Comer can scale back his butchery and bakery’s production. Equally, when the forecast looks good, he can get on the phone to his meat and flour suppliers and turn on a sixpence.

The most recent heatwave in June saw turnover 52% up on the same week in the previous year as Becketts catered for its customers’ barbecuing needs.

Sadly, bumper weeks like this are few and far between.

“It is tough. We’re a well-established business, we’ve got a great following and some very loyal client bases. The problem for us is growth. It’s minimal, 3-5%. And that’s hard work to achieve. I’ve known far easier times.”

Some of it is to do with a change in consumer behaviour, says Comer. For instance, the restaurant’s carvery is sold out every Sunday

but it would actually be cheaper to buy all of the ingredients from the shop.

“There’s been a lifestyle change over the last 5-10 years where people don’t want to be tied up with cooking on a Sunday. Gone are the days when you got the family together and you cooked a rib of beef.”

And another aspect of modern life, social media, has also provided new problems for Becketts. He acknowledges it is a good marketing tool but it’s safe to say that Comer has had his fill of “keyboard warriors” moaning on Facebook.

“I can remember years ago they used to say if somebody had a bad experience with your business, they’d tell 10 people. Well, the statistic now is if you have a bad review on Facebook, 1,556 people will see it.”

Comer phones every complaining customer personally to smooth things over and get them back in the shop but the rise of the Millennials is not the only thing that’s bothering him.

For several years his quest has been finding a suitable satellite site to set up a smaller Beckett’s outlet but so far the search has proved fruitless.

Given how well the current spot performs, regardless of its challenges, you wonder how long he’ll be looking and whether the Becketts will find anything as good again. beckettsfarm.co.uk

We’re well-established but the problem for us is growth. It’s minimal, 3-5%.

And that’s hard work to achieve. I’ve known far easier times.

Vol.18 Issue 7 | August 2017

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GUILD TALK

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Padstow becomes centre of Universe for 2017 Padstow Farm Shop in north Cornwall is hosting this yearâ&#x20AC;&#x2122;s Universal Cookery & Food Festival (UCFF) on 20th September, and the Guild will be staging a Great Taste Market alongside the chef-focused trade event.

Launched in 2012, the one-day UCFF moves to different venues each year, bringing in big-name chefs from around the country to run cookery demonstrations alongside an informal trade show, foraging sessions and other foodie activities.

The Guild staged a Great Taste Market in conjunction with 2016â&#x20AC;&#x2122;s event, held at Jodie Scheckterâ&#x20AC;&#x2122;s Laverstoke Park estate in Hampshire, and itâ&#x20AC;&#x2122;s back for a second year to give chefs access to a range of *UHDW 7DVWH DZDUG ZLQQLQJ Ć&#x201C;UPV Guild sales director Sally Coley

said nearly two dozen suppliers would be exhibiting under the Great Taste Market banner, which is more often seen at consumer events. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve taken space at Padstow to give producers access to a different sector,â&#x20AC;? she said. â&#x20AC;&#x153;They will be able to make some cash sales but itâ&#x20AC;&#x2122;s mostly a trade event and a really good networking opportunity. â&#x20AC;&#x153;And from a visitor point of view itâ&#x20AC;&#x2122;s a great day out too â&#x20AC;&#x201C; thereâ&#x20AC;&#x2122;s a lot going on.â&#x20AC;?

This yearâ&#x20AC;&#x2122;s UCFF will include live music, complimentary food and beer and an evening â&#x20AC;&#x153;BBQ cook-outâ&#x20AC;? as well as insights into cider-making and bee-keeping and a series of short coastal foraging tours. cookeryandfoodfestival.co.uk

MARKET FACTS

TRAINING & EVENTS

Great Taste Markets bring up to 25 awardwinning producers together under the Great Taste banner.

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They are typically held at major consumer events such as RHS Tatton Park and CarFest.

The Guild bulk-buys space to get the best price, then sells this on to Great Taste producers, at an average 10% saving on the cost of booking direct. The full saving is passed on by the Guild. which views markets as part of its promotional activity for the Great Taste brand.

The format varies from table-top displays in a marquee, costing around ÂŁ550, to smart individual chalets at RHS Hampton Court at around ÂŁ2,300.

The Guild builds a close relationship with the organisers with the aim of ensuring exhibitors have a good experience, and the Guild team supports exhibitors during the show build-up and breakdown processes.

%%& &RXQWU\Ć&#x201C;OH Live, including Great Taste Market, Blenheim Palace

25-27 CarFest South, including Great Taste Market, Laverstoke Park, Hants 6HSWHPEHU 3-5

Speciality & Fine Food Fair, London Olympia

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Great Taste Golden Fork Awards, InterContinental Park Lane, London

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Universal Cookery & Food Festival, Padstow, including Great Taste Market

New shows added during 2017 include CarFest North and South, RHS Chatsworth and Taste of London at Tobacco Dock. sally.coley@gff.co.uk

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View from HQ Harrogate Fine Food Show moves to February and becomes a three-day event in 2018

SUNDAY trading hasnâ&#x20AC;&#x2122;t just messed up the timing of millions of roast lunches. It also makes life difficult for event organisers like the Guild.

Which is why weâ&#x20AC;&#x2122;re planning big changes to Harrogate Fine Food Show from next year.

For anyone running a retail exhibition, Sunday was traditionally â&#x20AC;&#x153;independentsâ&#x20AC;&#x2122; dayâ&#x20AC;?: the best time to get indies away from their shops. But the cultural shift to seven-day shopping and the growing value of cafĂŠ sales means more buyers are tied to their businesses all weekend.

With a two-day expo like Harrogate, that makes it hard to choose the â&#x20AC;&#x153;rightâ&#x20AC;? dates. This

June, after more than a decade as a Sunday and Monday event, we trialled Monday-Tuesday opening. The result? Virtually no change to visitor numbers.

We gained more food hall and foodservice buyers but still lost a few smaller operators who told us Sunday is still their day away from the counter.

Not that choosing between weekdays and weekends is the only challenge. For years our Harrogate dates also clashed with Fatherâ&#x20AC;&#x2122;s Day. Like the Yorkshire weather, it was predictably unpredictable.

So, from next year â&#x20AC;&#x201C; after canvassing exhibitors, visitors and, just as importantly, those

who registered but didnâ&#x20AC;&#x2122;t actually visit â&#x20AC;&#x201C; weâ&#x20AC;&#x2122;re going for more radical changes.

Harrogate moves to February and becomes a three-day event, from Sunday 11th to Tuesday 13th. On Sunday weâ&#x20AC;&#x2122;ll open from midday until 5pm, so exhibitors can set up on the day. On the Monday, we will open later than usual, until 7pm, giving more retailers and day-time cafĂŠ operators the chance to attend.

Three days instead of two, the same easy-to-access Yorkshire Event Centre venue â&#x20AC;&#x201C; and timing that means visitors can renew Christmas-depleted shelves in time for Easter. Sounds like the best of all worlds to me.

By Tortie Farrand Marketing Director Mike Whitworth GENERAL ENQUIRIES

WHOâ&#x20AC;&#x2122;S WHO AT GUILD HQ

Guild of Fine Food Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB UK

Managing director: John Farrand Marketing director: Tortie Farrand Commercial director: Christabel Cairns Sales director: Sally Coley

Tel: +44 (0) 01747 825200 Fax: +44 (0) 1747 824065 info@gff.co.uk www.gff.co.uk

Sales manager: Ruth Debnam Sales executives: Becky Stacey Maria Burnett Operations manager: Karen Price

Operations assistant: Claire Powell Training co-ordinator: Jilly Sitch Circulation manager: Nick Crosley Financial controller: Stephen Guppy

Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

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