FFD August 2022

August 2022 Volume 23 Issue 7 gff.co.uk

Blue sky thinking How Teals is taking a modern approach to rural retailing

ALSO INSIDE Lesser-known Greek cheeses Focus on: importers & distributors Shops tackling energy bills

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August 2022 | Vol.23 Issue7

CONTENTS 5

NEWS

10 SHOP TALK 17 CHEESEWIRE 23 CATEGORY FOCUS: SEAFOOD & FISH, DELI ESSENTIALS 27 FOODSERVICE 30 FOCUS ON: IMPORTERS & DISTRIBUTORS 37 FINE FOOD SHOW NORTH: EDITORS’ CHOICE 39 SHELF TALK 44 DELI OF THE MONTH 51 GUILD TALK

Chop up some staff shortages finely and combine with your wilted footfall.

Add a pinch of shredded post-Brexit paperwork for a Continental twist.

By Michael Lane, editor

My wife always makes fun of how careful I am about following recipes to the very letter (even when I’ve made a dish several times before).

There’s a comfort in doing things exactly as they’re prescribed, following exact weights and effectively not having to think for yourself. I can’t be alone in not liking to get things wrong, let alone fearing total failure. And, truthfully, everyone likes a bit of formula in what they do, don’t they?

Writing these columns is starting to feel a bit like cooking the same meal over and over again – at least it is in the context of 2022.

First, I take a pinch of the current extreme weather [inserts 40°C heatwave] to set the mood. Then, I can add the problems to the pot, slowly stirring after each one.

Take that consumer confidence that’s been marinating for a few months in a mixture of fuel crisis, inflation and political instability.

Chop up some staff shortages finely and combine with your wilted footfall. Add a pinch of shredded post-Brexit paperwork for a Continental twist.

Now, let’s be a bit more seasonal and work in those emerging problems. Soaring energy bills for a bit of zing. A farm shop crime spree to curb any lingering sweetness.

And murmurs of increasing late payments for a unique bitterness.

Don’t despair. I have crumbs of comfort for garnish but also a pretty wholesome side salad, too.

Really, those crumbs are more like croutons, because economic downturns tend to be decent trading periods for the finer end of food retailing. Food & drink at home is one of those luxuries that many consumers actually spend a bit more on when other treats seem out of reach. If you don’t believe me, many people – who have been in the industry far longer than me and

lived through more recessions than I have – will back me up.

Then there’s that salad bowl, packed with green shoots. I know it’s hard to be cheerful at a time like this but this magazine is genuinely full of businesses being positive.

Sustainability is no longer a marketing idea, it’s good business practice (B-Corp principles are being applied in both retail and the supply chain). Import issues and transport costs have not deterred the importers and distributors (see page 30) from continuing to serve our market. And there are a growing number of acquisitions and new employee ownership schemes happening every month.

It seems that, even after all the things 2022 has throw at them, independent businesses are doing what they – and all good chefs – do best. Adapting.

Don’t worry, there are no metaphors for dessert.

August 2022 Volume 23 Issue 7 gff.co.uk

EDITOR’S CHOICE

Blue sky thinking

Tenuta Marmorelle

How Teals is taking a modern approach to rural retailing

Pinsa-style pizza base

ALSO INSIDE Lesser-known Greek cheeses Focus on: importers & distributors Shops tackle energy bills

Cover Photo: Tanwen Dawn-Hiscox

This is not a flashy product, in terms of concept or presentation. But it really is worth your consideration.

2020’s lockdowns sent the UK slightly pizza crazy. Now those wood-fired ovens in the back garden are a little less hot and the dough obsessions have subsided, this humble product is

EDITORIAL

ADVERTISING

GENERAL ENQUIRIES

Deputy editor: Tanwen Dawn-Hiscox

Sales director: Sally Coley

editorial@gff.co.uk

Editor: Michael Lane

Art director: Mark Windsor

Contributors: Nick Baines, Patrick McGuigan, Jules Mercer, Lynda Searby, Richard Trainor

advertise@gff.co.uk

Sales manager: Ruth Debnam

Sales executive: Becky Haskett

Tel: +44 (0) 1747 825200

Printed by: Blackmore, Dorset

just the ticket to capitalise on what I think is sizeable a gap for quick-but-betterquality pizza at home.

It’s well-priced (RRP £4.35), has bags of retail potential (deli crossselling, merchandising opportunities) and it’s remarkable how excellent the end-results are, with just a scattering of toppings and six minutes in the oven. tenutamarmorelle.com Read more on page 37.

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

2022. Reproduction of whole or

part of this magazine without the ADDRESS Guild House, 23b Kingsmead Business Park Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

Fine Food Digest is published 11 times a year and is available on subscription for £50 p.a. inclusive of post and packing.

publisher’s prior permission is

prohibited. The opinions expressed in articles and advertisements are

not necessarily those of the editor

Turn to page 51 for news from the Guild

or publisher.

Vol.23 Issue 7 | August 2022

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01327 810370 sales@angelrefrigeration.co.uk

www.angelrefrigeration.co.uk BRIGHTEN AND MAXIMISE YOUR SALES AREA Create additional retail space with a vertical display Perfect for special offers, added value and new lines Encourage browsing and increase impulse purchases Make it easier & more convenient for customers to shop Respond to seasonal demands by preparing in advance Glass door options for energy saving & cooling efficiency Coordinate with your brand and existing equipment Ideal for dairy, delicatessen, fresh meat, fruit & veg

Refrigerated Multideck Displays

Selecting New Display Equipment What do you want to achieve with your new equipment?

Improve product awareness, offer and additional sales Easier for your customers to view and select your products Better equipment temperatures and energy performance Improvements to trading area style and ambience How will your produce be presented or packaged?

Space requirements and frequency of replenishment Product separation and temperature regulations Assisted service, encourage customers to help themselves Stainless steel can make the cabinet look well stocked

Coreco VSS Refrigerated and Heated Displays

Where will you place the new display equipment?

Consider both space inside the shop and installation access Will there be sufficient power to add more refrigeration Avoid placing open display cabinets next to doors/ air con units You may need to consider a site survey or other specialist advice

Contact the Angel Refrigeration Team For ideas and product information

01327 810370

sales@angelrefrigeration.co.uk

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August 2022 | Vol.23 Issue7

Coreco Refrigerated and Frozen Display Cabinets

'The right refrigeration to do the right job'

NEWS

Farm shops going green to combat rocketing energy bills Farm shops are turning to their own power sources in a bid to avoid crippling rises in energy bills.

A number of rural food retailers have switched to on-site renewables after being confronted with soaring costs from electricity suppliers.

Several operators told FFD their bills will more than double in the coming weeks as they renew contracts and feel the effects of global market conditions.

Simon Holland of Washingpool Farm Shop said that, from 1st August, the Dorset retailer would be paying 40p per unit for daytime electricity – up from 15p in July.

“My current annual expenditure is £19,000 and the new contract would work out at £53,000,” he said. “We had to find ways around it as our business would not sustain it.”

Michael Wilson / Unsplash

By Greg Pitcher

IN BRIEF

For a broadly similar amount as the projected increase in bills, the shop has bought 20kW of solar panels and storage batteries.

“We already have 30kW on the farm that sends electricity to the grid, and we will make it up to 50kW to make ourselves self-sufficient on energy,” said Holland. “We hope we will be able to store excess electricity and use it through the winter.”

Such is the demand for renewable power sources in the current

economic environment that Washingpool had to access a loan and order the panels immediately to secure them.

In a social media discussion seen by FFD, one Staffordshire farm shop said that its bill had gone up a projected £75,000 recently.

“We were shocked beyond belief,” said the retailer. “We’ve just switched on 135kW of solar panels which is a relief but we’re still drawing off the grid at night.”

A Farm Retail Association (FRA)

spokesperson described energy prices as “a huge concern” and called for more grants to help businesses invest in sustainable energy.

Former FRA chairman Rob Copley agreed that power costs were a “massive issue for farm shops”.

But he added that there was increased interest in self-generating electricity.

“We are ideal candidates for renewables as we can use every scrap we produce – solar produces between 10am and 2pm which is when a farm shop is at maximum usage.”

Copley said that his own Yorkshire farm shop, which already has 90kW of solar panels, was now considering bringing in a 100kW wind turbine.

“We are doing a wind feasibility survey to see if it stacks up,” he said. “My bill has gone from £55,000 to £100,000 a year. It makes renewables schemes more viable.”

FFD’s publisher the Guild of Fine Food returned to Harrogate last month for its annual Fine Food Show North trade event.

The show, which attracts buyers from both the independent retail and foodservice sectors, has a number of long-running traditions, including the Best Stand competition – judged for many years by the muchmissed Tony Howard

(Lewis & Cooper).

Broadcaster Nigel Barden took up the mantle this year and selected wholesaler Shire Foods as the winner – citing the variety of products and level of engagement especially from founder Pat Gould (pictured right with Barden).

To discover the editorial team’s pick of the show, turn to page 37.

Insurance underwriter NFU Mutual has urged farm shop owners to minimise cash transactions after an unprecedented spate of targeted burglaries.

It suggested a swift switch to other methods of payment “if possible” after seven rural retailers were broken into across the North West and the West Midlands.

Farm Retail Association chairman Rupert Evans’ Denstone Farm Shop was among those hit by thieves, who stole £15,000 from its safe. The business has since announced it will no longer accept cash payments.

NFU Mutual farming

Steffen Salow / Pixabay]

Rural shops told to cut out cash after northern burglary spree

sector lead David Harrison said: “While farm shop break-ins are sadly not a new phenomenon, we haven’t had a series of highly-organised raids like this before.”

Harrison urged owners to check their insurance covered the higher levels of cash they may have on site since inflation started driving prices up.

Paxton & Whitfield is now selling six varieties of cheese via Ocado.

The range, which includes Baron Bigod, Cave Aged Cheddar and Colston Bassett Stilton, is part of the online retailers new Big Cheese Market section.

Start-ups have until the end of this month to apply for the Booths Accelerator, an initiative being run by the northern retail chain Booths to mentor new producers. booths.co.uk/thebooths-accelerator In response to the cost-of-living crisis, Yorkshire-based supplier Cartwright & Butler has introduced a permanent monthly wage increase for each of its 50 employees equating to £1,800 a year.

Rupert Evans said the raid on his store was “a real kick in the teeth”.

“It is hugely unsettling for all of us to realise that criminals have obviously been in the shop working out how to return and break in,” he said.

CCTV footage showed “figures in dark clothes and balaclavas crawling across the floor to avoid triggering the alarm system, going straight to the safe and emptying it in minutes”, Evans added.

He advised farm shop owners to minimise cash held on site. “We’ve really had no option but to go cashless.”

NFU Mutual estimates that rural theft cost the UK over £43m in 2020.

For more advice visit farmretail.co.uk Vol.23 Issue 7 | August 2022

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NEWS

CYBER CRIME

Indies face more insecurity as bell tolls for Boris Johnson Uncertainty over the identity of Britain’s next Prime Minister leaves independent food retailers fending for themselves over a hostile summer, key figures have warned.

Boris Johnson announced on 7th July that he would stand down from the role once a successor was in place, with that process expected to take until 5th September.

An interim cabinet has been formed to run the country through a summer of high inflation, staff shortages and continuing supply chain disruption.

Stefano Cuomo, chief executive of Kent food retailer Macknade, said this “lack of leadership” left a “base reality” of challenging trading conditions.

“Small businesses have had to become more resilient over the past five years and look to themselves and their own

James Newcombe / Unsplash

By Greg Pitcher

The UK could be without a Prime Minister until September and many feel Parliament will be rudderless

networks and structures,” he said. “Good operators will have to work out how to deliver best quality product in a constrained marketplace.”

Shops are facing a prolonged period of consumer caution, Cuomo added.

“People are lacking clarity about how their personal economics will pan out over the next six to 12 months so everyone is questioning what they spend on.”

Association of

FDF appeals to prospective Tory leaders for more support Food and Drink Federation chief executive Karen Betts has written to the prospective new Prime Ministers urging support for the sector.

Betts wrote in July to ex-chancellor Rishi Sunak, foreign secretary Liz Truss and other MPs, asking for help with labour shortages, taxes and red tape.

Producers worked on tight margins that had been “relentlessly squeezed” by the pandemic and the war in Ukraine, she warned, insisting the sector needed support for the sake of the economy and the public.

“We are now in the 10th consecutive month of food price inflation,” said Betts. “With the cost of ingredients and energy 6

August 2022 | Vol.23 Issue 7

WHAT THEY ARE SAYING ABOUT...

still rising relentlessly, companies in our sector think food price inflation still has some way to run.”

Betts said staff shortages were driving inflation, and called for Government support with short- and long-term solutions” She also urged consideration of a scheme to incentivise investment in productivity measures.

Elsewhere Betts called on the leadership contenders to reform capital allowances and look afresh at VAT and other business levies.

On Brexit, the letter warned that “it is not clear to us that leaving the EU is, so far, resulting in the UK adopting a more agile and proportionate regulatory regime”.

Convenience Stores government relations director Ed Woodall said it was “unlikely” that farm shops would benefit from policy announcements before a new Prime Minister was in place.

“Throughout the process and into the autumn, we’re in regular contact with Government officials and MPs to highlight the pressures shops are facing, and the interventions they need,” he added.

British Independent

Retailers Association chief executive Andrew Goodacre called for “a clear plan” to help small businesses through the current crisis.

“It seems that ministers have been moved unnecessarily and those new in position are on a steep learning curve – then we have the prospect of ‘all change’ again in September.

“Indie retailers will need all their resolve to get through this as government support and focus will not be forthcoming.”

Sangita Tryner, owner of Delilah Fine Foods in Nottingham, said independent food retailers needed urgent support from central government including VAT cuts.

“I have big city centre problems,” she said. “There are lots of empty units; it is all restaurants around us now and the city centre needs more than that.

Rates and rents don’t allow creative people to come into the city.”

The results from Great Taste 2022 are now live, after the final phase of judging – a reassessment of the 3-star award-winning items – was completed in July.

This process was conducted at both the Guild of Fine Food’s Dorset HQ and its London venue near Borough Market (pictured below), with all 241 3-star winners getting a once-over from top industry palates to determine which products will win a Golden Fork and which single entry will be named Supreme Champion.

This was the culmination of 90 days of judging to assess the 14,205 products entered this year. Turn to page 51 for more information about Great Taste 2022.

BIG CHANGES IN WESTMINSTER

ROB COPLEY, FARMER COPLEYS, PONTEFRACT

“We are affected by politics but they are down in Westminster having a fight and we are up here picking up the pieces and making the best of what we’ve got.

Cost of living is the biggest factor; it would be nice to have someone in there getting it sorted.”

SANGITA TRYNER, DELILAH FINE FOODS, NOTTINGHAM

“People were more cautious before Boris resigned because it was a continuing situation. Now at least something is happening – there is optimism. As a country, we are in so much debt after the pandemic that we need to make cutbacks but the politicians will make it easier for people now, to win votes.”

STEFANO CUOMO, MACKNADE, FAVERSHAM

“Prior to Covid there was low inflation for a generation who are now new to the idea of costs coming through.

There is a feeling that food should be cheap but it is important to understand what the cost of food ought to be. We need to reassess collectively what we spend our cash on – and that requires political leadership.”

NO CHEESE IS AN ISLAND Cheese loves coupling up.

The perfect match might be hot or sweet, but it will always be a partner of quality.

First in fine for 30 years: fine cheese, fine charcuterie, fine crackers, fine condiments, fine chocolates...

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August 2022 | Vol.23 Issue7

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Editor’s Choice Fine Food Show North 2022

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Our range includes all your customer needs to create the perfect Italian experience!

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Directly from Italy, Stocked & Distributed in the United Kingdom 8

August 2022 | Vol.23 Issue7

NEWS

Dobbies to stock Waitrose lines across its foodhalls

By Michael Lane

Garden centre chain Dobbies has announced a new partnership with Waitrose that will see it stock a wide range of the supermarket’s grocery and essentials lines across its stores.

The deal, which replaces Dobbies’ current tie-up with Sainsbury’s, will eventually see Waitrose lines stocked at more than 50 garden centres across the UK, including

IN BRIEF North London retailer Nourished Communities has opened a second outlet.

The shop on Blackstock Road features an underground mushroom farm and its own beehives.

Rollagranola has acquired British muesli brand Primrose’s Kitchen – and it has already added two new granola lines to Primrose’s range: Orange & Cashew and Chocolate & CBD. The Great Cornish Food Store in Truro has become the first business of its kind in the county to be owned by its workers, who will all get a share of profits.

new flagship stores in Tewkesbury and Reading.

Since launching its new foodhall concept in July 2020, Dobbies said there had been significant growth in food sales throughout the business and the new venture with Waitrose was intended to build on this success.

Among the lines being brought in are the essential Waitrose range, as well as the premium Waitrose No.1 and Duchy Organic brands. This covers a

number of categories, including ready meals, free-from & vegan ranges, prepared fruit & vegetables, snacks and cupboard staples.

Dobbies will continue its existing partnerships with brands including Hotel Chocolat and Cook.

The garden centre business’s Edinburgh location was the first to benefit from the new stock, with Waitrose lines introduced last month.

Dobbies estimates that this arrangement will bring the Waitrose brand to 20 new towns and cities in the UK. James Bailey, executive director for Waitrose, said: “It will take us into locations that are entirely new for us and build our presence in other areas where a Waitrose shop may not currently be conveniently accessible, despite strong demand for our products.”

DOWN ON THE FARM Hennessy Farm Shop has recently opened on the high street in Edenbridge, Kent. The bay window displays kitchenware and picnic blankets and inside you will find fresh bread, cheese and a fully stocked deli counter. @hennessyfarmshop (Instagram) In Cumbria, Low Sizergh Barn Farm Shop has reopened its lower ground floor, known as the “shippon”. Formerly used to house animals, this area became part of the Kendal-based shop in 2000 but has been closed for two years due to the pandemic. It has now been restocked and its open to the public once more. lowsizerghbarn.co.uk

Rich’s Cider, a family run business producing traditional farmhouse cider and apple juice with Somerset apples for the last 70 years, has now branched out with the addition of a farm shop.

Joining the on-site cider museum in Watchfield,

Biscoff owner Lotus buys up Peter’s Yard After initially taking a 20% stake in sourdough crispbread producer Peter’s Yard in 2019, Lotus Bakeries has now acquired the entire business, with its founders set to step down.

A staple brand in the UK independent market, Peter’s Yard will now become part of its new Belgian owner’s Natural Foods division.

Lotus, which is most famous for its Biscoff sweet biscuit, took a minority stake in Peter’s Yard during 2019 via its Fast Forward 2032 venture capital arm – and the UK brand has since doubled its turnover to around £6m.

Ian Tencor and Wendy Wilson-Bett, who founded Peter’s Yard in 2008, praised the impact that Lotus has had on the business so far.

“We chose Lotus Bakeries as a minority investor in 2019 because of their complementary capabilities and similar values, which would help us grow the brand profitably,” they said in a statement.

“Our focus was always on finding a long-term partner for the brand, which convinces us that Peter’s Yard has now found an excellent home within the Lotus Bakeries Group brand portfolio.” petersyard.com

The latest from farm shops across the country the new outlet stocks local produce and features a butchery and a deli counter.

There is also a tasting bar, where customers can try the Rich’s cider range before deciding which one to put in their basket. richscider.co.uk

“From the Island, For the Island” is the slogan proudly displayed behind the new counter at Fanny’s Farm Shop on the Isle of Wight.

Opened last month in Freshwater, this shop was created specifically to showcase the wide variety of produce available on the island and celebrate buying and eating local. fannysfarmshopiow.com

In association with

Fabulous Farm Shops fabulousfarmshops.co.uk

Vol.23 Issue 7 | August 2022

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SHOP TALK IF I’D KNOWN THEN WHAT I KNOW NOW...

VICTORIA NICOL, owner, Two Sisters, Belfast I worked as a project manager for Deloitte in London for 10 years until I had my first child, when I turned my attention to starting an artisan food and craft market in Wimbledon. It became hugely successful – by the end of the first year we had 500 traders on our books. In 2016, I left that behind to move back to Northern Ireland with my two girls (the two sisters) and took a job at a PR firm.

One day, my eldest daughter announced that the local taxi office was up for rent and suggested I open a food & crafts market there.

We opened in January 2020 and two months later the pandemic struck. We went from zero to 100 overnight and it was a case of taking each day as it came, adapting to customer needs. 18 months in, we expanded into the unit next door, tripling the size of the shop and giving us space for kitchen facilities and some storage.

We don’t need much storage as we operate a ‘just in time’ policy, ordering little and often. The downside is that we have to keep a tight handle on stock. We don’t have a sophisticated system for doing this; staff have a list of duties, one of which is keeping track of stock.

This was something I brought from Deloitte, along with the importance of having good accounting systems. We deal with over 120 artisan suppliers, some of whom are not very digitally minded, so I take time every week to plug all the invoices into our accountancy software (Xero). This is particularly important at the moment as some suppliers are increasing their prices once or even twice a month. If we don’t keep an eye on this, our margins get squeezed and we quickly start losing money.

While the majority of our sales are from food, 35% are from non-food items such as pottery, jewellery and greetings cards, which have the advantage of being non-perishable and providing more generous profit margins.

Own-label has been the biggest eye-opener for me. We started by establishing our own coffee label, working with several roasters and packaging the beans ourselves. Now we’re wholesaling to other delis and have launched jams and chutneys. It has turned out to be a great way of getting our brand out there and increasing margins. I’d like to expand our range, alongside growing our outside catering business.

When I started Two Sisters I didn’t have an ambition. I just wanted something that would pay the bills and give me a work-life balance. I think you find your ambition when you find something you are passionate about. As for the work-life balance, I’m still searching for that.

Interview Lynda Searby Photography Richard Trainor

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August 2022 | Vol.23 Issue 7

CONFESSIONS OF A DELI OWNER ANONYMOUS TALES FROM BEHIND THE COUNTER IN A DEPARTURE from my normal retail anecdotes, I am going to give you a lecture. I had an absolutely abysmal experience last weekend while out with the family. We were in a lovely café in London, the kind of thing that usually has me part-inspired part-jealous. We had the kids with us, 7 and 4.

It was a disaster. This café cocked up on all the key child-friendly rules. Every single one. So, I’m now going to outline them for you all.

Rule 1: Have one safe option. Every family contains a fussy child so have something on the menu to placate them. Cheese sandwich, beans on toast, chicken nuggets. Yes, you hate it, but a family that can’t feed everyone won’t come back.

Rule 2: Unmentioned ingredients. For goodness sake, don’t leave out any visible ingredients from you descriptions. If scones have currents or the sausages include leeks, put it on the menu. Children will refuse point blank.

Rule 3: Herbs & garnishes. Make sure they are easily removable.

Rule 4: Chilli, pepper & spice. Don’t hide these in your menu. Always warn parents.

Rule 4: Poshing it up. Be kid-aware when

MODEL RETAILING Wow, look at the price of this one…

Don’t burn the food.

Kids are way more intolerant of “caramelisation” than adults. you substitute posh ingredients for standard.

Sourdough is too strong for young children’s teeth. Have an alternative. I’ve ripped off too many crusts, desperately hoping my child will get enough energy out of the pitiful remains of sandwiches. Also, don’t make your own “artisan” baked beans.

Rule 5: Have the gear. Plastic beakers, booster seats, buggy space, easy-to-navigate doorways.

Rule 6: Don’t burn the food. Kids are way more intolerant of “caramelisation” than adults.

Rule 7: Serve kids first. This is my absolute golden rule. Even if you are running very slow out of the kitchen, push kids above other customers.

Your paying customers (the parents) will relax when food is being eaten. Until that point, they are hypertense waiting for the kids to blow up.

Parents will not mind waiting longer, and they will love you for your understanding.

Rule 8: Be flexible. Parents will ask for pasta without sauces, no butter in sandwiches, warmnot-hot hot chocolate. They know their kids, help them keep the peace.

Rule 9: Cheaper/smaller portions. £12 for a good adult portion is great but have a child-sized version Children rarely clean their plates and remember that the meal has been very hard work for everyone. Don’t make it expensive too.

Rule 10: Occupy them. Puzzles, books, paper & crayons. It all allows for decent conversation among adults and keeps sticky fingers away from low-hanging stock.

Follow these rules, you will make parents very happy and they’ll come back. I guarantee it.

At least the little terrors are only your problem for an hour.

SOLVING EVERYDAY SHOPKEEPING DILEMMAS. IN MINIATURE.

That’ll be £3.50 for the cupcake.

Go on, then. Say it! I’m expensive, am I? I bet you haven’t factored in the rocketing ingredient prices.

Have any of you even considered that ALL of my costs have gone up, too?

My goodness.

How much?

Oh man.

Here we go again.

FFD says: The cost-of-living crisis may be impacting the mood of consumers nationwide right now but value perceptions have been an eternal battle for independent retailers. Most customers don’t think about your own economic struggles, so don’t take their comments as personal criticism or rudeness. A little bit of justification (focus on the quality of the item in question) can still secure a sale. Just remember to keep your cool and be gentle, or you’ll get a bad reputation.

With kind permission of Geobra Brandstätter Stiftung & Co. KG, Germany. PLAYMOBIL is a registered trademark of Geobra Brandstätter Stiftung & Co. KG, for which also the displayed PLAYMOBIL toy figures are protected.

Vol.23 Issue 7 | August 2022

11

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Our take on the famous lemon, lime and soda, widely drunk across Australia

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August 2022 | Vol.23 Issue7

Inspired by a classic virgin cocktail called a ‘Shirley Temple’ popular in Asia

Inspired by a traditional fresh lemonade recipe served in Moscow

Inspired by a traditional drink called ‘Gunner’ originally created by the British Navy

SHOP TALK

CODE OF PRACTICE

WHAT’S TRENDING NICK BAINES KEEPS YOU UP TO DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATIONS IN FOOD & DRINK

Technical and regulatory advice from the Guild of Fine Food’s Assured Code of Practice for Deli Retailing This month we take a look at... slicing products • FIt is recommended that meat and cheese products are cut or sliced to order. However, if you need to batch-slice whole joints of meat, cooked ham, air-dried meats, whole processed sausages and cheeses, the manufacturer’s instructions must be followed.

• If no such instructions are provided, then as a minimum adhere to the given shelf life and never sell the product once the shelf life has expired. There is no requirement to reduce a shelf life (once opened) unless instructed by the producer.

Cut faces of meat products should be inspected for quality every day.

Industry View SPECIALITY & FINE FOOD FAIR EVENT MANAGER NICOLA WOODS ON SUSTAINABILITY Recent months have seen the food & drink industry making headlines, as supply chain issues impact on supermarket shelves and the cost-ofliving crisis affects prices and profits.

In the midst of all this, it’s important that sustainability does not to get lost in the noise. I’m writing this column on what promises to be one of the hottest days the UK has seen since records began, and research only points to more of this in the years to come.

Food & drink brands and retailers have made huge strides towards more sustainable business practices in recent years, and I think we should be proud of the progress that’s been made.

At this year’s Speciality & Fine Food Fair, Charles Banks of thefoodpeople and Kelly Dowson of Good Sense Research will host a session delving into the 2022 Future Food Trend Tracker and examining the growth of major sustainability trends, alongside the community and Government-led initiatives that are impacting on the world of food & drink.

• Ideally, foods with a use-by date should be sold to customers several days prior to the expiry of the given use-by date, which should be provided to the customer.

• If meat is sliced in-house and displayed, the slices and the cut face of the remaining joint or sausage will not stay in peak condition for long, especially if left open to the air. Any slices and cut edges should be monitored visually to detect signs of deterioration, such as excessive dryness, and they should be kept covered with deli wrap as far as reasonably possible. Discard slices or trim cut edges.

• Any meat that has been pre-sliced for display should be kept covered and displayed in line with the manufacturer’s instructions. It is recommended that home cooked ham be given a 48-hour shelf-life once sliced.

• Cut faces of meat products should be inspected for quality at the beginning of every day.

The guide is available in PDF format and is free for Guild members. For non-members, it costs £250+VAT. To request a copy of the Code of Practice, or for further information, email support@gff.co.uk

Meanwhile, in the Taste the Trends Kitchen, Chef Steve Walpole will be hosting a session on Ethical Eating.

As always, we’ll have a host of food & drink brands putting their money where their mouth is when it comes to sustainability. Whether it’s Easy Jose Coffee Roasters, who are working closely with indigenous communities to grow incredible specialty coffee; waterdrop, whose micro-drinks mean a 98% saving of plastic (and who collect plastic bottles from the environment with every package sold); or Crumbs Brewing, who are turning “wonky” bread into a range of delicious beers – we’re constantly amazed and delighted by the creativity on show.

But the goalposts are always moving, and we’d encourage anyone reading to do what you can, do what’s achievable for your business, and to be honest with your audience about where you are on your sustainability journey. If you’d like any support, or if you’d like to point us towards businesses leading the way in this area, please get in touch. specialityfinefoodfairs.co.uk

1

2

3

1 ‘Functional’ foods Whether it’s mushroom tea from brands such as Dirtea, or on-the-go drinks like PEAK, ’functional’ is a term you can expect to start seeing a lot of when it comes to products in the wellness field. What marketers are alluding to here, are foods that have extra benefits beyond baseline nutrition.

This could be helping lower cholesterol, but also improving focus or sleep. While it sits in line with the likes of adaptogenic, or nootropic, it’s something to keep an eye on, be it tea blends like Twist-Tea’s Boost or confectionary from Wana Functional Sweets.

2 Guava-forward The tropical assault continues, particularly in the beer world, with guava proving the latest fruit de jour. Earlier this year Brewdog launched its Hazy Jane made with guava, as did Brulo with its Mango Guava 0.0% IPA made in collaboration with North Brewing Co. This comes at a time when Beavertown has just re-released Tropigamma, its IPA infused with the pulp of pineapple and, you guessed it, guava. It’s not just fermented, hop-forward refreshments in on the action, either. Candy Kittens is knocking out sweets made from raspberry & guava too.

3 Kombucha continues The rising tide of kombucha is spilling into the mainstream, with the supermarkets paying more and more attention to the category. Purity Brewing, which carved its name producing craft beer, has recently launched a kombucha line that’s gone straight into Planet Organic in 330ml cans and a larger format 1 litre bottle. Fix8 has just revealed a rebrand, as well as going into Ocado. At the smaller end of the scale, cafés – like Dorset’s Miiko – are brewing their own house-made ferments, which offer good margins.

Vol.23 Issue 7 | August 2022

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WORLD CHEESE MARKET 2022 The World Cheese Market takes place on 2 November, alongside the world’s most important cheese awards, at the International Conference Centre Wales.

• Welsh Food & Drink showcase and sampling • Over 30 trade stands, including cheesemakers, affineurs and cheese accessories • Young Cheesemonger of the Year, organised by the Academy of Cheese • Watch the Super Jury decide the World Champion cheese 2022 • Unparalleled dairy industry networking Who should attend?

WORLD CHEESE AWARDS KEY DATES 2022

Anyone who buys, sells, or makes cheese in a trade environment • Deli, farm shop and food hall buyers • Importers and exporters • Food & drink journalists • Cheesemakers and affineurs

Open for entry:

25 July

Closed for entry:

20 September

Judging:

2 November

Results available:

4 November

To register for your free trade or press ticket visit www.gff.co.uk/worldcheesemarket Organised by

Principal Global Partner

Основний логотип

RGB

Додатковий логотип з підписом

Додатковий логотип

Повноколірний логотип

www.gff.co.uk/wca

@guildoffinefood #worldcheeseawards Одноколірний логотип

Знак

THE

GUIDE TO

THE ELEMENTS

e Plato was an authority on the elements, but ale replaced air when cockneys highlighted the link between Aristotle and the bottle.

ire Prometheus was once thought to have gifted fire to humanity. Nowadays it’s understood that Keith Flint of the Prodigy was the original fire starter.

No table is complete without Miller’s Elements. Fire, Water, Earth and Ale… the basic building blocks of a life worth living.

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August 2022 | Vol.23 Issue7

E

th

Earth day is celebrated every April 22nd, but a number of fans of Earth, Wind and Fire prefer to remember the 21st night in September.

W

er

Empirical testing ordered the relative densities of the elements; Deep Purple et al led the way with ‘Smoke on the water, a fire in the sky’.

Find six different varieties of savoury biscuits in our Cheeseboard Selection Box. www.stagbakeries.co.uk

Exquisite flavours handmade in the Lake District WWW.HAWKSHEADRELISH.COM

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August 2022 | Vol.23 Issue7

CHEESEWIRE

news and views from the cheese counter

Cheesemongers up the innovation in the face of price increases

By Patrick McGuigan

Cutting costs, changing suppliers and offering deals are among the tactics being deployed by UK cheesemongers as they battle huge increases in the price of artisan cheese.

Wholesale cheese prices have increase by 20-30% since Christmas, according to retailers, as milk, energy and fuel costs soar.

The farm-gate price for milk was close to 50p a litre at the beginning of August, up from 29p a year ago, due to the rocketing cost of fuel, fertiliser and feed with cheesemakers and wholesalers forced to pass on the increases. While retailers have also increased their prices, they are also

tempering the impact in other ways.

Gemma Williams at The Little Cheesemonger in Wales has taken drastic action to cut costs, including closing her first shop in Rhuddlan.

“Customers just aren’t driving to rural shops like they used to, for obvious reasons,” she said.

She has also mothballed her maturing room to conserve energy and on very hot days even switches off the serveover counter in her remaining Prestatyn store for the same reason, transferring cheeses to another display fridge, and using the counter for ambient display.

“On closing, I use extra insulation on my multi-deck fridge to hold the temperature

Retailers have had to try new ideas to shift stock from their counters

more efficiently over night,” she said.

At Cheese Etc in Pangbourne, Berkshire, coowner Jen Grimstone-Jones is shopping around to get the best price on cheese, buying direct from cheesemakers if possible.

“Where I have to buy through a wholesaler I try to buy from those based in the area where the cheeses are made. They tend to be able to offer their local cheeses at the best prices.”

Paxton & Whitfield has also introduced measures to support customers, with free delivery for online purchases over £30, plus a £30 ‘ripe and ready’ box that is lower in price than the standard retail price. It will also introduce a more accessibly priced cheese subscription for Christmas 2022 at £85 for three months and is planning to list new cheeses at more accessible prices.

At George & Joseph in Leeds, owner Stephen Fleming has launched a new deal – three 100g pieces of cheese and a bottle of wine for £20.

“We’ve noticed that average spend is down, but customer numbers are the same, so ideas like this help to give sales a lift,” he said.

NEWS IN BRIEF Shepherds Purse has renamed its Feta-style cheese as Mrs Bell’s Salad Cheese. Originally called Yorkshire Feta and then Yorkshire Fettle, the cheese has been rebranded for a second time after pressure from the Greek government.

Kirkham’s Lancashire won the James Aldridge Memorial Trophy for best British raw milk cheese at the Specialist Cheesemakers Association’s annual farm visit. King Stone Dairy’s Ashcombe won the Patron’s Award for the Best Artisan Cheese of the Year.

The Cheese Cellar Dairy in Worcestershire, part of Harvey & Brockless, has launched two cheeses. Greta is a cows’ curd, in basiland garlic-infused oil. Delilah is a pyramidshaped, triple-cream cheese, topped with pink peppercorns.

Preston-based cheese wholesaler The Crafty Cheese Man has teamed up with a local brewer to create a beer that is the ultimate match for cheese. It Ain’t Easy Bein’ Cheesy, made by Farm Yard Brew Co in Lancaster, is a 9.5% demerara sugar & sea salt stout, which is aged in Rioja barrels for six months.

THREE WAYS WITH...

Gert Lush

This new Camembert-style cheese from Felthams Farm in Somerset takes its name from a West Country phrase that translates loosely as ‘very lovely’. Made with organic, pasteurised cows’ milk, it has a bloomy white coat and a soft golden paste. It is buttery and mushroomy with a slightly herbaceous note.

Pumpkin Soda Summerhouse Drinks in Aberdeenshire has recently developed this sparkling soft drink made with pumpkins, cinnamon and nutmeg, which is sweet and savoury with a spicy, floral edge.

It works well with blues, but is even better with mould-ripened cheeses. The perfumed flavour adds another layer to the savoury notes of Gert Lush, while the bubbles break up the creaminess.

Golden kimchi The fermented tang of sauerkrauts and spicy kimchis are a sure-fire match for cheeses with a bit of funk, but Gert Lush needs something a little lighter. Golden Kimchi from Londonbased Eaten Alive is just the ticket. Made with turmeric, preserved lemons and ginger, it has a refreshing, fragrant quality that brings out something similar in the cheese. The contrast in colours between the two is an added bonus.

Roasted grapes Like Camembert, Gert Lush can be baked in the oven until it is molten and dunkable. Drizzle some black grapes with olive oil and balsamic and then roast for 10-20 minutes at the same time until they start to split, and you have a perfect accompaniment. You can even load them on top of the melted cheese so they become part of the dish. The sweet, sharp, juicy grapes provide a refreshing counterpoint to the earthy cheese.

Vol.23 Issue 7 | August 2022

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CHEESEWIRE

news and views from the cheese counter

The Fine Cheese Co teams up with affineurs to revamp Continentals The Fine Cheese Co has overhauled its Continental cheeses range to overcome Brexit supply chain issues and reinvigorate sales in the face of stiff competition from British alternatives.

The Bath-based wholesaler and retailer is now sourcing a wide range of new cheeses from specialist, regional affineurs in France, including Xavier Fromager in Toulouse, Rodolphe le Meunier in Tourraine and Fromagerie Joseph Paccard in Savoy, as well as Kaeskuche in Germany and Tradifoods in Portugal.

“We previously worked exclusively with and exporter but, with new paperwork after Brexit, shipping was taking longer and we were losing shelflife on soft, lactic cheeses,” said cheese specialist Nick Bayne, who led the project. “By working directly with affineurs we are getting cheeses at the right age profile. But it also allows us to source interesting regional cheeses from tiny producers.”

CHEESE IN PROFILE with Manchego DOP What’s the story?

Manchego can only be made in the region of La Mancha, between Madrid and Alicante.

Dry, arid and with temperatures up to 40°C during the summer, the harsh landscape is home to the hardy Manchega sheep breed, which graze the wild grasses and shrubs of the dehesa (wild meadows) and provide rich milk for cheese (also part of its 18

August 2022 | Vol.23 Issue 7

Cheeses in the range include Banon, St Marcellin, Reblochon and Tomme de Savoie from fermier producers, as well as lesser-known French cheeses, such as Cendre de Paulinet – an ashed lactic sheep’s milk cheese from Tarn – and the diamond-shaped goats’ cheese Ferde-Lance.

Cheese from French affineur Xavier Fromager are part Other new of the new line-up cheeses include Hornkäse, an the back burner,” said Bayne.

Alpine-style cheese coated in “We wanted to reinvigorate our elderflower cordial and burnt European cheeses, so we are hay, and the creamy Chiriboga sourcing the absolute best that Blue, both from Bavaria, plus we could find from some of the Portuguese cheeses Azeitao, smallest producers. These are Zimbro and Sao Jorge. special cheeses that will help “Quite rightly, British cheese shops really distinguish cheeses have had an incredible themselves.” rise and Continental cheeses finecheese.co.uk have sometimes been put on

PDO regulations).

Manchego is the most popular of Spanish cheeses and is iconic in its culinary heritage: the zig-zag pattern on the rind was originally formed when the curd was placed in esparto baskets made from plaited grass to drain, but is now formed from an imprint on the moulds.

How is it made?

Manchego can be made from either raw or pasteurised ewe’s milk.

However, raw milk versions must carry the term “Artisano” on the label, and usually, animal rennet is used for coagulation. The curds

Sam Harris

By Patrick McGuigan

BEHIND THE COUNTER TIPS OF THE TRADE Heather Ramskill, manager, Henshelwoods Deli, York It’s not just cheesemongers who have suffered in the recent record temperatures. The cheeses in their counters have been feeling the heat too.

“We hit 32°C on the shop floor and the fridges were only just bearing up at below 8°C,” says Heather Ramskill, manager at Henshelwoods in York.

To help preserve her stock, Ramskill reduced the amount of cheese in the counter so that air could flow more freely, keeping more in the walk-in storage fridge. She also reduced orders for soft cheeses in favour of hard.

“Customers were struggling to get soft cheeses home in good condition because it was so hot, but hard cheeses are a bit more robust,” she said. “We also paid close attention to how we were wrapping and rewrapping the cheeses in the counter to stop sweating and oxidation.”

Keeping a good air flow in the shop also helped staff cope with the heat, she adds. deliyork.co.uk

white, fatty, lactic and soft, through to curado where it’s firmer with small holes appearing in the ivory and almost translucent cheese.

At this age the Manchego is dry, salty and sweetly nutty. The oldest cheeses, of 12 months or more, viejo, are highly dense in flavour and make the perfect tapas. are scalded up to 40°C and the cheese is pressed, then dry-salted or brined.

The rinds may be sealed with a coating or rubbed with olive oil before aging.

Appearance & texture: The combination of flavours—a delicate balance of buttery, herbaceous, sweet, and nutty—makes it a complex cheese that appeals to all palettes. It changes significantly from its young semi-curado age where the cheese is

Variations: Wheels of Manchego are categorized according to age, ranging from the twoweek fresco to semicurado (three weeks to four months), curado (three to six months), and añejo or viejo (one to two years).

Cheesemonger tip: The perfect “grazing board” cheese, Manchego is also elevated by accompaniements – so make sure to serve it with some quince membrillo.

Chef’s recommendation: Makes a great appetizer, on a cocktail stick with a sweet roasted pepper, briny green olive and sprinkling of fresh thyme.

With all age variations, you will not go wrong serving it with a glass of its native cousin, Pedro Ximénez sherry, or a fruity Rioja.

Cheese courses: online as self-study eLearning, interactive virtual classes or traditional classes at a venue. The Guild of Fine Food, FFD’s publisher, is holding its first in-person Level 2 course on 27th-28th September in London.

Visit gff.co.uk/training for more details and academyofcheese.org for other learning opportunities academyofcheese.org

LE GRUYÈRE AOP RETAIL PROMOTION We’re making it even easier to introduce your customers to the fabulous Le Gruyère AOP Cheese from Switzerland.

YÈRE AOP U R G E L K C O T SIGN UP TO S G YOU NEED. IN H T Y R E V E E ECEIV AND YOU’LL R

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- A high quality sa and oduct info sheets pr s, et afl le pe ci - Re ded POS. other exciting bran r to cover cost of - An allowance fo er sampling. cheese for custom P O A re yè ru G Le

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August 2022 | Vol.23 Issue7

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ent en to all independ op is n io ot om pr tember - This fantastic e between mid-Sep ac pl s ke ta d an rs retaile to November. time. y stage during that an it n ru n ca u Yo e game and - Get ahead of th ities@gff.co.uk contact opportun

Award Winning Cheese made in Sussex

NEW TO OUR RANGE OF CHEESES

High Weald Dairy, Tremains Farm, Horsted Keynes, Sussex Tel: 01825 791636 www.highwealddairy.co.uk

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RH17 7EA

CHEESEWIRE

news and views from the cheese counter

It needs good retailers to stock it, explain it and taste it.

There’s more to Greece than Feta The founders of Maltby & Greek are on a mission to showcase their homeland’s cheese to the trade Interview by Patrick McGuigan

“THERE’S MORE TO Greek cheese than Feta,” says Yannos Hadjiioannou with a serious look.

To prove his point, the co-owner of importer Maltby & Greek is hosting a grand Greek cheese tasting at its HQ, under railway arches in Bermondsey Spa, London.

It’s an impressive sight. A long table is laden with dozens of cheeses, from grainy wedges to smoked cheeses and fluffy ricottas.

“Greece is sold on sun, sea and sand, but there is so much more to the country – amazing mountains, beautiful rivers and waterfalls, fantastic wildlife and plant life,” says Hadjiioannou. “These different landscapes are reflected by its cheeses. There is huge variety.”

Greece has 24 cheeses with PDO or PGI status, many of which are stocked by Maltby & Greek. Cheeses such as Manouri – a PDO ricotta-style cheese from Thessalia made with sheep’s and goats’ whey left over from Feta production. Or Metsovone PDO, a sausage-shaped provolone-style, made in the mountains of Northern Greece, that is smoked over smouldering leaves, grasses and herbs.

There are also various hard Graviera cheeses (named after Gruyère), including the PDO-protected Cretan Graviera – a hard sheep’s milk cheese made in 16kg wheels and aged for 24 months until it is grainy.

Hadjiioannou and his business partner Stefanos Kokotos, both from Athens, first started selling on a market stall on Maltby Street in 2012, before wholesaling to restaurants and retailers, and moving to their current site in 2017. Today, the company stocks hundreds of products, from bottarga

and olive oil through to preserves and wines, and it supplies delis including Bayley & Sage, The Ealing Grocer and Raoul’s.

“When we started, Greek wine was nowhere to be seen but now it’s regularly on wine lists. The same thing can happen with Greek cheese. It needs good retailers to stock it, explain it and taste it.”

Even Feta needs further explanation, despite already being well known, he says, because there are so many different styles and flavours. They are often very different to the young, sharp cheeses, matured in tin containers, found on supermarket shelves.

“I’m looking for the right balance between salinity, pH and creaminess,” he says, as we taste a 100% sheep’s milk Feta from Grevena in North West Greece, which is sweet and briny with a sheepy finish. There’s also a buttery, yeasty Feta from Lesbos, plus barrelaged cheeses, such as Kourouniotis, made with milk from sheep and goats that graze high mountain pastures in the Peloponnese. It’s fruity with a little bitterness on the finish. The 12-month Kostarelos Feta from the island of Evia is very different, with a harder texture and piquant, savoury, gamey flavour.

“When we grew up, you didn’t go to the supermarket to buy Feta,” he says. “You would go to the local store where they had three barrels – some were hard, some were soft.

People would buy a couple of kilos at a time.”

Brits are a long way off buying in those quantities, but Hadjiioannou is hopeful that, with time and education, interest will grow in the same way it has for Spanish and Middle Eastern foods in recent years.

“We open up the arches on Saturdays and the people that shop here don’t know the cheeses, but when they taste them, they buy them. It just needs a little leap of faith.” maltbyandgreek.com

CROSS

SECTION

Xirotyri

1 A hard sheep’s (80%) and goats’

milk (20%) cheese from the island of Samothraki, Xirotyri is made by Panagiotis Papanikolaou, who studied economics, but returned to the island in 2000 to revive his grandfather’s dairy.

2

3

The cheese is made with pasteurised milk from animals that graze wild pastures (more than 100 aromatic plants have been recorded on the island) and also sometimes drink seawater, giving the cheese a complex multi-faceted flavour.

Made in 3.7kg wheels, it is aged for 8-9 months.

The texture is hard and flaky with sweet, spicy, floral and herbaceous notes, plus a roasted lamb note finish. Maltby & Greek recommends pairing it with an earthy red wine from Crete, made with Liatiko grapes.

Vol.23 Issue 7 | August 2022

21

When Sustainability Counts

TRUFFLED SALAMI

MSC Accredited Anchovy Fillets Finest Quality and Flavour Branded or Own Label Retail | Wholesale | Foodservice

SMOKED MUTTON

DORSET COPPA

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CHORIZO

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VENISON CHORIZO DORSET SOFT SALAMI

SMOKED DUCK

PASTRAMI

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VENISON & GREEN PEPPERCORN SALAMI

For further information 01392-979251 – www.meridian-sea.com – info@meridian-sea.com

JOY ON A PLATE For generations now, our family has been making a real commitment to taste and excellence, hoping to help you add a bit of magic to every mealtime.

Introducing this year’s 3-star award-winner Slow Braised Shortrib

FOR THE VERY BEST IN ITALIAN FOOD Contact us for a copy of our 2022 Wholesale Catalogue. e: hello@justsoitalian.co.uk w: www.justsoitalian.co.uk t: 01858 419554

www.jameswhelanbutchers.com | Info@jwb.ie 22

August 2022 | Vol.23 Issue7

CATEGORY FOCUS

seafood Ventresca Tuna with Piquillo Peppers and cooking chorizos from Leon are two of Delicioso’s latest Spanish deli counter finds.

Conservas de Cambados has canned yellowfin tuna belly from Galicia with sweet red piquillo peppers in extra virgin olive oil (RRP £7.50-£9.50 for 11g), while Palcarsa’s chorizo is available in sweet and spicy versions in various formats, including cocktail chorizos (RRP £2-3.50 for 115g). delicioso.co.uk

Keep it cool This month’s round-up of new products should help those looking to boost the offering from their chillers and counters. We begin with seafood, followed by deli essentials, including cheese and charcuterie (turn to page 24).

Compiled by Lynda Searby

Sardines: the forgotten superfood

Fish4Ever has switched its Whole Sardines and Filleted Sardines in Organic Sunflower Oil to a new fairly traded project that it has established in Morocco.

They are caught and packed locally, and the project gives back to the local community. As with all Fish4Ever products, the can carries a code that gives consumers full traceability. The supplier describes sardines as a “forgotten superfood; high in omega 3, vitamin B12, selenium and vitamin D”. RRP £2.15 per can; trade price £16.13 for a case of 10. fish4ever.co.uk

Fish & King Prawn Curry is the latest addition to Chapman’s Seafoods’ ready meal lineup. The Thai style curry serves two and oven cooks from frozen in 40 minutes. RRP £5.45 for 400g; trade price £3.80. chapmans-seafoods.co.uk

A zingy and peppery crowd pleaser “The saltiness of maple back bacon with the chew of candied salmon” is how H Forman & Son pitches its new Sticky Maple & Sesame Hot Smoked Salmon. The London smokehouse has coated its classic London Cure Smoked Salmon in a maple, chilli and sesame seed glaze, for a slightly spicy flavour with a hint of sweetness. RRP £5.95 for 200g; trade price £4.14. formans.co.uk

While Marine Stewardship Council (MSC) certified anchovies can be found on supermarket shelves in ambient jars, Meridian claims to be the first to offer them in a chilled format.

Its 150g trays of hand filleted, marinated anchovies are the larger Cantabrian variety, sourced from the Bay of Biscay. meridian-sea.com

Pale ale and smoked salmon are not often found together but that hasn’t stopped the Pished Fish from combining the two in its latest creation. Pale But Interesting is made by lightly smoking sushigrade Scottish salmon over beech and apple wood, and marinading it in pale ale, black pepper and lemon zest. RRP £7.99/100g. thepishedfish.com

Angel Refrigeration’s multideck chillers offer a solution to retailers with a limited footprint. The refrigeration specialist offers multi-decks in various sizes and colours, with glass doors for energy efficiency, adjustable height LED shelves and remote or in-built condensers. angelrefrigeration.co.uk Vol.23 Issue 7 | August 2022

23

deli essentials Italian bakery Farina London has created a portion sized version of its traditional focaccia. The new Focaccine are made according to the same Puglian recipe, using a sourdough starter, semolina flour from Altamura and potato flakes for a softer texture. The 120g Focaccine are supplied frozen in three flavours: Plain, Cherry Tomato and Onion. RRP £3-3.50; wholesale price £1.10. farinalondon.com

High Weald Dairy’s Sussex Velvet is a semisoft continental style cheese made by hand with pasteurised organic cow’s milk from local herds.

Matured for 12-14 weeks, Sussex Velvet gradually develops its natural, mottled grey-brown rind, dense but smooth texture and herbaceous flavour.

The cheese is available as whole wheels of around 3.6kg, as well as half and quarter wheels, all suitable for the cutting counter and with a minimum unopened shelf life of four weeks. Trade price price £16/kg.

The dairy also supplies prepacked 150g wedges, with a minimum best before date of eight weeks. Trade price £22.80 for a case of 8x150g; RRP £4.50/wedge. highwealddairy.co.uk

A year on from the launch of its Buffalo Mozzarella, The Buffalo Farm is introducing a ciligene version.

Smaller than bocconcini, the cherry-sized balls of fresh Mozzarella are said to be perfect for pizza, pasta, salads and antipasti. They will be available nationally in 2kg food service tubs and 150g retail tubs from this month.

Made on the farm in Fife using milk from its own herd of water buffalo, The Buffalo Farm’s Mozzarella is slightly firmer in texture than its Italian counterpart as the buffalo enjoy a free-range life with a diet rich in lush green grass. thebuffalofarm.co.uk Elite Imports is bringing a new feta-style grilling cheese from Bavarian cheese producer Kaserei Champignon to the UK trade. Rougette Marinated Grilling Cheeses are semisoft cheeses that have been pre-marinated in a choice of two flavours; Herb Marinade and Bell Pepper Marinade. Elite has secured distribution partnerships with dairy wholesalers Carron Lodge, Rowcliffe and Hawkridge. elite-imports-limited. co.uk

Spotting a gap in the market for dim sum that are “freshly made…in exciting flavours with great ingredients”, ‘mumpreneurs’ Julie Lynch and Jenny Howson have launched Bun-dles.

Described as “a celebration of east meets west”, the label’s inaugural products are bao buns in sweet and savoury flavours such as Char Siu Chicken, Beef Rendang and Salted Custard Lava.

The bao are handmade in Bun-dles’ London kitchen using recipes developed by professional dum sum chefs. They are free from preservatives and artificial colours and the brand has committed to using only local grass-fed and free-range meat, sustainably farmed seafood and locally grown produce where possible. bun-dles.com 24

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Retailers looking to offer platters should check out Somerset Charcuterie’s foodservice range. The producer’s salami, chorizo, air dried lonza, lomo, coppa, pancetta, guanciale and Black Down Ham are all available whole, as well as sliced in 500g catering tubs. somersetcharcuterie.com

West Dorset charcuterie producer Capreolus Fine Foods has added four new salamis to its line-up, including a spreadable pâté-like salami called Rampisham Velvet. Wild Venison Chorizo; Venison, Pork & Green Peppercorn Salami; Truffled Salami and Rampisham Velvet Salami are all produced “slowly” from free-range pork and wild venison, and have RRPs of £5 upwards for an 80g pack. capreolusfinefoods.co.uk

Fish4Ever was founded on the idea of bringing organic values to sustainability in fish.

Rated a world beating 89% by Greenpeace, our Skipjack isn’t only the best option in ethical terms, it’s also the best for quality. That’s because our little island factory in the Azores only works from whole fish rather than frozen pre processed loins and we only add really good, natural and organic ingredients. Using named, locally owned and operated pole and lines boats this is tuna you can trust for taste and sustainability

www.fish4ever.co.uk sales@organico.co.uk // 01189 238760 22

August 2022 | Vol.23 Issue7

TRADITION IN WILD IRISH FISH

SINCE 1979

FINALLY SHARING ARTISAN TECHNIQUES IN WEST CORK

My name is Sally Barnes, the last wild Atlantic salmon smoker in Ireland who does not work with farmed fish. After 40 years living with this magnificent creature, it is time I shared my knowledge with those who want to learn the traditional ways of preserving fish so it is not lost. I have structured a series of courses to reveal these methods at the smokery, which are available for booking now to anyone who, like me, is interested in the intrinsic importance of the old ways.

Looking forward to meeting you, Sally B

WWW.WOODCOCKSMOKERY.COM

Importers of gourmet artisan Spanish produce Patey s, ntr Cheese & Sa&lsaPa Meat & Charcuterie Seafood

ables egar Veget Oil&, Vin Truffles Spices &

Pulses & Rice

its,s Biscu ps ks Wine, Sherry Choc olate Snac &Cris & Drinks & Sweets 26

info@delicioso.co.uk 01865 340055

August 2022 | Vol.23 Issue7

Wales’ leading independent food wholesaler

Prif gyfanwerthwr bwyd annibynnol Cymru Luxury Welsh Dairy Ice Cream

01269 846080 | www.chfoods.co.uk

FOCUS ON

foodservice

FROM THE DELI KITCHEN SIMPLE RECIPES TO BOOST YOUR MARGINS

WARM POTATO SALAD WITH GREEN GODDESS DRESSING Who doesn’t love potato salad?

The best thing about this version is it’s a slightly healthier take, because the dressing is made with Greek yoghurt instead of mayonnaise.

Cook: 1 hour Prep: 30 minutes Serves: 6 Ingredients: 1kg new potatoes (you can use other varieties) 3 tbsp olive oil Recipe by Jules Mercer for Fine Food Digest

For the dressing: 1 bunch parsley 1 bunch basil 1 bunch chives 200ml Greek yoghurt or plain yoghurt Juice of 1 lemon, plus zest 1 clove garlic, crushed For the seed topping: 100g sunflower and pumpkin seeds 3 tbsp soy sauce

INGREDIENTS Method: • Boil the potatoes in a large pan of water, for about 25-30 minutes, or until cooked.

• Remove and drain, then lay them out on a roasting tin. Use the back of a spoon to bash the potatoes, so they partially squash. Drizzle with olive oil.

Preheat the oven to 220°C / 200°C fan / Gas 7. Roast for 20-25 minutes until toasted and slightly charred.

• For the topping, toast the seeds in a frying pan until fragrant, turn off the heat and add the soy sauce and let it sizzle and evaporate, stirring to evenly coat the seeds.

• Whizz the dressing ingredients together, in a food processor, until smooth. Toss through the potatoes and serve immediately, and top with the soy-toasted seeds.

Aimia Foods has introduced a new flavour of 1883 syrup: Terry’s Chocolate Orange. A litre of the concentrate will account for up to 125 hot drinks or 63 cold drinks (based on a 250ml cup). aimiafoods.com Henley Bridge is expanding its range of Boiron ambient fruit purées with the addition of pear and apricot flavours. Available in 1 litre cartons with a pouring spout, the range includes strawberry, raspberry, mango, passion fruit, blackberry and yellow peach, none of which contain any added sugar. The company is set to introduce another five flavours in January 2023. hbingredients.co.uk

Michael Lane

Herb and spice supplier EHL ingredients has added two seasonings from Ethiopia.

Mimita is a blend of dried bird’s eye chilli peppers, cloves, korerima, ajwain and salt. Melekesha is a toasted blend and is known as a finishing spice, used at the end of the cooking process to round out the flavours of a dish. ehl-ingredients.co.uk

Vol.23 Issue 7 | August 2022

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GREAT TASTE GOLDEN FORKS Awards ceremony & tasting Southwark Cathedral, London Monday 5 September 18.30-21.30

Join us as we discover the people behind the very best food & drink in this year’s Great Taste.

Nigel Barden

Mallika Basu

• Tasting tables featuring 25 Golden Fork-nominated producers • Canapés incorporating 3-star ingredients • Golden Fork trophies presented by Mallika Basu & BBC’s Nigel Barden • Live jazz band and bar featuring Great Taste winners • Be part of the artisan food & drink community and meet the Guild of Fine Food team

Trade tickets: £35 +VAT gff.co.uk/goldenforks With thanks to our sponsors & supporters

gff.co.uk

@guildoffinefood #greattasteawards #ISpyGreatTaste

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Early Bird Discount

We take Christmas seriously, the Italian way...

For more informations on our full range please email info@lacredenza.co.uk or call 02081254016 www.lacredenza.co.uk Vol.23 Issue 7 | August 2022

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importers & distributors CATEGORY FOCUS ON FOCUS KEY Importer Ambient Chilled Charcuterie Vegan / Free-from / Wholefoods Cheese Foodservice

Supplying the demand Our annual review of wholesalers serving the independent retail trade should help you locate the right source of products – whether you’re after Continental specialities, deli staples or smaller home-grown producers.

Compiled by Tanwen Dawn-Hiscox

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The Gorgeous Food Company gorgeousfoodcompany. co.uk Min. order value: £150 for free carriage Delivers to: nationwide Gloucestershire-based The Gorgeous Food Company supplies independent retailers nationwide with more than 1,500 ambient products, including confectionery, snacks, grocery lines, world foods and hot beverages. It has no Min. order value, no set delivery days and offers free deliveries on all trade orders over £150.

Delicioso UK delicioso.co.uk Min. order value: None Delivers to: nationwide Delicioso is an importer and distributor of Spanish specialist foods, wine and kitchenware. When it comes to food, it carries more than 80 brands of ambient and chilled foods including: Azada Organic, Casa Fina, El Gaitero, Garcima, Pujado Solano, Solan de Cabras, Torre de Nunez, Trabanco and Vichy Catalan.

Rowcliffe rowcliffe.co.uk Min. order value: £60 Delivers to: Nationwide Best known as a wholesaler of cheese, Kent-based Rowcliffe also carries a wide range of other delis staples, including charcuterie, and other fine foods, such as pastries, cakes and preserves. Many of its large array of British and Continental items are available under the exclusive Clemency Hall brand but it also carries a number of top brands from Europe, including Italian cheeses from Ambrosi, salumi from Negroni, Le Crêt Gruyère and chorizo from El Pozo.

Taste Of Sicily shop.diforti.com Min. order value: none (delivery charges may apply) Delivers to: nationwide Taste of Sicily is an importer and distributor of Italian goods, chiefly the family company Diforti’s olives, antipasti, pesto & tapenades, cured & cooked meats, cheese, fresh and preserved seafood pastries & bakery items, oils & vinegars, pasta & rice, as well as organic and free-from ranges. It sells direct to consumer and retailers, but also via wholesalers, as well as purveying a range of foodservice formats.

>> ????????

Gauging the market with…

Paul Hargreaves, CEO

The Olive Oil Co. theoliveoilco.com Min. order value: £150 Delivers to: Nationwide The Olive Oil Co specialises in the import and distribution of extra virgin olive oils, balsamic vinegars, condiments and vegetables preserves from Italy. Among the exclusive brands it carries are the Danilo Manco range of oils, vinegars from Acetaia Malpighi, and Olearia del Chianti. The company also offers a comprehensive private label service to retailers.

Castell Howell Foods chfoods.co.uk Min. order value: £50 Delivers to: Wales, the Border Counties and South West England A wholesaler and distributor, Castell Howell is a champion of Welsh produce and carries a wide range of chilled and ambient foods – as well as a range of non-food items like tableware and furniture.

Among the brands it carries are Authentic Curries & World Foods, Caffe Eto, Celtic Coast Fish, Celtic Pie & Pasty Co, Celtic Preserves, Celtic Pride Beef, Mario’s Ice Cream, and Farm Fresh Foods.

Just So Italian justsoitalian.co.uk Min. order value: free delivery over £100 Delivers to: nationwide As its name suggest, Just So Italian specialises in foods from all over Italy. Its catalogue features many of the classic deli items you would expect to find and the range includes a number high-end brands, such as Fattoria La Sila chilli products, Sfizio cantucci, Agrisicilia (Sicilian jams and marmalades), Pastificio Masciarelli (Bronze die pasta), Pastificio Umbro (flavoured pasta) and panettoni from Gilber.

Infinity Foods infinityfoodswholesale. coop Min. order value: On application Delivers to: nationwide Infinity Foods sources ambient products from across the globe but specialises in organic brands such as olive company Lesbian Donkey, Mr Organic, and Rude Health cereals. It also produces its own-branded range of goods, covering categories like cereal grains, beans, pulses, and sweet snacks & confectionery.

“Generally what has happened in the last two years is that there is more consolidation going on in the sector,” says Paul Hargreaves, CEO of Cotswold Fayre.

The distributor’s average count of cases per order has risen steadily over the past year, a sign that retailers are buying a higher proportion of stock from wholesalers than direct from producers.

Hartgreaves this was driven partly by supply chain issues last year.

Beyond the benefits in terms of convenience and efficiency, the B-Corp certified company hopes that retailers are making more moves with carbon reduction in mind.

“It’s not something we talk about much but I think it is starting to be a factor in retailers’ buying decisions,” he says, and a trend that stands to grow as customers hold them more accountable.

Hargreaves believes that simplifying the supply chain is also a good way for retailers to operating more nimbly.

And his own move into retail – opening up the Flourish Food Hall in Somerset last year – is bearing his theory out.

“For a lot of people who come in, the fact

that 30-40% of our range is from us is surprising.

Actually, we have a great shop with probably a lot less complex supply chain,” he says.

While concerns over moving supplies around the country put a strain on many businesses last year, the impact of the shortages of HGV drivers has evened out within the company’s operations, with on-time deliveries back at pre-pandemic levels.

As we reach the height of summer, farm shops, food halls and delis are as busy as ever, but Hargreaves uses Christmas orders as a barometer to gauge levels of optimism for the future.

“As far as the market is concerned, our orders are very good indeed. Last Christmas was a record year, this year is – at this point higher – than last year,” he says, adding that should we enter a recession, independents won’t be the ones who suffer.

“The two I’ve been through since I started at Cotswold Fayre over 20 years ago have both been positive in terms of growth. People eat out less when times are hard and buy more nice products to eat at home, which obviously plays into our hands.”

Cotswold Fayre cotswold-fayre.co.uk Min. order value: £250 for ambient, £100 for chilled Delivers to: UK, Rep of Ireland and export markets A certified B-Corp, Cotswold Fayre has grown to become one of the largest speciality wholesalers in the UK, representing more than 350 suppliers of ambient and chilled products. It has a large selection of exclusive brands, including The Garlic Farm, Made for Drinks and Corkers Crisps, and is now the UK agent for Turkish Delight brand Hazer Baba. The company also offers refill lines from Unpackaged and works with a host of fellow B-Corp brands, like Rubies in the Rubble, Tony’s Chocolonely and Ella’s Kitchen.

The two recessions I’ve been through since I started at Cotswold Fayre over 20 years ago have both been positive in terms of growth.

| June 2017 Vol.23 Vol.18 Issue Issue 7 | 5August 2022

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From small orders to tall orders.

Whether you need a scheduled weekly delivery, a seasonal showstopper or a lastminute shelf filler, we’ve got your back.

For over 50 years we have delivered premium groceries to the nation’s most discerning retailers. With over 4,000 product lines, nationwide delivery, 98% stock availability and a minimum order value you won’t need to worry about – whatever your business needs...

Free delivery on orders over £100* Just ask Holleys 0117 938 0084 or visit www.holleysfinefoods.com *Minimum order value applies for free delivery and varies by region, please use our online Delivery Calculator for an exact quote.

Vol.23 Issue 7 | August 2022

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>> ????????

importers & distributors

Gauging the market with…

Heath Blackford, managing director Despite the difficult decision shared by many to raise prices, Brindisa’s sales have risen steadily for the second year running. According to Heath Blackford, the Spanish importer’s managing director, this is partly thanks to its focus on customer service.

“If you’re buying a special product, it’s going to cost a little bit more, but we want to make sure that you get it in great condition and on time,” hence the investment in a chilling and packing space at the company’s warehouse in Balham, South London, and the decision to oversee its own fleet of vans to service as many of its customers as possible.

Since the financial crisis in 2008, the company has made a point of stocking a spectrum of products (including 10 different types of Manchego) to let customers make decisions based on their needs and budgets.

“We try and have a range of good, better, best in all of our categories”, he explains.

“If you want the most artisan, you can have that, and it will cost more than the one that is semi-industrial. We have a range of catering and retail formats, and we have different levels in many of our categories.”

However, the company’s real strength, according to Blackford, is that it operates across multiple channels. When the pandemic struck,

wholesale and restaurant orders disappeared overnight, but sales online and in its own shops in Borough Market and Hildreth Street went through the roof.

Independent retailers, for whom business was also booming, were glad for the available stock on Brindisa’s 750 product list – from Spanish cheese to charcuterie and a wide array of ambient products, which now includes a new range of premium beans and pulses, extensively researched and tracked down by the company’s founder, Monika Linton.

Thankfully, Christmas is looking promising too.

Brindisa’s popular range of ganache-filled figs, nuts, cheeses and hams (and a Spanish-made panettone, which Blackford assures is of the highest quality) were signed off a month ago and most of its retail customers have placed their orders already.

“Early next year could be a challenge depending on how things pan out, but at the moment we are feeling upbeat,” he says.

Aside from an improvement of its online customer portal, a refurb of the Balham site and a focus on staff wellbeing, the company’s only focus is to continue sourcing and delivering the best Spanish products it can get its hands on.

“Even now, to get a listing with us it’s got to be a great product,” he says. “A lot of people haven’t heard of Brindisa, but the ones that have really like us. I think that’s because we stuck to Spanish, we didn’t try to

Brindisa brindisa.com Min. order value: £100 Delivers to: nationwide Established more than 30 years ago, Brindisa is an importer, wholesaler and distributor specialising in Spanish foods – primarily meat, fish, cheeses, olives and olive oil – and also offering tastings and product training for its customers. It carries a host of brands including Perelló, La Chinata, Patatas Torres, Ortiz and El Navarrico, as well as offering private label lines.

expand and sell Italian or Mediterranean foods.

We’re experts in our field and the clear passion in the product comes through.”

As with many importers and distributors across the UK, resilience and adaptability in the face of adversity have served the company well so far.

“We’ve all been through the mill and we’ve all popped out the other side. At the end of the day, I think we’re a stronger business for it.”

Early next year could be a challenge depending on how things pan out, but at the moment we are feeling upbeat.

Petty Wood & Co. pettywood.direct Min. order value: £400 Delivers to: Nationwide Established more than 200 years ago, Petty Wood is an exclusive distributor of premium brands, working with independent retail as well as foodservice customers. Its ambient range includes items from recognised brands such as Epicure, Sacla, Lavazza, Bendicks, Baci, Lee Kum Kee, Geeta’s, Yo!, Santa Maria, Rummo, Dino’s Famous, Epic, Matthew Walker, Darbo, Firelli, Nexba and Hildon.

PW Fine Foods pwfinefoods.co.uk Min. order value: £200 Delivers to: Nationwide A sister business of Petty Wood, PW Fine Foods specifically supplies farm shops, delicatessens, butchers, fishmongers and coffee shops. Among the brands in its catalogue are Nordur Salt, Firelli, Good with Custard Gingerbread, Tiptree and Epicure. The company works on a weekly basis and any order placed before midday on Monday will be delivered in the same week, stock permitting.

Cress Co thecressco.co.uk Min. order value: £175 Delivers to: Nationwide Fife-based The Cress Co specialises in delivering speciality and artisan foods via its own fleet of dual-temperature vans.

It supplies customers nationwide, across independent retail outlets as well hospitality and leisure sites. Exclusive brands include premium drinks brand Kocktail, Scottish farm-to-table ready meals purveyor, Upper Dysart, Mediterranean deli item specialist Silver & Green and Scotch egg producer, Scotch & Co.

La Credenza lacredenza.co.uk Min. order value: £100 Delivers to: Greater London, Surrey, Berkshire Distributor and importer La Credenza specialises in Italian foods and ingredients. The signature items in its catalogue include Giusti balsamic vinegars, Acquerello rice, Il Fiorino cheeses, Prosciutto di San Daniele and S.Ilario Prosciutto di Parma.

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importers & distributors CATEGORY FOCUS

Gauging the market with...

Nick Carlucci, sales director

Organico Realfoods organicorealfoods.com Min. order value: £500 Delivers to: UK mainland Organico Realfoods sources organic products from all over the globe but mainly from Europe.

Signature brands include sustainable canned fish brand Fish4Ever, Redferns, juice brand Vitamont and It’s Soya Good as well as its Organico-branded lines. It has recently opened an EUbased subsidiary.

The Fine Cheese Co. finecheese.co.uk Min. order value: £150 Delivers to: UK mainland The Fine Cheese Co. is an importer, exporter, wholesaler, distributor and retailer of predominantly British and European cheese and charcuterie. Other categories include crackers, confectionery, condiments, and drinks. It has its own brand, sold exclusively to the independent trade, and is the exclusive distributor of Terrefrancescane, Venchi, Dardimans, Bodrato, , La Tourangelle, Artisan Du Chocolat, Veniani, Van Nahmen and Tartuflanghe.

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Holleys Fine Foods holleysfinefoods.com Min. order value: £100 (by van), couriered orders vary Delivers to: nationwide Holleys Fine Foods is a distributor of ambient speciality food, offering nationwide (and occasionally beyond) delivery. Its broad range of products covers everything from confectionery, preserves and condiments through to beverages, free-from, snacks and world foods. Holleys has exclusive deals with Gourmico, Bakewell & Browne, West Country Legends, Wild Munch and Barney Jacks.

Diverse Fine Food diversefinefood.co.uk Min. order value: £295.00+VAT Delivers to: nationwide Diverse is a wholesaler supplying independent retailers with mostly UK artisan products, with a focus on ambient ranges and an eye for vegan, freefrom and wholefood ranges.

It has exclusive deals with popcorn & fudge producer Dreamers, Cipriani Italian products and Pic’s nut butters.

Anyone importing goods from the EU will tell you that the past twoand-a-half years have been a challenge. Nick Carlucci, sales director at Tenuta Marmorelle is no exception.

But, he tells FFD: “This year seems to be the year where everything has changed. Everything is taking so much longer to get across the border”.

Because of the additional administrative requirements to import stock (including incongruous demands like reporting the drained weight of brined and marinated goods, justifying discounts and samples), Carlucci says customs will now hold a pallet for a day or two.

To counteract these delays, the company has rented out the warehouse across from its main hub in Thatcham and is keeping customer goods ready to go, including Christmas items.

As Italy effectively shuts down for the whole of August, Tenuta Marmorelle isn’t willing to risk bottlenecks at the border, especially given that many retailers have already put their orders in for the festive period.

“Everyone is really positive about Christmas this year even though there’s all the financial turmoil and the costof-living crisis, because they think people will still find money to spoil themselves at Christmas,” he explains.

External pressures such as the war in Ukraine (which has almost doubled the

cost of wheat for making pasta) and fuel price rises, as well as the ongoing effects of Brexit and the pandemic, have meant that the importer had to put its prices up earlier this year.

But because the company targets the high-end market, Carlucci believes the 5% hike is unlikely to put customers off.

“That’s the most important thing for us, that we are still sourcing the best products we can,” he says. “In times like this, it’s very easy to try and cut on quality, but as soon as you do that it’s a bit of a rabbit hole. We’re absolutely determined that ours are the best you can get from Italy – and yes they cost a little more, but they are the best.”

Like many, the company saw a steep rise in demand for its products during the pandemic, as customers sought quality comforts at home to make up for closed restaurants. And now, according to Carlucci, people feeling the squeeze are more likely to choose a treat at home than a meal out.

“They can buy a nice bottle of wine and get the ingredients from farm shops and food halls and make it with the kids. It feels more a fun event than just sitting in a restaurant and paying quite a lot of money.”

In any case, the future looks bright for Tenuta Marmorelle. Thanks in part

Tenuta Marmorelle tenutamarmorelle. com Min. order value: £100 Delivers to: UK & Ireland Tenuta Marmorelle sources fresh and ambient products from all over Italy. Brands include Casanova balsamic vinegar, Borsari Panettone, Villani Charcuterie, Viander and Tartufi Jimmy.

to celebrity chefs and supermarkets feeding the hype, Italian food is one of the UK’s favourite cuisines.

That means there’s still plenty of demand for panettones, pizza bases, pasta and cured meats.

With a new van to look after deliveries within 100-mile radius from the warehouse and couriers beyond, as well plans to continue investing into the business, optimism seems appropriate.

“I think it’s going to be a good 12 months for us,” he says. “We’re seeing very positive Christmas and general orders. We’re expecting to grow this year as we did last year and the year before.”

In times like this, it’s very easy to try and cut on quality, but as soon as you do that it’s a bit of a rabbit hole.

Vol.23 Issue 7 | August 2022

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August 2022 | Vol.23 Issue7

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28/05/2021

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FINE FOOD SHOW NORTH 2022

Best in show As always, the FFD editorial team perused the stands at Fine Food Show North to find some interesting new lines. Here is their pick of the bunch.

Pinsa-style Pizza Base

TENUTA MARMORELLE One of the quirkier legacies of Covid lockdowns has been the boom in pizza-making at home.

Whether it was people building their own pizza ovens or just perfecting their dough, millions of Brits spent their downtime seeking the perfect slice.

As we return to a more timepoor way of life, these bases from Tenuta Marmorelle might be hitting a newly forming gap at exactly the right time. They are ideal for consumers that want a high-quality pizza, even if they only have 15 minutes to assemble and cook one. tenutamarmorelle.com

Aji condiment

CHIMILOVE Chimilove makes a range of products based on the classic South American chimichurri. It’s a condiment that works well on burgers, with steak or for pepping up a sandwich.

This version adds a little more chilli kick to the herby concoction and the packaging gives maximum prominence to the jar’s contents – which is a bonus for attracting impulse buys or merchandising on the butchery counter. chimi.love

EDITORS’

CHOICE

Roasted Peanuts with Proper Job Cornish IPA

Milk Orange Hot Chocolate

‘It’s a Rum Do’ Dark Spiced Gin

Top Deluxe Pork Jerky

MR FILBERT’S Cast aside the healthy eating agenda for a second. Your customers still want the odd treat and when it comes to snacking, they want that treat to be moreish.

These nuts do that in spades.

It’s quite a unique flavour, citrussy and salty with some sweetness all while retaining those nutty notes. These certainly work with beer (as all nuts should) but they’re very tasty in their own right. And Mr Filbert’s packaging always hits the mark – both practically and aesthetically. mrfilberts.com

WILD FOX DISTILLERY “Rum is the new gin,” is one of those recurring statements we hear at FFD, but the craft gin market continues to thrive and it doesn’t look like shifting from its top spot just yet.

Wild Fox Distillery’s ‘It’s a Rum Do’ cleverly taps into the market for those flirting with the sugarcane spirit. It is sweet but also complex – with notes of cardamom, cloves and vanilla coming through – while the subtle hint of dandelion makes it great for sipping on ice, perhaps with a slice of lime. wildfoxdistillery.co.uk

GUPPY’S CHOCOLATES Don’t quote us on this, but chocolate orange might just be the new salted caramel. Plenty of the mainstream confectionery brands have added this flavour to their repertoires as limited-edition lines. It seems that it’s not just Terry’s anymore.

Guppy’s has always done a good job of being classy but accessible for consumers. The chocolate itself is decent and renders a drink that tastes exactly as you would expect it to. That bold packaging really draws the eye, too. guppyschocolates.co.uk

TOP MEATS Without wishing to look too much like pub-crawling journalists, there’s a second bar-style snack on our list. Being completely honest, the branding needs a little bit of a shift from behind-the-bar clip strip to a classier deli look, but you can’t fault the contents. The jerky has a good balance of salty and sweet, and it encourages just enough chewing to maximise the flavour in the mouth. Given their clear USP (i.e. not beef), it might be worth making some space in your impulse or snacking area. topmeats.uk

Wild Mushroom sauce concentrate

SA SAUCES When it comes to “cheat code” ingredients, merchandising tends to be a problem. Unwieldy packet mixes, poly bags of dusty seasoning and large chilled tubs of sauces all present their stacking challenges, but SA Sauces has come up with a small-but-perfectlyformed solution. These little pots will fit neatly on shelves, sit comfortanly on counter tops and slot into merchandising spots with ease. Just for good measure, this little pot also renders a cracking sauce for steak or pasta. sasauces.co.uk

Rhubarb & Ginger Yan Gin with Ginger Beer

HERDWICK DISTILLERY The big spirit brands have offered ready-mixed drinks for the last decade. But Herdwick’s canned range is a great example of how a regional distillery can tailor this concept for independent retailers.

Based on flavour alone, our pick was this variety for its balance of spicy ginger, sweetness and gin warmth. But the whole range has appeal. The branding is a good mix of modern bold colour and countryside charm, which will sit ideally in the grab-and-go chillers at most farm shops. herdwickdistillery.co.uk Vol.23 Issue 7 | August 2022

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Bring best in class cheese and fine foods to your counter this Christmas.

Contact us to receive our Christmas 2022 Brochure Call 01892 838999 or email christmas@rowcliffe.co.uk www.rowcliffe.co.uk 36

August 2022 | Vol.23 Issue7

Part of AMBROSI Group

SHELF TALK Frozen food By Ruby seeks growth from young affluent consumers

By Tanwen Dawn-Hiscox

By Ruby has identified a potential gap in the frozen ready meal market and is targeting sales growth via the young professional demographic.

Using local and sustainable produces, it hopes to break down misconceptions about frozen food tap into the “young affluent consumer” market – a demographic it ages at 30-45.

Statistics gathered by the company found that 62% of customers fall into that age bracket, and that almost nine out of 10 of them earn over £50,000 a year.

The company has plans to ramp up production, and told FFD its current suppliers could keep up with the increases while maintaining product consistency and quality.

The London-based company’s latest addition, Thai Red Prawn Curry, is the priced at £3.95 per single portion and £6.96 per double portion for trade, with an RRP of £5.95 and £9.95 respectively.

The company sources most of its ingredients in Britain, from Covent Garden market via wholesaler Nature’s Choice or directly from farmers.

Retailers can purchase single or double chest freezers from By Ruby for £920 or £1,840, with an expected return on investment within four months. They can also have their own equipment personalised with the company’s branding. The first fill is discounted by 15%. byruby.co.uk

WHAT’S NEW Artisan producer Hawkshead Relish has timed its two latest releases for barbecue season, introducing a Sriracha Ketchup and a Sticky Chilli Marinade. Both are sold in cases of six for £13.90, with an RRP of £3.55. hawksheadrelish.com Simply Ice Cream is eyeing up the four-legged customer market this summer with a range of Simply Pawfection frozen dog treats. Available in either Natural or Blueberry flavours, the ice creams come in at an RRP of £2 per treat and are being sold to independent retail in boxes of 48 at wholesale price. simplyicecream.co.uk Expanding into the vegan market, Hunter & Gather has introduced a range of Olive Oil Egg Free Mayo – available in Classic, Garlic, Sriracha, and Basil Pesto. Freefrom egg, added sugar, soy, milk, seed oils, and all top 14 allergens, the condiment comes in at an RRP of £4.50 for a 250g jar.

Trade prices are available on request. hunterandgatherfoods.com

Paley Photography

Counter points Butter

Water in a Box’s new packaging is almost entirely made from plant-based materials as it seeks to increase the product’s sustainable credentials in contrast with cans, plastic or glass bottle alternatives. The cartons are available in two sizes 330ml and 500ml with a RRP of 89p and 99p. waterinabox.co.uk

Food writer and former deli owner Glynn Christian offers up some category-specific conversation starters to sharpen your sales technique.

• Butter is one of the purest products around: just churned cream, pasteurised or not.

• Cream is aged or ripened to increase flavour before churning.

• European and Scandinavian butters introduce a bacterial culture instead of salt; this is known as cultured or lactic butter.

• Lactic cultures improve keeping quality but add flavours that differ country to country.

• Unless otherwise specified, UK and US unsalted butter is not cultured.

• Butter heated with oil reaches a higher temperature before burning.

• Cook in melted butter only after it has fallen silent, meaning residual water has evaporated

European lactic butters introduce a bacterial culture instead of salt.

This is an extract from Glynn Christian’s book Taste! How to Choose the Best Deli Ingredients, published by Grub Street

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SHELF TALK WHAT’S NEW Purveyor of sweet treats Ginger Bakers has added Lemon & Blackcurrant Blondie Tarts to its summer range. Encased in sweet pastry, they have a blackcurrant jam base topped with a layer of Amalfi lemon blondie, fresh blackcurrants and a drizzle of white chocolate. The tarts are available to trade in boxes of 6 for £12, with an RRP set at £3 per portion. gingerbakers.co.uk Salcombe Brewery Co has introduced a Session IPA in homage to the South West’s seafaring heritage. The hoppy 4.0% ABV beer has an RRP of £24 for 12 x 330ml cans. salcombebrewery.com Mr Filbert’s has stepped into the South African-style dry-cured meat market with two Biltong products.

Available in ‘Original’ or ‘Chilli’ flavours, the 30g pouches are made with British and Irish beef. mrfilberts.com

My magic ingredient Finest Persian Saffron SALLY BUTCHER, owner, Persepolis, Peckham, London Saffron grows in all sorts of corners of the world (hence Saffron Walden in Essex).

It grows in Italy and South America, but the best saffron in the world undeniably comes from Mashhad, in the north east of Iran. I’m not just paid to say this, it’s a fact.

It comes from crocus and it’s reputedly – ounce by ounce – worth more than gold. This isn’t strictly true, but it takes an awful lot of crocuses to make one gram.

It’s a lovely spice and a little goes a long way. The best way to use saffron is to grind it into a powder and then steep a tiny pinch into boiling water, then use your saffron water to carry through the dish.

It’s very versatile. You can use it in tea, mashed potatoes, rice, anything you like. In Iran, they do tend to put it in everything.

I like to sneak it into salad dressings and all sorts of other dishes. Persian saffron ice cream is amazing, as well.

Although it’s an elegant and delicate flavouring, I think it’s actually the secret to putting a smile on customers’ faces.

It’s very versatile...

In Iran, they do tend to put it in everything.

Dark Woods Coffee delivers 6kg re-usable cans to B2B customers

By Tanwen Dawn-Hiscox B-Corp certified Dark Woods Coffee is continuing to improve its environmental credentials with the introduction of returnable, refillable coffee cans to replace the 1kg laminate packaging delivered to its B2B customers.

Inspired by a similar system used by Imbibe Coffee Roasters in Dublin, and informed by its Circular Economy plan, the company came up with the 6kg cans, comprised of a kraft paper fibre drum and reusable lid, metal clasp and wrap.

Co-founder Damian Blackburn told FFD that the format will significantly reduce packaging waste by offering at least 10 re-uses, and by virtue of being 100% recyclable, including the replaceable components.

The cans will be delivered to and picked up from local businesses including cafés, delis, farm shops and zero-waste retailers using an 40

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electric van or electric cargo bike.

All core ranges of its hand-roasted speciality coffee will be available in the new format.

Starting rollout in its immediate locality – The Colne Valley, Huddersfield and over the Pennines into Saddleworth – it will continue across its most accessible city regions in Yorkshire and Greater Manchester.

Where delivery and collection isn’t feasible for Dark Woods’ customers further afield, it is replacing its 1kg bags with home compostable packaging.

Each of the can’s journeys will be tracked using a QR code and reuse data collection firm Reath software, in order to log the number of uses, distances and location of the cans and ultimately measure their carbon footprint in contrast with the company’s more traditional packaging and delivery options. darkwoodscoffee.co.uk

Preston-based House of Gelato has collaborated with fellow British producer Clive’s Wines to create two alcoholic sorbets: Raspberry & Elderflower and Mint & Lime (pictured above).

They are available in 4-litre tubs, for ice cream counters and foodservice, with a trade price of £59 (RRP per scoop £3.20) while 16oz retail tubs cost £5.99 (RRP £7.99) The producer has also added another three flavours to its trade range. Salted Caramel, Italian White Peach and Rose Tea & Pear Sorbet all come in 4-litre tubs (wholesale £40, RRP per scoop £2.99) and 16oz tubs (trade £5, RRP £7). houseofgelato.co.uk

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SHELF TALK MEET THE PRODUCER A farmer’s daughter and a former project manager in confectionary, The Yorkshire Pasta Co. founder Kathryn Bumby has put her values, experience and determination into becoming Britain’s only purveyor of dried pasta.

What were you doing before you started the Yorkshire Pasta Company?

I worked for Nestlé in confectionary. My last role was KitKat project manager.

How did The Yorkshire Pasta company come to be?

We were on holiday, chatting away as family and I said, ‘I wonder why no-one makes pasta in Britain?’

When we got home, I did some research: I took days off work to drive around farm shops and delis thinking I would find something, but I didn’t.

The options were always cheap, imported, mass-manufactured pasta versus high-end imported premium pastas. I saw a gap for something that sat in the middle, that wasn’t packaged in plastic and used British ingredients.

Then we went to Italy and learned what we could from small producers and traditional family artisans. We went around factories looking at the manufacturing and we visited restaurants making fresh pasta.

How long did it take you to develop the final product?

The pasta took just over a year – with a lot of help. We had the Italian producers we’d met on speed-dial, helping us with our drying process, because it’s so different depending on temperature and humidity.

The packaging took another year. I knew that I wanted something sustainable and after doing some research I realised people didn’t understand recyclable plastic. The one thing that was coming on top was paper.

We went through 45 different manufacturers to find someone who could make the bags.

What has your journey been since then you launched in March 2020?

We’re stocked up and down the UK now, which is crazy, because when I did my business plan at the beginning, it was almost “will attend farmers’ markets and try and get into some local farm shops”, so when we realised we wanted to become the British pasta brand, we knew we had to go for national distribution.

In the summer of 2021, we quadrupled the size of our manufacturing. We’re expecting to grow into that capacity by the end of 2022.

We were on holiday, and I said, ‘I wonder why no-one makes pasta in Britain?’

What challenges did you encounter when you set up your company?

One of the biggest challenges for us was how to source the ingredients. Typically, pasta is made using Durum wheat, but there isn’t a commercial supplier for this in the UK because of the climate – it’s not a viable crop to grow here.

At Nestlé I had worked with flour a lot, so I was able to go to millers with a specification to match semolina flour with something that was available here.

Are you worried about companies trying to compete on the British dried pasta scene?

I was really secretive when I first left my job and while we were developing the product because it felt too good to be true, but the more I understood about the process and the hurdles that we got through, it was almost impossible. If someone else wants to give it a go, credit to them, because even learning how to dry pasta is a skill of its own.

What are your expansion plans in terms of who you are looking to sell to?

We’re working with wholesalers who are helping us with the independents and then a big part of this year is looking at high-end restaurants and getting ourselves on some menus.

We also want to grow the online side of the business and we’re looking into launching a subscription model.

In terms of retail, we’re at the 450 listings mark and we know that there’s still 3,000 shops to go for, so I’d like to get into all of them.

We sell direct to retailers, as well as via The Cress Co., Diverse, Mahalo and Crofters.

WHAT’S NEW Dunnet Bay Distillers has launched a new Smoked Orange flavour gin, created by the Scottish company’s 23 year-old graduate trainee, Craig Chambers. Initially available in a limited quantity, the flavour will become part of the core range from November. dunnetbaydistillers Teapigs is expanding its cold drinks range with the introduction of 250ml cans of black iced tea. Available in two flavours, Peach and Super Fruit (a mix of hibiscus and berries), the drinks are available to wholesale in packs of 6 and 12 with an RRP of £1.99 per can. teapigs.co.uk Luscombe has added a new Organic Strawberry Bubbly to its single serve sparkling drink range. The drink, which features Sicilian lemons, Madagascan vanilla and Dartmoor spring can be sipped on its own or as a premium spirit mixer. RRP £2.95 per 27cl bottle. luscombe.co.uk

Gift packaging supplier Gadsby has launched a new gift box in the style of a wicker hamper, made from recycled cardboard. The boxes arrive pre-assembled and are strong enough to hold heavy items such as bottles and jars. The boxes are available individually in a range of sizes (10”, 12” and 14” 10” for £4.40, £6.36 and £8.40, plus VAT) and as a nested set of three (12”, 14” and 16” £19.16, plus VAT). gadsby.co.uk

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DELI OF THE MONTH Perched in a prime location on the A303, Teals is one of Somerset’s newer farm shops but this operation is far from traditional. Serving both weary drivers and locals alike, its proposition is simple but executed with modern values and style.

Interview by Michael Lane

Photos by Tanwen Dawn-Hiscox

On the road to success ALL THE THINGS that have been credited with inspiring a retail concept, a cycling trip across Africa is a new one for FFD. But the journey that Teals’ co-founder Nick Sinfield made with his wife Ash, more than two decades ago, clearly made a big impression.

“On that trip, through searing heat and dust, we would end up in small villages with families that had mango or pawpaw trees in their back garden – and they would sell them to us,” he recalls. “We always latched on to the sweetness of that fruit after a long day.

“These were tiny producers, farming the land and selling on their doorstep. We felt there was an opportunity to bring that spirit in here on a slightly bigger scale. Where we VITAL STATISTICS

Location: 1 Orchard Lane, South Cadbury, Somerset, ba22 7fs Retail space: 700 sq m Margins: 15%-55% (retail) No. of covers: 100 No. of staff: 55 (including part-time) 44

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got respite on our journey, we hope that others will get that by coming in and stopping in an environment like this.”

Substitute the weary transcontinental cyclists for tired motorists on the A303, then swap the roadside gardens for a purpose-built retail unit surrounded by cider apple orchards – and you’ve got Teals.

In less than three years, the Sinfields have built the business quite literally from the ground up into a retail & foodservice operation that caters to the needs of the travellers passing through Somerset while also developing a local customer base. In a variety of ways, Teals is proof that rural retail can be modern and isn’t always easily pigeon-holed.

While it is not intended to be a service station (comparisons to Westmorland’s Tebay and Gloucester Services don’t really hold up), locating Teals on the famous A-road that runs through the county was a very conscious choice.

“We felt that the A303 was very underserved,” says Nick Sinfield. “As a holidaymaker or a commuter, there are places that you can stop but they tend to be selling non-British or corporate brands. What they do is allow you to refuel, buy a coffee, and get a sandwich. What they don’t do is expose you to the local area, and sell goods in a way that puts money back into the local economy.”

The Sinfields’ vision of offering everyone

Ash & Nick Sinfield

using the road “better choice” chimed with both the county council planning department and the Montgomery family (of cheddarmaking fame), who own the land Teals is built on.

As its creators intended, the location is “very Somerset” but this is not your typical wood-clad farm-gate shop – even though it does sell lots of its landlord’s cheddar and potatoes.

Inside, there’s a striking blend of coloured fixtures, natural lighting and, most impressively of all, high ceilings that give the interior a very up-to-date and calming feel.

Nick Sinfield says the first thing most customers do is look up when they walk through the doors. “Commercially it’s not a very hard-working space but in terms of delivering experiences we’ve found it works well.”

Ash Sinfield adds: “Sometimes we get people who come in and are annoyed that we’re not a traditional farm shop, but it doesn’t happen very often.”

The “food market” retail area is busily stocked, with a mix of local brands, independent staples and Continental lines.

But it doesn’t feel overcrowded and the layout naturally funnels customers deeper into the operation towards the open kitchen and café seating, or the coffee and food-to-go area, or the butchery and deli counters.

When FFD visits, it’s clear that Teals is ticking along nicely. On a Monday morning before the schools have broken up, there are plenty of customers perusing the shelves and sitting down for coffees or late breakfasts. By midday, the car park is full and most tables in the hospitality area (there are nearly 100 covers inside and outside) have a customer at them.

“We achieved our second-year budget in Year One and we’re doing better than expected, which in the context of the pandemic we’re really pleased about,” says Nick Sinfield, adding

that turnover is split 50:50 between retail and foodservice.

It is certainly good going, given that the builders had barely broken ground on Teals’ site before Covid and lockdowns gripped the nation in March 2020. Thankfully construction was allowed to continue and the shop opened to the public in December 2020.

Even though their landlords had neighbouring fields to afford them very prominent signage along the A303 during the build, Ash says it took time for Teals to get up to full speed. “We only opened with half the business. We weren’t allowed to open the restaurant and could only do food-to-go, so we had to be creative.”

“In hindsight, it gave us a bit more time to iron out the operational side of the business.

We had to work hard to engage with the local community.”

Takeaway nights proved popular with early customers and helped build up Teals’ reputation, as well as keeping all of the kitchen staff working instead of having to resort to furlough. The Sinfields also explored the potential of the site’s outside space by hosting fitness classes in the orchard, which continue to run for three days a week.

By the time the dining side was permitted to open in June 2021, Teals had already built up some momentum and it is now functioning as its directors expected in 2022.

“These kinds of businesses work really well when you’re meeting a variety of needs,” says Nick. “Somebody comes in and they just want to have a coffee but they can also pick up their loaf of bread and a card for a birthday.”

Watching Teals’ shopfloor in action from the corner of the hospitality area, it’s pretty clear that the site’s offer has broad appeal.

The Sinfields analyse this customer base geographically and by age.

MUST-STOCKS Isle of Wight Tomatoes Still Sisters Frome Gin Montgomery’s Cheddar Gorges Granola Baboo gelato Holy Cow milk Red Ruby Devon grass-fed beef At the Chapel sourdough Somerset Smokehouse Scotch eggs Cult Jar kimchi Wild Garden salad Somerset Charcuterie Fennel Salami Bruton Dairy organic clotted cream

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DELI OF THE MONTH There are destination shoppers – retired older couples who might travel from as far as 25 miles away – as well as young mums who fall into the “local” category of coming from within a 5-mile radius. And of course, there’s a smattering of people who have used Teals as a pitstop.

“You get a real mix,” says Ash. “It’s not an exclusive destination, it’s for everybody.”

Nick adds: “We’ve set out to be a very inclusive business. Although, we will not be for everybody – and we’re ok with that – we try as much as possible to stay warm and welcoming and be inclusive across our price points and our offer, so guests feel comfortable.”

Especially in the current climate, price is a hot topic in the industry. And is front of mind for the Sinfields and their team, whenever they are assessing new products for the shop or pricing up menu items.

Margins for foodservice sit between 65% and 75% but on the retail side items can offer anything from 15% to 55%.

“Our first principle is whether something

is good value for money,” says Nick. “And if it’s not, we don’t sell it.”

While they try to ensure that there is a range of options to suit budgets – for instance different cuts of meat for Sunday roasts – the directors also view retailing and their business through a more ethical prism.

Ever since they opened the doors, the team at Teals has been working towards B-Corp certification. While this sustainable accreditation has led to win-wins like the installation of solar panels (covering some 80% of the shop’s energy bill) and making the business more attractive as an employer, the sustainable filters also have to be applied to suppliers. This, of course, can mean increased cost and higher prices.

“The country is not yet in a place where you can go out and flip that message and deprioritise the ‘value for money’ angle for ‘purpose’,” says Nick, referring to Teals’ ethical stance. “Some people get it. The millennials and North Londoners who come in the door, they go for that. But the 60-70-year-olds, they want good value, tasty food and they’re not as

interested in other things – and that’s ok.”

The difficult thing for the Sinfields is how to justify the way they do things and their pricing, without preaching but it’s something they’re determined to perfect, along with other areas they’ve identified for improvement.

Nick points out that Teals can effectively be viewed as eight separate businesses and making sure all of these are attended to equally – particularly during summer lunchtime rushes – is still something the team is finessing.

In terms of physical improvements, there are a few measures that should prove beneficial. Nick highlights the deli counter and its stock as the next department for review and there is also a mezzanine area being fitted out that will add covers to alleviate those busy periods on the hospitality side.

Meanwhile, Ash is looking forward to the imminent installation of eight electric car charging points.

Whatever it does next, Teals seems certain to do so with some very modern energy. teals.co.uk

Sometimes we get people who are annoyed that we’re not a traditional farm shop, but it doesn’t happen very often.

Vol.23 Issue 7 | August 2022

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@guildoffinefood

GUILD TALK

View from HQ

By John Farrand managing director

AT THE MOST recent meeting of the Defra SME group, we were surveying the latest political and commercial chaos. We couldn’t cover it in an hour. We couldn’t cover it in a lifetime. To lift the mood one of the agenda items was Christmas trade. That unfailing retail lifebuoy must surely come to the rescue again.

It was a mixed response from the panel of micro, small and medium food & drink producers, and independent retailers. There was obvious concern for each one of us having less in our pockets

news from the guild of fine food and therefore less to spend in our shops, but as we have covered before: we normally continue to sell quality and worthy food and drink in the face of adversity. It was ‘below the line’ that seemed most threatening to the collective.

Staff costs, business rates, fuel charges, electricity extortion…

This was a view echoed on page 5, with Simon Holland of Washingpool Farm Shop stating that his electricity bill is set to increase from £19k per annum to £53k. That’s huge, and daunting, especially when you relate it to how much it is in increased sales – just to stand still. Add to that fuel surcharges and the fact that the cost of the food & drink we sell is on an upward tick. The overheads need some serious analysis and then action.

I’m finding the whole cost-ofenergy thing extraordinary, and it is why many retailers with some space, or a favourable roof are looking at solar to offset five- or six-figure bills – and play their part in the race to Net Zero. I’d love to whack panels on our roof or invest in a turbine in our rather windy spot at home, but I just can’t afford the outlay.

The Word on Westminster

By Edward Woodall ACS

WESTMINSTER IS CONSUMED by the Conservative leadership election that will result in the appointment of a new Prime Minister in September.

I will pass on predicting the winner but whoever is crowned Prime Minister will face a huge challenge. They must tackle the immediate cost of living crisis (where it seems there are no easy answers), set out a long-term credible agenda which sets them up to fight a General Election in 2024 and unite their party. None of these tasks will be easy and the leadership debate so far has

simplified policy solutions down to “cut taxes” or “don’t cut taxes”.

The reality is that Britain’s problems, both short and long term, are complex and the solutions will take time to feed through.

We haven’t been investing as much as we need to in innovation and our productivity-per-worker is lower than other nations.

What can be done by the next Conservative leader to instil the confidence businesses need?

The biggest challenge facing many retailers now is the labour market. It is hard to recruit at all levels and the cost of employing people is rising. Further action to cut the employment allowance and increase the starting rate for employer NICs could help. In addition, we need to tackle the

news from the guild of fine food

Not long ago, there were huge grants to help with that capex, both domestically and for business. They’ve all but vanished. Wouldn’t that be a wiser funnel for Government

The results are in

I’m finding the whole cost-ofenergy thing extraordinary

funds, helping cut bills while contributing to saving the planet in the long term, rather than autumn’s welcome but short-term fix?

You may well be an ace costcutter and trim those numbers down to maintain net profit (or manage your loss) but then, just when you’ve saved the day, according to NFU Mutual (page 6) men in balaclavas with swag bags are going to steal all our cash anyway. They’ll probably swipe the solar panels for scrap too. increased levels of economic inactivity in the labour market helping businesses to recruit older workers and others that have decided to stop working.

We also need to help businesses manage the business rates increases coming in 2023 with clear reform plan.

Finally, there are some bigticket regulatory challenges coming, like the introduction of a deposit return scheme. These are important environmental regulations that should not be scrapped but a clear and viable timetable for delivery is needed with some reassurances that business will not have to solve these complex challenges alone.

Edward Woodall is government relations director at the ACS edward.woodall@acs.org.uk

Thousands of artisan producers from across the world will now know whether they have received a prestigious award in Great Taste 2022.

After 90 days of rigorous judging across both the Guild’s Dorset and London venues, the results went live on 1st August, with 4,079 1-stars, 1,237 2-stars and 241 3-stars awarded. In total, out of the 14,205 entered, 5,557 products received an award.

These products came from all over the globe, with food & drink submitted from 110 different countries.

Great Taste’s judging panel is made up of over 500 food & drink professionals, including critics, chefs, recipe creators, buyers, journalists, broadcasters, and other industry experts.

The only awards left to announce are those of the Golden Forks – awarded to the best regional foods, best international item, and the Supreme Champion.

Judging for this stage was completed on 13th and 14th July and the winning products will be revealed on Monday 5th September at the annual Great Taste Golden Forks event, which will be held at Southwark Cathedral on London’s South Bank.

And, for the first time, the general public will get to experience this event, with 200 food-loving consumers allowed into the venue for an exclusive preview in the afternoon, ahead of the evening ceremony.

See the full list of 2022 winners at: greattasteawards.co.uk

The Guild of Fine Food represents fine food shops and specialist suppliers. Want to join them?

GENERAL ENQUIRIES Guild of Fine Food Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB UK Tel: +44 (0) 1747 825200 info@gff.co.uk gff.co.uk

THE GUILD TEAM: Managing director: John Farrand Special projects director: Tortie Farrand Sales director: Sally Coley Operations & marketing director: Christabel Cairns

Sales manager: Ruth Debnam Sales executive: Becky Haskett Marketing manager: Sophie Brentnall Operations managers: Claire Powell Meredith White

Operations coordinators: Matthew Bunch Chris Farrand Sepi Rowshanaei Data & systems project manager: Lindsay Farrar

gff.co.uk Finance director: Ashley Warden Financial controller: Stephen Guppy Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

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