FFD June 2013

EDWARD PERRY 11 “What characterises our competitors is not that they’re good or bad, but that they’re inconsistent”

HUGO HERCOD 6 “The reality is, cafés are bloody hard work,” says the Cornish deli owner and barista

GORDON LEATHERDALE 4 “Banks traditionally dominated funding but the internet is providing alternatives” June 2013 · Vol 14 Issue 5

IN THIS ISSUE:

FREE FOR ALL

Top up your free-from range with the latest gourmet foods for shoppers on special diets CHEF’S SELECTION 49 Tim Bouget of Devon’s ODE-restaurant puts Deli Farm coppa, Keltic Gold cheese and Clearspring’s Kyoto-style sweet white miso at the top of his shopping list

DELI OF THE MONTH 52 We talk to sisters Vicky Gotto and Lucinda Perks at Surrey’s pub-based Butchers Hall & Country Grocer

NEWS CHEESEWIRE CHARCUTERIE GLUTEN-FREE HOME BAKING SHELF TALK

Your 16-page guide to Harrogate 2013 starts on page 19 4 13 39 41 45 47

Join the Guild of Fine Food for a night when the stars are out…

The Great Taste Golden Fork Awards The most delicious night on the calendar, the most anticipated results in fine food, climaxing in the crowning of the Great Taste Supreme Champion 2013 Monday September 9 2013 at The Royal Garden Hotel, Kensington, London.

Drinks Reception, followed by Dinner and Presentations.

Join us in the company of leading chefs, food writers, top retailers and the very best food & drink producers for the biggest night of the year.

With drinks – meet some of the 2013 3-star producers and sample their award-winning products during a predinner reception.

With dinner – Four superb courses, beginning at 7.30pm, created by Royal Garden Hotel chef, Steve Munkley using some of the 2013 Great Taste awardwinning foods to create a magnificent menu of mouth-watering morsels.

With wine – fine wines, chosen by The Guild of Fine Food and served with each course along with the story of the 2013 Great Taste journey. BBC Radio’s favourite foodie, Nigel Barden will host the announcement of this year’s Golden Fork trophy winners.

With coffee – Tension will mount as the evening comes to a close and the moment when the supreme jury of judges reveals its choice for the Great Taste Supreme Champion 2013.

“Winning Great Taste 2012 changed my life. And it all started at the

Great Taste dinner – it was a magical evening and one I will never forget” Peter Hannan, Hannan Meats.

Lives will change after the evening’s announcements… come and enjoy being part of this celebration.

Reserve your seat today, and hurry as places are in demand and strictly limited.

To avoid any disappointment, please contact charlie.westcar@finefoodworld.co.uk or call the Guild of Fine Food on 01747 825200.

What’s new this month:

Opinion

available for projects already underway. Besides which, it would take a year for any grant to be approved. We were committed to finishing our building in time BOB FARRAND for this year’s Great Taste so after reading the mind-bogglingly complex application procedures, we sought funding elsewhere.

I’ve just had my 67,000 mile service Interviewed recently in the at our local health centre. Old Telegraph, former Board of Trade people are offered one of these president Lord Heseltine claimed each year to make sure we’re still small businesses need a ‘single alive and avoid us becoming a drain pot’ of funds that Britain’s 39 Local on the public purse.

Enterprise Partnerships (LEPs) can The nurse told me I needed to bid for. But if LEPs are staffed with lose a stone in weight (so should over-paid public sector executives she), restrict my drinking to two with no experience of small food small glasses of wine a day and cut businesses, the pot is unlikely to back on cheese as my cholesterol end up where it’s most needed. level has risen. Pretty much the Lord Heseltine also highlighted same conversation as last year. She the importance of also asked me if trade associations, I was depressed.

Our government’s claiming “There’s Apparently, one in futile attempts to help a need for three old people fund small businesses organisations suffers from representing the clinical depression. are quite depressing private sector It’s hardly to (help) get surprising. their show on the road.” He even According to those who feel blessed suggests, “they could serve as a with a divine right to tell us how single point of access for the full to live our lives, unless you’re a range of services on offer.” painfully thin, teetotal vegan who’s Good idea your Lordship, and never had a suntan and wears a while you’re at it, why not allow hardhat and safety goggles in bed, the Guild to allocate your “single you’re destined for an early demise. pot of funds” within the fine food Our government’s futile sector? That way taxpayers’ money attempts to help fund small would end up where it’s needed businesses (see page 4) are quite and not squandered on fat salaries depressing too. The Guild of and even fatter pensions. But we Fine Food recently bought and all know that’ll never happen – way fitted out a shiny new building to too logical. accommodate more retail training courses and Great Taste judging.

Bob Farrand is publisher of Fine Food We approached a regional funding Digest and chairman of the Guild of body but were told money wasn’t Fine Food

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EDITORIAL

GENERAL ENQUIRIES

editorial@finefoodworld.co.uk

Tel: 01747 825200 Fax: 01747 824065 info@finefoodworld.co.uk www.finefoodworld.co.uk

Editor: Mick Whitworth Assistant editor: Michael Lane News editor: Patrick McGuigan Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Clare Hargreaves, Anne Bruce

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

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Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

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© Great Taste Publications Ltd and The Guild of Fine Food Ltd 2013. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

Published by Great Taste Publications Ltd and the Guild of Fine Food Ltd Chairman/FFD publisher: Bob Farrand Managing director/associate publisher: John Farrand Director/membership secretary: Linda Farrand Marketing & circulation manager: Tortie Farrand Administrators: Charlie Westcar, Julie Coates, Karen Price Accounts: Stephen Guppy, Denise Ballance

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Editor’s choice

Selected by Mick Whitworth

Olive & tomato relish Terra Rossa www.terra-rossa.com

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If you’re up at Harrogate this month, you can expect to see this one on my Editor’s Choice stand at the main entrance. Terra Rossa’s Hanan Samara usually has something new to try at the show (and usually, as she knows about my sweet tooth, it’s something like sugared almonds or nougat). But we got hold of this one in time for this month’s Shelf Talk section. With all Hanan’s usual Middle Eastern herbs and spices, this is much more complex than the name implies. Get some in quickly in case someone magics up a barbecue season.

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Cover image: Honeybuns

Vol.14 Issue 5 · June 2013

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fine food news With banks refusing to lend to small businesses, food producers are raising £000s online

Snubbed start-ups seek alternative funding

By PATRICK McGUIGAN

Small food and drink companies are being forced to seek out alternative ways of raising finance, such as crowdfunding and community share issues, because banks are still unwilling to lend.

Small business experts have told FFD that start-up and micro food businesses still find it very difficult to borrow money, despite claims to the contrary from Britain’s major banks.

“The banks are producing statistics showing they are lending more to SMEs, but in reality they are doing a smaller number of larger deals – lending more to medium sized companies that have good securities,” said Nigel Lambe, owner of business coaching company Bold Decisions, who also co-owns the Sussex-based WJ King brewery and Small Batch coffee chain. “Startups are off the radar and retail in particular is out because it’s seen as high risk.”

Mike Cherry, policy chairman of the Federation of Small Businesses (FSB), agreed: “It’s not good out there. Businesses that don’t have a track record and don’t have assets are struggling to find finance.”

This was the experience of charcuterie company Ross & Ross, which approached several banks to raise £10,000 for an online food store, selling artisan products from Cotswolds-based producers, including its own.

“We keep hearing banks have lots of money to lend, but that’s not our experience,” said co-owner Ross Bearman. “We had meetings with the banks and it was always a case of ‘computer says no’.”

The company is now raising money through crowdfunder.co.uk – one of several new crowdfunding and peer-to-peer websites that enable start-ups to raise capital directly from private individuals and businesses.

Fellow start-up Mike’s Fancy Cheese in Northern Ireland has just raised £84,000 via crowdfunding site Seedrs.com to launch a raw milk cheese business. Owner Michael Thomson had a similar experience to Ross & Ross with the banks. “All of them said they would not lend unless I put in at least 30% of the total myself. I told them that I have invested significant amounts already in training and supporting myself as I learned to make cheese, but that didn’t seem to matter.”

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June 2013 · Vol.14 Issue 5

What the banks are saying

Belfast’s Michael Thomson was unable to get a bank loan but raised £84,000 via crowdfunding to help launch his raw milk cheese business

Gordon Leatherdale, MD of popcorn and wholegrain bar company Wild Trail, is well on his way to raising £150,000 through crowdcube.com to help with expansion. He is offering 25% equity in his company in return, with investors receiving tax breaks through the Enterprise Investment Scheme (EIS).

“Banks have traditionally dominated funding, but the internet is providing alternatives,” Food consultant Jane Milton said low interest rates from savings accounts are encouraging people to invest their money in businesses

he said. “It’s part of a long-term shift in where businesses should go for funding. There has been a democratisation of opportunities for small investors through sites like Crowdcube.”

While schemes like the EIS are important, low rates of interest are also playing their part, said food consultant Jane Milton.

“There are more angel investors out there at the moment because putting your money in the bank is not going to get a great return,” she said. “They are increasingly willing to back small businesses that will get them a better rate.”

Milton advised start-ups to speak to their accountant in the first place. “A good accountant should be able to put you in touch with the

What the government is doing Business Bank Vince Cable’s new state bank, which brings together existing SME finance schemes, doesn’t lend directly to SMEs, but does provide cheap wholesale finance for alternative lenders.

Funding for Lending Scheme Launched last year, this offers banks cheap finance if they maintain or increase lending to households and businesses.

George Osborne extended the scheme in April to allow banks to draw £10 from the scheme for every £1 of net lending to small businesses.

The Local Growth Fund The Coalition Government plans to de-centralise spending by channelling billions of pounds to the regions through a single Local Growth Fund. Local Enterprise Partnerships will apply to the fund for projects to help SMEs. Mike Cherry of the FSB was cautious about the scheme. “The LEPs are disparate in terms of where they are and how they’re set up,” he said.

“They are all at different stages. Some are very good, but others are not, so it could lead to regional inequalities.”

In April, the British Bankers’ Association said nearly 80% of applications for new borrowing by small businesses were approved last year. It said that lending to SMEs was down because companies were worried about the future and fewer wanted to take on debt.

However, in a report for the government, the National Institute of Economic and Social Research said there was clear evidence that banks were still reluctant to lend to SMEs because of a change in attitude to risk combined with pressure to improve their capital position. right people. Local business groups, investor groups and networking events are also really good ways to meet people and companies that might want to invest.”

Another alternative source of finance is a community share issue, which has become increasingly popular with the rise of communityowned shops, pubs and bakeries.

The Real Food Store, which opened in Exeter in 2011, was set up as an Industrial Provident Society and raised £150,000 from local residents through such a scheme.

“As grants have dried up and loans have become harder to get, the dominant form of finance is now community funding in communityowned shops,” said Mike Perry, of the Plunkett Foundation, which advises people on how to set up a community-owned business.

“People are bypassing traditional financing models and looking elsewhere.”

At the FSB, Mike Cherry said, these new models are only likely to get stronger. “The landscape is changing. These new avenues of finance give much quicker answers than the banks. I’ve already started posing the question, ‘Have the retail bank offerings had their day?’”

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En Place scoops £250,000 hamper contract

IN BRIEF l North West retailer Booths has launched a range of 10 bee-friendly plants with the aim of raising awareness of the serious decline in bumblebees and encouraging shoppers to contribute to their conservation. The plants are supplied by Arden Lea Nurseries at Hesketh Bank.

By MICHAEL LANE

l Waitrose is set to open a

Northern Irish producer En Place Foods has won a bumper £250,000 contract to provide jams, chutneys and relishes for department store chain BHS’s Christmas hampers.

The deal will see the Co Tyrone-based firm supplying smaller 100g jars of several lines to wine merchant and hamper firm Lanchester Group, which is assembling the hampers for sale in more than 100 branches of BHS nationwide.

En Place managing director Paul Clarke said: “The new business relationship with this leading wholesaler will raise our profile substantially and increase our brand awareness in what is our most important marketplace. We are keen to work with Lanchester on other business projects.

“The contract gives us a strong base in the speciality food market, which we believe offers significant opportunities for the products we are developing for both professional chefs and home meal preparation.”

Formed in 2010, En Place has amassed 45 Great Taste awards and produces the Moyallon range of chutneys and relishes.

seventh store in Scotland, after East Dunbartonshire Council gave the green light for an outlet in Milngavie, north of Glasgow.

Construction work is expected to begin later this year with the opening expected in 2014.

www.en-placefoods.com

l The School of Artisan Food has added some specially designed short courses for new food start-ups and existing businesses looking to expand. The two- and one-day courses will all be delivered by expert tutors at the school’s site on Nottinghamshire’s Wellbeck Estate. www.schoolofartisanfood.org

l The star of ITV’s The Dales

DUBLIN DEBUT: For the first time in its 19 year history, Great Taste kicked off in Dublin, with nearly 100 experts attending three days of judging at Bewley’s Hotel in Ballsbridge. Organiser the Guild of Fine Food made the move to ensure that the majority of samples from the Republic of Ireland would travel less distance and be judged in the best possible condition. This proved a good move given the record number of entries from the country this year – in excess of 1,800. The judging panel included restaurant critics, chefs, food writers, restaurateurs, retailers and buyers. As part of the Great Taste event, the Guild also held a reception, supported by IFSA and Pallas Foods, at the RDS Members Club.

South West food group sets up export service

By PATRICK McGUIGAN

Regional food group Taste of the West has launched a new export arm to promote South West food and drink companies in fast growing markets such as China and the Middle East.

The new Taste of the West international sales and marketing service will help link local businesses with buyers and distributors abroad, as well as representing companies at international trade shows.

“Eastern Europe, the Middle East and BRIC countries are showing double digit growth,” said TotW chief executive John Sheaves.

“People in those countries have higher disposable incomes and they want high quality Western foods. West Country food and drink producers are well placed to meet that demand, but they are not well showcased abroad at the moment.

Taste of the West boss John Sheaves said Eastern Europe, the Middle East and China are all potential markets

We want to take the regional brand to an international audience.”

The new service has been set up in collaboration with UK Trade and Investment and is backed

programme, Chris Wildman, is the new owner of the Town End Farm Shop & Tea Room in the Yorkshire Dales. Wildman, a fifth generation butcher and farmer, is also the creator of Yorkshire Chorizo. www.townendfarmshop.co.uk

l A year after it was threatened with closure, Market Harborough’s indoor market has been earmarked for a £410,000 upgrade including the creation of a dedicated food hall area. Harborough District Council’s plans for the Leicestershire town’s Market Hall, built in 1992, have been shown to local traders, with redevelopment work scheduled to begin in January 2014.

l Croots Farm Shop in Derbyshire

by NatWest along with local law, insurance and accountancy firms. It will charge companies for consultancy and can represent them at international shows on a commission basis.

Sheaves said that he expects companies with sales of between £1m and £3m who are already supplying on a national scale to make up the bulk of clients.

“We have spent the past year working with UKTI, developing contacts and building up order books,” he said. “We want to build on the back of a hugely successful year for Britain last year with the Jubilee and the Olympics. The Union Jack is very well recognised abroad and we believe there is a gap in the market to raise the visibility and connect people with our own particular region.” www.tasteofthewest.co.uk

has more than doubled the size of its catering operation after opening an extension to its café. It has renamed the improved 60-seater area as the Shires Eatery, introduced a new menu and hired a new chef, Kate Griffin, as well as part time staff.

l Craft bakery Stephens of Dunfermline has won the tittle of Scottish Baker of the Year 2013.

The 140-year-old family firm was presented with its award by The Little Venice Cake Company’s owner Mich Turner MBE. Macleans Highland Bakery and Brownings the Baker were the runners up.

For regular news updates from FFD visit:

www.ffdonline.co.uk Vol.14 Issue 5 · June 2013

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fine food news Yorkshire farm shop brings pie firm in-house

By PATRICK McGUIGAN

Yorkshire-based Keelham Farm Shop has acquired neighbouring pie company H Ambler & Sons and said that other farm shops could follow its lead as supply chains become more sophisticated.

Keelham accounted for around 50% of Ambler’s sales and decided to buy the 125-year-old company outright after fourth generation owner Paul Ambler revealed he was looking to retire.

The farm shop, which is based in Thornton and has secured planning permission for a second site in Skipton, will continue production at Ambler’s premises, which is also located in Thornton.

The pie company’s wholesale business will be stopped, meaning that its pies will be sold exclusively

by Keelham with plans in place to extend the range to other bakery products.

Victoria Robertshaw, co-owner of Keelham Farm Shop, told FFD: “It’s fantastic to have complete control over the supply chain; to have that quality and traceability. As farm shops grow and become more prominent I think we will see more of this happening. It makes strategic sense in terms of production space and expertise.”

Robertshaw, who runs the business with her brother James, joined the family business from the corporate world, where she has worked as a chartered accountant and consultant for Arthur Andersen, head of strategy for electronics group Dixons and MD of customer

New units should bring punters into Drove

By PATRICK McGUIGAN

James and Victoria Robertshaw of Thornton-based Keelham Farm Shop pictured with Paul Ambler (centre) of pie maker H Ambler & Sons

services at internet service provider Freeserve.

“Farm shops have moved on a lot in the last 20 years and are

If I'd known then what I know now...

Hugo Hercod Relish Food and Drink, Wadebridge When we started the business in 2006 my then partner Sarah and I didn’t do a partnership agreement.

At the time it felt like we would have been planning to fail.

But it was a mistake. We’re no longer together and trying to work out how to divide the business is proving difficult. There’s always a rosy glow in the early days, but it’s really important to get everything in writing and to get a solicitor involved from the off.

That rosy glow extends to perceptions of the industry as whole. From the outside, people think that running a deli and a café is well paid and you are part of a

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June 2013 · Vol.14 Issue 5

becoming increasingly sophisticated, she said. “New generations are bringing new ideas from other sectors.” destination for coffee certainly in the area, if not the whole of the South West. But because we’ve been successful, we’ve seen more competition in the town. People see a full café and think it’s an opportunity for them. We’ve had two cafés open in the last year, but the town doesn’t really have enough residents to support them all.

I wish we’d used brokers earlier to sort out electricity and phone suppliers. We used to do it

nice social hub. The reality is that most cafés in the country earn a pitiful amount of money and it’s bloody hard work. Don’t get me wrong, I enjoy my job and the people, and you can earn a living I wish we’d used brokers to sort out from it, but you electricity suppliers. We used to do it are certainly not going to get rich ourselves, putting in huge amounts and you have to of work, but the big utility companies really work for it. are always one step ahead.

One of the ourselves, putting in huge amounts things we definitely got right was of work to find the best deals, but entering as many competitions as the big utility companies are always possible. I was named UK Barista one step ahead and wear you Champion in 2008 and we’re still down. We now use a broker called trading off that. I’m seen as the

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Farm shop owner Andrew Jamieson is investing in new retail units at his farm in North Norfolk to make it a shopping destination for locals and tourists.

Thornham-based Drove Orchards is already home to several independents selling products from baby clothing to cookware, but Jamieson (above right) plans to become more of a destination with the addition of a butcher’s and an outdoor clothing outlet.

“The key for us is to drive footfall to our site,” he said. “Our customers come back year after year and we want to keep offering them an authentic experience together with the right products. Our inspiring retail tenants are core to this. We’re incredibly excited about welcoming our new tenants to the site in the coming months.”

The farm also offers luxury camping, known as glamping, a yurt restaurant and makes its own juice using apples from its heritage orchards, where over 150 different types of apple grow. Next year the business plans to expand into cider.

Funding for the project has come from NatWest.

Perfect Clarity, which finds the best deals and takes a cut. It’s saved me thousands of pounds this year but, more importantly, it’s cut out all the time and stress.

The electricity bills for our business are horrendous, which is partly due to the mistakes we made when we first starting out. I put in under-floor heating, which we didn’t need, and we bought an upright grab fridge, which was a waste of money. They never hold their temperature, use up lots of electricity and pump out loads of heat. We end up putting things in there just so it doesn’t look empty.

One other thing – low energy light bulbs are rubbish. We wanted to do the right thing and put them in throughout the shop, but they don’t give enough light. The shop looked dingy, so we’re slowly changing them back to the old type now.

Interview by PATRICK McGUIGAN

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fine food news new openings

Opening or expanding a shop? Email details to editorial@finefoodworld.co.uk

Raw milk is Sussex farm shop’s USP

At a glance l Before the 1,200 sq ft shop

Charlie’s at South View Farm carries a wide range of locally sourced products but the biggest draw is the raw milk from its own herd

By PATRICK McGUIGAN

Selfridges may have found itself in trouble with the Food Standards Agency for selling unpasteurised milk, but there are no such problems at a newly opened farm shop in West Sussex.

Charlie’s Farm Shop at Southview Farm in Bury is legally allowed to sell raw milk because it comes directly from its own herd of cows. The product has a cult following because of its rich flavour and health benefits.

The new shop’s opening in April follows a well-publicised decision by the FSA to take legal action

Leckford Estate Farm Shop Stockbridge, Hants As exclusively reported in FFD in 2011, Waitrose will open a farm shop, coffee shop and educational facility on its Leckford Estate farm in Hampshire.

The 165 sq m shop will open in August and the retailer is working with Taste of the South East and Hampshire Fare to identify local suppliers. Around 40% of the product range will come from within a 30-mile radius and 40% from surrounding regions.

Leckford Farm produces arable crops, milk, apples, pears, mushrooms, apple juice, cider, free-range eggs and chicken for Waitrose stores.

against Selfridges (since dropped) and another Sussex-based dairy farmer for selling raw milk through a vending machine in the department store’s food hall. Under food hygiene regulations, raw milk is not allowed to be sold on non-farm premises, but can be sold at the farm gate.

“It’s a niche market that nobody else in the area can do,” said Sarah Butler, who set up the shop with her boyfriend and third generation dairy farmer Charlie Hughes. “People swear by raw milk for things like digestion and because it has such a nice flavour, and they are willing to

travel to buy it.”

Southview Farm has sold raw milk since 1980 and in 2003 also began processing and bottling milk for delivery to local retailers and restaurants. “The money you get for your milk from the big dairy companies is below the cost of production, so you have to do something different to keep going,” said Butler.

The farm shop sells a wide range of locally sourced products and also houses a large butchery counter, selling the farm's own Aberdeen Angus beef, rose veal and sausages. www.charliesfarmshop.co.uk

Cranstons Food Hall Cardewlees, Cumbria The Cumbrian retailer plans to open its sixth outlet, a £250,000 food hall at retail and leisure hub Orton Grange Farm, later this year.

The 4,000 sq ft outlet in Cardewlees will house butchery and deli counters, and will sell a range of products from over 30 local suppliers. MD Philip Cranston told FFD that the success of Cranstons' Cumbrian Food Hall, near Penrith, had persuaded him to open the Orton Grange site.

“It is a natural progression to open a second food hall,” he said.

“The site will be serviced by our existing infrastructure so will give us some additional economies of scale.”

Dairy farmer Richard Martin and his sister Claire set up Orton Grange eight years ago, converting farm buildings on their land into a busy

cafe, swimming pool, hairdresser’s shop, beauty salon and quilting supplies business. www.cranstons.net

opened, the farm ran an honesty box scheme for 40 years with customers trusted to pay for dairy products they helped themselves to from a fridge.

l Local products stocked in the shop include: bread from the Hungry Guest; Paynes honey; cheese from High Weald Dairy, Court Lodge yoghurts; and Deerview chutneys.

l The farm has also started making ice cream with its milk, including flavours such as honeycomb, chocolate and vanilla, and banoffee.

l Southview is one of only a few farms in the country to have milking robots. These are completely automatic machines, which milk the cows when they come into feed. The farm holds regular tours of the facilities and is planning school trips.

Boscastle Farm Shop & Café Cornwall This farm shop, which is located just off the South West Coastal Path, includes a butchers and delicatessen with a children’s play area, learning zone and 50 seater café.

It has been set up by two local couples: Mark and Nikki Collings; and Robin and Jackie Haddy, who produce Red Ruby beef and have one of the biggest herds in Cornwall, which graze overlooking the harbour village of Boscastle. www.boscastlefarmshop.co.uk

Vol.14 Issue 5 · June 2013

9

fine food news IN BRIEF Hamper firm branches out into distribution l Yorkshire-based coffee roaster

Grumpy Mule is not expecting major changes to its operation after its parent company was bought

by Irish firm Bewley’s in April.

The brand, sold in independents across the UK, is just one part of £7m-turnover roaster Boiling Coffee, which also roasts and supplies coffee to the foodservice sector.

l Pipers Crisps’ packaging, launched at the beginning of 2012, has won silver in the Design Business Association’s Design Effectiveness Awards. The awards recognise the return on investment of a design strategy.

l Stilton maker Colston Bassett’s centenary celebrations were given the Royal seal of approval with the visit of HRH The Princess Royal last month.

Princess Anne was given a tour of the Nottinghamshire Dairy, which has been producing the famous blue cheese for 100 years, by dairy manager Billy Kevan (pictured above right).

By PATRICK McGUIGAN

A hamper company has set up a new fine food distribution division, which it says will provide retailers with a more flexible and proactive service compared to the big wholesalers.

Diverse Fine Food Distribution stocks a small range of carefully chosen artisan food and drink products and claims to give delis and farm shops more support than larger competitors .

“We take hand-selected products for their unique qualities and we dedicate time and effort in selling each brand, and their individual stories,” said director Nicki Stewart, who set up Diverse Hampers in 2007.

“We purposely keep the number of producers low to sell their products effectively, with concentrated effort.”

Retail support includes personal visits, point-of-sale material, promotions and sampling activities.

“We want to be more than just another food distributor, we want to become a partner to all that we work with,” said co-director Mark Wiltshire.

Diverse, which has been set up by Mark Wiltshire and Nicki Stewart, will carry brands including Ooh Chocolata

The Taunton-based company which launched at the end of May, has two vans supplying retailers across the South West and is using couriers to deliver to the rest of the

country. Its initial product line-up includes chocolate from Ooh! Chocolata, jams from Rubies in the Rubble and Sea Island coffee. www.diversefinefood.co.uk

l Distributor Cotswold Fayre is hoping to raise another £10,000 this year for its chosen charity the Bala Orphanage in South-West Kenya, after managing director Paul Hargreaves’ latest visit. Last year, the firm raised £20,000 through events including a charity summer ball, which it plans to hold again in 2014.

Hale Events creates Exeter ‘super show’

l The UK’s first Olive Oil Conference takes place this month (June 18-19) at Gorton Monastery in Manchester. The event will be primarily focussed on Italian oil and will feature more than 30 of the country’s producers.

l Lambeth-based The London Kitchen has launched a new range of ‘manapés’ for those who find conventional canapés a bit too small. The range includes miniaturised ‘In Cod we Trust ’ fish & chips and ‘Up the Steaks’ beef & Yorkshire pudding. It is in the process of trademarking the name.

l The British Army is looking to hire chefs as part of its latest recruitment drive, Step Up, which aims to employ 10,000 new soldiers and officers over the next 12 months.

For regular news updates from FFD visit:

www.ffdonline.co.uk 10

June 2013 · Vol.14 Issue 5

The head barista at coffee shop and deli micro-chain Caracoli has been crowned national Latte Art Champion. Dhan Tamang pipped 12 finalists at the UK Latte Art Championships, which is part of London Coffee Festival held in April. He will now go on to represent the UK at the World Latte Art Championships in Nice at the end of this month.

Each finalist in the last round had just six minutes to pour four lattes – two free-pour and two designer lattes – all of which were then compared to photographs of the same drink taken earlier in the day.

“I’m absolutely delighted,” said Tamang. “At Caracoli we take our coffee very seriously. We love to add our own twist with a variety of patterns and pictures and the customers love it too.”

Tamang has been with the company, which has stores in Alresford, Guildford and Winchester, for over 18 months and has helped train all of Caracoli’s baristas.

Hale Events is set to merge its two Exeter-based trade events into one ‘super show’, under its The Source banner, with the first scheduled for February 2014.

It says The Source, which currently incorporates the Taste of the West trade show, will now be combined with the Expowest Westcountry catering and hospitality exhibition.

The new event, which will have stands for between 300 and 400 exhibitors, will be held on February 5 and 6 at Exeter’s Westpoint Exhibition Centre.

The organisers estimate that the new show will attract in the region of 4,000 buyers from across the retail, catering and hospitality sectors.

Hale Events said that it had chosen February to maximize buying opportunities ahead of the 2014 summer tourist season. The show will also host the Westcountry Tourism Conference as well as the regional heat of the UK Barista Championship. www.hale-events.com

Follow us on

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Making a meal of it

Interview After a sticky patch four years ago, Cook has emerged as one of the great survivors in posh ready-meals. As he prepares to launch a new ‘shop-within-a-shop’ format, co-founder Edward Perry tells MICK WHITWORTH why so few producers get past the starter course.

Edward Perry: ‘Manufacturing good food consistently is phenomenally complicated’

W

hen FFD last visited Cook Trading, back in 2006, its chefs were tripping over each other in a cramped 8,000 sq ft kitchen, producing gourmet frozen meals for a hundred or so retail clients and its own chain of around 20 shops in the South East.

That was before a major expansion that saw Cook move to a 35,000 sq ft site nearby, open 12 shops in as many months – and very nearly go bust.

“We were stupid enough to borrow too much money at a time when bankers were lending too much money,” says Edward Perry, who founded the business with chef Dale Penfold, the firm’s production chief, in 1997. “Then Lehman Brothers went down, and sales in every shop dropped 10%.”

What followed was a two-year cashflow crisis as the company, based in Sittingbourne, Kent, battled to stay independent. “The vultures were circling,” says Perry. “We had to make some redundancies, which was acutely painful, and it was two years of checking the bank balance twice a day.”

By 2010, with costs under control, a shift towards franchising for stores outside its home patch helped Cook start motoring again, giving it greater volume without the cost

is no question of suppliers disguising the raw material.

A tasting team of eight people samples a full dish from every batch – this in a company that is making 200,000 meals a week – and Perry says: “If you taste things that are not right, you have to have the discipline to bin them.”

It is a “paranoia” about quality that has kept Cook in business where others have struggled, he claims. “My estimate is there are 15 to 20 new start-ups every 10 years, and only a couple survive more than two or three years.

“People underestimate the complexity. It seems simple, but manufacturing good food consistently is phenomenally complicated.

“We spend our lives tasting competitors’ products, and the thing that characterises them is not that they’re good or bad, but that they’re inconsistent. If you are inconsistent you don’t get a second chance.”

Building “a blue-collar workplace where people really care about what they are doing” has been key to achieving this consistency, he says, and Cook has just been listed in the Sunday Times Top 100 Companies To Work For. Despite the economic slump, ready-meals can still command a premium if they represent good value, Perry says, “but woe betide you if you get the quality wrong”.

“If you’re delivering something that tastes materially better than M&S or Waitrose, there’s a market for it – that’s self-evident from the fact we have 65 shops. The price is fine if you nail the quality.”

with supermarket suppliers. But a tour of the factory with Dale Penfold shows some of the key differences between this and mainstream operators, much of it in the high standard of ingredient prep. “We peel two If you’re delivering tonnes of spuds a day,” something that tastes Penfold says, “because materially better than if we bought them in M&S or Waitrose, there’s they’d be treated with a whitener. We cook a market for it all our own gammons on site. We grate around a tonne of success – perhaps the only one to cheese a week on-site.” All Cook’s have done so without going into the mince is produced in-house so there major supermarkets. It has 65 stores, www.cookfood.net half of which are franchised, and 350 independent customers. Annual sales are £35 million, of which £7.5m is in the deli and farm shop sector. North-west supermarket chain Booths is Cook’s single biggest Cook’s next project, to be launched at the Speciality & Fine wholesale customer and is “a total Food Fair in September, is a “shop within a shop” format for pleasure to deal with”, but Perry is bigger retailers who see more potential for the brand than the adamant Cook will not sell to any of usual two or three freezers. the nationals. “I’ve said this before, A full Cook shop has 18-20 freezers in 800-1,000 sq ft but I would rather crawl naked over of floorspace. The new format will feature 12-14 cabinets in broken glass than supply one of the about 400 sq ft, with the same flooring, signage and lighting big multiples.” as a full Cook shop.

Cook is no ‘artisan’ producer It’s not clear if this will be a franchise or concession, but Perry believes now, although each pack still carries there are “plenty” of locations that, while they couldn’t support a the name of the chef responsible standalone Cook store, could benefit from this halfway house arrangement. for that particular batch. It has The final package won’t be presented until September, but he says: over 200 people employed in “Alongside our conventional wholesale business, we see this as being production alone, and the scale of fundamental to the future of Cook.” some of its processes is on a par of acquiring and managing its own sites.

Today it can be seen as one of the few ‘chef-quality’ ready-meal producers to have enjoyed national

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Shop-within-a-shop concept set for launch at Olympia

Vol.14 Issue 5 · June 2013

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June 2013 路 Vol.14 Issue 5

cheesewire Unsung heroes Hidden gems from Britain’s producers

news & views from the cheese counter

Defra considering major changes to Stilton PDO

By PATRICK McGUIGAN

CROFTON In a nutshell: Cumbria-based Thornby Moor Dairy is one of only a few British producers to make a mixed milk cheese. Its Crofton is made with around two-thirds cows’ milk and a third goats’ milk. This unpasteurised, soft, bloomy cheese comes in 300g and 1kg rounds.

Flavour and texture: Crofton is matured by Thornby for two to three weeks and has a four-week shelf life. When young, it is relatively dense, but it becomes soft and gooey as it matures. The cows’ milk gives it a clean, creamy flavour followed by goaty notes on the finish. The farmyard notes increase with age.

History: Thornby Moor was set up at Crofton Hall in 1979 by Carolyn Fairbairn, who still makes the cheese today. Crofton was one of her first cheeses and is made with raw milk from a local herd of Shorthorn cows and goats’ milk from Dolken Dairy Goats in Carlisle.

Stilton makers are fighting proposals that could see the cheese made with unpasteurised milk and production extended to Cambridgeshire.

Stilton carries Protected Designation of Origin (PDO) status under EU law, which says that it can only be made with pasteurised milk in Leicestershire, Derbyshire and Nottinghamshire. But Defra is currently considering two proposed amendments, following a consultation.

Stichelton Dairy has applied for the rules to be changed so the cheese could be made with raw milk. This would enable the company, owned by Neal’s Yard Dairy and cheese-maker Joe Schneider, to sell its unpasteurised Stichelton cheese as Stilton.

A separate application has been submitted to allow Stilton to be made in the parish of Stilton in Cambridgeshire. Local food historian Richard Landy, MP Shailesh Varathe

Colwick will be made with milk from a herd of red poll cows

By PATRICK McGUIGAN

Perfect partners: Works well with a range of wine styles from light and fruity Pinot Noir to Port.

Good with pears and mostarda.

Where to get it: Carron Lodge, Premier Cheese or email the company directly: leonie@ thornbymoordairy.co.uk FFD will feature a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@finefoodworld.co.uk

and the Bell Inn pub, which makes its own cheese, argue that new historical evidence proves that Stilton was first made in the village in the 18th century.

The Stilton Cheesemakers’ Association has objected to both proposals. “In the case of the village of Stilton, they haven't made cheese there since the middle of the 18th century. That is the reason why they don't have a case,” said chairman Nigel White. “We don't disagree

Leicester farmers to revive 300-year-old fresh cheese

Shelf-life and cheese care: Around four weeks. Avoid stacking the cheeses, which will accelerate the ripening process, and make sure they are kept wrapped in wax paper.

Once cut, the larger cheeses should be sold within two weeks.

Why should I stock it? The rich, creamy cows’ milk balances out the goatiness in the cheese, making it a good option for customers who say they don’t like goats’ cheeses.

Stichelton’s Schneider wants to sell his cheese as Stilton

A 300-year-old British cheese has been resurrected after it fell out of production 20 years ago.

Colwick is a light, fresh cows’ milk cheese, which was produced throughout Nottinghamshire from the mid 1600s. The last commercial production stopped in 1993, according to food historian and chairman of the Melton Mowbray Pork Pie Association Matthew O'Callaghan. He rediscovered a recipe for the cheese several years ago and encouraged Leicestershire dairy farmers Alan and Jane Hewson to start making it once again.

The couple have since set up their own creamery, Belvoir Ridge at Crossroads Farm, using milk from their own 60-strong herd of Red Poll cows to make Colwick. The cheese, which has a distinctive bowl shape

and can be topped with fresh fruit, was officially launched at the Artisan Cheese Fair in Melton Mowbray last month.

“Colwick traditionally only had a two-day shelf-life, which is one of the reasons why it died out, but we've developed the recipe over the past two years so that it now has a 10-day shelf life,” said Alan Hewson.

The cheese has a lactic flavour with a curdy tang and is made with pasteurised milk and vegetarian rennet. The couple make around 300 of the 90g cheeses a week in a 200-litre vat, and plan to build sales through listings with wholesalers.

O'Callaghan, who also chairs the UK Protected Food Names Association, plans to apply for protected status for the cheese under EU law. belvoirridgecreamery.wordpress.com

that a cheese called Stilton was made there, but the recipe is for a pressed, cooked cream cheese.

Stilton is an un-pressed, uncooked, blue veined cheese.”

Commenting on the Stichelton ammendment, he said the use of raw milk increased the risk of contamination. “Why would we want to increase the risk of something that may damage the brand name of Stilton?” he said.

In its application to Defra, Stichelton stated: “There is a proven track record for the safety of raw milk cheeses produced from a single carefully monitored milk supply. The PDO legislation is not a proxy for EU food safety legislation.”

The consultation closed on May 29 with Defra due to make its decision at the end of July. If it agrees with the proposals, they would then be put forward for consultation at European level. www.stiltoncheese.co.uk www.stichelton.co.uk

Lightwood launches soft cows’ milk blue Worcestershire-based Lightwood Cheese has launched a new soft blue cows’ milk cheese, which is proving popular with chefs.

The pasteurised Worcester Blue has a soft, creamy texture with pockets of tangy blue mould. Owner Phil Hulland told FFD he used a relatively strong strain of Penicillium Roqueforti in the cheese to give it a “bit of oomph”.

“There aren't many blue cheeses made locally and certainly not a soft blue like Worcester,” he said. “The first batch has gone down really well with local restaurants and hotels, who buy it through distributor B&S Dairy Foods. I've seen foodservice sales grow from 5% of the business three years ago to around 20% today.” www.lightwoodcheese.com

Penicillium Roqueforti gives Worcester Blue a ‘bit of oomph’ Vol.14 Issue 5 · June 2013

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cheesewire

The one and only David and Jo Clarke produce the country’s only raw milk Red Leicester to much acclaim, but they are always looking to improve their recipe. PATRICK McGUIGAN reports.

A

s business ideas go, setting up the Leicestershire Handmade Cheese Company in 2005 was a stroke of genius.

Nobody had made raw milk, farmhouse Red Leicester in the UK for 50 years, while factory production of the famous orange cheese had died out in the county nearly two decades before. With the British cheese renaissance in full swing, it was the perfect time for dairy farmers David and Jo Clarke to revive a classic territorial cheese.

It sounds like the kind of canny business plan that comes from careful analysis and shrewd business acumen, but David Clarke admits the reality was quite different.

“I’d like to say that we saw a gap in the market, but we didn’t.

We wanted to add value to our milk, but initially we weren’t going to make Red Leicester because the industrial cheese had such a bad reputation for being soapy, rubbery and bland,” he says. “I met an old friend in the pub, who could remember going with his father to buy Red Leicester from the last farmhouse producer in the area in the 1950s. He told me what a great cheese it used to be and we came round to the idea. It was the best decision we ever made.”

Today Sparkenhoe Red Leicester, which is named after the area where the farm is located, is hailed as one of Britain’s great cheeses.

David Clarke and his wife Jo have single handedly revived farmhouse Red Made with unpasteurised milk from Leicester and now produce 40 tonnes of the raw milk cheese every year the farm’s own herd, the cheese is matured for six to eight months the milk to do their job, so we’re in Britain for 50 years. and has a sweet, nutty flavour with experimenting with using less starter,” The Clarkes began the revival citrus notes. The company produces says Clarke. “If you use too much, with a recipe they acquired on a around 40 tonnes a year, supplying you just get the flavour of the starter short cheese-making course at Waitrose, Neal’s Yard and Paxton & and not the original characteristics of Reaseheath, but have developed the Whitfield. Sparkenhoe remains the the milk. We don’t want to sit on our process over the years. “We don’t only raw milk Red Leicester in the laurels. Our aim is to make the best really have a blueprint recipe,” says country.

Red Leicester cheese in the world. If Clarke. “We’re working with one According to Clarke, the cheese there’s a possibility we can do that by day’s milk production from one dates back to the using bulk starters, then that’s what herd of cows, so it 16th century and we’ll do. ” changes with the Mobile phones once used to outsell The company’s holistic approach weather, the season are not allowed in cheddar. The red and dedication to raw milk have and the type of feed. root of a plant called the make room. obviously been crucial to its success, The mood of the Lady’s Bedstraw may We don’t want any but they also bring their own cheese-maker also have originally been distractions. challenges. Poor weather means makes a difference. used to curdle the that the grass has been slow to If you want to get milk, giving the cheese an orange grow on the farm this year, as on because you’re thinking about hue, but this was later replaced have alternative feed crops, which something else, you’re going to with annatto. means buying expensive feed from rush it, which is why mobile phones Farmhouse production died neighbouring farms. “It comes right are not allowed in the make room. out during the Second World War, off the bottom line,” says Clarke.

We don’t want any distractions.” when dairies were forced to make He also admits to living in dread In keeping with these ‘slow ‘national’ cheese for the war effort. of tuberculosis, despite the fact cheese’ principles, the company is The rise of the supermarkets and the herd has never contracted the currently trialling bulk starters, which industrial production compounded disease. “It’s not happened yet, have to be nurtured in milk for days, the situation so farmhouse Red but it’s a case of when, not if. All instead of quicker frozen cultures.

Leicester effectively became extinct the raw milk cheese producers are “We want the natural flora in

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June 2013 · Vol.14 Issue 5

worried by it. We would have to pasteurise our milk, which would mean we would lose one of our unique selling points. I would hope customers stick with us, but you just don’t know.”

That’s not a problem for the big industrial producers, which churn out pasteurised Red Leicester in factories all over the UK for the big supermarkets.

“In a factory they’d start with at least five herds of milk going into a vat and then they pasteurise the milk, add calcium, take fat and mess around with it until they have a fairly standard product. A lot of them also use a starter called Helveticus, which gives a short sweet caramel blast of flavour. It tastes like fudge, not cheese, but people seem to like it. Our cheese on the other hand has real length and complexity. It changes from batch to batch and season to season, reflecting the weather and the countryside around us.” www.leicestershirecheese.co.uk

T S U 3 A TE OW IT 9 A H IS D G S V A N R O OD ST A R F O N O E H IT y TH IAL C

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Vol.14 Issue 5 路 June 2013

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June 2013 · Vol.14 Issue 5

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A promotional feature for Discover the Origin

D

iscover the Origin is an established European Union campaign designed to raise awareness around five Protected Designation of Origin (PDO) products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano Cheese and Port. The campaign aims to protect and promote the heritage, character and authenticity of these fine products, whilst educating trade professionals on how to provide the best possible customer experience.

Today’s increasingly discerning consumers seek constant reassurance with regards to the quality and authenticity of the products they buy. The PDO stamp of approval signifies that each of our five precious food and drink products have passed multiple quality-tests as well as strict rules on methods of production and origin. Consumers can trace each product back to its origins in Italy, France or Portugal, establishing the utmost confidence in the authenticity

of their purchase.

Knowledgeable staff, trained to confidently discuss the issues of traceability, quality, provenance and meaning of PDO status can make a world of difference to customer experience thereby assisting with return custom and increased business revenue.

Through presence at key trade shows such as Harrogate Speciality Food Show and IFE, the International Food and Drink Event,

Excel London, as well as a series of free Masterclasses throughout the UK, Discover the Origin equips trade professionals with all the tools needed to provide the very best in customer care.

If you would like to hear more about the products, or your business currently sells a selection of them, why not take up the opportunity to talk to the experts, including information on perfect food and wine pairings from our sommelier.

Masterclasses will be held across the UK until September and are free to attend. Visit the website to learn more about Discover the Origin (www.

DiscovertheOrigin.co.uk) and sign-up to the bi-monthly webzine. Or come and visit us at the Harrogate Speciality Food Show in June. Catch up on how the masterclasses have gone on facebook and chat to us on twitter @discoverorigin

Vol.14 Issue 5 · June 2013

17

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JuneLangdales 2013 · Advert Vol.14 Issue 5 FFD 204x140mm.indd 1

14/05/2013 17:12

SHOW GUIDE

FIND A WORLD OF FINE FOOD IN THE HEART OF BRITAIN

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REGISTER NOW FOR THE 2013 HARROGATE SPECIALITY FOOD SHOW www.specialityfoodshow.co.uk

hether you’re a northern-based buyer looking for a great line-up of local and regional foods, a southerner looking for inspiration outside your usual patch, or if you just want to see what’s new from UK and international suppliers, a visit to Harrogate Speciality Food Show never disappoints.

Organised once again by the Guild of Fine Food, the friendly, relaxed annual trade show is back at its well-established Yorkshire Event Centre location on June 23-24.

Among the 150 or so producers and suppliers heading for this easy-toreach venue at the Great Yorkshire Showground is a massive contingent of nearly 70 first-time exhibitors, ranging from up-and-coming Yorkshire baked snacks brand NibNibs to famous names like Taylors of Harrogate, founded in 1886 but making its Speciality Food Show debut in 2013.

Retailers can add value to their visit by signing up for the Cracking Christmas seminar on Monday June 24, and there’s a strong selection of free sessions in the Great Taste Live theatre, including two chances to watch top buyers grilling exhibitors in the everpopular Feed the Dragon.

GREAT TASTE LIVE CHARCUTERIE SEMINAR CRACKING CHRISTMAS FEED THE DRAGON TUTORED TASTINGS FREE GOODIE BAGS Visit www.specialityfoodshow.co.uk for the most up-to-date listings

harrogate speciality food show

WELCOME

LEARN HOW TO CRACK THE FESTIVE MARKET

❛With the supermarkets faltering, it’s vital for independent retailers to bring the consumer closer to the producer. There’s no better place to discover the stories behind the products than at Harrogate, where there will be more than 150 exhibitors. You can also buff up your retailing knowledge with sessions at the Great Taste Live Theatre. We look forward to seeing you at the show.

This year, the Guild will be staging a one day Cracking Christmas seminar, designed to help retailers get it right in December, alongside the main show. Charlie Turnbull, of Turnbulls Deli, and Gonalston Farm Shop owner Georgie Mason will guide attendees through a number of topics including margin increases, wastage management, cash flow control and how to pick the right stock. This Tiptree-sponsored event cost £45+VAT per person. And as it takes place in Hall 2 of the Yorkshire Event Centre from 10:30am until 2:30pm, there is still time for delegates to explore the show afterwards. To enrol call 01747 825200 or email tortie.farrand@ finefoodworld.co.uk

❜

John Farrand, director, Guild of Fine Food

Getting to Harrogate HG2 8QZ Using sat nav?

The Yorkshire Event Centre’s postcode is HG2 8QZ. From the south Turn off the A1 at Wetherby and follow signs for Harrogate (A661). Go straight across the roundabout and turn left at the traffic lights at Sainsbury’s into Railway Road and follow signs for the YEC (Yorkshire NG OPENI S Showground).

IME

From the north or east Turn off the A1 onto the A59 York/ Knaresborough road in the direction of Knaresborough.

At the first roundabout take the A658 Bradford/Harrogate exit, straight across the second roundabout and turn right and at the third roundabout onto A661.

Turn left at the traffic lights at Sainsbury’s into Railway Road and follow the signs for the YEC.

T 23 Y JUNE D SUN Am-4pm 11a 4 JUNE 2 Y A D MON am-4pm 9.30

Organiser Guild of Fine Food www.finefoodworld.co.uk Show personnel Show director: John Farrand Show manager: Sally Coley Marketing: Tortie Farrand Sales executives: Becky Stacey, Gavin Weeks Great Taste Live: John Farrand

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June 2013 · Vol.14 Issue 5

From Leeds on the A61, Bradford or Leeds/Bradford airport on the A658 At the first roundabout follow signs for York/A1 along the bypass on the A658.

At the second roundabout take the A661 Harrogate exit and turn left at the traffic lights at Sainsbury’s into Railway Road and follow signs for the Yorkshire Event Centre.

A1 (M) NORTH

KNARESBOROUGH A61 RIPON

A59 YORK

A59 SKIPTON A661

YORKSHIRE EVENT CENTRE A61

HARROGATE

A661

A658

A1 (M) SOUTH

A658 BRADFORD

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A61 LEEDS & M62

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Visitors to Harrogate 2013 can benefit from the following deals: Fiddler’s Lancashire Crisps (stand 47) is running a free prize draw to win 10 boxes of crisps. Meanwhile, any new trade customers at the show can buy four boxes and get a fifth one free.

Don Marco (stand 135) will be selling a pack of four different pizza bases and a three-pot range of pizza sauce for £10.

A658 RAILWAY STN

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Purchase two cases of each flavour from Brew Tea Company (stand 157) and receive a complementary case of English Breakfast (12 x 15 teabags).

Brewhaha (stand 166) is offering a free case of Chamomile tea with every order placed at the show.

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Enjoy free tastings of a range of fabulous British & Continental charcuterie and learn how to sell it more effectively by chatting with producers and specialist distributors. This session is part of an industry-sponsored campaign, led by Fine Food Digest and the Guild of Fine Food, to capitalise on consumer interest in artisan charcuterie.

13.30-14.30

MORE TASTE, LESS WASTE Stephanie Moon

Consultant chef and TV cook Stephanie Moon helps you showcase your deli produce and turn short-dated cheeses and meats into cash with a range of inspirational dishes, tasting platters and tapas-style nibbles.

14.30-15.30

FEED THE DRAGON Hosted by John Farrand, director, Guild of Fine Food

Always a highlight of Harrogate Speciality Food Show, Feed the Dragon sees us pit the bravest of our exhibitors against a Dragon’s Den-style panel of top food buyers. This year’s Dragons include executives from Hider Foods, Turnbulls Delicatessen and Whole Foods Market, along with TV cook Stephanie Moon.

Supported by

MONDAY JUNE 24 11.00-12.00

SINGING THE BLUES Hosted by Colston Bassett Stilton & Shepherds Purse

Colston Bassett Stilton, the venerable Midlands blue celebrating its centenary in 2013, goes head-to-head with a local hero launched only last year: Harrogate Blue from Shepherds Purse. Take part in this informative tutorial and comparative tasting, and find out why both classic and contemporary blues deserve space on your cheese counter or menu.

12.00-13.00

BRITISH BULLDOG SPIRITS Nigel Barden

Join BBC Radio 2’s favourite foodie, Nigel Barden, as he takes you through the best of British spirits. Sample some of the UK’s award-winning gins, vodkas and other favourites. A not-to-be missed session for all licence holders.

13.15-14.15

FEED THE DRAGON Hosted by John Farrand, director, Guild of Fine Food

Join us for the second session of our popular Dragon’s Den-style feature, as more brave exhibitors pitch their products to a hard-bitten team of top food buyers. Monday’s Dragons include buyers from Harrods, Fodder and Delilah Fine Foods, as well as BBC Radio’s Nigel Barden.

Supported by

SELL MORE CHARCUTERIE sponsored by

Register at www.specialityfoodshow.co.uk

Charcuterie under the spotlight at Harrogate FFD is continuing this year’s focus on British & Continental charcuterie with special events for producers in the Harrogate show’s seminar area and a tasting event for retailers and chefs in the Great Taste Live theatre, all taking place on Sunday June 23.

• FREE TASTINGS – Visitors can sample a range of British & Continental meats at a tasting session in the Great Taste Theatre (above), co-sponsored by Adlington, Dell’Ami, Deli Farm Charcuterie, Harrods, Negroni, the Parma Ham Consortium, Patchwork Paté and Trealy Farm.

• MEET-THE-BUYER – At midday on Sunday, charcuterie producers

are being offered the chance of a face-to-face meeting with John David Harmon, speciality co-ordinator of Whole Foods Market in the UK. The US-owned speciality retailer, which has seven UK stores including major outlets in Kensington and Glasgow, is known for its rigourous approach to buying. In this ‘speed-dating’

session, producers have the chance to make a short sales pitch and receive feedback on their product, packaging, pricing and general market-readiness.

• BRITISH CHARCUTERIE SEMINAR – We’ve set aside a two-hour session on the afternoon of Sunday June 23 for a gathering of British charcuterie producers and other interested parties.

A follow-up to meetings held last year at Harrogate and the School of Artisan Food, it is hoped the event could lead to the formation of the UK sector’s first producer group. The seminar will be headlined by food safety specialist

Erica Sheward of BRDO: code of practice for charcuterie makers

Erica Sheward of the Better Regulation Delivery Office.

A former technical director and lecturer in environmental health, she will outline opportunities for a national code of practice for charcuterie producers.

• For information on the meet-thebuyer and seminar sessions, email editorial@finefoodworld.co.uk Vol.14 Issue 5 · June 2013

23

harrogate speciality food show

What’s on show for 2013 A-Cold Distributors 80 10 Great Northern Way, Netherfield, Nottingham, Nottinghamshire, NG4 2HD 0115 09404090 www.acold.co.uk For the last 43 years, A-Cold has specialised in the design and fit-out of fresh food retail operations including refrigeration and air conditioning systems. It offers both total shop-fit and refurbishments to delicatessens, butcher and bakers.

signature celery & cider relish to more traditional jams, are all made in small batches using an open pan cooking method and feature local ingredients.

Ancient Recipes supplies its product in both retail and catering formats.

NEW Adunni Foods 90 15 Burdett Way, Manchester, M12 4WP www.adunnifoods.com 0845 838 0568

NEW Arancia Juicing 34 Unit 7 Ryefield Court, Ryefield Way, Silsden, Keighley, BD20 0EF 01535 655041 www.aranciajuicing.com

NEW Alassala 50 34 Faulconbridge Close, Nottingham, Nottinghamshire, NG6 8DW 0115 9270739 www.alassala.co.uk Alassala specialises in importing and exporting cold pressed organic argan oil from the south west of Morocco. Its products are free from any chemical or artificial additives. All of the firm’s oil is ethically sourced from women’s co-operatives that support local growing communities.

NEW Argo's Bakery 110 Cairston Road, Stromness, Orkney, KW16 3JW 01856 850245 www.argosbakery.co.uk

NEW Ampleforth Abbey Orchard 39 Ampleforth Abbey, York, North Yorkshire, YO62 4EY 01439 766897 www.ampleforth.org.uk The monks of Ampleforth Abbey produce a range of award-winning drinks, including its beer, which is

made to a secret Benedictine recipe and claimed the prize of Best Drink at the Deliciouslyorkshire awards. It also produces traditional and premium ciders, apple liqueur, and a range of fruit brandies and gins.

NEW Ancient Recipes 114 PO Box 17, Gretna, Dumfriesshire, DG16 5YL 01461 337239 www.ancient-recipes.co.uk The Scottish preserve and chutney maker will be celebrating its first birthday at this year’s show. Its products, which range from its

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June 2013 · Vol.14 Issue 5

Appleby Bakery 147 Unit 2, Tilery Building, Cross Croft Industrial Estate, Appleby, CA16 6HX 017683 53113 www.applebybakery.co.uk

Atkins & Potts 121 Studland Estate, Ball Hill, Newbury, RG20 0PW 01635 254 249 www.atkinsandpotts.co.uk Avlaki Superb Organic Olive Oils 99 Unit 3372, PO Box 6945, London, W1A 6US 07721 410974 www.oliveoilavlaki.com

Vale, Peterborough, PE7 8LT 07595 167029 www.bonnieyau.co.uk Bonnie Yau’s new range of Oriental sauces are all-natural and produced in the UK. The range, which includes black bean, Kung Po and Vietnamese ZUM!, is low in fat as well as glutenand wheat-free. range of LED technical solutions and provides a free lighting design service.

NEW Berries 36 Aaron House, The Promenade, Port St Mary, Isle of Man, IM9 5DE 01624 835702 www.berries.co.im Berries produces the Great Taste award-winning Manx Vintage and traditional Christmas puddings as well as Christmas cakes, baked cakes, confectionery and hampers. All of its products are made with “meticulous care using the finest ingredients”, a great deal of which are local. Among the firm’s customers is Fortnum & Mason.

NEW Bim's Kitchen 91 PO Box 65735, London, N13 9BN 07412 619013 www.bimskitchen.com North London-based Bim's Kitchen produces an exotic range of handmade African-inspired sauces,

NEW Baked In Belfast 21 028 68641772 www.bakedinbelfast.com Baked in Belfast produces a range of handmade marmalade, jam and condiments and spice mixes, six of which have won Great Taste awards.

The family-run firm’s array of ingredients includes African ingredients like alligator pepper, cubeb, baobab fruit, birdseye chillies, chickpeas, groundnuts, hibiscus flowers, kola nuts and melon seeds.

relishes that it describes as “quirky”.

The line-up includes mojito marmalade, strawberry daiquiri jam, raspberry vodka jam and gin & tonic marmalade.

These all come in jars hand-finished with black paper tops.

Bäro Lighting 64 Oakwood House, 36 Wood Lane, Partington, Manchester, M31 4ND 0161 7779292 www.baro.co.uk Bäro is a specialist retail lighting manufacturer supplying all retail sectors. It offers a full range of specialist lighting to butchers, bakers, grocers, farm shops, fishmongers, delicatessens, convenience stores and supermarkets. The firm also has full

NEW Bonnie Yau’s Food Products 108 28 Westwater Crescent, Hampton

Bonny Confectionery 130 Llandegfan, Anglesey, LL59 5TY 0844 3104180 www.bonnyconfectionery.co.uk NEW Bradley's Juice 94 Box Bush Farm, Box Bush Lane, nr Hewish, North Somerset, BS24 6UA 01934 822 356 www.bradleysjuice.co.uk Bramley & Gage 38 Ashville Park, Thornbury, Bristol, BS35 3UU 01454 418046 www.bramleyandgage.co.uk NEW Bread Tree 70 Ashburton Road, Croydon, CR0 6AQ 0845 4747142 www.breadtree.co.uk London-based Bread Tree specialises in Italian chilli and bruschetta. Its best selling product is Dinamite, a blend of Italian chilli peppers, vegetables, wild herbs and mushrooms, which can be used flavour and spice up all kinds of dishes such as bruschetta, pizza, and pasta.

NEW Brew Tea Company 157 Unit 6, Millbrook Business Park, Mill Lane, Merseyside, WA11 8LZ 08433 092166 www.brewteacompany.co.uk NEW Brewhaha Tea Unit 1, 21 Watt Street, Glasgow, G5 8RR 0808 178 9357 www.brewhahatea.co.uk

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Bizerba UK 9 2-4 Erica Road, Stacey Bushes, Milton Keynes, MK12 6HS 01908 682740 www.bizerba.com Milton Keynes-based Bizerba UK is a wholly owned subsidiary of multinational firm Bizerba GmbH. Its portfolio includes electronic retail scales and system cash registers, communication software, merchandise information systems & price labellers as well as slicing and meat processing devices.

NEW = First time exhibitor

CE N 0 £5 WA TO O P LL U A G IN ST TA

Receive up to £50 and a full promotion kit and you could be crowned Britain’s Best Cheese Counter 2013 Register for this promotion today and we will send you: 1. A high quality counter-top sampling tray with plates and cocktail sticks 2. Recipe leaflets, product information sheets and other branded POS 3. A cash allowance of £30 or £50 to cover the cost of Le Gruyère AOC cheese for sampling

How does the promotion work?

• S ign-up and commit to doing the promotion for a minimum of two days • Select which Le Gruyère AOC you sample to customers – Classic or Reserve. Order the stock from your normal supplier • Launch and publicise your promotion • Take two photographs of your promotion – a shot of the entire counter and a close up of the promotion kit in use • The Guild of Fine Food will send you a short form to complete and send back with your photographs. This is your chance to sell yourself and your cheese counter to our judges • We will send you a cheque for £30 if you are unable to submit photographs or £50 if you do

How does the Best Cheese Counter competition work?

Sign up for the 2013 self-supervised Le Gruyère AOC in-store cheese promotion and receive a cash payment of up to £50.

You will be automatically entered for Britain’s Best Cheese Counter competition, which will involve a live judging finale at this year’s World Cheese Awards taking place at BBC Good Food Show at the NEC.

• O ur judging panel will short-list entries from the forms and photographs submitted • A judge will visit all short-listed shops and mystery shop to evaluate the counter, knowledge of staff and, of course, the cheese offer • The successful finalists will then be invited to the World Cheese Awards 2013 to present and explain in person their favourite cheeseboard ensuring, of course, that Le Gruyère AOC cheese is at the heart of it • This is your chance to demonstrate that you can design and sell the perfect cheeseboard in front of our panel of judges and a live audience at the BBC Good Food Show at the NEC

How do I apply?

The promotion will take place during May - July 2013.

Contact julie.coates@finefoodworld.co.uk or call her on 01747 825200 to sign up. Not only could you be walking away with the title Britain’s Best Cheese Counter but you will be treated to an all-expenses paid trip to Le Gruyère, Switzerland to enjoy the Swiss cheese-making experience for yourself.

www.gruyere.com

Britain’s Best Cheese Counter Winner 2012: Paxton & Whitfield L-R, Matt Bunch (Paxton & Whitfield), Maurice Johnson (sponsors : Le Gruyère AOC), Ros Windsor (MD, Paxton & Whitfield), John Farrand (Organiser World Cheese Awards).

Cheeses from Switzerland.

Switzerland. Naturally.

www.switzerland-cheese.com

harrogate speciality food show Bryson's Of Keswick 84 42 Main Street, Keswick, Cumbria, CA12 5JD 017687 72257 www.brysonsofkeswick.co.uk NEW Buonissimo 2 Admiral Street, Leeds, West Yorkshire, LS11 5NG 0113 3187520 www.buonissimo.co

Chapman’s Seafoods 19 SeaCatch Building, Estate Road 7, South Humberside Industrial Estate, Grimsby, NE Lincolnshire, DN31 2TP 01472 269871 www.chapmansfishcakes.co.uk

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Caffe Vero 52 32a Stoney Street, Nottingham, Nottinghamshire, NG1 1LL 0115 9596450 www.caffevero.co.uk Traditional Italian coffee roaster Caffè Vero supplies a range of coffee bean blends, hot chocolate, sugar and speciality teas. It installs and maintains

a variety of coffee machinery and is also the UK distributor of Loison panettone, speciality cakes and biscuits.

Cambus O'May Cheese Co 83 The Creamery, Cambus O'May, Ballater, Aberdeenshire, AB35 5SD 01339 753113 info@cambusomay.com Cambus O’May cheeses are hand made from local, unpasteurised milk using traditional cheddaring, pressing and maturing techniques unique to the region of Royal Deeside. All of the creamery’s cheeses are matured for up to 12 months and it has just added a smoked cheese, Auld Reekie, to its range.

Choc-affair 174 Station Yard, York Road, Naburn, York, North Yorkshire, YO19 4RW 01904 541541 www.choc-affair.com Coffee Care (NC) 124 Millfields Hall, Coach Street, Skipton, North Yorkshire, BD23 1LQ 01756 794811 www.coffeecare.co.uk Founded 30 years ago, Coffee Care sources speciality grade, high-grown coffees and offers a variety of roasts, unique blends and formats. In addition, it offers a full range of equipment, from espresso machines to free-loan filter machines, technical back-up and specialist training. The firm also supplies tea, loose and in teabags.

NEW Corkers Crisps 149 Willow Farm, Pymoor Common, Little Downham, Ely, Cambs, CB6 2WA 01353 699 000 www.corkerscrisps.co.uk NEW Country Fare 51 Dalefoot Farm, Mallerstang, Kirkby Stephen, Cumbria, CA17 4JT 01768 371173 www.country-fare.co.uk Country Fare is a purpose-built artisan bakery based on its working hill farm in

the beautiful Yorkshire Dales. It makes fruit cakes, tray bakes and biscuits to tried and tested family recipes. It will be launching a range of individual snacks at this year’s show.

Cryer & Stott Cheesemongers 24 20-24 Station Road, Allerton Bywater, Castleford, West Yorkshire, WF10 2BP 01977 510638 www.cryerandstott.co.uk Named in the top 15 cheese merchants

by The Independent and Business of the Year by Deliciouslyorkshire, Cryer & Stott is a wholesaler, retailer and producer. The firm acts as a Yorkshire hub and wholesales products from 72 different Yorkshire producers, as well as offering a range of cheese and deli items from across the UK and the Continent. It also produces its own blended cheeses and offers consultancy services to other food businesses.

NEW Devils Dynamite 115 3 Regent Street, Bletchley, Milton Keynes, Bucks, MK2 2UD 07840 426947 www.devilsdynamite.com Discover The Origin 3 FleishmanHillard, 40 Long Acre, London, WC2E 9LG 0207 3957120 www.discovertheorigin.co.uk Discover the Origin is a European Union campaign designed to raise awareness around five Protected Designation of Origin (PDO) products: Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano Cheese and Port.

NEW Don Marco Food Company 135 Unit 6D Waterloo Works, Gorsey Mount Street, Stockport, Cheshire, SK1 3BU www.pizzabase.org The Don Marco Food Company produces the Dough It Yourself range of ready-to-cook pizza bases and sauces, which it says “will change the way you eat pizza in your home forever”. All of its bases are par-baked, cooled and vacuum-sealed for a thin and crispy pizza.

NEW Elanthy PO Box 227, Chipping Norton, Oxon, OX7 9AH 01865 589978 www.elanthy.com

Cheese Cellar 139 44-54 Stewarts Road, London, SW8 4DF 0207 8196001 www.cheesecellar.co.uk Cheese Cellar supplies cheese, dairy, olives, charcuterie and speciality foods to foodservice and speciality retailers.

It carries a large range of products from small artisan cheese to familiar brands and can also provide customers with advice and cheese tutorials.

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June 2013 · Vol.14 Issue 5

Wormingford, Colchester, Essex, CO6 3AQ 01206 241613 www.fairfieldsfarmcrisps.co.uk Fairfields Farm is run by husband and wife team Robert and Laura Strathern.

The potatoes travel no further than the width of the farmyard to reach the factory before being washed, cooked and packed. The eight-strong range of hand-cooked crisps is flavoured with natural ingredients and come in 40g and 150g bags.

NEW Ferry Fast Produce Ascot Road, Pershore, Worcestershire, WR10 2JJ 01386 552131 www.ferryfast.co.uk

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NEW Fiddler’s Lancashire Crisps 47 Brick Kiln Farm, Brick Kiln Lane, Rufford. Lancashire, L40 1SY 01704 823572 www.fiddlerslancashirecrisps.co.uk The Fiddler’s family makes its Lancashire Crisps using potatoes grown on its own farm and enhanced with the flavours of the county. The show will see the launch of three new flavours: Lancashire black pudding & English mustard, Simply Spuds and sea salt & black pepper.

Field-Fare (Agra Freeze Ltd) 127 Black Robins Farm, Grants Lane, Edenbridge, Kent, TN8 6QP 01732 864344 www.field-fare.com Field Fare supplies a range of selfservice frozen foods, including fruits and vegetables, bakery products, fish

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NEW Emmett’s Stores 33 Emmett's of Peasenhall, Peasenhall, Saxmundham, Suffolk, IP17 2HJ 01728 660250 www.emmettsham.co.uk Exquisite Handmade Cakes 40 Unit C, Cardigan Works, Lennox Road, Leeds, LS4 2BL 0113 2890283 www.exquisitehandmadecakes.co.uk NEW Fairfields Farm Crisps 65 Fairfields Farm, Fordham Road,

and ready-meals. Its products can be found in more than 400 farm shops, garden centres, food halls, butchers and delicatessens across the UK. Fior Fruit Merchants 123 Monimail House, Monimail, nr Cupar, Fife. KY15 7RJ 01738 622 851 www.fifefm.co.uk NEW = First time exhibitor

Come see me at the Harrogate Speciality Food Show on June 23-24!

Pizza Perfection

❝For years Britain’s supermarkets have been getting pizzas wrong—so we thought it was time the public deserved the real deal. With Dough It Yourself’s plain or wholemeal bases and a choice of three gorgeous sauces, ❝What can I say?! The best pizza I have had in years❜❜ David, Manchester

you can create a stunning, thin-crust homemade pizza in just minutes.❜❜

Mark McGuinness, owner of Don Marco Food Company Ltd, makers of Dough It Yourself ❝So much nicer than shop-bought and delivery—Thanks XXX❜❜ Shelly, Knutsford

E info@don-marco.com W www.doughityourself.org T 07597-688078

❝You sell a really great product❜❜ Ruth, Alderley Edge

www.facebook.com/doughityourself

@donmarcofoodco Vol.14 Issue 5 · June 2013

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essence of india

Specialist suppliers to the food industry  Importers  Maturers  Wholesale distributors

- Friendly & reliable service - Extensive product range - New and Exclusive products available only to us - Free & regular deliveries - Menu & Merchandising advice - Fantastic product knowledge from all the team We go further to please!

Gourmet Indian Snacks We’ve poured our passion for home-cooked, authentic Indian food into creating Howdah.

Come and visit us on 14:13 STAND FFD HGBeer ad.pdf 1 16/05/2013

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Fine Cheeses Limited Unit 9 Lister Park Green Lane Industrial Estate Featherstone West Yorkshire WF7 6FE

Junction 31 of the M62

Tel. 01977 798012 Fax. 01977 709347 info@finecheesesltd.co.uk www.finecheesesltd.co.uk

HARROGATE SPECIALITY FOOD SHOW 2013 Find us Stand 260 June 23-24 Yorkshire Event Centre Harrogate

Perfectly Hot. Because we are Bothered.

C

Like all our drinks, Luscombe Hot Ginger Beer is made without compromise. We don’t cut corners by adding chilli powder to get the heat. We mill and press fresh organic root ginger here on the farm to capture its gingerols – ginger’s natural active constituent. It has a heat that builds. It’s a controlled heat, with citrus notes and a long finish. And it’s worth the effort to get it right.

M

Y

CM

MY

CY

Try it for yourself.

CMY

Call us for a sample pack today on 01364 64 30 36.

K

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June 2013 · Vol.14 Issue 5

harrogate speciality food show NEW Glamour Puds 137 Unit K4, Alpha Business Centre, 7-11 Minerva Road, London, NW10 6HJ 07849 456219 www.glamourpuds.com Glamour Puds produces premium gluten- and dairy-free chilled desserts in microwaveable pots for both retail and foodservice. Its range includes raspberry jam sponge and banoffee sponge puddings.

GST Europe 155 The Barn, Waterloo Road, Wokingham, Berkshire, RG40 3BY 0844 8843351 www.gsteurope.co.uk GST supplies artisan food direct from Italy to the UK. All of its products are chosen for both their taste and history.

The firm searches for family businesses that have been producing for many years, passing on their knowledge and skills from generation to generation.

Godminster Vintage 159 Station Road, Bruton, Somerset, BA10 0EH 01749 813733 www.godminster.com Godminster produces a range of organic cheeses including waxed cheddar, oak-smoked cheddar and three varieties of Jersey milk bries.

NEW Guppy’s Chocolates 15 5 Audax Close, Clifton Moor, York, YO30 4RA 01904 690399 www.guppyschocolates.co.uk Guppy's Chocolates is run by Peter & Fran Guppy, who produce and package all of their chocolates by hand on the family-run premises in York.

Hider Food Imports 169 Wiltshire Road, Hull, HU4 6PA 01482 561137 www.hiderfoods.co.uk Hider Food Imports is a family-owned company that specialises in the importing of nuts, dried fruits, confectionery and speciality fine food products from around the world. With over 2,000 product lines and 48 years experience, it supplies a wide range of farm shops, garden centres, delis and foodhalls across the country.

Godminster also makes infused vodkas (horseradish, blackcurrant and elderflower flavours), chunky beetroot & apple chutney, rosemary water biscuits and oat rich digestive biscuits.

Gordon Rhodes & Sons Dalesman House, Chase Way, Bradford, BD5 8HW 01274 758007 www.gordonrhodes.co.uk

NEW Hill Valley Foods 31 17, The Sidings Business Park, Whalley, Clitheroe, Lancashire, BB7 9SE 01254 823815 www.hillvalleyfoodsltd.co.uk

82 NEW Howdah Unit 39 & 40, Oakhill Industrial

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NEW Granny Marmalade 42 2 Ashbourne Court, Ramsbottom, BL0 0DG 07817 703186 www.facebook.com/ GrannyMarmalade

Guild of Fine Food 140 Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset, SP8 5FB 01747 825200 www.finefoodworld.co.uk Formed in 1995, the Guild of Fine Food is the trade association for anyone making or selling top quality local, regional or speciality food and drink. As well as providing a wide range of services to its 1,300+ members, the Guild also runs professionally accredited training programmes, organises Great Taste and the World Cheese Awards, and publishes Fine Food Digest.

NEW = First time exhibitor

Estate, Devonshire Road, Walken, Worsley, Manchester, M28 3PT Made in India using traditional recipes, each bag of Howdah’s gourmet Indian snacks contains a variety of spices and herbs. Its range is free from preservatives and artificial flavours, and suitable for vegetarians.

HR4UK 66 5 - 8 The Edwards Centre, The Horsefair, Hinckley LE10 0AN 01455 444222 www.hr4uk.com Human resources specialist HR4UK will be sharing the latest and most effective way to protect your business against fines and legal costs in employment. It will also be advising how to prepare for the introduction of workplace pensions. The firm offers a range of services that are free to all Guild members.

Hydropac 88 Unit 1, Network 4, Lincoln Road, Cressex Business Park, High Wycombe, Bucks, HP12 3RF 01494 530182 www.hydropac.co.uk NEW Ingham Corner Pantry 136 Spring Cottage, Ingham Corner, Ingham, Norwich, NR12 0TG 01692 581123 tracy.kerrison@yahoo.co.uk Interprofession du Gruyère 144 Lansdowne House, 112 Main St, Hayton, Retford, Nottinghamshire, DN22 9LH 01777 869757 www.gruyere.com The UK organisation representing the protected Swiss cheese Le Gruyère AOC will be on hand to inform independent retailers about the promotional opportunities open to them.

Invopak 134 Hyde Point, Dunkirk Lane, Hyde, Cheshire, SK14 4PL 0161 3664451 www.invopak.co.uk Invopak is the UK’s leading supplier of rigid packaging containers with more than 60 years’ experience. The family-

owned company stocks a variety of food grade containers in all shapes and sizes – including an oxy-biodegradable range. It offers bespoke printing including in-mould labeling, digital and offset for small and large print runs.

Jenkins & Hustwit Farmhouse Fruit Cakes 104 3b Laurel Way, Bishop Auckland, Wear Valley, County Durham,

Northumbria, DL14 7NF 01388 605005 www.jenkinsandhustwit.com Founded over a decade ago, Jenkins & Hustwits hand-made cakes and puddings are all made using treasured

family recipes. As well as its range of rich fruit, Christmas and celebration cakes, it also offers a speciality range for more health-conscious consumers including fat-free, diabetic and glutenfree options.

Just Desserts Yorkshire 86 Units 1 and 2 Station Road, Shipley, West Yorkshire, BD18 2JL 01274 590698 www.just-desserts.co.uk Established in 1985, Just Desserts produces an extensive range of handmade desserts and quiches for restaurants, hotels, pubs, garden centres, farm shops, delicatessens,

visitor attractions and a wide variety of foodservice outlets. The range includes tarts and pastries, gateaux, puddings cheesecakes, mousses, roulades, cakes, individual desserts and fresh quiche.

Just Oil and Just Crisps 126 Wade Lane Farm, Hill Ridware, Staffordshire, WS15 3RE 01543 493081 www.justoil.co.uk www.justcrisps.co.uk Just cold pressed rapeseed oil is grown, harvested, cold pressed, filtered, bottled on one Staffordshire farm. It

also grows potatoes, which it cooks in its oil to make its skin-on Just Crisps.

The firm’s range also includes salad dressings and infused oils.

NEW Kankun 118 132 Olive Road, Suite A, London, NW2 6UU 0208 4505840 www.kan-kun.com Kankun produces two chilli sauces to Vol.14 Issue 5 · June 2013

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harrogate speciality food show Mexican recipes. Its hot smoky chipotle sauce is 26% chipotle chilli while its extra hot habanero sauce is 86% habanero chilli and described as “perfect for heat lovers”.

NEW Kompleat Solutions 171 & 172 Suite 102b, Melton Court, Gibson Lane, Melton, East Riding, HU14 3HH 01482 638535 www.kompleatsolutions.co.uk Kompleat Solutions offers a range speciality and ethnic bread products. Its lines include boiled bagels made in New York, Khobez flatbreads, tortillas, naans, and large and mini pittas in a variety of flavours.

Lakeland Computers 89 3 Tullynagarn, Lisnarick Road, Irvinestown, Fermanagh BT94 1EY 0845 2570829 www.lccs.co.uk Lauden Chocolate 48 63 Brussels Street, Leeds, LS9 8AB 0113 2440289 www.laudenchocolate.com Lauden Chocolate uses “only the finest” natural ingredients to create its products. The chocolatier supplies a host of prestigious clients including British Airways First Class, Michelin star restaurants, fine hotels and many independent delis and farm shops.

NEW Le Langhe 96 Old Coach House, Peasholme Green, York, North Yorkshire, YO1 7PW 01904 622584 www.lelanghe.co.uk Link Print & Packaging 71 Link House, 4 Stanley Road, Farington, Leyland, Lancashire, PR25 4RH 01772 453838 www.linkpp.co.uk Link will be showcasing its range of labelling systems. It can provide solutions for all aspects of labelling, whether it’s printing, design or application.

Little Barn 170 Highfield House, Brackenthwaite Lane, Harrogate, North Yorkshire, HG3 1PQ 01423 870843 www.littlebarnltd.co.uk Little Barn’s qualified pastry chefs bake an extensive list of cakes and desserts by hand in small batches using natural and, where possible, seasonal and local ingredients. It supplies both the hospitality and retail sectors and can also create bespoke products for clients.

Little Doone Foods 112 92 St Andrews Gardens, Dalry, Ayrshire, KA24 4JZ 01294 833114 www.littledoone.co.uk Little Doone is a small artisan company that specialises in award-winning sweet balsamic dressings, all handmade with natural ingredients. Made without oil, the dressings are described as “sweet, rich and beautifully mellow with natural flavours”.

NEW Lucy's Dressings Lucy's Kitchen, 39 Elms Road, London, SW4 9EP 07798 653323 www.lucysdressings.co.uk

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NEW Made All Natural 12 62 Britton Street, London, EC1M 5UY 0781 7755678 www.manseasoning.com Made All Natural Seasoning is a British company that supplies spice mixes, which are natural, salt-free and glutenfree. Its current range includes all– purpose, jerk and BBQ gourmet mixes, which can be added to enhance the natural flavour of meat, fish, and vegetables.

NEW Manda Foods 1 Greenword Avenue, Worsborough, Barnsley, South Yorkshire, S70 4BH 01226 495796 www.mandafoods.co.uk

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NEW MarRon Wine, Cider & Liqueurs 125 Flat 2, 134 Valley Drive, Harrogate, N Yorks, HG2 0JS 01673 818478 www.marronliqueurs.co.uk MarRon produces Choc Au Vin, wine with a “taste of chocolate” in red, white and rosé as well as ciders and liqueurs in a range of floral, fruit and chocolate flavours, all made to the firm’s own recipe and available under a no risk “sale or return” deal. Its new production unit in Harrogate means it now offers its range in gift packaging.

Metro Drinks 141 The Workshop, Endlewick House, Arlington, East Sussex, BN26 6RU 01323 485602 www.metrodrinks.co.uk Michael Lee, Purveyor of Fine Cheeses 163 Unit 9 Lister Park, Green Lane Ind Estate, Featherstone, West Yorkshire, WF7 6FE 01977 798012 www.finecheesesltd.co.uk NEW Mo's Cookie Dough 120 Waterfall Bakery 70 Speirsbridge Rd, Glasgow, G46 7SN 07519 546905 www.moscookiedough.co.uk Launched in October 2012, Mo's Cookie Dough produces pre-prepared all-natural cookie dough, sold in rolls: ready to slice, bake, and enjoy. The

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June 2013 · Vol.14 Issue 5

Glasgow-based firm currently offers chocolate chip and oatmeal raisin flavours, with a gingerbread dough released at Christmas. Its products are distributed throughout Scotland and the north of England by the Cress Co. Mr Chill's Traditional Sweet Emporium 20 57 Bridge Street, Evesham, Worcestershire, WR11 4SG 01386 429000 www.mrchills-sweets.co.uk Mr Chill’s provides a range of over 250 varieties of traditional sweets, most of which are made by small artisan producers. Among its lines are liquorice, toffees and 23 varieties of homemade fudge. You can order in small quantities from just 48 x 125ml bags or 36 gift jars, with free ownlabelling in a variety of glass jars, bags, buckets & hampers.

Norman Pendred & Co 30 Broomsleigh Business Park, Worsley Bridge Road, London, SE26 5BN 0208 4619380 www.pendred.co.uk Norpak 150 3 Mitre Court, Cutler Heights Lane, Bradford, BD4 9JY 01274 681 022 www.norpakltd.com Open Retail Solutions 44 The Meads Building, Leengate Lenton, Nottingham, NG7 2LX 01159 788493 www.openretailsolutions.co.uk Open Retail Solutions has strengthened its Multi Retail EPoS system for farm shops and delicatessens with the addition of fully integrated Avery and Bizerba scales. Multi Retail manages

Mr Fitzpatrick’s 131 Unit 7, The Courtyard, 270 Grane Road, Haslingden, Lancs, BB4 4PB 01706 230549 www.mrfitzpatricks.com NEW MRC - The Flava People 156 The Flava People, Flava House, Beta Court, Harper Road, Sharston, Manchester, M22 4XR 0161 9453579 www.mrcflava.co.uk Munchy Seeds 158 Eastlands Road, Leiston, Suffolk, IP16 4LL 01728 833004 www.munchyseeds.co.uk Established over 14 years ago in Suffolk, family-run Munchy Seeds produces blends of savoury, spicy and sweet roasted seeds. These naturally healthy snacks are all made with premium and, where possible, local ingredients.

Naked Ape 105 35 Claro Court Business Centre, Claro Road, Harrogate, North Yorkshire, HG1 4BA 01423 564918 www.thenakedape.co.uk Naked Ape is a natural, healthy snack made from biltong, dried fruit, nuts and seeds. Free from additives, chemicals or flavourings, the product is designed to offer a balanced combination of protein, carbohydrates and fats to help fuel day-to-day life.

both general sales of barcoded and weighed items mixed with the additional capability to handle any level of foodservice up to table service with tablet order pads.

Organic Andalus 35 Fern Cottage, East Martin, Fordingbridge, Hants, SP6 3LJ 0844 8115138 www.organic-andalus.com Organic Andalus is an importer and distributor of Spanish speciality food.

Its range includes olive oil, honey, cut comb honey, charcuterie, spices, paella rice and almonds. Its best selling Oro del Desierto olive oil was named the Best Medium Intensity Olive Oil in the world in the L'Extravergine Guide to Olive Oils. Organic Andalus is currently looking for sales agents in the North.

Original Drinks Company 143 Barnfield Farm, Gravesend Rd, Fairseat, Sevenoaks, Kent, TN157JR 01732 823449 www.original-drinks.com The non-alcoholic drink specialist produces a wide variety of beverages including Rochester Ginger and Rochester Dark Ginger, Organic Mulled

My Olive Branch 153 13 Linden Avenue, Ruislip, HA4 8TW 01895 679394 www.myolivebranch.co.uk Following on from its low acidity olive oil, olive oil jam, and red wine vinegars, My Olive Branch will be launching a brand new Greek mezze range at the show.

The range includes a sun-dried tomato mix as well as a series of pastes - red pepper, sun dried tomato with garlic & basil and aubergine & basil.

NEW = First time exhibitor

Miller Park, Station Road, Wigton, Cumbria CA7 9BA Tel/Fax: 016973 45974 Email: claire@claireshandmade.co.uk Web: www.claireshandmade.co.uk

Handmade sweet and savoury preserves and condiments Multi-award winning recipes made with all-natural ingredients A colourful array of products from traditional favourites to innovative specialities Powerful branding and packaging with comprehensive retailer support

To view our full range of NEW gift lines, visit us at: Harrogate Speciality Food Show Yorkshire Event Centre, 23 - 24 June Stand: 146

T: 0845 900 3981 E: sales@thebaytree.co.uk

NEW FOR 2013

Call Claire Kent for wholesale information…

The Bay Tree

No. 5 Lawrence Hill Business Centre, Saxon Way, Wincanton Business Centre, Somerset, BA9 9RT

www.thebaytree.co.uk w ho he S us t t od sit 9 a Fo Vi d 9 lity n ia sta pec on te S ga ro ar H

AWA R D W IN N IN G D RI N KS F ROM

God’s

OW N

C ounty See us on stand 39 at the Harrogate Fine Food Show

Yorkshire’s Best Drink 2012/13*

Ampleforth Abbey Beer (7.0%)

Cider World Cup Winner 2012 Ampleforth Abbey Premium Cider (8.3%) and Ampleforth Abbey Cider (6.5%)

Yorkshire’s Best Drink 2010/11*

Ampleforth Apple Liqueur (21%)

Contact: Ginni Skilbeck T: 01439 766897 E: vks@ampleforth.org.uk W: www.ampleforth.org.uk *Deliciouslyorkshire Awards – voted Best Drink

PLUS A SUPERB RANGE OF FRUIT BRANDIES AND GINS Vol.14 Issue 5 · June 2013

31

to new m t ar he ke t

sp at o V is ec th n stand it ia e us li H ty ar Fo ro 24 od ga sh te ow

Made with fresh scotch bonnets, ginger, garlic and coriander.

A versatile little paste with a big kick.

Simply add a teaspoon to any meal or use as a marinade on meat and vegetables.

CRYER AND STOTT CHEESEMONGERS LTD: • CHEESE AND FINE FOOD WHOLESALER • PROUD SUPPLIER TO THE LONDON 2012 OLYMPIC & PARALYMPIC GAMES • WINNER OF BESTWHOLESALER/DISTRIBUTOR 2012-13 AT THE DELICIOUSLYORKSHIRE AWARDS • GOLD STAR WINNER AT THE GUILD OF FINE FOODS GREAT TASTE AWARDS

Cryer and Stott, 20-24 Station Road, Allerton Bywater, WF10 2BP Tel: 01977 510638 or 01977 511022. Email: info@cryerandstott.co.uk Website: www.cryerandstott.co.uk

Telephone 07840426947 Email sales@devilsdynamite.co.uk Website www.devilsdynamite.com

CRACKING CHRISTMAS Getting it right in December can save your year. Come and learn how you can crack Christmas from two retailers who have done over twenty between them. You too could spend January on the beach.

Sponsored by

NEED TO KNOW Monday June 24 Hall 2 Yorkshire Event Centre, 10.30am-2.00pm £45.00 plus VAT Come along and spend the afternoon at the show What will you learn • What a 2% increase in margin can do to your profitability • How you can extend your Christmas sales into November • How you can play the cash flow game to your advantage CHARLIE • How to create a business plan specifically TURNBULL, for this time of year Turnbulls Deli & Café • How to make sure your food shop is top of your customers Christmas list • How to manage wastage and how to stock season-specific products

GEORGIE MASON, Gonalston Farm Shop

#hazzer

To enrol call 01747 825200 or email tortie.farrand@finefoodworld.co.uk 32

June 2013 · Vol.14 Issue 5

harrogate speciality food show Berry Punch and a Bloody Mary mix. It will be showcasing its range, including the new organic Root Ginger, on its stand.

NEW Original Recipes 93 Unit 11 Boythorpe Business Park, Dock Walk, Chesterfield, Derbyshire, S40 2QR 01246 555497 www.original-recipes.com Original Recipes makes Granny Mary’s Finest Potted Beef to its own own family recipe from the 1920s. The firm uses 85% pure British beef, which is slow cooked and blended with fresh British salted butter and a secret blend of spices. The product is available with four toppings: horseradish, Jaipur ale, port wine and classic butter.

NEW Orkney Creamery 111 Crantit Dairy, St. Ola, Kirkwall, Orkney, KW15 1RZ 01856 872542 www.orkneyicecream.com Patchwork Traditional Food Company 162 The Patchwork Traditional Food Company, Llys Parcwr, Ruthin, Denbighshire, LL15 1NJ 0845 1235010 Patchwork was established in 1982 by Margaret Carter and has since grown into a business supplying the independent trade and foodservice from a purpose-built factory.

Despite the commercial scale today, everything is still handmade in small batches, without artificial colouring, additives or preservatives, to Margaret’s original recipes. Among the new products on show on its stand will be its Welsh jarred paté with chicken liver, apples & Rosie’s Welsh cider.

NEW Punta Licosa Olive Oil 16 17 Jessfield Terrace, Edinburgh, EH6 4JR 07798 808381 www.puntalicosaestate.com Punta Licosa Olive Oil is made on Italy’s Mediterranean coast by the Granito family, who have farmed the area since the 16th Century. Its extra virgin olive oil is made from a blend of Leccino and Frantoio olives and described as “fresh, clean and robust” while its Prince’s Reserve – new this year – is made from 100 Leccino olives for a superior creamier oil.

Quay Ingredients 18 Low Laithe Barn, Wigglesworth Skipton,, North Yorkshire, BD23 4RQ 01729 840740 www.quayingredients.co.uk Established in 2000, Quay Ingredients is a family business supplying an NEW = First time exhibitor

extensive range of herbs, spices, seasonings, curry powders, speciality dried mushrooms and sun-dried tomatoes. It works exclusively with independent retailers and offers merchandising shelves for jars and pegboard displays for bagged products.

NEW Ritchies of Rothesay 74 111 Montague Street, Rothesay, Isle of Bute, Scotland, PA20 0HW 01700 505414 www.ritchiesofrothesay.com Ritchies of Rothesay uses a traditional method passed down through family generations to produce a hand crafted smoked salmon “with a deep smoky flavour and rich buttery texture”.

Scrubbys Vegetable Crisps 119 Innovation Centre, Innovation Way, Europarc, Grimsby, North East Lincolnshire, DN37 9TT 01472 289255 www.scrubbys.co.uk Scrubbys Vegetable Crisps currently produces two varieties. As well as the original four vegetable mix of beetroot, carrot, sweet potato & parsnip, it has now launched parsnip with chilli & lime zing. The firm says both flavours, which are glutenfree, are at least 30% less fat and 18 less calories than other vegetable crisps.

Silesia Grill Systems 9 Richmond Close, Market Weighton, York, YO43 3EX 01430 879967 www.silesiagrill.co.uk

29

SLOEmotion 92 Green Farm, Barton le Willows, York, North Yorkshire, YO60 7PD 0844 800 1911 www.sloemotion.com North Yorkshire-based SLOEmotion specialises in fruit spirits and liqueurs

including sloe gin, sloe whisky, cherry brandy and damson gin. Its latest drink SLOEmotion No.7, is a traditional fruit cup. The firm also produces a range of Belgian chocolate truffles and chutneys using the spirit-infused fruit from its drinks production.

Spinks Compak 129 9 Shannon Street, Leeds, West Yorkshire, LS9 8SS 0113 2350662 www.spinkscompak.com

NEW Spurreli 43 The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ 01665 710890 www.spurreli.com Spurreli produce artisan dairy ice cream using milk and cream from a pedigree herd of Ayrshire and Shorthorn cows from Northumberland. It sells its products, which have had a great deal of success at Great Taste over the past couple of years, from its own parlour in Amble and in other regional outlets, restaurants, delis and hotels.

NEW St Andrews Farmhouse Cheese Company 167 Falside Farm, Anstruther, KY10 2RT 01333 312580 www.standrewscheese.co.uk St Andrews Farmhouse Cheese Company is the only artisan farmhouse cheese-maker in Fife. It uses milk from its own herd of home bred Holstein

Friesian cows to produce a line-up of cheeses that include Anster (Gold at the International Cheese Awards 2011); Red Anster (Gold at The Royal Highland Show 2010) and St Andrews Farmhouse Cheddar (Silver at British Cheese Awards, 2011).

NEW St George's Epicurean Products 41 The Old Court House, North Trade Road, Battle, East Sussex, TN33 0EX 07717713639 www.stgeorges.uk.com St Georges Epicurean products is based in Battle, East Sussex and Canterbury in Kent. Its team of home-based artisan chefs and cooks make a range of

pickles and preserves with a strong focus on reducing food miles and increasing the traceability of its ingredients. It will also be exhibiting its range of flavoured meads.

Staal Smokehouse 117 The Cottage, Riston Grange, Hull, East Yorkshire, HU11 5SA 01964 541946 www.staalsmokehouse.co.uk Family-run Staal Smokehouse is committed to sourcing the finest, freshest and local foods for smoking.

The East Yorkshire-based firm’s

products include hot and cold smoked salmon, smoked duck, chicken, mackerel, trout and haddock.

NEW Stockan’s 109a The Granary, 25 North End Rd, Stromness, Orkney, KW16 3AG 01856 850873 www.stockans.com Stockan’s well known triangular Orkney Oatcakes have recently been joined by a new range of mini oatcakes which come in four flavours. It also makes wheat-free Orkney Rounds as well as a sweet biscuit selection including of lemon, oat & honey, perkins, jumbo oat crumbles and delicious shortbread.

NEW Taylors of Harrogate 142 Plumton Park, Pagoda House, Harrogate, North Yorkshire, HG2 7LD 01423 814006 www.taylorsoutofhome.co.uk Taylors of Harrogate’s product range includes Yorkshire Tea, Taylors of Harrogate coffee and Speciality Tea. The firm says it matches the quality of its products with the same level of customer service through its in-house team of dedicated account managers.

Terra Rossa 59 10 Burnell Road, Sutton, Surrey, SM14EE 0208 6619695 www.terra-rossa.com Terra Rossa will be sampling its range of Arabian specialities from plain and infused extra virgin olive oils from the

Levant to herb mixes including Zaatar, Dukka and Sumac. It also offers gift sets, sweets and Anglo-Jordanian Sauces such as Zaatar & pine nuts, Zhoug green Harissa and the new olive & tomato relish.

NEW The Bath Pig 81 Unit 7 Ironworks Park, Bowling Back Lane, Bradford, BD4 8SX 01274 739504 www.britishpremiumsausages.co.uk Vol.14 Issue 5 · June 2013

33

harrogate speciality food show NEW The Bay Tree Food Co 146 Unit 5 Lawrence Hill Business Centre, Saxon Way, Wincanton Business Park, Wincanton, Somerset, BA9 9RT 01963 828030 www.thebaytree.co.uk Since its foundation 19 years ago, The Bay Tree Food Co has grown to produce well over 150 chutneys, pickles, jellies, sauces, dressings and preserves. The firm can now also offer personalised and bespoke labelling for customers wishing to apply their brand or name to products.

The Country Victualler Ashvale Road, Tuxford, Nottinghamshire, NG22 0NH 01777 874700 www.alderton.co.uk

46

The Cress Company 53 Castle Industrial Estate, Queensferry Road, Dunfermline KY11 8PX 0845 643 1330 www.thecressco.co.uk The Dip Society South Farm, Wold Newton, Lincolnshire LN8 6BP 07970 171962 www.thedipsociety.co.uk

23

The Fine Cheese Co / Artisan Biscuits 11 29 & 31 Walcot Street, Bath, Somerset, BA1 5BN 01225 487995 www.finecheese.co.uk For 20 years The Fine Cheese Co has sought out, cared for and supplied hand-made cheese to independent retailers. It also offers a range of crackers and cheese accompaniments provided by artisan producers, including its sister business Artisan Biscuits. It is the exclusive UK distributor for le Piantagioni del Caffè, La Tourangelle, Artisan du Chocolat, Giuseppe Giusti and Tartuflanghe.

The Fresh Pasta Company 45 Shepherds Building, Rockley Road, London, W14 0DA 07817102284 www.thefreshpastacompany.com Founded in 2004 by Mark GarciaOliver, The Fresh Pasta Company supplies Italian fresh pasta to the UK’s fine food stores and restaurants. The pasta, which has picked up more than 40 awards, is made in Italy with "00" flour and free range egg using traditional methods.

NEW The Island Smokery 109 The Smokery, Blustery Braes, Stromness, Orkney, KW16 3JP 01856 850840 theisland@hotmail.co.uk NEW The Kindness Bakery 32 69 Main Street, New Deer, Turriff, Aberdeenshire, AB53 6SY 01771 644288 www.thekindnessbakery.co.uk First set up by the Kindness family in 1947, The Kindness Bakery has

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June 2013 · Vol.14 Issue 5

service trays. Traybakes supplies farm shops, delis, cafes and wholesalers across the UK. NEW Tudor Brewery 138 Unit 1, Llanhilleth Industrial Estate, Llanhilleth, Nr Abertillery, NP13 2RX 01873 851696 www.tudor-brewery.co.uk Tudor Brewery is a family-owned business based in the South Wales

launched its newly branded range, aimed at the fine food market, delis, and hamper companies. All of its oatcakes, cheese straws and shortbread is made using locally sourced ingredients.

Three Little Pigs 116 Kiplingcotes Farm, Dalton Holme, Beverley, HU17 7PY 07910 315956 www.threelittlepigsonline.co.uk The rare breed pig specialist rears all of its animals on its free range farm in the Yorkshire Wolds. It produces ambient ready-to-eat chorizo and salami, airdried in small batches. It uses Spanish Pimentón de la Vera and hand trims its pork finely so the chorizo has a smooth, even texture. Both its spicy chorizo and oregano & thyme salami won two-star golds in Great Taste 2012.

NEW Tom’s Pies 168 Heathfield Farm, Oil Mill Lane, Clyst St Mary, Devon, EX5 1AN 01395 239000 www.toms-pies.co.uk Tom's Pies produce hand-made gourmet pies and tarts, all made from scratch in small batches by a skilled team of chefs in the West Country. All

the produce it uses is free range and locally sourced. Its pies have claimed several Great Taste awards as well as achieving gold at the British Pie Awards.

Traybakes 62 Hadrian Enterprise Park, Haltwhistle, Northumberland, NE49 0EX 01434 321684 www.traybakes.com Originally known as Border Homebake, the 23-year-old firm specialises in traybakes. Its products, including cranberry & caramel all butter flapjack and Belgian chocolate biscuit tiffin, come in shelf-ready cartons as individually wrapped slices and also in

independent delicatessens, farm shops and food halls across the UK including Harrods, Selfridges, Whole Food Markets and Fortnum & Mason. It will be debuting its orange & mace vinegar at this year’s show.

Valleys. All of its ales are genuinely hand-crafted using traditional methods.

Wharfe Valley Farms 173 Lilac Farm, Jewitt Lane, Collingham, W Yorks, LS22 5BA 01937 572084 www.wharfevalleyfarms.co.uk NEW Windmill Tapes 87 Unit 6 Mckenzie Industrial Park, Buildbase Way, Bird Hall Lane, Cheadle Heath, Stockport, Cheshire, SK3 0SB 0161 4281617 www.windmilltapes.co.uk Medium to long run label printer

Windmill Tapes and Labels recently acquired short run label specialist Commercial Label Products. Its capabilities now include digital short run labels, inkjet printing, hot foiling and domed labels and bar coding as well as high volume blank and printed labels.

Womersley Fruit & Herb Vinegars 154 Sturton Grange, Ridge Road, Micklefield, West Yorkshire, LS25 4DZ 0113 2865855 www.womersleyfoods.co.uk Womersley uses only natural ingredients in all of its fruit and herb vinegars, which it supplies to

NEW York Coffee Emporium 97 Unit 8, London Ebor Business Park, Millfield Lane, Nether Poppleton, York, YO26 6QY 01904 799399 www.yorkcoffeeemporium.co.uk Independent artisan roaster York Coffee Emporium sources the finest green beans from around the globe, preparing them in small batch roasters before blending. As well as offering freshly roasted coffee to order, it also supplies industry leading espresso machines and equipment as well as training and speciality loose leaf teas.

Yorkshire Rapeseed Oil 61 North Breckenholme Farm, Thixendale, Malton, North Yorkshire, YO17 9LS 01759 369573 www.yorkshirerapeseedoil.co.uk As well as its pressed extra virgin Yorkshire rapeseed oil, the firm produces a diverse range of flavoured rapeseed oils, hand-blended dressings and Yorkshire mayonnaise.

All of its products are made from its oil, which is pressed and bottled on the family farm in the Yorkshire Wolds.

Your Piece Baking Company 122 Monimail House, Monimail, Fife, KY15 7RJ 01738 622851 www.yourpiecebakingcompany.com NEW Zahra Foods 132 Shaftesbury Street South, Sir Francis Ley Industrial Park, Derby, Derbyshire, DE23 8YH 01332 277151 www.cookingsecrets.co.uk NEW = First time exhibitor

Rays of relish to brighten the barbeque!

FREE from - additives, nuts & gluten

M

oo r Co M s D x o isc & or ov Br O er am rg y le ani App y c Ap Ju le pl ice Jui e ce Ju ic e

015394 36614 • info@hawksheadrelish.com • hawksheadrelish.com 015394 36614 • info@hawksheadrelish.com • hawksheadrelish.com

the finest organic apple & pear juices

conventional, but not ordinary

exceptional juice from traditional varieties Nichol Farm, Deerton Street, Teynham, Kent ME9 9LJ

Tel: 01795 521341

www.moororganicjuice.co.uk

Vol.14 Issue 5 · June 2013

35

d ea e br bl er ila ng va gh Gi lso a rou a th

Free display stands

A wide range of handmade and iced Gingerbread Characters Please phone or email for samples Handmade traybakes using the finest ingredients.

Weekly delivery by courier

Please email shipston@tasteofthecountry.co.uk or call 01608 665064 for more information and samples www.tasteofthecountry.co.uk

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June 2013 路 Vol.14 Issue 5

A promotional feature for the Guild of Fine Food

JUNE’S MONEY MAKING PROMOTIONS 805 FOODS

THE ORIGINAL CANDY CO

805 Sauces and 805 Spices are wholesome, all natural African ingredients that have been in use at the firm’s restaurants for the last 12 years. All products are pre-cooked for convenience, free from additives and preservatives and suitable for vegetarians. The producer’s most recent line is an Authentic Africa spice.

The sauces come in cases of 6x365g, while the spices come in cases of 4x90g.

THE DEAL: Buy 3 cases of 805 Sauces and get 1 mixed case free or buy 4 cases of 805 Spices and get 1 mixed case free.

AVAILABILITY: UK CONTACT: Jason James on 0207 2377611 or jason@805foods.co.uk

The company has recently launched The Paradise Collection, which features three new flavours, under its Chocca Mocca brand. Rum Flavoured Golden Marzipan in Rich Dark Chocolate, Pieces of Zesty Lemon in Rich Dark Chocolate and Pieces of Calypso Coconut in Milk Chocolate all come in cases of 12x150g packs. Each unit has a trade price of £2.73 and RRP of £6.50.

THE DEAL: Buy 2 cases from The Paradise Collection, get 1 case free AVAILABILITY: Nationwide. Minimum order £200+VAT, carriage paid.

CONTACT: Claudia Alfano on 01628 520927 or calfano@originalcandyco.com

NIM’S FRUIT CRISPS Nim’s makes a variety of fruit into crisps including pineapple, kiwi, pear, mango, orange, melon, apple and strawberry. As well as the “intense naturally fruity taste” of the product, Nim’s has worked hard on its shelf appeal, with bright and bold packaging that also features a front of pack nutrition wheel. These additive- and preservativefree snacks come in cases of 10 x 22g packs of individual flavours. Cases prices are subject to the volume purchased.

THE DEAL: Buy 4 cases get 1 free CONTACT: Nimisha Raja on 0843 289 5519 or nimisha@nimsfruitcrisps.com

WEST INDIES SUGAR & TRADING CO BRAYS SWEETS Brays makes “top of the range” Welsh oatcakes in three flavours: Original, Laverbread and Caerphilly Cheese. Each variety comes in cases of 12x250g boxes. Brays also makes traditional old fashioned sweets, toffees and fudges, in copper pans. In addition, it supplies a range of shortbread, cookies, preserves, marmalades, mustard and chutney.

THE DEAL: Buy 10 cases of oatcakes and receive 2 free, including free delivery AVAILABILITY: UK nationwide CONTACT: Stephen Bray on 01633 274757 or sales@brays-sweets.co.uk

UNCLE ROY’S Uncle Roy’s range of “Eat Me!” edible flower petals has a wide variety of culinary uses. The producer suggests using its lavender florets in meringues, sauces, shortbread, or gravy, while it recommends its array of rose petals for floating in champagne and its safflower petals for colouring soup. All come packed in five jars per case and there are gift packs too (three packs per case).

THE DEAL: Buy any 6 cases of “Eat Me!” flower petals and get a case of new sugared lavender florets (worth £14.75) free.

AVAILABILITY: Nationwide as part of any carriage paid order CONTACT: Uncle Roy on 01683 221076 or uncleroy@uncleroys.co.uk

The firm’s Plantation Reserve Barbados sugar is produced using the finest of the island’s cane.

It is selected at the height of the season and crushed before being milled for three times longer than other cane sugars. This process creates larger, clearer crystals with the taste of freshly cut cane. The sugar, which comes in 400g bags (RRP £1.49) is well-suited to baking, adding to coffee or sprinkling over fruit, cereal and porridge. Bags usually cost 78p each.

THE DEAL: 20% off. Online orders only at www.plantationreserve.co.bb AVAILABILITY: UK (next day delivery) CONTACT: Andrew Mackay on 07540 380302 or andrew.mackay@wistco.co.bb

GUILD RETAIL PROMOTION SUMMARY (Available to Guild members only) COMPANY

DEAL

TEL

805 FOODS Buy 3 cases of 805 Sauces and get 1 mixed case free or

buy 4 cases of 805 Spices and get 1 mixed case free 0207 2377611 BRAYS SWEETS Buy 10 cases of oatcakes and receive 2 free, including free delivery 01633 274757 NIM’S FRUIT CRISPS Buy 4 cases get 1 free 0843 289 5519 ORIGINAL CANDY CO Buy 2 cases from The Paradise Collection, get 1 case free 01628 520927 UNCLE ROY’S Buy any 6 cases of “Eat Me!” flower petals and get a case of new 01683 221076

sugared lavender florets (worth £14.75) free WEST INDIES SUGAR & TRADING CO 20% off orders of Plantation Reserve Barbados sugar 07540 380302

EMAIL

jason@805foods.co.uk sales@brays-sweets.co.uk nimisha@nimsfruitcrisps.com calfano@originalcandyco.com uncleroy@uncleroys.co.uk

RETAIL MEMBERS – To sign up to the retail promotion scheme contact: tortie.farrand@finefoodworld.co.uk or ring her on 01747 825200 to ensure you receive your shelf-barkers to help promote these discounts instore.

SUPPLIER MEMBERS – want to take part? Contact sally.coley@finefoodworld.co.uk for more information.

andrew.mackay@wistco.co.bb

Vol.14 Issue 5 · June 2013

37

For a real Farmhouse cheese made in the New Forest, Hampshire.

Makers of Lyburn Gold, Stoney Cross and Old Winchester.

Tel: 01794 399982

Looking for a new crisp for 2013...

Come and see us on stand 65

Stock Us!

We plant, we grow, we harvest, we cook, we bag - all here, just for you.

www.vwa.co.uk 38

June 2013 路 Vol.14 Issue 5

www.fairfieldsfarmcrisps.co.uk

cut & dried

making more of british & continental charcuterie

EHO visit is final straw for Scottish start-up

By MICHAEL LANE

Paté and terrine maker Creeside Charcuterie has ceased trading within a year of start-up, after founder Sarah Redman decided she could not meet the latest demands from her local environmental health officer.

In an email to customers, the fledgling Scottish producer said that it was not “financially possible” for her to continue production after the EHO requested she made changes to her kitchen operations.

“I had another EHO inspection last week and they have insisted I

Sarah Redman decided her terrines business was ‘unsustainable’

change the hand-wash taps again and will not let me continue to trade until this has been completed,” she said.

“This, along with a number

of other factors which are not financially possible for a small business like mine, has made me take a long hard look at my business and its sustainability.”

Redman, who sold her products at farmers’ markets and through local retailers, started the business in September 2012, six months after she and her family relocated to a 200-acre farm in South Ayrshire.

As recently as March, she told FFD that she was planning to expand further into the independent retail sector. A new line of 150g retail tubs was due for launch last month.

Rannoch looks for growth with new dry-cured range

By MICK WHITWORTH

Rannoch Smokery has introduced a range of sliced deli products after investing £300,000 in its Perthshire factory.

The new dry-cured range features a Parma-style ham, venison, and a finely sliced beef described as “similar to carpaccio”.

“They are on a par with the best Continental charcuterie, yet focus flavour on the wild fayre of Scotland,” said a spokeswoman.

The holder of 27 Great Taste awards, Rannoch says it has brought in technology enabling it to offer a shelflife of up to three months on the finely sliced products.

They are being targeted at both delis and the foodservice sector,

The ham is immersed in treacle for four days before smoking

By MICK WHITWORTH

London-based importer Jamón Company has introduced hand-sliced packs of Iberico ham from Dehesa Ravida, in 50g and 100g formats.

Trade prices start at £3.60 for 50g (RRP £5.90) and £6.90 for 100g pack (RRP £10.90).

Dehesa Ravida is one of the main suppliers to Jamón Company, which was launched last year by entrepreneur Pablo Arrojo-García and digital marketing specialist Blanca de Elias.

The company imports speciality foods from small, traditional producers in Spain’s Salamanca region.

Arrojo-García told FFD: “Dehesa Ravida only cull about 500 Iberian pigs per year, which allows them to take special care of each one of their hams through the three-year maturation process.”

Selling both to the trade and direct to consumers online, Jamón Company offers three grades of Iberico ham – cebo (from grain-fed Iberico pigs), recebo (pigs grazed on acorns in the oak forests of Salamanca, but finished on grain) and bellota (from free-ranging pigs living solely on foraged food) – in whole ham, off-the-bone and sliced formats. www.jamoncompany.co.uk

New technology at the Pitlochry plant has given the dry-cured pre-pack range a shelflife of up to three months

where they are said to be particularly suited to use in starters, antipasti and salads.

Company owner Richard Barclay

said he hoped to double turnover at the Pitlochry factory within five years. www.rannochsmokery.co.uk

Treacle adds sweetness to Shropshire hams Maynard’s Farm in Shropshire has launched two lines – smoked bacon and smoked ham – enhanced with the “rich and slightly sweet” flavour

New importer launches Dehesa Ravida pre-packs

of treacle. After a four-week curing and maturation process, co-owner Rob Cunningham immerses the products in treacle for four days, allowing the flavours to infuse. The joints are then smoked over oak chippings for two days in the on-site smokery. The treacle-smoked bacon is available in 185g retail packs, RRP £3.39, as well as in whole flitches and catering packs.

The treacle-smoked hams can be bought in 100g pack, RRP £2.49.

The new lines are already on sale at outlets including Manchester cheesemonger and deli Hickson & Black’s and The Bacon Shop in Newcastle-Under-Lyme.

Cunningham has also come up with what Maynard’s Farm describes as “his own unique interpretation of pancetta”. Belly pork is cured with salts and sugars, spiced with nutmeg mace and coriander and oak-smoked for two days.

A supplier of bacon and gammon

to Rick Stein’s in Padstow, Maynard’s Farm sources pigs from within a 40mile radius of the farm at Westonunder-Redcastle. Pigs are reared outdoors, then finished in barns.

A former pig farmer himself, Rob Cunningham has run Maynard’s Farm with wife Fiona, a trained chef, since 2001.

“We’re always looking at new ways to work with pork through techniques and flavours, but at the same time ensuring we are adding something to a quality raw ingredient,” he said. www.maynardsfarm.co.uk

Vol.14 Issue 5 · June 2013

39

British Charcuterie with Provenance Award winning salami and charcuterie produced on our family farm with our home reared pork.

Ian & Sue Whitehead

01379 384593 | www.suffolksalami.co.uk ian@lanefarm.co.uk | sue@lanefarm.co.uk Lane Farm, Brundish, Suffolk IP13 8BW

Retail packs and wholesale

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June 2013 路 Vol.14 Issue 5

product update

gluten-free foods

Something different MICHAEL LANE checks out some of the latest options for retailers looking to cater for customers with special dietary requirements Doves Farm has added fig & quinoa cookies to its range of organic and gluten-free products.

The cookies are made with a flour blend comprising rice, potato and maize in a UK bakery, which does not use wheat, nuts, milk or soya.

Each 150g box has an RRP of £1.56. www.dovesfarm.co.uk

www.elenasgfway.co.uk

Artisan Bread Organic has developed a cake, “designed to deal with 99% of all freefrom requests”. The Miracle cake contains no gluten, eggs, dairy or refined sugar. The producer describes it as moist and chocolaty even though it is made with a low fat chocolate alternative carob. The cake comes in 250g and 500g slabs (trade price £5.44 and £10 respectively) or a 115g bag of cake bites (£2.07).

Launched at the beginning of this year, Primrose’s Kitchen offers two varieties of handmade glutenfree raw vegetable muesli. Beetroot & ginger and carrot, apple & cinnamon both contain at least 22% vegetables and come in cases of 12 boxes for £48. Each box has an RRP of £5.95.

www.artisanbread-abo.com

www.primroseskitchen.com

Victorious Baking has recently launched a range of 25 calorie tea time cakes – Victorios – in three flavours: Belgian chocolate Obsession, crushed pineapple & passion fruit, and cinnamon, nutmeg & ginger Kisses. All of these cakes are made with organic stoneground flour and eggs from ‘happy hens’. They are also gluten-, dairy-, soy- and nut-free, as well as low in fat and sugar, and suitable for diabetics. Victorios come in boxes of four (trade £1.50 , RRP £2.7595) and 16 units (trade £4.25, RRP £7.50-£8).

Dairy- and gluten-free specialist Peace Of Cake London has launched “melt-in-themouth” raisin snaps in branded cellophane bags (approx 100g, trade £1.75, RRP £2.99). It has also developed a chewy oat & coconut brunch bar, which is also egg-free. Each bar weighs approximately 125g and has a trade price of £1.50 (RRP £2.99). www.peaceofcakelondon.co.uk

Elena’s Gluten Free Way has a number of new additions to its line-up of Italian glutenand wheat-free foods. Its Dialsi branded range includes pasta (500g, RRP £2.50), vegetable bouillon (200g, RRP £4.70) and biscotti (150g, RRP £3.60).

It is now carrying a number of products from Piaceri Mediterranei such as corn flour cannelloni (200g, RRP £2.10) focaccia (140g, RRP £2.90) and Piadina flatbreads (200g, £4.50) as well as several types of sweet and savoury biscuit.

Perkier Foods has added six porridges to its gluten-free repertoire. It offers fruity berry and apple, cinnamon & raisin varieties in instant pots (RRP £1.79-£2), which are ready-to-eat two minutes after adding hot water. It also produces these two flavours, as well as gingerbread & raisin and oat-free apple, cinnamon & raisin, in 10-serving boxes (RRP £3.99£4.29). All of these porridges are all-natural and suitable for coeliacs and vegetarians. www.perkier.co.uk

www.victoriousbaking.myshopify. com

Launched in February 2013, Glamour Puds’ premium gluten-free chilled desserts have already been listed in Whole Foods Market. Its hot chocolate fudge pudding (also dairy-free), banoffee sponge pudding, and raspberry jam sponge pudding all come in microwaveable pots. Twin-packs have an RRP of £3.49 while singles have an RRP of £1.69. www.glamourpuds.com

Vol.14 Issue 5 · June 2013

41

product update Ginger Bakers has expanded its ‘something special’ range, for people with dietary requirements.

The Lake District firm now produces a gluten-free carrot, orange & passion fruit cake and a caramelized hazelnut & coffee cake. Both come in 9” cutting cakes for £12.80 for cafés and deli counters or in 1lb loaves for £5.80. The firm also produces individual soft chewy almond bites, Almondies, which can be bought individually for 70p and will be available individually packaged for retail from September 2013.

gluten-free foods Kent-based gluten- and wheat-free baker Oast to Host offers a range of 6” quiches (wholesale price from £4.94) as well as its feather cake, which is also corn free and comes in 10” cakes (wholesale £10.20). Its top seller at Tunbridge Wells Farmers’ Market, sticky toffee pudding, comes in two formats. For retail, it comes in red pots with a lid plus sauce (wholesale £1.46 each) and it also comes in foils for restaurants and cafés (£1.08 each). www.oasttohost.com

Credited as the first vegan footballer, former Everton defender Neil Robinson has developed a range of free from snack bars in five flavours. The Frank Food Co’s “cakey, fudge-like” bars contain no gluten, dairy, nuts or seeds and come in double chocolate, strawberry & chocolate, blueberry & chocolate, oat & chocolate and orange & chocolate. Each one weighs in at 35g with an RRP of 95p. Frank’s range is also vegetarian and vegan friendly.

Greens Beers has recently added to its range of naturally gluten-free and de-glutenised beers, which are produced by craft Belgian brewers.

Its dry hopped lager, winner of the gluten-free beer category at this year’s FreeFrom Food Awards, and Export Lite both come in cases of 12x330ml bottles. Cases are priced at £17.50 and £12.80 (excl VAT) respectively.

The firm, which launched the UK’s first gluten-free beer in 2004, also produces blonde, brown, dark and golden ales, as well as pils.

www.rhamar.com

www.glutenfreebeers.co.uk

www.gingerbakers.co.uk

Marnie Searchwell has two new glutenand dairy-free cakes, the first of which is a flour-free organic chocolate & prune truffle cake made with Appleton Jamaica rum and Fairtrade dark chocolate. It comes in three sizes: 5” (RRP £16), 7” (RRP £30) and 9” (RRP £58). Meanwhile her marzipan fruit cake is made with organic fruit and steeped in Wray & Nephew Overproof Jamaica rum. It comes in 415g, 930g and 1.85kg sizes with RRPs of £19.90, £39 and £78 respectively.

Devon-based Tideford Organics has launched a Summer range of gluten-free products including soups, sauces, and rice pudding. The new pea & mint and minestrone with gluten-free pasta both come in 600g pots with an RRP of £2.79.

Its Westcountry cheese and carbonara with smoked bacon sauces retail at £2.59, while the new chocolate rice pudding will come in 125g pots (RRP £1.19). www.tidefordorganics.com

www.marniesearchwell.com

Looking to mix it up Honeybuns’ Emma Goss-Custard tells FFD about her plans to boost retail sales

H

oneybuns’ founder made the decision to go gluten-free a long time ago. It was relatively easy because most of her cake recipes didn’t use wheat flour anyway. But there is one product that has always eluded her: flapjacks.

In the last few months, Emma Goss-Custard and her team have found a source of gluten-free oats (oddly enough they don’t contain gluten but are just at risk of contamination from other crops), and now Honeybuns has released updated versions of its plain and cranberry & pecan flapjacks.

With that problem conquered she is now focussed on restoring the business to growth after a financial year she describes as “challenging” and “a flatliner”.

That isn’t to say she is unhappy with the firm’s performance.

“We don’t need to set the

42

June 2013 · Vol.14 Issue 5

Emma Goss-Custard: ‘We’re missing out on the retail and gifting side’

world alight. We’re not a volume player, we never will be,” she says, adding that she hopes to achieve a 10-15% sales increase this year.

Honeybuns has a varied list of clients, including independent retailers, airlines, supermarket coffee shops and even the café at Dyson’s HQ in Wiltshire. It also runs a directto-consumer online shop, which

now accounts for 10% of sales, and has been cultivating export business in Europe, particularly in France where it is listed with several coffee chains. All of these markets should contribute towards growth but the current range does have its limitations.

“We’re predominantly foodservice and we’re missing out on the retail and gifting side,” she tells FFD, adding that most of Honeybuns’ products are supplied frozen via wholesalers. The firm’s latest product, an ambient cake mix, which it will supply direct to retailers, looks like it could be the panacea.

The first of the range is a sponge cake mix in a 300g tube (trade £2.63 each), which will be followed later this year by shortbread and cornbread mixes.

“We’re also going into the ingredients, so people can just buy a bag of more elusive things like

Honeybuns’ new cake mix

sorghum flour.”

Despite its recent flapjack achievements, one thing that has never limited Honeybuns is the gluten-free banner. Its something that Goss-Custard says is “a light we hid under our bushel”. In fact, she estimates that only 40% of consumers buying her cakes are coeliacs.

Despite the increasing popularity of free-from foods, it doesn’t sound like Honeybuns will change its formula.

“It’s all about taste, all about flavour –and, by the way, they happen to be gluten-free.” www.honeybuns.co.uk

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Vol.14 Issue 5 路 June 2013

43

CMT

Continental Meat Technology Gluten free rusk substitute from CMT CMT introduces a revolutionary new gluten free crumb, which can replace conventional rusk in sausages and burgers or can be used as a coating for meat and poultry products.

It’s BBQ season and a great way to enhance your meat or fish is with Kent’s Kitchen’s rubs.

Flavours include: •Beef •Chicken •Lamb

•Pork •Pepper steak •Fish

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CMT gluten free crumbs:

• Are suitable for celiacs • Replace rusk without the need for recipe changes • Are also available as ready made CMT sausage mixes • Are available in two natural colours (pale and golden brown) • Do not contain any e numbers • Are made from GMO free ingredients.

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No compromise on quality

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KENT’S KITCHEN RUBS Just rub on meat or fish before cooking to give a delicious flavour burst.

Quick, easy and guaranteed tasty results.

All Kent’s Kitchen rubs are available from Cotswold Fayre and Samways or at www.kentskitchen.co.uk | Contact emma@kentskitchen.co.uk or call 01732 758024

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Visit our website www.sorbafreeze.com 44

June 2013 · Vol.14 Issue 5

focus on

home baking

Knead to know As public appetite for baking rumbles on, ANNE BRUCE asks retailers about this year’s must haves

Bread flours from Wessex Mill are the top sellers at Surrey’s Priory Farm while decorations and specialist baking equipment have also proved a hit

B

ritain’s obsession with bakery shows little sign of slowing at the moment. Spearheaded by the Great British Bake Off and Paul Hollywood’s Bread, TV schedules are packed with floured countertops and preheated ovens.

This media coverage is mirrored by the figures, with UK-wide sales of home baking products up 18.2% year-on-year for the 52 weeks ending May 13 2012, according to consumer analyst Kantar Worldpanel.

As the category continues to grow there are inevitably new trends emerging. So what equipment and what ingredients should retailers be looking to stock?

At the sweeter end of the spectrum, Chris Bachmann owner of Thames Ditton’s Bachmanns Patisserie, says that more consumers are seeking out milk chocolate rather than dark.

“A good milk chocolate often has less sugar in it than dark chocolate,” he says. “If you have a 70% dark chocolate then 30% is sugar but with milk chocolate you could have less sugar as it also has milk solids in it.”

Bachmann, who has recently introduced hazelnut macaroons

Kits from The Baking Tree have sold well in Harrods

filled with ganache (laced with apricot confit) rather than buttercream, estimates that cakes are generally going to become less sugary.

“We have noticed that people are coming up with cupcake recipes without the excessive sugar. Some cupcakes have sugar content as high as 70%.”

Meanwhile, 2010 Masterchef finalist and doctor-turned-baker Tim Kinnaird says unrefined caster sugar and distinctly flavoured regional vanilla pods, such as Tahitian or Madagascan, are the kind of ingredients delis and farm shops can carry to capitalise on the baking trend.

Kinnaird, who runs Norfolkbased Macarons & More, says: “As with food, people are becoming more accomplished in baking cakes, but I do not think that they want anything overly complicated or fussy.”

He identifies cheap flexible spatulas and offset dogleg spatulas as two vital bits of equipment for the home baker, items which a deli might display as an impulse buy. It would also be worth considering selling freestanding mixers, he suggests, as these are a key baking aid.

While he is due to publish a book on patisserie in October, Kinnaird says cupcakes and macaroons remain the most popular cakes with consumers.

Priory Farm in Surrey can attest to this after it introduced a home baking section in its farm shop early last year. The new range includes cupcake cases and decorations, such as sprinkles and glitters. It also

sells tools like cookie cutters and sugar paste flower cutters, which are all very popular.

But deli manager Natalie Forster tells FFD the best seller is bread flour.

“We sell it in huge amounts.

We sell 20 varieties from Wessex Mill: apple & cinnamon, scone flour, plain flour. It has been a huge success and attracted a real following. We’ve just added a range of cake mixes from Wright’s Baking.

With them, the cake is half done for you.”

David Gow, managing director of 2012 Scottish Baker of the Year Harry Gow, thinks that demand for good bread flour will rise as consumers learn more about making it.

“I think people are becoming more aware of the benefits of home baked bread,” says the long-fermented bread specialist.

“I would like to think that beyond Paul Hollywood’s Bread series more people will try baking bread at home, and take it further, making longer fermented breads like sourdoughs. I would like to think of people keeping their own starter in the fridge for breads.”

Harrods is targeting a different demographic, having introduced a new range of baking kits for children into it food hall. A Harrods spokeswoman tells FFD: “We do very well with bake kits in our homebaking range, in particular the new and exclusive The Baking Tree kits. Other drivers of the category are gold and silver leaf and edible ‘diamonds’”.

It may be that these only appeal to Harrods’ upmarket customers, but there is no doubting that with all the media interest, home baking still has the glitz to keep consumers coming back for more.

10 baking essentials for 2013-14 • Cookie cutters • Sugarpaste cutters • Flexible spatulas • Decorations such as glitters and sprinkles • Selection of flours • Specialist sugars • High quality milk and plain chocolate • High quality confits • Regional vanilla pods • “All in one” baking kits

NEW LAUNCHES l One kilo packs (RRP £1.70) of ‘0’ pizza and ‘00’ pasta flours are now available in the UK under the Frumenta brand via importer and distributor Eurostar Foods. Both come in 10x1kg packs. Trade prices start at £1.02 per bag and decrease with volume to £0.69 for a full pallet. www.eurostarfoods.co.uk

l Doves Farm has repackaged its organic wholegrain Kamut Khorasan flour to encourage more bakers to trial it in their kitchens. The new midnight blue packets have CEO Clare Marriage’s own favourite bread, pasta and shortbread recipes printed on them. www.dovesfarm.co.uk

l New brand Delect has launched fresh, ready-to-bake cookie dough in rolls. The dough is handmade in small batches with organic flour and comes in five flavours: dark Belgian chocolate, milk Belgian chocolate, hazelnut Belgian chocolate, ginger Belgian chocolate and intense single origin chocolate.The RRP is £3.65 per 290g roll. www.delect.co.uk

l Irish firm Kooky Dough has expanded its range of chilled doughs to include scone and muffin mixes alongside its cookie doughs. There are two varieties of scone – brown bread and fruit – while the muffin dough is double chocolate. All of the range has an RRP of £2.69. www.kookydough.co.uk

Vol.14 Issue 5 · June 2013

45

Wessex Mill “Our flour will outsell other flour by 3 to 1” *

Home Baking is growing by 25% every year Make sure you stock the best www.wessexmill.co.uk

*Figures supplied by Cotswold Fayre Customers

www.NielsenMassey.com Available from Euro Fine Foods Tel: 00 44 (0) 1367 820771 • info@eff2000.com 46

June 2013 · Vol.14 Issue 5

shelftalk

products, promotions & people

Cambrook targets indies to boost sales

By MICHAEL LANE

The creators of the Dormen Food Co are targeting the independent sector to grow their new brand of sweet nuts after securing listings with major distributors.

Having sold Dormen at the beginning of 2009, Michael Brooks and Angus Cameron returned to the category in October 2012 with their Cambrook brand of caramelised nuts.

And the pair has recently been taken on by Hider Foods and The Cress Co. While the firm already has around 150 stockists – including Fortnums, Harvey Nichols and Partridges – Michael Brooks told FFD that there is “a lot more room for growth” in the deli and farm shop market.

He added that sales in the first six months of trading, both direct and through wholesaler Samways, had been encouraging.

“People have had a caramelised nut in their lifetime. It might have been sweet or soft but not ‘wow’,” said Brooks. “Retailers have said that

ours are ‘crunchy, not too sweet and make you come back to the packet’.”

Brooks added that despite the sweetness of the product he would expect the bagged lines in the range (see box) to sit alongside savoury snacks on the shelf.

He said that the 50g nut bar range has both retail and café appeal and is pitched more as a grab-and-go alternative to flapjacks.

Cambrook uses sugar and honey to caramelise all of its lines using

traditional Continental panning methods.“We’ve purposefully gone for both delis and farm shops,” said Brooks. “It will always be a speciality product because of the nature of how we make it.”

He added that the firm would concentrate on promotion and sales within the independent sector for the “foreseeable future” but supplying a chain, such as Waitrose, would be a possibility. www.cambrookfoods.co.uk

Cambrook produces four lines in stand-up bags: caramelised macadamias (70g, RRP £2.99), caramelised cashews (80g, RRP £2.29), caramelised mixed nuts (80g, RRP £2.29) and caramelised sesame peanuts (80g, RRP £1.79). It also produces a range of 50g nut bars: caramelised almond bar (RRP £1.69), caramelised hazelnut bar (RRP £1.69), caramelised peanut bar (RRP £1.39), caramelised almond & blueberry bar (RRP £1.69) and a caramelised almond & strawberry bar (RRP £1.69).

Fairfields Farm veers into veg

By MICHAEL LANE

Essex-based Fairfields Farm Crisps has begun the launch of a “deli range” with the introduction of two vegetable crisp varieties produced in its on-site factory.

Its parsnip and sweet potato with chilli & lime crisps are available in 40g transparent bags with cardboard sleeves and have an RRP of £1.29.

The firm said the products are aimed squarely at delis, with more lines expected later this year.

“We saw a gap in the market for a really high quality, handcooked vegetable crisp and decided to act on it,” said sales manager Alan Balm. “We wanted to produce a selection of vegetable crisps that stood out from all the others on the market and we feel we've done just that.

“These two products form the basis for a deli range that is set to expand throughout this year.” www.fairfieldsfarmcrisps.co.uk

Start-up launches Russian milk drink

YES, THEY CAN: Belvoir Fruit Farms has launched its elderflower pressé and raspberry lemonade in a 250ml can (RRP £1.59) to cater for outlets that cannot stock them in glass bottles.

The Lincolnshire-based firm said it had received a number of requests from food-to-go outlets that find glass bottles difficult to sell. The cans were designed by Big Fish Design to fit in with the “elegant” look of Belvoir’s 250ml, 500ml and 750ml glass bottles.

The firm’s MD Pev Manners said: “We are very excited by the launch of our Belvoir can. It is a completely new opening for us and we are confident it will give us entry into new markets which our glass bottles cannot currently satisfy.” www.belvoirfruitfarms.co.uk

A new firm is hoping that its Russianstyle organic fermented milk drinks, known as kefir, will prove a hit with health conscious consumers.

Bio-tiful Dairy, founded by former Moscow resident Natasha Bowes, produces three drinks in varying degrees of sweetness, based on an authentic recipe.

My Kefir is pitched as a breakfast drink, while Riazhenka, which has a naturally sweeter taste, is intended as a daytime booster. Prostokvasha is said to be the “gentlest” of the range. All three drinks contain live microorganisms and are a source of a number of essential vitamins, which can help reduce tiredness and benefit the immune system, metabolism and nervous system.

The products, which are already listed in Selfridges, Fortnum & Mason, and Natural Kitchen, all come in 250ml bottles with an RRP of £1.79. www.biotifuldairy.com

Olive Branch adds mezze to its mix Following its diversification into jam and red wine vinegar, Greek olive oil firm Olive Branch has launched a number of mezze products in jars.

The range features a series of pastes, including a red pepper variety that is a blend of chargrilled red peppers, chillies and mizithra cheese (similar to feta).

The other pastes are sundried tomato & basil and aubergine & basil while the final product is a sundried tomato mix, which also features sliced olives, sliced garlic and capers.

All of these products come in cases of six 190g jars (trade £2.09, RRP £2.99 each), which feature recipe ideas. www. myolivebranch. co.uk

Vol.14 Issue 5 · June 2013

47

Prepare yourself for something In-curd-ible....!

• The Zesty Bracer - a tangy, all-butter lemon curd • The Ginger Snapper - a mellow, all-butter stem ginger curd • The Sweet Escape - a spiced, all-butter banana curd

Made in Bulwick – Inspired by the world Follow us on

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June 2013 · Vol.14 Issue 5

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shelftalk

CHEF’S SELECTION

Top chefs tell CLARE HARGREAVES their deli essentials

New lines galore at Fudge Kitchen

Tim Bouget Chef-owner ODE-restaurant and café-ODE, Shaldon, Devon www.odetruefood.com

Clearspring organic Japanese sweet white miso www.clearspring.co.uk

By MICHAEL LANE

Fudge Kitchen celebrated 30 years in the business last month with a raft of new product launches and the opening of a new production facility.

The Kent-based producer now offers chocolate-dipped fudge sticks in chocolate in four flavours: sea salted caramel dipped in dark chocolate, dark chocolate dipped in white chocolate, peanut butter in milk chocolate and chocolate chilli dipped in orange chocolate.

Each 85g box (trade £2.50, RRP £5) contains four sticks of fudge.

Meanwhile it has also developed a gift set for its drinking fudge in classic chocolate, moreish mint and tangy orange flavours. Each set contains a mug, two sachets of drinking fudge and a ceramic spoon.

Cases of six units (RRP £10 each)

have a trade price of £30 (excl. VAT).

The drinking fudge will also be launched in chocolate caramel, classic chocolate and tangy orange options for the foodservice trade at £9 per 1.2kg bottle. The RRPs for 8oz and 12oz servings are £2.50 and £3.50 respectively.

Due to “snowballing demand” for its Gourmet Butter range, Fudge Kitchen has opened a standalone production facility in Aylesham.

The firm invested £250,000 in the new premises, with the remaining funding granted by Kent County Council’s Regional Growth Fund.

The facility will allow Fudge Kitchen to double its production but MD Sian Holt said that the product would continue to be hand-made and decorated in small batches. www.fudgekitchen.co.uk

South coast specialities on the menu for Pink Cabbage

By MICHAEL LANE

A Sussex-based gourmet ready-meal producer is continuing its quest to revive forgotten local recipes with the launch of its Spring/Summer range.

Among the new additions to Pink Cabbage’s line-up of frozen suppers and puddings are The Chiddingly Hotpot, a beef stew invented in Chiddingly village in 1917, Brighton Gingerbread and Eve’s Pudding, made with Kent grown apples.

These local specials join one of the firm’s best-sellers, the Sussex Smokie pie, which is made using locally smoked haddock and milk from Northiam Dairy.

Among the other new, albeit

less local, savoury additions are Lamb Pastitsio (a Greek inspired shoulder of British lamb with pasta) British pork & chorizo stew and Cannelloni Florentina. All of these “Freezer Feasts” are available in portions for one person (trade £3.03-£3.65 per unit), two (£5.75£6.85) and four people (£10.35£12.80). Puddings, which also include Jumbleberry Scrumble, come in large (£4.50 each) and small sizes (£2.50).

Pink Cabbage currently supplies independent stores, community shops, farm shops and delicatessens across Sussex, Surrey and Kent.

It also offers an autumn-winter seasonal menu. www.pinkcabbage.co.uk

This short-aged Kyoto-style miso has a wonderful creamy richness and slightly salty sweetness, which I love. It brings back memories of Bali where I used to work. It also has the advantage of being glutenfree. We use it in soups, and to make a ginger, honey and miso dressing that we use on our raw slaw. We also mix it with blue cheese to make our barbecue sauce – wonderful with lamb. The miso has a good shelf life, and a little goes a long way, so it seems good value for money. I buy packs of six 250g pouches from Tree of Life.

Meridian light tahini www.meridianfoods.co.uk

This creamy paste, made from organic hulled sesame seeds, is wonderfully healthy. We use it to make a Middle Eastern-style tahini sauce. We thin it down with water and lemon juice, and add cumin. We drizzle it on salads, on koftas, and on slow-roasted lamb that’s been rubbed with spices. It’s slightly citrusy, which cuts nicely through the richness of the lamb. Great with falafel too.

Keltic Gold washed rind cheese www.whalesboroughcheese.co.uk

This pungent cheese, made on the north Cornish coast, is washed with local cider, which gives apple overtones to the cheese, and a distinctive edible orange rind that reminds me of Reblochon. I love its texture and strong taste. It’s great melted too. We use it on the cheeseboard in our restaurant, served with walnut toast, and honeycomb & apple chutney. I buy it 500g at a time from Country Cheeses in Tavistock. It lasts well, but you need to keep it separate from other cheeses, as it’s quite pungent.

Montezuma’s organic dark chocolate couverture (73% cocoa solids) www.montezumas.co.uk

I love everything about Montezuma’s – their story, their branding, the fact they are British. It’s also important to me that the chocolate is organic. We use it in the café to make hot chocolate and people adore it. We also use it, in both the café and the restaurant, for tarts and other desserts like chocolate mousse, petits fours and truffles. The chocolate comes as buttons in 2kg packs.

Deli Farm traditional coppa ham www.delifarmcharcuterie.co.uk

This is made from shoulder of Cornish pork that’s been slowly dry cured in a blend of salts and spices, coated in a pepper spice mix, then stuffed into a natural casing and slowly air dried. We buy it in a block of about 1.3kg and slice it ourselves. We use it crispy in the restaurant. In the café we warm it up and use it for our Eggs Benedict, a dish everybody raves about. The ham is nice and salty so we put less salt in our hollandaise. We also serve it on a cold platter with olives.

ODE-restaurant was last year nominated Sustainable Restaurant of the Year by the Sustainable Restaurant Association. This year café-ODE won the same title. www.thesra.org Sponsored by

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what's new

Organic smoked paprika STEENBERGS

Organic coffee

www.steenbergs.co.uk

PÓNAIRE

Sourced by Steenbergs from family growers in Spain, this organic smoked paprika (or pimentón) is made using the traditional methods of drying then smoking over oak wood. The Yorkshire-based firm says the intense red powder has a smokysweet flavour with peppery undertones.

It recommends using it to add colour and chilli pepper flavour to dishes without adding heat. The wood-smoke flavour it offers works well in Romesco sauce, kebabs and goulash. It could also add a twist to a classic stroganoff. Each 55g jar has an RRP of £2.40.

www.ponaire.ie

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Olive & tomato relish TERRA ROSSA

www.terra-rossa.com

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The Arabian food specialist’s latest creation is a combination of ripe Middle Eastern olives and its own Passata and Zaater (thyme, sumac and sesame seeds). It can be stirred through pasta and used as a pizza EDITE CR

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Salted cod sauce or a marinade for meat, but also works well as a condiment.

Each 170g jar has an RRP of £4.50.

Premium espresso pods

The Yorkshire-based Spanish importer is now offering salted cod (Bacalao) prepared by a Basque firm that has been preserving fish in this way for EDITE CR

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CAFFÈ IMPRESSO

www.caffeimpresso.com

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Caffè Impresso has launched two premium espresso blends to complement its existing line of Nespresso-compatible capsules. The dark, slow roasted Indiano, which has a “richness and body characteristic of the subEDITE CR

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SPENCERFIELD SPIRIT CO www.spencerfieldspirit.com

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This new creation is made from the firm’s Edinburgh Gin, which is infused with handpicked elderflower blossoms and pure cane sugar. Spencerfield says the drink has a “clean floral nose with hints of pear, peach and grapefruit zest” and a fresh flavour.

The 20% ABV spirit, which comes in 50cl and 20cl bottles, can be served neat over ice or used in cocktails.

EDITE CR

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Cake decorations LANGDALE’S

www.fosters-foods.co.uk

Fosters Foods has launched a collection of 12 sprinkles and decorations, as well as a selection of eight natural colours, essences and extracts, under its Langdale’s brand.

Alongside more traditional sprinkles like Hundreds & Thousands, the new line-up includes lemon crunch pieces, strawberry pearls and tutti frutti rainbow fudge pieces, all of which come in 50g pots. Langdale’s says its

concentrated extracts are up to 3% higher than the market standard.

Its new green and blue natural food colours (28ml) are also exclusive to the market, offering retailers a unique selling point. Also among these new releases are specialist flavoured waters in 150ml bottles – rose water and orange blossom water – and essence of rennet for making cheese or junket. All products come in small case sizes with RRPs of less than £2 per unit.

Fiddler’s has added three new flavours – Lancashire black pudding & English mustard, Simply Spuds and sea salt & black pepper – to its current range, which includes the 2012 Great Taste one-star gold-winning Lancashire sauce variety.

All of the firm’s crisps are made on the family farm near Ormskirk using its own potatoes.

They come in 40g and 150g bags, which are available in boxes of 24 and 12 packs respectively.

Chilli oil

SOUTH DEVON CHILLI FARM www.sdcf.co.uk EDITE CR

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FIDDLER’S LANCASHIRE CRISPS

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Spanish specialist Delicioso is now importing a three-strong range of virgin nut oils produced by Catalan firm Azada. Alongside the walnut and almond oils is the hazelnut oil that won three stars in last year’s Great Taste and was also named in the Top 50 Foods in Britain. All three oils, which can be used to finish dishes or as part of a salad dressing, come in cases of 12x100ml opaque bottles for £39.80.

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the last 26 years. Cod loin pieces come whole at £15.60/kg while boneless and skinless trimmings cost £9.80/kg. Both products, made using cod caught off the coast of Iceland, come in 5kg boxes.

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continent”, is well-suited for making cappuccinos.

Meanwhile, the Intenso blend has a hint of cocoa and a citrus bite. Each box (RRP £2.60, trade £1.80) contains 10 individually wrapped capsules. The firm is offering Guild of Fine Food members a special introductory deal including point-of-sale stands.

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The Limerick-based coffee roastery is now selling a certified Fairtrade organic coffee from Honduras. Pónaire (the Irish Gaelic for bean) says this single origin coffee has a “mild intensity, honey and nut tones with lemon brightness and hints of Jasmine and tea”. It comes in 250g, 500g, and 1kg bags, with RRPs of £6, £11 and £19 respectively.

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shelftalk

Looking for suppliers accredited by the Guild of Fine Food?

Follow the logo

South Devon Chilli Farm has teamed up with a fellow Devon producer to create a cold pressed rapeseed chilli oil. The product is made by steeping a blend of the farm’s hot and fruity chillies in Bell & Loxton’s Great Taste one-star gold rapeseed oil for two to three weeks. The oil is then filtered and flakes of a medium-heat chilli are added. The new product comes in cases of 8x250ml bottles (wholesale price £28.40) and each bottle has an RRP of £4.65.

Vanilla yogurt TIMS DAIRY

www.timsdairy.co.uk

Tims Dairy has launched a vanillaflavoured version of its Bio-Live Greek-style yogurt. The new addition, which is 9.5% fat, comes in two pots sizes: 175g and 450g. The Buckinghamshire-based firm’s Greek-style range also features yogurt flavoured with honey, blackcurrant and raspberries as well as a plain version.

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shelftalk

Vicky Gotto and Lucinda Perks have taken their late father’s vision forward at Butchers Hall & Country Grocer

Sister act

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n January 2010, trade magazine Caterer & Hotelkeeper highlighted an emerging trend among struggling village pubs. To address dwindling footfall and put pubs back at the centre of their communities, landlords were bolting all manner of extras on to the basic boozer, from post offices to barber shops.

Among those featured was the Parrot Inn, tucked away in leafy Forest Green in the Surrey Hills. Here, Charles and Linda Gotto and their family had created a small butcher’s and farm shop inside their pubrestaurant, majoring on rare-breed meat from their own nearby farm.

As head butcher Murray Lobban said at the time, the pub brought trade to the shop, the shop brought trade to the pub. And with planning permission in place for a standalone farm shop just across the car park, the business could soon be expanding into local veg too.

Three and a half years later, the Butchers Hall & Country Grocer is fully open – and not just for meat and veg. There are home-produced charcuterie and terrines; eggs from the farm’s Maran hens; bread, preserves, ready-meals and pies,all made by two in-house chefs; plus many local speciality brands.

It’s merchandised with real flair, from the potted herbs and dried artichoke heads dressing the fresh produce section to the vintage cookery books (Fanny

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Deli of the Month INTERVIEW BY mick whitworth

Home-baked bread and their own rarebreed charcuterie are important, but for Surrey retailers Vicky Gotto and Lucinda Perks the pub next door is the top draw Craddock Invites…!) fanned out along the deli counter. There’s even an old-fashioned pantry cupboard, concealing essential provisions like Kellogg’s cornflakes and PG Tips.

The shop was a regional winner in last year’s Deli of the Year competition and is currently listed by Vogue among the best 100 shops outside London.

Not bad for a store opened just as recession was taking hold. But it comes after period for which the word “torrid” hardly suffices. Just months after the Caterer piece was published, and as work was getting

underway on the new shop he had masterminded with son Olly, Charles Gotto was killed in a tragic farm accident. It left his shocked family with a pub and farm to run, and unsure whether to abandon the shop development altogether.

“Our father was the crux of the whole scheme,” says Vicky Gotto, who now runs the Butchers Hall & Country Grocer with sister Lucinda Perks, “so for a while we really didn’t know if we were going to do it.”

Charles Gotto was an entrepreneurial publican who, with Linda, had spent decades running pubs in London and was credited with pioneering the gastro-pub – though he apparently hated the term. He thought pub food had been dragged downhill by mass-produced ingredients and in 1993 bought the Surrey farm to produce traditionalbreed meats for his own restaurants.

“He had worked at Smithfield when he was young,” explains Perks, “and became quite disillusioned with the quality of meat he could buy.”

The family took over The Parrot eight years ago. When they pulled out of London pubs completely a year later, the shop in The Parrot provided a new outlet for their farm’s meat, which included North Dorset lamb, Saddleback x Middle White pork and Shorthorn beef.

The family also found that other local farmers were looking for cutting and hanging facilities to help

them capitalise on growing demand for local meat without investing in their own units. So when plans were drawn up for the new farm shop adjacent to The Parrot, the Gottos gave as much floorspace to a professionally equipped butchery and hanging room as to the more rusticlooking retail area, and some of the carcasses hanging in the chill-store today are being matured on behalf of other farmers.

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We spent a lot of time last year at markets and shows, getting our name out there. The Parrot is a busy pub but we can’t rely on that.

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products, promotions & people

OCKS all MUST-ST Butchers h s

The creativity of chefs Harry Hughes and Christian Armstrong comes across in both the visual merchandising and the constantly changing line-up of foods made on site

Butchers Hall & Country Grocer occupies just one of three units that were created in the converted barn. A second is now tenanted by Pointers, a clothing and equestrian supplies shop, but the third is still empty. “We originally had great plans for all three units,” says Perks. “We were going to put a brewery in one and a cookery school in another. But the loss of our dad really made us focus.”

There has also been some juggling of roles in the family business. Olly Gotto, who helped set up the original shop in the pub, is now running his own festival catering business, Old School BBQ, from an old American school bus.

Linda Gotto is having to devote much of her time to the farm. Her third daughter, Emma, is busy with a young family. So responsibility for the shop sits largely on the shoulders of Vicky Gotto, who is on site four days a week, and Lucinda Perks.

But Murray Lobban, the New Zealand born master butcher,

remains a key figure, as are the shop’s two chefs, Harry Hughes and Christian Armstrong. Hughes studied at Chelsea Arts College, and it’s his visual flair that comes across in the shop’s merchandising.

“We’re lucky to have two chefs who are creative and innovative,” says Perks.

While the Parrot Inn is run as a separate business, it provides a perfect outlet for close-to-date deli and butchery produce – including the wide range of charcuterie produced in house, from air-dried ham to mortadella. Vicky Gotto says: “We do biltong, coppa, boudin noir, we do our own pastrami, our own salt beef and cure our own hams.”

Regulations do make some charcuterie “a nightmare to produce”, she says, but the family are lucky to have an EHO who has researched unfamiliar products and helped them work within the rules.

“And we’ve been doing it for so long now that people come to us

brandy snap Wright & Co cream caramel ice Jude’s salted hup y Mary ketc se Co) Stokes Blood se (Fine Chee ee Toast for Ch comb honey Paynes Farm cider der Society Rudgwick Ci and strawberry Womersley negars vi t in m & raspberry (Millis obbler beer Dar tford W ) Brewing Co d l piccalilli an al H Butchers y ne empire chut e cheese Norbury Blu coffee Coffee Real ng) Farm, Dorki gus (Sondes a salt Local aspara se alayan pink olate – Him Kohoh Choc t salmon ery hot roas Weald Smok lue cheese Barkham B d duck n, turkey an ultry chicke Po ey rl he Et ’ eggs Maran hens Home-reared

specifically for our charcuterie.”

More recently, the business has begun wholesaling charcuterie and pies to other Surrey shops and it is ramping up its events and courses programme to build its following.

Annual sales in the shop are running at around £300k after an inevitably faltering start, but footfall in this tucked away corner of Surrey is still heavily driven by traffic at the pub. “The location has been a challenge,” says Perks, “and we were quite slow on the uptake with marketing. So we spent a lot of time last year doing agricultural shows and farmers’ markets to get our name out there. The Parrot is a busy pub, but we can’t rely on that.”

When I ask the sisters if they had

a clear role model in mind when they set up the shop three years ago, they initially struggle for an answer – the vision was largely their father’s, after all. Perks says: “We looked at lots of other shops, and just picked the bits we liked and avoided the bits we didn’t.

“A lot of the time, the term farm shop is mis-used – some places are nowhere near a farm and are just buying things in and selling them on – so there was a determination to be a ‘real’ farm shop. But we stock other fantastic local products too, and then other things that people simply can’t do without.” www.thebutchershall.co.uk

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June 2013 · Vol.14 Issue 5

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What will you learn?

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