FFD June 2015

SP OF N EC E OR IA NG TH L LA ED N IT D IO N

SHOW GUIDE

A-Z of exhibitors starts on p28 June 2015 · Vol 16 Issue 5

DRESS ME UP 41 Sauces, drizzles and marinades to inspire your shoppers in summer salad season

ROCK OF THE NORTH

LEEDS LASS 56

Duncan Hider on cost-cutting, competition – and why he’s not rushing into chilled CHEF’S SELECTION 51 Pied a Terre’s Michelinstarred chef Marcus Eaves stocks up on Minus 8 vinegar, Yutaka sushi gari, Regent’s Park honey and Gigha halibut

CHEESE FROM THE CHEVIOTS 16 Patrick McGuigan talks to Maggie Maxwell of Northumbrian cheese-maker Doddington Dairy

How Yorkshire deli owner Val Berry is giving a leg-up to fledgling food producers

NEWS CHEESEWIRE CHARCUTERIE HARROGATE PREVIEW DRESSINGS & SAUCES HOME BAKING SHELF TALK DELI OF THE MONTH

4 15 21 23 41 47 49 56

AW Ly AR me B DS ay at En the gli De sh w ca ine nte s r In hav ter e s na coo tio na ped l W TW ine O Aw ard s

From the green rolling hills of Devon to where the land meets the sea.

Seven years ago this year we embarked on an adventure. The adventure, born from passion, ambition and a dream, was to make outstanding English wines embodying Lyme Bay Winery’s fruit-driven, award-winning ethos.

In 2010 we planted 26,000 vines and with hard work we have been rewarded with an excellent harvest in Autumn 2014.

The Winery and its three vineyards are situated in Devon’s beautiful Axe Valley. A maritime region, it enjoys a temperate climate and a long, warm growing season, affording the grapes exceptional depth and expression of character.

We are delighted to offer you our stunning range of still and sparkling English wines for the first time.

Lyme Bay Winery Shute, Axminster, Devon, EX13 7PW Telephone: 01297 551355 2

Email: sales@lymebaywinery.co.uk June 2015 · Vol.16 Issue 5

@LymeBayWineLtd

/LymeBayWinery www.lymebaywinery.co.uk

opinion

What’s new this month:

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suppliers can provide verified data to omething’s going on in assure him each product can be safely Environmental Health left on sale for longer. departments around the country Some small producers are already that has set warning bells ringing at doing their best to provide shops Guild of Fine Food HQ, where FFD with shelf life data, having had to go resides. through the same hoops themselves We sit side-by-side with our trade as part of their own HACCP process. association colleagues and in the past But in a Viewpoint piece on page six months both departments have 9 of this issue, Paxton & Whitfield seen a small but steadily rising flow of technical manager Laura Toth emails from delis and small producers argues this isn’t necessarily helpful. pleading for help in dealing with A big deli stocking 80-90 cheeses increasingly zealous local EHOs. and 15-20 charcuterie lines cannot We used to see two or three such possibly operate separate shelf life appeals in a year. Now it’s more like routines for each one. There has to one a fortnight, and our stock remark be a compromise, that EHOs are where retailers becoming “more As funding for local follow sensible risk averse” is looking like a gross authorities gets tighter, guidelines for broad product understatement.

EHOs will have even According less time for reasoned types – mouldripened cheeses, to MD John discussion say, or air-dried Farrand, the Guild salamis – which hasn’t seen so won’t put consumers at risk but, much EHO-related correspondence equally, won’t discourage specialist in its 20-year history – to the point stores from carrying as big a range as where he’s exploring the scope for they can of inspiring, artisan foods. a separate technical helpline to deal At the moment, specialist shops with the problem. are being picked off one by one by Last month we reported on the nervous enforcement officers. I doubt woes of Steven Salamon, owner it’s a deliberate policy. But as funding of Cardiff’s popular Wally’s deli. It of local authorities gets tighter, EHOs seems Salamon’s EHO now expects will have even less time for reasoned him either to pay for discussion and will opt for quick, shelf life testing of safety-led decisions. every cheese and The Guild and FFD are already charcuterie line in working with Cornwall Council to his serve-overs, develop national, officially recognised or chuck out guidelines for charcuterie retailing. products within We also back Toth’s call for similar a few days of guidelines for cheese shops, and are cutting. talking to the Specialist Cheesemakers That’s Association and others about how unless these can be achieved before more shops get clobbered like Wally’s.

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MICK WHITWORTH Editor

EDITORIAL

GENERAL ENQUIRIES

editorial@gff.co.uk

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

Editor: Mick Whitworth Deputy editor: Michael Lane Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Clare Hargreaves, Patrick McGuigan, Lynda Searby

ADVERTISING advertise@gff.co.uk Sales manager: Sally Coley Advertisement sales: Becky Stacey, Ruth Debnam Published by Great Taste Publications Ltd and the Guild of Fine Food Ltd Managing director: John Farrand Marketing director: Tortie Farrand Chairman: Bob Farrand Director: Linda Farrand Operations & Guild membership: Charlie Westcar, Karen Price, Jilly Sitch, Claire Powell Accounts: Stephen Guppy, Denise Ballance, Julie Coates

Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2015. 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.

For regular news updates from the industry's favourite magazine visit:

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Editor’s choice

Selected by MICHAEL LANE Deputy editor

Ogilvy’s raw British orchard honey www.ogilvys.com

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I’m already a fan of Shamus Ogilvy’s global honey-hunting feats and, given the amount of stars he’s racked up over the years, so are the Great Taste judges. Now he has deployed his expertise closer to home with a British raw honey range to be launched over the course of this year.

The first of these is runny, mild and subtle – particularly when compared to Ogilvy’s more exotic varieties – and that’s no bad thing.

More importantly, the range could be the answer for retailers that struggle with patchy supply from their local beekeepers but still want to stock British.

And with both English and Scottish heather varieties on the way, as well as a wildflower, borage and an intriguing woodland honey, there should be something to suit every honey-lover.

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www.gff.co.uk/ffd

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Vol.16 Issue 5 · June 2015

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fine food news Addressing business rates is the overwhelming priority for delis as David Cameron returns as PM

Indies want to see Tories deliver on election promises

By PATRICK McGUIGAN

Business rates reform, grants for start-ups and a limit on charity shops. These are just some of the key issues that fine food retailers would like the new government to tackle. But shopkeepers have been warned they are unlikely to take precedence as the new administration wrestles with other matters.

“Let’s not kid ourselves that local shop issues are going to be top of this government’s agenda,” said James Lowman, chief executive of the Association of Convenience Stores. “Their priorities will be the economy and constitutional issues, notably Scotland, the EU referendum, and boundary changes.”

That said, David Cameron’s Conservatives did make several manifesto pledges that could benefit retailers. Chief among them is a commitment to conduct a full review of business rates, which was launched in March. Deli owners that FFD spoke to after the election pinpointed high business rates as an area of concern, which was backed up by a survey by the Federation of Small Businesses showing that 44% of small businesses said they would like to see changes to the way rates are implemented.

The findings from the government review will not be released until 2016, while the coalition’s decision to delay the revaluation of business rates from 2015 until 2017 will also stand. In the meantime, the ACS is lobbying

‘Brexit’ could lead to price increases on imported food ACS chief executive James Lowman (left) warned that ‘local shop issues’ would not be on the Conservative government’s agenda as David Cameron began his second term as Prime Minister

for the rates system to be revalued every three years instead of the current five. “Rates bills would be more far more accurate than they are at the moment, as the last revaluation was conducted when the market was in a significantly different state than it is now,” said Lowman.

Peter Kinsella, owner of Liverpool deli Lunya, welcomed the proposal but said the decision to delay the revaluation of business rates until 2017 should be scrapped.

“Our rateable value would definitely drop if it was revalued this year,” he said.

Charlie Turnbull of Turnbulls Deli in Shaftesbury added that some of the revenue raised via business rates should go to local government.

“There is currently no incentive for councils to grow and promote businesses on the high street,” he added.

Other Tory proposals, broadly welcomed by FFD readers, included raising the minimum wage above £8 by 2020 and creating a new Great British Food Unit to ‘turbo charge’ British agriculture and food production. Defra boss Elizabeth Truss has outlined plans to increase the number of Protected Food Names in the UK to more than 200 and for food packaging to carry branding from the government’s ‘GREAT Britain’ campaign.

New legislation on parking charges, which gives drivers a 10-minute grace period if they are late back to their vehicles, will also please town centre retailers.

“The government’s promise to tackle aggressive parking enforcement is great news,” said Ben Lidgate of Lidgate’s Butchers in London. ”Our customers’ ability to park nearby probably has the most dramatic effect on our business.”

The price of speciality foods from Europe is likely to rise, if Britain votes to leave the EU, according to importers.

The Conservatives have committed to holding a referendum before the end of 2017, the result of which could have a big impact on the speciality food sector.

Stefano Vallebona at London-based Italian food supplier Vallebona said that a British exit from the EU would present several hurdles.

“I’d expect there to be a lot more difficulty in importing my goods from Italy as shipping would be more costly to do so outside of the EU,” he said.

“It would also mean a lot more red-tape and bureaucracy, which would delay trading for me.”

Nick Clinton, director at London-based importer La Credenza, added that currency fluctuations and export taxes caused by a ‘Brexit’ could lead to price rises.

“We have an office in Italy so if it was more advantageous to move our operation there, that could be an option,” he said.

Delis have their say Having ❛to compete

The ❛government

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should review the whole business grants industry and give unrestricted grants to small business that cut out ‘business consultants’. We know how best to spend the money and should be able to decide. There should also be tax breaks for crowdfunding initiatives to reduce our reliance on the banks.

against firms that avoid paying tax, such as Starbucks, needs to be resolved. This appears to have been made into a moral issue with the hope that bad publicity will alter their approach. The reality is that large corporates will continue to do this as long as they can get away with it.

Peter Kinsella, Lunya, Liverpool

David Greenman, Arch House Deli, Bristol

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June 2015 · Vol.16 Issue 5

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❛of anThe£8impact minimum wage by 2020 will depend on inflation – and by then what will be the living wage, which is what I’d hope to exceed. For small, labour-intensive shops, staff costs can drive up prices to consumers. Taking on another full time member of staff might be incentivised more heavily by government. The national insurance subsidy of £2,000pa doesn’t fulfil that.

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a cap ❛onPutcharity shops – limiting them to, say, one for every 20 retail premises. They have enough of an advantage already by not having to pay their staff, most of their rates or for their stock. Too many charity shops kill a high street like Japanese knotweed.

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Charlie Turnbull, Turnbulls Deli, Shaftesbury

Justin Tunstall, Town Mill Cheesemonger, Lyme Regis Follow us on

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Regular markets keep towns ‘vital and viable’ says study Traditional town centre markets can boost visitor numbers by more than a quarter, adding to the “vitality and viability” of the high street, according to a University of Portsmouth study.

While owners of fixed shops such as delis have mixed views on the competition presented by temporary stallholders, who generally operate from a lower cost base, the research suggests towns with markets see between 15% and 27% more footfall than those without.

“Footfall is a key indicator of town and city centre performance, representing activity, usage and relevance,” said Prof lan Hallsworth, who led the study.

“Towns and cities with markets are attractive and welcoming to all, not just those with money to spend.

We argue that a busy town is a healthy town.”

The report, commissioned by the National Association of British Market Authorities (NAMBA), says markets act as “incubators for small and micro businesses”, provide employment – often for several generations of the same families – and offer “a vital link between urban and rural life”.

Steve Harrison, owner of retailer Deli & Dine in Retford, Notts, told FFD that “on balance” he was pleased to be based in a town with active weekly markets, although market stallholders had hit his shop’s trade on specific lines such as fresh baked cakes and sausages rolls. “We will be beaten on price by a market trader with no overheads or wage costs, which is frustrating,” he said.

However, Retford’s regular

Mike Clegg dreamstime.com

By MICK WHITWORTH

Deli-owners have mixed views on temporary markets but the University of Portsmouth’s study says they make town centres more attractive

Thursday and Saturday markets noticeably increase footfall, he said.

“There is ‘bustle’ around the town centre and it provides a focal point.”

The biggest benefit came from Retford’s monthly farmers’ market.

“That’s usually our biggest trading Saturday in the month. It certainly brings in people from a wider area and we’ll have retail customers place email orders from us in advance, for collection on farmers’ market day.”

At Truffles deli in Ross-on-Wye, Herefordshire, owner Richard Mayo said markets could be beneficial provided they were “run correctly” and the stalls had a clear point of difference. “It’s like the high street,” he told FFD. “Nobody wants a generic high street, you want something different.”

The monthly Kempley Produce Market in Gloucestershire, which has stalls of produce grown or produced within 10 miles of the

village, is a good example, Mayo said.

He added that provincial towns would benefit from more quality food markets of the kind found in cities such as London and Bath.

The University of Portsmouth found that markets contribute to all 25 key priorities identified in High Street UK 2020, a project to improve town centre vitality and viability that is being run by Manchester Metropolitan University with funding from the Economic & Social Research Council.

These include providing social interaction for people of all ages and backgrounds, generating income to support other local authority services and giving towns a distinct identity.

Prof Hallsworth added: “We can unequivocally say markets contribute to the economic, social and political health of towns and cities.”

BIS secretary to cut red tape and help small businesses

By MICHAEL LANE

The new Business Secretary Sajid Javid has announced plans to free small businesses from “burdensome” red tape and “heavy-handed” regulators as he unveiled a new Enterprise Bill.

The bill, which will be announced in the Queen’s speech as FFD goes to press, will see the government pledge make cuts of at least £10 billion, both in Whitehall and from independent regulatory bodies.

It will also support the extension and simplification of the Primary Authority scheme, which allows businesses to set regulation with a single local council that must then be respected by all other councils.

Sajid Javid: cutting bureaucracy

Together with Cornwall Council, the Guild of Fine Food is currently in the process of setting up a Primary

Authority to cover environmental health officers’ treatment of charcuterie nationwide.

A Small Business Conciliation Service will also be set up to help small firms claim late payments owed to them by larger businesses.

“Small businesses are Britain’s engine room and the success of our whole economy is built on the hard work and determination of the people who run and work for them,” said Javid. “As part of our long-term economic plan, we will sweep away burdensome red tape, get heavy-handed regulators off firms’ backs and create a Small Business Conciliation Service to help resolve disputes.”

IN BRIEF l Distributor RH Amar has made new appointments to its sales and marketing teams. Previously a sales coordinator at the business, Nerene Willis joins the company’s marketing team as assistant brand manager and will work across the distributor’s growing range of free-from, home baking and baked goods.

Meanwhile, Graham Goggins has been recruited from Burton’s Biscuits as area account manager for the Central and Midlands region.

l Selfridges Foodhall launched an eight-week ‘Great British Outdoors’ campaign this month, celebrating food and drink for the British Summer time. A “plethora” of new products will be on the shelves while the Foodhall will feature a dedicated British strawberries & cream bar.

Selfridges will also be offering a range of new products from Great Taste 2014 Supreme Champion Snowflake Luxury Gelato, including bespoke flavours, exclusive gelato sandwiches and a new vegan range. l Growth in retail sales volumes picked up strongly in the year to May, according to the CBI. The organisation’s latest quarterly Distributive Trades Survey found that 60% of respondents said volumes were up compared to this time last year while 63% of retailers surveyed expected sales to rise again in June.

l Cheltenham restaurant The Daffodil, housed in a former Art Deco cinema, has opened a deli in a neighbouring building. The Chef’s Pantry will carry artisan-made cheeses, British charcuterie and fine wines, and the same stocks, sauces and condiments that are used in The Daffodil's kitchens. The shop will also sell ready-made meals cooked by head chef Tom Rains and his team.

l As FFD went to press, restaurant critic Charles Campion and Telegraph Weekend food writer Xanthe Clay were among a posse of professional foodies converging on Cardiff to judge the 491 Welsh entries in Great Taste 2015. Three days of tastings at St David’s Hotel on Cardiff Bay were scheduled after the Welsh Government invited the Guild of Fine Food to bring the awards judging to Wales for the first time.

The Great Taste roadshow is part of a wider drive by the Welsh Government to grow the country’s food and drink sector by 30% over the next five years.

It follows three days of judging in Belfast last year, supported by Invest Northern Ireland.

Vol.16 Issue 5 · June 2015

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fine food news Fish on the menu as second Gloucester Services opens

Suffolk Salami and Three Little Pigs join charcuterie campaign sponsors

By MICK WHITWORTH

Westmorland‘s southbound Gloucester Services features the world’s first motorway fishmonger

By MICHAEL LANE

Westmorland has opened the second half of its £40m Gloucester Services on the M5 and laid claim to the world’s first motorway fishmonger.

The company, which also operates the acclaimed Tebay Services on the M6 in Cumbria, unveiled the southbound section of the services between M5 junctions 12 and 11a this week after opening the northbound facilities in May 2014.

As well as café and farm shop facilities similar to those on the northbound carriageway, the southbound area also boasts a counter selling fish that has been sustainably caught off the Cornish coast by small boats.

The counter will be run by

experienced fishmonger Francis Phillips.

Since opening the northbound side 12 months ago, Westmorland said it had placed orders totalling £1.5m with local food producers, of which there are more than 130 from a 30mile radius on its books.

The services have prepared over 500,000 locally sourced meals and one third of the jobs on the premises have been filled by the Gloucestershire Gateway Trust’s academy, a charity linked to the services which aims to get the long-term unemployed back to full time employment.

A proportion of the business’s annual turnover will be invested into several communities local to the services site. It is expected to total

£10m over 20 years.

“Local food and local producers are at the heart of our offering, alongside quality local staff. It’s what makes our business special – it sets us apart,” said Westmorland CEO Sarah Dunning. “Bringing the concept of local food to the motorway is wonderfully democratic. Suppliers are given a shop window and accessible markets, motorists enjoy great local food, and we’re preserving regional foods and identity. It’s a game where everyone wins.

“Good quality locally produced food shouldn’t be the sole preserve of high end shops, it should be affordable and available to everyone. That’s why we serve it on the motorway.” www.gloucesterservices.com

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

though it makes waste a challenge.

We have become a lot more militant about what we expect from our suppliers. At the start we didn’t check the use-by dates when we took deliveries. We have become JOE WHITTICK WHITMORE & WHITE, HESWALL, WIRRALL much stricter, particularly with jarred ambient lines such as condiments. If now looking to develop our onI’d always had a romantic vision of they don’t have a six-month shelf life service further by getting a licence doing something foodie and when I we won’t accept them.

– encouraging people to stay in became jaded in my consultancy job A few months ago we spotted the building longer. We have also I give it some serious thought. Last some premises in Frodsham, launched our online shop and will be April, I started Whitmore & White, Cheshire, and opened a second developing this over the next year. together with my partner Jamie, shop. This who runs a construction company, Originally we said we wouldn’t stock has helped one of his friends and colleagues, Laura, and her partner, Graham, certain brands you see everywhere. But massively with stock who has worked in the wine trade when customers requested them, we management for 10 years. decided we had to start stocking them. as we We didn’t want to be a farm discovered that we were in fact Our ranges have changed shop, a deli or a wine shop. We holding enough stock for two considerably since we started. wanted food and wine to have equal shops anyway! It also enables us to Originally we said we wouldn’t stock billing and for there to be plenty of maintain our breadth of range as certain brands you see everywhere. pairing of the two. Our plan was to we can split a case between the two But when customers requested adopt a primarily retail model. shops when ordering. them, we decided we had to start Halfway through the first year We had always seen the business stocking them. we added a coffee bar. This draws growing beyond one location, but Maintaining a very diverse range people in and has helped to give didn’t expect it to happen so quickly. has always been a priority, even the place some atmosphere. We’re

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June 2015 · Vol.16 Issue 5

A record number of trade sponsors have come forward to support the third year of the Guild of Fine Food/Fine Food Digest charcuterie campaign.

The latest round of the promotion kicks of with the publication of our 2015-16 Guide to British & Continental Charcuterie.

Featuring dozens of producers and suppliers, it will be launched at Harrogate Fine Food Show on June 21-22 and mailed out with FFD in July. Further copies will be distributed at Guild events and training days over the next 12 months.

Last year’s supporters – Deli Farm Charcuterie, Dell’Ami, Great Glen Charcuterie, Harrods, Negroni, Patchwork Paté and Woodalls – have been joined for 2015 by artisan producers Suffolk Salami and Three Little Pigs, while first-year supporter the Parma Ham Consortium has returned as a sponsor.

The Guild and FFD launched the promotion in 2013 to encourage delis, farm shops and food halls to give more space to charcuterie.

In particular, it aims to create a stronger market for the new breed of British charcuterie-makers.

The Guild is currently working with Cornwall Council and an industry steering group to create an officially recognised code of practice for charcuterie production and retailing.

The opportunity in Frodsham was made particularly attractive by the business rates there – we were able to take advantage of small business relief and retail relief. This has given us some breathing space and allowed us to take on two part-time staff immediately. We are not under as much pressure to build turnover quickly because we aren’t paying £6,000 a year in business rates.

The same discounts aren’t available in the Wirral, so we worked out we needed to turnover £220,000 for the first year to break even in Heswall. We slightly exceeded this and by the end of year two we are aiming to increase turnover of our Heswall shop by 20%, whilst matching our year one Heswall turnover in Frodsham.

Saying this, one of the lessons we have learned is that in this business you can’t make any certain predictions, other than that it will be busy at Christmas.

Interview by LYNDA SEARBY

Follow us on

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A promotional feature on behalf of RH Amar

RH Amar announces growth plans for Mary Berry’s

R

ecently, on the television programme “Mastermind”, one of the questions required the answer “Mary Berry”.

The contestant said “pass”, and when the quiz-master, John Humphrys, gave the answer he commented: “You must be the only person on the planet who doesn’t know Mary Berry”.

The comment seemed fully justified as, over the years, Mary has been constantly in the public eye as a TV personality and the writer of over 70 cookbooks. The award of the CBE in 2012 for services to the culinary arts recognised the extent to which Mary Berry has become one of Britain’s most loved and trusted cooks.

Despite a hectic schedule of

writing, broadcasting, personal appearances and Aga classes, Mary found time in 1994 to create a range of salad dressings and sauces with her daughter, Annabel. Based on her own family recipes, and using only the finest ingredients, these delicious accompaniments soon found favour with discerning consumers, and built up a loyal customer base through Britain’s delicatessens, farm shops, garden centres and foodhalls, which to this day remain the brand’s heartland.

In 2004, looking to expand distribution for their products, Mary and Annabel entered a distribution agreement with

RH Amar, the family-owned fine food distributor based in High Wycombe, just a few miles from Mary’s family home. This partnership flourished, as RH Amar secured extensive distribution, and Mary added new products to the range. RH Amar became minority shareholders in Mary and Annabel’s company, before becoming outright owners of the MARY BERRY’S brand of dressings, sauces and condiments in early 2014.

Wanting to continue development of the brand, RH Amar has embarked on a growth plan that has seen a brand re-design, launch of a new consumer web site (www. maryberryfoods.co.uk), and addition of new products – the most-recent of which are two Luxury Mayonnaises.

Mary and Annabel remain active in recipe development, and lots more NPD is in the pipeline for the coming year aimed at delighting current loyal consumers, as well as introducing new consumers to the brand. The highlight of this summer’s marketing plan will be an on-pack consumer competition, with prizes including signed cookbooks, and for one lucky winner, lunch with Mary herself.

In a time of austerity, MARY BERRY’S products bring a welcome touch of indulgence to the simplest of dishes, as well as an emotional connection to a much-loved and respected cook. Already in 2015, sales are 35% higher than in the same period last year, and with Mary’s prominence on TV and the shelves of Britain’s bookshops ever-increasing, the brand is set to go from strength to strength.

Turnpike Way, High Wycombe, Bucks HP12 3TF Tel: 01494 530 200 · info@rhamar.com www.rhamar.com www.maryberrysfoods.co.uk Vol.16 Issue 5 · June 2015

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June 2015 路 Vol.16 Issue 5

fine food news We need nationwide guidelines on shelf lives to prevent waste and, ultimately, deli closures

Viewpoint LAURA TOTH TECHNICAL MANAGER, PAXTON & WHITFIELD The dispute with Environmental Health that has engulfed Wally’s delicatessen in Cardiff raises urgent issues for specialist cheesemongers, producers and wholesalers.

According to last month’s report (FFD May 2015, p4), Wally’s owner Steven Salamon has been instructed by his EHO that he must sell cut cheeses and charcuterie within three days of opening or get expensive microbiological tests carried out on each product, unless his suppliers can provide him with clear, scientifically backed guidance.

At Paxton & Whitfield, as both a retailer and wholesale supplier, we completely understand that it

is difficult to publish hard and fast rules, but this dispute underlines the absolute need for some form of official guidance.

In 2013, we implemented policies and procedures that refer to the Specialist Cheesemakers Association’s own internal advice to members on cheese shelf life and to the Guild of Fine Food’s guidelines, Display Life of Open Cheeses and Meats in the Counter.

These two documents were utterly invaluable, but even so, finding a way to incorporate them in useable, practical procedures that covered retail, wholesale and mail order was immensely complicated.

The policy we came up with in 2013 shows we have given thought to what we are doing, are referencing industry best practice and are keeping on top of expiry dates. There is really no better, alternative science available, and EHOs and other auditors have generally not troubled us. Others, like Wally’s delicatessen, have not been so fortunate.

Not only will the type of ruling faced by Wally’s create an immoral amount of wastage of perfectly good cheese, but it will force retailers to put their heads in their

hands and sigh ‘what’s the point?’

Without these outlets, demand for speciality cheeses will suffer and this will ultimately affect producers.

Moreover, we are concerned that more and more cheese-makers are addressing this issue themselves – for example, through their HACCP procedures and quality manuals – and providing micro information on the shelf life of their products once cut.

While this is helpful and shows solidarity between producers and retailers, it is not a practical way forward.

Authoritative cheesemongers stock many cheeses at any one time (we typically have more than 150 in

management seems to be taking over.

Guidelines such as those available from the SCA and the Guild are really the best type of solution in my eyes. The window of shelf life depends on storage procedures, facilities and so on.

With broad guidelines, a user can use their experience to honestly assess whether they should be working to a wider or narrower window.

We would strongly second Guild chairman Bob Farrand’s request that guidelines are formalised somehow between the SCA, the Guild and Cornwall Council. Cornwall already has a Primary Authority agreement with the SCA Some of the shelf lives now being relating to its Assured Code of given are very short, illustrating Best Practice for how, once again, risk management cheese-makers, seems to be taking over while the Guild is working with Cornwall to develop a similar code any of our shops). It is a feat in itself for charcuterie producers and shops. to work to different cut cheese expiry We would like to see guidance for dates on different styles of cheese, let retailers like Wally’s incorporated alone to work to different expiries on into both codes. each individual cheese.

In addition, some of the shelf HAVE YOUR SAY lives now being given are very short, Tweet us: @ffdonline illustrating how, once again, risk Email us: editorial@gff.co.uk

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Manfood wins year-long listing in Ocado supplier competition Manfood has seen off a strong shortlist of small producers to win Britain’s Next Top Supplier, a competition run by online supermarket Ocado.

The preserve-maker will now receive a £20,000 marketing package and see its products listed on the Ocado site for 12 months.

The others in the running for the prize were The Foraging Fox with its beetroot ketchup, confectioner Belinda Clark, Meg Rivers Bakery and Atom Beers.

Created by former Harrods buyer Andre Dang, the Manfood range impressed the judges with its New York-style branded jars and unusual flavour combinations including beer jellies and cocktail jams. The range also includes traditional pickles, like piccalilli, and sauces like peanut satay.

Dang and his partner Jon Honeyball delivered a Dragons’ Den-style business pitch to a panel of experts including Ocado chairman Lord Stuart Rose and Michelinstarred chef Tom Kerridge as well as last year’s winner Hannah Rhodes, Follow us on

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Andre Dang’s Manfood range includes traditional pickles, beer jellies and cocktail jams

founder of Hiver Beers.

Kerridge, who hosts BBC2’s Food & Drink and is chef-patron of The Hand & Flowers, praised the Manfood range’s “flavour innovation, enthusiasm and unique branding”.

He added: “The entire Manfood range, from taste to packaging, has been carefully crafted and developed.

They’re doing something different,

which makes them the perfect winner for the competition and, I’m sure, Ocado.”

Lord Stuart Rose said picking a winner had been a tough decision.

“The competition was rife this year, with five incredible and unique, undiscovered products but I think Manfood will bring Ocado shoppers something special,” he said.

Barkham Blue tops British Cheese Awards Barkham Blue has been named Supreme Champion in the British Cheese Awards, held at the Royal Bath & West Show last month.

The ammonite-shaped blue, made

by Two Hoots Cheese, also won the blue cheese category while Somerset’s White Lake Cheese was named the Reserve Champion for the semi-soft Guernsey milk Goddess.

Belton’s mature traditional organic cheddar took the 2015 cheddar trophy while Quickes goats’ cheese won Best English. Fearn Abbey Awe (Highland Fine Cheeses) won Best Scottish and Celtic Promise (Teifi Farmhouse) won Best Welsh.

www.welovemanfood.com

Vol.16 Issue 5 · June 2015

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June 2015 路 Vol.16 Issue 5

fine food news Small firms triumph at Scotland’s Food & Drink Excellence awards

By MICHAEL LANE

Charlotte Flower Chocolates, Peelham Farm charcuterie and Isle of Skye Sea Salt Co were among a host of smaller food businesses to walk away with Scottish food ‘oscars’ Perthshire’s Charlotte Flower bagged two awards, including the gong for best product at the 2015 Scotland Food & Drink Excellence Awards.

The small Aberfeldy-based chocolatier’s Meadowsweet flavoured single origin chocolate thins were named Product of the Year in a ceremony held at Edinburgh’s National Museum of Scotland on May 27.

Its wild flavoured single origin chocolate thins won the Confectionery & Snacking category.

Among the other successful artisan businesses, Peelham Farm’s charcuterie won the Meat trophy while Golspie Mill’s Rustic Bites took the top honour in the Bakery & Cereal Based category and Isle of Skye Sea Salt’s fine grain was named the winner in Soup, Preserves & Accompaniments.

Katy Rodger’s Artisan Dairy’s Knockraich Crowdie and Knockraich Crème Fraiche took both the Dairy

There were 19 award winners in total, including chocolatier Charlotte Flower, who received her Product of the Year award from RHASS director John Sinclair and broadcaster Kaye Adams

and the Foodservice Product of the Year awards.

Siblings Jo and James Macsween of Macsween Haggis were jointly awarded a surprise Outstanding Contribution to Food & Drink accolade on the night while Iain R Spink – famed for his Arbroath Smokies – was named 2015’s Food Hero.

Nineteen awards were handed out at the ceremony, which was hosted by broadcaster Kaye Adams.

A record number of 239 entries were submitted by 116 different

businesses for the awards this year and a shortlist of 50 businesses was drawn up before the titles were awarded.

The awards are organised

by Scotland Food & Drink in partnership with The Royal Highland and Agricultural Society of Scotland (RHASS).

“This year's Awards have been a huge success with a record number of entries and our biggest ever award dinner with over 800 people there to celebrate the sector,” said Scotland Food & Drink chief

executive James Withers. “Food and drink is now a national success story for Scotland and the Awards let us shine a light on just some of the people and world-class products that are behind that success.

“Crucially, it gives us the complete confidence that our industry will continue to grow in markets at home and overseas in the years to come."

Entries for 2016’s Scotland Food & Drink Excellence Awards will open in January. www.scotlandfoodanddrink.org

Expert-backed artisan scheme launches at London’s Old Street

Paxtons hires ex shop manager for trade role

From the end of this month, 15 budding artisan producers will be showcasing their products to thousands of commuters at London’s Old Street Station as part of a new business ‘kickstart’ scheme.

As well as a pop-up shop in the East London station, The Artisan Springboard will see participants undergo a 12-week programme of workshops, marketing, sales reports and access to a raft of industry experts.

Now closed to applications, The Artisan Springboard is being run by Kitchen Table Projects, founded by entrepreneur and former pastry chef Tara Sundramoorthi.

Among the experts offering

Cheese retailer and wholesaler Paxton & Whitfield has appointed one of its former shop managers, Ruth Holbrook, as its new trade development manager. Holbrook worked for Paxtons from 2006 to 2009 in its Bath and London shops.

Her new London-based role will see her manage trade sales to top clients in the Capital including The Ritz, The Soho House Group and Mark Hix’s restaurant group. She will also be responsible for growing trade sales and developing Paxtons’ on-site training services for customers.

Holbrook, who has also worked as a store manager for Partridges and in the New Covent Garden Market business development team, said she was “thrilled” to return to Paxtons.

“I love the world of artisan cheese, especially here in the UK, because it’s such a labour intensive process to produce these delicious products,” she said.

workshops and advice will be the Artisan Food Club’s Marcus Carter, Annik Rau of public speaking training firm The Pony Express and London Met University food hygiene specialist Simon Doff.

A trio of PR and marketing specialists – Monkhouse Food & Drink’s Clare Downes, Vhari Russell of The Food Marketing Expert and Jo Densley of Relish Marketing – will also be on hand to help participating producers.

There will also be guidance from specialists in branding, finance, photography and legal matters.

The producers will receive fortnightly sales reports from the pop-up to track how their product is selling.

They will also be given the opportunity to pitch at an Artisans After Hours event and free access to month networking events.

“Our Artisan Springboard will help those producers looking for a shop window to retail their product – and provide them with invaluable expert advice at the same time,” said Tara Sundramoorthi, founder of Kitchen Table Projects.

“All that they need is a product and a passion for being part of an incredible foodie community. Old Street Station is a fantastic location for a pop-up shop front.”

The pop-up will be open from June 22 until September 13. www.kitchentableprojects.com/ artisanspringboard

(l-r) Founder Tara Sundramoorthi, Monkhouse Food & Drink’s Clare Downes and marketing specialist Vhari Russell of The Food Marketing Expert are among the experts at The Artisan Springboard Follow us on

@ffdonline

www.paxtonandwhitfield.co.uk

Vol.16 Issue 5 · June 2015

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June 2015 · Vol.16 Issue 5

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fine food news

Big friendly giant Interview

Over the last half a century, Hull-based Hider Foods has grown into one of the largest companies in fine food. MICHAEL LANE speaks to joint MD Duncan Hider about where the distributor will go next

F

ine food doesn’t really do big beasts – at least not in business terms – but if you were pushed to name some that fit the bill, a certain Hull-based distributor would have to be on the list.

With turnover of £27m, 100,000 sq ft of warehousing that can hold as many as 5,000 different ambient lines and a nationwide customer base that it services chiefly with its own fleet of vehicles, Hider Foods could stake a claim to being the largest against a variety of yardsticks.

You could also point to its three consecutive wins in the distributor category of FFD’s annual Best Brands survey as another measure of Hider’s scope and influence within the speciality food world.

Admittedly, it won’t be troubling the FTSE 100 anytime soon but Hider is targeting further growth as it celebrates 50 years in business with the third generation of the family at the helm. The recent £1m upgrade of its HQ, adding some 25,000 sq ft, is certainly a statement of intent as well as an indicator of the growth in fine food, which began as a sideline to its core business in dried fruit and nuts.

But despite this successful project and the company’s special anniversary – not to mention the approach of his own 40th birthday – joint MD Duncan Hider isn’t exactly sitting back and admiring the distributor’s achievements.

The expansion, Hider explains, is not just about filling the extra space with more stock. The warehouse has been rearranged and the twoshift schedule has been replaced by a more efficient 24-hour work pattern. Now staff will spend more time on goods-in and stacking during the day with picking and packing carried out overnight.

“Expectations on lead times have changed in the last five years,” says Hider. “It’s no longer acceptable to order a product and it turns up 10 days later.”

“I’m not going to commit to next-day delivery – we’re a national business – but we’re certainly aiming for next-day dispatch.”

Even though the fulfilment rate stands at 96%, Hider hopes the warehouse re-jig will boost this further. Of course, he adds, there is now ample room for growing the operation after running at capacity for several years.

Once Hider has conquered the warehouse, the next challenge is

^

I’m not fighting the corner of Hider Foods, I’m fighting the corner of all distributors and wholesalers

_

Duncan Hider

likely to be offering and distributing chilled lines, a move that some of Hider’s competitors have already made.

“If we discounted it, it would be a mistake,” says Hider. “The Cress Company are right and Cotswold Fayre are spot on in doing it as well.”

“The thought is more when we will do it rather than if we will,” he adds, estimating that the company won’t be working on chilled until 2016 given the level of investment and accreditation required. “My technical manager would shoot me if I set a date at this point.”

For now, the more pressing issue is getting costs down to reduce minimum order values, so often a bugbear of independent retailers. In addition to savings in picking costs from the new system, Hider is also using software to make sure vehicles are as efficient as possible – leaving the warehouse full and returning full.

Hider says he accepts that the wholesale model isn’t for everybody but still “strongly believes” that retailers will get better value and more products through a distributor than if they were to spend the same

amounts going direct to producers.

“I’m not fighting the corner of Hider Foods, I’m fighting the corner of all distributors and wholesalers,” he says.

In truth, Duncan Hider is genuinely amicable when discussing his competitors. “It would be wrong of me to be critical of anyone that’s doing a good job,” he says, having adopted the friendly approach of his father, and current company chairman, David. “We were not the biggest company out there 50 years ago and we’ve looked at how we could take market share, so it would be disingenuous of me to criticise someone for doing the same.

“I’m more comfortable with other wholesalers getting some of the market than with the producers going direct.”

Hider is certainly happy to endorse Cotswold Fayre MD Paul Hargreaves’ robust defence of producers – in last month’s FFD Viewpoint – and their perceived lack of innovation. Among his own picks recently are Three Little Pigs’ salami from Yorkshire, Punjaban Indian meal kits and Selwyn’s flavoured seaweed snacks from Wales.

The company has gone from

having quarterly internal meetings about new listings to holding one every fortnight. For every 100 products pitched to them, the team might list 10 but every producer receives feedback. Often producers are rejected, not because Hider dislikes them but because they aren’t suitable for retailers.

This filtering process, says Hider, is all part of the distributor’s service and increasingly he sees his company, and its team of technical experts assessing each potential listing, playing a gatekeeping role for the industry.

“We have to be careful that we don't just take on a product that looks good,” he says, adding that independent retailers are no more immune to the next food safety scare than the supermarkets were to the horsemeat scandal.

“Packaging is so good these days that you could have the smallest brand in the world looking like a supermarket product.”

There may be some unknowns but, given the volume of producers approaching it at the moment, Hider looks set to maintain its status among fine food’s titans. www.hiderfoods.co.uk

Vol.16 Issue 5 · June 2015

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June 2015 · Vol.16 Issue 5

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cheesewire Unsung heroes Hidden gems from British producers

news & views from the cheese counter

Exporters see double-digit growth in France and the US

By PATRICK McGUIGAN

CORNISH SMUGGLER In a nutshell: Whalesborough Cheese in Bude has won a string of awards for its washed rind Keltic Gold (it was named a Top 50 Food in last year’s Great Taste awards), but it also makes several other cheeses, including the eye-catching Cornish Smuggler. The pasteurised cows’ milk cheese has pretty red marbling and is aged for six weeks. It comes in 1.2kg and 350g rounds.

Flavour and texture: It has a soft, pliable texture and mild creamy flavour with lively acidity. The red marbling comes from the addition of the vegetable-based colouring annatto, also used in Red Leicester.

History: Sue Proudfoot started the company in 1999 to add value to the farm’s milk, and gave up dairy farming in 2004 to focus on cheese.

Cornish Smuggler was developed three years ago by tweaking the recipe for Whalesborough’s cheddarstyle Trelawny.

Exports of artisan cheeses from the UK are soaring as retailers in the US, Australia and even France get a taste for Stilton, cheddar and other British classics.

Devon-based cheddar producer Quickes saw exports grow by 15% last year, while Neal’s Yard Dairy saw a 20% jump in sales to France where it now has 200 customers.

The growth in demand for artisan cheeses is outstripping overall cheese exports, which according to HMRC, reached an all-time high last year with a 7% rise in volumes.

Quickes sales and marketing manager Tom Chatfield said quality improvements and the increased range of British cheeses was fuelling the growth. “There is so much good cheese being made here now that the rest of the world can’t fail to recognise it,” he said.

Quickes exports 63 tonnes of cheese a year, which accounts for around 30% of its total business. Its main markets are the US – where it supplies Whole Foods Markets under the Borough Market brand – and Australia. It has also seen enquiries from Europe and the Middle East grow in the past year.

Quickes cheddar, sold in America under the Borough Foods brand, has seen exports increase by 15%

“We have built our export business over 30 years and have always represented ourselves in terms of our story and our passion,” said Chatfield. “We visit the US every three to six months to do tastings and attend events. There is some really good cloth-bound cheddar being made in the US, but there is also a recognition that British cheeses are the originals. Old World and New World cheeses sit next to each other on the counter.”

At Neal’s Yard, which exports to the US, Australia, the Far East and

Weardale to join Dales-style producers

Cheese care: The natural mould rind gives good protection, with an eight-week shelf-life from when the cheese leaves the factory. The large truckles have at least a twoweek shelf life once cut and tightly wrapped, says Proudfoot, who advises displaying the cheese in quarters to highlight the veining.

By PATRICK McGUIGAN

DELI-BOY: Trotters Independent Traders would no doubt approve of the Cheese Plate’s new three-wheeled investment, which is being used to supply its growing number of wholesale customers.

The £8,500 Piaggio Ape Panel Van, christened Sophia, costs less than a tenner to fill up and will do 180km on a full tank, said owner Toby Archer, whose shop in Buntingford, Herts, is a regular finalist in the Le Gruyère AOP Cheese Counter of the Year competition.

“Our wholesale business has grown this year by around 60%, because we can offer cut cheese and smaller quantities than larger wholesalers,” he said. “We felt we needed a dedicated vehicle, and in view of our ‘quirky’ nature, we had to get something that stood out.”

A new Co Durham company aims to extend the tradition of Dales-style cheeses by launching a hard, white cows’ milk variety called Weardale.

Set up by Simon Raine, who previously worked at Northern Dairies, Weardale Cheese makes four pasteurised cheeses, including Prince Bishop (a hard blue), St Cuthbert (soft blue) and Brie de Weardale.

Raine’s flagship Weardale follows in the footsteps of Wensleydale, Swaledale and Cotherstone from Teesdale, which are known for their crumbly texture and fresh lemony flavours.

“Dales cheeses were made in monasteries set up after the Norman conquests and Weardale is the next one up from Teesdale – it’s all part of the same Pennines area,” said Raine.

www.thecheeseplate.co.uk

www.weardalecheese.net

Why stock it: A great cheese for breaking up the white monotony of the cheese counter, it would also make an interesting counterpoint to other young cheddars.

Perfect partners: Proudfoot recommends a soft fruity Merlot and a slice of fruitcake – the sweetness will offset the acidity of the cheese.

Where to buy: Hawkridge, Hanson Fine Foods, Forest Produce www.whalesboroughcheese.co.uk FFD features a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@gff.co.uk

Europe, sales director Jason Hinds said France and Spain were among its fastest growing markets.

“British cheese is doing well because it’s good and it’s getting better,” he said. “In the early days it was very, very difficult to sell, particularly in France, because it had such a terrible reputation. Nobody wanted to even taste it, but its come a long way. Now it does have a reputation – it’s cool and there is some really good cheese about and people with educated palates can taste it.”

Vol.16 Issue 5 · June 2015

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cheesewire

Raw milk cheese-maker set to join artisan ‘big league’ Interview

Recognition in the BBC Food & Farming Awards could help Northumberland’s Doddington Dairy achieve greater national following, says PATRICK McGUIGAN

T

here’s never a bad time to win a major award, but for Doddington Dairy being named Best Food Producer at this year’s BBC Food and Farming Awards was particularly timely.

The farm, based in the beautiful Cheviot Hills in Northumberland, has been making raw milk cheese for more than two decades and ice cream for 15 years. Both sides of the business have a strong regional presence, with customers stretching from Yorkshire to Edinburgh, but the cheese operation has also quietly built up a national following through suppliers such as Paxtons and Premier, and is looking to extend its reach even further.

Doddington might not yet be a household name in the same way as artisan cheese heavyweights Montgomery’s or Colston Bassett, but it’s not far behind. So gaining the approval of judges Sheila Dillon and Valentine Warner in the prestigious BBC Radio 4 awards can only help take it to the next level.

“We’ve got massive potential to grow,” says Margaret-Ann (Maggie) Maxwell, who runs the cheese business while her brother Neill and his wife Jackie look after the ice cream operation. “The farm has just under 300 cows and we only use the milk from the first 100 or so in the cheese vat.

“The award really helps raise awareness of the brand. People who haven’t thought about buying our cheese might now just try it.”

Just as importantly, the award was a huge pat on the back for the 20 or so staff that work at Doddington. “We were all thrilled to bits,” she adds. “If I could have bottled the smiles of everyone in the business, I would have made a fortune.”

Maxwell makes seven cows’ milk cheeses, the best known of which are the hard, nutty Doddington (somewhere between a cheddar and a Red Leicester), the gouda-style Berwick Edge and two semi-soft beer washed cheeses: Baltic (made with ale from Liverpool’s Wapping Brewery) and Admiral Collingwood (Newcastle Brown Ale).

Volumes have grown by 25% in the past five years to reach around

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June 2015 · Vol.16 Issue 5

Maggie Maxwell (left) makes seven cows’ milk cheeses, including the semi-soft Baltic (above) washed with ale from Liverpool’s Wapping Brewery

25 tonnes per annum. The aim is to increase this to 30-35 tonnes in the next two to three years by building up supplies of the cheeses that take longer to mature in two new ripening rooms.

“We’ve already ramped up production of Doddington, which takes 12-15 months to mature, so hopefully we will be able to satisfy customer demand later this year,” she says. “We want to be able to grow at a steady pace. We don’t want people clamouring for a product we can’t make quickly enough, so I prefer to work with customers we already have a tight relationship with.”

One of those is Neal’s Yard, which has long championed Doddington in its London stores.

In a nice turn of events, the cheesemonger’s founder, Randolph

Doddington’s cheese-making volumes have grown by 25% in the past five years, currently standing at around 25 tonnes per annum

want to grow ^atWe a steady pace. We don’t want people clamouring for a product we can’t make quickly enough.

_

Hodgson, was presented with a Lifetime Achievement Award at the BBC Food and Farming Awards – recognition that was “so completely deserved”, says Maxwell.

Glitzy London awards ceremonies are a long way from the late Eighties when Neill Maxwell returned from a holiday in the Isle of Mull with a lump of raw milk cheddar in his suitcase.

“He plonked it on the table and said, ‘This tastes fantastic.

Why don’t we do something with the milk we’re producing?’’ recalls Maggie Maxwell. “It started as a conversation around the kitchen table, then we would bring back different cheeses from all over the country and we eventually totally fell in love with the idea.”

After much experimentation in the farmhouse kitchen, Neill Maxwell started making cheese commercially in 1993. Maggie took over full-time in the dairy in 1997 after studying agricultural economics and food marketing at university, and spending two years

working for cheesemonger IJ Mellis in Scotland.

The Maxwell family were historically tenant farmers in the West of Scotland and the farm is as close to Edinburgh as it is Newcastle, so Scotland has always been an important focus through wholesalers including Clarks and Tanny Gill. Sales across the North of England are also growing with suppliers such as Yorkshire Quality Foods and Carron Lodge.

“From Northumberland up to the Scottish borders and over to Cumbria, most market towns still have a speciality food shop and that’s my main local market,” says Maxwell. “Those small shops were there from the beginning and they are crucially important to the business. I never lose sight of that.”

New soft cheeses, such as Darling Blue, launched last year, and a bloomy-rinded cheese currently in development, will further boost sales in the next few years, while Northumberland’s blossoming tourist industry will also play its part.

Home to some of the most beautiful landscape in Britain, the area around the farm is increasingly populated by holidaymakers, who are keen to take a slice of cheese back home.

“We have some of the best beaches in the UK and the most remote hill walks – you can walk all day and never see a soul except for otters and barn owls,” says Maxwell. “If you get up early you’ll see deer running across the field.

There’s a magical feel first thing in the morning when you’re getting the milk and the sun is coming up – you’re privy to all that wildlife that people on a commute never see.” www.doddingtondairy.co.uk

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Vol.16 Issue 5 路 June 2015

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June 2015 · Vol.16 Issue 5

A promotional feature on behalf of Le Gruyère AOP

Me and my cheese counter This month we talk to Simon Hirst of Hinchliffe's, Britain's first ever farm shop

H

inchliffe's can trace its history back to 1929 when plumber-turned-farmer Allen Hinchliffe first set up a butchers shop in Huddersfield. The business evolved over time to include farms producing eggs, chicken and beef, before the family had the bright idea of moving their retail operation from the town to the countryside, opening a shop on their farm near the village of Netherton.

That was in 1974, and according to current owner Simon Hirst, the great grandson of Allen, it makes Hinchliffe's Britain's first ever farm shop.

“I've done as much research as possible into the claim and I'm still looking for someone to prove me wrong,” he says.

The story nearly came to a disastrous end in July 2010 when the farm shop was totally destroyed in a huge fire, but in a great example of British ingenuity and resilience, Hirst was back trading just a few days later using a cattle box as a makeshift stall in the car park. This was swiftly replaced by a mobile butcher's shop bought on eBay and eventually two huge marquees, which with a bit of Heath Robinson-style adaptation have

pre-packed in a separate display chiller where customers can help themselves, which frees up space on the serve-over counter,” says Hirst. “Yes, we stock local and British cheeses, but I don't agree with farm shops restricting themselves. If there is a cheese that is made somewhere else that tastes really good, then we'll stock it.”

Le Gruyère AOP Reserve is a good example. The Swiss cheese is a staple of the counter, bought by customers both as a cheeseboard cheese and for cooking. “It's a great all rounder,” he says.

The broad range reflects Hinchliffe's customer base, which changes throughout the week. “We get a mix of customers – older people during the week who want more traditional British cheeses, but at the weekend a younger, foodie crowd who want to explore new cheeses and get recipe inspiration.”

Tasters are one way of doing this, he says, with three cheeses on offer each day, beautifully presented on black slate. Cubes of Roquefort, for example, are displayed with beetroot crackers and slices of fresh fig. “It's amazing what a difference it makes to

become the business' home until plans for a brand new multi-millionpound shop are realised.

“It was a case of adapt or die,” he says. “We had to make do with what we had and just get on with it.

It's amazing what you can achieve when you put your mind to it.”

The butchery remains at the heart of the business, but the adjoining cheese counter, which is just over two metres long, punches well above its weight. While most farm shops are dominated by cheddar, Stilton and local favourites, Hinchliffe's has a surprisingly eclectic range. The split between British and Continental across the shop's 60 cheeses is roughly 60/40 with top sellers including Brie de Meaux and Ossau Le Gruyère AOP’s Helen Daysh comments Iraty, plus unusual “Hinchliffe's story shows just what you can achieve cheeses, such as when you set your mind to it, Pecorino in grape and their cheese counter is no must and Honey different. They have brought Bee Goat Gouda. together a really interesting “We sell a selection of cheese, with lot of work-day something for everyone, and cheeses like have backed it up with clever Wensleydale and promotions, tastings and cheddar. These merchandising. Good luck with tend to be sold the new shop!”

sales” says Hirst. “Nine times out of 10 people buy what we put out.”

A rustic barrel at one end of the counter is also used to good effect at the weekend, acting as another tasting station and display area. Bowls of olives and slates piled with cheese are accompanied by matching wines.

Canapé-style bites made in-house using ingredients from the deli counter are also offered. Think little plastic cups of cambozola brûlée with homemade bread sticks for dipping or vegetable tarts with melted Le Gruyère AOP. “It's a great way of cross selling and encouraging customers to buy a particular wine to go with a particular cheese,” says Hirst. “It also allows us to highlight what we do in terms of events catering and in the restaurant.”

The catering side of the business repays the favour with the restaurant cheese board showcasing what's on the counter. “We get people who have tried a particular cheese in the café coming through to the shop to buy more to take home,” says Hirst.

“We also print recipe cards so people can recreate our dishes at home, using ingredients from the counter.”

Building on the relationship between the deli and the restaurant is part of the plan for the new shop, construction of which should begin this year. “We're going to have a much larger deli area,” says Hirst. “We want customers to be able to sit at tables in the shop itself and order a platter of cheese and a bottle of wine, a bit like you see in Selfridges in London.”

Vol.16 Issue 5 · June 2015

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June 2015 · Vol.16 Issue 5

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cut & dried

making more of british & continental charcuterie

Charcuterie cured our business, says Hampshire pig farmer

By MICK WHITWORTH

Hampshire artisan producer Parsonage Farm has revealed how switching from fresh meat to charcuterie saved its business, after taking part in a two-year diversification project run by its county food group.

Sarah and John Mills of Parsonage Farm were among a group of pig farmers trained in cured meat production by charcuterie expert Marc-Frederic Berry as part of the two-year Preserve The Hampshire Hog scheme, run by Hampshire Fare with funding from The Prince’s Countryside Fund.

Speaking to FFD ahead of our annual pull-out Guide to British & Continental Charcuterie, to be published with next month’s edition, Sarah Mills said: “A couple of years ago we very seriously debated having to sell up and leave farming, as we were running on such a tight budget, supporting the farm with our pensions and working long hours, seven days a week.

Our grown-up children were really concerned about our health and well-being.

“We knew we had to do things differently if we weren’t to lose the farm, and switching to charcuterie has totally changed things. We still

Switching from fresh meat to added-value charcuterie enabled John and Sarah Mills to remain in farming

work hard, but not such long hours.

We’re making money, having fun, and have found a way to secure the future of the farm.”

Rearing its own pigs and selling pork as fresh meat, sausages and bacon, Parsonage Farm had been making only £75 per pig, excluding

the cost of labour, Mills told FFD. Unsold pork had to be frozen for the family’s own use, further eating into profits.

Since launching its range of salamis and air-dried meats, some incorporating other Hampshire products such as Twisted Nose gin

coppa and whole-leg hams.

These are made using homereared pigs including Oxford Sandy & Blacks and wild boar crosses, and will be sold both in pre-packs and sliced to order, as well as on the lunch and evening menus.

Thirty pigs have so far been slaughtered to get charcuterie stocks ready for the early June relaunch.

Products will initially be sold only through The Tickled Pig’s own deli and restaurant, but the Barfoot’s herd is growing and the couple hope to expand into online and trade sales too.

Powysbased Trailhead Fine Foods is targeting premium outlets such as farm shops and delis with a new range of beef jerky in nine flavours, each with an RRP of £2.99 for a 50g foil bag. Made with marinated and air-dried strips of lean English beef, the selection includes original, black pepper, BBQ, Old Smokey, spicy chilli, hot smoked chipotle, Raging Bull, XXX Naga Jolokia and Moruga Scorpion. Trade prices start at £1.99 per pack in 150x50g cases.

www.thetickledpig.co.uk

Jez and Niki Barfoot: home-made charcuterie from home-reared pigs

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Home-cured charcuterie is now a core part of the offer at The Tickled Pig in Wimborne Minster, Dorset, where owners Jez and Niki Barfoot have recast their Michelin-recommended eatery as a delicatessen, café, restaurant and catering kitchen.

Set up in 2012, the business has moved to seven-day opening from this month, offering more casual dining during the day alongside a retail offer based on local and home-produced foods.

Former BBC MasterChef quarterfinalist Jez Barfoot and his wife have worked closely with Dorset Charcuterie to come up with a cured meats range that includes lomo,

www.parsonage-farm.co.uk www.newlyns-farmshop.co.uk www.hampshirefare.co.uk

On the trail of premium jerky

Barfoots put charcuterie at heart of new-look Tickled Pig

By MICK WHITWORTH

from Winchester, the business can make around £500 on a similar sized pig, with no wastage.

“We have now given up selling fresh meat completely, as the margins were so low and the effort so great,” Mills said.

Other businesses that took part in the Hampshire Hog project, which ended two years ago, included Newlyns Farm Shop near Hook, which at one point pulled out of pig farming but is now rearing its own animals again and has recently invested in equipment to make biltong.

Although specific funding from Hampshire Fare has now ended, around a dozen businesses continue to co-operate through marketing under the Hampshire Charcuterie umbrella brand, including New Forest Wild Boar, A Pinch of Salt (featured in FFD in April) and Blackwater Pork. A handful are making Continentalstyle charcuterie, said Hampshire Fare spokeswoman Nancy Judge, while others are making Britishstyle cooked or cured meats such as bacon and pork pies. “They have added a new dimension to their business,” Judge said.

Vol.16 Issue 5 June 2015

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Patents dedicated to Traditional Salami Seasoning Patented Design in full Stainless Steel where in Contact with Food Patented Touchscreen Control System with pH Probe to Monitor Fermentation Patented Humidiication System Indirect Air Flow to Minimize Hot/Cold Spots Integrated HACCP Data trace system with Mini Printer All Units Include: 12 Months Parts and Labour Warranty Free Commissioning on site UK Telephone and Email Support Fully Insured from Pick Up to Delivery to Your Site English User Manual Bonus Butchers Manual and More Contact ACS for Details

Patents dedicated to Traditional Dry ageing Handbuilt 100% IN ITALY

Kent’s Kitchen sauce sensations will make your meals more luxurious.

The easy to use and traditional sauce bases will enhance meat, fish or vegetable dishes.

These rich, creamy concentrates will create authentic sauces just by adding milk and heating.

Flavours include Hollandaise, Peppercorn and Lemon & Dill sauces.

All the sauce sensations are gluten free Visit www.kentskitchen.co.uk or email emma@kentskitchen.co.uk

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June 2015 · Vol.16 Issue 5

SHOW

GUIDE

The very best local, regional, national and international producers and suppliers all under one roof

W

REGISTER NOW FOR THE 2015 HARROGATE FINE FOOD SHOW www.gff.co.uk/harrogate

hat will the Harrogate Fine Food Show do for you? It’s not just a place where you can do business but it’s a place where you can do new business. Over 50% of the exhibitors at the show are here for the first-time so you can be sure to find food and drink that will be new to you and, more importantly, your customers. Our partnership with Deliciouslyorkshire will ensure that you get the best of local, too, in their section of the show.

As always, the FineFoodLive! stage promises to entertain and educate visitors. Lyme Bay Winery will lead an English wine tasting, Stephanie Moon will be cooking up a storm and there will be a showcase of charcuterie from the UK and Europe. Nigel Barden will be on hand to lead you through his pick of the best products at the show and the ever-popular Dragon’s Den-inspired Feed the Dragon sessions will return again with a host of leading buyers, retailers, chefs and wholesalers assessing brave producers’ pitches.

The show will also help you to make more money, whether you’re taking advantage of the unique discounts offered at the show, meeting experts in the Deliciouslyorkshire business café or signing up for the Cracking Christmas seminar.

The Guild’s team looks forward to seeing you at Harrogate.

John Farrand, MD, Guild of Fine Food

hire s k r Yo vent E tre Cen

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FINEFOODLIVE! #MEETOURTAPAS CRACKING CHRISTMAS BUSINESS CAFÉ FEED THE DRAGON ENGLISH WINE TASTING Join the Twitter conversation about the show, use #harrogateffs

When was the last time you had a good night’s sleep?

Free Business Advice at the Harrogate Fine Food Show June 21 8:30-11:00

June 22 11:00-15:00 Find out more at www.businessinspiredgrowth.com/popup Vol.16 Issue 5 · June 2015

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VELOX

For your whole range of Olive Oil & Balsamic

HIGH SPEED CONTACT GRILLS Supplied by Silesia Grill Systems Number 1 for...

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See us at the Harrogate Fine Food Show stand 30

Premium & naturally infused extra-virgin olive oils crafted with families in Sicily & Portugal Matured, estate nurtured balsamic with delicious & unique infusions Cold-pressed oils, infused with all natural ingredients

Available smooth, grooved or combination plated Live demonstration sites: www.contactgrills.co.uk & www.silesiavelox.co.uk 01430 879967

Seeing is believing!

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Extensive range re-branded for maximum shelf impact Come & see Kate & Charlotte on Stand 3 at the Harrogate Fine Food Show to see our new look & taste our delicious range t: 0161 7 255 266 e: charlotte@thegiftofoil.co.uk w: www.thegiftofoil.co.uk

harrogate fine food show

finefoodlive!

Sunday 21 June 11.30 - 12.30

TASTE FOR ENGLISH WINES James Lambert, general manager, & Liam Idzikowski, winemaker, Lyme Bay Winery As Lyme Bay Winery uncorks the first white wines from its own West Country vineyards this summer, join general manager James Lambert and winemaker Liam Idzikowski for a comparative tasting of these and other English wines currently making waves among serious buyers. Hear more about the evolution of English wine-making and how the dream of producing award-winning wines on British soil became a commercial reality.

13.00 - 14.00 KITCHEN TRICKS FOR BETTER MARGINS Stephanie Moon, consultant chef and TV cook Are short-dated cheeses, unsold salami ends and tired-looking veg eating into your margins?

Consultant chef and TV cook Stephanie Moon shows you how to turn near-date deli produce into cash with a range of quick but inspirational dishes, tasting platters and tapas-style nibbles.

14.30 - 15.30 FEED THE DRAGON Hosted by John Farrand, managing director of the Guild of Fine Food Always a highlight of Harrogate Fine Food Show, Feed the Dragon pits the bravest of our exhibitors against a Dragon’s Den-style panel of top food buyers. Sunday’s dragons include buyers from Selfridges, Hider, Booths and Whole Foods Market. Are you in – or out?

Monday 22 June 11.00 - 12.00 #MEETOURTAPAS – A FREE CHARCUTERIE TASTING Hosted by Mick Whitworth, Editor of FFD, & Nigel Barden, BBC Radio 2 Discover a wide range of fabulous UK and Continental charcuterie, pick up tips on how to sell it more effectively and chat to the producers and specialist distributors who supply it. This session is part of an industry-sponsored campaign, led by Fine Food Digest and the Guild of Fine Food, to help artisan producers and independent stores capitalise on growing consumer interest in speciality meats. If you already #TweetOurTapas why not come and #MeetOurTapas?

12.30 - 13.30 BARDEN’S BEST OF HARROGATE 2015 Hosted by Nigel Barden, BBC Radio 2 Join BBC Radio 2’s resident food expert in another free tasting as he talks us through his own pick of the best products from Harrogate 2015. You can be the judge of Nigel’s tastebuds as he matches top notch food and drink with cordials, spirits, wines and beers and offers hints and tips on upselling and cross-merchandising.

14.00 - 15.00 FEED THE DRAGON Hosted by John Farrand, managing director of the Guild of Fine Food Don’t miss the second session of our popular Dragon’s Den-style feature, as four more brave exhibitors pitch their products to a hard-bitten team of leading food buyers. Today’s dragons include retail buyers from Selfridges, Harrods, Cotswold Fayre and English Heritage.

www.gff.co.uk |

@guildoffinefood | #harrogateffs

Vol.16 Issue 5 · June 2015

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harrogate fine food show

What’s on show for 2015 Alivini Co 2 Units 2 & 3 Elmhurst Park Works, 199 Eade Road, London N4 1DA 0208 802526 www.alivini.com Alivini was founded in 1975 to meet a demand for quality Italian food and wine in the UK. Its range spans from “irreplaceable” classics to largely undiscovered Italian produce and many lesser-known and obscure regional specialities.

Antonios of Apulia 73 The Grove, London W5 5LL 07435 960 883 www.antoniusoils.com

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Appetitus 124 Unit 9 The Bell Centre, Newton Road, Crawley, West Sussex RH10 9FZ 01293 592765 www.appetitus.co.uk Appetitus is an importer and distributor of gourmet and artisan chocolate and confectionery. Whether it’s established producers or new companies, the brands Appetitus works with all share the same values and passions – high quality products made with the best ingredients and presented to the market in stylish and innovative packaging.

Audrey Baxter Range 166 Fochabers, Morayshire, Scotland IV32 7LD 07900 801550 www.baxters.com Produced by fourth generation familyrun Baxters Food Group, the Audrey

Baxter range features 30 different lines for fine food retailers. These conserves, marmalades, curds, chutneys, jellies and relishes are all created in the Audrey Baxter kitchen and produced in small batches by a team in Fochabers, Scotland.

Avery Berkel 157 Foundry Lane, Smethwick, West Midlands B66 2LP 08458 770240 www.averyberkel.com Awani (UK) 102E Churchfield Road, Acton, London W3 6DH 07462 658077 www.awani.com

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Awani makes “distinct and unusual” artisan jams, marmalades and jellies in small batches on the island of Bali, Indonesia, using late-picked tropical fruit. As well as the breakfast table, it recommends its preserves as accompaniments to cheese or in favourite meat and fish dishes and desserts.

Brix Chocolate For Wine 86 12 Quadrum Park, Guildford, Surrey GU3 1LU 01483 560695 www.waitersfriend.co.uk Brix says it is the world’s first chocolate specifically blended to complement

Cotswold Fayre 135 River Barn, 14 Tessa Road, Reading, Berkshire RG1 8HH 08456 121201 www.cotswold-fayre.co.uk Speciality and fine food wholesale distributor Cotswold Fayre currently stocks over 2,500 ambient products from more than 250 suppliers, as well as additional seasonal lines. At the show, it will be launching its Christmas catalogue, showcasing the Christmas range and exclusive new products introduced earlier this year.

Bellota 18 8 Witney Road, Burnham on Crouch, Essex CM0 8JS 01621 770132 www.bellota.co.uk Birdhouse Tea Company 95 7b Netheredge Road, Sheffield, South Yorkshire S20 4HA 0114 453 5589 www.birdhouseteacompany.com An independent family-run Yorkshire business, Birdhouse aims to source all wine. Each blend of single origin Ghanaian cocoa with the highest quality confectionary chocolate results in a flavour that enhances the nuances of wine without muddling the palate.

Caffe Vinci 173 13 Newcomen, Skippers Lane Ind, Middlesborough TS6 6PS 01642 455145 www.caffevinci.com of its loose leaf teas ethically and blends them in small batches with love and care. As well as its Yorkshire collection, blended to capture the essence of its home county, Birdhouse also sources rare and classic speciality teas grown all over the world and offers a bespoke blending service.

Bizerba UK 167 2-4 Erica Road, Stacey Bushes, Milton Keynes, Buckinghamshire MK12 6HS 01908 682756 www.bizerba.co.uk The UK arm of German professional system supplier Bizerba has a portfolio spanning electronic retail scales and system cash registers, communication software, merchandise information systems and price labellers, as well as slicing and meat processing devices.

Black or White Coffee 111 Unit 301 Phase 3 Pride Park, Breton Business Park, Savile Town, Dewsbury WF12 9BS 01924 485303 www.blackorwhitecoffee.co.uk Bramley & Gage 33 C6 Ashville Park, Shorr Way, Thornbury, Bristol BS35 3UU 01454 418046 www.bramleyandgage.co.uk Artisan distillers for 25 years in the West Country, Bramley & Gage makes a range of fruit liqueurs as well as Six O’clock Gin and Six O’clock Tonic.

since 1983. Along with unique blends, seasonal and ethical coffees, it also supplies a full range of Crem International espresso equipment, technical support and barista training as well as a large range of speciality teas and hot chocolates.

Calbee UK 104 1200 Century Way, Thorpe Park, Leeds LS15 8ZA 0330 660 0015 www.calbee.co.uk Founded in Japan over 65 years ago, Calbee attributes its growth into a major global snacking company. Its UK division will be showcasing the first of many new healthier bagged snacks – a Japan-inspired snack made from UK-grown green peas.

Chazwinkle's 88 11 Middle Street , Elton, Battersea, Cambridgeshire PE8 6RA 01823 280338 www.chazwinkles.co.uk Chocolat By Daniel Coletta 158 55 James Street, Blackburn, Lancashire BB1 6BE 01254 447070 www.artofchocolat.co.uk Chrystal's Shortbread 27 8 Paterson Drive, Helensburgh, Argyll & Bute, Scotland G83 0TL 07799 493545 www.chrystal's Shortbread Coffee Care (NC) 161 Millfields Hall, Coach Street, Skipton, North Yorkshire BD23 1LQ 01756 794811 www.coffeecare.co.uk Based in Yorkshire, Coffee Care has been sourcing speciality grade coffees

Cryer & Stott Cheesemongers 24 20-24 Station Road, Allerton-Bywater, West Yorkshire WF10 2BP 01977 511 022 www.cryerandstott.co.uk Based in West Yorkshire, Cryer & Stott is a family-run cheesemonger and fine food wholesaler supplying accounts across the UK and Europe. It carries more than 700 British cheeses, and a full range of Continentals, but will also source cheeses by request, provide staff training and arrange dairy visits for customers.

Dark Woods Coffee 101 Holme Mills, West Staithwaite Road, Marsden, West Yorkshire HD7 6LS 01484 843141 www.darkwoodscoffee.co.uk David's Chilli Oil 133 The White House, Greet Road, Cheltenham, Gloucestershire GL54 5BG 01242 604770 www.davidschillioil.com Available in Medium and Hot, David’s Chilli Oil is a “unique, rich, exotic, healthy and intensely flavoured” oil that can be used for drizzling over food, cooking, marinating and dipping.

The producer says its subtle aromatic smokiness and well-balance, fruity heat works well in a variety of dishes.

Delicious Dips Wootten Lodge, Wootten, Shropshire WV15 6EA 01746 780382 www.delidips.com

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Delicious: The Gluten Free Bakery 154 Unit 17/18 Euro Innovation Business Park, Little Island, County Cork, Ireland 00 353 21 4355536 www.delicious.ie

Looking for Great Taste winning food? Follow the logo

June is Bustin’ Out All Over ack. Rodgers & Hammerstein

Oriel Sea Salt ¶ ¸( WV^LYM\S [HZ[L WYVÄSL ^P[O H \UPX\L ZTVV[OULZZ [OH[ MVVK LTIYHJLZ¹ -VVK HSSV^Z P[ [V WLUL[YH[L HUK KPZWLYZL YHWPKS` ZV `V\ \ZL SLZZ [V HJOPL]L TVYL orielseasalt.com

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“EatWell” is a collaborative Network of Food Producers from the East Coast of Ireland.

We are delighted to be showcasing our Products at Harrogate.

Please come and visit us at Stands 77 to 80. You will be guaranteed a warm Irish welcome!

Folkington’s Juices, The Workshop, Endlewick House, Arlington, East Sussex BN26 6RU 01323 485602 info@folkingtons.com www.folkingtons.com

Ferdia Chocolates ¶ -LYKPH *OVJVSH[LZ PZ HU H^HYK ^PUUPUN OHUKTHKL 0YPZO (Y[PZHU *OVJVSH[LZ WYVK\JLK PU (YKLL *V 3V\[O 0YLSHUK 0M SPRL \Z JOVJVSH[L PZ `V\Y WHZZPVU JVTL HUK L_WSVYL V\Y WYVK\J[ YHUNL ferdiachocolates.com Lily’s Tea Shop ¶ :OHYPUN H SPML[PTL WHZZPVU MVY X\HSP[` SLHM [LH ZLY]LK PU [OL TVZ[ UH[\YHS ^H` ;VW X\HSP[` WLYZVUHSS` ZLSLJ[LK .YLLU ;LH 3LHM ;LH 7`YHTPKZ HUK 7YLTP\T 6YNHUPJ 4H[JOH ;LH lilysteashop.com

Visit Bizerba on Stand 167 for an open exchange of ideas about the upto-the-minute challenges and innovations in the retail sector Our main focuses, which together sum up what really matters in today’s world of retail; Open Technology, Shopper Experience, Energy Efficiency and Process Improvement Scales, Labellers, Tills, Labels, Slicers, Mincers & Strip Cutters Sunday 21 June-Monday 22 June Yorkshire Event Centre HG2 8PW

Register at www.gff.co.uk

01908 682740

info@bizerba.co.uk

www.bizerba.com Vol.16 Issue 5 · June 2015

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Visit us at Harrogate Fine Food Show stand 176

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www.winejellar.com | winejellar@live.co.uk

specialist suppliers to the food industry.

WHAT WE OFFER

Oliver’s

friendly & reliable service menu & merchandising advice new & exclusive products available only to us

For a truly artisan pudding experience

fantastic product knowledge from all the team free & regular deliveries, with an extensive courier service!

@FineCheeses

We go further to please!

Tel: 01977 703061 Fax: 01977 599359

/FineCheesesLtd

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June 2015 ¡ Vol.16 Issue 5

After having been in business for just 18 months, Oliverâ&#x20AC;&#x2122;s Kitchen were rewarded with a two star Great Taste award for their Original Sticky Toffee Pudding. Now, back by popular demand their Orange and Cointreau Sticky Toffee Pudding is available now and for the festive season. A ginger version is also a popular choice. www.oliverspuddingcompany.co.uk oliverskitchen@virginmedia.com or 0161 871 7372

harrogate fine food show Digital Creative Packaging 25 4 Rhino Court, Bramhall Moor Lane, Stockport, Cheshire SK7 5ER 0161 914 6474 www.dcp-uk-co.uk Doddington Dairy North Doddington Farm, Doddington, Wooler, Northumberland NE71 6AN 01668 283010 www.doddingtondairy.co.uk

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Fentimans 6 Rear Battle Hill, Hexham, Northumberland NE46 1BB 01434 609847 www.fentimans.com

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Ferdia Fine Foods (Eat Well Food Service Group) 80 Unit 8 & 9 Currabeg Business Park, Ardee, County Louth, Ireland 00353 41 6850001 www.ferdiafinefoods.com Field Fare 127 Black Robins Farm, Grants Lane, Edenbridge, Kent TN8 6QP 01732 864344 www.field-fare.com Field Fare supplies frozen foods to more than 400 farm shops, garden centres, food halls, butchers and delicatessens across the UK. Its range includes loose fruits and vegetables, bakery, fish and a line-up of ready meals.

Fife Jamming Company Monimail House, Monimail, Near Cupar, Fife, Scotland KY15 7RJ 01738 622851 www.fifejam.co.uk

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Fior Fruit Monimail House, Monimail, Near Cupar, Fife, Scotland KY15 7RJ 01738 622851 www.fifefm.co.uk

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Flavourmagic 61 Peffer Place, Edinburgh, Scotland EH16 4BB 0131 6619 090 www.flavourmagic.com

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Food Truly 20 Rabbits Road, Manor Park, London E12 5HZ 07939 913 949 www.foodtruly.com Fresher Foods Leigh Street, Wigan, Lancashire WN1 3BE 07968 104384 www.topnotchuk.com

vision to promote high quality Greek agricultural foods internationally. Its range of products includes high quality extra virgin olive oils as well as jarred olives, bagged olives and olive spreads.

Gino Gelato 7 715 North Circular Road, London NW2 7AH 0207 836 9390 www.ginogelato.com Started in 2009, Gino’s artisan gelato is made with all natural ingredients and 100% fresh milk. Having built up a client base of restaurants and landmark venues in London, Gino is now seeking a wider audience. The SALSA certified

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GAEA 58 48, Armatolon & Klefton str, 114 71 Athens, Greece +30 210 9330595 www.gaea.gr Gaea was founded in 1995 with the

Hider Foods 144 Wiltshire Road, Hull, East Yorkshire HU4 6PA 01482 561137 www.hiderfoods.co.uk With a range of more than 3,500 products, Hider Foods is the UK’s largest distributor and wholesaler of speciality ambient foods to the independent retail sector. For 50 years, it has supplied farm shops, delicatessens, garden centres and food halls.

Holme Farmed Venison 32 9 First Avenue, Aviation Road, Sherburn in Elmet, Yorkshire LS25 6PD 01977 686440 www.hfv.co.uk Holme produces venison, farmed to the very highest welfare standards. Its deer are reared naturally on its own and associated parks and farm. Customers include major retailers, hotels, gastropubs, fine dining restaurants, farm shops and delicatessens.

producer has developed 500ml retail tubs in six different flavours to complement its 2- and 5-litre wholesale tubs.

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Gillingham, Dorset SP8 5FB 01747 825200 www.gff.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 rink. 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.

Goch and Company 34 9 Ffordd Ifor, Penycae, Wrexham, Wales LL14 2NW 01978 842981 www.gochcompany.com African-inspired condiment producer Goch & Company specialises in artisan all-purpose chilli sauces but its range will soon include olive oils and salad dressing. The Welsh company’s glutenfree products are suitable for vegetarians, free from artificial preservatives, additives, colouring and have no added sugars.

Good as Gold Foods 6 The Red Letter Box, Glenvera Car Park, Wellington Road, Cork, Ireland00353 858 585 8252 www.salmonjerky.ie Guild of Fine Food 131 Guild House, 23b Kingsmead Business Park, Shaftesbury Road,

Looking for Great Taste winning food? Follow the logo

Hydropac 102 Unit 1 Network 4, Lincoln Road, High Wycombe, Buckinghamshire HP12 3RF 01494 530182 www.hydropac.co.uk Hydropac is a UK manufacturer of insulated boxes, envelopes and carrier bags, along with the ice sheets for distributing perishable food by mail order at the correct temperature. Its products are food-safe, completely recyclable, fully printable and supplied flat-packed to save on storage space.

James Chocolates 153 Leighton Lane, Evercreech, Shepton Mallet, Somerset BA4 6LQ 01749 831330 www.jameschocolates.co.uk Jaz & Jul's 152 239 Wehealth Studios, Netherwood Street, London NW6 2JX 0203 583 4375 www.jazandjuls.co.uk Just Desserts Yorkshire 100 Unit 1 & 2 Station Road, Shipley, Yorkshire BD18 2JL 01274 590698 www.just-desserts.co.uk Based in the heart of West Yorkshire, Just Desserts is an independent, familyrun business, established in 1985. It

specialises in baking a range of high quality, award-winning, handmade desserts, cakes and quiche, which it supplies to the foodservice industry.

JustBe Botanicals 122 5 Rosebank Cottages, Edinburgh, Scotland RH3 8DA 0131 229 8997 www.justbebotanicals.co.uk Kacao Chocolaterie 89 The Smithy, Sedbury Hall Stables, Richmond, North Yorkshire DL10 5LQ 01748 473053 www.kacao.co.uk All of Kacao’s chocolate is hand-crafted in the rural heart of North Yorkshire.

Inspired by her travels in South America, chocolatier Kelsey Anderson has created an assortment of flavours

and blends, from crunchy sesame chocolate thins and velvet smooth truffles to lemon & honey meltaways that dissolve in the mouth.

Labelling Solutions Link House, 4 Stanley Road, Leyland, Lancashire PR25 4RH 01772 453838 www.linkpp.co.uk

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Langleys Distribution 1 29 Junction St South, Oldbury, West Midlands B69 4TA 0121 544 5000 www.langleydistribution.co.uk Lauden Chocolates 50 Unit D4 Wyther Lane Industrial Estate, Wyther Lane, Leeds, Yorkshire LS5 3BT 01132 440289 www.laudenchocolate.com Multi award-winning chocolatier Lauden supplies high-end retailers, delis, fine hotels, Michelin star restaurants and British Airways First Class. Its chocolates come both loose and boxed but the producer will also take on bespoke projects.

Le Gruyere AOP 163 Lansdown House, 112 Main Street, Hayton, Retford, Nottinghamshire DN22 9LH 01777 869757 www.gruyere.com The UK organisation representing the protected Swiss cheese Le Gruyere AOP will be on hand to inform independent retailers about the promotional opportunities open to them.

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harrogate fine food show Leo's Beanery 140 23a Howe Street, Edinburgh, Scotland EH3 6TF 0131 556 8403 www.leosbeanery.co.uk

Nudge Drinks Trap House, Colchester Road, Colchester, Essex CO7 7PQ 01206 580484 www.nudgedrinks.co.uk

Oliver's Kitchen 118 56 Matheson Drive, Wigan, Lancashire WN5 9SR 0161 871 7372 www.oliverspuddingcompany.co.uk

Lily's Tea Shop (Eat Well Food Service Group) 78 2 The Spires, Termonfeckin, County Louth, Ireland 00353 87 7766988 www.lilysteashop.com Little Doone 93 Block 1 Unit 2, Alva Industrial Estate, Alva, Clackmannanshire FK12 5DQ 01259 763 890 www.littledoone.co.uk Little Doone is a small artisan company specialising in award-winning sweet balsamic dressings, all hand-made with natural ingredients. Made without oil, the dressings are described as “sweet, rich and beautifully mellow”.

Lucy's Dressings 146 39 Elms Road, London SW4 9EP 020 8378 2288 www.lucysdressings.co.uk Luscombe Drinks 113 Dean Court, Lower Dean, Buckfastleigh, Devon TQ11 0LT 01364 643036 www.luscombe.co.uk Lyme Bay Winery 170 Shute, Axminster, Devon EX13 7PW 01297 551355 www.lymebaywinery.co.uk This year marks a very special milestone for the Lyme Bay Winery, as it is launching a range of English Wines produced from grapes grown in their three Devon Vineyards. The winery also produces an award-winning selection of ciders, country wines, meads, fruit liqueurs and cream liqueurs for the speciality food and drinks markets.

Lindsay's Still Room 20 Postern House, Hagg Lane, Turnditch DE56 2LX 07967 770479 www.lindsaysstillroom.co.uk Derbyshire artisan drinks business Lindsay’s Still Room produces ready-todrink alcoholic cocktails using fresh juices and home-grown herbs. The Great Taste-winning company also offers a selection of mulled wines for Christmas.

Madame Sunshine 159 St Johns Innovation Centre, Cowley Road, Cambridge, Cambridgeshire CB4 0WS 0845 8381304 www.madamesunshine.com Madame Sunshine produces chilli sauces (in medium, hot and extra hot strengths), spiced olive oil and Sweet Chilli With a Difference. All of its

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products are gluten- and dairy- free and suitable for vegetarians.

Masons Yorkshire Gin 137 Unit 9 The Craft Yard, Aiskew, Bedale, North Yorkshire DL8 1BZ 01677 427281 www.masonsyorkshiregin.com Metro Drinks 172 The Workshop, Endlewick House, Arlington, East Sussex BN26 6RU 01323 485 602 www.metrodrinks.co.uk Metro is the producer behind Folkington’s Juices, made with provenance and sustainable sourcing at their core. Using single or nominated varieties of fruit, this juice is squeezed or pressed, rather than from concentrate, and it contains no additives.

Michael Lee, Purveyor of Fine Cheeses 148 Unit 9 Lister Park, Green Lane Industrial Estate, Featherstone, West Yorkshire WF7 6FE 01977 703061 www.finecheesesltd.co.uk Wholesaler Michael Lee supplies a vast selection of gourmet cheeses, charcuterie, meat products, tapas and chef's store cupboard items. It buys direct from artisan manufacturers, imports from across the world and matures cheeses in-house. It will also be showcasing its own creation Char Coal™ cheddar, the first all-black charcoal cheddar cheese.

Mineral Harvest 35 07792 185845 mineralharvest@gmail.com Mineral Harvest says its artisan crispbreads taste good and offer health benefits, too. They are rich in minerals, amino acids, vitamins and Omega 3 and 6.

Norman Pendred & Co / Pentic 37 A1 Broomsleigh Business Park, Worsley Bridge Road, Lower Sydenham, London SE26 5BN 0208 4619389 www.pendred.com Pendred Retail works with a wide range of retailers, offering Pendred fogging and misting to food counters, helping retailers’ products stay fresher for longer. Pentic price ticketing produces high end personalised price tickets, durable and long-lasting, chalkboards and display stands.

Oriel Sea Salt (Eat Well Food Service Group) 77 Port Oriel, Clogherhead, Drogheda, County Louth, Ireland 00 0353 872329199 www.orielseasalt.com The flavour of Oriel’s Virgin Sea Salt is down to an eco-friendly process that delivers a salt untouched by air, earth or hand until it emerges from the patented harvesting system. Extracted from Grade A shellfish water (Marine Institute of Ireland), the salt is naturally low in sodium and approved for use in organic preparation.

Patchwork Traditional Food Company 145 Unit 5 Llys Parcwr, Ruthin, Denbighshire, Wales LL15 1NJ 01824 705832 www.patchwork-pate.co.uk The Patchwork Traditional Food Company will be launching a new

Proper Nutty 84 Unit 208, Bretton St Enterprise Centre, Bretfield Court, Dewsbury, West Yorkshire WF12 9DB 01924 466959 www.propernutty.co.uk Quicklabel Systems 11 White Parkway, Slough, Berkshire SL1 6DQ 01628 668836 www.quicklabel.co.uk

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QuinTEAssential Fine Teas 51 Redhill House, Hope Street, Chester, CH4 8BU 0161 483 6188 www.quinteassential.co.uk Founded by tea designer Bernadine Tay in 2010, Cheshire-based Quinteassential now supplies some of the finest UK restaurants and hotels

with a range of exclusively blended teas. The company’s range is a mixture of classic and contemporary and it prides itself on creating “edible works of art” from tea leaves, fruits, flowers and spices.

RH Packaging 97 Archway House, Bellfield Way, High Wycombe, Buckinghamshire HP13 5HJ 01494 514401 www.rhpack.co.uk

collection of Mushroom Marmalades to go with its existing range of frozen and ambient patés. This blend of caramelised onions and shiitake mushroom will add a lingering umami flavour to a range of dishes but can also be enjoyed with cheese, meats or just a slice of toast for supper.

Pink's

85 Pelham Lodge, Copsefield Drive, Ryde, Isle of Wight PO33 3AR 01983 564511 www.pinksfoods.co.uk Plain Tasty 149 29 St Georges Road, Fornby, Merseyside L37 3HH 07970 465667 www.plaintasty.com PlainTasty is a new company of artisan bakers based in the North West producing a naturally flavoured, 100% rye sourdough crisp bread, called the Rysp. Rysps are vegan-friendly, wheatand dairy-free, high in fibre and can be used as a versatile alternative for snacking, topping or dipping.

Ringtons 126 Algernon Road, Byker, Newcastle upon Tyne, Tyne & Wear NE6 2YN 0191 209 7077 www.ringtons.co.uk Ross & Ross 109 Unit 10 Worcester Road Trading Estate, Chipping Norton, Oxfordshire OX7 5XW 01608 645503 www.rossandross.co.uk Salinity 46 PO Box 390, Herts EN11 1GR 01992 447095 www.salinity.com Scarlett & Mustard 151 The Dressing Room, Moat Park, Earl Soham, Suffolk IP13 7SR 01728 685210 www.scarlettandmustard.co.uk As well as its award-winning range of dressings and marinades, Scarlett & Mustard’s repertoire also includes

Looking for Great Taste winning food? Follow the logo

e m ate w sit g o Vi rro Sh Ha od 59 at e Fo d 1 n Fin sta

Please visit us at the Harrogate Fine Food Show on stand 141

Make Meals Smildea.me Sunshine with Ma I am Madame Sunshine. I am on this earth to make food that brings a smile to your face. I create sauces and chutneys with no barriers to enjoyment. First at home, and now for you and your customers.

All the work is done by me for you, so you are free to share the love with your customers, friends and family. And watch their faces light up with smiles.

Madame Sunshine Producs: No Added Sugar Chilli Sauces (Medium, Hot and Extra Hot), Chutneys: Spiced Apricot, Carrot & Coriander, Sweet Chilli with a Difference Dairy Free. Gluten Free. Vegetarian.

| sales@madamesunshine.com www.madamesunshine.com

08458381304

Vol.16 Issue 5 路 June 2015

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delicious dips www.delidips.com

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June 2015 · Vol.16 Issue 5

SOURCE OF PROTEIN

BAKED A

HIGH HI I FIBRE

harrogate fine food show infused oils, chilli jam and a range of fruit curds. Everything is made using the “freshest and zingiest” ingredients, sourced locally where possible.

Scott Farms Chip Company 23 Unit 4C Asparagus Way, Vale Park Business Centre, Worcester WR11 1GD 01386 420913 www.scottfarmsinternational.com Scott Farms will be showcasing the latest addition to its sweet potato chip range: orange, purple & white sweet potato chips. This combination of three varieties – all grown from seed on the Scott’s family farm in North Carolina, USA – is a market first. All of Scott Farms UK chips are made in England.

Each batch is hand-cooked in sunflower oil with skins on and seasoned with a pinch of salt.

Seasoned Pioneers 114 Unit 8 Stadium Court, Stadium Road, Plantation Business Park, Wirral, Cheshire CH62 3RP 0151 343 1122 www.seasonedpioneers.co.uk Seasoned Pioneers offers a repertoire of around 300 spices, chillies, herbs, seasonings and specialist ingredients, many of which are often difficult to

Silesia Grill Systems 30 9 Richmond Close, Market Weighton, York, Yorkshire YO43 3EX 01430 879967 www.silesiavelox.co.uk Simple Simon's Perfect Pies 36 1 Coulter Park Farm, Coulter, Biggar, Lanarkshire, Scotland ML12 6HN 01899 220118 www.simplesimonspies.co.uk Made with top quality British produce Simple Simon’s Perfect Pies are billed as a complete meal for one. Over the years it has racked up 15 Great Taste awards and seven British Pie Awards.

Simply Cocoa 12 Suite 1 Unit 5 BlueChip Business Park, Atlantic Street, Altrincham, Cheshire, WA14 5DD 0330 223 1577 www.simplycocoa.com

Cheshire-based Simply Cocoa specialises in artisan chocolate bars, chocolate lollies, hot chocolate, truffles and gifts, all made by hand. It uses the finest quality Belgian chocolate and local and organic ingredients where possible.

Slender Choice (Eat Well Food Service Group) 79 Oriel Hub, FinnBir Industrial Estate, Dundalk, County Louth, Ireland 00353 877288179 www.slenderchoice.ie find elsewhere. Its dry-roasted and hand blended spice mixes also form the base of its collection of 10 worldwide gourmet cooking sauces.

New for 2015 is its Knead the Seed Range – selections of seeds, ready for bakers to add to bread dough.

Shropshire Spice Company 162 Unit 10 The Green Industrial Estate, Craven Arms, Shropshire SY7 8LG 01588 640100 www.shropshire-spice.co.uk Based in the heart of Shropshire, this family-owned business is best known for its large range of luxury stuffing mixes, bread sauce and drinks infusions such as mulled wine. The Shropshire Spice Company now offers a range of World Blend spice mixes – including Swahili curry from Africa, an Indian Keema blend and casserole mixes – for preparing meals in minutes.

SLOEmotion 160 Green Farm, Barton le-Willows, York, Yorkshire YO60 7PD 0844 800 1911 www.sloemotion.com North Yorkshire’s SLOEmotion harvests fruit from hedgerows and orchards and, using traditional kitchen recipes, creates a range of products including sloe gin, sloe whisky, sloe vodka, sloe brandy, damson gin and cherry brandy.

It then uses the spent fruit from the liqueur-making process to make a range of chocolate truffles and chutneys.

Source Climate Change Coffee 65 138 Valley Drive, Harrogate, Yorkshire HG2 0JS 07742 891929 www.sourcesustainable.co.uk

Looking for Great Taste winning food? Follow the logo

Spinks Compak 125 9 Shannon Street, Leeds, West Yorkshire LS9 8SS 0113 2350662 www.spinks.co.uk Springs Smoked Salmon 132 Edburton Road, Henfield, West Sussex BN5 9LN 01273 857338 www.springssmokedsalmon.co.uk Springs has been cold-smoking prime salmon over Sussex oak for more than half a century. The company also produces an array of other smoked goods, including fish, chicken and duck.

St Andrews Farmhouse Cheese Company 141 Falside Farm, Pittenweem, Anstruther, Fife, Scotland KY10 2RT 01333 312580 www.standrewscheese.co.uk St Andrews Farmhouse Cheese Company is the only artisan farmhouse cheese-maker in Fife. Jane Stewart uses the unpasteurised milk from her husband Robert’s herd of home-bred Friesian Holstein cows to produce a range of award-winning cheeses, including the crumbly, lemony Anster – a farmhouse cheese with a good level of acidity – and St Andrews Farmhouse mature cheddar.

including houmous, baba ghanouch, lebny strained yoghurt and muhammara sweet peppers.

That Hungry Chef 112 PO BOX 61355, London N19 9DB 07792 196728 www.thathungrychef.com That Hungry Chef has a range of products for adding “extra zing” to home-cooked meals and snacks. Its “unusual and bold-flavoured” Curious Pickles will become a hearty curry for

Staal Smokehouse 116 The Cottage, Riston Grange, Long Riston, Hull, Yorkshire HU11 5SA 01964 541946 www.staalsmokehouse.co.uk Syspal Cockshutt Lane, Broseley, Shropshire TF12 5JA 01952 883188 www.syspal.com

169 two people in one simple step while its Mojo Risin’ relishes can be used with barbecued meats, stews or cold dips.

Taste of Yorkshire 75 Regent House, 11 Regent St, Pocklington, Yorkshire YO42 2GR 07913 633445 www.tasteofyorkshire.uk Techni-K Consulting Cavendish House, Welbeck, Nottinghamshire, S80 3LL 01909 511252 www.techni-k.co.uk

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Tenuta Marmorelle 130 11 Manvers Street, Bath BA1 1JQ 07788 730499 www.tenutamarmorelle.com Terra Rossa Jordan 156 10 Burnell Road, Sutton, Surrey SM1 4EE 020 8661 9695 www.terra-rossa.com Terra Rossa will have a variety of Arabian specialities on show, such as Al’Ard Fair Trade Palestinian EVOO, nougat and ingredients like pomegranate molasses. It also offers a range of UK-made Mezze fresh dips,

The Busy Kitchen 155 Mortons Farm, 57 Main St, Papplewick, Nottinghamshire NG15 8EQ 07940 968176 www.thebusykitchencompany.com The Busy Kitchen Company is a new home-baking business that is turning its own tried-and-tested baking recipes into practical baking kits. It products include cookie and cake baking kits in kilner-style jars, a Giant Cookie Kit, and Brownie in a Mug, along with Gluten Free options.

The Cress Company 128 Unit 8 Castle Industrial Estate, Queensferry Road, Fife, Scotland KY11 8PX 0845 6431330 www.thecressco.co.uk The Cress Co, an established distributor of ambient and chilled fine foods, stocks around 1,200 product lines, from small artisan producers to soughtafter premium brands. It offers low minimum order quantities, a dedicated customer service team and weekly deliveries in its own dual temperature vans.

Vol.16 Issue 5 · June 2015

35

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10 â&#x20AC;&#x201C; 1pm, Monday 22 June, Hall 2, Yorkshire Event Centre The workshop costs ÂŁ50 (+VAT) and will end promptly at 1pm to allow time to visit the show

CRACKING CHRISTMAS Back for a fourth year, this popular workshop takes place again at the Harrogate Fine Food Show in June. Getting your sales right in December can save your year. Come and learn how you can crack Christmas trading from two retailers who have over 25 successful festive seasons between them.

Then spend January on the beach.

What will you learn

What a 2% increase in margin can do to your proďŹ tability How to extend your Christmas sales into November O How you can play the cash ďŹ&#x201A;ow game to your advantage O How to create a business plan speciďŹ cally for this time of year O How to make sure your food shop is top of your customers Christmas list O How to manage wastage and stock season-speciďŹ c products O O

Sponsored by Adlington Turkeys

To book your place call Jilly Sitch on 01747 825200 or email jilly.sitch@gff.co.uk Due to limited space, places for this workshop are conďŹ rmed on a ďŹ rst come ďŹ rst served basis only

www.gff.co.uk | 36

June 2015 ¡ Vol.16 Issue 5

@guildofďŹ nefood | #harrogateffs

harrogate fine food show Tideford produce award-winning organic soups, cooking sauces, pestos, and porridges. All of its products are gluten-free, low in fat and salt, and made with the ethos that healthy food can only be made with responsibly farmed, pesticide-free ingredients.

The Fine Cheese Company 165 29 & 31 Walcot Street, Bath, Somerset BA1 5BN 01225 473252 www.finecheese.co.uk The Fine Cheese Co is a maturer, wholesaler, retailer and exporter of British cheeses. It also offers its own range of crackers (made by sister company Artisan Biscuits) as well as fruits, whole fruits, chutneys and pickled vegetables for cheese. It pledges that none of its range will ever be sold in a British supermarket.

The Foraging Fox 45 Rundle House, High Street, Hatfield Broad Oak, Essex CM22 7HE 0333 4440380 www.foragingfox.com The Foraging Fox’s beetroot ketchup is 100% natural, with no artificial flavours, no colours, no sweeteners and no allergens.

Combining the naturally sweet flavours of beetroot and apple mixed with a hint of spices, the ketchup is glutenfree and suitable for vegetarians and vegans but is also “packed” with vitamins, minerals and antioxidants.

The Gift of Oil 3 Unit 36 Eton Business Park, Eton Hill Road, Radcliffe, Manchester M26 2ZS 0161 7255 266 www.thegiftofoil.co.uk The Gift of Oil’s hands-on approach has seen it partnering with artisan families in Sicily and Modena to craft both traditional and naturally infused olive oils and balsamics for the last 15 years.

After its success with direct-toconsumer sales, the company is now looking to work with independent retailers and has rebranded its range and overhauled its packaging.

The Gorgeous Food Company 54 25 The Glenmore Centre, Jessop Avenue, Waterwells Business Park, Gloucestershire GL2 2AP 08454 633356 www.gorgeousfoodcompany.co.uk

Yorkshire. In addition to baked goods, it also produces stone-ground flours, granola, muesli, cordials and apple juice.

The Gorgeous Food Company is a national distributor of fine food and beverages serving delis farm shops and food halls. It carries a range of British and imported products including many from award winning producers.

The Little Herb Farm 21 8 Cant Crescent, St Andrews, Fife, Scotland KY16 8NF 07973 755061 www.thelittleherbfarm.co.uk The Little Herb Farm uses what it grows to make a range of fruit and herb vinegars, “each one bursting with the flavours of nature”. The business has grown from selling at farmers’

The Tea Experience 139 16 Broughton Road, Bessacarr, Doncaster, South Yorkshire DN4 7HF 01302 538906 www.teaexperience.co.uk The aim of The Tea Experience is to ensure every cup of tea is a positive and memorable one. To this end the company offers a “personal, knowledgeable and flexible service” and supplies a range of loose leaf teas, flowering tea blooms, rooibos blends

Tipple Tails 123 Wadsley Hall Farm Kitchen, Far Lane, Sheffield, South Yorkshire S6 4FD 01142 322154 www.reallygreatfruitcake.co.uk Wadsley Hall Farm Kitchen makes Tipple Tails rich, moist fruitcakes, which are infused with unusual English pudding liqueurs. The luxury fruitcake range features three cakes, each packaged in a tin.

Ginger Tingle, Cherry Orchard and Cinnamon Pippin (also available in mini 100g size) have recently been joined by the pocket-sized Total Fruit Cake, developed with cyclists in mind.

Urban Grains 134 5 Lambolle Road, Suite 8, London NW3 4HS 0207 4439294 www.urbangrains.net Va-Lore Food UK 106 23 Cleveland Road, Hale, Atringham, Greater Manchester WA15 8AY 07986 795618 www.va-lore.it

markets to supplying delis and farm shops across Scotland. Among its products is the Great Taste one-star mulled blackberry vinegar.

The Malted Waffle Company 92 Whitehouse Farm, Bangley Lane, Tamworth, Staffordshire B78 3EA 0121 308 6040 www.waffles.co.uk The Original Drinks & Food Company 107 Barnfield Farm, Gravesend Road, Fairseat, Sevenoaks, Kent TN15 7JR 01732 823449 www.original-drinks.com The Sauce Queen 9 11 Woodland Hills, Madeley, Cheshire CW3 9HN 01782 752165 www.thesaucequeen.co.uk The Side Oven Bakery 52 Carr House Farm, Foston on the Wolds, Driffield, Yorkshire YO25 8BS 01262 488 376 www.sideoven.com “Provenance is our passion,” says The Side Oven Bakery, which creates a range of organic products using ingredients grown on its family farm in

Looking for Great Taste winning food? Follow the logo

Vanilla etc.

10 11 Barrows Lane, Steeton, West Yorkshire BD20 6PT 01535 280021 www.vanillaetc.com and its own pyramid tea bags to retailers and the hospitality trade across Yorkshire and the UK. Three Little Pigs 138 1 Kiplingcotes Farm, Dalton Holme, Beverley, East Yorkshire HU17 7PY 01430 810162 www.threelittlepigsonline.co.uk Yorkshire’s Three Little Pigs makes English chorizos and salamis from rare breed pork to its own carefully perfected recipes. The award-winning charcutier supplies delis and eateries from London to Yorkshire and counts food writers Tom Parker-Bowles and Jay Rayner among its fans.

Tideford Organic Food 168 5 The Alpha Centre, Babbage Road, Totnes Industrial Estate, Devon TQ9 5JA 01803 840555 www.tidefordorganics.com

Whiteys Gourmet Popcorn 175 Unit 8 Cosgrove Business Park, Daisy Bank Lane, Northwich, Cheshire CW9 6AA 01606 783885 www.whiteys.co.uk Whiteys Gourmet Popcorn – makers of sweet and salty Whiteys Original – produces seven flavours in total, including Maplecorn, cinnamon sweet, cocoa and sweet chilli. All of its popcorn is made from natural ingredients with no artificial colours, flavours or preservatives.

Winejellar 176 Deeping St James, Lincolnshire PE6 8TE 07449 544126 www.winejellar.com Wood’s Brownie Company 74 574 Lanark Road, Juniper Green, Midlothian, Scotland EH14 5EL 0131 453 3894 Woodalls Charcuterie 15 Polo Road, Guiness Circle, Stretford, Trafford Park, Manchester M17 1EB 0161 864 660 www.woodallscharcuterie.co.uk Vol.16 Issue 5 · June 2015

37

harrogate fine food show Yorkshire Dama Cheese 31 1006 Manchester Road, Huddersfield, West Yorkshire HD7 5QQ 07905 731932 www.yorkshiredamacheese.co.uk Inspired by the Mediterranean, Yorkshire Dama Cheese uses fresh milk from Windy Bank Farm in Liversedge, and vegetarian rennet, to produce

Yorkshire Drizzle 177 The Old Stables, 5 Fairfields Road, Holmbridge, Holmfirth, Yorkshire HD9 2NP 01484 963726 www.yorkshiredrizzle.co.uk Yorkshire Drizzle’s range consists of eight flavoured rapeseed oils and five flavoured balsamic vinegars. It uses essential oils in the flavoured oils, the newest of which is cumin & coriander, and natural flavours in the balsamics to ensure depth of flavour.

Yorkshire Rapeseed Oil 110 North Breckenholme Farm, Thixendale, Malton, Yorkshire YO17 9LS 01759 368337 www.yorkshirerapeseedoil.co.uk As well as its award-winning oil, Yorkshire Rapeseed Oil also makes Dressings and Mayonnaise – all produced by the Palmer family using seed grown and pressed on the chalky soil of the Yorkshire Wolds. The company says its oil’s gentle flavour and high burn point make for a versatile oil ideal for all culinary needs.

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June 2015 · Vol.16 Issue 5

Yummy Yorkshire Ice Cream Company 49 Delph House Farm, Huddersfield, West Yorkshire HD8 8XY 01226 762 551 www.yummyyorkshire.co.uk Using milk from their own Friesian Holstein herd, husband and wife team Jeremy and Louise Holmes produce multi award-winning artisan Yummy Yorkshire ice cream with a recipe that is rich in flavour and delivers in taste.

Among its nine Great Taste-winning flavours are liquorice, salted caramel, beetroot and black garlic.

Yorkshire Halloumi. It also makes ballshaped seed-coated Herbal Cheese from whey curd and a chilli-based spice mix.

Your Piece Baking 120 Monimail House, Monimail, Near Cupar, Fife, Scotland KY15 7RJ 01738 622851 www.yourpiecebaking.co.uk

Looking for Great Taste winning food? Follow the logo

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39

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June 2015 路 Vol.16 Issue 5

product focus

sauces & marinades

Some like it hot There’s a heatwave underway in speciality sauces, dressings and marinades, with a plethora of new lines featuring chilli. LYNDA SEARBY reports.

Cottage Delight has drawn on two current food trends – North African cuisine and the rise of beets – for its summer 2015 dressings.

Smoked beetroot dressing (100ml, RRP £3.25) is a sweet and sour blend of beetroot, mustard seeds, honey and balsamic vinegar that is said to complement feta cheese salads, smoked salmon, duck and risotto. Its other new dressing is a Moroccan spiced dressing (250ml, RRP £3.95), which can be drizzled over fish, meat and salads. The Staffordshire stalwart has also added a wasabi mustard and a piccalilli mustard to its condiments line-up, both in 110g jars (RRP £3.25). www.cottagedelight.co.uk

Chilli & garlic; garlic olive oil & white balsamic vinaigrette; honey, mustard & garlic and pesto & garlic are the new dressings created

by The Garlic Farm to perk up simple salads. All have an RRP of £7.95. The Isle of Wight business has also released a fiery new chilli & garlic sauce called Vampire Slayer (RRP £6.95).

Although suitable as a table sauce, The Garlic Farm says the true depth of its flavour is fully unleashed when it is used as a marinade for roasted root vegetables served with fresh yoghurt. www.thegarlicfarm.co.uk

One issue retailers have with condiments is that they tend to be used only occasionally, resulting in infrequent purchase. Fruit and vegetable preserve-maker Chazwinkle’s aim has been to develop products that can be used on, in or with everyday cooking and encourage multiple purchases.

Its apple & mint, for example, can be smothered over chops before grilling or tossed over ribs and sausages straight from the BBQ. Now with new look 190ml jars (RRP £3.95-£4.95) that reflect their multipurpose nature, the range also includes beetroot, cauliflower & friends, cucumber, plum, rhubarb, and tomato & chilli. www.chazwinkles.co.uk

Mr Organic has created what it claims is “the most tomatoey ketchup on the market”, containing 600g of fresh tomatoes for every 100g of ketchup produced.

The company says this is about five times more than other leading brands, and that it also contains 30% less sugar than other leading ketchup brands. The ketchup is produced from just four ingredients – tomatoes, sugar, vinegar and salt – by Mr Organic at its factory near Rome. It is available in original, smoky and chilli flavours via Queenswood Natural Foods and Goodness Foods and has an RRP of £2.89. www.mr-organic.com

Canadian brand Wildly Delicious is celebrating its 20th anniversary with new retro-style packaging and three new flavours for its ‘bread dippers’ collection (RRP £7.99 each). Peri Peri, mushroom & white truffle, and Italian Asiago cheese & artichoke chardonnay bread dippers join the five other varieties in the range, which is distributed in the UK via Divine Deli Supplies.

saladworx has built on the success of its original strawberry & balsamic Little Red Dressing with the introduction of a raspberry & balsamic variant. The raspberries combine with aged apple balsamic vinegar to create a “sweet-tart” dressing/marinade that is equally at home on cheesecake or with red meats. The Scottish company, which grows its own salad leaves on its Highlands farm, has also launched a “zesty, peppery and lemony” wild oregano vinaigrette. All saladworx’s dressings are available in 250ml (RRP £4.50-5.99) and 100ml bottles (RRP £2.79-3.25) from Green City Wholefoods. www.saladworx.co.uk

Top sellers…

ve Tree ...at The Oli near , Culcheth, Delicatessen Warrington ts chilli jam

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Vol.16 Issue 5 · June 2015

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Get dressed for the summer!

Stand 151 at Harrog ate An extraordinary range of sweet and savoury condiments

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Great Taste Great Provenance Great Branding Great Service

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June 2015 路 Vol.16 Issue 5

product focus Dorset’s Ajar Of is pitching its new spicy plum ketchup as a challenger to the ubiquitous brown sauce. Founder Tracey Collins says the ketchup, which is made from fresh plums and dried fruit, is “truly amazing with a bacon sarnie, cheese on toast and anything else that needs an extra kick”. Also new from the producer, whose ethos is to use local produce to make anything that can be put in a jar, is a “rich, smokey” tomato BBQ sauce and a honey, orange & mustard dressing/marinade.

All have RRPs of £3.50. www.ajar-of.co.uk

sauces & marinades

Aromatic guajillo chilli is the star ingredient in Maria Dolores’s new Adobo marinade (240g, RRP £5.50). Combined with tomatoes and cumin, it gives a sweet, pleasant sharpness said to be perfect for meat and white fish. The marinade is already on sale in Switzerland, and the Mexican-Swiss secondgeneration family business is looking for a local partner who imports from Mexico to launch its range in the UK. www.mariadolores.mx

Continuing its focus on creating modern products from age-old African ingredients, Bim’s Kitchen has developed a baobab & moringa dressing that combines the two African ‘superfoods’ with Welsh Blodyn Aur rapeseed oil. The dressing is available via Cotswold Fayre, Diverse Fine Foods and Blas ar Fwyd priced at £17.25 per case of 6x250ml (RRP £4.50 each).

Mushemi Fire has a new picnic & BBQ pack (RRP £12) containing three 100ml bottles of Zambia-inspired sauces that glean their heat from African chillies. Kambuzi Piri Piri chilli sauce is rich and spicy, Mother’s Ruin chilli sauce with gin is hot and fruity and Char BBQ chilli sauce is sweet, tangy and smoky. www.mushemifire.com

www.bimskitchen.com

Byron Bay chilli sauces are coming to the UK, where they will be produced and marketed by The Condiment Company near Chichester. The Australian brand, which is in about 2,000 stores Down Under, has a multi-cultural theme. The range features Louisiana style cayenne chilli sauce as well as Asian-inspired fiery coconut chilli sauce and smokin’ mango chilli sauce – a fusion of Mexican and South East Asian flavours.

The RRP is around £2.99 and The Condiment Company is currently seeking a distributor. www.byronbaychilli.co.uk

Rennoldson’s has put its faith in Mother Nature to pick the flavour combinations for its sweet chilli sauces by using ingredients that grow close together. The three sauces – pomegranate, lime & mint; pineapple, ginger & allspice and apple, green pepper & bay – launched in April in Plenty Grocery Store, Bearfruit Bristol and Bearpit Social in Bristol with an RRP of £3.85. Rennoldson’s also donates 5% of its profits to charity. www.rennoldsons.co.uk

Olives Et Al has created a gift pack (RRP £11.50) containing 100ml glass bottles of four Great Taste award-winning dressings and marinades: mojo pink grapefruit, spicy chilli & ginger, rich shallot & orange and punchy beetroot & thyme.

Irish wholefoods company Harvest Moon has redesigned its packaging and introduced a new traditional hummus (RRP £3.50 for 180g), a carrot & carraway seed hummus (RRP £3.50 for 145g) and a walnut & lentil paté (RRP £4.50 for 120g). None of the products contain any salt, sugar or gluten.

www.olivesetal.co.uk

www.harvestmoonfoods.ie

The language of taste...

TABLE SAUCES

FIND OUT WHAT GREAT TASTE JUDGES LOOK FOR IN KEY PRODUCT CATEGORIES, WITH SILVIJA DAVIDSON Sauces have been used since culinary records began and, no doubt, well before. Their essence lies in the Latin roots of the words: salsus (salted) – sauce, and sapor (taste) – savour.

Modern sauces may not provide the salt-hit of old, but their role remains to enhance the taste of a wide range of foods and add zing, zest, layers of flavour, maybe heat and certainly excitement!

We’ve moved some way from Roman garum but fermented anchovies still play an essential role in Worcestershire and some ‘brown’ sauce. What they are adding is the

‘fifth taste’ – umami or, if you like, perceived depth of flavour. Sound soy sauces do well at Great Taste thanks to a similar effect. Saline fermented grain extract wakes up taste buds but now we are at the level of relishing a sauce ‘neat’, and looking for balance of savouriness, sweetness and aromatic notes from ageing in wood.

There’s no more pickled fish in

modern versions of kecap; what remains is a particular mix of the tangy, the spicy and the sweet.

With tomato ketchups, judges look for balance (that tricky thing of a mellow zing), then texture with just the right amount of dropping consistency and finally vibrancy both of colour and of taste.

Tomato table sauces might also be smoky or barbecue-style (but avoid tarry or acrid notes at all costs!) and they could carry a touch of chilli-heat to up the vibrancy.

There are a host of chilli sauces, ranging from the tongue-tingling to the eye-watering. We’ll happily countenance the latter as long as there is fresh fruitiness to match

^

We’ll happily countenance chilli sauces as long as there is fresh fruitiness to match the heat, and a clear complementary use beyond macho bravado

_

the heat, and a clear complementary use beyond macho bravado.

Speaking of which, sriracha appears to have inveigled its way into every culinary corner, with mayo something of a favourite. We’ll take that sharp heat if it simply spikes the essential creamy emulsion without bludgeoning the flavour of good oil – but it has to be a bright spark to convince us that a glossy, golden, unctuous mayo (or rémoulade, rouille or the like) with a perfect touch of lemon or wine vinegar really benefits from the addition.

Finally salsas – raw, cooked, chopped or pounded, red, green or black, herbal or spicy. All should be fresh in feel, bracing, piquant, food-enhancing. Salsa should sing for its place at the table.

• Food writer and editor Silvija Davidson is chief judging coordinator for the Great Taste awards.

Vol.16 Issue 5 June 2015

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product focus After a year in business, husband-and-wife team The Smokey Carter has revamped its packaging, with the aim of expanding its customer base beyond the north west of England.

The company’s line-up of 10 chilli sauces are strongly influenced by Howard and Samantha Carter’s love of travelling, and include cayenne hot sauce, pineapple express (a fruity sauce with scotch bonnet chilli) and chipotle & bourbon BBQ sauce. The RRP for each 150ml bottle is £3.20-3.60. www.thesmokeycarter.co.uk

Since it was first unveiled at last year’s Speciality & Fine Food Fair, The Foraging Fox’s beetroot ketchup has gone from strength to strength, picking up a number of listings and accolades, including a spot on the five-strong shortlist for Ocado’s ‘Britain’s Next Top Supplier’ competition.

Made with beetroot, apple and a hint of spice, the all-natural ketchup comes in 225g bottles with an RRP of £3.49. www.foragingfox.com

Asiri Foods has used its Sri Lankan flavour expertise to launch Rathu, its own take on a German currywurst sauce. Also new is a BBQ sauce, which the Malvern producer says imparts smokiness but without the same degree of sweetness and acidity as most other BBQ sauces.

Both sauces have an RRP of £2.65.

With Middle Eastern cuisine rising in popularity, The Natural Larder Company is bang on-trend with its new Bodacious Baba Ghanoush dip/marinade, which joins the company’s range along with Cheeky Chilli – a spicy ketchup-like dip/marinade. Both products have an RRP of £2.99.

The Cork-based natural foods producer has just secured its first UK outlet – Longacres garden centre in Surrey. www.thenaturallarder.ie

sauces & marinades Weird and wonderful Retailers on the look out for something out of the ordinary should check out The Wiltshire Chilli Farm’s Coffee Spiked and Blackberry Barbecue sauces, which are making a comeback after a three-year absence.

The company’s Martin Bond says the recipes were originally developed during an experimental phase and that it stopped making them to concentrate on growing its core range of hot sauces.

The coffee sauce is “spiked” with chilli, making it akin to a hot ketchup that is a good match for chicken, while the milder, smokier blackberry sauce can be eaten on burgers and hotdogs. The 440ml bottles have and RRP of £4. www. justchillies.co.uk

www.asirifoods.co.uk

New to speciality sauces: The Dangerous Food Company Denbighshire-based The Dangerous Food Company is less than a year old, but its owners, Dominic Haynes and Llyr Jones, have ambitions that their chilli jams will one day “sit on everyone’s dinner table next to tomato ketchup”.

The pair went into business making chilli jams after being laid off from

Top sellers…

Fivemiletown Creamery in Northern Ireland, and their USP is that all the spicy jams are fruit based.

They now have a range of five jams – red chilli & lime, jalapeno chilli & bramley apple, habanero chilli & mango, birds eye chilli & morello cherry and ghost chilli & blueberry – and are about to release a sixth: Carolina Reaper & pineapple.

“Carolina Reaper is the hottest

chilli in the world. This jam has a sweet and hot vibe about it which is nothing like anything anyone would have ever tasted,” says Haynes.

All their jams have an RRP of £2.75 and a trade price of £1.75. At present, the bulk of their stockists are in Wales, but it is their goal to move more into England in the next 12 months. www.dangerousfoodco.co.uk

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June 2015 · Vol.16 Issue 5

kankunsauce.com

O Athens producer Kiveli has created two new Greek mustard sauces: one with dried tomatoes, and the other with mushrooms. www.kiveli.com.gr

O Scarlett & Mustard has treated its collection of dressings to newlook labels, which incorporate a clear new message with suggestions for use – marinade, dress, stir-fry. The Suffolk producer is also offering free sampling stock and POS material for retailers looking to run in-store tastings. www.scarlettandmustard.co.uk

O Goch & Company, the North Wales producer of African inspired condiments and seasonings, is branching out beyond its core chilli sauce offering, with the introduction of a herb & chilli dressing in September. www.gochandcompany.co.uk

O Budweiser BBQ sauces, listed by RH Amar, have launched new-look labels to increase shelf stand out and align Budweiser sa-ces more closely with the beer. www.rhamar.com

O Lincolnshire’s Sweet Heat Chilli has added a mint & coriander chilli sauce (250ml, RRP £3.50-£4) to its line-up.

New to speciality sauces: Harry Brand Established in 2014, start-up Harry Brand is hoping to carve itself a niche in harissa, the North African chilli sauce that has been put on the map by Yotam Ottolenghi.

Harry Brand’s point of difference is that its harissa contains just four ingredients (water, red chilli peppers, garlic and salt).

So far it is sold through Harry Brand’s own London shop and stocked by Wholefoods, Budgens, Fernandez & Wells and Eat 17.

The RRP is £2.95 for a 210g jar or 195g squeezy bottle. www.harrybrand.co.uk

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jalapeno variant to its family of Mexican chilli sauces. RRP £2.99 for 150ml.

www.sweetheatchilli.co.uk

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O KanKun has added a green

O Clearspring’s organic Japanese style soya sauce now comes in a new bottle with a convenient pouring cap. www.clearspring.co.uk

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www.mariadolores.mx Vol.16 Issue 5 ¡ June 2015

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ͻ Building on the success of our cakes mixes. ͻ Easy to use ‘kit’ to make perfect sponges. ͻ High impact packaging for retail sales. ͻ Packed in cases of 6 (6 x 450g). '͘Z͘ tƌŝŐŚƚ Θ ^ŽŶƐ >ƚĚ͕͘ WŽŶĚĞƌƐ ŶĚ DŝůůƐ͕ ŶĮĞůĚ͕ DŝĚĚdž͘ Eϯ ϰd' ͮ dĞů͗ ϬϮϬ ϴϯϰϰ ϲϵϬϬ ƐĂůĞƐΛǁƌŝŐŚƚƐŇŽƵƌ͘ĐŽ͘ƵŬ ͮ ǁǁǁ͘ǁƌŝŐŚƚƐŇŽƵƌ͘ĐŽ͘ƵŬ 46

June 2015 · Vol.16 Issue 5

product focus

home baking

Flour to the people Get kitted out with LYNDA SEARBY’s home baking product round-up Steenbergs has introduced two specialist baking sugars.

Organic choco sugar is a blend of cane sugar, cinnamon and cocoa that can be sprinkled over coffee or puddings for a sweet, spicy finish, while organic orange sugar is said to be delicious with pancakes or in baking. RRP is £2.25 for a 120g jar. www.steenbergs.co.uk

Samina Courtin, founder of Mon Dessert, is looking to pass on some of her own expertise in French patisserie with a DIY macaron making kit. Pitched as the perfect gift for budding pastry chefs, the kit is presented in a reusable tin containing everything you need to make 30 chocolate and lemon macarons at home, including ingredients, a silicon mat, piping bags and a piping nozzle. RRP is £28 and trade price is £20.

www.cookiecrumbles.co.uk

Pastes are growing in popularity as a convenient and mess-free format for adding flavour to baking, and tapping into this trend is Taylor & Colledge with a new range of six natural flavour pastes available via RH Amar.

The almond, coconut, lavender, lemon and peppermint extract pastes all have an RRP of £2.99 for a 40g tube, while the vanilla bean paste comes in a 50g tube (RRP £3.99). www.taylorandcolledge.co.uk

www.mondessert.co.uk

Bake at Home has expanded its range with some highly targeted baking mixes, including themed kids’ cookiebaking sets, and gifting sets for individual family members.

The new pirate, animal and dinosaur cookie sets for kids contain a shaped cookie cutter and ingredients to make 8-10 chocolate chip cookies (RRP £6). Also new for 2015 are baking hampers, which combine baking mixes and utensils in a gifting format.

The range includes ‘bake with mum’, ‘bake with dad’, boys’ and girls’ baking hampers, as well as afternoon tea and bread-baking hampers. www.bakeathomekits.co.uk

Cookie Crumbles is increasing its focus on delis and farm shops after striking a distribution deal with Blakemore Fine Foods.

The London cookery school is using this channel to promote its two best-selling gift boxes this summer: its Little Baker’s kit for kids, which pairs its brownie mix with a chef’s hat and a wooden spoon (RRP £9.50), and its muffin mix kit containing a blueberry & vanilla muffin mix and a cinnamon, white chocolate & cranberry muffin mix as well as a wooden spoon (RRP £11.50). Cookie Crumbles is also planning to branch out into cake decorations in the next 12 months.

With home bakers seeking to experiment with different grains and seeds, W & H Marriage & Sons has launched three new speciality flours in 1kg bags: light spelt, dark rye and Moulsham malted seeded.

Named after Marriage’s original mill site in Chelmsford, the Moulsham malted seeded (RRP £1.49) is a malted brown flour packed with sunflower seeds, pumpkin seeds, millet, brown linseed and poppy seeds. Said to be ideal for sweet, nutty flavoured bread, cakes and pancakes, the light spelt (RRP £1.99) is milled from the ancient grain Triticum spelta. The dark rye flour (RRP £1.79), meanwhile, can be used to make dense, richly flavoured bread. The Essex miller has also rebranded its home baking flour bags. www.flour.co.uk

Spiffing Flour is cashing in on the sprouting grains trend, with a collection of flours that takes in sprouted buckwheat, kamut and spelt flours, as well as more conventional white, wholemeal, rye and spelt organic flours. Produced by sprouting milled whole grains in water, sprouted flours are reputed to be more nutrient-rich and easier to digest than standard non-sprouted flours. The new flours are available from summer 2015. www.spiffingflour.com

Northern Ireland’s Pizzado has built on the success of its frozen margherita pizza kit with the introduction of pepperoni pizza and pizza garlic bread kits (RRP £4.99), also available in gluten-free versions (RRP £6.49). Each kit makes two 9” pizzas. pizzado@btinternet.com

Talgarth Mill is gearing up to sell its flour across the UK with new look packaging. The miller has replaced its old brown bags and homemade labels with smart new packaging that tells the story of the mill, and its distributor Blas ar Fwyd has started delivering throughout the UK. It has also launched a new Welsh wholemeal flour, milled from organic wheat grown just eight miles down the road near a village called Bwlch.

Scottish company Mo’s Cookie Dough is expanding its gourmet all-natural cookie dough range with new seasonal flavours, including a cranberry & white chocolate, peanut butter and also a gluten-free version of its chocolate chip dough. Available from distributor The Cress Co, each 300g pack has an RRP of £3.45. www.moscookiedough.co.uk

www.bakeathomekits.co.uk

Vol.16 Issue 5 · June 2015

47

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The UK home baking sector is now worth £1.8bn.* Stock your shelves with Marriage’s flour range and capitalise on the rise of home baking. *Mintel Home Baking Report 2014

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June 2015 · Vol.16 Issue 5

With our all natural pre-prepared cookie dough you can enjoy the delicious smell and taste of warm freshly baked cookies with no mess, no fuss and perfect results every time.

www.moscookiedough.co.uk info@moscookiedough.co.uk tel: 0845 519 7809

shelf talk

products, promotions & people

Ogilvy’s ends its latest honey hunt with new British range

By MICHAEL LANE

After years of searching the globe for unique regional and monofloral varieties, ‘Honey Hunter’ Shamus Ogilvy has realised his ambition of creating a range of British raw honeys.

British orchard honey is the first of the new Ogilvy’s line-up, which will be aimed at delis and farm shops, and several more varieties will be released over the course of the year as they come into season.

The next varieties to be launched will be wildflower and borage honeys from the Heart of England, followed by heather honeys from Derbyshire and Angus in Scotland. The line-up will be completed towards the end of the year by a woodland honey from Norfolk while Ogilvy also plans to unveil a comb honey during 2015.

Ogilvy told FFD that he had always intended to start his business by selling Scottish heather honey rather than foreign varieties but his potential supplier suffered a bad season and finding a British apiary

with enough scale has proved difficult ever since.

“There are a lot of local honeys that you get in your local village but that beekeeper might only have 30-40 hives,” he said. “If you’re running on a commercial scale you can’t rely on local honey.”

Following a chance meeting at a food show, Ogilvy has now teamed

up on an exclusive basis with an apiary that moves its hives around the country during the year to access different pollens to create the the flavours in each honey.

The orchard honey (RRP £5.59) has been launched in a 240g jar with a black label, similar to those sported by Ogilvy’s other honeys, as will all of the other new launches.

The range of world honeys – sourced from countries including India, Serbia and Zambia – has seen a good deal of take-up with health food stores but, in the face of a consumer preference for ‘local’ honeys, not in as many delis and farm shops as Ogilvy would like.

He said he hoped that his British range would provide a year-round alternative to local suppliers that could only provide limited amounts of honey to retailers.

Ogilvy added that he is also trying to prepare two more honeys for import into the UK – a process that can take more than 18 months – from Africa and South America. www.ogilvys.com

Importer’s new venture to look beyond Italy Italian food importer and distributor Donatantonio has set up a new foodservice division, Good Deli Company, which will carry 200 ambient lines from Italy and beyond.

The new company, which will target business in the casual dining and contract catering sectors, will offer products in 10 separate categories, including free-from, oils & vinegars, pasta & rice and grains & flours.

There will also be a category called Food Adventure, which aims to offer customers “instant authenticity, provenance and menustand-out”.

The provenance of the range spans Europe and Asia while ingredients have been sourced from Peru, Mexico, Portugal, Greece and Morocco. www.gooddelicompany.co.uk

what’s new Organic Fairtrade cola GUSTO www.drinkgusto.com

Said to be the first cola of its kind in Europe, Gusto is made with a blend of botanicals and spices, including real African cola nuts and Fairtrade Madagascan vanilla.

The organic, low calorie and Fairtrade drink –developed

by Green & Black’s founder Craig Sams – is sweetened with a combination of organic cane sugar, agave and stevia. Each 355ml can contains 49 calories and has an RRP of £1.19. It is available in cases of 12 cans for £8.92+VAT.

Sugar-free water NUVA www.nuva.co.uk

In response to consumers’ increasing concerns about sugar intake and “hidden nasties”, Nuva has launched a three-strong range of flavoured waters made with Loire Valley spring water. Completely free of sugar, sweeteners, calories and preservatives, Nuva’s three flavours (cucumber & garden mint, ginger & lemon and melon & jasmine) all come in 500ml bottles with an RRP of £1.49.

Origin drinking chocolate JAZ AND JUL’S www.jazandjuls.co.uk

CAFFEINE BOOST: “More sass, more bite and a lot more kick” is what you can expect from Yorkshire’s Grumpy Mule, which has unveiled new packs of its coffee as part of a major rebrand. Irish tea and coffee company Bewley’s, which bought Grumpy Mule and its Meltham roastery in 2013, said feedback from existing customers on its new look has been “overwhelmingly positive”.

“With the refresh, we wanted to create a coffee brand with a distinct voice and personality,” said Bewley’s brand activation manager Julie Wild.

“Our core values of integrity, quality and sustainability remain exactly the same, but now ‘Grumpy Mule’ is not just the brand name on our coffee packs, but our ethos too.”

Jaz & Jul’s has launched a retail range of three organic singleorigin dark hot chocolates made with ethically soured cacao grown in different regions. Its Madagascar 61% is produced with Malagasy cocoa from the Sambirano valley while rare white criollo beans from the Alto Piura go into its Peru 75%. Completing the trio is Brazil 70%, which uses Amazonian Trinitario beans. All three are lactose-free and come in 60g, 220g and 1kg packs (RRPs £3, £8 and £30 respectively).

www.grumpymule.co.uk

Vol.16 Issue 5 · June 2015

49

Established for over 25 years and still a family concern National distribution Bake off pies Deli Pies Retail Packed Cooked Meats Apple Juice with (OGHUÁRZHU

Pates Ox Tongue

Martyn & Melanie Reynolds Tel 01768 863841 Fax 01768 868900 info@burbushs.co.uk www.burbushs.co.uk

SET THE COWS FREE Moo Free Chocolates is an ethical, quirky, fun UK chocolate brand who have just redesigned their packaging. The brand is aimed at children and adults with food allergies and intolerances.

“We do our own design because we want to maintain the brand’s key attributes and keep to a minimal colour palette. National Flexible helped us to create different effects using the metallised base film. They maintained our costs even though we have moved to a far superior pack, their help was invaluable.”

Mike Jessop Moo Free co-founder

For further details on either the product, the packaging or what National Flexible can contact Jacqui Sadler on 01274 685566 or on jacqui@nationalflexible.net

www.nationalflexible.co.uk 50

June 2015 · Vol.16 Issue 5

Successful company established for over 20 years must relocate due to Nine Elms development and is seeking new premises.

Partnerships also considered.

Call Kitty Barclay on 020 7720 3818 or email on kitty@brownscakeandpieco.co.uk www.brownscakeandpieco.co.uk

shelf talk

Looking for suppliers accredited by the Guild of Fine Food?

Follow the logo

Top chefs tell CLARE HARGREAVES their deli essentials

Corkers and Scott Farms join UK veg crisp market

By MICHAEL LANE

Two new vegetable crisp varieties from either side of the Atlantic are set to hit UK shelves.

Cambridgeshire potato crisp producer Corkers has become only the second UKbased vegetable crisp producer with launch of its first line while US-brand Scott Farms is debuting its three-colour sweet potato chips this month.

Corkers said it had decided to invest £1m in a vegetable fryer and launch its mixed vegetable with sea salt variety in response to consumer demand.

The new variety, made with locally grown root veg and American sweet potatoes, comes in 40g and 125g bags (RRP £1.20 and £2.49 respectively). The producer has also

got two more flavours in the pipeline.

Although it is based in North Carolina, Scott Farms is the largest importer of sweet potatoes into Europe and will cook all of its chips in the UK. Its three-colour chips – made with orange, purple and white flesh sweet potatoes all grown on its farm – will join its orange potato variety that launched last year.

The chips, which are VAT exempt, are available in cases of 24x40g and 10x100g bags (RRP 99p-£1.09 and £1.99-£2.09 per bag respectively) from Cotswold Fayre, Tree of Life, Suma Wholefoods and CLF Distribution. www.corkerscrisps.co.uk www.scottfarmschips.co/trade

COUNT ON THEM: Gluten-free specialist Mrs Crimble’s has developed two ranges as part of its new calorie-counted sub-brand Gluten Free…and Good For Me. There are three additive-free 45g cereal bars – cherries & berries, sultana & apricot and banana – and 95g pasta with sauce packet mixes in three flavours: fusilli with a rich tomato & Mediterranean herb sauce; fusilli with a gourmet mushroom & cream sauce and fusilli with a cheese & white wine sauce. www.mrscrimbles.com

Gorgeous Food Co lists full Women’s Institute range

By MICHAEL LANE

The Gorgeous Food Company has signed an agreement that will see it distribute the full Women’s Institute Foods range.

In addition to the brand’s traditional jams, chutneys and biscuits, the Gloucestershire-based distributor will also carry WI Foods jarred cooking sauces and pie fillings as well as its full range of cookware.

CHEF’S SELECTION

The organisation, which has developed these products to its own members’ recipes, is celebrating its 100th anniversary this year.

The jams – including strawberry, raspberry and apple & blackberry – come in cases of 12x340g while pickles and chutneys, such as spicy tomato and Old Dower House, come in 12x300g.

Beef & ale, Lancashire Hotpot, and fish pie (all 340g) are among the line-up of cooking sauces while sweet pie fillings include British Timperley rhubarb & ginger pie (370g) and British Bramley apple & plum (355g).

All jars come in case of 6 units.

There is also an extensive selection of WI-tested saucepans, frying pans and bakeware, with, muffin trays, loaf pans and cake tins in various sizes.

Marcus Eaves Head chef Pied a Terre, Fitzrovia, London www.pied-a-terre.co.uk

Marcus Eaves trained with some of the UK’s top Michelin-starred chefs, including Martin Blunos at Lettonie in Bath, John Burton-Race at the Landmark Hotel and Claude Bosi at Hibiscus in Ludlow. He gained his first Michelin star at 27-yearsold – just 14 months after opening in London’s Marylebone L'Autre Pied during 2007. Today Eaves runs its sister restaurant in Fitzrovia, Pied à Terre, which also holds a Michelin star, 4 AA Rosettes and is rated number 24 in The Good Food Guide’s Top 50 list.

Minus 8 vinegar www.minus8vinegar.com

A Canadian company makes this vinegar from grapes that are picked at -8°C and pressed while still frozen, which gives them an amazing taste. The grapes are fermented into vinegar then aged in French oak barrels before being blended. It has a real depth to it, rather like an aged sherry vinegar, while being beautifully delicate too. Although it’s pricey, it’s so good that we always have it on the menu in one way or another. I use it to make a vinaigrette which I set with agar-agar and gelatine to make small pearls, then I mix it with Israeli couscous and serve it with diced squid marinated in lemon and olive oil.

Yutaka sushi gari www.tazakifoods.com

I love this finely sliced Japanese sushi ginger – or gari – and I often use it with a lightly poached salmon or a salmon tartar. It gives it a nice acidity. It’s easy to just use lemon and lime juice but this ginger is what really gets the tastebuds going. We buy it in 1kg bags from Tazaki Foods.

Pure Food Regent’s Park honey www.purefood.co.uk

This super honey is produced from hives based in Regent’s Park. I use it at home in my tea as it has a gorgeous floral taste. At £10 a jar it’s quite an expensive sweetener! I also use it in a financiere, mixed with almond flour, caramelized butter and eggs. The honey will stand up to everything else, so you can add peaches, raspberries, strawberries, anything.

It’s also great mixed with ricotta and served with a salad of seasonal vegetables.

Granoro Orzo www.mediterraneandirect.co.uk

I love using orzo in a mushroom and truffle dish. I make a rich ‘risotto’ from orzo, crème fraiche, Parmesan, butter, tarragon and parsley. I add pieces of pickled celery, which provides contrasting bursts of flavour. On top of that I place a thin sheet of homemade egg pasta, followed by a mushroom and truffle soup. Orzo is one of my favorite types of pasta and is almost impossible to make by hand. We use Granoro orzo, which has a slightly longer grain than other orzos. It offers a different texture and is a surprisingly light alternative to rice.

Gigha halibut www.gighahalibut.co.uk

We buy a fish of 6-8kg at a time. Gigha Halibut, based on the island of Gigha in Scotland, is one of the first British companies to produce a farmed fish that’s truly exceptional.

You can buy great wild halibut from Norway but it lacks consistency. So it’s good knowing Gigha’s Scottish Atlantic halibut is reliable and it’s farmed in a sustainable way too. We serve it marinated: we cut it into 500g pieces (which will serve 6) and cure it with lime, sea salt, wet garlic and coriander seeds. Then we wash it and dice it. We serve the halibut in a bowl with wild garlic and parsley pesto and a tagliatelle of mooli and cucumber.

www.gorgeousfoodcompany.co.uk

Vol.16 Issue 5 · June 2015

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shelf talk what’s new Rice and grain meals RH AMAR www.rhamar.com

Importer and distributor RH Amar has unveiled a range of rice and grain meals under its ingredients brand Cooks&Co. As well as Spanish seafood paella (190g, RRP £2.95), the range includes a lemon & pea Italian risotto and a Mediterranean risotto made with carnaroli rice (both 190g, RRP £2.19). Two polenta meals – porcini and Countryman’s with rustic vegetables in 150g packs (RRP £1.99) – complete the line-up. Each pack takes less than 15 minutes to prepare and will serve 2-3 people.

Looking for suppliers accredited by the Guild of Fine Food?

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of Cognac is set to launch both in its native France and the UK the month. Pitched at the luxury spirits market, Sauvelle is made with French wheat spirit filtered through three types of wood during distillation to create a “rich and creamy” vodka with notes of “vanilla and cherry”. The 41%ABV vodka is available from Ossau Vins & Spiriteux in 70cl bottles and 175cl magnums (RRPs £34.99 and £99).

tarts are delivered already baked but frozen so retailers and cafés can bake-off the product in 8-12 minutes. Global Eat supplies the natas in boxes of 60 units at a price of 65p per original tart, or 70p for flavoured varieties, which include chocolate, maracuja and matcha green tea. RRPs range from £1.60 to £2.20 per tart.

Single portion soups

GLOBAL EAT www.global-eat.co.uk

Importer and distributor Global Eat is now carrying Nata Pura, said to be “the new standard” for Portuguese custard tarts, or natas, which have been growing in popularity beyond their native country. The flaky puff pastry

Yorkshire Provender is targeting the convenience market with a range of single portion soups in 380g pots (RRP £1.99) with insulated sleeves for microwave heating. There are three varieties: pea & fresh spinach soup with fresh mint; roast chicken & traditional vegetables; and the newly created 80-calorie citrus herb

www.sauvellevodka. com

A new brand of vodka produced by a micro-distillery in the Charente region

TYRRELLS www.tyrrellscrisps.co.uk

Butter & mint is the latest seasonal flavour from the Herefordshire-based premium crisp brand.

The new variety, which comes in 150g sharing bags (RRP £2.19), is said to offer a “glorious taste of the Great British summer”.

Tyrrells will produce the limited edition flavour until October.

Ratatouille relish TRACKLEMENTS www.tracklements.co.uk

Tracklements has combined Dometica tomatoes, courgettes, red

52

June 2015 · Vol.16 Issue 5

THE LITTLE ROUND CAKE CO www.thelittleroundcakecompany. co.uk

www.yorkshireprovender.co.uk

Portuguese custard tarts

SAUVELLE

Summer crisps

Meringues and cakes

YORKSHIRE PROVENDER

French vodka

summer specials

broth with noodles & quinoa, which is billed as a healthy option. All of the producer’s soups are gluten-free and contain no added sugar, cornflower or hydrogenated fats.

peppers, aubergines, onions, extra virgin olive oil and a “flawless” blend of herbs and spices to produce a ratatouille relish.

Available while stocks last, the limited edition preserve comes in cases of 6x250g jars (RRP £.05 each).

The Wiltshire-based producer recommends spreading the relish over crusty bread or serving it with a charcuterie boards.

Pressés and crodials BELVOIR FRUIT FARMS www.belvoirfruitfarms.co.uk

There are four new additions to Belvoirs range of cordials and presses, all of which have been created with summer in mind. Elderflower & rose cordial and mango & peach cordial both come in 50cl bottles while mango & peach and summer

fruits pressés come in 25cl bottles, with the latter also available in 75cl. RRPs start from £3.00 on cordials, £2.39 on 75cl pressés, and £1.75 on 25cl pressés.

The Little Round Bakery has added to both of its signature brands. The latest flavour to join the Merangz range of giant Swiss meringues is passion fruit.

Both the giant and bite sized Merangz now have a longer shelf lives, of 10 weeks and 24 weeks respectively. For retail, giants come in twin packs (cases of eight) while packs of bites feature six meringues (14 packs per case).

The bakery’s Tweeners mini layer cakes will now be available (supplied frozen) in three seasonal flavours: passion fruit cheesecake, lime & coconut and Cherry Bakewell.

Cider pies PIEMINISTER www.pieminister.co.uk

Pieminister has teamed up with Somerset cider maker Orchard Pig to create two pies for a “West Country-style summer”. Tipsy Chick is free range British chicken & ham pie with seasonal summer produce such as peas, broad beans, mint, parsley and lemon cooked in a creamy cider sauce. The Scrumpea features peas, asparagus, broad beans and fennel cooked with West Country cheddar, parsley and chives in a similar sauce. Both 270g pies will be available to buy from the June 1 until September. The proceeds will be donated to the Temwa charity, which plans to plant a forest in Nkhata Bay North, Malawi.

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Vol.16 Issue 5 · June 2015

53

RetailReady `

RetailReady is a two day course that will steer you No one should even consider entering through the minefield of opening and running a fine any form of fine food retail without food store. completing the Retail Ready course at The The course is designed to equip managers of Guild of Fine Food. The two day course prospective, new or developing delis and farm shops is brilliantly structured offering advice on with the business essentials of fine food and drink every aspect of the business from insider retailing. experts and successful retailers. It gave me The next course takes place on insight I was lacking, to feel fully confident October 27-28 2015. about getting started.

Visit www.gff.co.uk/training for more details and Matthew Drennan, former editor of delicious. and aspiring deli owner an application form or call Jilly Sitch to find out more on 01747 825200.

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www.radnorhills.co.uk Vol.16 Issue 5 ¡ June 2015

55

shelf talk

Blue chips to blue cheese She worked for a string of major plcs and was in marketing consultancy for a decade.

Now deli owner Val Berry says she’s working harder than ever – and loving every minute.

Deli of the Month INTERVIEW BY MICK WHITWORTH

V

al Berry isn’t the first deli owner to blame her leap from corporate career ladder to shop counter on a “midlife crisis”.

But while some make that leap in the dark, Berry’s CV – taking in food technology, brand management and marketing consultancy – has proved a pretty solid basis for running her own store.

Haley & Clifford, her deli-café in a leafy north-east suburb of Leeds, is a £400k-a-year business that has earned local and national plaudits, and – thanks partly to Berry’s background in food production and marketing – is a valuable proving ground for up-and-coming suppliers too.

Armed with a degree in home economics from Manchester University, Berry worked as a food technologist for blue-chips Unilever and Hazlewood before making the unusual switch from science to marketing in the late 1980s.

“I felt I could make a lot more money for a lot less work,” she tells me, with Yorkshire frankness, as she gives me a quick career run-though over “the best coffee this side of Milan” (as Haley & Clifford’s website has it) in her busy café section.

Berry held brand management and marketing roles at two bigname manufacturers – McCain’s and Northern Foods – before, in the mid’90s, parenthood made her re-think her career options.

Back then, she says, the corporate world was still “all about men in red braces” and job-shares were hard to find. So when an ex-colleague offered her a role in a marketing consultancy, a couple

Val Berry spent a year with Weetons in Harrogate before taking on her own Leeds deli

of days each week, it was the right move at the right time, providing the flexibility she needed with a young family.

She stuck with it for 10 years.

“Then... I don’t know what happened... I think I just got to my midlife crisis and didn’t want to do it any more. Twenty years in marketing is a long time, and I wanted to do food in a more hands-on way .”

Unsure if this meant making food or selling it, she eventually leaned towards the latter, and secured a

It feels like a proper community here, which is a ❛rare thing in a big metropolitan area ❜ 56 June 2015 · Vol.16 Issue 5

year’s work in one of the country’s most innovative food shops, Weetons of Harrogate. Then billed as an ‘urban farm shop’ rather than the food hall it has become today, it gave her a chance to confirm her vocation. “I found out that I liked it, I learned a lot – especially about local food – and I made some really good contacts.”

Finding her own shop took longer, but when Haley & Clifford came on the market seven years ago it seemed serendipitous. Located on a parade of independent stores in an encouragingly affluent area, it was just a stone’s throw from Berry’s home. What’s more, she had been a regular customer in the shop’s early days, but after several changes of ownership it had “morphed into a sandwich shop”. “I thought, ‘It can’t be rocket science to turn this back into the deli is used to be,’” she says.

Berry was right. Under her ownership Haley & Clifford has become a pukka local deli once again, where staff not only know their customers but know their kids’

names and where they’ve been on holidays. “It feels like a proper community here,” she says, “which is a rare thing in a big metropolitan area.”

Less serendipitous was the timing of Berry’s take-over. “I bought this in 2008 – just months before the global economic meltdown.”

Fortunately, while the business cost around £65k to buy and a further £25k for an initial refurb, Berry was able to fund the purchase herself. “I had a pot of money, because I’d been quite a good consultant, and that was lucky because – as you’ll have heard a million times – it’s hard to make money in independent retailing when you first start out.”

The business lost money in year one, partly due to the refit costs, but it broke even in year two and started to turn a profit in year three, “albeit not enough to feed my children”.

Not having any borrowings was “key”, she says. “It was during the phase when the recession was really hitting, and I was watching other, quite established businesses going

HA

No

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R

products, promotions & people to the wall. But I had been able to inject money at the start, so we had positive cashflow. And fortuitously, just as that cash started to run out, the business started making money.”

Turnover has risen 10% overall in the past year, which Berry attributes partly to a major refit that removed two significant obstacles to growth in a shop with less than 300 sq ft of selling space. “Until March of this year we had a big slab of masonry in the middle of the shop, which was an old staircase running down to the cellar, and our kitchen was only the size of two café tables.”

The physical barrier in mid-shop was off-putting for customers, and with home-produced foods a core part of Haley & Clifford’s offer, the tiny kitchen was a major brake on the business.

“We were turning over £400k, so we’d certainly sweated our assets,” Berry says. “But to achieve quantum growth I wanted to do outside catering, and I didn’t have the physical space “I thought about relocating, but we are very much part of this community. I also looked at getting a commercial unit somewhere, but that would have meant two lots of rates, two lots of rent, and so on.

“So I went to see my lovely landlord and told him that to move the staircase and put in a commercial kitchen here I needed an extension. I offered to pay for the kitchen if he paid for the building work, and he agreed.

“And he wasn’t just splashing the cash – he came to all the builders’ meetings and has been really supportive.”

With only three years to run on her lease, Berry also asked for an extension to 10 years. Her landlord offered 15, with one-way breaks allowing Berry to opt out at seven or 10 years – a clear sign that he sees her as a tenant worth keeping.

The in-house kitchen supplies the deli counter, café and catering clients

British cheeses, especially from Yorkshire, feature strongly in Berry’s range

“We have a good working relationship, and he trusts me,“ Berry says, “which is refreshing, because you do hear some horror stories.”

The re-styling, completed in March, has created a simpler, UST-STOCKS M D rectangular space with R O FF LI y HALEY & C clean, open sightlines. icro-roaster m ar St th Nor There is café seating for coffee 18-20 people at the front rative pe -o Co ad Leeds Bre and shelving for ambient sourdough goods along one wall, e ir sh rk ’s Yo but the eye is drawn to Lottie Shaw parkin the two serveovers in an n io L formation at the rear: ct le se e olat Lauden choc one for cheese and mallows sh ar m et m w gour charcuterie, the other Art of Mallo olates Guppy’s choc given over to salads, er ves es pr quiches, tortillas, patés le da ay R and other savouries. black pepper e, lim y sle Womer r ga While chattering ne vi er & lavend customers in the café se ee ch ve Special Reser section generate a Wensleydale lively atmosphere, on lm sa ed ok Staal sm Berry says: “I’m very cheese clear that this is a Old Smokey deli with tables, not es pi Voakes a café. The new

kitchen makes food that we sell on the deli, send out to catering clients and sell in the café. But we don’t do full meals.”

The typical deli counter selection includes roasted vegetable tortilla, carrot, orange & sesame salad, spinach, goats’ cheese & tomato pie and a Cheddar Gorge cheese & onion marmalade quiche.

“Almost everything in that fridge is made here,” says Berry, “apart from the Patchwork patés and the pork pies, which we get from Voakes Pies in York. They come in frozen and we bake them off, so we can control our stock.”

Most of the shop’s bread is also baked off daily. Baguettes come from Delice de France, but there are also French-style, additivefree artisan loaves from Thierry Dumouchel in Leeds, supplied par-baked for bake-off in store, and fresh, traditional sourdough loaves from Leeds Bread Co-operative.

In Berry’s cheese counter, she aims to “cover all the bases” while majoring on British, and particularly Yorkshire, varieties. Her five or six

regular blues, for example, include Harrogate Blue, Yorkshire Blue and Bluemin White, all from Shepherds Purse. Amond the soft whites, she says, “we always have Brie de Meaux, usually a Vignotte and a Taleggio, but also Flat Capper, which is a Yorkshire brie.”

Given the amount of supermarket competition on her doorstep, she says, ranging is all about “understanding the landscape”. “If you want Gruyère you can easily go to Tesco, so we have to have something different.

The same thinking shapes her ambient range, which steers clear of everyday ingredients. “We’re not going sell many tins of tomato purée, so we have to give people other reasons to shop here.

“I learned the hard way, of course. When I opened, I stocked all sort of things that didn’t sell. What I’ve learned is how people use the deli, and the ambient stock tends to be about gifting.”

The dry-goods shelves are also a great place to champion smaller or up-and-coming producers, Berry now lists several of these among her must-stocks (see panel), such as flavoured chocolate bars from Yorkbased Guppy’s – an FFD Editors’ Choice producer at Harrogate Fine Food Show last year.

“They don’t just have great packaging, they are really great products,” says Berry. “You often get chocolates where the flavour is artificial and overpowering, but these are really well-balanced.”

She also flags up Art of Mallow gourmet marshmallows.

Haley & Clifford was one of the Leeds producer’s first clients, and Berry has been talking to them about their growth strategy, since marshmallows won’t always be as trendy as they are today.

“It’s a really important bit of what we do – mentoring local producers and giving them a route to market,” she says. “It’s good for them, because it gets them out there, and it’s good for us, because we’ve always got ‘the next new thing’.”

We chat some more about gourmet marshmallows, and Berry points out the distinctive cuboid shape of Art of Mallow’s products.

“I’ve been talking to them about whether they could ‘own’ square,” she says, and we both laugh at this flashback to the brand-managerspeak of her earlier career.

She still has the marketing brain, but nowadays Berry looks fully at home in her black apron, whether taking orders in the café or rustling me up a smoked salmon baguette with Staal Smokehouse salmon for my drive back to the West Country.

“I have to say, I’ve never worked so hard for so little in my life,” she confides. “But I just love it.” www.haleyandclifford.co.uk

Vol.16 Issue 5 · June 2015

57

M CO HAL EM F UR PR OF BE SE IC FE RS – ET R ’ 23 R JU AIN N IN E2 G 01 5

Cheese retail: it’s all in the detail Training is vital to retail success and will dramatically improve sales. Guild retail cheese training will help you to: • Enhance your understanding of the cheese making process • Understand the impact terrior has on cheese • Recognise the main families of cheese • Comparatively taste over 40 cheese types • Sell proactively rather than reactively Book a Guild Retail cheese training day for you or a member of your team and take advantage of our members’ half price training offer of just £35 plus vat for this course.

Guild Retail Cheese Training: June 23 Harrogate 9.30am-4.30pm Course costs

Guild Member Offer: 50% off normal price £70 (now £35) plus 20% VAT Non-members: £95 plus 20% VAT Course fee includes full seminar, including tastings, study work book and issue of Diploma on successful completion of the course.

Call 01747 825200 or email jilly.sitch@gff.co.uk LEARN

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www.gff.co.uk | 58

June 2015 · Vol.16 Issue 5

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Sunday 21 June 11am-4pm Monday 22 June 9.30am-4pm Halls 1 & 2, Yorkshire Event Centre HG2 8NZ

Register for your free ticket to visit the north’s largest food trade show www.gff.co.uk/harrogate

“Harrogate Fine Food Show is the reason why regional food shows are so important. The show offers an exciting and efficient way for buyers, from all sectors of the trade, to see first-hand what’s new and where the next big launch might be coming from.”

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Harrogate Fine Food Show combines first-time and long-standing exhibitors. As a visitor you will get to meet new producers and taste products that will have never been seen before at a trade show. Come and discover food and drink that will make your shop, restaurant, café or pub a more interesting place to visit.

Featuring this year: Feed the Dragon: producers pitch to big-name food buyers Cracking Christmas: retailer’s workshop to maximise sales Fine Food Live! Theatre: Demos & tutored tastings hosted by radio’s Nigel Barden Expert advice & support from the Guild of Fine Food Great Taste: sample many award-winners Deliciouslyorkshire@Harrogate Fine Food Show

WHO SHOULD VISIT: delis, farmshop, foodhalls, garden centres, pubs & restaurants, hotels, cafés & coffee shops, butchers, bakers, high-end grocers, heritage & gift shops Easy access and free parking. Under 18s will not be admitted. Students by prior arrangement only

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