FFD June 2016

www.gff.co.uk |

@guildoffinefood

June 2016 · Vol 17 Issue 5

SHOW GUIDE

A-Z of exhibitors starts on p36

SPICE IT UP Three pages of the best new sauces & dressings 25

PLUS HOME BAKING MAGS & JEN PATÉ COUNTRY-OF-ORIGIN LABELLING THE FINE CHEESE CO

LE GRUYÈRE AOP

*

BORN IN SWITZERLAND, 1115 A.D. And remains the only cheese that’s 100% Natural, 100% Traditional, 100% from Switzerland and 100% Le Gruyère AOP *AOP = PDO (Protected Designation of Origin) – must be traditionally and entirely prepared and produced within the region, thus acquiring the unique properties of Gruyère AOP cheese, to bear the name Le Gruyère AOP.

The uniquely smooth, savoury flavour you’ll find only in Le Gruyère AOP is a product of its upbringing – where the cows that supply the milk are grazed (only in the villages of Western Switzerland), the way the cheese is aged and cared for (slow-aged in the region’s cheese cellars and caves), and the recipe that’s remained, unchanged, for centuries (hand-made, in small batches). For a smooth and mild yet extremely satisfying taste, Le Gruyère Classic is aged 5 months minimum. Le Gruyère Reserve, which has been aged for 10 months or more, has a smooth but more robust flavour. Both varieties are great in recipes, or sliced as a snack. Either way, we’re sure you’ll enjoy the only cheese that can call itself Le Gruyère AOP.

Switzerland. Naturally.

2 June 2016 | Vol.17 Issue 5

Castle of Gruyères

Born in Switzerland in 1115. www.gruyere.com

Cheeses from Switzerland. www.cheesesfromswitzerland.com

contents news interview: Hawkshead Relish analysis: business rates analysis: Northern Powerhouse cheesewire news

cheesewire interview: Burt’s Cheese cut & dried dressings, sauces & marinades Harrogate Fine Food Show home baking shelf talk deli of the month

p4 p10 p13 p17 p19

p20 p23 p25 p31 p55 p57 p62

opinion IT’S A LONG OLD DRIVE FROM MY HOME in East Devon up to North Yorkshire, where I’ll be heading with the Guild of Fine Food team this month for our annual Harrogate beano.

With that back-aching prospect looming it felt a similarly long slog last month up to the Lake District, for a flying visit to Hawkshead Relish – our featured producer in this year’s Harrogate-inspired, Northern-tinged special (see p10-11).

But I can tell you, the trip was worth it, and not just for the Lakeland scenery.

Hawkshead founders Maria and Mark Whitehead and their co-director Kate Nicholson are decent sorts who remind me why I’ve spent 11 years working in the speciality sector and never want to be back in mainstream grocery.

They’re consistently turning out some terrific products and have built a profile that is way bigger than their modest £1.3m turnover would suggest.

But they’ve still got their feet on the ground, have fun doing what they’re doing – and know it’s not all about the money. Otherwise they’d have swapped their converted 16th century barn for an industrial unit years ago and taken the supermarket dollar.

They’re also intimately involved with the village of Hawkshead. With agriculture in the Lakes in decline, successful small businesses take on a critical role – not just providing a modest amount of employment, but showing disillusioned youngsters that it’s possible to get on without necessarily getting out of the region.

“We’re as much a part of the community as the community is part of us,” says Kate Nicholson.

Maria Whitehead told me about their latest primary school project: asking the kids to come up with chutney recipes to mark the Queen’s 90th birthday.

The most workable ideas will be cooked up by Hawkshead Relish and filled in jars for the youngsters to sell for school funds.

“Royal Chutney with Special K & Chocolate is an ‘interesting‘ one,” Maria told me. “Some of them won’t work – but some of them we might pinch!”

Of course, these local pre-teens could be both customers and employees of Hawkshead Relish in future years, and their parents may well be either or both of those things already. So I guess you’d call this activity “enlightened selfinterest”.

Likewise the firm’s recent open day for hotel staff and chefs from Cockermouth, still waiting to resume their jobs after last December’s devastating floods. I hope it will ultimately help the Whiteheads sell more relish, but meanwhile it’s giving a shot in the arm and a fresh perspective to some folks who might rightly feel the rest of Britain has forgotten them.

Do as you would be done by, eh?

Royal Chutney with Special K & Chocolate is an ‘interesting’ one, Maria Whitehead told me

MICK WHITWORTH, EDITORIAL DIRECTOR

editors’ choice MICK WHITWORTH, EDITORIAL DIRECTOR

Woodall’s Norfolk mustard salami www.woodallscharcuterie.com

p23

So I’m on my way back from seeing Hawkshead Relish, and I detour to say hello to the guys at Woodall’s, the charcuterie outfit tagged onto the side of supermarket supplier Continental Fine Foods’ operation on Manchester’s Trafford Park.

It’s an intriguing set-up – bigger than most of our artisan makers but a fraction of the size of any big Italian ham and salami operation – that I’ll be featuring in our annual charcuterie supplement next month.

Whatever those without the backing of a major plc might think (Woodall’s is ultimately owned by meat processor Cranswick, though it has to stand on its own feet) it’s certainly banging the drum for British premium charcuterie, and no more so than with this new Norfolk mustard salami – a smart combo of classic English flavour (Colman’s, apparently, though it doesn’t say so on-pack) and British pork. Subtle, tasty and attractive too, with whole grains of mustard flecked through the mix.

It has a relatively soft texture that reminded me of Norfolk’s own Marsh Pig salamis, and is now one of four flavours available in the slickly branded and well-packaged Woodall’s portfolio.

Vol.17 Issue 5 | June 2016

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finefoodnews MEPs back origin labels for all meat and dairy EDITORIAL editorial@gff.co.uk

Editor & editorial director: Mick Whitworth Deputy editor: Michael Lane Reporters: Arabella Mileham, Andrew Don Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Clare Hargreaves, Patrick McGuigan, Lynda Searby ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executive: Becky Stacey Published by the Guild of Fine Food Ltd Printed by: Blackmore, Dorset Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

© The Guild of Fine Food Ltd 2016. 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.

GENERAL ENQUIRIES Tel: 01747 825200 Fax: 01747 824065 info@gff.co.uk www.gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

Managing director: John Farrand Marketing director: Tortie Farrand Operations manager: Karen Price Operations assistant: Claire Powell Events manager: Christabel Cairns Training co-ordinator: Jilly Sitch Financial controller: Stephen Guppy Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

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June 2016 | Vol.17 Issue 5

BY ANDREW DON

Pressure is mounting for all meat and dairy products to be labelled with their country of origin.

Specialist retailers, the National Farmers’ Union, Which? and the Women’s Institute have all endorsed the move, for which the European Parliament voted last month [May].

It is already mandatory under European Union rules to label most fresh meat with the country of origin.

The resolution on which Members of the European Parliament (MEPs) voted goes further, calling for mandatory labelling to be extended to processed meat, milk and dairy products.

They also said member states should consider extending labelling to other single-ingredient foods, or those with one “main” ingredient.

However, only the European Commission (EC)

Dame Glenis Willmott says country-of-origin labelling would help consumers buy local and support farmers

can initiate a move to make it mandatory, which would then be for the European Parliament and the Council of Ministers to rejected or accept.

The EC is resisting, citing the costs to industry and predicting consumers would not be willing to meet the extra costs.

MEPs’ non-binding vote, nonetheless, adds

momentum to their earlier bid in February last year to get the Commission to act.

Dame Glenis Willmott, Labour’s European Parliament spokeswoman on food safety, said: “We believe consumers have a right to know where their food comes from and are calling for clear, honest labelling to enable consumers to make

There’s no lavatory humour in threat to make smaller cafés provide loos

BY ANDREW DON

The government is challenging a High Court ruling which it is feared could see individual local authorities force delis with just a handful of café seats to provide customer toilets.

Such a move would eat into profitable space and have huge cost implications for operators, critics argue.

Section 20 of the 1976 Local Government Miscellaneous Provisions Act, stipulates premises with fewer than 10 seats do not have to provide lavatories.

But a High Court ruling in Leeds may unlock the door for individual councils to require delis that mainly sell takeaway food to install public toilets even if they only have a few covers.

The case rested on Hull City Council’s successful

challenge of an exception granted to two branches of Greggs, which had fewer than 10 seats, from having to provide toilets.

The judgement will leave councils free to make decisions case by case.

Renata Giacobazzi, co-owner of Giacobazzi’s Delicatessen in Hampstead, said the move was “ridiculous”, although the deli no longer offers seating itself. It would have cost and maintenance implications as well as space issues for small retailers. “It doesn’t make sense to me,” she said.

Maria Ferreira, manageress at Palma Delicatessen, in Pinner, Middlesex, said the ruling would hit smaller delicatessens hardest but where food was involved, customers should have the facility to wash their hands.

Raymond Martin, director of the British Toilet Association, favoured a compromise, such as provision of hand-gel dispensers which would not take up much space.

“The law probably needs to be changed. The government needs to take a lead on this,” he said.

Now that the Department for Business, Innovation and Skills is going to the Court of Appeal it could be months before further clarity on the issue is provided.

informed choices without being misled.”

People increasingly wanted to buy local and supported their farmers.

“Country of origin labelling would help them do this,” she said.

Peter Gott, owner of Sillfield Farm Foods, in Barrow-in-Furness, said: “The horse meat scandal happened because nobody gave a damn where it came for and nobody labelled the stuff right. ”I would welcome mandatory labelling because I think it would give the customer the confidence that when the people say it’s British it is British.

Alison Park, partner of Low Sizergh Barn Farm Shop and Tea Room, in another Cumbrian town, Kendal, agrees. “Our consumers want to know where their milk comes from, the way it’s been produced and the nature of our farming methods.”

Raw milk units deliver sales for farm shops Nottinghashire’s Welbeck Farm Shop and Cumbria’s Low Sizergh Barn farm shop are creaming off extra trade with a vending machine that dispenses raw milk.

The DF Italia MOD appliances, bought through sole UK agent Fen Farm Dairy, are on course to generate thousands of pounds in sales by the end of the year for the two stores.

Low Sizergh Barn has been selling up to 100 litres a day. The Welbeck shop near Worksop is moving up to 250 litres a week.

Customers buy plastic containers or reusable bottles which they fill from a machine made bespoke for each business.

Welbeck shop manager Oliver Stubbins said: “I can see us selling 400 litres a week by next year.”

finefoodnews Time to unroll the blanket for National Picnic Week Organisers of this year’s National Picnic Week have flagged the promotion as a prime opportunity for shops to pick up seasonal business Founder Adam Cox said shoppers loved picnics but “sometimes need prompting and inspiring”.Delis could make more of the summer by putting blankets and wicker baskets on display and offering plastic cutlery, paper plates and serviettes – essentials that could also carry the shop’s logo.

At The Granary at No 18 deli in Watlington, Oxfordshire, owner Robin Holmes-Smith was a little cynical about the promotion.

“It can be Pork Pie Week one week and Sausage Roll Week the next,” he said.

But it was “up to retailers to make the most of it”, he added, saying he works with a local butcher to provide a complete offer. “Between us we can get a bloody good picnic together.” www.nationalpicnicweek. co.uk

Banks under pressure to help smaller businesses

BY ANDREW DON

The Competition and Markets Authority (CMA) has made provisional recommendations to encourage banks to be more supportive of small firms.

The regulator proposes tackling the issue of competition in banking services for small and medium-sized enterprises as well as personal current accounts.

The CMA said it was difficult for bank customers to work out if they were getting good value and found it “difficult” and “risky” to change banks.

Competitive pressures were weak so banks did not need to work hard enough on price or quality of service, it said.

The CMA announced a package of measures to make banks more transparent about the best value accounts for their needs along with new online comparison tools.

New London mayor sees ‘major role’ for food SMEs

BY ANDREW DON

A spokeswoman for new London mayor Sadiq Khan (right) has told FFD he is looking forward to working with the capital’s small food enterprises.

She said Khan acknowledged the “major” role small food firms played in the capital’s economy, with the sector supporting high streets and contributing to the city’s vibrancy.

“In line with the mayor’s pledge to be the most pro-business mayor that London has ever seen, he looks forward to working with the capital’s small food enterprises.”

Khan is committed to making London a healthier city for everyone and recognised the importance of “improving access to good quality, affordable

food as part of this aim”, she said.

The new Labour mayor took over from Conservative Boris Johnson last month.

He successfully ran a campaign in 2013 in his capacity at Tooting mayor to save a local pub from becoming a Tesco Metro.

Jewish and Muslim communities believe he will become a strong ally of kosher and halal food production.

London‘s Sourced Market twice raised capital through crowdfunding. It says banks want ‘too much trading history and too much security’ before lending to start-ups

It proposed improving the current account switch service to make switching banks more straightforward and give customers more confidence in, the process.

Joanna Griffiths, who owns Deli Tinto, in Presteigne, Powys, Wales, said her biggest gripe was the cash-handling charges which she said were “infuriating”.

Ben O’Brien, founder and chief executive of Sourced Market, which

in brief O Northern

Ireland artisan kid meat and veal processor Broughgammon Farm hopes to open a shop and café next year. The Ballycastle, Co Antrim business has applied for planning consent to convert a barn for retail use. It says the space will also be used for pop-up suppers and workshops, and help create a 'community hub’.

O The

Food Standards Agency has warned against eating bitter apricot kernels, sweet apricot kernels and bitter almond kernels including the powdered forms, because a naturally-occurring substance in them changes to cyanide once eaten.

has two London sites and has twice raised money through crowdfunding, said the problem with banks was that they required too much trading history to support start-ups and too much security to support most small businesses either at the start-up or growth stages.

“Their pricing and charges are not the issue, it’s the conditions that a small business needs to meet,” he said. “Unless a

business has been trading at least four years and has been making a profit for three of those, which would be very unusual, and has significant assets in the form of property, banks will not lend. Very few small businesses meet these criteria.”

Ludovic Piot-Williams, a director of Epicerie Ludo, is thinking of asking his mother for help to open a second branch near his existing small shop in Chorlton-Cum-Hardy, South Manchester, and selling family land in France.

His bank told him it could not do anything for him unless he showed more profit. “It doesn’t make any sense,” he said.

Alasdair Smith, chair of the CMA’s retail banking investigation, said: “For too long, banks have been able to sit back and not work hard enough for their personal and small business customers.”

Langlands quits Harrods for top food role at Selfridges

BY MICK WHITWORTH

High profile Harrods food & restaurants director Bruce Langlands (below right) will move from Knightsbridge to the West End in September to take on a similar role at rival Selfridges.

The surprise move, which emerged as was going to press, will see Langlands step into the food & restaurants director post left vacant at Selfridges with the departure of Nathan Herrmann in February.

Where Herrmann was a former management consultant who had joined Selfridges as director of business planning, Langlands is a career food retailer. He spent 17 years with Marks & Spencer in store management and

food product development, and held similar roles with the upmarket Irish grocer Superquinn, since sold to Musgrave.

Langlands joined Harrods as director of foods in June 2010, and has been a strong supporter of the British artisan food sector and the Great Taste awards scheme.

Vol.17 Issue 5 | June 2016

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finefoodnews

Superfoods deliver ‘impressive growth’

BY ANDREW DON

The superfoods market has exploded at home and abroad as the public seeks healthier, less refined products, new research shows.

Many small specialist retailers have picked up on the trend, such as Bristol’s The Better Food Co, which has three stores in the city, and Edinburgh’s Real Foods.

Now market researcher Mintel has identified the superfoods that are “the ones to watch” this year, including turmeric, known for its anti-inflammatory benefits, and moringa leaves, said to have beauty and antiaging attributes.

Mintel said that the number of new food and drink products launching with the terms “superfood, “superfruit” or “supergrain” soared 202% globally between 2011 and 2015.

Chia saw the biggest increase in usage, with a 70% increase in food and drink products containing the seed.

Stephanie Mattucci, global food science analyst,

Moringa is one of the superfoods being touted

by Mintel as ‘one to watch’

said the next big trend could be sprouting ancient grains.

But she told FFD superfoods would in future have to do more to get consumers’ attention in a crowded marketplace.

“Not only will new superfoods need to deliver on the nutritional benefits they promise but they’ll also need an interesting backstory to intrigue consumers and to taste great to keep consumers coming back.”

Mintel senior food analyst Emma Clifford said 24% of UK consumers included superfood ingredients in meals and 32% were interested in

Staff hours under threat from new Living Wage

BY ANDREW DON

Retailers are starting to cut staff hours as they come to terms with the National Living Wage introduced in April, small stores group ACS has warned.

Employees aged 25 and older are eligible for a minimum of £7.20 an hour – a 10.8% increase on the previous National Minimum Wage rate of £6.50.

The ACS’s employment index, which measures retailers’ plans to hire or lay off staff, has fallen to its lowest level since May 2013, in contrast with its optimism index, which shows retailers bullish about future trading.

Ken Parsons, chief executive of the Rural Shops Alliance, said nobody was

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June 2016 | Vol.17 Issue 5

yet talking about cutting staff numbers but he expected this to happen long term.

“In the past people were fairly laid back about paid lunch breaks but increasingly they are trying to recoup pay increases from other aspects of the employment contract.

“When it heads towards £9 an hour, people will start looking very carefully at how many staff are employed,” he said.

Parsons has been advising members to look closely at opening hours especially where the last hour of the day is slack.

“There is a debate to be had whether that hour is worth opening for.”

trying new foods claimed to boost their health.

Phil Haughton, managing director of The Better Food Co, said superfoods could be important in helping people find optimal health as part of a balanced diet.

But he had concerns the superfood, superfruit and supergrain terms were being overused.

“There is no doubt marketing plays its part in how superfoods are sold,” he said. “We encourage people to seek out a balanced diet and use these foods as a small part of this only.”

Better Food buyer Martin Hiscox told FFD: “Our range of superfoods is seeing impressive growth as we’ve made them more affordable over the last 12 months.

“Recent promotions with [specialist supplier] Green Origins have yielded impressive results. We’ve linked certain lines with our range of freshly made organic juices, which has proved very popular.”

High street protesters see off Sainsbury’s Another major multiple has fallen foul of protestors in Belsize Park, north-west London, keen to avoid it becoming another clone high street.

Sainsbury’s has pulled out of opening a Local convenience store on the site of a former toy shop.

Protestors warned Camden Council that independents would be forced to close if the grocery giant moved in.

Belsize Park and nearby Hampstead boasts numerous specialist food retailers. Last year celebrity campaigners helped see off the opening of a Tesco Express in the same area.

Both multiples blamed their retreat on failed negotiations with landlords.

Comment MATTHEW O’CALLAGHAN, CHAIR, UK PROTECTED FOOD NAMES ASSOCIATION IT’S IN THE NATURE OF SPECIALIST FOOD PRODUCERS to be in competition rather than to collaborate. But in terms of getting more Protected Food Names (PFNs) and PDOs in Britain, we need to break that down and get people to see the bigger picture.

Defra Secretary of State Liz Truss announced a target of 200 PFNs by the end of this Parliament, which is admirable. But between 1996, when the EU scheme was introduced, and now, there have only been 73 regional PFNs for the UK, with 6 English and 9 Welsh applications going through the approval process. In the next four years, Defra has got to go from approving two per year to 30 (bearing in mind we’ve had the ‘easy’ ones signed off already). This will be challenging, not least because it takes a minimum of two years to go through, including a six-month consultation process and a year in Europe. But I don’t see the resources being increased to get those extra numbers.

Much more proactive effort is needed to identify potential candidates. These products don’t belong to a single producer, they belongs to an area. So it’s not about getting through to individual producers, but getting them together to see how to take it forward

The Secretary of State has announced a target of 200 Protected Food Names by the end of this Parliament. But I don’t see resources being increased to get those extra numbers. and then helping them write the applications.

Defra ought to adopt this policy, as more often than not it’s the bureaucracy that hinders success. If forms come back to the applicants – sometimes many times – for greater clarification, it is disheartening, and people think, ‘Why bother?’

Bakewell Pudding, for example, went through many iterations before its proponents gave up, saying the goalposts were moved each time.

Wales, Scotland and Northern Ireland are doing more than England. The Welsh government is far more proactive, and look at how many more applications we’re seeing from Wales. They’ve put more money into it and are adopting a practical approach, partly because it is a strategy not just for exports, but also for food tourism and heritage, which features higher up their agenda than in England. Similarly in Scotland, food heritage is high on the agenda.

It might need an extra bob in the budget, but long-term it could help with food tourism. In my own area of Melton Mowbray in Leicestershire, for example, an estimated £70m comes from food tourism, from around 2 million visitors.

It is not even that they don’t care about food heritage in England, but there’s no-one specifically to promote it. Councils, who have a duty to do this because of its potential economic importance, are stretched and don’t have the expertise. And the regional food groups are mostly gone.

There has never been a Secretary of State more interested in boosting PFNs than Liz Truss – all credit to her for that – but 200 is an ambitious target and unless there are dedicated resources, a proactive approach and practical help, it may prove too ambitious.

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finefoodnews Openingopenings or expanding a shop? Email details to editorial@finefoodworld.co.uk new

New openings

First London store for Fine Cheese Co

At a glance l

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BY ARABELLA MILEHAM Wholesaler and retailer The Fine Cheese Co has opened its first London store, in Belgravia.

The new site shop at 17 Motcomb Street, on the site of a former Patisserie Valerie, will stock around 110 cheeses, including a wide selection of handmade British cheeses, alongside imported speciality cheeses from France, Italy, Spain, Switzerland and the Netherlands. It will also serve platters and patisserie from its new À Table casual dining concept.

Although owner AnnMarie Dyas said a London shop had been “in mind for

several years”, it had taken a back seat while the company concentrated on its speciality biscuit and cracker brands and expanding its wholesale reach. It was not until the company was approached by the Belgravia Estate, along with around 20 other shortlisted companies, that plans coalesced.

“It didn’t fall into our lap by any means, but the timing was definitely right,” Dyas said, adding that Motcombe Street was a “dream location” in the midst of a close-knit community.

“Having a London base means we can see our international customers more easily and it provides greater visibility. And we are quite

well-known now, partly because of our crackers.”

The size and layout of the Motcombe shop differs from The Fine Cheese Co’s original Bath store, and Dyas has returned to her original vision for a shop that provided food for “the perfect fantasy picnic”.

The cheese and retail section makes up the front two thirds of the shop, flowing into the café area, catering for around 32 covers in total, with a 16ft area under a covered arcade at the rear of the shop.

Special features include a wine wall of 100 bottles, ranging from a Picpoul de Pinet Cuvée Prestige 2015 to Domaine des Lauriers to

Château D’Yquem 1996, which customers can buy at retail prices, with a £10 corkage rate.

The shop will be run as a standalone site by a new team, but it will work closely with Bath, with the latter’s on-site kitchen supplying the ‘taste of Bath’ menu and its pastry chefs will providing fresh patisserie. These will include sweet and savoury macarons, including a goat’s cheese variety, using an unpasteurised Somerset pyramid goats’ cheese, and the Bath macaron, using Bath Blue.

“It works very well, and is the next development of the cheesecake,” Dyas said. www.finecheeseco.co.uk

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The shop’s À Table casual dining concept will serve breakfast, lunch, afternoon tea and high tea, and a pre-theatre menu ranging from Welsh rarebit to caviar for two.

Customer choice is a key component – customers can pick make their own selection for a plate of charcuterie or cheese from the counter (with help from the staff if necessary).

The retail side will stock 110 cheeses as well as sliced-to-order charcuterie.

Ambient products will include The Fine Cheese Co’s own biscuits and condiments range and others for which it acts as distributor, including Torres vinegars, Giuseppe Giusti balsamicss, Edmond Fallot mustards and L’Artisan du Chocolat and Bodrato chocolates.

New producers include Negrini, which will supply a Mortadella made from acorn-fed pigs, and the Cervellera family, whose cured, smoked and sliced Capocolla sausage is a rare Puglian speciality.

More fresh food and a lighter, brighter interior for Mr Christian’s

BY ARABELLA MILEHAM Notting Hill deli Mr Christians – part of wine merchant Jeroboams – has been revamped as part of a wider investment into the business. The interior of the shop has been remodelled to provide a more open and modern shop, which the company says will allow better customer interaction and flow across the shop than just an ‘over-thecounter’ service.

Three deli-style counters have been replaced with

new display fridges to boost display space, alongside more modern shelving, and an open, lighter space in the centre of the shop.

The range has also been upgraded, with some ambient ranges, including jams, ”streamlined“ to give more space for olive oils and vinegars, artisan pastas and grains.

New take-home sauces prepared freshly by the deli’s three chefs are being added to the line-up, and there is a greater accent on fresh, preprepared products including

hummus, lasagne, salads, and lunch/dinner takeaways on the deli counter. There will also be new catering facilities for private parties and large corporate events.

The charcuterie range, which is available as both pre-pack and slice-on-thespot, has been extended, with new suppliers including Brindisa, while the cheese range is now being sourced from Jeroboams Holland Park. A small selection of fresh fruit and vegetables is also available. www.jeroboams.co.uk

Wall display fridges have replaced servovers, creating a more open, lighter space in the middle of the shop Vol.17 Issue 5 | June 2016

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finefoodnews

Relishing the Lakeland life December’s floods made for a grim first half of 2016 for many Cumbrian firms. With

BY MICK WHITWORTH some of its customers badly hit, local hero Hawkshead Relish has been doing its bit to generate fresh excitement around food – and forging ahead with its own push into gifting and foodservice.

Interview

F

ive years ago, Maria and Mark Whitehead achieved a rare distinction among husbandand-wife business owners, collecting joint MBEs in the Queen’s birthday honours for “services to the food industry” in their adopted county of Cumbria.

It was a mighty landmark in their lives, but the Lancashireborn couple, who founded preservesmaker Hawkshead Relish in the southern Lake District back in 1999, certainly haven’t taken their feet off the gas since meeting the monarch in 2011.

Plaudits large and not-so-large continue to roll in, from the Best Exporter in the North West title in the Government-run Business is GREAT Britain scheme to a marketing innovation trophy in Cumbria Life’s Food & Drink Awards.

And they’re still doing more than their fair share for the region too – proactively buying ingredients and

services locally, supporting school and community events, even lending support to the Lake District’s current bid for UNESCO World Heritage Site status. Maria Whitehead also bangs the drum for the region’s SMEs on Defra’s food & drink export forum and as an ‘export champion’ for UKTI North West.

Mutual support among Cumbrian firms has become more of a focus since the flooding that hit north-west England last December.

While it quickly dropped off the national news agenda, the damage caused by Storm Desmond has had major ramifications for the county’s businesses and communities.

The Whiteheads have two sites in and around picturesque Hawkshead: a tourist shop in the village centre and their main production site and offices in a converted 16th century barn a mile or so away, where they produce upwards of 120 different chutneys, pickles, sauces, jellies and

It’s a hard sell, I don’t deny that, because there are so many players in the market

jams in everything from retail jars to 25kg ingredient tubs. More recently, they have bought a warehouse unit in Ambleside, five miles from Hawkshead at the northern tip of Lake Windermere, and rented another unit alongside it.

When the floods hit, some Hawkshead staff couldn’t get out of their homes, and the warehouse – which normally takes a daily consignment of finished product from HQ for storage and dispatch – was cut off for three days.

But this was relatively mild in a crisis that saw thousands of Cumbrian homes under water, from Carlisle to Kendal. Many businesses, including The Trout Hotel in badly-hit Cockermouth, one of Hawkshead Relish’s most loyal clients, have yet to re-open.

A section of the A591, a key link road between north and south Lakeland, was also washed away. It only reopened in mid-May – a day after FFD visited Hawkshead for this interview – and in the interim, many coach operators have taken the village off their tour routes.

“The floods hit us here on

December 4,” says Maria Whitehead.

“From then onwards, sales from the shop in the village were down 20% until late January. They’ve recovered slightly but they’ve yet to reach the 2015 levels even now.”

She is hopeful, however, that good PR for Cumbria and a possible revival of UK “staycations”, given the tricky international climate, will bring some tourist traffic back. And it helps that Cumbria has a growing reputation as a foodie county.

“There’s a great food and drink culture in the Lake District. There are some good small producers, like [Waberthwaite butcher] RB Woodall, Grasmere Gingerbread and Cartmel puddings. There’s a new hotel &

Getting a handle on ‘handmade’ Since moving to its current rural premises in 2007 Hawkshead Relish has steadily scaled up production, now filling around 50,000 jars a week. But Maria Whitehead says it’s the continuing ‘handmade’ nature of their products that adds a premium to their prices and gives a clear point of difference from higher-volume producers.

There is some low-level mechanisation in their production kitchen – a Riggs Autopack semi-automatic jar filler, for example, and an an automatic label applicator – while some basic vegetable preparation has been outsourced to a firm in Kendal to save kitchen space. So what does “handmade” mean in the context of a £1.3m turnover business?

“Overall, I feel we strike an important compromise between automated and fully handmade from start to finish,” says

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June 2016 | Vol.17 Issue 5

Whitehead. “Yes, we deposit using machinery – although not everything, because some products are better filled by hand – and we use a machine to apply most of our labels.

“But we don’t outsource all of our veg prep, and the proportion that we do is prepared by hand for us so that we don’t get that ‘machine-cut’ uniformity.

“Ingredients like the nettles for our nettle jelly are picked in our garden and those of friends and family close by, and it’s the same with wild garlic, which grows in profusion here.

“Dried fruits are soaked and chopped here and spices are also bought whole and roasted and

ground daily when we need them.”

While cooking is carried out in three 300 litre pans, another ‘handmade’ element comes from reliance on the judgment of chefs, rather than pre-programmed cooking times. “There’s a great skill involved in knowing when to stop – how to cook it enough without letting it go over and having an ‘all brown’ chutney, which we so often see.

“That takes a long time to learn and sometimes, as a result, we have batches that differ from one another. But we’re not working to a formula in the way a large industrial unit would have to.”

Gifting offers ‘a whole different market’ The launch at Easter of a new Couture range of preserves in ornate Italian jars signals a new focus on gift products at Hawkshead.

Trialled at Christmas with just three festive flavours, the line-up was extended in April to include 11 sweet and savoury options including fig & cinnamon chutney, horseradish sauce, red onion marmalade and a new Lemoncello curd.

They’re available in two sizes – 250g (trade £25.50 for 6; RRP £6.50) and 130g (£19.50 for 6; RRP £4.95) – in jars that, while not bespoke, are believed to be the first of their kind in the UK. “We’ve made it a limited range of ‘table-ready’ products

Maria and Mark Whitehead, pictured outside their HQ near Hawkshead village, on the banks of Esthwaite Water

restaurant in Grasmere called The Forest Side that is winning all kinds of awards and must be in line for a Michelin star soon. So there’s a real energy in the food and drink sector.”

The Hawkshead team have been harnessing some of that energy to help their own and other businesses.

In a series of open days – four so far – they have invited in customers from across Cumbria to visit the production site, learn the history of the ancient cruck-framed barn in which it is housed, and learn much more about the versatility of Hawkshead’s products in sessions run by Mark Whitehead in the firm’s recently installed demo kitchen.

“You can have one product but use it in so many different ways,” says his wife. “A good example is our fig & orange jam. Yes it’s a jam, so it works on toast or a croissant, but if you add a little oil and vinegar it makes a fabulous salad dressing. Or you can glaze a duck breast or ham joint with it.

“Without fail, people have come back to us after the open days with more orders, and they are also really highlighting the products that Mark featured on those days. So they have become our ambassadors.”

One site visit was organised specially for chefs and front-ofhouse staff from the Trout Hotel, due to reopen in July. Their eyes lit up, Whitehead says, once they got into the demo kitchen for a session of flavour-matching and tastings, “because they’ve had five or six

months of being unable to do what they’re trained to do”.

Now Hawkshead has set them the “10 Jar Challenge“ – giving the Cockermouth chefs samples of 10 products and asking them to come up with recipe ideas for each, which will eventually be featured on the relish-maker’s website.

A key attraction of Hawkshead’s products to chefs is their more “handmade” nature – something sales & marketing director Kate Nicholson hopes to exploit in the catering market in major cities.

“There’s a big hole in foodservice,” she tells FFD. “Most of the good London chefs can’t get high quality, handmade products from national distributors so I’m going to be talking to smaller, regional distributors – the ones that go to high-end restaurants – about addressing that.”

This is seen as an important growth area, along with gifting and own-label for clients in the UK (Boots, Jamie Oliver and more) and overseas who want a premium alternative to the more mainstream own-label jams and chutneys.

Hawkshead exports to over 30 countries, two-thirds of them within Europe, and while overseas sales dropped back last year – in part due to fluctuating exchange rates – they are picking up again in 2016. They represent around 8% of sales for a firm whose £1.3m turnover seems modest compared to its relatively high profile in the speciality sector.

“Six or seven years ago we had the opportunity to upscale production, move into an industrial unit and start supplying supermarkets,” says Maria Whitehead. “If we had, we’d be turning over four or five times what we’re doing now. But Mark and I are very much about quality of life. I can go home every night, have a glass of wine, look out at the mountains…

I’ve got everything I need.”

It’s also about the satisfaction of knowing their products have not been dumbed down in pursuit of scale. She asks: “How many producers have a ‘country’ look to their brand, but are actually on an industrial estate?”

“A lot of people think we’re bigger than we are,” says Kate Nicholson. “But we’re just noisier than other people. We market really hard and we come up with quirky ideas.”

And Whitehead says these “quirky ideas” – like salted banoffee spread and a new chuckleberry jam – are essential in a clearly overcrowded preserves sector. “It’s a hard sell, I don’t deny that, because there are so many players in the market.

“It’s a matter of making sure we’re priced right, backing it up with really good service and making sure we’re a step ahead of where the trends are – that we’re watching, listening and innovating. We want to be the ones coming up with new ideas.”

– ones people will use every day, not just put in the cupboard,” says marketing chief Kate Nicholson.

New labels have been designed in-house, with low-key branding that won’t offend the eye on a posh dinner table.

In January, Hawkshead exhibited at the Top Drawer ‘home, gift, fashion and craft’ trade show in London, and according to Maria Whitehead it went well, potentially opening “a whole different market” among buyers who would probably not have the annual Speciality & Fine Food Fair on their radar.

Nicholson adds: “We were getting interest from outlets like art galleries that want to offer gift food, so it has opened the door to a whole new genre of ‘couture jars’.

www.hawksheadrelish.com Vol.17 Issue 5 | June 2016

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finefoodnews

What biz rate ‘bonus’ means for indie shops Farm shops and delicatessens won a bumper business rates boost from the Chancellor in this year’s Budget, but what exactly does it add up to for independent stores?

Analysis

BY ANDREW DON

G

eorge Osborne announced many new measures in his shake-up of business rates in England, which the Scottish and Welsh governments are studying closely as part of their own reviews.

The overhaul he announced will see an estimated 600,000 small firms spared from paying any business rates and 250,000 will pay less than they do currently.

Helen Marsh, commercial property partner at HRC Law, called it “a huge bonus” to those businesses that would have more money available for investment which, in turn, would boost the economy through business growth and resulting higher levels of employment.

The doubling of Small Business Rate Relief (SBRR) from 50% to 100% from next April won wide acclaim. This will see all qualifying businesses removed from the need to pay business rates altogether.

Businesses with a rateable value – the open market annual rental value of a business – of £6,000 or less currently qualify for 50% relief.

They will qualify for 100% relief come next April if their rateable value is £12,000 or less.

Businesses with a rateable value of £12,001-£15,000 will be entitled

The rate stuff Here are the main points of the Business Rate changes at a glance: • Small Business Rate Relief will double from 50% to 100% from April 2017 • Small businesses that occupy property with a rateable value of £12,000 or less will pay no business rates from April 2017, up from £6,000 or less • Tapered rate of relief on properties worth £12,001£15,000 • Increase in the threshold for the standard business rates multiplier to a rateable value of £51,000.

• Annual indexation of business rates will switch from RPI to CPI from April 2020 • An aim to introduce more frequent business rate revaluations “at least” every three years • Transformation of business rates billing and collection • Possible replacement of SBRR with a business rates allowance for small firms applicable across the total property portfolio across local authority areas.

Vol.17 Issue 5 | June 2016

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finefoodnews George Osborne’s doubling of Small Business Rate Relief from 50% to 100% from next April won wide acclaim

to tapered relief. That tapered relief is currently only available for firms with a rateable value of £6,001£12,000.

Entitlement to the SBRR continues, in the main, to be restricted to those who occupy one business premises – at least for now.

Jerry Schurder, head of business rates at Gerald Eve, said: “One would anticipate that most farm shops would have assessments below that level.”

But delis in rural locations were more likely to qualify for SBRR than those on high streets in major cities.

Take the East of England, for example. The Valuation Office Agency (VOA) lists 311 farm shops in the region, only 20 of which exceed a rateable value of £12,000.

The North East has 135 farm shops – again 20 of which are above £12,000. Mansgill Farm Shop in Richmond, North Yorkshire, is the highest with £50,000 rateable value, according to Schurder.

Move on to London and, even here, nine of the 23 farm shops listed have assessments below £6,000 and seven between £6,000 and £12,000.

The SBRR, a temporary relief that has been extended for a further year each year since 2005, will become a permanent feature of the business rates system.

Meurig Raymond, president of the National Farmers Union, said this was “welcome news” for farmers with diversified enterprises.

Jeremy Cooper, head of retail and consumer brands at accountancy firm Crowe Clark, said while the SBRR would be “a delight” to the very smallest retailers, the measure did not go far enough to address the concerns of bricks-andmortar retailers competing against online operators.

“We are still calling for a fairer business rates system based on turnover rather than this archaic property-based tax,” he said.

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Many other fine food establishments that exceed the new threshold should still be better off: one of Osborne’s other announcements was an increase in the threshold for the “standard” business rates multiplier, also from next April.

The multiplier is the figure local councils use when working out business rate bills.

The small business rates multiplier threshold will be extended from a rateable value of up to £18,000, or £25,000 in Greater London, to £51,000.

This means a huge tranche of business that were previously classified under the “standard” multiplier, will now be deemed small businesses for the purpose of calculating rates bills.

When FFD went to press, the government was in the throes of consulting on increasing the frequency of property revaluations from every five years – or seven years in the current cycle after a postponement – to “at least” every three years.

This should make the system fairer, taking more account of peaks and troughs in the property market.

Rates that businesses were paying during the last recession were based on revaluations the VOA calculated when property prices had hit their peak in the cycle.

“At least” every three years could mean even more frequent revaluations, although it is not clear how practical, or costly, this would be to administer.

John Webber, head of rating at Colliers International, said: “I would go one step further and consider the benefits of annual self-assessment – the link to values has to be restored.”

Indeed, the government discussion paper on the issue does, in fact, moot the option for “self-assessment” along the line of what Her Majesty’s Revenue and Customs (HMRC) has operated for income tax since 1996.

Marcus Jones, minister for local government, and David Gauke, financial secretary to the Treasury said no specific option was preferred at this stage.

We are still calling for a fairer business rates system based on turnover rather than this archaic property-based tax

High rates ‘a drag’ on Scottish firms Readers in Scotland will be watching developments south of the border with keen interest. Brian Rogan, head of rating at commercial property consultants CBRE Scotland, urged the Scottish government to follow in Osborne’s footsteps.

“In Scotland we need a clear commitment to more frequent rating revaluations, an increase in the threshold for the “large” property supplement and a change to the basis of the annual rate increase from RPI to CPI.” He said high rate liabilities were dragging on Scottish business performance and profitability and if Scotland was to remain a competitive business location, the Scottish Government “must match, or indeed better, the chancellor’s proposals to rein in rate liabilities”.

Property market pundits fear more frequent revaluations might not come into force until 2021 to uncouple them from the General Election cycle.

And many ratings experts would like to see annual revaluations introduced, which they say would give less incentive to appeal.

The number of appeals that take place has made a mockery of the ratings system and the VOA is frequently attacked for lack of transparency.

Webber said the VOA was underfunded and “drowning” in 280,000 outstanding business rate appeals. “This does not bode well for the forthcoming publication of the new rateable values later this year.”

Also much overdue is a decision to decouple the annual increase in the multiplier from the Retail Price Index (RPI) to the Consumer Price Index (CPI) although there has been an outcry that this will not come into effect until 2020.

The CPI has historically been lower than the RPI. However, there was a blip during the last financial crisis when prices rose at one point by about 1% on the CPI measure but fell about 1.5% on the RPI. The government projects that aligning the multiplier with the CPI will cut £370m from the rates bill.

James Lowman, chief executive of small shops lobbying group ACS – of which the Guild of Fine Food is a corporate member – said the move to raise business rates by CPI instead of RPI was welcome and would bring “significant” savings to many stores.

“Sadly we have to wait four years for this to be introduced, which seems like an unnecessary delay.”

Local authority business rate systems will be linked to HMRC digital tax accounts by 2022 under new government plans.

Ministers will also work with local authorities to standardise business rates bills to give ratepayers the option to receive and pay bills online by next April.

This will benefit any fine food retailer that has more than one branch in several local authority areas. They currently get bills from every local authority in which they have a shop which is bureaucratic, expensive and administratively burdensome.

Once local authority and HMRC systems are linked, the government plans to consider the feasibility of replacing SBRR with a business rates allowance for small businesses that would be applied to a firm’s total property portfolio across local authority areas.

The idea of this is to enable businesses that grow and buy more property to benefit from relief. This is something Lowman said the ACS is keen to discuss further with the Treasury.

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finefoodnews

Who will benefit from Northern Powerhouse? news analysis The government’s plans to create a Northern Powerhouse generate headlines. But with its

BY PATRICK MCGUIGAN spotlight on Manchester, will smaller food & drink firms find themselves in the shadows?

A

s the North’s speciality food industry gathers at Harrogate this month, retailers and producers have told FFD they welcome the government’s plan to create a Northern Powerhouse – but that small food and drink firms need much more specialised support.

Speaking ahead of the annual Harrogate Fine Food Show, delis, farm shops and artisan producers were largely positive about Chancellor George Osborne’s plan to bridge the economic gap between South and North. But some had reservations about whether it would help their businesses in a meaningful way.

“It could be a figment of George Osborne’s imagination or something that significantly changes the economic balance in the country – I suspect the reality will probably be somewhere in between,” said Peter Kinsella, owner of Spanish deli and restaurant Lunya, which has outlets in Liverpool and Manchester.

Peter Kinsella of Lunya: ‘It could be a figment of George Osborne’s imagination or something that changes the economic balance in the country’

“The North has been starved of higher paid positions, but the relocation of the BBC to Manchester has shown what a difference they can make. Our higher-ticket items sell much more in Manchester than they do in Liverpool, which is driven by

We need more help when people start up with things like packaging, food testing and employment law HEATHER PARRY, MD, YORKSHIRE EVENT CENTRE & FODDER

What is the Northern Powerhouse?

The idea of the Northern Powerhouse was first launched by George Osborne in 2014 and aims to boost economic growth across the North, particularly in Manchester, Liverpool, Leeds, Sheffield and Newcastle.

In this year’s Budget a project to create a high speed rail line between Manchester and Leeds was given the go-ahead, while investment in the road network was also announced.

A £500m fund for investing in small businesses has also been set up and will be run by the government’s British Business Bank and Local Enterprise Partnerships.

Other initiatives include the creation of a mayor’s office for Manchester, plus a new theatre and research facility in the city.

Northern food and drink companies will be critical to the government’s plan, according to Ian Wright, director general of the Food and Drink Federation. “Food and drink manufacturing will have a major role to play fulfilling government’s ambition to create a Northern Powerhouse,” he said. “Yorkshire and the Humber’s 800-plus food and drink manufacturers achieve a turnover of £10bn alone, the highest of all English regions.”

the greater wealth.”

Kinsella added that government support for the North’s food sector was currently lacking. “It’s difficult to find skilled and experienced staff and there are no new college courses to help the situation,” he said. “Skilled deli staff are particularly hard to find. Our training spend has gone up fourfold because we have to teach people basic skills such as cutting, wrapping and counter management.”

The lack of sector-specific support for small food and drink businesses, which was previously supplied by government-funded Regional Food Groups, was highlighted by several others.

“We need more help when people start up with things like packaging, food testing and employment law,” said Heather Parry, MD of the Yorkshire Event Centre, which is home to awardwinning farm shop Fodder.

“There needs to be more of a support network, which wouldn’t cost a huge amount. Perhaps a monthly mentoring session or networking event.”

Manchester is at the heart of the Northern Powerhouse plan, with the government working to make the city the de facto capital of the North, but Parry said that was a mistake.

“Leeds and Manchester should be given equal weighting,” she said.

“For Hull and Newcastle, and for us in Harrogate, Leeds is the city we look to.”

Patrick Moore, owner of More? The Artisan Bakery in Cumbria, voiced concerns that the government’s focus would be on large companies.

“Show me the money at grass roots level,” he said. “Who will benefit the most? I suspect it will be larger manufacturers because on one level the return will be greater. But for every pound spent helping a massive multinational, what is the return to the local and national economy? We’ve been having this conversation for years.

There isn’t enough support for small producers.”

“what they're saying about...” ...the Northern Powerhouse “Outside Yorkshire, London and the South East are our biggest markets, which is quite telling. The North has always been seen as the poor relation compared to London and investment is required so that it can compete. We need more support for small businesses so they can invest, whether that’s in new equipment or labelling advice” Tim Wheatley, sales director, Yorkshire Crisps, Sheffield “[Most] of the good Regional Food Groups have gone, so there’s no one championing the small producer. It tends to be little pockets of people, such as ourselves, doing little bits on social media. But think how powerful we could be if we could all pull together.”

Maria Whitehead, co-owner, Hawkshead Relish, Cumbria “Anything that highlights the North is a good thing, but it doesn’t feel like it will really apply to us. Manchester and Yorkshire are a long way from here.

If it makes it to Newcastle it will be a miracle. Grants and funding for small businesses have dried up since austerity.

I’d like to see more support for organisations such as Northumberland Tourism and Visit Northumberland, because they attract people from outside the region.”

Jackie Maxwell, co-owner, Doddington Dairy, Northumberland

Vol.17 Issue 5 | June 2016

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cheesewire Falling Pound causing Unsung heroes import price pressure

news & views from the cheese counter

HIDDEN GEMS FROM BRITISH PRODUCERS

BY PATRICK McGUIGAN

Cheesemongers’ margins on Continental cheeses are suffering because of the fall in the value of the Pound against the Euro and Swiss Franc, with some starting to limit their ranges in response.

The Pound was worth around €1.40 at the end of November, but plummeted in value the following month due to concerns about the slow economic recovery and the upcoming referendum on Europe.

As FFD went to press, the Pound was trading at around €1.20 with any recovery dependent on what happens in the EU referendum on June 23, said Paxton & Whitfield MD Ros Windsor.

“Everybody is holding out to see what happens with Brexit,” she said. “If we stay in, then the Pound is expected to strengthen, but if we go the Pound is likely to slide further against the Euro.”

Paxton’s has so far been largely protected by the fall in the value of the Pound because the company forward-bought when sterling was stronger. Along with other importers and wholesalers, the company is

If the Pound continues to fall against the Euro, retailers like Paxton and Whitfield may have to re-consider stocking some Continental varieties

holding back from making price changes until the situation becomes clearer, although some repercussions are starting to be felt.

“Our German cheeses were really good value for money before Christmas, but each time we place an

Sharpham to use sheep’s milk for latest creation The growing number of British sheep’s milk cheeses will be further bolstered later this month by a new product from Devonbased producer Sharpham Dairy.

Named after a hamlet near the company’s HQ in Totnes, Washbourne is the first sheep’s milk cheese ever made by the company, which is best known for its eponymous Coulommiersstyle cheese and Ticklemore goats’ cheese.

“Sheep’s milk is a big departure for us,” said

MD Mark Sharman. “We spotted a gap in the market for this kind of cheese, but it also came about because we happened to find a good source of sheep’s milk.”

Made in 1.5kg wheels, the washed curd cheese is not pressed so has a semihard, supple texture and a sweet earthy flavour.

Other sheep’s milk cheeses that have been launched in the past year include several from White Lake in Somerset and a new hard cheese from Ford Farm in Dorset.

order now they go up 5-7% because our wholesaler has always charged us at the spot rate,” said Windsor.

“We’ve had to put the price of one cheese up from £29to £37-per-kilo on the back of that, which is close to the limit of what we can charge.

“The exchange rate between the Pound and Swiss Franc has also been poor for the last 18 months and we don’t want to compromise on quality, so we’re restricting the number of Swiss cheeses on our counter, especially ones that are not well known”.

Rhuaridh Buchanan, owner of wholesaler and retailer Buchanans Cheesemonger, has not yet put up prices, but says margins have been squeezed and some cheeses are close to tipping point.

“In our market [supplying restaurants] customers are more concerned with how something tastes than how much it costs, but there are limits to how much they are willing to spend. With some of our top-end French and Swiss cheese we are already at that point.”

He added that if the price of Continental cheeses did go up, it would help British cheese. “Classics such as cheddar, Stilton and Lancashire have always been really good value, but the more niche, one-off British cheeses have been relatively expensive compared to the European equivalents. This will level the playing field.”

New cheese named after sculpture

The Northumberland Cheese Company has launched a waxed, cows’ milk cheese, named after a huge sculpture on the Blagdon Estate where it is based.

Northumberlandia is similar in style to Cheshire and is named after the sculpture of a reclining lady – measuring 100ft high and a quarter of a mile long – built into the landscape of a 46-acre community park on the estate.

“Northumberlandia is a beautiful landmark, evolving through time, like the maturation of the cheese,” said production manager Martin Atkinson. “It has a high level of acidity, which lends itself to a crumbly texture, and a complex finish.” www.northumberlandcheese.co.uk

LITTLE COLONEL In a nutshell: This small, soft Livarot-style cheese is made in 230g rounds with pasteurised cows’ milk and is aged for around eight weeks.

Flavour and texture: Springy when young, the texture becomes gooey as it matures, with a fragrant, fruity aroma and sweet, creamy flavour.

History: James McCall worked for many years with legendary cheesemonger and affineur James Aldridge.

He set up his own cheese maturing business in 2011, taking very young ‘blank’ cheeses from nearby Lyburn and maturing them at his facility in Child Okeford.

Little Colonel is a nickname given to Livarot because the raffia strips that encircle the cheese look like the stripes on a colonel’s uniform.

Cheese care: The cheese has a 3-4 week shelflife and should be kept wrapped in its packaging.

Store with other washed rind cheeses.

Perfect partners: McCall likes his with a fruity IPA or cider, but also try with a chilled shot of Chase Distillery’s smoked vodka.

Where to buy: Longmans, Leopard Dairy or Harvey & Brockless.

FFD features a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@gff.co.uk

Vol.17 Issue 5 | June 2016

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cheesewire

Cheshire’s got the blues Claire Burt used to work in large scale food production, testing out cheeses for supermarket manufacturers, but has since switched to the artisan end of the spectrum. PATRICK McGUIGAN finds out more about the Cheshire producer turning heads with her eponymous blue cheese.

P

ut a supermarket pizza in the oven and you might think that the cheese on top simply melts. But there’s actually a lot more going on besides, says Cheshirebased artisan cheesemaker Claire Burt, who spent hours doing melt tests on pizzas in her previous career at an industrial cheese ingredients company.

“We were looking at things like coverage, stretch, oil burn and colouration,” she says. “It sounds quite scientific, but it basically involved cooking lots of pizzas and finding the right cheese for the job, at the right price.”

Cost was always a consideration at Dairygold Food Ingredients, where Burt worked for six years, because its food manufacturing customers were supplying price-sensitive supermarkets with everything from pizzas and ready-meals to quiches and sandwiches. The company’s Crewe plant, where she was based, would grate and dice 800 tonnes of cheese a week. Artisan it was not.

But ironically, the supermarkets’ desire to bolster the provenance of their products helped set Burt on the path to starting up her own small business.

“M&S or Sainsbury’s Taste the Difference wanted to know more about ingredients and where they came from,” she says. “So we went to Italy and saw provolone, scaramorza, ricotta, Grana Padano and Parmesan being made in quite a hands-on way. We also worked with Barber’s cheddar, who were great. I loved walking into the dairies – the smell of the milk and the warmth – there’s something very appealing about it.”

Burt had also become disillusioned with what she saw as the “disconnect” between people and food that comes with industrial manufacturers and huge retail chains. So, after making cheese as a hobby on her kitchen table, she decided in 2010 to strike out on her own, taking a tiny room at the Cheshire Cookery School.

Here she developed Burt’s Blue – a soft, creamy blue made with locally sourced, pasteurised cows’ milk – and began selling it to a handful of local farm shops and delis.

“Blue cheese is a cheese I genuinely like and I wanted to make a more modern, Continental style,” she says. “There are also benefits

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Claire Burt, whose accolades include Best Producer in the Observer Food Monthly Awards 2013, produces a number of blues including her flagship Burt’s Blue (top) and the vine-wrapped DiVine

to making a soft cheese in terms of lower equipment costs and you can turn around product in a relatively short time. Our baby 180g cheeses are ready for sale at 3-4 weeks, while the kilo version goes out at 4-5 weeks.”

Even so, the limited space at the cookery school meant that by 2013 the business needed to move to

Blue cheese is a cheese I genuinely like and I wanted to make a more modern, Continental style larger premises near Knutsford and take on a full-time cheesemaker, Tom Partridge. It had barely settled into its new home when it won an award that most small food producers can only dream of: Best Producer at the high profile Observer Food Monthly Awards.

“It came completely out of the blue,” says Burt. “I still feel embarrassed about it to be honest.

There are so many amazing cheesemakers out there who are steeped in farming history. I look back and think ‘crikey!’. I don’t know if we were just lucky or in the right place at the right time.”

Burt still doesn’t know how the business was chosen but it might have been related to the fact that the cheese was on the menu at the Michelin-starred Hand and Flowers in Marlow at the time, and chef Tom Kerridge was one of the judges.

Regardless, the win was a welcome seal of approval for a business still in its infancy, although it surprisingly didn’t do much to boost sales. In fact, the beginning of 2014 was a tricky period with sales “dropping off a cliff” as they tend to do in January and February and Burt was worried.

“It felt awful because we had more capacity and these new overheads, but I didn’t know where the sales were coming from. That was a tough year just trying to break even, hovering around two makes a week.”

But by approaching delis, farm shops and wholesalers directly with

samples, Burt managed to gradually grow sales one customer at a time.

Volumes were also boosted by the launch of two new versions of the flagship blue cheese – Drunken Burt, which is washed in cider, and the vine leaf-wrapped DiVine.

Today the business makes four times a week, which adds up to around nine tonnes a year, and is in profit. Wholesaler Harvey & Brockless has just listed the cheese and Burt has invested in a test vat for trialling new products, such as a double cream blue and a smoked version.

“We’re just beginning to feel like life is a little easier, but we would still like to grow more,” she says. “The bigger you are, the more robust, more sustainable and more able to cope with ups and downs you become.”

So does that mean she might one day end up working with the supermarkets once again?

“My ambition is never to supply a multiple,” she says firmly. “I want to supply customers who want to work with me and understand what we do.” www.burtscheese.co.uk

ST ANDREWS FARMHOUSE – Aged for 9 months to give a creamy, medium strength cheese with a well-rounded, lingering finish.

SUPREME

CHAMPION 2010

Vol.17 Issue 5 | June 2016

21

DEDICATED TO TASTE FOR OVER 25 YEARS Handmade exclusively from the milk produced by the ewes here on our farm. Available throughout the UK, also; North America, Europe and Asia.

AWARD WINNING ARTISAN CHEESES MADE IN THE HEART OF SOMERSET. Over 50 years experience in cheese making.

• Super Gold 2013 World Cheese Awards • Best Modern British Cheese and Best Export Cheese at the British Cheese Awards • The James Aldridge Memorial Trophy • Excellence in Practical Farming; The Royal Agricultural Society of England.

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Using traditional style cheese recipes and skillfully adapting them to create a range of hard and semi-hard cheeses made with sheep, goat, buffalo and cows milk.

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A taste of the Outer Hebrides

Multiple Award-winner

8VEHMXMSREPP] WQSOIH ½WL meats and cheeses created [MXL TEWWMSR TVMHI ERH GEVI

Family Butchers and Producers of Stornoway Black Pudding.

Winner of the Country Alliance ‘Best Scottish Butcher Award’ 2012 www.charlesmacleod.co.uk

Tel: 01851 702 445 Email: sales@charlesmacleod.co.uk

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June 2016 | Vol.17 Issue 5

For our wholesale price list contact Andrew Tel: 01580 879601 Email: info@wealdsmokery.co.uk wealdsmokery.co.uk Search Weald Smokery

@wealdsmokery

cut&dried

making more of british & continental charcuterie

Mags & Jen range puts product before brand

BY MICK WHITWORTH Premium paté brand Patchwork, which has a long-established line-up of meat and vegetarian products in frozen and ambient formats, has launched a chilled range of rich, smooth parfaits under a new, “more contemporary” brand.

The Mags & Jen range – named after co-founders Margaret Carter and Jenny Whitham – has been launched in three dairy- and wheat-free varieties: original (a smooth paté with brandy), smokey (with smoked water), and chilli (with a medium-hot chilli kick).

They offer a 21-day shelf life and are priced to sell out at £2.80-£2.99. The original variety is also available in 1kg catering tubs.

The new brand image is a complete departure from the standard Patchwork range, with the name of the product variety and the

Patchwork’s designer was briefed to make the labels shout about ‘what the heck it is’, not about the producer

word ‘paté’ filling most of the front label. Black-andwhite mugshots of a young Carter and Whitham also appear on-pack.

Patchwork director Rufus Carter told FFD he had “researched the arse off” the chilled range, benchmarking it against existing branded and own-label lines and putting the proposed branding in front of “the leading lights in food retail”.

“Chilled smooth paté, or

parfait, is nothing new, and that’s why we focused on the pack design.

“Chilled patés are currently packaged either as ‘serious’ or discount products but they never clearly state what’s in the pack. So the gap – and the brief to our designer – was for something contemporary, clear and bright. I told him the biggest word needed to be ‘what the heck it is’ – not our name.”

Carter said artisan producers, including Patchwork, were guilty of thinking that their brand is the hero. “It’s not. In a chiller with 100 SKUs, I want to help the customer see what it is we’re selling first, not who we are.”

A number of stockists of the Mags & Jen range have already been named, including Epicerie Ludo in Chorlton-cum-Hardy and Porters Delicatessen in Llangollen – the first stockist of Patchwork paté when it was launched 35 years ago.

“We are in phase 2 of a soft launch and the response has been unprecedented,” said Carter. “They’ve gone into store with no pointof-sale, no offer and no samples, because I was determined they needed to sell themselves, and in the first seven days they were out we had some customers placing their third orders.”

Yorkshire Show in mid July.

Made at Woodall’s production site in Manchester, the newcomers are available as 70g and 250g sliced packs and as whole pieces. There are 8 x 70g packs or 2 x 250g packs in a case. www.woodallscharcuterie.com

www.mrtrotters.com

www.patchwork-pate.co.uk

DE

SIGNATIO

N

ORIGI

N

O PR

OF

TECTED

know how to use it.”

The new spicy Cumberland salami was chosen for menus at the RHS Chelsea Flower Show at the end of May. Woodall’s will also be exhibiting at the Harrogate Fine Food Show and Cheshire Show this month and at the Great

•

•

paprika) and a black pepper & garlic variant.

Woodall’s said the flavours show its continuing commitment to producing quintessential British charcuterie, using British recipes and ingredients, traditional curing and smoking techniques and British outdoor bred pork.

“British is now commanding an increasingly bigger slice of the charcuterie market,” said sales & marketing manager James Crease. “We know that salami is a key variety for getting people to try charcuterie, as they have become very familiar with the product format and

Mr Trotter’s sees gap at ‘premium end’ of snack salamis

BY MICK WHITWORTH Snacking salami is the latest extension for premium snacks brand Mr Trotter’s, which kicked off in 2011 with posh pork scratchings and now includes two flavours of potato crisps as well as a chestnut ale from Lancaster Brewery.

Despite the presence of salami brands including Serious Pig and The Bath Pig in the speciality sector, Mr Trotter’s co-founder Rupert Ponsonby told FFD: “As with our pork crackling, we felt there was a gap in the premium end of the market for a quality, handmade, British artisanal product.”

The new Sausalami snacks come in three flavours – original, cracked black pepper and jalapeño chilli – in 35g foil-lined packs, packed in brown kraft-style packaging.

They are supplied on clip strips in a case of 24, trade price £1.20 (RRP £2).

“At 35g it’s significantly bigger than most offerings of its genre,” said Ponsonby.

“Pricing, we think, is keen and reflects the quality.”

Mr Trotter’s was launched by food writers Tom Parker Bowles and Matthew Fort, and PR man Ponsonby, in partnership with Graham Jebb of RayGray Snacks.

Ponsonby said the team had been working with an artisan butcher to produce Sausalami, with the product finished and packed at Mr Trotter’s premises in Staffordshire.

Norfolk mustard gives Woodall’s a British twist A salami made with Norfolk mustard is among three new varieties from Woodall’s, as the brand starts to build on its core range of air-dried hams, pancetta and its original Cumberland salami.

Powdered Colman’s mustard is used in the new Norfolk mustard variant, giving it a familiar taste of the classic British meat accompaniment without overpowering the salami flavour.

All Woodall’s salamis are built around a fermented version of a traditional Cumberland sausage recipe.

The other two newcomers are a spicy Cumberland salami (with

Mr Trotters is taking on brands such as The Bath Pig and Serious Pig

Vol.17 Issue 5 | June 2016

23

DUNNET BAY DISTILLERY Hand Crafted Scottish Spirits

We are Dunnet Bay Distillers. Unsurprisingly we are located in the spectacular bay of Dunnet, where the freshest of air and the finest of water are in abundance.

Our goal is to create spirits which reflect the Caithness way. We hand distil slowly, thoughtfully and passionately to create our exceptional products! www.dunnetbaydistillers.co.uk rockrosegin holygrassvodka Dunnet Bay Distillery, Dunnet, Thurso, Caithness, KW14 8XD

Spice up meal times with a Kent’s Kitchen curry!

A simple 1,2,3 kit made with only natural ingredients to make a delicious, authentic curry in just 15 minutes.

Visit www.kentskitchen.co.uk, email emma@kentskitchen.co.uk or call 07966 888240

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June 2016 | Vol.17 Issue 5

Ch fo eck rs w to eb ck si ist te s

Add a few fresh ingredients and follow the simple instructions for a fabulous meal for four. Perfect for home cooks who are short on time and cooking novices.

sauces & marinades

product update

Can you kick it?

Craft ketchups, flavoured mayos and super hot chilli sauces are some of the innovations that made it into LYNDA SEARBY’s round-up of table sauces, dressings and marinades.

With its salad dressings delivering double digit value sales growth year on year, Mary Berry’s has taken in a new trio of vinaigrettes.

Available from RH Amar, the roasted garlic & red onion, honey & balsamic and lemon & mustard

O

products in brief Atkins & Potts is offering 20% off trade prices across its dressings and table sauces during the month of June.

Included in the promotion are its dressings, tomato and brown sauces, Marston’s beer & horseradish sauce and American steak sauce.

O

www.atkinsandpotts.co.uk

This month sees Olives Et Al launch Badger sauce, a tangy tomato, red pepper and beer dressing-cum-marinade inspired by a mix of Middle Eastern and American West flavours.

Wholesale price £2.56, RRP £4 for 250ml.

O

vinaigrettes are targeted at families and 45+ empty nesters. RRP £2.99 per 235ml glass bottle.

O Bloody Mary ketchup is Cottage Delight’s take on the cocktail. Tomato, vodka, Worcestershire sauce and chilli create a rich ketchup alternative for barbecues.

Wholesale price £2.14 per 220ml bottle, RRP £3.20.

Also new is a “hot, tangy and sweet” pineapple & jalapeño salsa.

Wholesale £1.84 per 310g jar, RRP £2.75.

O Jerk sauce and chilli & ginger dressing are the two latest creations to come out of The Bay Tree’s West Country kitchen.

The jerk sauce is described as “combining the sweetness of honey and apricots with the aromatic flavours of ginger, allspice, red chilli and garlic” (RRP £2.99 for 275g), while chilli & ginger dressing is said to be excellent for pouring, dipping and marinating, as well as dressing. RRP £3.75 for 240g. www.rhamar.com www.cottagedelight.co.uk www.thebaytree.co.uk

www.olivesetal.co.uk

Mexican food wholesaler Mexmarket has launched a medium hot salsa verde, featuring tomatillos, jalapeño peppers, coriander, onion and spices. Salsa Verde La Costeña has a wholesale price of £1.09 for 250g, RRP £1.99.

O

A new entrant on the dressings scene, A Little Bit is hoping its commitment to using fresh British herbs will enable it to stand out. At launch, the four flavours are red onion & parsley, balsamic & thyme, raspberry & mint and lemon & tarragon. RRP £4.50 for 250ml. www.alittlebit.co.uk

New to sauces… The Dip Society The Dip Society cofounders Helen Boyle and Claire Ollard are gearing up for the next chapter in their four-year-old company’s story after securing investment from Ascot Capital Partners and outsourcing production to a BRC (British Retail Consortium) grade A facility in Scunthorpe.

“The priority now is perfecting our product range in the new facility, launching new branding in July, and getting in a strong position for growth,” says Boyle, who is shifting boxes into the company’s new Battersea office when FFD catches up for her.

The company is also adding a cucumber and

tzatziki dip to its range this month.

“We wanted to do a really good summer dip, and to make it different we used pickled cucumber, along with mint and dill,” says Boyle.

The company supplies Booth’s and Ocado, as well as a number of farm shops and delis, and is on the look out for a “decent” chilled food wholesaler. www.thedipsociety.co.uk

www.mexmarket.mextrade. co.uk

Salubrious Sauce Co is building a following for its British Breakfast sauce among Full English afficionados. The condiment is a hybrid of tomato and brown sauce with a “secret blend” of herbs and spices. RRP £4.

O

www.salubrioussauceco.co.uk

Vol.17 Issue 5 | June 2016

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sauces & marinades

product update

How we stock it…

JOE WHITTICK, WHITMORE & WHITE, HESWALL & FRODSHAM, CHESHIRE

“For ketchups we stick with one core range, Stokes. We build on that by adding any products we come across that look interesting,” says Whittick.

One product that secured a listing by piquing his interest was Foraging Fox’s beetroot ketchup. “It has been selling well, but it is listed with Ocado so over time might become too mainstream for us,” he says.

The food hall and wine merchant, which was named best deli in Cheshire in this year’s Taste Cheshire Food & Drink Awards, also takes cues from customers on what sauces to stock.

Cheshire-based Grocers Brokers has become the

O

latest company to move into the artisanal ketchups space, with four varieties – sausage, barbeque, tomato and steak – marketed under its own Minter’s Fine Foods brand in 250g bottles (wholesale price £1.79).

Also new under the wholesaler’s own label is a selection of chilli dips ranging from a mild sweet chilli & garlic to an intensely hot chilli inferno (wholesale price £1.84), and two relishes: sweet corn and chilli (wholesale price £1.79).

O Two new African-inspired sauces have joined the Bim’s Kitchen line-up.

African coconut piri piri is a spicy but creamy marinade/table sauce made with African birdseye chillies, coconut milk, lemon juice, spices and herbs.

For the true chilli aficionado there is African pepper sauce - a fiery hot sauce

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June 2016 | Vol.17 Issue 5

“If two or three people ask for something, we tend to get it in. That’s what happened with Entwistle’s Lancashire Sauce and Henderson’s relish,” he says.

Whittick has learned that in dressings and marinades, regionality sells, so he tries to keep lines as local as possible, with Adesso its anchor brand.

“We’ve tried national brands but they’ve not done well – people go for a local element,” he says.

Whatever the product, when it first comes in, Whittick says it is put out for customers to sample straight away, because “nothing sells better than a tasting”. www.whitmoreandwhite.co.uk

that blends three chilli varieties - scotch bonnet, African birdseye and bhut jolokia. £16.80 per case of 6 x 250ml, RRP £4.50.

O Manfood’s new Smokehouse range has been enlarged with the addition of a new smoked garlic mayonnaise. Wholesale price £2.80 for 300g, RRP £4.95.

It has also created a gift pack, which puts together four table sauces from the range satay sauce, smoked tomato sauce, chip shop curry and beer barbecue. RRP £19.95.

O Scarlett & Mustard’s new trio of tomato salsas

features British tomatoes hand-picked in Norfolk, British onions and cider vinegar from Aspall Cyder.

With a 66% fresh tomato content, the cool & classic, hot & spicy and subtly smoked dips are said to be “bursting with the flavour of tomatoes, lime and coriander”.

They launched last month with a trade price of £2.09, RRP £2.99.

O Since this time last year, the Nottingham-based Sauce Shop has “gone national”, redesigned its

labels and secured listings in all Whole Foods Market London stores.

The producer has also developed two new sauces: Sriracha – a southeast Asian chilli sauce made using fermented chillis – and a South Carolina BBQ sauce. Both have a wholesale price of £2.44 per 260g bottle (RRP £3.95) and are available through Diverse Fine Food and Artisan Food Club.

O Steve Cooley, aka Daddy Cool, says his new

XXXBADBOYXXX limited edition super hot chilli sauce is ”for chilli heads only”.

With a 59% fresh chilli content, the sauce combines five varieties – moruga scorpion, bhut jolokia, scotch bonnet and carolina – all grown by the father of three in the Peak District. RRP £7.50 for a 150ml bottle. www.mintersfinefoods www.bimskitchen.com www.welovemanfood.com www.scarlettandmustard.co.uk www.sauce-shop.co.uk www.daddycoolschillisauce.co.uk

Tracklements’ new ‘Bruschettini’ are ideal for tapping into the shared platter trend. Available in three flavours – sticky pickle, mixed mushroom and roasted pepper – the little pots have been thought up as toppings for canapé toasts and bruschetta. They are available from June with an RRP of £2.95. Also new for summer is a sticky barbecue sauces and Tewkesbury hot mustard. www.tracklements.co.uk

Great displays sell more

Can we help? Ask your Territory Manager 01538 382020 sales@cottagedelight.co.uk www.cottagedelight.co.uk

/cottagedelight

Vol.17 Issue 5 | June 2016

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Utterly delicious dressings and marinades made with the best British ingredients, so every bottle is bursting with flavour.

For use with BBQ’s, mezze & cheeses, risotto, pasta, omelette, bruschetta or simply on its own with a spoon

Just add food!

W!

NE www.scarlettandmustard.co.uk

Available exclusively through Cotswold Fayre in the UK. w w w . c o t s w o l d - f a y r e . c o . u k | 03452 606060 | sales@cotswold-fayre.co.uk | m a d e i n t h e u s a

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June 2016 | Vol.17 Issue 5

sauces & marinades

product update

products in brief The Garden Pantry in Norfolk has branched out beyond its core jams and chutneys offering, launching a four-strong range of table sauces. The BBQ sauce, habañero BBQ sauce, mustard ketchup and chilli dipping sauce have a wholesale price of £2.75, RRP £3.95.

O

Retailers on the look-out for something unusual should check out Doamne Fereste, a new Romanian label that stands for fusion foods.

There are currently three products in the collection: Lute de Doamne Fereste is a hot pepper sauce that is produced twice a year in numbered bottles, Crememustard (the Hindu edition), is a fusion of Indian flavours and Romanian mustard, and Creme-mustard (the Aztec Edition) is a mole-inspired cacao mustard.

www.thegardenpantry.co.uk

O

In response to growing consumer interest in added sugar in products, Jethro’s Marinades has reduced the amount of sugar in its lemon chilli coriander marinade, whilst improving the taste.

The Staffordshire-based producer has also developed a zero-added-sugar Southern-style marinade, which will be on sale soon.

The company’s marinades are available at wholesale rates from £2.09 per bottle (delivered) for the minimum order quantity of 24 bottles.

RRP £3.99.

O The London-based Cool Chile Co has conceived a new range of “semiscratch” sauce pots to enable people to create Mexican dishes at home.

Adobo Marinade is a O

www.jethros.co.uk www.coolchile.co.uk www.doamnefereste.ro

Spanish food specialist Brindisa has launched a new trio of mayonnaises: confit garlic, saffron and smoked paprika.

O

Wholesale price £12.30 for 6 x 250g jars. www.brindisa.com

Buckshot Original is a new brand of sauces making a name for itself in and around the south east of England, after launching at the start of 2016. There are currently three sauces – brown, tomato and chilli – soon to be joined by a BBQ variety. Wholesale price £2.30 for 250ml, RRP £3.25. www.buckshotoriginal.com

Foxy pink ketchups

Athens producer Kiveli has created two new sauces: a mustard sauce with beetroot and balsamic vinegar (wholesale price £2 for 212ml, RRP £4.50), and a dressing sauce with pomegranate and tahini (wholesale price £2.40 for 250ml, RRP £2.40).

O

www.kiveli.com.gr

Inspired by founders’ Howard and Samantha Carter’s travels to Mexico, The Smokey Carter’s new jalapeno hot sauce is a “fresh and tangy green chilli sauce with a punch of heat”. Trade price £2.30, RRP £4.20.

O

www.thesmokeycarter.co.uk

“tangy” marinade for lamb, Mojo de Ajo is a garlic and chilli oil that doubles up as marinade or dressing, and Mexican Buffalo sauce is a spicy sauce for chicken and vegetarian dishes.

They are initially available in 70g pots with large sizes becoming available over the coming weeks. Retail prices start from £2.85.

The Foraging Fox has built on the success of its chilli infused hot and original beetroot ketchups with a third variety that taps into the trend for rich, smoky flavours.

The sultry new addition is the second new product launch this year for the Essex producer, following

the introduction of hot beetroot ketchup, which has already scooped a FoodBev World Food Innovation Award, and been highly commended in the Free From Food Awards.

Frankie Sheekey and Desiree Parker co-founded The Foraging Fox in 2014,

pitching their ketchup as a healthier, more natural alternative to many sauces.

Foraging Fox’s ketchups are gluten-free, allergen-free and suitable for vegetarians and vegans, and contain no artificial flavours, colours or sweeteners. RRP £3.49 for 255g. www.foragingfox.com

There are just three ingredients – fresh cherry bomb chillies (60%), spirit vinegar and sea salt – in South Devon Chilli Farm’s new cherry bomb chilli sauce. RRP £3.95 for 100ml.

O

www.sdcf.co.uk

Vol.17 Issue 5 | June 2016

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UNLOCK THE FUSION FLAVOURS OF SOUTH-EAST ASIA Savour Karimix’s tantalizing range of Curry Pastes, Relishes, Pickles, Fusion Sauces, Chilli Jams, Chilli Sauces, Marinades and much more.

Karimix UK Ltd, Stone Stile Farm, Shottenden Lane, Selling, Kent ME13 9SD

Teriyaki Sauces and Marinades

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June 2016 | Vol.17 Issue 5

T: +44 (0)1227 733 878 E: info@karimix.com

www.karimix.com

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

J

REGISTER NOW FOR THE 2016 HARROGATE FINE FOOD SHOW www.gff.co.uk/harrogate

ust after this year’s show we’ll be voting on whether we should be in or out of the EU and it’s hard to know what the impact will be on the fine food trade.

What we can say is the Brexit debate has not tempered the interest in and diversity of the Harrogate Fine Food Show. Once again over 50% of the exhibitors are new to the show, many of them new to UK trade shows.

There are plenty of our Continental neighbours – with exhibitors from France, Italy, Greece, Portugal, Ireland and Germany – but there are others from as far afield as China and Australia.

It’s looking like it will be the biggest show ever with a record number of exhibitors and space sold. That’s a positive for all of us who produce, sell or promote wellmade, great tasting food and drink.

The FineFoodLive! theatre will help improve your business through a series of tutored tastings and seminars covering advice on social media, better charcuterie retailing and red-hot tips from chef Stephanie Moon on how you can win the wastage game in your deli kitchen.

The original pitchyour-product event, Feed the Dragon, takes place on both days giving us 0 2 19jeopardy, advice, experience and laughs in equal measure.

While the Cracking Christmas workshop takes place on Monday to guide you through the most important season of any food and drink business’s year.

The Guild team are on-hand to say hello, offer advice and help you with your shop. And we really don’t mind how you vote later this month. Just make sure you’re in for Harrogate.

John Farrand, MD, Guild of Fine Food

ire h s k Yor vent E tre Cen June

FEED THE DRAGON CRACKING CHRISTMAS CHARCUTERIE SOCIAL MEDIA SECRETS 50% NEW EXHIBITORS FOR 2016 Join the Twitter conversation about the show, use #harrogateffs

Vol.17 Issue 5 | June 2016

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Harrogate Fine Food Show Christmas should come early this year

Show offers Redeem these exclusive offers at the show

Christmas should be a retailer’s most profitable time of the year, and the one-day Cracking Christmas seminar can help you realise your shop’s potential.

Retail experts Charlie Turnbull (Turnbulls Deli) and Georgie Mason (Gonalston Farm Shop) return to the show to guide attendees through margin-building, wastage management, cash flow control and selecting the right stock to maximise those festive sales.

The workshop costs £50+VAT per person and takes place on Monday June 20 in Hall 2 of the Yorkshire Event Centre.

Delegates will have enough time to explore the show and seek out new products afterwards, too.

To enrol call 01747 825200 or email jilly.sitch@gff.co.uk

Stateside Treat Emporium Order 48 x 100g chocolate bars & 48 x 30g chocolate bars (any combo of flavours) plus 15 x 50g popcorn lollies for only £150 (+VAT) www.statesidetreatemporium.com

Stand 134

The Gorgeous Food Company 15% off Mr Stanley’s confectionery, plus a chance to win £150 (3 cases) of free stock www.gorgeousfoodcompany.co.uk

Stand 19

This year’s show will again feature an area run by the county’s food group Deliciouslyorkshire. It willl be hosting more than 20 producers in the hall adjacent to the main exhibition space. Among the exhibitors will be Verner Wheelock, Shepherds Purse, Acorn Dairy, Burtree Puddings, Raydale Preserves, Puckett’s Pickles and Whittakers Gin. Bad Company Brewery, Gordon Rhodes, Elliot Eggs, Mr. Scratchings and Little Chocolate Box will also be exhibiting their wares. www.deliciouslyorkshire.co.uk

Thursday Cottage 10% off new orders (both Thursday Cottage and Jules & Sharpie brands) for all new customers visiting the stand.

Minimum order 15 cases. www.thursday-cottage.com

Stand 23

Sri Spice 10% discount on any orders taken at the show www.srispice.co.uk

Stand 90

Nim’s Fruit Crisps Buy 5 cases of crisps at the show and get a free case of apple crisps www.nimsfruitcrisps.com

Stand 31

Getting to Harrogate, HG2 8QZ Using sat nav?

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

IME

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

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

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

T 19 Y JUNE A61 A D N U S 4pm RIPON 11am0 JUNE 2 Y A D MON am-4pm A59 9.30 SKIPTON

Organiser Guild of Fine Food www.gff.co.uk

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

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

A1 (M) NORTH

KNARESBOROUGH

A59 YORK

A658 RAILWAY STN

A661

YORKSHIRE EVENT CENTRE A61

Nutural World Free jar for every six of that variety ordered at the show (and the following week) www.nuturalworld.com

Stand 92

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June 2016 | Vol.17 Issue 5

Show personnel Show director: John Farrand Show manager: Sally Coley Marketing: Tortie Farrand Sales manager: Ruth Debnam Sales executive: Becky Stacey FineFoodLive!: Tortie Farrand

HARROGATE

A661

A658

A1 (M) SOUTH

A658 BRADFORD A61 LEEDS & M62

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contact us thecressco.co.uk 0845 643 1330

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Artisan-produced, all-natural, condiments & preserves, a colourful array of products from traditional favourites to innovative specialities.

Red Onion Mar malade – The perfect accompanimen t to Cumberland sausage and wonderfu lly tasty with ch eese on toast

Orchard Windfall Jam – Damsons, plums and apples combine into a deep flavoured jam splendid stirred into a bowl of warm porridge

To find out more about our tasty products call: 016973 45974, email: claire@claireshandmade.co.uk or visit our website: www.claireshandmade.com

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Sweet Piccalill i – Proper picc alilli, crunchy with just a little kick. There’s no thing better with a cheese sandwich or a pork pie

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Visit us on stand 31 – Harrogate Fine Food Show

...The Original Fruit Crisp Brand

Visit us on stand 152 – Harrogate Fine Food Show

Naturally Delicious Pioneer of air dried fruit crisps, winner of Great New Idea 2016 & boasting three Great Taste 2013 3-star awards, Nim’s Fruit & Vegetable Crisps are authentically delicious, healthy snacks made from 100% natural fruit & vegetables. Air dried in our own state of the art factory in Kent, we are the only fruit & veg FULVSV EUDQG WR EH RI‫ٺ‬FLDOO\ OLFHQVHG E\ WKH 'HSDUWPHQW RI Health for each pack counting as 1 of your 5 a day.

Fravocado is a vegan avocado ice cream which is dairy, gluten and refined sugar free. Using avocado and coconut, Fravocado has produced a rich and creamy dessert that is full of the goodness you need and none of the badness you dont. Available in three flavours, Original, Raspberry & Basil and Raw Cacao.

nimisha@nimsfruitcrisps.com | 01795 42 42 38

www.nimsfruitcrisps.com

www.fravocado.co.uk Contact Becky on 07403399743 | fravocado@hotmail.com

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June 2016 | Vol.17 Issue 5

Harrogate Fine Food Show

Sunday 19 June

finefoodlive!

13.00-14.00 TRADE SECRETS OF SOCIAL MEDIA SUCCESS Presented by Laurra Davis, creative director of Brilliant Social Media Ever wondered how some businesses get social media just right? Unlike other marketing channels, social media is a level playing field – anyone can take part and a large marketing budget doesn’t guarantee success. In this session, Laurra Davis will explain how food & drink businesses can make a huge impact through Facebook, Instagram and Twitter and will share easy-toimplement ideas for growing your business profile.

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 Fornum & Mason. Are you in – or out?

Monday 20 June 11.00-12.00 TURNING TASTY TITBITS INTO TAKE-AWAY TRIUMPHS Presented by Stephanie Moon, consultant chef and TV cook Yorkshire chef Stephanie Moon demonstrates once again how to turn your deli counter cast-offs into fresh take-away nosh. Another brilliant way to recycle your comestibles and make money at the same time. Turn your near-date deli produce into cash with a range of quick but inspirational dishes and take-away style nibbles.

12.30-13.30 CHARCUTERIE CHAMPIONS Featuring chef Simon Woods and master curer Colin Woodall and hosted by BBC Radio 2’s Nigel Barden From The Pig Hotel’s black pudding balls with piccalilli to Great Taste award-winning Cobble Lane Cured’s salami strudel, British charcuterie is the new champion of deli counters and restaurant menus across the land. Join Nigel Barden to sample the best of our home-produced meats, and learn from Colin Woodall, master curer at Woodall’s, who will compare British charcuterie with Continental classics. Chef Simon Woods will demonstrate three easy recipes using deli-counter charcuterie to bring inspiration to your menus.

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 retail buyers. Today’s dragons include buyers from Selfridges, Keelham Farm Shop, Harrods and Fenwicks Foodhall.

Vol.17 Issue 5 | June 2016

35

Harrogate Fine Food Show

What’s on show for 2016 Alco Olives 118 6 Stein Avenue, Lowton, Warrington Cheshire WA3 2LQ 01942 519308 www.alco-olives.co.uk Alco Olives takes jumbo Greek olives and subtly infuses them with premium brands of alcohol by hand at its Cheshire premises. The versatile end product can be used as an appetizer or snack, in tapas, with cheese and biscuits or in cooking.

Andrew Jones Pies 172 Units 2-4 Queens Mill Industrial Estate, Queens Mill Road, Lockwood, Huddersfield, West Yorkshire HD1 3RR 01484 548137 www.andrewjonespies.co.uk Started in the back of a Yorkshire butcher’s shop in 1988, Andrew Jones Pies has grown into a wholesale operation supplying a range of pork pies, pies, sausage rolls and pastries. It uses the best of local ingredients, such as Ossett Ale in steak & ale pies and Yorkshire Blue in its pork pie with cheese.

Appetitus 119 Unit 9 The Bell Centre, Newton Road, Crawley, West Sussex RH10 9FZ 01293 592765 www.appetitus.co.uk Appetitus imports gourmet and artisan confectionery from Europe.

Its range includes nougat, liquorice, pates de fruit, Turkish Delight, marshmallows, sweets and lollipops as well as full range of chocolates.

It has recently extended its offering to include jams, honeys, savoury snacks, tea and coffee.

Astera Natural 5 Unit 13, Tannery Road, Tonbridge, Kent TN9 1RF 01732 362369 www.treevitalise.com Astera Natural says its TreeVitalise brand of birch waters offers low calorie refreshment as well micronutrients to boost immunity, lower cholesterol and aid weight loss. All three flavours – orginal, mint and lemon – are vegan-friendly.

Atkins and Potts 100 Unit 3, Studland Estate, Gore End Road, Ball Hill, Newbury, Berkshire RG20 0PW

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June 2016 | Vol.17 Issue 5

01635 254249 www.atkinsandpotts.co.uk Atkins & Potts makes everything inhouse in its countryside Hampshire kitchens, using quality ingredients for depth of flavour and real texture.

All products are cooked in small batches and the range covers both classic to contemporary cuisine, from a traditional Hollandaise sauce to raspberry & black pepper dressing.

Auchtermuchty Cake Company 176 2 Rosebud Place, Dunfermline, Fife KY12 7SE 01383 620835 www. auchtermuchtycakecompany. co.uk Ballancourt Fine Foods 36 Unit 11 Roe Farm, Whiston Road, Cogenhoe, Nottinghamshire NN7 1NL 01604 891573 www.ballancourt.co.uk Ballancourt supplies delicatessens, farm shops, butchers and other independent retailers all over the UK with a variety of quality traditional French products. It is best known for its extensive selection of pâtés, terrines and rillettes, from handmade duck pâté to lobster terrine – and offers a private label service at no extra cost.

Baytown 12 Ferndene, Thorpe Lane, Fylingthorpe, Whitby, North Yorkshire YO22 4TH 01947 880513 www.baytownrhb.com Baytown, from Robin Hood’s Bay, is displaying its full range of seven Smuggler’s beer and spirits. These include the new Press Gang’s Arrival pale ale, Whitby Heritage ruby ale and a complete range of new spirits including gin, whisky, vodka and port.

Bramley & Gage 33 C6 Ashville Park, Shorr Way, Thornbury, Bristol BS35 3UU 01454 418046 www.bramleyandgage.co.uk Breckland Orchard 85 Middle Court, Copley Hill Farm Estate, Cambridge Road, Babraham, Cambridgeshire CB22 3AF

01953 878060 www.brecklandorchard.co.uk Brilliant Social Media 109 3 Bowling Green Terrace, Leeds, West Yorkshire LS11 9SP 0113 2428299 www.brilliantsocialmedia.co.uk Brilliant Social Media is a specialist agency helping food and drink brands use Facebook, Twitter and Instagram to drive sales and grow a community of loyal customers.

It offers both full management of online activity and consultancy services to help its clients become household names.

Brittains Vodka Treetops, Park Drive, Sprotbrough, Doncaster, Yorkshire DN5 7LN 01302 570003 www.brittainsvodka.com Bryson’s of Keswick 38-42 Main Street, Keswick, Cumbria CA12 5JD 01768 772257 www.brysonsofkeswick.co.uk

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Caffe Vinci 173 13 Newcomen, Skippers Lane Industrial Estate, Middlesborough, North Yorkshire TS6 6PS 01642 455145 www.caffevinci.com Calbee UK 141 1200 Century Way, Thorpe Park, Leeds LS15 8ZA 0330 660 0015 www.calbee.co.uk Chase Distillery & Willy Chase’s 170 Rosemaund Farm, Preston Wynne, Herefordshire HR1 3PG 01432 820455 www.chasedistillery.co.uk Chase Distillery creates awardwinning vodka and gin surrounded by 400 acres of Herefordshire farmland, creating award-winning homemade vodka and gin. Each bottle is hand-filled and sealed on-site, ensuring an entirely singleestate process from seed to bottle.

Newly launched sister brand, Willy Chase’s will also be on the stand with its range of air-popped corn.

Chengdu Puyi Food Co 65 No.128 Industrial Development of Tianhua Town, Pujiang County, Chengdu City, Sichuan Province, China +86 28-85228767 Cheshire Chutney Co 34 Unit 22 Canal Bridge Enterprise

Centre, Meadow Lane, Ellesmore Port, Cheshire CH65 4EH 01513 573734 www.cheshirechutney.co.uk SALSA-accredited Cheshire Chutney Co started following requests from customers at Nick & Jill’s café, to take home the handmade drizzle, jam and chutney used on the menu.

Since going into production in 2011, the range has expanded to include curds, marmalades and condiments, all supplied direct in both retail jars and catering tubs.

Cheshire Tea Company 17 79 Buxton Road, Macclesfield, Cheshire SK10 1JX 01625 724295 www.cheshiretea.uk Choc-affair 154 Unit 1 Yorvale Business Park, Hazel Court, James Street, York, Yorkshire YO10 3DR 01904 541541 www.choc-affair.com Choc-affair says it offers a visual and great-tasting treat, profitable margins and an ethical story for retailers tell their customers – be that support for cocoa farmer cooperatives, its partnership with the International Cocoa Initiative or its charity in Uganda.

Chrystal’s Shortbread 27 Unit 13 Lomond Trade Centre, Bowie Road, Alexandria, Dunbartonshire G83 0TL 07799 493 545 www.chrystalsshortbread.co.uk Claire’s Handmade 18 George Moor Estate, Fletchertown, Wigton, Cumbria CA7 1BA 01697 345974 www.claireshandmade.co.uk Based on the edge of the Lake District since 2002, this small familyrun business produces a variety of all-natural preserves in retail jars or catering sizes. New lines for 2016 include Orchard Windfall Chutney (damsons, plums and Bramley apples) and lemon & lime marmalade, which took bronze at this year’s World Marmalade Awards.

Classic Celebration Cakes Concept Hampers 25 232 Manchester Road, Heaton Chapel, Stockport, Cheshire SK4 1NN 01612 171500 www.the-ash.co.uk

O AT N VIS H ST IT U AR AN S RO D G 93 AT E

01677 426467

GSP H and HD Slicer Series

The premium highline gravity feed slicers, available as either manual or automatic machines with 330 mm blade, deliver outstanding performance slicing a wide variety of meat, cheese and vegetables precisely between 0-24mm.

The automatic version, GSP HD slices at up to 90 strokes / minute. Beautifully engineered to be easy to use, easy to clean and utterly reliable, the GSP Series is Bizerba's most deployed slicer in the world.

Now with the option of Bizerba's unique Illumination and Safety Pack, the GSP series places user safety and employer duty of care at the forefront of design: Clear visual indication of the safety state of the slicer reduces likelihood of accidental injury during operation.

Automatic motor timeout when carriage is inactive for a preset time reduces risk AND saves energy.

Visit us on Stand 136

Sunday 19 June-Monday 20 June Yorkshire Event Centre HG2 8QZ

Register to visit

01908 682740 info@bizerba.co.uk www.bizerba.com Vol.17 Issue 5 | June 2016

37

Harrogate Fine Food Show Coffee Care (NC) 161 Millfields Hall, Coach Street, Skipton, North Yorks BD23 1LQ 01756 794811 www.coffeecare.co.uk Based in Yorkshire, Coffee Care has been sourcing speciality grade coffees since 1983. Along with unique blends, seasonal and ethical coffees, it also supplies a large range of traditional, bean-to-cup and filter brewers, barista and technical support and a large range of speciality teas and hot chocolates.

Dark Woods Coffee 101 Holme Mills, West Slaithwaite Road, Marsden, West Yorkshire HD7 6LS 01484 843141 www.darkwoodscoffee.co.uk Dark Woods is a coffee roaster and barista training school based in a refurbished textile mill in the West Yorkshire Pennines. It supplies coffee in both wholesale and retail formats to independent cafes, restaurants, farm shops, delis and food halls.

Cornish Charcuterie 104 Norton Barton, Launcells, Bude, Cornwall EX23 9LG 01288 321921 www.cornishcharcuterie.co.uk

Doddington Dairy North Doddington Farm, Doddington, Wooler, Northumberland NE71 6AN 01668 283010 www.doddingtondairy.co.uk

6

Domaine de Palejay 20 8 Rue du Grand Pont, Rochefort du Gard, Gard 30650 France +33 490 266140 www.palejay.com Run by an ex-pat originally from Newcastle, this wine producer is based in the southern Rhône 10 miles from Châteauneuf du Pape.

Domaine de Palejay’s five wines are made from Mourvèdre, Syrah and Roussanne grape varieties grown in vineyards planted by its owners.

Equinox Kombucha 76 Unit 2A Orchard Business Park, Scout Road, Hebden Bridge, Halifax, Yorkshire HX7 5HZ 01422 292364 www.equinoxkombucha.com

Cryer & Stott Cheesemongers 24 20-24 Station Road, AllertonBywater, West Yorkshire WF10 2BP 01977 510638 www.cryerandstott.co.uk Cumbrian Delights / Mawsons 123 Unit 1, Staveley Mill Yard, Staveley, nr. Kendal Cumbria LA8 9LR 01539 822326 www.cumbriandelights.co.uk

Die Trueffelmanufaktur 14 Inh Susanne Backes-Keck, Leonhardstr 8a, DE 89362 Offingen D89362 +49 82247999970 www.dietrueffelmanfaktur.eu

Equinox Kombucha is a small artisan brewery based in the rolling green hills of Hebden Bridge, Yorkshire.

It sells its sustainable sweet-sour tangy soft drink alternative – made by fermenting green rea, raw cane sugar and live cultures – across the UK and throughout Scandinavia and Northern Europe.

Espresso Essential 83 Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol BS37 8QZ 0800 7312980 www.espressoessential.co.uk Espresso Essential says instant coffee is not in its vocabulary. The global brand that specialises in Italian beanto-cup automatic machines, which can produce a range of drinks and will provide in excess of £1 profit per cup.

Farraday’s Tasty 158 46 Craig Walk, Bowness-onWindermere, Cumbria LA23 2JT 07977 922728 www.stay-tasty.com Fattoria San Paulo 160 Agriturismo Podere, Cadetto 33, Montecastelli Pisano, 56041 Pisa, Toscana, Italy +39 347 3389336 www.fattoriasanpaolo.it

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A New Range of Relishes, Chutneys & Olives Lovingly Handmade in the English Lake District +44(0)15394 48528 +44(0)7977 922 728 www.stay-tasty.com 38

June 2016 | Vol.17 Issue 5

farradays.tasty

@farradaystasty

100% pure English honey, as nature intended haughtonhoney.com 0333 344 9233 hello@haughtonhoney.com

Vol.17 Issue 5 | June 2016

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Harrogate Fine Food Show Fentimans Fearless House, Beaufront Park, Anick Road, Hexham, Northumberland NE46 4TU 01434 609847 www.fentimans.com

Haughton Honey 168 Radmore Farm, Hall Lane, Haughton, Cheshire CW6 9RJ 0333 344 9233 www.haughtonhoney.com

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Field Fare 127 Black Robins Farm, Grants Lane, Edenbridge, Kent TN8 6QP 01732 864344 www.field-fare.com An independent business for more than 38 years, field fare supplies a broad range of self-service frozen foods, including loose fruits and vegetables, bakery, fish and ready meals to retailer across the UK. Its products can currently be found in some 400 farm shops, garden centres, food halls, butchers and delicatessens.

Fravocado 152 22 Newlands, Dawlish, Devon EX7 0DZ 07403 399743 www.fravocado.co.uk French Flavour 43 Unit F16 Bersham Enterprise Centre, Colliery Road, Rhostyllen, Wrexham LL14 4EG 01978 356835 www.frenchflavour.co.uk Freshers Foods 124 Leigh Street, Wigan, Lancashire WN1 3BE 01942 825840 www.topnotchuk.com

O V AT N S ISI HA TAN T U RR D S O 10 GA 5d TE

Franklin & Sons 57 5th Floor Casa Hotel, Lockoford Lane, Chesterfield, Derbyshire S41 7JB 01246 216000 www.franklinandsons.co.uk Franklin & Sons is a range of crafted soft drinks and tonics, combining hand-picked specially sourced ingredients and heritage to reintroduce the classic taste of Franklins. With no artificial sweeteners or preservatives, these

drinks are expertly crafted and packaged in a bespoke 275ml glass bottle that celebrates the brand’s London heritage.

30 Years and still going strong... but how on earth do we do it .. well..?

Henny and Joe’s 86 The Lock House, Brassmill Lane, Bath, Somerset BA1 3JW 07961 064260 www.hennyandjoes.co.uk Henny & Joe’s uses traditional methods of decoction, combining an array of spices, to produce a 100% natural caffeine-free chai syrup that can be used to make chai lattes and teas, as well as in baking, puddings, milkshakes and even cocktails.

Hider Foods 144 Dairycoates Industrial Estate, Wiltshire Road, Hull, East Yorkshire, HU4 6PA 01482 561137 www.hiderfoods.co.uk Hider will be exhibiting its comprehensive range of nuts, confectionery and fine food products from around the world, including a new range of premium foil-packed Deli-licious Nutty Snacks and Hazer Baba’s new impulse range of Turkish Delight made with real fruit pieces.

Holme Farmed Venison 155 9 First Avenue, Aviation Road, Sherburn in Elmet, Leeds, Yorkshire LS25 6PD 01977 686440 www.hfv.co.uk Holme prides itself on producing the finest quality venison from animals naturally reared on its own farm and farms and parks across the UK. It has supplied the catering trade, yearround, for more than 20 years with meat prepared by its in-house team of butchers.

Hydropac 102 Unit 1 Network 4, Lincoln Road, High Wycombe, Buckinghamshire HP12 3RF 01494 530182 www.hydropac.co.uk Interprofession Du Gruyère 163 CH-1663 Pringy, Case Postale 12, Gruyeres, Switzerland +41 26 921 8410 www.gruyere.com/en/ Dating back to 1115, Le Gruyère AOP is still made to a tried and tested recipe in the dairies of western Switzerland. The UK organisation representing the protected Swiss cheese will be on hand to inform retailers about the promotional opportunities open to them.

+44 (0) 1494 530182 www.hydropac.co.uk sales@hydropac.co.uk

Visit us on stand 102 at Harrogate FFS Manufacturers of insulated shipping boxe s

a nd

ice p acks

All products available from stock

It’s Great Tasting Cakes • 100% recyclable environmentally friendly materials

It’s Great Customer Service

• Designed for all your cold chain requirements, mail order and carry home water/gel ice packs

And it’s Happy Bakers making the edible taste incredible But if you really want to see how we do it, click on www.youtube.com and look for Just Desserts Yorkshire and see the Bakery Elves in action. t: 01274 590698 e: Sales@just-desserts.co.uk w: www.just-desserts.co.uk Station Road • Shipley • West Yorkshire • BD18 2JL

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June 2016 | Vol.17 Issue 5

• Bespoke packaging design service free of charge • Lighter weight for lower shipping costs

Insulated boxes Insulated carrier bags

Keep it cool, keep it with Hyd ropa Buy online at www.hydropac.co.uk c!

Harrogate Fine Food Show Jim Jams Spreads 51 123 Hedingham Road, Halstead, Essex CO9 2DW 07765 054019 www.jimjams-spreads.co.uk Just Desserts Yorkshire 105D Unit 1-3, Station Road, Shipley, Yorkshire BD18 2JL 01274 590698 www.just-desserts.co.uk Just Desserts Yorkshire has been supplying the foodservice industry for over 30 years with a range of award-winning handmade desserts and patisserie – from a salted caramel cake through to cornflake tarts. The Salsa-accredited company supplies its customers direct using its own temperature controlled vehicles as well as through regional wholesalers.

Langleys Distribution Langley Business Systems 1 29 Junction St South, Oldbury, West Midlands B69 4TA 0121 5445000 www.langleydistribution.co.uk Lauden Chocolate 50 Unit D4 Wyther Lane Industrial Estate, Wyther Lane, Kirstall, Leeds, Yorkshire LS5 3BT 01132 440289 www.laudenchocolate.com Lottie Shaw’s 2 The Bakery, 84 Southgate, Elland, West Yorkshire HX5 0EP 01422 372335 www.lottieshaws.co.uk

Just Jelly 88 27 Prospect Field, High Hawsker, Whitby, North Yorks YO22 4LG 07468 497627 www.justjelly.co.uk Labelling Solutions / Link Print & Packaging 73 Unit 27 Centurian Way Industrial Estate, Centurian Way, Leyland, Lancashire PR25 4GU 01772 453838 www.labelling-solutions.com

From decorating kits for kids to its new treat-filled traditional tins, Lottie Shaw’s has something for everyone. Its range also includes Yorkshire parkin, mince pies and a rich fruit cake, brimming with alesoaked fruit. The bakery will also be sampling its new ginger & lemon biscuits on the stand.

all of its lines, many of which are gluten-free, by hand in small batches.

Love Shortie 107 89 Comiston Drive, Edinburgh EH10 5QT 0131 243 6740 www.loveshortie.co.uk

Mediterranean Luxury Foods 111 Imperial Eagle East, Hawk Creative Business Park, Hawkhills, Easingwold, North Yorkshire YO61 3FE 01347 825253 www.mediterraneanluxuryfoods. co.uk This importer and distributor sources local and, where possible, organic and biodynamic products from a growing number of farmers that it knows and trusts across the Mediterranean region.

Mediterranean Luxury Foods aims to create a strong link between producer and customer so word will spread about the health benefits and quality of its products.

Ludlow Nut Co 12 Unit 19/20, Rural Enterprise Centre, Eco Park Road, Ludlow, Shropshire SY8 1FF 01584 876 512 www.ludlownutco.co.uk The Ludlow Nut Co is all about health and wholesome food. It does not add artificial preservatives, colourings, sugar or salt to any of its breakfast cereals or nut butters. The SALSA-accredited producer makes bakes and mixes

Masons Yorkshire Gin 93 Unit 9, The Craft Yard, Aiskew, Bedale, North Yorkshire DL8 1BZ 01677 426467 www.masonsyorkshiregin.com

Melitimon Bartzis Nikolaos 174 Sokralous 72, Kallithea, 17672 +30 6909392055 www.melitimon.com

Produced in the heart of Tuscany Our Love and our Organic Olive Oil

Come and visit us at our Farm House or better still come and visit us at the Harrogate Fine Food Show 2016 on stand no.160 Podere Casetto 33, Montecastelli Pisano (56041) Pisa info@fattoriasanpaolo.it | +39 347 3389336

www.fattoriasanpaolo.it

Vol.17 Issue 5 | June 2016

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PR N LA O EW U DU N C C T H !

Visit us at Harrogate Fine Food Show Stand Number:

132

Let Nature Do The Hard Work

Com e sa y he Harr llo at ogat Food e Fine S stan how d 70 !

Brilliantly British Quinoa, Oat & Flax PORRIDGE POTS Just add boiling water, ready in 3 minutes.

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added sugar* source of protein Q 3FYZWFQ XTZWHJ TK çGWJ

Q Natural

*contains naturally occurring sugars

Heartsease Farm Premium Pressés Available in 750ml, 330ml Glass and 425ml PET, 6 Delicious Flavours Elderflower Pressé, Traditional Lemonade, Fiery Ginger Beer, Raspberry Lemonade, British Blackcurrant Crush and Apple & Rhubarb www.radnorhills.co.uk

Traditional British Recipes

Radnor Hills

Walo Von Mühlenen

Award-winning Smoked Salmon from the Outer Hebrides with a delicious succulent EXW ÀUP ÁDN\ WH[WXUH 6RXUFLQJ RQO\ WKH KLJKHVW TXDOLW\ $WODQWLF VDOPRQ IURP 6FRWWLVK VDOPRQ SURGXFHUV

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Tel: 01870 610324

www.salarsmokehouse.co.uk info@salarsmokehouse.co.uk Salar Smokehouse Ltd, The Pier, Lochcarnan, Isle of South Uist HS8 5PD

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Exclusively distributed in the UK

@heartseasefm

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Quoats Ltd, York YO61 2RN 07525 374529 rob@quoats.co.uk

Harrogate Fine Food Show 01728 633000 www.mossysyogurt.com The secret recipe and production process for Mossy’s yogurt only requires two ingredients besides the bio cultures: milk and sugar. It says the resulting texture and sweet flavour sets it apart from typical unsweetened natural yogurts.

Michael Lee Purveyor of Fine Cheese 148 Unit 9, Lister Park, Green Lane Industrial Estate, Featherstone, West Yorkshire WF7 6FE 01977 703061 www.finecheesesltd.co.uk Wholesaler Michael Lee has over 30 years’ experience within the cheese industry and supplies a variety of outlets across the North of England, from Newcastle to Birmingham.

It is always expanding its delivery area and product catalogue, which includes Char Coal cheese, the first all-black cheddar.

Middletown Hill 112 Little Ness House, nr Shrewsbury, Shropshire SY4 2LG 01939 260879 www.middletownhill.co.uk

Northern Bloc 105B Unit 14 Castleton Close, Armley, Leeds, LS12 2DS 0113 320 6656 www.northern-bloc.com Nutural World 92 12 Templars Avenue, London NW11 0PD 07973 269614

Olive Branch 157 Studio 10, Hayes Business Studios, Coldharbour Lane, Hayes, Middlesex UB3 3BB 0208 5734698 www.myolivebranch.co.uk Olive Branch offers a range of products made using classic Greek ingredients. It offers a range of jarred chunky tapenade and mezze as well as an award-winning extra virgin olive oil. It will be sampling its new range of marinated olives as well as gift lines, including a Marinate Your Own Olives kit.

at on V Fo Ha sta isit od rr nd us Sh oga n ow te o 9 20 Fin 16 e

Mossy’s Yogurt 113 Carlton House, 34-36 Carlton Park, Carlton, Suffolk IP17 2NL

Nim’s Fruit Crisps 31 3/1 Trinity Trading Estate, Tribune Drive, Sittingbourne, Kent ME10 2PG 01795 424238 www.nimsfruitcrisps.com Air-dried and never fried, Nim’s range of 100% natural healthy snacks is made in the UK. Each bag of its fruit and vegetable crisps is fat-, gluten- and dairy-free and licensed by the government as one of a person’s ‘5 a Day’. Certified as vegan and Kosher as well as suitable for coeliacs.

www.nuturalworld.com Nutural World is an artisan producer of award-winning nut butters and spreads. Its range of nut butters (excluding peanut butter) are vegan and contain no added sugar, sweeteners, salt, oil or artificial flavours.

It offers its butters in booth smooth and crunchy formats where possible and also makes a number of nut & fruit spreads.

Open Retail Solutions & Bizerba 135 Unit 22 Beeston Business Centre, Technology Drive, Beeston, Nottinghamshire NH9 2ND 0115 9677439 www.openretailsolutions.co.uk Retail scale and food slicer manufacturer Bizerba will be showing both K and X series touch-screen scales, as well as demonstrating both GSP and VS series slicers, while Open Retail will show how these can be used in conjunction with it EPoS systems.

Oxsprings 114 Lower Grove Farm, Seaford, Pershore, Worcestershire WR10 2LF 07972 497685 www.oxsprings.com Oxsprings produces air dried ham, made from Freedom Food British pork and aged for minimum of eight months, on a smallholding in Worcestershire. No artificial preservatives are used, just sea salt and time. The hams come whole (boneless and bone-in) or sliced in retail and catering packs.

Patchwork Traditional Foods 145 Llys Parcwr, Ruthin, Denbighshire LL15 1NJ

since 1983

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sales@brysonsofkeswick.co.uk | 01768 772257 www.brysonsofkeswick.co.uk

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EL SALVADOR MONTE SION ESTATE COFFEE 01756 794811 www.coffeecare.co.uk Vol.17 Issue 5 | June 2016

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Harrogate Fine Food Show 01824 708621 www.patchwork-pate.co.uk Patchwork was established in 1982 by Margaret Carter, with a start-up cost of £9. Despite the commercial scale today, everything is still handmade, without artificial colourings, to original recipes. To date, it has won over 80 Great Taste awards including the Best Welsh Speciality Golden Fork for its red pesto paté in 2014.

Container packaging specialist Pont Packaging will be showcasing its range of glass bottles and jars to retailers and producers at this year’s show. It will also be exhibiting its new embossed fruit jars, Dorica bottles for dressings and oils and a range of square bottles. Pont can also offer artisan brands a bespoke design service.

Pentic / Norman Pendred & Co 37 A1 Broomsleigh Business Park, Worsley Bridge Road, Lower Sydenham, London SE26 5BN 0208 4619389 www.pendred.com Pentic produces long-life waterproof bespoke display labels and a large range of ticket holders and pricing options, including chalk pens and write-on tickets, for food retailers of all sizes. The company can also advise on current food legislation and allergen requirements to improve retailers’ ticketing.

Previns Fine Indian Foods 133 Unit A1, Bridge Park Road, Bridge Industrial Estate, Leicester, Leicestershire LE4 8BL 0116 2604882 www.previns.co.uk

Pont Packaging 167 Unit 8 Westpoint Enterprise Park, Clarence Avenue, Trafford Park, Manchester M17 1QS 0161 874 1930 www.ponteurope.com

Primal Joy Foods 159 Unit 6 Springfield Business Centre, Brunel Way, Stonehouse GL10 3SX 01453 823084 www.primaljoy.co.uk

Pure Milk Vodka Childhay Manor, Childhay, Beaminster, Dorset DT8 3LQ 01308 868844 www.blackcow.co.uk

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Quoats 70 Lodge Farm, Cundall, York, North Yorkshire YO61 2RN 07525 374529 www.quoats.co.uk Quoats make convenient and healthy porridge pots that can be prepared in just three minutes. It has carefully selected a blend of British oats, quinoa and flax for a nutritious and filling breakfast. All of its flavours are free from added sugar and are sources of protein and fibre.

Radnor Hills 132 Heartsease, Knighton, Powys LD7 1LU 01547 530220 www.radnorhills.co.uk Award-winning soft drinks manufacturer, Radnor Hills, are exhibiting a wide variety of soft

drinks at this year’s show – from its six-strong premium pressé range Heartsease Farm to the brand new Fruella fruit juice range.

Raisthorpe 11 Raisthorpe Manor, Wharram, Malton, Yorkshire YO17 9TF 01377 288295 www.raisthorpemanor.com Rocktails 46 17 Brent Mill, Longmeadow, South Brent, Devon TQ10 9YT 01364 73779 www.rocktails.co.uk S Lamyman & Son / Quack Eggs 138 Field Farm, Walcott Road, Billinghay, Lincoln, Lincolnshire LN4 4EP 01526 860379 www.quackeggs.co.uk Salar Smokehouse 169 The Pier, Lochcarnan, Isle of South Uist, Outer Hebrides HS8 5PD 01870 610324 www.salarsmokehouse.co.uk Salar Smokehouse re-opened as a small business on South Uist in 2015. Using the famous hand-built kilns and a secret recipe, it has relaunched production of the island’s

10 – 1pm, Monday 20 June, Hall 2, Yorkshire Event Centre The workshop costs £60 (+VAT) and will end promptly at 1pm to allow time to visit the show

CRACKING CHRISTMAS Back for a fifth 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 26 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 profitability How to extend your Christmas sales into November O How you can play the cash flow game to your advantage O How to create a business plan specifically 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-specific products O O

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 confirmed on a first come first served basis only

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@guildoffinefood | #harrogateffs

Visit us on stand 170 at the Harrogate Fine Food Show

Visit HFFS stand 34

Convenience without the guilt!

The four sauces in the range, King Korma, Royal Dopiaza, Queen Bhuna and Raging Raja contain only simple, high quality kitchen cupboard ingredients that you can trust. * Gluten free * Low fat * Low salt * No added anything

And now introducing a variety of pack sizes...

350g large 250g medium 125g small Proud to be helping thousands of happy customers to discover the true joys of real Indian home cooking!

Royal Indian curry sauces Inspired by the royal palace kitchens of India, our award winning gourmet cooking sauces are traditionally slow cooked by hand for layers of deep, intense taste.

V Fi isit ne u Fo s at o st d S Har an h ro d ow ga 60 2 t 01 e 6

Fresh, chilled and remarkably delicious‌

For info, trade prices and orders: Tel: 07921 169 262 Email: info@theartofcurry.co.uk Web: www.theartofcurry.co.uk

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BE A WORLD CHAMPION Kursaal, San Sebastián – the venue for World Cheese Awards 2016-17

The World Cheese Awards sees more entries, from more cheesemakers, from more countries, judged by more international experts than any other cheese competition.

In November 2016 we are helping San Sebastian celebrate their status as European City of Culture by taking the awards to the Basque Country.

Find out more at www.gff.co.uk/wca 16-19 November 2016 INTERNATIONAL CHEESE FESTIVAL

internationalcheesefestival.eus/en

AUSTRIAN CHEESE PIONEERS

Guild of Fine Food · Guild House · 23b Kingsmead Business Park · Shaftesbury Road · Gillingham · Dorset SP8 5FB · UK · +44 (0)1747 825200

www.gff.co.uk |

@guildoffinefood #worldcheeseawards

Harrogate Fine Food Show famous Flaky Smoked Salmon, which is sold worldwide.

Seymours Irish Biscuits 32 Russell Hill, Upton, Innishannon, Co Cork +353 86330 9378 www.seymours.ie Exhibiting for the first time in the UK, Seymours Irish Biscuits’ owner Philip O’Connor will be on hand to showcase the company’s range, including its Social Circles chocolate biscuits and Dark Chocolate & Raspberry Bites. Based in West Cork, the family owned farm and biscuit bakery uses only local butter and cuts each biscuit by hand.

Sichuan Runzhao Sturgeon Import & Export Trade Co 66 No. 99 West Guotai Road, Tianpeng Town, Pengzhou City, Sichuan Province, China +86 28-85228767

Silesia Grill Systems 30 9 Richmond Close, Market Weighton, York, Yorks YO43 3EX 01430 879967 www.contactgrills.co.uk South Coast Systems 151 Station Approach, Buxted, East Sussex TN22 4LA 01825 732497 www.southcoastsystems.co.uk Spinks Compak 125 9 Shannon Street, Leeds, West Yorkshire LS9 8SS 0113 2350662 www.spinkscompak.com Sri Spice 90 40 Brock Street, North Queensferry, Inverkeithing, Fife KY11 1JE 07956 773277 www.srispice.co.uk Sri Spice produces Sri Lankan style curry kits by hand in Fife. All nine dishes are coconut-based, veganfriendly (meat and fish can be added if required) and naturally dairy- and gluten-free. Each kit contains whole spices and leaves, ground spices, optional extra chilli and an easy to follow recipe card.

Stateside Treat Emporium 134 Unit 103 Jarrow Business Centre,

stocking some of the best foods in the country.

Taste of Yorkshire 146 39 Strother Close, Pocklington, Yorkshire YO42 2GR 07913 633445 www.tasteofyorkshire.uk Viking Industrial Park, Rolling Mill Road, Jarrow, Tyneside NE32 3DT 07971 019019 www.statesidetreatemporium. com Stateside Treat Emporium produce a range of US-inspired, handmade, chocolate treats. Its products include a range of chocolate bars, which incorporate nostalgic American flavour combinations such as the signature maple bacon pancake milk chocolate bar and its latest addition, Key Lime Pie in dark chocolate.

Taste Distribution 171 Unit 1 Discovery Business Park, St James’s Road, London SE16 4RA 07525 944486 www.tastedistribution.co.uk Taste Distribution’s mission is to give independent retailers easy access to the best food produced in the UK (and sometimes further afield).

It exclusively distributes Great Taste award-winners so that its retail customers can be sure that they are

Tenuta Marmorelle - A Taste Of Italy 130 Ground Floor 11 Manvers St, Bath BA1 1JQ 07788 730499 www.tenutamarmorelle.com Among the host of Italian products – including oils gluten-free pasta and antipasti – on Tenuta Marmorelle’s stand will be its ZERO premium extra virgin olive oil, which has a two-star Great Taste award and a Gold from the prestigious New York International Olive Oil Competition, which decides The World’s Best Olive Oils 2016.

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Harrogate Fine Food Show Terra Rossa Jordan 156 10 Burnell Road, Sutton, Surrey SM1 4EE 020 8661 9695 www.terra-rossa.com Visitors to Terra Rossa’s stand will find award-winning Arabian olive oils, dipping kits, herb mixes, sweets, sauces, fresh dips and essential cooking ingredients – such as pomegranate molasses, tahini and dibis – as well as gifts and hampers to suit foodies all year round.

The Art of Curry 60 8 Bramswell Road, Godalming, Surrey GU7 3JH 07921 169262 www.theartofcurry.co.uk The Art of Curry is an awardwinning producer of fresh, chilled curry cooking sauces inspired by the royal palace kitchens of India.

Every batch is slow-cooked to family recipes and all four of its sauces are gluten-free, low in fat and salt and additive-free.

The Busy Baking Company108 204 Moor Road, Papplewick, Nottingham NG15 8EQ 07896 222851 www.thebusybakingcompany. co.uk The Busy Baking Co wants others to experience the enjoyment of baking at home and has created its all-natural mixes to be easy and convenient to use. It also has an extensive range of gluten-free mixes.

The Carved Angel 21 Armoric, 14 Barn Close, Langage, Plympton, Plymouth PL7 5HQ 01752 345120 www.thecarvedangel.com

The Carved Angel produces a collection of luxury Christmas puddings, presented in ceramic and plastic containers in four sizes.

There are seven varieties including traditional Christmas pudding, luxury cranberry & white chocolate, double chocolate & cherry and Irish cream.

It also makes a range of chutneys, pickles and preserves.

The Chocolate Smiths 3 Unit 33 Bellingham Drive, North Tyne Industrial Estate, Newcastle Upon Tyne NE12 9SZ 07870 785238 www.thechocolatesmiths.com The Crackin’ Egg Co 113 44 Cayley Lane, Brompton by Sawdon, Scarborough, North Yorkshire, YO13 9DL 07850 937213 www.crackineggco.co.uk The Crackin’ Egg Co says it is on a crusade to give the humble hardboiled egg a makeover. Its colourful hard-boiled eggs with extra flavour have been developed to be portable, easy to eat and fun.

cheese, The Fine Cheese Co sells only to independent retailers in the UK but it also exports to 45 countries. It offers a wide range of accompaniments to suit specific styles of cheese. Crackers and biscuits from sister company Artisan Biscuits will also be displayed on the stand.

The Cress Company 128 Unit 8, Castle Industrial Estate, Queensferry Road, Dunfermline, Fife KY11 8NT 0845 6431330 www.thecressco.co.uk

The Gorgeous Food Company 19 17-18 Cornium Business Park, Speculation Road, Forest Vale, Gloucestershire GL14 2YD 01452 255175 www.gorgeousfoodcompany. co.uk The Gorgeous Food Company is a national distributor of fine food and beverages based in the South West of England. It works with over 50 independent artisan producers from within and outside the UK and the catalogue include manay Great Taste award winners.

The Fine Cheese Co & Artisan Biscuits 165 29 & 31 Walcot Street, Bath, Somerset BA1 5BN 01225 448748 www.finecheese.co.uk Suppliers of both British and directly imported Continental artisan

The I. S. Group 15 Stirling House, Stirling Way, Bretton, Peterborough, Cambridgeshire PE3 8YD 01733 261000 www.issundries.com I.S. Sundries offers straightforward display solutions. Its range includes everything from free-standing

Quality, our salesman.

We take pride in all of our products that are handmade on our premises.

We are proud to produce free range dry-cure bacon and gammons to a very high standard.

We have achieved this by sourcing the finest local award-winning free range pork.

Tel: 01282 440040 Email: info@riggsautopack.co.uk www.riggsautopack.co.uk 48

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Free range dry-cured back bacon sourced from the finest local pork www.metcalfes-butchers.co.uk | tel 01274 874373

ev th ery FRE Ge es 6 E t ho ord ja a w er r fo (T e d r & d C ur ap in pl g y)

T FI HE STA U VIS N H N S IT E A D O FO R 3 N O RO 8 A D G T SH A O TE W

PREMIUM VODKA Brittains is an extraordinary spirit. Created from the highest quality 5 times distilled premium vodka and combine it will the finest ingredients and a healthy dash of good old fashioned British eccentricity to create a truly extraordinary drinking experience.

Tasty & Healthy – 100% nut butters

Our wide range of nut butters and award-winning spreads are all 100% vegan. With no added sugar, oil, salt or artificial flavours, they are uniquely delicious and healthy.

Extraordinary spirit.com

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NEW to Harrogate FFS, stand 92 www.nuturalworld.com | admin@nuturalworld.com | 07973 269614

ED

The Woodall family has been innovating using traditional curing and smoking methods to produce authentic, unique British charcuterie since 1828.

Today, we continue to innovate and this spring are excited to add 3 new salamis to sit alongside our Cumberland Salami.

OUR SALAMI RANGE Cumberland Salami Black Pepper & Garlic Salami Norfolk Mustard Salami Spicy Cumberland Salami

We are exhibiting at:

COME ALONG TO STAND 166 @Woodalls1828

Adventurous Coffee • Roasted by Hand Coffee Equipment • Barista Training • Retail Visit us on stand 101 at The Harrogate Fine Food Show

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

0161 706 0000 www.woodallscharcuterie.co.uk

AVAILABLE AS WHOLE PIECES, SLICED RETAIL AND SLICED CATERING PACKS

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We are a family business, bringing you a range of Mediterranean luxury products from suppliers who share our passion and our demand for quality.

Visit us at Harrogate FFS on stand 111

N O US E E TH SE AT D 4 ATE 3 AN 1 G D E D O O M N RR FO O TA HA E OW N S FI SH

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www.mediterraneanluxuryfoods.co.uk LUXURY FOODS

Tel: 01347 825253 /mediterraneanluxuryfoods

RetailReady RetailReady is a two day course that will steer you through the minefield of opening and running a fine food store.

`

No one should even consider entering any form of fine food retail without completing the Retail Ready course at The Guild of Fine Food. The two day course is brilliantly structured offering advice on every aspect of the business from insider experts and successful retailers. It gave me insight I was lacking, to feel fully confident about getting started.

a

Matthew Drennan, former editor of delicious. and aspiring deli owner

The course is designed to equip managers of prospective, new or developing delis and farm shops with the business essentials of fine food and drink retailing.

The next course takes place on October 10-11 2016.

Contact jilly.sitch@gff.co.uk for more details and an application form.

Call us to find out more on 01747 825200 www.gff.co.uk/training

HR4UK.com The Premier HR Solution

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June 2016 | Vol.17 Issue 5

@guildoffinefood

Harrogate Fine Food Show The Yorkshire Wagyu Company is home to one of the biggest Wagyu cross and Wagyu full blood herds in the UK. Orignally from Japan, the cattle breed is famed for its characteristic marbling and revered for its taste, tenderness and health beneďŹ ts.

home kitchen, using the freshest ingredients available. The products, which include a range of chutneys made with black garlic, contain no artiďŹ cial colours, avours or preservatives.

The Sicilian Kitchen 140 10 Lindford Chase, Lindford, Bordon, Hampshire GU35 0TB 01730 606555 www.thesiciliankitchen.co.uk

shelves to wicker baskets and jute hampers as well as value added extras like ribbons and message cards. It can also provide personalised jute bags.

The London Jam Factory 147 43 Kelross Road, London N5 2QN 07855 773398 www.thelondonjamfactory.com The Quirky Cook 84 198 Nottingham Road, Borrowash, Derby, Derbyshire DE72 3FR 01332 666285 www.thequirkycook.co.uk Since 2008, The Quirky Cook has been making and perfecting foods professionally from her

The Side Oven Bakery 52 Carr House Farm, Foston on the Wolds, DrifďŹ eld, Yorkshire YO25 8BS 01262 488376 www.sideoven.com “Provenance is our passion,â€? says The Side Oven Bakery, which creates a range of organic products using ingredients grown on its family farm in Yorkshire. In addition to baked goods, it also produces stoneground ours, granola, muesli, cordials and apple juice.

The Tea Experience 139 16 Broughton Road, Bessacarr, Doncaster, South Yorkshire DN4 7HF 01302 538906 www.teaexperience.co.uk With over 75 teas in stock and countless teas available to it,

We are a SALSA accredited family craft bakery, offering an extensive range of award-winning traditional products for retail trade and gifting.

The Tea Experience is a mature, exible and knowledgeable supplier to cafes, shops, hotels and restaurants. In Harrogate, it will be exhibiting its owering tea blooms among the range of teas and hardware it offers.

The Walnut Tree 64 Unit 15 Stirling Industrial Estate, Stirling Way, Borehamwood, Hertfordshire WD6 2BT 0208 2360648 www.the-walnut-tree.co.uk The Wilde Bakery 55 12 Newmarket Street, Morecambe, Lancashire LA4 6BL 07786 594198

Thursday Cottage (incl Jules & Sharpie) 23 Trewlands Farm, Tiptree, Colchester, Essex CO5 0RF 01621 814529 www.thursday-cottage.com Thursday Cottage’s handmade range consists of more than 120 different curds, jams, marmalades, fruit coulis and a host of Christmas and gifting products. It also makes organic and reduced sugar jams and marmalades, which are proving increasingly popular with customers. It also owns the Jules & Sharpie brand, a range of hot “preservaments�.

The Yorkshire Wagyu Company 35 Field House Farm, Huggate Road, Tibthorpe, DrifďŹ eld, Yorkshire YO25 9JZ 07951 018302 www.yorkshirewagyucompany. co.uk

THE OFFICIAL TASTE OF YORKSHIRE

Our ‘Treats to Go’ range is perfect for tea room counters & food service.

www.lottieshaws.co.uk

Importers

Maturers

Wholesale Wholesale distributors distributors

We go further to please.

Sunday 19 June-Monday 20 June Yorkshire Event Centre HG2 8QZ

Register to visit

Visit us on stand 148

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Vol.17 Issue 5 | June 2016

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Harrogate Fine Food Show TRU Seasons 105 Abbey House, Abbey Road, Dentons Green, St Helens, Merseyside WA10 6JU 01744 751158 www.truseasons.com TRU Seasons Food Group and its associate companies, Abbey Smokehouse and Lancashire Bread House, are dedicated to bringing the finest food to independent food retailers and restaurants. Its smoked duck, chicken and confits – all produced by its in-house executive chef – use only Goosnargh high welfare poultry, reared in the UK. William Jones Packaging 22 Unit B5, South Point Industrial Estate, Foreshore Road, Cardiff, Glamorgan CF10 4SP 02920 486262 www.wjpackaging.co.uk Woodall’s British Charcuterie 166 Polo Road, Guinness Circle, Stretford, Trafford Park, Manchester M17 1EB 0161 864 6600 www.woodallscharcuterie.co.uk Woodall’s uses original British

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charcuterie recipes, curing skills and smoking techniques that date back to 1828 to produce a range of air-dried hams and salamis. All of its pork is selectively sourced and butchered using only British Outdoor Bred pigs.

Woods Brownie Co 45 12 Harlaw March, Balerno, Midlothian EH14 7BJ 07802 797966 www.twitter.com/ woodsbrownieco Wood’s Brownie Co began in a deli of the same name in Edinburgh but word soon spread beyond its own customers. Wholesale demand for its six flavours – available individually boxed or in trays for cutting – is now so high that the company is in the process of building a dedicated bakery in Shipley, West Yorkshire.

York & Dulgent Fudge 75 11 Beech Grove, Acomb, York, North Yorkshire YO26 5LD 07879 407076 www.yorkdulgentfudge.com Yorkshire DamaCheese 1010c Manchester Road,

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Linthwaite, Huddersfield, West Yorkshire HD7 5QQ 07905 731932 www.yorkshiredamacheese.co.uk Yorkshire Drizzle 177 The Old Stables, 5 Fairfields Road, Holmbridge, Holmfirth, Yorkshire HD9 2NP 01484 963726 www.yorkshiredrizzle.co.uk Yorkshire Peas 87 Swaythorpe Growers, Southburn, Driffield, East Riding,

Yorkshire YO25 9ED 0800 328 8664 www.yorkshirepeas.com Yorkshire Peas are sown, grown and owned by Swaythorpe Growers, a partnership of over 40 family farms across the Yorkshire Wolds and the Vale of York. The company is far from a “a faceless multinational” and many of its farmers are third or fourth generation growers, whose experience makes the peas taste sweeter.

Yorkshire Rapeseed Oil 110 North Breckenholme, Thixendale, Malton, North Yorkshire YO17 9LS 01759 369573 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 their Yorkshire Wolds farm.

Zummo 42 23 Queen Street, Sheffield, South Yorkshere S20 5BP 01246 575 700 www.zummo.co.uk

“We can help you label every step of the way, manually, semi and fully automatically”

Proudly supplying British made packaging equipment and labelling machines for 50 years 1964 – 2014

Norpak Ltd, 3 Mitre Court, Cutler Heights Lane, Bradford. W. Yorks., BD4 9JY Tel: 01274 681022. Enquiries to info@norpakltd.com www.norpakltd.com

Award Winning Pie Producer and Meat Wholesaler Reliable deliveries of Freshly baked pies, sausage, cooked or raw meat and other specialities daily Excellent profit potential Bespoke recipe service available

e-mail sales@ericrichmond.co.uk; web www.meatandpie.com; @meatandpie; Eric Richmond Limited; phone 01924 262132 Vol.17 Issue 5 | June 2016

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n s C 5% Harr ew pr ee our ome on oga odu inn and all te F cts ov ord ine lau ati n v e Sta rs pla Food S chin e nd ced how g at 108 at 20 the 16 sho w.

Baking made easy

The Busy Baking Company has a fantastic range of baking mixes in jars, packets and tins guaranteed to catch your customers’ eye. They are easy to bake, look great and taste delicious too.

• Simple to make tried and tested recipes • Gluten free options • Preservative free • Own label opportunities • Shelf life 6 months minimum

Quality ingredients precisely weighed to bake a delicious treat in no time

www.thebusybakingcompany.co.uk /thebusybakingcompany @busybakingco 07896222851 donna@thebusybakingcompany.co.uk

Call +44 (0)17684 80864 or email info@countrypuddings.co.uk

www.countrypuddings.co.uk

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home baking

product update

Rise and shine

products in brief

It’s all about pulses, ancient grains and gluten-free in home baking. LYNDA SEARBY reports.

O Milled

in Essex, Marriage’s new golden wholegrain flours are pitched as an easy way for health-conscious home bakers to boost fibre and add wholegrains into homemade bread, cakes or pizza.

With a sweeter, milder flavour and a lighter colour than traditional wholemeal flour, the flours are said to be ideal for families as children often don’t like the taste of traditional wholemeal flour.

Two varieties – bread flour (RRP £1.59 for 1kg) and plain flour (RRP £1.29 for 1kg) – are available to the trade from this month.

O Bakedin’s range of baking kits has been enlarged with the addition of a kit for making glutenfree brownies (wholesale price £4.75, RRP £7.95).

Scottish producer Mo’s Cookie Dough is launching a new all-butter shortbread dough. Available from distributor The Cress Co, the shortbread is said to marry the best traditions of Scotland and America.

O

www.moscookiedough.co.uk

The company has also redesigned the packaging and reduced the price point of its ‘mug’ baking mixes, to make them more “commercial” and to broaden their appeal to a larger audience.

The mug mixes allow consumers to make brownies, cakes or cookies in a mug and in the microwave in under two minutes.

Wholesale price £2.09, RRP £3.49.

O Doves Farm has redesigned its Baking Essentials range of free-from baking products, making them more “identifiable” and messaging packaging with directions for use.

Kosher-certified and approved by Coeliac UK and the Vegetarian Society, the gluten-free range comprises

bicarbonate of soda (RRP £1.60 for 200g), baking powder (RRP £1.45 for 120g), cornflour (RRP £1.69 for 110g), and xanthan gum (RRP £3.17 for 100g). www.marriagesmillers.co.uk www.bakedin.co.uk www.dovesfarm.co.uk

Yes peas! to pulse flours

Hodmedod’s new range of gluten-free pulse and quinoa flours is right on-trend, as consumers increasingly seek out freefrom foods and alternatives

to wheat flour.

There are four varieties – yellow pea, green pea, fava been and quinoa – whose uses stretch far beyond gluten-free bread

making, according to Hodemedod co-founder Josiah Meldrum.

“We’ve been making pancakes and pasta with the flours, but we’ve been sending samples to chefs and food writers, who have come back with some more unusual uses, such as green pea donuts,” he says.

He is also keen to emphasise that, while the flours have plenty of useful applications in gluten-free products, they can also be blended with other flours in conventional recipes.

sourdough bread mixes.

The bakery uses ancient grains such as sorghum, buckwheat, teff and millet to produce mixes to which home bakers simply have to add water to make breads, pizza bases and crackers.

The six mixes – Bold

“The quinoa flour is great as a substitute for almond flour in cakes and tortes, as it has all the protein but none of the fat of nut flour, while fava bean flour is a neat trick for home bakers who want to improve the rise of their loaves,” he says.

The flours are already in Suma’s catalogue and will soon be available from other wholesalers. RRP for a 500g bag is £2.49 for the pulse flours and £4.99 for quinoa flour.

www.sweetpeapantry.co.uk

Gilchesters Organics has added a rye flour to its range.

It says the stone-ground flour is ideal for baking Scandinavianstyle dark breads, which are low in gluten.

O

www.gilchesters.com

Buckwheat, Nearly Rye, New Italian, Super Sourdough, Ingenious Flatbread and Winter Spice – are all vegan-friendly and free from all 14 major allergens, as well as refined sugar.

London-based kids’ baking company Cookie Crumbles has added a gingerbread biscuit mix to its line-up and rolled out new packaging.

The seven-strong range includes mixes for blueberry & vanilla and white chocolate & cranberry muffins, oat & raisin cookies, brownies, gluten-free brownies and granola energy bars, all with an RRP of £4.50.

www.ranasbakery.com

www.cookiecrumbles.co.uk

New to bread mixes… Rana’s Bakery Being diagnosed as coeliac several years ago opened Rana Roushdi’s eyes to the dearth in tasty gluten-free artisan bread.

This led her to launch her own company, Rana’s Bakery, last October, making gluten-free artisan

Sweetpea Pantry won the Store Cupboard category for its Grainy Brainy pancake mix at the FreeFrom Awards in April.

The mix is gluten-free, sugar-free and packed with nutritious ingredients such as buckwheat, brown rice, quinoa, teff and flaxseeds. RRP from £4.99.

O

www.hodmedods.co.uk

O

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shelf talk

packs, promotions, people

German buy-out will see Tyrrells try organic

By ANDREW DON

Tyrrells is lining up an autumn launch for what it says will be the UK’s first organic crisps after buying up a German snack manufacturer.

It has acquired Aroma Snack Foods in a deal that the company says could provide a major opportunity for UK farm shops and delicatessens.

The move will see the Herefordshire-based snack producer take over the Lisa’s Hand-Cooked Chips brand, of which there are six varieties: rosemary, tomato, sweet chilli, chilli & lime, sea salt and sour cream & spring onion.

“We want to bring organic snacks and crisps into the UK,” said David Milner, chief executive of Investec-owned Tyrrells.

He said farm shops and delicatessens were an important market for Tyrrells because such shops were “very much into premium”, which is what organic is.

Merchandising and packaging specialist WBC is now carrying glassware from Riedel.

There are both classic large bowl red wine glasses and contemporary stemless white wine glasses, all crafted from fine crystal, as well as a range of beer glasses.

Mixed packs, gift sets and craft beer tasting kits are also all available to retailers. www.wbc.co.uk

Tyrrells chief exec David Milner plans to bring the Lisa’s organic crisp brand to the UK from Germany after buying its parent company Aroma Snack Foods

“We will probably not bring all the flavours here,” he told FFD. “We’ll pick the best sellers as we anticipate them being in the UK.” Milner said he hoped the organic crisps would not cannibalise Tyrrells’ existing products but rather “put people who are keen organic eaters into the crisps market”.

Lisa’s Hand-Cooked Chips use potatoes

cultivated in the foothills of the southern German Alps.

They are expected to be priced at about 20% more than “regular crisps”.

Tyrrells is aiming for organic crisps to account for 15-20% of its total business.

“There’s nothing like being first. It’s a niche part of premium,” added Milner.

This is Tyrrells’ second major purchase within a year – it bought Yarra Valley

Snack Foods, the biggest organic snacks company in Australia, eight months ago.

Milner said he was working on bringing some of the Yarra Valley products, which include chips made from lentils and beetroot, to the UK at a similar time to Lisa’s but the products would probably be made at its Herefordshire factory, not shipped from Australia. www.tyrrellscrisps.co.uk

Munchy Seeds has breakfast in mind for new fruity mix Munchy Seeds has launched a Super Berry seed mix, which has been created to work well with yoghurt, porridge and muesli.

The new breakfastfriendly Super Berry variety blends lightly toasted chia,

what’s new...

linseeds, sunflower and pumpkin seeds with berries (including cranberries, blueberries and goji), cocoa nibs and mango.

The mix, which can also be enjoyed on its own, is available in 25g snack packs as well as three tub sizes: 125g, 200g and 475g.

Like all Munchy Seeds products, it is gluten-, wheat- and yeast-free, a natural source of protein and high in iron, fibre and Vitamin E. The new product is part of the brand’s push to show nutritious food can be tasty. The campaign has already seen the launch of a new website and there are further plans to refresh packaging design across the range to highlight the food values and health benefits of toasted seeds. www.munchyseeds.co.uk.

UK rapeseed oil brand Borderfields has launched a Gold variety of cold pressed oil (500ml) made from specially selected seeds. It has also developed a four-strong range of dressings in 250ml bottles: balsamic, honey & mustard, Simply Caesar and coriander, chilli & lime. www.borderfields.co.uk

Cawston Press has added gooseberry and cucumber & mint varieties to its range of sparkling drinks. Each 330ml can (RRP 99p each, £4.99 multipack of 6) contains 99 calories.

Both drinks are made with real pressed juice and sweetened with Cawston Press’s own apple juice. www.cawstonpress.com

Tracklements goes big with the fig Tracklements is running a giant jar promotion for retailers to create attention-grabbing displays featuring its Great Taste award-winning sticky fig relish. The Wiltshire-based condiment specialist will send a 3.5kg jar and POS material to retailers who order six cases of the relish, which won a three-star award last year.

Scottish oats company Stoats has developed a range of porridge sachets in Original (6x40g, RRP £2.39), as well as multigrain, cranachan and hedgerow fruit varieties (5x40g, RRP £2.99).

Also new are two rustic mueslis – triple berry and hedgerow – in 500g boxes (RRP £3.99). All available through Hider. www.eatstoats.com

www.tracklements.co.uk

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

Vol.17 Issue 5 | June 2016

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shelf talk what’s new...

Cereal Lovers has created a new snacking range that it says is lower in sugar and crunchier than traditional granolas. CrunchTime Nuggets are made by baking all the ingredients together, rather than fusing baked oats and raw ingredients with sucrose. The chocolate, forest (seeds and malt) and sunshine (rice, seeds and orange juice) varieties all come in 60g pouches (RRP £1.59).

packs, promotions, people

Chef’s selection FOOD WRITER CLARE HARGREAVES INTERVIEWS TOP BRITISH CHEFS ABOUT THEIR FAVOURITE STORECUPBOARD PRODUCTS

Andrew Pern Chef-patron of Michelin-starred The Star Inn at Harome, North Yorkshire www.thestaratharome.co.uk

Born in North Yorkshire, Andrew studied at Scarborough Catering College before joining the Milburn Arms hotel at Rosedale Abbey, where he was promoted to head chef at the age of 22. In 1996, he bought the 14th-century Star Inn at Harome, gaining a Michelin star in 2002. He more recently established The Star Inn The City brasserie in York and, this month, he will be opening Mr P’s Curious Tavern in York, offering small plates.

www.cereallovers.co.uk

Nine out of the 10 Yorkshire Crisp Company flavours, as well as its full range of Yorkshire Popcorns, are now gluten-free. Only the black pepper variety still contains gluten but the producer says it will soon join the other in in the range.

All of its crisps are made with locally grown potatoes and are free from artificial and GM flavours. www.yorkshirecrisps.co.uk

Retailers looking to capitialise on events like the Queen’s 90th birthday celebrations and the Rio Olympics can get in the patriotic spirit with The Gourmet Food Wrap Company’s latest offering. Its Union Jack print food-safe greaseproof sheet (255mm x 406mm), which can be used for wrapping footto-go or merchandising, comes in individual packs of 500 or boxes of 2,000.

Shepherds Purse Harrogate Blue cheese With its lovely orange hue, this creamy blue-veined cows’ milk cheese is a real eye-catcher on our Robert Thompson Mouseman cheeseboard at The Star. It adds colour and is instantly recognisable. We also use it in our “posh” Ploughman’s. It’s an easy-going cheese, not too strong or crumbly.

It’s made just 20 miles or so away and I remember Judy Bell bringing me a sample of her cheese when we were both starting out, over two decades ago. The cheese is now made by Judy’s daughters, Katie and Caroline. www.shepherdspurse.co.uk

Tracklements strong horseradish cream This wonderfully fiery cream is as close to homemade as you can get, and streets ahead of any other, so if we need a horseradish cream, we always use this. In the restaurant I stir it into a risotto along with cep mushrooms, wild garlic and garden lovage – it gives the dish great oomph! I also serve a horseradish risotto inside the bone of a beer-braised beef shin and accompany it with the shin and some filet mignon.

www.gourmetfoodwrap.co.uk

www.tracklements.co.uk

Belazu Ingredient Co cornichons These superfine cornichons are beautifully sweet, and the Champagne vinegar they’re packed in is not too sharp. We keep a constant supply in the fridge at home as my three-year-old is very partial to them – like his dad. If we’re feeling peckish, we just grab some of these. It’s much better than naughty snacks like sweets and crisps. I also love them with cured ham or with cheese.

In the restaurant, we use them in our tartare mayonnaise and hollandaise. I buy the cornichons from Wellocks in 5-litre tubs. www.belazu.com

From Dorset without gluten Honeybuns says its Fruity Nut Bar is “completely focused on flavour and taste” – but it is still gluten-free, dairyfree and low in refined sugars. The Dorset-based bakery has combined cranberries, cashew nuts, pumpkin seeds, sunflower seeds, date paste and free range eggs for a moist cake-like texture. It is supplied in 75g individually wrapped portions or 950g traybakes.

Woodall’s air-dried ham This is another northern product and it has an amazing depth of flavour – far more than you’d find in any supermarket stuff. My children love eating it at home. In the restaurant, we serve it in a dish that includes pan-fried rose veal, Dale End cheddar cheese mornay and smoked almonds. We use crispy Woodall’s pancetta in another dish with calves’ livers, BrewDog stout and wild garlic mash. www.woodallscharcuterie.com Fortune’s kippers I was born in Whitby, where the Fortune family have been smoking kippers since 1872, so I was brought up with these. Tradition and nostalgia is all part of the enjoyment. The kippers are smoked over oak, beech and softwood, which provide lovely flavour and colour. When you eat them you feel you’re getting your money’s worth and that they’re doing you some good. We have them on the breakfast menu at our Star Inn the City restaurant in York. www.fortuneskippers.co.uk

www.honeybuns.co.uk

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June 2016 | Vol.17 Issue 5

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

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Vol.17 Issue 5 | June 2016

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shelf talk

packs, promotions, people

Tiptoes’ nuts to take on crisps

What’s new...

Brewed Cold is a new brand from Wiltshirebased syrup producer Taylersons. Its ready-todrink cold brew coffee is made from single origin beans and comes in cases of 12 x 250ml glass bottles. The product, which can be purchased from distributor The Gorgeous Food Co, is ambient but should be merchandised in the chiller.

BY MICHAEL LANE

www.brewedcold.co.uk

Olives Et Al’s snacking subbrand Captain Tiptoes has launched a new range of peanuts in flavours that it hopes will compete directly with potato crisps.

The Dorset-based company said its P Nut range has been developed to tap into consumer demand for healthier snacking choices without sacrificing flavour.

The line-up features three classic flavours – cheese & onion, salt & vinegar and Jolly Well Salted – as well as a dry roasted and a crispy duck variety.

All of them come in 51g pots with bold, colourful sleeves that continue the tradition of the brand.

The P Nut lines are also gluten-free, suitable for vegetarians and low in sugar, which Olives Et Al said made them healthier and more filling than traditional potato crisps.

“Flavoured nuts have been a key driver of growth in the snacking sector,” said Olives Et Al MD Simon

Meat-free jerky now exists thanks to MightyBee, which is making the raw, organic, vegan-friendly product from Thai coconuts. Its comes in three flavours – chocolate & hazelnut, teriyaki and spicy BBQ – and is available in 15g and 30g packs (RRPs £1.80 and £2.85 respectively). www.mightybee.com

Following its successful launches of birch and maple water, Sibberi is now the first company to introduce bamboo water (RRP £1.99) to the UK. Unlike other tree waters, bamboo cannot be tapped, so shoots are harvested and pressed to produce the drink.

Bamboo is said to be one of the best natural sources of silica, which is good for skin, hair and nails. www.sibberi.com

The P Nuts range: developed to challenge crisps

Hurley. “By reducing our use of sugar by over 50%, we’re able to offer a healthier alternative without compromising on the bold flavours that consumers have come to expect from Captain Tiptoes”.

Olives Et Al already produces a number of

snacking lines under the Captain Tiptoes and Lapsnacks brands, including chilli harissa nuts and habas fritas.

The company has also recently moved into the freefrom market with the launch of its No:Do baking mixes. www.captaintiptoes.co.uk

www.belvoirbotanicals.co.uk

Cocofina develops vinegar and soy alternative from coconut water Coconut oil production proved to be the catalyst for a raft of new organic products from specialist Cocofina.

The producer had been looking for a sustainable way to use the water from

mature coconuts and its research resulted in three vinegars and an amino, which is a lower sodium alternative to soy sauce.

The free-from amino (250ml, RRP £5.99) contains no monosodium glutamate and has 75% less sodium in it than in traditional soy sauce.

The three new – natural, nutmeg and chilli – are all made from 100% natural coconut water and come in 250ml bottles (RRP £4.99).

All four products are suitable for vegans and vegetarians. www.cocofina.com

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Belvoir Fruit Farms’ latest range has been developed with dieticians specifically for healthconscious women. The Belvoir Botanicals (330ml, RRP £1.70) line-up features the cucumber-based Refresh and Natural Energy, a blend of lemon, mandarin, green tea and jasmine with added ginseng and guarana.

Completing the range is the floral Immune Support with echinacea and Skin Support, which includes goji berry, geranium and hibiscus.

Purbeck brings the flavours Purbeck Ice Cream has kept up its reputation for the unusual with a beetroot sorbet, best served with hot chocolate pudding.

New flavours also include Cracking Choc, a take on the classic Italian stracciatella. Completing the additions is Mango Mango ripple and a Dorset marmalade ice cream – a collaboration with fellow local producer Ajar Of.

Minioti is a new range of premium ice creams made with pure Jersey milk in the island’s dairy. The three flavours – strawberry, vanilla and milky chocolate – are all made with no added sugar and live cultures for added health benefits. Available in 500ml and 125ml pots for retail and 4.5l Napoli trays for foodservice and parlours. www.minioti.com

AG Barr is now distributing the revamped range of iced teas and juices from US brand Snapple. New lines include ‘no added sugar’ iced teas and a low calorie raspberry peach juice. The full range will now come in rebranded 473ml glass bottles to match the original American packaging, while the three iced teas will also come in new 330ml re-sealable prisma packs. All cases contain 12 units. www.agbarr.co.uk

www.purbeckicecream.co.uk

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

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

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Vol.17 Issue 5 | June 2016

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shelf talk

A buzz about the place Annalise Carter has worked in delis for her whole adult life but she bought A Taste Of Honey in March 2014

Manchester’s A Taste Of Honey is as small as delis come but that hasn’t stopped its owner pulling in the local crowd and creating a showcase of the city’s producers

W

herever you look in Manchester you’ll find bees. The insect has been an official symbol of the city since it was added to the coat of arms at end of the Industrial Revolution and it is incorporated into all manner of street furniture, from bins to lampposts.

The hard-working little creature also appears on the sign for a tiny deli on trendy Burton Road in West Didsbury, south of the city centre.

And it couldn’t be more appropriate.

First there’s the name, A Taste of Honey, which fits with the area’s emblem thanks to its strong focus on food made within Greater Manchester. It might seem glib but it wouldn’t even be a stretch to label the shop a ‘hive of activity’ – when I arrive at the tail-end of lunchtime I have to wait for customers to leave to get through the door.

And then there’s the owner of this standing-room-only establishment, Annalise Carter, who is still keeping busy despite being

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Deli of the Month INTERVIEW BY MICHAEL LANE

25 weeks pregnant. She may not be able to sample certain things in the counter or haul around large boxes at the moment but Carter is on her feet and “grafting” alongside her small team.

It’s no exaggeration to say that she knows every customer that comes in during my visit. She’s on first name terms with most, can tell you what many of them do for a living and even receives a good deal of their lunch orders by text message.

There is a really laid-back atmosphere in A Taste of Honey and Carter makes shop-keeping

look like effortless banter-filled fun but she says she has spent the best part of a decade in the area to become “a part of the community”. She also knows that the success of her business depends on being so tapped in, whether that’s promoting your specials on Instagram, searching for suppliers at local markets or keeping a close eye on the shopfloor.

When one regular reveals that they don’t like tomatoes and Carter casually asks her about it, you can bet she is logging the details for the next visit.

“You can get anything elsewhere and they can get a better margin and a better price,” she tells FFD. “The only thing that you’ve got is your personality and how you deal with your customers. That’s all you’ve got to make people want to shop with you.

“You’re not going to compete on price with the Tesco two doors down. Their crisps are 50p, mine are a quid.”

It may sound like rhetoric but Carter can back it up with an award voted for by the public (Manchester Food & Drink Festival 2015 Best Food and Drink Retailer of the Year) and an impressive 68% increase in turnover since she took over the deli in March 2014.

Although hospitality comes naturally to her, Carter is a rare thing – a career deli worker. She accidentally picked up a part-time job during her student days at a deli just down the road and ended up working there for a decade through various incarnations of the shop, which is now called Folk. She remains friends with the owner, and her mentor, Justin Parkinson.

Carter eventually left for a job at a larger eatery in the city but says working in such a big team didn’t suit her. Thankfully her circumstances changed overnight after her partner appeared on the National Lottery gameshow In It To Win It (the one with Dale Winton and the row of chairs), and won it.

deli of the month vital statistics Location: West Didsbury, Manchester Floor space: 50 sq ft Staff: 4

must-stocks

l Mrs

Kirkham’s Lancashire cheese l Tracklements chilli jam l The Manchester Cheesecake Co cheesecake

l Happy

Belly scotch eggs Great North Pie Co pies l The Funky Nut Co honey & sea salt peanut butter l The Smokey Carter wasabi & lime rub l ManCoCo Manchester blend coffee l Galore real ale chutney l Dough It Yourself pizza bases l Barbakan campagrain bread l Trove wholemeal sourdough l Ginger’s Comfort Emporium Chorlton Crack ice cream l Lilly's Bakery toffee popcorn cupcakes l The

The couple spent the prize money on a house and A Taste of Honey, which was up for sale at the time.

At 28 and with a float of just £2,000, Carter was a deli owner.

Though she claims she wouldn’t have had the creative vision to start from scratch like the previous owner, she has certainly put her own stamp on the place. A few traditional elements remain, like the butcher’s hooks that have been retained by every tenant that has ever used the unit, and these sit fairly comfortably alongside the modern elements like hound’s-tooth wallpaper, framed artwork and the marker pen doodles in the front window.

Re-branding was paramount for Carter and she updated the signage with a new font and swapped the previous hive image for that allimportant bee, aided by local design agency We Are Life.

The look of things is very important to her, she says, whether it’s the retail space or the products that fill it. To illustrate her point,

for A Taste of Honey. Local suppliers account for the bulk of the deli’s must-stocks and most categories, from bread and cakes through to ambient, are covered by a producer in the area.

Carter does use a few distributors – chiefly Harvey & Brockless for the 30-odd cheeses and Medallion for the charcuterie in her serveover – but the majority of the deli’s stock is bought direct.

Where most retailers would feel an invoice headache coming on, Carter only sees the positives. For If I can get it from Manchester, I’ll a start, she needs get it from Manchester. Some things to maximise her margins in a such are impossible. Roquefort isn’t a small space and Roquefort unless it’s made there. lots of locally made items have a lower cost price than those from bigger made there. But if there’s a decent suppliers. jam and I can get it down the road, “With local companies there’s I will.” not necessarily minimum orders,” The burgeoning food producer she continues, adding that this is and market scene in the city has ideal for a business that requires proved to be a good hunting ground she expresses her delight at Tracklements’ recent re-brand and a marked upswing in sales as a result.

“Producers need to move with the times because when Grandma’s gone, who’s going to buy it?”

While they fit the aesthetic brief, the Tracklements lines on her shelves are a bit of an exception when it comes to sourcing stock.

“If I can get it from Manchester, I’ll get it from Manchester,” she says. “Some things are impossible.

Roquefort isn’t Roquefort unless it’s

mainly short shelf-life lines and an owner that is wary of cashflow problems.

“I always pay for everything straight away. Nothing’s on account.

That’s how I prefer to run it because you can very, very easily, with these sorts of shops, build up huge bills before you know it.”

Working in other businesses (“All my mistakes I made for someone else.”) has clearly stood her in good stead for being her own boss and spending her own money but it has also given her an innate feel for managing her shelves.

Carter is effectively a human EPoS and back-office system, spotting what needs re-filling and ordering on the spot from her local suppliers. She admits that the size of her shop allows her to do this but there are downsides, too.

The lack of space means she has to resist customer pressure for the latest celebrity chef ingredient of choice, be it seven spice or pomegranate molasses.

Vol.17 Issue 5 | June 2016

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shelf talk

deli of the month

“You might have to buy a case of 24 and only get asked for that product four times,” she says. “If it sits there too long it either goes out of date or goes out of fashion.”

She has a black book with tallies of various requested items and if they appear regularly enough then they get a spot on the shelf.

Fresh lines are even more troublesome. Carter effectively takes a hit on something for a few weeks before it catches on. One recent success has been loaves from Trove alongside her tried and trusted line-up of bread from Barbakan but other categories, especially cheese, are costlier. In an ideal world she could sell most things with a certain quantity of free promotional stock but understands that producers can’t afford to do it.

The confines of the deli also force Carter to rotate things even if they are selling. She stocks Ten Acre and Pipers Crisps on alternate

snowing – so people preferred pies, if they came at all.

There are also obvious calendar events that cause shifts – Carter sold more than 200 panettones last Christmas and had to double the number of cheeses in her counter – and weekends tend to see more straight deli sales but at the core of her weekly revenue will always be sandwiches and salads to go.

“That’s just the way it has to go for you to make money and also It’s a cliché but variety is the spice of to turn over your life. I’m not here to make the same stock,” she says, Greek salad every day. I’m not a robot. “unless you’re in a very affluent area where people perhaps don’t have to The seasons have an effect on work and are walking around going what’s selling at A Taste Of Honey, to the butcher’s and the baker’s too. In Manchester’s famously and nipping into the deli for a bit of changeable climate that can mean Parma ham. things differing from week to week.

“But unfortunately life isn’t Carter points out that it might be really like that and the house prices 20°C sunny salad-eating weather are so high around here that both while I’m here but last week it was weeks and chops and changes salads and sandwiches weekly, while maintaining a few staples. She says it keeps the people on both sides of the counter interested.

“It’s a cliché but variety is the spice of life. I’m not here to make the same Greek salad every day. I’m not a robot. If you like food and you want to shop in a deli you should have a well-rounded palate and you’ll try something different.”

parents in a family work.”

It drives footfall but the foodto-go has the added advantage of keeping cut-to-order items fresh (“You don’t want that piece of Cambozola sitting there Monday to Friday”) and presenting a number of cross-selling opportunities.

Almost everything on the shelves and chillers can go into the food prepared in-house.

She has definitely mastered her space and when Carter spoke to FFD for last September’s ‘If I’d Known…’ column, she was keen to move into a bigger shop. But those expansion plans have been tempered by the imminent arrival of her baby.

Don’t expect her to take much time off, though. “I can’t just change the last 10 years of my career, wipe it out and say ‘Right let’s just watch Jeremy Kyle now’ and make a cappuccino. I can’t do it.”

That bee motif certainly is apt. www.atasteofhoney.co.uk Vol.17 Issue 5 | June 2016

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Sunday 19 June 11am-4pm Monday 20 June 9.30am-4pm Halls 1 & 2, Yorkshire Event Centre HG2 8QZ

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– discover Great Taste and Editor’s Choice

Helpful resources – talk to the Guild of Fine

FineFoodLive! Theatre – take part

Feed the Dragon – present your

Food and pick up useful publications and tips

in tastings, workshops and meet face to face with key industry figures Stay connected – learn how to use social media to grow your business

products & services directly to key industry buyers Christmas is coming – learn how to maximise sales at the Cracking Christmas workshop

New product innovations – touch and taste the latest new products on the market Try before you buy – speak to producers, learn more about the foods you stock

www.gff.co.uk |

@guildoffinefood #harrogateffs #ISpyGreatTaste

Call our sales team on 01747 825200 today to discuss the right classified heading for your equipment, ingredients or services

• baking equipment

Do you make PIES or other sorts of pastry products?

We make incredibly versatile PIE MACHINES VISIT www.johnhuntbolton.co.uk TO SEE OUR RANGE OF MACHINES, PLUS VIDEO CLIPS OF THE MACHINES IN OPERATION OR CALL + 44 (0) 1204 521831 / 532798 OR FAX + 44 (0) 1204 527306 OR EMAIL spencer@johnhuntbolton.co.uk

JOHN HUNT (Bolton) Ltd Rasbottom St, Bolton, England BL3 5BZ • baking equipment

• food processing machinery

$&2 0 1 9 2 0

classified

• insurance services

• labelling

• labelling

• packaging

Packaging Ltd 4 8 4 0 5 0

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ĞƉŽƐŝƚŽƌƐ Θ ĨŝůůĞƌƐ ĨŽƌ ĨŽŽĚƐ͕ ĚƌŝŶŬƐ ĂŶĚ ƌĞĂĚLJ ŵĞĂůƐ͘

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ůů ŵĂĐŚŝŶĞƐ ĂǀĂŝůĂďůĞ ƐĞŵŝ Žƌ ĨƵůůLJ ĂƵƚŽŵĂƚŝĐ͘

͗ ŝŶĨŽΛĂĐŽƐĂůĞƐ͘ĐŽ͘ƵŬ ͬ ǁǁǁ͘ĂĐŽƐĂůĞƐ͘ĐŽ͘ƵŬ

••ingredients food processing machinery

Refractometers for Quality Control

Blank & Pre-Printed Labels Stock Range of Labels Labelling Systems Thermal Ribbons Trade Enquiries Welcome Emergency Service Available Digital Labels from £49.00

", ÊÊ ÊÊ / " " 9 Ê -FBTF &-' MBCFMMFST GSPN b QFS NPOUI

Call us on 0116 264 5995 or visit www.advancelabels.co.uk

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@Refractoshop

www.refractometershop.com • bottles & jars

Real baking – real easy Tel 44 (0)1706 364103 mike@becketts.co.uk www.becketts.co.uk www.bakeryequipment.co.uk

• bottles & jars

HS HS French Flint Ltd. FF Speciality Glassware, for the more discerning producer.

• insurance services

• labelling

Don’t leave advertisers in the dark – tell them you saw them in Fine Food Digest 01747 825200

• insurance services

• packaging

Sweeten up your sales.

Advertise in Fine Food Digest

01747 825200 • ingredients

• refrigeration

• Digital short run labels • Inkjet printing • Hot foiling and domed labels • bar coding, variable data and consecutive numbering • Reeled/laminated/sheeted • High volume plain labels (We have turret winding capacity) • High volume printed labels upto 8 colours In addition with in-house design and service and response to meet your needs

Unit 4G, The Leathermarket, Weston Street, London SE1 3ER Tel: 020 7407 3200 Fax: 020 7237 9093 www.FrenchFlint.com

Unit C McKenzie Industrial Park Birdhall Lane, Stockport SK3 0SB TEL : +44 (0)161 428 1617 FAX : +44 (0)161 428 1603 www.windmilltapes.co.uk

Vol.17 Issue 5 | June 2016

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June 2016 | Vol.17 Issue 5