FFD March 2020

March 2020 Volume 21 Issue 2 gff.co.uk

Full of beans Reinvigorate your café set-up with our expanded foodservice section

ALSO INSIDE Savoury snacks Witchcraft with Homewood Cheeses CBD update

INSIDE

FINE FOOD SHOW NORTH 2020 PREVIEW

SEGGIANO real food from italy For 25 years Italy’s stand out Artisan Range of Best in Category Larder Essentials Over 150 best in category products from Italy’s greatest artisan producers

Come see what all the fuss is about and meet our organic oil producer at

The Fine Food Show North, Harrogate 8th & 9th March – Stand D12 2

info@seggiano.com

March 2020 | Vol.21 Issue 2

+44 (0)20 7272 5588

CONTENTS 5

NEWS

The French eat French. The Spanish eat Spanish. The Italians eat Italian.

We like a little bit of everything.”

10 SHOP TALK 15 CHEESEWIRE 21 CHARCUTERIE

By Michael Lane, Editor

23 FINE FOOD SHOW NORTH PREVIEW 37 FOODSERVICE 40 CATEGORY FOCUS: SAVOURY SNACKS 45 SHELF TALK 50 DELI OF THE MONTH 54 GUILD TALK

I was lucky enough to spend my last week as an EU citizen in the French Alps. The village we were staying in wasn’t exactly a gastronomic centre, but it did have a very smart charcutier-traiteur-deli that I found myself drawn to repeatedly – in true busman’s holiday style.

The cheese counter had all the Alpine classics, there was a vast array of charcuterie and they even had a subtle, laminated menu of sandwiches resting on the counter to mop up the overspill from nearby restaurants at lunchtime.

My first thought as I began to get my mouth around my ‘jambon cru beurre’ was: “Why can’t we do it like this in the UK?” Yes, these Continental-style shops can be found in big cities but you won’t find them much in our provinces. In France, they can do it halfway up a mountain, surrounded by snow.

Then, as my jaw got more

tired of the baguette, I became less wistful. Even if we did have something like this in a regular UK town, it wouldn’t work. Brits aren’t as crazy about their cured meats as Europeans and, besides, that mound of saucissons (it was literally a mound of them) would never get past an EHO. I know our recent political manoeuvres have marked the British out as stubborn closedminded islanders but if you look at the UK’s differences with Europe purely in terms of food retail and consumption, we’re the ones that are least set in our ways. The French eat French. The Spanish eat Spanish. The Italians eat Italian. We like a little bit of everything. And we’re not bound by traditions and heritage.

Yes, we have great singlecuisine specialist stores over here but most delis survive by drawing on a variety of influences. Let’s

hope those kind of products can still make it here despite less-thanfrictionless borders (see page 5).

The more stiff-upper-lipped people in our industry might say that we could develop our own 100% British version of the deli. The cheese and charcuterie we make here are certainly good enough. Who needs Burgundy when you’ve got gin? And I’ve tried a couple of impressive British pastas recently.

That theory might work but I prefer the magpie tendency we have developed here – both as consumers and as retailers.

When you next open your doors, flick through the pages of FFD or visit a trade show like Fine Food Show North (full preview on page 23), just remember that we do have our own deli blueprint in the UK and it’s a great thing. Even if it is good to take a holiday from it sometimes.

March 2020 Volume 21 Issue 2 gff.co.uk

EDITOR’S CHOICE Full of beans

Tom Dale, assistant editor

Reinvigorate your café set-up with our expanded foodservice section

Hobros

Deluxe Vegan Chilli Sauce

ALSO INSIDE Savoury snacks Witchcraft with Homewood Cheeses CBD update

INSIDE

FINE FOOD SHOW NORTH 2020 PREVIEW

Cover image by Sean Calitz

Chilli sauce is often a winner with me, but the choice can often become a little samey. How much more can you do than make it ‘fruity’ or blow-your-head-off hot?

Well, Hobros has clearly read my mind as the vegan version of its latest offering is something entirely different. The intensely flavoured Deluxe

EDITORIAL

ADVERTISING

GENERAL ENQUIRIES

Art director: Mark Windsor

Sales director: Sally Coley

Fax: +44 (0) 1747 824065

Editor: Michael Lane

Contributors: Nick Baines, Sean Calitz, Patrick McGuigan, Jules Mercer, Lauren Phillips, , Isabelle Plasschaert, Lynda Searby, Mick Whitworth

advertise@gff.co.uk

Sales manager: Ruth Debnam

Sales executives: Becky Haskett , Sam Coleman ADDRESS Guild House, 23b Kingsmead Business Park Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

Vegan Chilli Sauce is, frankly, delicious.

Utilising a range of spices as well as chilli gives the sauce depth and the inclusion of four types of mushroom provides a nuttiness and an umami lift.

To top it off, the heat is just right.

Read more on page 46

Tel: +44 (0) 1747 825200

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

editorial@gff.co.uk

© The Guild of Fine Food Ltd

Printed by: Blackmore, Dorset

2020. Reproduction of whole or

Circulation: Bill Bruce, Emily Harris

publisher’s prior permission is

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

part of this magazine without the prohibited. The opinions expressed in articles and advertisements are

not necessarily those of the editor

Turn to page 54 for news from the Guild

or publisher.

Vol.21 Issue 2 | March 2020

3

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March 2020 | Vol.21 Issue 2

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NEWS

Importers braced for impact as government announces end to frictionless borders in 2021 UK-based importers of fine food from Europe are preparing for the impact of a hard border with the EU after the government’s confirmation in February that checks are “inevitable” from 2021 onwards.

Among the concerns of businesses that FFD spoke to are increased costs, longer lead times for arriving stock, and fresh products perishing in transit due to delays at the border – but all were still waiting for further details of the border crossing process before making definitive plans.

Senior cabinet minister Michael Gove announced that vehicles entering the UK after the Brexit transition period ends on 31st December 2020, would be liable to checks. All trades bringing items into the UK will have to submit customs declarations.

Michael Gove announced the government’s border plan for 2021

Heath Blackford, MD of Brindisa told FFD, that the Spanish food specialist had been keeping in touch with HM Revenue & Customs and regularly updating its plans to deal with Brexit for the last three years – including stockpiling ahead of potential No Deals in October 2019 and January 2020.

“The general feeling we’ve got is that everything will take a little longer to get there and it will cost a little more,” he said.

“It depends on how complex the documentation

Brexit funding gap set to spark farm shop diversification drive Britain could be set to see a glut of new farm shops as almost half of farmers are looking to diversify their businesses ahead of the biggest shake-up to farm funding for decades.

With Brexit now underway, new research by the NFU has found that 48% of farmers are looking to find new revenue streams in 2020 – a figure that has more than doubled (23%) since 2018.

Speaking to Farming UK, Chris Walsh of the NFU said: “The next seven years will be crucial for the farming industry. Because of this, many farmers are looking at new business opportunities in order to spread their risk.”

Mr Walsh added: “There is only room for a certain number of farm shops so farmers planning to diversify need to do careful research and

Chris Walsh

costings before they start converting cow sheds into cafes.”

According to Defra statistics, diversification activities created £740m of income in 2018/19, an increase of 6% on the previous year.

This will be welcome news as farmers look to fill the gap in funding after Brexit. In 2018, British farms received £3.5bn in support from the EU’s Common Agricultural Policy.

is but costs will have to come through.”

Blackford said he hoped that HMRC would implement a checking system that would make things easier for regular importers like Brindisa. He added that knowing how much more consumers would be willing to pay, if costs had to be passed on, was a “million dollar question”.

John Siddall, owner of The Fine Cheese Co, said that his retail customers should be reassured about the supply of dry goods

©UK Parliament/Jessica Taylor / Stephen Pike

By Michael Lane

that his company brings in from Europe, despite delays.

“Really it’s the fresh foods that are going to be the issue,” he said. “Swiss cheese and Comté aren’t an issue, but it’s things like soft cheeses from France that could be a problem.”

Siddall said he hopes that consumers will be able to bear some of the costs, citing his recent experience with exporting to the USA – which has imposed 25% tariffs on EU goods.

“The importers there didn’t buy cheese because they thought the retailers wouldn’t want to buy. And the retailers didn’t buy because there wasn’t the supply,” he said. “But the consumers, where they could get these items, continued to buy.”

HMRC has extended the deadline for businesses to apply for customs support funding to 31st January 2021. At least £7.5m of funding is still up for grabs.

Small shops remain vital to rural communities Independent stores remain the most essential service in rural areas, according to new research by the Association of Convenience Stores.

More than half of these retailers are the only choice for local residents and are central to the community, with 78% engaging in community activities and 53% offering services such as noticeboards.

“The UK’s rural shops provide a lifeline for hundreds of thousands of people, not just through the provision of everyday essentials and a range of services, but also by providing secure local jobs in otherwise isolated communities,” said ACS chief executive James Lowman.

The UK’s 16,986 rural shops continue to provide roughly 146,000 jobs and achieve £15bn in sales in 2019, despite challenges such as access to high speed internet and reliable mobile data.

Despite challenges faced with mobile and wired internet speeds, rural shops 80% of rural stores offer all modern payment methods, however, only in the UK 38% have their own website.

Despite rural consumers naming food-to-go as one of their top three most valuable services, only a quarter of shops offer such a service.

Lowman added: “Rural stores provide a vital service despite facing an uphill battle to gain access to decent broadband and reliable mobile connectivity. If this Government is committed to levelling up the economy, it must plan to level the playing field for our rural shops.”

16,986

WHAT THEY ARE SAYING ABOUT...

INCREASED UK BORDER CHECKS IN 2021

DAVID HARRISON CO-FOUNDER,

SEGGIANO

“My stuff is ambient so, if it’s going to take another week to get through, I can manage.

I wouldn’t like to be moving fresh produce.

We can’t really believe what politicians are saying because they are in a negotiation.

I’m trying to ignore what they say until we see the actual deal.”

JOHN SIDDALL OWNER, THE

FINE CHEESE CO.

“All of those people who were planning for Brexit in October and January in the event of a No Deal – it just takes up so much time. We didn’t plan before because we didn’t know what was going to happen.

There’s posturing from both sides. You’ve got the French saying it’s going to be hard and the British saying they’re not going to follow EU demands.”

HEATH BLACKFORD MD,

BRINDISA

“We’re a small business and we only bring in two or three trucks a week. How the supermarkets are going to cope, I’ve no idea. If they’re going to check every truck, I don’t see how it’s going to work.

The only question is how much more data the Border Force is going to want.”

Vol.21 Issue 2 | March 2020

5

NEWS

CYBER CRIME

Retailers safe to stock existing CBD products for at least one year, says FSA Retailers currently stocking CBD food products can relax for now after the Food Standards Agency (FSA) issued new guidelines for producers.

The watchdog has set a deadline of 31st March 2021 for CBD food producers to provide more information about their products and said that businesses can continue selling existing lines until the cut-off.

As previously reported in FFD, almost all CBD foods were not vetted as safe for consumption and retailers stocking the ‘novel food’ were running the risk of having the lines confiscated.

However, a spokesperson for the FSA said: “Businesses should be able to sell CBD products during the interim, provided they are not incorrectly labelled, are not unsafe to eat and do not contain controlled substances.”

CBD: the facts

cannabinoids. It is found within hemp and cannabis.

By Tom Dale

Novel foods are foods not widely consumed by people in the EU before May 1997.

Before the food can be legally marketed in the EU, novel foods are required to have a safety assessment under EU regulations.

The novel food status of CBD extracts was confirmed in January 2019.

CBD is one of a group of chemicals called

CBD extracts can be derived from hemp or cannabis plants. They are selectively extracted, concentrating CBD and removing or reducing other chemicals.

Hemp and related products, such as coldpressed oils, are not novel because there is evidence to show a history of consumption before May 1997. This is not the case for CBD extracts.

Indies are second largest growth area for organic Independent retailers are the second largest growth area for organic food, according to new research by the Soil Association.

The organisation’s Organic Market Report 2020 revealed sales of organic produce grew by 6.5% in 2019 in small food stores, the largest growth in bricks-and-mortar retailers, with the figure for supermarkets at 2.5%.

Among independent retailers, 90% of those surveyed for the report saw an increase in organic food sales.

Consumers are now spending £2.5m a month on organic food and drink nationwide, hitting a record figure of £2.45bn in 2019 as the rise of the ‘conscious consumer’ continues.

Online saw the strongest increase in sales 6

March 2020 | Vol.21 Issue 2

of organic, 11.2%, a figure which includes veg box delivery schemes.

Organic wine has seen a huge rise in demand with sales growing by 47% and organic poultry and eggs also saw 12% growth despite the rise of veganism, the report revealed.

A Soil Association spokesperson said: “With the climate crisis and British farming dominating the headlines, organic is more relevant than ever as a way for shoppers looking to reduce their environmental impact.”

“2019 was an-other exciting year for organic and 2020 will be a tipping point where organic becomes the go-to choice for shoppers who want to have a sustainable shopping basket.”

The government agency has also advised expectant and new mothers, and people taking medication not to consume the currently unauthorised extracts, and that healthy adults do not consume more than 70mg of CBD a day – equivalent to 28 drops of 5% extract.

The watchdog’s spokesperson added: “We are continuing to review the safety information and if we find evidence that any CBD products pose a significant safety risk, we will use our powers to remove them from shelves.”

Despite the fact that Brexit is underway, the FSA has told producers of CBD foodstuffs that they must

submit valid novel food authorisation applications to the European Food Safety Authority, or face being removed from the market.

The FSA has said that during the transition period the responsibility for processing novel food applications still lies with Europe. However, it has strongly recommended that businesses also submit applications to them, as following Brexit’s completion the authority will return to the agency.

Emily Miles, chief executive of the FSA, added: “The actions that we’re taking are a pragmatic and proportionate step in balancing the protection of public health with consumer choice. It’s now up to industry to supply this information so that the public can be reassured that CBD is safe.”

• The FSA has provided guidelines on what needs to be included in an application on their website – food.gov.uk/businessguidance/cannabidiol-cbd

IN BRIEF Plant-based eating campaign Veganuary has Walter Smith Fine Foods seen a 40% increase has announced the in take-up onthree last year. closure of stores In 2020,The more in January the Midlands. than 350,000 butcher chain people revealed signed up to thethat charity’s over Christmas its drive toVillage, promote the Denby West vegan lifestyle.

Bromwich and Coventry shops would stop trading, leaving it with 11 outlets – many of which Consumers areare within garden centres. increasingly turning their noses up at sell-by dates, favouring the ‘smell test’ Tracklements has instead. hiredresearch Ben Hallam for New suggests the role of commercial 72% of Brits think use-by manager, includes labels are which too cautious identifying new market and 63% believe the opportunities.

Hallam warnings should be joins the Wiltshire-based scrapped altogether. condiment specialist after Despite concerns over 11 years at dairy firm one Yeo bacteria, a surprising Valley. in four consumers would eat out-of-date chicken.

Health food retailer Planet Organic has The European moved into was the hot Parliament lastfood deliverypresented market and month with teamed with high-end a plan toup increase the service which price ofSupper, meat across will EU courier a selection the to reflect its of to-go items and sushi environmental costs, from two Central London including CO2 emissions stores. and biodiversity loss.

Allergen contamination leads to pesto shortage Supermarket pesto stocks have been annihilated over the past month after it was discovered a swathe of Sacla’ products and supermarket own brand pestos may contain peanuts.

Jars of Sacla’, Tesco, Sainsbury’s, Waitrose and Aldi pesto have been pulled from the shelves after it was discovered that cashew nuts from an external supplier could have been contaminated with traces of peanuts.

A nationwide pesto shortage has followed, with some supermarkets hiking the price of their remaining lines in response to the supply crisis.

The FSA issued a series of allergy alerts, warning consumers about the possible health risk for

anyone with an allergy to peanuts.

As reported elsewhere, Sacla’ UK’s managing director Clare Blampied said: “The health, safety and welfare of customers is our number one priority.

“We took immediate action to recall every batch

of every Sacla’ pesto when we were made aware that some cashew nuts, which had been delivered by an external supplier, might contain traces of peanuts.”

A total of 35 varieties of the popular table sauce were recalled over the allergen fears.

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This authentic recipe and the care that goes into every wheel makes Gruyère AOP the finest choice for your customers.

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For more information and some great recipes, please visit us at gruyere.com

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Vol.21 Issue 2 | March 2020 Gruyere_FineFoodDigest_issue-2-March_Fondue_230x315.indd 1

Publication: Fine Food Digest

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1/25/20 12:26 PM

Title: Fondue

Position: ****RHP****

Bleed Size: 236 x 321mm

VE Day News Tuesday, May 8, 1945 - 2020

VICTORY! MRS DARLINGTON

COMMEMORATES

V.E. DAY 75

WITH LIMITED EDITION JAMS

F

riday 8th May 2020 marks the momentous 75th anniversary of VE Day. To honour the sacrifices and to celebrate peace, Mrs Darlington and her daughters have chosen a special way to commemorate this time of remembrance.

Mrs Darlington will be supporting the celebrations with Limited Edition VE Day versions of her two best selling lines Legendary Lemon Curd and Strawberry Jam. Lemon Curd and Strawberry Jam were the first two products made in the Cheshire farmhouse kitchen, which were then sold to local shops on egg delivery rounds. With the help of the local brownies collecting jars for her and her two daughters putting the paper mop caps on the jars after school, Mrs Darlington began making 100 jars of lemon curd each day. Soon, Marion couldn’t keep up with the ever-increasing demand in her kitchen, and her husband Tom converted some of his farm buildings into a large kitchen so that production could be increased.

Giving a Little Something Back

Marion Darlington said: “The VE Day commemorations have a special significance for our family; my brother-in-law Bill was one of the many brave soldiers rescued from the beaches of Dunkirk.

I am proud to donate 10p from every jar of my limited edition VE Day Strawberry Jam and Lemon Curd to the wonderful charity SSAFA, who provide invaluable support for today’s soldiers and their families.”

Today, the Mrs Darlington’s range includes over 80 products, sold in over 3000 independent retailers across the UK and internationally. With Marion’s daughters, Sarah & Wendy, working in the business alongside their mother, Mrs Darlington’s remains a family business through and through. As the beautiful labels say, these gorgeous curds, jams, marmalade, pickles, chutneys, sauces and jellies truly are ‘made with love’.

Dorothy Darlington’s war time recipe book Many of Mrs Darlington’s recipes were adaptations from her mother-in-law, Dorothy Darlington’s cook book from the 1940’s. This now much-thumbed family cookbook remains a cherished family heirloom. The first recipe in Dorothy’s cookbook is typical of war time days - Marrow and Apple Jam! With fruit being in such short supply, there was little option but to turn to the use of vegetables to ‘bulk out’ home made jams.

When Dorothy’s eldest son William joined the war effort in the early 1940’s, his younger brother Tom (Mr Darlington himself) remained at home to run the family farm. Tom often recounted fond stories

Mrs Darlington’s www.mrsdarlingtons.com

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March 2020 | Vol.21 Issue 2

of the high-spirited Italian prisoners of war who were sent to work on their farm, singing as they worked the rolling Cheshire fields. Tom passed away in 2019 aged 91, but he would have been delighted to see the partnership between Mrs Darlington’s and SSAFA raising funds for a charity so close to his heart.

VE Day Limited Edition jars available now!

Call the Mrs Darlington’s team on 01270 250710 to find out your nearest wholesale supplier.

Search “Mrs Darlington’s” on Twitter, Facebook & Instagram

NEWS IN BRIEF

Teoni’s Cookies to continue despite Devon firm going into administration

By Michael Lane

Popular speciality biscuit brand Teoni’s Cookies looks set to return to independents’ shelves this month, after elements of the Devon-based operation behind it have been salvaged from administration.

The company, Teoni’s Ltd, was placed into administration just before Christmas after running into cashflow difficulties, and it has taken several months to resolve the situation and re-establish production.

Ian Walker of insolvency practitioner Begbies Traynor, which is handling the process, told FFD that four or five offers had been made for the business but the equipment, recipes and brand had been acquired

by M J Bakery Ltd, a newly incorporated company.

FFD understands that one of the directors of

PGI applications to EU continue Despite Brexit being well underway, British applications are still being made to the EU’s protected food names scheme, with the latest being Tewkesbury Mustard.

An application for Protected Geographical Indication (PGI) status, submitted by the Tewkesbury Mustard Company, is now going through the consultation process at UK level before the application progresses to the EU. The application stipulates that the mustard can only be made within one postcode in Gloucestershire.

Currently there is no arrangement for British products to be protected under EU rules post Brexit, but Defra is understood to be working on a UK-based protected names scheme and will establish a reciprocal arrangement with the EU.

the previous business has ties to the new owner but another director, Teoni Payne, has stated on several of the brand’s social media accounts that she is no longer associated with it.

Ian Walker said production of the cookies was set to start again at the old business’s premises in Willand, East Devon, but this was a temporary arrangement while M J Bakery looked for a new location.

The recipes, product range and bakery processes are not expected to change.

Walker added that there were cashflow problems by the time Teoni’s had been placed into administration but it had “previously it had been a successful business” and the root cause of the insolvency process was not a financial one.

It is hoped that selling the freehold of the units in Willand’s Blackdown Park South View Industrial Estate –

currently being marketed by agent Charles Darrow – will raise funds to pay the creditors of the insolvent Teoni’s Ltd. “We’re currently trying to establish the level of indebtedness of the company,” said Ian Walker.

“It’s likely that there will be a substantial dividend for creditors.”

According to the last account filed at Companies House, Teoni’s trade creditors were valued at just over £100,000.

Teoni’s is stocked by many delis and farm shops

DOWN ON THE FARM A giant chocolate bison, pictured, made for Rhug Estate Organic Farm in Denbighshire has hit the small screen.

The enormous bovine bonbon, hand-crafted by Baravellis of Conwy on behalf of the North Wales farm shop, was featured in episode six of the Channel 5 series, The Wonderful World of Chocolate.

Following filming, the chocolate creation – worth £1,000 – was raffled off by Rhug Estate Farm Shop.

The winner, Nicola Mulligan, decided to donate the bison to staff at Royal Manchester Children’s Hospital, where she works as a physiotherapist.

Nicola said: “I’m so pleased to have won the raffle. Initially I wanted to share it among the patients,

but I was told that wasn’t possible, so I decided the next best thing was to share it amongst my hardworking colleagues.” rhug.co.uk Topsham-based Darts Farm is celebrating winning ‘Best Farm Shop’ at the Food Reader Awards last week.

Michael Dart, director of Darts Farm said: “To have been a finalist in such great company is amazing, but

The UK is making significant headway in reducing its household food waste, according to new data.

Average food waste has fallen by 7% per person in the last three years.

Across the nation, this equates to 500,000 tons of food, saving British consumers £1bn a year.

across the UK and was ranked 3rd in the biscuit category of Fine Food Digest’s most recent Best Brands Survey – a national poll of independent retailers to establish the best-selling brands in the sector.

The brand is known in particular for its four-packs of dipped cookies, that come in flavours including white chocolate & stem ginger. Other lines include strawberries & cream shortbread and maple pecan oat crunch cookies.

An independent South Wales coffee roastery has become the first in the UK to achieve a top ethical certification.

Coaltown Coffee Roasters was awarded the ‘B Corp’ status, signifying the highest standards of social and environmental performance. coaltowncoffee.co.uk A popular Manchester eatery is opening a new deli in the city.

Northern Soul will be expanding their range of outets with a “New York style deli”.

The latest from farm shops across the country to have won is incredible; especially as we hosted this prestigious awards ceremony here this year.”

With a working farm at its heart, Darts Farm started off as a small pickyour-own, but it has now become a hub showcasing fine produce from the West Country. dartsfarm.co.uk Located in north Dorset, the award-winning Udder Farm Shop has undergone some big changes.

The recently opened ‘Udder Extension’ is a brand-new building offering customers a bigger and better coffee shop,

restaurant and bar.

With enhanced facilities and more seating, the team at Udder can now serve a wider menu with some tasty new dishes. theudderfarmshop.co.uk Rumwell Farm Shop near Taunton pulled out all the stops with their fundraising in 2019.

By hosting charity quizzes, supper evenings and raffles the Rumwell team handed over £1,450 to their chosen charity, Musgrove Park Hospital League of Friends, going some way to provide extra equipment. rumwellfarmshop.com

In association with

Fabulous Farm Shops fabulousfarmshops.co.uk

Vol.21 Issue 2 | March 2020

9

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

SALLY POWELL, founder, culver + nelson, East Sheen, London After 11 years as an executive, I was ready for a change – something that married retail with my love of food. At the end of 2017, I parted ways with my employer. In November 2018, I signed a lease on premises in the town where I grew up. And in February 2019, culver + nelson opened its doors.

The reason for taking so much time out before opening was to gain some work experience – something I would strongly recommend. I took a good eight months working in a coffee shop, bakery, deli and restaurant, going from a corporate pay package to minimum wage.

Taking my time before opening also allowed me to be thorough in my planning. I researched every last overhead, from window cleaning to electricity bills. This meant there haven’t been too many nasty surprises. In fact, my first year costs are lower than estimated – mainly because I budgeted for higher staffing costs. I wanted to open with lots of staff on hand, but soon realised we could manage with just two people out front.

Our strapline “deli pantry table hub” is displayed in the window and pretty much sums up what I wanted the business to be. Our deli offering focuses on British cheese, sourdough bread and seasonal lunch offerings, while the pantry is intended as an “alternative” store cupboard. I’ve been pleasantly surprised at how well essentials such as eggs, milk, flour and refill station items have sold. People will pay a premium for convenience and we have increased our range as a result.

We have two big communal tables to create a neighbourhood atmosphere and the ingredients in our menus are also on our shelves. Sharing a table is not for everyone, but I have done my research and it is part of my vision, so I have stuck with it.

I have always tried to stick with my plan because I have seen it in other businesses when people worry that something isn’t working and scale it back. Then it will never work. You can’t always second-guess what customers are going to do. The only prediction I can make is that if we have a good coffee day, it is generally a good sales day.

The ‘hub’ part relates to the back rooms of our premises, which we have made into a shared workspace area with a printer and scanner for customers working on their laptops. In the coming year, we will be capitalising on our alcohol licence with targeted evening events, such as cheese & wine tastings and supper clubs.

I get talking to a lot of people – many of whom say they would like to do what I have done.

However, there are some aspects of work you will never escape from. I worked long hours before and I work all hours now. But it is rewarding.

Interview Lynda Searby Photography Isabelle Plasschaert

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March 2020 | Vol.21 Issue 2

CONFESSIONS OF A DELI OWNER ANONYMOUS TALES FROM BEHIND THE COUNTER THE ISSUE OF going green and bashing plastic bothers me quite a lot.

Look, I think the vast majority of community action and eco statements are pointless, misdirected and heavily mixed up with virtue signalling. Conversely, they are also absolutely essential if we are to get movement from the corporate world and the state.

Let’s start with bamboo cups. They are heavily stuck together with plastic, and consequently are worse than bamboo before it was stuck together to form a cup. And much worse than pure plastic which at least can possibly be recycled. The worst of both worlds.

Then there are hessian or jute bags. They’re ok. Some contain plastic glue, but there is a lot of energy and water used in their production, plus transport from the manufacturer to here. I bet our customers have a big pile of them sitting on top of their freezer. I know I do.

We are going to reach ‘peak jute’ any minute now and these bags are going to go to landfill.

Plastic can be recycled.

And what about glass bottles? It’s a lot heavier than plastic. Transporting literally

MODEL RETAILING ...PART 2

Plastic is not a carbon or global warming issue. It’s a human-beings-littering issue. On a global scale. millions of bottles from Lake Evian or the San Pellegrino Valley or Coke Town takes lots of energy, as does recycling them.

So, why do we continue to demonise plastic?

It’s a very effective low-weight packaging, saving on fuel and preventing products being damaged and then dumped, and it massively extends shelf lives. It is efficient and an active reducer of waste.

Plastic is not a carbon or global warming issue. It’s a human-beings-littering issue. On a global scale. No different to the kerbside crud you see accumulating next to every traffic queue as

people of every demographic toss it out of their car windows while cramming cheap calories.

Plastic is a recycling issue, not a usage issue.

But here’s the really weird bit. We pretend that we can counteract all of this by paying some factory in China to make cardboard straws emblazoned with unicorns and ship them to us across the planet. And perversely that does somehow seem to be doing a good thing.

Despite the green movement being driven by plenty of slightly under-informed people obsessed with plastic and the carbon footprint of food (but only food, not their car, mobile phone, clothes or bamboo coffee cups), there is an enthusiasm there that has made big business and governments take some notice.

These are the organisations that can really change the behaviour of whole populations and save the planet. And we need it. Fast.

So even if I can’t entirely believe in my own green measures, at least they are, in a way, helping good souls like our Greta as she coerces the Emperors of Change.

Would you like a jute bag for that crumb of comfort?

SOLVING EVERYDAY SHOPKEEPING DILEMMAS. IN MINIATURE.

I’ve pulled off a blinder getting rid of those mice. And just in time, too. Here he comes.

Great. Nice to meet you. Nothing to see here. Apart from a nice, clean deli.

I am your EHO. Prepare to be inspected.

FFD says: Not all EHOs are out to get you. But if you are hiding something, they will find it.

Cutting corners will only lead to the inevitable downgrade, or worse, an enforced closure – especially with something as critical as pest control.

Get your house (and mouse) in order and make your judgement day a little bit easier.

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

Vol.21 Issue 2 | March 2020

11

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March 2020 | Vol.21 Issue 2

SHOP TALK

THE DELI DOCTOR Paul Thomas Technical and regulatory advice from the Guild’s deli helpline Q: I run a small chain of cheese shops, from which we also supply to several local bars, restaurants and other shops. We have had a complaint from an EHO that one of the restaurants was supplied raw milk cheese that was not clearly labelled as such on the packaging.

A: Regulation (EC) 853/2004 specifies hygiene rules for food of animal origin and states that dairy products made with raw milk must be labelled “made with raw milk”.

This applies where the product has not received any heat treatment or any physical or chemical treatment. While the regulation does not usually apply to retail, it does apply when the retail establishment is supplying foods of animal origin to other food businesses.

There are exemptions for “small, localised and marginalised” businesses, or where the supply concerns only storage and transportation.

The labelling requirement described is additional and separate to the mandatory information specified in Regulation (EU) 1169/2011 – sometimes referred to as the “Food Information for Consumers” regulation. This

Back to school PULL UP YOUR RETAILING SOCKS WITH GUILD OF FINE FOOD TRAINING MANAGER JILLY SITCH If you’ve worked in and around retail for as long as I have, you learn a thing or two about when to speak and when to be spoken to.

For customers, your shop often fulfils the dual role of weekday convenience and weekend experience.

You know that lovely, well-to-do lady and her dutiful husband who come in on Saturday morning desperate to impress their incoming supper guests with a cheeseboard? They will hang on your every word as you extol the virtues of proper raw milk Camembert, give them tasters of Fourme d’Ambert or draw out the story behind that local goats’ cheese you over-ordered and secretly need to shift.

Well, on Monday morning, she certainly won’t want the same level of detail from you about the single estate Guatemalan beans that went into her latte as she frantically taps her foot and peers out of the window for the traffic warden.

Not everybody lives their life at such extremes, though. So, you need a process for

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

Dairy products made with raw milk must be labelled as such 1

covers rules on pre-packaged foods which are sold to the final consumer, including provisions for the labelling of allergens. This regulation has been covered by the Deli Doctor column in previous editions.

From the information provided it appears that the requirement to label any portioned cheese that is made with raw milk may apply to the shop supplying the restaurant.

For the purpose of providing clear information to the consumer, it is appropriate that staff in the shop (or the restaurant being supplied) should be able to correctly identify which cheeses are made with raw milk for their customers. This can also be communicated to the consumer through the counter label or menu description.

The terms of the European Union (Withdrawal) Act 2018 means that the regulations described above continue apply to the UK as of the 31st January 2020 Dairy and food safety specialist Paul Thomas runs the Guild’s e-helpline for retailers with technical or regulatory queries. It can be accessed through the Guild Members’ Hub at gff.co.uk

customer engagement.

The truth is that most British people are a little bit frightened and intimidated by having to speak to another person about food. Some deal with this by being quiet and tentative. Others will just seem grumpy.

There is a universal way of dealing with of these: say hello, make eye contact and give them a big smile. If you feel confident enough, try to build up the conversation a little more. I always like to comment on ladies’ shoes and talk to men about sport (make sure you read the back pages in the paper!) but you can talk about anything apart from food, or the weather.

Whatever the reaction, you’ll at least be able to gauge whether this person wants to be led or just came in for one thing and doesn’t want to engage.

Now you can start asking questions – try to avoid closed, “yes or no” ones – and working out what they want and maybe selling them things they didn’t know they wanted.

Nice boots, by the way.

2

3

1 Amaro From over-hopped IPAs to exotic dark chocolate, our appreciation of bitterness has been swelling. Right now, it’s the Italian aperitif amaro that’s the current darling of the drinks scene. Loaded with herbaceous, bitter and slightly medicinal flavours, brands like Cynar are getting a ton of action as both a postmeal sipper, as well as a complex ingredient in cocktails. Fernet Branca has long been a cult favourite among chefs thanks in no small part to Fergus Henderson, while those catering to a teetotal clientele, might be turning to Seedlip’s sister brand Aecorn. With a range of 0% bitter liqueurs, all made from the humble acorn, the appreciation of an after dinner amaro is certainly one to be backing.

2 Singaporean cuisine The small economic powerhouse of Singapore is home to a veritable melting pot of Asian cuisines. However, few dishes are more quintessential to the nation than Hainanese chicken rice or toast sandwiches with butter and kaya jam made from coconuts.

These unique dishes are now being plied by vendors like Borough Market’s Mei Mei, which has received high praise from the Indy’s and FT’s restaurant critics. The virtues of kaya toast are also being explored by Ottolenghi at NOPI, highlighting opportunities for foodservice as well as producers.

3 Tempeh The pursuit for plant-based meat alternatives continues – of course it does. But beyond lab-grown foods and Silicon Valleybacked start-ups, there are producers breathing new life into traditional protein-packed meat substitutes like tempeh. Brands like Tiba Tempeh have revitalised the fermented soy bean product, with flavours including sweet chilli, curry spiced and smokey bbq. It ticks a lot of trendy boxes right now: being vegan, fermented, and the cornerstone of wellness-centric buddha bowls. It seems there’s still time for this Indonesian staple to win more admirers.

Vol.21 Issue 2 | March 2020

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March 2020 | Vol.21 Issue 2 Trade Advert 2020 Half Page.indd 1

15/02/2020 08:21:11

CHEESEWIRE

news & views from the cheese counter

MP leading village of Stilton’s new mission to make famous blue

By Patrick McGuigan

Britain’s most famous blue was dragged into a row over EU rules and Brexit last month as campaigners, including a local MP, revived calls for Stilton to be allowed to be made in the Cambridgeshire village it is named after.

Stilton, which is covered by a Protected Designation of Origin (PDO) under EU law, can only be made in the counties of Derbyshire, Leicestershire and Nottinghamshire.

The cheese took its name from the Cambridgeshire village of Stilton where it was traded and first rose to fame in the 1700s, although historians dispute whether it

was ever actually made there.

Campaigners in the village fought an unsuccessful battle in the early 2010s to have the PDO changed, but the fight has been reignited by a local pub landlord and North West Cambridgeshire MP Shailesh Vara, who criticised “EU rules and bureaucracy” in Parliament.

“As we leave the EU, may we have a debate on products made in the UK that up to now have had restrictions on them?” he said in the Commons.

“I am proud that the village of Stilton is in my constituency, but despite a local historian finding evidence that Stilton cheese was originally made in the village, EU rules and bureaucracy have

Stilton can only be made in Derbyshire, Leicestershire and Nottinghamshire but not Cambridgeshire, the home of the cheese’s namesake

prevented the cheese from being made locally.”

However, Matthew O’Callaghan, chairman of the UK Protected Food Names Association, rubbished the MP’s calls. “Stilton was first protected with a trademark in 1966 by the High Court of England [which also specifies where it can be made], so this is nothing to do with EU law,” he told FFD. “This is more about an MP wanting to make a name for himself.”

The UK will set up its own geographical indication (GI) schemes after the Brexit transition period. This will see EU rules protecting British foods translated into British law. While this will protect British products within the UK, a reciprocal deal with the EU has not yet been agreed.

“I hope the EU and the UK respect each other’s schemes after the transition period,” said O’Callaghan. “It was something that was referenced in the withdrawal agreement.”

Sales of protected food name products in the UK are worth around £6bn each year and account for around a quarter of UK food exports, according to O’Callaghan.

The Stilton Cheesemakers’ Association did not respond to a request for comment.

NEWS IN BRIEF The long-running battle over the future of Camembert de Normandie PDO took a fresh twist last month when dairy executives in the region voted to overturn an earlier compromise to allow the use of pasteurised milk. The new decision, which means the cheese will continue to be made only with unpasteurised milk, has been heralded by traditionalists.

Somerset-based Somerdale International says its exports of British cheese to the US grew 17% in the year to March 2020 to £19m.

The company exports cheese from producers including Quickes, Singletons and Cropwell Bishop. The increase comes despite 25% tariffs on British cheese imposed by President Trump as part of a trade war with the EU. Cypriot cheesemakers have regained their trademark in the UK for Halloumi cheese after losing it in 2018 due to an administrative error by their government. Now, only cheese made in Cyprus can be labelled as ‘Halloumi’ in the UK.

THREE WAYS WITH...

Darling Blue Doddington Dairy in Northumberland launched its first blue cheese, Darling Blue, around three years ago. Named after local hero Grace Darling, a 19th century lighthouse keeper’s daughter who rowed out to sea in rough weather to save shipwrecked sailors, the cheese is made in 2kg rounds with pasteurised cows’ milk and has a natural rind, semisoft texture and mellow flavour.

Digestive biscuit Darling Blue is buttery rather than creamy, but there’s also a delicate biscuity note at the finish. These two flavours are echoed and given extra oomph by serving the cheese with digestive biscuits, which also have sweetness to contrast with the saltiness of the blue. Go beyond McVitie’s to try Doves Farm’s Organic Wholemeal Digestives, which have extra depth thanks to the addition of malt.

Stem ginger Ginger and blue cheese is a classic combo, but Darling Blue has enough about it to stand up to actual slices of stem ginger in syrup, straight from the jar. The sticky ingredient really sets off the spicy notes of the cheese.

Café Rouge opened Britain’s first cheesethemed pop-up hotel last month, complete with a cheese hotline delivery service and mini bar stocked with cheese and wine. To win a one-night stay at the Cheese Suite, which was decorated with cheese-themed furniture, wallpaper and bedding, guests had to enter a competition to raise the profile of Café Rouge’s new winter menu.

Honey baked pears Doddington cheesemaker Maggie Maxwell likes to crumble Darling Blue into a caramelised pear and walnut salad. Drizzle slices of pear with honey and walnuts with honey and golden syrup, and bake in a hot oven. Then mix with salad leaves and the blue cheese.

Full recipe on the Courtyard Dairy website.

Vol.21 Issue 2 | March 2020

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CHEESEWIRE

news & views from the cheese counter

White Lake launches expansion plan after co-founder departs

BEHIND THE COUNTER TIPS OF THE TRADE Clare Rosier, Burwash Larder, Cambridgeshire

By Patrick McGuigan

Somerset-based White Lake Cheese is set to expand significantly under the sole ownership of Roger Longman, after he bought out co-founder Pete Humphries last month.

Longman, who started the business with Humphries in 2004, told FFD that he plans to invest more than £500,000 in new buildings in order to triple capacity.

The company currently makes 30 cheeses, processing around 600,000 litres of milk a year, but plans to increase to 2 million litres by growing the farm’s 600-strong herd of goats and working closely with its ewes’ and cows’ milk suppliers.

Humphries told FFD that the deal would allow him to take a sabbatical for a few months, but that he would “pursue new challenges in the cheese world” when he returned.

Around 90% of White Lake’s production is goats’ cheese, including best sellers Rachel and Driftwood, but it’s

CHEESE IN PROFILE with Berkswell What’s the story?

Ram Hall Farm in Warwickshire, is home to the Fletcher family and their flock of 800 Friesland ewes. They have been making this iconic cheese, named after the nearby village of

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March 2020 | Vol.21 Issue 2

Roger Longman has bought out co-founder Pete Humphries and will look to expand White Lake’s range further

the company’s sheep’s milk cheeses that have won the Supreme Champion title at the British Cheese Awards for three years running.

Longman said he planned to boost production of these lines, and hoped that they would soon account for 20% of sales (up from just 8%), after expanding later this year. He is also researching mozzarella production and

Berkswell, on the 16th Century farm since 1989.

Stephen Fletcher tends to the farm with Julie Hay overseeing all the cheesemaking.

The sheep are lambed in succession to ensure a year-round supply of milk.

Berkswell was awarded Supreme Champion at the Artisan Cheese Awards 2017 and Silver at the British Cheese Awards 2018.

How is it made?

Berkswell is made using the raw

is looking at long-matured cheeses.

“We’ve hit our limit and plenty of people would be happy with the size we are, but I see huge growth opportunities, especially with Brexit,” he said. “We look at French cheesemakers as our competition and if tariffs start being slapped on cheeses, we will need the extra capacity to fill that slack in the market.”

Chocolate shop owners will be rubbing their hands in glee with Mother’s Day and Easter coming up, but cheesemongers can also benefit if they get their merchandising right, says Clare Rosier, manager at Burwash Larder food hall.

She employs several clever tactics to make the most of seasonal sales, such as clustering heart-shaped Baron Bigod and Godminster cheeses together in the counter on a gold board that stands out against the black slate.

“We also put together a gift hamper of cheese, oatcakes and chutney in a red box, which we display in amongst the cheeses,” she says.

To highlight products even more clearly, Rosier will draw big arrows in liquid chalk on the counter glass pointing to them.

“It draws people’s eyes to whatever you are promoting,” she says. “We also find an oldschool chalkboard at the front, with tasters, is really effective. We can triple sales of cheeses that way.”

is hand-turned, salted, painted with a thin layer of plastic film and matured for 4-6 months.

milk from evening and morning milking. It is filtered and gently mixed before being pumped into three 450-litre vats, ready for cheesemaking.

Lamb’s rennet is added to coagulate the milk. The team of six cheesemakers gently hand-press the fresh curd into plastic colanders resulting in distinctive markings on the rind and the cheese’s flying saucer shape. Each 3kg cheese

Appearance & texture: As it matures the rind develops a coating of rustic orange and yellow moulds that differ from season to season.

The paste is firm and slightly crumbly, almost a translucent white colour with flavours ranging from fresh lactic to tropical fruits to brothy and savoury.

Variations: Baby Berkswells are approx. 500g and barrelshaped.

Cheesemonger tip: Recommend Berkswell as a British-made alternative to Manchego for tapas or cheeseboards.

The Baby version is a great individual cheese for hampers and gifting.

Chef’s recommendation: Use in recipes, finely grated, as an alternative to Pecorino.

Serve with a chilled dry sherry such as Oloroso. academyofcheese.org

Whether you have a professional or personal interest in cheese, the Academy of Cheese is a not-for-profit organisation, providing a comprehensive industry recognised certification. Level One courses are available across the UK. Visit academyofcheese.org to start your journey to Master of Cheese.

The Filippo Berio 1-litre range has moved from plastic into recyclable glass bottles. Great for food and the planet.

Contact ANDY COULT on andy.coult@fberio.co.uk or 0203 819 9010 2

March 2020 | Vol.21 Issue 2

PROMOTIONAL FEATURE

Emmi Kaltbach

The wonder of the Kaltbach Caves It is the regional influence that really makes a country’s cuisine. In the Lucerne region of Switzerland, you will find a maze of natural sandstone caves where the local cheese is aged to give it a very special and unique quality.

THE ALPINE MOUNTAINS, rivers, and meadows with grazing cows that surround the Kaltbach Caves are the natural elements from which Gruyère, Emmentaler and other Swiss cheeses have emerged. Add to this the hands-on care of ‘cave masters’, with knowledge garnered over many years, and you have a product that is unlike any other in the world.

While the caves were formed below the Santenberg Hills during the Ice Age, they were brought into their present use sixty-seven years ago; a move that has long been described as a ‘lucky accident’.

Families down the generations, and across every valley in the area, have been involved in cheese making.

This meant that by 1953, storage space simply ran out. The makers then looked at the caves in another light – moving out the tools of their trade and moving in the wheels of cheese.

It was the geography of the area that was responsible then and now for the magic which happens in the Kaltbach caves during the cheese maturing process.

The rock itself was accumulated in layers, which means that water has to slowly make its way down the walls rather than dripping from the ceiling. This, together with the river that runs through the entire cave, maintains a steady 96% humidity level and a temperature of around 50° to 53° F, making it the ideal place for aging cheese.

The material which forms the caves – sandstone – has developed a special relationship with the cheese, releasing and absorbing moisture as needed. The unique micro flora found here has come about because of the natural environment – and because of the 50 different varieties of cheese ageing in the caves.

This unique combination creates a gastronomic experience that can

only come from this setting – an aroma that is distinct, a texture that is smooth and creamy, and a rind that is dark and rich in colour.

In 1993, Emmi acquired these natural ripening stores.

Emmi quality control starts with the milk production on the farm, continues with processes in the cheese dairy and on to pre-delivery inspection.

The special Kaltbach Caves instinct, acquired by cave masters over many years on site, creates the decision over whether a cheese is selected for cave refinement or not, and how and when to take care of it over the maturation process.

It should be said that cheese refinement is seen by Emmi as an art, so much so that it is a technique that is classified and never written down.

It will always remain a product of the knowledge given by one generation of cave masters to the next.

Not until it has passed ten

quality controls will the cheese receive the exclusive Kaltbach label and up to 156,000 wheels of Emmi’s finest cheeses are stored, ripened, turned and brushed in the Kaltbach Caves at any one time.

Every cheese is different, calling for individual care until it reaches its optimum maturity.

Accolades have been gained at the World Cheese Awards over several years. The recent Bergamo, Italy awards gained the company special recognition for its entire line of Kaltbach cheeses, which included the new Gouda to be launched in the UK this year.

We want you to experience the wonder of the caves for yourselves.

How about the Kaltbach Le Gruyere AOP, aged for 12 months to give it a smooth but slightly flaky texture with a crystal crunch, or our Kaltbach Creamy with its melt in the mouth creamy texture that lingers pleasurably on the palate?

For more information on the caves visit our website emmi-kaltbach.com/ international/en or for information on UK stockists contact info.uk@emmi.com 18

March 2020 | Vol.21 Issue 2

CHEESEWIRE

news and views from the cheese counter

Witches were known for curdling milk, so we used it for inspiration.

Do ewe believe in magic?

One couple has conjured up their unique take on some classic cheeses with a nod to the nation’s history Interview by Patrick McGuigan

When Tim Homewood and Angela Morris bought an old book on witchcraft at a museum in Bath, it was 40p well spent.

Among its pages was the infamous story of the Pendle witch trial of 1612, when 10 people from Lancashire were executed for witchcraft and murder. The grisly case has fascinated historians ever since. Homewood and Morris were so taken with the tale they ended up naming some of their cheeses after it.

“Witches were known for curdling milk, so we used it for inspiration,” explains Homewood at the couple’s dairy in Ubley, near Bristol. “One of the witches was known as Old Demdike, which we loved as a name.”

Their 800g sheep’s milk gouda was duly named in her honour with a 3kg version christened Chattox after another ‘witch’ in the trial. They even developed a 300g version called Tibb, after Old Demdike’s ‘familiar’ – reportedly a brown dog, not a black cat.

It is rennet rather than witchcraft that curdles the milk at Homewood Cheeses, which has seen a big jump in sales in recent years to the point where production is at capacity.

The company makes a wide range of thermised ewes’ milk cheeses, but it’s the “cheffy ones” – halloumi, feta, ricotta and fresh curd – that have grown fastest to become mainstays.

That’s not surprising when you consider supermarket sales of these varieties grew by more than 15% last year, thanks to the popularity of ‘flexitarian’ diets and celebrity chef recipes.

At the same time, there’s been a boom in sheep’s milk cheeses from producers like White

Lake in Somerset, Olianas in Yorkshire and Dorset-based Book & Bucket.

As demand for ewes’ milk has grown, ensuring a steady supply has become harder, says Morris. Big seasonal fluctuations in the volumes and composition of milk also create challenges.

“We manage alright, but we are at the mercy of mother nature. There are also more producers out there now and we’ve lost three or four farms locally. It requires a lot of juggling and managing of relationships.”

Homewood currently works with three farms, but this can affect consistency, she adds.

“Sometimes the cheeses are softer, while others can be firmer depending on the farm and the season.

“We used to feel it was a negative, but now we explain why to our customers and they actually love it.”

In the summer, the company processes around 1,100 litres of milk a week, with its halloumi-style cheese popular for barbecues.

The cheese was labelled as ‘Halloumi’ for many years, but the company was forced to change its name to Hello Ewe after a legal battle with the Cypriot government, which argued they were in breach of a trademark specifying that halloumi must be made in Cyprus. Ironically, the trademark lapsed in 2018, but by that point Homewood had agreed to rebrand.

“They wanted us to sign a contract saying we wouldn’t tell anyone that they had made us change the name and that we wouldn’t contest any PDO application, but we refused,” says Homewood.

The good news is that this hasn’t hurt sales, which have even been strong in 2020 so far.

Morris puts this down to the 100% sheep’s milk content and their popularity as a meat alternative.

There’s still plenty of magic to be found in curdled milk. homewoodcheeses.co.uk

CROSS

SECTION

Aveline 1

Made with thermised sheep’s milk, the cheese is named after a cave on the Mendips called Aveline’s Hole, which is the site of ceremonial burial grounds dating back 10,000 years.

2

3

The hole in the cheese is made by cutting out the centre with a tool developed from a piece of pipe. The curd that is removed is used to make another soft, mould-ripened cheese called Lamb’s Leer (named after another local cave).

The cheese is matured for a minimum of 10 days and is at its best at around a month. It has a sweet, clean flavour that takes in double cream and mushroom notes.

In the winter it tends to be soft and milky, while in the summer it can be firmer and more intense.

The hole allows the white mould to break down the paste on the inside and outside, creating a gooey layer all the way round each slice.

Vol.21 Issue 2 | March 2020

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A2 o Vis 6 n it Sh at sta us ow Fin n d N eF or o th od

Manufacturers of depositors & filling machines for the food production industry

Tel: 01282 440040 Email: info@riggsautopack.co.uk www.riggsautopack.co.uk 20

March 2020 | Vol.21 Issue 2

CUT&DRIED

making more of British & Continental charcuterie

Somerset secures £149k grant to support expansion plans

By Mick Whitworth

Multi-award-winning Somerset Charcuterie has secured a £149,000 government grant towards new production facilities at its farm base at Wrington, near Bristol – part of a total planned investment of nearly £500,000 in the business over the coming year.

It will mean a sevenfold increase in capacity for the charcutier, whose premium culatello last year won Best Charcuterie Product at the British Good Food Awards, judged by Michel Roux Jr, as well as Champion Whole Muscle Product at the British Cured Meat Awards.

The Rural Development Grant, announced as FFD went to press, will enable coowners Andy Venn and James Simpson to press ahead with a new 4,000 sq ft on-farm production unit, with scope for a further 7,000 sq ft

expansion as the business grows.

Their existing unit will be used mainly for maturing and storage, as well as hosting the company’s regular one-day charcuterie-making courses for consumers.

Venn and Simpson have already spent around £30,000 over the last year on packaging and label printing equipment, racking, stock control systems and more. It includes around £6,000 on a new AwTherm water activity meter, giving dramatically improved control

Corndale’s Crown launches first NI charcuterie course Northern Ireland chef and meat producer Alastair Crown has revealed plans to develop professionallevel charcuterie training courses after launching the province’s first one-day courses for consumers.

Crown founded free-range rare-breed pork producer Corndale Farm in 2012 and has been making charcuterie under that brand since 2016, selling to chefs, restaurateurs, shops and direct to consumers.

His first hobby-level charcuterie and homecuring masterclass will run on 25th April, priced £170, at Corndale’s HQ in Limavady. It will include an overview of charcuterie-making and some basic butchery before participants are taught how to “safely produce” bacon, salami and cured whole-muscle meats at home.

“Home curing and smoking is starting to take off as a pastime for a lot of meat lovers,” Crown told FFD, “so we decided we would share our skills with them. We started with charcuterie and we’ll be launching a half-day sausage-making class this month as well.”

The public course would be based around Corndale’s own best-selling products. “These are

over the free water level in their finished product – a key measure in achieving a safe cure.

“Over the course of 12 months, total investment in the business will be close to £500,000,” said Simpson, “but none of that is being spent directly on efficiency gains. It’s all about improving the quality and consistency of the product.”

With a line-up that includes whole muscle meats, salamis, chorizo and “pokers” – slim salami sticks with added cheese – Somerset Charcuterie sells to independent delis and farm shops including ultrapremium hotel, restaurant and farm shop The Newt in Somerset. But Simpson said all its growth was coming from foodservice – a mix of fine dining and gastro pubs, served direct and through wholesalers, and sports venues such as Wimbledon and Twickenham. somersetcharcuterie.com

the products people are buying in shops,” Crown said, “so we thought it would be nice to show them how to recreate similar products at home.”

But he said plans for pro courses are also in the pipeline. “We’ve already been asked by several butchers and chefs to hold training classes, and we’re currently working on the course content.” corndalefarm.com

Hobbyists will learn how to make best-sellers from Alastair Crown’s own product list

Board welcomes ‘wider dialogue’ on cured meats A US-based champion of traditional butchery and the UK trade body promoting game meat sales are among the latest affiliate members of the The Charcuterie Board (TCB), the international cured meats forum launched before Christmas.

Founder John Gower, pictured, said American butcher and educator Adam Danforth and the UK’s A Taste of Game were among a diverse line-up of members joining TCB’s affiliate scheme, which aims to “widen the scope of dialogue” between charcuterie makers and associated sectors, from ingredient suppliers to food technologists.

Headquartered in the UK but with a global membership, TCB was launched in December

by Gower – a Devon-based charcutier and event caterer – and a number of key figures from the sector worldwide.

As reported in FFD (December 2019), it aims to provide an online technical resource for craft producers as well as a “safe space” to share issues and ideas. It will also be organising trade and consumer events and developing an inspection scheme for producers.

“Butchers, academics and allied trade organisations can all become affiliate members and help the network of information and resources grow,” said Gower, citing Danforth as an example. The Oregon-based meat specialist is working on a global project, the Atlas of Butchery, to track down and share traditional craft processes and products.

He has recently visited Spain, Portugal, Germany and the north of England seeking out local butchery techniques which, Gower said, “may be due a renaissance as we look for more sustainable methods and better yields”. thecharcuterieboard.org

IN ASSOCIATION WITH

Vol.21 Issue 2 | March 2020

21

Visit us at stand D28

Visit us at stand L80

We are proud to partner Viander in the UK

Launching our high quality, new foodservice range Ideal for all your catering needs and perfect for your restaurant or cafe within your farm shop or deli!

www.tenutamarmorelle.com | 01635 744600

FINE FOOD SHOW NORTH 2020

The North’s biggest annual fine food & drink show will again be focused on the very best local, regional and speciality products Yorkshire Event Centre Sunday 8th & Monday 9th March

Register now at gff.co.uk/shows/ffsn

FINE FOOD SHOW NORTH returns

Use the postcode HG2 8QZ to find us…

…or take our shuttle bus from Harrogate train station

this month, bringing barrels of new brands to Harrogate to kick-start a delicious new decade of fine food.

The show is an opportunity to discover the stories behind the latest products on offer, and, with 40% of exhibitors coming to the show for the first time, there’ll be a wealth of new lines to fill your shelves and stores throughout 2020.

This year, our Deli Kitchen won’t just be offering the latest culinary information and ingredients. The long-running demonstration area will also be looking at sustainability and plant-based cuisine to help you stay on top of the biggest food trends and satisfy the ever-more-discerning consumer.

Buying local is key to sustainability, and, with that in mind, Deliciouslyorkshire will be showcasing the best brands the region has to offer in a dedicated area.

With more than 120 exhibitors as well as the usual strong programme of tastings and demonstrations there will be plenty to inspire you and your customers for the year ahead.

We’re looking forward to seeing you in Harrogate.

Sally Coley, Show director, Guild of Fine Food

Sunday 10am-4pm Monday 9am-5pm

@guildoffinefood #finefoodnorth #ISpyGreatTaste Vol.21 Issue 2 | March 2020

23

FINE FOOD SHOW NORTH 2020 WHAT’S ON AT THE SHOW? Sunday 8th March 11.30-12.30 – The Deli Kitchen

Meet the Great Taste Producer

Meet the maker and learn the story behind the Great Taste stars as three producers cook up a storm with their award-winning products from Fine Food Show North.

12.45-13.30 – The Jolly Tasty Bar

World Champion Cheese Tasting

Don’t miss out on the opportunity to taste the World Champion cheese that only a handful of UK retailers are lucky enough to stock – Rogue River Blue from Oregon, USA. 13.00-14.00 – The Deli Kitchen

Best of the Brunch

Yorkshire chef consultant Stephanie Moon will take over The Deli Kitchen to explore innovative ideas for your brunch menus.

14.00-15.00 – The Jolly Tasty Bar

Everyone’s talking about sustainability… join the conversation at Fine Food Show North Food that’s good for people and the planet Monday 11.00 - 12.00 The Deli Kitchen Improve your understanding and taste test a selection of ground-breaking and delicious new foods with the team from Sustainable Kitchen, who will help you to navigate industry trends, including the free-from and plant-based products you should consider adding to your shelves and menus in 2020.

Eat Green with Melissa Hemsley Monday 14.00-15.00 – The Deli Kitchen Melissa Hemsley continues the sustainability conversation on Monday as she cooks from her inspiring new book, Eat Green.

Championing UK-grown, easy-to-buy ingredients, her book provides lots of tips and tricks to help you reinvent your leftovers and use ingredients to their edible entirety.

Watch and learn as she guides you through how to cut back on waste and eat with the seasons, reducing the impact on both the planet and your wallet.

Forage the Show

Join Nigel Barden as he leads the first of his exclusive ‘foraging tours’ of this year’s show, highlighting the newest ingredients and stand-out brands that will keep your customers coming back for more.

Monday 9th March 12.30-13.30 – The Jolly Tasty Bar

Forage the Show

Don’t miss out on Nigel Barden’s final tour, as he guides you around his top picks for 2020.

Inspire your customers with the latest trends and most innovative ingredients.

Feed the Dragon Sunday 14.30-15.30 & Monday 15.30-16.30 The Deli Kitchen Listen in as eight brave exhibitors dare to pitch their product to a line-up of retail experts and top food buyers in our two Dragons’ Den-style sessions. Discover what it takes to impress our panel, including industry experts from Selfridges and Harrods as well as top chefs and food consultants.

MANY THANKS TO ALL OUR SHOW PARTNERS

12.30-13.30 – The Deli Kitchen

Hotspot Lancashire

Head chef and Lancashire lad Chris Bury, pictured, will turn up the heat in The Deli Kitchen, showcasing products from across the Pennines and demonstrating how producers from the North West are among the best.

14.00-15.00 – The Jolly Tasty Bar

Cheese Wire

Taste your way through original cheese pairings with Patrick McGuigan of the School of Fine Food, including one final chance to try the World Champion, Rogue River Blue.

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March 2020 | Vol.21 Issue 2

FINE FOOD SHOW NORTH 2020

WHAT’S

ON SHOW FOR

2019 0-6 6 O’Clock Gin A18 Focused on making the highest quality, great-tasting spirits, gins and liqueurs, 6 O’Clock Gin has been in business for 30 years. Today, it is still producing liqueurs, gin and sloe gin the same way, in small batches.

6oclockgin.com

A

Adlington G29 A family-run farming business known for producing oatfed, free-range, game-hung Christmas turkeys and their Anglais brand high welfare chicken, as well as a range of cooked and smoked deli poultry products. adlingtonltd.com The Artisan Kitchen F28 Famed for its handmade, small-batch preserves, jams and marmalades in

Gloucester’s The Artisan Kitchen will be bringing its wares to the show. theartisankitchen.co.uk

one’s glass in a toast. It will be bringing artisan hams, charcuterie, cheeses, fish and olives – among other ingredients – to the show. brindisa.com

BoTree Seasonings E16 A family-owned seasoning producer of 100% organic, single-source Kampot pepper and seasoning products. botreefarm.co.uk

Briscoe’s Artisan Jellies G14 Briscoe’s produces a range of handmade apple-based jellies using traditional methods. Suitable for gluten-, dairy-, and fat-free diets, as well as being both vegetarian and vegan. Flavours include classics like mint through to more unusual varieties like lavender. briscoesjellies.co.uk

B

Breckland Orchard B2 Ginger beer with chilli, sloe & rose lemonade, and strawberry & rhubarb soft drinks will be available to try at the show. Breckland Orchard also has a range of zero sugar ‘Posh Pop’. brecklandorchard.co.uk Brindisa Spanish Foods F17 Importers of fine foods from Spain, Brindisa’s name comes from the word ‘brindis’, Spanish for raising

British Polo Gin F16 Both its botanical and sloe gins are 100% organic, distilled in small batch releases of 150 bottles per distillation and are quadruple distilled but BPG hopes to stand out even more with its vegan-friendly and gluten-free 100% organic

gins, certified by the Soil Association. britishpologin.co.uk

Bumble Wrap H12 A natural alternative to clingfilm, Bumble Wrap can be used to keep food fresh or to wrap bread, sandwiches, cheese and cakes. It can even be washed and used again. bumblewrap.co.uk Burren Balsamics K1 “We believe that it is so much more than a dressing,” says Northern Ireland’s Burren Balsamics of its range of artisan, small batch infused balsamic vinegars and white Italian condiments. burrenbalsamics.com The Birch Syrup A30 Company The first commercial birch syrup producer in the UK will be bringing this rare and difficult-to-make product to the show. thebirchsyrupcompany.com Vol.21 Issue 2 | March 2020

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FINE FOOD SHOW NORTH 2020 The Bottled Baking Co A25 Creators of a range of cake, cookie, brownie and muffin mixes contained in reusable glass bottles, The Bottled Baking Co hand-fills each bottle in Yorkshire. bottledbaking.co.uk

C Cairn O’Mohr Berry Wines C2 Cairn O’Mohr winery started producing berry wines made from locally cultivated and foraged fruits, leaves and flowers 30 years ago in a farmhouse kitchen. It will be showcasing a variety of regular, limited edition and sparkling wines along with ciders and sparkling nonalcoholic drinks to the show. cairnomohr.com Cakes from the Lakes F7 A small family-run company based in Keswick, Cumbria, Cakes from the Lakes will have its range of tiffins, cakes and scones at the show. cakesfromthelakes.com Cariad Bakery D21 Hand-made on Anglesey, all of Cariad Bakery’s cakes and bakes are gluten-free and some products are dairy-free. cariadbakery.cymru

Casa Espresso Coffee Roasters B1 Bradford’s first speciality coffee roaster, Casa Espresso roasts 100% Arabica coffee, all seasonal and ethically sourced. The company also provides espresso machine equipment and full training to its customers casaespresso.co.uk Claire’s Handmade Preserves B12 This Cumbrian preserve and condiment company will be exhibiting its range of preserves and condiments, including beetroot chutney with fresh ginger, curried apricot & apple chutney, red onion marmalade, piccalilli, lemon & lime marmalade and strawberry & elderflower jam. claireshandmade.com Clive’s Wines F3 This producer of British fruit wines uses locally grown fruits where possible, and none of its products contain sulphites, finings or artificial colourings. It will be bringing its rhubarb, damson, cherry, 26

March 2020 | Vol.21 Issue 2

elderflower, gooseberry, strawberry & elderflower, raspberry and tayberry wines to the show, in addition to the newest product: ‘Rhubling’ a sparkling rhubarb wine. cliveswines.co.uk

Clotton Hall Dairy H17 Clotton Hall Dairy has been producing Cheshire Clotted Cream since 2017. Its freerange dairy herd of mixed breed cows produce milk, which is all processed on site. The clotted cream is available for both retail and foodservice customers. clottonhalldairy.co.uk Coffee Care

H20

Coffee Care offers a range of award-winning speciality coffees, teas and hot chocolates, as well as barista training, technical support and expert advice. coffeecare.co.uk

Contact Grills (Pocklington) A8 contactgrills.co.uk

Cowbarn Brewery Kombucha G20 Cowbarn Brewery brews kombucha in a renovated cow barn in Derbyshire. It will be showcasing some of its most popular kombucha flavours along with some newer offerings. cowbarnbrewery.co.uk The Cress Co A11 Cress Co is a national distributor of ambient and chilled fine food, offering low minimum orders and weekly deliveries. thecressco.co.uk Cryer and Stott Cheesemongers A1 Family run cheesemonger and fine food wholesaler Cryer and Stott is passionate about artisan cheeses and products from small producers. It will be bringing an award-winning range of cheeses to Fine Food Show North. cryerandstott.co.uk Cheese Nibbles F10 This business, started in 2012 by farmer’s son Ed in the heart of the Shropshire Hills, produces shortbread-style cheese biscuits. cheesenibbles.co.uk Damson Tree G8 damsontreeshop.co.uk

D

G

Dark Woods Coffee A20 Dark Woods Coffee is a Yorkshire-based wholesale coffee roaster, providing speciality coffee, equipment and barista training. darkwoodscoffee.co.uk

The Garlic Farm C3 Third generations specialists in garlic, The Garlic Farm provides fresh produce from its own and partner farms. It also supplies a broad range of garlic products, including butters, mayos, chutneys, sauces and dressings, and even garlic beer thegarlicfarm.co.uk

Deli Blossoms J14 Deli Blossoms specialises in vegetarian and veganfriendly traditional Greek meze. It’s handmade range from Thessaloniki, Greece, includes courgette blossoms with feta, dolmadakia, cabbage rolls and courgette blossoms with rice. deliblossoms.gr

E Emmi UK G21 Emmi is a Swiss dairy company producing a range of premium Swiss cheese, yogurts and iced coffee. The company will be exhibiting the award-winning Kaltbach range of cave-aged cheeses. emmi-kaltbach.com/ international/en The EPOS Bureau D24 Suppliers of business management software to food retailers, under the brand name Eureka. theeposbureau.com

F The Fine Cheese Co. / Artisan Biscuits D2 As, always, this importer and distributor of artisan cheese, charcuterie, and Fine Cheese Co. partners for cheese, will be exhibiting alongside its sister business Artisan Biscuits, which offers a full range of savoury and sweet crackers, biscuits and cookies. finecheese.co.uk Frazer’s Coffee Roasters B11 Frazer’s Coffee Roasters is a small artisan roaster, which sources its beans by going directly to farms across the world and paying farmers the best price. It supplies businesses throughout South Yorkshire. It also has a new on-trend Nitro Cold Brew Coffee frazerscoffeeroasters.co.uk

Ginger Bakers D3 Ginger Bakers sources the best quality ingredients from local farmers and producers and make cakes and bakes so that retailers don’t have to.

It doesn’t use any additives, preservatives or palm oil, because it wants to look after the planet. It takes just as much care with packaging, too. gingerbakers.co.uk Acetaia Giusti

E5

Giusti, established in 1605, is one of the oldest producers of Balsamic Vinegar of Modena. Award-winning Giusti balsamic vinegars are aged in ancient 800-year-old barrels. giusti.it

Gold’s Luxury Ice Cream D8 Gold’s specialises in producing luxury ice cream using real food and has over 150 flavours to choose from.

It supplies businesses all over the country, from Aberdeen down to Dorset. goldsicecream.co.uk

Goosnargh Gin J6 Goosnargh Gin’s multi award-winning, small batch spirits are produced using traditional methods and are designed to celebrate and promote Lancashire’s Forest of Bowland AONB. Solely stocked in independent retail outlets, the company will be showcasing both its gins and associated merchandise. goosnarghgin.co.uk Guild of Fine Food E23 The Guild – publisher of FFD – was formed in 1995 with a mission to support artisan food & drink producers and the independent delis, farm shops and food halls they supply. It organises Great Taste and the World Cheese Awards and provides retail and business training to fine food stores. gff.co.uk

#RETHINK YOURDRINK

ZERO SUGAR, ZERO CALORIES, NOTHING ARTIFICIAL www.skinnytonics.com 20

March 2020 | Vol.21 Issue 2

FINE FOOD SHOW NORTH 2020 Guppy’s Chocolates H13 A family-run business that makes and packages all of its chocolates by hand. guppyschocolates.co.uk

H Hawkshead Relish Company D15 Hawkshead Relish is a small, family-run artisan producer of award-winning preserves, based in the heart of the English Lake District. The range of more than 100 preserves is made in small batches using traditional open pans and locally sourced ingredients where possible without any artificial colourings, flavourings or preservatives. All are free from nuts, gluten and are suitable for vegetarians. The company has 60 Great Taste awards to its name. hawksheadrelish.com Haynes Gourmet D1 This family run business produces sweet and spicy candied jalapenos in a small country kitchen in Marlow,

England. Haynes Gourmet’s products are all veganfriendly. haynesfoods.com

Hider Food Imports J2 Hider Food Imports is a leading distributor of nuts, dried fruits, confectionery and speciality fine food products from around the world. hiderfoods.co.uk Hobros H29 Hobros Limited is a producer and distributor of fine, natural food and wine products. Its range includes the awardwinning deluxe chilli sauce with scallops, speciality Himalayan salts and single vineyard extra virgin Spanish olive oil. The company will launch new products at Fine Food Show North including a vegan chilli sauce, natural black truffle oil, and an expanded range of salts. hobros.uk The Hooting Owl Distillery E12 The Hooting Owl Distillery is based at the historic Barmby Moor House in East Yorkshire. It produces six

quality Yorkshire gins in small batches of 30 bottles. These are currently sold in over 250 establishments throughout the Yorkshire region. hootingowldistillery.co.uk

I Icertech H4 Icertech specialises in providing temperaturecontrolled packaging systems for shipping chilled products. icertech.co.uk

J Just Because Treats B7 Producing speciality South American artisan desserts to family recipes, Just Because Treats specialises in cakes with exotic fillings to melt-inthe-mouth and light biscuits sandwiched with indulgent flavours. The company will be bringing its signature product, Alfajores to the show. justbecausetreats.co.uk

Just Desserts Yorkshire C20 Producers of award-winning desserts supplied direct to the foodservice industry for over 35 years, the company’s portfolio includes a range of individual cheesecakes, franzipans and pastries, coffee shop cakes, vegan cakes, traybakes and more.

At the show, Just Desserts will be promoting additions to its vegan range and introducing a low-sugar range. just-desserts.co.uk

K Kandy Kitchen Creations E8 Kandy Kitchen Creations is an award-winning artisan producer, offering all the dry ingredients required to make simple soups, stews, risottos and puddings in fully compostable packaging. The company has a wide range of vegan and gluten-free options available. See the full range on the stand kandykitchencreations. co.uk

FindMeet out more about Affineur Walo Affineur Walo and find cheese onof The out more about hisCheese cheese at: Winners 16 Fine awards inCo the stand at the following event:

2019 World Cheese Awards International Food Exhibition, Speciality & Food Fair Excel.

Stand No N2900, including 3 Fine Super Gold The Fine Cheese & Co (1-3 September)

Find out more about Affineur Walo cheese on The Fine Cheese Co. stand at theoriginal followingSwiss events: Awarded cheese

Speciality & Fine Food Fair since five generations presented 6-8Walo September

by Affineur von Mühlenen.

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March 2020 | Vol.21 Issue 2

FINE FOOD SHOW NORTH 2020 Kin Vodka D13 Kin Toffee + Vodka is created in the heart of the Lakes and is a blend of caramel, vanilla and toffee flavours with vodka. The product is presented in four sizes, along with a range of gift packs and merchandise. kinvodka.co.uk

L Lakeland Artisan C13 Lakeland Artisan is an award-winning artisan food and drink producer. All of its products are hand-made in the Lake District using natural ingredients with no artificial flavours, colours or preservatives. The company incorporates Lakeland Liqueurs, Cumbrian Delights, Delights Lite and Mawson’s Original Drinks. lakelandartisan.co.uk Le Gruyère AOP C29 The official marketing body for Le Gruyère AOP will be showcasing the worldfamous Swiss cheese at Fine Food Show North. gruyere.com

Link Print and Packaging C1 A range of labelling systems and packaging ideas as well as a low-cost stand display printer for delis, farm shops, butchers and bakers will be on show on Link’s stand at FFSN. labelling-solutions.com Little Doone Foods F4 Little Doone will be bringing tasting out a its range of balsamic dressings at the show. littledoone.co.uk Lux Copper House K7 Lux Copper House, the birthplace of LUX Black Label vodka, stands on the heritage-rich Copped Hall Estate. Lux will be bringing their award-winning vodka to the show for tasting. luxvodka.co.uk The Little Herb Farm F20, F22 thelittleherbfarm.co.uk

M Manchester Smoke House F29 Using a recipe handed down through four generations, the Manchester Smoke House produces ‘Titanic Cure’ artisan smoked salmon. themanchester smokehouse.co.uk Masons Yorkshire Gin E20 Masons Yorkshire Gin is an award-winning distiller started in 2013 by ginloving duo Karl and Cathy Mason. Crafted in the town of Bedale in North Yorkshire, and known regionally as Yorkshire’s original gin, Karl, Cathy and the Masons team continue to be devoted to the art of distilling. masonsyorkshiregin.com Méline’s H23 Producers of organic, spicy Chinese sauces. All of Méline’s our sauces are gluten free and vegan. They are all hand-made by chefs in small batches. melines.co.uk

Michael Lee Fine Cheeses H3 Yorkshire’s largest independent specialist cheese wholesaler, Michael Lee stocks over 500 cheeses, deli products and catering foods. finecheesesltd.co.uk Mike Maloney Country Butchers and Bakers A14 Mike Maloney’s range includes hams, pâtés, pies, smoked meats, poultry and traditional Christmas puddings. maloneys.net Mr Fitzpatrick’s E15 Producers of traditional nonalcoholic cordials. mrfitzpatricks.com MSD (UK) A4 MSD is an EPOS provider and service company. It supplies a range of PC POS and embedded POS products along with peripherals, sales and back-office software, EPOS service and repair, EPOS supply, installation and bespoke software. msduk.com

, e s t th m e u 2 a or Co se H1 N d d ow e an an h at st d S og on oo arr F H ne

Fi

Bumble Wrap is a washable, breathable fabric which keeps food fresher for longer and can be reused over and over again.

It can wrap your sandwiches, a loaf of bread or a piece of cheese. Cover a bowl of leftovers to save for another day.

Simply by using the warmth from your hands you can mold the Bumble Wrap over a bowl or round a sandwich.

When you have used it wash it and re-use again and again.

bumblewrapyork

bumble_wrap

www.bumblewrap.co.uk Vol.21 Issue 2 | March 2020

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FINE FOOD SHOW NORTH 2020

N Natural Vitality / Precious Pea E2 The Precious Pea is a smallbatch, gourmet houmous producer. thepreciouspea.co.uk Norpak J13 Demonstrating a small range of labelling and thermal transfer label printing equipment, together with sample labels and printer ribbons, Norpak produces a full range of systems from entry level, through to fully automatic machinery, suitable for integration into factory production lines. norpakltd.com

P Pastificio Carleschi B27 An artisan producer or organic dry pasta made with British flour. The company focuses on Britishgrown ancient grains and stoneground organic flour, as well as Italian traditional dry pasta production methods. carleschi.co.uk

Delicious kombucha brewed in Derbyshire

Patchwork Foods J7 For 35 years, Patchwork Foods has made pâtés by hand and has recently added a range of relishes and pâtés just for chefs. patchwork-pate.co.uk Pennington’s Spirits and Liqueurs H16 Pennington’s Premium Spirits and Liqueurs produces a variety of drinks including Kendal Mint Cake Liqueur and the award-winning Lakeland Moon Gin. Launched in 2013, the familyrun business is focused on developing and distilling quality products. penningtonspirits.com Pinkster Gin G28 Pinkster is a premium gin produced with fresh raspberries grown locally to the company’s Cambridge base. Dry, with a hint of fruit and a smooth finish, this gin is available from most leading wholesalers, including Matthew Clark and Enotria and Coe. pinkstergin.com

Love at first sip

Priory Vodka B15 Born from the potatoes grown in its own fields and distilled on site at its farm, Priory Vodka’s range of spirits is said to offer “a true taste of Yorkshire spirit”. prioryvodka.co.uk

Q QCR Recycling Equipment F21 QCR Recycling Equipment supplies recycling and wastereducing equipment to thousands of UK businesses.

From recycling balers and bin presses to glass and can crushers, there is a huge range of money-, space- and time-saving machinery to choose from. A selection of these will be displayed at the show. qcr.co.uk

TRY OUR NEW SALTED PEPPER BERRIES

R Raisthorpe Manor Fine Foods B16 Producers of traditionally made gins, fruit liqueurs, vodkas, preserves and chocolates, Raisthorpe Manor will be showcasing a variety of its lines, including its stacker bottles and 9ct Shimmering Vodka. raisthorpemanor.com Redhill Farm Free Range Pork D16 Great Taste Golden Fork winners in 2019 and 2014 for their free-range pork, Redhill Farm produces free-range Duroc cross pigs, slow-growing, ethically farmed in a natural, stressfree environment on a small rural Lincolnshire farm.

Redhill will be showcasing its Lincolnshire Haslet, ham (dry cured and smoked in its own brick smoke house), hand-raised free-range pork pies and Lincolnshire sausages. redhillfarm.com

A Seasoning Renaissance

“ASTONISHING” “A TRUE PARTY IN YOUR MOUTH”

“GREAT TASTE EXCELLENCE” - GREAT TASTE JUDGES 2019

Visit us on stand E16 at Fine Food Show North We brew our kombucha the traditional way with only 4 ingredients - tea, water, sugar and culture. We then flavour with natural fruit juices and botanicals.

Simple, healthy and delicious! cowbarnbrewery.co.uk

cowbarnbrewery

To find out more, email us at hello@cowbarnbrewery.co.uk

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March 2020 | Vol.21 Issue 2

MULTI-AWARD WINNING EXQUISITE SEASONING PRODUCTS FROM KAMPOT CAMBODIA Contact us for our wholesale pricelist Tel: 01738 248288 Email: sales@botreefarm.co.uk www.botreefarm.co.uk

us 12 e C 0 Se a nd 202 s t SN on FF at

e ee 0 l p ff A2 d m o a co d o th n F S r r a u st ne No o i n F o t ow a h S

Dark Woods Coffee is a Yorkshire based coffee roaster, providing the very best retail and wholesale coffee to the independent trade, with equipment and hands-on barista training support.

Image. Crow Tree

Panama La Huella (Cafe de Panama)

HOLME MILLS . WEST SLAITHWAITE ROAD MARSDEN . WEST YORKSHIRE . UK . HD7 6LS info@darkwoods.co.uk tel . +44 (0)1484 843141

–

DARKWOODSCOFFEE.CO.UK

Natural Edible Dead Sea Salt from the Jordan Valley

21 Mineral Rich Salt from the Lowest Point on Earth Try it on Stand C15 w w w . t e r r a---ro s s a . c o m +44 (0)20 8661 9695

Winner of 65 Great Taste Awards in 14 years Vol.21 Issue 2 | March 2020

31

Reliable EPOS Solutions

Fine Food Show Fine NorthFood 2020 Harrogate Harrogate Show North 2020

Nocciola Gelato Swoon

Sunday 8th March 10am-4pm & Monday 9th March 9am-5pm Yorkshire Event Centre, Harrogate HG2 8QZ

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Online Ordering

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Integrated EPOS CCTV

Time to upgrade your EPOS machine? Perhaps you would like to give your business an online presence with its own dedicated Mobile APP and Website? Do you need a Repair Partner for your EPOS troubles?

Or perhaps you’re in search of integrated CCTV!

Come and try the gelato that was named Great Taste 2019

Follow Our Social Media For Exclusive Discounts & Updates

Supreme Champion – on stand H26 at Fine Food Show North.

www.microtekuk.com - enquiries@microtekuk.com - @Microtekuk On Social - Call 0113 238 7300

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March 2020 | Vol.21 Issue 2

Swoon Gelato is currently available in Bristol, Bath and Oxford

www.swoononaspoon.co.uk

FINE FOOD SHOW NORTH 2020 Rosebud Preserves C21 Rosebud Preserves is based in three 19th century barns near Masham in North Yorkshire. Since 1989, it has made preserves with an emphasis on careful sourcing, generous quantities, simple recipes and natural sets, unrefined sugar and skilful cooking. rosebudpreserves.co.uk Rounton Coffee F1 Established in 2013, Rounton Coffee is a Yorkshire based coffee roastery supplying coffee, equipment and training across the UK – with a focus on sustainability and responsibility as well as quality and service. rountoncoffee.co.uk The Ribble Valley Gin Co B8 The Ribble Valley Gin Co produces small-batch artisan gin in their distillery based in Longridge, Lancashire.

The distillery is a stone outhouse, built in 1888 and originally used as a piggery, and with it having so much history and standing for over

130 years, the owners have kept most of the original features. They use an 83-litre column still for their gin and vapour-infuse botanicals for a smooth finish. ribblevalleygin.co.uk

S Sandgrown Spirits Lytham Gin C28 An award-winning small batch distillery producing gin and rum on the Lancashire coast, and creators of Lytham Gin and Lytham Rum, Sandgrown Spirits also makes bespoke gin and rum for clubs, hotels and restaurants. It also provides contract distilling for other brands. sandgrownspirits.co.uk Scoffingtons B20 hashbrownies.co.uk SeaGrown C16 seagrown.co.uk Seggiano D12 Specialists in sourcing artisanal, non-industrially produced foods from all over

Italy, including the Seggiano and Lunaio brands. seggiano.co.uk

The Spice Pioneer D27 Offering a vast selection of seasonings, Seasoned Pioneers also produces a selection of worldwide gourmet cooking sauces. The company will be showcasing the Spice Pioneer range at the show. seasonedpioneers.co.uk Shepherds Purse Cheeses A21 Shepherds Purse makes a range of award-winning artisan cheeses including Yorkshire Blue, Harrogate Blue, Yorkshire Fettle and Bluemin White. An independent family business, it is based on the family farm near Thirsk, North Yorkshire. shepherdspurse.co.uk Side Oven D23 Side Oven offers a range of organic breakfast cereals and soft drinks – all produced on a family farm in East Yorkshire using ingredients sourced and grown on the farm. sideoven.com

Sweet Revolution Superblend Lattes A27 Sweet Revolution has created a range of four instant drinks using superfoods: raw cacao, turmeric, matcha green tea and reishi mushrooms.

The drinks use coconut milk powder as their base, are sweetened with raw crystallised coconut nectar and enhanced with spices.

Certified organic, vegan and free from dairy, refined cane sugar, soya and gluten. sweetrevolution.co.uk Swoon Gelato H26 swoononaspoon.co.uk

T Tame and Wild Drinks E24 tameandwilddrinks.co.uk Taste of Yorkshire J11 Taste of Yorkshire produces a range of cheese nibbles in six flavours, to be eaten with cheese or on their own. The company will be launching three new shortbread nibbles at the show. tasteofyorkshire.uk

THE HOME OF SPANISH FOOD

STAND D15

HAWKSHEADRELISH.COM

Discover the new Perello olive range and your favourite Spanish ingredients at stand F17 at Fine Food Show North Call or email us to book in a session 0208 772 1600 | sales@brindisa.com

www.brindisa.com

Vol.21 Issue 2 | March 2020

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TASTE THE UNIQUE FLAVOURS AND UNDERSTAND THE VERSATILITY

Multi award-winning producer creating small batch gins in the Forest of Bowland

Come and meet DIP ‘N’ POUR’s Queen of the Kitchen on stand J11 at this year’s Fine Food Show North.

We offer an amazing cinema box for your customers too so please ask us more about wholesale and RRP’s!

DIP ‘N’ POUR! YOU’LL WANT SOME MORE!

Our products are tomato curry-based sauces with a uniqueness in taste. It can be eaten hot or cold, as a dip or a sauce and is available in a vegan/vegetarian or meat lovers’ range.

www.goosnarghgin.co.uk hello@goosnarghgin.co.uk

Call: 07976 319687

Fi ne P fo Fo Sta op r a od nd to fr Sh F1 ee o , co w N ff o ee rt ! h

Fin o e n st Vis Fo a it od nd us Sh A2 ow 1 a N t or th

Walking our Dipnpour path, telling our story chapter @Dipnpour by chapter,www.dipnpour.co.uk celebrating independence

FOR THE LOVE OF COFFEE

RountonCoffee

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March 2020 | Vol.21 Issue 2

@RountonCoffee

RountonCoffeeRoasters

FINE FOOD SHOW NORTH 2020 Tenuta Marmorelle – A Taste of Italy D28 Producers of ZERO and OTTIMO extra virgin olive oil and importers of the finest Italian products from small producers, Tenuta Marmorelle also offers balsamic vinegar, antipasti, gluten free pasta, fresh pasta, charcuterie and more. tenutamarmorelle.com Terra Rossa C15 Winner of a 2018 Great Taste Golden Fork for its Rashi & Dibis spread, Terra Rossa carries a range of Arabian specialities including UKmade sauces and relishes, olive oils, herb mixes, essential ingredients and sweets. terra-rossa.com Twelve Below twelvebelow.co.uk

H9

Two Farmers Crisps G12 Two Farmers is the first hand-cooked crisp brand to launch in 100% compostable bags. Using award-winning potatoes grown on farms in Herefordshire, it slices and hand-cook in small batches before flavouring its crisps in locally sourced ingredients. twofarmers.co.uk Two Birds Spirits twobirdsspirits.co.uk

A5

W Walnut Tree G1 The Walnut Tree produce dried fruit and nut gifts together with glacé fruits, marzipan, marron glacé and chocolate gift packs. the-walnut-tree.co.uk Wharfe Valley Farms D29 The first rapeseed oil producer in Yorkshire will be showcasing its range of oils, dressings and mayonnaise.

Founded 13 years ago and based in Collingham, Wetherby, it is a family business which grows, presses and bottles on site. wharfevalley.co.uk Whitby Distillery E28 Whitby Gin offers a range of spirits, including the Best British London Dry and fruit gins. Whitby Distillery roams the rugged coastline and dips below the ocean’s surface to find its ingredients, including sugar kelp and North York Moors heather. whitbydistillery.com

White Lake Cheese E1 A farm-based artisan cheese producer in Somerset, White Lake Cheese has produced the last three Supreme Champions at the British Cheese Awards and also won Best Goats’ Cheese at the World Cheese Awards. whitelake.co.uk Woolery Forbes w-forbes.com

F12

Y York Emporium / Ebor Catering Supplies C8 This coffee roaster and tea specialist believes that everyone deserves a great quality, tasty cup of coffee or tea. It sources high quality coffee beans and looseleaf tea from around the world. All orders are freshly roasted, and hand packed at the roastery in York. yorkemporium.co.uk The Yorkshire Pasta Company C9 Made from locally milled wheat flour, Yorkshire Pasta will be launching this spring after a long process of researching and refining its products. It will be showcasing this new British pasta at the Fine Food Show North. yorkshirepasta.co.uk Yorkshire Rapeseed Oil G11 Producing award-winning, cold-pressed rapeseed oil, flavoured oils, dressings, and mayonnaise, Yorkshire Rapeseed Oil is made with rapeseed grown and pressed on the company’s farm in the Wolds. yorkshirerapeseedoil. co.uk

All listing coreect at time of going to press.

Vol.21 Issue 2 | March 2020

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Fin on s Visit e F t a n us ood d E Sho 12 a wN t ort h

GOLD DOUBLE DAIRY HONEST ICE CREAM SINCE 1914

Over 100 years of award winning ice cream. Handmade in our purpose built production facility using only the finest sourced ingredients.

“Clean and gentle and creamy and rich and wholesome and welcoming and not over sweet. What’s not to like here?”

– Judges comments Great Taste 2019

Wholesale, Retail, Foodservice, Distribution www.rizza.co.uk | Tel: 01466 792 847 | Email: sales@rizza.co.uk

Join us at stall A14 at Fine Food Show North 8th -9th of March where we are excited to introduce our newly expanded range of “Bake at Home” products. Supplied frozen so you can achieve that just baked taste. Made from scratch with our heritage recipe ecipe pastry

Tradition, Trend & Taste Come and see what’s baking at C20

rolls, pies and pasties there e is something for everyone. Pop along and sample some fresh from the oven. We are e celebrating our 40th birthday this year and are proud to remain emain focused on great eat taste and quality we are looking forward to the next 40 years!

Gateau Telephone: 01274 590698 or email: sales@just-desserts.co.uk

01777 870270 · sales@maloneys.net · www.maloneys.net

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March 2020 | Vol.21 Issue 2

www.just-desserts.co.uk

FOCUS ON

foodservice

INGREDIENTS

A licence to serve As customers splurge on dining experiences, serving alcohol on site could open up new sources of revenue for your business. But what are the practicalities and how can retailers make the most of it?

By Lauren Phillips

DESPITE THE GLOOM on the high street, consumers are still spending on dining out and retailers looking to capitalise on this could do so by serving alcohol in their cafés.

But before you uncork that expensive bottle of Chablis to serve with your café’s cheeseboard, your premises need an alcohol licence.

There are several things to consider when applying for a licence.

First and foremost, the premises must have an allocated personal licence holder – typically the owner – who authorises the sale of alcohol.

This is also the designated premises supervisor, says Jeremy Clevett, owner and designated premises supervisor of Wildmoor deli in Bovey Tracey. “I don’t have to be here all the time, but I control all the systems in place for the business,” he says.

The cost of a licence varies depending on the local authority.

Clevett says he pays an annual fee of £180. “One wine tasting for us will more than recoup a year’s fee.”

Retailers need to outline the hours they want to sell alcohol in applying for the licence, which is then granted or rejected by the licensing officer dependent on whether there is a risk of noise or anti-social behaviour.

After securing a licence, retailers are responsible for the finer points of serving alcohol, like checking customer IDs and making sure underage staff are not selling alcohol to customers.

Deli-café and bookshop The Mainstreet Trading Company in the Scottish Borders struggled with whether or not to allow children in the café if they came to visit the bookshop on their own. “We had to put some caveats in to our licence,

One wine tasting for us will more than recoup a year’s licence fee

making sure responsible adults are with children in a place that is licensed,” says owner Bill de la Hey. The practicality of selling wine by the glass throws up the issue of wastage from unfinished bottles.

Shumana Palit, owner of Spanish deli and restaurant Ultracomida, offers only a limited range of wine by the glass to avoid wastage. For pricier types she uses a gas wine opener to remove the oxygen from the bottle, allowing wine to be kept up to a month after opening.

De la Hey pared back his selection to two Sicilian wines (white and red) and some bottled beers and ciders in the café. This was to limit waste and in response to the lower drinkdriving limit introduced in Scotland, which impacted his lunchtime trade of retirees having a glass of wine with their meal.

“The day it was introduced our takings dropped off,” he says. “We’re out in the countryside too, so people are always driving to get to us.”

Despite this, the tasting events, wine & cheese evenings and supper clubs retailers can put on as a result of having an alcohol licence can still make it lucratively worthwhile.

There’s potential for off-site events, too. Ginhaus Deli in Llandeilo

often hosts outdoor events, permitted via a temporary event notice. “It extends our licence outside and costs £20,” says co-owner Kate Kindred, “and covers us if we have an outside bar in the pedestrian area at the front of the deli.”

Wildmoor’s Clevett says his licence allows him to put on tasting events off-site so long as they are ticketed events that customers purchase at the business. He specialises in wine and is often paid by the wine society to hold tastings.

“You would want to check with your licensing officer what the rules are.

But we don’t need a licence for the place where we’re holding the event because the licensing happens here.”

Now you’ve got plenty of reasons to dig out that corkscrew.

BUILD THE PERFECT WINE LIST • Unless you’re a wine specialist, avoid a long wine menu that leaves you holding a lot of stock in the back room. A smaller selection can be changed up more often too, keeping your customers interested.

• Consider having a lunch wine menu and an evening wine menu.

Bill de la Hey avoids heavy reds for the lunchtime trade. Instead, opting for lighter types that are affordable and drinkable.

• Be different from what’s already out there. Work with a good wine merchant who will help you build a wine selection that won’t include types customers can find in the multiples.

• Use wine tasting events to build your selection. Bring in different types from different areas for your customers to try and gauge their reaction.

London-based coffee start-up Minor Figures has launched a frothing organic oat milk, offering a vegan alternative for baristas.

The organic plantbased milk has been developed in response to the increasing demand for non-dairy and organic milk alternatives in cafés.

The business claims the Soil Associationaccredited product is the first to achieve sufficient stability for froths when steamed.

Stuart Forsyth, co-founder of Minor Figures, said: “We wanted to design and develop a product that would allow baristas to easily enhance their customers’ coffeedrinking experience.” minorfigures.com Snacking Pickles are the latest range expansion from Serious Pig. The 40g snack packs (RRP £1.40) of pickled gherkins are pitched at retail and the on-trade market.

Founder George Rice said the flavour profile was created to complement bigger, hoppier beers found in UK craft beer bars, so if you stock a range of craft beers, this could be the perfect new flavour pairing to offer your customers. seriouspig.london

Vol.21 Issue 2 | March 2020

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OO PR

F

Nelson’s Distillery & School is a unique brand that has found fame worldwide with International awards and International Gin Schools. With it’s diverse range of Spirits, including the multi award winning and one of a kind Nelson’s Timur Gin. You can now re-use your empty Timur bottle with Timur scented Diffuser oil and reed sticks, for that longer lasting experience. Also available are scented candles in a Nelson’s branded glass which can also be re-used.

Available to purchase from our online shop www.nelsonsdistillery.co.uk/shop/ or from our onsite shop at the distillery.

Trade prices are available for our full range of products. All enquiries to enquiries@nelsonsdistillery.co.uk for a Product and Price list.

Come

and see us at

Fine Food Show North on stand B8

RIBBLE VALLEY GIN FROM PIGGERY TO DISTILLERY AWARD WINNING SMALL BATCH GIN!

NEW

www.ribblevalleygin.co.uk

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March 2020 | Vol.21 Issue 2

@ribblevalleyginco

@ribblevalleyginco

@ribblevalleyginco

FOCUS ON

foodservice

EQUIPMENT

FROM THE DELI KITCHEN SIMPLE RECIPES TO BOOST YOUR MARGINS

BROAD BEAN HUMMUS

Sean Callitz

This greener version of the much-loved Middle Eastern dip is fab for inseason broad beans and incredibly versatile and will add a splash of colour to your counter. We’ve tried this recipe with a mixture of broad beans as a base and added drained tinned chickpeas, black eyed beans and borlotti beans. All seem to work perfectly well in whatever ratio you have available.

Prep time: 10mins Cook time: 5mins Makes: 1.5kg hummus

Ingredients: 1kg broad beans 4 garlic cloves, crushed 4tbsp tahini 2 lemons, juiced and zested 1 large bunch of mint, leaves removed 160ml olive oil

Method: • Bring a large saucepan of water to the boil and blanche the broad beans and garlic for five minutes. Drain and allow to cool.

• Place the cooled beans, garlic, tahini, lemon zest and juice, mint leaves and olive oil in a food processor and pulse until smooth.

• Season well and serve.

Recipe by Jules Mercer for Fine Food Digest

Sponsored by Tracklements

A condiment for every meal

Victor Manufacturing’s Evolution + units are available in hot, ambient and refrigerated options, making it possible to mix-andmatch products from the range to suit a variety of needs.

The highcapacity display cabinets are ideal for delis, coffee shops, convenience stores and food-to-go outlets.

Available as selfservice, open-fronted displays, they are a onestop, unmanned station for grab-and-go items.

The Evolution + range has been designed to increase customer engagement, speed up service and offer freshly made, healthy food options. victoronline.co.uk Designed to reduce waste and save time, Cleenol offers the X2 concentrated cleaning spray system with the catering industry in mind.

The spray nozzle attaches to two bottles: one with a highly concentrated cleaning product and a re-fillable water container for dilution.

It is hoped the product will reduce waste associated with ready-to-use spray bottles. The company claims one 325ml cartridge produces the equivalent to 12 larger 750ml containers.

The X2 also reduces the need for multiple bottles of cleaning fluid as the same nozzle can be used for the company’s full range of products. cleenol. co.uk Vol.21 Issue 2 | March 2020

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CATEGORY FOCUS

savoury snacks

What’s your bag?

Whether you’re after the latest potato chips or something a little healthier, this annual round-up of snacking NPD should provide something new for your shelves Compiled by Lynda Searby

March 2020 | Vol.21 Issue 2

Two Farmers, the Herefordshire hand-cooked crisps producer, is thinking outside the bag with its latest introduction – a 500g sharing tin. Lightly salted, salt & cider vinegar, Hereford bullshot and Hereford hop cheese & onion flavours are available in the new tin, which is 100% recyclable and reusable. RRP £12.50. twofarmers.co.uk

Following a revamp, Olly’s Olives has gone live with a new look and a 25% lower calorie count for its 50g pouches (RRP £1.50-2). The brand, which is now listed with Sainsbury’s, Selfridges, Ocado and other major stockists, claims to be the world’s first unpasteurised olive snack pouch. ollysolives.com

Fairfields Farm has launched a limited edition charity variety using redfleshed Red Emmalie potatoes to raise money for The Brain Tumour Charity, in memory of a local schoolgirl. The East Anglian producer is packing 36,000 bags and donating 20p from every pack sold, with the target of raising over £7,000 from crisp sales. RRP £1.89-£2.25 per 150g bag. fairfieldsfarmcrisps.co.uk

Olives et Al has further expanded its Captain Tiptoes snacking portfolio with the introduction of a popcorn offering. The 30g popcorn bags join the existing Lapsnacks and Pnut ranges and come in three flavours: smoky bacon, salted chilli and salty sweet. RRP £1. olivesetal.co.uk

Veganuary saw the launch of Kettle Chips’ dairy-free take on a classic British flavour combination. Sheese & red onion seasoning features the red Leicester-style vegan cheese alternative and is available in sharing format (RRP £1.99 for 135g). kettlechips.co.uk

Punchier flavours and a reformulated puff

BEPPS, which claims to be the UK’s first black eyed pea puff snack, has reformulated its recipe and added a new salt & vinegar variant to the line-up. The combination of black eyed peas and fava beans makes the puffs naturally richer in vitamin A and calcium, lower in fat and calories and higher in fibre, says BEPPS. The range also has the benefit of being zero VAT. RRP is £0.89 for a 22g pack. beppssnacks.com

Released in late 2019 following the success of its cheese palmiers, Cottage Delight’s new Buttery Cheese Pesto Palmiers combine buttery puffed pastry, Gouda and Edam cheeses and paprika in a “moreish mini bite”. RRP £3.49 for 150g; trade price £2.33. cottagedelight.co.uk 40

An established supplier to hotels, Cambrook Foods is breaking into the retail space with a baked nut range. Hickory smoke seasoned almonds & cashews, truffle nuts, umami cashews and lemon & chilli pistachios come in a standup pouch (RRP £1.99-2.69 for 75-80g). Two further products – caramelised sesame hazelnuts 180g and baked chilli & lime cashews & peanuts – are available in jars. RPP £4.99. cambrookfoods.co.uk

>>

How we stock it…

Native Snacks is the latest brand to exploit the potential of Indian lotus seeds as a better-for-you snack. Its plant-based snacks are made by popping the seeds to pack a light, crispy, fibre-rich punch. They are available in sea salt & vinegar, sweet chilli & lime and sea salt & pink pepper flavours (RRP £1.20 for 22g). wearenativesnacks.com

Beef biltong made from dry cured British and Irish grass-fed beef according to a South African recipe is the latest creation from The Curators. Founded by foodie friends Max Rees and Ed Hauck, the start-up is already marketing two other ranges: beef jerky and Pork Puffs (hot flashed pork rind). RRP for the biltong is £2 per 30g pack. wearethecurators.com

Taking its cue from Korea, where seaweed is a popular snack, is Asian food brand itsu, whose seaweed thins have just launched in a new variety. Korean BBQ joins existing sea salt, wasabi and sweet soy & sea salt flavours. They contain just 23 calories per 5g pack and are high in vitamin B12, iodine, protein and fibre.

RRP £1. itsu.com

Popcorn Shed has found a point of difference in the market – using a white popcorn grain that pops to around half the size of regular popcorn, making the kernels small and tender, with a thinner hull that doesn’t get stuck in your teeth. MiniPop has launched in five vegan flavours: sweet & salty, toffee, salted, salt & vinegar and white truffle. RRP £1. popcornshed.com

Munchy Seeds’ new mild chilli flavour pumpkin & sunflower seed mix blends savoury roasted seeds with ‘a gentle kick’ of chipotle and chilli. The new snack pack variety has an RRP of £0.80 for 25g. munchyseeds.co.uk

Nim’s has moved into the sharing space with the launch of three of its most popular airdried fruit and vegetable crisp varieties in larger bags. The apple (70g), beetroot & parsnip (70g) and pineapple & beetroot (80g) share bags all have an RRP of £1.95; trade price £1.25. nimsfruitcrisps.com

Mark Kacary, co-owner Norfolk Deli, Hunstanton Snacks are one product that don’t fly off the shelves at this deli in the East Anglian seaside town of Hunstanton, which is why owners Mark and Rosie Kacary take a minimalist approach to the category.

“We focus on traditional snacks like crisps and nuts.

We stock crisps from Corker’s and Eat Real and Mr Filbert’s nuts. We don’t stock a lot because we don’t sell a lot – our sales directly correlate to school holidays.”

Although the deli is often approached by suppliers of ‘alternative’ and ‘novel’ snacks, Kacary refuses to be drawn into trends, saying: “We don’t stock products like gluten-free balls because we don’t think they taste good and they are a fad. We’re generally proven right.

“Most of our customers are 70-plus and tend not to be that adventurous or to eat many snacks. If they do want snacks, there are two supermarkets in the town.” norfolk-deli.co.uk

Staffordshire on-farm producer Just Crisps is resurrecting the Mr Trotter’s crisps brand, starting with the launch of two ‘strong’ flavours targeting beer drinkers. The ‘original scratching’ variety uses Mr Trotter’s pork scratching seasoning to pack a ‘moreish’ salty savoury flavour, whilst ham & mustard features English mustard for a profile that is said to complement any beer. Both flavours are vegan and available exclusively to the independent trade. RRP £0.85-1.20. Wholesale price £11.28 for 24 x 40g. In a second development, Just Crisps has launched its Taste of Game crisps in 150g sharing format. RRP £2.50; wholesale price £15.27 for 12 x 150g. justcrisps.co.uk

Silver screen cameo sends sales bonkers Sales of Bonilla potato crisps have gone “bonkers”, thanks to an unexpected cameo role in the Oscar-winning film Parasite, according to the Spanish producer.

Bonilla a la vista first realised something was afoot last month when people began posting screen grabs of one of its distinctive blue-andwhite crisp tins on social media. It soon emerged that its products had cropped up in a scene in Parasite – exposure that has reportedly resulted in a huge uplift in sales. bonillaalavista.com

In a bid to grab a slice of the healthier and free-from action, Burts Snacks has refreshed its Lentil Waves. The new-look packaging, which features Coeliac UK certification, the Crossed Grain trademark and traffic light nutritional labelling, was rolled out last month. burtschips.com

Vol.21 Issue 2 | March 2020

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savoury snacks Forest Feast is targeting the kids’ market with its new Super Fruit Shapes, which come in strawberry and tropical varieties. Real fruit is “smashed” and slowbaked into fun shapes that are high in fibre and vitamin C, provide one of your five a day, and contain no added sugar. RRP £0.90 for a 20g pack. forestfeast.com

2018 Great Taste Supreme Champion Mount Mayon has added two new Asian-inspired products to its premium Pili Nut range. Kerala coconut curry celebrates the cuisine of Southern India while Chiang May chilli lime is an attempt to capture the essence of the Thai food. Both are made using Mount Mayon’s SloDry processing method, which protects the nuts’ healthy oils and proteins, and are available in 28g and 85g pouches. RRPs £4.50 and £12.59 respectively. mountmayon.com

Following a rethink of its seeded snack offering, Pep & Lekker has unveiled a five-strong line-up of “clean deck” snacks that are high in protein and fibre, low in sugar, endorsed by the Vegan Society and packaged in compostable pouches (RRP £2.49, 30g). The seedpacked snacks are baked using apple purée and chicory root fibre as natural binding agents to minimise the use of oils. Flavour combinations include rosemary & hemp seed, cumin & linseed and cacao & coconut. pepandlekker.com 42

March 2020 | Vol.21 Issue 2

Pitched as a healthy alternative to potato crisps, Abakus Foods’ new seaweed crisps are vegan, gluten-free, high in fibre and around 100 calories per pack. Seaweed – harvested from the seas of South Korea – is coated with a thin layer of crunchy tapioca.

1% of sales goes towards charities in support of environmental causes. RRP £1.29 for 18g; trade price from £8 per case. abakusfoods.com

Ovenbaked pretzels enrobed in dark chocolate

Previewed at the ISM trade show last month, Nuts Original’s crunchy fava bean and chickpea range is so new it isn’t on sale anywhere in the UK. The 10-strong collection ticks all the boxes – vegan, high in protein and fibre and low in sugar – and features flavours such as sea salt with quinoa, tomato & basil and chillilemon. RRP €0.65 for 25g. nutsoriginal.com

Bucking the plant-based trend is Pipers Crisps, with the launch of a beef variety that combines the taste of Great Berwick Longhorn beef with Lincolnshire potato crisps. The producer says the new flavour meets consumer demand for meatflavoured snacks; in the ‘out of home’ channel, beef is consistently one of the top three best-sellers. piperscrisps.com

This month sees the launch of two organic, gluten-free grissini varieries under Windmill Organics’ Amisa label. Pizza grissini combines all the flavours of Italian pizza - tomato, cheese and hint of paprika, while sesame grissini are light, crisp and nutty. RRP £2.99. windmillorganics.com

Following the launch of its 27g shot packs last year, New York Delhi, the London company behind ViPnuts, has introduced a 63g pack format. The ’posh peanut’ range has also been rounded out with a new dry roasted variety – the first of several new flavours for 2020. RRP £1.25. vipnuts.com

Fusing the indulgence of chocolate with the nutritional credentials of ancient grains and seeds are Indie Bay’s new dark chocolate Pretzel Bites.

Oven-baked, fibre-rich pretzels made from spelt, sunflower seeds and wheat flour are enrobed in a 64% cocoa dark chocolate coating for a bitter-sweet and savoury ‘snack with benefits’. Whole Foods, Planet Organic and Ocado have listed the pretzels, which have an RRP of £1.20 for 31g. indiebaysnacks.com

Brave’s new roasted chickpeas (RRP £1.19/35g pack) are bang on trend: high in protein and fibre, they are also vegan and lower in fat than crisps and nuts. The range takes in three flavours: sea salt, sweet chilli and dark chocolate. bravefoods.co.uk

Baked with extra mature cheddar for an intense cheese flavour, our savoury bites are perfect to enjoy with a glass of wine.

Visit us at the Farm Shop & Deli Show, stand K130.

www.deans.co.uk

cOtTaGeDeLiGhT.cO.uK Vol.21 Issue 2 | March 2020

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YAY, WE ARE FULLY

RECYCLABLE

Clare Scott Dryden mb 07973 215 407 clare@riversidelifestyle.co.uk www.bonillacrispsuk.co.uk

XL REFRIGERATORS Specialists in refrigerated displays Tel: 0113 2577 277 www.xlrefrigerators.com

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March 2020 | Vol.21 Issue 2

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SHELF TALK

Warehouse move opens up options for Italian importer

By Lauren Phillips

Italian food importer Tenuta Marmorelle has unveiled a host of new lines and services following its move to a larger warehouse.

The company, which began trading in 2014, previously relied on a third-party warehouse in Burton Upon Trent to pack and deliver its products but relocated in January to a 5,000 sq ft warehouse and office space in Thatcham, near Newbury, Berkshire.

The company hopes the investment in its own larger premises will allow the company to have more operational control of deliveries and stock, attract new suppliers and react quickly to customer needs as it looks to grow and develop the business.

“We’re really looking to grow this year,” sales director Nick Carlucci told FFD, “and this wasn’t feasible with a third-party warehouse when we now have many more orders to fulfil.”

The company will be introducing new lines for 2020, including a ceramics range and

Buttermilk releases new eggs in plastic-free packaging

By Lauren Phillips

Confectionery brand Buttermilk has launched a range of traditional and dairy-free Easter eggs in plastic-free packs as a response to growing concerns around excessive packaging for the seasonal treats.

The Cornwall-based company released the range of five eggs last month. It includes a Salted Caramel Duo Easter egg, a dark chocolate cacao nib egg, and a caramelised hazelnut & chocolate egg.

Each 224g egg has an RRP of £9.99.

The dairy-free varieties include Choc Orange and Choc Honeycomb (referred to as ‘Choc’ because a free-from alternative cannot be called ‘chocolate’). The dairyfree Easter eggs have an RRP of £5.99, 185g.

The amount of unnecessary plastic packaging used in Easter eggs has increasingly come under public scrutiny with many brands and multiples looking at

chocolate truffles and nougats. A range of cakes and pastries for foodservice (£14.75 per 1.5kg) and retail (trade price £2.10, 200g) will also be debuting at Fine Food Show North this month.

A gift-wrapping and hamper service, allowing retailers to purchase pre-prepared or tailor-made hampers, is in the pipeline, too.

“Building hampers can be a time-consuming process, but in a warehouse environment we can do it a lot quicker,” said Carlucci, adding that a showroom will be set up in the new warehouse to encourage customers to come and pick their own hampers.

Carlucci also revealed plans to rebrand the existing range of balsamic vinegars and bring them under the Tenuta Marmorelle brand, which is well-known for its quality, following feedback that customers didn’t easily identify that the range was supplied by the importer.

“Because we deal with a lot of different suppliers, there is a danger of shops having lots of different brands on the shelves,” he said. “It then becomes harder for retailers to educate customers on each brand, which is what we found with the vinegars.”

He added: “It’s fine when you’re doing a tasting because we can tell consumers, ‘we import this brand’. But, when it’s on the shelf, people don’t make the connection.”

“We think rebranding to our own brand will see a big difference in sales.” tenutamarmorelle.com ways to reduce the amount of plastic in their products.

Owner Tracy McDonnell Goad said the brand had removed plastic from its Easter range and was committed to eliminating all plastic from its packaging by 2021.

“We have removed the plastic egg casing and found a clever design that removes the need for plastic tape to seal the outer box,” she said. “The Easter eggs are now wrapped in foil and all other packaging is card, so it is fully recyclable nationwide.” buttermilk.co.uk

WHAT’S NEW Newcomer Sublime has entered the market with a range of flavoured butters. The Somersetbased producer offers three flavours in 90g packs (Chimichurri; truffle, Parmesan & black pepper; and garlic, rosemary & mint) with an RRP of £3.95 and a larger format Pink Himalayan Salt variety (RRP £4.50, 200g). sublimebutter.com Sweet Lounge has created recyclable packaging for its handmade Italian range of chocolates.

The confectionery, which includes pebble-like sugared almonds, now come in 50g pillow boxes (trade £4.25, RRP £6.99) and 150g cube boxes (trade £6.25, RRP £9.90), complete with compostable sealed bags. sweetlounge.co.uk Mac Ivors, the multi-award-winning cider producer, has launched a new low-alcohol cider for healthconscious consumers.

Its ‘alcohol-free’ cider is also gluten-free, low in calories and vegan-friendly. A 330ml bottle (RRP £1.50) of the medium dry cider is only 76 calories. macivors.com

Long-running pickles & chutneys producer Tracklements has brought out new labels and stoneware jars to celebrate its 50 years of trading. Available from this month, the celebratory packaging features gold, limitededition labels on its bestsellers: Strong Horseradish Cream, Robust Wholegrain Mustard and Fresh Chilli Jam. The producer’s wholegrain mustard – the first to be made in Britain by the business’s founder William Tullberg – will also be available in an exclusive glazed stoneware jar with an air-tight seal. Tracklements said it is marking the launch of the jars with an introductory offer for retailers – buy two cases and receive free branded anniversary bunting and POS material. tracklements.co.uk Vol.21 Issue 2 | March 2020

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SHELF TALK WHAT’S NEW Hobros is launching a vegan chilli sauce this month at Fine Food Show North. The product (RRP £9, 165g). is a plant-based alternative to its Great Taste two-star chilli sauce with scallops.

Also debuting at the show is Hobros #8 natural black truffle oil with rosemary, nutmeg and black summer truffles (RRP £22, 250ml). hobros.uk Somerset-based Sharpham Park has released an organic spelt pasta range in home-compostable packaging. The initial range comes in three shapes – Gigli Rigati (made from white spelt flour), Casarecce (made from wholegrain spelt flour) and Conchiglie (60% wholegrain/40% white spelt) – in 400g pasta packs which retail at £3.99 each. sharphampark.com Cold brew coffee specialist Minor Figures has created its first noncoffee ready to drink nitro chai latte.

Made with nitro-infused spiced black tea and oat mylk, the drink hit the shelves of Whole Foods last month and is now available to indies. RRP £1.95 per 200ml can. minorfigures.com

My magic ingredient Halen Môn Pure Sea Salt Smoked Over Oak KENNY TUTT MasterChef Champion 2018 The art of seasoning is crucial in any kitchen. Get it just right and you can give a shy taste a good shove onto the culinary stage and offer even the blandest of foods a new lease of life.

I use natural sea salt as it has a more delicate flavour, while also lacking the anti-clumping agents that a lot of iodized salt contains.

That’s why Halen Môn’s pure smoked sea salt is a great thing to have to hand. It’s a fantastic store-cupboard ingredient – much easier than getting out the smoking gun and you don’t end up setting the fire alarm off!

Harvested from the Menai Strait in Anglesey, North Wales, famed for its fantastic sea salt, this product is slowly smoked over oak chippings.

It is extremely versatile. A small sprinkle brings dark chocolate or toffee sauce to life and I’ve used it to make the best chilli con carne, which gives it a smoky campfire cooking taste.

In our restaurant, Pitch, we have recently used it in a cure recipe for trout which gives the fish a lovely smoked oak taste. We coat the rim of our bone marrow Bloody Marys with it, too.

Kenny bought his from the Halen Môn website.

The Bay Tree unveils new products influenced by 2020 food trends

By Lauren Phillips

The Bay Tree has bolstered its catalogue with a new range of new products, which have been influenced by today’s consumer food trends, as it looks to stay ahead of the curve in the new decade.

The West Country business – which produces chutneys, sauces and jams for retail and foodservice – released new vegan alternatives to some of its existing products for retail last month. These include a mayonnaise (trade £1.75, 175g), tartare sauce (trade £1.75, 175g), Sriracha mayonnaise (trade £1.75, 175g), and a hollandaise (trade £1.90, 175g).

Founder Emma Macdonald told FFD that while a lot of their products are vegan by default, the mayonnaise market was where the brand could really drive new vegan lines. “We worked hard to get what we see as a replica of

our current products,” she said.

The company also launched three Cocktail Preserves – Berry Cosmopolitan, Mango & Passion Mojito, and Strawberry Love Potion Preserve (trade £1.85, 210g).

Acknowledging the challenge of launching a new product in today’s highly competitive vegan and jam markets, Macdonald said: “You’ve either got to make a product significantly better than what is already out there, or it’s got to have a point of difference like a new flavour profile.”

When asked her opinion on the condiments and preserves category today, Macdonald said that there was a lot of interest in more exciting condiment flavours for food-to-go and foodservice.

“A chutney is very traditional and only really used on a cheeseboard, but can you make one that is more interesting for foodservice?” she said. “That is a big area of opportunity for us.

“How can we add value to that market and help sandwich makers make a difference to their customers’ lunches?” thebaytree.co.uk

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March 2020 | Vol.21 Issue 2

Extremely versatile. A small sprinkle brings dark chocolate or toffee sauce to life

True British Spirit has launched a new premium alcohol brand called Nectvs (pronounced ‘Nectus’). The new drink is made by pressing and distilling fruit grown on the Bardsley Estate in Kent. The drink comes in two fruit varieties – apricot and plum – and are pitched at the very top end of the drinks market with an RRP of £90 for a 50cl bottle (ABV 34%). truebritishspirit.com

st for T an y a d ou ste F 2 rs 9 elf @ o FF n SN

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Using our Great Taste 2-star award winning Smoked Salmon, Chef Michael Clay (Elnecot, Manchester & Thyme, Poulton) has designed this exquisite pâté.

Visit us at Fine Food Show North on stand C6

All wholesale enquiries welcome 07771 786301 | manchestersmokehouse@gmail.com www.themanchestersmokehouse.co.uk

Raydale Preserves

All our products are handmade in the Yorkshire Dales.

Vol.21 Issue 2 | March 2020

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rth e at m us No Co ee ow 8 s Sh G d d an od tan Fo n s ne o Fi

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Stoney Cross suits a very broad section of customer.

Even those that like a strong cheese will enjoy the subtle flavours and the smooth texture of this little cheese.

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Spirit of Damson Delectably piquant, with a spectacular, crimson hue, Damson Tree Vodka is carefully produced in the Herefordshire hills. Bursting with juiciness and top notes of almond, this velvety smooth, hand-crafted damson vodka can be enjoyed neat, on ice or is delicious in cocktails. email:gemma@damsontreeshop.co.uk Phone: 07766020696 www.damsontreeshop.co.uk

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Deliciously dairy free, the Planted range offers oat, coconut and almond based drinks, that are suitable for those following a vegan diet as well as people just looking for great tasting refreshment.

Suitable for Vegans Dairy-Free With added Calcium With added Vitamin D2 & B12

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March 2020 | Vol.21 Issue 2

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SHELF TALK MEET THE PRODUCER

WHAT’S NEW Snowdonia Spirit Company has created a new gin inspired by the Welsh tea loaf, Bara Brith. The spirit is flavoured with dried candied fruits, sweet orange essence, spice and tea to evoke the well-known loaf’s flavour. The company’s collection also includes Love Spoon Wild Fruit Gin and a signature Welsh Gin. snowdoniagin.com

Linda Barrie is the founder of CHOC AFFAIR – voted No. 1 confectionery brand in FFD’s Best Brands survey. Here she discusses turning her daughters’ milk intolerance into a business opportunity, learning NPD the hard way, and what’s coming next.

1. What were you doing before you started the brand?

I was in a sales role within the cosmetic surgery industry so starting Choc Affair was quite a leap. I’d always loved the food industry though and previously ran a restaurant in York for five years, so I had some knowledge of the industry and being in business.

in turn their consumers. This is expensive for us when I get it wrong. Recently, we’ve sent customers an email asking their opinion on a new product idea. We had lots of responses and that will guide our next step in the development.

4. What’s the best part about running a small business?

After 14 years, I have never grown tired of what I do. I’m still as passionate about it today as I was when I made my first sale and that is to be valued.

It’s been an amazing journey – hard and difficult along the way, but one I wouldn’t have missed for anything.

2. Why did you decide to launch the brand?

Both my daughters had milk intolerances growing up and finding dark chocolate treats for them was much harder than it is today.

pull out. It was a difficult conversation to have, yet out of it came the best piece of advice I’ve received: “Linda, it’s only chocolate. It isn’t terminal.”

That’s helped me keep things in perspective when challenges arise.

8. What’s next for the business?

We’re planning to introduce some great new flavours this year and we have a stunning Christmas range that I’m really excited about. I now need to plan for 2021 – any ideas would be gratefully received.

The best piece of advice I’ve received was, ‘Linda, it’s only chocolate. It isn’t terminal.

5. …and the worst?

I find it incredibly difficult to switch off from work. I wake up with chocolate on my mind and go to sleep with chocolate on my mind – not what my husband wants to hear.

We now have a rule that I can only talk about the business while we’re on the premises and not at home which, as we work together, is probably quite sensible.

I felt there was a potential business opportunity to be had and so ended up buying a tiny machine and moulds.

I had no experience in chocolate making and had to read the instruction manual to get started.

6. What’s the best piece of advice you’ve been given?

A couple of years ago we had been working on a very specialised project for a large company which was proving challenging. After Freshly Ground Sponsor advert 2016 print ready.pdf several months of discussion, we made the decision to

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3. What’s the biggest lesson M you’ve learnt in your time Y running the business?

A key part of my role is new CM product development, and MY surprisingly (or not) I’ve found on several occasions that CY what I think will sell doesn’t CMY appeal to our customers and

British wasabi grower The Wasabi Company has worked with Winchester Distillery to create a vodka infused with the Japanese rhizome.

Made with real wasabi, the spirit is “fresh and powerful” with flavours of mustard and radish as well as star anise and pepper. Recommended for use in cocktails such as Dirty Martini and Bloody Mary. thewasabicompany.co.uk

7. What advice would you give to someone thinking of setting up their own food business?

Don’t try to plan everything to the nth degree before getting started, as generally nothing turns out quite as you think it will. Be realistic and accept that it will take a good three years for you to get established. It is a risk but if it’s something you’re passionate about starting up then give it everything you’ve got and just do it.

Vegan-friendly chocolate brand Firetree has launched new gift boxes called The Firetree Collection. The boxes come in two varieties: a seven-pack containing all bars including the 100% cocoa variety (RRP £45) and a five-pack containing a selection of bars ranging between 72%-84% (RRP £35). firetreechocolate.com

1

Pip & Nut, one of the major players in the nut butter market, has extended its flavoured range with a blueberry trail mix almond butter.

The new product is a part of the brand’s limited-edition series and is made using almond butter 16/08/2016 10:37 and blueberries along with trail mix ingredients including coconut and sunflower and pumpkin seed butters. The 225g jar has an RRP of £3.95. pipandnut.com

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DELI OF THE MONTH More than a decade on Warwickshire’s Stoneleigh Park and 20 years in retail have helped Nicola Reece fine-tune Farmers Fayre’s offer to please multiple audiences – whether that’s with a Sunday carvery, an antiques section or a farm shop that majors on convenience.

Interview by Mick Whitworth

Park life I’M HALF WAY up the M5, on my way to Farmers Fayre in Stoneleigh Park, Warwickshire, when I drop director Nicola Reece a quick email.

“Just stopped at Gloucester Services. Should be with you about 10.15.”

I get a four-word reply: “Our breakfast is better.”

I’ve interviewed Reece at length before for FFD’s special supplement on café operations in Spring 2019 – so a bit of banter is to be expected, and the joke still has legs when I reach the store. Reece is wrapping up a meeting, but a colleague directs me to a comfy chair, brings me a menu and deadpans: “Nicola thought you might like the full English?”

Breakfast 'bants' aside, while the M5’s game-changing Gloucester farm shop and services had been unusually quiet at 8.30am,

VITAL STATISTICS

Location: National Agriculture Centre, Stoneleigh, Kenilworth CV8 2LG Turnover: £1.3m (main Stoneleigh site) Restaurant covers: 150 Retail floorspace: 2,000 sq ft Gross margin – shop: 35-40% Gross margin – restaurant: 65-69% 50

March 2020 | Vol.21 Issue 2

I find Farmers Fayre buzzing. And given its unusual location that’s no mean feat – especially in early February.

Neither a high street shop nor a typical farm-based operation, it sits in the heart of Stoneleigh Park, formerly home to England’s annual farm shindig, the Royal Show, and is not exactly on the main road to anywhere.

Just getting to Farmers Fayre means passing through the often half-closed security gates of Stoneleigh’s main entrance – off-putting on your first visit – but that hasn’t stopped the shop and restaurant racking up sales of around £1.3m here in the past 12 months.

The 800-acre Stoneleigh site is now a business park for “rural industries” as well as housing the National Agricultural and Exhibition Centre.

Tenants range from the National Farmers Union to the Pony Club and Kennel Club, and while Farmers Fayre’s immediate neighbours include the Charolais, Shorthorn and Simmental cattle breed offices, the site is also a venue for annual shows as varied as the City of Birmingham Dog Show, World of Park & Leisure Homes and the Christian festival Catalyst.

Along with regular shoppers coming in from Kenilworth and elsewhere, this means a seriously mixed clientele arriving in hard-toforecast numbers. Reece goes the extra mile to understand this customer base and how it’s changing, especially since Farmers Fayre has steadily become a destination it its own right.

“When we first opened,” she says, “70% of our business was coming from people on site: office workers, exhibition visitors, show people.

Nicola Reece

Only 20-30% were coming specifically to Farmers Fayre from outside.

“Now it’s 60% on site, 40% off site from Monday to Friday, and at weekends 80-90% of customers come from off site.”

A loyalty card system, linked to the firm’s Open Retail Systems EPoS package and offering Boots-style cashback on purchases, has proved crucial in understanding who is using the shop and tailoring the offer accordingly.

“Every category of customer has different requirements,” says Reece. “The loyalty card tells us where they’ve come from – whether they’re working in an office on site, whether they’re here for an event, whether they’re locals. We do have a big category of ‘others’ that we still don’t fully understand, but monitoring customers means we can maintain flexibility, and we change daily, weekly, monthly and yearly in terms of what we buy and the style of service we offer.”

Office workers shop here Monday to Friday, she says, and typically buy two lunches a week, with an average spend of £7.50-£8.50. “They’ll pick up the odd thing from the farm shop – a loaf of bread, a lump of cheese, a steak and maybe a bottle of wine on Friday.”

It’s important to keep these clients happy, she says, because word – good or bad – travels fast in the self-contained community of a business park.

Events visitors and exhibitors are a different kettle of fish. “We have a lot of people from London, and they think we’re ridiculously cheap.

They’re in awe of it, and will spend a lot of money in the shop to take stuff back with them.

They’ll have a much bigger average spend in the restaurant – £10-11 on their business expense accounts – and then do a personal shop that’s a mix of food and gifts, depending on where they’ve travelled from.”

This is also where the “style of service” comes in, she says. When FFD visits, Stoneleigh is hosting the DairyTech show, which will

bring in farmers from all round the UK. Reece has already talked to her shop floor staff about “hand-holding” these customers to ensure a smooth visit.

There are several categories of local shopper, too. Young mums come in for coffee and cake, or to bring the kids to events like Crazy Kiln pottery painting. There’s a more mature customer, with no time pressure and generally a higher disposable income, who Reece says “will go for quality rather than quantity when they’re making their purchases in the shop."

Finally there are the weekenders. “Saturday is all about big gatherings and family groups,” she says. “Saturday brunch seems to be the thing.

We’ve developed a very nice brunch and burger menu, and people will spend quite a bit of time here and quite often have a bottle of wine too – the average spend is high, at £11-15.”

Topping off the week is the Sunday carvery, originally developed as a loss leader to bring people to an often-deserted Stoneleigh Park at the weekends. “It can be like a ghost town here when there are no events on,” says Reece, “so we started the carvery at £7.95 a head, just to get people onto the park. We’ve got a five-door AGA cooker here, so we branded it an ‘AGA carvery’ to give it authenticity.

“Now we’re charging £13.95 and it’s become our biggest day of the week, with up to 400 covers in three sittings. The average spend is £23, made up of main course, dessert, bottles of wine and shopping, too, because Sunday is the day people will buy bigger pieces, like the antiques.”

Antiques? Those are the part of the third part of the Farmers Fayre’s offer: non-food gifts.

Blending seamlessly into the business’s own giftware line-up is an in-store concession for Millington & Hope, a collectables and decorative homewares business run by Tracy Delaney.

MUST-STOCKS Flower & White Merrangz Punjaban curry sauces Garlic Farm easy garlic Mrs Darlington’s lemon curd Local honey Cottage Delight caramelised onion chutney Choc Affair Gin Bar Selection Mighty Fine honeycomb bars Snaffling Pig pork scratchings Cottage Delight gin & lemon curd Per Las & Perl Wen cheese Snowdonia Black Bomber Bath Pig chorizo Midland Chilled hand-raised pork pies

CONTINUED ON PAGE 53

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Axicon were, we have to say, amazing. They delivered our labels on time and perfectly printed and took our last minute phone calls in their stride.

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March 2020 | Vol.21 Issue 2

DELI OF THE MONTH Delaney already had a workshop on Stoneleigh Park. Now Farmers Fayre has become her retail outlet. She pays a flat rent rather than a percentage of sales, but her eye for decor has been “super helpful” throughout the store, says Reece, and it shows in the uniformity of stylish displays throughout the building. “Tracy has been involved since we moved here,” Reece says, “and was heavily involved in the design.”

While some delis and farm shops struggle to make gift sections pay, Reece says the category is “massive” for Farmers Fayre – driven, again, by a good understanding of its clientele. “We’ve just been to the Spring Fair and spent an absolute fortune,” she says, “but we’re buying with confidence. It’s about knowing your customers and not just buying what you like, which is the mistake I made for years.

“Mugs always sell. Puppets. Pictures by local artists. Our top-selling gift this year was an acorn-shaped bird feeder, at £9.99. It’s not my idea of a nice gift and I wasn’t going to get them in, but the rep persuaded me and we’ve sold literally hundreds of them.”

Farmers Fayre is currently celebrating 20 years in business, with “20 in 2020” a core message in its marketing for this year. But it had seen several incarnations before ending up in today’s 6,000 sq ft, two-storey premises.

Reece moved from agriculture, via farmers’ markets, to opening a butchery and farm shop in Kenilworth in 2000. In-store partnerships with shopping village Hatton Country World and department store chain Leekes followed, and at one point the business had a 600 sq ft shop and restaurant in Leekes’ Coventry flagship.

Since that closed, Farmers Fayre has retained a restaurant concession in Leekes’ Melsham outlet, but the focus is on Stoneleigh Park, which is also the production kitchen for outside events and corporate hospitality that bring in another £200k in sales.

Initially operating two days a week from a log cabin on the park, Farmers Fayre moved into “temporary” quarters in an old exhibition building and ended up staying there eight years before finally moving to its current unit in 2015. Two years later it acquired more ground

floor space from next door, taking its restaurant covers from 70 to 150, in addition to around 2,000 sq ft of retail space.

There are also several meeting rooms upstairs, which bring in a healthy £40k a year from room hire.

Once only providing 10% of overall revenue, the retail farm shop now delivers 30% of sales – and more like 70% at Christmas – with an average margin of 35-40%.

Its three main strands are impulse, convenience and gifts, says Reece. Cheese is the biggest fresh category, along with prepacked charcuterie and meat – the latter, again, based on convenience: sausages, chops, burgers, etc, but definitely no large joints.

“We’ve been able to make more of the farm shop offering as our customers have become more diverse,” says Reece, but she’s clear on where the lines are drawn.

“I’d love to have a pallet of potatoes outside, but they’d just rot. You’ve got to be what your customers want you to be.” farmersfayre.co.uk

We change daily, weekly, monthly and yearly in terms of what we buy and the style of service we offer

Vol.20 Issue 2 | March 2020

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GUILD TALK

View from HQ

By John Farrand managing director

I CAN’T KEEP UP. The sustainability debate twists and turns like an primetime TV thriller.

We’ve gone great guns (no animals harmed, obviously) with our green theatre content at this year’s Fine Food Show North (see page 24 for the low-down) only to find out that food intellectuals and twitter trolls are now asking an unexpected question: Is sustainable really sustainable?

news from the guild of fine food Let’s unravel that. We’ve covered almond milk, bees and honey in this column before. Not straightforward.

Palm oil has been similarly maligned on this page. But the latest rainforest anti-hero is soybean.

Soybean as animal feed grabs all the headlines because we eat too much meat (I would actually argue too much badly sourced meat). But read the small print. It is also used in many plant-based and dairy replacement products.

I don’t claim to know where the big fast food chains and supermarkets source their tofu dip or vegan fritters from, but I do wonder how genuinely good these things are for people and the planet.

Back to FFSN in Harrogate.

Melissa Hemsley will give us some genuine steer on what eating green is, as she demos recipes from her new book and the Sustainable Kitchen session will certainly be able to answer retailers’ savethe-planet questions. I bet you’re getting a few from informed and ill-informed punters. Local can be sustainable and Steph Moon and

The Word on Westminster

By Edward Woodall ACS

THE WESTMINSTER BUBBLE has been focused on the supposedly low-key reshuffle that saw the exit of Sajid Javid, after refusing to get rid of his special advisers, and the entrance of a new, young Chancellor, Rishi Sunak. Sunak was a prominent spokesperson in the election campaign and is well-liked and respected among Conservative backbenchers.

The new Chancellor will be proceeding with the Budget on 11th March but will he have a chance to put his own stamp on it? For many, the legacy of this reshuffle will perhaps be a much closer working relationship between Number 10 and 11 Downing Street. Let’s see how long the honeymoon period lasts. But for now, this alignment

at the top of the Government may be crucial if Boris is serious about delivering ambitious plans for economic renewal and levelling up of the regions of the UK – encapsulated in big ticket infrastructure projects like HS2.

While Boris was making his announcement on HS2, the ACS was launching our Rural Shops Report in parliament. It outlines the impressive contribution of rural shops to the economy and their local communities. Our message was simple: the Government must not ignore businesses, like these, that provide essential services in communities. We were pleased to have so much engagement from many backbenchers and the Rural Affairs Minister, Lord Gardiner.

It will be interesting to see if the positive sentiments from backbench Conservative MPs translates into the new Chancellor making a positive offer to the business community

Chris Bury will be serving up the best from Yorkshire and Lancashire respectively. For the sake of balance, we also have a full-on, full-fat blue cheese from the USA – a chance to taste the current World Cheese Awards champ, Rogue River Blue.

Forthcoming dates for Guild courses

Food intellectuals are now asking: Is sustainable really sustainable?

Academy of Cheese Level 1 Tuesday 16th June – London

Flicking through the show’s exhibitor listing there is still plenty of premium booze, coffee and charcuterie. Not obviously sustainable, I grant you. But I’d happily grab a Red Poll from a farm a few miles from the Yorkshire Event Centre and parade it around the show. If you know where it’s from, how it was fed and how it was killed, it is more sustainable than most things that claim to be. in his first Budget. I set out in my last column the urgent need for more support for food retailers on rising employment costs, reform to business rates system and welldesigned environmental regulations.

But recent announcements from the Government seem to have offered the cold shoulder.

There was clarification that new border arrangements from January 2021 would result in friction, while a new points-based immigration system leaves many sectors concerned about skills gaps in the labour market. In both instances, the business community have been told they have enough time to prepare or to adjust accordingly. This will be a challenge for many food businesses who cannot change suppliers overnight because of the new UK Global Tariffs or invest in automation that raises productivity.

Edward Woodall is head of policy & public affairs at small shops group ACS

edward.woodall@acs.org.uk

Academy of Cheese Level 2 Wednesday 17th & Thursday 18th June – London Retail cheese training Wednesday 11th March – Harrogate Monday 15th June - London For more date and information or to book, email jillysitch@gff.co.uk

Don’t miss Stronger Together 2020.

The Farm Retail Association’s annual conference will feature a host of talks, workshops and retail tours to help farm shop owners improve their businesses.

Speakers include awardwinning Irish butcher James Whelan, Anna Jones, former director of BBC’s Countryfile, and internationally renowned retail expert John Stanley.

It takes place at The Nottingham Belfry on Monday 2nd March – Wednesday 4th March For more information and to book go to www.farmretail. co.uk or call the FRA on 01423 546214.

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

GENERAL ENQUIRIES

Guild of Fine Food Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB UK Tel: +44 (0) 1747 825200 Fax: +44 (0) 1747 824065 info@gff.co.uk gff.co.uk

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March 2020 | Vol.21 Issue 2

THE GUILD TEAM: Managing director: John Farrand Marketing director: Tortie Farrand Sales director: Sally Coley Operations director: Christabel Cairns Sales manager: Ruth Debnam

Sales executives: Becky Haskett Sam Coleman Operations manager: Karen Price Operations assistants: Claire Powell, Emily Harris, Janet Baxter, Meredith White, Sarah Kirby, Hugo Morisetti

Training & events manager: Jilly Sitch Events manager: Stephanie HareWinton Events assistant: Sophie Brentnall Business development: Edward Spicer

gff.co.uk Financial controller: Stephen Guppy Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

Vol.21 Issue 2 | March 2020

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

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