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June 2010· Vol 11 Issue 5

roadside recovery

Sarah Dunning of Westmorland: the acceptable face of motorway services de Show Gui




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June 2010 · Vol.11 Issue 5

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in this issue

What defines a family butcher? Is it a fresh meat shop owned and run by a single family or is it one that regularly sells meat to families? If it’s the latter, every butcher is a family butcher as most customers are part of a family. Unless they sell to the Queen, in which case, they’re ‘by Royal Appointment’. Last weekend, following a bit of a cock-up on the shopping front, we were left with no option than to buy a couple of lamb chops from a local supermarket. The meat was sold in a plastic tray and labelled ‘Morrisons, your Family Butcher’. I thought old man Morrison hung up his apron and strolled into the sunset a couple of years back and I’m pretty sure the business now has thousands of shareholders. So how come they call themselves a family butcher? A peek at their website reveals a photo of Peter, who works on the butchery counter in Heckmondwike. He’s been a butcher all his life, including 20 years with Morrisons, and looks the part: ‘rosy cheeks and a friendly face’. The store’s meat specialist helpfully confirms they are “the only supermarket that runs a butcher’s operation exactly as your local butcher would… we could probably be described as your local family butcher”. That’s clear then – no worries about Trade Descriptions, just run your business like the one up the road and you automatically gain the right to describe yourself in exactly the same way. But it’s not just businesses that flatter to deceive. The packaging of food on sale is often equally economical with the truth. Sainsbury’s Wensleydale carries a pretty picture of Wensleydale on the pack – just in case you didn’t realise cheese starts with a field full of grass. Curiously, the cheese is made in Cheshire. Words like ‘traditional’, ‘handmade’, ‘authentic’ and – the most abused of them all – ‘fresh’ are used to evoke warm feelings in consumers eager to buy into the concept of eating better food. Years ago I watched a bearded old fishmonger gut and fillet a haddock while training a group of supermarket counter assistants. “This” he announced, “is a perfect example of a not very fresh fish.” He held up a second and declared it the same. The supermarket’s buyer, who was facilitating the course, assured us that every fish had been delivered fresh in store that morning. “Ah” said the crusty fishmonger, “your haddock takes at least a day after landing to be processed and distributed and an extra day in the life of a dead fish is a day too many for it to be truly fresh.” The man was a poet as well as a fishmonger and probably ran a proper family business. As my son often reminds me: “It’s all smoke and mirrors, Dad.”

❝Old man Morrison hung up his apron a couple of years back and the business has thousands of shareholders. So how come they call themselves a family butcher?❞

Bob Farrand

Bob Farrand is publisher of Fine Food Digest and national director of the Guild of Fine Food

What they’re saying ❝We have to appeal to the average person, but we’re a values-led business, so there’s an approach that says ‘This is the way we do things, we really hope you like it, but we’re not going to do Burger King’.❞ Sarah Dunning, chief executive, Westmorland Farm Shops and M6 Tebay Services – p21

fine food news

South West Food & Drink joins moves to push more local food into major cities and towns p4

interview: wynfford james

The True Taste awards have raised the game of producers in Wales, says the Welsh Assembly Government food chief, but now consumers must get the message p13

focus on: northern england

Retailers from Liverpool to Tyne & Wear pick their favourite regional products p27

focus on: gluten-free & other health foods

How to steer a path between supermarket and health food specialists p52

product update: British cold-pressed oils p55


news deli chef cheesewire deli of the month shelf talk

4 15 17 21 57

EDITORIAL Editor: Mick Whitworth News editor: Patrick McGuigan Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Gail Hunt, Anne Bruce, Benjamin Chiou ADVERTISING Sales manager: Sally Coley Advertisement sales: Becky Stacey Circulation manager: Tortie Farrand Publisher & managing director: Bob Farrand Associate publisher & director: John Farrand THE GUILD OF FINE FOOD Membership secretary & director: Linda Farrand Administrators: Charlie Westcar, Julie Coates Accounts: Stephen Guppy, Denise Ballance

t: 01963 824464 Fax: 01963 824651 e: w: Published by: Great Taste Publications Ltd and The Guild of Fine Food Ltd. Fine Food Digest is published 10 times a year and is available on subscription for £40pa inclusive of post and packing. Printed by: Advent Colour, Hants © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2010. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, recipes, photographs or illustrations. Vol.11 Issue 1 · January-February 2010


fine food news South West joins national move to shorten urban supply chains Christine Marshall: ‘Socioeconomic benefits’


South West Food & Drink (SWFD) has launched a project to increase the amount of food sourced by the region’s cities and towns from producers on their rural doorsteps – the latest in a series of initiatives nationwide aimed at stimulating local economies, cutting food miles and improving food security. SWFD is seeking tenders for a range of activities after securing a £695,000 grant from the South West of England Regional Development Agency (RDA). It will be spent improving supply chains between the region’s major urban centres and surrounding farms and rural food businesses, building on existing schemes and networks in the region. The organisation hopes to establish nine different initiatives across different sectors, but sees public procurement of local food as a key area. “There are already links between urban centres and rural producers, but they are not working as well or efficiently as they could do,” said SWFD chief executive Christine Marshall. “There are important socioeconomic benefits in having links with local rural areas. Also, the more food we can produce in the UK and have producers feeding their local urban areas, the better for our food security.” The project will draw on the experiences of several successful European schemes, said Marshall, such as the Amsterdam Food Strategy, which has improved links between food businesses in Amsterdam and those in the rural areas immediately around the city.

Jonathan Knight: ‘No one-size-fitsall solution’

Henriette Reinders: ‘Things are changing’

Others include projects in Ferrara, Italy, and Malmo, Sweden, where schools sourced organic produce from local farms. The SWFD project is one of many that have recently been launched across the UK to improve local food supply chains into cities. The Regional Food Group for Yorkshire and Humber has recently put in a bid for a £200,000 RDA grant to develop better distribution in the

region, particularly between the rural north of the county, where many small producers are based, and the county’s urban south. “Distribution is our biggest challenge up here. It limits the growth local products would otherwise deserve,” said chief executive Jonathan Knight. “It’s a real hurdle across the country and there is no one-size-fits-all solution.” The South East Food Group Partnership expects to receive funding

MARKET SWOP: Covent Garden Real Food Market, staged in the Piazza area of London’s old Covent Garden, is aiming to overtake Borough Market as the capital’s number one foodie destination after poaching one of Borough’s key staff. Chris Denning has left his position as Borough’s market manager, where he played a pivotal role in building the market’s success, to head Covent Garden’s own fresh produce offering. He will also be responsible for growing Covent Garden’s Apple Market, which sells craft goods and antiques. Covent Garden brand director Bev Churchill said: “With Chris Denning joining as market manager we are continuing to demonstrate our commitment to quality in making the market the ultimate destination for fresh produce in central London.” The market, which takes place every Saturday from April to Christmas, is now in its fourth year and hosts around 30 traders including Flour Station, Woodwards Farm and Mons. 4

June 2010 · Vol.11 Issue 5

shortly to set up an e-commerce ‘virtual hub’ where retail and foodservice buyers in London can buy from rural producers in outlying counties in a single online order. “Distribution is a very difficult nut to crack, but it ties in with important issues such as food security and sustainability,” said managing director Henriette Reinders. “Things are changing, but you can’t do these things overnight.”

Stay-at-home foodies spend more on wine Delis have benefited as consumers have switch spending from restaurants to dining well at home. Now new research commissioned by the Wine & Spirit Trade Association suggests delis should be upping their range of midprice wines to match. In the past year there has been a 30% increase in the number of regular wine drinkers paying more than £7 per bottle of wine for domestic consumption. This compares to an average price of £4.32 for a bottle

inbrief shopfitting Slow Food says Booths link will help fund future projects By PATRICK McGUIGAN

Slow Food UK aims to build on its rising membership with a series of new initiatives, including a tie-up with upmarket regional supermarket Booths. Membership of the organisation in the UK has jumped from 1,500 to 2,000 in the past year ,with CEO Catherine Gazzoli predicting another sharp increase this year as new projects gather pace. Last month the organisation announced a partnership deal with Booths, which will involve the supermarket hosting Taste Adventure interactive family food workshops at its stores, as well as providing Slow Food membership for Booths staff and customers. Recipe cards will also be displayed throughout stores highlighting ‘good, clean and fair’ food. Booths has provided a donation to fund a new project, Slow Food Wisdom, which will involve older people passing on heritage recipes to younger generations. The initiative was announced at a reception hosted by the Prince of Wales at Highgrove in Gloucestershire last month, attended by the international Slow Food movement’s founder Carlo Petrini. Other new schemes outlined by Catherine Gazzoli at the event included Slow Food Baby, which will help parents build an understanding of the origins of food and nourish their children, and Slow Food on Campus, which will establish student-led groups encouraging them to grow their own vegetables, of wine in the off-trade. The poll by Wine Intelligence showed that 13% of regular wine drinkers now spend over £7 per bottle of wine compared to 10% at the same time last year. At the same time the number of those saying they don’t buy wine in pubs and restaurants has increased by a third from 9% in to 12%. WSTA chief executive Jeremy Beadles said: “The figures suggest that while consumers may be going out less, they are spending more on a bottle of wine to drink at home. No doubt some of this stems from price increases driven by tax and other factors but it also fits into a pattern of consumers enjoying wine at home with a meal instead of going out.”

connect with local producers and advocate local sourcing. Commenting on the deal with Booths, Gazzoli told FFD: “Slow Food UK is looking to develop relationships that fit in with our philosophy and values, which help us to achieve our goals in promoting good, clean and fair food for all. “The relationship with Booths will play a significant role in

communicating Slow Food’s philosophy and approach to a much wider audience. There’s a good synergy between the two organisations as we share a similar ethos in terms of promoting better understanding of food.” She added: “This partnership brings much needed funding into Slow Food, which will in turn help to support our projects.”

Daylesford Organic’s farm shop in Gloucestershire reopened last month after fire severely damaged the premises last September. ● Cairngorm Brewery, based in Aviemore in the Cairngorms National Park, is to move to a new bottling plant with support from a £250,000 grant from Highlands and Islands Enterprise.

Smoked turkey from Coventrybased charcuterie company Adlington scooped the Special Diamond Award for Taste at last month’s 2010 HEFF Diamond Awards. It also won the Poultry & Game category. ● Waitrose has launched a new range of fine olive oils, including LA Organic Arbequina Oil and LA Organic Picual Extra Virgin Oil from Andalucia and Passanha Extra Virgin Olive Oil from Portugal. The range is priced between £4.49-£15.99.

Bristol-based deli group Chandos has been named Specialist Sandwich Bar Chain of the Year in the Sammies, the annual industry awards, beating Subway and Pret a Manger. Chandos owner Iain Keith-Smith has eight deli and sandwich outlets.

Slow Food’s Catherine Gazzoli is pictured (centre) with Prince Charles and Slow Food Board member Prue Leith at Highgrove last month

New organic rules are creeping up fast Organic producers have not been adequately informed about the EU’s new organic logo with time now running out before it becomes compulsory on packaging, a leading organic certification body has warned. Organic Farmers & Growers (OF&G) said it was concerned the regulatory changes, which introduce a new compulsory EU organic logo in July, are not being promoted heavily enough among organic food producers. A steady stream of changes and clarifications to the upcoming rules

has also led to confusion about their implementation, said OF&G. “The introduction of the new regulation has been a tortuous process,” said chief executive Richard Jacobs. “Requirements have been changed and our processing certification team have been putting pressure on various official bodies daily to get clarification. “We now have what should be the final information and time is very tight for organic processors to implement the regulations with regard to their packaging for new products that will hit the shelves from July.”

● The Real Bread Campaign is urging artisan bakers, millers, specialist food shops and their customers join its Local Loaves for Lammas events on July 1 and August 1, encouraging shoppers to buy or bake a local loaf and helping kids find out that “real bread starts its life in a field, not a factory”. Lammas is a harvest festival with Christian and pagan links.

Richard Jacobs: ‘Time is tight for processors to implement the regulations’

In a bid to tackle the issue OF&G has produced a guide to the new regulation which is available from its website. In April, FFD reported criticism of the cost and appearance of the new EU logo, which was designed by a German high school student as part of a competition. Vol.11 Issue 5 · June 2010


news fine dining

Ivy owner Caprice Holdings takes first step into retail

Ravenstone takes short lease option to trial second store

Favourite dishes from some of London’s legendary private members’ clubs will be available to a wider audience at a newly opened deli in Mayfair. As FFD went to press, Caprice Holdings, the company behind a number of London’s most exclusive clubs and restaurants, including The Ivy, was due to open Mount Street Deli, opposite its famous seafood restaurant Scott’s. Popular dishes from the menus of Scott’s and Le Caprice, as well as private members’ clubs George, Annabel’s and Harry’s Bar, will be served at the deli’s 16-cover café. They will also be available to take away and for local delivery. Options include Annabel’s chocolate cake, Mark’s Club Scotch eggs, and grissini, polpetta and pizza from Harry’s Bar. The shop will also stock a range of specialist foods from Britain and Italy, including mountain rhododendron honey, culatello prosciutto and fig lonzino (an Italian cake made from a mixture of dried figs and almonds.) “The Mount Street deli is a very exciting new venture for us as it’s our first retail channel within the group,” said Des McDonald, CEO of Caprice Holdings. “We hope it will cater for the many different food enthusiasts be they members of the clubs, regulars to our restaurants, residents, Mayfair employees or simply passers-by.” The deli will be managed by Hannah Gutteridge, who was previously head of press and PR at Italian pesto brand Sacla and has worked as a communications consultant for food and drink companies including Borough Market and Adnams.

Dumfries-based Ravenstone Deli has taken a cautious approach to expansion, opening a second shop in a nearby village for just three days a week and on a sixmonth lease. Sara Guild and James Barton, who opened the first Ravenstone Deli in Withorn in 2005, have launched their second shop in nearby Wigtown after manning a stall at the village’s weekly market for several years. Rather than invest huge amounts in the expansion, the couple have hedged their bets by limiting their opening times and initially signing a short-term lease. “We're being fairly business minded about the shop and will take a view on whether it is sustainable after three months. The owner of the premises has given us a six-month lease and is willing to extend that if

Deli manager Hannah Gutteridge is a former Sacla head of press



June 2010 · Vol.11 Issue 5

we wish to proceed. Under the terms of the lease we only open from Thursday to Saturday, but can increase the number of days if we want with our rent going up accordingly,” said Sara Guild. “It’s a great way to test the waters with a relatively low financial output. The shop was previously a butcher's so the basics were already there. We’ve painted, added shelving and scrubbed it clean, with small investments in things like a water heater and a new mincer.” The shop combines a traditional butcher’s with a deli, selling cheese and charcuterie, as well as homemade products, such as meat pies, cakes and bread. Guild said: “The locals are used to the shop being a butcher’s, but getting them to try the deli offering is the big challenge. Product sampling is key.”

The Wigtown shop was previously a butcher’s

planning wars

Lawyer helps town traders fight Sainsbury the local council.“We believe that either of these proposals A campaign to stop proposed developments by Tesco would have a devastating effect on Saffron Walden town and Sainsbury’s in Saffron Walden, Essex, has received the centre,” said Gadd. “Sainsbury’s says that there would be a support of fine food retailers in the area. 10% reduction in footfall in the town but we think the figure The Save Walden Town Centre campaign, which is led could be as high as 25% or more.” by local lawyer Paul Gadd, is fighting plans by Sainsbury’s to Campaign supporter Nicci Steele-Williams, owner of open a nearby out-of-town store and a proposed expansion Sceptred Isle deli, said: “We are subject of the current Tesco store, which would to some of the highest rents in the see retail space increased by 55%. UK in Saffron Walden and even the Independent retailers in and around minimum decrease of footfall predicted the town have supported the campaign by Sainsbury’s own report would affect by putting up posters in their shops and the ability of independents to meet their writing to the local authority. Around rent, especially the food businesses that 2,000 people have signed a petition generally operate at the lowest margin of supporting the campaign and Gadd also any UK retail sector.” handed over 730 objection letters to Paul Gadd: ‘Devastating effect’

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June 2010 路 Vol.11 Issue 5

If I’d known then what I know now…

news food halls

Graham Williams, The Cheese Place, Haworth and Prestwich

The Harrods event was part of a series of promotions organised by the Thai embassy

Thailand shows its positive side in Harrods promo While civil unrest continued in the Thai capital last month, Harrods Food Hall joined forces with the Royal Thai Embassy to promote the food and culture of Thailand with a series of promotions, events and new product launches. Fresh ingredients such as holy basil, koi choi flowers, banana leaves and Thai mango were showcased in special displays, alongside unusual products such as crystallised Thai ginger and lemongrass dressing. Thai restaurants Patara and Blue Elephant took part in the promotion, creating Thai dishes for Harrods’ traiteur counter and restaurants. Highlights included lobster in dry green curry, lemongrass marinated New Zealand rack of lamb and fresh lime sea bass. The month-long promotion also included demonstrations and activities such as fruit carving, Thai dancing and sugar work creations on display in

the Thailand Exhibition window, near door nine. The Harrods promotion is part of a series of events in London organised by the embassy to highlight Thai food and culture. This month a free festival called Thailand@ Trafalgar Square is to be held to coincide with the 50th anniversary of the King and Queen of Thailand’s state visit to London. London restaurants including Busaba Eathai, Thai Square and Mango Tree will have stands at the event. A Thai festival is also due to take place in Battersea in July. “We are always keen to introduce new and unusual products to the food hall and the popularity of Thai food continues to grow in the UK. Customers could try dishes in the restaurant and the traiteur counter and then buy the ingredients for themselves to eat at home,” said a Harrods spokeswoman.


Tracklements wins Fortnums’ ‘best supplier’ title for 2010 Fortnum & Mason has named preserves maker Tracklements as its 2010 Supplier of the Year. Savoury grocery buyer Sam Rosen-Nash said Fortnums had worked with the Wiltshire producer for 20 year and built up “a strong progressive relationship”. The company’s small batch operation near Malmesbury produces both branded and ownlabel products for the famous store. “Their best sellers are onion marmalade and chilli jam,” said Tracklements marketing director Becky Vale,

“and they’re selling lots of limited edition Original Mustard and crockery pot gift boxes. “Fortnum’s are also supporters of our seasonal range. They’ve taken most of them, including crabapple jelly, which is a project we undertake each year with a local school – 25p from the sale of each jar goes to the school, and last year we raised £900 for its environmental project.” Among the Tracklements-made products that are packed under Fortnums’ own label, bestsellers are Chillililli and fruit cheeses.

We’ve been going three years at our store in Haworth, Yorkshire, and a year at our second branch in Prestwich in Lancashire. One of the first things we got wrong was our positioning. Research had shown that although 98% of people eat cheese, the supermarkets account for most of those sales. So we decided to go with top-end farmhouse cheeses. We took the view that we should educate customers, but there’s a fine line between educating and preaching. We were shooting at a niche, but it was too small and after a year we widened our scope. We were quite snobby about additive cheeses at first. We thought Wensleydale & cranberry was a supermarket cheese and not for us. But when we did introduce this type of product we got a lift in turnover. We also started stocking products like Black Bomber, good for people migrating from block to farmhouse

“We caught one woman on the camera stuffing 2kg of Stichelton up her coat” cheddar. We now stock a wider range – having both Long Clawson and Colston Bassett Stilton means we hit two price points. It’s about getting a balance. The complexities of dealing with suppliers surprised me. I thought we would have a maximum of 10 suppliers but we’ve ended up with over 50. We buy from small producers, so it’s difficult to buy evenly. If I take four lines from one producer, I’ll invariably run out of one or two before the others, so it’s hard to keep the same stock all year round. We try to convey that we are selling handmade products from small producers and they will not always be available. Some customers understand this better than others. Opening the second shop has given us economies of scale when ordering. But it’s been complicated managing two sets of staff and understanding two different customer bases. In Prestwich we’re on a high street opposite a library with lots of passing trade, but we’ve struggled to get people through the door. People in the area don’t know how to use traditional shops. All they know are the supermarkets, so we’ve had to put up a lot of point-of-sale material explaining that all our cheese is freshly cut and highlighting the fact that we stock lots of local products. At Prestwich we’ve been caught out by shoplifting. It isn’t a problem at Haworth, but we lost stock worth a couple of hundred quid in the first two weeks at Prestwich and have had to invest £1,000 in CCTV. We caught one woman stuffing 2kg of Stichelton up her coat. She was in and out of the shop in under 20 seconds, but has since been arrested and convicted. Interview by PATRICK McGUIGAN Vol.11 Issue 1 · January-February 2010


Letter from Morzine

news farm shops

Sizzling steaks add ‘theatre’ to Weston Park eatery Berits & Brown franchisee JOHN KANE is in reflective mood after his first year in an alpine deli We’re just starting to wind down from the winter season and look back at how the first year has gone. It’s been very different from how we expected.Turnover is 15-20% lower than predicted, but our business plan was always over-ambitious. In truth, we built in a lot of room to manoeuvre, so it’s not a major problem. One of the reasons we’re down is the result of mistakes as we learned the trade. During the summer we took on more staff than we needed, which meant higher wage bills and social security payments. Staffing is our biggest single cost and getting that right will have a huge impact on profitability. It’s all part of the learning curve.

“Our employees’ wage slips show 21 different taxes and we pay social security to three different government organisations’’ The French way of doing business is also something we’ve had to get used to. French banks, for example, seem incredibly cautious. We applied for a short-term loan of just a few thousand euros to buy equipment a while back. With a British bank you would fill out a form, they would look at your account history and you would get a decision. In France, the paperwork is incredible. We had to give details of all our assets, shares and bank accounts in other countries. It took about six weeks to get the money and by the time it arrived we didn’t need it anymore. Filing our accounts is equally complicated. Our wage slips show 21 different taxes and we pay social security to three different government organisations. The government takes money automatically from your bank account without telling you in advance. Having said that, I don’t want to give the wrong impression. You expect difficulties when you run a small business. There have also been lots of huge plusses. We really feel part of the community. People come back again and again and we’ve made a lot of new friends through running the business. Overall we’re really happy. There are things we would change, but we’ve achieved a huge amount. We’ve managed to open a deli in a foreign country in the middle of a recession. On top of that we had our first child in April – a baby girl called Isabella. It’s been a hell of a year! Interview by PATRICK McGUIGAN


March 2010 · Vol.11 Issue 2

An open-plan kitchen and grill cooking local and regionally sourced steaks are at the heart of a new restaurant at the farm shop of stately home Weston Park in Shropshire. The 70-seater Granary Grill, which opened last month, serves a variety of steaks sourced by the butcher at the Granary farm shop from farms in Staffordshire and Shropshire as well as from the Buccleuch Estate in Scotland. Rump, sirloin, rib-eye and fillet are all available with a choice of classic sauces, such as peppercorn and béarnaise. Lamb from the Weston Estate and pork from nearby Packington Farm are also available. “The grill opens onto the restaurant through a large pass, which we hope will create a real sense of theatre and a great atmosphere with the chefs sizzling steaks in front of you,” said Olivier Ansquer, food and beverage operations manager. “As well as sourcing great local food we have applied the same principles to fitting out the building. All the crockery, cutlery and glassware have been sourced from a local company in Birmingham and the furniture was made in Stoke-

on-Trent. Draught organic lager comes from the Freedom micro-brewery in Staffordshire, farm pressed apple juice from Herefordshire and ales and ciders from Warwickshire.” The Granary farm shop and art gallery was opened last year following a £1.25m renovation of Weston Park’s old grain store. Weston Park is located on 1,000 acres of parkland and was gifted to the nation by the present Earl of Bradford in 1986. It is now cared for by the Weston Park Foundation.

The Granary Grill: showcasing meat from local farms as well as Scotland’s Buccleuch Estate


Newcastle deli takes bigger site to tap foodie growth Fine food retailer Mmm… has moved to larger premises in Newcastle’s historic Grainger Market as the city’s foodie culture takes off following years spent lagging behind the rest of the country. The retailer, which opened in 2008, has moved to a newly refurbished 367 sq ft shop in an area of the covered market that is home to several other food businesses. Owner Simone Clarkin told FFD that interest in local and speciality food was growing in Newcastle. “As everywhere, interest is being driven Simone Clarkin: cosmopolitan area

by things like increased foreign travel, media interest and a growing restaurant culture. But interest in Tyneside is also being driven by the fact that it is becoming a more cosmopolitan area with an increasingly fluid population which has brought with it new ideas and new demands. The large scale investment in regeneration over the past decade has probably had an added effect on lifestyles and aspirations.” Clarkin said the region’s fine food sector had previously lagged other parts of the country because it had not been “on the radar of media, suppliers and producers as a potential market”. She added: “While other regions have benefited from having good proactive Regional Food Groups and strategies, the North East food sector has not really had this kind of driver. The regional food strategy has been focused on working with the big chains and multiples, rather than supporting smaller independent retailers.” Clarkin said the larger shop would allow her to stock a greater range of products from the growing number of small producers setting up in the region, such as the Hot Stuff Chilli Company, JR Jams and Wildon Grange dressings and relishes.

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fine food news better retailing GORDON LEATHERDALE Do loyalty cards build loyalty? It is questionable. In fact, it seems to be the combination of knowing your customer, offering great products, providing a fantastic experience and developing brand recognition that works best in building repeat visits, rather than knocking 1% off your customer’s shopping bill (which seems to be the norm with loyalty cards). So, here are some ways to engender loyalty without destroying your margin: 1. Use the example of Morrisons, which, instead of providing loyalty cards, offers consistently great deals to its customers. 2. Make it clear where you win on pricing. Whether at the cheese counter or fruit and vegetables, tell the customers where they save. A-Boards and small chalk boards are ideal for this. Use www. as your source of pricing intelligence. 3. Make your experience fun – and tell your customers about it. Darts Farm (www.dartsfarm. has one of the best marketing programmes in the UK and its email newsletters are always buzzing with events and great ideas. 4. Continue to capture contact details and use this

“Being proactive about new tastes or products will build the perception that you mean business’’ to keep your customers informed. Being proactive about the latest new tastes or seasonal products will build the perception in the customer’s eye that you are on the ball and mean business. 5. Be outgoing! I have been into too many ownermanaged delis and farm shops where I’m barely acknowledged. I know several young people in particular who have found deli owners treating them in a slightly arrogant manner. Not good. 6. Focus on what people want and do it really well. For instance The Fat Delicatessen in Balham provides customers with a great balance of retail and foodservice, the latter with a huge difference to anything locally – one of its soups, for instance, Chicken with Pesto, is out of this world and I am sure that alone keeps people coming back for more. When I started taking customers from Waitrose, none of my new customers said, “Gordon, it’s your loyalty card that did it.” They said they preferred the experience: they could get what they needed, they could buy local and they enjoyed shopping with me. The basis of winning customer loyalty and growing your business is knowing what your customers value and are willing to pay for. If price was that important, everyone would go to Aldi (and haven’t they just announced disappointing trading results?). So lose those irritating cards and focus your efforts where they count.


June 2010 · Vol.11 Issue 5


Looking for distribution partners Sir, I am a start-up business based in Clifton, Bristol specialising in artisan food & drink from Cornwall. One of the main aims is to endorse the small Cornish producer and get their product out of the county and make it accessible to customers outside Cornwall. At the moment, the main focus is on Bristol, Bath and the surrounding counties but in time, we would like to think we could get these products into other cities with the UK. I read with interest the various letters to the editor and the ‘Out of the Country’ report (FFD April 2010) regarding the issue of distribution from remote regions to major cities. Being brought up in Cornwall and subsequently living in London, I rarely got to see the products so readily available at home on the shelves in food halls and farmers’ markets. I knew of the distribution issue and wanted to help. I moved to Bristol to aid the distribution aspect and started selling Cornish products on a farmers’ market stall to test the water. Having received a huge amount of support, I launched an e-commerce website selling the products direct to the customer and have now begun (at the request of my producers) to supply Cornish products into independent outlets within the Bristol and Bath area. It’s clear that as the business grows, improved distribution will need to be in place. For the moment, my small distribution network seems to be working (delivery from producer to a farm in West Cornwall, picked up by me and delivered to a lock-up in Bristol) but would like to hear from other businesses using this route so we can organise shared carriage. Likeminded businesses need to work together if we’re to crack this distribution problem

and assist small producers in supplying further afield. Sophie Bowden Mullion Cove, Bristol

UNdercut by the Co-op on Tyrrells crisps Sir, In a small Co-op store in Wigtown, a short walk from our newly opened second deli, I noticed two types of 150g Tyrrells potato crisps on sale (under the banner ‘Local Deals’) for £1. As an independent, I can’t even buy them at that price, let alone sell them for that amount. When we contacted Tyrrells and asked for the regional sales director for Scotland, the woman who took the call said it was the fourth or fifth call she’d had that day and that her sales director’s response was that he couldn’t control what price the Co-op sold their products for. I appreciate Tyrrells can't control the Co-op, but they can control the price they sell their product for and who they sell it to. So, after five years of stocking Tyrrells (four of those exclusively), we’re returning their stock and are on the hunt for a new crisp supplier – preferably one with a more favourable attitude towards independents. Sara Guild & James Barton, The Ravenstone Deli, Whithorn & Wigtown, Dumfries & Galloway

Why product knowledge matters Sir, I read Bob Farrand’s Opinion [about product knowledge among supermarket staff] in your April edition and felt his frustration. If a supermarket buyer is ‘too knowledgeable’ to buy products in her chosen field, what chance have I got to promote my sauces in a small retail environment? I manufacture a small range of gourmet cooking sauces.

My customers tend to be small farm shops, delis and butchers. As my name is not familiar to most shoppers, it is vital staff understand why my products are superior to the more recognised 'big boys'. I offer tasting days to all my retail outlets, allowing their customers to try before they buy. I am amazed when I hear that sales are slow, then sometimes find staff don’t even know they stock my sauces, let alone have the chance to sample a jar at home. As a one-person business, I work hard to develop new opportunities while looking after existing customers. Surely the retail trade, with all the economic doom and gloom, should be developing their staff to understand the products sold in their shops? I recently contacted Lesley Evans at the Food Den, Weston-Super-Mare, who asked for samples of my sauces. She tried them, got customers to try them and ordered. She encourages her regulars to try each one and is delighted with the repeat business. Thank goodness for smart retailers like Lesley. Linda Berry Table B’hote Fine Foods

Undercut by Sampling is key to volume Sir, Matthew Coxon (Letters, FFD April 2010) asks producers to be more flexible with their minimum order requirements. We not only offer the chance to purchase mixed orders, allowing retailers to try new products at minimum risk, but on all orders of our original Seriously Good Yorkshire Parkin we provide an extra free sample, as I appreciate that sampling is key to maximising volume. I do therefore like to think we are meeting the needs of the independent retailer, as are many of our colleagues. Lottie Shaw


true taste awards

As Wales launches its 2010 food awards with a new-look logo, Welsh Assembly Government food chief Wynfford James tells MICK WHITWORTH why the True Taste brand has been given a facelift

Wynfford James: ‘It’s all about simplifying the brand’

Consumers to take priority in Wales


lenty has changed since 2002, when the Wales the True Taste awards scheme was launched by the Welsh Development Agency to drive up the quality and profile of the country’s food & drink. For one thing, the WDA no longer exists, abolished during a clear-out of quangos by the Welsh Assembly Government (WAG). The True Taste promotional programme has now been absorbed into WAG’s own food & market development division. The food sector has changed too. Issues like sustainability, peripheral a decade ago, are high on the political agenda, while ‘buy local’ has become a mantra for trade and consumers alike. None of which seems to have hurt the annual True Taste awards. Four hundred producers entered a total of 880 products last year, culminating in a quirkily stylish awards ceremony in the authentically foodie surroundings of Abergavenny Market Hall in November. But with the food environment changing and public spending coming under severe pressure it’s no surprise WAG has been reviewing the True Taste project. And when rural affairs minister Elin Jones launched the 2010 awards

in Pembrokeshire last month, she unveiled the most visible result of that review: a new, simplified True Taste logo. The aim is to encourage wider use of the symbol on-pack and at point-of-sale and improve its recognition among consumers. Out goes the yellow daffodil motif to be replaced by a simple roundel containing the same stylised Welsh dragon that features on all Visit Wales promotions too. It will be used for True Taste activities ranging from the annual awards to tourism and food festival promotions. “It’s all about simplifying the brand,” says Wynfford James, head of WAG’s food & market development division. “We actually had three different marks – one for the overall True Taste brand, one for the awards and one for diningout establishments. It was too complicated.” Jonathan Parker, who runs the market development unit within James’s division, says that while research shows good trade recognition of True Taste, consumer awareness needs more work. “When we researched recall of the logo, about 500,000 people in Wales were able to recall it, but the figure for the rest of the UK was about two million, so that tells us where we’ve got to focus.”

The good news, according to Wynfford James, is that the broad tone of the True Taste brand – as projected in the annual True Taste magazine, with its emphasis on rural producer stories rather than stylish recipes – seems to be playing well with consumers. “It’s about provenance, sustainability, high animal welfare, and building on our natural and cultural assets.” Ten years ago it was clear from focus groups that the overall Welsh food & drink offer didn’t spark the same positive response as, say, food from Scotland. James says: “The platform we’ve created since then – marketing Wales as a small nation offering high quality produce, with good ecological practices and sustainable production – is one that resonates with consumers.” The awards have also helped raise the game of producers, he says. Many more are making products that match the brand values – ‘real’, ‘human’ and ‘adventurous’ – to which True Taste aspires. “We always said the brand had to be credible, and when we started you couldn’t really substantiate the word ‘adventurous’. You can now. That’s where the awards have been vital: they recognise companies that substantiate those key messages.” There is clearly no question of a major consumer advertising push for the foreseeable future. WAG is currently consulting with industry, through the Food & Drink Advisory Partnership, on a new strategy for the sector. This will go out for consultation this summer, and is likely to include recommendations for getting industry to shoulder more of the burden of generic promotions like True Taste. “Everyone recognises that investment into the food sector will not increase over the next few years,” says James. But some major companies are now getting behind True Taste. Tesco has become the first multiple to really push the brand in-store – at no cost to the public purse. And artisan producers too have been quick to recognise the benefits of PR-ing their own True Taste award successes. For the industry as a whole, there might be lessons to be learned from Ireland’s Love Irish Food brand – an industry-led initiative funded by a levy on producers. James says: “It’s an example of an industry brand initiative that is not restricted by public sector constraints.” Exactly how much public money WAG will put into True Taste brand after this year remains unknown, but James believes the awards are delivering what the Welsh food industry asked for a decade ago – a strong platform from which to promote itself.

Out goes the yellow daffodil, to be replaced by the stylised Welsh dragon Vol.11 Issue 5 · June 2010


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delichef interview By PATRICK McGUIGAN

Richard Brooks Cotswold Food Store & Café Moreton-in-Marsh


ou might think that after eight years as an inspector for the exalted Michelin restaurant guide, Richard Brooks would spend his time in the Cotswold Food Store’s kitchen constructing towers and artfully drizzling foams and reductions. Not a bit of it. This reviewer-turned-chef is a firm believer in keeping things simple. “I used to eat out for breakfast, lunch and dinner five days a week across Britain and Ireland,” he says. “It was a fascinating job and I learned a lot about food and what makes a good restaurant. One of the best lessons was not to overstretch yourself. Know your limitations and make sure you do what you do very well. “There are too many cafés and restaurants out there trying to be too clever with drizzles of this and that; trying to produce food they are not capable of. We have a local Gloucester old spot sausage baguette on the menu and gosh doesn’t it sell well. The ingredients are 100% spot on, it’s well cooked and people love it.” Previously Longborough Farm Shop, the Cotswold Food Store & Café was set up in its place last year by Richard Chamberlain, who previously owned The Cotswold Deli in Chipping Norton. As well as renaming the shop, Chamberlain and Brooks used all their fine food know-how in a thorough refurbishment and restyling. “In its previous incarnation it was a rustic and pretty basic retail environment, but farm shops have moved on in the past three years and customers now expect a more pleasant shopping experience and a wider range of locally sourced food,” says Brooks. Improving the 30-cover café was an important part of the refurb with a completely new menu that doesn’t miss an opportunity to cross-sell with the shop. Names of suppliers are prominently displayed

on the menu in sandwiches such as Oxsprings air-dried ham ciabatta and Iron Down Farm Gloucester old spot bacon baguette with Stokes tomato ketchup. Breakfast options include toast with Kitchen Garden preserves and Netherend Farm butter, and Ludlow Nut Company muesli with Hayway Farm milk. Croissants and pastries from Churcham-based Mantinga are baked off in house. “We source some of our products through [regional food group] Heart of England Fine Foods, but not as much as we imagined. A lot of what they can deliver is not as local as we would like. When we opened we thought it would be great to buy from one source, but we’ve gone more local as we’ve evolved and try to buy products from within Gloucestershire. It means dealing with lots of suppliers, which is hard work, but it gives the operation integrity and a point of difference,” says Brooks. The café makes all its own cakes and soups, such as two broccoli and Cropwell Bishop Stilton soup, but buys quiches, pies and some of its puddings from local chef Sonya Kidney. “We just don’t have the space in the tiny kitchen to do everything, especially for dishes that we also sell through the shop. Anyway, there’s no way we could make a sticky toffee pudding that tastes as good as Sonya’s and it would cost just as much to buy the ingredients and do it ourselves.” Kidney, who is well known in the area for her time as head chef and owner of popular gastropub The Churchill Arms, has also hosted cookery demonstrations in the café. “We do about one event a month. As well as Sonya we’ve had a local produce night with Rob Rees, The Cotswold Chef, and we hosted a beer and sausage tasting with Hook

putting deli ingredients to work

Norton beers. We charge £15-20. It’s better to fill the place than charge more and be half empty. We still make a profit and it helps build loyalty.” Good coffee is another way to encourage customers to return. “Our coffee is from Ethical Addictions and we get many positive comments from customers about it. From my Michelin days I can spot a good coffee and I was determined to serve really good stuff here. We train our staff when they first start so everyone makes cappuccino in the same way and can make a really good espresso and macchiato. We continue to monitor standards, so I often ask one of the staff to make me a coffee. If it’s not right, we work on it until it is.” Good coffee fits into Brooks’ philosophy of getting the basics right rather than wasting time on elaborate cheffy embellishments, which often disappoint. “If you keep it simple and let the ingredients talk for themselves, people will come back time and again.”

‘There are too many cafés and restaurants out there trying to be too clever with drizzles of this and that,’ says Richard Brooks

Salad of Oxsprings air dried ham & Windrush Valley goats’ cheese with a Cotswold rapeseed oil & lemon dressing Serves 4 Ingredients 8 slices of Oxsprings air-dried ham from Pershore (made by Alex Oxspring) 2 Windrush Valley pure goats’ cheeses (made by Renee Loverage in the Windrush Valley) A good quantity of mixed leaves to include: watercress, spinach, rocket and little gem Juice of one lemon R-Oil rapeseed oil (made by Hamish Campbell) Salt and pepper 12 x cherry tomatoes

Method Make the dressing by mixing the lemon juice with 4-5 times the quantity of R-Oil, season with salt and pepper. Toss the salad leaves in the dressing and place equally in bowls. Slice the cherry tomatoes into four quarters and add equally to the salads. Divide two slices of air dried ham into four pieces and drape over each of the salads. Divide each goats’ cheese into two and crumble over the top of each salad.

Recognised as the cornerstone of European cuisine! Deli chef is sponsored by Le Gruyère AOC

Vol.11 Issue 5 · May 2010


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June 2010 · Vol.11 Issue 5

cheese wire Slump in exports to States is ‘reality check’ for Brits

Small producers use SALSA as passport to supermarket buyers


The number of specialist cheese-makers signing up to the Safe & Local Supplier Approval (SALSA) audit standard has nearly doubled this year as small producers look to establish their food hygiene credentials with big retail and foodservice buyers. According to SALSA, 38 cheese producers have signed up for firstyear audits under the SALSA plus SCA scheme – a version of the food safety audit tailored specifically for cheesemakers in conjunction with the Specialist Cheesemakers Association. This compares to 20 first-year audits last year. SALSA, which is a lower-cost alternative to full BRC accreditation for small suppliers, is now recognised by Sainsbury’s, Asda, Waitrose and Booths, as well as catering giants such as 3663. A spokesperson for SALSA said that this was a key reason why more cheese-makers had signed up to the scheme. The SALSA plus SCA Scheme was launched in March 2008, covering the main SALSA standard with a module covering specific aspects of farmhouse cheese making. The audit costs £600.

Exports of Stilton and other blue cheeses came to “a shuddering halt” last year caused by plummeting sales in the US, where consumers switched to a growing range of native farmhouse cheeses. Exports of British blue cheese, the vast majority of which were Stilton, fell 17% in 2009 compared to the previous year, according to data prepared by Leatherhead Food International for the Food and Drink Federation. This was due to a 25% fall in sales of mainly premium and speciality cheese to the US – by far Britain’s largest export market for blue cheese. Sales of premium territorial cheese such as Caerphilly and Double Gloucester also fell dramatically in the US – down 19.2%. Overall, however, territorials grew by 3.9% thanks to increased sales in Netherlands, Ireland and Germany. “Cheese has been the best performing sector of food exports for several years with double digit growth, but 2009 was a reality check. Exports [to the US] came to a shuddering halt,” said Chris Brockman, Leatherhead’s market intelligence manager. John Duesbury, sales manager at Cropwell Bishop, agreed that the US export market was increasingly tough. “There’s been a big drive to be self sufficient in the US because of the recession and people are looking to buy homemade products. There are a growing number of

cheese producers in the US and it has definitely had an effect on the amount they import.” According to Brockman, 2010 could be “even tougher” for British food exports, despite the low value of the pound against the euro and the dollar. “If you look at what’s happening globally markets aren’t bouncing back that quickly,” he said. “The growth is in China and India and we don’t do much business in those countries. The French and Germans have gone quite heavily into those markets and the UK needs to look at those regions more.”

Peter Andrew (left), commercial director at Wensleydale Creamery, with Ian Burdon, owner of Jervaulx Abbey

NEW BLUE: Wensleydale Creamery has replaced its Blue Wensleydale with Jervaulx Blue – a new brand made to a different recipe to achieve a creamier, more Continental flavour. The muslin-bound cheese is made using more starter culture than Blue Wensleydale, with a higher scald temperature and a longer ripening time in the vat. The result, said the company’s MD David Hartley, is an “evolution” of Blue Wensleydale, which has a creamier, more mellow flavour and greater levels of blue veining. Made with pasteurised cow’s milk and aged for eight weeks, Jervaulx Blue is named after Yorkshire’s Jervaulx Abbey, the home of the monks who originally made Wensleydale cheese nearly a thousand years ago. Peter Andrew, commercial director, told FFD: “We did consumer focus groups before launching and found that many people think British blues are too sharp and prefer the creamy, mellow flavour of Continental cheeses. This is backed up by market data, which shows sales of British blue cheese are static, but Continental blues grew 10% last year. Jervaulx Blue mixes the best bits of British and Continental blues.” The company hopes to achieve around £1m in sales of the new cheese and has already confirmed listings in Booths, Sainsbury’s and Waitrose. Andrew said the company was also keen to support sales through independent retailers by providing point-of-sale material and tasting information.

Stilton has born the brunt of the export drop

Wobbly Bottom looks for a leg-up in London By MICK WHITWORTH

Hertfordshire’s Wobbly Bottom Farm is looking for a distributor to take its range of goats’ milk cheeses into the Greater London market. Alan and Angela Bungey have been making cheese at the farm near Hitchin since 2003, when a dairy that bought milk from their 300-strong herd of goats cancelled its contract. For several years they focused on farmers’ markets, but in the past 18 months have been building up trade customers in the local area. Clients include Halsey’s of Hitchin, FFD’s Deli of the Month in January. Neil Nelson of Wobbly Bottom, who showed the cheeses at last month’s Real Food Festival, said the maker was selling as far away as Cambridge, Milton Keynes and the top of the M25, but didn’t have the resources to spread further under its own steam. “I’m trying to find someone – at the right price – who can take us into London,” Nelson told FFD. The dairy’s cheeses include the feta-style Fetish, cheddar-style Hitchin Hard and Pure Pirton, a goats’ milk camembert. Nelson said output of soft cheeses was currently 150-200kg a week, with hard cheeses on a similar scale. “But we’ve got room to grow.” Vol.11 Issue 5 · June 2010



Back to bluemin’ basics

After successfully cracking both the independent and multiple markets, Shepherds Purse founder Judy Bell tells FFD why she wants to get back to her artisan roots

Judy Bell (left) says she wants to work with buyers who ‘understand our cheeses as well as wanting to make money’. Bell’s Bluemin White (above): ‘When it’s very ripe it parts company with the rind’ By MICK WHITWORTH

It’s 21 years since Judy Bell started Shepherd’s Purse, eight years since she collected an MBE for services to Yorkshire’s farming community and nearly five years since she famously lost her court battle to use the name ‘feta’ on her 100% ewes’ milk version of the Mediterranean favourite. In that time her cheeses have become a staple on deli counters nationally, they’ve won enough awards to paper half the wall in her dairy’s meeting area, and her real banker, the blue-veined, cows’ milk Yorkshire Blue, has helped make her a fixture in supermarket deli counters too. She’s one of those producers that somehow manages to serve both markets, although she admits to the occasional objection from independents about her involvement with the multiples. “I didn’t go out to find supermarkets,” stresses Bell, sandwiching an interview with FFD between a client meeting at luxury hotel Swinton Park and a dash to Leeds to join other Yorkshire business bosses at a Bank of England regional dinner. “The supermarkets found us – and that was through us winning prizes.” Bell set up Shepherds Purse on the family arable

farm near Thirsk in 1987, with help from a MAFF diversification grant, after spotting a niche for sheep’s milk cheeses among consumers with a cow’s milk intolerance. Her mentor was the late Les Lambert, a Dairy Crest veteran, who gave her two bits of advice: develop a range, not just a single cheese, and get them into competitions, because that’s how you get noticed. The first award came at Nantwich just a year after start-up, but it was after collecting the Anchor Foods Marketing Trophy there in 1993 that Bell was pounced upon by Tesco. For a while she even ran training courses for its cheese counter staff – partly to ensure that their staff understood her own sheep’s milk cheese well enough to sell it to a wary public – and she went on to co-run Asda’s Masters of Cheese courses, taking its staff to visit artisan producers and giving guided tastings. Bell admits she was “damned by a lot of the smaller cheese-makers” for going into the multiples, but felt it was a fair way to expand her business provided product quality didn’t suffer. And in the late 1980s and early 1990s, she points out, there was nothing like the number of quality delis and farm shops to provide

a sizeable alternative outlet for up and coming producers. “The revival in delis since then has been tremendous,” she says. Today, while she is still listed regionally by Tesco and Sainsbury and sells to both Waitrose and Booth’s, she seems a little more ambivalent about selling to the price-driven mass-market, where product knowledge is not exactly top of the agenda these days. She wants to work with people who “understand our cheeses as well as wanting to make money”, she says. That could mean independent delis, it could mean restaurants – one of Yorkshire’s five Michelin-starred chefs wants to develop a bespoke ewes’ milk cheese with Shepherds Purse – or it could mean the smarter supermarkets. She has a strong relationship with Booths, the upmarket north of England multiple. “I don’t class Booths as a supermarket,” says Bell. “They have some fantastic products and they do support the small producer. We sell quite a lot of cheese to them; their staff are very well trained, and they seem to understand that if I say a cheese needs keeping at a particular temperature, it really does.” Waitrose has a similar philosophy, she says.

“I like cheese to be cheese. I’m not decrying blended cheeses, but you tend to lose character if you take cheeses apart and put them back together again” 18

June 2010 · Vol.11 Issue 5

“They’ve originally took Yorkshire Blue for Christmas, and have been selling it on a more steady basis since 2003. But we don’t sell to them direct – we go through a wholesaler – and we only present a new product if we think it would appeal to them.” With a production team of eight, plus various Bell family members, Shepherds Purse currently produces 170 tonnes of cheese a year, most of it from cows’ milk. “Which sounds a lot,” says Bell, “but we’re still very small really.” Of that tonnage, 75% is accounted for by Yorkshire Blue. The second biggest seller is Mrs Bell’s Blue, a soft blueveined ewes’ milk cheese, which won Reserve Supreme Champion at Nantwich when it was launched back in 1997, and the buffalo milk Buffalo Blue is a distant third in terms of volume. With eight other cheeses in production at the moment, that puts the 170 tonne figure into perspective and explains why Bell says most varieties are geared more towards independents and chefs – although one of these artisan lines, Olde York, has just gone into 180 Waitrose stores nationwide. Olde York is handmade with fresh ewes’ milk using the coulommier method, where the curds are layered into moulds rather than pressed in cloths, giving a soft, light texture. But most of the big multiples “won’t touch sheep’s milk cheese because of the price”, says Bell, which suggests this is one area where delis and farm shops can really score. Bell and her team haven’t been slow to innovate, even producing the occasional flavoured cheese for the less sniffy end of the market. In the late 1990s they launched a café crème variety, coated with ground coffee, which Bell says “sounded dreadful but was actually lovely”. That one isn’t being made currently, but 2001’s Katy’s White Lavender – a white, creamy ewes’ milk cheese matured in a coating of lavender flowers which infuse into the cheese – is very much alive and apparently sells well in London. There’s also Basilano, another ewes’ milk variety

that is marinated in a blend of basil, oregano and rosemary and sold in both truckles and prepack wedges. But Shepherds Purse has stopped short of additive cheeses studded with flavour-of-the-month inclusions like cranberry or chocolate. “We’ve added flavours to some of our cheeses – but on the outside,” Bell says. “I like cheese to be cheese. I’m not decrying blended cheeses, but you tend to lose character if you take cheeses apart and put them back together again.” Instead, the family business is concentrating on developing speciality cheeses that are inherently “different”. “We’re going back to our artisan roots,” she says. “Our latest is Bell’s Bluemin White, which has a blue rind and is very different. It’s going down well with chefs.” Buttery and creamy but with a firmer core and a pungent rind, Bell’s Bluemin White has a complexity more familiar from Continental cheeses. “”If you taste it without the rind it’s very delicate, very smooth,” says Bell, “and when it gets very ripe it parts company with the rind. But it doesn’t get that real ammonia smell until it’s very, very old. We sell it at six weeks, and at 10 weeks it’s just right.” The response to Bell’s Bluemin White has “exceeded all expectations”.. Now she wants to experiment with Penicillium candidum (white mold) coated cheeses and washed-rind cheeses, although these are on hold until Shepherds Purse can invest in separate storage facilities for each style. “I think there’s quite a lot of scope for those, but it’s not big volume. It’s not the supermarket route. It’s for speciality chefs, restaurants and delis.” Work is also underway on a new harder-style cheese that could be launched later this year. And while the bigger-volume Yorkshire Blue remains the bread and butter of the business, Bell says: “It’s the others that really float my boat.” She is focusing again on cheeses with a real intricacy of flavour, she says, which is where the company started 21 years ago. “We’re going back to our artisan roots.”

Feta ruling still rankles Shepherds Purse gained massive publicity for its long legal fight to use the name ‘Yorkshire feta’ for a Mediterranean-style crumbly sheep’s milk cheese. The battle began after Greece won Protected Designation of Origin status for feta in 1995, and ended in 2005 when the European Court of Justice rejected Judy Bell’s claim, backed by Defra, that feta was a generic cheese type that could be made anywhere. As a result, Shepherds Purse was forced to rebrand its feta-style variety as Yorkshire Fine Fettle. And while there may be no such thing as bad publicity (the cheesemaker was visited twice by Sky TV during the dispute) Judy Bell says the change left consumers confused. “The ruling was a blow, and I still feel aggrieved,” she says. “We’ve got a very strong product – it’s the only feta that Booths sells on its deli counter, and that’s because they prefer it. It’s less salty than Greek feta, and it’s 100% ewe’s milk. But the Waitrose buyer said to me: ‘It’s a lovely cheese, but what does ‘Fettle’ mean to my customers?’’ She hopes a new Shepherds Purse website to be launched shortly will help redress the balance and explain to online shoppers that Yorkshire Fine Fettle is just a quality, home-grown, 100% ewes milk version of the cheese they already know as feta. “Sales have declined a little,” she says, “but I’m still happy with the way Fine Fettle is going at the moment, and I hope that with our new website we can do more with it.”

le grand fromage BOB FARRAND Over the centuries, we’ve had our differences with the French – the odd war, Charles de Gaule, rugby, football and of course, food. Wasn’t it President Chirac who described our cuisine as second only to a roadside café in Norway? Recently we counter-attacked where it hurt most and stunned the old enemy with news that we’ve got more cheeses than they have. The British Cheese Board knows how to prick Gallic pride. Last month, the French retaliated by announcing the launch of a university degree in Cheese Retail. The syllabus includes modules embracing “the gastronomic and cultural importance of cheese and the techniques of cheese sales and marketing”. To gain a degree and open doors to a career in cheese retailing, students complete a 10 month course, including a four month placement with a cheese-making farmer before being awarded a diploma endorsed by the Université François-Rabelais and the IEHCA (European Institute of Food History and Culture). Before they start their studies, candidates need a satchel-full of the French equivalent of A Levels. Chew on that, everyone at Skillsmart and the Training Skills Council (assuming Dave and Nick haven’t closed you down by the time you read this). How exactly do we Brits match up on deli counter training? Firstly, I should admit to a vested interest here. Since 1990, the Guild has run the UK’s only

“Waitrose, which has shown real commitment to educating counter specialists, is relying on suppliers to impart product knowledge” NVQ accredited training programme for cheese retail and in that time, we’ve trained literally thousands of deli and farm shop owners and their counter staff. We’ve also trained counter staff from Waitrose, Sainsbury, Tesco, Asda and Somerfield, until it dawned on their respected head office accountants it was a waste of money. They lose up to 60% of counter staff each year and neither staff nor customers have any inclination to engage in conversation anyway. It doesn’t help either if the cheese sold is rarely the best. More recently, Tesco and Asda began replacing their cheese counters with shelves of pre-cut portions after discovering that while employing lots of people may help sustain local economies, bigger profits chuffs up city fat-cats. Now we hear Waitrose, which for so long has shown real commitment to educating counter specialists, is relying on suppliers to give of their time to impart product knowledge to those who face the public. So much better for profits. So there you have it. We’ve got more cheeses than the French nowadays, but French consumers get to learn more about the cheeses they buy when out shopping than we do. Perhaps that’s a part of the reason why they eat almost three times more of it. • FFD publisher Bob Farrand is chairman of the UK Cheese Guild Vol.11 Issue 5 · June 2010


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Boning up on ham sales STEVE SMITH looks at how to carve bigger profits For a change, I’m not talking cheese this month but ham! If ham isn’t your number one seller from the delicatessen counter, you’re doing something wrong. You’ll often hear discerning consumers griping about modern bacon emitting a white, obnoxious liquid, streaming from tasteless cardboard. This is meat that is fast cured with a rubbery texture and no flavour. Ham is one of those products by which a deli is judged – it is one of your signature foods. It is where customers of a certain age look for a point of difference from those sold in the major multiples and it gives you the opportunity to introduce the younger generation to ham ‘as it used to be!’ The most effective way of building a reputation is by selling ham “on the bone”. This takes a bit of effort but is the surest way to have them queuing out of the door!! A sharp, long ham knife, a little bit of practice at carving (we can help!) and the word will get about that traditional “real” ham is available in the local deli. It not only tastes better because it has been cooked on the bone but also because slicing by knife gives a better texture and brings out the flavour. If I go into a deli and spot a succulent ham sitting on a stand behind the counter there is no way I leave that shop without buying some. A couple of weeks ago I put my beliefs to the test when working in a store by hand carving and offering samples. Almost everyone who tried bought a few slices. Some delis tell me it is impractical, either customers don’t like to wait or staff are reluctant to carve in front of them. I even have an alternative

‘easy option’ for these situations. I recently discovered an award winning Hickory smoked ham that is ‘spiral cut’ so you only have to separate the ham slices (which are still wrapped on the bone!) when serving a customer. The taste is excellent . If your customers are looking for provenance, and more and more are, you need to be looking for free range ham made from British pork. It is a little more expensive but delivers a fuller flavour and if you select a ham that is naturally produced with a high meat home of The new Ham content, the texture the Spiral is succulent and used to? like they make them meaty. I tell you this, they don’t Who says of course, because we’ve sourced what we believe is a really superior ham from Buttercross Farm in Shropshire, and it’s worth every penny. The most popular are natural gammon and the honey roast but we’re also stocking guest hams. In June it’s one coated in marmalade. There is no better time with the summer ahead to re-visit your ham offer ... this is what I’ve done. Have a great summer! Call +44 (0)

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June 2010 · Vol.11 Issue 5

deli of the month


Sarah Dunning: ‘We had a totally different model from outset’

Queen of the road Sarah Dunning, boss of Britain’s most unlikely farm shop operator, tells FFD about serving ‘Mrs and Mrs Great Britain’ by the side of the M6


f you want to be really impressed by Tebay Services on the M6 near Shap in Cumbria, start with a 300 mile drive from the West Country. Only with the horrors of Moto, Welcome Break and Roadchef fresh in your mind can you fully savour the country’s only locally owned motorway services. It’s almost disorientating to find a complete absence of mass-market franchises here. No Costa, no Burger King – not even a Krispy Kreme donut. Northbound and southbound, Tebay offers all the usual motorway facilities – sit-down restaurant, café, news and confectionery shop, and toilets, of course – but it’s all of a piece, under the same subtle branding, with not a gaudy red KFC fascia in sight. Everywhere there are unexpected signs of civilisation – hand-painted murals, boards saying – accurately – ‘We bake tasty cakes’. And there’s more, because in place of the increasingly common M&S Simply Food or Waitrose concession, at Tebay you’ve got the Westmorland Farm Shops: serious food stores that includes butchery, cheese and deli counters, fresh veg, even fresh artisan bread from More? The Artisan Bakery in Staveley – alongside local and national speciality brands. For a touring foodie it’s a godsend but for many

motorway travellers it must be a bit of surprise – perhaps even a disappointment? “We do get people coming in expecting Burger King,” admits Sarah Dunning, who took over the family-owned Westmorland business nearly five years ago after an early career in investment banking, and was last year named North West Young Director of the Year by the Institute of Directors. “But after nearly 40 years in operation you build up a reputation, and generally the people using the M6 are not once-only travellers, so they know what to expect.” Tebay Services, named after the nearby Cumbrian village, was started by Dunning’s parents John and Barbara in 1972. “Mum and dad are farmers,” Sarah Dunning says, “and the M6 was built through their land in 1960s. In those days the Department of Transport decided where to put services, and it was usually the oil companies that bid for them, but there was very little interest because this was the back end of beyond.” The Dunnings, aware that lamb and

“What grieves people is when they pay a lot more at motorway services but don’t get a good experience” Vol.11 Issue 5 · June 2010


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deli of the month Tebay uses only beef and lamb from the Dunnings’ farm, hung, butchered and cut on site


●U  ppercrust

Gloucester Old Spot pork pies ●B  utchery counter Galloway beef burgers ●S  lack’s Cumberland sausage ●C  ountry Flavour lemon cheese ●T  he Pie Mill apple pie ●C  artmel sticky toffee pudding ●C  umberland farmhouse cheese ●M  r Jack’s flapjack ●B  ryson’s plum bread ●H  eatherslaw Swiss Roll ●C  hainbridge heather honey ●S  tockan & Garden oatcakes beef farmers were going to need to diversify, put in a bid themselves, and in due course opened a small service area with a couple of petrol pumps, a shop and a 60-seater café on the northbound carriageway. They hooked up with another family, the Birketts, who were bakers in Penrith, to form Westmorland Ltd and the business has grown incrementally since then. A hotel was added in 1976, a touring caravan site in 1980, a truck stop opened nearby in the mid-1980s, and by 1993 there were both north and southbound services at Tebay, each with 300-seater cafés. In 2000, Westmorland opened the Rheged Centre, a visitor attraction and conference venue near Penrith incorporating shops, cafés and Imax-style cinema under a vast grass roof. Westmorland Farm Shops opened at Tebay in 2003, with Prince Charles doing the honours, to offer “fresh, quality food” from the North-West, and was promptly named Best Local Retailer in the BBC Radio 4 Food & Farming Awards. And the plaudits have continued amid virtual non-stop investment in a business that, across all its elements, now turns over £38m and employs 500 people. Tebay Services, with their integral farm shops, remain by far the biggest part of the business, says Sarah Dunning. “It’s what we’re best known for, because we’re such a different animal. There are only four other players in motorway services, and one of those – Swayfields, which trades as Extra – has just gone into administration. They are all property developers really: they take large buildings and fill them with franchises like Costa and KFC. They don’t even run the cafés themselves any more. “When mum and dad started it was very much farmhouse style, using locally sourced ingredients, and our approach has not changed. We still make our own food, our soups, our sandwiches and salads. We also have a butchers’ unit on the southbound side, where all the beef and lamb carcasses are hung and cut, and they they’re distributed around the business. So our pledge is that all the lamb and beef served here is our own.” This, she says, has turned into “quite a serious commitment” for farm manager Bob Day and

butchery manager Dave Morland. “We only use whole carcasses, and we don’t buy any in, so carcass management drives the food offer. When we’ve got too many livers, it’s liver & bacon for lunch. Prime cuts get used quickly but we get left with mince mountains, and that drives us to be as resourceful as we can.” Last year Westmorland opened an outdoor ‘barbecue shed’ selling handpressed burgers to shift more forequarter meat. In the farm shops, the butchers’ counters similarly reflect the whole-carcass policy, with more offal on sale than in a mainstream butcher’s. Westmorland gets through five beef animals and 15 lambs in an average week, and quarters are cut in the shop, in full view. That’s partly about creating theatre, says Dunning, but also about making the best use of the butchers’ time: they can cut for the rest of the operation whenever the shop is quiet. Westmorland uses its own Galloway cattle, which as Dunning says is an example of how the business is driven by its food philosophy.

“While the backbone of the farm shops is ‘local’ our view was that you can’t restrict yourself”

The northbound farm shop connects seamlessly with the ‘newspapers and Mars bars’ section behind Vol.11 Issue 5 · June 2010


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June 2010 · Vol.11 Issue 5

deli of the month The mural on the wall behind the well-stocked deli counter was designed in-house by Karen Gough and stencilled on the walls by members of the Westmorland team. Dunning says this, plus gondolas and shelving made by local carpenters, gives a sense of individuality that can’t be achieved using outside design agencies and commercial shopfitters.

“It’s not a commercial decision to use grass-fed, slow-reared beef, especially when the same meat goes into our lasagnes or onto the hotplate in the restaurant. But it’s part of what we do.” The cafés, with their local food ethic, have long been the hub of Tebay Services, so when the farm shops opened five years ago the company had a head start in terms of local contacts. The shops are led by Alexander Evans, who joined in 2002 with a near-ideal track record: he spent 17 years with Harrods, then ran hamper business J&J Graham in Penrith and set up to two food shops for food and gift marketing group Made in Cumbria. “We gave Alex a fairly free rein,” says Dunning. “He knew the local supply base, and he also knew we had to put together a fairly complete offer.” She continues: “While the backbone of the farm shops is ‘local’, you can’t restrict yourself in terms of supply base. Up here, that would have been meat and dairy. We have products from all over the UK, pasta from Italy, and so on, but that’s fine because we sell a lot more local fresh produce as a result. “A lot of the stuff is pick-up-and-go food – our best sellers are pork pies – but we also get people on their way to a self-catering place in the Lakes who’ll pick up enough for a couple of nights.” How do you pitch the product offer with such as wide customer base? “It’s very different,” says Dunning, “because your market is Mrs & Mrs Great Britain. On the high street you can be specific about who you want to attract. We have to give an offer that is broad enough to appeal to the average person, but at the same time we are a values-led business and we want everything to strengthen our values. So there’s an approach that says, ‘This is the way we do things, we really hope you like it, but we are not going to do Burger King.”’ One thing Tebay does have in common with other service stops is its prices: they don’t look significantly less than those of Welcome Break or Roadchef shops, where most of us probably feel thoroughly ripped off. Could Westmorland afford to charge less, given that it owns the land on which the services stand and is not paying any franchise fees? “The thing about motorway services in general, which we are burdened with too, is that they need very high capital expenditure,” says Dunning. “We’re responsible for everything on the site from the moment you leave the sliproad to the moment you go back on again. And we’re open 247, which is three times longer than most business and is obviously why we employ a lot of people. “So it’s not as simple as saying, ‘Lucky us, we don’t have to pay any rent’. We couldn’t make it

work at high street prices. We aim to be at or just below the rest of the motorway services industry. Our efforts then go into value-for-money – making sure the experience is one people don’t mind paying a bit extra for. What grieves people is when they pay a lot more but don’t get a good experience.” The motorway sector is highly regulated. The maximum retail space on each site is currently limited to 5,000 sq ft, to prevent services becoming destinations in their own right. So neither farm shop at Tebay is likely to get bigger than its current 2,500-3,000 sq ft. Now, says Dunning, it’s “an ongoing process to be more innovative and drive the profit per square foot” while balancing that against the ethically strong brand identity. With two million people passing through each Tebay site annually, footfall doesn’t seem to be an issue. FFD visited the northbound farm shop, and while the ambient shelves were patchily filled in a few places, the butchery and chilled counters were fully stacked and the fresh produce looked just that – fresh. “When you’re used to looking at farm shops,” Dunning observes, “you can feel whether stock is turning.” For the weary traveller who thinks home-reared Galloway rib-eye pips Burger King’s ‘fully certified Aberdeen Angus beef’, Tebay is a joy. But are its farm shops making money? “It’s a really healthy business, let’s put it that way,” says Dunning.

Can Westmorland bridge the north-south divide? Sarah Dunning’s next challenge is to replicate the Tebay formula, not in Cumbria but 200 miles south. As reported in FFD in April, plans have been submitted for a new service area on the M5 in Gloucestershire, this time in partnership with a charity, the Gloucestershire Gateway Trust. “Motorway services are always controversial, says Dunning. “You have to go through a million and one hoops with all the various statutory bodies, but we hope we will get a decision some time in the next few months.” She acknowledges that with a three and a half hour journey between Tebay and the proposed new site, the scheme poses “a massive challenge” to the management team. “We’re very lucky here. The staff are great, and many have been with us for 30 years.

Glouceshire Gateway Services will be another 300 people, so it will nearly double the business.” It will also require a very different local sourcing model to the Tebay operation. “This is a really interesting project, because we’re not farmers down there. We will not have our own lamb and beef, so we have to build a new way of local sourcing and working with the community. “It’s a partnership with a social regeneration charity, and they will benefit financially.” Why take on a challenge with so many logistical obstacles? “I don’t know... I just think it will be great fun to do another project. And doing something new keeps you on your toes and makes you better at what you do.” She adds: “We just do it because we like it.” Vol.11 Issue 5 · June 2010


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focus on

northern england

favourites Coast to coast As the north of England’s fine food trade converges on Harrogate this month, we asked retailers the length and breadth of the region to select the best northern products from their own shelves.

CO. DURHAM Terry Farr The Cheese & Wine Shop , Darlington

TYNE & WEAR Simone Clarkin Mmm…, Newcastle

Newcastle deli Mmm… has just moved to larger premises in the city’s Grainger Market (see News, p10). Owner Simone Clarkin counts Northumberland as ‘local’ when it comes to sourcing fine food & drink. Her pick of the best

includes: “Gilchesters Organics’ organic stoneground flours, from Northumberland. They’re wonderful quality products. Many of our customers are becoming more interested in baking, and want artisan products with good local provenance. “We’re finding rapeseed oil is becoming ever more popular as people have seen it used by chefs, read about it in magazines, seen it in recipes. etc. We like the quality of Yellow Fields cold pressed oil and the fact we can say it’s grown and pressed locally is a real selling point. “Hot Stuff Chilli Company is a new Tyne & Wear business producing fantastic handmade chilli-based products, which are really popular with our target audience. We like the fact these are local products with an exotic character, which reflects the cosmopolitan character of modern Britain.”

Buying through affineurs Hervé Mons in France and Neal’s Yard Dairy of London, Terry Farr – pictured here with Gordon Tweddle of Acorn Dairies – clearly takes his cheese seriously. Here are his top northern lines: “Cotherstone Cheese, made by Joan Cross, is an excellent cheese, young, moist and great with a cup of tea and fruit cake. “Acorn Dairies cheese is made from organic

milk from the producer’s herd of cows grazing on lush pastures in the Ure valley. “We stock six of Judy Bell’s Shepherds Purse cheeses from Thirsk, all of which are very popular. “On the drinks side, although not in our county, Lindisfarne fruit wines and mead certainly hold their own in the wine department. “Rosebud Preserves make great chutneys, jams etc, all handmade by Elspeth and her team. Although again they’re not in our county, they’re not far from us as the crow flies.”


Mike Grantham Granthams of Alderley Edge A former national winner of Best Village Shop and regional winner of Best Traditional Retailer in the Countryside Alliance Awards, Granthams of Alderley Edge is a fourth-generation business run by Mike Grantham and his family. Here are Grantham’s regional favourites: “Brett Pistorius, who trades as The Pastry King, is a South African trained patissier chocolatier with a Michelin background who now works in Cheshire. He makes a range of chocolate truffles using high quality

Belgian chocolate, including honey & dark chocolate, Irish cream & milk chocolate, and salted liquid caramel. These are definitely one of my favourite local products at the moment. “Bourne’s white Cheshire is a full-flavoured handmade cheese from Malpas, Cheshire. The Bourne family has been making cheese in the county for over 250 years.

“Home to Home Dining makes a superior range of meals and desserts that are very good sellers with people of all ages. It’s a family business, working from a purpose-built kitchen in their home in Moore, Cheshire. Their apricot & almond tart is a definite favourite. “We buy our Gloucester Old Spot sausages and dry cured bacon from Rush Hey Farm, just a few miles from us. We have limited availability of these as we can only have what goes to slaughter each week. But this does make these products all the more unique and they’re clear favourites with our customers.” Vol.11 Issue 5 · June 2010


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focus on

northern england

MERSEYSIDE Candice Fonseca Delifonseca, Liverpool

There aren’t too many true ‘Merseyside’ producers to choose from, says Liverpool deli owner Candice Fonseca, who is currently juggling care of new baby Frankie with preparing to open a second store. So her ‘local’ selection often includes products from Lancashire, Cheshire, the Wirral and Cumbria. Favourites include: “Ras-al-Hanout by Seasoned Pioneers. They’re local lads, and the company was originally based in Liverpool Docks but has since absconded to the Wirral! Their whole range sells very well, especially since getting the Delia ‘thumbs up’. “Wapping Gold is a golden ale brewed by Wapping Brewery, a local micro-brewery based at the Baltic Fleet Pub. Their other beers, such as smoked porter, sell well too. “Scousers Breakfast loose tea by Brew Tea. A local entrepreneur opened a modern tea bar in Liverpool and has started to retail bespoke loose leaf blends. Scousers Breakfast is a blend of Indian Assam, Sri Lankan Uva and Chinese Yunnan. “We also have a great range of German rye sourdough loaves – in particularly a rye/spelt loaf – all made locally by The German Bakery.”

NORTH YORKSHIRE Heather Parry Fodder, Harrogate

Heather Parry is managing director and head buyer at Fodder, the food shop and café at the Great Yorkshire Showground in Harrogate. Set up by the Yorkshire Agricultural Society, it is described as the UK’s first fully charitable food hall, with all profits reinvested to benefit the rural community. In its first year of trading, Fodder placed £645,000 of orders with around 180 local farmers, producers and emerging businesses. Here are Parry’s picks: “Lottie Shaw’s Famous Yorkshire Parkin flys off the shelf. We love it because it’s so synonymous with Yorkshire. It’s delicious on its own or topped with Wensleydale cheese.

CUMBRIA NORTH YORKSHIRE Chris and Christine Garnett Hunters of Helmsley The Garnetts have run Hunters of Helmsley since 2008. The shop at 13 Market Place is at the hub of this picturesque market town in North Yorkshire National Park. “We sell many fantastic local products,” says Christine Garnett, “so it’s quite a difficult task to single out three or four.” However... “The Yorkshire Baker savoury range is an attractively labeled, beautifully flavoured range of sausage rolls, Yorkish pasties and quiches. It has proved a real winner since we introduced it just over a year ago. “Mrs Bell’s Yorkshire Blue is a fantastic creamy blue cheese from Shepherds Purse in Thirsk. “Our Hunters of Helmsley own-label jams, marmalades and chutneys are handmade for us just down the road at The Fruity Kitchen. They’re bursting with fruit, have great flavour and the marmalades are bucking the national trend with ever increasing sales. “We’ve recently changed our bacon to pre-packs supplied by Taste Tradition from Thirsk. It’s rare breed Old Spot dry cured back bacon, both plain and smoked, which cooks well and is proving popular.”

Alison Park Low Sizergh Barn On the edge of the Lake District National Park, Low Sizergh Barn has just come joint second in the Taste of England food tourism awards, presented annually to businesses that provide “an unbeatable food & drink experience”. Run by the Park family, this is an organic working farm with a shop, tearoom and craft gallery located in beautiful National Trustowned buildings in the shadow of Sizergh Castle. “We’re a working organic dairy farm,” says Alison Park, who runs the retail and catering operation at Low Sizergh Barn. “My brother milks the cows, and my parents are partners in the business. We have three orchards producing damsons and local apple varieties and there’s also a social enterprise based here, Growing Well, run by volunteers who are recovering

“Alistair Lawton’s artisan bread is handmade in his Via Vecchia bakery, tucked away in the Shambles at York. I like the Sicilian one which has ham, olives and cheese in. We shifted 5,688 Via Vecchia loaves last year, and we’d sell more but he can only supply us certain days of the week. I really rate Stringer porridge oats. The texture and quality is so much superior than conventional brands. We use the oats in our café, both on the breakfast menu and in the bakery – they make the most divine flapjacks. Stringer’s organic flours are really popular with breadmakers. “Debbie Falkingham only makes one size of meringues in her Kitchen business at Goole: ‘Super Dupa’. Need we say more! They not only sell well, they give the shop a look of abundance. “We can’t find a fault with Liz Joyce’s honey, produced near Bradford. Liz has 90 hives which she manages with her husband. The honey comes in six varieties, and Liz also produces a honey with extra pollen which is very effective for hayfever sufferers.”

from mental health problems. They produce vegetables for us as well as for their own veg box scheme. “So in the shop and tea room we like to emphasise our farm products and the reality of being on a working farm.” And it’s true that Low Sizergh provides a window – literally – onto real food production. One interior wall of its upstairs tearoom has been glazed, allowing visitors to watch cows being milked in the adjoining milking parlour. Some of this milk is converted into Organic Kendal Crumbly cheese and organic ice cream for sale in the shop and tearoom. Park says the business is also keen to provide a shop window

for other local producers, of which she picks just a few favourites: Crosthwaite damson jam, Morecambe Bay potted shrimps, Richard Woodall’s Waberthwaite Cumberland sausage, Borrowdale tea bread and Coniston Brewing Co’s Bluebird bitter. Vol.11 Issue 5 · June 2010


An excellent range of award winning sweet and savoury food carefully prepared by hand.

Tel 01837 53601

Specialist supplier to farm shops, garden centres and gift shops!

Full colour personalisation on the complete Bramble range at no extra cost!

Bramble House, Riverside End, Market Harborough, Leicestershire, LE16 7PU T: 01858 461199 F: 01858 434111 E: 30

June 2010 路 Vol.11 Issue 5

Show Guide


r e t s i Reg at k/ .co.u d now l r o odw

efo ate n fi . w g ww harro FREE ur o y r et k fo c i t r visito


• At-a-glance show guide • Comprehensive A-Z preview, featuring 150 speciality food & drink producers and service suppliers • Full timetable of events in the Great Taste Live theatre Perfect coffee Creative gift hampers Getting Retail Ready Italian olive oil tasting Tweet your customers Feed the Dragon • Money-saving show offers • Win a hamper!

Feed the dragon Great Taste Live Teach-Ins Exclusive show discounts Product launches Free Goodie bag Win a hamper Over 150 exhibitors Visit to register for your FREE visitor ticket.

harrogate speciality food show


around 150 exhibitors taking ❝With part, this promises to be the best Harrogate Speciality Food Show to date. You’ll find everything you need to know about visiting the event in this special 12-page guide, and we look forward to meeting you during the show❞ John Farrand, Director, Guild of Fine Food

About the show The Harrogate Speciality Food Show 2010 takes place at the Yorkshire Event Centre, Harrogate, from June 20-21, and is the ‘must visit’ exhibition for everyone involved in fine food & drink in the North of England. The show brings together over 150 exhibitors from the UK and overseas. It features Great Taste Live, the Guild of Fine Food's live, interactive theatre of teach-ins and workshops and is also the home of Feed the Dragon, a forum where speciality food producers pitch their products to key buyers from delis and food halls.

ing n e p O s time

0 une 2 J y a Sund 0-16.00 11.0 June 21 ay Mond 0-16.00 09.3 32

June 2010 · Vol.11 Issue 5

Getting there From the south Turn off the A1 at Wetherby and follow signs for Harrogate (A661). Go straight across the roundabout and turn left at the traffic lights at Sainsbury’s into Railway Road and follow signs for the YEC (Yorkshire Showground).

From the north or east Turn off the A1 onto the A59 York/ Knaresborough road in the direction of Knaresborough. At the first roundabout take the A658 Bradford / Harrogate exit, straight across the second roundabout and turn right and at the third roundabout onto A661.Turn left at the traffic lights at Sainsbury’s into Railway Road and follow the signs for the YEC.

From Leeds on the A61, Bradford or Leeds/ Bradford airport on the A658 At the first roundabout follow signs for York / A1 along the bypass on the A658. At the second roundabout take the A661 Harrogate exit and turn left at the traffic lights at Sainsbury’s into Railway Road and follow signs for the YEC. A1 (M) NORTH













A61 LEEDS & M62

Guild of Fine Food

Show personnel:

Show director: John Farrand Show manager: Sally Coley Sales executive: Becky Stacey, Sallie James Great Taste Live: John Farrand, Mick Whitworth Show Guide compilers: Gail Hunt, Julie Coates

Stand finder Acrivarn Adlington Alderleys Puddings Anthony Rowcliffe & Son Ltd Appleby Bakery Atkins & Potts BÄRO Lighting (UK) Black Rose Food Border Homebake Bramble Foods Bramley & Gage Breckland Orchard Burtree Puddings Calypso Imports Catra Chapmans Finest Fishcakes Chase Distillery Chegworth Valley Juices Choc-affair Claire’s Handmade Preserves Clippys Apples The Coffee Fairy Coles Traditional Foods Compass Cognac Company The Cornish Jute Bag Company Country Puddings County Labels Craggs Cakes Cryer & Stott Cheesemongers CSY Retail Systems DCA Equipment The Deli Station The Devon Cream Company DipNation Doddington Dairy Dumouchel Eazycuizine Fine Foods Ecobags Farrah’s of Harrogate Field-Fare (Agra Freeze) Findlaters Fine Foods The Fine Cheese Company Flavourfresh Salads Flavours Foods The Food Emporium Food Northwest Forest Products Fosters Traditional Foods Fresh Marketing Fudge Kitchen G A Wedderburn The Garlic Farm Gilchesters Organics Giustivini Glendale Ginger The Good Soup Company Green’s of Glastonbury Grumpy Mule Distinctive Coffees The Guild of Fine Food Gurkha Fine Foods Harappa The Harrogate Cake Company Heritage Kitchen Range of Preserves Hider Food Imports Highland Wineries Hydropac Interprofession du Gruyère James White Drinks Jenkins & Hustwit JR Jams Jules & Sharpie Just Desserts Just Oil

256 156 103 126 194 44 152 262 54 46 6 150 232 134 68 92 38 40 50 66 105 178 78 162 264 99 100 228 20 242 234 212 254 146 144 88 16 3 122 252 116 8 96 198 48 97 26 158 94 120 52 86 142 193 180 72 191 206 202 34 101 240 263 220 62 130 192 167 164 258 196 270 28 226

Visit to register for your FREE visitor ticket



















262 258 256
















260 242













76 136




62 46

70 144


68 148


244 236




232 230 228


66 42



72 142




74 138 140





231 229


205 207

52 210 50

48 26







22 36 24 20







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174 200 196




















182 184


192 222









Just So Italian Just Trading Scotland Kendal Cordials Lancashire Sauce Lauden Chocolates Laura’s Chocolates LCCS Lishmans of Ilkley Little Doone Foods Loopy Lisa’s Lottie Shaw’s Loveleaftea The Lyme Bay Winery March Hare Foods Mediterranean Direct My Specialities Norman Pendred Norpak North East England Food & Drink Group North East Food Technology Services

42 257 36 268 210 248 10 218 259 24 176 188 26 271 140 60 64 186 224 74

The Olive Oil Co/Apulia Blend Open Retail Solutions Panino Breads Plough to Plate Potts Partnership Pride of Place (Food & Drink) Quickes Traditional Raisethorpe Manor Fine Foods The Regional Food Group Yorkshire & Humber Ria’s Sambal Rococo Chocolates Rude Health Foods Salento (UK) The Salt Seller Scomac Seven Refrigeration Sharpham Park Sheltons Coffee The Side Oven Bakery Silver and Green



170 22 70 58 160 128 98 132 18 184 90 118

Simple Simon’s Perfect Pie Factory SLOEmotion Speciality Food Traders The Spencerfield Spirit Co Spinks Compak Suma Wholefoods Taste of Barbados Tea Terra Rossa Jordan The Tiffin Food Company Tiny Teas Tomato Chilli Jam Company Tyrrells Potato Chips Uncle Roy’s Comestible Concoctions Verstegen Spices & Sauces Vittles Foods Wensleydale Dairy Products The WBC Winebox Company Wharfe Valley Farms Wine Food Promotions






ENTRANCE /FOYER 222 Simon Weaver Organic 216 250 114 32 80 208 166


138 269 76 260 182 244 148 102 266 174 230 200 190 238 12 2 231 203 172 205 236

Womersley Fruit & Herb Vinegars Xa Trading Ltd Yee Kwan Yorkshire Rapeseed Oil Your Piece Bakery

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168 154 124 56 136

Rea full A d our previ -Z stand ew on pa starting ge 38

Vol.11 Issue 5 · June 2010

Floor plan correct at time of going to press.



FF Digest June 2010.pdf











Findlater’s are Gold Award Winners in the UK Great Taste Awards 2008 & 2009

Exporting Italy’s Finest Wines & Foods If you have a passion for wine and food look no further. We can provide the best Italy can offer.

gold 09 Findlater’s Fine Foods is a small award winning company based in the Royal Burgh of Linlithgow which has a rich and diverse history steeped in craft tradition, from whisky distilling in St.Magdalene Distillery to paper making in the local mills. Today Findlater’s carries on this proud heritage in their hand crafted luxury fine foods produced from the very best of locally sourced ingredients. All Findlater’s Pate is made in very small batches to ensure the highest quality and consistency. We only use natural ingredients with no artificial colours, flavourings or preservatives. We supply some of the best Delicatessens, Food Halls & Farm Shops throughout the UK. Our website has a store locator to find your local stockist.

Via Volterra, 12 · 20060 Pozzuolo Martesana (MI) Tel 02 95357811 · Fax 02 95357822 Email: · Web: 34

June 2010 · Vol.11 Issue 5

Web: Email: Tel: 01506 671577 30H E-Net Park, Mill Road Ind.Estate, Linlithgow, EH49 7SF

Visit to register for your FREE visitor ticket

harrogate speciality food show

Offers and competitions adding value to your visit Win a hamper

Cast your vote as Yorkshire takes on Lancashire Centuries of rivalry between Yorkshire and Lancashire come to a head at Harrogate – over a cheeseboard. We've teamed up with distributor Anthony Rowcliffe & Son on stand 126 to pit some of the finest cheeses from each county against each other – and let visitors decide which they prefer. On Sunday morning, you can taste-test Mandy Reed’s Swaledale against Dewlay Lancashire. On Sunday afternoon it’s Wensleydale Dairy Products’ mature Wensleydale against Mrs Kirkham’s Lancashire. And on Monday morning the established favourite Yorkshire Blue from Shepherd’s Purse will be facing off the cheeky Lancastrian newcomer Smelly Apeth from ex-Coronation Cheese Challenge Street star Sean Wilson. Let battle commence…

Simply by voting for your favourite stand at the Harrogate Speciality Food Show, you could win a fantastic hamper of fine food goodies created by WBC’s gift packing expert Arona Khan. Contents include products from Claire’s Handmade, Country Puddings, Ecobags, Taste of Barbados and The Tiffin Food Company. The prize hamper will be on display in the main entrance of the Yorkshire Event Centre. Simply fill in a form telling us which exhibition stand really grabbed your attention and you’ll automatically be entered in our prize draw.

Exclusive money-off show deals Pre-register for entry to the show or visit the event website and you can take advantage of exclusive show offers from some of our 150-plus exhibitors. Visit and follow the links to print off money-saving vouchers from producers including DipNation, Burtree Puddings, Ecobags and Claire’s Handmade.


Jonathan Knight is chief executive of the Regional Food Group for Yorkshire and the Humber and its campaigning brand deliciouslyorkshire.

“The greatest challenge facing the speciality food sector is managing growth” As the north’s finest speciality food firms gather in Harrogate, Regional Food Group chief executive JONATHAN KNIGHT sums up the challenges they face in the coming year The north of England prides itself on having the greatest variety and range of speciality food and drink products, coupled with some of the largest food manufacturing companies within the UK. Yorkshire in particular has a great hunger for speciality food, which means we see more successes than failures when businesses tap into the sector. Increasing demand within the sector means that what was once fringe is now mainstream, with customer preferences and desires always developing and changing. Our current deliciouslyorkshire supreme product champion Yummy Yorkshire Ice Cream is a great example of a newcomer successfully entering a competitive market. Innovation Vouchers [grants of up to £3,000 for SMEs, funded by Yorkshire Forward and the European Regional Development Fund] have been used to stimulate development activity within the speciality produce sector, to keep up with USPs from the retail, hospitality and foodservice sectors. However,

hurdles can be encountered when producers gallop down this track without ensuring a market review and gap analysis is carried out before the new product development begins. The greatest challenge facing the speciality food sector is managing growth and moving from the kitchen table to industrial production. This brings huge changes that need to be carefully thought through. Some producers struggle to manage the new balance of keeping existing independents happy whilst dealing with the multiples. In addition, the extra costs incurred require increased volumes of product, which can result in the authenticity and point of difference in some produce suffering. Some producers get around this by introducing a new brand specifically for the multiples and by innovatively addressing labelling and packaging options. Effective distribution always remains a challenge when fine food producers are growing. Many artisan producers are keen to make the deliveries themselves to maximise the sales process and protect customer

relationships and the brand. However, they must consider other options that could result in their business running more efficiently and effectively. We are looking at a variety of pilot schemes to identify more efficient distribution methods for producers. The move from artisan into small and medium fine food producers is part of the ongoing and healthy cycle within the speciality food sector. As many producers grow successfully and manage to handle the transition, room is made for newcomers to enter the market. Legislation within the sector still remains confusing, meaning the route to assistance and funding to achieve growth can be overly complex. Furthermore, current government uncertainties contribute to an unsettling feeling within this area as funding for the valuable work that the food groups undertake comes under threat. However, the growing understanding of the need for a healthy, productive local food economy is not lost on all political parties and we are confident of continued support.”

Visit to register for your FREE visitor ticket

Vol.11 Issue 5 · June 2010


harrogate speciality food show

greattastelive! programme of events Once again, we’ve lined up a great programme of FREE tastings, workshops and interactive seminars, from Italian olive oil tasting to a masterclass in marketing through social networking. Check out the timetable below to make sure you catch the sessions that interest you most.

Sunday June 20 13.00 - 14.00


This hands-on seminar by Damian Blackburn from independent coffee roasters Grumpy Mule will examine the movement towards high quality, single origin coffees showing how they’re produced, traded, roasted and marketed. We’ll look at Arabica coffee varietals, hear producers’ stories and look at how new brewing methods are taking the specialty coffee sector by storm - and how you can take advantage of this in your coffee shop, deli or speciality food store. We’ll taste an array of the world’s very finest coffees including what’s described as the “world’s best coffee” –the fabled Esmeralda Special from Panama.

14.00 - 15.00

How to make hampers & gift baskets work for you Arona Khan

International gift-wrapping and merchandising expert Arona Khan, brought to Harrogate by demonstrates how hampers and gift packaging will add perceived value to your products and increase sales throughout the year. Arona will demonstrate easy techniques to show how to use gift hampers to move stock and improve margins.

Packaging & Creative Presentation


10.30 - 11.30

A marginal affair – make money in your fine food store Charlie Turnbull

 harlie will be offering a bite-size training session based on the Guild’s C Retail Ready course. The training programme is designed to equip managers of prospective, new or developing delis and farm shops with the business essentials to control margins of fine food and drink. retailready

11.30 – 12.30

Liquid gold: a tour through olive oils Antonio Tomassini

Fruttato forte? Armonioso? Antonio Tomassini takes you on a tour of extra virgin olive oils, explaining some of the common but little understood terms to describe a product that can range from dense and intense to peppery and bitter or clear and light. Antonio will discuss what he descibes as the “master role” played by his home country, Italy, in Mediterranean extra virgin olive oil production. He will also try to answer the question that baffles many Italians: how is it possible that a 250ml bottle of Extra Virgin Olive Oil lasts more than three months in an English household?

12.30 - 13.30

Log on, tune in and add clout Dom Lane

 he way in which consumers and brands interact is changing as T technology develops. Consumers are media savvy, sceptical about marketing and suffer information overload. At the same time, social media allows them to review and recommend on their own terms – word of mouth and shared experience are now the most important ingredients in the marketing mix. Dom Lane, head of food and drink at communications agency, Bray Leino, will explore how online communities can be used to engage with consumers and reach wider markets.

13.45 - 14.45

Feed the Dragon John Farrand

In the annual highlight of Great Taste Live, we’re again pitting the bravest of our Harrogate exhibitors against a ‘Dragon’s Den’-style panel of top food buyers. This year’s Dragons are: Duncan Hider, Hider Foods, Claire Mossford of Harvey Nichols, Stuart Gates of Harrods, Georgie Mason of Gonalston Farm Shop and Sangita Tryner of Delilah Fine Foods.

June 2010 · Vol.11 Issue 5

Visit to register for your FREE visitor ticket

Programme subject to change. Correct at time of going to press.

Monday June 21

FF Digest June 2010.pdf










K Findlater’s are Gold Award Winners in the UK Great Taste Awards 2008 & 2009

Exporting Italy’s Finest Wines & Foods If you have a passion for wine and food look no further. We can provide the best Italy can offer.

gold 09 Findlater’s Fine Foods is a small award winning company based in the Royal Burgh of Linlithgow which has a rich and diverse history steeped in craft tradition, from whisky distilling in St.Magdalene Distillery to paper making in the local mills. Today Findlater’s carries on this proud heritage in their hand crafted luxury fine foods produced from the very best of locally sourced ingredients. All Findlater’s Pate is made in very small batches to ensure the highest quality and consistency. We only use natural ingredients with no artificial colours, flavourings or preservatives. We supply some of the best Delicatessens, Food Halls & Farm Shops throughout the UK. Our website has a store locator to find your local stockist.

Via Volterra, 12 · 20060 Pozzuolo Martesana (MI) Tel 02 95357811 · Fax 02 95357822 Email: · Web: 34

June 2010 · Vol.11 Issue 5

Web: Email: Tel: 01506 671577 30H E-Net Park, Mill Road Ind.Estate, Linlithgow, EH49 7SF

te w us ga ho sit rro S Vi Ha ood 36 e F 2 th ity nd at cial sta e n Sp o


Annual BRC or SALSA audit due? Need SALSA or BRC? Food Hygiene or HACCP Training? Auditing Skills training? Do you need help but don’t know where to go or who to talk to? Do you want help from qualified, industry experienced advisors? NEFTS provides mentoring towards either BRC or SALSA Standards which is tailored specifically to meet your company’s requirements – funding may also be available towards the cost. NEFTS provides flexible training solutions at a time and place to suit your business needs.

Call or come and see us at The Harrogate Speciality Food Show on the 20th and 21st June, Stand 74 to discuss your requirements in person.

A traditional Christmas cake from Italy, but with a twist. Panett’Olio replaces the butter with Extra Virgin Olive Oil “Del Carmine”. All the taste you would expect from a panettone, but with a softer and lighter feel. Made with the traditional ingredients of eggs yolks and yeast, but combined with natural Del Carmine Extra Virgin Olive Oil. Every step of the complex three day process is carefully monitored paying attention to time, temperature and humidity during the rising, baking and cooling of the cake ensuring perfect results. Email: or call: 020 7193 9628

North East Food Technology Services Ltd Registered Office: 1 Harwell Drive, Stockton on Tees, TS19 7JA Registered in England: 06120665 VAT Number: UK901419356

Eleanor 07986 973570 or

Little Doone Foods Sweet Balsamic Dressing

A select range of artisan produced sweet balsamic dressings l Original l Chilli l Garlic l Ginger l Orange Zest l Raspberry l Strawberry l Minted Strawberry

“the Salt Seller” Ltd is run by Lenni Smith, who has developed her brand of 100% whole, pink Himalayan mountain salt, now being offered in jars and refills, catering packs, and bulk, all at an accessible price point. Also available: Gourmet range of world wide salts in glass jars “I love this perfect pink salt and am so pleased to bring it to you from the dark earth of the Himalayan foothills...” n Unrefined – whole, retaining its natural rose pink colour n Flavoursome – complex flavour, enhancing all dishes, from home-made to haute-cuisine n Nutritious – rich in minerals and trace elements, supporting our bodies’ needs n Pristine – ancient and clean, deposited in the earth’s crust millions of years before pollution n No additives – naturally free running, without added chemicals n Strong taste – not caustic so that you can use less to stay within RDA n Eco-packaging – 300g x6, practical, recyclable PET jar with sprinkle/pour cap n Warehouse – the Salt Seller now has new centralised premises in Hereford “Every body needs whole salt!” the Salt Seller Ltd +44 (0) 1432 355 136

Come and taste, and you will know why our turnover doubled last year.




Orange Zest


St Andrew Gardens, Dalry, Ayrshire KA24 4JZ Telephone: 01294 833114

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Vol.11 Issue 5 · June 2010


harrogate speciality food show

What’s on show for 2010 Acrivarn 256 South Park Mills, Hare Lane, Pudsey, West Yorkshire LS28 8DR 0113 257 8875 Acrivarn designs and manufactures a range of equipment for all types of bakeries, including rotating rack ovens from one to 10 racks, rack coolers, re-circulating air proving cabinets and spinning disc glaze machines. All are custom made at its factory in West Yorkshire to suit the client’s requirements. Adlington 156 Pheasant Oak Farm, Hob Lane, Balsall Common, Coventry, West Midlands CV7 7GX 01676 532681 This third generation family farming business specialises in Christmas turkeys and three bird roasts as well as boneless plain and stuffed turkey breasts using its own handmade artisan stuffings. Throughout the year, the company produces British barn-reared, smoked and cooked turkey along with associated products such as smoked ham, smoked chicken and duck breasts, ham on the bone and free range cooked chicken breasts. Alderleys Puddings 103 4 Beechfield Ave, Wilmslow, Cheshire SK9 6LX 01625 531183 A range of handmade traditional and contemporary puddings are produced in Cheshire by Alderleys using ethically sourced and local ingredients. They include chocolate pudding with single origin Ecuador chocolate sauce; sticky toffee pudding with butterscotch sauce; lemon pudding with lemon curd sauce, made with Mrs Darlington’s lemon curd; and summer pudding with Crème de Cassis. All are available to taste on the stand. Anthony Rowcliffe & Son Ltd 126 Unit B, Paddock Wood Dist Centre, Paddock Wood, Tonbridge, Kent TN12 6UU 01892 838999 Rowcliffe supplies farmhouse British cheeses, Continental cheeses, cooked meats, olives, patés, salamis and preserved fish to the independent trade. The company also stocks a range of ‘on tap’ oils and vinegars. Border Homebake – stand 54

Appleby Bakery 194 Unit 2 Devonshire Business Park, Cross Croft Industrial Estate, Appleby, Cumbria CA16 6HX 01768 353113 Based in the Cumbrian market town of Appleby in Westmorland, this bakery hand-makes all its products using the same methods that housewives have always used in the home kitchen. The results is a range of products containing no artificial flavourings, colourings or preservatives, made from tried and tested traditional local recipes. Atkins & Potts 44 Unit 3, Studland Estate, Gore End Road, Ball Hill, Newbury, Berkshire RG20 0PQ 01635 254249 Atkins & Potts has created a range of classics with contemporary twists as well as experimenting with new flavours and textures at its Berkshire kitchen. Nothing in its range is mass-produced and new products are constantly being developed. BÄRO Lighting (UK) 152 Oakwood House, 36 Wood Lane, Partington, Lancs M31 4ND 0161 777 9292 Fresh food lighting specialist BÄ.RO says its products are “capable of generating a buying atmosphere in any store”. Produce can be presented perfectly in terms of colour and level of illumination by BÄ.RO’s energy efficient fixtures, while patented reflectors and filters help protect food against premature bleaching and staling. The company also offers technical advice and a design and planning service. Black Rose Food 262 Unit 8, Greenhills Business Park, Green Lane Industrial Estate, Spennymoor, County Durham DL16 6JB 01388 819026 First-time Harrogate exhibitor Black Rose Food is a Spanish company with three generations of experience which is now operating in the northeast of England. It imports and distributes authentic Spanish foods, selling mainly to retailers, restaurants and other trade accounts. Products include Iberico and Serrano hams, chorizo, salchichon and various other charcuterie, as well as Manchego cheese, olives, oils and vegetables. Border Homebake 54 Hadrian Enterprise Park, Haltwhistle, Northumberland NE49 0EX 01434 321684 These handmade traybakes are baked fresh to order, delivered direct and include flapjacks, caramel shortcakes, honeycomb crunch, biscuit tiffin, caramel crispy and rocky road. Each traybake is ready cut into 12 portions, allowing them to be served easily with no mess. They are ideal for delis, sandwich shops, cafés, farm shops, colleges, universities and canteens and can be ordered online via a secure website or by telephoning the bakery. Bramble Foods 46 Riverside End, Rockingham Road, Market Harborough, Leics LE16 7PU 01858 461199


June 2010 · Vol.11 Issue 5

Breckland Orchard – stand 150 This family-owned supplier to gift shops, tourist attractions, garden centres and farm shops offers a premium range of preserves, marmalades, honeys, chutneys, sauces, pickles, cakes, biscuits and confectionery, all made to traditional recipes. Over 400 products are offered, which can all be personalised to customer requirements with full colour labels. Bramble Foods’ design team can work with the client ’s existing branding or create something from scratch. Bramley & Gage 6 C6 Ashville Park, Shorr Way, Thornbury, North Somerset BS35 3UU 01454 418046 On show on the Bramley and Gage stand will be its new matching 6 O’Clock gin and 6 O’Clock tonic as well as its organic sloe gin. The company started making liqueurs over 20 years ago on its fruit farm in South Devon. The lessons learnt in growing fruit, from letting fruit ripen fully and naturally on the bush to using only the varieties that give the best flavour, still guide its production today, which is still carried out by hand. Breckland Orchard 150 Wayland House, High Street, Watton, Norfolk IP25 6AR 07770 802 988 A new brand of artisan soft drinks in flavours such as pear & elderflower and ginger beer with chilli is offered by Norfolk’s Breckland Orchard. These carbonated soft drinks are made with Norfolk spring water and real fruit juice as their base and are all produced in small batches. No artificial colourings, flavourings or sweeteners are used. Burtree Puddings 232 Burtree Lane, Burtree Gate, Darlington DL3 0UY 01325 463 521 Burtree is introducing new Yorkshire parkin pudding & treacle toffee sauce, which joins its range of award-winning handmade luxury puddings. Eight varieties of luxury pudding in two sizes, each with a six week chilled life, are offered by Burtree, as well as three varieties of Christmas pudding in three sizes. All are also available in gluten-free form. Calypso Imports 134 19 Ladymead Close, West Hunsbury, Northampton, Northants NN4 9SE 08448 711848 Calypso Imports is the sole UK distributor for Eatons Caribbean sauces and seasonings. A family business, it offers an authentic range of tastes and flavours of the Caribbean, including Jamaican jerk seasoning, Scotch bonnet sauce,

papaya chutney, rum barbecue sauce and its Great Taste Award winning Jamaican jerk barbecue sauce. The company also offers retailers a special offer starter pack. Catra 68 Henry Street, Sheffield, South Yorkshire S3 7EQ 0114 276 9736 Catra knife sharpening systems will show continuous live demonstrations of both its commercial and domestic sharpeners. These machines are designed to quickly provide all knife users with very high levels of sharpness and cutting edge durability without any special skills or training. The equipment is designed and made in the UK by Catra. Chapmans Finest Fishcakes 92 Seacatch Building, Estate Road 7, South Humberside Industrial Estate, Grimsby, North East Lincolnshire DN31 2TP 01472 269871 Chapmans is launching a range of fish-in-pastry products, including cod Wellington, salmon Wellington and smoked haddock Wellington. It will also show its range of handmade gourmet fishcakes in six flavours, along with its luxury fish pie, skinless boneless chunky cod loins in breadcrumbs and skinless boneless haddock fillets in breadcrumbs. Products are supplied to farm shops, delis and food halls nationwide. Chase Distillery 38 Rosemaund Farm, Preston Wynne, Hereford, Herefordshire HR1 3PG 01432 820920 Herefordshire-based entrepreneur William Chase is the creator of the world’s first British potato vodka, Chase Vodka, winner of ‘Best Vodka’ in the global San Francisco Spirits Challenge 2010. The company has also unveiled a super-premium gin, Williams Chase Gin, distilled from organic Bramley apples, and produces a range of award-winning fresh fruit liqueurs: rhubarb, raspberry, blackcurrant, elderflower and white peach. Chegworth Valley Juices 40 Water Lane Farm, Chegworth, Harrietsham, Maidstone, Kent ME17 1DE 01622 859272 Nationwide delivery is offered by Chegworth Valley Juices, a company that has won 18 Great Taste Awards in recent years for its range of drinks. Pressed in small batches using only hand-selected fruit grown on its family farm in Kent, products are presented in 250ml and 1litre glass bottles to “ensure superior quality from blossom to bottle”.

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Choc-affair 50 Marina House, York Road, Naburn, North Yorkshire YO19 4RW 01904 541 541 Choc-affair believes chocolate should be an experience, not just a treat, and offers a range of ethically made Fairtrade products that it supplies to delis, farm shops, hotels, cafés, department stores and hamper companies. Compass is a supplier to the independent retail trade, from delicatessens to farm shops, with a wide variety of spirits and liqueurs from family-owned distilleries throughout France, Italy and Scotland. A policy of “quality above all” has resulted in a range of gold medals and 'Best in Class' awards over the years, and a mixed case facility makes ordering easy for the specialist retailer.

Claire’s Handmade Preserves 66 Miller Park, Station Road, Wigton, Cumbria CA7 9BA 01697 345974 Claire’s is unveiling new-look packaging that will make its handmade sweet and savoury preserves and condiments stand out on-shelf. The brighter and bolder jars contain a diverse range of recipes, from all-butter lemon curd to spicy peach relish with Ras-el-hanout, made by hand using traditional methods and natural ingredients.

The Cornish Jute Bag Company 264 Unit 14 Triplet Business Park, St Day, Redruth, Cornwall TR16 5PZ 01209 822032 A range of Indian-made jute and cotton bags, totes, produce bags and boxes will be on show. These are available in a range of colours and sizes and can be screen-printed to customer requirements at Cornish Jute Bag’s own factory. The company holds UK stocks and can provide print runs from a minimum of 50 pieces with a typical turnaround of 7-10 days.

Clippys Apples 105 PO Box 366, Sale, Cheshire M33 4YH 07801 284889 Preserves-maker Clippys Apples is a brand dedicated to promoting apples, and particularly Britain’s apple heritage. Its 2010 marketing campaign provides an opportunity to exploit these versatile products and covers convenience, speciality, ethical and health sectors. The company also organises a workshop tour (www. and National Jam Week ( The Coffee Fairy 178 2 Sussex Terrace, Bepton Road, Midhurst, West Sussex GU29 9HJ 01730 816493 The Coffee Fairy is about one person buying coffee directly from a group of Nicaraguan farmers to produce an award-winning coffee that tastes rich, smooth and chocolately with no bitterness. Behind the coffee business is an educational project which allows the kids in this Nicaraguan community to experience for themselves the benefits of the coffee their families grow. Coles Traditional Foods 78 Station Approach, London Road, Great Chesterford, Essex CB10 1PG 01799 530767 Since 1939, this family company has produced a range of fine Christmas puddings as well as allyear-round steamed puddings and cakes using traditional methods and ingredients from around the world. Compass Cognac Company 162 28 Amberley Way, Wickwar, Gloucestershire GL12 8LP 01454 294328

Country Puddings 99 Lodge Farm, Dacre, Penrith, Cumbria CA11 0HH 01768 480864 Two new ranges – crumbles and steamed puddings – are being added to the line-up of traditional puddings and sauces produced by Country Puddings, which uses no artificial flavourings, colourings or preservatives. Its puddings are complemented by the company’s award-winning creamy vanilla custard. County Labels 100 Adelphi Mill, Grimshaw Lane, Bollington, Macclesfield SK10 5JB 01625 574422 Visitors requiring new labelling solutions are asked to visit County Labels where Jamie, the owner, will be happy to answer any queries about self adhesive labels. Jamie has over 20 years’ experience in creating brands, elevating shelf edge appeal and manufacturing labels while keeping within budget constraints. The Cryer & Stott brand is synonymous with handcrafted, artisan produce from Yorkshire. Its aim is to be the premier merchant of Yorkshire cheese and produce. CSY Retail Systems 242 CSY House, Daleside Road, Nottingham, Nottinghamshire NG2 4DH 0115 948 4848 CSY supplies retail EPoS systems, including fullyfeatured touch-screen point-of-sale, comprehensive back-office functions and fully integrated ecommerce. DCA Equipment 234 324-325 Enterprise Estate, Hartlebury Trading Estate, Kidderminster, Worcestershire DY10 4JB 01299 250466 DCA Equipment will show the Sanomat range of Eurocream Auto-Clean cream whipping machines, which deliver consistent aeration of high butterfat fresh cream as well as non-dairy product. With high-level hygiene standards, these new machines offer a low cost, convenient method of whipping cream on demand. The Sanomat range of cream whipping machines offers solutions for bakeries, restaurants, coffee shops and hotels. The Deli Station 212 97 Beresford Road, Chingford, London E4 6EF 0208 524 0694 The Deli Station offers a growing range of products from Italian Slow Food producers along with other Mediterranean foods at a multitude of price points, covering cheese, cured meats, olives, oil, antipasti, pasta and other specialist dry grocery products. With national coverage, the company serves high-end independent retailers, restaurants, hotels, as well as supplying ingredients to manufacturers.

Craggs Cakes 228 Unit 10c, Top Land Country Business Park, Hebden Bridge, Halifax, West Yorkshire HX7 5RW 07788 600 810 Craggs is a producer of distinctive handmade cakes, flapjacks, brownies and biscuits, all made from natural, locally sourced ingredients.

The Devon Cream Company 254 1 Ingoldmells Court, Edinburgh Way, Leafield Estate, Corsham SN13 9XN 01225 812712 A special show offer means that all orders placed on The Devon Cream Co’s stand will get a 10% discount. This offer goes across its complete range of long life fresh-tasting products which includes clotted cream, double Devon cream, brandy clotted cream, crème fraîche, strawberry crème fraîche and lemon crème fraîche, all of which are packaged in glass jars, as well as double Devon cream butter and goats’ butter.

Cryer & Stott Cheesemongers 5 Weir View, Castleford, West Yorkshire WF10 2SF 01977 511 022

DipNation 146 105 Bellevue Road, Edinburgh, Midlothian EH7 4DG 01315 561 750

20 DipNation is introducing a range of ‘classic dip’ recipes which will join its range of original chunky dips. Offering a fresh flavour, this new range includes fresh houmous, caramalised onion houmous and roasted red pepper houmous. The original chunky dip recipes are made with a base of crushed cashews and authentic Parmesan shavings, and variants include spinach & feta, sweet Thai chilli, sun dried tomato, roasted butternut & sweet chilli and roasted red pepper. Doddington Dairy 144 North Doddington Farm, Doddington, Wooler, Northumberland NE71 6AN 01668 283010 Fresh whole milk from Doddington Dairy cows is used to produce a selection of artisan cheeses – Doddington, Berwick Edge, and Cuddy’s Cave – as well as luxury ice cream. A range of premium regional ice cream flavours are available, including Newcastle Brown, Alnwick rum truffle and heather honey. Dumouchel 88 Cliff View, 1 Ninelands Lane, Garforth, Leeds, West Yorkshire LS25 1NX 0113 287 0055 Yorkshire Life chef of the year Thierry Dumouchel established his business 13 years ago and today produces a full range of artisan breads, pastries, savoury products, handmade chocolate and sugar work. With a successful shop on-site and a mobile outlet, French-born Thierry also supplies hotels, restaurants and delis in the Yorkshire area. Thierry is the UK ambassador for both Cointreau and Barry Callebaut. Eazycuizine Fine Foods 16 Unit 62 Bizspace, Atlantic Business Centre, Atlantic Street, Altrincham, Cheshire WA14 5NQ 0800 542 4727 The Eazycuizine range of premium frozen entrées, starters, main course and desserts includes over 50 lines, with meals available in one-, two-and four-portion sizes. All products are free from artificial colourings or preservatives and are available nationally with only low minimum orders. Ecobags 3 PO Box 26, Plymouth, Devon PL3 4ZX 0808 178 8822 On show will be Ecobags’ custom-printed, eco-friendly jute, cotton and non-woven bags which are designed to work for every business. Established in 2003, the company can work to brand any style of bag to meet customer specifications.


Lancashire Sauce crosses the great divide Boldly billed as “probably the most versatile sauce in the world,” Entwistle’s Lancashire Sauce (stand 268) is crossing the Pennines to Harrogate this month. It follows recent sales successes that will see it on sale at Booths supermarkets in the North West, and it will also be available to speciality food shops through distributor Hider Food Imports from July. Owner David Entwistle is delighted with the success his family recipe sauce is enjoying. As well as being available all over Lancashire, from Oswaldtwistle Mills in Accrington to further afield, the sauce is also sold nationwide through Lakeland. The company is now looking to move into a larger unit in the same area and to further automate production in the coming months. “We’ve had requests for the sauce from all over the country but

getting product to these customers has been a problem,” says Entwistle. Having a distributor will help, of course, but he is still interested in talking to other distributors at the Harrogate show. Currently, Entwistle and his wife operate the business from their delicatessen in Ramsbottom. “Two years ago, I put one bottle of sauce on the counter which sold out immediately and we’ve been selling more and more each day since,” he says. Entwistle claims the sauce is similar to Worcestershire sauce as the very difficult to describe the taste. It is a vinegar based, mildly spiced condiment which can be used in the same way as salt, pepper or vinegar or it can be used as a marinade or as an ingredient in cooking. Either way, it is said to bring out the flavour of whatever food it is used with.

The recipe is one that Entwistle has inherited from his Grandma. “My Mum and Dad used to make it at home in Accrington and I started making it at the deli in 2005, four years after we opened our doors,” he explains. The product was rebranded in 2008 with new labels. “We have no idea where this recipe came from as it has a blend of spices that is surprising for the 1930s,” says Entwistle, “but it is truly a unique sauce.”

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Vol.11 Issue 5 · June 2010


harrogate speciality food show NEW TO HARROGATE

Leeds chocolatier with a ‘visually amazing’ range You might think that setting up a premium handmade chocolate company at the start of a recession would be terrible timing, but after two years in business, Leeds-based Lauden Chocolates (stand 210) seems to have shrugged off the downturn. It now sells all over the UK but, interestingly, is using the Harrogate show to target more local fine food shops, hotels and restaurants. Co-owner Stephen Trigg says: “We have just started to sell our products to Harewood House and they were surprised to find our fine chocolate was made on their doorstep. We want to let local people know they have a specialist company in the area.” Lauden does not have its own shop and retails only through its website. “We decided to concentrate on our wholesale business,” says Trigg “but we exhibit at consumer shows like BBC Good Food to create customer awareness.” Trigg and his wife Sun started making their strikingly Farrah's of Harrogate 122 Pennine Range Mills, Camwal Road, Harrogate, North Yorkshire HG1 4PY 01423 883000 Farrah’s of Harrogate has rebranded its traditional preserves, biscuit drums, gift boxes of candies and chocolate bars as well as adding new lines for 2010. It produces Original Harrogate Toffee in a range of eight embossed tins for the gift market as well as offering over 200 gift confectionery items including sweet jars, preserves, biscuits, nougat, cakes, chocolate, fudge and toffee. “Farrah’s By Design” is the company’s own label service, which can produce artwork to personal specifications at no additional charge with a minimum order of £150. Field-Fare (Agra Freeze) 252 Black Robins Farm, Grants Lane, Edenbridge, Kent TN8 6QP 01732 864344 Field-Fare supplies independent retailers including farm shops, garden centres, delicatessens and butchers with IQF frozen fruits, vegetables, fish, French patisserie and its own kitchen ready-meal range. It sources British products wherever possible and supplies everything needed to merchandise the products in glass-topped freezers, including regular sales support, packaging and POS material. Findlaters Fine Foods 116 Unit 30 Block H, E-Net Business Park, Mill Road Industrial Estate, Linlithgow, West Lothian EH49 7SF 01506 671577 or 01506 671235 This award-winning company specialises in hand crafted patés and gourmet pies produced to original recipes using the best from Scotland’s larder. Paté is made in small batches to ensure quality and consistency and each gourmet pie is filled by hand. Products are supplied direct to delicatessens, food halls and farm shops throughout the UK. The Fine Cheese Company 8 29 & 31 Walcot Street, Bath, Avon BA1 5BN 01225 473525 Over 150 British and European artisan cheeses are selected, matured and offered to the independent trade via a personal, tailormade service. The company also offers its own crackers, fruits and pickles, with each product designed to accompany specific cheeses. It owns Artisan Biscuits, where its savoury and sweet crackers, biscuits and cookies are baked.


June 2010 · Vol.11 Issue 5

decorated chocolates when they were unable to buy anything like them in the north of England. Sun is the chocolatier and won bronze at the Academy of Chocolate awards last year in the category of best dark truffle (unflavoured). A Singaporean, her love of chocolate comes from living for 10 years in Belgium and she combines both English and Asian ingredients in recipes such as raspberry & rose and lemongrass. The couple believes the chocolate industry is undergoing a revolution as the customers are increasingly recognising real quality chocolates. “Much like a good quality bottle of wine, once you have tasted the finest, you cannot go back,” says Trigg. Trigg says it is hard to say if the company was adversely effected by the recession, as it is a new venture. However, he feels people are treating themselves to a quality box of chocs rather than, say, going out for a meal.

Flavourfresh Salads 96 Marsh Road, Banks, Southport, Lancashire PR9 8DX 01704 232223 This speciality tomato grower is based in Lancashire and grows a large variety of tomatoes in 32 acres of greenhouse. It allows its tomatoes to ripen naturally in the sun before they are selected and picked by hand to guarantee optimum flavour, texture and freshness. The company strives to constantly improve the quality of its crop to ensure a premium product. Flavours Foods 198 Unit C Bromcliffe Park, Burton Road, Monk Bretton, South Yorkshire S71 5RN 01226 717071 Flavours Foods was formed in 2006 to provide chilled food products to the foodservice and catering sectors at a competitive price. The distribution area now includes Nottinghamshire, Derbyshire, Lincolnshire, Yorkshire and Lancashire thanks to parent company Premier Quality Foods’ fleet of vehicles. Customers include bakery chains, sandwich manufacturers and wholesalers. The Food Emporium 48 8 The Charne, Otford, Sevenoaks, Kent TN14 5LS 01959 523 941 An exclusive range of condiments is offered by The Food Emporium, including Pukara Estate caramelised balsamic imported from Australia. Also on display will be Chef Tetsuya’s truffle salt and truffle salsa, Tasmanian pepper berries & honey vinaigrette, and extra virgin olive oils infused with blood orange.

“Our chocolates are visually amazing as we print in cocoa butter,” says Trigg “and we use quality couverture to guarantee taste.”

designs of its customers’ choosing to promote individual stores and increase sales. Fosters Traditional Foods 158 Great Bowden Road, Market Harborough, Leicestershire LE16 7DE 01858 438027 A selection of Christmas products will shown by Fosters, which has been supplying premium foods to the independent sector for over 30 years. Its range of 2,000 lines includes sugar and chocolate confectionery, preserves and condiments, cakes, biscuits and grocery brands. Fresh Marketing 94 The Old Kennels, Motcombe, Shaftesbury, Dorset SP7 9HP 01747 852396 New to the UK through Fresh Marketing is the Diva gourmet savoury popcorn range, which includes three cheeses, chilli chipotle and balsamic vinegar flavours. Fudge Kitchen 120 Hemsted House, Woodland Road, Lyminge, Kent CT18 8DL 01303 864400 This creamy fresh handmade fudge is available to delis, farm shops and food retailers in a variety of flavours made using natural ingredients, including traditional toffee, Belgian chocolate swirl, strawberries & cream and vintage vanilla. A selection of handmade fudge sauces has also been launched and a Home Kit now allows consumers to make Fudge Kitchen fudge in their own homes.

Food Northwest 97 The Heath Business & Technical Park, Runcorn, Cheshire WA7 4QX 01928 511011 Food Northwest is the strategic body representing the North-West’s food and drink industry. It aims to help businesses in the sector maximise their economic potential and increase productivity through training workshops, networking meetings, meet the buyer events and exhibiting at trade shows.

G A Wedderburn 52 56 Shirley Road, Southampton, Hampshire SO15 3UH 023 8022 7645 Established in 1840, Wedderburn has kept pace with changing technology to supply EPoS systems, cash registers and weighing solutions to the independent trade. The company is ISO 9001:2008 accredited in its weighing department and installs fully linked EPoS and weighing systems nationwide with full support and back-up. It also has a Help Desk hotline and out-of-hours mobile phone option if required.

Forest Products 26 The Old Hemp Store, North Mills, Bridport, Dorset DT6 3BE 01308 458111 Winner of seven Great Taste Awards in 2009, Forest Products specialises in packaging preserves, chutneys, sauces and confectionery in

The Garlic Farm 86 Mersley Farm, Newchurch, Sandown, Isle of Wight, Hampshire PO36 ONR 01983 865378 This UK garlic producer specialises in growing a wider range of garlic types than is found anywhere else in Europe, with varieties

originating everywhere from South East Asia to France. It offers garlic in various forms, including gourmet, green garlic and elephant garlic, as well as its oak-smoked garlic. A range of traditional garlic pickles, relishes and chutneys with names such as Cheeky Monkey and Vampire, are produced in its on-site production kitchen. Gilchesters Organics 142 Gilchesters Organic Farm, Hawkwell, Stamfordham, Northumberland NE18 0QL 01661 886 119 Just voted ‘best mill’ by Rose Prince, food writer of the Daily Telegraph, Gilchesters offer strong bread flours that are grown and milled at its farm near Hadrian’s Wall in Northumberland. Its Heritage wheat and spelt range produces a flavoursome flour suitable for bread-making by hand or machine and its savoury hand-baked spelt biscuits are available in four flavours: original, thyme, honey & mustard seed and chilli. Giustivini 193 Via Volterra, 12, 20060 Pozzuolo Martesana (MI), Milan Italy 00 39 02 95 3578 11 This company has many years’ experience exporting Italy’s finest foods and wines and offers a bespoke service designed to make importing from Italy a simple process. Products from artisan producers are supplied to independent retailers and restaurants – and not to supermarkets. Glendale Ginger 180 3 Arkle Terrace, Reeth, Richmond, North Yorkshire DL11 6QU 01748 880189 Award-winning Glendale ginger is a traditional, ginger drink made in the Yorkshire Dales using a recipe and method that has been passed down for generations. Traditionally drunk by itself in small measures, Glendale ginger can also be used as a mixer with whisky, tonic water, cider, vodka, fruit juice or rum. The Good Soup Company 72 Unit 211 Bretton Street Enterprise Centre, Bretfield Court, Saviletown, West Yorkshire WF12 9DB 01924 451400 This Yorkshire-based small business makes fresh soups using as many locally grown or sourced ingredients as possible. Predominantly gluten-free varieties are offered, which are also low in salt, MSG-free and high in fresh vegetable content. The company says its branding and tried and tested recipes provide a quality product that will be well received in independent stores.

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SAVOURY SNACKS Introducing Hider's Savoury Snack pre-pack range

These unique quad packs are sealed in each corner resulting in greater stability and better shelf display Please contact our sales team on 01482 504333 and ask for our latest price list Hider Food Imports Ltd, Wiltshire Road, Hull HU4 6PA

Please contact our sales team on 01482 504333 and ask for our latest price list Hider Food Imports Ltd, Wiltshire Road, Hull HU4 6PA



COLD PRESSED EXTRA VIRGIN SUNFLOWER OIL Our Sunflower oil is grown, harvested, stored, cold pressed, filtered and bottled on our farm, giving our oil 100% traceability. STIR-FRy OIL A clean & fragrant blend of classic spices. The taste is reminiscent of capsicum, lemon grass, coriander, ginger & star anise combined with the nutty flavour of our award winning rapeseed oil. RAPESEED OIL Just Classic Mayonnaise & Just Mayonnaise with Lemon Zest contain our award winning Just Rapeseed Oil & British free range eggs. The Mayonnaise with Lemon Zest has won a Gold Star Taste Award. Just Hollandaise Sauce also contains our award winning Just Rapeseed Oil, British free range eggs & British butter.

COLD PRESSED EXTRA VIRGIN tel/fax: 01543 493081

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Vol.11 Issue 5 · June 2010


harrogate speciality food show Green’s of Glastonbury 191 Redlake Dairy, West Pennard, Glastonbury, Somerset BA6 8NN 01458 834414 The Green family has been farming on the Somerset Levels for five generations and its British Friesian cows graze these mature grasslands to produce the milk for its range of traditional cheeses. These are all handmade in 26 kilo wheels and dressed in muslin cloths and stored on wooden shelves, just as they were by the present owners’ great, great grandparents, to produce cheeses with a creamy, nutty flavour. Grumpy Mule Distinctive Coffees 206 The Roastery, Bent Ley Industrial Estate, Meltham, Holmfirth, West Yorkshire HD9 4EP 01484 852601 Grumpy Mule roasts and packs quality fresh coffees and its wide range of retail products and gifts includes Fairtrade, organic, single origin and espresso, many of which are Great Taste Award winners. The Guild of Fine Food 202 Station Road, Wincanton, Somerset BA9 9FE 01963 824464 The Guild of Fine Food – organiser of the Harrogate and Glasgow Speciality Food Shows – was formed in 1995 with a mission to create close links between suppliers and retailers in the independent food sector, and now has over 1,200 members. As well as providing a wide range of membership benefits, the Guild runs professionally-accredited training programmes for shop staff, managers and owners, organises the annual Great Taste Awards and World Cheese Awards, runs Great Taste Markets to showcase award-winning food & drink at consumer events, and publishes the speciality food and drink trade monthly, Fine Food Digest. Gurkha Fine Foods 34 15 Alder Road, North Colerne, Chippenham, Wiltshire SN14 8PJ 01225 742899 Gurkha Fine Foods’ range of cooking sauces, achars (chutneys), spice mixes and the inimitable HillBoy are described as “a delicious and real alternative to the traditional Indian and Bangladeshi dishes we are all so familiar with”. The company has been founded in the heart of the Gurkha community and all of its recipes have been developed in close consultation with Gurkha wives, chefs and soldiers, ensuring the authenticity of their cuisine has been preserved. Harappa 101 PO Box 384, Hyde, Cheshire SK14 9AT 0161 3661266 Harappa Bombay Mix has been designed to bring innovation and incremental sales to the premium snacks sector at a price that delivers good margins. This new range of impulse snacks is a modern version of a traditional favourite targeted at younger consumers. Three flavours Hot Hot Chilli, lime & coriander and mango chutney – are designed to appeal to young men and women and are packed in 60g PushPop packs. The snacks contain no artificial flavours, colours or processing aids. The Harrogate Cake Company 240 3 Barugh Close, Barker Business Park, Melmerby, Yorkshire HG4 5NJ 01765 641267 An award-winning producer of luxury, handmade fruitcakes, Harrogate Cake Co uses locally sourced ingredients and traditional recipes that have remained unchanged for over 40 years. Each cake is individually made and then carefully hand-wrapped to ensure that it looks as great as it tastes. Heritage Kitchen Range of Preserves 263 Heritage House, 26 Burnley Road, Bacup,


June 2010 · Vol.11 Issue 5

Lancashire OL13 8AB 01706 873101 Heritage Kitchen Range of Preserves is a family company producing a select range of chutneys, relishes and marmalades in its own kitchens, using no artificial colourings, flavourings or preservatives. The company also has good links with other local businesses including a butcher who has incorporated the preserves in a range of organic sausages. Hider Food Imports 220 Wiltshire Road, Hull, East Yorkshire HU4 6PA 01482 561137 Hider Food Imports is featuring several exclusively imported brands on its stand and showcasing an extensive range of speciality food brands covering biscuits, cakes, chocolates, cereals, drinks, crisps, snacks, preserves, condiments and ethnic foods. Its own Essence of Quality range of pre-packed luxury nuts, snacks, dried fruits, culinary and confectionery goodies and its new Sweet Shop selection of pre-packed old-fashioned sweets will also be on display. Highland Wineries 62 Kirkhill, Inverness, Invernesshire IV5 7PQ 01463 831283 This small family business is based in a castle in the Northern Highlands of Scotland and offers sloe liqueur, apricot brandy, cherry brandy, mead and a range of preserves. It sources specialities that are ideal for sale in independent retailers, food halls, delicatessens and farm shops. 130 6-8 The Edwards Centre, The Horsefair, Hinckley, Leicestershire LE10 0AN 01455 444219 Guild of Fine Food members benefit from free access to HR4UK’s basic self-service human resources management system, which includes new-style contracts of employment to help small businesses manage staff more efficiently and to stay clear of tribunal claims. The company says average tribunal legal costs have now reached £5,000 – even for the winners – so it is becoming more important to avoid the risk of employees taking complaints to tribunal. Hydropac 192 Unit 1 Network 4, Lincoln Road, High Wycombe, Buckinghamshire HP12 3RF 01494 530182 A specialist in temperature control packaging, Hydropac manufactures insulated boxes, envelopes and carrier bags as well as ice sheets for distributing mail order chilled and frozen foods. Its products can be recycled, are fully printable and are supplied flat to minimise storage space as well as being food safe and exceeding the current legislation for mail-order food. Interprofession du Gruyère 167 Cottage Farm, Foxholes, Drifield, East Yorkshire YO25 3QF 01262 470272 Interprofession du Gruyère is the worldwide marketing organisation for the Le Gruyère cheese from south-western Switzerland and visitors to its stand will have the chance to taste three age profiles of this multi-award-winning cheese. Marketing support and promotional opportunities can also be discussed during the show. James White Drinks 164 1a Hill Gate Place, London SW12 9ER 0208 7723477 A concentrated beetroot juice shot called Beet It was launched by James White this spring and will join the rest of the product range on show. James White juices are pressed at White's Fruit Farm, Ashbocking, Suffolk and range from classic apple juices (Bramley, Cox and Russet) to an organic beetroot juice, rich in dietary nitrates with health benefits.

Jenkins & Hustwit Farmhouse Fruit Cakes 258 3B Laurel Way, Bishop Auckland, Co Durham DL14 7NF 01388 605005 Real, wholesome, handmade, award-winning traditional cakes, puddings and dietary specialities are offered by Jenkins & Hustwit, including distinctive rich fruit cakes and celebration cakes. All are made to trusted family recipes and offer “a natural taste of tradition”. JR Jams 196 Unit 1, Mercia Way, Bells Close Industrial Estate, Lemington, Newcastle upon Tyne, Tyne & Wear NE15 6UG 0191 2290333 JR Jams is a small company producing handmade, traditionally crafted jams, marmalades and chutneys. Award-winning variants including strawberry jam, raspberry jam, Seville orange marmalade and mango chutney are on show at Harrogate. The company has recently moved into larger premises to cope with increased demand and is looking to widen distribution beyond the North East Jules & Sharpie 270 2c Eastlands Road, Leiston, Suffolk IP16 4LL 01728 833955 Jules & Sharpie’s award winning range of hot ‘preservaments’, including chutneys, jams and savoury jellies, contain a measure of Scotch bonnet chillies to add an extra dimension to classic condiments. They are all-natural with no additives, gluten or salt and are vegetarian and vegan friendly. The 12 products come in 340g jars as well as 1kg and 6kg tubs for foodservice. Also on show will be a new addition to the range called Saucish. Just Desserts 28 Unit 1, Station Road, Shipley. West Yorkshire BD18 2JL 01274 590698 For 25 years Just Desserts has been a specialist baker and patissier, making a range of awardwinning handmade desserts and quiches. It supplies the foodservice industry, farm shops and delicatessens with pastries, cheesecakes, gateaux, cakes, mousses, chocolate fudgecake, puddings and quiches. The company has won golds in the last four years at the Great Taste Awards for sticky toffee pudding, French lemon tart, black cherry franzipan, Yorkshire curd tart, shortbread thins and treacle tart. Just Oil 226 Wade Lane Farm, Hill Ridware, Rugeley, Staffordshire WS15 3RE 01543 493081 New for 2010 from Just Oil is stir-fry oil: a clean and fragrant blend of classic spices. The taste – said to be reminiscent of capsicum, lemon grass, coriander, ginger and star anise – is combined with the nutty flavour of Just Oil’s rapeseed oil, grown, farmed and pressed on its farm in Staffordshire. Also on show are Just Crisps, which are hand-cooked using the same awardwinning rapeseed oil, which is naturally high in omega 3 and low in saturated fat. Just So Italian 42 16 West Street, Yarm, Stockton-on-Tees TS15 9BU 01642 780431 A selection of organic pasta for kids, Tuscan game sauces for pasta and marinated olives made to its own recipes will be launched by Just So Italian, a small, family-owned company with a big passion for Italian food. The company focuses on bringing some of the best-kept Italian secrets to the UK and says its products are made by small producers rarely seen beyond the next village, let alone in a different country. This year, it has doubled the size of its range with many new products on show.

Hider Food Imports – stand 220 Just Trading Scotland 257 Unit 4, Wallneuk Road, Paisley, Renfrewshire PA3 4BT 0141 887 2882 As a Fairtrade company, Just Trading Scotland is continually developing and importing new products to add to its range of ethically sourced products from Africa. On show will be the Eswatini Swazi Kitchen range of fairly traded sauces, marmalades and jams made from naturally grown ingredients from Swaziland as well as the versatile Kilombero rice and macadamia nuts, both sourced from small-holder producers in Malawi. Kendal Cordials 36 7 Middleshaw Crescent, Old Hutton, Kendal, Cumbria LA8 3LY 01539 721819 This small, family-run company produces a range of handmade cordials and soft drinks from its home base, using natural ingredients with nothing artificial. The family aims to keep the sugar content low while maintaining vibrant, fresh and interesting flavour combinations. Lancashire Sauce 268 34 Bridge Street, Ramsbottom, Bury, Lancashire BL0 9AQ 01706 822922 Lancashire Sauce is based on the Entwistle family recipe, which is over 100 years old. This curious looking, mildly spiced liquid seasoning goes on, or in, any kind of savoury food from fish & chips and cheese on toast to soups and casseroles. A vigorous shake is required to awake the flavour and aroma, before it is used in the same way as salt, pepper, vinegar, stock cubes or any other seasoning. Suitable for vegetarians and vegans, it has a three-year ‘best before’ life from the date of production. Lauden Chocolates 210 63 Brussels Street, Leeds, West Yorkshire LS9 8AB 01132 440289 “We are true chocolate lovers and believe that making chocolate is an art form,” says

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AOC, the sign of special products... A traditional cheese

The cheese of western Switzerland, with a delicate, distinguished flavour. Made since at least 1115 AD in and around the small town of Gruyères, today it is still produced by village cheese dairies in western Switzerland according to the traditional recipe. Le Gruyère AOC owes its characteristic delicacy and flavour to the top quality raw milk produced by cows fed on grass in the summer and hay in winter, coupled with the skill of the mastercheesemakers. No less than 400 litres of fresh milk are needed to produce a single wheel weighing around 35kg. During the slow maturation process, which takes several months in special cheese cellars, the wheels are turned regularly and rubbed down with saltywater. The maturing process lasts between five and 18 months.

Each cheese is systematically identified by the number of the mould and code of the cheese dairy. The day and month of production are also noted on the wheel. These black markings are made with casein, the cheese protein. No artificial additives are involved here either.

Le Gruyère AOC takes pride of place on any cheese platter. It makes for a delicious desert and can be used in tasty warm dishes. What’s more, no real fondue would be complete without genuine Gruyère AOC.

From this time on, the name ‘Gruyère AOC’ and the code of the production facility appears on the heel of each wheel of Gruyère AOC as an effective way of preventing fakes and guaranteeing authenticity. This technique employs branding irons, which give an indentation in the wheel. It is this marking that makes it possible to identify and trace each individual cheese.

The humidity and rind washing process develops the characteristic appearance of the cheese and assists in bringing the cheese into full maturity. This is what gives Le Gruyère AOC its famous, distinct flavour. It’s no great surprise that this authentic gift of nature is appreciated by cheeselovers throughout the world. Cheeses from Switzerland. Switzerland. Naturally.

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Vol.11 Issue 5 · June 2010


harrogate speciality food show Stephen Trigg, co-owner of Lauden Chocolates. “Every chocolate in the Lauden Collection is a result of years spent searching for and refining the perfect blend of ingredients to create an unforgettable experience of tastes.” The company supplies the hotel, restaurant and retail industry and is looking to boost its business in the region. Laura's Chocolates 248 52 High Street, Kinross, Kinross-shire KY13 8AN 01577 861001 Laura’s creates chocolate fudge, tray bakes and unusual, eye-catching chocolate bars topped with everyday confectionery. Products are handmade using a quality Belgium chocolate. LCCS 10 Unit 3 Tullynagarn, Lisnarick Road, Irvinestown, Fermanagh BT93 1EY 0845 257 0829 LCCS supplies the Eureka suite of business management software for food retailers, wholesalers, coffee shops and restaurants. Its Eureka Gold back office software and Eureka PoS offers fully integrated retail sales and stock control systems in partnership with Bizerba UK and Avery Berkel. Modules for product labelling, account customers, sales promotions, customer loyalty, integrated chip and pin are all part of the Eureka suite, and there is also a wholesalers’ module for order processing, despatching and invoicing. Bizerba UK will share the LCCS stand at Harrogate, showing its range of scales. Lishmans of Ilkley 218 23-27 Leeds Road, Ilkley, West Yorkshire LS29 8DP 01943 609436 First-time exhibitor Lishmans will showcase three product lines including its award winning sausages, bacon, ham and black pudding. Also on show will be charcuterie products from Spanish consortium D’Ellite, including Serrano ham, chorizo, olives and quince paste, while a new range of homemade, quality hotdog sausages will be launched by this traditional family butcher. Little Doone Foods 259 92 St Andrews Gardens, Dalry, Ayrshire KA24 4JZ 01294 833114 Little Doone’s range of artisan-produced sweet balsamic dressings is being launched in a new format glass bottle at the show, in flavours including the original, chilli, garlic ginger, orange zest, strawberry, minted strawberry and raspberry. Winner of four Great Taste Awards, these dressings are used by some of the top

chefs in the country and are a favourite with many delis too, with turnover doubling at the company last year. Loopy Lisa's 24 Unit 1 Randolph Industrial Estate, Evenwood, Bishop Auckland, County Durham DL14 9SJ 01388 835135 Over 40 flavours of handmade fudge are produced by Loopy Lisa’s, whose recipes are based on a traditional Women’s Institute technique using butter, evaporated milk and sugar and no additives. Great Taste Award winning flavours include vanilla, treacle, lemon & lime, honey & almond, ginger, raspberry ripple, butter tablet and Fortnum & Mason vanilla. The company has a minimum carriage paid order value of £100. Lottie Shaw's 176 84 Southgate, Elland, West Yorkshire HX5 0EP 01422 372335 Lottie Shaw's family has been baking in Yorkshire for over 100 years and Lottie has taken these family recipes and packaged them for independent retailers. The range now includes Seriously Good Yorkshire parkin, Seriously Good parkin pudding, Seriously Good caramel sauce, Seriously Good gingerbread and Seriously Good mince pies. Loveleaftea 188 PO Box 400, Newcastle upon Tyne, Tyne & Wear NE6 9AX 0845 5219877 Healthy teas and infusions with “a bit of something different” is how Loveleaftea describes its new range. It offers a selection of infusions focusing on wellness, Ayurveda and general wellbeing, marketed in funky and environmentallyfriendly packaging. The “energetic and vibrant” teas and infusions are now being offered to delis, farm shops and health food stores as well as being sold through its online shop. The Lyme Bay Winery 26 Shute, Axminster, Devon EX13 7PW 01297 551355 A range of high quality, beautifully packaged drinks for the speciality food, drink and gift market are produced by east Devon’s Lyme Bay Winery, including the 2009 three-star gold Great Taste Award winning scrumpy cider. This product was also named Best Speciality Product from the South West, resulting in a live interview on Chris Evans’ Radio 2 Drivetime Show. March Hare Foods 271 Ketton Way, Aycliffe Business Park, Newton

Atcliffe, County Durham DL5 6AU 01325 319039 Chef-prepared ready-meals are produced by March Hare Foods in small batches using only free range meat and wild game sourced from the north of England. A new range of chilled sauces will be launched at the show. Mediterranean Direct 140 Unit 66 Joseph Wilson Business Park, Milstrood Road, Whitstable, Kent CT5 3PS 01227 261909 An exclusive range of Amaretti and Baci di Dama will be launched at the show which offer opportunities for own-branding to independent retailers. Mediterranean Direct is a young, independent wholesaler specialising in sourcing, importing and distributing Italian foods to delicatessens and restaurants. Based in Whitstable and Bologna, its team has spent years finding artisan producers across Italy and its current range is said to combine outstanding taste and value for money.

software. The range of equipment covers startup, artisan producers and larger volume organisations that need quicker throughput. North East England Food & Drink Group 224 Ground Floor, Beaufront Park, Anick Road, Hexham, Northumberland NE46 4TU 08700 685333 The North East England Food & Drink Group assists in raising the availability, standards and awareness of its region’s growing range of produce, liaising between producers from the North East and potential customers internationally. North East Food Technology Services 74 1 Harwell Drive, Stockton on Tees, North Yorkshire TS19 7JA 07986 973570 Experienced food technologists specialising in preparing food and drink companies for BRC, SALSA and other industry audits will be on stand 74. North East Food Technology Services can also provide support and guidance in developing quality management and HACCP systems to meet specific client needs. The company has registered training providers with RSPH and HABC for all levels of food safety and HACCP training and it is also an NVQ Centre delivering Level 2 food manufacturing qualifications.

My Specialities 60 14 Five Arches, Orton Wistow, Peterborough, Cambridgeshire PE2 6FG 01733 370364 Lady Jay’s premium preserves and marmalades are made by My Specialities in small batches in traditional open pans and combined with quality alcohol. Fresh fruits – not frozen fruits or concentrates – are specially chosen and sourced locally wherever possible, while the alcohols used include premium liquors, sparkling wine and Champagne.

The Olive Oil Co/Apulia Blend 222 Unit 41, Gemini Business Estate, Landmann Way, London SE14 5RL 020 7740 1717

Norman Pendred 64 Broomsleigh Business Park, Worsley Bridge Road, Lower Sydenham, London SE26 5BN 0208 4619389 Norman Pendred’s Pentic price ticketing and personalised tickets are supplied to delicatessens, cheese shops, butchers fishmongers, bakers, cafés and other specialist outlets. The tickets are rigid, waterproof and come in many shapes and sizes, giving the flexibility to incorporate custom designs, logos and product descriptions, including regulatory text. Pentic also offers a wide range of stands, spikes, tray clips and pricing albums.

Open Retail Solutions 216 Leen Gate, Lenton, Nottingham, Nottinghamshire NG7 2LX 01159 788493 From scale to sale, the touch till from Open Retail Solutions can link to both integrated and standalone Avery weigh scales. Its EPoS system comprises a real time stock control solution with ordering, receiving, labelling and counting, while tills provide comprehensive sales reporting as well as accounts, loyalty, and a large range of promotions. Radio handsets and integrated chip and pin means an end-to-end retail management system can be provided.

Norpak 186 3 Mitre Court, Cutler Heights Lane, Bradford, West Yorkshire BD4 9JY 01274 681022 Norpak will be demonstrating semi- and fullyautomatic labelling equipment together with thermal transfer printers and label formatting

Panino Breads 250 Unit 4 & Anchor Building Battle Road, Heathfield Industrial Estate, Newton Abbot, Devon TQ12 6RY 0800 0433120 Redemption Soups and award winning handmade cakes from Clams are


Hot dog offers great British benefits First time exhibitor Lishmans of Ilkley (stand 218) is launching The Great British Hot Dog Company to tap into the lucrative food-on-the-go market. This traditional family butcher describes its new product as “posh junk food” and has developed the hot dog from 100% local pork with no artificial colours, flavours or preservatives. Owner David Lishman thinks his hot dog is an easy add-on for speciality food shops. “Everyone can benefit from offering hot food,” says Lishman, “and these high quality hot dogs can be heated on existing technology within a business.” Lishmans has a reputation for quality sausages and the hot dog is a further development of this. The company also supplies bacon, ham and black pudding to shops and caterers by mail order, including Harvey Nichols in Leeds. Lishman says the traditional butcher has seen a rise 44

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in interest from the public, even during the credit crunch. “People are more discerning but also more careful during the recession,” he says. “Because we offer a far wider range of cuts than a supermarket, as well as quality, people still come to us.” Lishman is also staging regular butchery classes for the general public in a new shop at tourist spot Bolton Abbey near Skipton. “We are demystifying the pig and teaching people about the different cuts of meat on these courses as well as making products such as patés and pork scratchings,” says Lishman. The courses are proving to be very popular. The retail butchery was started by Lishman 25 years ago “because I was 21 and had no fear” and today occupies three shops knocked into one as well as a production unit and the new shop near Skipton. At Harrogate, the company will also be exhibiting a wide range of Spanish products from the D’Ellitte

Export Consortium, for which the company is exclusive representative in the north of England. “These Spanish products such as hams, chorizos and olives sell very well in our shops and we can offer them in a range of pack formats,” says Lishman. “The long shelflife offered on many of the cured products means there’s no wastage for deli owners.”

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harrogate speciality food show Quickes cheese. Raisethorpe Manor Fine Foods 166 Raisthorpe Manor, Thixendale, York, Yorkshire YO17 9TF 01377 288295 Raisethorpe Manor Fine Foods says its liqueurs, preserves, chocolates and gifts are produced by traditional methods and offered at a price that does not compromise quality and excellence. Emphasising great taste and providing a reliable and friendly service, the company says it strives to be the best supplier of traditional fine foods in the North of England. The Regional Food Group Yorkshire & Humber 170 2 Grimston Grange, Sherburn Road, Tadcaster, North Yorkshire LS24 9BX 01937 830354 Deliciouslyorkshire is the Regional Food Group’s championing brand, enabling producers to maximise demand for locally produced food and drink from Yorkshire and Humber.

Ria’s Sambal – stand 22 new products being showcased by Panino, which specialises in sourcing and distributing bespoke food products. The company’s mission is to create a unique link between its suppliers and the customer to bring new products to market. Plough to Plate 114 Unit 26, Pensilva, Liskeard, Cornwall PL14 5RE 01579 363942 Products from Cornwall and the West Country are available to retailers and chefs nationwide from specialist distributor Plough to Plate. The company is inviting visitors to find out why there’s more to Cornwall than clotted cream and pasties, as it also stocks dairy, bakery, alcohol, meat and grocery products. Potts Partnership 32 27 Herd Street, Marlborough, Wiltshire SN8 1DG 01672 556 109 New products added to Potts Partnership’s range include three ambient stocks and three cooking sauces for fish pie, moules mariniere and carbonara. These join a range of classic sauces and gravies for traditional European favourites such as stroganoff and hollandaise. All Potts’ products are designed to be kept in the cupboard and then used to create meals in minutes. The range is suitable for coeliacs and all except the gravies are suitable for vegetarians. Pride of Place (Food & Drink) 80 Binfield Vineyard, Forest Road, Wokingham RG40 5SE 01344 860636 Pride of Place offers national wholesale coverage across 28 ambient food and drink brands with a total of 500 speciality products. Small carriagepaid deliveries are available on a 48 hour lead time. Quickes Traditional 208 Estate Office, Home Farm, Newton St Cyres, Exeter, Devon EX5 5AY 01392 851222 Quickes’ cheese-makers work to original recipes dating back several generations. Once its cheddar is made it is wrapped in muslin cloth and matured on wooden racks to allow it to breathe and produce complex rinded cheese. The dairy at Home Farm is set in 1,500 acres of Devon countryside, where 500 dairy cows provide the rich creamy milk used to make

Ria’s Sambal 22 3 Old Inn Road, Findon, Aberdeenshire AB12 3RT 07879 743375 Ria’s Sambal is a chilli-based sauce made to Ria’s own recipe using a special blend of chillies, onions, oriental spices and flavourings. It can be used as an accompaniment for almost any dish, from a cheese sandwich to prawns, chicken, pasta or vegetable dishes, but is especially suitable to add spice to Asian and oriental dishes. Rococo Chocolates 70 C41 Parkhall Road Trading Estate, West Norwood, London SE21 8EN 020 8761 8456 Established in 1983 in London's Kings Road, Rococo was recognised two years’ ago by the Academy of Chocolate with a special award for “changing the way people think about chocolate”. With many products suitable for the top-end deli, farm shop or restaurateur, it guarantees carefully sourced, delicious and beautifully packaged chocolates and confectionery. Rude Health Foods 58 Unit 1 Glenville Mews, Kimber Road, London SW18 4NJ 020 8877 9821 Breakfast options from Rude Health range from The Ultimate organic muesli, which has 23 ingredients, or the multigrain The Granola with spelt and puffed amaranth, to the awardwinning Fruity Date organic porridge or the Multigrain Flakes triple wholegrain whammy of corn, barley and spelt drizzled with honey and maple. Made with wholegrains, Rude Healthy products are free from added salt, refined sugars and additives.

along with a full range of pink salt products.. One of the largest importers in the UK, founder Ms Lenni Smith has now established this brand of pink Himalayan salt as a great family salt of gourmet-quality, with flavour and health benefits derived from its mineral-rich content. It is supplied to wholesalers, retailers, manufacturers and the foodservice sector. Scomac 98 90-92 Queen Street, Broughty Ferry, Dundee, Angus DD5 1AJ 01382 776033 A new, hotter Scotch Bonnet sauce will be launched by Scomac, along with whisky syrup and whisky butterscotch. They join other whisky condiments and sauces, both savoury and sweet, produced by this small Scottish company. Scotch whisky sauce and malt whisky vinegar will also be on display. Seven Refrigeration 132 Cardinal Court, 35-37 St Peters Street, Ipswich, Suffolk IP1 1XF 01473 261780 Seven provides portable coldstore solutions for the chilled and frozen food industry on flexible leasing terms and with a choice of options including single temperature or multicompartmental, from eight to 37 UK pallet capacities, with low noise refrigeration units, ramps, internal lighting and panic alarms. A free quote and site survey can be provided. Flexible rental terms are designed to accommodate seasonal increases or short and long term contract commitments. Sharpham Park 18 Walton, Glastonbury, Somerset BA16 9SA 01458 844080 The largest grower of organic spelt in the UK, Sharpham Park produces a range of foods including stoneground wholegrain and refined spelt flour milled on the farm, which can be used as an alternative to wheat in any recipe – for instance, honey coated granolas, mueslis, puffs and porridge and sweet and savoury biscuits. Sharpham Park’s gourmet pearled spelt can be used as a rice substitute in risottos, soups and stews. Sheltons Coffee 184 1 Priory Business Park, Wistow Road, Kibworth, Leicestershire LE8 0RX 01162 123210 This Colombian and English team has over 35 years of family tradition and passion for Colombian coffee. All its products – Oma Traditional, Shelton’s coffee and Chococafe – are single origin pure Colombian, certified by the National Federation of Coffee Growers. These products are “the result of knowledge, experience and the perfect combination of the best harvest”, it says.

The Side Oven Bakery 90 Carr House Farm, Foston on the Wolds, Driffield, East Yorkshire YO25 8BS 01262 488 376 Christmas puddings are new addition for 2010 from this farm-based family business. They join a range of award-winning honey-toasted mueslis, cordials, apple juice and stoneground flour, including spelt flour grown, processed and milled on the farm. Recipes have been created incorporating home grown fruit and cereals to produce “sustainable food and drink with a story”. Silver and Green 118 North Lakes Business Park, Flusco, Penrith, Cumbria CA11 0JG 01768 483332 This family-run business specialises in Mediterranean delicacies with a range that includes marinated olives, olive oil, antipasti, tapas and meze products. Based in the Lake District, the company also produces its own range of marinated olives, and imports foods produced by artisans on the Continent. Simon Weaver Organic 138 Greenfield Farm, Stow-on-the-Wold, Cheltenham, Gloucestershire GL54 1EJ 01451 870852 A range of soft cheeses from its farm dairy in the Cotswolds is being shown by Simon Weaver Organic, including new Cotswold mozzarella and Cotswold feta varieties. All the milk comes from its herd of organically farmed cows to create cheeses with clean, creamy flavours. Cotswold brie, Cotswold blue and Cotswold herb cheese will also be available for tasting on the stand. Simple Simon’s Perfect Pie Factory 269 Units 1 & 2 Coulter Park Farm, Coulter, Biggar, Lanarkshire ML12 6HN 01899 220118 The Simple Simon’s range of 26 additive-free pies contain only natural ingredients – many of which are organic. Fillings include 2009 Great Taste Award winners salmon with broccoli & horseradish and lamb with apple & mint jelly. The full range can be ordered through its website. SLOEmotion 76 Green Farm, Barton-le-Willows, York, Yorkshire YO60 7PD 0844 800 1911 Award-winning sloe gin, sloe whisky, sloe brandy and sloe vodka in 70cl, 35cl and a new miniatures set (four 5cl bottles) will be on show on stand 76. All SLOEmotion liqueurs are traditionally made using high concentrations of hand-picked hedgerow fruit for a full flavour, while the spirit-infused sloes are then used for in the producer’s sloe truffles and sloe chutney.

Simple Simon’s Pies – stand 269

Salento (UK) 160 Webster House, Jesmond Street, Folkestone, Kent CT19 5QW 00 32 56842911 Established in 1996, Salento selects regional foods made by small independent artisan producers from Italy and distributes direct to specialist retailers, food halls, farm shops and delicatessens throughout the British Isles. Products include speciality pasta, rice, flatbreads, sweet biscuits, sauces, antipasti, oils and balsamics, jarred fish and truffle products, with small minimum order quantities offered. The Salt Seller 128 Broad Oak House, Broad Oak, Nr Ross on Wye, Hereford HR2 8QU 01432 355136 A natural food-grade pink Himalayan salt with organic approval is offered by The Salt Seller,

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Vol.11 Issue 5 · June 2010


harrogate speciality food show Speciality Food Traders 260 61 Shirley Way, Croydon, Surrey CR0 8PH 020 8777 3124 Speciality Food Traders sources Italian products from small family-run businesses. Its range includes patisserie, olive oil, balsamic vinegar, pasta, rice, sauces and chocolate. The Spencerfield Spirit Co 182 Spencerfield Farmhouse, Inverkeithing, Fife KY11 9LA 01383 412144 Established in 2005, this independent, familyowned drinks company has “a passion for whisky, gin, heritage and quality” and will launch its Edinburgh gin at the Harrogate show. Spencerfield sells award-winning whisky throughout the world, including Old Hebridean, Sheep Dip malt whisky and Pigs Nose blended whisky. Products include malts, blends, minis and gift packs. Spinks Compak 244 9 Shannon Street, Leeds, West Yorkshire LS9 8SS 0113 2350662 Spinks Compak works closely with the three main glass manufacturers in the UK to provide a wide range of jars in small and large quantities and at competitive prices. As well as glass, the company can also source plastic packaging for food use. Suma Wholefoods 148 Unit G15, Lacy Way, Lowfields Busin ess Park, West Yorkshire HX5 9DB 0845 458 2290 Organic, whole and speciality foods have been supplied by Suma for over 30 years, with the range now including organic wines, oils, pastas and condiments. Taste of Barbados 102 PO Box 7260, Tadley, Hampshire RG26 5SA 01189 821277 Authentic Caribbean food and drink from Taste of Barbados includes seasonings, sauces, jams, jellies, rum cakes, biscuits and gourmet condiments as well as a range of traditional flavoured drinks and cordials. Tea 266 1 Paternoster Square, St Paul’s Churchyard, London EC4M 7DX 020 7248 6606 Tea is an independent tea business that is trying to do things a little differently. It collected 13 gold stars at the 2009 Great Taste Awards, with all of the teas entered last year winning at least one star. As a result, it picked up the award for Best Performance by a First Time Entrant at the Fortnum & Mason presentation evening. Terra Rossa Jordan 174 10 Burnell Road, Sutton, Surrey SM1 4EE 020 8661 9695 On show from Terra Rossa will be Arabian specialities including plain and infused extra virgin olive oils from Jordan and Morocco, tins of zaatar, dukka and sumac herb mixes, zaatar & pine nut sauce, dukka harissa salsa and Arabian sweets in hand-made Jordanian bags. Seven dipping kit gift sets are available, consisting of any one of the olive oil bottles, two hand-made dipping pots and a herb mix, all of which are presented in jute bags, corrugated cartons and hampers. A catering range is also available. The Tiffin Food Company 230 Unit 3, Highcliffe Road, Hamilton Industrial Estate, Leicester, Leicestershire LE5 1TY 0116 274 0222 Handmade Indian ready meals, sauces and marinades are made from scratch by The Tiffin Food Co, with no artificial ingredients. These


June 2010 · Vol.11 Issue 5

products are ideal for any independent retailers looking to offer their customers something different. Tiny Teas 200 14 Bartholomew Court, Longcrofte Road, Edgware, Middlesex HA8 6QZ 020 8621 0064 This wholesaler and retailer offers an extensive line of ethically sourced loose leaf teas and teabags, from luxury blends to the more common range of Assam and Darjeeling. Tiny Teas is a certified organic wholesaler, supplying loose leaf teas and teabags to delis, cafés, hotels, tearooms, restaurants, universities, offices, shops and any other business that requires ethically sourced, quality teas at affordable prices. Tomato Chilli Jam Company 190 Herringbone Cottage, Rede Road, Whepstead , Bury St Edmunds, Suffolk IP29 4ST 01284 735266 The Tomato Chilli Jam Co’s intense tomato chilli jam with ‘an afterglow’ is described as the perfect partner for virtually everything from comfort food cheese on toast to prawns and scallops, steak, fish and chips, cold meats, pasta and vegetables. The Suffolk company says that over 90% of consumers who try it, buy it. Tyrrells Potato Chips 238 Tyrrells Court, Stretford Bridge, Leominster, Herefordshire HR6 9DQ 01568 720244 Established in 2002, Tyrrells has grown to become one of the UK’s top premium snack brands with its ‘seed to chip’ philosophy and commitment to producing Herefordshire-made potato chips. With 42 Great Taste Awards under its belt, the company is proud to celebrate its rural roots, with production taking place on the farm in Herefordshire. Uncle Roy’s Comestible Concoctions 12 6 - 7 Buccleuch Street, Moffat, Dumfriesshire DG10 9HA 01683 221076 Two new ranges will be shown by Uncle Roy at Harrogate. The Extra Special Condiments range is a colourful collection of high fruit offerings (with up to 87% fruit) with a savoury twist, while Eat Me! is a range of edible flower petals designed to brighten cakes, drinks, sauces and ice cream. These join the British mild mustard range (Moffat mustard in 10 flavours), the old-fashioned gravy salt range, flower petal seasonings, relishes, sauces, concentrated extracts and gourmet salts. Verstegen Spices & Sauces 2 Unit A9B, Plough Road Center, Great Bentley, Essex CO7 8LG 01206 250200 A new range of dual-mill spice grinders and micro sauces will be launched by this familyowned company. Established in 1886, it manufactures premium herbs, spices, blends, sauces, marinades, pastes and functional ingredients. The full range runs to over 7,000 products, which are supplied to independent retailers, professional users and food manufacturers. Joining the new products on show will be a large selection of marinades, sauces and value adding ingredients for use on meat and meat products. Vittles Foods 231 Unit L1, Troonway Business Centre, Humberstone Lane, Leicester, Leicestershire LE4 9HA 01162 461951 Desserts and puddings have been supplied to caterers and wholesalers by Vittles for nearly 20 years but a new range of retail cakes, cheesecakes and puddings suitable for farm shops and delis is now available from its online shop. A team of chefs makes the cakes and

cheesecakes which are then frozen and distributed throughout the UK from a purposebuilt bakery in Leicester. Products are handdecorated to give that ‘artisan’ look. WBC 172 Unit 11, Ellerslie Square, Lyham Road, London SW2 5DZ 020 7737 4040 A strong supporter of independent retailers for more than 20 years, WBC produces gift and hamper packaging. With over 750 product lines, including a newly launched range of deli packaging, its creativity helps products achieve a special point of difference. The company offers fast delivery, from stock, direct to customers, in low volumes if required, and it charges no delivery on mainland UK orders over £125 (ex VAT). Wensleydale Dairy Products 203 Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN 01969 667664 The Wensleydale Creamery at Hawes is the home of real Yorkshire Wensleydale cheese and its visitor centre attracts over 200,000 visitors a year. It uses traditional methods to handcraft cheese to time-honoured recipes, using milk from local farms as well as developing new recipes. Wensleydale cheese has a historic pedigree as it was first made in the Dales in 1150 by Cistercian monks. Wharfe Valley Farms 205 Lilac Farm, Jewitt Lane, Collingham, Wetherby, West Yorkshire LS22 5BA 01937 572084 This family owned and run grower and producer of award winning Yorkshire rapeseed oil is now in its fourth year. It is SALSA accredited and is a BACPOP (British Association of Cold Pressed Oil Producers) founder member. Wine Food Promotions 236 7 River Court Road, London W6 9LD 020 7193 9628 Specialising in Italian foods and wines, Wine Food Promotions will launch a new panettone that uses extra virgin olive oil as an ingredient. The company’s portfolio of products comes from small producers committed to delivering high quality, and a wide selection of extra virgin olive oils, olives and vegetables in oil will be on display.

across the UK, Xa Trading offers branded, natural, organic and Fairtrade products. Its Crupples Crunch and Chew 100 Pure Fresh are dry blackcurrant-infused apple bites while Jali Organic is an award-winning dried pineapple from Bussi Island in Uganda, farmed by traditional methods and hand picked. Yee Kwan 124 Unit 2 Devonshire Business Park, 90 Wellington Street, Sheffield, South Yorkshire S1 4HX 07971 492671 Yee Kwan offers luxury hand-crafted ice cream and sorbets, made in South Yorkshire but inspired by the aromatic flavours of the Far East. Its ice cream uses milk and cream sourced from a local farm, while its sorbets are lactose free and made with fruit purées. Ice cream flavours include a Far Eastern range to complement South East Asian cuisine and a Spice range that can be served with desserts such as cakes, tarts and poached fruit. They are available in catering sizes or retail packs. Yorkshire Rapeseed Oil 56 North Breckenholme Farm, Thixendale, Malton, Yorkshire YO17 9LS 01759 368337 Based near Thixendale on the Yorkshire Wolds, this company presses only Yorkshire rapeseed to make its oils and dressings, ensuring low foods miles and supporting British farming. It sells its products to small specialist retailers throughout Yorkshire. Your Piece Baking Co 136 Monimail House, Monimail, Near Cupar, Fife KY15 7RJ 01738 622851 New Alliance, the company behind the Your Piece Baking Co, is saving details of a new product launch until the show but it will be added to the Your Piece range of Scottish oatcakes and shortbread, which are handmade in Fife using no artificial colours, preservatives, E numbers or hydrogenated fat. The existing range includes traditional, porridge and 5 seed oatcake varieties, as well as original and Belgian chocolate chip oatmeal shortbread and mini Highlander shortbread made with icing sugar. Terra Rossa Jordan – stand 174

Womersley Fruit & Herb Vinegars 168 Womersley House, Albert Street, Normanton, West Yorkshire WF6 2HU 01977 895856 www. womersleyfinefoods. Award-winning fruit and herb vinegars and jellies have been produced by Womersley Fine Foods for the past 30 years. Its raspberry vinegar can be added to any salad dressing, ice cream or even a special cocktail, while its lavender and geranium jellies can be used for summer picnics or with cheeses and cold meats. Xa Trading Ltd 154 Catchpell House, Carpet Lane, Bernard Street, Leith, Edinburgh, Midlothian EH6 6SP 0131 467 7443 Now supplying independent retailers

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These unique quad packs are sealed in each corner resulting in greater stability and better shelf display Please contact our sales team on 01482 504333 and ask for our latest price list Hider Food Imports Ltd, Wiltshire Road, Hull HU4 6PA

Please contact our sales team on 01482 504333 and ask for our latest price list Hider Food Imports Ltd, Wiltshire Road, Hull HU4 6PA


SU COLD PRESSED EXTRA VIRGIN SUNFLOWER OIL Our Sunflower oil is grown, harvested, stored, cold pressed, filtered and bottled on our farm, giving our oil 100% traceability. STIR-FRy OIL A clean & fragrant blend of classic spices. The taste is reminiscent of capsicum, lemon grass, coriander, ginger & star anise combined with the nutty flavour of our award winning rapeseed oil. RAPESEED OIL Just Classic Mayonnaise & Just Mayonnaise with Lemon Zest contain our award winning Just Rapeseed Oil & British free range eggs. The Mayonnaise with Lemon Zest has won a Gold Star Taste Award. Just Hollandaise Sauce also contains our award winning Just Rapeseed Oil, British free range eggs & British butter.

COLD PRESSED EXTRA VIRGIN tel/fax: 01543 493081

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Vol.11 Issue 5 · June 2010


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June 2010 · Vol.11 Issue 5 Tel: 01294 313348


focus on

gluten-free & health foods

Taste comes first at last

Special-diet foods used to be worthy but dull. Now they are winning shelf-space on merit, as ANNE BRUCE reports.


oll back five years and the gluten-free and allergy foods sector looked very different. Back then it was characterised by unpleasant tasting products in dowdy packaging with ingredients lists a mile long. But plenty has changed. There’s rising awareness of diet among consumers and more reliable diagnosis of dietary intolerances. And where once deli-owners might

have had to hold their noses while ordering in special diet options, now there’s much more to get excited about. Emma Kitchener, marketing manager of The Booja-Booja Company, which makes premium organic chocolate truffles and ice-cream to suit various special diets, says the products are first and foremost gourmet. “We don’t see ourselves as a niche ‘free from’

manufacturer – we make delicious treats for everyone to enjoy,” she says. Products are dairy-free, gluten-free and in some cases free from added sugar and also free from additives and preservatives too. Truffles are made using coconut oil rather than cream and ‘ice creams’ contain cashew nuts instead of milk. Booja-Booja uses agave syrup – a natural, unrefined cactus juice – instead of refined, processed syrups. Products have to be kept chilled. “Creating products that have never been made before, we have to be innovative with our use of equipment, often using utensils and small machines in slightly unusual ways to get the results we want, ” says Kitchener. Another gluten-free pioneer is Dave Fleming of the The Gluten Free Kitchen, a bakery and shop in Leyburn, North Yorkshire. He says his partner was inspired to start making gluten-free products after being “shocked at how dreadful the gluten free products were – bland and tasteless.” The bakery now produces gluten, wheat- and dairy-free cakes and puddings, supplying customers including the National Trust and eschewing artificial additives and preservatives. “We aim that customers are not able to tell the difference between ours and standard products,” he says. After winning a string of prizes for products such as carrot cake and seeded rolls in this year’s FreeFrom Food Awards, Fleming is now developing a gluten-free bread loaf with a soft moist texture – something of a holy grail for gluten-free bakeries. At the moment his breads are distributed frozen as they only have a two-day shelflife, but he is confident this will increase as development work continues. He comments: “There’s massive interest in gluten-free – it’s really accelerating.” John Selby, the owner of recentlyformed gluten-free sweet and savoury biscuits supplier Kent & Fraser, has faced similar challenges to Fleming in pushing the boundaries of glutenfree foods. He says the company


“For a farm shop a ‘free from’ area makes sense, but for a deli where space is at a premium you have to think very carefully” Paul Hargreaves, Cotswold Fayre Vol.11 Issue 5 · June 2010


focus on

gluten-free & health foods

chose to specialise in gluten-free after buying every product of that type on the market. “Non-coeliacs would not eat those sorts of products – it was disrespectful to expect coeliacs to,” he says. The company, which won three Great Taste Awards in 2009, employed a food technologist to create new recipes. “We use a variety of flours – mainly rice flour – mixing them together in a certain way to avoid a sandy texture,” says Selby, adding that his exact process is a “trade secret”. The company has biscuits on sale in Harrods and Selfridges and a range of cakes will be given a full-scale launch once the issue of shelflife has been resolved. Selby comments: “With artificial preservatives, shelflife on the products you see in supermarkets is six months. Two to three weeks shelf-life is our goal, but it’s 10 days at the moment.” Paul Hargreaves, managing director of distributor Cotswold Fayre, comments that in the special diets area gluten-free sales are growing particularly strongly. “There are two million diabetics in the UK and that number is growing rapidly, so we thought people would mainly be avoiding sugar. But in fact gluten- and wheat-free are going particularly well, perhaps due to media coverage of food intolerances and people

Michelle BerriedaleJohnson: ‘Deli shoppers and free-from buyer are similar – they will be food aware and will be checking ingredients lists’

choosing to avoid wheat.” Nonetheless, he suggests that for urban delis, a health foods ‘free from’ range needs to be carefully thought through. The supermarkets carry a lot of special diet options now and for those delis trading on a high street, competition would also come from health food specialists such as Holland & Barrett. He comments: “For a farm shop a

‘free from’ area makes sense, but for a deli where space is at a premium you have to think very carefully.” But Michelle Berriedale-Johnson, writer and expert in food allergy and intolerance, suggests delis may well find that special-diet foods hit just the right note with their target customers. “The shopper in a deli and the free-from buyer are similar, they will be particularly food aware so will be checking ingredients labels. The ‘free from’ buyer is becoming much more picky, demanding decent taste and a good nutritional profile – additive-free, for example. Artisan producers already minimise their use of additives. “The free from sector also uses interesting grains such as amaranth and quinoa, which will appeal to deli shoppers. Even if they do not have a special dietary need such as a gluten intolerance, they may be interested in trying unusual products.” ●●➔

Producers like Kent & Fraser (left), Gluten Free Kitchen (below) and Booja Booja (right) are reinventing free-from foods

Walking the tightrope Specialist health food stores say there’s a fine line between mainstream and ultra-specialist brands Dairy-free, egg-free, gluten-free, casein-free, lactose-free, sugar-free, suitable for diabetics, wheat-free, yeast-free… When it comes to allergyfree there are plenty of niches to get confused by. Chris Shipton, who owns Bushwacker Wholefoods in Hammersmith, London, says the shop acts as an ad-hoc advisory centre for customers with special dietary needs. He takes a very conscientious approach. Customers with diabetes often come in looking for something sweet, but are told that their best option is to stick to a balanced diet featuring wholegrains such as brown rice. Bushwacker does not stock carob bars. Having said that, all the jams on sale are sweetened with fruit juice, and more and more of the granola range is sweetened with agave syrup. The glycaemic index – a measure of the 50

June 2010 · Vol.11 Issue 5

impact of carbohydrates on blood sugar – is high in customer's consciousness at the moment. He comments: “Supermarkets get better deals from suppliers, so you have to source more products which are not mainstream – products from small suppliers, and so on.” Glenys Swaisland of the Country Living Health Store in Chester has also found that many specialdiet products are now available cheaply in the supermarket and are not worth stocking any more. The other side of the coin is that shoppers tend to look online for highly specialised products such as egg replacer. So she has to walk a careful tightrope between mainstream and specialist. Specialist flours for home-baking are products that walk that line, she suggests. Lesley Cutts of Goodness Food Wholesale says that sales of gluten-free are up 3% on last year,

Bushwacker Wholefoods recommends a balanced diet, not carob bars

with bread alternatives taking off. She says she is looking forward to an exciting year ahead with a vast improvement in allergy-free products already being seen and continued interest in the media. And Michelle Berriedale-Johnson comments that ready meals are an area that is ripe for development, with fancy bakery products such as croissants also needing to be worked on. She expects artisan producers and retailers to continue driving the market ahead.

Indulge in a hedonistic selection that takes gluten free to new heights. From seductively moist lemon drizzle cake to breathtaking chocolate brownies; each of our sublime recipes is driven by innovation, prepared with passion and delivered with a smile. And while the goodies may be wicked, our ingredients are saintly. Our products include flourless chocolate brownies, banana and walnut bread, carrot cake and decadent cupcakes – all handmade and gluten free. Currently stocked in Whole Foods Market in London and selected delicatessens.


Simply call us on 020 8537 1126 or visit


Hale & Hearty, the gluten and wheat free specialists, together with Cotswold Fayre, present a gourmet gluten and wheat free range of cereals, pasta, savoury snacks, baking mixes and more. Traditionally gluten free food for coeliacs has relied on refined ingredients with poor nutritional value like corn, rice and potato starches. At Hale & Hearty we know how important it is for those with food intolerances to have a nutritious diet so we’ve carefully chosen wholesome ingredients like brown rice flour, buckwheat and quinoa. The result is a range of gluten and wheat free foods as mouth-wateringly delicious as they are wholesome and suitable for coeliacs, food intolerants, vegetarians and food lovers alike.

Hale & Hearty Foods 105 Ladbroke Grove, London, W11 1PG T 0207 616 8427 W Vol.11 Issue 5 · June 2010


focus on

gluten-free & health foods

product update: gluten-free & health foods • The first low-sugar plum jam made with English plums is about to hit the market courtesy of Thursday Cottage, which launches a Diabetic Damson preserve this month. All Thursday Cottage products are labelled ‘diabetic’ and are sweetened with fructose, a better sugar for those who need to manage their sugar intake. Sugar declaration is roughly half that of a standard ‘extra jam’. There are seven existing products in the range: strawberry, raspberry, apricot, blackcurrant, raspberry seedless, three fruits marmalade and orange marmalade. Recommended retail price is around £2.25-£2.35 • Allergen-free frozen desserts maker Worthenshaws has recently launched two products that sound positively medicinal. Coconuka is made with ingredients including echinacea and Active 10+ Manuka honey, organic virgin coconut oil and brown rice milk. Coconice combines organic virgin coconut oil and brown rice milk with natural flavours, and is available in chocolate, vanilla and strawberry varieties. All Worthenshaws products are dairy- and gluten-free, with no added sugar or artificial additives. Last month it added 125ml and 500ml tubs to its existing one litre tubs.


and using point-of-sale to “shout the freefrom message”. Fosters recently introduced a range of free-from biscuits and cakes from Lazy Day Foods, including its Great Taste Award winning chocolate gingers. • Chai Stop's gluten- and wheat-free Indian and Thai frozen curries are now delivered nationwide using eco-friendly sheep’s wool insulation. Woolcool Boxed Curries are delivered by APC overnight carriers to all UK mainland addresses at a cost of £9.99. Customers can order a box of 10 or 20 curry dishes. The curries are hand-made in Minster, Kent, in small batches of between 30 and 50 servings.

• Gourmet World offers a range of Sunrise Japanese Natural Rice Crackers, which are fat-free, cholesterol-free and gluten-free, with no MSG or genetically modified ingredients. They’re available in 100g bags of regular or mini sized crackers and in plain, spicy and seaweed varieties. The brand is in Gourmet World’s Christmas and All Season catalogues.

• Prewett’s Health Foods has added three lines to its free-from range: gluten-free triple chocolate cookies half coated in milk chocolate; sultana & apple cookies; and ginger cookies half coated in plain chocolate. The Prewett’s range is endorsed by the Coeliac Society. It has also launched Prewetts NoSalt, a table-salt substitute that is virtually sodium free. Made from natural ingredients, it is said to have none of the bitter aftertaste normally associated with salt replacers.

• Herts-based Gluten Free Foods has added parbaked bagels, waffles and Barkat branded macaroni and pasta spirals to its range of more than 50 dedicated gluten-free and wheat-free products.

• “Customers with any kind of intolerance are delighted to find an outlet that stocks good quality free-from products,” says Mick Carter, a regional sales manager with distributor Fosters Traditional Foods. Carter is also a registered coeliac, and says a good free-from range can be a “key differentiator” for independent stores. He recommends grouping all free-from products together in-store to avoid confusing the shopper,

• Lovemore Free From, a division of Welsh Hills Bakery, has launched a gluten-, dairy- and wheat-free range of fresh breads. They include ciabatta, mini baguettes, hamburger rolls, a white loaf and a multi seeded loaf with sunflower seeds, linseeds, pumpkin seeds and poppy seeds.

June 2010 · Vol.11 Issue 5

• The Food Doctor recently introduced Easy Grains Organic Quinoa. The gluten-free product can be boiled in the bag in five minutes or microwaved in two minutes and eaten hot or cold.

• While gluten is found mostly in rye, barley or wheat it can also crop up as a food additive in flavourings, stabilizers or thickening agents. But you won’t find any in the Righteous range of lemon & mustard seed and raspberry & sweet basil all-natural dressings. Launched at the start of the year, with an RRP of £2.69, these products are free of any flour thickeners or gluten-based additives. • Honeyrose Bakery launched three new gluten-free baked treats this month. They are organic walnut brownie (160g), organic banana cake (300g) and organic carrot cake (300g).

• Honeybuns is launching three new glutenfree 35g ‘minis’ this month: Snowy Hills, Milk Chocolate Brownie and Almond Moon cakes. These are individually wrapped mini-cakes, increasing the existing minis range to six products. Five of the six are gluten-free: Coppice Cake, Heathcliffe Brownie, Snowy Hills, Milk Chocolate Brownie and Almond Moon. • Against the Grain, the free-from brand made under licence by Island Bakery Organics on the Isle of Mull, recently added a fifth variety to its wheat-, dairy- and gluten-free biscuit range. The new chocolate & orange cookies are made with gluten-free and organic ingredients, including dairy-free chocolate chips, and scented with pure organic orange oil. Others in the range include almond cookies and the Berry Delicious cookie, which is also free from added sugar. Most are available in two-biscuit foodservice packs as well as 150g retail cartons. www. againstthegrainfoods. com

Ring us on 01969 622222 or even email us at

The Gluten Free Kitchen The award winning Gluten Free Kitchen Ltd. has a bakery & shop situated at Leyburn in the Yorkshire Dales. Producing delicious cakes, desserts, bread, as well as a new line of savouries. On line shopping available, wholesale enquiries welcome.

Unit 4D Leyburn Business Park, Harmby Road Leyburn North Yorkshire DL8 5QA

Delicious new bread being produced in uncut loaf and bread roll form



Nothing Artificial -Just the Real Thing


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Over 45 years hand filling marmalades, jams and curds Winners of four 2009 Great Taste Awards Our products are available through good wholesalers or direct from Trewlands Farm


tel: 01208 832268

email: Trewlands Farm, Tiptree, Essex 01621 814529 info@thursday-cottage Vol.11 Issue 5 路 June 2010




Coconuka is sweetened with Active 10+ Manuka Honey and contains Organic Brown Rice Milk, Organic Virgin Coconut Oil and Echinacea Purpurea. Coconuka is a perfect winter tonic for sore throats, sore tummies and can help to .fight flu and infections.

Based near Thixendale on the Yorkshire Wolds, Yorkshire Rapeseed Oil offers high quality products to the region’s small retailers. ED OIL ESE • AP

A unique and tasty frozen dessert range that offers a healthy, vegan alternative to traditional dairy ice cream. The Coconice range meets the high standards set by the Vegan Society. Coconice is sweetened with extracts of Apple, Carob and Grape, contains Brown Rice Milk, Organic Virgin Coconut Oil and only natural flavours. Perfect for the whole family to enjoy.

For further information visit us online


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Dairy Free Sugar Free Gluten Free Cholestero l Free Artificial Ad ditive Free Low in Fat Low in Calo ries Offers Imm un boosting an e system d anti-bact properties. erial


e Coconic essert D Frozen

Coconuka Frozen Dess er

Visit us on Stand 56 at the Harrogate Speciality Food Show to sample our new range of hand blended salad dressings and flavoured oils.


A delicious and innovative Manuka Honey & Organic Coconut flavoured frozen dessert with anti-bacterial & immune system boosting properties. UNCOMPROMISING ON HEALTH, TASTE AND QUALITY… LOW IN SATURATED FAT, AND A NATURAL SOURCE OF OMEGA 3.

MELLOW YELLOW® cold pressed rapeseed oil is at the heart of all Farrington’s award winning products, produced on our family farm.

...Britain’s original seed to bottle producer Our great selling range is available from select wholesalers or directly from us 54

June 2010 · Vol.11 Issue 5

01933 622809

product update

british cold pressed oils

The gold crush In just a few years, British premium cold pressed oils have become a category in their own right. We round up the new launches and range extensions.

• A year after launching a mayonnaise made with its own Mellow Yellow brand cold-pressed rapeseed oil, Farrington Oils has launched a garlic version, described as a “classic aiolistyle product”. The recipe combines British free-range eggs with “a crush of garlic, a hint of Dijon mustard and a lemony sharpness”. RRP is £2.60 for 240g. It joins Farrington’s existing range of Mellow Yellow products, including the original award winning cold pressed rapeseed oil, classic vinaigrette, blackberry vinegar dressing and honey & mustard dressing. Earlier this year Farrington’s relaunched its products in new labels designed to give each product in the range a clearer identity on the shelf. • Worcestershire-based Cotswold Gold is developing a range of four infused oils to join its product list for summer 2010, all based on its own extra virgin cold pressed rapeseed oil. Director Charlie Beldam says the range will be available in gift packs with “flavours to suit every application” but he told FFD: “If anyone has any ideas or suggestions for possible further infusions we would love them to email us.” Cotswold Gold is steadily expanding its distribution too. “We have around 63 shops on our books since February, we are now in 13 Devon stores and our products are now available online through a link on our website for the Virtual Farmers Market (”

• Perthshire-based cold pressed rapeseed oil producer Summer Harvest Oils saw its profile boosted earlier this year after it was shortlisted in three categories of the Scottish Food & Drink Excellence Awards: the soups, preserves and accompaniments section, the foodservice award and the environmental sustainability award. The company has also introduced a new chilli-infused oil, made using dried chillies, and is launching three new dressings for the summer – apple & walnut, lemon & honey and bramble & juniper – made for it by Perthshire catering company Wilde Thyme. In keeping with Summer Harvest’s ethos of using local produce, these dressings use fruit vinegars and jellies from Dalchonzie Fruit Farm. • Hertfordshire farmer PE Mead & Sons has launched a range of infused oils under its Chiltern cold pressed extra virgin rapeseed oil brand. It includes oils infused with thyme, basil,

lemon and chilli. “These were a great success at the Real Food Festival in May, says Simon Mead. “The range has been available for sampling at our farm shop over the last few months and we have been asking customers for their comments. The reaction has been fantastic, with the garlic and oak smoked oils being the favourites.” The infused oils are in 250ml bottles (RRP £3.75). The original rapeseed oil comes in 250ml and 500ml bottles, 2.5litre and 5litre tins. simon_mead@pemeadandsons. • Sussex Gold, which has been cold-pressing rapeseed oil in Partridge Green for the past two years, has launched an oak-smoked version, smoked overnight at Priors Byne Farm. “We only use oak as we think it gives a fantastic aromatic flavour,” says Sussex Gold’s John Ford, who says chefs are using the oil for drizzling on salads, mashing into potatoes or roasting vegetables. The oil comes in 250ml bottles and is currently sold to delis, butchers and farm shops throughout the south-east. Ford adds: “We also produce a sunflower oil – one of very few grown in the UK. It has a strong peppery flavour and we think it’s particularly suited for use in dressings and sauces.”

Goodbye to The Seed Co, hello to Mr Filbert Dorset cold pressed rapeseed oil brand The Seed Co is to disappear from shelves this summer as the product is rebranded by its new owners. The Seed Company was taken over at the start of this year by Filbert’s Fine Foods, a new venture by former Tesco marketeer and buyer Mark Taylor and manufacturing and product development specialist Paul Dooley, who spent eight years as technical chief at Olives Et Al. The Seed Co sales and marketing manager Aimee Rose has stayed on to join the new business. The producer’s will be relaunched this month under the new Mr Filbert’s Inventive Recipes

brand, which will now appear across a wide range of seed and nut-based snacks. The unique selling point of The Seed Co’s oil range – its use of a single variety of rape, Celebration, to give what is says is a consistently

better taste – is unaffected by the change of ownership. The oil is being pressed at a crushing plant in nearby Sherborne, then bottled and labelled at Filbert’s new rural HQ and processing unit at Luccombe Farm, Milton Abbas. Mr Filbert’s rapeseed oil will also form the base for a new range of “inventive” dressings such as Dorset honey mustard with English gooseberries. Vol.11 Issue 5 · June 2010


SUSSEX GOLD has been growing, cold pressing and bottling rapeseed oil in partridge green for the past two years. The oil has half the saturated fat of olive oil and is high in omega 3. Rapeseed oil has a mild nutty flavour and it is suitable for all culinary uses such as stir frying , roasting and salad dressings. The oil is available in 500ml bottles, 5 and 25 litre containers. NEw for this summer we have launched an Oak Smoked Rapeseed Oil. This has a fantastic flavour and is great for drizzling on salads or mashing potatoes. We also produce a sunflower oil, one of very few grown in the uk. It has a strong peppery flavour and we think it is paticularly suited for use in dressings and sauces. Available in local farm shops and deli’s and selected Waitrose stores

Sum me r Har ves t

Cold Pressed Rapeseed Oil Healthy and versatile Low in saturated fats A source of omega

In time for Summer, we launch our new range of delicious artisan dressings from the heart of Scotland:

'Lemon & Honey', 'Bramble & Juniper' and 'Apple & Walnut'

Available from select wholesalers or directly from us

Tel: 01786 474770 56

June 2010 · Vol.11 Issue 5


products, packaging & promotions

Flurry of premium brands gives ‘dull’ popcorn a boost PICK OF THE POPS Corn Again is produced in Country Durham by The Consett Popcorn Company. Its five flavours include chilli & fennel and honey & mustard. A 100g bag has an RRP of £2.30; trade price for 18 x 100g is £28 + VAT.

Fresh Marketing supplies Diva All Stars popcorn in sea salt & balsamic vinegar, sweet chipotle chilli and parmesan pesto flavours. An 85g sharing bags sells at £1.49-1.99. Zaramama offers 11 varieties of S U P LI E P uncooked popping corn (RRP £1 for 90g or £6 for a gift box of six). The range also contains Pop-a-Cobs (RRP £2 per cob), a range of four corn cobs in microwaveable bags. Once cooked for a couple of minutes the corn “pops off the cob”. EDITE CR



Consumers in the US have grown accustomed to flavoured popcorn, and in some industrialised countries it holds almost a tenth of the savoury snacks market. Here in the UK, where most of us first encountered popcorn in cinemas as a sweet, sticky Butterkist treat, it accounts for less than 2% of savoury sales. But several new gourmet brands have recently hit the UK speciality sector – names like Zaramama and Diva All Stars – that go way beyond just ‘sweet’ and ‘salty’, with flavours ranging from Chilli & Fennel to Parmesan Pesto. Barney Mauleverer of Fresh Marketing, which handles the Diva All Stars brand launched at the Cannes Film Festival last year, says the brand presents an alternative to a previously “dull” food by offering an “on-trend healthy snack” using natural ingredients. The word “natural” is important. Despite the gourmet tag, most of the new wave of premium suppliers say their main selling point is that popcorn serves as a healthy alternative to crisps. As a base, popcorn is low in calories and fat, sugar-free and high in fibre. Catherine Furze and her partner Richard launched the British-made Corn Again range from their base in Consett, Co Durham, in April 2009. She sees no reason why “popcorn such as ours cannot compete with the vast choice of snacks already available, especially as popcorn has unique nutritional benefits”. Gonalston Farm Shop in Nottinghamshire occasionally stocks Zaramama popping corn. Co-owner Georgie Mason says that while savoury popcorn may never fully compete with crisps as the go-to adult snack, it serves as a “strong contender” as a healthier alternative.



Ike & Sam’s Kettlecorn, a well-established brand in the USA, is distributed in the UK by Steins Foods. The large 213g bags have a RRP of £3.29-3.99 and the current range includes Kickin’ Cayenne, Crunchy Caramel and Mo’ Better Cheddar.

Bacheldre set to launch bread range with London baker Flour miller Bacheldre Watermill is working with London artisan baker The Bread Factory to develop a new range of sourdough breads for sale to food halls, delis and restaurants. It will be sold around the Capital at first, but the partners hope it will eventually be rolled out nationally. “The bread is being marketed under the Bacheldre Watermill brand to give extra prominence to the use of stoneground flour,” said Matt Scott, who runs the mill in the Welsh Marches with wife Anne. The Bread Factory, based in Hendon, is using Bacheldre’s strong 100% wholemeal flour, its unique oak-smoked malted blend flour and its new malted five seed flour to create three sourdough breads using wholemeal starter as a base. They are: brown sourdough (400g, RRP £1.40), oak smoked sourdough tin (400g, RRP £1.75) and five seed sourdough round (400g, RRP £1.80). All orders are being handled by The Bread Factory. Matt Scott told FFD: “The packaging is close to being finished and consists of a brown kraft paper bag, in-keeping the style of our flour packaging.”

The bread’s kraft paper packaging will echo Bacheldre’s flour bags Vol.11 Issue 5 ·June 2010


Cotswold Gold brings a healthy alternative to cooking with oil for all your culinary needs. Ideal for frying, dressings, roasting and marinating.

t co ntuasc at


Page 1


hy t l a e H w The Ne ur in Foo d... F lavo Cotswold Gold is a Natural Extra Virgin Rapeseed Oil, extracted using a traditional cold pressing. This preserves the natural healthy benefits of the oil creating a unique delicious flavour with a vibrant golden colour.





RAPESEED OIL Compared to Olive Oil, Hillfarm Rapeseed Oil has: HALF the saturated fat • Rich in Omega 3, 6 and 9 • High in Vitamin E • 0.1% Cholesterol • Half the Saturated Fat of Olive Oil

11 X more Natural Omega 3 MORE Vitamin E HIGHER burn point making it an ideal oil for cooking Very Very British

• 100% British

ROAST with it, FRY with it, DRESS with it, BAKE with it

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Fo lluoswo n...

Light nutty flavour

• High Burning Point Email Mobile 07867 938221

Cotswold Gold is now available to buy on-line through our website.


For all enquiries please contact James Goodwin on 01986 798660 or email You know good quality when you see it.

Fine Food Business, Rick Stein Food Hero producing hams, pates and puddings in the Midlands for supply to leading retailers, food service companies and online private sales. Turnover is in excess of £500k Please contact Henry on 07813 135454 or by email to for further details. 58

June 2010 · Vol.11 Issue 5

Plain and simple For more information, call Helen or Jeremy on 017683 53311, email or visit our website at

• Rhubarb is the latest flavour of fudge from Amy Smiths Confectionery. It joins the 80 or so different flavours of award-winning confections from the company including traditional toffee and fudge, which it has produced for over a quarter of a century. These products are made in traditional copper boiling pans to an original recipe that uses no artificial preservatives. 01302 719328 • Yorkshire parkin pudding & treacle toffee sauce has been added to the award-winning luxury pudding range from Burtree Puddings and it will be on show at the Speciality Food Show

in Harrogate this month (stand 232). This new pudding has oatmeal in the base to add texture and to complement the treacle toffee sauce to create “a melt-in-themouth taste and flavour”. 01325 463521 • Cherry Valley Farms is offering British duck fat derived from ducks reared on farms in Lincolnshire and Yorkshire. The duck fat comes in 180g plastic jars which can be purchased in cases of 12. It can be used to make roast potatoes, chips, roast vegetables, duck confit and stews. 01472 855585 • A range of chunky dip recipes made with a base of crushed cashews and Parmesan cheese has been developed by DipNation to appeal to the UK market. The range includes spinach & feta, sweet Thai chilli, sun dried tomato, roasted red pepper and roasted butternut & sweet chilli. Strong branding and bold colours are used on each 135g tub which all have a RRP of £2.60. 0131 556 1750

Southern Alps fixes mis-match in its brand image D

almonds. The pack design is said to be flexible enough to extend beyond these product ranges into Southern Alps’ porridge, fruit and snack bars ranges in the future. Lotte Garner, founder of Southern Alps, says: “Southern Alps is a fantastic product but our brand design was limiting our growth aspirations. Our new positioning, range rationalisation, identity and pack design have resulted in a phenomenal response from the trade – every single retailer has been very positive about the new look and we’ve also got listings in Ireland for the first time. “The design speaks for itself: slow dried, nature, best taste under the sun, wellness and sustainability… and it’s a simple solution that will allow us to adapt across our other ranges in the future.”


• Gourmet World has launched new packaging for its GG Unique Fibre Scandinavian Crispbreads to give this product a clear point of difference. With all natural ingredients, the crispbreads can be eaten with a topping or used to add extra fibre in recipes. With the ability to keep consumers fuller for longer, they can also help with dietary and health issues. 01993 774741 • Beverage business Gran Stead’s has launched still lemonade with a zing of ginger, which is described as a cloudy lemonade with “a gentle hum of spice”. It is handmade using 13% Sicilian lemon juice, and the kick is provided by extract of Jamaican ginger. It is available in 75cl screw topped glass bottles that wholesale at £16.49 plus VAT for a case of 12 and carries an RRP of about £2.15. 01273 231152

Green bean chutney is a pickley character Made with fresh English green beans with a hint of chilli, Tracklements’ green bean S U P LI E P chutney is described as “the forerunner to conventional piccalilli”. The addition of mustard balances the sweetness of the sugar to give the chutney a sharp kick. Crunchy in texture and pickley in character, it can be used with pork pie or cold meats. The beans are grown for Tracklements in Pewsey, Wiltshire, just around the corner from its HQ, and they are topped, tailed and cut by hand before blanching. A short blanch allows the beans to retain their squeaky crunch before they are combined with the rest of the ingredients. This seasonal product will retail in 220g glass jars for a RRP of £2.50 and carry a wholesale or case price of £9.60. EDITE CR


Branding consultancy WonderlandWPA says it has EDITE “redefined the brand proposition” for Southern CR Alps, the muesli, granola, porridge, fruit and snack S U P LI E P producer, with a new pack design and brand bars identity stretching over its website, newsletters and sales presenters. The new look went into retailers including Whole Foods Markets, Planet Organic and Oliver’s Whole Foods last month. According to WPAWonderland, while Southern Alps had become one of the most popular ranges for “consious consumers” since its launch in 2001, there was a mis-match between its pack image and the brand’s provenance and ethical and sustainability credentials. Consumers had also become confused by the large number of muesli and granola product variants, it says. Focusing on Southern Alps ‘slow dried fruit’ process, WonderlandWPA came up with a new tag line – “the best taste under the sun” – and also rationalised the ranges down from dozens of variants to three just mueslis and one granola. The selection now comprises mueslis with slow dried pineapple & apple, slow dried mango & banana and slow dried figs & sweet seeds along with granola with slow dried apple &

• An English Potager is Easy Bean’s new one-pot meal for summer. Broad beans, peas, baby carrots, new potatoes and summer cabbage are cooked in butter and herbs to create this “kitchen garden in a pot”. It is described as ideal for lunch on the go or as an accompaniment to a healthy supper. The 320g pots have a RRP of £2.99. 01963 441493



• A new smoked turkey product developed by Adlington has scooped the Heart of England Fine Foods (HEFF) Champion of Champion’s Diamond Award for taste. “Tender and succulent with an excellent mouthfeel, the smokiness was just right, not overpowering or harsh – perfection on a plate,” is how one of the judges described the winning product. 01676 532681



product news from Guild accredited suppliers




products, packaging & promotions








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

01666 827044

Vol.11 Issue 5 · June 2010


T D Dumouchel produces handmade chocolate & sugar work, pastries, savouries and a full range of high class artisan breads. Supplying prestigious hotels, restaurants & delis in the area, outside catering, demonstrations & consultancy work Recent awards - ‘British Baker Association’, ‘The Guild of Fine Foods’ and Yorkshire Life Magazine’s ‘Chef of the Year’ 2009 - 2010 Thierry Dumouchel is the UK ambassador for Cointreau & Barry Callebaut

Don’t leave advertisers in the dark – tell them you saw them in National Flexible ‘Wraps Up’ Shortbread Market A well-known manufacturer of premium shortbread biscuits has teamed up with Yorkshirebased packaging specialists, National Flexible, to ensure that they have a constant availability of film to wrap their products, keeping them fresh and looking good on the shelf. National Flexible’s stocking system allows customers to gain real cost advantages – even for bespoke printed materials – by creating finished film for call-off orders ahead of their customers’ packing requirements. National Flexible’s stock service gives guaranteed availability at short notice with lead times as little as same day/next day or as required. It also helps to also ease some of the growing price pressures felt by buyers as it gives the opportunity to fix prices ahead of market increases. Tel: 01274 685566 | Fax: 01274 685878 | Email:

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June 2010 · Vol.11 Issue 5

Owl House Fruit Farm, Lamberhurst, KENT, TN3 8LY Tel: 01892 890553 www.






products, packaging & promotions

product news from Guild accredited suppliers

• Chocolate drizzle mini nests have been added to the range available from The Handmade Meringue Company. Designed for dainty desserts or sweet canapés, the mini nests are handmade using only natural ingredients including free range eggs, and have a shelf life of up to six months. The company is looking for new distributors to expand product availability throughout the UK. 0141 638 6993






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


• Head in the Clouds is a newly formed business in Kent, providing a range of luxury, gluten free meringues. The meringues can be eaten on their own because of their gooey, marshmallowlike centre and crumbly exterior and are offered in over 40 flavours including rose & pistachio or lavender & dark chocolate. Ingredients include FairTrade sugar and free range eggs from a local farm run by the Royal School for Deaf Children. 01795 529090 • HomeCook (Scotland) has introduced twoperson portions to its range of frozen meals. Like the company’s original meals, these new lines contain free-range chicken, and meats from Fife and Tayside along with other local ingredients and are low in salt, fat and sugar. Gluten-free and vegetarian options are also available. 01383 620076

• A concentrated shot called Beet It – Stamina has been launched by James White Drinks and will join the rest of the Suffolk firm’s product range at the Specialty Food Show in Harrogate this month (stand 164). It is made with concentrated beetroot juice cut with lemon juice and has the same natural dietary nitrate content as a 25cl Beet It organic beetroot juice. 01473 890111 • A new pack design and a range of new products have been introduced recently launched by Kitchen Guru, including daals, Thai and other world cuisines. The redesign means packs stand out on shelf so consumers can understand the ‘cook your own’ concept of the spice kits. The kits are designed to make it easier to cook curries at home and to achieve the complex layering of flavours typical of good Indian cooking. 0113 266 9390 • Two new flavours have been added to the range of artisan ice cream offered by Lovespoon Gelato. The new Cappriccino variety infuses its fresh goats’ milk with a blend of Colombian and Costa Rican coffees, while Lemon Grove is made with the juice and peel of organic Verna lemons. The gelato is low in fat and sugar and suitable for dairy intolerance. It is available in retail and catering sizes. 01559 370132

THE SOURCE • The new Dymond X-ray inspection system from Sartorius Mechatronics is said to provide maximum product safety by accurately detecting contaminated products and ejecting them from the production line. It can test for a range of unwanted materials from metals and glass to chips of stone or fragments of bone and plastics, and can detect metal even inside products contained in metal packaging. The system can also inspect the shape, volume and dimensions of products, as well as the fill level and weight, and can spot hollow spaces and cracks within products, such as cavities in cheese. The Dymond has a 15” touchscreen display at operator eye level, and according to Satorius its F.A.S.T start and EASY-SETUP features mean it can be ready to inspect foods on the line quickly with very little knowledge. 01372 737164

• Original Gourmet Store imports and distributes food products from the South Pacific and one of the latest is a fruit paste range from Rutherford & Meyer, which offers retailers a 73% mark-up on 120g retail packs. Available in six flavours with a shelf life of two years, these fruit pastes are made using natural New Zealand fruits and can be used in the same way as chutneys and pickles. 01992 706510 • The latest addition to the range of organic baby meals from So Baby Organics is a cottage pie that combines organic lean minced beef and seasonal vegetables in a fresh beef stock with hand-piped mashed potato. It is hand-produced in small batches in the purpose-built kitchen in Cheshire and marketed in 180g packs. 01829 772555 • Devon pie-maker Chunk has appointed two new retail distributors – Hawkridge Dairy Farm Produce and Coombe Farm Direct – to handle its eight top-selling wrapped pies. The range includes steak & apple pie, homity pie and Squealer pork pies. Loose format pies and other specialist lines for deli counters are available on request from the Ottery St Mary-based baker, which says it has been “swamped” with retail requests since appearing on GMTV and Kirstie Allsop’s Homemade Christmas last year.

ingredients, equipment and services for producers GLASS WITH CLASS: Preserves brand Mrs Darlington’s has switched to glass jars from Beatson Clark after being “let down” by its previous supplier. It is buying 10oz pickle jars, 8oz preserves jars and a 370ml sauce jar from the glass packaging specialist. Despite worldwide sales of £40m and production capacity of around 455 million units annually, Beatson Clark says it has the flexibility to work “not only with high product volumes but also with smaller companies producing niche brands”.

Vol.11 Issue 5 · June 2010




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June 2010 · Vol.11 Issue 5

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GO SEX Torquay, Devon TQ1 4UE LD EX SUN TRA V FLO IRG WE IN RO IL Thi vers s highly perf atile oi ec cook t for l is m high ing uses ost and in omeg. It is cont a-6 ar ains pres tificial no erva tives .

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Vol.11 Issue 5 · June 2010


With over 20 years experience in roasting speciality coffee and five years perfecting our recipes, it’s our pleasure to introduce to you Little’s flavoured instant coffee. We have infused our unique taste recipes with 100% pure Arabica freeze dried coffee to create nine delicious flavours. There are no gimmicks, no tricks, no artificial ingredients, just real, honest coffee sure to excite both coffee connoisseurs and casual drinkers alike. So, if you can see these on your shelf, give us a call or visit our website for more information.

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June 2010 · Vol.11 Issue 5

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