CAFÉ life www.thecafelife.co.uk
Tasting the lifestyle of the café sector
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Welcome! In this issue, we preview the second edition of the European Coffee Tea & Soft Drinks Expo (21-22 May 2019, Olympia, London), which as its new name suggests, has broadened out to showcase more beverages. Our features include some coffee talk, ice cream and milk alternatives, and with Caffè Nero’s recent acquisition of Coffee#1, ongoing developments at Patisserie Valerie, and Grind furthering its future expansion plans via crowdfunding, the café and coffee shop sector is certainly at the centre of plenty of business activity right now.
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Clare Benfield - Editor
CONTENTS NEWS 4
First cup recycling initiative in Scotland.
5
Caffè Nero acquires Coffee#1.
6
Largest UK Coffee Week.
10 Causeway Capital acquire Patisserie Valerie.
CAFÉ LIFE ASSOCIATION 22 Association update.
PREVIEW 24 European Coffee Expo 2019. 42 Farm Shop & Deli Show 2019.
FEATURES 30 Alternative opportunities – the increasing demand for dairy-free milks. 46 Coffee talk – coffee roasting insight.
56 Ice cream ideas – get ready for summer.
ARTICLES
plus a vast range of other beverage associated products
38 Ringtons and La Cimbali: A partnership made in coffee heaven. 40 Brexit and commercial contract considerations. 64 Francesco, you are really spoiling us... - Ferrero Rocher teams up with Francesco Mazzei. 66 Integrating allergen management into your catering business – advice from Jacqui McPeake.
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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk
0116 286 4911
Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2019 J&M Group Ltd
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THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 3
NEWS
First cup recycling initiative in Scotland COSTA COFFEE NAMED NATION’S FAVOURITE COFFEE SHOP Costa Coffee has been voted the ‘Nation’s Favourite Coffee Shop’ by Allegra’s independent panel of consumers for the ninth consecutive year. With the UK coffee shop market entering its twentieth consecutive year of growth in 2018, the branded coffee shop segment has continued to outperform in a challenging economic environment, report Allegra. Growing demand for experience-led hospitality has enabled coffee shops to offset recent challenges on the UK high street. As consumers expand their tastes and refine their coffee knowledge, coffee shops have successfully catered to this growing interest, with Costa Coffee playing a key role in educating customers on a widening array of products and in-store experiences, they feel. Commenting on the achievement, Costa Coffee’s managing director, UK and Ireland, Jason Cotta, said: “We’re delighted to be awarded as the UK’s favourite coffee shop for the ninth consecutive year. It’s also incredibly rewarding to have been recognised for our sustainability work. This fantastic achievement means a great deal to us, having been voted for by our valued customers. A huge thank you to our talented and dedicated baristas who deliver millions of lovingly handcrafted cups of coffee every year to the nation.” Allegra founder and CEO, Jeffrey Young, added: “Achieving this accolade for the ninth year running shows Costa Coffee truly resonates with British consumers up and down the country. It is a brand that is very much part of the fabric of British lifestyles and one which has cemented its role as the nation’s second living room.”
4 CAFÉ LIFE | APRIL 2019
The Paper Cup Recovery and Recycling Group (PCRRG) announced recently that it is supporting the first Scottish initiative to stop single-use cups going to landfill or ending up as litter. Launched in Glasgow, the Cup Movement has been developed by environmental charity Keep Scotland Beautiful in response to growing public concern about the environmental impact of single-use items. It will be the largest, sustained single-use cup collection and behaviour change initiative of its kind in Scotland and, if successful, the model could be rolled out across many more cities in the UK. With an estimated 95 million singleuse cups being used in the Greater Glasgow area every year, the pioneering project will tackle this issue head on by transforming recycling infrastructure and encouraging people to adopt more sustainable behaviours. Research has shown that 48% of Glasgow’s drinks waste currently consists of single-use cups, so the Cup Movement will aim to stop single-use cups ending up as litter, by transforming recycling infrastructure, working with partners to install convenient recycling and cup collection points across the city and targeting the city’s thousands of regular cup users to switch to reusable containers. By working with retailers of all sizes and types across the city, the initiative will bring together all the stakeholders to engage with the public to educate, inspire and empower people to change their littering, recycling and reuse behaviours, gather robust evidence to inform policy and create a model of best practice that can be replicated in other major cities and contribute to Scottish government circular economy ambitions. Derek Robertson, chief executive officer of Keep Scotland Beautiful, commented: “The Cup Movement in Glasgow is a truly collaborative initiative that has been 18 months in the planning. We look forward to working with PCRRG members Costa, Greggs, McDonalds UK, Pret A Manger and Starbucks UK and other funders including Excel Vending, Kidd’s and Graphic Packing International to deliver a transformational campaign right across the city.
“By bringing together businesses, institutions and people, we will be working hard to reach each and every cup before it becomes litter or landfill. Whether it be through recycling or switching to a reusable cup, we want people to realise they have an opportunity to be part of a positive movement for change.” Neil Whittall, chairman of the PCRRG, added: “We are delighted to see this intervention get off the ground and I am grateful to the members of the PCRRG for investing in this inspiring project. It is vital that industry plays its part in supporting behaviour change activities to help us get cups collected for recycling. So, projects like the Cup Movement in Glasgow are important for us to be involved in. It is also great to be working in partnership with such a credible organisation as Keep Scotland Beautiful who are experts in managing environmental campaigns.” Assisting with the Cup Movement are cup collection specialists Simply Cups, who have developed a successful programme for cup collection in other parts of the country. They are working in partnership with Keep Scotland Beautiful to ensure that the Cup Movement achieves the maximum reach and impact. For more information about the Cup Movement in Glasgow, go to www. keepscotlandbeautiful.org/cups, or email cups@keepscotlandbeautiful.org.
NEWS
Caffè Nero acquires Coffee#1 The Caffè Nero Group has announced that it has become the majority owner of Coffee#1, the Wales, Midlands and Southern England based coffee chain, the Group having bought shares from S.A. Brain, its owner since 2011. Coffee#1, which opened its first coffee shop in 2001, currently has 92 shops across the region, with sales at over £30 million. The acquisition gives the Caffè Nero Group close to 70% ownership of Coffee#1, with S.A. Brain retaining circa 30% ownership. The Coffee#1 brand will sit alongside the Group’s other brands - Caffè Nero, Harris+Hoole and Aroma, and the Group’s intention is to leave the Coffee#1 brand intact and to operate it as a standalone business. The Caffè Nero Group says that it has acquired Coffee#1 as part of its ongoing growth strategy, which sees it open a
new store somewhere in the world every four days. It now has over 750 stores in the UK, and a total of over 1,000 stores internationally across 10 countries. Founder and Group CEO Gerry Ford commented: “We’re delighted to welcome Coffee#1 into the Caffè Nero family. It is a fantastic brand with an emphasis on great coffee and service combined with a local community-based feel which matches perfectly the ethos of the Caffè Nero Group. Coffee#1 will continue to operate regionally and grow alongside the Caffè Nero brand.” John Rhys, chairman of S.A. Brain commented: “I am proud of what we have achieved in growing Coffee#1 to 92 stores since we acquired the business seven years ago. I would like to thank our employees and everyone involved for making it such a resounding success. The Board has resolved that now
is the time to join up with a major player in the coffee market to take it forward to the next stage of its development. As ongoing significant shareholders in the business, we look forward to seeing Coffee#1 continue to grow and prosper within the Caffè Nero family over the coming years.”
Jack Wills partners with BEAR
Midlands-based independent coffee house and bar operator, BEAR, has announced plans to open its first London site in partnership with high-street fashion brand Jack Wills with their collaboration set to launch in Spring 2019 within Jack Wills’ flagship store located just off Carnaby Street, Soho. Currently operating stores in Derby, Stone and Uttoxeter, BEAR - which brands itself as being ‘not another coffee shop’ and ‘a refreshing alternative to the traditional coffee house or bar’ - has ambitions to double in size year-on-year, opening up to 30 sites in major cities and market towns over the next five years. The partnership with Jack Wills will see a significant investment into the new Soho location which spans over 130sqm and is set to create up to 10 new jobs for Londoners. Open daily from 7.30am until 8pm, BEAR will serve a range of sustainably-sourced speciality coffee, indulgent fresh bakes, craft beer
and cocktails - including their infamous signature Espresso Martini. Craig Bunting, co-founder of BEAR said: “We’re really excited to be launching our first London store in partnership with Jack Wills. There is a clear correlation between BEAR and Jack Wills in terms of style and vision, and the diverse customer range that Jack Wills attracts reflects our own audience. We believe that our brands align perfectly - creating memorable in-store experiences lies at the heart of our collective core values.” The collaboration first came to fruition following a visit that Jack Wills’ global property director, Neil Beaman, paid to BEAR’s Derby site in early 2018. He was immediately impressed with the product and customer service and after hearing more about the story behind BEAR from founders Craig and Michael, was excited by the prospect of working together. Statistics show that approximately 55 million cups of coffee per day are
consumed in the UK alone according to British Coffee Association data, so with help from BEAR, Jack Wills say they are looking to create a fresh experience in store that will help them meet the changes of modern consumers’ shopping habits and the ever-evolving high street.
THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 5
NEWS
Largest UK Coffee Week UK Coffee Week is returning to coffee shops, retailers and foodservice outlets across the country from 29 April to 5 May 2019, raising money for Project Waterfall whilst celebrating and championing the country’s thriving coffee scene. Set to be the largest yet, the celebration has so far changed over 40,000 lives and raised almost £1 million for Project Waterfall – an initiative delivering clean water, sanitation and education to coffee growing communities. Throughout the week, thousands of coffee outlets of all shapes and sizes will be fundraising by donating money from every cup of coffee they serve, hosting events such as latte art throw-downs, open mics and barista head-to-heads, or even organising town coffee crawls. With the exposure generated from taking part and hosting events, previous participants have reported significant spikes in footfall. Their efforts will give coffee lovers across the UK the chance to support Project Waterfall simply by enjoying their daily cup of coffee – a message that will be reinforced through a new campaign entitled ‘My Cup Matters’. The campaign will highlight why Project Waterfall is so important, and show the positive impact it’s having on lives, through a series of
events, workshops and installations. The mechanic for raising money is entirely open to each business, but what really matters is having engaged businesses all over the country so wherever people are based they can visit their local store or go online to take part. On top of this, anyone can donate £3 (the cost of a cup of coffee) to Project Waterfall by texting ‘UKCW19 £3’ to 70070 or help spread the word by sharing their coffee images from the week using #MyCupMatters. Industry leaders have already signed up to take part in UK Coffee Week. Both Caffè Nero, as part of a collaboration between Project Waterfall and the Nero Foundation, and Costa Coffee, in partnership with Costa Foundation, will be continuing their long-standing support. Other participants include Muffin Break, Cafe2U, Esquires, Insomnia Coffee, Ground Espresso Bars, Crepe Affaire, SOHO Coffee, Second Cup, Abokado, FCB Coffee, and the campaign is also on the road to having 1,000 independent coffee outlets taking part from across the UK. In 2018, over £245,000 was raised during UK Coffee Week and as a result, donations have been used to fund the start of Project Waterfall’s four-year programme
in the rural Jabi Tehnan district of Ethiopia, in partnership with WaterAid UK. This year hopes to top that, with 100% of proceeds supporting this ongoing project, which will bring clean drinking water and sanitation to over 10,000 people in the region. Jeffrey Young, founder of UK Coffee Week, commented: “UK Coffee Week is all about the celebration of coffee and uniting the industry with its customers to raise valuable funds for the millions of people in coffee growing regions who rely on coffee to fund their livelihoods. We truly believe that every cup of coffee makes a difference, and everybody can make their cup matter this UK Coffee Week.” For more information, and to register to participate, visit www.ukcoffeeweek.com or get involved in the conversation using #UKCOFFEEWEEK.
PADDY & SCOTT’S REVAMP COFFEE SHOP FOR CHARITABLE LEISURE TRUST Suffolk coffee supplier, Paddy & Scott’s, has just opened a new coffee shop at Abbeycroft Leisure’s Haverhill Leisure Centre, following a £1.5 million refurbishment programme. Paddy & Scott’s, best known for helping boost the profits and success of coffee shops all over the country, has been the main coffee supplier for Abbeycroft Leisure for some time. Now as part of an on-going refurbishment programme across the not-for-profit leisure centres – which are based across Suffolk and Cambridgeshire – a new Paddy & Scott’s coffee shop has just opened its doors at its Haverhill centre. The newly refurbished centre re-opened in February with a VIP event. Alongside a new gym, super-size studio, X-Height climbing towers, soft play area and wellness centre, the facility now also houses a brand new Paddy & Scott’s cafe offering high quality coffee served by an expert team of Baristas. “We are delighted to have worked
with Abbeycroft Leisure to create another wonderful coffee shop experience,” said Scott Russell, CEO and founder of Paddy & Scott’s. “We supply coffee to all of Abbeycroft’s sites and the plan is to roll out our branded coffee shops across its portfolio.”
Last year Paddy & Scott’s opened a coffee shop in Abbeycroft’s Bury St. Edmunds site which has been a huge success. “We train our baristas to be able to produce perfectly-brewed coffee in a fast-paced environment, which makes our coffee shops a perfect fit for leisure centre guests who often seek a coffee after a session at the gym, or visit the centre for a meeting or get together with friends,” continued Scott Russell. Abbeycroft Leisure’s chief executive, Warren Smyth, commented: “It’s great to see another fully-branded Paddy and Scott’s café at Haverhill, providing our customers with a comfortable and vibrant social environment. Joining forces with Paddy and Scott’s was an easy choice for us, especially as we share many of the same values. We both passionately believe in the people who work for us and improving our customer’s experience is what we get up in the morning for.”
6 CAFÉ LIFE | APRIL 2019
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NEWS
Half of Brits believe university isn’t worth the debt Nearly half of Brits (47%) believe spending thousands of pounds on a university degree is not worth the debt when it comes to improving career chances, and over a third (37%) of graduates are in agreement, according to new research from Greene King, which operates 2,798 pubs, restaurants and hotels across England, Wales and Scotland. The research, which was conducted for the hospitality apprenticeship provider to mark National Apprenticeship Week (4 – 8 March 2019) – an annual celebration of apprenticeships that brings the whole apprenticeship community together to celebrate the impact they have on individuals, employers and the economy found nearly two thirds (63%) would consider an apprenticeship as the most useful start to their career, and over four fifths (82%) see an apprenticeship as an attractive alternative to university. However, over half
(59%) of people believe there just aren’t enough apprenticeship schemes around. Many think that apprenticeships should be made more accessible to those with a lower household income, with almost two thirds (65%) of people saying there should be more support to help them get into work, the research found. One of the most important places that the next generation receives advice on what they should do in their careers is in the classroom. However, the survey revealed a shortfall in career advice at school. Over two fifths (42%) of most recent school leavers aged 18 to 24 found careers advice either not very useful, or not at all useful, the survey discovered (one in five - 22% - of 18 to 24-year olds said they weren’t offered careers advice at school at all). Greene King reports that it works directly with schools and colleges to promote
the opportunities available to students and offers an award-winning apprenticeship programme that has trained 11,000 people since 2011. As part of a series of commitments in the company’s Stepping Up report, which was published in January and looks at addressing social mobility, Greene King will support 20,000 apprentices by 2022. Rooney Anand, chief executive of Greene King, said: “We recognise that a university degree isn’t the only option for young people when embarking on their journey to kick start a successful career. Apprenticeships provide the opportunity to learn and earn – something that works really well for our team members. We offer apprenticeships up to Level 5, which is equivalent to a Higher National Diploma, and have seen time and time again our people develop from a stop-gap job serving behind the bar to developing their career to become a general manager
with the opportunity of running a multi-million-pound turnover business employing as many as 70 people. “In fact, our general managers are instrumental to the success of our apprenticeship programme with 95% of our pubs having supported an apprentice since we launched our scheme in 2011. We’re delighted to continue our support of 20,000 apprentices by 2022 as we continue to champion this important approach to learning and career development.” Homeless Wendy Omollo, for example, was sleeping on the streets after applying for some 150 jobs and being rejected. Then she saw an ad in a pub window which led to an apprenticeship with Greene King, and has since gone on to become a deputy manager for the firm and is in charge of a team of 15 people.
CHATTY CAFE SCHEME WINS INNOVATING FOR AGEING COMPETITION The Chatty Cafe Scheme, run by Alex Hoskyn, has scooped £7,500 prize money and specialist business support from Just Group. The Chatty Cafe Scheme was crowned as the winner of the Innovating for Ageing competition created by Just Group, with support from the independent think tank the International Longevity Centre (ILC), at an awards ceremony hosted by comedian David Baddiel. From an initial long-list of over 75 submissions, the judging panel felt Chatty Cafe was the most compelling concept. Alex Hoskyn’s mother, Louise Hanson, presented in place of Alex who, at the last minute, was unable to attend due to illness. The judges praised the solution for its
simplicity and effectiveness in addressing the scourge of loneliness across all ages and sections of society. The scheme supports cafés to designate a ‘Chatter & Natter’ table where customers can sit if they are happy to talk to other customers in the aim of reducing loneliness. It was launched by Alex Hoskyn in March 2017 and more than 1,000 cafés have now signed up to the scheme across the UK, including multinational chain, Costa Coffee and supermarket giant Sainsbury’s. A further 25 cafés participate in Gibraltar, two in Australia and one in Florida. The Chatty Cafe Scheme will claim the winner’s £7,500 prize money to develop its offering further and also gains business support from Just Group, the
specialist financial services company. Alex Hoskyn, founder of the Chatty Cafe Scheme, said she was delighted that her initiative had been chosen as the winner and is already looking forward to using the money and advice to widen the reach of the scheme, adding: “I am thrilled that in a field of such inspiring businesses, the Chatty Cafe Scheme was selected as the winner of Innovating for Ageing.
The money and support will make a significant difference in continuing to encourage more and more venues to sign up. “Many older adults are vulnerable because they are lonely but in actual fact there so are many other age groups and we can all help each other. I want our Chatter and Natter tables to be the norm in cafe culture across the world, providing opportunities for people to get together.”
8 CAFÉ LIFE | APRIL 2019
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NEWS
CAUSEWAY CAPITAL ACQUIRE PATISSERIE VALERIE Ireland-based Causeway Capital announced the acquisition of Patisserie Valerie from administration in midFebruary. In its statement of 28 February, Causeway Capital said that it had funded the acquisition of the business and assets of Patisserie Valerie from the joint administrators and has also provided growth capital to finance investment in the business’s central food production facilities and store refurbishments. Patisserie Valerie employs more than 1,700 people and Causeway Capital says that its investment has
ended an uncertain financial period for the business, benefitting customers, employees and suppliers alike. Matt Scaife, a partner at Causeway, told the Financial Times that 96 cafés were trading profitably from day one of the deal, after the administrator closed 76 unprofitable outlets, adding that the fund was ready to invest more in the business, which has about £50m in revenues, to boost profits and growth. Elsewhere, it has been claimed that turnaround specialist, Steve Francis, who was dismissed by Patisserie Valerie, is set to take legal action against the firm. Steve Francis claimed
Causeway planned only a brief period of ownership and appeared to want to reduce planned investment in the business. And according to a more recent news report by Propel, Patisserie Valerie shareholders are intending to take the collapsed chain’s administrators KPMG to court to get hold of a report alleged to show how the company’s cash balances were artificially inflated (this detailed report has been produced by forensic accountants at PricewaterhouseCoopers, and the document is alleged to detail a suspected fraud running to tens of millions of pounds, they claim).
New stage for UK’s creative and innovative start-up community Food Matters Live 2019 has announced the unveiling of a bespoke, curated pavilion dedicated to showcasing the latest sustainable and nutritious food and drink innovations from around the UK. Open to the creative and innovative food and drink startup community, this pavilion will connect UK buyers looking to meet and do business with the UK’s most promising brands of the future, say the event’s organisers. UK start-ups who are less than two years old are being invited to apply for a place on this prestigious pavilion, and what makes it unique is that a panel of food and drink experts, involved in the buying process, will be reviewing all the applications and selecting the participants for the Future Brands Pavilion, point out the show. The judges include Paul Hargreaves (chief executive, Cotswold Fayre), Wan Mak (head of nutrition, Sodexo), Olivier Sevenou (R&D Lead - future-facing health & wellbeing, pladis Global) and
Tom Elliott (origination & development manager - future brands, Sainsbury’s). As well as an innovative concept that meets consumer demand in health and wellbeing, the judges will be looking for proof of commercial success to date to include the number of existing customers, marketing and distribution channels and future growth strategy. Every start-up will receive feedback on their application, which will help inform their future business development. Successful applicants will also be invited to display their innovations as part of an attractive, purposebuilt pavilion designed by Food Matters Live. A targeted marketing campaign will promote the Pavilion and run alongside a tailored matchmaking service provided by the Food Matters Live partnerships and hosted buyer team. Briony Mansell-Lewis, director at Food Matters Live commented: “With SME’s now representing 97% of the food and drink businesses in the UK (UK Food and Drink Federation
data), we are seeing how these small, agile and creative food and drink producers are transforming categories, changing retail shelves and providing consumers with a great variety of nutritious, sustainable choices. “And with the rise in the number of start-ups, we also recognise the pressure on buyers to keep ahead of the most innovative brands coming on to the market. “By taking this curated approach to creating a UK Future Brands Pavilion, we believe that we can add value to both communities – on the one hand, providing buyers with an efficient way to meet and do business with the brands of the future and on the other, helping ambitious, entrepreneurial start-ups succeed in a competitive market.”
The sixth Food Matters Live will take place on 19-20 November 2019 at ExCeL London with the launch of the UK Future Brands Pavilion, bringing together the food and drink industry, retailers, foodservice providers, government, and those working in nutrition and health. In addition to an extensive exhibition, Food Matters Live will be offering a multi-stream seminar programme and thoughtprovoking theatre attractions, featuring hundreds of speakers covering wide-ranging topics – from the latest food and public health policies to the future for the freefrom food and drink market, latest trends in sustainable retailing, packaging design and exemplar brand strategies (entries for the Start Up Pavilion close on 12 July 2019).
10 CAFÉ LIFE | APRIL 2019
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19/03/2019 09:51
NEWS
Grind returns James Gourmet Coffee to Crowdcube celebrate 20 years in business Grind returned to Crowdcube on Friday, 8 March 2019 to fund the next phase of its growth to embark on a funding round that will allow members of the public an opportunity to buy shares in the company for only the second time its history, point out the brand. Already veterans of crowdfunding, this marks Grind’s third, and final, planned raise on the Crowdcube platform following the success of its £1.3m bond in 2015, and record-breaking £2.1m equity raise in 2017. They closed their last raise after just five days live to the public, having hit their target just hours after launching to the public. Earlier this year Grind announced the acquisition of Liverpool Street Grind, in Broadgate Circle. Grind founder and CEO, David Abrahamovitch, said: “Since raising on Crowdcube in 2017 we’ve continued to expand across London - opening our biggest site to date, Greenwich Grind, just a few months ago - which has been a huge success since we opened the doors. We’ve got a huge amount lined up for the next eighteen months, and couldn’t be more excited to be announcing our return to the crowd, and I can’t wait to share the news of all the exciting openings we have planned on Crowdcube.” Since opening in Shoreditch in 2011, Grind has burned the candle at both ends to serve coffee, food and cocktails to a killer soundtrack. Last year, the company debuted its Grind at Home collection - led by some of the UK’s first compostable coffee pods for Nespresso machines.
James Gourmet Coffee (JGC) was started up by husband and wife team, Peter and Anni James back in 1999, in fact to be exact March 1999, and so has been celebrating its 20 year anniversary. “We had no idea when we began this journey, wanting to bring some of the very best gourmet coffees in the world to the cups of the ever-growing, coffee loving population of the UK,” said the duo. “Leap forward 20 years, and with the aid of a trusted team of employees behind us, we are now sending coffee all over the globe. “It has been always been our wish to remain a small, family run company ensuring that we never got to the size of becoming a factory in the throes of mass production. Our worst nightmare would be to lose sight of the quality and the passion for what we do, and why we do it. Thus, our slow, steady growth over the years has been carefully managed.” Each bag of coffee that is ordered from JGC is roasted to order, ensuring that all their customers are receiving coffee at it’s very best and are able to drink coffee as it should be drunk, they report. “So many coffee roasters have come and gone in the time that we have been trading,” the duo add. “Along this journey we have had the privilege of travelling to some incredible countries, meeting some amazing people, a visit by a princess, but the most pleasure has been from knowing that we have continued to serve some truly incredible customers. So many that have
remained loyal to us, and in fact We are honoured to have a large number that have been with us from the start. “This is a perfect opportunity to say thank you to all who have enjoyed our coffees, to all those that have ‘supplied’ us, and to new friends that perhaps will come and meet us, and realise that size does not matter – we may be small, but on a human scale.”
TETLEY LAUNCH NEW SUPER TEA ENVELOPE RANGE Tetley has announced the launch of its new Super Tea Envelope range, available now for the first time in foodservice in three delicious flavours, say the brand - Super Green Tea Boost, Super Green Tea Immune and Super Fruits Boost. These fresh and exciting new blends are infused with vitamins, tapping into consumer desire for hot beverages that deliver functional benefits, without compromising on taste, claim the company. After the great success of Tetley’s Super Tea range in grocery, Tetley says that it has devised a range of blends perfectly suited to cater for the needs of consumers out of home. Presented in convenient self-merchandising packs, Tetley Super Tea provides operators with an innovative solution unlike anything currently available
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in the foodservice market. Ideally suited to out of home environments including workplace, care and education – channels which present significant demand for tea - the range delivers added nutritional benefits, from reducing tiredness to supporting healthy immune systems, allowing operators to extend their hot beverage offering and tap into the growing health and wellness market. Tetley’s Supers tea range is sourced from Rainforest Alliance-certified farms and uses all-natural flavours to create a truly great tasting cuppa, expertly blended to ensure a smooth and refreshing tea drinking experience time after time. Marshall Kingston, senior brand manager – out of home, Tetley commented: “With the wellness trend being particularly
prominent amongst millennials, consumers have become increasingly selective about their dietary choices, with health now recognised as the fastest growing consumer need state. It’s imperative that we continue to evaluate, innovate and adapt our tea range to meet the demand for hot beverage solutions that help keep consumers healthy and at the top of their game, putting back in what life often takes out.” Tetley’s Super Tea Envelope range is available now via selected wholesalers (for more information, visit www. tetleyfoodservice.co.uk).
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NEWS
“Brew More. Do More” National Tea Day (NTD) has launched a “Brew More. Do More” campaign to get Brits passionate about tea again and join the tea revolution. The movement has the aim of encouraging consumers to explore the taste sensations of different teas and to utilise it across the culinary experience, say National Tea Day, and the highlight of the campaign will see the UK’s biggest tea event – FesTeaVal - take place on the 13 and 14 April at Tobacco Dock, immersing consumers in a world of tea including such experiences as Creativi-Tea Kitchen and a tea mocktail bar. Between the event and features with key partners such as the London Underground, the campaign will aim to capture the imagination of tea lovers nationwide. By sparking curiosity and spreading knowledge, NTD says its mission is to encourage everyone to explore and rediscover the world of tea, experiencing this healing elixir, in both ancient and innovative modern ways (this movement has also been embraced and
championed by retailers, charities and brands such as Sainsburys, Brita, Volvic Infusions, Clipper Teas and Mind to name but a few). “We are on a mission to get Britain passionate about tea again. We believe in the power of tea. It connects people and enriches life. We exist to help people explore the amazing world of tea and inspire young people to enjoy it in mocktails and cocktails (such as half tea and half lemonade), bubble tea, sparkling tea and even cheese tea topped with a frothy combination of cream cheese for an exciting indulgence,” said Diaz Ayub, tea futurist at National Tea Day. “We aim to inspire the modernist tea occasion, one of sensuality, mindfulness and wellness in order to sustain longevity for Britain’s best loved beverage.” NTD is encouraging all tea fans to join the revolution by experiencing their exciting lineup at the annual event Fes-teaval and engaging with NTD on social media, where inspiring tea
Cimbali extends beverage offer Cimbali UK (www.cimbaliuk. com) has added the Lincat Filterflow automatic water boiler to its award-winning range of professional coffee equipment, making it easier for customers to source all their beverage essentials from one supplier, say the company. The Lincat FilterFlow is a counter top unit which benefits from an in-built water filtration system that delivers pure, freshly filtered hot or cold water on demand. A narrow 250mm footprint ensures the boiler can be conveniently located for ease of use within work stations where space may be at a premium. The large, touchscreen display means the FilterFlow
is very simple to use and an intelligent predictive eco setting that learns usage patterns in order to adjust the water volumes automatically is an added energy saving feature. “Extending our range with the Lincat FilterFlow gives operators scope to deal with us for all their beverage making equipment and has been driven by customers looking to simplify the supply chain,” said Daniel Clarke, managing director, La Cimbali UK. “This is a robust, quality unit with an excellent track record and we are therefore delighted to add such a highly regarded brand to the mix.”
ideas will be shared, sparking the imagination of Britain and re-igniting our love for tea and herbal infusions. While consumers are embracing the tea revolution, the humble cup of tea has been a stalwart for Britain and its peoples for centuries, taking centre stage in the iconic and enduring movement “Keep Calm And Carry On”, which illustrates tea’s pivotal role in raising morale during the 1939 pre-war era. The influential millennial, Gen Z, and a growing number of discerning consumers, expect more from their food and beverage consumption, however, they point out, dramatically changing British habits in modern dining and lifestyle choices. These consumers are seeking out creative, healthy, eco-conscious, premium varieties, exciting flavours and healthier beverages brewed with high quality leaves and botanicals, and want to join the brand on a journey and share in their experience, claim NTD. National Tea Day is driving the tea revolution with the “Brew More. Do more” message,
encouraging consumers to join the movement by promoting a new perspective on tea, encouraging more tea drinking to achieve a happy and healthy life; not just for yourself, but for others too. “Brew”, a particularly British term associated with tea, immediately evokes a sense of warmth, cosiness and homeliness, they suggest. Tea itself also has powerful biocompounds that can improve health and well being and help you stay focused and productive in a flavourful way as documented in many peerreviewed clinical studies, they add. National Tea Day takes place on the 21 of April (find out more by visiting www.nationalteaday. co.uk or following on social media @nationalteaday).
La Cimbali welcomes new national account executive La Cimbali has appointed Julie Clements to the post of national account executive. Julie Clements has over four years’ experience in the industry, having worked on both the equipment and the coffee side giving her an excellent understanding of the demands of the market. Commenting on her appointment, Julie Clements said: “I’m looking forward to working with a huge brand and market leader. Everyone is really nice and supportive. The challenge of getting stuck in and finding new customers really excites me. One day I could be out on the road visiting customers, or the next day I may be in the showroom doing demonstrations. No two days are
the same, which really appeals to me.” “Julie has some excellent industry experience which will prove valuable in her new role with La Cimbali,” said Daniel Clarke, managing director, La Cimbali UK. “We are delighted to have her as part of our team and wish her every success with the business as we further expand our product offer to new and existing customers across the UK.”
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NEWS
New scheme to recycle coffee packaging London-based coffee roaster and tea blender, the Drury Tea & Coffee Company has announced a new scheme for recycling its laminated coffee packaging. The new scheme, which came into effect on 1 March 2019, is open to all commercial purchasers of Drury coffee taking deliveries directly by Company van. In common with many other volume coffee roasters, Drury uses a triple laminate material called PET ALU PE, made from plastic and aluminium to protect its roasted coffee and extend its shelf life. Until now, it has not been possible to recycle it. Over the past few years, Drury has examined other alternatives such as compostable material and reusable containers, both of which have drawbacks which make them unsuitable. Now, however, Drury can announce that, in association with its packaging supplier, Maxilla Packaging, it has found a facility able to fully recycle this material. The recycling scheme covers Drury’s 1-kilo, 500g and 250g valve bags, with a planned roll-out for other lines later in the year with Drury collecting the used
packaging material from its customers, but only when they have a delivery, as this reduces the carbon footprint of the scheme. The used bags do not need to be cleaned before collection, but should not be returned contaminated with any other materials, they say. Drury vans will have lidded bins fitted inside to facilitate collection and ensure food safety is not compromised. Drury then consolidates the material at its warehouse and ships it to the recycling site for processing. Drury is absorbing most of the costs of the scheme itself but is charging each participating customer a modest annual subscription fee of £10+VAT per site to cover some of the administrative costs involved. This fee will entitle the customer to return as many Drury coffee valve bags as they wish during the year, but represents good value for money, they feel, especially as it will also reduce customers’ waste disposal charges (Drury has created an optional certificate for customers that can be displayed or used to support their environmental policy). Drury director, Marco Olmi said: “For
WILD AND GAME’S PHEASANT AND PORK PIE SCOOPS GOLD MEDAL Wild and Game’s (www. wildandgame.co.uk) new pheasant, pork and caramelised onion pie won a gold medal and was highly commended at the British Pie Awards last month, with the company celebrating by handing out free samples of the pie at its stall at the Farm Shop and Deli Show at the NEC, April 8-10. “We are delighted with the win,” said Steven Frampton, who co-founded the company in 2007 with Michael Cannon. “The pies were entered into the competition by the Outdoor Pig Company, who make them for us. We’re proud to be working with such an excellent family company, which has won multiple awards for its pork pies. “We take pride in working with the very best producers, from game suppliers to artisan makers such as the Outdoor Pig Company. Our business is about demonstrating what
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a wonderful ingredient game is, and they are helping us achieve that.” It’s not the only award Wild & Game are celebrating. Its pheasant and grouse layered pie received a silver award and the pheasant and pork pie received bronze. Both these pies are also made by the Outdoor Pig Company. Wild and Game is a not-forprofit company that aims to boost the UK’s consumption of game by making it easy to enjoy. It sells packs of readyto-cook game meat plus ready meals, pies, pasties, sausages and more, with a focus on creating game versions of some of the UK’s best-loved recipes. Its pheasant, pork and caramelised onion pie is the latest addition to its pie range. A cold pie designed to be enjoyed in the same way as a traditional pork pie, it offers an original twist on a British classic, its RRP is £1.65.
some years, our dilemma has been to balance the need to protect our coffee against the need to protect the environment and, believe me, we have exhausted all the alternative options. But, working with Maxilla to discover this new facility goes a long way to solving the issues. Our aim as a company is, in future, to recycle the highest possible percentage of coffee packaging instead of it ending up in landfill.”
Abbeychart’s new Bioguard Abbeychart have launched Bioguard, a comprehensive new range of powerful cleaning and hygiene products for coffee and vending machines, say the liquid dispense company. Created in conjunction with coffee industry professionals, Abbeychart’s Bioguard range includes specific products in tablet, powder and liquid format for various tasks such as descaling, backflush, milk line cleaning, and de tannin plus surface wipes and hand gels. Bioguard also meets the needs of both end of day and regular deep cleaning regimes which are critical to beverage quality, taste and aroma, they point out. “We’ve all read the alarming stories surrounding bacteria levels found on commercial coffee machines and soft drink dispensers, including the widely reported incident when researchers found 67 different types of bacteria on drip trays in office coffee machines,” said Mark Taylor, managing director, Abbeychart (www.abbeychart. co.uk).
“Coffee residue and stale milk can adversely affect beverage quality if a machine is not maintained correctly. Throw into the mix limescale build up and its easy see why some operators may have a quality issue on their hands. “Whereas self-serve machines are always going to be subject to the hygiene standards of the public, operators can reduce the risk of contaminants in their food and drink machines by adopting regular cleaning routines. We believe Bioguard to be an essential requirement for any operator who considers cleanliness and hygiene a top priority.”
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Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.
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It’s official, breakfast makes you happier! Abokado has joined forces with a worldrenowned psychologist to reveal the science behind why eating a healthy breakfast does in fact make you happier. An internationally renowned leader in the field of Positive Psychology, Dr Tim Sharp (aka Dr Happy), has conducted years of research into ‘what makes us happy’, and has now shared some of his secrets with Abokado to help spread the word about why breakfast is so important to happiness, giving some of the science behind it, along with a list of Top 10 Tips to happier living, exclusively for Abokado to share with its fans. “Obviously every meal we eat is important, but breakfast is particularly important because if you get your day off to a healthy and positive start, that positivity can provide the inspiration and motivation to perform better and feel better in everything you do. A 2017 study published in the Journal of Physiology for example, found that regularly eating a substantial morning meal boosts endorphins and serotonin, which are often referred to as the feel-good hormones,” said Dr Tim Sharp. Abokado’s founders Mark and Lindsay Lilley, who were inspired to start their ‘feel great’ brand in 2004 after visiting Australia, decided to go back to where it all began and sought the expertise of Dr Tim Sharp of the Happiness Institute in Australia to understand what makes us happy. And it turns out breakfast really does! “I have personally always believed in breakfast being the most important meal of the day. A good healthy breakfast fuels you up for the day ahead. It’s certainly vital to getting my brain and body geared up for
the day,” said Abokado CEO Mark Lilley. “Mornings now account for 30% of all visits to our stores so I’m hugely excited about the new hot breakfasts we have on offer. I believe Abokado’s breadth of menu is now second to none.” Abokado’s new ‘Better Breakfasts’ have launched in all 24 stores across London and include new ‘extra creamy’ porridge (with a vegan option), and a choice of toppings such as coconut & almond butter & banana (vegan) and superseeds & berry compote, along with Grab ‘n Go healthy wholegrain bagels. Throughout its ‘Better Breakfasts’ campaign Abokado will run a series of porridge and coffee giveaways across all stores to spread a little happiness, in addition to teaming up with a London personal trainer to run a series of monthly ‘Happy body,
Happy mind’ wellbeing sessions for their hardworking staff, to include Fitness and Strength, Qi Gong (breathing meditation) and yoga and movement. Abokado operations director Kara Alderin added: “Our new motto is ‘Add a shot of positivity to your day’ and it sums up our commitment across the board to our customers and teams to spread the ‘feel great’ vibe. We are committed to serving better breakfasts to busy, hungry Londoners but also to helping our teams to stay happy and healthy with perks such as free breakfasts and regular wellbeing sessions.” Over the past 14 years Abokado has grown to become one of London’s leading healthy eating chains selling crafted coffee, toasted breakfast bagels, freshly made sushi, salads, hot pots and more.
A new authentic sweet pastry from Dina Foods Authentic Mediterranean food specialist Dina Foods (www.dinafoods.com) has launched a new sweet pastry Filo-Delight, an extension to its established and best-selling luxury Baklawa selection. Inspired by the Dina chefs and new product development team, Filo-Delight is a range of sweet filo pastries aimed at the food to go and coffee shop sectors. Light and refreshing, and ideal as an addon purchase at the coffee counter, or as a sweet accompaniment after a meal served with a hot drink, they suggest. “They will add value to any menu or coffee shop offering,” said Dina Foods managing director, Mr Suheil Haddad. “Our latest Baklawa recipe is the result of a development programme from our creative
formulators and new product designers who have utilised our know-how together with our successful baklawa manufacturing capabilities.” Handcrafted Filo-Delight features layer over layer of leaf-thin filo pastry, creatively shaped and filled with specially chosen highquality ingredients such as mint, cashew and chocolate chip, mincemeat, orange zest and almond or walnut and ginger, finished to an authentic Mediterranean recipe in Dina Foods’ dedicated manufacturing facilities. It is available in four-packs, in various delicious flavours including Walnut and Ginger, Mincemeat, Mint, Cashew and Chocolate Chip, and Orange Zest and Almond, and the shelf-life for Filo Delight is 90 days.
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NEWS
SHORTS COSTA PARTNER WITH DELIVEROO Costa Coffee has announced that its signature hand-crafted coffee and selected food items are available for delivery as part of a new partnership with the UK’s leading food delivery service, Deliveroo. In a first for Costa Coffee, six central London stores - Moorgate Pronto, Shepherd’s Bush, Rathbone Place, Bethnal Green Road, Essex Road, Tooley Street - are offering the service as part of a trial period to explore easy and efficient options for customers to access great coffee. Customers can order through the Deliveroo website or app and choose from a range of coffee options as well as a host of sweet treats perfect for a pick-me up or meeting catering. MORELLI’S MAKES THE BEST ICE CREAM! Morelli Ice Cream Ltd based in Coleraine in County Londonderry has won the ice cream industry’s most prestigious award – the National Ice Cream Championships 2019. This means Ireland is home to the best ice cream in the country – as Morelli’s familyowned outlets, franchisees and stockists are spread across Ireland. The National Championships take place every year at the ice cream industry trade show, the Ice Cream and Gelato Expo held in Harrogate. The Expo is organised by the Ice Cream Alliance, the sector’s trade association that represents a business sector worth over £1 billion a year. Morelli Ice Cream Ltd is over 100 years old. The company has just opened a brand-new factory and now produces 700,000 litres of ice cream per year. MASSIMO ZANETTI’S BEAN ALLIANCE ACQUISITION CONFIRMED Massimo Zanetti Beverage Group S.p.A., listed on the Milan Stock Exchange (MZB. MI), holding of a Group leading worldwide in the production, processing and marketing of roasted coffee, announced today that, its Australian subsidiary has announced the finalising of the acquisition of the business and the assets of a group of companies known as “The Bean Alliance”, thus strengthening its presence in the Australian market. ANDRASCHKO PARTNERS WITH WAVE Andraschko Kaffeemanufaktur has announced its strategic partnership with Wave Investments GmbH. Andraschko, one of Germany’s leading speciality coffee roasters, focuses on targeted sourcing of high quality coffee beans.
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Bonzer’s new barman’s apron Bonzer Barware say that they are proud to introduce the Barman’s Apron - a dedicated apron for professional bartenders and the brand’s first clothing item to join their new “Barman’s” range. Crafted with the quality expected of the Bonzer brand, and designed with usability in mind, the Barman’s Apron is a must-have accessory for the discerning bartender, claim the company. Practical and stylish in equal measure, the Bonzer Barman’s Apron is offered in three finishes; dark brown leather, and sage green or navy canvas with leather pockets. Using Rockingham leather and Halley Stevensons canvas, the
Barman’s Apron is manufactured to last and can easily repel spills and features a soft, premium cotton lining the apron is comfortable and flexible, making it great to wear for long periods without sacrificing on movement. The Barman’s Apron features multiple pockets, hardwearing and finished with distinctive rivet detailing, allowing bartenders to carry a selection of tools on their person. The central, larger pocket is perfect for those tools you can’t be without, such as strainers and mixing spoons, whilst the two side pockets provide ample space for tools, notepads, cleaning cloths and more.
UCC Coffee UK & Ireland’s new Grand Café Project Waterfall blend UCC Coffee UK & Ireland says that it has doubled down on its support of industry charity Project Waterfall, with the launch of its Grand Café Project Waterfall blend. The latest addition to the popular range of certified coffees will further support Project Waterfall’s mission to deliver access to fresh water and sanitation to coffee growing communities. The coffee is sourced from areas in Ethiopia and Uganda, and which currently benefitting from Project Waterfall efforts. Rebecca Hodgson, brand partnerships manager, Project Waterfall said: “Without the continued support of the UK coffee industry, we wouldn’t have achieved half of what we have done for the world’s coffee growing communities. We couldn’t be more grateful for UCC Coffee’s continued support, and for its new dedicated Project Waterfall coffee. This blend will allow us to go even further in providing sustainable
clean water and sanitation solutions where they’re needed most.” Elaine Swift, managing director, UCC Coffee UK & Ireland added: “Having sat on the board of trustees at the Allegra Foundation since 2009, I’ve been able to see first-hand the great work Project Waterfall does in improving the lives of not just coffee growers, but their entire communities. From educating local people on safe water practices, to providing clean water and sanitation to local schools, I couldn’t think of a better cause for the latest addition to our most popular, and ethically driven, Grand Café range.” Grand Café Project Waterfall will be available to buy direct from UCC Coffee UK & Ireland in 10x500g packs.
BREWED HOT, SERVED COLD! New feature for the high-performance Schaerer Coffee Soul: The “Hot & Cold” technology opens up undreamt-of possibilities for the automatic preparation of refreshing coffee specialities - with or without ice cubes! Fast, fully-automatic preparation Coffee is conventionally brewed at 90 °C It is then cooled down to 30-35 °C Even wider range of beverages: Iced coffee, iced latte, cold cappuccino etc. Very intense taste, as the ice melts slower
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European Coffee Expo – We look forward to your visit! Olympia, London, 21-22 May 2019, stand D20 Schaerer UK | 31 Riverside Way | Uxbridge | Middlesex | UB8 2YF DMahon@schaerer.com | www.schaerer.com
CAFÉ Association
Association update (from PR manager, Samantha Day, pr@jandmgroup.co.uk) Spring is in the air at the Café Life Association and 2019 has certainly had a busy start with the Association actively engaging in government lobbying, representing the industry on a number of fronts. OBESITY AND ALLERGEN LABELLING In February, Café Life Association director, Jim Winship, met with senior officials in the Department of Health to challenge proposals from Public Health England (PHE) for the industry to reduce calories. While supporting the government’s objective to tackle the growing obesity crisis in the UK, the Association has argued that the PHE approach is flawed and reformulation needs to be part of a much wider approach aimed convincing consumers to manage their diets. At the same time, the Association has been engaged in discussions with government over allergen labelling and
recently attended a workshop organised by the Food Standards Agency to discuss proposals for improving the signposting of allergens in the Out of Home sector. The Association is extremely concerned that moves to force businesses to label allergens on individual products could put allergen sufferers in increased danger. The fear is that by stating allergens on packs, consumers will assume they are safe without taking into account the risks from cross-contamination in small food preparation areas. As part of its lobbying programme, the Association has produced position statements on a number of issues, including
the PHE calorie reduction proposals, immigration, allergens and waste. These have been produced to make sure the Association is showing its position as well as proactively representing the industry. FOLLOW, LIKE AND INTERACT WITH THE CAFÉ LIFE ON SOCIAL MEDIA Don’t forget to keep up with all Association news through our Café Life Association social media channels. Follow us, like us and share your stories with us across facebook, twitter and instagram.
YOUR INVITATION TO COMMERCIAL KITCHEN 4-5 JUNE 2019, NEC, BIRMINGHAM Following the success of last year’s show, the BSA and Café Life Association are once again delighted to be supporting Commercial Kitchen – the UK’s only event dedicated to the running of efficient, profitable kitchen operations. As a valued member, we are inviting you to join as at the show on 4-5 June at the NEC, Birmingham.
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With the kitchen at the heart of any sandwich bar, café, coffee shop or deli, Commercial Kitchen (the sister show to lunch!) provides an important showcase for you to keep up-to-date with the latest ideas and equipment. Over 100 exhibitors are lined up for this year’s event, showcasing the complete range of innovative equipment, services, devises and utensils required to run, refurbish or build a commercial kitchen. Add to this fantastic networking opportunities and exciting show features including the Innovation Challenge Gallery and it really is unmissable! Your ticket to Commercial Kitchen also gives you FREE access to the 2-day Seminar Programme, which will once again include sessions directly related to our industry.
Visitor tickets are for trade only and are FREE when you register in advance (saving the £20 door fee). To book your free ticket go to www. commercialkitchenshow.co.uk and quote priority code CK14 when prompted. We hope you can join us again on 4-5 June at the NEC, Birmingham!
Stand D16
Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com
PREVIEW
European Coffee, Tea & Soft Drinks Expo announces major new initiatives European Coffee, Tea & Soft Drinks Expo is the only professional trade show 100% devoted to the profitable service and sales of coffee, tea and soft beverages, and nothing else, claim the event’s organisers, and is set to double in size when it returns to Olympia, London on 21 and 22 May 2019. BARISTA MASTERCLASSES The popular show looks set to provide new and previous visitors with even more compelling reasons to attend thanks to the launch of a range of attractive new features, and it is all free to attend. For example, in a world first, say the European Coffee, Tea
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& Soft Drinks Expo the event will see the running of Barista Masterclasses sponsored by Victoria Arduino, Brita Professional and Lavazza and which will highlight the skills of some of the best known and most inspiring baristas. The Barista Masterclass sessions will offer visitors a
refresh on the fundamentals but also to keep them up to date with the latest trends, educating and inspiring the coffee business community about the importance of not only being able to make great coffee but also to serve it to the discerning customer of today.
PREVIEW
WATER QUALITY
Baristas already confirmed as taking part include the current World Barista Champion Agnieszka Rojewska, as well as the following. • Dale Harris (HasBean Coffee - World Barista Champion 2017) • Jimmy Dimitrov (Clifton Coffee Roasters - UK Coffee Masters finalist 2018)
• Dan Fellows, Origin Coffee (2019 World Champion Coffee in Good Spirits & 2018/2019 UK Coffee in Good Spirits Champion) • Sam Trevethyen (Grind & Co, head of coffee & cocktails) • Jaoa Almeida (Elan Group & Latte Art Bar – UK barista championship finalist & UK latte art championship finals) • Dhan Tamang (Coffee Lab UK Latte Art Champion x 5, World Latte Art Champion fourth place 2016) • Stacey Canning (Coffee Champion – Harris + Hoole) • Jana Slamova (Baxter Storey - 2017, 2016, 2015 UK Barista Championship finalist, third place in 2015 UK Barista Championship) • Bartek Kusmierz (Starbucks 2018 National Barista Champion, 2018 EMEA Barista Champion) • Jason Clark (Lavazza) • Raf Mlodzianowski (consultant, RAFMAKES) Peter Garcia, managing director of Victoria Arduino’s exclusive UK importers VA
The Separation and Purification Sciences Division of 3M, the science-based technology company, will be offering exhibitors and visitors at this year’s European Coffee, Tea and Soft Drinks Expo access to consistent and high quality water – whether as a quick refreshment on the show floor or as an ingredient within beverages offered by exhibitors. Due to the key role that water filtration plays in the preparation of coffee, tea and soft drinks, 3M will not only be providing water fountains around the show for visitors, but there will also be a free 3M Refill Station for exhibitors needing to replenish their water supplies. This way everyone at the event will have the opportunity to experience the taste, odour and scale benefits of high quality, filtered water, feel 3M. From the smallest on-the-go coffee shop to the largest quick service restaurant or licensed chain, all providers use mains water in some way in their coffee machines, hot water boilers, ice machines and cold water post-mixes. More baristas are becoming aware of the effect water filtration can have on the finished taste of their drinks, point out 3M. However, ensuring that each cup of coffee tastes as good as the last can be a challenge, due to the varying water qualities arising from geographical location. “An area that is often overlooked by providers is the impact that their mains water supply has on the end product and ultimately their brand and reputation,” comments Sam Bennett, marketing leader, Foodservice – West Europe at 3M. “Depending on the disinfection chemicals used by the water provider and the outlet’s geographical location, a wide range of taste, odour and scale issues can be experienced. To ensure consistency, it is therefore essential that the water is filtered appropriately. The European Coffee, Tea and Soft Drinks Expo is the perfect platform for us to demonstrate to exhibitors and visitors alike the impact of reducing the taste and odour of disinfectant chemicals, protecting equipment and ensuring a consistent high standard of water quality for hot and cold drinks, through a range of 3M filtration solutions.”
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PREVIEW Machinery, said: “We couldn’t be more thrilled to be involved with the Baristas Masterclasses for European Coffee, Tea & Soft Drinks Expo in 2019. With the show being welcomed back in its second year, we are excited to see how it has grown and evolved, and this feature will be a great addition to an already fabulous line up. With some of the UK’s best baristas (including a few special guests from Europe) showcasing their skills and approach to coffee, we immediately wanted to be involved. A lot of these baristas work with Victoria Arduino equipment in their cafés everyday, so we wanted to provide them with the quality and consistency they have become accustomed to. “With all corners of the hospitality industry improving their standards, especially in regards to their coffee offering, the Barista Masterclasses will be a great way for people to learn and engage with experienced baristas. They will have the opportunity to listen to talks on how to approach new coffees, expanding their coffee offering, alternative milks, and other important topics like how to minimise wastage, retain staff and improve the customer experience.” Annie Swift, managing director, European Coffee, Tea & Soft Drinks Expo added: “The Barista Masterclass is just one of four exciting new features launching at the 2019 show that will provide our visitors with an even more compelling reason to come along. Where else can you see the finest baristas in the world showcase their abilities? This will be a draw for experienced baristas looking for inspiration, together with business owners and managers.” LIVE COFFEE ROASTING European Coffee, Tea & Soft Drinks Expo will also feature another world first in the form of some coffee roasting. Sponsored by Brita Professional, Cropster, Diedrich and Olam Speciality Coffee, Roastery Masterclass
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Live! is a brand new feature with live roasting and expert commentary. Never before seen in the UK, claim the event’s organisers, visitors will be able to see live coffee roasting on a Diedrich machine by some of the best roasters in the industry, and with expert commentary too. In this unique feature, visitors will be able to witness for themselves the complexity and great skill involved in roasting - live! Famous roasters will display and discuss the unique intricacies in the art and science of roasting in turn educating and inspiring the coffee business community about roasting. The highly skilled roasters hosting sessions will include the following participants. • James Boatfield-Thorley (roastery manager, Allpress) • Jamie Boland (owner/head roaster, Ancoats Coffee Co) • Patrik Rolf Karlsson (founder, April Coffee Copenhagen) • Sam Langdon (master roaster, Caravan Coffee Roasters) • Jamie Strachan (head of Coffee, Dark Arts Coffee) • Roland Glew (head roaster, Has Bean Coffee) • Eliasz Minkiewicz (development manager, Nord Coffee) • Courtney Snowdon (head roaster, Ozone Coffee Roasters) • Mike Steele (head roaster, 200 Degrees)
• Rudy Huemer (quality manager, Union HandRoasted Coffee) • James Wogan (green buyer, Wogan Coffee) • David Middleton (head Roaster, York Coffee Emporium) SUMMER DRINKS PAVILLION Soft drinks will also be given a platform with the launch of a major dedicated zone at the show featuring soft drinks. This will include a Summer Drinks Pavilion, specifically for all the relevant exhibitors offering everything involved in providing and selling refreshing cold drinks as well as equipment such as ice making machines, plus content in the education programme, with the show’s timing in May an ideal time to catch the buying season for the hot summer ahead.
TEA Tea is also coming back to European Coffee, Tea & Soft Drinks Expo 2019 - in a big way – partnering with the National Tea Day to create innovative tea-led content to engage teabuying executives from across the hospitality and food service industries. This partnership will see National Tea Day co-host a dedicated tea theatre in the newly created Tea Quarter. This new initiative will substantially boost the tea element of the event to meet the sector’s need to improve its tea offering to maximise customer satisfaction, sales and profitability. A significant part of the show’s education programme will be devoted to tea including tea masterclasses, seminars and pairings so attendees can understand how tea can become more profitable.
PREVIEW
COLOGNE, 9 – 11 MAY 2019
NATIONAL TEA DAY National Tea Day have partnered with European Coffee Expo 2019 to create innovative tea led content to engage executives from across the hospitality industry. The partnership will see National Tea Day co-host a dedicated tea theatre within the new European Tea Expo zone for the first time in a new development that will substantially boost the tea element of the event to meet the sector’s need to improve its tea offering to maximise customer satisfaction, sales and profitability. John Bednall, CEO, European Coffee Expo said: “European Coffee Expo is a show for stakeholders from all over the beverage industry where tea is a fast growing part of the product mix and working with National Tea Day positions tea in a leading light.” Diaz Ayub, commercial director at National Tea Day added: “Tea is at a critical time in its hospitality journey. Venues are realising they need to upgrade their offering and are seeking new knowledge to help them do this. European Coffee Expo has shown a real commitment to creating genuinely innovative tea content.” Tea has seen a huge premiumisation in the past two years with consumers increasingly demanding a better quality product and experience, and they are prepared to pay more for it - following the trend of coffee which has transformed into a premium artisan product. “The sessions will feature tea masterclasses, seminars and pairings so attendees can understand how tea can become more profitable. A well thought out tea strategy can see increased yield, improved footfall and most importantly happier customers,” added Diaz Ayub. “We strongly recommend that tea brands embrace this as the forum where they can meet buyers who have a real commitment to offering a better type of hot beverage to their consumers.” National Tea Day bring two years of hospitality events and marketing expertise to the collaboration having previously hosted tea pairing summits at venues including the Savoy, the Royal Lancaster and Shangri-la at the Shard and having run their tea pairing experience at industry events such as the Harrogate Fine Food Fair.
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PREVIEW Speakers in the Tea Theatre will include the following participants. • Thomas Rabuel (restaurant manager, Club Gascon) • Steven Driscoll (restaurant manager, The Berkeley) • Antonio Vigorito (food & beverage manager, St James Hotel & Club) • Martina Rumanova (F&B executive, Brown’s Hotel) • Alex Von Ulmenstein (F&B director, Chewton Glen) • Samantha Rieu (hotel operations manager, Dukes Hotel) • Lilly Pavicevic (general manager/tea master, Compass Group at Amex) • Alessia Beltrame (chef, Fernandez & Wells) • Lucy Chappell (MD and head of training, London School of Tea)
In addition to these exciting new features, existing crowd pleasers will be returning to the show, including the European Coffee, Tea & Soft Drinks Expo Conference Theatre featuring keynote speakers and serious industry leaders tackling business-critical topics and the VIP Programme sponsored by La Cimbali, and of course a vast range of exhibitors, with over 170 exhibitors and sponsors, from the UK, Australia, Belgium, Canada, China, Italy, Netherlands, Singapore, Switzerland and Uganda. Annie Swift, managing director, European Coffee, Tea & Soft Drinks Expo said, “Our launch show in May attracted over 3,000 visitors of exceptional quality - leading senior industry decision-makers
from right across the hospitality market who do not attend any other cafe shows. They came not just from coffee shops and cafes but also from major corporates, contract caterers, restaurants, hotels, pubs, the leisure, and the travel sector. With the support and backing of more leading industry influencers joining our steering panel, and located at Olympia, London’s leading and most
accessible venue, European Coffee, Tea & Soft Drinks Expo offers a unique proposition and is a show that means business for exhibitors and visitors alike. It is now firmly established as the prime destination for Food & Beverage professionals sourcing beverages, and the equipment required to prepare and serve them, and we are anticipating 5,000 visitors at the show in May.”
EUROPEAN COFFEE, TEA & SOFT DRINKS EXPO European Coffee, Tea & Soft Drinks Expo (www.europeancoffeeexpo.com) is a trade-only show, 100% devoted to the business of coffee, tea, soft drinks and related products. It is organised by Quinic Events Ltd. Further details from Emma Easterbrook (marketing & content director, emma@europeancoffeeexpo.com) Where: LONDON’S OLYMPIA When: 21 and 22 May 2019
MILLENNIAL MARKET In their regular blog (http:// blog.wmf-coffeemachines. uk.com/) that addresses a range of topics of interest to the sector, show exhibitors and coffee machine company, WMF, have recently drawn attention to the key influence of the Millennial generation on the coffee sector. The term “Millennial” has become such a buzz word over the last few years, they observe, that it’s often just used as a synonym for all young people. In reality, though, Millennials are likely to be the main chunk of business’s target market, but particularly so for coffee businesses. Thus, it’s more important than ever to really understand the habits and tendencies of this generation if you want your business to stay relevant in the constantly changing coffee industry, emphasise WMF. Millennials or Generation Y are those who were born between 1981 and 1996 (23-38 years old), and which in turn covers a wide group of people, from university students to the parents of university students! As such, the coffee habits of
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this generation are also going to vary quite drastically, point out WMF. More than any previous generation, Millennials may have completely opposite expectations around what their coffee should taste like; having grown up in a culture full of choice they will usually expect a variety of options. You may be able to get away with a simple black or white coffee for ‘Baby Boomers’, but with Millennials that won’t get you anywhere, warn WMF. Baby Boomers and Gen Xs are more accustomed to the traditional idea of a coffee shop as somewhere to come to relax with a hot drink, or to grab a caffeine hit in the morning, whereas Millennials are more likely to seek out an experience, or a more specialist product, advise WMF. As the first generation to have grown up with technology, Millennials are also exposed to a wide variety of possibilities through social media, so they are much more likely to be aware of the latest coffee trends and products too, and far less likely to find a huge array of options and lingo confusing.
Recent trends like iced coffee and nitro cold brew cocktails have been very popular with the younger generations, observe WMF, and this trend is likely to continue as Gen Zs start to reach the age where they have more disposable income to spend on luxuries like specialist coffee drinks. For Gen Zs in particular, presentation will become a more important factor with “instagramability” playing a real role in their purchase choices, add WMF.
As a result, it’s clear that unless you intend to cater exclusively to customers aged 39 and older, you will have to embrace the diverse and experience-orientated purchasing habits of Millennials and Gen Zs, feel WMF, so it is vital that your coffee machines can provide a wide range of different options to keep even the pickiest customer happy. WMF’s 5000 S, for instance, can produce a whole host of different coffee-based drinks via its Dynamic Milk system which uses a variety of different milk-foam consistencies for both hot and cold beverages. This fully automated system has been designed to create perfect drinks every time, claim WMF, freeing up your staff to focus on providing the best possible experience for your customers.
PREVIEW STEERING PANEL European Coffee, Tea & Soft Drinks Expo has the support and active input from a steering panel of senior figures recruited from all the major sectors to shape the event for the maximum benefit of its visitors and exhibitors. • Magda Harrison (owner, Artisan and the Artisan Coffee School) • Edwin Harrison (owner, Artisan and the Artisan Coffee School) • Don Altizo (national barista trainer, Baxter Storey) • Craig Bunting (co-founder & marketing director, BEAR) • Paul Darlison (head of operations – Nero Express, Caffè Nero) • Laura Harper-Hinton (co-founder & creative director, Caravan Roasters & Restaurants) • Marc Fink (UK F&B Manager, citizenM Hotels) • Tim Cox (Drinks Innovation, Costa Express)
• Sonia Louro Carvalho (head of hot beverage, Compass Group) • Sam Shutt (head of external brand – food, Debenhams) • Tom McCarthy (director of food & beverage, De Vere) • Dave Lewis (food & beverage category manager - on board sales BU channel, DFDS) • Maxime Herbaut (coffee and beverages manager, Eat) • Joao Almeida (founder of Latte Art Bar and head of coffee, Elan Group) • Rick Wells (founder & director, Fernandez & Wells) • Jessica Worden (coffee manager, Gail’s Artisan Bakery) • Henry C.A.W. Ayers (director & founder, the Gentlemen Baristas) • Emilie Holmes (founder, Good and Proper Tea) • Josh Mordecai (head of operations, Good & Proper Tea)
• David Abrahamovitch (founder, Grind) • Josh Brown (head of commercial development, Harris + Hoole) • Bartosz Ciepaj (master roaster, Harrods) • Ashley Saxton (general manager – restaurants, Harrods) • James Drake (operations manager, Hotel Chocolat) • Tony Mosca (director of food & beverage, InterContinental London Park Lane) • Peter Dore-Smith (founder & director, Kaffeine) • Mark Hastings (director of restaurants, Mandarin Oriental Hyde Park) • Robert Robinson (co-founder, Notes Coffee Roasters & Wine Bar) • Fabio Ferreira (co-founder, Notes Coffee Roasters & Wine Bar) • Scott Russell (founder & CEO, Paddy & Scotts) • Andy Wells (co-founder, Press Coffee & Co)
• Owen Thom (education development, SCA) • Gianni Romagno (managing director, Sevengrams - 7Gr Coffee Studios) • Adrian Campbell–Howard (founder and MD, Society Café) • Hannah Hughes (head of innovation, Soho Coffee Co) • Antonio Vigorito (food & beverage manager, St James’s Hotel & Club) • Richard Cross (head of retail F&B and duty free, Stansted Airport) • Chantal Lontay (commercial manager, F&B & duty free, Stansted Airport) • Mark MacDonald (national supplier manager, Star Pubs & Bars, Heineken UK) • Tim Sturk (independent coffee consultant & trainer, timbitandbeans) • Sanjay Bowry (operations manager, Vita Mojo) • Roland Horne (founder, the Watch House) • Tom Vincent (co-founder, 200 Degrees)
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MILK AND MILK ALTERNATIVES
Alternative opportunities Cafés and coffee shops who don’t recognise the increasing demand for plant-based eating, as well as the commercial opportunity presented when it comes to using dairy-free alternatives to prepare their speciality drinks, risk missing out, as well as disappointing their dietaryaware customers. IN DEMAND “Consumer demand for plant-based options is soaring in the out of home market, which points to a clear opportunity for foodservice operators to capitalise on this trend,” says David Jiscoot, marketing director for Alpro UK & Ireland (www.alpro. com). “What’s more, penetration of plantbased options out of home has tripled in the last three years according to Allegra data.” Indeed, one in three consumers are now regularly choosing a plant-based drink out of home (at least once a month according to the Allegra Project Café UK 2018 Report by the Allegra World Coffee Portal) – the start of a new year having seen Costa expand its plant-based offering with the addition of Alpro Almond For Professionals, for example. With requests for soya out-
of-home levelling, and with requests for semi-skimmed milk amongst the under 25s, there is a clear pool of shoppers to tap into, they claim. Furthermore, their research has shown that almost two thirds (62%) of consumers say it’s important for their coffee shop to offer more than one plantbased option (Allegra Research UK U&A PBA 2016). “This means that operators should ensure they have a core range of plantbased drinks available, such as our popular Alpro For Professionals range,” David Jiscoot continues. “The range has been specifically developed for optimum performance in coffee and hot drinks, so baristas can deliver delicious plant-based coffees without compromise.” When considering what is driving the growth in demand for plant-based options,
David Jiscoot points to the fact that “plantbased is now a mainstream choice for those simply looking to enjoy a healthy, balanced lifestyle”, and with a shopper base that spans well beyond its ‘needsbased’ heartland. “At the moment, ‘wellness’ is higher on the agenda than ever before, and more and more people are looking for products that aren’t only good for them, but good for the planet too. Plant-based food and drink is a key part of this because people are starting to recognise the tangible benefits these products can bring to the table, from both a health and environment point of view,” David Jiscoot continues. “The good news for foodservice operators is, the Alpro For Professionals portfolio now has a four-strong range of plant-based drinks designed for
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ALPR
FOR PROFESSIONALS
Taste. Performance. Sustainability. The main ingredients of Alpro For Professionals, the only plant-based range crafted especially for baristas. Find out more at alpro.com/for-professionals
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MILK AND MILK ALTERNATIVES
Dairy replacements and latte art Rohan Pitumpe (pictured), a barista trainer at La Cimbali has some top tips for baristas when it comes preparing dairy replacements for that allimportant latte art. “Non-dairy milks are becoming increasingly popular and not just with those who have allergies or intolerances but amongst the wider population,” he says. “Consumers are switching to lactose free, dairy free and plant based/vegan options, and as the varying milk replacements can provide different textures and tastes, it is important for baristas to learn how to prep them for use in hot beverages, especially when creating latte art.” • When non-dairy milks are used with higher acidic coffees, they have a tendency to curdle, so in my opinion, choosing the right coffee - ideally a blend that’s been roasted to a
lower acidity - would be the best option for using with alternative milks. • Never over-heat alternative milks. I would recommend that the ideal temperature is between 50-60°C, after which the milk has a tendency to ‘split’ (non-dairy milks heat up very quickly and continue to heat, even after texturing the milk). • Use fresh, cold milk – this will allow enough time for
baristas, with a brand-new Oat variant recently joining Coconut for Professionals, Almond For Professionals and Soya For Professionals. “Considering that Oat is one of our fastest-growing lines in retail (Alpro Total Oat Drink Sales, Nielsen MAT w/e 19.05.18 - +147.3% value, +147% volume), launching this variant seemed like an obvious move. Plus, with plant-based consumers typically spending 20% more on a hot drink according to Allegra data, this additional choice is a great way to drive value into your menu.
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stretching and texturing of the milk. • Probably one of the most important tips is to pour the milk as soon as it is ready, and this applies to dairy and non-dairy milks. This is to avoid the micro-foam separating from the milk which results in the milk coming out first followed by the foam when the milk is poured. Try agitating the milk excessively before
“We are proud of our products and what we stand for as a brand. It is evident that plant-based is showing no signs of slowing down and we predict that more and more consumers will start buying into the category. Therefore, for foodservice operators to maximise profitability, investment in plantbased is a no brainer.” More details about Alpro’s For Professionals range can be found at www. alpro.com/for-professionals. The company sees itself as a pioneer of plant-based eating and drinking, having now been creating plant-based alternatives to milk, yogurt,
pouring. Continuously swirling the milk reduces the likelihood of foam sticking to the outside of the jug and also homogenises the entirety of the mixture to make it smoother for pouring, while stopping excessive drainage of foam. • Make sure that you swirl the coffee in the cup before pouring as this reduces the crema and CO2 a little bit which stabilises the acidity level and can help stop the milk from splitting. • Finding the correct brand of alternative milk is also very important when it comes to creating latte art. Proteins help the suspension of the air molecules in the milk while fat helps to stabilise the micro foam. As both protein and fat levels vary from brand to brand it is worth experimenting until you find a milk which works for you.
cream, custard, desserts and ice cream for nearly 40 years, and which are typically made from either non-GM soya beans, coconuts, almonds, cashews, hazelnuts, rice or oats. Towards the end of last year, BB Foodservice, the delivered arm of Bestway Wholesale, joined forces with Alpro with the aim of educating operators on the profit potential of dairy alternatives, with a new insight report – Plant-based profits. The plant-based category has grown by £129 million in the last three years according to Mintel, Meat-free Foods, 2017 data, and is expected to grow by 43% by 2022, so operators that aren’t capitalising on the opportunity risk being left behind, they claim. From coffee shops to breakfast spots, Plantbased profits offers insight and advice for operators, covering the driving forces behind the category’s rise to prominence, and consumer expectations. “We’ve seen first-hand how demand for plant-based products has skyrocketed in recent years, and it’s showing no signs of slowing down. The number of consumers opting for dairy-free products has never been higher and as our report finds, they’re willing to spend more to get them,” says Steve Carter, director of trading – catering, at BB Foodservice.
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Feel-Good Dairy, Amazing Performance ith the free-from market growing exponentially, take a look at why expanding your milk offering is key to maximising the UK’s untapped market of coffee lovers. Coffee sales currently create £9.6 billion in revenue in the UK, a figure which is expected to increase to £13 billion by 2022. Yet despite the market soaring, there still remains an untapped market of coffee drinkers, offering a significant, potential income for coffee & restaurant operators. With quality coffee available to purchase on every high street, consumer’s standards are continuing to rise, with the spotlight on every component of the drink – especially the milk. As the top three hot drinks for UK consumers are currently lattes, cappuccinos, and hot chocolate, milk is a key ingredient when it comes to delivering the good quality taste, texture, and appearance that consumers have grown to love and expect.
An untapped market
In the last three years, Arla has seen consistent double digit growth in UK sales of lactose free products for consumption in the home. It’s estimated that 8% of people in the UK are lactose intolerant, and recent research undertaken by Arla Pro has revealed that 81% of these customers would purchase coffee 20 times more each month if they were offered a wider choice of lactose free options. In addition to lactose intolerant consumers, there is further demand from coffee drinkers who are lactose free as a lifestyle choice. This represents a substantial opportunity for the out of home market to maximise on sales by broadening their menu.
Compromising on taste
When purchasing coffee, 89% of lactose intolerant consumers say milk is important to the taste, texture, and appearance of the drink. And while plant-based alternatives, such as soy and almond milk, may be lactose free, - they lack the goodness
and the unique taste found in dairy. In fact, a third of consumers said that they would opt for plant-based options out of necessity rather than choice, with 58% resorting to black coffee, and 15% avoiding tea and coffee completely when dining out. The lack of options for lactose free consumers has created a gap in the market for those where coffee is a key revenue stream. Serving a high quality cup of lactose free coffee has the potential to give a business an edge over its competitors, helping them to capture a small army of loyal coffee drinkers.
Introducing Arla Lactofree
A series of performance tests shows that Arla Lactofree (made from cow’s milk but specially treated to remove the lactose) outperforms existing non-dairy alternatives on the market including soya, almond, and coconut milk products when it comes to visual appearance, length of hold, implication on taste, and brightness of sheen.
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It creates the small tight microfoam, which is required to achieve the intricate latte art that consumers love. Making coffee with plant- based dairy alternatives can cause frustration for baristas – they can split and destroy the much-loved, carefully crafted patterns on the top of drinks. Lactofree however shows no visual difference to standard fresh milk, ensuring a high-quality finish. It steams and foams consistently with no splitting and it creates the small tight microfoam, which is required to achieve the intricate latte art that consumers love. The importance of milk is something all true coffee lovers know well, and Arla believes that no customer should have to compromise on the quality of that anticipated cappuccino with breakfast, or a smooth, foamy latte after a meal.
Coffees made with Lactofree taste the same as those made with fresh milk, and with an estimated 8% of the UK population being lactose intolerant, there is a clear and pressing opportunity for restaurant and hotel owners to maximise of the size of this opportunity.
A Barista’s view
Ollie Sears – Professional SCA (Speciality Coffee Association) qualified Barista and trainer at North Star Coffee Roasters in Leeds says: ‘The coffee industry has seen significant growth over the last few years, and milk has played a real part in turning coffee into something that can be universally appreciated, not only for the taste,
but for the variety of what you can do with it, especially with latte art. ‘Arla Lactofree gives coffee a shinier, longer lasting foam, that’s more likely to hold a pattern, so baristas can remain confident that the quality and longevity of foam won’t be compromised. It’s the ideal option for lactose free consumers, as it retains the fat and protein profile of milk, making the taste and appearance the same standard as coffee made with milk. ‘I’ve seen an increasing demand for dairy alternative products, and being able to create beautiful looking and tasting drinks for everybody can only mean a bigger loyal customer base.’
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THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 35
MILK AND MILK ALTERNATIVES “Dairy alternative products have cemented themselves in every corner of foodservice, as evidenced by the fact that one in three people now regularly buy plant-based out-of-home according to Alpro 2017 data. That’s why we’ve called on Alpro’s expertise to launch this report. Complete with recipe suggestions, it ensures operators know what their customers expect.” Plant-based profits launched on 08 November 2018 with a media tour of six leading coffee and breakfast outlets (to download the report, visit www. bbfoodservice.co.uk/files/AlproPlantbasedProfits.pdf). NEW LAUNCHES A first of its kind, claim Alpro, their latest Oat variant offers coffee shops a new opportunity to tap into this surging demand for plant-based options out of home and is a “natural next step” for the brand. “Oat is one of our fastest-growing lines in retail (Alpro Total Oat Drink Sales, Nielsen MAT w/e 19.05.18 - +147.3% value, +147% volume), so bringing this opportunity to baristas was an obvious move,” explains Vicky Upton, head of marketing at Alpro UK & Ireland. “Particularly with research showing that consumers are now actively seeking out plant-based options to add to their repertoire alongside soya, coconut and almond. “Oat For Professionals offers a subtle taste profile when paired with coffee and, excitingly, also signals the launch of the only organic oat drinks made especially for baristas, as well as being low in fat with no added sugars. “As with the rest of the products in our ‘For Professionals’ portfolio, this latest addition delivers excellent workability and a rich, glossy micro-foam, as well as the strong sustainability credentials that are at the heart of everything we do.” Alpro Oat For Professionals joins Coconut for Professionals, Almond For Professionals and Soya For Professionals as the fourth addition to Alpro’s growing product line-up, and is also the only organic oat drink made especially for baristas, claim the brand. Delamere Dairy, home to a range of of speciality dairy and dairy alternative drinks, has launched its new Planted
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range into 330ml cartons (RRP £1.50) following the launch of 1L cartons of two of the variants in 2018. Two new flavours - Almond Drink with Coffee and Oat Drink with Date & Vanilla join the range to sit alongside the existing Oat Drink with Banana and Coconut Drink with Cocoa variants. The drinks are intended to capitalise on the ready to drink sector targeting lunchtime chillers and food on the move, say the firm. “We have built a strong reputation over many years for speciality drinks and we are really proud of the Planted proposition,” says Pat Brunt, sales and marketing director for Delamere. “The range is designed to target those wanting a dairy free, chilled drink that delivers on taste. We’ve seen healthy sales in supermarkets of the 1L carton and it seemed a natural move for the range to be consumed on the go.” While suitable for those following specialist diets, Planted (www.planteduk. com) will also appeal to more mainstream consumers looking for great tasting refreshment, feel the company. Planted can also claim to be a source of calcium for maintenance of bones and teeth, vitamin D for calcium and phosphorous absorption and B12 for normal function of the immune system. The brand has partnered with the Woodland Trust, the UK’s largest woodland conservation charity, to stand up for trees and support the work they do, and with 1p from every 330ml carton and 2p from every 1 litre carton sold to be donated to the Woodland Trust to plant and protect trees and woods across the UK (all the drinks are approved by the Vegetarian Society as suitable for vegans). Planted is the brainchild of Delamere Dairy which was founded in 1985 in Cheshire’s beautiful Delamere Forest. The company has over 34 years’ experience in dairy alternatives and ‘free from’, having been originally founded with the purchase of three goats to address the demand for alternatives to traditional dairy. Today, the company sells an awardwinning range of goats’ milk-based speciality dairy products (cheese, yogurt, butter and milk), cows’ milk, lactose free, and a wide range of plant-based drinks including soya, oat, rice, coconut and almond. Thus, Planted is a natural extension to the company’s
proven track record in dairy alternatives, indeed sales of its plant-based drinks were up 20% in 2017 versus 2016, they report (Delamere Dairy sells its products throughout the UK, Europe and around the world, and has an annual turnover in excess of £25M). PERFECT PRESENTATION “From cappuccinos and cortados to macchiatos and mochas, today’s coffee choices are endless and consumers have a high level of expectation when it comes to their experience. For operators trying to meet these high standards, milk as a key ingredient means that a product that will guarantee perfect results every time is essential,” says Paul Chmielewski, head of marketing & international, Lakeland Dairies, who have launched their new generation of their well-known Barista Milk (www.pritchitts.com/baristamilk). “Our Barista Milk has been specifically developed to help operators deliver the ultimate long-lasting frothy coffee. No matter the time pressures, staff experience or equipment available, we feel that operators can now provide a great tasting, frothy coffee that will last right until the bottom of the cup. “Barista Milk’s foaming capabilities means cafés are guaranteed a smooth, dense and long-lasting frothy beverage every time it’s used. What’s more, this new generation of milk can be foamed and re-foamed and is enhanced to ensure a consistent foam texture is guaranteed every time. “Containing just 1% fat, Barista Milk is suitable for use in all barista style coffee machines and can be stored ambient until opened. It also reduces the wastage associated with using fresh milk, helping to boost the bottom line.”
MILK AND MILK ALTERNATIVES LESS PLASTIC, LESS WASTE, MORE CONVENIENCE The Miniserve Dispenser from Autonumis (www. autonumis.co.uk) is a small, easy to use dispenser aimed at situations with low to moderate throughput, and meaning that operators across the hospitality arena can now do away with plastic milk jiggers, say its creators, who produce all their equipment in the UK. Less use of single use plastic means there is less waste to dispose of, as well as less clearing up and mess to deal with. Operators can also use fresh milk, with no need to use UHT milk, for example, and the use of the dispenser also offering a much cheaper alternative to the ubiquitous milk jiggers, claim Autonumis. The refillable containers can be filled up with milk from standard plastic cartons (mostly four pint) which are readily available, and usually at the lowest possible cost for delivered milk. Then, in use, the customer can choose
the exact volume they want for their tea or coffee top up, and in a hotel environment the dispenser can also be used to dispense milk into cereals at breakfast in a convenient fashion. “The milk is always held at the correct temperature too, which is so much better than cartons or jugs being left out in ambient conditions,” adds Graham Keen, general manager, Autonumis Ltd. “Upcoming beverage exhibitions such as Euvend and Coffeena 2019 have identified that alongside to-go concepts and 24/7 solutions, unattended retail is increasingly considered to be one of the sales trends of the future. And this is exactly the type of site where our Miniserve Dispenser is ideally placed – namely, to go alongside coffee machines (usually fully automatic bean to cup) where the customer is helping themselves.
“However, it is equally at home in establishments where the coffee is produced by the barista but the ‘extras’ (like sugar, extra milk, napkins, lids etc) are positioned on a nearby separate counter.” The Miniserve unit is available in black and white, and so far, the black unit is by far the more popular, they report. The graphics on the front are in the form of stickers which the operator selects (from their accompanying sales pack) and which they can then apply themselves to show the type of milk being dispensed. Other notable features include its slimline nature (665mm high x 398mm deep x 240mm wide) and ability to incorporate two three-litre refillable containers, as well as the fact that it is quick and simple to refill – straight from the milk carton. There is push button dispense operation and its cooling system chills the product to the desired temperature. A lock out system prevents usage during out of hours and a digital display indicates the ideal product storage temperature. There is a built in automatic defrost cycle and condensate removal system, and a fully removable drip tray and dispense valve offers easy cleaning. The easy to clean construction features a hygienic stainless-steel drip tray and grill.
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CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co
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THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 37
PROFILE
Ringtons and La Cimbali: A partnership made in coffee heaven
Ringtons (www.ringtons.co.uk/beveragesforbusiness) was established in 1907 when Samuel Smith first sold tea from a horse and cart to households in Newcastle upon Tyne. Today, the business continues to operate its doorstep delivery service to over 230,0000 customers throughout the UK and also runs a successful out-of-home foodservice division, Ringtons Beverages for Business which offers full hot drink solutions to cafés, hotels, restaurants and business. TEA AND COFFEE Ringtons remains a leading name in the tea industry and is the UK’s third largest tea importer and the second biggest importer of Fairtrade tea. In total, the company produces over 320 million cups of tea every year. But tea isn’t all that Ringtons is good at. It is increasingly becoming known as one of the UK’s leading independent coffee roasters. As well as roasting and packing coffee for the Ringtons brand (consumer and wholesale) the business also operates a fast-growing private label coffee packing service too. Coffee production at Ringtons has increased by 370% in a five-year period and the family business is so passionate about its coffee proposition that it invested £2.5m in brand new coffee roasting facilities in the north east of England in 2017. The business also has further plans to increase production capabilities at the site in the coming 12-months by adding a second roaster. The team at Ringtons travelled across Europe to see the equipment first-hand before purchasing it for its custom-built roasting facilities. The state-of-the art equipment includes Probat roasters, in-drum temperature sensors, programmed roast profiles and pre-blending, making the production process extremely accurate and efficient and ensuring quality and consistency. AWARD-WINNING To ensure quality coffee is used, Ringtons employs two Q-graders, individuals
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who have achieved the industry’s most recognised and coveted professional standard in terms of the ability to assess the physical and sensory attributes of coffee; 100% of the beans it uses are current crop and from the most recent harvest, and 90% of this purchased crop is speciality grade. In addition, the company has a strict no-quenching policy and products are finished in oxygen-free packaging which is date and origin marked to meet the company’s transparency and traceability policy and to enable customers to enjoy its coffee within 12 weeks of it being roasted. The company’s commitment to quality was recently recognised by the Guild of Fine Food who awarded Ringtons with six Great Taste Awards in 2018 for its coffee products. While every care is taken in the buying and production process to ensure coffee is high quality and tastes as planned, the company argue that serving a quality cup of coffee isn’t just about the roasting process. John Broad national sales manager for Ringtons Beverages for Business says: “We work with businesses across all sectors, but universally they all want to serve consistently great coffee. Whilst we always do what we can to protect quality in the buying, roasting and packing process, we believe that 25% of serving great coffee can be equated to the bean itself, a further 25% attributed to the machine used to make the coffee and 50% is down to how it’s prepared by the barista.”
CIMBALI COLLABORATION Ringtons has been working with coffee machine specialists, La Cimbali since 2012, a partnership which sees the pair supply traditional espresso machines, superautomatics and other essential equipment alongside Ringtons’ products to businesses of all sizes. John Broad adds: “As a market-leading manufacturer of professional coffee equipment La Cimbali claims a significant percentage of global machine sales, making it a natural choice for Ringtons. For us, Cimbali offers over 100 years of experience and reassurance that the machines we sell to our own customers are hardworking, efficient and most importantly reliable. Coffee machines are a big investment for businesses, and they need machines which deliver results, look the part and fit in with the demands of the business. The machines we offer alongside Cimbali range from single group, compact espresso machines to bean-to-cup machines with fresh milk, meaning there’s an option for everyone. “With every machine sold we provide full barista training – meaning customers know every feature of their own machine and additional equipment. We also provide detail about taste profiles and origin of the chosen coffee and train in milk foaming, latte art and menu creation so all team members are confident in being able to maintain their coffee machine and have the skills to create a versatile, appealing and great tasting drinks menu.”
PROFILE “Coupled with the fact that we have pitched the M26 at an affordable entry point with the flexibility to scale up as needed and we are confident that the M26 is set to become one of our most popular lines. We were therefore delighted to offer John and his team a sneak preview before the official launch at last month’s London Coffee Festival.”
ADDING VALUE “By collaborating with Ringtons, both sides can add value to their respective sales proposition and that has a real benefit for the customer,” says Daniel Clarke, managing director, La Cimbali UK (www. cimbaliuk.com). “Ringtons can help deliver an exceptional speciality drinks menu by supplying not only the best tea and coffee going but also by bringing the technology and training into the mix too. Customers are secure in the knowledge that they are dealing with two companies that are experts in their field, trusted, established brands each with a strong heritage that will not let them down and that has great appeal to many time poor business owners.”
As a leading Cimbali distributor, John and the Ringtons Beverages for Business team recently enjoyed a pre-launch preview of La Cimbali’s new M26 range of traditional espresso machines. From entry level models to top of the range machines loaded with feature rich technology, the M26 can be scaled up or down to meet intended coffee volumes, available budget and level of functionality required. “The M26 benefits from numerous La Cimbali patented technologies which help take the guess work out of brewing coffee of a consistent quality, even for inexperienced baristas,” explains Daniel Clarke.
TOP TIPS FOR THE PERFECT BREW • Invest in a great quality and reliable espresso grinder (La Cimbali’s new Elective Grinder Doser features an auto tamp feature, for example) as the grinder does an equally important job as your espresso machine. • Always clean old coffee from the group handle before dosing freshly ground coffee into the handle - it needs to be clean and dry. • A clean tasting, bright cup of coffee cannot be produced by a dirty machine, so clean and back flush your espresso machine daily (make sure the insides of portafilters and baskets are cleaned and use a good quality, specialist espresso cleaning powder). • An espresso machine is essentially a boiler and like any household boiler should be serviced annually (regular group head seal changes and shower plate changes improve shot quality and consistency). • Whether its coffee or tea, water accounts for up to 98.5% of the drink, so ensure you fit the right water filters and change them regularly to prevent possible costly limescale related repairs. • And finally, having skilled baristas as part of your team will really enhance and ease the service of specialty drinks.
New
Cleaning and hygiene for bean to cup and traditional coffee machines • Boiler de-scaling • Backflush and tannin removal • Powerful cleaning and disinfection • Milk line cleaning
+44 (0) 1367 711 900 www.abbeychart.co.uk
Brexit and commercial contract considerations Uncertainty surrounds the timing of Brexit, but when it does happen, there will undoubtedly be an impact on UK businesses and the contracts that govern their commercial activities. It is important, therefore, that businesses consider how Brexit might affect existing contracts and not only those proposed to come into force after the UK’s exit from the EU, advises Lindsay Ellis of solicitors, Wright Hassall. EXISTING CONTRACTS When it comes to reviewing existing contracts, there are a range of important issues that must be considered, starting with business change. Organisations must first discover which contracts will be affected if certain in-house operations are relocated post-Brexit. For many businesses, Brexit could negatively impact their supply chain and they should consider the performance of obligations by, and the cost of performance by, subcontractors and suppliers. This is particularly important for those who will be responsible for any increased costs (such as tariffs) or delays due to border issues. Other key areas to consider include term (and the ability to exit early), territory, currency, tariffs, customs clearance (the consequence of any delays), resources, licensing/consents and tax. Failure to review and plan for these could result in increased costs and/or damage to business performance. FORCE MAJEURE A contract typically contains force majeure clauses. Depending on the drafting, these can relieve a party from liability for a breach resulting from ‘circumstances beyond its
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reasonable control’. However, if Brexit was likely when the contract was agreed, it could be argued the parties should have planned for its effects. Without a specific reference to Brexit, force majeure clauses are unlikely to help of itself, but depending how the clause was drafted, it might address delays in delivery of goods due to cross-border issues.
the costs associated with Brexit-related changes in law. Long-term contracts typically address what will happen if the law changes, often specifying that charges can only be increased in limited circumstances, with the supplier required to consult with the customer before making any necessary changes to the services.
MATERIAL ADVERSE CHANGE (MAC) MAC clauses, although not common, appear in certain types of contracts, like lending, where they allow the lender to end the arrangement if the borrower’s position or circumstances change adversely. They are also used to allow a buyer to walk away from a corporate acquisition deal if events occur that are detrimental to the target company. Whether the effects of Brexit trigger a MAC clause will depend on how it was drafted, but typically a party can’t rely on a MAC clause based on circumstances known when agreeing a contract.
CHANGE CONTROL Many contracts will contain a clause outlining a procedure if either party wishes to change it, which typically involves discussions, with only necessary legal or technical changes being able to be compelled. Generally, there is no right to terminate if a change is not agreed. Such a clause may help if, for example, the contract must be performed differently to reflect a Brexit-related change in law.
COMPLIANCE WITH LAW CLAUSES Many contracts state that parties must comply with applicable law. In any event, it will be a matter of interpretation whether such a clause could oblige a party to absorb
HARDSHIP Long-term agreements may contain clauses covering which party bears the increase in cost of supply, fluctuations in interest or exchange rates, and other changes to factors the parties considered when agreeing the deal. When a Brexit-related event impacts an agreement, whether a clause can be
invoked depends entirely on how it is drafted and even then, it may only offer limited assistance. TERMINATION The contract may include scope for termination, by either party. This may be in connection with circumstances arising from Brexit related events or a failure to agree a change. If a contract’s termination clause gives a party a right to terminate on relatively short notice, the prospect of termination can always be raised as a means of encouraging negotiation. COMMON LAW AND FRUSTRATION Frustration arises where an event, like a change in the law, occurs after the date of the contract, radically transforming the obligations of either party or making it physically or commercially impossible to fulfil the contract. However, a contract is not frustrated due to inconvenience, hardship, financial loss or when the event should have been foreseen by the parties. As such, it is generally accepted that frustration will not help with Brexit, although it might apply if certain changes in law were to be made subsequently, which would make it impossible to fulfil a contract. INTERPRETATION AND IMPLIED TERMS The courts are unlikely to interpret a contract or imply a term to assist a party adversely affected by Brexit and will not relieve a party from the consequences of their poor business practices, if that involves departing from the natural meaning of the contract. Similarly, the fairness of a proposed implied term or the fact that the parties would agree to it is insufficient grounds for implying it. Both interpretation and implication of terms have regard to the background knowledge reasonably available to the parties at the time they entered the contract. If they fail to include Brexit provisions, it might be considered they have accepted any additional costs and risks should lie where they fall. CHECKLIST FOR DRAFTING FUTURE CONTRACTS When it comes to drafting future contracts, there are a range of key areas that need to be considered. As above, these include term (and the ability to exit early), territory, currency, tariffs, customs clearance (the consequence of any delays), resources, licensing/consents and tax. It is crucial that territorial references to the EU clarify whether this includes the UK and where the parties agree that certain events prompt specified consequences (e.g.
a renegotiation on increases to tariffs), the contract deals with this appropriately. WHAT ARE THE OPTIONS? By not drafting contracts that address Brexit uncertainty, there is a risk that a party will be obliged to continue to fulfil its contractual obligations, even if Brexit-related events render it commercially unattractive. However, doing nothing may be an option for a party who can terminate contracts at short notice or are confident in their ability to perform regardless of Brexit’s outcome. BREXIT CLAUSE Inserting a ‘Brexit clause’ into contracts will trigger some change in the parties’ rights and obligations when a defined event occurs – this ‘if/then’ clause attempts to govern the outcome of a change. Brexit could affect almost every aspect of doing business and the best a Brexit clause may offer is a binding requirement for the parties to try and renegotiate the contract. For other contracts, it may be possible to specify the consequences of certain events, but with Brexit, there is the risk that events occur that have not been first considered. MAKING THE NECESSARY CHANGES It is clear from recent events that the only current certainty with Brexit, is more uncertainty. Whatever comes next, Brexit will bring change and now is the perfect time to formulate solutions that ensure the future prosperity of your business. There are a range of potential avenues that should be explored to ensure the security of your organisation, all of which can effectively mitigate the potential risks associated with Brexit and commercial contracts. Remember, existing obligations within contracts could be negatively impacted and without taking the necessary steps, you are potentially inviting risk. So, seek advice from experienced contract lawyers and begin planning for life after Brexit, sooner rather than later.
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Wright Hassall’s Lindsay Ellis advises on a range of legal matters, including outsourcings, procurements and commercial contracts, and has significant experience handling substantial and complex arrangements in a diverse number of sectors including, technology, transport/ logistics, public, automotive, engineering and retail.
technical hotline +44 (0) 1367 711 900 www.abbeychart.co.uk
PREVIEW
Farm Shop & Deli Show returns to the NEC, Birmingham (8-10 April 2019) - co-located with National Convenience Show, the Forecourt Show and the second instalment of the Ingredients Show – and also promises to gather some key experts from the coffee sector for its ninth outing, report the show’s organisers (visitors can register for free at www.farmshopanddelishow.co.uk). COFFEE SHOP EXPERTISE Over nine years, the sector’s leading event for delicatessens, farm shops, restaurants, garden centres, food halls, butcheries and bakeries has built a reputation as an unmissable annual event for the speciality food and gifting sector, offering visitors the opportunity to meet with over 450 suppliers that encompass the core food categories from chocolate and olives to condiments, meat and preserves, but it is coffee that is increasingly becoming integral to the offering of any deli or farm shop, the organisers observe. Indeed, there will be almost 40 exhibitors at Farm Shop & Deli Show all showcasing the latest in hot beverages. Coffee-focused companies will include Beanworks, easyCoffee, Espresso Essential, eXpresso PLUS, Indigo Valley, Rounton Coffee and Jollybrew with their newest product launches and representatives on hand to talk
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visitors through the trendiest beans and latest techniques to create the perfect serve. Visitors who are keen to introduce a new coffee offer – or improve an existing one, perhaps? – should make sure to catch the ‘What’s brewing in coffee? Perk up your profits with the Espresso Brothers’ session with Elliot Wallis and Alex Redgate, directors of Liquid Rituals, Monkshood Coffee events business and Buckingham coffee shop Gyre and Gimble, on Wednesday 10 April 2019 from 11.45 – 12.30pm. They will also be joined by top retailer Andrew Tolley, co-founder and head of coffee at Taylor Street Baristas. This session looks set to be invaluable for retailers looking for professional advice and the route to starting a bona fide coffee offer in their establishments. Elliot Wallis and Alex Redgate certainly have plenty of advice to share,
boasting a combined experience of almost two decades. “When we started, the chains undoubtedly dominated the high street and the quality was fairly sub-standard. We wanted to break into the industry and raise the bar,” says Elliot Wallis. Since they began, he feels that coffee has become very well known and competition is now fierce with many companies vying for space and footfall on the high street. Speciality coffee, in particular, has grown and now sits alongside mainstream coffee, which is also still on the upturn. SUSTAINABILITY, PACKAGING, RECRUITMENT The duo will share their experience with the audience at the Farm Shop Deli Live stage and their presentation will include a focus on sustainability and packaging, which are becoming increasingly important as consumers grow more
conscious of the environmental damage caused by single-use plastic. The pace is picking up when it comes to using reusable coffee cups – Elliot Wallis reports that around 15-20% people are now bringing in their own cups at his café, up from just 5% a year ago, for example. The duo will also be urging budding coffee operators to invest in quality products and focus on recruiting the right staff who will keep customers coming back. “Quality of stock is important,” adds Elliot Wallis. “And you are only as good as your output.” Gyre and Gimble serves multiple types of coffee that they rotate, and the staff are trained to match each customer to the blend they will like the best. It is important to shop around to find the best suppliers for your vision and your customer base, they emphasise, with recruitment also being absolutely key to ensuring customer loyalty.
PREVIEW
“People want good food, good service and want to walk out feeling like that was amazing. You don’t have to provide a novelty act, but it is important to stand out from the mainstream with some clarity and quality behind the offer,” Elliot Wallis continues. Elliot Wallis says that he will be aiming to inspire visitors to Farm Shop & Deli Show, as significant revenue changes don’t have to involve huge financial outlay, he feels. One success story, advised by the pair, was a gastropub that wanted to make hot beverages more of a revenue-booster. With an investment of just £500, which included new equipment, the pub in question saw an 800% uplift in sales in just one year on. As a result, Elliot Wallis advocates an open mind when it comes to implementing change and securing success, and with the high street becoming ‘a tough place to trade’, feels that it is important to refine your offering, focus on your customer base and develop what makes your outlet unique. Andrew Tolley of Taylor Street Baristas – a barista championships judge – will be joining Elliot Wallis and Alex Redgate on stage and agrees that “the main thing is to focus
on people and training – the hardest part of any business is getting the right people.” With a wealth of experience in the setting up of 55 cafés from design to execution, and having supported many other businesses through his wholesale business, it is essential to give staff the passion, enthusiasm and skill set to deliver consistently high-quality coffee, he says. Next is choosing the right coffee and equipment for each specific business. “We focus on consulting and support along the way, with a lot of barista training added in,” he says. The landscape is everevolving, and he cites the macro trends as increasing costs, increasing competition, as well as more daring menus with beverages such as turmeric or golden lattes becoming more popular as consumers become more comfortable and knowledgeable within the coffee market. Elliot Wallis will also present a session with leading brand Seattle’s Best Coffee on ‘Getting your afternoon fix’ at the co-located National Convenience Show on Wednesday 10 April 2019, and where he’ll share more insights on how to get tills ringing with tips on coffee trends, blends and takeaway options. Experts from Brad Sandys, channel controller and Nestlé Starbucks Coffee will also join the discussion.
MORE TO SEE Needles to say, artisan food continues to be climbing in consumers’ consciousness, with food wholesaler Bidfood, for example, having recently acknowledged how the political environment in the UK and concerns around sustainability and food provenance are set to fuel the major food trends of 2019. The four ‘mega’ trends predicted are perfectly in line with what Farm Shop & Deli Show represents, say the show organisers, with gourmet food, low waste, healthy and allergen free options, and lesser-known cuts of meat all topping the list, alongside an elevated consumer interest in understanding the provenance of their food and the process by which it is made. And Bidfood also anticipates that 2019 will see diners embracing seasonal produce, foraged food and artisan products that have a strong marketing and
sourcing story behind them, they observe. Among the some of key suppliers gathering at the NEC will be Beech’s Fine Chocolate, A Little Bit Food Company (with its gluten-free, vegan range of dressings, ketchups, sauces and dips), kitchen store cupboard staple Epicure (which has a portfolio of over 100 products from prepared fruits and vegetables to meat and fish), Boost Drinks (which will showcase its value energy, protein and sports drinks) and Fentimans (which will display its award-winning beverages, hand crafted using the finest natural ingredients and the timehonoured botanical brewing technique). The major players on the equipment side will also be present, with Brook Food demonstrating its extensive bakery equipment, among others, while all-important store lighting queries will be
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PREVIEW answered by Self Electronics Germany GmbH (a leading manufacturer of professional LED lighting solutions). Hailing from Farm Shop & Deli Show’s growing gifting representation will be Apples to Pears, a Cotswold-based gift company known for its awardwinning Gift in a Tin range. Anco Dog Treats will present its 100% natural biscuits, chews, treats and food, demonstrating that dogs can follow the same eating trends as their owners! FARM SHOP & DELI LIVE In addition to the top produce, equipment and gifting options on show, visitors will also be drawn to listen to industry leaders speaking at the Farm Shop & Deli Live Stage, feel the show organisers. Attending bakers might like to watch Cinnamon Square’s Paul Barker’s session on blending bread with botanicals like magnolia and fennel, and learn more about the innovative techniques that led him to win at British Baker’s Baking Industry Awards. In another success story, budding and expert bakers will be able to get winning advice from Alexandra Martin, the retail operations director behind Warren’s Bakery. Cornwall’s oldest pastry maker has turned itself into a fresh force with expert leadership and now boasts 54 company-owned stores and 30 franchises across the UK. As such, Alexandra Martin is well placed to offer advice to business owners in need. Meanwhile, retailers with a strong drinks offer will be able to pick up tricks from a session with the Wine Tipster’s Neil Phillips and Anthony Johns, who will talk attendees through refreshing their alcohol offer and building customer loyalty. Christine Tacon, the Groceries Code Adjudicator, will be on hand to make sure every supplier knows all about the Code, how to benefit from it and when to speak up. This will, no doubt, be a well attended session as retailers navigate the rapidly changing regulations in the industry.
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LIVE COMPETITIONS Back by popular demand, British Baker’s Britain’s Best Loaf 2019 will see another batch of bakers fighting it out for this prestigious title (visitors will be able to watch judges deliberate over who will take home the coveted crown next year across a range of categories, including Best Sourdough, Best Wholegrain and Best Gluten Free Loaf). The live line-up will also see budding entrepreneurs face a formidable panel of judges in the show’s Dragon’s Pantry slot, where they will present their best new product ideas in a 15-minute pitch in hope of winning professional advice on the best route to market. RECOGNITION In the run up to the show, the shortlist for the event’s prestigious awards were announced, with the winners due to be unveiled on the first day. The 2019 judging panel of industry experts met up last November in London for a day of evaluation and deliberation. Secret visits and mystery shops then followed over the next three months to finalise the shortlist. Chair of judges Nigel Barden, co-chair of judges Elaine Lemm, Ashleigh O’Mahony, food trends reporter at the Grocer and - joining the panel for 2019 - Georgina Wald (corporate communications manager for Fuller, Smith & Turner) were just some of the 2019 Farm Shop & Deli Awards judges who faced the difficult task of whittling down the category finalists. Returning for the sixth year, the awards (sponsored by Garofalo pasta), commend retailers’ success in speciality sectors and regions respectively, with category awards up for grabs across 11 different specialisms including Butcher of the Year, Delicatessen of the Year, Farm Shop of the Year and Online Business of the Year, and which has tripled in the number of entries received for 2019, the show organisers report. The twelfth award up for grabs is Newcomer of the Year.
SHORTLIST Baker of the Year Bondgate Bakery (Otley) Hobbs House Bakery (Tetbury) Lovingly Artisan (Kendal) Mayfield Farm Bakery (Harlow) Butcher of the Year Aubrey Allen (Leamington Spa) Battlefield1403 Butcher (Shrewsbury) Elderslie Butchers (Elderslie) Hugh Black & Sons Butchers Ltd (Bathgate) Surrey Hills Butchers (Oxshott) Cheesemonger of the Year Cheese Etc, The Pangbourne Cheese Shop (Reading) The Cheese Lady (Haddington) The Cheese Shop (Chester) The Little Cheesemonger (Rhuddlan) Delicatessen of the Year Bayley & Sage (Battersea) Broad Bean Delicatessen (Ludlow) Forest Deli Ltd (Coleford) Giddy Grocer (London) Ginger Whale Delicatessen (Cleckheaton) Guzzl (London) MacFarlane’s Delicatessen (London) The Bees Country Kitchen (Chorley) The Olive Tree Deli (Mold) Thomas of Helmsley (Helmsley) FarmShop – Large Retailer of the Year Cannon Hall Farm Shop (Barnsley) Chatsworth Estate Farm Shop (Bakewell) Cobbs Farm Shop & Kitchen (Hungerford) Newlyns Farm Shop (Hook) FarmShop – Small Retailer of the Year Battlefield1403 Farm Shop (Shrewsbury) Eggs To Apples Farm Shop (Etchingham) Minskip Farm Shop (Boroughbridge) Parc Y Bocs, Burns Farm Shop (Kidwelly) Tori and Bens Farm (Kings Newton)
Waterperry Farm Shop (Oxford) Welbeck Farm Shop (Worksop) Fishmonger of the Year Fyne Fish (Cockermouth) Ltd (Cockermouth) Foodhall of the Year Bakers & Larners of Holt (Holt) Cunninghams Butchers & Food Hall (Newry) Delifonseca Dockside (Liverpool) Shrewsbury Market Hall (Shrewsbury) Webbs Garden Centre (Droitwich) Weetons Food Hall (Harrogate) Greengrocer of the Year Andreas of Chelsea Green (London) Newcomer of the Year Bayley & Sage (Battersea) Broad Bean Delicatessen (Ludlow) Forest Deli Ltd (Coleford) Giddy Grocer (London) Guzzl (London) Minskip Farm Shop (Boroughbridge) The Cheese Lady (Haddington) The Little Cheesemonger (Rhuddlan) Waterperry Farm Shop (Oxford) Online Business of the Year Farmers Choice Free Range Ltd (Fareham) Farmison & Co (Ripon) Milk and More (Aldershot) World products ltd t/a indianmart (Markfield) Village Store / Local Shop of the Year Campbell’s of Leyburn (Leyburn) FINK (York) Good Food (Catford) Helperby Stores Deli & Café (York) Regional winners will be selected from the above finalists, as well as the overall Farm Shop & Deli Retailer of the Year.
Coffee talk
Serving good coffee to increasingly discerning consumers is very much about having a good relationship with, and knowledge of, the particular characteristics and ethos of your coffee supplier or coffee roaster who, in turn, can provide informative and enlightening insight for you to pass on to your customers. BEHIND THE BRAND Lincoln & York, for example, have become one of the UK’s leading private label coffee roasters, now supplying over 300 customers in 10 countries across Europe. Established in 1994, they have been sourcing, roasting and packaging coffee from over 40 origins to deliver completely bespoke products to customers for 25 years, and as one of the UK’s largest coffee roasters, they have as a direct result become the discrete manufacturers behind hundreds of coffee blends across the UK and Europe, working with customers to provide products tailored to commercial requirements and the constantly evolving consumer trends. Their roasting process is particularly interesting as they use a traditional drum roaster, a Brambati, however, not in the traditional way, as they have worked on reinventing the traditional processes so as to deliver blends and products which push
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boundaries, stimulate consumer trends and deliver exceptional bespoke products to all their partners, they report. To do this, their coffee is roasted using a combination of conductive (drum) and convective (air) heat transfer, for an average roast of 12-15 minutes, as this ensures that they have maximum control over the roast profile, and ultimately resulting in a more even deeper roast and a fully developed flavour, they advise. Their recommendations are based on their expertise of the coffee profile in order to keep up with the ever-changing market trends and the evolving consumer taste. From their 7g ground coffee ESE pods, 5kg bags of whole beans to 600kg roasts and anywhere in-between, they are well placed to meet growing a business’s coffee offering, with innovation being at the heart of what they do, they emphasise. Recently, they launched ‘tea-bag style’ coffee bags which are designed perfectly
for individual use, on-the-go, travel and hospitality sectors. And as consumers and millennials, continue to become increasingly health conscious, cold brew coffee has gained a lot of traction as it is the perfect healthy alternative to iced coffees, they report (their Black Eye Cold Brew being characterised by a naturally sweeter taste, without the sugar, which in turn makes it ideal for adding new, summer beverage to the menu, they suggest).
RECIPE IDEAS
Choconut Brownie INGREDIENTS 16ml / 2 pumps 1883 Brownie syrup 1883 Chocolate Hazelnut sauce 1 tbsp Kool Kup Cocoa powder 180 to 210ml Milk GARNISH - 1883 Chocolate Hazelnut sauce, Kool Kup Toppings Mini Mallows METHOD Pour some sauce into a glass. Add the cocoa to some cold milk and stir, steam the syrup with the milk and pour over the sauce.
Iced TeeBee
Rose Dellatte INGREDIENTS 1 pump/8ml 1883 Rose syrup 5.5oz Milk 1 shot Espresso 1883 Chocolate sauce
METHOD
Place some of the chocolate sauce into a latte glass. Foam the milk and syrup mix and add. Then gently add the espresso. Decorate with a Chocolate sauce latte art
Sweet Violet INGREDIENTS
2 pumps/16ml 1883 Violet syrup 2 pumps/30ml 1883 White INGREDIENTS Chocolate Sauce 2 pumps/16ml 1883 Ice Tea 180ml Milk Raspberry 1 scoop Kool Kup and cup of ice Chilled spring water Garnish; Kool Kup Toppings White Ice Fresh fruit berries and mint leaves Chocolate Blossom and edible flowers 1883 Strawberry sauce
METHOD Add the syrup, ice, water and berries to the glass and stir well. Drizzle with the sauce and add the mint leaves!
METHOD Pour all the ingredients in a blender cup. Mix until smooth. Pour in a large glass. Garnish with edible flowers and Blossom topping.
@routin.syrups @UCD1883 UCD Cafe extras ucd_1883 Join Club83 at 1883 Maison Routin www.club83.fr/en/
WWW.UCD.UK.COM
COFFEE THE INDEPENDENT ROASTER’S TALE Tash Murphy (co-founder and manager of Pharmacie Coffee Roasters based in Brighton & Hove) Among the foremost decisions that speciality coffee roasters need to make in their infancy, is their roast-style. This seems like an obvious distinction to make, but one that will come to define your brand and is therefore well worth considering. Luckily, the team at Pharmacie Coffee Roasters have a combined thirty years of barista experience between us, so we were clear from the beginning that there were specific things we desired in roasts, and just as importantly, attributes that we wanted to avoid. We quickly made the decision that we did not want to be an omni-roasters, which within the specialty roasting scene can prove contentious. Many amazing roasters do omniroast, with excellent results. The best of these choose green coffee wisely and find roast profiles that are befitting to all brew methods for each origin. However, we feel that the method of extraction is a transformative element of what we do, and that by choosing to roast specifically for brew method, our customers will find it far easier to get more consistent results, on espresso machine, batch brew and manual filter. When we choose green coffees at Pharmacie we tend to be on the look-out for certain attributes to suit our roasting style. That is, we want our espresso to be syrupy sweet and balanced with good body, and we want our filter coffees to be bright and juicy. These are obviously umbrella statements that ignore the intricacies of coffee buying and roasting, but we find that it stands us in good stead. We don’t need to worry that a specific coffee shows too much acidity to prove a decent espresso, as it will make a banging filter. And vice versa; a coffee exhibits a full body and lasting finish? Then we will bring those qualities out in an espresso roast. Good roasting is all about creating balanced roast profiles that ensure beans are properly developed. We use a Giesen W15 which is a cast iron, double-walled drum roaster which offers excellent control over air-flow, burner and drum speed. The use of indirect heat and fast cooling means Pharmacie coffees tend to exhibit even development around first crack, where the inner and outer layers of the bean are consistently roasted allowing for greater solubility for our customers (the holy grail for extraction). So how do we go about delivering these qualities consistently, year-round with everchanging coffees? Initially it is in the sourcing. One of the joys of running an independent, micro-roasters like Pharmacie is that we are not subject to the constraints of having to
purchase huge amounts of a specific green coffee for any one wholesale customer. This means that we can effectively follow the global coffee harvests, sampling and cupping coffees from all over the world the whole year through, selecting crops and processes that interest us as roasters and that we hope will excite our customers. This also has its draw backs. By purchasing in small lots, our head roaster - Carola Mapp - must test-roast new coffees on a much busier schedule than many larger roasters who may have a few coffees that, once tested, have a consistent roast profile for the duration, with minor adjustments for green bean age. However, in the process of test-roasting multiple coffees year-round we are constantly pushing our skills to find the most appropriate roasts for each crop, thus continuing our education and learning a great deal about how origin, cultivar, processing, transportation and age affect green coffee. It ultimately makes us better roasters. James Hoffmann, founder of Square Mile Coffee believes that, “a great roaster should be working to replicate a desired roast curve, and only deviate once feedback from the cupping table prompts a change. Consistency, not creativity, is at the root of the job description.” All coffees at Pharmacie begin and end on the cupping table. As quality controller, it is my job to ensure that the coffees we have bought are roasted to the best of our ability, drawing out not only the qualities of the origin itself, but also those brewing criteria we have already touched upon. This is where we get to the technical aspects of roast development. We began by hand-logging our roasts, but like many roasters, we started using Cropster roaster analysis software two years ago, which is still manual-roasting but with the ability to track and record roast curves
and green bean stock, allowing the roaster to create a consistent roast curve which can then be replicated. Following desirous roast curves, however, can only happen in parallel with cupping. Without assessing each roast by tasting, the profile cannot be improved upon. The beauty, and sometime irritant of coffee beans, is that they are organic matter which are constantly changing due to environmental factors meaning that they occasionally bypass logic! There is always one coffee that needs multiple roast profiles over its lifetime, which can be stressful. But that stress is worth it, when we eventually deliver that consistent roast to our customers and when we cup that ‘difficult’ coffee and it tastes amazing. We have been roasting for over three years and we frequently order coffees from other roasters. It is important for us to recognise the quality of our roasts comparatively and to look for ways to improve our skills in both sourcing and roasting. There are an extraordinary amount of quality coffee roasters in the world and we would very much like to be considered one of them. Getting feedback from our wholesale customers is incredibly important, particularly those that are using single origin coffees from multiple roasters. We have found that some of the highest praise we have received is due to our espresso roast consistency. Which for a busy speciality coffee house is tantamount to good service. The way we ensure this kind of consistency is by ensuring our roasts are fully developed. The days of green-tasting coffee are not quite over in our experience, of third wave coffee, but it is something that we are specifically keen to avoid. Not only do under-developed roasts taste unpleasant, but they are really difficult to work with, as Matt Perger suggests, behaving in a very particular way - “If you find yourself grinding one coffee significantly finer than another, even though the colour is similar, that coffee is likely underdeveloped […] If you struggle to slow down espresso shots with a certain coffee but not others, look to development as the cause.” This is the sort of feedback that customers should be addressing with their roasters, if extraction is proving difficult and they have checked for issues with equipment and water and recipe then the roaster may need to make adjustments to a profile. We are lucky to work with many incredibly passionate independent coffeehouses, whose ability to bring out the best in our roasts is truly rewarding. I don’t think we will ever get bored of visiting one of our stockists and trying a coffee we have roasted, and have it brewed beautifully. The end of the supply chain is where our hard work is examined and hopefully remembered for all the right reasons.
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We’re the people behind the perfect coffee and with our extensive roasting knowledge and expertise, we can help grow your coffee offering.
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sales@lincolnandyork.com L I N C O L N A N DYO R K . C O M
10725 L&Y Cafe life advert Art.indd 1
CELEBR AT ING
25 YEARS
20/03/2019 17:32
COFFEE Our friends at Black Lab Coffee (www. blacklabcoffee.com) on Clapham Common Southside have worked with some of the best roasters in the UK and last year we were honoured to be asked to source coffees specifically for them. This has meant forming a strong relationship with the owner and baristas at Black Lab, listening to their requirements and finding interesting coffees that fulfil their criteria for espresso and filter without undermining our brand ethos and roasting style. Whilst not possible to source specific coffees this way for every wholesale customer, for those selling high volume single origins with skill it is a great way to showcase our collective skills. The rules of speciality roasting are pretty simple. The application of those rules can be challenging. We, and by extension, our customers are interested in buying
Q&A
roast them past second crack. But good coffee is far too interesting for that. Long live well-developed light/medium roasts. We at Pharmacie Coffee Roasters are always finding new ways to bring out the inherent fruit flavours in our roasts, and that should be evident in how our coffees taste.
Fabio Ferreira
(co-founder, Notes Coffee)
Q: Tell us a little about your company and coffee We offer premium, speciality, single origin coffee. As always, it starts with the beans. Our coffee beans are always direct trade, straight from the farmers who take as much care in nurturing their coffee plants as we do in roasting and brewing our beans from our roastery in Canning Town, London. We focus on high grade (minimum 84+), seasonal, small batch roasted coffee, so that every delicate and unique flavour is translated in the cup – hence why we refer to our coffee as ‘speciality coffee with soul’. We currently buy 75% of our range from producers in Brazil, Guatemala, Colombia and Ethiopia. We also source from Bolivia, Costa Rica, Honduras, El Salvador and African countries such as Ethiopia, Kenya, Tanzania, Burundi and Rwanda. We are constantly looking into the impact of buying coffee from specific communities, whilst also ensuring our farmers are paid fairly so as to be financially sustainable. As we progress with small producers, one of our key missions is to encourage and support producers to invest in organic handling across their estates – so, sourcing coffee morally with high quality farming management, which in turn we know has a huge impact on the entire community. As operators who understand operators, we are focusing on expanding our B2B trade offering to the hospitality industry and recently launched our 100% aluminium Nespresso® compatible capsules for the industry.
50 CAFÉ LIFE | APRIL 2019
coffee that tastes delicious. We all want it to exhibit the terroir of the origin. We all want it to be easy to extract. We all want to do the farmers and pickers hard work justice. That is why we make roast profile choices and adjust for cultivars, altitude and process. If we wanted to taste the roast then we may as well only roast blends, and
Q: Can you tell us more about how you roast? Generally, we receive many offers (green coffee bean samples) from farmers and exporters. We roast every sample we receive and cup them. Screening of the best coffees is extremely important to understand where we want to develop our relationships. Once we know the coffees we are really interested in, we will contact the producer to take the sourcing process to the next step. Visiting the farm is also absolutely key to establishing a long-term partnership with the coffee community. During the visit, we learn the methods the farmer uses to process the beans and we cup every single possible coffee they are producing. We look for the profiles and take time to understand which coffee profile will work best for both our company and partners. We then import the coffee to the UK, receiving the beans just after
every harvest, which is vitally important for guaranteeing the high quality and seasonality of the green beans. Q: How do you work with your customers to help them serve and deliver a consistent beverage? Because we’re operators, we know what our customers want from a great cup of coffee, which means we know how to grow coffee sales for café operators. Additionally, as we’re a premium, single origin, speciality coffee provider, we understand that the best coffees go way beyond tasting like a high-street commercial option. There’s this interesting myth going around the buyers’ circle, that speciality, single origin coffee is a complicated product to offer to customers. This couldn’t be further from the truth. What we offer is speciality coffee simplified. Our wider solutions ensure the process is very simple for café operators. We offer every client an extensive barista training programme, together with supply of coffee equipment and machines, whilst also supporting them across set ups and maintenance.
COFFEE
Q&A Mike Steele (head roaster at 200 Degrees Coffee), who has been roasting with 200 Degrees for five years and before that worked as a barista for numerous cafés. Q: How do you select your coffees? (producer relationships etc) We work closely with a number of different importers who are able to offer us seasonal, unique coffee such as new varietals and exclusive micro lots. When choosing which coffees to buy we take in to account the story behind the bean, the traceability, how different it is to previous coffees that we’ve had and also whether we are able to build a relationship with the importer and the farms that they buy from. Q: Tell us about your roasting activities … At 200 Degrees Coffee we have three roasters of different sizes - a Toper 15kg, a Toper 30kg and an Ikawa professional sample roaster for small 50g batches. The three roasters allow us to control the amount of each coffee type and exactly how the coffee is roasted. We also have two full time staff members roasting every weekday. For us, the roasting process starts when we receive new samples of coffee that we roast on the Ikawa. To start, we choose a generic roast profile that we know will be successful as a good starting point to analyse the bean. From there we taste the sample as a group and discuss the profile and how we can improve it to
get the best coffee results before moving over to the larger roasters ready for production. Q: Any Q-grade level staff? Not currently. However, we are always looking at training opportunities for our staff. Both of our roasters have completed courses and are working through the SCA diploma system. Q: How is quality and taste maintained in terms of consistency? We have several parameters that we check each roast for - roast profile, roast colour, weight loss and taste. These checks give us an indication as to whether a roast has been successful, based on the initial roast profiling of the bean. If the results of one of these checks is unsuccessful or not what they should be, further tasting is carried out and questions are asked about that particular roast batch and how it roasted in order to ensure that only the best coffee beans leave our roastery. Q: What aspects of the roasting process need special attention for a good result? All of it! The roast process is not a cut and dry where by every batch roasts exactly the same, due to different variables such
a temperature, humidity even the weather plays a part in how a coffee roasts. Therefore, a roaster needs to be there monitoring how the roast is progressing to ensure it roasts how they want it to, making tweaks and changes as and when they need to in order to meet quality and consistency expectations. Q: How long does the process take, and how is the resultant coffee stored/then sold? A roast takes between 10 and 20 minutes depending on the roast level and batch size. After being roasted the coffee is put into bags with a one-way valve to allow the coffee to degas (coffee beans release CO2). The one-way valve allows the CO2 to leave the bag, but doesn’t allow oxygen to enter so the coffee remains fresh. Q: Tell us a little about the cupping process and ‘taste testing’ coffee… The cupping process evaluates a coffee’s flavour and aroma. We do this by brewing different coffees in the same way using the same recipe, without any filters that can affect the end result. The coffee is then ‘slurped’ from a cup to aerate the coffee, releasing its aroma and enhancing the flavour as it coats the whole mouth. Scoring and conversations can be had following the tasting to see how people rate the coffee and experience any particular taste notes. Q: What current flavours/origins of coffee are popular, as well as offering great flavour at this time (keeping in mind coffee is a natural product affected by seasons, weather etc) We currently have a coffee from the Rwenzori region in Uganda which has been a big hit with our staff in particular (a fullbodied cup full of red berries and citrus fruit notes). Uganda is having quite a surge in good quality Arabica at the moment as in the past its main coffee export has been low grade Robusta. It is our first purchase from Uganda and we’ve teamed up with small importers based in the UK and at origin to bring this coffee in and showcase what these smallholders are producing.
52 CAFÉ LIFE | APRIL 2019
COFFEE
COFFEE SCIENCE, ROASTING AND SENSORIAL ANALYSIS MASTERCLASS A three-day event attended by Morten Münchow (right, main picture) and organised by Imperator (www.imperator.cc/en/), and dedicated to the coffee science, roasting and sensorial analysis, took place in February. The green coffee trader Imperator played host to the international roasting expert Morten Münchow at its training facility, Bloom Coffee School, for three days of advanced training dedicated to coffee science, roasting and sensory analysis. On the first day, 12 students from all over the world attended a lesson on the scientific exploration of coffee, based on important researches performed at CoffeeMind, the Coffee Academy founded by Morten Münchow. “Only by starting from the basics can you identify the fundamentals that your work must focus on, without ever losing sight of the consumer’s needs,” said roasting expert, Morten Münchow, creator of the SCA Certification System for Coffee Roasting, has been developing training programmes for specialty coffee companies since 2007, with the aim of integrating the scientific method with business objectives. “I want to use my research to offer companies systematic training that starts from the basics. Only by employing a scientific method you can identify and focus on key aspects, without losing sight on the needs of the consumer. In the speciality world, unlike the commercial one, coffee presents an element of challenge”. In his research entitled Quality does not sell itself, the Danish consultant explains how important it is for a company to find a compromise between creating an innovative product and responding to consumer preferences. “It’s the very principle of design,” he says. “The consumer must receive an innovative experience, while always feeling a sense of familiarity with the product. If it’s too new, it may cause alarm; if too familiar, boredom.” In fact, he has been carrying out a research project for some years with the aim of
exploring the dynamics of business in relation to roasting standards in order to be able to provide truly professional models to roasters throughout the world. In conjunction with this work, the Münchow Academy is focusing on the study of organic acids and the possibility of discriminating between them during sensory analysis. On the second day, the students moved to the roasting area of the school to apply what they had learnt the day before about the two variables that have the greatest effect in the cup - roasting time and colour. The workshop focused on the fundamental steps required for a correct quality control, management and on developing the ability to achieve a consistent level of roasting through different profile curves. Students were allowed to choose the most suitable machine for their working methods during the roasting phase (the roasting room contains five different roasting machines with a wide variety of technologies for heating coffee beans, some operating largely by conduction, others primarily by convection. One machine is automatic, simulating an industrial roasting plant and using the same software, while other manual machines are available for small-scale roasters). The final day of the masterclass focused on sensory analysis, with the tasting of coffee roasted the previous day. The students worked on specific and precise markers rather than practising classic cupping, which involves
personal factors not suitable to scientific analysis. “Roasters need to develop their sensorial skills to the full,” explained Morten Münchow. “In order to know exactly what they are doing and where they are heading, and so to understand the best way to achieve the desired result. This is why we are developing a programme to help roasters concentrate on recognising basic flavours, in preparation for studying more advanced aspects of analysis.” Pleased with the success of these three days, Alberto Polojac, the Imperator quality manager, is already keen to schedule more, and hopes to create a real community with his school at the centre of it. “It was definitely the most important event that the Bloom Coffee School has hosted; the first of a series of Masterclasses on specific themes that we are already organising,” said Alberto Polojac. “Going back to basics is fundamental to defining what is important in our work. These things tend to be forgotten over time, which is why it is always wise to run one’s business on scientific principles. Coffee is not an ornament, and its appearance is not all that matters. It’s there to be drunk, and it needs to make an impression in the cup and on the market.” The Bloom Coffee School has already scheduled a number of courses, including six days of advanced training from 27 May to 1 June for “Q Grader Arabica” qualification (www.bloom.coffee/en/timetable).
54 CAFÉ LIFE | APRIL 2019
ECT
Find out how to profitably serve your customers even better coffee, tea and soft drinks - book your FREE pass to European Coffee, Tea & Soft Drinks Expo
REGI S TODA TER Y FO FREE R ENTR Y
European Coffee, Tea & Soft Drinks Expo returns to London Olympia on May 21st and 22nd. With your customers becoming ever more discerning and demanding, this market leading show, created purely for the foodservice sector, will put you ahead of the game when preparing and serving both hot and cold beverages. Here’s why you should visit: • Over 170 exhibitors from many world leading brands to numerous smaller suppliers • A comprehensive FREE to attend conference programme featuring industry leaders • Barista Masterclasses featuring the very best, award-winning baristas from the UK and Europe, including Agnieszka Rojewska, the current World Barista Champion, Dale Harris, World Barista Champion 2017 and Dan Fellows, World Coffee in Good Spirits Champion 2018, plus many more superstars in this world first! • Roastery Masterclass Live! Another world first, featuring the best coffee roasters in the land together with live roasting - you won’t see this at any other show! • The Tea Quarter in association with National Tea Day – tea pairings and inspiration for the F&B market to boost your tea sales • Soft Drinks Pavilion– make the most of the long hot summer! • And lots more including networking, a VIP programme and ‘Roastery Way’, an area dedicated to smaller, independent roasters. And it’s ALL FREE to attend!
WHY I’M COMING “I really believe the quality tea and coffee offerings, along with an interesting and varied soft drink offering has been overlooked for too long. I see European Coffee, Tea and Soft Drink Expo as a brilliant way for operators to meet with many suppliers, and see the amazing products being offered to enhance their guests experience, and revenue.” Mark Hastings, Director of Restaurants, Mandarin Oriental Hyde Park
ECTSD2019 _ Register _ 297h x 210w.indd 1
To find out more about European Coffee, Tea & Soft Drinks Expo 2019, please contact us on +44 (0) 203 668 9809 or email: info@europeancoffeeexpo.com REGISTER TODAY FOR FREE FAST TRACK ENTRY www.europeancoffeeexpo.com
11/03/2019 19:57
ICE CREAM
Ice cream ideas
According to Mintel data, the UK ice cream market was worth around £1.4bn in 2018 – up by 26% since 2013. However, ice cream serving operators need to get creative, offer appealing flavours, as well as cater for the dietary requirements of their customers.
Available in vanilla, chocolate, and strawberry flavours, Lakeland Dairies says that its high quality ice creams are made with locally sourced, 100% fully-traceable milk and cream 56 CAFÉ LIFE | APRIL 2019 collected on a daily basis from the co-operative’s very own dairy herds.
ICE CREAM GROWING DEMAND With the consumer appetite for ice cream showing no signs of diminishing any time soon, Suncream Ice Cream reports that it has kickstarted the summer season with some exciting new products to help meet the growing demand for new flavours and ‘free from’ options. As more and more people seek out greattasting, healthier ‘good for you’ alternatives, café operators can easily tap into this huge scoop of opportunity by offering a range of dietary options which not only extend their ice cream menus but help them capitalise on the growing consumer demand for new and contemporary flavour combinations, suggest the firm. “Free from food is fast becoming much more accessible to consumers who want tasty, enjoyable and healthy alternatives whether at home or when eating out - and that is now extending way beyond meal staples to desserts and treats like ice cream,” says Rebecca Manfredi, managing director of Suncream Ice Cream which has been at the forefront of ice cream manufacture and flavour development for more than 80 years. “Free from is no longer seen as a niche or fad food trend - and that means healthier options really can deliver healthy sales!” In response to this growing demand, Suncream’s new Love Vegan natural vanilla vegan ice cream offers an alternative to traditional dairy ice cream, they point out. Made with coconut oil, dextrose and real vanilla beans, and flecked with vanilla pod seeds for a rich, indulgent flavour, it’s made without all 14 declarable allergens including gluten, soya, nut, lactose and egg, and is perfect for use either back of house or in a scooping cabinet. “We’ve created a non-dairy ice cream that everyone can enjoy and despite being made without milk, Love Vegan is packed full of flavour and delivers a lovely creamy mouth feel,” adds Rebecca Manfredi. Love Vegan Vanilla is the latest addition to the Suncream ice cream collection which also includes the Gelato Gold range of luxury Italian-style ice creams in 17 classic and contemporary flavours, and made with fresh double cream for added indulgence. Most flavours are also egg and gluten-free. Three new flavours - Bubblegum Choc Candy Pop (a bubblegum flavoured ice cream with rainbow chocolate beans and popping candy - great for kids!), Cookies & Cream and the tempting White Chocolate Cherry Swirl further extend this summer’s line up. Also new from Suncream this season is the Gelato Concerto collection of six tempting ice creams in individual and striking Art Deco-style cups. Made with fresh double cream for an exceptionally smooth, thick and creamy taste, flavours include
Bourbon Vanilla, Sea Salted Caramel, Double Chocolate, Candy Floss Bubblegum, After Dinner Mint and Strawberries & Cream. Gluten-free, egg-free and suitable for vegetarians, they’re available in 125ml spoon-in-lid, tamper evident cups.
“They’re very competitively priced so there’s great potential for some excellent margins,” adds Rebecca Manfredi. “They’re also fully supported with a range of POS material and freezer deals with free stock.” TIPS FOR ICE CREAM SUCCESS • Plan ahead, and keep an eye on the weather forecast! Keep your ice cream stock levels as high as possible in preparation for, and during, periods of peak demand - especially in holiday time or during warm weather. You don’t want to run out when the temperature and demand – rises. • Offer both traditional and contemporary flavours to ensure that there is something to suit everyone. • Be clear on food intolerances and allergens – our ice creams are made in a nut free environment and the majority are gluten-free, egg-free and suitable for vegetarians. Make sure you also offer a vegan option. • Don’t be afraid to push the boundaries by introducing new or unusual flavours – you’ll soon know what’s popular and what’s not. • Take care with presentation (make sure your crockery complements the ice cream and perhaps try serving a tasting platter of different flavoured ice creams in shot glasses - mini portions encourage tasting without overindulgence). • Stock as many flavours as is economically viable but consider the practicalities - the greater your range, the more freezer space you’ll need. • Stick to the recommended storage instructions as accurate freezer temperatures are key to keeping ice cream in optimum condition.
OPPORTUNITY AWAITS With the ice cream category remaining popular, there is plenty of room to grow, and the trend towards creating more unique ice cream flavours has become prominent among high street operators, observe sector supplier, Callebaut. “Callebaut’s Sundae Parlour is the perfect summer addition to dessert menus and goes hand in hand with Callebaut’s Real Belgian Chocolate Sauce, which is quick and easy to make, and a great topping to drizzle over the top of any ice cream flavour,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Along with unique flavours, alcoholinfused ice cream has also become a fastgrowing trend with spiced rum, brandy and craft gin topping the list as flavour favourites. Offer a scoop of rich espresso martini ice cream, a creamy spiced rum and raisin sundae or an indulgent brandy and coffee ice cream to appeal to the adultsonly ice cream market. Encourage staff to upsell by offering customers the chance to add Callebaut’s Chocolate callets or other additional toppings on top. “With the weather warming up, café operators should think about making ice cream offerings available across the whole day. Ice cream presents a huge opportunity for operators as it can be enjoyed both after meals or as a treat at any time of the day. Callebaut’s Ice Cream Cookie Sandwich, for example, incorporates a variety of different textures such as crunchy cookie, creamy ice cream, indulgent callets, and Callebaut’s smooth chocolate dipping sauces. This creates a sense of indulgence and will be sure to leave customers with a Lasting Impression every time, encouraging repeat visits. “Across the whole foodservice arena, consumers are looking to enjoy premium quality experiences and seeking ingredients, which are ethically sourced with known provenance. Use menus to tell stories behind dishes and signpost quality ingredients with callets such as ‘Real Belgian Chocolate’, ‘sustainably grown’, ‘fair trade’ or ‘locally sourced’ to inform customers. A simple way for operators to upgrade their ice cream offerings and add real indulgence is by adding Callebaut’s creamy chocolate sauces or chocolate callets as a topping. “As well as ensuring there is a range of toppings, using Real Belgian chocolate will leave customers with a Lasting Impression that will guarantee repeat sales. Callebaut produces quality Belgian chocolate with varying cocoa content and flavours, including white chocolate and gold meaning customers can choose a flavour to suit their exact liking.”
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ICE CREAM
MR G’s Beach Café and Ice Cream Kiosks When solicitor, Paul Gromett, retired back in 2005, he rejected the stereotypical path to the golf course and slippers, and instead took a leap of faith to invest in three ice cream kiosks and a beachside café on the beautiful Lincolnshire coast… “Apart from acting as a solicitor for restaurants and cafés, I had no other experience of catering!” explains Paul Gromett. “While running my own practice in London, the family built up a portfolio of letting properties intended partly as a pension but a few years ago we realised our dream to run a small chain of ice cream kiosks on the east coast - and so Mr G’s was born.” Despite the challenges, Paul bought three landmark kiosks located in the Skegness’s Compass Gardens, on the Tower Esplanade and on ‘Skeggy’ beach, and a much larger beachside café at nearby Mablethorpe, just half an hour’s drive away. When he bought the café, it was very run down but following considerable investment it now features an ice cream parlour plus an outdoor ice cream kiosk - and with seating for 110 outside and 60 outside, it’s a popular stop for families, dog walkers and day trippers all year round. There’s even a ‘Mr G’ donkey on the beach! What helps keeps them coming though, says Paul, is a great selection of ice creams - all supplied by Suncream, and it’s been a successful partnership from day one of opening, he reports. He stocks Suncream’s Gelato Gold ice cream which is made to traditional recipes with fresh double cream for a taste of luxury and comes in handy five litre scooping trays GETTING CREATIVE Whether traditionalist or trendsetter, the vast majority of UK ice cream consumers still prefer “bits” in their creamy desserts according to recent survey (survey carried out by TLF Research, 3120 respondents across the UK) commissioned by inclusions pioneer Pecan Deluxe Candy (www. pecandeluxe.com), an overwhelming 77% of respondents cited a preference for some kind of mix-ins when selecting their favourite
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with resealable, easy clean lids - ideal for Napoli scooping freezer cabinets. “We have scooping cabinets in every location - our customers just love this ice cream!” says Paul Gromett. “As well as the traditional favourites such as vanilla, strawberry and chocolate, mint, salted caramel and bubblegum are probably the most popular! They’re all perfect in a cone but we’re also renowned for our knickerbocker glories - and they’re sensational in those.” While ‘Brexit’ may be the word on everyone’s lips at the moment, Paul Gromett reckons the flavours on everyone’s lips this summer will be traditional favourites which remind people of their childhood beach holidays. “With so much potential change and uncertainty around, people seem to want to hold on to those things they hold dear,” he reflects. “And what better way to evoke happy childhood memories than with a sunny beach and delicious ice cream?” ice cream, they report. The type of inclusion preferred was not quite so clear cut, however, but chocolate pieces came out the winner on 20.3%, just ahead of cookie dough (16.1%) and pralines on 15.7%. The survey also revealed very telling contrasts in preference. Cookie dough is well ahead of the field in the 18 to 24-year-olds category, with over 35%, whilst brownies took second spot with nearly 25%. The gender gap was apparent too, as cookie
dough and pralines were preferred more by female respondents (both nearly 18%, compared to 13% and 12% respectively from the men). “This survey has really been a fascinating project and our NPD teams are having a field day with the results, as we gave respondents the opportunity to give us feedback on what they’d most like to see in their ice creams. It’s also extremely gratifying to find out the significant investment that we have recently made in increasing production capacity of both chocolate shape and cookie dough lines is perfectly aligned with consumer demand for those products – in ice creams especially!” says Pecan Deluxe EMEA and APAC managing director, Graham Kingston. “Our most popular inclusions – cookie dough, chocolate shapes, brownies and pralines - all performed pretty consistently across different population centres within the UK. However, if you happen to be in Norwich or Cardiff, don’t expect to find as many cookie dough fans! We’re looking forward to maximising the survey data to predict new trends and, as always, help our household name brand partners to develop new and innovative products to satisfy consumer tastes.” The Italian Beverage Company’s (IBC) range of Simply Thickshake liquid (www. italianbev.co.uk/products/milkshakes-frappe) mixes create luxurious milk shakes that are super thick, creamy and full of flavour, and come in strawberry, chocolate or vanilla flavours for blending with fresh milk. “Our Simply Thickshakes have the added bonus of being a multi-purpose product in that the mix can also be used in soft serve ice cream machines to create a dreamy dessert, with a rounded, full flavour,” explains Ricky Flax, general manager, the Italian Beverage Company. When space is at a premium, a small footprint machine such as the twin flavour Taylor C161 which is available as either a counter top or floor standing version is ideal for using with IBC’s Simply Thickshake mixes, IBC suggest. This machine can deliver two flavours, either individually or in a combination twist and can produce over 200 x 3.5oz portions an hour. Running from a single standard 13 Amp plug, the machine is quiet and modern looking and therefore suitable for most businesses. IBC also recommend using its Simply range of Topping sauces which features 12 authentic flavours including a Vegan Chocolate option to dress the dessert. Any combination of sugar strands, non-pareils, biscuit crumbs, chocolate beans and sprinkles can then be added, they suggest, to help a real show stopper that will draw the crowds, remembering that “customers buy with their eyes.”
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ICE CREAM “The flexibility of the mix is a great advantage to operators who may short of shelf space or looking to limit the volume of stocked products they hold,” adds Ricky Flax. “The IBC Thickshake mix is one of many IBC lines that can be used to make flavoursome cold drinks. It’s the versatility of our products that make them a back bar essential for many operators.” IBC’s Simply Thickshake liquid mixes are also approved by the Vegetarian Society and contain natural flavourings.
Ice cream cookie sandwiches
Makes 20 cookies (10 servings)
Ingredients • 125g caster sugar • 100g brown sugar • 225g self-raising flour • 125g melted butter • 1tsp vanilla extract • 1 egg • 100g Callebaut Gold Chocolate Callets. or Callebaut 823 Milk Chocolate Callets. or Callebaut W2 White Chocolate Callets • 1 scoop of ice cream per sandwich • 25g additional callets for decoration • 20ml whipping cream Method 1. Combine the sugar and melted butter and add the flour, vanilla extract, chocolate callets and salt. 2. Add the egg then mix together to form a dough. 3. Divide dough into 20 pieces and roll each to form a ball, flatten slightly and place on a greased baking tray. 4. Leave enough space around each cookie to prevent them from sticking together. 5. Bake at 160°C for 10-15 minutes, until the edges are golden but the cookies are still soft in the centre. 6. Leave to cool. 7. Sandwich together with ice cream and dot with callets. 8. For the sauce, melt the milk chocolate callets with cream in the microwave for 20 seconds to create a smooth dipping sauce and serve on the side.
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diversity and flexibility when compared to those who buy in ready-made product,” says Jonathan White, marketing manager at light equipment specialists, Mitchell & Cooper (www.mitchellcooper.co.uk). “Indeed, the ability to experiment with local ingredients, as well as provide seasonal or themed offerings, can help prevent an ice cream offering from becoming monotonous.” The Nemox Gelato 4K Touch, for example, available in the UK from Mitchell & Cooper, offers outlets a solution for creating delicious and inventive ice creams in-house and on display to customers. Thanks to its automatic production cycles and simple controls, operators are able to leave the machine running whilst turning to other tasks during busy trading periods without sacrificing on quality. When the ice cream consistency is at the right density, the machine automatically goes into storage mode, continuously lapping to keep the mixture at the right consistency. Five storage levels are available, ranging from a softer to a harder consistency, and the 4K Touch is also capable of producing sorbet and granita, helping operators cater to a range of customers with different preferences.
HOME GROWN “As consumers become more interested in trying new flavours, and as the focus on provenance and quality continues to rise, there is an attractive quality to ice cream. The typically colourful displays, combined with the option to see products made fresh in-house creates a definite draw for potential customers, and cafés and coffee shops that utilise an in-house ice cream maker can provide their diners with more
Ready for summer? With Easter falling so late this year, the bank holiday weekends are likely to be warmer, meaning that it could be vital to get your ice cream offering in order to capitalise on demand from families who are out and about by having the right stock of high-quality branded ice cream cups to hand. Sector supplier, Cup Print (a Huhtamaki Group company), offers a full range of ice cream cups that can be branded accordingly, and which are available in accessible volumes ideal for independent and larger operators, starting with runs from just 1 000 cups, they point out. Cup Print printed single wall ice cream cups are offered in a range of
sizes from 5oz through 8 and 12oz to 16oz (150, 230, 330 and 450ml) and lead times are much shorter than you might think, they claim - just 14 days in most cases. Featuring high quality all over printing, these cups are made from 16.5pt heavy grade paper stock and are ideal for sweets, snacks and fresh fruit too, they suggest. To help make life easier for operators, and to make sure delivery can be achieved in time for the busy Easter and summer holidays, Cup Print offers an online cup design facility at www.cupprint.co.uk.
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ICE CREAM
PROFILE:
Georgia Alton (Pinks Vintage Ice Cream Vans and Tricycles) Georgia Alston - a young business woman who runs an ice cream events company with her mother in Bognor Regis - has been hailed as a ‘rising star’ of the industry after scooping the national Guido Morelli Rising Star award from the Ice Cream Alliance recently at their President’s Ball. The prestigious award, which was created in memory of Guido Morelli who passed away in June 2016, honours a young member of the ice cream community who has made an impact within the industry in a short period and shines a light on their achievements. “To be recognised as a rising star in the ice cream industry is such an honour, inspiring me to continue my hard work to bridge the gap between the wider business community and the ice cream industry,” says Georgia Alston, 26, who, in partnership with her mum, is preparing to open their first parlour in the town. “I am delighted to be awarded such a prestigious award, especially from such a successful and inspiring family like the Morelli’s.” Georgia Alston joined her mother, Katy’s, business - Pinks Vintage Ice Cream Vans and Tricycles - initially helping out in the summer holidays at the end of her
first year at university, after her mum had broken her leg. “I fell in love with it,” she recalls, and so, after writing a 24-page business plan explaining how she felt the firm could be grown, she decided to leave university to join her mother in running the firm. Pinks Vintage Ice Cream (www.pinksvintage-icecream.co.uk) has since grown from one ice cream van to two vans and a retro tricycle, which they now take to 250 weddings each year across the South Coast, along with parties and corporate events - they’ve even served their scoops for celebrities such as Kate Winslet and Keith Richards. And now, after years of preparation and research, Georgia and her mum are planning to open their first ice cream parlour in Waterloo Square in Bognor Regis, just off the seafront, where they plans to also make their own ice cream for the first time. “We are hoping to open this month,” says Georgia Alston. “The parlour will probably employ another six or seven people. It will be very transparent. You will be able to see the amazing product being made. We want to deliver the same highend product and level of service as we do with the vans and the tricycle. We have been researching it for a number of years
and are actually off to Italy to start really getting into it.” Georgia Alston reveals that she has also gone back to university, this time to study for a degree in business management at the University of Chichester. Zelica Carr, chief executive officer of the Ice Cream Alliance, said: “The Rising Star Award has been created in memory of a past president of the ICA, Guido Morelli, of the Alliance’s Northern Ireland division. It is now in its third year and Georgia is the first woman to win it. It’s a great achievement and it’s quite clear that she is, indeed, a rising star of the industry who is set to go far.”
75 years of promoting the ice cream industry The Ice Cream Alliance (ICA) is the trade association for the ice cream sector in the UK and has been promoting and supporting the industry – ice cream retailers, manufacturers, equipment and supplier companies - for 75 years. The majority of its members, they report, are ice cream parlours-cum-cafes and cafés selling ice cream. “The ICA is here to support small businesses especially,” says ICA chief executive, Zelica Carr. “There is a mountain of regulations applicable to our sector, which can be a big headache for the smaller ice cream retailer. The ICA is here to help with all of that. We support members with expert advice, a myriad of training courses, liaising with environmental health departments, and even with inspiring café owners with new ideas and products at our annual Expo.”
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Allergens and the correct labelling of allergens, for instance, has been a big issue in the media in recent years, the ICA point out, and rightly so. The organisation provides access to experts in this field who can help ice cream retailers provide correct and up to date information for their customers and satisfy all the pertinent regulations. The ICA can also help with specific and particular issues that a café owner might have, they add. Online training courses are available via the ICA including Ice Cream Recipe Formulation Courses, as well as SALSA (Safe and Local Supplier Approval) accreditation training which has been developed as a food-safety standard. These courses are run at the ICA’s offices in Derby. Various ICA members also run exclusive training events, courses and demonstration
days for ICA members at their premises, and there are courses ranging from helping café owners to decide if they want to start an ice cream business, to bespoke and specialist courses for the more advanced gelato maker (the ICA can also provide access to the Ice Cream Course at Reading University’s Food Processing Centre). ICE CREAM AND GELATO EXPO 2020 The ICA is the organiser of the only trade event for the ice cream industry in the UK. The next Expo takes place on 11-13 February 2020 at the Yorkshire Event Centre, Harrogate. It will be a source of ideas and inspiration for the whole sector, and could be especially valuable to café businesses that are just starting to (or thinking of starting to) make and sell ice cream. To find out more, visit www.icecream.org
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Francesco,
you are spoiling us… Say “Ferrero Rocher”, and more than likely your mind will conjure up images of a grand reception where a golden pyramid of the iconic praline is offered to the ambassador’s distinguished guests! At Fiume Restaurant however, it was chef-patron Francesco Mazzei (pictured) who was welcoming guests gathered around the golden pyramid, to mark his new partnership with Ferrero Foodservice, reports Luisa Welch. FOODSERVICE POTENTIAL Present in the UK since 1966, Ferrero is a leading family-owned global company, the fourth-largest player in the global confectionery market with unique and iconic brands well-loved throughout the UK. After acquiring Thornton’s in 2015, the transaction brought together two highly complementary businesses that share the same passion for innovative brand growth, underpinned by a proud heritage with drive and culture built upon family foundations. Part of this brand growth is Ferrero’s move into foodservice, which sees the iconic praline range – Rocher, Raffaello and Rondnoir - used
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as part of a recipe. This new partnership with Francesco Mazzei marks the very first time that pralines have been used as the finishing touch to dishes, providing chefs with an opportunity to benefit from the popularity of Ferrero’s pralines as part of dessert menus. As UK diners now spend over £49 billion on food and drink out of home each year (OpenTable, December 2018 data), operators are shown how they can increase the appeal of their desserts at any time of the year, and also specifically when diners are looking for something special at times such as Christmas, Valentine’s Day, Mother’s Day, Easter and summer.
DESSERT SHOWCASE Developing a series of dessert recipes with his own inimitable twist, Francesco Mazzei – who is also chef-patron of Sartoria and Radici restaurants as well as Fiume - shows how chefs and indeed café operators can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury.
DESSERTS
Tartufo di Pizzo with Ferrero Rocher. His unique way of working with the pralines, is to keep them untouched, working around them to create dishes that reflect and enhance their unique flavours. His recipe collection alo pays homage to the seasons and to key festivities, and it is also gently inspired by his childhood memories of favourite desserts from his native Calabria region in the south of Italy. And take heart: Each dessert is calorie controlled, light, never oversweet, and soft fresh fruit abounds. Take Tartufo di Pizzo with Ferrero Rocher, for example – the presentation resembles a present when served at the table wrapped in gold foil, making it ideal for creating a sense of occasion at Christmas for example, as once opened this dessert reveals a whole Ferrero Rocher hidden inside hazelnut and pistachio ice-cream. Pistachios abound in Calabria. “Tartufo di Pizzo goes back to my childhood and is a signature dish of Calabria from my hometown Pizzo,” says Francesco Mazzei. “Traditionally a classic Italian street food containing hazelnut and pistachio ice cream, finding the Ferrero Rocher in the middle takes this dish to the next level and transforms the dessert into something worthy of a special occasion.” The desserts are a feast for the eyes as well as the palate. Next up is the White Chocolate Sphere with Coconut and Raffaello – using the white chocolate praline. A hit at Valentine’s – practically every table at Fiume ordered this stunning dessert – this is a dessert to share in true lovers’ style. Hot raspberry coulis is poured over a cold, hand-tempered white chocolate and coconut sphere. As the sphere starts to melt, it reveals a filling of pistachio sponge, raspberry, ground almond and two white pralines. Inspired by Mother’s Day, the Raspberries & Passionfruit Tartlette with Rondnoir is a very light sweet pastry filled with, passionfruit cream, garnished with Italian meringue and raspberries, with the dark chocolate Rondnoir praline on top. The tastebuds remain as eager for the next dessert, once again inspired by Francesco’s childhood memories – namely, Pistachio Glazed Ciambella with Ferrero Rocher. This Italian Bundt cake (don’t call it doughnut!) varies from region to region, and here Francesco uses a traditional Calabrian recipe where the finished result is a very light fried pastry, covered in icing sugar and
decorated with a pistachio paste, nibbed pistachios and melted white chocolate, finished with a classic Rocher in the middle. The trouble with this dessert is that you simply cannot stop at one… So roll on the next creation, and as we look at summer, Francesco once again pays homage to another typical Calabrian ingredient - the bergamot. This fragrant citrus fruit with well-known health benefits abounds in Calabria, and whilst we may know it as the ingredient that gives Earl Grey tea its distinctive flavour, bergamot is rich in polyphenols helping to promote good cholesterol and reduce fatty deposits in the liver it is claimed. Calabria is arguably the biggest producer of bergamot in Europe. Bergamot Cream with
White Chocolate and Coconut Sphere with Raffaello. Raffaello combines whipping and double cream with lemon juice and bergamots, with light mango sauce, edible flowers and a white Raffaello on top. A gentle grating of bergamot skin is both visually appealing and releases the unmistakable citrussy fragrance. Francesco Mazzei worked in close partnership with Zareen Deboo (foodservice channel operators’ manager for Ferrero UK & Ireland) over a period of time before presenting his dessert creations. This partnership is already proving a great success, with each dessert conveying a feeling of festivity, lending itself to special occasions and with the pralines providing a luxury complement that adds a touch of sophistication and has the ability to lift any dish. Francesco, with these pralines, you are really spoiling us…
PISTACHIO GLAZED CIAMBELLA WITH FERRERO ROCHER Ingredients • 100ml water SERVES • 100ml milk • 90g butter • 90g 00 flour • 180g eggs • 2000g icing sugar • 150g pistachio icing • 30g nibbed pistachio kernels • 20g white chocolate • 5 x Ferrero Rocher (unwrap at the last moment) Method 1. In a saucepan mix the water, milk, butter, salt and sugar. 2. Bring to the boil – be sure the butter is fully melted. Add the flour in one go and mix quickly with a wooden spoon to avoid lumps. Keep cooking until it does not stick anymore to the walls of the pan. 3. Transfer the mix to a bowl and let it cool down for a few minutes. Start adding the eggs one at a time mixing quickly. This phase can also be done in an electric mixing bowl with the beater – the result should be a smooth but rather sticky mixture. 4. Pre-heat a pot of frying oil at 180°C. 5. Transfer the mix in a piping bag and pipe a ring of dough onto a piece of parchment paper. Transfer it to the hot oil, being careful to put it upside down. Let it cook for about 5 minutes then remove the paper and turn it upside down and cook until it is golden brown in colour. 6. Remove from oil and transfer on kitchen paper to absorb the exceeding oil. 7. Sprinkle each ciambella with icing sugar and with the help of the oven grill let it caramelise. Do this on both sides. 8. In a bowl, whisk the icing sugar, egg white and pistachio paste. 9. Dip each ciambella in the icing and place them on a baking tray. 10. Decorate with the nibbed pistachios and melted white chocolate and finish with the Ferrero Rocher in the middle.
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ALLERGENS
Integrating allergen management into your catering business The importance of being allergen aware is a critical part of running a catering business and as such should be an integral part of your business processes, advises Jacqui McPeake, founder and business owner of JACS Ltd (Jacqui’s Allergen & Catering Specialist Ltd, https://jacsallergenmanagement.com/).
BACKGROUND JACS Ltd is an award-winning Food Allergen Specialist in the University Sector (“Providing the knowledge & confidence to deliver excellent, safe dining experiences for all Customers”) and a Free From Hero Award Winner 2018. The company supports caterers with their allergen management procedures by providing them with an independent audit in relation to audits as well as presentations, allergen awareness workshops and HABC level 2 and HABC Level 3 Allergen Training. Having worked in the catering industry for over 30 years, Jacqui has built up a wealth of experience and knowledge to share. She also has direct experience of being a parent of a young adult who has struggled with food allergies and intolerances for the last five years. Indeed, her daughter has suffered considerably upon eating food that she cannot tolerate and is poorly for a few days, which in turn impacts on her studying and social life.
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INTRINSIC APPROACH In order to operate a successful catering business, it is essential that food allergen management is intrinsically linked to the Food Safety Management System and HACCP documents. It must become part of the day to day operations and form part of the culture – namely, “it’s what we do around here.” The minute this aspect becomes something extra an additional task - is when it will be forgotten, becoming “it’s not important” instead. We know, however, due to recent tragic cases that it is vitally important to understood how allergen management processes and procedures will ensure that customers with allergens can eat safely and with confidence in your establishment. TRAINING Training for all staff will provide them with the knowledge and confidence to understand the logic behind allergen management.
ALLERGENS A good starting point is to ensure that all staff complete the online FSA training. This training will provide the basic knowledge for new staff during their induction. I would suggest that supervisors, team leaders, chefs and managers undertake a formal training course (such as Highfield Training HABC Level 3 Allergen training). This will further develop their understanding about the practical implementation of allergen procedures. The advantage of a group training session is that this will create discussion points and provide further information for the attendees that they would not have learnt via an online course. A practical allergen awareness workshop or presentation will also ensure that catering staff have the opportunity to ask questions and encourages discussions about how to manage allergens in the workplace. RISK ASSESSMENT In order to reduce the risk of crosscontamination, it is necessary to walk around the kitchen and assess the current risks. This can be done in-house, or an independent auditor can be used to undertake a full allergen audit with the risks and recommendations outlined. The review of the kitchen processes must begin with the supplier and delivery of products. The supplier must provide full
disclosure of allergens present in the product, and the chefs must check the products and ensure their recipe specification are updated and matches the allergen matrix (the Allergen Matrix can be downloaded from the FSA web site and highlights all the allergens present in each dish). Storage areas must be organised in such a way that any allergen foods - peanuts, almonds, sesame seeds etc - must be placed in a sealed container with purple allergen labels to clearly identify the allergen contained in that container. Allergen labels should also be used in freezers and fridges on any cooked foods stored in these areas. This will ensure all staff using those products are aware of the ingredients contain within. A risk assessment must be undertaken to ensure that any risks during the preparation stage are minimised. This is done either by space management or time management. When preparing a dish made with gluten free ingredients, for example, it should be prepared in a clean area away from other dishes and cooked in an oven or fryer away from products containing gluten. A common mistake is to use the same fryer for all products. The fish made with gluten free batter has now become contaminated by all other products cooked in that fryer - e.g. chicken goujons in batter, chips with a coating (contains wheat) are no
longer safe for a coeliac or customers who are gluten intolerant. Alternatively, products which are prepared for specific diets can be made at a different time of the day to reduce cross-contamination. Any areas which may present a risk to the allergen management process should be included in the HACCP paperwork, to highlight and address any issues which may affect the end-product. This will ensure due diligence. Communication between the chefs and the front of house team must be part of the culture so the chefs can confirm the ingredients in the dishes and can advise front of house staff. Communication between the customer and the catering staff must be honest and accurate to any customers who asks about allergen content. They need to be in a position to make an informed decision about their menu choice based on the information provided by the caterer. It is worth noting that customers with allergens are increasing; they are an important customer as they bring their friends and family to eat in your establishment. Once they have the confidence to eat with you, they will become a regular customer and they will tell their friends and talk about their experience on social media. Therefore, it is important to take this subject seriously and get it right!
NEW PRODUCTS
Nelson’s new ‘Compact’ glasswasher boasts double wash power Nelson’s brand new Advantage Plus range of glasswashers and dishwashers includes the ‘Compact’ glasswasher. Its diminutive dimensions mean it can be fitted into the smallest spaces, however, there’s no compromise on its wash power which rivals machines twice its size. In fact, as well as being exceptionally energy and water efficient, Compact has an added feature to help ensure the best possible results. Unusually for a machine of this size, it comes with both a top and bottom wash and rinse arm meaning that truly sparkling results are assured from every cycle.
The Compact is very quiet in operation so is ideal for front of house siting. It’s also perfect for delicate glassware as it features a ‘soft start’ option which begins gently before gaining momentum, preventing items from chipping, cracking or even breaking. The clear electronic controls are straightforward to use and, in the event that a problem should occur, the machine has a self-diagnostic fault system. A self-clean programme avoids the need for manual cleaning and this will commence automatically at the end of service. Dimensions are: 600mm wide x 600mm deep x 720mm high. Call 0800 592 833, or visit www.nelsonwash.co.uk.
Fri-Jado UK launches MD ‘Eyeline’ hot food merchandisers Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a new range of heated multi deck (MD) ‘Eyeline’ merchandisers to meet the growth in demand for hot grab & go snacks and meal options, especially in convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets. The driving factor in the development of the heated cabinets has been the high visual impact of merchandise. To this end, the sloping display shelves are positioned at eye level, attracting the attention of customers and promoting impulse purchases. Additional impact is provided by an attractive curved profile, panoramic glazed end walls which allow 180° product visibility and canopy lighting. Cabinet aesthetics may be further enhanced with customised
branding and livery on the canopy and shelf ticket strips. The MD ‘Eyeline’ merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The range includes 600 mm, 1000 mm and 1200 mm cabinet widths, all of which feature three tier shelving, allowing operators to specify a solution with a capacity which best meets their sales volume. Call (01895) 272227, or visit www. frijado.co.uk.
THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 67
Divorce,
NEWS
and the
family-run
business The first few months of a new year are often a busy time for divorce lawyers in the UK, with enquiries rising threefold once the end of year holidays are out of the way, reports Mark Buttery of Midlandsbased solicitors, Ansons, and with particular implications for family-run businesses.
NO GOING BACK Despite a growing realisation there is little chance of salvaging the relationship, people will typically avoid talk of divorce in the run-up to Christmas. They prolong the marriage a little longer, for the family to spend quality time together, before they start down the road to divorce. A new year ahead also means that many of us will have outlined resolutions to help inspire positive lifestyle changes. This focus on the future will cause many couples to consider their marriage and finally decide there is nothing left to do; all avenues of reconciliation have been exhausted. Of course, whilst divorce is a highly emotional matter, experienced family lawyers work hard to understand their client’s perspective, advise them quickly and cost-effectively, helping them avoid ending their marriage in court, if at all possible.
68 CAFÉ LIFE | APRIL 2019
A TEAM APPROACH Whilst many consider a strong marriage to be based on good teamwork, a good divorce will also rely on the efforts of many lawyers and other professionals, collaborating closely to deliver the desired outcome for their client. Children in the relationship can undoubtedly increase the problems during a divorce, but matters can be seriously tricky when one or both of the divorcing couple own or manage a business. Research shows around 1.4 million UK companies are now run by couples, with the number on the rise. TWO’S COMPANY Many business owners remain unaware their partner may be entitled to some share in their company, even if the partner has never been involved in the day-to-day activities of the company. The likelihood
of this situation grows with the length of marriage or inequality in financial resources. In the UK, for the court to consider a ‘fair’ division of all your assets, everything will be taken together in one lump, with little distinction made between assets, unless you have legal documentation that proves a different position. BAD FOR BUSINESS? Dealing with a family business during the divorce process often raises many complex issues, starting with its valuation, inheritance wishes, financial contributions, dividend payments and the shares or interests of other family members. The family court will hope to protect a family business from becoming too involved in a divorce, to avoid the business having to be broken up or sold off to realise enough to pay the court determined settlement.
NEWS
Alternatively, one of the divorcing couple may have to buy out the other if they have a share in the company, or liquidate assets to achieve the same outcome. All of which can be messy and time-consuming, often negatively impacting the performance of the company. Many businesses don’t have the spare capital or assets to liquidate that could help achieve a clean break and the resultant pressure to sell, will typically signal the end of the business – which can be considered by the courts. It is not uncommon for newly divorced partners, for instance, to have to work together until the business can be sold, which brings a whole new series of challenges – to achieve the maximum sale price will need the pair to work successfully together and make jointly beneficial decisions!
DETERMINING THE VALUE Whether or not your business will be valued within the divorce depends on whether it would have a substantial value if sold. If it is deemed to have no real value then it may not be included. However, successful family-run businesses will be considered an asset as part of the divorce and valued within the process. Where it is important for a business to be valued, an expert accountant will undertake a valuation on behalf of both parties, known as a single joint expert. Rather than having a set procedure for all divorces to follow, there are a range of values that could be obtained and considered by a matrimonial judge if it’s deemed necessary, so it is crucial that you hire an experienced accountant to help you reach the desired outcome, depending on whether you are hoping to retain the business or not. It is wise to consult your legal adviser for help finding the right expert to handle your individual case.
PROTECT YOUR BUSINESS FROM DIVORCE The first step to protecting a business is not particularly romantic and requires foresight at the outset to draft appropriate documentation. Pre-nuptial agreements are a tricky topic for many couples, although seen as overly pessimistic, they are essential for any business. The agreement is not just about the relationship between the owners, but the future of the business, its reputation, the lives of its employees, any investors, its clients and even its customers. A Founder’s Agreement is a good place to start. This agreement sets out formally how the founders of a business are going to operate it, to avoid any disputes or misunderstandings which could threaten the business in the future. In the UK, this formal document will typically be in the form of a Shareholders’ Agreement. The Family Law team here at Ansons works closely with our Corporate Law team to help set up businesses efficiently, but also to assist when a relationship has gone wrong and divorce is inevitable.
THE INVOLVEMENT OF SHARES Regardless of how involved they are in the daily running of the business, a husband or wife may own shares in the company, a decision that is often made for tax purposes. Company shares can also work towards a divorce settlement, with shares transferred from one partner to the other when finalising an agreement. It is the role of the single joint expert accountant to value both spouses’ shareholdings – the matrimonial court also has the power to transfer shares if one party does not agree to earlier negotiations. Therefore, if your family-fun business encounters these types of issues, it is critical that you recruit the help of an experienced team of solicitors.
LEAVE EMOTION AT THE DOOR The time to discover your business has not been set up with the correct agreements, is not when divorce lawyers are looking to get it valued in preparation for a sale. It will be an emotional time and preparation in advance will ensure a more amicable divorce, with everyone aware what’s at stake. Whether your relationship is strong and long or it is becoming tense, now might be a good time to have a chat with one of our lawyers to understand your position. We can leave emotion aside and call on the services of a wide range of specialist lawyers who will advise and protect your position. You might own all, part. or none of a family business, but knowing which direction your next step should take you in the future, requires first knowing where you are now.
BACKGROUND Ansons’ Mark Buttery has 25 years’ experience in advising clients on all family law matters, including representing parents and children in children proceedings and resolving financial disputes for high net worth individuals in a client focused manner. The firm is a leading firm of solicitors with offices in Cannock, Lichfield, Halesowen and Sutton Coldfield area, providing a complete range of legal services to businesses and individuals, from advising on commercial property and corporate matters to family law and wills, probate and tax planning.
THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 69
Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre The FoodFellas
CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK
70 CAFÉ LIFE | APRIL 2019
DRINKS Chocolate Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK
Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd
Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd. Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.
Café Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.Pasta Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd
2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com
PASTA Caterers Choice Ltd. Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com
ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 spercival@anchorcatering.co.uk www.anchorcatering.co.uk
BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com
GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com
GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com
GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com
GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com
GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com
HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@meltonfoods.co.uk
ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net
REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk
STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@streeteatsfood.co.uk www.streeteatsfood.co.uk
THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk
THECAFELIFE.CO.UK | APRIL 2019 | CAFÉ LIFE 71
Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie
CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk
CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com
EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113 pneed@needfoods.co.uk www.needfoods.co.uk
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FRIESLANDCAMPINA LTD Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Joe Gibbons Tel: 01403 273273 joe.gibbons@frieslandcampina.com www.frieslandcampina.com/en/
FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.terrena.fr/en/
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
Café Suppliers Index JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone: 01482 301146/07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk
LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/default.html MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk
SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
International Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call
Sam Minton
01291 636333 email: sam@jandmgroup.co.uk
74 CAFÉ LIFE | APRIL 2019
Marimba 60mm x 88mm Advert.qxp_Layout 1 07/03/2019 09:54 Page 1
Hot Chocolate Melts From flakes of real single
origin chocolate. Ecuador dark, Venezuela milk, Dominican white and dark sugar-free. Free point-of-sale materials and retail chocolate range.
Request a free sample pack Tel: (01279) 714527 www.marimbaworld.com