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CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector




No.93 I July 2019

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With breakfast increasingly becoming an all-day affair, we take an indulgent look at what cafés and coffee shops can offer their customers. Our features also include tea and ‘free-from’ café fayre, and there’s some advice from Paddy & Scott’s Scott Russell on boosting coffee sales. Looking ahead to September, we preview this year’s Speciality and Fine Food Show – a source of ideas for many in the café and coffee shop sector – and our advisory articles cover staff management over the summer months, as well as allergen labelling.

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28 Free-from – catering for all.


Blue Goose launch a new breed of eco coffee capsule.

36 The tea scene – the trend for health and wellness.


Costa Coffee announces new UK&I managing director.

34 Protecting business critical invoices.


Starbucks and Hubbub launch first ever airport reusable cup trial.

10 Fracino fuels campaign to equip veterans with barista skills.

EVENT PREVIEW 48 Speciality & Fine Food Fair 2019. 58 Caffè Culture latest.

FEATURES 18 Breakfast bounty – making the most of an all-day opportunity.

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8 Twinings launches two new teas.

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46 Boosting coffee sales – advice from Paddy & Scott’s Scott Russell. 52 Café Life Association partners with Hampshire Fire Authority for a range of new benefits.




54 Managing employees: How to have a stress-free summer. 56 Tips for a fly-free café. 60 OOH allergen labelling – what it means.

REGULARS 33 New products. 66 Checkout.

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 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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Blue Goose launch a new breed of eco coffee capsule As big corporations argue in favour of plastic and aluminium coffee capsules, the smaller business, Blue Goose Coffee, says that it is positively embracing environmental technology to provide eco-conscious consumers with sustainable alternatives. Proof of this, say the firm, is their new range of speciality, single-origin and organic coffees in plastic-free coffee capsules. Compatible with Nespresso® original domestic drop-through coffee pod machines (excluding Expert), their innovative wood bark capsules turn into compost within 12 weeks of being placed in council food waste collections and in stark contrast to aluminium and plastic capsules which can take 200-500 years to degrade in landfill, they claim (a predicted 52 billion non-recyclable plastic coffee pods will be produced globally by the end of next year, they also report, despite the world waking up to the plastic crisis). Sustainably and organically grown in the world’s most respected coffee growing regions, Blue Goose’s eco coffee pod range has already received national accolades for their trio of coffees. Varieties available include Ethiopian Yirgacheffe, organic Peruvian and the UK’s only Swiss Water Decaf capsule, filled with organic coffee from Honduras. Not content with providing an alternative to plastic and aluminium capsules,

co-founders Lex Thornely and Nick Ratsey consciously set out to match their range’s eco-credentials with the finest tasting, ethically sourced speciality Arabica coffees. “We wanted to prove just how good capsule coffee could and should taste without compromising on our ethical approach to business. So we naturally selected speciality grade coffees for which we pay our growers a premium beyond the Fairtrade Minimum Price,” said Lex Thornely. “By sourcing the highest quality speciality coffee over commodity-grade coffee, our customers get the very best tasting coffee while our farmers earn greater income to re-invest into their livelihoods, ensuring their families, workers and local communities can thrive long into the future.” Blue Goose Coffee’s GM-free compostable coffee pods are also produced using renewable energy and packaged in sustainably sourced, recyclable cardboard printed using vegetable inks. Further evidence of Blue Goose’s purpose-driven approach to business is through their donations to chosen charities and projects. “In a world where big businesses are only changing their environmental ways due to mounting consumer pressure, we wanted to prove that small businesses really are at the heart of creating positive change, putting people and the planet before profits. This is why we are supporting water and

wildlife charities in our origins, in particular the conservation of the Bale Mountain National Park, which is the source of water for 21 million people across Ethiopia and Somalia and home to the endangered breed that inspired our brand, the Abyssinian BlueWinged Goose,” Lex Thornely added. Oxygen-sealed, the eco coffee pods ensures a superior tasting, speciality grade coffee which stays fresh for up to 12 months, with 10% more coffee than a standard Nespresso® capsule too, claim the company (available across the UK via Amazon, each coffee costs £18.00 for 40 biodegradable capsules).

A diamond launch for Crem Welbilt has announced that it is delighted to welcome the Diamant Pro to the Crem portfolio. The new Diamant Pro espresso machine has been designed to meet the very highest barista standards, say the company, via the pioneering Crem TechTM system which both simplifies the coffee making process whilst enhancing the coffee quality, they claim. Operators can also switch between traditional and barista operation modes by the simple touch of a screen, whilst OLED displays provide important information about extraction time, temperature and dosage. The machine - as an option - can also be operated through a wi-fi connection, thus adding to its twenty first century appeal.


Pushing technology further, the Diamant Pro features a smart and convenient 3.5” display screen that informs the user about various aspects such as group over-use, group cleaning and SmartSteam functions. The touch screen display also shows three levels of user settings - user/barista, technical and factory - meaning a barista of any skill-level is able to produce an exceptional cup of coffee with the Diamant Pro. However, it’s not just the display that has been developed with the barista at the forefront, but the entire design of the Diamant Pro, explained Anders Bäckström, field marketing manager for Crem UK & Ireland. “We are delighted to welcome the Diamant Pro to the Crem portfolio,” said

Anders Bäckström. “This premium coffee machine truly puts the needs of the user first in every imaginable way. From the machine’s practical functions and features, such ergonomic steam levers and expert barista modes, to pioneering Crem TechTM technology, and small, yet important finishing touches such as barista lights and large

cup holders, the Diamant Pro is a coffee machine that baristas will love.” Backed by a ‘tried and tested’ hydraulic system and Diamant PID technology, the Diamant Pro is also able to regulate a constant extraction temperature for supreme in-cup coffee quality. In addition, the hot water tap can be adjusted to a specific temperature.


Costa Coffee announces new UK&I managing director Costa Coffee has announced the appointment of Neil Lake as the new managing director of Costa Coffee UK&I. Neil Lake, who joined Costa Coffee in September 2018 as retail and operations director, relocated from Australia where he most recently worked as a senior executive for Coles Supermarket. With a successful career spanning across retail operations, store development, merchandise and general management, Neil Lake’s appointment follows the resignation of Jason Cotta, who has worked for Costa Coffee for over eight years,

across both the UK and global business, and is leaving to take up a chief executive role. Commenting on the announcement, Dominic Paul, CEO of Costa Coffee, said: “I am delighted to have appointed Neil to the role of managing director, UK&I. Neil brings with him extensive strategic and operational experience at a global level, with a strong track record of driving sustainable results. “Following our recent sale to the Coca Cola Company, this is an incredibly exciting time for Costa Coffee, especially within the UK&I where we are

focused on unlocking a new phase of growth and further enhancing our customer experience. Neil is perfectly positioned to lead the UK&I team, leveraging his depth of retail experience and passion for Costa’s customers and team members.”

Commenting on his appointment, Neil Lake, added: “I am honoured to be taking on this role and look forward to working alongside the whole UK&I team, including our corporate and franchise partners, suppliers and 16,000 plus passionate team members out in our stores. Costa Coffee is a growing global business and I am excited for the opportunity to work to simplify, invest and grow the UK&I market, focusing on our customer experience, teams, partners and channel innovation.”

200 Degrees Coffee to open in Liverpool Speciality coffee roaster 200 Degrees is opening in the heart of Liverpool this July, bringing its handcrafted coffee and signature fresh food menu to the city. Located within Liverpool’s premium shopping centre – Metquarter - the new 72-seater coffee shop will be bringing 20 new jobs to Liverpool and serving freshly roasted coffee from the 200 Degrees roast house in Nottingham. As well as its hand roasted coffee, cold nitro brew coffee, iced tea, smoothies and milkshakes, the new shop will serve an imaginative range of salads, soups, sandwiches, tempting cakes and pastries prepared daily on the premises, with plenty of vegan and gluten free options available to eat in or takeaway. Coffee lovers can also purchase freshly roasted beans in store and online as well as coffee making gadgets, and as part of its wholesale arm 200 Degrees now supplies coffee to more than a hundred customers across the UK, as well as providing bespoke ‘beans to machines’ solutions for numerous offices, restaurants, cafés,

hotels, conference centres and shops. Unique features of the 1,950 square foot coffee shop include a split bar, cosy sunken seating area, bespoke artwork and outdoor cafe seating. “We’ve wanted to open a coffee shop in Liverpool for some time, with its vibrant culture and huge creative heritage we feel that 200 Degrees is a perfect fit for the city,” said Tom Vincent, co-founder and director at 200 Degrees.

“Our new coffee shop is in a fantastic position on the ground floor of the Metquarter, a thriving retail hub that seems to be bucking the trend on the high street through its mix of large brands and small independent companies. We always aim to become an integral part of the community wherever we go and we want everyone here to find somewhere in the shop to relax with their coffee and hopefully enjoy some of our freshly prepared food.

“As we approach our July opening our popular pop-up events will be in full swing in the Metquarter centre area, offering shoppers and business people an opportunity to learn about what we do and sample some of our menu, they also show people how we serve everything to takeaway. “The new coffee shop will bring together our unique, comfortable and stylish interiors which we hope will make everyone feel at home, and as we do with all of our coffee shops, the store interior will be partly inspired by Liverpool’s character. The coffee shop has plenty of café seating outdoors where customers can relax and enjoy the warmer months to the full.” 200 Degrees, which was set up by Tom Vincent and his business partner Rob Darby in 2012, and has distinctive coffee shops in Nottingham, Birmingham, Leeds, Sheffield, Leicester, Cardiff and Lincoln as well as its roast house in Nottingham. The company says that it has further plans to grow, with three more shop openings set for later this year.



NEWS UCC Coffee appoints new global account director UCC Coffee UK & Ireland has announced the appointment of Carlos Lopes to the position of Global Account Director. In the newly created commercial role, Carlos Lopes will head up the business unit to support global customers, say UCC. UCC Coffee’s global business unit is comprised of key people from across its business in Europe, Asia and the rest of the world. The strategic team includes commercial, sustainability, supply chain, procurement, category and key equipment partners, who work together to support and develop business for key customers globally. Carlos Lopes brings with him a wealth of experience following over 20 years at PepsiCo, where he led global brands and franchisees across the Retail, QSR, Workplace and Leisure channels over multiple markets, countries and regions. Marcus Swift, commercial director, UCC Coffee UK & Ireland commented: “This is an important appointment for UCC Coffee as we continue to support strategic customers to grow their coffee business globally. Carlos brings a wealth of B2B and foodservice experience having developed some of the world’s most popular food and drink brands. He has a proven track record of delivering results and best in class commercial management.”

Starbucks and Hubbub launch first ever airport reusable cup trial Starbucks and Hubbub are launching the first airport reusable cup trial in partnership with Gatwick Airport. The trial will offer drop off points for Starbucks reusable cups throughout the international airport’s South Terminal to help cut paper cup waste and address throw-away culture. This trial aims to offer a new approach to reuse, helping customers reduce disposable cup usage within closed environments such as travel hubs, say the companies. Customers at the Starbucks store, which is operated in partnership with SSP, will have the option to borrow a free reusable cup for their drink instead of using a paper cup, which they can then drop off at one of five ‘Cup Check-In’ points throughout the airport before they board their flight. Over 5.3 million of the seven million paper cups used at Gatwick each year are already being recycled but as recycling requires empty cups to be placed in the dry recycling bins, Starbucks and Hubbub have identified the potential to increase reusable cup options as well to limit the number of cups used in travel hubs where on-the-go packaging is prevalent. The aim of the trial is to put 2,000 reusable Starbucks cups in circulation throughout Gatwick’s South Terminal, which could drastically reduce the number of paper cups being used each day. For example, if only 250 customers opted for reusable each day, it could see over 7,000 paper cups saved in one month.

Jaz Rabadia MBE, UK senior manager of energy and sustainability at Starbucks said: “The purpose of working with Hubbub and Gatwick is to help create a new culture of reuse on-the-go by giving customers the option of a reusable cup instead of paper for free. We are optimistic that the ‘Cup Check-In’ points around the airport will provide enough places for customers to return their cups on the way to their gate, but also recognise this might not for everyone. Our goal is to save 7,000 disposable cups over the course of the month to find out the best ways to drive reuse where it is typically harder to do so – such as airports.” Rachel Thompson, sustainability lead, Gatwick Airport said: “There is strong public support for measures to reduce waste and we are delighted to support one of our retailers with an innovation that can help travellers do that. We are looking forward to seeing how the trial goes and what we can learn to improve the solution. “This trial fits well with Gatwick’s own circular economy ethos, which sees us utilise as many recovered resources as possible from within the airport estate. By redesigning and investing in new waste collection and sorting facilities, and also in training to raise awareness about our journey toward zero waste, we have so far managed to hit a waste recycling and reuse rate of 70% this year. This includes all empty coffee cups and plastics and we also send zero waste to landfill.”

Paddy & Scott’s largest Fuelling Station opens in Ipswich Suffolk coffee company, Paddy & Scott’s (www.paddyandscotts. co.uk), has opened the doors to its brand new café based within the new Clip ‘n Climb Centre in Ipswich. Its largest fuelling station to date, the new 106-cover café is housed in a spacious, newly-renovated mezzanine overlooking the climbing area and serves Paddy & Scott’s artisan coffee, a range of smoothies, Tea Pigs tea and soft drinks, along with an array of hot and cold food. “We are very excited about the opening of our newest and largest fuelling station,” said


Martin Westhorp, an equity partner at Paddy & Scott’s. “Our brand is all about chasing that goal and fuelling the day, so what better partnership is there than working with a stateof-the-art climbing centre that’s all about energy, activity and reaching the summit? “We expect our coffee shop to be popular with locals looking for a coffee on the way to work or for a quick lunch, as well as families visiting the venue. It’s perfectly designed so parents can relax with a hot drink whilst their kids enjoy the 42 challenges at the Clip ‘n Climb centre.”

Paddy & Scott’s grows, harvests and distributes coffee, and distributes machinery and ancillary products throughout the UK

and beyond and has worked alongside the team at Clip ‘n Climb in Ipswich to deliver a comfortable and stylish café serving great coffee.

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It’s great to meet with new and old suppliers at lunch! I visit every year and always get to see new and different innovations – it has a brilliant vibe at ExCeL too!” CATHY PORT, HEAD OF CATEGORY – SWEET AND IMPULSE, COSTA


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Coca-Cola and Costa Coffee launch Costa Coffee Ready-to-Drink The Coca-Cola Company and Costa Coffee have unveiled Costa Coffee Ready-to-Drink (RTD), a new chilled, canned coffee brewed with Costa Coffee beans, designed for consumers looking for a genuine coffee hit, say the duo. Costa Coffee RTD will launch with three of Costa Coffee’s most popular variants – Classic Latte, Caramel Latte and Black Americano. The new range has proper coffee at its core, with the same Mocha Italia Signature Blend coffee beans used in all Costa Coffee. Costa Coffee RTD contains 30% less sugar than most other ready-todrink coffees in Great Britain, with between 15 – 108 calories per 250ml can. The result provides consumers with an authentic coffee experience with a real caffeine hit, feel the companies, with each drink containing the equivalent of a double shot of espresso. The launch comes in the first six months since Coca-Cola completed the acquisition of Costa Coffee.

“Our teams at Coca-Cola and Costa Coffee have been working around-the-clock to make our shared vision of Costa Coffee ready-to-drink coffee a reality,” said Jennifer Mann, senior vice president and president of global ventures for Coca-Cola. “This demonstrates the power of our partnership. It combines the marketing expertise, global scale and distribution credentials of the Coca-Cola

system with Costa Coffee’s expertise and capabilities in coffee. The result is a fantastic tasting, ready-to-drink coffee.” Dominic Paul, CEO of Costa Coffee added: “Through this collaboration we’ve been able to work together to offer consumers the great taste of Costa Coffee in a can for the first time. We are committed to working together to give consumers more opportunities

to enjoy the Costa Coffee they know and love, whenever they want, wherever they are. We’re really proud to have brought this product to market at such speed whilst still ensuring the range has proper coffee at its heart.” As with all Costa Coffee, all the coffee beans are Rainforest Alliance Certified. The range will be sold in 250ml cans which are 100% recyclable. The launch is the latest move from The Coca-Cola Company as the company continues to expand the range of drinks it makes to offer consumers more choice. In Great Britain it follows on from the launch of Coca-Cola Energy and Signature Mixers and Aquarius earlier this year. The new range is set to further move Costa Coffee to becoming the world’s number one coffee business. Costa Coffee now has over 2,600 coffee shops in the UK and more than 1,300 plus shops in 32 overseas markets. There are also now more than 8,000 Costa Express self-serve machines in the UK.









Twinings launches two new teas As consumers demand innovation and new experiences from their beverage choices, Twinings say that they are delivering two new products that have been created to maximise the tea experience out of home and create drinks that delight. Busy lifestyles, health, and wellbeing are key drivers of consumers’ needs, and importantly when visiting a café or purchasing a takeaway drink, a customer will be looking for something that they can’t easily replicate at home, feel Twinings, with changing consumer tastes and a drive to create unique experiences in foodservice having led tea company to introduce two new loose-leaf pyramid bag tea blends. The Full English and the All Day Decaf teas have been created exclusively to meet the needs of consumers in the out of home market to ensure that operators can deliver a unique and premium experience to their customers, say the company. “Energy management throughout the day is a key consumer need and tea is a beverage which is able to deliver this


due to both its refreshing and ‘pick me up’ role and also because of its ability to aid relaxation,” said Jacqui Chapman, shopper marketing manager at Twinings Foodservice. “We also know that consumers won’t compromise on taste, especially in the out of home market and with this in mind, our two new blends release strong, well rounded and fullbodied flavours which consumers demand. The All Day blend is decaffeinated and this tea style continues to grow in popularity as caffeine conscious consumers want a refreshing drink with the same full bodied taste.” Twinings say that their mixologists have also delivered two blends that have been created specifically for the out of home market. They both have a heavier bag weight at 3g, having been created by master blenders to deliver the best possible tea in the complex catering environment, say Twinings. The heavier weight pyramid bags are designed for a 12oz/ 330ml serve which is the equivalent

of a tea pot of water whereas most tea bags cater to smaller cups of water and are around 2/2.5g weight. The blends also meet the trend for a stronger taste so they brew with greater strength, feel Twinings. The pyramid bags use large leaf tea which are bigger pieces of tea leaves than found in standard tea bags so they retain the intensity of flavour resulting in a bold drink without bitterness, point out Twinings, and the bags are also plastic free and biodegradable.










Fracino fuels campaign to equip veterans with barista skills Fracino has boosted a campaign to give Armed Forces veterans a new lease of life by equipping them with the skills to become a barista. The manufacturer has donated espresso machines, grinders and knockout drawers to former soldier Nigel Seaman from Combat2Coffee which trains veterans and helps them to find work placements or outreach support. The community interest company was launched in 2018 after Nigel, whose active service across 1992-2004 included placements in Northern Ireland and Bosnia, was diagnosed with post-traumatic stress disorder (PTSD). Witnessing the plight of fellow veterans struggling with life outside service, he supports those who are in custody, serving rehabilitation - or seeking an outlet to put their skills to good use. “An enormous thank you to Adrian and the Fracino team - the espresso machines and complementary equipment they have provided will be invaluable in our barista training programme to enhance the quality of life and confidence of veterans who have much to offer but struggle to acclimatise to life

Equipping veterans with barista training - Nigel Seaman (second right) with Fracino team members. outside the forces,” said Nigel Seaman. “The donation was also perfectly timed in advance of this year’s Armed Forces day on Saturday, June 29 when Combat2Coffee was in Peterborough quenching the thirst of veterans and the local community who joined forces to acknowledge the invaluable role of the men and women serving our country.” Nigel Seaman has also teamed up with nationwide

charities Help for Heroes, which provides lifelong support to service personnel and military veterans, and Combat Stress which helps former servicemen and women to deal with issues such as (PTSD), anxiety and depression. Combat2Coffee’s key goals include securing accreditation for the barista courses and enlisting more volunteers. Adrian Maxwell, MD of Fracino - the UK’s only manufacturer of traditional

espresso coffee machines and a champion of giving back to communities - added: “Nigel’s passion and vision to give a new lease of life and skill set to veterans is inspirational and Fracino is proud to support the venture which has already improved the well-being of many veterans in a short space of time.” For more information visit http://www.combat2coffee. co.uk/ or call Nigel Seaman on (07429) 439766.

Rob Ward to chair SCA national committee Rob Ward, Gruppo Cimbali coffee specialist has been elected to the 2019-2021 national committee of the Speciality Coffee Association (SCA) UK Chapter. Taking up the role of national co-ordinator with immediate effect, Rob Ward will have key areas of responsibility in support of the SCA strategy which includes chairing the committee, overseeing finance and ensuring compliance with SCA principles and practices. Rob Ward has been part of the judging team for the SCA UK Chapter since 2012 and head judge for all competitions within the SCA since 2015. In 2017 the SCA committee appointed Rob as judges’ liaison, a role which allowed him to help shape SCA competitions within the UK.

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Commenting on his appointment, Rob Ward said: “Election to the SCA committee is through nomination by fellow SCA members and I am therefore delighted to win the support of my peers across the industry which stems from my involvement in the judging team and wider coffee experience. “The committee tenure is a twoyear period and I am very excited at the prospect of working with the committee team and promoting the values of the SCA within the coffee community.” The 2019-2021 SCA UK Chapter National Committee comprises Rob Ward (national co-ordinator), Graziano Moroni (events co-ordinator), Fabio Ferreira (marketing and communications co-ordinator) and Edita Chodarcevic (education co-ordinator).


Black Sheep Coffee secures £13m in funding Black Sheep Coffee, the specialist independent coffee shop chain, has raised £13m in funding from private investors, bringing the firm’s total funding to £25m since inception of the company back in 2013. Funding from private investors include Tellef Thorleifsson (first investor in Spotify, CEO of Norfund and co-founder of Northzone Fund), Bill Shultz (president of Coca-Cola Canada and board member at Coca-Cola Global), Tore Myrholt (currently chairman for the Board at Antler and former chairman of McKinsey Consulting Group) and Jacob Schram (former CEO at CircleK). The funding will allow Black Sheep Coffee to continue its global expansion, with the aim of growing its existing number of sites from 34 to 70 by the end of 2019. Black Sheep Coffee was founded in 2013 by Gabriel Shohet and Eirik Holth, who are also co-CEOs of the company. The brand has achieved a 25% like-for-like sales growth across the last two quarters (Q4 2018 and Q1 2019), they report, and has also increased annualised turnover by 56% between Q4 2018 and Q1 2019 from £8.5 to £13.3m, and aims to reach £25m annualised turnover by the end of Q4 2019 (pre-money valuation for the funding round was £96.2m, bringing the company’s post-money valuation to £109.2m). By not going down the venture capital and private equity route, Black Sheep Coffee’s founders say that they aim to preserve the company’s independence and their long-term vision for the brand. Top-tier private investors from the tech, consulting, finance and retail industries add to high-profile investors in earlier rounds including CFO of Carluccio’s Frank Bandura, Le Pain Quotidien’s Ian Zilberkweit and celebrity poker players Martin Jacobson and Mustapha Kanit.

The funding will go towards the company’s global expansion throughout Asia, the U.S., France, Germany, Switzerland, Austria and the GCC region, starting with UAE this summer. Black Sheep already has a presence in Manila and is looking to open one more shop in the Phillipines before the end of the year. In addition, Black Sheep Coffee says that it will look to further develop its newly launched e-commerce platform, where customers can buy the Black Sheep coffee beans, gift cards, branded bamboo reusable cups and Black Sheep hoodies and t-shirts. The Black Sheep Coffee beans are also now available to buy on Amazon and through subscription. Black Sheep Coffee’s inspiring corporate social responsibility efforts and sustainable model have contributed to loyal and dedicated private investors and a growing customer base. Having gone plastic-free back in 2014, the coffee shop reports that it is now helping the homeless people in their communities, as well as ensuring that their farmers are treated as well as their customers. Gabriel Shohet and Eirik Holth, co-founders and co-CEOs of Black Sheep Coffee, said: “We started Black Sheep Coffee to challenge big corporate brands on their sustainable approach, and rid the world of boring, average-tasting coffee. We have made a conscious effort to stay clear of institutional investors in order to keep our independence and long-term vision for the brand. As we continue to grow globally, we’ll continue to adhere to our core values: sourcing the best beans in the world, hire the best baristas in town, get rid of plastic, support our homeless communities, never fear competition, open right next door instead.”

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First Mile and Huhtamaki join forced to accelerate disposable coffee cup recycling

Marimba is in the pink! Marimba World Chocolate (www. marimbaworld.com) says that it is both excited and delighted to announce the launch of its new Ruby Hot Chocolate Melt after a successful preview at the London Coffee Festival. Ruby is their newest variety of chocolate, made from specially selected cocoa beans sourced from Brazil, Ecuador and Ivory Coast. Featuring a pink colour and flavour notes that are fruity and fresh and sour, ruby chocolate is a new and exciting way to enjoy an old favourite, say the company. Recognised as one of the biggest innovations in chocolate history in 80 years, and created after 13 years of research, Ruby Hot Chocolate is the latest addition to Marimba’s range of popular Hot Chocolate Melts. Ruby chocolate has a unique flavour, described as “sweet yet sour” with little of the cocoa flavour traditionally associated with the other varieties of chocolate, report Marimba. Marimba’s ruby chocolate flakes are now available in both 1kg catering packs and also in stylish new retail cartons (the range also includes bars of ruby chocolate).

Recycling company, First Mile, has announced its new partnership with sustainable food packaging specialist, Huhtamaki, in a collaboration that aims to further increase the number of disposable coffee cups effectively recycled in the UK, say the company. The partnership will see First Mile collecting used disposable cups from some of Huhtamaki’s customers throughout London and Birmingham from a variety of different coffee chains, restaurants, bars and other business premises throughout the cities. Huhtamaki manufactures both recyclable and compostable paper cups both of which can be handled by this new service (all of its cups are made in the UK with 100% PEFC certified paper board from sustainablymanaged forests). The high-quality fibres are increasingly in demand in the paper industry and can be recycled up to seven times without losing their material integrity, they report. There is already capacity to recycle every paper cup used in the UK through various paper mills such as James Cropper, DS Smith and alongside beverage cartons at the ACE UK Halifax facility, they add. Huhtamaki’s compostable cups will be processed via First Mile’s new compostable packaging recycling service, which will see them, along with other materials, transformed into nutrient-rich fertiliser. This new service correctly recycles cups at the end of their life, realising the positive environmental intentions of Huhtamaki and those customers investing in their use. Businesses taking advantage of having their used Huhtamaki cups collected for recycling will join the 25,000 companies that

recycle over 65,000 tonnes of material in the five million collections that First Mile makes every year. First Mile founder and CEO, Bruce Bratley, said: “With a growing awareness of recycling and sustainability, the PCRRG reports that paper cup recycling rates have increased from an estimated one in every 400 to one in every 25 in just two years and we’re keen to increase this further through the work we do. This partnership is a great collaboration, pairing Huhtamaki’s objective of driving long-term sustainability, with First Mile’s innovative approach to making recycling easy for businesses.” Keith Crosley, Huhtamaki UK’s general manager, added: “The cups we manufacture in the UK are sustainably sourced, responsibly produced and fully recyclable. We recognise that more paper cups need to be recycled and we are actively working on this to further improve recycling rates. Working with First Mile is a fantastic partnership to enable our customers to have their paper cups collected recycled and turned into new products.” Businesses interested in having their paper cups recycled can contact First Mile https://www.thefirstmile.co.uk/huhtamakirecycling

IBC help drive sales with POS The Italian Beverage Company (IBC, www. italianbev.co.uk) is encouraging more customers to take advantage of the POS materials available to them. POS can play a crucial role in marketing the menu to boost sales of a particular product line or item such as a seasonal drink. Eye-catching POS can be used to convey brand messages and promote special offers or new menus and recipes to customers once in store, whilst they queue or dine in. Promoting social media accounts on POS is also a good idea, along with sharing quality images of your seasonal or speciality drinks to encourage sales, as according to Diageo’s latest Drinks Report, seven in 10 adults have

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considered buying a beverage after seeing it on social media. A range of materials are available from IBC including posters, strut cards, table talkers, and A frames, designed for use in visual merchandising to create innovative seasonal or themed display areas. Bespoke POS can also be created to help boost sales further, if something more specific is required. “Making use of strategically placed strut cards or table talkers, for example, can remind customers what’s on offer or highlight a special offer and are really helpful in getting a message across when staff are busy at the tills or serving other people,” said Ricky Flax, general manager, IBC.

“A priority, particularly in high street locations where competition is fierce, is to attract passing trade and get people through the door and here we can help with attention grabbing A frames which can be loaded with creative recipes, menus and offers to entice people in.”

Wheel success for La Cimbali! Six members of the La Cimbali team excelled over Father’s Day weekend, taking part in the London to Brighton Bike Ride, the 54 mile event that raises money for the British Heart Foundation. Through the driving rain and steep hills the team managed to raise £1,000 for the charity and some even conquered the feared Ditchling Hill! “It’s a weekend we will never forget for all the right reasons,” said Oliver Watt, La Cimbali national account manager. “We battled horrific weather and three steep inclines, but we managed to raise an amazing amount of money for an incredible cause. And we will be back here next year to do it all again, hopefully with a bigger team!” The London to Brighton Bike Ride has been going since 1975 and this year almost

15,000 cyclists took part. The event raised an impressive £2m which will go towards funding vital research to help understand how to diagnose, treat and prevent heart and circulatory diseases (if you’d like to contribute to the fundraising please contact Olly at oliver.watt@cimbali.co.uk).

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UCC Coffee launches Grand Crü No. 6 UCC Coffee UK & Ireland has launched its latest iteration of its seasonal Grand Crü coffee - Composition No.6. Ronan Sayburn, master sommelier, has once again collaborated with Gayan Munaweera, UCC Coffee’s head of coffee quality and Q grader to source this season’s finest coffees. Using their combined knowledge to create a unique composition and an extraordinary coffee, they have developed a delicious, complex blend, perfect for the premium out-of-home market. Composition No.6 is a blend of four components offering a unique and delicate blend of Ethiopia washed (15%), Ethiopia Natural (30%), Guatemala (25%) and Costa Rica (30%), delivering a velvety, silk-like body with notes of creamy butterscotch, cacao and dark cherries, say UCC. A truly speciality coffee, each component boasts an industry recognised SCAA International Quality Score of over 80, giving the blend an incredible flavour worthy of the Grand Crü name. The washed Ethiopian beans offer an elegant, delicious and complex flavour, whereas the naturally processed beans deliver a fruity undertone - when paired with Costa Rican and Guatemalan Arabica beans – regions both renowned for high quality coffee - the blend delivers an unrivalled and unique flavour in every sip. Gayan Munaweera, head of coffee quality and Q grader at UCC Coffee UK & Ireland said: “Ronan and I share a passion for identifying unique flavours and it has been great working together

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again on this blend. For our sixth seasonal Grand Crü blend, we’re taking drinkers to central America and across to the horn of Africa. Renowned for its floral quality of bean, Ethiopia delivers a complex cup, and when combined with Arabica beans from Guatemala and Costa Rica it carries sumptuous flavours of creamy butterscotch, cacao and dark cherries with a complexity of flavour coming from its refined, premium taste. It’s truly a unique blend.” Ronan Sayburn added: “Much like how regions play a major role in the taste of wine, the same can be said with coffee, and Grand Crü is made for operators who treat their coffee as they do their wine. Our Composition No.6 is totally unrivalled in flavour and quality, combining the very best coffees from these regions to deliver a truly premium and memorable experience. Refreshing this composition every six months ensures customers only receive the best of best - it’s an exceptional blend.”

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SHORTS UCC COFFEE UK & IRELAND RAISE £4000 OVER UK COFFEE WEEK UCC Coffee UK & Ireland has raised £4000 for Project Waterfall during UK Coffee Week - the equivalent to providing 155 people with clean water in coffee growing communities. Employees got behind the cause and organised a variety of fundraising activities, including a silent auction to win a trip to Switzerland, which raised over £500, and a company-wide raffle raising over £1,085. LONDON RANKED TOP A comparative study has revealed the European cities with the highest number of cafés, bars, and restaurants, with London ranking first as the European city with the most bars, cafés, and restaurants overall. Manchester ranks second for the UK and 23rd for Europe with the northern hub having an impressive number of cafés and bars, feel the research commissioners - Mobile payments platform, SumUp. Paris ranked second in Europe behind London, although the French capital outnumbers London for restaurants but trails behind in cafés and bars, they found. LAVAZZA UNVEIL RE-LAUNCHED FOOD SERVICE RANGE Lavazza announced the unveiling of its re-launched food service range, the Classic Collection, at the recent European Coffee, Tea & Soft Drinks Expo (21 and 22 May). Ideal for perfect extraction and coffee preparation in professional settings, the Classic Collection has been created for lovers of traditional Italian espresso coffee with a contemporary twist, say the Italian brand. The newly revamped collection was used on the Lavazza stand as part of the demonstrations hosted by Lavazza’s Training Centre experts. Lavazza was also the Official Coffee Sponsor of the Barista Masterclasses taking place at the event, which demonstrated the talents of well-known championship-winning baristas, including Jason Clark, author of The Art & Craft of Coffee Cocktails. FLYING HORSE COFFEE OPENS AT TELEVISION CENTRE Flying Horse Coffee, an artisan roastery, has opened a new permanent coffee shop at Television Centre - the reimagining of the former home of the BBC in West London - to further enhance an already leading line-up of independent restaurants there. Having run a successful in-house roastery at Mare Street Market, founders Jack Bradshaw and Phillip Way say that they are on a mission to roast and deliver the highest quality and most sustainably sourced green beans from around the world.

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Cold brew coffee that’s ready in an instant To help operators tap into the growing demand for cold brew coffee, illy, the premium Italian coffee brand, has announced the launch of two new cold brew solutions in time for the summer season. The illy Pre-Brewed Bag-in-Box and the Cold Brew Pillow Pack products provide the perfect solution for busy operators, claim the brand, as they no longer need to spend the 12 hours typically required to create a cold brew. Ready either in an instant or a matter of hours, the cold brew infusions offer multiple sales opportunities, from classic cold brew drinks through to a base for cocktails. This is the first foray into the cold coffee drinks market for the premium coffee brand and marks the start of a whole new offering for hospitality operators. Made with the same signature blend that illy is known for, consisting of nine types of pure Arabica, the new cold brew products include Pre-Brewed Bagin-Box (a new, pre-made coffee pack is perfect for those who want to create a refreshing cold brew drink without having to brew and grind the beans from scratch. This three-litre pack, made from 100% Arabica illy coffee, just needs to be chilled and is ready to serve either on its own or as part of a cold drink recipe or cocktail), and Cold Brew Pillow Pack (a convenient solution for those who wish to make their own cold brew that’s made from the signature 100% Arabica illy blend; each pillow pad has the perfect portion of pre-ground coffee to brew 2.5 litres of cold brew per pad). After adding cold water and brewing for four hours, the illy cold brew is ready to serve. Speaking about the launch, Glen Brown, head of sales at illy

Foodservice, said: “With summer upon us, the growing consumer demand for a cool caffeine boost is set to make cold brew coffee one of the biggest trends of summer 2019. In fact, our research tells that the global cold brew coffee market is worth $29m and is expected to reach $170m by 2025. “Here at illy we are excited to put our expertise into a new cold brew range, which allows operators to offer a refreshing, cooler coffee experience for their customers. Cold brew coffee is a naturally sweet, thirst quenching and refreshing drink, which provides numerous serving options. Whether it’s served on its own, with dairy or plantbased milk, as part of a cocktail or with added orange or lemon for a citrus burst, these products allow operators to not only meet consumer demand but to experiment with their cold brew offer.” Over its 85 years, illy has reimagined many aspects of coffee culture, starting from its introduction of the Illetta in 1935 – the precursor to the modern-day espresso machine. illy’s latest cold brew coffee solutions are available now from Euro Food Brands, the official illy distributer in the UK.

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‘Cracked it!’ – award for Just Egg The oval version of Just Egg Chilled Foods’ free-range poached egg, launched earlier this year, took the award for Food Innovation of the Year at the recent National Egg & Poultry Awards at London’s Royal Garden Hotel in Kensington. The first British manufactured product of its kind, claim the company, the new oval poached egg is made with free-range, British Lion eggs and prepared and packed to ensure optimum freshness and to preserve flavour, following the same remit as its round counterpart. Judges were bowled over by the consistent, high quality of the egg and the simplicity and ease of the level of preparation involved in presenting the product as part of a dish. Perfect for restaurants, hotels and all catering opportunities, the oval egg can be used to complement a varying selection of dishes. Chief poultry adviser for the NFU, Gary Ford joined host, England rugby legend,

Ben Kay on stage to present the award to managing director of Just Egg (www. justegg.co.uk), Pankaj Pancholi, who was delighted to receive such an esteemed accolade within such a short space of time since the product launch.

“As with all our egg products, our major remit is to meet a high standard for quality and for taste. Our round egg is extremely popular in certain ‘food to go’ high street outlets, where it has gained recognition as a breakfast and sandwich ingredient,”

said Pankaj Pancholi. “We want to achieve the same following for the oval shaped egg with caterers, chefs and restauranteurs; this award will certainly go some way to helping us to meet that goal.” Launched two years ago, the round poached egg has generated keen interest, thanks to the superior quality of the product and its easy to peel, simple to remove packaging and fast preparation time, report the company, and is expected to attract its own individual trade funnel, with a specific appeal to those caterers who will use it as a key ingredient for starters, mains, and salads. As the leading manufacturer of hard-boiled eggs and egg mayonnaise, Just Egg supplies to the UK’s leading supermarkets and retailers. The company has an unrivalled record for quality and currently offers a bespoke product service to include customer specified recipes, packaging and labelling which are produced to the highest standard.

New range of stackable glasses Distributor of glass and tableware, Artis® (www.artis-uk.com) has announced the introduction of Gallery, a new range of stackable glassware from renowned design house, Libbey. These attractive stackable glasses deliver performance with flair, claim the company, and feature a unique cut glass design. This diamond patterned cut glass with DuraTuff treatment adds a refined retro or modern vibe, depending on how it is served - proof positive that you don’t have to sacrifice style for functionality, feel Artis. Stackable glasses save space back bar, where it is at a premium, and make life so much easier for bar staff when collecting glasses, they point out. Finally, they are versatile and can be used in service across a variety of

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bounty With busier lifestyles and time pressures, breakfast is an increasingly diverse and ‘to go’ occasion that is no longer necessarily confined to being consumed first thing in the morning. As we learn here, popular choices persist, but less conventional ingredients and meals represent opportunity for an enticing all-day café ‘breakfast’ offering. WHO LIKES WHAT? Brits are known for our love of breakfast. For many of us, it’s not just the most important meal of the day, it’s also our favourite. And it seems that cafés and restaurants are taking notice, with more breakfast options than ever before, from the traditional to the quirky, healthy and unhealthy – there’s something for everyone. But what is the most popular breakfast of them all? Leonardo Hotels surveyed 2,000 adults from all over the UK to uncover the truth behind our breakfast habits and found that despite the rise of trendy alternatives like shakshuka, huevos rancheros and smashed avocado, the good old-fashioned fry-up continues to reign supreme. Indeed, the ‘Full English’ came out on top as the UK’s favourite breakfast in their survey, with 83% of Brits saying they love this classic dish. It seems that as a nation, we still favour more traditional breakfast options, with cereal (81%), a bacon sandwich (79%), croissants and pastries (78%), and pancakes (77%) making up the rest of the top five. However, while the Full English came out on top for the country as a whole, this wasn’t the same everywhere, they observed.

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BREAKFAST People in Belfast (81%) chose pancakes as their favourite breakfast, while Liverpool (88%) and Plymouth (86%) just can’t get enough of bacon sandwiches. Elsewhere, cereal came out as the breakfast of choice for people in Cardiff (87%), Edinburgh (87%), Manchester (85%), Newcastle (87%) and Southampton (87%), they report. Also, it looks as though the next generation may be moving away from our national favourite, with the Full English dropping down to sixth place with 16-24 year olds (this age group are opting for pancakes (77%), croissants and pastries (72%), cereal (71%), waffles (68%) and smoothies (68%) over a fry-up (66%), they claim). But having established that the Full English is the UK’s favourite breakfast, what exactly are we putting on our plates? Fried or poached eggs? Tomato ketchup or brown sauce? Hash browns or chips? Unsurprisingly, perhaps, bacon came out on top as the most essential element of a Full English, with 69% of Brits wanting this on their plate. Sausages took the number two spot with 66%, followed by toast (62%), baked beans (57%) and a fried egg (53%). We’re choosing fried mushrooms (42%) over grilled (38%) and hash browns (44%) over chips (19%), the survey found. And for people in Northern Ireland, soda bread is the third most important element of a fry-up, with 60% considering it essential, whereas up in Scotland, black pudding is the fifth most important ingredient, with 52% of Scots wanting in on their plate. When it comes to sauce, it’s tomato ketchup (29%) that we’re reaching for, closely followed by brown sauce (23%), Leonardo Hotels’ survey found. However, these aren’t the only sauces we’re adding to our fry-up (5% of Brits would happily add BBQ sauce or mayonnaise to their Full English, while 3% would opt for chilli sauce, they found out). While more traditional options continue to top the breakfast charts, recent years have seen a rise in the number of options available to hungry diners, with some of these climbing the rankings and finding a place in the survey’s top 20. Breakfast hash is one of a number of Americaninspired breakfast dishes that has become increasingly popular in the UK, they discovered, with 51% of Brits loving this, and eggs benedict (49%) being another new favourite. Moving further afield, 26% of the UK like kedgeree - an Indian-inspired dish consisting of smoked fish, rice and hard-boiled eggs - while 16% love huevos rancheros (a Mexican breakfast made up of refried beans, salsa, avocado and eggs, served with warm tortillas). As the nation becomes more healthconscious than ever before, we’re also seeing an increase in healthier breakfast

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options, Leonardo Hotels’ survey revealed. 61% of Brits said they enjoy a bowl of yoghurt and granola for breakfast, while 59% like a smoothie. 36% of those in our survey have made their own overnight oats - a new trend sweeping the nation - while 33% have enjoyed the millennial favourite of avocado and poached egg on toast. When it comes to drinks, traditional options were found to be leading the way once again, with fruit juice (85%), English Breakfast tea (69%) and white coffee (66%) coming out on top as the nation’s favourites. While fruit juice came out as the most popular drink across the board, there were some variations when it came to hot drinks (according to this study, men prefer white coffee (68%) while women would rather have a cup of English Breakfast tea (70%)). Looking around the country, people in Birmingham (68%) and Glasgow (70%) are opting for a cappuccino (68%) while those in Edinburgh (69%) prefer a latte. BREAKFAST SKIPPERS Nearly half (46%) of Brits choose porridge as their top breakfast option for winter, according to a recent study commissioned by Caffè Nero, with the popularity of the humble oat having rescued the first meal of the day from the doldrums, they feel. 56% of Brits admit skipping breakfast at least once a week, the coffee chain found out, with a hungry 15% saying that they miss the meal every single day. People who skip do so because they don’t feel hungry first thing (56%), but there’s also the pressures of a busy modern world (29%), while some people just can’t find an option they like on the high street (10%), they found out. Caffè Nero commissioned their study to mark the launch of their new breakfast range, rediscovering that skipping breakfast happens despite the fact that their survey found 52% said that they are listless and lacking in energy if they do skip brekkie, and one in five (21%) saying they get angry, and 37% saying that they end up scoffing more food afterwards! Biscuits are the top choice for nonbreakfast bingers with 60% turning to them if they don’t eat properly, followed by cake (32%) and chocolate (31%), their survey discovered (a quarter of people will eat crisps (25%) and 23% even admit to eating pizza to take away the hunger pangs). FASHIONABLE PORRIDGE However, while breakfast may be suffering, the re-emergence of porridge as the fashionable choice points to a healthier future, claim Caffè Nero. It narrowly beat toast, the choice of 45% of people surveyed to be the top winter warming breakfast, with 38% going for cereal and 29% saying they like a full fried breakfast.

After all, Britain’s most fashionable breakfast was first eaten 10,000 years ago, point out Caffè Nero, and has been a staple choice of people around the world ever since, but it had slightly fallen out of fashion until about a decade ago. In this survey, 52% of Brits said that they’re eating more of it than they used to for a variety of different reasons - health benefits (53%), taste (20%), and to avoid sugary alternatives (21%). The chain’s survey revealed Britain’s favourite bowl of porridge was thick (25%), cooked with semi-skimmed milk (23%) and had added honey (22%) but there were many different choices and options chosen. Men’s ideal porridge was slightly thicker (28%) than women’s (24%) and women (13%) were almost twice as likely to use skimmed milk than men (7%). Indeed, 13% of the public said that they wished they could buy porridge the way they can make it at home.


Scrambled tofu breakfast. “This research proves how Brits still value their breakfast even if they don’t always have time for it,” says Caffè Nero’s Marcus Denison-Smith. “But we’re here to help with our menu of vegan-friendly and wholesome breakfast options that taste as good as our coffee. Customers can choose from a range of milks such as soya, coconut, oat or dairy and an array of delicious toppings to create their own personalised bowl of goodness, exactly to their liking.” While 38% of the 1,500 Caffè Nero survey respondents claimed porridge was their favourite meal of the day, the study also revealed the full extent of breakfast neglect by everyone else with people admitting they spend only 13 minutes eating it every day, compared to 75 minutes watching TV, 31 minutes on social media and 25 minutes washing clothes (on average Britain eats breakfast at 8am with over-60s starting

slightly later at 8.18am, they found). Regionally, Norwich was the breakfast skipping capital of the UK, where an amazing 23% missed the meal every day, they found out. And the younger generation of 16-29-year-olds are twice as likely (66%) to skip the meal than the over-60s (33%). “There’s no doubt that the morning is a very busy time for us at Caffé Nero, but that’s not to say we don’t see breakfast items being purchased throughout the day too,” adds Marcus Denison-Smith. “With the rising trend for all-day breakfast, customers are on the lookout for great menu variety and freshly prepared food at any time, which is why we pride ourselves on ensuring our food is just as good as our coffee. The research shows that missing out on breakfast can have a detrimental effect on your whole day, which is why we wanted our new range to give customers as many options as possible, including our ‘design your own’ porridge, which can even be topped with a shot of fresh espresso to really get you going.”

and dressings make it simple to add fresh flavours to dishes, and are made by chefs in small batches for an authentic, homemade taste. “Offer something extra to the coffee and cake regulars with sweet yet satisfying dishes that work from morning to evening. For example, load a stack of pancakes with a scoop of ice cream or crème fraiche and top with new Lion Peach and Maple Compote. Or create a grab-and-go power pot with layers of oats, berries, natural yoghurt and Lion Black Cherry Compote. “When people think of a cooked breakfast they’re almost certainly imagining salt, deep umami flavours and savoury protein with lots of bite. Use sauces and chutneys to add interest to the classics, such as grilled halloumi and spinach topped with Lion’s new Chunky Chilli Jam in a toasted bagel, sausages and mushrooms in a toasted ciabatta with Middle Eastern Hot Sauce or Tandoori Ketchup, or mixed beans and chopped avocado in a wrap with Premium Vegan Mayo and Mexican Adobo Hot Sauce. “Mini frittatas filled with olives and tomatoes, or cheese and bacon, make a great dish to take out or eat in. Serve them with a crisp salad or crunchy slaw and a dollop of Mixed Pepper Confit or Caramelised Red Onion Chutney, for instance.” Scrambled tofu, now a mainstay of vegan breakfast menus, the company point out, is easy to make but needs plenty of seasoning. “Use extra-firm tofu, break it up with a potato masher, then mix in oat milk, nutritional yeast, paprika, mustard, garlic powder, onion powder, turmeric for colour and a pinch of black salt for an eggy flavour,” says Sarah Moor. “Cook in a dairyfree butter substitute such as Unsalted Vegan Whirl and dish up with mushrooms, hash browns, tomatoes and Chunky Chilli Jam, or roll into a wrap for a grab-and-go protein hit.”

FRESH IDEAS With breakfast now being more popular than dinner, according to MCA research (MCA Menu and Food Trends Report 2019), more people are now opting to start the day with a grab-and-go or eat-in meal than to eat out in the evening, adding weight to the age-old adage that breakfast is the most important meal of the day. “Make it one that counts, with lots of variety and creativity, and you’ll earn repeat custom, whatever the time of day,” says Sarah Moor, brand manager for Lion sauces at AAK Foodservice (www. lionsauces.co.uk), whose Lion brand of fruit compotes, coulis, chutneys, sauces


BREAKFAST “According to Kantar Worldpanel, there are a staggering 19.3 billion breakfast occasions every year in the UK, a figure that has increased by 0.5% in the last year and 2% since 2014, as consumers enjoy breakfast away from home as an eating out occasion. A casual breakfast at any time of the day is now enjoyed by many people, providing great sales opportunities coffee shops and cafés in particular,” says Rhian Hawkings, marketing controller at independent delivered wholesale company Creed Foodservice (www.creedfoodservice. co.uk). “As well as traditional morning goods such as pastries, muffins and Viennoiserie and, of course, traditional English cooked options which consumers will enjoy at any time of the day, try American style waffles with maple syrup and fresh fruit, croissants filled with bacon and egg or bagels with smoked salmon and cream cheese. Many of these can be portable too – such as filled croissants or bagels – making breakfast to go easy to introduce on the menu. Hot deli sandwiches will also bridge the gap between breakfast and lunch for the ideal all day offering. For Breakfast-inspired dishes, try using waffles instead of bread or burnt ends brisket as modern take on a sausage sandwich. Interesting breads such as naan, dosas (pancake-like wrap) or roti will create some interesting breakfast sandwiches. “Add in innovative ideas to appeal to health-conscious customers – gluten free dishes should now always be included alongside traditional products for example. A vegan-friendly breakfast menu and more substantial meals which cross over breakfast and lunch, such as on-trend buddha bowls or even breakfast salads will mean increased sales opportunities. “Creed has worked closely with many caterers to develop a core list of products which can be used at breakfast or brunch time, many with freezer to plate solutions to simplify the offering and increase the efficiency of kitchen staff. Rather than buying in from many different suppliers, caterers can make life easier sourcing all their products, including quality, locally produced if they choose, breakfast items, through one supplier.” “Eating out at breakfast and brunch, and the popularity of all-day breakfasts, has given café operators the opportunity to experiment and try new dishes,” agrees Dan Butt, MD of Nottingham-based baker Butt Foods (www.buttfoods.co.uk). “As a producer of naan and other flatbreads, we commissioned celebrity chef Cyrus Todiwala to create a range of dishes using our breads, and one of the ideas he came up with was the full Indian – an Indian version of the full English. It’s

22 CAFÉ LIFE | JULY 2019

made using our large artisan sourdough naan, topped with baked beans seasoned with chilli and coriander, bacon, sausage and masala fried eggs, and is a great way to spice up an all-day breakfast menu. Or for something a little lighter, try a smaller naan, topped with eggs and bacon. “Opting for unusual or unique breakfast menu items gives cafés the opportunity to serve something a bit different from their competitors. It also creates those allimportant social media photo opportunities which help to promote venues. “Breads are really versatile breakfast ingredients, as they can be rolled, folded or topped. Swapping the type of bread served in an all-day breakfast will alter

ITALIAN BRUNCH Available every Saturday from 11am, Francesco Mazzei has launched a brand new pasta brunch at his Savile Row restaurant, Sartoria, featuring brunch-inspired twists on classic Italian pasta dishes to provide the perfect fuel for Saturdays spent strolling through Mayfair, he poposes. His take on the classic Eggs Royale sees the traditional muffin replaced with a crispy pasta rosti and topped with the usual smoked salmon, poached eggs and Hollandaise sauce. There’s also Sartoria’s popular spaghetti carbonara, whilst the Cresta l’uovo sees a freshly made ravioli filled with a perfect runny egg yolk centre. As no brunch menu is complete without avocado these days, Sartoria has also incorporated this into a creamy and zesty Avo, shrimp, Amalfi lemon and tagliolini gratin topped with poached eggs. And to complete the full pasta brunch experience, there is an elegant sweet pasta dish of deep fried tortello filled with marsala zabaione and chocolate sauce.

the taste, texture and look of a dish, so why not consider using something like a Baked Earth sourdough naan or flatbread to serve something special? They can be rolled, folded and topped, and are also suitable for take-out breakfasts too if used as a wrap and packed with eggs, bacon, sausage and other ingredients.” There’s also a huge appetite for English breakfast muffins and American pancakes at the moment, feels Gordon Lauder, MD of frozen food distributor Central Foods (www.centralfoods.co.uk). “Sales of our KaterBake English Breakfast Muffins shot up by 41% in 2018 compared to 2017,” he reports. “If stacked on top of each other, all the muffins we sold in 2018 would measure seven and a half times as tall as Mount Everest, making a phenomenal muffin mountain!” Sales of the company’s American Pancakes have also soared – going up by 32% in 2018 over sales for 2017, they note. “This is why we have now launched a vegan version of the American pancake, to enable those who choose a plant-based diet to enjoy this rapidly growing breakfast option. An increasing number of people are opting for a vegan diet, so it makes sense for caterers to have items available that are suitable for their needs. Frozen vegan American pancakes are ideal for this,” says Gordon Lauder. “There are various reasons why muffins and American pancakes are proving popular both with consumers and with foodservice professionals. In addition to being easily and quickly defrosted and warmed according to demand, they’re a hugely versatile product, which can be conveniently served at various meal occasions throughout the day. “The obvious time is during breakfast and brunch – both of which are eating out occasions that are growing, with a big rise in the ‘all-day breakfast’ option. But they can also be topped with a range of sweet and savoury items to create menu options with various price points at all times of the day as the blurring of traditional day parts


PACKAGED TO GO “Food to go continues to grow as more and more people choose the convenience of grabbing food or drink as they go about their day,” confirms Becci Eplett, marketing manager, Huhtamaki UK Ltd (www.foodservice.huhtamaki. co.uk). “Forecasted by IGD (IGD Food To Go Whitepaper) to hit £23.5bn by 2022, up from £17.4bn in 2017, this is a sector that all operators should be looking to embrace as part of their business. Anywhere serving breakfast food should be looking at how they can tap into the on the go opportunity. “Healthy options and plant-based meals continue to flourish and a great way to deliver to both of these trends is to create breakfast pots. Easy and quick to make, this type of food offers something a little different and will appeal to those wanting to grab a healthy breakfast - a scrambled egg and avocado pot or chia seeds soaked in coconut milk with fruit compote. The right food to go packaging will help to achieve convenience and speed of service, presenting breakfast options attractively and ensuring they’re in perfect ready-to-eat condition.” Food and drink packaging specialists, Huhtamaki, have developed the Eatwell range of paper food containers which they feel are ideal for a breakfast pot takeaway service. “A great idea is to offer a food and drink combination – so a fresh, toasted sandwich or wrap with bacon or egg or scrambled tofu and a takeaway hot drink enables customers to grab their breakfast and go to their meeting or office or whatever else their morning brings,” says Becci Eplett. “Toasted sandwiches and paninis are really popular for a delicious hot breakfast and Huhtamaki’s new Taste hot sandwich packs, for example, are ideal for an operator looking to cook in the pack/sleeve. Our range of three packs are perfectly sized for a toasted sandwich, panini or wrap and are ovenable and microwavable, allowing hot food to be served easily and quickly. Customers can also eat from these packs effortlessly with the unique tear strip, greaseproof lining and ribbed board making on the go, easy to go!” Huhtamaki’s range of hot paper cups now include a unique QR code to enable customers (and operators) to source their nearest recycling point with ease (simply scan the QR code with a mobile phone and the user is taken to a

24 CAFÉ LIFE | JULY 2019

webpage that lists recycling points). With a comprehensive range of recyclable or compostable cups available, all made with PEFC (Programme for the Endorsement of Forest Certification) sustainable board, Huhtamaki claim that they can supply everything to get a takeaway operation off the ground and ensure that customers have a perfect brand experience. A vital consideration for an operator is whether to choose recyclable or compostable packaging for their takeaway range. Customers are increasing their knowledge of environmental issues and an operator should ensure that the food and drink packaging that they choose aligns with their environmental policy, Huhtamaki advise. Their vast range of paper based food and drink packaging is made from PEFC sustainable board and products such as Taste, Eatwell and hot paper cups are recyclable (an operator should contact their waste contractor to discuss recycling options). “Over the last 12 months, there have been significant advances in recycling, and now numerous opportunities exist for catering operators to consider the environmental credentials of any choices they make and put in place a recycling scheme, in order to ensure as much waste as possible is recovered and reprocessed. The PCRRG reported in October 2018, that paper cup recycling rates have increased from an estimated 1:400 and now, two years on, that figure is 1:25 and estimated to increase to 1:12 in 2019,” says Becci Eplett. Huhtamaki also offer Bioware - a compostable range of food and drink packaging that is certified to compost within 12 weeks in an industrial composting scheme. “It is important to understand that any compostable packaging only delivers the environmental benefits it is designed for when it is composted through the correct process. Usually this requires a dedicated collection system and industrial composting scheme,” adds Becci Eplett.

continues. Try topping American pancakes with fruit, blueberries, honey and yogurt, scrambled eggs and salmon, bacon and maple syrup or some other nutritious addition. English breakfast muffins can be used for traditional Eggs Benedict or topped or filled with a variety of ingredients, such as smoked salmon, bacon or simply cinnamon and brown sugar. “Both American pancakes and English muffins are popular with adults and children alike, providing ideal items to add to any breakfast or brunch menus that will appeal to all the generations. At Central Foods, we predict that the popularity of both English breakfast muffins and American pancakes will continue for some time, so these should definitely be considered for all-day breakfast menus in any café. “Breakfast is increasingly becoming a favourite time to meet – not just for business professionals but for families and friends too – so it’s well worth offering tempting breakfast options. A breakfast report from Travelodge last year (2018) suggested that 65% of Britons are socially dining out for breakfast at least twice a month, with 75% saying it suited their modern lifestyles and 56% saying it was time effective. With this in mind, we’d recommend paying close attention to allday breakfast options served in any café, as an exciting and tasty menu could well bring in extra customers and revenue.” “Breakfast is one of the fastest growing foodservice day parts and provides café operators with an increasingly lucrative revenue stream, not just at traditional breakfast time but throughout the day as consumers opt for ‘all day breakfast’,” says

BREAKFAST Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods. “It’s a fast-changing sector though with consumers after not only indulgent breakfast products but ones that appeal to their desire for a healthier alternative too. Products that can combine both – chocolate and fruit for example in a frozen, thaw and serve format that is convenient for the caterer are particularly attractive. For the café owner, breakfast products that have multiple sales opportunities throughout the day are good news too – a muffin for breakfast service which can also be served on the afternoon menu.” To meet this need, Dawn Foods has launched three frozen sweet bakery products – a Williams Pear & Chocolate Muffin, a Breakfast Muffin and a Banana, Vanilla & Chocolate Cookie Puck – all aimed at the breakfast market. The premium tulip-shaped Williams Pear & Chocolate Muffin taps into consumer interest for heritage flavours and provenance ingredients by featuring origin fruit in pieces as well as a Williams pear jam filling, they feel, with the combination of pear pieces, pear jam and plain chocolate chunks making for an indulgent and moist eat as well as appealing to current trends for matching chocolate with fruit (made using Dawn’s signature muffin mix, this product is made with free range egg, has natural flavours and does not contain palm oil). Ideal for consumers who like a ‘healthier’ eat at breakfast, Dawn’s flowerpot shaped Breakfast Muffin is also made with the company’s signature mix and is bursting with natural inclusions and texture, claim the company. The Breakfast

Muffin contains apricot pieces, dried cranberries and pumpkin seeds throughout and for an added flavour burst, it is filled with a fruity apricot jam. The granola topping not only adds ‘pick-me-up-appeal’ but gives a crunchy contrast to the jam filling too. Dawn’s frozen, ready to bake Banana, Vanilla & Chocolate Cookie Puck is ideal for caterers who wish to bake off on-demand, they suggest - making it ideal for breakfast to go as the aroma of freshly baked cookies is particularly enticing! Capitalising on the current trend for fruit and chocolate pairings, the cookie puck, which is made to Dawn’s Authentic American cookie recipe, features decadent dark chocolate chunks along with natural sweet banana puree and a hint of vanilla for a delicious sweet bakery product. This product is made with RSPO certified palm oil and has natural flavours (recipe ideas can be found at www.dawnfoods.com).

Lamb Weston’s Insight Report - The Future of Breakfast - cites that “hotels and cafés are the most popular venues where UK consumers eat breakfast or brunch on a monthly basis, followed by restaurants and then pubs. Consumers are looking for a different food experience when eating breakfast out of home, with 55% of women and 46% men saying they choose a dish that they wouldn’t prepare at home.” Our eating habits are changing, claim the company – traditional day parts have all but vanished and we eat what we want when we want. We’re also diners in a hurry, they point out and in today’s ‘grab and go’ world, consumers’ expectations of, and demand for, tasty food on the go continue to grow. With the food to go market set to reach a value of £21.2bn in 2019 (growth of 3.0% on 2018), this would seem to highlight a vital area for growth in a subdued eating out market (MCA Insights & HIM Food To Go Market Report 2019). More outlets are cashing in on the trend, and not just for working lunches (weekend shopping and leisure occasions accounted for 22% of all

grab and go food purchases according to MCA Insight’s 2017 Food to Go report). And one thing we like to eat is breakfast – all day long – with consumption of breakfast out of home is growing and expected to continue growing for the next five years, the researchers observe. Lamb Weston’s Potato Puffs and Mini Hash Brown Triangles enable operators to offer up an all-day breakfast. These golden, crisp little pieces of finely chopped and seasoned potato with onion and herbs are based on an original recipe, say the company and are a quick and easy way to add an alternative all-day breakfast, as well as inspiring, innovative and stand-out dishes to menus for all day part snacks and sharing platters. Lamb Weston’s (www.lambweston.eu/ uk) water-chilling technique has improved the texture of the Potato Puffs and Mini Hash Brown Triangles, they report, and the rest of its breakfast range, to deliver the ‘bite’ consumers are looking for. The entire range is also gluten free to support customers in satisfying the growing consumer demand for gluten-free menu options (they can also be cooked in the oven or fried). NEW “Swedish breads are becoming more popular and well known in the UK now, so breakfast or brunch wraps, sandwiches and rolls using Scandi thinbreads and flatbreads would be a great way to introduce something new and different to a breakfast or brunch menu,” suggests Jenny Jeppsson, concept manager at Swedish flatbread company Polarbröd. “Rolls, sandwiches and wraps can be filled or topped with egg, bacon, cheese or salad for a tasty and easy to prepare and serve breakfast or brunch item. Wraps and rolls are particularly convenient, as they can be eaten in a café or taken out – requiring nothing more than a serviette or paper wrapping to carry them in. Open sandwiches topped with egg and cheese are popular Swedish


BREAKFAST CANADIAN MAPLE SYRUP David Colcombe, UK chef ambassador for Maple from Canada (www. welovemaple.co.uk), recommends the perfect casual dining all day breakfast solution that combines indulgence with a healthy kick - fluffy wholemeal pancakes combined with the freshness of lemon, with vitamin C-rich red berries and a slick of 100% pure maple. Lowfat natural yoghurt works as a great alternative to cream to counterpoint the sweetness of the fruit and luscious maple, he adds. Lemon zest is grated into the batter mix for maximum flavour, rather than being squeezed over the cooked pancakes, for a less astringent, zingy flavour, and ground ginger provides extra heat and depth to the pancake mix. “Coffee shops recognise the additional revenue that breakfast dishes served throughout the day can bring so can offer options beyond the ‘traditional English’,” says David Colcombe. “These include buttermilk pancakes with various toppings – including maple syrup of course; mashed avocado and poached egg on sourdough; kedgeree and corned beef hash, among many others. “American-style favourites include authentic fluffy pancakes and waffles – easy for caterers to introduce as there are several great tasting mixes breakfast choices. Also try toasted or grilled Swedish flatbreads for a delicious breakfast product. Breakfast and brunch are big eating out opportunities in the UK now, and offering something different, such as Scandi-style breakfasts, can help outlets to stand out from the crowd.” Polarbröd bread (currently available to foodservice customers in the UK exclusively via Central Foods) is frozen directly after baking in accordance with Northern Swedish traditions and, thanks to this traditional method, the firm report that they can keep the freshness without using preservatives. “It’s almost like we freeze time – meaning that the bread is as fresh when it is thawed as it is when it is first baked,” says Jenny Jeppsson. “This means that we can reduce wastage, and foodservice operators can too because Polarbröd breads are very quick to thaw at room temperature. Just defrost what’s needed according to demand. Or if you like, heat the bread slightly in the oven and serve it warm. Frozen bread is very practical when you don’t know how much is needed during

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on the market for both. Nothing tastes better than a stack of quality pancakes topped with pure Canadian maple syrup. New twists on pancakes include cream cheese fritters with cherries infused with maple syrup – a fantastic sweet and savoury combination that makes an unusual brunch menu offering. “As a completely natural product, maple syrup offers consumers a new way to get their ‘sugar fix’ without the ‘nasties’ of refined sugar. Tapping into consumers’ positive perceptions of ‘naturalness’ and interest in food provenance can add value to a breakfast menu too, as consumers seek out dishes that are made with natural ingredients and have a ‘back story’. The image of pancakes drizzled with pure Canadian maple syrup also appeals to consumers’ interest in nostalgia and world food trends. Maple syrup isn’t just for pancakes at breakfast. It can be used to add a natural sweetness to breakfast smoothies, used in soufflés, or added to yoghurt and fresh fruit for a continental breakfast option.” the day. Polarbröd breads also have a longer than usual defrosted shelf-life, of up to five days, which also helps reduce wastage something that can be a real problem with bread products for caterers.” Following on from the success of its round poached egg, Just Egg Chilled Foods (www.

justegg.co.uk) has recently added to its egg product collection with an oval, free-range version of this premium product - perfect for all catering opportunities, claim the company. The first British manufactured product of its kind, they claim, this oval poached egg is made with free-range, British Lion eggs and prepared and packed to ensure optimum freshness and to preserve flavour, following the same remit as its round counterpart. Launched two years ago, the round poached egg has been picked up by ‘food to go’ breakfast caterers and cafés who appreciate how the shape and size of the egg complement a breakfast muffin or sandwich. Used by leading High Street names, the round egg has generated a keen following, thanks to the superior quality of the product and its easy to peel, simple to remove packaging and fast preparation time, report Just Egg. The oval egg is attracting its own individual trade funnel, they report, with a specific appeal to those caterers who will use it as a key ingredient for starters, mains, and salads (thanks to the unique packaging, the eggs are less likely to get damaged when served and so will look, as well as taste, the very best, they claim). “When we first launched our poached egg two years ago, our aim was to innovate and to produce no less than the very best in terms of taste, quality, freshness and presentation,” says managing director of Just Egg Chilled Foods, Pankaj Pancholi. “We only brought the product to market when we knew that we’d accomplished these goals and we researched and invested to drive that process, producing a poached egg that is the absolute ideal for toast, buns and muffins and is great served as part of a full English breakfast. “The oval poached egg is the fulfilment of a secondary ambition to produce a poached egg that will suit as an ingredient for chefs to consider when preparing salads, starters and mains, hence the change in shape. It should satisfy the most discerning of diners.”





JUST PERFECT The best poached egg for salads and sides or the perfect poached egg for breakfast muffins and sandwiches? At Just Egg, we supply both. Our fresh, quick and easy, award-winning poached eggs are the first UK manufactured products of their kind: ✔ The Round is ideal for toast, buns and muffins and suits those providing breakfast and ‘food to go’ choices ✔ The Oval is perfect as a key ingredient for starters, mains and salads











Prepared and packed to ensure optimum freshness and to preserve flavour, the eggs come in easy to peel, simple to remove packaging and are free-range, British Lion eggs – which means they look and taste the very best.


Tel: 01162 742 822 • Email: sales@justegg.co.uk • Web: www.justegg.co.uk

Central Foods’ gluten-free and vegan NEWS Menuserve New York style cheesecake.



The increasingly wide-ranging nature of café fayre combined with greater requirement for dietary-specific food, means that cafés and coffee shops need to be able to cater accordingly.

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IN DEMAND “There’s been huge development in the free-from market in recent years, which has led to the availability of some superb free-from products – both sweet and savoury - that are perfect for cafés,” explains Gordon Lauder, MD of frozen food distributor Central Foods (www. centralfoods.co.uk). “Increasingly, we are seeing free-from items that suit a range of dietary requirements, for instance gluten-free and vegan. This, of course, is great news for café operators, as adding such items helps to avoid menu proliferation! Where once it was acceptable to offer one vegan item and one gluten-free option, for example, customers now expect to have a choice. One way of doing that is by offering menu items that appeal to a number of different diners. “Central Foods’ Menuserve New York Style Baked Cheesecake and the Menuserve Baked Chocolate and Cherry Cheesecake, for instance, are both gluten-free and suitable for vegans but will also appeal to diners generally. Preportioned into 14, the desserts are deliciously creamy, even though they are vegan, and have a crunchy gluten-free biscuit base. Designed for chefs and foodservice professionals to top and garnish with their own creations and ideas, the two sweets are delicious, and will go down well with any café customers - not just vegans and free-from diners. It’s perfectly possible for an allergen-free item or a vegan or vegetarian option to also appeal to diners or customers who aren’t necessarily looking for a freefrom item. “Increasingly, free-from menu items are appealing more generally, as growing numbers of people opt for a flexitarian or meat-reducing approach to their diets. One in eight of us is now either vegetarian or vegan, with between one in five and one in three identifying as a meat reducer or flexitarian. As a result, chefs are adding more plant-based options to menus.

FREE FROM More than half (51%) of chefs added vegan options to their menus last year, up from 31% in 2017, according to research by business insights company Foodable Labs. And that trend has continued during 2019. According to Kantar, some 92% of plant-based meals consumed in the UK in 2018 were eaten by non-vegans. NPD group has suggested that out of home flexitarian visits now account for nearly one third of all OOH visits and have increased at more than ten times the rate of overall market growth over the past three years. “Gluten-free awareness has grown considerably over the past few years. It’s ten years now since Central Foods first began working with Coeliac UK as part of its pledge to source and supply free-from foods for the foodservice market. Among our latest gluten-free products is the Golden Valley Foods range of gluten-free chicken products, which includes chunks, Chicken Fillets-Italiano and Southern Fried Chicken goujons. These have proved popular, and not just those who require allergen-free options. “There are now some great ingredients available to help café operators create their own vegan and vegetarian dishes. The KaterVeg vegipieces, for example, are meat-free, chicken-style pieces made from textured wheat and soya protein, with a very mild savoury roast chicken-type flavour. These can be added directly to the recipe from frozen for maximum versatility

and are perfect for use in all recipe dishes requiring chicken pieces, such as curry, stews, casseroles, stir fries and pies. All of these dishes are traditionally found on café menus, but now it’s really easy to create vegan alternatives of those classic dishes for customers who are looking to choose a meat-free option. “Very often it’s the person with the dietary requirement who will choose where a group eats, so it’s well worth gaining a reputation for including quality free-from items on your menu. There are some fantastic frozen, pre-prepared items available to help operators ensure they always have some available and are not caught out by unexpected demand.” The rapid rise in demand for free from is also making its particular presence felt in the café and ‘to go’ sector with increasing numbers of operators recognising that offering a comprehensive range of ‘free from’ snacks can deliver healthy sales. While millennials are driving the growth of all-day snacking, another fast-growing consumer demographic is the over 50s whose increased leisure time and ‘grey pound’ purchasing power shouldn’t be overlooked. That, coupled with people’s fast-growing interest in health and wellbeing, means that healthy snacks are no longer a ‘nice to have’ option but an essential – and profitable – part of a café or coffee shop’s offering. That’s the advice from Debbie King, director of

9” topped gluten free pizza from Pan’Artisan. commercial sales & marketing at healthier snacking brand Eat Real (www.eatreal.co.uk), who says consumers are becoming much more discerning and are increasingly seeking out great-tasting healthier snacks regardless of whether they have a dietary condition or not. The Eat Real range of vegan and ‘free from 14’ snacks has experienced massive growth since its launch five years ago – confirmation says Debbie King, of just how much more a part of everyday living free from foods have become. “People are now making lifestyle and dietary choices a priority and are increasingly on the look-out for healthy snacks that fuel their bodies but don’t compromise on taste,” comments Debbie King. “With 87% of consumers (www.watchmethink.com) now making free from a lifestyle choice, people want to enjoy the same tasty and healthy alternatives while eating out as they enjoy at home.” Eat Real’s healthier snacking range includes Hummus Chips, Lentil Chips, Quinoa Chips and Veggie Straws – all of which are suitable for Vegan, Kosher and Halal diets and free from all 14 declarable allergens including gluten, soya and dairy. They come in a wide range of mouth-watering and on-trend flavours including the new Mango & Mint, Sweet Chilli, Paprika and Chilli Cheese with the Hummus and Lentil Chips also containing significantly less fat (up to 40% less) than traditional potato crisps. All are available in 22-25g ‘handi’

packs, 30-45g ‘impulse’ packs and 80g-135g sharing bags. “With free-from being one of the biggest and fastest growing food trends, it’s increasingly important that café operators give customers a choice if they are to capitalise on this demand and maximise sales,” adds Debbie King. “The growing popularity of flexitarian, free-from and vegan diets has opened up a wealth of opportunities for operators prepared to offer a range of free from options.” BAKES AND CAKES Recent figures from Mintel show the UK free-from market is now estimated to be worth £365m with predicted growth of 50% for 2019, observe Pan’Artisan (www.panartisan. com). The increased uptake of free-from products to address medical needs, food intolerances and lifestyle choices is evident not only in the catering sector, but also appears to be a growing area for UK supermarkets and brands too (Kantar Worldpanel data highlights free-from growth in 52 weeks to 9 Sept 2018 was 37.5%). A UK government report (Free-From Foods: Grow Your Business In The UK) states “around one-third of British consumers are buying and eating free-from food of which 22% buy gluten-free, 19% buy dairy-free and 16% buy wheatfree and lactose-free products. Gluten-free baked goods make up the majority of the freefrom category.” Thus, in light of the market growth for gluten-free, vegan


FREE FROM and vegetarian products, Pan’Artisan reports that it has added gluten-free dough pucks to its ‘free-from’ range of pizza bases, with their new glutenfree products addressing this ever-expanding market, as well as providing its customers with accessibility to the latest dining trend and offering an easy solution to the inclusion of gluten-free products on menu. Developed for operators to easily offer a high quality, great tasting and gluten-free option for gluten intolerant diners, the pucks are supplied frozen and once thawed, can be shaped or rolled to your desired size and shape to create various menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers. In addition to the glutenfree dough puck, the company has also developed a vegan, gluten-free naan dough puck - a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. It can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect accompaniment to curry, or filled and used as a carrier for a delicious handheld snack. Besides the pucks, there are two new gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real glutenfree alternatives without compromising on taste or quality. These new bases are ideal for topped pizza but can also be used as a garlic bread base, topped flatbread starter and dessert pizza to make any menu more inclusive. The bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish that looks and tastes great, claim the firm. Pan’Artisan’s gluten-free dough pucks are available in 240g and 150g weights. The gluten-free vegan naan dough puck is available in 150g and

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the new gluten-free bases are available in popular 9” and 11” sizes. And the dough pucks are ready to prove, they point out - simply thaw overnight and prove at room temperature for two hours, then roll to the desired shape and size, sauce and top before baking on a pan remembering to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan. “Rise in consumer demand for free from food options has led to exciting new developments in product innovation and creativity. Food manufacturers have enhanced and amplified new product development to meet demand and help café operators supply the free from products their customers want,” comments Jacqui Passmore marketing manager UK and Ireland at Dawn Foods (www.dawnfoods. com). “As a consequence, the range of gluten-free options available on the market is at an all-time high. Imaginatively decorated to appeal to those following gluten-free diets and featuring mouthfeel and taste that are barely discernible from products containing gluten, gluten-free options are increasingly popular both with customers who follow gluten free diets for medical reasons and as a lifestyle choice.”

In response to increased demand for free from bakery products, Dawn Foods reports that it has improved and expanded its range of gluten free ingredients available to the café sector. Dawn’s gluten-free Vanilla Muffin, Chocolate Muffin, Brownie and Chocolate Cake mixes feature new and improved recipes, with UTZ certified chocolate mixes and are all available in 15kg bags. New additions to Dawn’s gluten free range are Choux Pastry Mix, Lemon Cake Mix and Plain Cake Mix, with a gluten free Cookie Mix planned for launch soon. Produced in a dedicated BRC certified gluten-free production facility, the company’s gluten-free ingredients are easy to use and give the same moist finished product with no compromise on flavour or texture, they claim. The new high quality and all-natural flavour Dawn gluten free Plain Cake Mix, for example, is versatile and can be used across several applications from muffins, to sheet cakes and traybakes, all popular choices in a café environment, they observe, and their gluten-free Lemon Cake Mix features all-natural flavours and has a subtle lemon aroma.

Dawn Foods’ gluten free Lemon Mini Loaf Cake.

Dawn’s gluten-free Choux Pastry Mix is ideal for making patisserie favourites like éclairs and profiteroles, they suggest. Simple to use by just adding water, egg and oil, the gluten free Choux Pastry batter is ready to pipe in under 10 minutes. Like Dawn’s regular Choux Pastry Mix, this glutenfree alternative provides reliable volume and a delicious product that is freeze-thaw stable too. Once baked, choux products can be filled with fresh cream flavoured with Dawn Compounds or Dawn Fruit Fillings, which are also free from wheat gluten. The Scottish food brand, Paterson’s, claims that it is taking food-to-go snacking to a new level with the launch of their new Fruity & Filling Oat Bars. Representing a twist on a traditional flapjack, Paterson’s Oat Bars are vegan friendly and palm oil free, whilst containing only 170 calories per bar. Handmade in Scotland with real fruit pieces, the oat bars are available in two varieties - Raspberry & Apple and Blueberry & Cranberry.

Paterson’s Oat Bars have been launched upon increased consumer demand for individual snack bars, with two out of three consumers enjoying a cereal or snack bar multiple times a week and three out of four of consumers regularly trying new snack bars, making the cereal and snack bar market the second largest sub-category within sweet biscuits (Mintel data, 2018), the firm observe. “Here at Paterson’s we have a long history of delivering tradition with a twist and our Oat Bars do exactly that – a delicious vegan friendly and palm oil free snack, which are high in fibre and contain less than 2.5% saturated fat,” said Jonathan Guild, brand manager at Paterson’s. “In a time-pressured and busy world, consumer demand

FREE FROM for new individually wrapped snack bars continues to grow, and Paterson’s Oat Bars are the ideal solution, delivering quality, provenance and environmental sustainability. We love our new Oat Bars and we can’t wait to share these delicious treats with the nation.” Launched in neat display SRPs of 24 x 40g individually wrapped bars, say the company, their new Oat Bars are ideal for cafés, coffee shops, travel operators and convenience retailers looking to treat their customers to a new food-to-go snack. SAUCES TO SUIT ALL “Using readymade products that are suitable for all customers can save money, time and effort, and will ensure the menu is as inclusive as possible,” says Sarah Moor, brand manager of Lion sauces at AAK Foodservice (www. lionsauces.co.uk) “Choosing sauces and dressings that are glutenfree, and a good, creamy vegan mayo allows operators to appeal to everyone. Our Premium Vegan Mayo, for example, is registered with the Vegan Society and is also unusual in that it excludes mustard - a common allergen found in almost all mayos. “If a product doesn’t need gluten or animal products in it, go without – customers will appreciate it and there’s less need to prepare separate dishes. And an advantage of using readymade products is that staff can see from the label which ingredients are included, which makes it

simpler to answer customers’ questions and offer peace of mind.” Launched in retail in 2017, Real Good Ketchup (www. realgoodketchup.com) claim that they were the first no added sugar and reduced salt ketchup to market in the UK, quickly gaining major retail listings throughout the UK and Ireland, including Morrisons, Co-Op, Ocado and Super Valu. Accolades and awards have followed for the brand, including winner of the 2018 Food Talk Gold Clean Eating Award. The brand is also performing well outside of the UK, particularly in the Middle East and America, having launched in Central Market and rolling out in early summer to further stores along the East Coast. On The Menu’s ketchup has been joined by a no added sugar Smokey BBQ variety, and the company also feel that they have managed to ensure the brand has punched above its weight competing with Heinz’s no added sugar product. “Having a background in the food industry and a son with severe food allergies, I set a standard at the beginning for Real Good being allergen free, containing no artificial sweeteners, having reduced salt and clean ingredients and I’m proud to say Real Good delivers on taste, quality and the full tomato ketchup experience,” says founder, Elizabeth Jones. “When I researched the market and tasted what was available in table sauces, I realised we can do better.

Stacked vegan beet burgers accompanied by sauces from Lion.

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FREE FROM I wanted us to produce a product we were proud of and truly believed in. If we were to remove or add ingredients I wanted us to do so with a strong purpose and understanding. This process not only led to us removing the ‘big baddies’, in the form of added sugar and a lot of the salt, but was also behind more subtle omissions. For example, we didn’t fortify or add extra vitamins or minerals because ketchup has to be heated up to a high temperature during cooking and this causes them to lose their benefits – although conversely it boosts the benefits of lycopene, a powerful anti-oxidant, which is present in the tomatoes we use. Real Good has over 75% less sugar and salt content than regular ketchups.

“The biggest challenge was to ensure removing the sugar didn’t detrimentally affect taste and consistency, we didn’t want to solve one problem and create another. We believe a large part of the success of the Real Good Ketchup is down to the choices we made in this area. We chose to use only plantbased ingredients and sugar alternative in the form of xylitol (derived from birch and beech wood) and stevia leaf, whereas Heinz have opted for sucralose (an artificial sweetener) in their no added sugar ketchup. Real Good Ketchup has the benefit of no aftertaste.” Backing up Elizabeth Jones’s views are the results of independent consumer research 1,000 people through

Degustabox, December and January 2019), and which showed 75% of participants liked the Real Good Tomato Ketchup taste compared to their regular ketchup, with them ranking the product’s benefits in order of importance as ‘No added sugar, No artificial ingredients, Reduced

salt, Made in the UK’. Elizabeth Jones believes Real Good Ketchup will replicate its retail success in the catering sector with the brand successfully trialled in both primary and senior schools last year, leading to the launch with Savona Food Service.

VERSATILE GELATO “When it comes to a ‘free-from’ menu, it is important to make sure customers have a variety of options. Even desserts should be considered when planning an effective ‘free-from’ offering and catering for all,” says Scott Duncan, sales director at Carpigiani UK (www.carpigiani.co.uk) “Producing food in house, from scratch is an easy way to ensure that products conform and it also means that customers benefit from delicious, freshly made produce. Taking a lead from trends on the continent, artisan gelato is rapidly becoming commonplace on menus up and down the country, and when a cafe creates its own recipes, it is able to change the range to suit the customer demographic, as well as cater for any special dietary requirements, such as dairy or gluten free. “The versatility of gelato and sorbet recipes also means they are the perfect choice to include as part of a ‘free from’ menu as a variety of flavours can be made. Dairy free milks are a thriving trend and coconut, almond or oat milks make a delicious addition to a gelato recipe.” Carpigiani say that they committed to providing equipment using the latest technology to help their customers to produce the highest quality freshly made gelato, and all equipment can be set up to create fat-free gelato, dairy-free gelato and sorbets, using soya, coconut, rice or almond milk as preferred, with many types of oil or nut being suitable to add fat to

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recipes, ensuring a well-balanced dessert with a perfect, smooth consistency, even when a café is working with a restricted range of ingredients. Their recently launched Restaurant Range, for example, offers several different sized appliances, each able to meet the bespoke demands of a cafe, and capable of producing exceptional gelato, quickly, efficiently and to a consistently high standard. The smallest product in the range - the Freeze&Go - is capable of producing up to 5kg of finished product per hour, on a remarkably small footprint. Equipped with a single-phase power supply, the compact, virtually silent and easy to clean model has a classically shaped, retro design with a cream finish which reflects Carpigiani’s extensive brand heritage. This colour and quality design that also ensures the unit is perfectly suited for placement in a front of house dining area as it is in a commercial kitchen, allowing operators to further enrich the customers experience, they feel. The innovative design of the Freeze&Go also allows the mixing cup to be removed easily for cleaning, and with additional mixing cups available, chefs are able to create an assortment of ready to serve flavours simultaneously, again benefiting operators when creating a freefrom menu. Also, within the Carpigiani Restaurant Range is the brand new Labo 6-9XPL -

designed to produce between 6-9kg of finished product per hour, again, enabling kitchens to produce smaller quantities of fresh gelato and a greater number of flavours without generating unnecessary wastage. For those looking for a slightly larger capacity of between 8-12 kg, the new Carpigiani Labo 8 12E offers the capacity required to produce medium sized batches - ideal for maintaining freshness and the production of multiple flavours, they suggest. A simple plug-and-go operation and a compact footprint ensures the new Labo 8 12E can fit easily onto an existing countertop in a compact café catering environment, claim the brand.


NEW LAUNCH This month, Seed Snacks have launched low calorie, plant-based and gluten-friendly additions from baked snack pioneers, Pep & Lekker (www.pepandlekker.com), and to help reacquaint itself with the UK’s thriving, ‘health-savvy’ snacking fraternity, say the company. Unveiling its vibrant new snacking pouches (fully compostable) their new and improved, higher protein/lower sugar savoury flavours feature Fennel & Chia Seed, Cumin & Linseed and Rosemary & Hemp, as well as Cacao & Coconut and Apple & Cinnamon. The company’s Vegan Society approved snacks have made fantastic headway since they made their Ocado debut (Autumn 18): Planet Organic, As Nature Intended and an ever-expanding national network of delis, cafes, farm shops and independent health food stores. “Whilst overjoyed with the success we’ve enjoyed in our first year of trading in nutritiously empowered snacks, we

realised that there was so much more we could do to broaden our appeal yet further,” says co-founder, Susan Gafsen. “We’ve decided to pursue a bestin-class versus organic ingredient philosophy to create keen, everyday accessible price points. We’ve removed sesame seeds so that each and every one of our pouches can puff out their little chests and proudly proclaim themselves to be free from all 14 allergens. “We’ve also added sweet-themed flavours to our seedy snack repertoire so we can appeal to a wider/

younger audience (on-the-go nibble, lunchbox extra, tea-time treat) without compromising on our full-bodied flavours and healthy convictions. “And each member of Seed Snack’s portfolio provides a generous portion of your daily fibre needs whilst actively supporting good gut health. Appealing to vegans, celiacs, flexitarians and everyday fine snacking aficionados, this is a new age nibble that’s been diligently baked, (not fried) using apple puree and chicory root fibre as the essential ‘binding’ agents to minimise the need for any unsavoury high calorie oils.”


PT EnergyLight ticks the access economy box Winterhalter’s latest incarnation of its PT passthrough dishwasher, the PT EnergyLight, is bang on trend in terms of the access economy, sustainability and collaboration. As more businesses look to spread costs through new kinds of ownership, the PT allows a ‘pay as you go’ model with its Pay Per Wash option. Its green credentials include superior energy management and lower power, water and chemical consumption. Meanwhile its Connected Wash technology engenders a collaborative approach, allowing operator and supplier to work together to ensure that the dishwasher is always delivering an optimum

performance – and in the case of the PT EnergyLight, that means an ultra-fast performance. Operators can install a PT EnergyLight with no upfront cost if they choose the Pay Per Wash (PPW) scheme. Rather than having to buy the warewasher, or even rent it, PPW means the business simply pays for the washes it uses. Once credits are bought over the internet, or by phone, the machine is ready to go. Pay Per Wash includes the use of the machine, chemicals and even servicing the dishwasher – so all the operators have to worry about is loading and unloading (call 01908 359000, or visit www.winterhalter.co.uk).

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Protecting business

critical invoices Protecting their business critical invoices is something that small hospitality businesses can’t afford to ignore, argue Andrew Garvey (chief operating officer, Countingup) and Richard Thomson (co-founder, Hokodo). BACKGROUND Hokodo (www.hokodo.co) is a technology company that aims to make financing and insurance available to the many SMEs they feel are left behind by today’s financial services industry by providing B2B marketplaces and other platforms with transparent, easy to integrate financing and insurance solutions. Countingup (www.countingup. com) is a banking and accounting app for freelancers and small businesses. Tim Fouracre created the company in September 2017, with the firm being venture capital backed.

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SMALL, BUT VITAL Small businesses are the lifeblood of the UK economy. According to the Federation of Small Businesses (FSB), small businesses accounted for 99.3% of all private sector businesses at the start of 2018 and 99.9% were small or medium-sized (SMEs). Total employment in SMEs was 16.3 million, 60% of all private sector employment in the UK, and the combined annual turnover of SMEs was £2.0 trillion, or 52% of all private sector turnover. Yet, small businesses are still not able to compete on a level playing field with their larger enterprise peers, and one of the biggest areas of disparity is the disproportionate impact that late customer payments and unpaid invoices have on

smaller, more vulnerable organisations. Indeed, a survey conducted by small business finance provider, Liberis, in March 2018, found that at that time small businesses across the UK were still chasing £14.9 billion in late payments resulting from goods and services they had provided. The study claimed that on average respondents were owed £11,000, which extrapolated to £14.9 billion across the UK’s 5.7 million small firms. Small hospitality and leisure businesses are not immune to these trends. A recent survey from Hitachi Capital Business Finance found that 45% of small businesses in the hospitality and leisure sector were dealing with late and non-payment. Catering businesses know the issues only

CASH FLOW too well. It can be very difficult to tackle the issue of late payments especially if the worst offenders are large businesses that are also amongst their biggest customers. For the smallest most vulnerable organisations the negative impact on cash flow often has a serious impact on the business and can even in many cases prove fatal and result in a bankruptcy. CREDIT INSURANCE Yet, this plague could be avoided. A solution already exists to the problem of unpaid invoices in the form of credit insurance. By insuring their invoices, businesses can recoup what they are owed, even if the customer does not pay, or goes out of business. In the past though, small businesses, including those in the catering and hospitality sector, have often struggled with getting easy access to credit insurance. Today’s credit insurance policies are just not set up to meet the needs of small businesses. Typically, they are based on expensive ‘whole turnover’ policies, meaning all invoices are automatically – and unnecessarily – covered, and sold via inaccessible channels such as brokers and offline.

That’s tended to preclude a large part of the market from taking them up. Recent figures from the Association of British Insurers indicate that there are just under 14,000 trade credit insurance policies in place in the UK. Most of these policies are likely to have been sold to large businesses. Very few, if any, to the small, often cash-strapped caterers who might be among those most in need of these kinds of services. The truth is that historically, lured by the promise of high commissions, credit insurance providers and brokers have ignored the small business market in favour of large corporates. As a result, small catering businesses often display a complete lack of awareness about credit insurance. And if, and when, they do find time in their busy schedules to look into it, they often come across offerings completely unsuited to their needs. FINANCIAL TECHNOLOGY (“FINTECH”) Fortunately, help is now at hand. We are now seeing fintechs joining forces to protect small business owners, including catering entrepreneurs, from running into cash flow problems through missed or late payments. A new brand of invoice protection is coming on stream, that allows small catering businesses to quickly and efficiently pick and choose the

invoices they want to protect. Rather than simply insuring all of their accounts receivable, they can be selective and choose which invoices they want to protect based on criteria like: Can I afford to write-off this invoice? Do I trust this company? Am I comfortable with how this business trades? Once they have decided, caterers can then purchase and pay for invoices individually through a simple tick-box process at highly cost-effective prices per invoice. By partnering and integrating payment protection with banking and accounting apps that many caterers are beginning to adopt, for example, they can further streamline the experience for users and expand its reach across the hospitality market. That is a hugely positive development. The health of the economy as a whole depends on the dynamism and entrepreneurial spirit enshrined within many SMEs. Small catering businesses are a key part of this, so it is important that they not only survive but thrive. In our view, the latest breed of insurance protection insurance tools allow them to do just that by giving them the peace of mind to stop worrying about their finances and focus instead on delivering the best possible customer service and building positively on their business success.


CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co


Eteaket’s limited edition Nettle & Petal tea.


The tea

scene Tea is currently enjoying a resurgence, not only in terms of the increasing number of specialist suppliers, but the potential it offers to operators when it comes to meeting the health and wellness requirements of today’s consumers.

CHANGING TIMES The landscape of the nation’s favourite drink is changing all for the good as the health conscious millennials exercise their generational differences and ditch the traditional breakfast brew in favour of wellness teas – and they are prepared to back up their desire for beverages with health benefits by paying up to £5 for a cuppa - claim the organisers of National Tea Day (an annual event held in April). “There are three definitive trends shaking up hospitality in 2019 as consumers seek out tea which has added health benefits, is sustainable and gives them an ‘experience’,” says Marco

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Geraghty, National Tea Day founder. “Venue managers need to be aware of these trends if they want to capitalise – especially since we’ve learned from our own research that consumers will now spend double on a wellness tea compared to a breakfast brew. “The shift is led by millennials who have a fundamental difference in their outlook on tea compared to their generational counterparts. To better understand their behaviour we felt it necessary to conduct a report - Modern Tea Trends - to provide hospitality leaders and the tea sector with up to date intelligence on the most dynamic category in beverages right now.

“We already knew millennials were driven by wellness but it’s now clear their purchasing behaviour is disrupting the category giving a boost in sales to untraditional tea products which host an array of functional benefits. Outlets need to capitalise on this trend and cater to this consumer, especially as we’ve learned they will spend up to £5 on wellness tea, leaving room for great profit margins.” Diaz Ayub, National Tea Day founder and tea futurist, adds: “We now know that these consumers are prepared to pay a premium for the right product but as well as health, they are very environmentally conscious. The ‘aware’ consumer demands sustainable and ethically sourced products so brands and

TEA outlets need to get on board with this if they want to keep up with the market and stay relevant. “Our report indicates that the tea occasion has changed, from that of indulgence and gluttony to one of sensuality and mindfulness, and outlets should bear this in mind when considering how to boost sales in 2019. Immersive afternoon tea experiences along with modernist tea and food pairing menus are going to become more and more popular and will attract a new customer.” Trendsetting Michelin Star French restaurant Club Gascon in Farringdon, for example, was an early adopter, having enjoyed great success with their six course tea pairing menu, and particularly with those looking to embrace the alcohol free lunch option. National Tea Day’s full report can be read at https://www.nationalteaday.co.uk/ wp-content/uploads/2018/11/Modern-TeaTrends-Report.pdf. “Health is the fastest growing consumer need, +5% vs. 2016 and +9% vs. 2014, and consumers are becoming increasingly focused on their overall health and well-being, seeking out products that support better for you lifestyles and deliver tangible health benefits,” says Michelle Jee, Tetley senior brand manager – Out of Home, referring to the Tetley Tea Report 2018. “With this in mind, Tetley has recently launched its new Super Tea Envelope range, now available for the first time in foodservice. This range offers fresh and exciting new blends that are infused with essential vitamins whilst delivering added nutritional benefits, from reducing tiredness to supporting healthy immune systems. “The Super range includes blends, Super Fruits Boost, which is flavoured with blueberry and raspberry, and provides a staggering 33% of your recommended daily amount of essential vitamin B6. Super Green Tea Boost, which also delivers vitamin benefits and is comprised of a green tea blend paired with mouth-watering bursts of strawberry and raspberry. And lastly, Super Green Tea Immune, which is rich in vitamin C to support the immune system and is created using a smooth green tea blend with hints of mango and pineapple flavours.” Fruit, herbal and green teas have observed significant growth in popularity, with herbal teas having seen a growth of 9.6% from 2016 vs 2017, Tetley’s report reveals, their envelope range specifically catering to operators expanding their beverage menus, along with those looking to offer consumers a wide selection of blends to suit different day parts, as well as cater to a range of taste preferences. The envelope range is made up of an assortment of exciting flavours including Lemon and Ginger, Raspberry and Pomegranate, Mint Fusion and Camomile.

Black tea remains a staple brew out of home, they observe, amounting to 81.9% of category value share, with 75% of consumers choosing to drink the traditional blend in foodservice environments. While it’s vital to ensure that operators are offering a range of innovative and new products to cater to growing demand, it’s also crucial to supply consumers with traditional options. “Tea consumers are becoming progressively adventurous in their choice of flavours and blends and they are also more inclined to spend more on hot drinks as they seek out premium and healthier options,” Michelle Jee continues. “Matcha and Green Tea are two blends that consumers are willing to pay more for, and are drinking with more frequency than they were 12 months ago. Combined, Green and Matcha tea accumulate 21% of favourite non-black blends out of home, thus reflecting, consumer demand for new and exciting flavours and blends being introduced into the market.” Tea presents a significant cross-selling opportunity, whether paired with breakfast, lunch or snacking items, feel Tetlay. To support operators in tapping into the booming breakfast market, Tetley has created the Breakfast Guide - an inspirational tea and food guide for key channels out of home. Recipes in the Breakfast Guide have all been inspired by current food trends and designed to meet a range of customer needs. The share of breakfast occasions eaten out of home has grown since 2015 from 7.3% to 8% in 2017, they report, and shows no sign of decline, with 80 million occasions annually. It’s evident that out of home breakfast and brunch sales are booming and there’s a real opportunity to tap into consumers who are seeking the best start of the day out of home, feel the brand. “Now that consumers are becoming exploratory in their tea choices, it is important that staff have the knowledge and confidence to advise the ways in which certain teas can be taken, and the variety of blends on offer. Customers respond well when serving staff are well-informed and passionate about the products they are selling. In the future, tea sommeliers are expected to play a huge part with consumers hungry for the theatre that comes with the tea ritual. By creating a theatre of serve, consumers are more likely to dwell for longer in their surroundings, therefore providing further sales opportunities,” says Michelle Jee. “Allegra Strategies reports that 74% of the British public think social and environmental reputation is important when choosing a product, which is why Tetley ensures the tea it sells to foodservice matches consumers’ demands. Tetley is a proud member of the Ethical Tea Partnership and is committed to source all its tea from Rainforest Alliance certified farms.”

WHAT’S NEW? The Drury Tea & Coffee Company, Londonbased tea blender and coffee roaster with over 80 years’ experience of buying and blending fine teas, has added to its already extensive range of pyramid teabags with the introduction of four new varieties Decaffeinated Earl Grey, Orange Blossom Oolong, Coconut & Turmeric and Cacao & Ginger - and bringing the total number of varieties in the range to 35, comprising black, green and oolong teas, fruit infusions and herbal teas. Drury pyramids are made using biodegradable teabag mesh, point out the company, and this material, together with the extra brew space afforded by the pyramid shape, means that the blender can use higher quality, larger leaf teas for better liquoring and a more satisfying taste. The teabags come in packaging designed with a blue ‘family’ feel, and each of the varieties is differentiated by an Art Deco-style illustration relevant to the respective tea type to evoke the mood of the thirties when the Drury Tea & Coffee Company was founded. Drury’s Decaffeinated Earl Grey features premium, large leaf decaffeinated tea scented with natural oil of Bergamot, and is almost the same as Drury’s famous Earl Grey. However, most of the caffeine has been removed. With its delicate citrus flavor, it is satisfying with or without milk, advise the firm. Their Orange Blossom Oolong offers a heady scent of orange blossom and should be sipped slowly to fully savour the delicate



citrus flavour of orange petals, which is perfectly balanced with a light liquoring oolong (semi-oxidised) tea, and serve without milk, advise Drury. Coconut & Turmeric is a vibrant blend of fruit and spices delivering the flavour of coconut and turmeric. Real turmeric has been skilfully blended with raw and roasted coconut, cinnamon, cardamom and ginger, say the company, to give this tea a delicate and balanced spiciness that is gently warming and refreshing (serve without milk). The Cacao & Ginger tea is a subtle infusion of raw cacao nibs, blended with honeybush and ginger to offer notes of chocolate, ginger and a hint of orange citrus, making for a mellow infusion that is both delicate and intense (serve without milk). Cartons each contain 15 teabags and are packed six to a case. The carton price of the new teas is from £2.95. Alternatively, for convenience and cost saving, suggest Drury, all four new varieties are available in bulk catering packs of 100 from £16.20. Award-winning Eteaket – a Scottish independent whole leaf tea company based in Edinburgh has just launched their brand new limited edition tea, Nettle & Petal, describing it as a “super relaxing blend featuring Nettle and chillaxin chamomile.” Ingredients include nettle and whole chamomile flowers, making it perfect for a good night’s relaxing sleep, they feel, although this tea can also help imbibers to enjoy a moment of calm “morning, noon or night” (it’s available in their concept store, tea room and online at £7.95).

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Eteaket - founded by leaf tea expert Erica Moore - has been ethically sourcing and blending teas sinhce it was founded in 2008 with Erica traveling the world visiting tea gardens to source and provide the highest quality, award-winning whole leaf tea. “We have blended our brand new Limited Edition Nettle & Petal tea (50g) specifically with the customer in mind!” says Erica Moore. “We take on board all of the feedback we get and turn this into special teas we know people will love. Intrinsically connected with our focus towards health and well-being, Nettle & Petal is calming caffeine-free tea perfect for that zen feeling. “We have combined Nettle with our wonderfully relaxing Chillaxin’ Chamomile. Nettle is also thought to be know for its role as an anti-inflammatory. So, what better way to relax and revitalise?” Whilst two thirds of us struggle to get our five-a-day we somehow still manage to drink an amazing 165 million cups of tea, or herbal tea, a day as a nation, and now an ingenious new product range from Nim’s (the creators of Nim’s Fruit Crisps) is seeking to bump up our fruit and vegetable intake through our love of tea, in a tasty and practical way, with their new range of Edible Teas.

Nim’s Edible Teas range includes three varieties of loose tea, and which come in boxes of single serve sachets - namely, Pineapple & Kiwi, Pineapples, Beetroot & Parsnip and Beetroot & Parsnip. Each has been cleverly formulated to mean you not only get a cup of tea, but once you’ve finished drinking it you can also eat the fruit and veg used to make it and get one of your five-a-day in the process. Great for you, great for your taste buds and, with less waste and home compostable sachets, great for the environment too, claim the company (www. nimsfruitcrisps.com). English Tea Shop’s core range includes the black, white and green tea blends like English Breakfast Tea and Chai Black tea, and which are best paired with milk, sugar and lemon, they advise. Depending

on the blend, they also suggest adjusting the temperature (for example, White Tea, Coconut & Passionfruit making a refreshing iced tea, they suggest). Their wellness range contains herbal teas with ingredients such as camomile, nettle and lavender, and they advise that you drink these botanical blends as they are to gain the full benefits of the ingredients. Their Super range includes bold flavour combinations such as roobios, acai and pomegranate, and apple, rosehip and cinnamon. The teas in this range have bold and punchy flavours that work well paired with sweet or spicy food, or alone, they feel. The Mighty Matcha works well paired with avocado toast or a citrus salad, whereas their beetroot, ginger and curry leaves blend works well with a curry, they point out. Last year’s hot weather very clearly highlighted the need for hydration with consumers demanding natural, low sugar

drinks that deliver on flavour, report teapigs, who have launched their brand new range of cold brew infusions as an easy, quick and refreshing way to pep up your water. “We have been working with cafés for the last few years encouraging them to make delicious jugs of iced teas where you boil the water to make a concentrate before chilling it down. This works well for some sites but not for all and can be especially challenging in locations with unpredictable footfall,” says Louise, teapigs tea taster. “Our new cold brew is perfect for cafés. The new range comes in mouth-watering flavours - lychee & rose and cucumber & apple - and the infusions are specifically designed to brew quickly in cold water. The fresh ingredients with no artificial sweeteners, no sugar and no artificial flavours are an ideal healthy alternative to some of the more indulgent summer drinks and can be made in bulk for a foodservice offering or simply popped in a glass.” Not only are the cold brew temples quick and easy for foodservice operators, feel teapigs, they are also great for retail shelves as customers are looking for tasty ways to hydrate on the go. “Simply drop one tea temple in cold water and that’s it,” says Louise. “No waiting for the kettle to boil, no added sugar, no sickly syrups. You bring the water, we’ll bring the flavour.”

Lychee & rose is fruity yet floral combo of lychee and rose to see tea fans through all those long summer nights, bank holiday picnics and makeshift BBQs in the park, suggest teapigs, whereas cucumber & apple is ideal for cooling down in summer. Juice producer, Sunmagic, is launching into the ice tea market for the first time with two premium ice tea drinks, as it taps into this hugely growing sector, currently up 20% year-on-year (IRI data to the 27 January 2019, combined with Nielsen panel data for discounters and bargain stores to the 26th January 2019). Their range comprises Sunmagic Ice Tea in Lush Lemon and Peach Paradise flavours, packaged in 500ml PET bottles. These low-calorie drinks are suitable for vegetarians and vegans and contain no artificial preservatives, colours, flavourings or allergens, say the company. Combining fruit juice with black tea they also have functional benefits, they claim, with each ice tea containing added B3, B6, B8, and B12 vitamins and each bottle stating that the drink is ‘Low Cal’ and contains ‘8 Vitamins to Support Energy Release’. “The iced tea market has seen huge growth over the last couple of years, yet there are very few widely available ice tea brands which also have functional benefits. Early feedback from our research on our new ice tea range has been absolutely phenomenal from both the trade and consumers, so we are delighted to be launching our Sunmagic Ice Tea range this month and bringing some genuine innovation to the market,” said Justin Thomas, Sunmagic brand manager. “The launch follows extensive research into the category, which clearly showed that singles (on-the-go) is the biggest occasion for ice tea, with 82% of value sales. Likewise, Lemon and Peach are the flavours most in demand in the category, with each flavour growing by over £1m in 2018. This should provide added reassurance to retailers that Sunmagic is the new ice tea range to stock.” Sunmagic was given a fresh new look last year, with an updated logo and new label designs which included fruit illustrations to reinforce taste appeal and give better standout on shelf. The new logo uses a natural, forest green colour to reinforce the health credentials of the brand.

NEOPOLITAN 9oz glass

Ingredients Glass of Ice and Milk 1 scoop of Kool Kup Frappe Mix 2 Pumps of 1883 Grenadine Syrup 1 Pump of 1883 Chocolate sauce

Method Blend ice, milk and Kool Kup. Pour 1/3rd of the mix into the glass. Add 1883 Grenadine syrup to the jug mix. Blend then pour half into the glass. Add the 1883 Routin chocolate sauce to the jug mix. Blend again and add to the glass. UCD tip - garnish with a cookie!

Thank you Anthony, Sam & the team of baristas at Goodbrews, Gateshead for this fantastic recipe .

For supply enquiries contact; Tel: 01233840296 sales@ucd.uk.com Recipe created by Goodbrews, Gateshead.

TEA Monin is adding to its extensive portfolio with the addition of Green Tea Concentrate, which pairs perfectly with Passion Fruit, Pomegranate, Mango, Lemon and Honey as well as on trend botanical flavours Jasmin and Hibiscus, claim the company to help create an array of exciting green tea drinks that offer something a little different. Recently awarded Best New Product in the Speciality Beverage Flavour Additive category at World of Coffee, Monin’s Green Tea Concentrate encapsulates the unique fresh essence of the popular Asian tea offering a quick and simple way to infuse iced teas, cocktails and no ABV drinks with Green Tea notes. “The newest addition to the Monin portfolio reflects the brand’s commitment to bringing to market the latest flavour innovation,” says Lee Hyde, beverage innovation manager, Monin UK. “Originally added to menus as a healthier alternative to black tea and coffee, green tea continues to help drive sales for many outlets due to its refreshing and slightly astringent taste.

Monin’s Green Tea Concentrate offers an authentic flavour, while its concentrated strength means a reduced cost per serve. Establishments can enhance their iced tea menus by adding Monin Green Tea Concentrate, thereby offering a different take on a classic. Monin’s Green Tea Concentrate is free from artificial flavourings and colourings, is suitable for vegans, is allergen free and has an ambient shelf life of up to three months after opening and up to 18 months unopened. MANGO GREEN TEA PISCO SOUR • 20 ml Monin Green Tea Concentrate • 15 ml Le Fruit de Monn Mango • 45 ml Pisco • 15 ml lime juice • 20 ml egg white Combine all ingredients into a shaker with ice. Shake vigorously, then strain into the shaker tin. Through away the ice and shake one more time without ice. Strain into a chilled cocktail coupe. Garnish with a few drops of aromatic bitter on the foam. Serve.

YEAR-ROUND APPEAL “Whether enjoyed on their own or in addition to a meal, hot drinks such as tea are regularly enjoyed by consumers and are an important revenue stream for café operators. Often thought of as an autumn and winter staple, the tea market is growing in popularity with a younger audience and is being seen as a more sensual and wellness inspired-drink. By making a few seasonal changes, sales of beverages like tea and coffee can be maintained throughout the warmer months too,” says Ricky Flax, general manager, the Italian Beverage Company (IBC). “For example, matcha lattes remain on menus all year round and fruit flavoured teas, such as iced teas are perfect for summer as they offer lighter flavours that satisfy consumer demand for a refreshing drink. Including drinks like these on your menu

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is a great way to interest customers whilst protecting sales at the same time. “It’s important to offer a balance of hot and cold drinks and it’s easy to keep things on trend by offering consumers an alternative to fizzy drinks. Our Simply Iced Tea, for example, is available in three fragrant flavours - Jasmine and Lime, Peach, plus Passion Fruit and Lemon. “To create, delicious thirst quenchers with a real summer vibe that are perfect for hot, sunny days, just add water to Simply Iced Tea Syrup and serve over ice with freeze dried fruits and herb garnishes to add the finishing touches. A counter-top glass drinks dispenser is a great way to serve iced tea and when loaded with ice, fresh fruit and herbs makes an eyecatching and colourful show-stopper of a display that will attract interest and drive sales.”

SIMPLY PEACH ICED TEA WITH STRAWBERRIES 1. Add 3 pumps (22.5ml) of Simply Peach Iced Tea Syrup to a cup full of ice. 2. Top with water and stir. 3. Add Simply Freeze Dried Strawberries, stir and serve.


The drive to drink more water Feeling tired? Drink water. Losing concentration? Drink water. We’re told over and over again to drink more water, but does it really make a difference? Colette Heneghan (pictured), peak performance & nutrition coach and author, MSc, BSc and an expert in hydration says it absolutely does. “Even just a couple of hours in an air-conditioned office is going to have a negative effect on hydration. Normal daily turnover of water is 4% of body weight, just from everyday activities such as breathing and normal organ function. Negative effects can be observed from just 1%, so in a matter of a few hours of normal working, if you haven’t had water then there could already be implications for your performance,” says Colette Heneghan. The Natural Hydration Council cite that 89% of us are not drinking enough water every day (according to their briefing, How Hydrated is Britain?), yet being just 1% dehydrated (www.ncbi.nlm.nih.gov/ pubmed/27510536) already starts to affect our cognitive performance and short-term

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memory. Bouts of tiredness, headaches and lack of concentration may also be experienced, yet simply maintaining our water intake can rehydrate us and help to reverse these symptoms of dehydration. The team at Twinings Foodservice recently enlisted Colette Heneghan to discover more about the importance of water in the workplace. “Drinking water in the workplace should be a business fundamental,” explained Colette Heneghan. “It’s something that

has to be spoken about. We need to get more workplaces and workplace caterers to focus on hydration to reap the dual benefits for employer and employee. We’re missing a really easy fix here for many of our day to day symptoms such as tiredness, headaches and brain fog. “I go to many meetings in offices where water isn’t provided and even in a meeting of only a couple of hours, without water, concentration and cognitive function can be impaired. If you have been in that

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TEA meeting for just two hours without a drink, it’s likely you’re dehydrated and by the end of it, you’ve already been less brilliant than you wanted to be. “Worryingly, air-conditioned offices have an even greater effect on dehydration levels. After just a few hours of being at work, if we haven’t had a drink then we are already likely to be dehydrated. Without water, employees can expect brain fog and lack of concentration to appear. In theory, we should be sipping water every hour to maintain hydration for optimum performance. At the end of the day we want to be at our best, so why comprise that state?” But the benefits of hydration are not just confined to tiredness and memory as Colette Heneghan explains: “Another factor with dehydration is that it can affect our immunity, potentially making employees more susceptible to colds and infections. This can obviously lead to additional sick days and greater time off. “There is a difference in the type of hydration that we receive from different drinks. All drinks have some hydration, but the gold standard is water. The ideal drink is something that doesn’t have sugar and doesn’t have anything artificial. The problem however is that one of the biggest barriers to drinking water is that we don’t like the taste!”

SO HOW CAN WE INCREASE OUR WATER INTAKE? “If employees simply drank water immediately after they woke in the morning, after hours of dehydration, it would be a massive upgrade to their business day and would get them off on the right track,” says Colette Heneghan. “Water bottles are also an easy win, they are portable and are on hand for sips of water to be taken throughout the day. Employers can either offer these as part of an employee welfare scheme or include as part of a promotion within an outlet. Jacqui Chapman, shopper marketing manager at Twinings Foodservice agrees: “We all know that we should drink more water, yet still almost nine in 10 of us simply don’t drink enough to keep our hydration levels at the optimum level for brain and body performance. We should be drinking around six to eight glasses a day but one of the biggest barriers to drinking water is the taste (https:// tappwater.co/en/drinking-water-in-theuk/). “This is exactly the reason that Twinings developed Cold In’fuse - the first infuser that is able to work with cold water and is sugar free and all natural. For those who find plain water boring and hard to drink, adding a Cold In’fuse

bag to cold water will release a delicious fruity flavour which makes it easier to hit the recommended six to eight glasses or two litres per day.” “Because of the way the bags work it’s really just like having water, as they have minimal intervention to the water in terms of hydration,” says Colette Heneghan. “An employer can either supply these free of charge (as they do regular tea, coffee, hot chocolate), or workplace caterers can sell the bags within the staff restaurant just as they would a cup of tea, coffee or bottle of cold drink. Because the bag turns the water into an appealing colour and provides a fruity taste, it will encourage employees to take extra gulps of water more regularly.” Twinings Cold In’fuse (www.twinings. co.uk/food-service) is a cold brew product that has been specifically created to infuse in still or sparkling cold water for a natural fruity infusion. Available in three fruity flavours - Watermelon, Mint & Strawberry, Passionfruit, Mango & Blood Orange and Blueberry, Apple & Blackcurrant - Twinings say that they offer a unique and delicious range of cold infusions all year round. Once added to still or sparkling water, the infusions can be left for up to eight hours so there is no limitation to when or where they can be consumed.

The Rabbit Hole Tea Room A tea-focused business in Stoke is eying expansion after having enjoyed a successful first year in business. The quirky Rabbit Hole Tea Room has just turned one this year, the Alice In Wonderlandthemed business attracting visitors from overseas. It is a recent advance from iZettle that has seen its owners expand the premises with an alcohol licence next on the cards, they report. Sarah and Lee Greenhalgh are the owners of the Rabbit Hole Tea Room, which claims to be Stoke’s very first, and very quirky, fulltime tearoom. Passionate about bringing a fresh approach to traditional afternoon tea, the husband and wife team decided to go into business together, despite contrasting backgrounds. “Sarah and I come from completely different professions,” says Lee Greenhalgh. “Sarah had a business development job, and I was a paver, with a keen interest in baking!” The idea to open the tearoom came after both Sarah’s and Lee’s fathers, sadly passed away.

“We were looking for somewhere to treat Sarah’s mother for tea but couldn’t find anywhere. So, we thought why not give it a go,” explains Lee Greenhalgh. The business was quick to get off the ground, and soon the duo were welcoming customers from as far as Germany. “As with any business owner we feared that we’d be quiet from day one,” reveals Lee Greenhalgh. “But that hasn’t happened at all. We’ve kept busy and stayed busy.” The Rabbit Hole Tea Room may only be 12 months in, but expansion is already brewing. Indeed, to stop themselves from turning away business and cater to more of the UK’s afternoon tea fans, Sarah and Lee have taken out an advance from fintech company iZettle to renovate their basement. “We use iZettle to accept payments. They’re able to use our previous payments history to forecast future takings, and off the back of that data, they can offer us a cash advance that we’re confident we can pay back. We’re currently making space downstairs to seat 16 more people,” adds Lee Greenhalgh.

Next on the cards is an alcohol licence as Sarah and Lee regularly welcome celebrations and private events through their doors, and they want to be in a position to host everything from gentlemen’s afternoon tea with a craft ale, to baby showers and birthday celebrations with a glass of bubbly.

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BOOSTING coffee sales Striving to increase your coffee sales and attract new customers? Scott Russell (pictured), CEO and founder of leading coffee supplier Paddy & Scott’s (www. paddyandscotts.co.uk), shares some of his expert tips on how to make it happen. MULTI-FACETED Whether you’re running a café, hotel, pub or gym, putting together a successful coffee offer is a multi-faceted balancing act which takes careful consideration. There is no magic solution or quick-fire way to suddenly pull thousands of customers through the door, instead it’s a slow grind (excuse the pun) of consistently picking up new loyal customers along the way. CHOOSE GREAT PRODUCTS Selecting high quality products from trusted suppliers is the foundation of keeping customers on side. Reputation, pricing, flavour profiles and branding will all play a huge part in making that choice, but it’s universally acknowledged that poor quality and badtasting products will never win loyalty from your target market. Choose the best coffee with honest provenance and teach staff the story of your supply chain to capture people’s imagination and win their hearts. SELECT STAFF CAREFULLY Choosing staff who will represent your company positively is an often underestimated, but crucial task. Attitude is universally preferable to aptitude. Skills can be taught, but great character and work ethic are intrinsic values needed in the industry which are almost impossible to learn.

TRAINING Selecting your staff carefully is just the beginning of the story: Keeping their training up to date and relevant is key to retaining sales high. Customerfacing staff are the customer’s first, and sometimes, only point of contact with your business. They should be conveying accurate and up to date product information, as well as the values and attitudes that reflect your company best. NEVER SELL A BAD CUP Setting and keeping standards high is vital to earning repeat business. Make sure every drink you serve is the best it can be; if it isn’t, don’t serve it. It’s much better to allow for a little wastage if the espresso shot times are poor, or the milk isn’t textured to perfection, than to serve a lack-lustre latte. The competitive nature of hospitality, particularly on

the high street, means that customer loyalty is harder than ever to achieve. If your drinks aren’t on point every time, chances are consumers won’t give you the benefit of the doubt and they’ll vote with their feet and find somewhere else to enjoy their favourite drink. So, make sure every drink is consistently on point and you’ll soon gain a loyal base of regulars. UPDATE REGULARLY Of course, the majority of consumers like consistency, some will merrily order the same extra-hot caramel latte every morning until the end of time, so it’s good to stick to some basic staples. But, as the old saying goes, familiarity breeds contempt so regularly offering promotions or adding interest to your drinks’ menu is a low cost way of effectively uplifting sales. At Paddy & Scott’s we have a frequently updated seasonal drinks programme, complete with special products and seasonal recipes; all supported with inviting promotional materials.

Resolute customers might not intend on upgrading their usual drinks order, but with tempting offerings and clever promotion by the time they get to order they definitely will! SHOUT ABOUT IT Consumers are now awash with choice and often face an overwhelming barrage of advertising from all over so a good, recognisable marketing strategy is key to encourage them to choose you over your competitors. Keep your message simple, clean and consistent to stand out. Use signage, table talkers and point of sale in-house to tempt upsells and post regularly on social media to help people find you.

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PREVIEW SHOWCASE There’s everything that anyone involved in the industry – from café and coffee-shop owners to buyers, chefs and manufactures – could want from a day of discovery. This includes an impressive line-up of more than 700 premium food and drink producers. Disrupter brands and more established names within the sector will be revealing their latest product launches, giving visitors the opportunity to identify the emerging trends that will be shaping café menus over the coming months. With ubiquitous fashion brands such a Primark and Ralph Lauren dipping their toe in the coffee market – it’s increasingly important for independent café owners to stay ahead of the game. Hot new start-ups can provide cafés with a muchneeded point of difference in a competitive marketplace – so where better to find exciting new suppliers? Speciality & Fine Food Fair provides an opportunity to meet producers and sample the latest coffees, teas, sweet treats, premium cold beverages, low (and not so low) alcoholic drinks, global flavours, healthy alternatives, free from options, bakery, condiments and much more besides. 20/20 VISION With the show celebrating its twentieth anniversary in 2019, it’s an uncanny coincidence that the coffee shop sector also recorded its twentieth consecutive

Speciality & Fine Food Fair preview pioneers for twenty years

For the past two decades Speciality & Fine Food Fair has been a leading UK showcase for artisan products, inspirational ideas and industry insight for café and coffee shop owners. This year’s special twentieth anniversary edition takes place at Olympia, London from 1–3 September 2019. 48 CAFÉ LIFE | JULY 2019

PREVIEW year of sales and outlet growth across the UK. A key segment within the speciality food and drink market, the UK’s burgeoning coffee shops were valued at £10.1bn and experienced a 7.9% increase in turnover during 2018. Specialist strategic consultancy, Allegra World Coffee Portal’s Project Cafe UK 2019 annual study gave another glowing report on the state of this dynamic sector (nearly 1,500 new outlets opened during the past 12 months; taking the total number to 25,483). Despite this apparent full bill of health, it’s prudent to remember that external factors potentially pose a threat, with many industry leaders sighting Brexit uncertainty as negatively impacting trade and consumer confidence. This instability in the political and economic landscape could leave the sector feeling slightly off colour during the latter half of 2019 and into 2020. Although, savvy operators will recognise this as a key reason to ensure that they keep their offering fresh, to help entice new customers through their doors. On a more positive note, resilient coffee shops have outperformed the troubled British high street. During the last 12 months Project Cafe UK 2019 also revealed that premiumisation has played a significant role in the specialty segment. With premiumisation in mind, Speciality & Fine Food Fair is an ideal platform to make new discoveries not only in terms of products but also to benefit from businessenhancing content.

FASCINATING INSIGHT Each year, event organisers, Fresh Montgomery, curate the Food for Thought speaker programme - pulling together a notable line up of successful entrepreneurs and industry experts to share their experiences and predictions for the sector. This year, visitors can hear from business owners and leading authorities on how to stay one step ahead; learning how to overcome the hurdles and embrace the opportunities associated with the dynamic world of food and drink.

This year’s timetable includes pertinent presentations such as the value of running a mission-driven enterprise, winning at lunchtime in the food to go market, how healthy eating trends will continue to shape the industry and what the consumer wants - the growth of plantbased eating. A FINGER ON THE PULSE It’s not just products that make a difference to a cafe’s offering, it’s also finding innovative and exciting ways to introduce new dishes on your menu. The ever popular Savour the Flavour theatre has a diverse schedule of live cookery demonstrations lined up. Hosted by chef consultant, Steve Walpole, this vibrant stage will help expand your repertoire. Throughout the three days, Steve will be joined by industry-leading chefs and specialists to create inventive dishes utilising new products from the show. There’s also a focus on the latest food trends, including Seagreens - Decreasing Food Waste, The Versatility of Meat Alternatives - a Plant-Based Special, and a Spotlight on Gut Health. Expect lively action and commentary from the team, as they share their insider tips and forecasts. Capitalising on the continuing success of the booming drinks market, the Drinks Cabinet makes its second appearance at the show. Dedicated to luxury drinks and mixers – from artisan wines, spirits, craft beers and ciders to speciality soft drinks. The Drinks Cabinet offers the opportunity to mingle with mixologists, experience unique pairings and source new products, all whilst uncovering the latest trends, including the emergence of exciting ‘low and no’ options.



The Drinks Cabinet will also provide an invaluable space for a breather and a location for visitors to arrange more informal business meetings, whilst sampling an array of products available at the pop-up bar! DESTINATION FOOD & DRINK With twenty years’ experience, the Speciality & Fine Food Fair team have come to know what makes the industry tick and the products that are set to make café tills ring! Since 1999, the Fair has championed emerging talent - launching countless successful brands that consumers now know and love. This year, Speciality & Fine Food Fair celebrates the show’s rich heritage and the sectors even brighter future, with ongoing partnerships with the Guild of Fine Food and welcoming English Heritage as a collaborator for the first time. EMBRACING GLOBAL Many professionals in food and drink will recognise global cuisine as key trend influencing menus. Meeting the demand of ever more adventurous consumers, diverse international flavours continue to make their mark. In response to visitor demand, Speciality & Fine Food Fair is expanding its international offering, welcoming new International Pavilions representing producers from Belgium (Flanders and Wallonia), Mexico in partnership with MexGrocer and Gveongnam Trading, as well as showcasing speciality food from South Korea. These new pavilions will appear alongside long-standing contributors such as France, Brazil, Italy, Spain and many more. DISCOVERY, DISCOVERY, DISCOVERY If there’s one joy to be highlighted above all others it’s finding a product or supplier that truly stimulates the senses. One of the standout features of the Fair is the buzzing Discovery Zone where visitors can seek out trend-led and forward-thinking brands.

Featuring some 200 start-up food and drink producers, spanning the full spectrum of product categories, Discovery Zone producers must have traded in the UK for less than 36 months to qualify. This criterion ensures that only the latest products are on offer for buyers and café owners to sample. Trends are exemplified by innovators and disruptors such as Gallybird (stand 4600) the first naturally sugar-free premium tonic water sweetened with stevia leaf extract and blended using all natural ingredients. Sustainability remains a hot topic and brands such as Nibs etc. (stand 4726) are blazing a trail to save the planet. Their handmade granola is made with waste fruit and vegetable pulp collected from London juice bars. Founded by food writer and activist, Chloë Stewart, the brand’s mission is to educate and inspire people to reduce their food waste. Agua de Madre (stand 4604) is a naturally sparkling, low-alcohol (1.2% abv) water kefir. Craft-brewed in small batches in Hackney, the drink can be used as a

MAKE A DATE Registration is now open, so get ready to be inspired and meet the very best of the artisan food & drink world. Discover the latest groundbreaking products and inspiring brand launches; participate in a diverse programme of talks and features covering the industry’s most pressing topics and trends. Mix with respected industry experts, whilst maximising the unparalleled networking opportunities with key decision makers. Register for your complimentary industry ticket at www.specialityandfinefoodfairs.co.uk

gut-health improving, live mixer. The brand is also plastic-free and use organically sourced ingredients. The plant-based phenomenon continues to have a significant influence on new products development. SoYoo Chips (stand 5002) are bringing authentic Ghanaian flavour and natural ingredients to snacking with their green and yellow plantain and cocoyams crisps. Meanwhile, Positive Kitchen (stand 5012) offer a range of frozen, free-from bakery products that are plant based, dairy free and contain no refined sugar or GMOs. Ethical, premium cold brew coffee company Far Side Coffee (stand 4920) is launching its Rwanda and Peru Cold Brews. Made with beans sourced from female-operated coffee alliances, the coffee is steeped in chilled water for over 18 hours, and then finely filtered to leave the cleanest, purest taste possible. Shining a light on the incredibly talented producers at the Fair, the Fair’s Fresh Discovery Awards return to recognise new products that are predicted to take the industry by storm in 2019/20 (the winners will be announced on Monday, 3 July at 2.30pm). Speciality & Fine Food Fair’s portfolio director, Soraya Gadelrab, has been involved in the event for 13 years, and explains: “It’s never been a more buoyant time for independent coffee shops and cafés – in recent years they’ve become an integral part of the industry and make up a significant percentage of the 10,000 visitors that we welcome to the show. Our aim is that twentieth anniversary edition of Speciality & Fine Food Fair provides an unrivalled opportunity to source the best food and drink as well as tap into a wealth of insight. It’s an invaluable platform to condense a year’s worth of product sourcing and professional networking into a single day.”

50 CAFÉ LIFE | JULY 2019


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The UK’s most renowned Speciality Food & Drink Fair is hosting an industry wide celebration of 20 years of innovation and inspiration – make sure you’re there!

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Café Life Association partners with Hampshire Fire Authority for a range of new benefits The Café Life Association is launching a new partnership with Hampshire Fire Service, a Primary Authority Scheme authority, with advice and support available to individual members. The government gave the go ahead for the Primary Authority Scheme initiative to be extended to include the fire sector in April 2014. This meant that all fire safety partnerships going forward could have statutory recognition regulated by the Office of Product Safety and Standards, in association with the National Fire Chiefs Council on behalf of central government. Hampshire Fire and Rescue Service (HFRS) is a leading authority within the scheme and has been instrumental in establishing the fire sector as part of the Primary Authority Scheme. There is a raft of advantages for members, who would need to contact the HFRS directly. Current partners have benefitted from training programmes, fire safety reports, fire specialist recruitment, inspection plans, infrastructure reviews, fire risk assessment reviews, seminar facilitation and arbitration with other fire and rescue authorities. There’s also national consistency in enforcement methodology and compliance issues, professional advice from an ‘in house’ enforcement body, a thorough review of strategic fire safety policies and procedures, assured advice that is nationally binding and a general ‘one stop shop’ for all things fire related. WHAT THE PARTNERSHIP WITH THE ASSOCIATION CAN PROVIDE IN DETAIL: There are a number of benefits to joining the scheme, particularly with regard to Fire Safety with Hampshire FRS, says Luke Snoswell, Primary Authority accounts manager. • Links into other regulating bodies within Hampshire such as Environmental Health, Trading Standards and the Housing Authority. • We have already formed a number of successful and mutually beneficial partnerships with large multi-national organisations, including several prominent retailers, which are not

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based in Hampshire. As there is no direct benefit to the local economy within Hampshire, the advice we give to your organisation cannot be perceived as partisan. HFRS has a large and robust Business Fire Safety Department which is reinforced by an experienced Enforcement Support Team. HFRS is a strong supporter of the Regulators Code; we seek to ensure that the functional requirements to compliance are maintained whilst not overburdening our partners with unrealistic financial demands or unnecessary works. We strive to find innovative solutions for our partners, which have moved away from potentially onerous British Standards, whilst remaining compliant to the Fire Safety Order. The Primary Authority Scheme ensures that regulators only recover costs and cannot seek to make a profit, HFRS has one of the most affordable hourly rates in comparison to other fire authorities. There are also benefits to HFRS; in that we can make a meaningful impact upon risk reduction on a national level, whilst at the same time generate income which enables us to maintain our Business Fire Safety Department.

• The Primary Authority Scheme enables Hampshire Fire & Rescue Service to support businesses in achieving compliance to the Fire Safety Order 2005 on a strategic level. • Officers within the team embed themselves into the partner business to conduct a root and branch review of their policies and procedures to assist that company in becoming legislatively compliant. The officers continue to work closely with their respective partners to assist them with enforcement management, the sharing of best practice and to extract added value wherever possible. Our process is informal and will not result in enforcement action, as that is not part of the partnership process or in maintaining good working relations. You will be provided with a detailed fire safety report outlining the company good practices and opportunities for improvement and ways in which we can support the implementation of these ongoing improvements. • The Primary Authority Scheme operates on a cost recovery basis only. INTERESTED? Contact: Partnerships.manager@hantsfire.gov.uk Telephone: 02380 725205


Managing employees:

How to have a stress-free summer We’re beginning to enjoy the start of the summer weather, but as an employer, you may be anxious about the chaos that this time of year can bring, warn solicitors, Ellis Whittham, who have some advice for operators. BUSY TIMES Between weddings, barbeques and trips abroad, work can often take a back seat, leaving employers to deal with a loss of productivity and costly absences. With summer upon us, here are some of the challenges that may cause disruption to your business and the practical steps you can take to keep the heat off. Distracted employees With better weather and a jam-packed sporting calendar, employees may be more tempted to pull out their phones to check the latest score or make plans for after work. This all adds up, and before you know it, the day has been wasted on distractions. What can you do? It’s important to have a clear policy in place which sets out the permitted use of mobiles phones in the workplace. Within this, you may wish to: • Restrict the use of mobile phones to rest breaks or emergencies. • Require that mobile phones are kept on silent or switched off altogether during the working day. • Ask that employees leave their phones in a locker, staff room or wherever they store their other belongings. Of course, you may want to take a more generous approach by allowing employees to watch an important match as a one-off social event, permitting an extra-long lunch break, or letting particularly invested individuals swap hours with a colleague. These could even be presented as incentives in a bid to improve performance leading up to big sporting events and make up for any down time. Often, working with employees rather than against them and giving them just enough leeway can prove the most effective solution.

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Employees pulling sickies Bogus absences disrupt your business. However, while you may suspect that a ‘sick’ employee is in fact making the most of the weather, you should avoid making allegations against an employee without clear evidence. If you’re too quick to jump to conclusions, the employee may have grounds to suggest that such allegations constitute a breach of trust and confidence, and could make a claim for constructive dismissal if they have been employed for more than two years. If you do have clear evidence, such as photographs on Facebook, this should be dealt with as a disciplinary issue. The level of punishment will be determined by the facts but could potentially include dismissal without notice. What can you do? In these situations, prevention is better than cure. Taking proactive steps to discourage absences will avoid having to resort to sleuthing on social media. Consider: • Improving visibility into staff absences by ensuring line managers log all instances of sickness, including reason and duration. • Measuring and reporting on absence by calculating employees’ Bradford Factor scores, which will highlight repeat instances of short-term sick leave. • Conducting return to work interviews. This can effectively deter sickies by showing employees that their absences have been monitored, that managers are recognising specific trends and that disciplinary action may be taken.

Hungover employees What employees do in their own time is up to them; however, if they turn up to work hungover, it immediately becomes your business. Not only are hangovers likely to impede productivity, but if it’s brought to a client’s attention, it can reflect badly on your business and damage your reputation. What can you do? During summer there are more occasions to drink, minimise disruption to your business by: • Reminding employees that alcohol can stay in the bloodstream for up to 24 hours and that drinking heavily may render them unfit for work. • Creating an alcohol policy that outlines how you will deal with employees who turn up under the influence or hungover. This should state what constitutes a violation and clearly explain the consequences. • Keeping written records of incidents to support disciplinary action should coming into work with a hangover become a regular occurrence. From a legal point of view, establishing a clear and fair alcohol policy and being upfront with employees about what is and isn’t acceptable will provide protection for your business when dealing with employees who violate the rules.

NEED SUPPORT? There are far better ways to spend your summer than dealing with HR issues. For advice on overcoming summer employment challenges, contact 0845 226 8393, or email cafe@elliswhittam.com.

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Flies have gained a reputation for being annoying, awarded to them for their irritating buzzing noise and general knack of landing on food just as you’d like to eat it! However, for managers of food businesses, the presence of flies poses a real concern, as they are a risk to human health and can cause contamination when they land on food, work surfaces and equipment, as Berwyn Evans, head of SME, Rentokil Pest Control, explains here. DISEASE RISK These insects can spread diseases such as Salmonella and E.coli as they move from one food source to another, while some species of fly can even bite. In fact, flies are one of the UK’s most common causes of food poisoning. Vigilance in the hospitality sector is paramount, as the mere presence of flies can affect health and safety regulation compliance as one Birmingham-based outlet discovered in January. As we enter the summer months, staff might notice the presence of flies on their premises more often. This is the time

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when adult insects which have spent the colder months sheltering in the nooks and crannies of buildings will start to emerge to find decaying food, animal and human waste to feed on and lay their eggs in. The end of spring or start of summer presents a good opportunity for café owners and managers to ensure they have the right measures in place to prevent an infestation from occurring. It is particularly important to protect food preparation and eating areas, however, do make sure that you are diligent around the entire premises, as flies can make a nuisance of themselves wherever humans are found.

TYPES OF FLY There are roughly 7,000 types of fly species in the UK. Below are three common flies that can be found in and around food establishments across the country. 1. House Fly These are major carriers of microorganisms that can cause diseases, including Salmonella and E. coli, and are a significant problem for businesses, especially those that handle food. House flies feed by regurgitating acids onto food to break it down, and then proceed to suck up the resultant mush. 2. Bluebottle Fly Otherwise known as a Blow Fly, Bluebottles can often be seen hovering around dustbins. They are scavengers and are particularly attracted to faeces and dead animals but are quite happy to feed on cheese and deli meats. They feed in a similar manner to houseflies and as a result can also leave microorganisms on the food that they feed off. 3. Fruit flies This species can be a nuisance all year but are common during summer months because of the abundance of fruits and vegetables. Fruit flies can lay up to 500

PEST CONTROL eggs at a time, and once hatched their larvae feed directly on over-ripened food. These pests can reach full development within just seven days (at 15oC), so an infestation can take hold very quickly. DEFENDING YOUR CAFÉ AGAINST A FLY INFESTATION There are practical measures that you can implement around the premise to ensure that flies are deterred from entering the building. 1. Cleaning regime Flies are typically attracted to unhygienic areas and places, so your first line of defence is to ensure your café is clean. In your cleaning routine, make sure the schedule also covers a regular clean of walls, floors, ceilings and windows. In kitchen and eating areas it’s important that equipment is routinely wiped down inside and out, including fridges and freezers. Food waste needs to be collected frequently, before bins start overflowing. In summer months, customers expect to enjoy their food and drink in wellventilated areas. For this reason, many businesses keep their doors and windows open so cool air can circulate. However, this also provides easy access for flies, so use fly screen doors and windows to

prevent them from gaining access, while allowing cool air to flow. 2. Flying insect control Fly control indoors is equally important for the determined few that manage to find their way in. It’s recommended that you opt for a fly control unit that encapsulates captured flies, rather than zapping them. Units that electrocute flying insects release micro-particles into the air, which can then fall onto surfaces and food. Fly control units that transmit ultraviolet (UV) light are useful tools in the fight to keep your business fly-free. Rentokil has an energy efficient fly control unit called Lumnia, which delivers an average of 61% in energy savings when compared to similar products, and the UV light is also transmitted 40% further than standard UV tubes. There are also specific products for fruit flies, which work by attracting and trapping them in organic fermenting liquids. Traps can even be placed in areas that require regular monitoring, such as bars, kitchen units, underneath tables, and in the area around bottle banks and bins. 3. Staff training Every business relies on teamwork, therefore training staff about the

importance of good hygiene and safe food practices is important. There are online courses available (such as Rentokil’s myLearning) which can educate employees on the basic elements of pest control, including the biology of the pest, to help them to recognise signs of fly activity or other pest infestations. This can turn staff into an army of eyes and ears, helping to spot the signs of a pest problem before it escalates. FINAL WORDS Beyond eating and food preparation areas, café managers shouldn’t fall into the trap of thinking that their premise could never host a fly infestation, as these pests can make anywhere their home. If you are dealing with a fly problem or are simply looking to prevent one, then it is important to know who to contact. If you are in any doubt as to what methods to use, then it is always best to check with the experts.


CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co




Caffè Culture - an award-winning and information-led trade event - is specifically aimed at the UK’s coffee and café bar market. Offering an impressive array of engaging and compelling features, and an extensive talks programme delivered by a host of internationally renowned experts, the show has been designed to inspire and stimulate visitors, making it a must for anyone operating in this dynamic industry. This year, it will take place at London’s Business Design Centre on 28 and 29 October 2019. NEW FEATURES This year’s event will see the launch of two major new features at the show. Loring Smart Roast and Victoria Arduino have partnered with Caffè Culture to create two original and unique visitor attractions. Sponsored by Loring Smart Roast, the Roaster’s Forum will be focusing on the science of roasting and will be an educational and interactive programme catering for those already involved in the

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coffee roasting industry to those thinking about it. Through a series of talks and live demonstrations, visitors will be able to gain an invaluable insight from farmers and producers from leading speciality regions right through to Europe’s leading coffee roasters, who will all be sharing their expertise. Other leading industry manufacturers taking part in the Roaster’s Forum include Mahlkönig, Ditting, Anfim, La Spaziale, Hey Café, Fetco and PuqPress.

Brought to the show by VA Machinery, the Victoria Arduino Experience will be a multi-sensory set of challenges designed to test the taste buds of inquisitive novices right through to refined coffee connoisseurs. Hosted by a selection of the UK’s finest roasters, the Victoria Arduino Experience will focus on the key variables in areas such as water, technology, extraction and origin and will give successful participants the chance to win some fantastic prizes.

EVENTS RETURNING This year’s Caffè Culture will once again provide a highly engaging and informative Talks Programme, which will be hosted by some of the world’s leading coffee experts. The multi-streamed programme will include… Coffee Studies (2019) – curated by Nick Mabey and Maxwell Colonna Dashwood, the second edition of the highly esteemed Coffee Studies programme and will be bringing together a distinguished and eclectic mix of coffee experts who will be sharing their personal stories and opinions in a ‘Ted’ style format. Caffè Business and Caffe Start Up – with an equally impressive line-up, both of these programmes will focus on the critical steps needed to launch, build and expand businesses at different stages of their respective journeys within an increasingly competitive market. COMPETITIONS GALORE! New for 2019, the show will also be hosting the London heats of two prestigious SCA UK Barista Competitions and partnering with the UK Tea Academy on the inaugural Tea Brewers Championships. The UK Barista Championship (UKBC) is the UK’s premier coffee competition and showcases barista perfection. Visitors can watch exhilarating routines with each competitor being judged on their barista and customer service skills. The UK Cup Tasters Championship draws in the best palates from across the UK coffee industry. In the London heat, competitors will slurp their way through four sets of triangle tests to spot the odd one out. The Tea Brewers Championships will test competitors on their classic brewing and tasting skills and will give them the opportunity of showcasing their originality and creativity on their own signature drink. As well as the abundance of creative and innovative feature content, Caffè Culture will offer visitors a unique opportunity to meet a huge range of suppliers all under one roof and will deliver hundreds of the UK’s leading brands and innovative new products all showcasing their services all under one roof at the Business Design Centre this October.

A ‘must-attend’ event for the coffee calendar this year, you can register for a free trade visitor badge at www. caffecultureshow.com THECAFELIFE.CO.UK | JULY 2019 | CAFÉ LIFE 59


OOH allergen labelling – what it means The Café Life Association is advising businesses not to over-react to the news that out of home (OOH) foodservice businesses will in future be required to fully label products that are pre-packaged for direct sale. Legislation So far, the government has only announced that it will be introducing legislation later this summer to require this and that there will then be a two-year period before the requirements take effect. Fortunately, there are already software programmes available that enable smaller businesses to produce labels with full ingredient information and which do not necessarily require investment in equipment as they operate with standard computers and printers. However, the application of labels will require input of data, staff time and training. What is meant by products packaged for direct sale? Essentially this covers any product that is packaged and put out for customers to pick up for themselves from a display. Those products bought in pre-packaged from third-party suppliers should already have full labelling on them, so this only applies to products that are made in-house by the business. Under current government guidelines, this would include packaged sandwiches, meat pies, cakes etc. that are made by the business and sold in a pack. The current guidelines are to be reviewed in consultation with us and other stakeholders over the coming months. However, as a general rule of thumb, it is best to anticipate that anything in packaging for the consumer to pick up from a chiller or cabinet will need to be fully labelled. What does full labelling involve? Under the current EU Food Information Regulations, full labelling means that products have to comply with Article 9 (1) sections a-c of the Food Information for Consumers Regulations. This means the labels have to state: a) The name of the food b) A full list of ingredients – these have to be listed in weight order (heaviest at the top) and in some cases may need to show their percentage in relation to the overall product.

60 CAFÉ LIFE | JULY 2019

c) Any allergens in the product must be emphasised (usually in bold type) in the ingredient list. There are currently 14 prescribed allergens which must be stated even if they are a component of another ingredient. The current legislation also requires the name and address of the business as well as a date mark or use by date. The exact requirements under this new legislation will be subject to discussions but the above is a guide to what is likely to be required. The Café Life Association has labelling guidance on its web site setting out the requirements for full labelling of packaged products which is a useful guide to what is likely to be expected. This includes a list of the 14 prescribed allergens. You can find this at https://www. sandwich.org.uk/index.php/members-only/ advice/labelling/415-guidance-notes-onthe-labelling-of-sandwiches-and-food-to-goproducts-including-hot-food-items Allergen responsibility? Businesses will need to consider the implications of labelling specific allergens in situations where there is any risk of cross-

contamination, as the fact of labelling puts greater responsibility on the operator for alerting consumers to risks. Indeed, there is concern that the specific requirement to state allergens in a particular product could mislead consumers with intolerances into thinking they are entirely safe without being aware of the cross-contamination risks. Current law requires businesses to manage cross-contamination risks effectively. However, it recognises that where risk cannot be removed it is acceptable to communicate this to consumers. However, businesses doing this must be able to prove the dangers with a risk assessment. In such circumstances, it may be appropriate to include a statement on labels about the allergens used by the business and that it cannot guarantee that traces will not get into products. Our advice Our advice currently is to wait for further clarification of the requirements before acting. Our Association will be pressing officials to clarify full details of the requirements over the coming weeks and would hope to be able to issue clear guidance by the autumn.


CAFÉ Association


The Café Life Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Café Life Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance


Visit www.thecafelife.co.uk


01291 636348


Or Call Sandra on

Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. 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 BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. 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 Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre CLEANING MATERIALS Bunzl Catering Supplies

CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant Southover Food Company Ltd. Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Chocolate Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd.

62 CAFÉ LIFE | JULY 2019

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. Kitchen Equipment Water and Filtration 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 a trading division of The Marmon Group 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. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. 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 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. 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. 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 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 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. 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. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd.

Café Manufacturers & Distributors 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 PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods 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 Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre 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

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

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: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com

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 FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

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


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

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


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 7000044 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 A TRADING DIVISION OF THE MARMON GROUP LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com

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

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

Café Suppliers Index 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

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/07747 612527 hello@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

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

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

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

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.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

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

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 robert@southoverfoods.com www.southoverfoods.com

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.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: Richard Walker Tel: 01536 463000 Fax: 01536 463085 richard.walker@tasteotriginal.com

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

66 CAFÉ LIFE | JULY 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

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Cafe Life Magazine - Issue 93  

With breakfast increasingly becoming an all-day affair, we take an indulgent look at what cafés and coffee shops can offer their customers....

Cafe Life Magazine - Issue 93  

With breakfast increasingly becoming an all-day affair, we take an indulgent look at what cafés and coffee shops can offer their customers....