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CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

No.95 I November 2019


WE WROTE THE SONG,

OTHER BRANDS ARE JUST DOING A COVER VERSION.

Our products have been around since 1980, and we’ve been perfecting our craft ever since. Just take our For Professionals range. We’ve worked with world-class baristas, technical experts and plant-based heroes to bring you 4 amazing products which have been developed especially for coffee. Plant-based is who we are; and we’re incredibly proud of that.

THE PLANT-BASED BARISTAS

ALPRO FOR PROFESSIONALS. CRAFTED ESPECIALLY FOR BARISTAS.


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CONTENTS NEWS 5

Caffè Nero has launched a new Italian-inspired menu, said to be the biggest transformation of the food offer in its 22-year history.

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30 Classy independent 200 Degrees is opening its 11th coffee shop in the popular East Midlands Designer Outlet at Junction 28 of the M1.

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TRAINING

FOCUS

16 Starbucks are expanding their remarkably successful apprenticeship and intern scheme across the entire region – a total of 44 countries - in the next two years. Simon Moore, Food Safety & Quality Manager, Starbucks Coffee Company, explained the thinking behind their schemes, at the recent lunch! show.

22 Celebrating its 25th Anniversary this year, Lincoln & York has been on a mission to help Britain drink better coffee WINTER and revolutionise the coffee industry during those years. Not only has the focus increased on drinking better tasting and higher quality coffee, but provenance and production has become increasingly Quarter Page 86x130.indd 1 important, says CEO James Sweeting, CEO, as he looks back.

PROFILES 20 Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, have now opened their fourth bakery and coffee shop shop in the Dalry area of Edinburgh. The 500sq ft, 15-cover shop serves a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee.

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Editor Simon Ambrose, Tel: 01291 636343, E-mail: simon@jandmgroup.co.uk Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk

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Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2019 J&M Group Ltd

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THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 3


NEWS

Starbucks Delivers expands in partnership with Uber Eats Starbucks is expanding its delivery service across London and 11 major UK cities, in partnership with Uber Eats. It follows a successful pilot in select London stores earlier this year. The tailored coffee delivery programme - Starbucks Delivers - has been developed to ensure quality and convenience at every stage of the order’s journey, says the company, with customers placing increased focus on

digital relationships. “With Starbucks Delivers, Starbucks is leveraging the expertise of one of the nation’s largest delivery apps, while reaching customers beyond those who already include Starbucks as part of their morning or afternoon routines,” says the company. Customers are able to access Starbucks Delivers through the Uber Eats app (available on iOS and Android devices) and via ubereats.com.

FEATURES INCLUDE: • Starbucks Experience: The company has developed packaging and beverage solutions to ensure that both hot and cold menu items are delivered with the same quality as customers will find in stores • Customisation: As with the majority of core menu items and customisations available, customers will be able to tailor their orders to their tastes • Quick, reliable delivery: Powered by the Uber Eats platform, customers can follow their orders within the mobile app, tracking the progress and location of their Uber partner to help ensure on-time delivery. Alex Rayner, general manager, Starbucks UK, said: “We are committed to offering an unmatched customer experience. Part of this is finding new and easy ways to bring the Starbucks Experience to those who are unable to visit us in-store. We want to meet customers where they are,

and through our partnership with Uber Eats, we have made a significant investment in technology and product innovation, which means that connecting with Starbucks is just a click away.” Starbucks and Uber Eats have used the London pilot to gather insights and feedback from partners (employees) and customers via the Uber Eats platform. This has helped to refine and improve the customer experience, with a better understanding of the growing mobile and on-demand economy, enabling the quick expansion to other UK cities. Starbucks Delivers is available in Manchester and Glasgow, Leeds, Leicester, Birmingham, Bristol, Cardiff, Newcastle, Edinburgh, Dundee and Aberdeen. The UK expansion follows similar launches of Starbucks Delivers across the globe in the US, Canada, China, Japan, India, Hong Kong, Singapore, Indonesia, Vietnam, Mexico, Colombia and Chile.

Luxury afternoon tea at Gleddoch Hotel and Spa Gleddoch Hotel, Spa and Golf has unveiled a luxurious Afternoon Tea offering complete with pastries and cakes, seasonal gourmet sandwiches, and gin or fizz. Served in Gleddoch’s glamorous Camellia Tea Salon, the Afternoon Tea is made in-house by the hotel’s team of chefs and pastry chef. Anything outsourced, including the tea, chocolate and gin, comes from local suppliers. Seasonal offerings change weekly. Along with the Camellia Afternoon Tea, priced at £30 per person, The Whitley Neill Blood Orange gin-infused Afternoon Tea brings a contemporary twist to the traditional menu, which is priced as £35 per person and includes fine patisserie infused with Whitley Neill-flavoured gin. Commenting on the new Afternoon Tea menu, Richard Johal, Director at Gleddoch,

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said: “We’re really excited to introduce this new Afternoon Tea menu, which works so well in the glamorous surroundings. “This Afternoon Tea is unlike any other offering and is a uniquely contemporary experience. Careful detail has gone into every aspect of the menu and presentation, including the ornate bird cages used as serving stands and the Camelia Stag Head chocolate that matches the décor in the Salon. “The modern setting in our stunning Camellia Tea Salon, which overlooks our picturesque grounds, is ideal for enjoying an afternoon treat with girlfriends or to celebrate a big occasion. Or for an extra special treat, the Afternoon Tea can be paired with a range of treatments in our gorgeous Imperia Spa to make the perfect day out or weekend getaway.”

A sample of the seasonal menu includes: a lemon & blackberry shot; French Macarons; mini butterscotch tarts; granary scones, clotted cream, and a selection of jams; harissa, roasted pepper and spinach scones; caramelised ragstone and beetroot tart; Ayrshire pork and Pommery mustard-filled sausage rolls; and Loch Fyne gin-cured salmon with asparagus, egg, and crème fraiche on rye cracker. Set in 360 acres of Scottish countryside overlooking the beautiful River Clyde, Ben Lomond and the rolling hills of Renfrewshire, Gleddoch comprises 75 contemporary ensuite bedrooms and suites; the VISTA Restaurant with spectacular views; the luxurious Imperia Spa; spacious conference, events and wedding facilities; and a Championship golf course.


NEWS

Muffin Break opens 65th store

Caffè Nero transforms food menu with biggest ever investment Caffè Nero has launched a new Italianinspired menu, said to be the biggest transformation of the food offer in its 22-year history. It includes both deli and sweet options - and aims to offer Brits apparently bored of the usual high street options something to be excited about, asserts the company. The menu has been launched in response to growing customer demand for more inspiring and relevant food options for all day-parts. Made from high quality Italian-sourced ingredients and flavours, the savoury and sweet range consists of 14 new freshly prepared products, both hot and cold, to ensure that every day “is made special for customers across the UK”. “From colourful salad bowls to artisanal sausage rolls, vegan salads and light and indulgent sweets; the new menu will be sure to spark food-envy across the UK,” says the company.

Will Stratton-Morris, CEO at Caffè Nero UK, said: “The choice of food available in major high street coffee shops is largely underwhelming and uninspiring. We wanted to create an exciting new food offering that reflects the craft and premium quality of our coffee, which Caffè Nero really prides itself on. This is the biggest investment we have ever put into our food and we’re confident that years of hard work has resulted in a real step change and a menu packed full of delicious options our customers will love. It’s transformational for us, but also for the high street.” New products in the Deli Kitchen range include: Vegan Roasted Beetroot, Carrot and Mixed Grain Salad; Vegan Tricolore Cherry Tomato, Cucumber and Radish Bowl Salad; Chicken & Bacon Caesar Pasta Salad; Pork & Pancetta Sausage Roll; Italian Cotto Ham, Salami & Mortadella Deli Sandwich, and Vegan Deli Sandwich. There are also tartlets and a range of cakes.

Franchised café bakeries Muffin Break has opened its 65th store this in Colchester following a succession of openings in Poole and Hastings. The company is celebrating its 18th birthday in the UK, years after the first store opened in Derby in late 2001 - it now has over 300 stores worldwide. Having evolved over the years to meet changing consumer tastes, its offering is centred around the manifesto ‘good goes in’. It emphasises quality ingredients and the preparation of its signature muffins, which are baked from scratch on-site every day, along with its extensive breakfast and lunch menu. With latest market insights suggesting that on-premise sales and visits amongst Britain’s bakery chains and independents are up by more than 19%, the sector looks to be in a strong place for the future. What’s more, with bakery outlets seeing the strongest growth in on-premise business among QSR, Muffin Break is well positioned to meet its new projected store growth of 15 sites a year through to 2022, it says. As bakeries continue to grow in popularity, they look set to compete for a larger slice of the food-to-go market, particularly in light of data suggesting that eight out of ten bakery purchases are consumed on the move. Head of Estates at Muffin Break, Joshua Nixon, reflected on the record progress of the market: “Say ‘bakery’ and people tend to have quite a fixed view of what this means, but at Muffin Break we’re offering something that little bit different. Our collective sites bake around 3,000 sweet and savoury muffins from scratch every day; these sit alongside our all-day food and drink offering. Our product range is really versatile which means we’ve been able to respond to the latest market trends, from the growing demand for vegan baked goods, to those that are allergen free.”

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 5


NEWS

Tim Hortons set to open four new UK restaurants Tim Hortons, the Canadian coffee chain, has confirmed expansion plans throughout the UK with four additional restaurants opening before the end of this year, alongside new developments and opportunities including delivery services. Currently totalling an estate of twenty-one restaurants, a further three drive-thru and one high-street location will open by the end of 2019, taking the total to twenty-five. Drive-thru restaurants will shortly make up over one fifth of the company’s locations and represents a fast-growing part of the business. The format has proved continuously successful throughout the U.K. and allows increased access for customers

to enjoy the Canadian iconic products throughout the day. A new restaurant in Leicester city centre will also be opening by the end of the year. The location will be the largest in the U.K. with over 150 seats. Also, looking to make the brand more accessible to

customers, Tim Hortons will be trialling delivery services in more than half of its restaurants with two service providers. The full range of Tim Hortons favourite products will be available for customers to order away from the restaurants.

Kevin Hydes, Chief Commercial Officer of Tim Hortons U.K. & Ireland, said: “This year has been one of continued investment and commitment to our restaurant presence throughout the U.K. By bringing on new initiatives such as delivery, focusing on our drive-thru business, and opening fresh new stores in new locations, we are building awareness of the brand, and welcoming more and more customers to our restaurants every week. The customer reaction continues to be overwhelmingly positive and we will retain our focus on serving our guests the great products we’ve become known for. It’s a very exciting time for Tim Hortons!”

Hoxton Bakehouse signs deal on new café Directors at a newly refurbished £3.1 million arts and heritage venue in Southampton are teaming up with one of Hampshire’s cafe providers. Southampton-based Hoxton Bakehouse will run the cafe at God’s House Tower, with the sourdough specialists promising to bring their “damn good, no nonsense bread” to the new venue. Hoxton owners Florence Hellier and Darren Bland - who already supply more than 60 hotels and restaurants including Angela Hartnett’s Lime Wood, Chewton Glen, The Pig, Four Seasons and River Cottage - say it took them a while to find the right Southampton outlet for their range of breads, bakes and cakes, but that the combination of fascinating history and forward-thinking vision at GHT were just the right ingredients for the new outlet. Now GHT menus are in development, with inspiration taken from the history of the 700-year-old ancient monument itself. It’s a little-known fact that the 15th century ‘Mill Tower’ - as it was known then - provided

power to make flour for the town’s bread supply. GHT historian Dr Cheryl Butler said: “Bread was a staple of the medieval diet and was subject to strict regulations as to its size and weight. Bakers had to be authorized and be able to make bread three times a week to ensure food supplies, serving some 180-200 customers each baking day. They would bring their grain to the town mill to be ground so it could be made

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up into nine different types of bread.” “In 1517 the town bakers became ‘incorporated’ into a bakers guild and 12 bakers signed the document, the first unusually being a woman, Alice Brown. A baker needed resources, including a furnace, wood, servants, salt, yeast, candles, sandbags, a dog and cat. The miller would receive 4d in payment for grinding individual bakers grain.”

Hoxton Bakehouse will be serving their signature sourdough bread, croissants and Viennoiserie, Nordic buns and sandwiches, as well as speciality coffees roasted at Winchesterbased River Coffee Roasters. GHT director and director of ‘a space arts’ who are managing the refurbishment and running of GHT Dan Crow says: “We are delighted to have Hoxton on board running what will be a really important part of the visitor experience. We hope that local residents and visitors to the city will come to look on this café bar as somewhere to meet friends and family, relax and enjoy the wonderful atmosphere of this special place. “We welcome everyone - from families, couples, friends, coach parties and other groups through to people calling in after work. And we’re so pleased that Hoxton will be providing this facility - we chose them as we know they are extremely popular and provide a great service to customers. It’s also great to be able to say that God’s House Tower powered the town mill all those years ago bring on the buns!’


FOR BARI-STARS ONLY.

We’ve developed our For Professionals range exclusively for baristas, and we want to keep it exclusive for baristas! That’s why you’ll only find it in good wholesalers.

THE PLANT-BASED BARISTAS

ALPRO FOR PROFESSIONALS. CRAFTED ESPECIALLY FOR BARISTAS.


NEWS

Eden Springs launch ‘pay only for beans’ scheme Eden Springs has launched a new ‘Pay Only for Beans’ scheme, which aims to bring the high-street coffee shop experience to the workplace environment, at “just a fraction of the price”. Customers choose their machine from a selection of professional bean to cup machines from recognised brands including Jura, Coffetek and Melitta, but pay only for the drinks they select from a range including award-winning fresh coffee beans, leaf tea and hot chocolate. This eliminates separate machine leasing and rental fees as well as potentially expensive service call-out charges. Eden has categorised their drinks offering into three groups: ‘soluble’, ‘good’ and ‘premium’ to streamline the customer decision-making process. ‘Soluble’ products comprise the likes of Café Nueva, Lavazza and Galaxy Hot Chocolate. ‘Good’ products include Milfresh Hot Chocolate and PG Tips Leaf Tea, whilst the ‘Premium’ options include Great Taste Award Winner, Caffe Prima. The drink selection, price and volume required can be modified at any time depending on the usage of the workplace. Eden also provide an engineer to fully

install the machine and provide training on how to clean and re-fill their coffee machines. Brian Macpherson, Managing Director at Eden Springs (UK) Ltd, comments: “At Eden Springs, we understand that coffee machine rental and maintenance fees can be costly, therefore we are thrilled to be launching our ‘Pay Only for Beans’ scheme!

Espresso Solutions ‘One To Watch’ in European Business Awards Espresso Solutions has been named as ‘One to Watch’ in Europe in a list of business excellence published by the European Business Awards, one of world’s largest and longest running business competitions. The company was chosen as it demonstrates exceptional achievement in one of the 18 European Business Awards’ categories and reflects the programme’s core values of innovation, success and ethics. Ryan Page, CEO & Founder of Espresso Solutions, said: “We are immensely proud to have been recognised as one of Europe’s ‘Ones to Watch’ and it is testament to the hard work and commitment our team have put into supporting our customers. We are really proud to have achieved ISO certification in March 2019 in three different areas and being recognised in the European Business Awards has made our year even better.” Adrian Tripp, CEO of the European Business Awards, added: “The companies chosen as ‘Ones to Watch’ are the most inspirational, successful and dynamic in

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Europe. The talent and tenacity at the heart of these businesses creates jobs and drives Europe’s prosperity. This ‘Ones to Watch’ list of excellence is a benchmark of success for the rest of the European business community.” The European Business Awards is now in its 12th year. Last year it considered over 111,000 businesses from 34 countries. Companies on the ‘Ones to Watch’ list come from all sectors: from manufacturing to retail, agriculture to technology, and all sizes, from start-ups to billion-euro businesses.

Designed with our customers in mind, the scheme aims to provide a luxurious, allinclusive drinks range to the workplace all for the price of pennies, not pounds. With a range of professional bean to cup machines to choose from, we are confident that the scheme can provide a reliable and efficient workplace drinks solution, no matter the company size or number of employees.”

New Italian café opens in Brighton Gianmarco Massolari originally came to Brighton to learn English but ended up falling in love with the city, according to the Brighton Argos. So much so that he’s opened a new Italian cafe. He said: “This is our first ever location so it’s very exciting. “I came to Brighton in March 2018 to learn English. I knew after one day that I wanted to open something here.” The food on offer ranges from breakfast snacks such as croissants and paninis to homemade pasta and gnocchi. Gianmarco said he was inspired by food from popular chain cafe Pret a Manger. He said: “I’d been eating in Pret a Manger a lot when I came here and I love their business model. We are doing that but in an Italian way. “We serve fresh food and are open all day, offering breakfast, lunch and even dinner. I hope the people of Brighton will enjoy what we have to offer.”


Dawn Farms snaps up German cooked meats company Dawn Farms has established a significant foothold in the German market with the acquisition of cooked meats specialist Haas GmbH

Dawn Farms, Europe’s largest dedicated cooked meat ingredients company, has gained a significant foothold in the German market with the acquisition of -, a cooked meats specialist in NonnweilerOtzenhausen, Saarland, Germany. The deal is subject to approval by the German Federal Competition Authority. Established in 1994, Haas is a midsized, family owned cooked and fermented protein supplier with a focus so far on the pizza sector in which Dawn Farms is the largest in Europe. It employs over 100 people and shares many of the business and cultural attributes of Dawn Farms. The Founder and Managing Director of Haas, Achim Haas, together with the Chief Operating Officer, Patrick Treitz, will remain with the Company following the acquisition. Larry Murrin, Chief Executive of Dawn Farms, says: “We have been servicing customers in the European market for 25 years and this is a really important step to establish a manufacturing presence on the ground from which we can continue to grow our business. The Haas family has built a high-quality business over the

past 25 years which has an excellent fit with Dawn Farms. Their manufacturing process and products are complementary to ours and we see opportunities to broaden this over time through investment in Nonnweiler-Otzenhausen . The combination will enhance both businesses, creating further opportunities to add value for our customers. “We already have a strong business and market position in the United Kingdom and notwithstanding the uncertainty relating to Brexit, the market for our customers’ products will remain robust over the coming years. Our ongoing strategy to expand and grow in Europe has always been based on identifying clear market opportunities across our existing customer base and on the potential for new customer engagement. Haas is an ideal business to further enable the execution of this strategy.” Achim Haas, Managing Director of Haas GmbH, says: “Dawn Farms is a proven leader in our sector and given the common attributes we enjoy, this partnership makes a lot of sense. For Dawn Farms, this deal

establishes a significant foothold in the German market. For Haas, it creates an even stronger platform for employees, suppliers and customers. We look forward to working with Larry and his team to avail of the opportunities this partnership brings.” Dawn Farms, which is headquartered in Naas, Co Kildare, is Europe’s largest specialist cooked meats ingredients business. In addition to cooked meats, the company produces a range of fermented and dried sausage products such as pepperoni, salami and chorizo. In the U.K. the Dawn Farms owned TMI Foods supplies leading food brands with a range of cooked bacon products and meat-based snacks including Pigs in Blankets. It also produces a range of plant-based products. Established in 1985, Dawn Farms supplies many of the world’s leading food brands as well as private label producers, exporting to over 50 countries around the world. It is a founder member of Bord Bia’s Origin Green sustainability programme and is a multi-annual recipient of the Irish Food & Drink Exporter of the Year awards.

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PROFILE

Caffè Nero:

aiming to be the Waitrose of coffee Will Stratton Morris has had a long and distinguished career in business including three years at Walt Disney World as VP, Europe and Marketing and COO at the InterContinental Hotels Group. Now at Caffè Nero as CEO, he’s intent on making the company the leading premium European coffee house brand

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joined about two years ago with the brief of taking all the great work that’s been done at Caffè Nero so far with 700 stores, and run it like a proper scale business – some of the processes and ways of working were initially more akin to a smaller company. Founder Gerry Ford is engaged with growing our international businesses and we’re now in 10 other countries with an additional 800 stores. My role, in addition to defining a strategy, the budgets and leading the business, extends to a lot of the ‘doing,’ such as the next advertising campaign and our current food launch. I’m out in the stores a lot – as much as I can. This is a people business and the only way you can only make decisions that affect people’s lives quite profoundly is if you really

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understand what’s going on in the detail. The market is tough. Brexit is certainly going to be a challenge in terms of retention of people, operationally and making sure we can cope with whatever happens. But the biggest challenge for us is the level of the competition. There is such a huge offer out there. We still grow like-forlikes consistently but it is definitely harder today than it was a few years ago because customers have so many more choices, both in coffee houses and generally. For instance, the summer was interesting because of the traditional iced drink market for the coffee house space, which was tough for us. But there’s now a whole plethora of gelato places and venues where you can get a classical iced coffee. This is the challenge all of us have to confront.


PROFILE FOUR PILLARS We feel relatively confident in the coffee house space and that’s reflected in our performance. We have four pillars in our business: great coffee, great service, great food and great stores. Most of our focus in the last few years has been on the food pillar and store refurbishment. We’re now on a journey to become the Waitrose of coffee. We’re a mass brand; we’re on every high street and we’re clearly in that space, competing with the obvious contenders. But the quality of our coffee, the way that we source it, the way we train our people – and we are one family with no franchising – enables us to lift the offer up. When we talk to customers or a focus group I can guarantee that a third of them will be absolute Caffè Nero lovers, and probably black coffee drinkers, who have worked out that the coffee tastes better; another third quite likes the brand because of the way we’re positioned but don’t understand the difference, and a third are chosing someone else. The challenge for us is to target the middle segment and educate them on why they are making lots of other premium choices in their lives, but accepting other sub-quality coffee. All the investment we are making is geared to do that and firmly being there as the leading premium European coffee house brand. MAJOR NEW FOOD RANGE On the food front we’ve launched a major food range and this is currently being rolled out to all stores. The perception was previously that our product was very ‘beige’. The transformation of what was a cake fridge

into a kind of deli kitchen with open salad bowls and hand-crafted deli sandwiches is amazing. It’s all about reinforcing that premium differentiation and also - without being too egotistical - transforming the market, because we think there is a big opportunity there. If you can go into our stores and have a really great salad, a tartlet and a drink for £8, compared to paying £15 in a restaurant, that’s quite an attractive offer in an economy that’s tight. Its also about responding to our own customers: we have a reasonably premium demographic. Previously I would go to a Pret and find lots of customers holding a Caffè Nero cup and eating Pret food, and the opposite in Caffè Nero stores. We’re more analogous to that food offer and even better in certain lines. The big trends in food now are a desire for lighter, healthier, colourful, vibrant, artisan products. Its not that everyone stops wanting to buy a panini – you have to run a transitional business, so the target is to sell those customers a side-salad and we’re working hard with our people to do that. It’s an interesting space because customers who are buying a ciabatta with crispy bacon, are now buying that and adding a health shop. That’s growing the breakfast day part. We’ve also taken our hand-crafted iced teas and lemonades and bottled them. We’ve launched our cold tea in ‘ready to drink’, as well as making it in the bar. That ready to drink offer is going to get bigger and bigger because it’s convenient for the take-away market. It’s also an extension of the brand into the home. The other big launch for us recently has been the espresso capsules. We didn’t rush out with tacky plastic ones like some of our competitors, but we designed a premium foil espresso looking capsule – a very beautiful

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PROFILE

thing – because it’s very important to deliver the same brand experience at home that you have in the shops. They are currently available in store and next year we will have a subscription service. ACQUISITIONS Caffè Nero has not been a massively acquisitive business. We’re very considered in everything we do. We constantly get approached for various opportunities but we move on unless we genuinely think it’s a good business. Coffee No 1 is a prime example. It’s a great business, it’s not struggling and it’s doing well. So yes, we will continue to look, but it’s not a massive driver. TEA Tea is a massively important category that the industry hasn’t developed as much as it might. We are in the infancy of bottling hand craft teas but there’s no doubt that there’s lots more we can do with genuine tea-based iced teas : we are likely to see new SKU’s and other players coming up. There’s hot tea as well: I was visiting our Polish business in the summer and hot tea is massive there. There are many variants and tea leaves are present on the bar. They have really grown that category. We’ve got to refocus on tea, served using pots and we are mid-way through testing that. It’s a key area of the afternoon day part and it goes with a premium brand. The craft thing is really important as is the packaging. We frequently talk about the size of the product and there seems to be almost an inverse correlation here where a smaller size is viewed as premium. PRICE We have a big advantage in owning our business and being able to set our prices. One of the things that shocks me most about some of our competitors is that I can buy a fruit salad in somewhere like Shrewsbury

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station and it will cost 50p more than the exact same product in London – the same with hot beverages. I think that’s an unsustainable commercial strategy and it will eventually be the subject of a Panorama investigation at some point – it’s just not legitimate. Price is important and being transparent with customers about price is important. We’re not in a phase of driving prices to the bottom- that’s not us. We believe we are offering a great product with a great service and customers will pay a fair price for it. It’s a hugely important area and as an industry we need to be cognisant that we are operating ethically in the prices that we charge.

completion, for instance. Supply chain, ingredients, manufacturing – we’re engaged with all our main suppliers on that and we have a weekly steering committee to make sure we’re covering ourselves and do as much as we can.

BREXIT The biggest issue for us is concern for our people, particularly in London where we have a high proportion of EU nationals working for us. It worked for us for many years and we have a much lower turnover than our competitors, but now it’s heart-breaking to see the anxiety. So our principal concern has been spent on trying to guide people the best we can over that uncertainty - commercially we don’t want to lose great people. We are running clinics to advise people on settled status

THE NEXT THREE YEARS? We’re committed on becoming that Waitrose of coffee and we will continue to drive the business through these uncertain times -we’ve had something like 82 consecutive quarters of EBITDA, which is an amazing record. My job is to maintain that and by doing that, fuel the international expansion that we see.

ON GERRY FORD – CAFFÈ NERO FOUNDER He is an amazing and inspiring guy. I’ve never worked with someone who is so utterly passionate about delivering his vision of what he started – Europe’s leading premium coffee house. But the good thing is that we are quite alike and we believe in brands and customer centric businesses. His knowledge of food in the sector is unparalleled.

Will Stratton Morris was speaking recently at the lunch! show. This is an edited version of his presentation.


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EXHIBITION

What’s happening at the Ice Cream and Artisan Food Show, 11-13 February 2020? The Ice Cream and Artisan Food Show 2020 will be held on 11-13 February at the Yorkshire Event Centre, Harrogate. Organised by the ice cream industry trade association, the Ice Cream Alliance, the UK’s only trade show for the sector is not to be missed

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ce cream sales are becoming increasingly important to the UK café sector with large numbers selling some kind of ice cream or gelato. That’s why Café Life Magazine is the 2020 Show’s media sponsor. And ice cream is a booming sector worth over £1.4 billion per year – and growing fast. So, whether you sell ice cream – let alone if you make your own – or are just looking to sell ice cream, then the UK’s only trade show for the sector is not to be missed. You will be able to see the latest products, flavours and ingredients, meet manufacturers and suppliers of ice cream making, storage and display equipment, talk to

experts about making the most of your ice cream offering, and meet all the main players in the sector. 69% SELL COFFEE If you are a coffee producer or equipment supplier you should be at the Ice Cream and Artisan Foods Show 2020 too – but as an exhibitor. Not only will there be hundreds of café owners and managers at the show, but ice cream parlour owners too. 69% of ice cream parlours sell coffee and this sector is growing by 20% per year (source: PwC) with now well over 1,200 parlours around the UK. The Ice Cream Alliance surveyed its members on what

14 CAFÉ LIFE | NOVEMBER 2019


EXHIBITION other products they sold and whether they wanted to see suppliers of those products at the Show. The survey also revealed that 63% of ice cream parlours sell tea and other hot drinks, 61% sell cakes, 61% sell confectionary and 41% sell savoury snacks. BOOMING SECTOR “According to international accountancy firm, PricewaterhouseCoopers, ice cream parlours is one of the few growing sectors on our struggling high streets,” comments ICA CEO Zelica Carr. “They are growing by 20% every year – which means by our calculations that there are over 1,200 parlours in the UK. That’s a large potential market for coffee companies.” Having analysed 67,157 premises in 500 town centres, PricewaterhouseCooper reported that ice-cream parlours, together with nail bars, bookstores, coffee shops and craft beer bars, are one of a handful of growing sectors. Overall, the high street is shrinking. For every 11 new highstreet units, 16 close. Yet the number of ice-cream parlours, historically seen as a seasonal seaside concept, rose by 20% last year. GOING GREEN One of the themes of the 2020 Ice Cream and Artisan Food Show is showcasing how the UK ice cream sector is taking responsibility for cleaning up its act and operating as environmentally friendly as possible. So, we are delighted to announce that the world’s first solar powered ice cream van will be at the Show. Styles Solar Vans (Stand 1) The Styles Solar Van is bringing ice cream selling into the 21st century, with the first ever solar ice cream van! We listened to our customers, ranging from event organisers to show directors who did not want their visitors to inhale the fumes from a diesel engine ice cream van whilst they were stationary selling ice cream at their events. Our managing director David Baker went about searching for a solution. After a great deal of research and development, he developed a system using solar panels and batteries to power the freezers and softy machines. With the Styles Solar Van you can now sell and serve all types of ice cream without the engine running and without having to plug into the mains electric supply. www.stylesicecream.co.uk EXHIBITOR PROFILES The following is just a selection of the companies exhibiting at the 2020 Show. For a full list of exhibitors visit the ICA website – www.ice-cream.org

Antonelli (Stand 17) Antonelli is a family business making ‘Cones for the Connoisseur’ for over 105 years, and the only UK manufacturer of wafer, sugar and waffle cones. As the sole UK distributor for world leading flavour & ingredients manufacturer MEC3, we love talking about gelato. Our technical team provide regular training & demonstrations in our purpose-built Gelato Academy. Talk to us about new products, flavours and ice cream training whether you are a start-up or established maker. www.antonelli.co.uk CremoLinea (Stand 10) As a customer-oriented company, we are focused on developing exclusive and tailor-made solutions for every partner, made to fit and satisfy even the most demanding needs. CremoLinea offers a complete range of flavorings, bases, variegate, specialties and toppings for gelato and pastry, and also for industrial ice cream. We’re always looking for innovative products, aiming to give our customers inspiration, ideas and concepts to help them achieve the long-awaited successful business. www.cremolinea.com HB Ingredients (Stand 14) HB Ingredients are delighted to be exhibiting at The Ice Cream and Artisan Food Show where we will be showcasing our extensive range of gelato and ice cream ingredients including Rubicone, Joy Gelato, Wafer and Callebaut. The show will also give us the opportunity to showcase our Italian coffee brand Caffé Kenon one of Italy’s finest coffee roasters. www.hbingredients.co.uk Keylink Gelato (Stand 30) Specialists in real chocolate gelato and vegan gelato, Keylink Gelato are exhibiting at Stand 30. Offering starter packages aimed at anyone beginning to sell gelato, we have a comprehensive range of products and machinery for making and serving soft serve gelato and FrappShakes. With no minimum order and free next business day delivery on orders over £150, we offer a fresh approach to gelato… even providing all the recipes you need to get started! www.keylink.org Longo & Co (Stand 4) Longo & Co provides high quality, easy to use, long life, low cost refrigeration equipment. We supply a wide range of food processing machines for soft serve ice cream, frozen yogurt, and slush, as well as juice dispensers and supporting products such as ice cream mix. Longo & Co was established in 1965. With our firstclass food processor machines, you can serve deluxe delights, from soft ice cream to luscious slush to delicious smoothies. www.mrwhippy.biz

Machinery World (Stand 83) Machinery World provides the dairy industry with access to expertly sourced and competitively priced new & secondhand ice cream and dairy machinery of the highest quality and has bought and sold machines in well over 100 countries worldwide. Machines are in stock and available now! www.machineryworld.com Wafer Ltd (Stand 8) Manufacturers of ice cream cones and distributors of all things ice cream! Talk to us about personalising your products. From branded ice cream tubs to personalised Wafer discs, we can help your product stand out and look great. Small print runs and fast turnaround! www.waferltd.co.uk LIVE AT THE SHOW In addition to a wide range of exhibiting companies there are also a number of live events. There will be a highly informative seminar programme for which details will be announced in the next few weeks. THE NATIONAL ICE CREAM COMPETITION The Ice Cream and Artisan Food Show is also home to THE most important championships in the world of ice cream, The National Ice Cream Competition. Judging takes place at the Show – and both visitors and exhibitors can watch this process unfolding on the first and second days of the Show. Winners are announced at the Gala Dinner on the evening of 12 February. Do you think you could be a winner? The nominations for the Competition are now open – just go to www.ice-cream.org and follow the links. There are loads of categories covering all types and flavours of ice cream, soft-serve and sorbets. TAKE A STAND There are still a few stands available from which you can showcase your coffee, tea, confectionary and bakery products to this eager and fast-growing sector. Stands start from as little as £1750.00 (ex VAT). For further information on stand availability and prices please call 01332 203333 or email ica@ice-cream.org REGISTER The Ice Cream and Artisan Food Show 2020 is free for the trade – though registered trade visitors are more than welcome to bring their children with them. As you can imagine, with all the free ice cream and gelato samples available this could be quite an exciting prospect. To register visit www.ice-cream.org and follow the links.

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 15


TRAINING

Starbucks: ‘We are more interested in attitude than a First from Oxford’

Starbucks are expanding their remarkably successful apprenticeship and intern scheme across the entire region – a total of 44 countries - in the next two years. Simon Moore, Food Safety & Quality Manager, Starbucks Coffee Company, explained the thinking behind their schemes, at the recent lunch! show

Y

oung people want to work, but someone has to give them the opportunity to give them that experience. At Starbucks we heavily focus our employment options on attitude. We are a lot more interested in someone’s attitude – their emotional intelligence – than we are in their IQ. Anyone can be taught anything, but you can’t teach someone to be the kind of person that Starbucks needs. We would rather have communicating, wonderful human beings than someone with a First from Oxford. In the past employers have always traditionally looked towards people’s educational bent because it’s a measure of intelligence – the grades they got from school – rather than how nice they are to people, how good they are at problem solving or how enthusiastic they are. Enthusiasm is something young people have in bounds but we don’t always give it the positive enforcement it should receive. At Starbucks we believe that young people are absolutely fundamental to the business. 50% of everyone that works there is under 25 and 70% of people there are under 30. We have an apprenticeship scheme, which we started in 2012 with a trial. Sam Henderson was our first graduate. He started out life as a supervisor in store and he already had a degree. He’s now a product development manager for Starbucks Europe, The Middle East and Africa and

16 CAFÉ LIFE | NOVEMBER 2019

he’s currently studying at Nottingham Trent University to get a degree in food science, our first apprentice to do so. We’ve had some trials along the way with the scheme – there’s been the apprenticeship levy which has changed things for us a bit – but the key thing is that we find that people who train with the apprenticeship scheme stay with us. About 80% of people who complete a scheme with us are still in the business a year later. When we look at that as a return on investment, we so far have sent 1,700 on an apprenticeship from Level 2-6 and 80% are still with us. The cost of employing people is high if you’re just allowing them to leave as soon as they start - you’re just regurgitating the cost over and over again. WHAT DOES THE SCHEME LOOK LIKE? As mentioned, we offer Level 2-6. Level 2 is the barista out of school level, which is about teaching the basics. We have the hospitality apprenticeship so they will be learning problem solving, customer service skills and how to deal with difficult situations. That goes up to Level 6, which is manager and directorship. Sam Henderson, whom I mentioned previously, is at Level 6! He spends three weeks every year at University doing his degree, paid for by Starbucks. There are less exams, more coursework, but it’s all his own learning.


TRAINING between the two? Apprentices come in with enthusiasm, graduates come in with knowledge and ultimately we need to turn that knowledge into wisdom. Unfortunately some graduates leave before they get to the wisdom, but that’s how careers work. The same principle applies – they still need a direction to follow. WHAT CAN YOU DO TO KEEP YOUNG PEOPLE IN THE FOOD INDUSTRY? There are couple of good initial options. There are a huge number of unemployed people who are no longer in education and they can’t get jobs because they don’t have the right skills or experience. At Starbucks we work with a charity called HeadStart. They offer volunteering placements for young people for 30 hours of work. When they’ve completed that they’re guaranteed an interview (but not a job) at Starbucks. This is the first step into the world of work. There’s also the Prince’s Trust, which is all about supporting young people in finding jobs and developing transferable skills and knowledge. You can also contact your local schools, colleges and universities and job fairs. Giving young people experience is the only way we’re going to develop the food industry, and the food industry is so much more important now than it was 25 years ago. He’s also learning on the job. This used to be something that was only done by plumbers or electricians but nowadays there are apprenticeships in almost everything. We offer apprenticeships in every discipline: IT, marketing, accounting, the food team. The reason we do this is because if you bring young people in at the beginning and you give them purpose and passion, they are much more likely to stay and also help your business grow. RETURN ON INVESTMENT 20% of the graduates of our apprenticeship scheme go on to receive an in-job promotion. We have lots of examples in our office of people who started in store and went on to managerial positions. That includes operations, marketing, food science, marketing – it’s really important to give them that path and purpose and you get so much back in return. Why would people want to do an apprenticeship rather than go to university? Overwhelmingly, it’s about the cost. The average student is coming out of university with £50,000 of debt and no guarantees of a job. But part of it is also about exam stress – some people aren’t good at exams. We don’t actively recruit graduates. We do have some, but they generally come to us to look for jobs. What’s the difference

INTERNSHIP Then we also have an internship scheme at Starbucks. That takes people from stores, gives them skills in the office and allows them to gain valuable experience. We have a lady who started off in store and did the internship, but because we didn’t have any roles in our team she had to go somewhere else. She went to work for EAT and then moved to a bakery company until a role became available with us. She is now one of our food safety and regulatory technologists. She doesn’t have a food science degree - she just has a passion for working, learning and developing and that’s what we needed. Allowing young people to experience something is beneficial for you as a business in the long term. Some of them might leave, but the really good ones - the ones you want to keep - you will work hard to keep. Our young people are the future of the business. We believe so much in this that we are actually now expanding our apprenticeship and intern scheme across the entire region. We are taking this from one country to 44 countries in the next two years. Simon Moore worked for M&S as a graduate “learning everything there was to know about the industry”, and then for Sainsburys as a canning technologist, before moving onto Starbucks. The above is an edited version of his presentation at the lunch! show.

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 17


PACKAGING

Pioneering new hot drink cup customisation technology DataLase is using pioneering technology to customise hot drinks cups with sustainability messages As consumers continue to demand more from brands in terms of sustainability efforts and the recyclability of packaging, retailers and manufacturers are bearing the brunt of the challenge to find solutions. Pioneering new customisation technology from DataLase is helping to drive change in consumer habits, promoting sustainable behaviour towards recycling of disposable hot drinks cups while also helping increase sales and customer loyalty. It has developed VAReLase Cup Solutions, a technology which allows hot drink cups to be individually customised, in real-time at the point of sale. The system uses patented DataLase laser reactive colourchange pigment technology, whereby the cup appears blank until exposed to a laser which activates a patch on the cup material, printing bespoke graphics or text onto the curved surface. “While the technology behind the process is incredibly complex, the delivery is remarkably simple,” explains Laura Rickards, Marketing Manager. “The barista places the cup in the VAReLase system and customised messages and graphics are inklessly printed directly onto the cup. This new in-store digital experience will not only delight consumers but also offers new opportunities to communicate and grow brand loyalty. “Either through specific, campaign-led calls to action or bespoke loyalty and reward schemes, there is huge potential for promoting and

incentivising recycling and sustainability,” said Laura. “Our pre-trial testing has shown that the DataLase ‘patch’ has absolutely no impact on the recyclability of cups, which was as hugely important to us as it is to consumers and retailers. As members of the Paper Cup Recovery and Recycling Group (PCRRG), we are totally committed to promoting and supporting sustainability.” Indeed, the company has identified sustainability and recycling as one of the key benefits of the world-first technology.

“We are keen to use VAReLase Cup Solutions technology to raise awareness and push a sustainability agenda,” adds Laura. “We see

this as a hugely effective way to help tackle the problem of recycling by encouraging positive consumer behaviour, helping to close the recycling loop and create a circular economy for disposable hot drink cups.” Importantly, the technology also presents opportunities for retailers to further grow their own sales and foster consumer loyalty. “Hot beverage brand owners are benefiting from high speed, high quality printing of variable graphics and text on a cup or pack at the point of sale or fill,” said Laura. “Significantly, this allows greater flexibility in terms of customisation – a factor that is proving increasingly important to brands as consumer demand for ‘unique experiences’ grows.” Late-stage customisation makes it possible for retailers to engage in tailored, individual, consumerorientated campaigns that create loyalty. “While the printing system can be used to effectively communicate practical and important information, such as ingredient or allergen advice, similarly it also enables the retailer to encourage positive consumer behaviour towards sustainability through customised messaging,” explains Laura. “Our breakthrough technology will revolutionise marketing campaigns, allowing consumer preferences and emotions to strengthen communications, giving drinks packaging a voice and increasing the time brands connect with consumers.”

18 CAFÉ LIFE | NOVEMBER 2019

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PROFILE

Twelve Triangles opens new bakery and coffee shop Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, have now opened their fourth bakery and coffee shop shop in the Dalry area of Edinburgh. The 500sq ft, 15-cover shop serves a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee. Working entirely with cold prove, slow fermentation sourdoughs, the Twelve Triangles breads and pastries work on a three to four-day cycle with everything made and hand-shaped by the team of in-house bakers. No additives or improvers are used in their doughs. Sourdough breads on offer include white and wholemeal varieties, as well as more unusual loaves like charcoal, Miche, sunflower and rosemary seed and a porridge loaf. The new bakery will offer a space to sit with a coffee and a pastry to meet and work, as well as a less formal comfy area at the back of the shop for people who want somewhere to unwind and relax. The style will remain in keeping with the other three shops. There will also be a shelved wall section for takeaway selling Twelve Triangles bakery products, coffee and also their retail range including the bakery’s varying flavours of caramel, which have developed something of a cult following, say the founders.

Rachel and Emily will also be expanding the range at the Dalry location with a selection of freshly made salad pots, bircher muesli and sandwiches. The fourth shop will offer an expanded sweet treat range too, which will include a selection of tarts and loaf cakes to which guests can add Twelve Triangles’ signature cultured cream or jam or even their peanut butter cream cheese. Rachel and Emily comment on the Dalry opening: “We’re delighted to open our fourth shop in this vibrant area of Edinburgh, welcoming new customers as well as existing ones. This is becoming a really exciting part of the city for foodlovers and we hope Twelve Triangles will fit in well. We will continue to offer our customers the highest-quality products we possibly can as ultimately it’s them we are making our goods for. We also have exciting plans in the pipeline to add a workshop space to the Dalry site in early spring next year, so watch this space…” Twelve Triangles make all their products including their jams, custards, fillings and ricotta daily in their Edinburgh bakery, using local, seasonal and organic ingredients wherever possible. The shops stock a changing roster of caramel sauces too: from malted beer caramel to whey caramel. Aside from their loaves, there is

a seasonal range of pastries which at any time might include the likes of blackcurrant and pistachio croissants, raspberry Bakewell bars, a “vast range” of doughnuts and cinnamon buns. They also offer a vegan range including vegan morning buns with lemon and cardamom sugar. Rachel Morgan and head baker Emily Cuddeford’s backgrounds originated in Fine Art before they fell in love with baking. Twelve Triangles has four cafes and bakeries - one in Dalry, two in the Leith area of the city and one in the seaside area of Portobello. Famed for their slow ferment, small batch sourdough baking - the bakeries are well known destination outlets for breakfast, brunch, lunch, picnics, and everything in-between. Twelve Triangles are developing increasingly high welfare and ethical practices when it comes to sourcing, says the company. They work hard to find ingredients that have integrity, from free-range eggs to meat with high welfare standards. They also use local produce as much as is possible and sell their breads and pastries to a number of high-end restaurants and wholesale customers in Edinburgh including Hawksmoor, The Little Chartroom and the Iain Mellis cheese shops.

20 CAFÉ LIFE | NOVEMBER 2019

Recip


RECIPE IDEAS

Cherry Nog

Winter Heat

INGREDIENTS

INGREDIENTS

9oz Glass 5.5oz Milk 1 shot Espresso 1 pump/8ml 1883 Eggnog syrup 1 pump/8ml 1883 Cherry syrup GARNISH – Kool Kup Topping White Chocolate Blossoms, Sugared and powdered cherries

1 pump/8ml 1883 Spicy Cayenne syrup 1 shot Espresso 5.5oz Milk 1883 Dark Chocolate sauce GARNISH – Kool Kup Toppings White and Dark Chocolate Blossoms

METHOD Add the Cherry syrup to the glass. Foam the milk and eggnog syrup, Pour mix gently onto the Cherry syrup using a spoon. Pour the espresso down to create a cloudy layered effect and Garnish.

Caramel Spice INGREDIENTS for 12oz Macchiato 8oz /240ml Milk 2 Shots / 4oz Espresso 2 pumps NEW 1883 Warm Spices Syrup 2 pumps 1883 Caramel Sauce GARNISH - 1883 Caramel Sauce, Kool Kup Toppings Mini Mallows METHOD Add the caramel to a warm glass, steam the milk and syrup and pour in, then gently add the espresso. Decorate with more sauce.

METHOD Foam together the syrup and milk. Coat the bottom of a glass with 1883 Dark Chocolate sauce. Pour the mixture over the top holding back the foam. Gently pour the espresso next. Top with the remaining foam. Garnish

Popcorn Latte INGREDIENTS 9oz Glass 1 shot Espresso 1 pump/8ml 1883 Popcorn syrup 1 pump/8ml 1883 Salted Caramel syrup 6oz hot Milk GARNISH - Popcorn and 1883 Caramel Sauce METHOD Steam the milk and syrup and add to the glass. Pour the espresso in and garnish.

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10/10/2019 16:41:44


FOCUS

Lincoln & York: 25 years in the coffee business Celebrating its 25th Anniversary this year, Lincoln & York has been on a mission to help Britain drink better coffee and revolutionise the coffee industry during those years. Not only has the focus increased on drinking better tasting and higher quality coffee, but provenance and production has become increasingly important, says CEO James Sweeting, as he looks back Specialty coffee was once the preserve of the coffee geeks and hipsters. These days all operators are trying to ensure their coffee is good, otherwise no-one will buy it. Over the last twenty-five years, we’ve seen the industry experience monumental changes in everything from the types of coffee that consumers are opting for, through to frequency, price and format. It seems that the days of poor-quality coffee are well and truly over as the speciality nature of coffee has cemented its position on the mainstream coffee scene. As a result, the coffee sector has boomed, hitting £6.5bn value in 2018, and with 10 million cups of coffee drunk a day in the UK alone, it’s showing no signs of stopping. Not to mention that the out of home coffee segment market has overtaken tea as the beverage of choice and is one of the biggest success stories in the food and drink market with a massive 45% annual growth rate. JOURNEY THROUGH TIME This year we celebrate our 25th Anniversary and I’m just as immersed and fascinated with how the sector continues to move as I was all those years ago. Whether it’s the ever-fluctuating market price, sustainability or changes in consumer trends, the coffee sector has continued to thrive... These days it’s hard to imagine life without flat whites or a coffee shop on every corner, but the industry has undergone radical change in the last quarter century. Here are five of the most profound changes in coffee since we started roasting: 1. The Coffee – 25 years ago, instant coffee was the norm and filter coffee was a weak beverage, if you were lucky. In 2019 lattes, flat-whites, cold brew & Frappuccino’s are dominating the sphere and have become the norm. The number of coffee formats have exploded over the years and made coffee much more accessible to the general public, not just those willing to look for it. This has been a massive part of the boom in the coffee scene.

22 CAFÉ LIFE | NOVEMBER 2019

2. Accessibility – Believe it or not, speciality coffee was once hard to come by in the UK. Espresso based drinks like cappuccino or a latte were the early influences of the American (though Italian inspired) market twenty years ago and were only available in high-end coffee shops. Fast forward to 2019, there are over 24,000 coffee shops in the UK and even your local pub or corner shop will have these on offer. As a result, coffee businesses have ramped up innovation to cater to the growing consumer demands for more premium products. 3. Sustainability – Modern consumers are driven to buy products that are reported to be good, not just for them but also for the environment and farmers, at the very end of the supply chain. The sense of doing the greater good means that consumers are increasingly interested in how the products they purchase are sourced and produced. As a result, ‘fair’ coffee prices and sustainable sourcing models have been created and implemented. This could be the most outstanding trend over the next 10 years.

4. Quality - As more and more people get used to higher quality coffee being easily accessible out of home, they are trying to replicate it more and more in home, driving sales of espresso machines and coffee capsules. This is also evidenced by specialty coffee shops moving towards a lighter roast as it’s a more authentic reflection of its origin, while darker roasts are known for overpowering flavours. The increase in consumer knowledge about the different types of coffees available has also played a big role in this. 5. Inception of Café Culture – Over the last twenty-five years we’ve gone from being a nation of tea and instant coffee drinkers to a nation obsessed with quality coffee. It’s difficult to remember a time when high street giants like Starbucks, Nero or Pret weren’t on every street corner and the self-proclaimed hipsters weren’t regulars at artisan coffee shops serving beans from around the world. Coffee went from being a basic hot beverage into a fully blown social experience, and pioneers like Starbucks started a new wave of Coffee Culture.


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BREAKFAST

Adding Scandi-style to café breakfasts and brunch More people are grabbing breakfast on the go – carried-out breakfasts grew 9.5% between 2017 and 2018 to 263 million occasions. Scandi thinbreads, flatbreads and open sandwiches are adding a new dimension to the café menu Eating out for breakfast and brunch continues to be one of the fastest growing meal occasions in the UK. Out-of-home breakfast sales rose by 4.6% between 2017 and 2018, according to Kantar Worldpanel. And more people now grab breakfast on the go too – carriedout breakfasts grew 9.5% between 2017 and 2018 to 263 million occasions. With this in mind, foodservice operators looking to create new and appealing breakfast and brunch menu ideas could do so by introducing Scandinavian breads as a key ingredient. “Breakfast or brunch wraps, sandwiches and rolls using Scandi thinbreads and flatbreads would be a great way to add something new and different to a breakfast or brunch menu,” said Jenny Jeppsson, Concept Manager at Swedish baker Polarbröd. “Rolls, sandwiches and wraps can be filled or topped with egg, bacon, cheese or salad for a tasty and easy-toprepare-and-serve breakfast or brunch item. Wraps and rolls are particularly convenient, as they can be eaten in 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 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.” Breakfast and brunch are highly ‘Instagrammable’ eating

occasions. Millions of photos of eggs especially are being posted on the social media site. And with all-day breakfasts becoming popular, there are limitless opportunities to serve eye-catching breakfast dishes that will be popular with the Instagram generation. “Creating visually attractive items on a breakfast or brunch menu will help to harness that all-important social media promotion, as diners share their breakfast experiences with their followers online,” added Jenny Jeppsson. According to Mintel’s UK breakfasting report last year,

24 CAFÉ LIFE | NOVEMBER 2019

younger generations are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. With the appetite for Scandinavian food in the UK growing, and with a young generation open to trying new ideas when it comes to food, now may well be a good time to introduce innovative Scandi dishes to breakfast and brunch menus. Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast, according to Kantar.

This fits perfectly with the Polarbröd brand, its vegan breads and its focus on sustainability. The company is at the forefront when it comes to sustainability work within the Swedish food industry and strives to encourage others to follow. Its goal is to be fully sustainable in 2022. The five-strong Polarbröd range of flatbreads and thinbreads available in the UK via frozen food distributor Central Foods are made using natural ingredients and without using preservatives and other unnecessary additives. “Polarbröd bread is frozen straight after baking in accordance with Northern Swedish traditions,” explained Jenny. “As a result of this traditional method, we can keep the freshness without using preservatives. It’s almost like we freeze time. Polarbröd bread is as fresh when it is thawed as it is when it is first baked.” Ensure your Scandi-style breakfast menus feature vegan and vegetarian options, and promote on social media using relevant hashtags. “Breakfast has become a far bigger ‘eating out event’ in recent years, whether that’s for friends meeting at brunch on a Sunday, business associates getting together for a morning meeting, or family celebrating a special event,” added Jenny Jeppsson. “Menus have become far more adventurous too, including new and different ingredients, toppings and garnishes.” * Polarbröd breads are available to foodservice customers in the UK exclusively via Central Foods. Visit www. centralfoods.co.uk/Brands/ Polarbrod.aspx


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For a few years now soya has been given a bad rap, so we wanted to set the record straight. No, it isn’t true that soya will give you ‘man boobs’. And actually, soya beans are full of plant protein, so they’re pretty good for you TBH. And if you choose Alpro Soya For Professionals, you definitely won’t be destroying the rainforest OR using any GMO ingredients, but you will be serving the soya-based coffees that dreams are made of.

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Coffee Exchange:

moving towards zero waste How one Isle of Man-based coffee shop found zero waste meant taking matters into their own hands

The Coffee Exchange showcases the ‘coffee shop-comemeeting space model’ at its very best and, in many ways, you could call it a coffee shop 2.0. Founded in 2014, this savvy Isle of Man-based enterprise was developed by business professionals for business professionals and prides itself on providing outstanding service, food and drink - not least, that all important coffee (‘probably the best you’ve ever tasted!’). When current owners, husband and wife team Sian and Ed Alderson, bought Coffee Exchange in May 2018, they sought to develop the enterprise’s environmental offering in a bid to move the business towards zero waste. But with no infrastructure on the island for industrially composting waste, the Alderson’s were forced to take matters into their own hands. Nearly a year later, they look back at what prompted the transition and why going green can add value to your business in more ways than one. Coffee Exchange is located in a bustling business district of Douglas, the Isle of Man’s capital town which is situated on the south east side of the island. The sleek interior boasts a number of covers, breakfast bar and a dedicated meeting area. The menu sports a comprehensive range of coffees, teas and cold drinks along with quality lunchtime favourites such as bagels, jacket potatoes and baked goods. A popular meeting place for professionals and their loved ones, Coffee Exchange has a family-oriented feel as well as a business one. The ambience is fitting given that Sian and Ed decided to enter the world of coffee shop management via the finance sector (where Ed still works) so that the couple could spend more time with one another and their children.

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A SUSTAINABLE PHILOSOPHY One of Ed and Sian’s main objectives for the business was to have a positive impact on the environment without compromising on quality, service or price points. The environmental crisis really hit home for the Alderson’s on a trip to Panama, whereby the whole family was horrified to see great swathes of plastic waste discarded in the ocean. The BBC’s “Blue Planet” had a particularly profound influence on Sian and Ed’s eldest daughter which further spurred the couple on in their bid to develop a more environmental operation. The Coffee Exchange philosophy is built on sustainability, from eco-friendly packaging to their ongoing support of local businesses and charities. For instance, when the dreaded ‘Blue Monday’ hit (the last Monday in January and so say lowest point of the year) the Alderson’s teamed up with a local business, offering free coffee and cake to cheer everyone up. Food provenance is also imperative to the business, therefore Coffee Exchange source local produce wherever

possible: free range eggs, local dairy products, island-made pies and their top selling granola pots which are made with local yoghurt. “It’s built into our ethos to support local businesses,” Sian explained; “we’re so lucky that we can actually drive around the island and pass our suppliers and local farms. We’ve established a chain of support across the whole of the Isle of Man”. With the rise and rise of flexitarian and plant-based diets, in 2017 Coffee Exchange introduced a vegan range which offered a competitive edge as well as contributing to the business’ sustainable ethos. As the cafe is closed at weekends, Coffee Exchange had found predicting the volume of sales - and therefore minimising food waste at the end of the week - problematic until Sian found a solution: making more products to order on Friday’s.


WASTE REDUCTION GETS DIY With limited facilities available on the island, the Isle of Man does not currently support the industrial composting of packaging waste. Local businesses are calling for change however, although the infrastructure is not going to transform overnight, which has left islanders somewhat high and dry. This presented a huge challenge to the sustainability of Coffee Exchange until the Alderson’s decided to compost food and packaging waste at home. “We have a standard compost bin of around 320 litres,” Sain said. “It takes around a week or two for food and packaging to reduce down (on its own the packaging would take longer but the food waste speeds up the process). Composting has been great for our family as we can see our waste being transformed. It’s magical to see it turning into something new.”

Sian plans to create enough nutrient-rich soil from their efforts that they can offer this back to customers in the form of compostable cups sown with seedlings. Switching to compostables has bought financial benefits as well as ecological ones. Charges for the removal of commercial waste is calculated by bin weight but through composting, Sian and Ed have dramatically reduced the volume of waste going into their commercial bin. This not only saves money, it frees up space allowing Coffee Exchange to buy in bulk, further reducing both waste and expenditure. FINDING THE RIGHT PACKAGING PROVIDER After careful research, Sian and Ed decided to work with labelling and eco packaging provider Planglow, a decision based on the quality of products. The Alderson’s previously looked at four

providers in total and tested a number of packaging items but hit a brick wall when it came to finding a compostable sandwich pack that could also deliver on freshness. The search was frustrating and at one point they considered abandoning Coffee Exchange’s sandwich offering all together as they’d seemingly run out of options. Then a family day out unwittingly found the solution, as Sian explained: “We’d bought a sandwich and noticed it was in a compostable pack from Planglow with a use by date of three days. We just couldn’t believe it would stay fresh for so long so we tried it out for ourselves and we haven’t looked back”. In addition to Planglow’s longer life peel and seal peel and seal sandwich wedge, Coffee Exchange also uses a tortilla wrap pack and pot from the same rustic kraftfinish Natural range. These sit alongside a ‘Street Food’ branded takeaway box (which Sian uses for jacket potatoes and says are “great as you can have loads of filling and no seep”) and a grease resistant deli paper from Planglow’s colourful new Botanical Plus range, plus Planglows compostable cutlery and lids as well. Sian commented: “The packaging offers an earthy, sophisticated look, while the deli paper comes in these exciting vibrant colours, our customers notice them too and we’ve been delighted with their comments. Planglow definitely has a good understanding of our business and customers - plus it’s simple to order online and delivery has been good given the boundaries of our island location. However, it’s the quality of the products that has been the most important thing for us and our brand”. This same high quality, professional finish extends to every aspect of the business therefore, Coffee Exchange also use Planglow’s online labelling app - Label Logic Live - to create and overprint their product labels (which are also provided by Planglow).

When asked if Planglow’s products have increased the perceived value or quality of Coffee Exchange’s offering, Sian said, “Absolutely. I think our customers are shocked that the packaging is compostable. It’s not flimsy and yet there is a perception that eco packaging will be. Our customers are surprised that we are able to use compostables - to do our bit for the planet - without compromising on quality or price.” Breaking the mold of the stereotypical “eco” café, Coffee Exchange demonstrates the commerciality of an eco-friendly model. And while sustainability is not always a key concern for some of their customers, Sian has gone to great lengths to make it as easy as possible for all of their clientele to make more environmentally minded choices. “We want to show that it’s no effort to go green and that we are here to help. What’s more, when given the option to go compostable, our customers response is usually very positive. That said, I didn’t ever want to push it down people’s throats or for customers to feel that we’re being preachy. For me it’s more subtle than that - I want to show people that we can run a smart, successful, sustainable food business without diminishing the quality or raising costs. We’re not looking to make people feel guilty, only to make them feel good about what’s being done.” Sian and Ed are keen to expand their existing premises and are also looking to open up further outlets. Longer-term they hope to launch Coffee Exchange as a franchise taking their high quality, zero waste offering far and wide. Sian concluded, “We really enjoying running our own business and for us, the best part is our ability to enable change and make an impact. When you’re working for someone else, you can suggest things but they won’t necessarily implement it. However, we can use our passion to help make things better.”

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PRODUCT SPOTLIGHT

Norseland targets café sector with Applewood Vegan smoked cheese Norseland’s Applewood, the Ilchesterbased cheese company, is targeting the café and sandwich sector with a new vegan cheese alternative – Applewood Vegan smoked cheese. The plant-based cheese, which shares the same smooth and creamy texture and smoky taste of its dairy cousin, is the result of a collaboration between Applewood and VBites, the vegan food company run by Heather Mills. Although traditionalists may baulk at the very thought of choosing a plantbased cheese over the Great British dairy favourite, the company behind the potentially controversial move claims: “It tastes so much like the real thing we bet you’ll never know the difference”. In fact, the company says they have been “staggered” by the huge demand, which was so unexpected it caught them completely by surprise. Since it was introduced in 230 Asda stores in the initial launch week, vegans and vegetarians have been “going crazy for its astonishingly cheesy taste”, buying thousands of packs – so much so that stocks sold out in 40% of stores on the first day, leaving consumers clamouring on social media for more. “Supermarket sales have exploded and now we’re asking, is this the Greggs sausage roll phenomenon all over again?” said Applewood’s senior brand manager

Lisa Harrison. “Forty per cent of stores sold out on the first day of sale and consumers were lamenting on social media that they couldn’t buy it; our switchboard was inundated with calls from people asking when more stock would be available. In fact, we had to take to Twitter to apologise that we had misjudged the demand.

“The demand has been so great that just two days after Applewood Vegan first went on sale our purchasing manager was desperately emailing Heather to say, ‘We need as much as you can supply as soon as you can supply it’.” Consequently, hundreds of staff at Heather’s allergen-free factory at Benton, Newcastle, have been put on triple-shift overtime as production lines work around the clock to supply the demand which has overwhelmed the cheese chiefs. Heather said: “I’m delighted by the enthusiasm for Applewood Vegan. I’ve always predicted that it would be a winner because just one nibble will tell you that; it’s the next level for great-tasting plantbased food and there’s much more like this to come.” Lisa Harrison added: “All over social media people are posting fevered enthusiasm for the taste and the meltiness of this cheese, posting that they’ve been buying up to 14 packs at a time. It’s clearly the one they’ve been waiting for as Applewood Vegan finally solves that ageold problem of wanting to drop dairy but fearing you’d miss the taste of cheese. “We are thrilled and somewhat staggered by the response. And we’re delighted too that, just one week after it was launched, Applewood Vegan won the 2019 PETA UK award for the best tasting vegan cheese on the market.”

Carluccio’s celebrates the mushroom season Carluccio’s is celebrating the mushroom season with a special range of artisan deli products, pop-up markets and a specials menu. At the flagship store on Garrick Street, London the outdoor terrace has been transformed into a mushroom ‘kingdom’, with outdoor toadstool seating and a mushroom archway surrounding the entrance. Meanwhile at local restaurants, a number of Antonio’s mushroom dishes are being served. These include Portobello Benedict –

poached eggs with hollandaise served on roasted portobello mushrooms; Mushroom Fonduta – mixed mushrooms in a rich taleggio sauce with white truffle oil; Porcini and Truffle Lasagne, Porcini and Portobello Risotto and Fillet Steak with truffle butter, served with a rich mushroom and porcini sauce. There are also Carluccio’s pop up mushroom markets, which will offer visitors a selection of fresh, dried, wild and cultivated mushrooms alongside street-food style dishes.

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2019-10-23 11:29


200 Degrees opens first out-of-town location Classy independent 200 Degrees is opening its 11th coffee shop in the popular East Midlands Designer Outlet at Junction 28 of the M1

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peciality coffee roaster 200 Degrees was due to be opening a new coffee shop in the popular East Midlands Designer Outlet located at Junction 28 of the M1 in October – their first out-of-town location. The new 80-seater shop will bring 16 new jobs to the region and serve freshly roasted coffee sourced directly from the 200 Degrees roast house 30 minutes away in Nottingham. As well as coffee, teas, smoothies and

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milkshakes, the new shop will serve the company’s deli style sandwiches and an imaginative range of salads, soups, cake and pastries prepared daily on the premises, with plenty of vegan and gluten free options, all available to eat in or takeaway. Located next to Antler and Beauty outlet, the new 1,865 sq. ft shop will feature the spacious relaxed, modern decor that is distinctive to 200 Degrees with a coffee bar, fireplace snug area and a large area of outdoor seating.

This is the company’s eleventh coffee shop to open since 2014 and coffee enthusiasts may also purchase several freshly roasted coffee blends, coffee gift boxes, brewing recipes, V60’s and AeroPress from the shop, with highly trained baristas on hand to advise on products and demonstrate coffee making methods. Tom Vincent, co-founder and director at 200 Degrees, said: “This is the first out of town location for us in the UK and we


PROFILE chose the East Midlands Designer Outlet as it’s a prominent, retail destination. We also hope to satisfy our barista’s endless desire for Converse, the shop is a few doors away from us. “As well as serving up fresh food every day, we look forward to offering our locally roasted coffee beans and a wide range of high calibre coffee equipment and gift ideas - especially as it’s nearly that time of year. “For people who know us, there will be lots that’s familiar and we’re keen to offer a seat to everyone from flagging shoppers and fellow workers, to business people looking for a bit of space and some WiFi. Our takeaway service has been fine-tuned over the years and we’ll be open early for freshly made breakfasts.” 200 Degrees, which was set up by Tom and his business partner Rob Darby in 2012, has 11 ‘distinctively independent’ coffee shops as well as its roast house near Trent Bridge in Nottingham. The company has further plans to grow, with a new shop planned for Manchester later this year. Paul Tyler, centre manager, said: “We are thrilled to welcome Nottinghambased coffee roasters, 200 Degrees Coffee to McArthurGlen Designer Outlet East Midlands. We are passionate about supporting local businesses and are delighted to be able to offer our guests another independent food and beverage offering.” According to the website, the company works with a number of specialist coffee importers giving them access to “amazing beans” from all over the world. “We regularly get to taste new coffees from both well-established and innovative farms, hoping to find those coffees that really get our taste buds going. It’s also very important to us to find out exactly where the beans are grown, who farmed them and what the community is like close to the farm. Our aim is to offer as much information as possible about our beans and to credit those working hard to supply such a beautiful product. “Many of our beans are Rainforest Alliance certified, but we also support farms that are ethical towards their workers and help their local community, as many smallholders who grow stunning coffee are not big enough to fund the certification process. “All our decaf beans are decaffeinated without chemicals by using the natural Mountain Water Process, which cleverly removes 99.9% of the caffeine with just water but retaining the coffee’s flavour.” On the roasting front, its optimum temperature for coffee roasting is around 200 Degrees centigrade – hence the name - and it balances environmental conditions throughout the process.

“We monitor the beans by temperature and colour and use the naked eye to stop the process at precisely the right moment to ensure the correct flavour. Lighter roasts yield more subtle flavours and a higher acidity but a darker roast boasts an intense and bolder flavours. “Finding the ideal roast profile for each bean is where the fun begins. Lots of experimenting, cuppings and discussions take place amongst the roasting team until we are happy and from there. This is when our palates are truly tested to identify subtle flavours and differentiate between origins, flavours and roast levels.”

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INTERNATIONAL FOCUS

Smallholder coffee farmers in southern Sumatra to benefit from a unique collaboration A new collaboration is set to improve coffee farmer productivity and livelihoods while reducing pressure on the Bukit Barisan Selatan National Park, Indonesia Over 20,000 smallholder coffee farmers in southern Sumatra are set to benefit from a unique collaboration aimed at tackling the problem of forest encroachment. Global food and agri-business Olam International has granted use of its platform, the Olam Farmer Information System, to the Wildlife Conservation Society to tackle the growing problem in the Bukit Barisan Selatan landscape in southern Sumatra. Indonesia is one of the world’s largest producers of coffee, with the majority grown by smallholder farmers in remote areas. The farmers face common challenges such as ageing trees, a lack of access to inputs, training and finance, and therefore typically have low yields. Their remoteness, and the length and complexity of the supply chain also makes traceability difficult. The Bukit Barisan Selatan National Park (3,140 km2) in southern Sumatra is within one of Indonesia’s main coffee producing regions, and is one of the last strongholds of the Sumatran elephant and tiger, as well as being a significant carbon sink. However, the Park is under threat, with at least 10% of the park area having been converted into coffee farms. In 2018, to reverse this trend, the Wildlife Conservation Society convened the Bukit Barisan Selatan Sustainable Commodities Partnership. This pioneering multistakeholder Partnership is based on a principle of ‘collective responsibility’, in which companies work together and in

close collaboration with local and national government, farmers, and civil society to find new ways to protect the forest while also improving livelihoods. The Partnership is supporting farmers operating in the ‘first mile’ of the park buffer zone to transition to deforestation-free coffee production, alongside National Park conservation and restoration efforts. This enables companies to actively address deforestation and protect biodiversity while supporting farmers and the sustainable development of the coffee sector. Olam initiated engagement to minimise the risk of coffee from deforested areas in the park finding its way into its supply chain, in recognition that only by acting in collaboration with stakeholders across the landscape and by actively supporting farmers around forest areas can a lasting, economically viable solution to this challenge be found. A critical step towards the success of the Partnership is the ability to map farms, understand farmer needs and track volumes and origins of coffee entering supply chains from around the National Park. Olam developed the Olam Farmer Information

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System (OFIS) in 2014, with a GPS mapping system, so that smallholder supply chains could be geo-spatially identified and productivity support be more tailored to individual farmer needs. To date 370,000 farmers across multiple crops in Olam’s supply chains have been registered. Through this collaboration, the BBS KEKAL project teams, led by WCS, will use OFIS to survey participating farms on the forest frontier, recording and monitoring data on farm boundaries, coffee yields and productivity, the number and age of coffee trees; economic, social and health infrastructure; and the surrounding eco-system. This will allow the Partnership to deliver tailored training and incentives to farmers for the production of legal and deforestation-free coffee. At the same time, this will enable participating companies to reduce their risks of sourcing from the National Park, while supporting solutions in priority areas. Financing for Olam’s participation in the Partnership has been provided by technical assistance from the Asian Development Bank (ADB), including a grant from the

Canadian Climate Fund for the Private Sector in Asia. ADB’s technical assistance will enable OFIS registration and capacity building training to smallholder coffee farmers in Indonesia, as well as Timor-Leste, Papua New Guinea, and Vietnam. The technical assistance complements ADB’s $88 million loan to Olam International in March 2018. Commenting in New York during UN Climate Week, President and CEO, Wildlife Conservation Society, Cristián Samper, said: “Halting the loss of the world’s forests is increasingly urgent. BBS KEKAL demonstrates how companies must work together and in collaboration with government and NGOs to find new solutions to address deforestation. Only with collective action and by supporting farmers in vulnerable areas can we secure the future of this vital landscape. Olam’s involvement in this partnership is catalytic in moving from commitments to action”. Co-Founder and Group CEO, of Olam, Sunny Verghese added: “Sharing our digital capability with WCS is one of the ways we are trying to re-imagine global agriculture and food systems for the better. This collaboration exemplifies how NGOs and corporates can work together to multiply positive impacts for farmers and our planet, while at the same time lowering the associated costs and risks for each party. More importantly it accelerates efforts to create a living landscape where deforestation is halted, land is regenerated and farmers can prosper.”


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PROFILE

Beanberry COFFEE

a top new coffee bar in Holborn Beanberry Coffee claims to have a vision of quality with their new Holborn opening, combining a focus on delivering great taste with a commitment to the environment and sustainability Beanberry Coffee opens a classy new coffee bar in Holborn this month (November), following the success of its first site in Kingston Upon Thames. The company claims to be the UK’s first and only speciality coffee roaster and retailer fully dedicated to producing the highest quality organic coffee, The brand has “a unique vision of quality that combines its focus on delivering great taste with a commitment to the environment and sustainability.” Its approach to coffee quality encompasses the full circle of coffee fundamentals from cup quality to ethics, sustainability, and the health of growers and consumers. Located on High Holborn in the heart of central London, the new opening is designed for both locals and destination drinkers, with a classic San Francisco feel and style and the full focus on coffee. Its product line is always comprised of three seasonal blends, featuring Javascript Espresso, Wildcat Espresso & 8AM Blues, and a changing selection of single origin coffees sourced from around

the world, including Colombia, Peru, Guatemala, Honduras and Ethiopia. Central to Beanberry’s unique approach is its commitment to being fully organic. Conventionally grown non-organic coffee is one of the most chemically treated agricultural commodities in the world, whilst the coffee grown in accordance with organic practices is ecologically pure and has no traces of synthetic fertilisers and pesticides grown into the beans. The company believes that their coffee therefore not only provides the purity of taste but is also better for everyone’s health and directly encourages sustainability and environmentally friendly organic farming. There are always four organic espressos, including decaf, offered in all usual forms with or without milk. It also offers an extensive filter coffee menu that is comprised of five to six seasonal single origin coffees that deliver an extensive variety of origin flavours. Its own organic coldbrew coffee is also served either over ice or as nitro.

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In addition to coffee, Beanberry serves organic leaf teas, organic cold press juices and small selection of carefully selected and freshly baked cakes and pastries. There is also a small selection of savoury items prepared on site and served for breakfast and lunch. Where possible, organic ingredients are always used. For any milky beverages, only whole organic milk, selected from the best British single estate dairies, is used. For those who prefer to avoid dairy, there is also a choice of oat or soy milk. Hart Miller Design carried out the minimalistic design, creating an interior that features an industrial aesthetic combines with joinery and furnishings featuring solid wood and other sustainable materials. The venue features a coffee lounge area at the front, which is perfect for solo or social drinking, a central coffee bar and a communal table in the back, that makes an ideal coworking area or space for meetings.

The launch builds on the success of the existing Kingston upon Thames site, a casual and relaxed space for locals and shoppers alike. It is also minimalistic in design and features a brewing area in the centre with seating scattered around for solo drinkers and groups. Edward Grace founded Beanberry Coffee in 2011. An avid coffee connoisseur and organic food and drink enthusiast, he decided to launch his roasting business following a trip to Blue Ridge Mountains in North Carolina, US, where he experienced the speciality organic coffee scene and wanted to bring its great taste and benefits to the UK. He comments: ““We are excited to be bringing our coffee concept to central London. Our vision of coffee quality brings together great taste of speciality coffee with health and environmental sustainability benefits of organic agriculture. We are looking forward to welcoming our


PROFILE

MORE DETAIL ON THE COFFEE VARIETIES Beanberry Coffee says it roasts top Arabica coffees only, scouring the globe to source the best seasonal organic beans from Guatemala, Honduras, Colombia, Peru, Ethiopia and Indonesia. Javascript Espresso - with its seasonally changing components, this blend is a journey through continents and time, with ever changing nuances of flavour but “an ever-present spirit”, that is all about sweetness, body, balance and lingering aftertaste. This is an ultimate all rounded espresso that cuts through milk beautifully, bringing the most delicious notes of toffee and chocolate but equally excels as a full-bodied straight espresso. Wildcat Espresso - this coffee is crafted with a straight espresso drinker in mind. It is comprised of two to three different seasonal coffees from Latin America and East Africa, roasted individually to bring the best out of each origin before blending all the components in a proportion that achieves the most balanced espresso, that is bright, sweet and fruity, “working wonders with small quantities of milk and an absolute delight on its own”.

Beanberry Coffee’s Kingston Upon Thames first outlet new customers and delivering the highest quality coffee experience to the workers, residents and visitors of High Holborn.” Grace was born and raised in the former Soviet Union. Prior to launching Beanberry Coffee, he worked in finance, as an investment banker at Merrill Lynch and Lehman Brothers and a CFO at Emerald Energy Plc, a publicly listed oil exploration venture with assets in Colombia and the Middle East. Beanberry roasts on-demand in small batches at its own roastery in Surrey. Its approach to coffee quality combines the leading speciality industry practices in coffee selection and recipe development, that uncover and underline each bean’s unique character, with a commitment to ecological purity and environmental sustainability. It also strives to deliver to its customers the coffee that is the ultimate combination of taste, purity and freshness.

It roasts its coffee using best-in-class traditional small batch roasters, which allows the Roast Master to develop and consistently reproduce a unique approach for each type of coffee. This respects every bean’s distinct origin, varietal, growing altitude, processing method and climatic and soil conditions to bring out the best flavour. As coffee retains its quality at its absolute best for about two weeks after roasting, all of the coffee is bagged for freshness immediately after roasting and shipped within five days of the roasting date to ensure it arrives tasting its best. When it arrives, the company recommends that it is then ‘settled’, and left in its bag, for eight to ten days after the roasting date, to bring out the best of the unique flavour and aroma of the beans. It is open seven days a week, Monday to Friday, 7.00am until 7.00pm, Saturday, 8.00am until 7.00pm and Sunday from 8.00am until 6.00pm,

8AM Blues – as seasonal as any other of Beanberry’s blends, this is a filter blend. Roasted individually, the different beans deliver the absolute best of their origin flavours, it assserts. The Roasting approach is different from that applied to espresso. The objective is to create coffee that works its best as a black coffee, prepared with the batch brew or a manual brew method, such as V60 or Chemex. Blended to deliver balance, 8AM Blues is sweet, full bodied, fruity and nuanced – a perfect cup for the morning and the rest of the day, it says. Single Origin Offering - these are the highest graded coffees and are carefully vetted and sourced from the best organic coffee estates and cooperatives in the world. Seasonality is key, and each one is always sourced from the current crop and in limited quantities to guarantee the freshest possible taste. Continuously changing with seasons, most of these coffees come from Colombia, Peru, Guatemala, Honduras, Ethiopia and, sometimes, Indonesia. At least one of the single origin coffees is always roasted and offered as a single origin espresso option.

WHOLESALE TRADE

From its roastery, Beanberry Coffee supplies the highest quality organic espresso and single origin coffees to artisan cafes and restaurants that share its love for coffee, its quality aspirations and its values. Every coffee is profiled and roasted to order and delivered fresh within five days of roasting to ensure it arrives tasting its absolute best. Beanberry Coffee says it provides its wholesale partners with all the support, from training, to equipment and product advice that it may need to deliver the best tasting coffee to its customers.

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The comparative cost of a Starbucks tall latte around the world If you’re looking for a good cup of coffee but don’t fancy spending too much, avoid Copenhagen. Why? Starbucks has just created The Starbucks Index to compare the differences in price for the same cup of coffee (a tall latte) in 76 countries around the world. The study, conducted by website finder. com, found that the Danish are paying an eye-watering £4.91, compared to London, which surprisingly ranks as only the 41st most expensive city to buy a tall latte at £2.90. This is good news for Brits, as it is estimated that 95 million cups of coffee are drunk by the UK every day and we have over 1,000 Starbucks outlets (compared to just 5 in Italy!). Customers in Istanbul, Turkey apparently get the best for their buck, paying just £1.44. While the cost of a coffee includes other variances that are not included in the research, such as the cost of raw coffee, local labour costs and taxes, the Index is an informal way to measure local prices for a common item against other countries. The study itself has two components: a coffee cost comparison and a currency valuation index. The coffee cost

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comparison converts the local cost of a tall latte into US dollars across all 76 countries. The currency valuation index takes into account the fact that dollar values alone are insufficient to determine how much a coffee actually costs in different countries since wages (as reflected in GDP) are higher in some countries than others. The Index measures each country’s coffee cost to GDP-per-capita ratio against the average trend across all countries. It measures the actual cost of a coffee compared to what a country’s GDP indicates it ought to be.

Starbucks has just created The Starbucks Index to compare the differences in price for the same cup of coffee (a tall latte) in 76 countries around the world THE COST OF COFFEE IN 26 EUROPEAN COUNTRIES Europeans in general can expect to pay the most for a tall latte compared to other regions, with an average cost of £3.19. This is 29p more than the price of a coffee in London. Our nearby neighbours in Dublin get charged 27p more for a coffee. Similarly, a cup of coffee in the European cities of Munich, Paris and Athens exceed the price of one in London by 66p, 58p and 23p respectively.


INTERNATIONAL Prices are the steepest in Northern Europe (including countries like Ireland, Sweden and Denmark), averaging £3.84, followed by cities in Western Europe (Netherlands, Austria, France, Belgium, Monaco, Germany, Luxembourg and Switzerland) at £3.72. Cities in Southern Europe (Italy, Portugal, Andorra, Spain and Greece) and in Eastern Europe (Bulgaria, Hungary, Romania, Czech Republic, Poland, Slovakia and Russia) had a significantly lower average cost at £2.55 and £2.43 respectively. COFFEE PRICES ACROSS OTHER REGIONS Asia, including countries such as Malaysia, Turkey and Azerbaijan, was the next most expensive region for a hit of coffee with an average price of £3.02. East Asian cities in countries such as Japan, Taiwan and Macau had the highest average cost at £3.43. This was followed by cities in Western Asian countries such as Bahrain, Lebanon and the United Arab Emirates at £3.08 and cities in Southeast Asian countries such as Brunei, Singapore and Thailand at £2.71. A tall latte in South Asia (India) cost £2.68. Central Asia (Kazakhstan), at £2.59, was the cheapest Asian region on average to pick up a Starbucks tall latte.

The average cost of a coffee across the Americas (including North, Central and South America as well as the Caribbean) is £2.64. Cities in the Caribbean (Jamaica, Trinidad and Tobago, the Bahamas and Curacao) have the highest average price at £3.09, followed by Central American cities in Guatemala, El Salvador, Costa Rica and Panama at £2.78 and North American cities at £2.59. South American cities (such as those in Colombia, Argentina, Brazil and others) have the lowest average price at just £2.31. The least expensive part of the world to buy coffee is Africa coming in at £1.84 –

although this included a sample size of just three countries: Egypt, Morocco and South Africa. The second cheapest region was Oceania at £2.58, including Australia and New Zealand. The cost of a Starbucks coffee can vary significantly due to a range of variables across a country or city. Given only one coffee price was used per city/country, the data may not be representative of the area as a whole. Also, different countries measure their GDP in different ways, so the data in this study should be considered as an indicator rather than an exact measure of currency value.

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 37


PROFILE

Fracino toasts series of milestones in formative year 2019 has proved to be a pivotal year for Fracino, with new contracts, new models, a major factory extension, growing export business and other new developments in the pipeline planned before December innovator and driving force Fracino MD Adrian Maxwell

World class espresso equipment manufacturing facility

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F

racino is celebrating a raft of milestones which include broadening its export horizons into the US and Canada, further expanding its world class manufacturing facility - and unveiling new class-leading machines at Host in Milan. Since taking advantage of the weak pound and setting up an export division in 2008, it now exports to more than 70 countries and supplies customers including Subway, PizzaExpress, Living Ventures Restaurant Group and AMT Coffee. Success in international trade has seen the multi-award winning business post significant growth, with exports now making up 30% of total turnover and forecast to increase to 50% by 2020. Launched in 1963 by founder and chairman Frank Maxwell, the company has become a driving force in espresso machine production in the UK. Playing a key role in the late 80s coffee shop boom, the manufacturer imported and supplied machines to retail outlets in the UK, successfully trading under the Fracino brand since 1990. Frank’s son Adrian, a former Rolls-Royce engineer and the driving force behind Fracino’s innovation and growth, joined his father in the business in 1987 - becoming MD in 2007. GROWING GLOBAL NETWORK Fracino is the UK’s only manufacturer of traditional espresso machines operating in a market dominated by Italian and Spanish manufacturers. The company’s 40-strong network includes long-standing distributors from Australia, Poland, South Korea, New Zealand, Chile, Sweden, Austria, and significantly, Italy. Recent partnerships


PROFILE entail distributors from Thailand, Hong Kong and South Africa. The UAE’s rapidly growing coffee culture is also bringing increased orders from Fracino’s long-standing partnership with Eurocoffee Coffee in Dubai, the UAE’s leading distributor for Lavazza coffee. Peter Atmore, Fracino’s global head of sales, explained: “In terms of appetites for coffee consumption, the UAE’s rapidly growing coffee culture is influenced by the more developed scene in America and Europe - with consumers seeking an enhanced experience through newer coffee beans and roasting. “Our Romano machines, which benefit from our world class engineering skills and state of the art production methods, are in very much in demand.” Recent success has seen it achieve certification to export its duel fuel electric and gas Contempo espresso machines to the US and Canada - key growth markets which are important to the manufacturer’s strategic plan. A pioneer of duel fuel machines in the UK, Fracino’s boasts that its gas machines are the most powerful in the world providing the equivalent power of their electric counterparts and ensuring no loss of steam pressure during busy serving periods. Fracino MD, Adrian Maxwell, said: “We’re understandably delighted to have met the stringent requirements for certification and have top-class distributors lined up in the US and Canada to sell our machines. “What makes our operation so special is that nearly 90 per cent of all components in our espresso machines are made in-house, allowing us to have rigorous control over quality, product development and the manufacturing process. This has been instrumental in enabling us to meet different countries’ compliance requirements.” BRITISH CRAFTSMANSHIP A champion of British manufacturing, Fracino proudly displays the Made in Britain marque on every machine - and always recommends buying British. Consistently promoting best practice and seeking to drive up industry standards, the company’s head of global sales, Peter Atmore, is a board member of Made in Britain and the Beverage Standards Association. Ian Harrison, head of exports – Midlands Region, DIT, commented: “Operating one of the world’s most advanced and efficient espresso equipment manufacturing facilities, Fracino demonstrates the scale of UK innovation and manufacturing expertise, and the ‘Made in Britain’ marque on every machine is a real testament to British craftsmanship and its value around the world.”

Fracino’s manufacturing facility is frequently visited and praised by visitors and distributors from across the globe and the UK and also hosts best practice workshops for members of Made in Britain and the Beverage Standards Association.

Flying the British flag, Fracino champions British manufacturing CLASS-LEADING NEW MODELS Another recent development has seen Fracino unveiling several class-leading new models while showcasing its extensive British-made espresso machine range at Host - the highprofile global exhibition in Milan for the hospitality sector. Fracino’s seriously stylish machines on show included the elegant Romano 2 or 3 group range which is designed to transform the purely functional into an enviable work of art. Peter Atmore commented: “With an increasing number of clients specifying bespoke finishes, we are offering an even wider choice of highly polished colour finishes and texture effects. We draw on our extensive expertise to cater for individuality – whether to enhance a theme or interior design, promote a brand or challenge convention.”

Dubai bound Fracino’s Romano espresso machines are popular in the UAE INVESTMENT FUELS FURTHER EXPANSION These key advancements coincide with an additional 4,500 sq ft expansion of the company’s 45,000 sq ft worldclass production facility which has been revolutionised by a multi-million-pound investment programme. The new area is dedicated to storage, further enhancing the effectiveness of the wider operation and its wealth of facilities which include a contemporary showroom and visitor lounge and a Technical Training Centre of Excellence for distributors’ service engineers.

TEAM BOOST MEETS GROWING DEMAND During 2019 Fracino has enhanced the company’s expertise with ten new appointments across its manufacturing and sales departments. A proud local employer with a low staff turnover, its growing team includes members of the same family. Training and developing employees remains a high priority as the business retains its family ethos and values as it continues to evolve and develop. SUSTAINABILITY DRIVE The first company of its kind to gain the ISO 9001:2008 quality standard, the company has implemented a range of systems for enhanced sustainability, investing heavily in the latest fabrication and production equipment technologies to ensure minimal energy use. The factory is fitted with LED lighting throughout and all offices and utility areas have automatic on/off control sensors. The site’s carbon footprint is lowered further by solar panelling, which generates 20% of all power. All waste material generated during the manufacturing process is fully recycled and zero waste from the company goes to landfill. A champion of giving back to its local communities, this year it has also backed a campaign to give Armed Forces veterans a new lease of life by equipping them with the skills to become a barista. The manufacturer donated espresso machines, grinders and knockout drawers to former soldier Nigel Seaman from Combat2Coffee which trains veterans and helps them to find work placements. HIGH-PROFILE ACCOLADES Fracino’s world-class engineering and innovation has brought a raft of accolades where the business has been named alongside manufacturing giants including Jaguar Land Rover, Nestle UK, and HydraForce. Its machines have taken centre stage in high-profile soaps and been viewed by millions of people in the UK and Europe. Adrian Maxwell added: “2019 is proving to be a pivotal year which started with us announcing a contract to supply traditional espresso machines to iconic restaurant brand, PizzaExpress, which operates 478 restaurants in the UK and Ireland. We also have exciting new announcements in the pipeline before December - so watch this space!”.

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 39


TEA

The

perfect

tea serve

Educating staff on the perfect tea serve is essential not only in satisfying customers but also in generating repeat business, says Lee Stones, Senior Product Marketing Manager - Burco Tea has been a staple choice for hot beverage drinkers in the UK for well over a century. Despite the rise in consumption of coffee based drinks on the high street, tea has continued to maintain a majority share of throat. Simple, quick and easy to produce and now available in a virtually unlimited number of speciality blends and infusions, it gives the ideal opportunity to maximise on hot beverage sales. The continued take up and increasing availability of speciality tea blends has further increased the potential of a dedicated, speciality tea offering. The ever-increasing range of unique blends and infusions when it comes to tea, combined with a growing consumer demand for something different, while the necessity to provide a hot beverage with the quality to rival big-name high-street brands and chains is essential to making the most of tea sales. One way of guaranteeing quality is to implement a dedicated staff training plan. In the same way that employees are often trained to become a barista, educating staff on the perfect tea serve is essential not only in satisfying customers but also in generating repeat business. That being said, training can only go so far and the perfect cup of tea can only be produced using the equipment specifically designed for this purpose. Using the correct water temperature and brewing time are crucial to continually serving delicious tea, especially when offering a range of specialities teas across a menu. For example, Oolong tea should be brewed at 82°c, while black tea should be brewed at 97°c for the perfect taste, therefore staff should be trained in the art of making the best speciality tea and infusions. With commercial hot beverage equipment available in all shapes and sizes, it can often be a challenging task to know which

40 CAFÉ LIFE | NOVEMBER 2019

particular appliance is most suitable for the job; however, when it comes to making the perfect cup of tea, a dedicated hot water boiler is essential. Designed to provide water at higher temperatures than traditional coffee and espresso machines, operators will be surprised just how much of a difference a dedicated hot water boiler can make to tea sales. Burco has been a name synonymous with high quality, robust hot water boilers suitable for both front and back of house beverage making in all types of catering establishment for a number of decades. Taking the traditional commercial water boiler market to the next level, the Burco Autofill boiler range with built in filtration is ideal for sites in hard water regions; as well as standard Autofill and manual fill boilers, available in a range of sizes. The Burco Autofill filtration range gives outlets an almost continuous supply of hot water, automatically topped up with freshly filtered water, without the unwanted impurities. Not only does this help to extend the lifespan of the appliance by reducing lime-scale build-up but also ensures the customer receives their hot beverage with the look and taste they expect.

In addition, an innovative eco-mode helps the business save on energy costs by automatically putting the appliance to ‘sleep’ when not in use, such as a period of inactivity or outside of operational hours. Finally, a state-of-the-art touch-screen LCD display with a choice of 10 languages allows the operator to quickly and efficiently adjust the time and date settings or even the water temperature. Ideal for operations serving a range of different tea varieties, many of which have become increasingly popular with customers, the boilers allow the operator to set a temperature between 80°-98°c at the touch of a button. The Burco Autofill range is available in both countertop and wall mounted varieties as well as a full range of sizes to meet the demands of each establishment. Utilising the latest in manufacturing design and insulation techniques, Burco boilers are able to maintain the correct water temperature for a sustained period. For added peace of mind, the Autofill range is also fitted with a number of visual and audible alerts and self-diagnostics systems to prompt operators to change the filter or to warn about possible low water pressure or detection of scale build up in the tank.


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PROFILE

Top cafés:

Lettuce Eat

Healthy Peterhead

Award-winning Lettuce Eat Healthy has gone from strength to strength since it opened and now also includes an excellent café and successful catering business. Simon Ambrose spoke to owner Lorraine Duthie Former social worker Lorraine Duthie took the bold decision to give up her career and open a healthy takeaway in Peterhead instead after her husband had a serious heart attack. The result was Lettuce Eat Healthy, which has gone from strength to strength since it opened, and now also includes an excellent café and successful catering business. This May, after only four and a half years in the business, she landed a Sammies Award for Best Independent Retailer Café, a stunning achievement for someone with no previous experience in the business.

42 CAFÉ LIFE | NOVEMBER 2019

“We started off as a takeaway because of the size of the unit that I had,” she told us. “My husband had a very serious heart attack when he was only 40, and the prognosis was not very good; my main aim was to start getting people in the local town to eat healthier - that’s why we’re called Lettuce Eat Healthy. “Everything was freshly made on the premises using local ingredients wherever possible, and we started by selling soup, sandwiches and salads with just three staff and myself. There was quite a bit of competition from other cafés in Peterhead

but none doing what I was doing, with fresh made sandwiches made in front of customers from our own menu. Our bread is made by a local baker 20 miles away, made to our specifications.” By November it was starting to get cold, and she decided to put on a daily special – a Macaroni Cheese - on their Facebook page. It took off right away and sold really well. “The next day we were getting phone calls asking what our next daily special was. That then led into baked potatoes and the menu just evolved from what our customers were wanting. “I’d always been a big foodie, but it became particularly important because of my husband’s medical condition, and I had always wanted to run a business like this myself. “My husband is actually now back at work, but he may come into the business in the near future, because we’re now up to two delivery vans and we are supplying food to a lot of meetings and businesses.” As an illustration of how busy they are, they recently supplied a function for 250 people two weeks running. At the time of speaking they had film crews coming over from Abu Dhabi and they were going to be supplying them with packed lunches. “They phoned just out of the blue.” They were also about to supply the Lord Provost of Aberdeen and guests with lunch.


PROFILE Their excellent coffee range includes Expresso, Americano, Latté, Cappuccino, Mocha, Flat white, Tea, Herbal tea, Hot chocolate & White chocolate. Their sandwiches were - and still are – sub style. The best seller then and now is The Highlander which includes brisket beef, bought cooked and shredded from the local butcher, combined with an onion marmalade, Scottish cheddar or mozzarella, and an option of haggis on the top. It’s then put into the Merrychef oven.

“We sold 3,820 of those in the first year of opening, nearly all to our men customers. We actually got so fed up with making them that we put them as the second option on the menu, rather than the first. Out thinking was that because men were creatures of habit, they would select the one straight from the top, but no, they just kept buying the same one!” “Then we started to do outside catering because we were being asked by people for meetings at work or corporate events. That

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PROFILE

really took off and before we knew it we were doing buffets and urns of soup and that became another element of the business. “Last year we opened an extension at the rear of the shop to seat another 40 people and we have been so busy since then. That gave us the status of a café with table service and an extensive menu and I now have 18 other staff. Everything is still freshly cooked though! “I joined the British Sandwich Association within a year of opening my doors. I felt I wanted to take the business very seriously so, I thought, why not, we’ll go straight to the top. I felt I wanted to know what was going on outside my door and beyond. Now I know what’s going on in Parliament and the current legislation - I also read the magazine Sandwich & Food To Go News cover to cover. “We entered the Sandwich Designer of the Year last year with a sweet sandwich and got through to the final. We didn’t win but it was a real eye-opener for us: there were people from companies like Greencore in the final doing things with sandwiches that we’d never seen before! We’re quite naïve in our wee corner in north-eastern Scotland. It was worth it to go along just to see the sort of things other people were doing. For instance, things such as a charcoal bun, which I had never come across before, and is now on our menu today, I’m happy to say. “It proved a bit difficult to get hold of initially. Eventually we found a supplier, although they wouldn’t normally deliver as far as us. But when I phoned him up and told him we’d won the Sammies award he sent a rep. up the next week. “It was such a pleasure to go down to London and pick up the award. To me it was, like, “The café is being recognised by the people who really know the business.”

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“Our takeaway numbers are actually going down now because more people are sitting in after opening the café extension. It’s a really nice environment. We have a word for it in Scotland which is a ‘Sitootarie’, meaning an under-cover outside area. So we’ve designed it to look like you’re sitting outside, although you are actually inside. The roof is made of perspex covered with branches and twigs and there’s decking on the floor, so it looks like the outside. “The majority of our customers are local

people. But we’re open on a Saturday – we do an all-day breakfast – and we have a lot of tourists then. Cruise ships are also starting to come to Peterhead because they’ve deepened the harbour and that will also mean more new customers. So, all in all, I’m very excited about the future. When new people come in they request new food or introduce you to new food. For me you can never stop learning and the day you stop being passionate about the business, is the day to hang up your apron.”


ENVIRONMENTAL

Would wooden cutlery work for your café? Pret trialled wooden cutlery last year but ended up with a thumbs down, while M&S Café has gone full steam ahead with it. With ethical sourcing and environmental impact at the forefront of the disposables industry, could wooden alternatives help you? Mike Hardman, Marketing Manager at catering and kitchen equipment supplier Alliance Online, has all the details

L

ast year we saw numerous companies replace plastic cutlery with wooden alternatives. But for those who have not already made the change, what are the benefits and drawbacks? Naturally, the first obvious benefits are the biodegradable and compostable properties. Originally these two aspects were the main USPs when marketing wooden products, but due to requirements in certifications and sustainable practices there are now many other positives. A key advantage of wooden cutlery is their microwaveable properties and ability to perform well at higher temperatures. A wellknown issue that faces plastic variants, particularly

spoons, is warping due to heat, either from a microwave or hot drinks. When reheating food or drinks, wooden flatware does not need to be separated as the microwave process will not affect the structural integrity. In a similar vein to the toilet paper and hand towels industry, disposables are no longer just relying on their after-use properties. We have recently seen a demand from consumers for sustainably sourced products. This

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requirement has led to certifications from authorities such as the FSC, EU Ecolabel and the much sort after Nordic Swan. These accreditations help inform buyers, as well as achieve their environmental goals. However, there is one main pitfall to wooden cutlery, cost. On a like for like scale we found that wooden flatware costs between 100 – 150% more than plastic counterparts. For some operators, this is simply too much and is the reason that the demand for plastic has remained so high. But should this be such a limiting factor? Some wooden products can be reused due to their structural

sturdiness, they also provide a better-quality alternative to other items in the present market. There is also the opportunity for marketing and USPs surrounding the use of ethically sourced, environmentally friendly cutlery. Two media worthy conversions from plastic to wood in 2018 were M&S and Pret with the latter ultimately withdrawing their wooden cutlery due to negative customer feedback. The issue continuously highlighted centred around the spoons, and their lack of practicality which stemmed from them not being deep enough to comfortably eat soup and porridge. As a stockist and seller of wooden cutlery this problem caught our attention, identifying the same potential issue for our consumers. Fortunately, our suppliers, namely Plastico, had also listened to the feedback that both customer and companies had given and are investing in researching and producing a deeper spoon that is set to be available this year. The new deeper wooden spoon has been specifically


ENVIRONMENTAL

Wooden cutlery users

designed for consuming soup and porridge, ensuring that all forms of takeaway food have a suitable wooden flatware product to compliment them. With this new addition, we at Alliance feel that 2019 will ultimately have seen takeaways and quick service catering units transitioning from plastics to wooden alternatives, particularly in cutlery. Mike Hardman, Marketing Manager at catering and kitchen equipment supplier Alliance Online – allianceonline.co.uk.

Simon Ambrose adds that Marks & Spencer launched wooden cutlery across all its stores in a bid to cut down on single-use plastic, last autumn. According to M&S, this will replace 75 million pieces of plastic cutlery that it hands out to customers each year. It will still sell plastic cutlery designed for picnics and BBQs, but said it planned to introduce sustainable bamboo alternatives. Mike Barry, sustainable business director at M&S, said: “We’re passionate about cutting out the unnecessary use of plastic and helping our customers reuse and recycle more. “Replacing the 75 million pieces of plastic cutlery we give out every year in our stores with FSC [Forest Stewardship Council] certified wooden alternatives is just one of the steps we’re taking to remove single-use plastics from our business.” Pret a Manger also trialled wooden cutlery in its shops but customers were apparently less than impressed. As an alternative, it announced it would introduce compostable cutlery in all its shops this year.

A Pret spokesman said: “First we trialled wooden cutlery, and you told us it just wasn’t up to scratch. The good news is we will introduce compostable cutlery to all our UK shops this year. In the meantime, we are testing keeping cutlery behind our tills to see if this also makes a difference.” Customers were unhappy with the new shape of its wooden spoons, which they said were difficult to eat yoghurts and soups with. Biodegrable cutlery is often made from corn starch, a material that has become a popular alternative for companies working to cut their plastic use. Pret’s announcement is the chain’s latest move to encourage customers to ditch plastic for more environmentallyfriendly materials. Last year, it started giving a 50p discount on hot beverages for customers who bring in their own cup. The high street-chain is also offering free tap water in some stores to customers and passers-by in a bid to reduce the use of disposable plastic bottles.

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THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 47


Cornish tea producer proves strength of British brew overseas Truro-based Cornish tea company, Tregothnan, has secured new contract orders totalling £145,000, thanks to a government networking event at Number 10, bolstering its export pipeline across the globe. As the first-ever English tea company to have created a range of black, green and herbal tea homegrown on British soil, it has secured new orders in the US and in Kazakhstan worth £95,000 and £50,000 respectively. Tregothnan’s US order has come from a leading hospitality business, increasing its sales to the country by 32% since it started exporting there in 2010. As part of the Kazakhstan deal, which the business secured with a leading distributor, the company was tasked with creating a bespoke English tea. Tregothnan pioneered a botanical first by nurturing rare plants, shrubs and Camellia Sinensis (tea plants) within its UK grounds’ unique warm and wet micro-climate. The conditions have enabled the tea plants to thrive, enabling the business to grow and produce the most ‘British’ tea in history. The business secured the orders after attending an event at Number 10 in May, hosted by the Department for International Trade (DIT) and the Food is GREAT campaign. At the event, Tregothnan had the opportunity to meet representatives from the US Embassy and the former Ambassador for Kazakhstan.

48 CAFÉ LIFE | NOVEMBER 2019

Jonathon Jones, Managing Director of Trading at Tregothnan, said: “Kazakhstan is the largest consumer of tea with milk after the UK. The opportunities for English tea abroad are vast and our new orders in the US and Kazakhstan are testament to this. “The various relationships we’ve fostered with contacts abroad, thanks to introductions made by DIT and the Food is GREAT campaign, have enabled us to leverage opportunities in markets with a tea-drinking culture, but also untapped markets where British tea is still making headway. Since our first overseas sale in 2006, we’ve evolved to become an exportled business. If we can export, you can too.” Paul Shand, DIT’s Head of Trade in the South West, added: “Tregothnan is quickly extending its reach abroad and has worked hard to showcase its brand overseas. We know that South West-made products resonate far and wide, with exports of food and drink from the South West totalling £228.5 million in the first quarter of 2019. “Along with a team of sector specialists and a network of colleagues in more than 100 countries around the world, we have International Trade Advisers based across the South West who can offer businesses one-to-one support to help them start or grow their exports. This includes networking events like the one attended by Tregothnan, as well as access to trade

missions and advice on factors ranging from language to logistics. “Exporting undoubtedly makes businesses more profitable and resilient, and in Tregothnan’s case, it is a huge part of the business’ overall growth strategy. Any business interested in seeing how DIT can help make the most of selling abroad should get in touch with our team today.” In recognition of its export success, Tregothnan was selected to be an Export Champion in March by DIT, joining the nationwide Export Champion Community which comprises businesses acting as ambassadors for overseas trade and offering practical advice and tips to other companies. Since becoming an Export Champion, Tregothnan has been involved in a variety of trade profiling activities, most recently supplying tea samples during a trade mission to the US and attending the International Trade Summer School where the company shared its exporting experiences with students. Food and drink producers like Tregothnan are being supported on their export journey as part of the Food is GREAT campaign, a cross-departmental initiative between the Department for Environment, Food and Rural Affairs (Defra) and DIT to help more food and drink businesses export.


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PACKAGING

Colpac redesigned Chilled Food-to-Go range ‘ideal for café and coffee shop owners’ Colpac has significantly enhanced the design of its Chilled Food-to-Go packaging range following comprehensive research to fully assess customers’ point of fill, sale, consumption and end of life requirements. The redesign and relaunch of the range, which comes in different designs and boards for all fillings, provides a wealth of options for café and coffee shop owners. Bespoke design options are also available across the range to maximise on shelf and brand impact. As well as redesigning the whole range of same day and longer shelf-life salad packs, ideal for café’s and coffee shops offering a food-to-go option, the company has revised its award-winning Fuzione pack. Increasing on shelf impact, it will now feature larger branding areas at the front and back of the paperboard base, and the rPet lid with 90% recycled content, is anti-mist. The lid also features a new innovative and unique design and the addition of corner grips provides simpler closure and raised curved profiles on all four edges that align the product perfectly for improved vertical stacking. The new design features will be rolled out across Fuzione medium and large pack sizes. The new same day and self-seal Salad Packs now feature an over-the-edge window, creating excellent visibility from the front and top and when stacked in a chiller display. A ‘push-tuck’ closing mechanism promotes secure sealing, which aids ease of closing and opening as consumers can either unlock or tear off the top.

New to the Chilled Food-to-Go range is the Salad Bowl, a distinctive addition which sits between the medium and large standard salad packs. With a volume of 900ml, it has been designed to sit in the palm of a consumer’s hand, making it ideal for on-the-go consumption. “As a leader in the design of food packaging solutions, it is vital that we keep our finger on the pulse of what is shaping the market, and the challenges our customers are facing. It is also essential that we continue to seek out sustainable alternatives within a market which has been dominated by single use plastic,” explains Colpac’s Head of Marketing & Product Kate Berry. “The

re-design of the Chilled Food-to-Go range is testament to the creative capabilities of our design team, and our knowledge and experience of manufacturing food to go product solutions.”

Planglow partners with PRM Waste Systems for an ecological onsite solution Compostable packaging and labelling company Planglow have partnered with waste solutions provider PRM Waste Systems, to offer caterers an easy, ecological and cost-effective means for the disposal of their food and packaging waste onsite. This closed loop solution sidesteps landfill as well as the waste collection services that may or may not be offered in any given area, offering food and

drink providers complete autonomy over their businesses waste. PRM have developed a range of bio processing units about the same size as a large wheelie bin or skip. The units break food and compostable packaging down into a digestate (soil enricher), which may then be used to grow more crops or to produce a supplementary biomass fuel. Optionally, if the producer has no use

50 CAFÉ LIFE | NOVEMBER 2019

for the digestate, their food and packaging waste will be reduced in volume by around 80% and can be sent to an anaerobic digestion (AD) plant. Planglow’s managing director John Scott commented: “The UKs waste infrastructure leaves a lot to be desired. So while many food and drink providers are striving to reduce their carbon footprint by introducing compostables in

place of single-use plastics, they are then finding that appropriate collection services are not available and that much of their waste is still being directed to landfill or incineration. However, by introducing a bio processing unit onsite, the provider is no longer at the mercy of this patchy - at best - infrastructure and is able to gain complete autonomy over their own waste.”


PACKAGING

Sabert launches foodservice products made from 100% high grade, post-consumer PET bottle flake Food packaging manufacturer Sabert has produced an improved range of food service packaging products, made from 100% High Grade, Post Consumer PET Bottle Flakes. “We are so pleased to have achieved our aim of closing the loop and using no more virgin PET,” said Marketing and Innovation Manager, Gisèle Nonnweiler. “The company began producing some products which included Post Consumer PET Bottle Flake before 2016, but in January that year took our whole range to a guaranteed minimum of 50% High Grade, Post Consumer PET Bottle Flakes content,” said Gisèle. “During 2018, we increased this percentage to a minimum of 70% and since September this year, we are now producing products featuring 100% High Grade, Post Consumer PET Bottle Flakes content.” With more than 30 years in the packaging and foodservice industry, it specialises in manufacturing and marketing innovative food packaging, disposable high-quality tableware and compostable food packaging and tableware. It has implemented a number of measures which demonstrate its commitment to protecting the environment including recycling 100% of internal

production waste, the use of green energy and investments in production tools that use less energy, optimising stacking to increase storage and transport space and much more. But it is the emphasis on developing increasingly sustainable packaging for the food industry for which it is best known. “Sabert has built on its commitment to quality by continuously investing in sustainable innovation to answer consumer

demand for packaging solutions that are safe, made from 100% recycled material and are recyclable,” said Gisèle. “Our clear Chilled Solutions salad bowls and all of the clear lids available across our entire product range are now made from 100% High Grade, Post Consumer PET Bottle Flakes. This represents another milestone in the journey towards sustainability and commitment to promote a circular economy.”

Cardiff Met ‘leading the way in paper cup reycling’ Cardiff Metropolitan University, partnering with Keep Wales Tidy, is leading the way in paper cup recycling, with positive interim results from its ‘Cardiff Cup Project’. The project, funded by PCRRG members, covers research, a public education campaign and the installation of coffee cup recycling bins in key locations across the campus. Launched in January, the project focuses on increasing recycling rates and boosting recycling on the go, reducing litter from single use cups in Cardiff. Keep Wales Tidy reports that the first results indicate a huge increase in coffee cup recycling, with more consumers using the dedicated recycling bins

and a decrease in paper cups being deposited in general recycling bins. Four on-campus cafes were selected for the trial, which were those with the highest footfall. A large, conspicuous cup-shaped bin was placed in the most popular location and three deluxe style bins at the other locations. Visible and clear messaging was

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distributed in the cafes and key locations on campus to encourage the behaviour of consumers to change, based on science nudge theories and psychology research. As a result of the successful trial results, the project was due to move to Phase 2 in September, with an increased number of bins placed around campus, in a

bid to encourage more coffee cup recycling away from the café or point of purchase. The PCRRG has funded and supported Keep Wales Tidy in the delivery of the Cardiff Cup Project. The project and the research around it delivers valuable information for PCRRG members that can be used in further projects to enable the delivery of better access to recycling information and infrastructure surrounding paper cups. Neil Whittall, Chairman of the PCRRG, said: “The Cardiff Cup Project is really leading the way in paper cups recycling through both the activities put in place the research around it, which is delivering important insights for us. We are looking forward to supporting the next stage of the programme.”


IN A CLASS OF THEIR OWN

Each group has optimum temperature control.

Lever espresso machine. Fracino’s 1, 2 or 3 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar.

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Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

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Satisfying the packaging demands of savvy consumers can be a challenge A café or coffee shop’s packaging needs to be fit for purpose, but it also needs to respect the environment and carry an outlet’s branding and ethos, says John Young, Sales and Marketing Director, KeCo Foodservice Packaging Ltd When choosing packaging and disposables remember there’s more to be considered than purely functionality. Consumers are increasingly more environmentally conscious, so products packaged as efficiently and with as minimal packaging as possible will appeal, as will items which have been packed using packaging which has the least environmental impact. Consider the environmental impact of single-use packaging and the importance of choosing environmentally-friendly concepts in order to appeal to your customers. Satisfying the demands of savvy, environmentally conscious consumers who are seeking food and drink choices which are packaged in a responsible and sustainable manner, can be a challenge. There is such a lot of talk about being environmentally friendly and so much terminology – compostable, biodegradable, recyclable, sustainable etc. – but so many mixed messages. So, it’s no surprise that operators (and consumers) are confused! This confusion and misinformation is largely because those with limited knowledge tend to make a lot of noise, often without the depth of understanding to do so. This influences behaviour as snippets of news are believed to be wholly truthful. For operators wishing to be environmentally friendly and who have a choice about the packaging they purchase, a safe bet at this time would be to buy products which can be recycled. The concept of recycling packaging has been around a long time now, so it’s not new news; and the continued expansion of recycling collections and facilities opening up is a result of the current environmental pressures. We manufacture disposables here in the UK which are made from sustainably

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sourced FSC material and many of the board grades we use, as well as a variety of products we make, also carry EN certification. This means that such items are suitable for recycling. Look for alternatives to plastic or plastic-based packaging materials, like carton board products. Carton board is the ideal replacement in many instances, and we’re certainly seeing significant moves

away from some plastic packaging items and into carton and carton board alternatives by those seeking to meet and satisfy the continued environmental pressures being placed on operators, whilst still allowing a fit for purpose product. We also offer disposables made from bagasse – a fibrous waste material from sugar cane production – which are sturdy, biodegradable and compostable. Compostable products which carry the ‘seedling’ logo can be recycled and are significantly better in landfill than other conventional materials such as plastic or plastic-coated products. Products which are labelled as biodegradable can also be disposed of with general waste that goes to landfill, but these facilities will lack some of the ‘ideal’ criteria – such as oxygen – which aids this type of waste to biodegrade more quickly. KeCo Foodservice Packaging Ltd. Tel: 01480 869077 www.kecofsp.com


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ICE CREAM FOCUS

Coffee sales are vital to ice cream parlour sector The Ice Cream Alliance (ICA), the UK trade body for the ice cream sector, has surveyed its members to reveal what drinks and other foods they sell apart from ice cream. Coffee was the most important product sector. A massive 69% of ice cream parlours sell coffee. The only other products that are nearly as important to parlours are other hot drinks – 63% sell tea and other hot beverages. The ICA believes coffee companies (and coffee equipment companies) should be looking more closely at growing their numbers of ice cream parlour customers – as this is also a booming sector. “According to international accountancy firm, PricewaterhouseCoopers, ice cream parlours is one of the few growth sectors on our struggling high streets,” comments ICA CEO Zelica Carr. “They are growing by 20% per year – which means by our calculations that there are over 1,200 parlours in the UK. That’s a large potential market for coffee companies.” Having analysed 67,157 premises in 500 town centres, PricewaterhouseCooper reported that ice-cream parlours, together with nail bars, bookstores, coffee shops and craft beer bars, are one of a handful

of growing sectors. Overall, the high street is shrinking. For every 11 new highstreet units, 16 close. Yet the number of ice-cream parlours, historically seen as a seasonal seaside concept, rose by 20% last year. The ICA’s research also revealed other important food groups sold by ice cream parlours. 61% sold confectionary, 61% sold cakes and 41% sold savoury snacks. For any coffee businesses interested in targeting the ice cream parlour sector, there is an annual trade show, organised

by the ICA, called The Ice Cream and Artisan Foods Show. It will be held in Harrogate, 11-13 February 2020. “This is a perfect place to showcase coffee products for the ice cream parlour sector,” added Carr. “A good proportion of the 1,200 parlours around the country will attend, as well as owners, managers and buyers from across the catering and food retail sectors. For more information visit the website – www.ice-cream.org / telephone 01332 203333 / info@ice-cream.org

Carpigiani launches ‘Restaurant Range’ Carpigiani, manufacturer of gelato, ice cream and pastry equipment, has unveiled a new range which allows outlets of any size to add premium soft serve ice cream, gelato and sorbet to their menu. The Restaurant Range comprises four state of the art machines that will fit any size of restaurant looking to add freshly made ice cream, gelato or sorbet to their menu. Scott Duncan, Sales Director, Carpigiani UK, outlines the reasons for the launch: “Making ice cream, gelato and sorbet in house offers significant profit opportunities for an operator and we have

now released four different sized pieces of equipment that will suit any business, from a small café or bar with a more compact kitchen who want to make smaller serves through to a larger restaurant with more covers.” Top of the range is the Labo 6/9 XPL which is designed for kitchens who want to produce smaller quantities of fresh gelato and also have the flexibility to change flavours without generating wastage. Producing between 6-9 kg of product per hour, this machine runs off a standard 13-amp plug with ‘air- cooled’ design so it can be placed alongside

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other appliances, no plumbing or drainage is required and its unique footprint of just 360x550x740mm (w/d/h) ensures it can fit into compact kitchens. 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. Only recently made available in the UK, the Ready 14 20 is the backbone of the ‘Restaurant Range’. This futuristic machine

features innovative ‘Ready’ technology, completing the entire production process in one, space saving, countertop appliance. The award-winning Freeze&Go is just 300mm wide and the most compact countertop professional batch freezer in its class. Producing up to 5kg of fresh, high quality gelato, ice cream or sorbet per hour, and up to five portions in just four minutes, the Freeze&Go allows chefs to create small portions of wonderfully fresh dessert offerings, on demand and without wasting valuable kitchen space.


COFFEE AND COCKTAILS

Adding alcohol to the coffee shop menu?

I ’ll drink to that

As the market becomes increasingly competitive, operators are looking at new ways to boost business and attract new customers. Craft beers, cider, wine, prosecco and any number of cocktails and mocktails are now regulars on coffee shop menus Extending opening hours and broadening the menu to include alcoholic drinks and new snacking options, creates an opportunity to increase revenues by attracting a different type of customer. Ricky Flax, general manager, the Italian Beverage Company (IBC) explains: “Cafes can be a quieter space to chill out, offering a more relaxed vibe than a bar or restaurant, which suits a lot of people. Urban professionals for example, may not be your obvious choice during the day but they could be tempted in to socialise after work with a chilled beer, or cocktail or two.” ROSE BLUSH FIZZ Glass: Tall glass Garnish fresh raspberry Ingredients • 100ml Simply Traditional Lemonade • 15ml Simply Rose syrup • 15ml Simply Raspberry Syrup • Sparkling water Recipe: Shake the lemonade and syrups with ice, pour into the glass and top with sparkling water. COLLINS MINTED Glass: Collins or absinthe glass Garnish 12 mint leaves and a wedge of lime Ingredients • 50ml Gutsy Monkey Winter Gin • 25ml Lime juice • 25ml Simply Rhubarb Syrup • soda Recipe: Build over cubed ice and top with soda.

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CHOOSE VERSATILE PRODUCTS Space behind the bar is likely to be at a premium in smaller cafes and a fully stocked bar is an unlikely option for most. If space is an issue, Ricky recommends stocking “versatile lines that can ‘double up’ through the day.” “Our fruit and spice based Simply Winter Warmers are great on chilly days - just mix with hot water and serve. They also work equally well when added to alcohol and it’s this versatility that makes them so useful to cafes.” The range of four flavours – Lemon and Honey; Lemon and Ginger; Spiced Apple and Mulled Fruit contain authentic, all-natural flavourings and are all vegan approved by the Vegetarian Society. SPICED APPLE BOURBON CIDER Just mix 30ml IBC Simply Spiced Apple Winter Warmer with one measure of Bourbon, top with hot water and serve. “A single serving of our Winter Warmers costs just 20p and there are

33 servings per litre bottle. The margin therefore is excellent which is another reason to add them as a back bar essential. “ SIMPLY SYRUPS BIG ON FLAVOUR AND PROFIT IBC also offers over 70 vegan flavoured syrups including organic and sugar free options. Flavours range from the classic Simply Vanilla, Caramel and Hazelnut, to seasonal favourites such as Pumpkin Spice and Chestnut Praline, to fun options such as Birthday Cake and Candy Floss. Not forgetting the garden collection of Rose, Elderflower, Rhubarb and Violet which are perfect for cocktails and mocktails. “Our syrups are big on flavour and big on profit and these two serving suggestions show just how flexible they really are for any operator looking to add an alcoholic drinks menu.” Further information and free samples available from: www.italianbev.co.uk


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THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 59


COFFEE PROFILE

Award-winning Cairn Lodge Services, Lanarkshire

Dan Pearson, Head of Food Development, Westmorland spills the beans on the award-winning hot beverage offer at Cairn Lodge Services, Lanarkshire, one of several motorway services run by the Westmorland family

T

his year Cairn Lodge Services, Lanarkshire scooped the ‘Best Coffee and Hot Beverages’ category at the prestigious Essar Forecourt Trader Awards. It’s a fitting accolade for a remarkable story which began in 1972 when Cumbrian hill farmers John and Barbara Dunning saw an opportunity when the M6

cut through their farm in Lune Gorge. Setting up Tebay Services in partnership with local bakers, they opened a small 30 seat café serving home cooked, locally sourced food - the first family-run motorway services on UK roads. Forty-five years on and Westmorland is still family owned, still farming and still with a fierce passion for - and

60 CAFÉ LIFE | NOVEMBER 2019


COFFEE PROFILE a pride in - landscape, people, environment and its products. The company now employs over 1100 people across its businesses, which include a hotel, plus an arts, leisure and retail complex and welcomes over 10 million visitors annually. LOCAL FOOD REVOLUTION “When Westmorland started out at Tebay Services, using local produce was visionary. Today we are proud to be part of what is a local food revolution,” says Dan Pearson. Local and seasonal food is central to the ethos at Westmorland. There are no franchises or fast food on the forecourts. Instead a farm shop selling locally produced food, a butchery featuring meat reared on its own farms in Cumbria and a kitchen serving homemade dishes produced daily using local ingredients. A commitment to working with local producers within a 30-mile radius means that Gloucester Services Westmorland works with over 130 local producers; at Tebay Services it’s 70, and Cairn Lodge Services works with over 50 Scottish suppliers. AWARD WINNING BEVERAGES It’s not only the impressive food offer that Westmorland has carved out a reputation for. “Last year we sold nearly 3 million hot drinks across all our Westmorland businesses. That’s a big responsibility and one we take very seriously,” said Dan. “As farmers ourselves, we need to understand the provenance of a product in order to appreciate its quality. We therefore work very closely with our coffee partner, as they select, source and roast a bespoke blend of arabica beans which we use across our estate.” The fairly traded coffee is sourced direct from three different farms: Fazenda Pantano, an award-winning, 800 hectare farm in Brazil; Finca El Guatalon, a third generation family farm in Guatemala and from Peru, the Cenfrocafe Cooperative which works to provide sustainable employment for the young people within their rural community.

Each variety of bean brings a distinct flavour profile which, when combined, creates a rich, smooth and full-bodied blend with a balanced acidity and milk chocolate sweetness. Dan explained: “The coffee has travelled over 6000 miles and is touched by 10 people before it arrives in the hands of the baristas, so there’s a lot of hard work behind every cup. “However, it’s the final 30 seconds in the life of any coffee which makes all the difference and really decides if it’ll be truly delicious. The perfect hot drink has to be coupled with the perfect service. Our talented teams take part in up to three stages of barista training (bronze, silver and gold) which is delivered collectively by La Cimbali, our roaster and Westmorland to ensure that every aspect in the process is covered.” Beyond the practical aspects of tamping the coffee and steaming the milk to perfection, Westmorland baristas learn how to observe the tastes and aromas by ‘breaking the crust’ and getting as close to the freshly brewed single blends as possible. INNOVATIVE CIMBALI TECHNOLOGY At the heart of the coffee offer at Cairn Lodge is La Cimbali’s M34 traditional espresso machine and Elective Doser Grinder. The M34, of which there are four on site, feature TurboSteam Milk4 which enables the barista to create perfectly foamed

milk for up to four different recipes with ease. Other Cimbali patented technology includes PGS to monitor coffee extraction and delivery parameters, guaranteeing consistent in cup quality. “Our super smart technology takes all the guess work out of brewing up that perfect espresso every time,” said Daniel Clarke, Managing Director, La Cimbali. “Even inexperienced baristas can create great coffee with the M34’s fail safe features. The barista can rest assured that the coffee will be taken care of and brewed to perfection so they can concentrate on building a rapport with the customer which is so important and something they do incredibly well at Cairn Lodge.” Daniel continued, “We are delighted that the high standards achieved at Cairn Lodge on a daily basis across the hot beverages menu have been recognised by the industry. Well done to the barista team and everyone else at Cairn Lodge for the Award, it’s a much-deserved win.”

NOTHING GOES TO WASTE One side effect of serving a large amount of coffee is the coffee grounds which are produced in bulk. In 2018 Westmorland decided to re-bag the used coffee grounds and put them out for customers to take for free. Coffee grounds are a good source of nutrients and act as a slow release fertilizer, which is great for adding to compost bins or directly into soil. Westmorland actively promotes brands such as Keep Cup and Ecoffee Cup across its sites, offering double loyalty card stamps to customers who fill up using reusable hot drink cups. “We offer this instead of a straight discount in an attempt to change long term behaviour and encourage people to travel with reusable cups,” explained Dan. “Our goal is for 5% of all our hot drink sales to be in keep cups before too long. We are well aware of our environmental responsibilities and continue to look for new ways to reduce our footprint whilst helping others to also do the same.”

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 61


NEWS

New Battery-Powered Digital Signage Armagard has launched batterypowered DigiStopper, a range of cable-free, outdoor digital A-frames. Its aimed at replacing traditional sandwich boards with portable, high-bright and weatherproof advertising, ideal for shop-front locations and customer entrances. “Businesses benefit from engaging outdoor advertising that makes a great first impression on passers-by and helps them stand out on the high street,” says Mark Neal, MD of Armagard. The portable outdoor A-frame has two 43” displays, lockable castor wheels and an IP56 rating that allows vendors to advertise effectively in any weather. “Importantly, the dual-sided design captures the attention of people walking in both directions, so vendors enjoy twice the customer engagement

from a single digital signage unit,” says Mark Neal. Battery-powered units are available with displays of 700 NITS and 1,000 NITS, offering run times of up to 14 hours from an overnight charge. For maximum visibility in direct sunlight, a 2,500 NITS, mains-

powered option ensures promotions stay clear in the brightest conditions. “We wanted to provide businesses with a user-friendly and engaging solution to pavement digital signage,” says Mark Neal. “Cordless operation makes it easy for users to

position the A-frame each morning and move it around during the day, ensuring promotions get seen by the greatest number of people.” As an outdoor-ready solution, the IP56 digital A-board has an innovative environmental controller board that ensures reliable advertising up to 40°C. The sunlight readable screens also feature automatic brightness controls that keep promotions clear and engaging throughout the day. The first production batch has already been ordered. Armagard’s German-based partner, an existing user of DigiStopper units, says: “We’re excited to be the first company to partner with Armagard to bring these unique displays to businesses looking for convenient and effective shopfront advertising.”

Celebrity chef Gennaro Contaldo to open Ice Cream & Artisan Foods Show Celebrity chef and Jamie Oliver mentor Gennaro Contaldo will open the Ice Cream and Artisan Food Show 2020 on Tuesday 11 February, at the Yorkshire Event Centre in Harrogate. He will cut the ribbon, judge one of the National Ice Cream Competition categories and meet exhibitors and visitors. Contaldo was born in Minori on the Amalfi Coast and regularly appears on Saturday Kitchen (BBC1) as well as his own TV show, the highly successful Two Greedy Italians (BBC2). In 1999 he opened his own restaurant Passione in Charlotte Street, London. His first cookbook, also called Passione, published by Headline in 2003, won Best Italian Cook Book 2003. The Ice Cream and Artisan Foods Show is the only trade show specifically for the UK ice cream sector and has been running for 75 years. It’s organised by the Ice Cream Alliance (ICA), the industry’s trade body, and is renowned for showcasing the latest in ice cream trends from everyone from ice cream parlours to impulse retail frozen treats. It is also the setting for the

62 CAFÉ LIFE | NOVEMBER 2019

National Ice Cream Competition, the most prestigious industry awards, with winners announced at a Gala Dinner on Wednesday 12 February. “We’ve made some changes to the forthcoming show,” explained Zelica Carr, ICA CEO. “Previously it was known as the Ice Cream and Gelato Expo. But following a survey of our members we have extended it to cover other products sold by many ice cream retailers, which they wanted to see exhibited at the show – all under the umbrella of ‘artisan foods’.” The ICA’s 2019 survey revealed that 69% sell coffee, 63% sell tea and other hot drinks, 61% sell cakes, 61% sell confectionary and 41% sell savoury snacks. Over 80% also wanted to see general catering equipment and supplies at the show. The Ice Cream and Artisan Food Show is open to all trade – not just ICA members. Its media sponsor is Café Life magazine (to register to attend, or to enquire about taking a stand, visior call 01332 203333, or email Zelica@ice-cream.org).


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MARKET FOCUS

Taste is king says new Puratos report Puratos UK has launched a new ‘Taste Tomorrow’ report looking at current and future consumer trends across bakery, patisserie and chocolate

P

uratos’ global ‘Taste Tomorrow’ trend report shows that taste is the top consideration for today’s consumer across bakery, patisserie and chocolate. The experience and personalisation around food is also crucial and leading an ethical lifestyle is of growing importance. It is said to be the world’s largest bakery, patisserie and chocolate consumer survey, carried out by international baking, patisserie and chocolate ingredients business Puratos. Unveiling in-depth insights into global and local consumer behaviours, attitudes and choices, after questioning 17,478 consumers in 40 countries, this independent study offers a ‘foodstep’ into the future and attempts to predict what consumers will come to expect in 2030. Vera Malhotra, Marketing Director at Puratos UK, said; “Our Taste Tomorrow 2019 report shows that taste, experience, personalisation and sustainability are key to today’s consumer. With people more open than ever to new and exciting flavours and textures, we hope the report helps inspire and guide businesses as they innovate to meet consumer demands in the next ten years.” TASTE IS KING In the 2015 Taste Tomorrow report consumers said freshness was the most important factor when buying bread and patisserie & pastry and taste was the most important for

chocolate. In 2019, taste has gained in importance and is now the number one criteria for consumers when buying both patisserie & pastry and chocolate. Taste is now the second most important criteria for bakery – beaten only by freshness. The 2015 report suggested that although consumers enjoyed a small amount of innovation, it was important not to stray too far from the classics. In 2019 this has changed and both traditional and exotic tastes appeal to today’s consumer, with 67% of respondents saying traditional flavours appeal to them and 66% interested in unusual and exotic tastes. Consumers expect to be surprised and are looking for unusual and exotic tastes from around the world. This is especially true for millennials. However, whilst taste is king for today’s consumer, food is about a multi-sensory experience. For example,

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texture is fast becoming a key element of taste, with 64% saying they like to try food with different textures. Appearance is important too, as consumers increasingly want to be wowed and share ‘instagrammable’ foods on social media. It seems demand for multi-sensory options which delight consumers from a taste, texture and visual point of view, is growing. EXPERIENCE IS QUEEN 67% of consumers say the experience offered around food is key. Once again, taste plays an important role, with 89% saying this is critical to experience. Smell (71%), atmosphere (68%) and service with a smile (63%) are also cited as important. Today, 44% of consumers say that food is personal and should be adapted from person to person. The trend for personalisation is rapidly getting more advanced however and we believe we are only at the very start of this. A growing

number of consumers are already tracking their activities with wearables and based on how many calories they have burned or the goals they set, diet recommendations are being provided. The next step will be more advanced recommendations based on their DNA or gut health and the Taste Tomorrow report reveals 56% of consumers would adapt their food consumption based on their DNA. Lee Burnside, Bakery and Artisan Sales Director, sums this up; “These results show clearly how important personalisation is to the consumer – whether that be face-to-face hands-on experiences or personal advice and recommendations based on hard data. So, whether it’s the baker sharing his story with a customer or a personalised menu based on individual data and designed to optimise health, consumers want to feel that they are being offered an exclusive and special experience that is just for them. Our insights show


MARKET FOCUS

STOP PRESS Vegware exhibit new Gallery Collection cups

that consumers perceive the shopping experience in a craft bakery as being more exclusive, they value the feeling that they ‘know’ the person or team they are buying from and because each item is handcrafted, this also delivers increased value for the consumer.” CONSUMERS CARE ABOUT THE PLANET Leading an ethical lifestyle is a key concern for consumers. Whereas the Puratos 2015 Taste Tomorrow report showed that sustainability was perceived as a ‘nice to have’ amongst consumers, in 2019 it is fast becoming a ‘must have’ and only looks set to grow. Consumers are taking steps to lead a more ethical lifestyle at every stage of their food experience - from the food itself to the packaging and even the distribution. Limiting plastic packaging is popular, with 56% of respondents stating that they do this. 46% of those surveyed say they look for sustainable products that respect the environment when shopping and 54% say that animal welfare is a

priority. Interest in buying local is growing too – with 27% doing so on a weekly basis. Simple ethical solutions are proving popular with consumers, so highlight how easily products or actions can be incorporated into their daily routine to boost interest. As well as caring about the planet, the report shows that food goes beyond the personal and consumers care about the people behind their food too. 42% of people look for food for which farmers receive a fair price when shopping and 27% buy this on a weekly basis. A further 28% expect to buy more of this in the future. Consumers are more interested than ever before in the provenance of their food and that includes the people who grow and produce it. The ethics of a brand or business really matter today, so invest in telling your story, show how you are relevant to your customers and reap the benefits. Vegan food is increasingly seen as good for the environment and health, with 20% buying vegan/vegetarian food on a weekly basis and 24% expecting to buy more in the future. 38% believe vegan food has a positive impact on the environment and 69% see plant-based products as a solution to prevent or solve food shortages. These results highlight the strength of the trend and the importance of the environmental benefit of this lifestyle choice to the consumer. It is therefore in brands’ best interests to share how they are supporting the environment and maintain a strong dialogue with an audience that can only grow.

Compostables manufacturer Vegware have introduced new limited edition eco embossed hot cups: the Gallery Collection - artistically designed hot cups as a collaboration with Edinburghbased Coburg House Studios. These unique hot cups are available in 8, 12 & 16oz, and each size features a mixed case of up to three designs. Use the 8oz hot cups for flat whites or cappuccinos or choose the 12oz cups for warm mulled wines or hot chocolates with whipped cream. And the 16oz artistic hot cups are perfect for showcasing latte art. The compostable cups are made from two layers of sustainable board lined with PLA, a renewable material made from plants. The embossed outer layer reduces the need for a clutch - helping artwork stay visible on the go. The nine designs, three for each size, are printed with waterbased inks, making them commercially compostable with food waste where accepted. Lids are available separately. Use the Vegware Series number to match your cup to lid. +44 (0)3333 055 400

Rich Products new launches

Rich Products (leading supplier of sweet bakery and plantbased creams) and f’real (leading supplier of frozen beverage – thickshakes, frappes and smoothies), have launched a number of new products. Rich’s new Plant Based Whipping Creme – said to be the first of its kind to the foodservice industry. Key details: • Rich’s Plant Based Whipping Creme offers greater stability and a longer shelf life than fresh cream • 100% vegan, plant based and allergen free with no trans fat or cholesterol • Allows caterers and chefs to tap into a free-from market that is predicted to be worth £673m by 2020 • The number of vegans has increased by 360% in Britain in the last decade • Perfect for sweet dessert applications, such as sundaes and trifles as well as toppings for hot chocolates and coffees. f’real’s first ‘serve-over’ counter-top machine for the OOH sector Key details: • Blend milkshakes, smoothies and frappes at the push of a button in 60 seconds • Potential for restaurants, cafes, bars and pubs to earn an extra £55k revenue each year • Does not need plumbing in – just fill up the blender with water, plug in and start serving • Customisable to create any indulgent ‘freakshakes’ and boozy ‘shaketails’ wanted

THECAFELIFE.CO.UK | NOVEMBER 2019 | CAFÉ LIFE 65


PACKAGING

Packaging alternatives to improve eco-credentials Celebration Managing Director Nick Burton considers how packaging choices can improve a café’s eco-credentials. For any café owner, making the right packaging choices is essential. Packaging needs to be fit for purpose, convenient and easy to use. These days it also needs to measurably and genuinely improve a café’s environmental credentials. Choosing packaging, made from the right materials, from a supplier who understands the café environment is crucial. As a food service sector supplier, Celebration understands the increasing pressure on café owners to be more sustainable and is constantly striving to offer the very latest innovations in packaging design and sustainable materials. We have a wide product portfolio but we know that one size doesn’t fit all. We appreciate that it can be very difficult to choose packaging which is functional and cost effective while having the lowest possible environmental impact. Launched over 12 years ago, EnviroWare single use packaging is made from natural, renewable and sustainable resources, such as PLA cornstarch, bagasse non-wood fibres, wood and palm leaves – all commercially compostable. If this end of life option isn’t viable and the packaging ends up in landfill, it still has a lower environmental impact and carbon footprint compared to traditional oil-based plastics. Commercially compostable packaging like this is increasingly popular, though currently traditional oil-based plastic foodservice packaging is still prevalent in the UK. We anticipate that as compostable

Paper is rapidly becoming a packaging star, with clear environmental advantages and practical functionality. Celebration’s paper cutlery won a silver award in the Innovation Challenge at this year’s lunch! show. It is made from paper produced from sustainable forestry and has full FSC chain of custody accreditation. Another popular product is EnviroWare Paper Straws, which are Din Certco certified and have recently gained Vegetarian Society approval.

packaging demand increases – it will become easier to find local commercial composters. Many customers choose to use packaging made from recycled material or material which can be recycled easily and widely throughout the UK. Celebration is continuing to develop its offering of products made from rPET (recycled PET plastic) – including rPET clear cold drink cups and rPET clear hinged salad boxes. PACKAGING CHOICES Today there is a huge focus on improving the environmental reputation of coffee cups – and Celebration offers a variety of solutions.

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EnviroWare Leaf 2 Design Single & Double Wall Paper Hot Drink Cups are made from natural renewable resources and are certified compostable according to DIN EN13432. Both include the Din Certco ‘seedling’ logo with environmental credentials incorporated into the design. CPLA compostable sipper dome lids are available to fit all of the Leaf 2 Design cups. The green leaf design and sustainability message is extended to our round EnviroWare Leaf 2 Brown Kraft Paper Food Containers & Lids. Available with matching kraft board lids (with steam vents), they are perfect for popular winter warming foods. New to the range are recyclable chip trays made from bagasse – an exciting eco-friendly material and a practical, functional and compostable alternative to Styrofoam and plastic. Due to customer demand we have also recently introduced Wooden Cutlery, made from FSC certified birch wood. With no waxing or chemicals, the cutlery is commercially compostable.

REDUCING ENVIRONMENTAL IMPACT Packaging plays an import part in food-to-go, allowing it to be consumed at convenience. It can also be used to help prevent food waste. Our 1oz and 2oz paper portion pots are commonly used to provide a small serving of sauce with a meal, replacing plastic sauce sachets (often made from plastic film which can’t be recycled). Cafés should also consider involving their customers, telling them about the packaging choices they’ve made and helping them to understand their role in a responsible ‘end of life’ for the packaging. Finally, Celebration prides itself in its quality management systems and has held BRC (British Retail Consortium) accreditation for a number of years. Celebration is also a member of the Foodservice Packaging Association and is ISO 9001 & ISO 14001 certified and has FSC® chain of custody accreditation.


New

Fri-jado paints a greener picture Foodservice and food retailing equipment manufacturer, Fri-Jado, has used the relocation of its head office and production facility as an opportunity to establish premises which lead the way in sustainable business practice. The company has moved to Oud Gastel in the south west Netherlands, some 25 miles south of Rotterdam, where it has set new standards in environmentally responsible manufacturing. The new building has been certified as “very good” under the BREEAM standard, the world’s leading sustainability assessment method for infrastructure and building projects. The new, purpose designed facility incorporates state-of-the-art technology and automated features to deliver manufacturing and office environments, which are

comfortable for staff, whilst having a minimal carbon footprint and ultra-low energy consumption. The building’s roof features 6,500 solar panels, generating enough electricity to serve the needs of 400 - 500 households per year. The climate control system (heating and cooling) is powered exclusively by electricity, in keeping with Dutch energy policy, and is driven by three latest generation heat pumps for energy efficiency. The building is protected by the highest levels of insulation to further reduce energy consumption. Both the interior and exterior of the plant benefit from energy efficient LED lighting, which is sensor controlled to avoid lights being left on unnecessarily. Tel: +44 (0)1895 272227 www.frijado.co.uk

New Café Plus undercounter warewasher for cafés & delis Nelson’s new Café Plus dishwasher is the perfect warewasher for the demanding requirements of busy cafés and delis. Calibrated to provide the optimum results across cups, mugs, plates, glasses and cutlery, Café Plus has 7 programmes and can wash up to 60 baskets per hour. Also, it protects delicate items with a softstart option which gently builds in pressure and prevents chipping, cracking or even breaking. Thermo-acoustic insulation to the door and wash chamber not only prevents heat from escaping but contributes to the almost silent running of the machine so it’s perfect for front of house siting. Café Plus features a shallow wash tank that uses the minimum quantities of water and energy necessary to ensure a perfect wash. In fact,

the machine draws just 2.5 litres of rinse water per cycle, which is then used in the subsequent wash. Using less water means that filtration becomes more critical and Café Plus is fitted with a pioneering 3-part filtration system that maintains water quality by trapping the smallest food particles and dumping them with the coolest, dirtiest wash water at the end of each cycle. A lower volume of water means that less chemicals are required and the peristaltic pump dosing system for detergent and rinse-aid releases the optimum amount per wash cycle. Total wash tank coverage is assured by the two powerful, stainless steel, combined wash and rinse arms with strategically angled directional jets. Tel: 0800 592 833 www.nelsonwash.co.uk

Cleaning and hygiene for bean to cup and traditional coffee machines • Boiler de-scaling • Backflush and tannin removal • Powerful cleaning and disinfection • Milk line cleaning

+44 (0) 1367 711 900 www.abbeychart.co.uk


ADVICE

TOP TIPS

for maintaining the quality of the hot beverage menu WATER QUALITY 1 As 98% of a cup of coffee is made up of water, the quality of that water will have significant impact on the taste of the drink. If in doubt about the water in your area, then have it tested because if you are in a mineral rich, hard water zone (over 60% of the country has hard water), the chances are that you will need a filter system of some sort to regulate the quality of the supply. WATER FILTERS 2 Limescale build-up can cause major problems and is responsible for around two thirds of beverage machine breakdowns. Investing in an appropriate water filter system to eliminate the limescale forming materials can help reduce machine down time and lost sales and therefore makes sound commercial sense. One of the most important questions is which type of system is right for your business. It’s always best to seek expert guidance on choice of filter to avoid costly mistakes. LIMESCALE BUILD UP 3 Abbeychart offers an ultrasonic cleaning system which eliminates limescale buildup in water boilers of traditional espresso machines. The service is fast (48-hour turn round) and offers three clear benefits: it

68 CAFÉ LIFE | NOVEMBER 2019

reduces machine breakdowns caused by limescale buildup; the taste, flavor and aroma of the finished drink can be vastly improved by removing limescale; plus, a well maintained boiler can prolong the lifespan of the coffee machine, which is, after all, a café’s most important revenue stream. MACHINE MAINTENANCE 4 Even if you invest in an appropriate water filter system and maintain the boiler, the quality of beverages can still be in jeopardy if the machine is not maintained according to the manufacturers’ instructions. Routine maintenance should extend from an end of day clean-up to regular deep cleaning and refurbishment if necessary, to keep the equipment in tip top condition. REGULAR CLEANING AND HYGIENE 5 Getting into a habit of cleaning your espresso machine daily is an essential part of the job, if you want to keep customers happy with great tasting coffee whilst prolonging the life of your machine, that is. Brewing espresso leaves a residue on machine components that over time builds up, leaving an oily residue which can block filters and group heads. Customers will notice a bitter taste to their coffee which

Maintaining the quality of the water and routine machine maintenance are key factors when it comes to delivering great tasting beverages, as Mark Taylor, managing director, Abbeychart explains

will only get worse if left unchecked. So, setting aside some time for routine cleaning make sense, especially as the traditional espresso machine is probably one of your biggest investments and largest profit generators. SPECIALIST PRODUCTS 6 Coffee tannin and stale milk can adversely affect beverage quality if a machine is not maintained correctly. Throw into the mix limescale build-up and it’s easy to see why some coffee shops may have a quality issue on their hands. The easiest way to address these issues is by investing in specialist products to eliminate residue buildup, such as Abbeychart’s new Bioguard cleaning and hygiene range. There are specific Bioguard products in tablet, powder and liquid format for various tasks such as descaling, backflush, milk line cleaning, and de tannin plus surface wipes and hand gels. Bioguard meets the needs of both end of day and regular deep cleaning regimes which are critical to beverage quality, taste and aroma. We believe Bioguard to be an essential requirement for any operator who considers cleanliness and hygiene a top priority - your customers will thank you for it!


CAFÉ Association Association update

ALLERGEN LABELLING There is increasing concern that the new allergen labelling requirements – referred to as Natasha’s Law – may embrace a far wider range of products than initially envisaged, including products prepacked but sold from behind a counter. This follows a ruling by lawyers at the Food Standards Agency that there is no definition in law as ‘self-service’. Originally the intention of the new legislation was understood to be to provide on-pack ingredient and allergen labelling for foods packaged for self-service, where there was no interaction with serving staff. This followed a promise by Michael Gove MP, then Secretary of Sate at Defra, to the parents of Natasha Laperouse, who died after eating a Pret a Manger sandwich containing sesame seeds. FSA lawyers have now widened the potential scope to include all items packaged, whether served or not. However, following challenges by the British Sandwich& Food to Go Association and other trade bodies, no decision has yet been made, although the legislation has been laid before Parliament.

Following strong representations from the BSA, Director Jim Winship is now been invited to meet with the Chair of the Food Standards Agency Board Heather Hancock in November to discuss the issue. The new rules would apply from 1st October 2021 COULD YOU BE A WINNER? If sandwiches and food to go products are part of your business, The British Sandwich & Food to Go Association has recently launched its awards for 2020, including a specific category for Cafes. Winning an award can add real value to your business, as others have found in the past. If you think you could be a winner, simply drop an email to caron@ jandmgroup.co.uk with your contact details and why you think your business could be a winner. Full details of all the awards can be found at http://awards.sandwich.org.uk/ DEPOSIT RETURN SCHEME The Association has expressed concern that the new Scottish Deposit Return Scheme, which is due to come into effect next April, will cause untold difficulties for small cafes and coffee bars. Under the scheme all those retailing drinks in glass or plastic containers must charge a deposit and accept returns, whether or not they originated from their business. For small businesses in particular, many of which have limited storage space, there are concerns about hygiene and also the risks from broken glass in a food environment. The only opt out in Scotland is if an operator makes arrangements with a neighbouring business to handle returns for them. Preference would be for the installation of return vending systems in High Streets. With Wales already talking of introducing a similar scheme and England expected to follow suit, the Association is urging their governments to give more thought to the approaches they take. In principle, the Association fully supports a return system for drinks containers.

The liquid dispense experts. So much more than just components. • 27 years of industry know-how • 28,000 components • Kitting service • Refurbishment • Cleaning and hygiene

Proud to stock these leading water filter brands

technical hotline +44 (0) 1367 711 900 www.abbeychart.co.uk


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 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 Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Extons Foods Ornua Ingredients Europe Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Southover Food Company Ltd. Yoghurt Freshfayre Futura Foods UK Ltd Ornua Ingredients Europe Sour Cream Freshfayre CLEANING MATERIALS Bunzl Catering Supplies

CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Mizkan Euro Ltd. Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. 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.

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Spreads Blenders Pauwels UK DRINKS Chocolate Italian Beverage Company Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Cold Drinks & Mixers Italian Beverage Company Juices Caterers Choice Freshfayre Italian Beverage Company Leathams Southover Food Company Ltd. Smoothies Italian Beverage Company 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. 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. 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. Zafron Foods Ltd.

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. 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. 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. Beef Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. 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. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. 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 Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Lamb Freshfayre H Smith Foodgroup PLC Sam Browne Foods Meatballs Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Zwanenberg Food UK Ltd Sausages Freshfayre 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 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. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.


Café Manufacturers & Distributors 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. SOUPS Freshfayre Leathams Southover Food Company Ltd

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ adeliefoods.co.uk www.adeliefoods.co.uk ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967

clare.keers@bradgate-bakery.co.uk

www.adeliefoods.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

ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ adeliefoods.co.uk www.adeliefoods.co.uk

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

tamara.redding@adeliefoods.co.uk

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

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

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

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

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.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

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

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

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 SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800 Fax: 01536 409 050 Justyna,Nowicka@manton-wood.co.uk

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

www.samworthbrothers.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

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@ tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

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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

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 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

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

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/

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF sales@italianbev.co.uk www.italianbev.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


Café Suppliers Index 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. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 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

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.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

ORNUA INGREDIENTS EUROPE Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113 pneed@needfoods.co.uk www.needfoods.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 ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

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

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: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.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

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

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

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

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 robert@southoverfoods.com www.southoverfoods.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

74 CAFÉ LIFE | NOVEMBER 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


WE’ RE MORE THAN

A ONE HIT WONDER.

Variety is the spice of life and we think baristas deserve the very best. That’s why each of our For Professionals products has been specifically developed to give you plant-based coffees you can be proud of serving.

THE PLANT-BASED BARISTAS

ALPRO FOR PROFESSIONALS. CRAFTED ESPECIALLY FOR BARISTAS.


Profile for J & M Group Ltd.

The Cafe Life - Issue 95  

As we approach the end end of 2019, guest editor Simon Ambrose looks at training with Starbucks; profiles Edinburgh's growing bakery and cof...

The Cafe Life - Issue 95  

As we approach the end end of 2019, guest editor Simon Ambrose looks at training with Starbucks; profiles Edinburgh's growing bakery and cof...