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The implications of a proposed ‘latte levy’, as well as what’s already being done by various innovative packaging companies is discussed in this issue. GDPR and the ‘sugar tax’ are also covered. With Fairtrade Fortnight coming up in March, our features include a look at the importance of fair trade. We also highlight the ever-increasing sophistication of bean to cup machines, and profile several distinctive businesses.

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42 A new brand identity for

5 6

UK coffee shop market resilient. Gruppo Cimbali partners with Slayer. Manufacturer marks milestone in multi-millionpound investment.

13 Café in first ‘plaice’ for gluten free fish and chips

Redemption Roasters. 44 The Cockpit Café.

46 Recycling and the ‘latte

34 The common good - fair and ethical.

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26 The ‘sugar tax’.

20 Café Life Awards - winner profiles.

30 Milk - top tips.

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ARTICLES 32 Optimal EPoS.

22 Great coffee made simple bean to cup machines.

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55 Chapter Coffee.



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Clare Benfield - Editor


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levy’. 53 GDPR - acheive compliance by preparing early.

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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636335 E-mail: subscribe@thecafelife.co.uk Production Connor Hourihane, Tel: 01291 636244, E-mail: connor@jandmgroup.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2017 J&M Group Ltd




GRUPPO CIMBALI PARTNERS WITH SLAYER Gruppo Cimbali has established a significant partnership with Slayer (Seattle Espresso Machine Co.), a US manufacturer of hand-crafted es presso coffee machines under the iconic brand and headquartered in Seattle. The partnership is part of the group’s expansion plans and aimed to consolidate Cimbali’s position in the growing speciality coffee segment, say the company. Gruppo Cimbali, a major Italian company in the design and manufacture of professional machines for making coffee and drinks with a fresh milk base, has bought a controlling stake in Slayer, a Seattle-based manufacturer of traditional hand-crafted espresso machines with a unique design and innovative patented technological equipment. “The partnership with Slayer is part of our expansion plans and strengthens the Group’s position in the specialty coffee market, a coffee consumption trend on the rise globally and recently increasing in

popularity in Italy too,” said Franco Panno, CEO of Gruppo Cimbali. “This partnership will enable Slayer to tap into Cimbali’s expertise, technology and lean manufacturing skill sets and amplify its production efforts to meet global demand. This partnership move was written into my business plan at conception; I simply had to find the right partner,” said Jason Prefontaine, founder and CEO of Slayer. The partnership, financed entirely by the group’s own funds, will enable Gruppo Cimbali to expand its portfolio of Brand Champions with a reinforcement in the topend segment and to consolidate its position in the North American market through its direct presence in Seattle, one of the world’s espresso coffee centres. Slayer will continue to pursue its own development plan under an independent management team, a separate sales network and within an agreed corporate governance structure. Jason Prefontaine, founder

and current CEO, will continue at the helm of the US company, which expects to reach a turnover of around US$ 13 million in the current financial year with a significant growth compared to previous year. In collaboration with Gruppo Cimbali, Slayer will accelerate its presence on international markets thanks to financial support, optimisation of production processes and the benefits of technological and industrial cooperation with the leading player in traditional coffee machines. Caretti & Associati acted as financial advisor to Gruppo Cimbali in establishing this partnership, with Thomson Coburn and the Gardenal firm being the Group’s legal advisors. Gruppo Cimbali expects to achieve a turnover of around 180 million euro for 2017 (+7% over 2016), of which 81% comes from overseas sales. The hire of 110 employees (50% of whom are under 35) over the past three years has created a workforce of around 700 employees.

M a u r i z i o C i m b a l i , Fr a n c o Pa n n o a n d J a s o n P r e f o n t a i n e .




UK coffee shop market resilient The £9.6bn UK coffee shop market grew by 7.3% in turnover during 2017, making it one of the UK’s strongest performing sectors, the Allegra World Coffee Portal have reported. Project Café 2018 UK, a definitive new report from Allegra World Coffee Portal, reveals that the total UK coffee shop market – namely, branded coffeefocused and food-focused chains, independents, and non-specialist players including supermarket cafés, department store cafés, retail shops with cafés, pubs, hotels, motorway service stations, forecourts and fast food outlets - added some 1,215 stores over the last 12 months to reach 24,061, representing 5.3% growth. The industry mood remained confident in 2017, with 71% of coffee sector executives interviewed by Allegra positive about the trading environment. However, deep concerns over key Brexit issues, such as trade and jobs, remain – a climate reflected in dampened like-forlike sales and impeded outlet growth. A lack of clarity over the UK’s future relationship with the EU is a headwind for the industry, but while the fall in sterling has led to higher equipment and import costs, increased tourism and the popularity of ‘staycations’ has

boosted sales for some, they add. Costa Coffee, Starbucks Coffee Company and Caffè Nero continue to dominate the UK coffee shop market, with 2,326, 956 and 675 outlets respectively, they report. Together, the UK’s top three coffee chains comprise a 52.9% share of the total branded chain market. By far still the largest branded chain in the UK, Costa Coffee has been voted the ‘Nation’s Favourite’ coffee shop for the eighth year in a row by Allegra’s independent panel of consumers (the question “what is your favourite coffee shop?” was asked of an independent panel of 3,065 coffee shop visitors, with 51% citing Costa Coffee as their preferred café). The artisan scene that developed in the mid-2000s has become widespread in the UK. The market is now entering a new era of exceptional professionalism and paves the way for European coffee shop development. Dubbed the ‘5th Wave, The Business of Coffee’, this era sees high-quality chains adopting more advanced business practices to deliver boutique concepts at scale. Specialised artisanal chains such as Gail’s, Grind and Joe & The Juice gained momentum in 2017, all embracing the ‘5th Wave’

trend to cater to more discerning and less brand-loyal millennials with premium-quality coffee and service. Allegra anticipates the total UK coffee shop market will exceed 31,400 outlets, with a turnover of £13bn by 2022. “The UK coffee shop market continues to be robust despite current challenges, laying down modest growth in 2017 amid severe concern over the Brexit impact on jobs and investment,” said Allegra Group CEO, Jeffrey Young. “As the market matures and we enter the ‘5th Wave’, we’re seeing a new era of leading brands competing on excellence. Key players are sharpening their focus on customer experience to stay ahead of rivals. If leading coffee shops can do this successfully, the market will remain strong – it’s time for the industry to dig deep and capitalise on the opportunities ahead.”

CAFÉ LIFE ASSOCIATION WELCOMES IMMIGRATION REPORT The Café Life Association has welcomed the Home Affairs Committee’s report on immigration (published 15 January 2018) which calls for much stronger co-ordination between immigration policy and the labour market, as well as open and honest debate on the issues. In conjunction with sister associations the British Sandwich Association (BSA) and the Pizza Pasta & Italian Food Association (PAPA), it has called on the government to recognise the reliance of many sectors of the food industry on immigrant labour, much of which involves short term stays in the UK. The associations also fully support the call for differentiated approaches for different types of immigration and the need to better address public concerns that


immigration rules are not enforced or are unfair. In a recent submission to the Migration Advisory Committee, the associations suggested the introduction of a visa system linked to businesses and employment which it suggested could provide border authorities with better control over working migrant movements. However, the associations remain concerned that in the rush to introduce new EU immigration controls, the low skilled migrant sector, upon which the food and catering industries rely heavily, could be squeezed out by skills quotas. There is also a concern about the levels of bureaucracy, their efficiency and the fees that might be applied.

“Our sectors of the food industry make a substantial contribution to the UK economy but this could be seriously undermined if too stringent immigration controls are introduced, particularly for EU workers,” said Café Life Association director, Jim Winship. “In London, some 75% of those working in our markets are currently EU workers, many of whom are only in the UK for a few years. They tend not to be long term immigrants. “We fully support the committee’s view that government should differentiate between the different types of immigrants as well as for open and honest public debate on this whole issue. The public will not be happy if they find that queues to get served in food shops take twice as long because of staff shortages, for example.”



Manufacturer marks milestone in multimillion-pound investment programme Towards the end of last year, Birmingham espresso and cappuccino coffee machine manufacturer, Fracino (www.fracino.com), celebrated the expansion of its state-of-the-art showroom with an official launch by West Midlands mayor, Andrew Street. Designed to further boost the growth of the third-generation family business, the 2,500 square foot extension to the main administration block is a milestone in Fracino’s multi-million pound innovation and investment programme, say the company. Showcasing the family firm’s awardwinning products, the contemporary showroom and visitor lounge has created a Technical Training Centre of Excellence for distributors’ service

engineers with features including an espresso bar and solar panels. The mayor toured Fracino’s 45,000 square foot factory, which has also been further enhanced with a third production line. The multi-award-winning business boasts a 55 plus product portfolio and produces thousands of machines each year for customers including global fast food giant Subway®, Patisserie Valerie, Living Ventures Restaurant Group, AMT Coffee and Pathfinder pub chains. The manufacturer also exports to over 70 countries worldwide. “The expansion is the latest chapter in the powerful success story of Fracino, which was launched from humble beginnings 54 years ago and has

achieved well deserved recognition as a global brand,” said Andrew Street. “A champion of British manufacturing and a local employer committed to training and developing its workforce, it’s tremendous to see at first hand Fracino’s cutting-edge operation and the success of its investment programme.” Adrian Maxwell, Fracino MD, said: “Innovation, investment and retaining our top team is critical to our sustained growth. We’re immensely proud of our roots and heritage and it’s been a pleasure to show Andrew how we are leading the way in technological advancements, research and development and excellence in customer service.” We s t M i d l a n d s m a yo r, A n d re w S t r e e t ( f i r s t l e f t , f r o n t row ) , m a r k s t h e o p e n i n g o f t h e n e w s h ow ro o m w i t h Fr a c i n o f a m i l y m e m b e r s a n d t h e Fr a c i n o t e a m .

Growth sparks 17 more jobs for 70-strong Fracino team The latest raft of appointments for Birmingham coffee machine manufacturer Fracino brings the company’s multi-award-winning team to 70-strong. The seventeen new positions, which include engineering roles, service engineers, boiler manufacturers and assembly line operatives, are based in Fracino’s 45,000 square foot factory with developing the next generation of engineers remaining a high priority, say Fracino, who introduced their 6 FEBRUARY 2018


own in-house training certification for engineers in 2015. “The new roles complement our expansion strategy as we continue to mark growth both in the UK and overseas. Our leading systems and equipment, coupled with our vibrant research and development programme which drives our new products, will further fuel innovation and the production of our award-winning, world class espresso machines,” said Adrian Maxwell, Fracino’s MD.






THE ‘LATTE LEVY’ – GOOD OR BAD FOR THE INDUSTRY? MPs are calling for a 25p charge on disposable coffee cups (dubbed the ‘latte levy’) and a total ban unless recycling improves. The report for the government by the Environmental Audit Committee (EAC) looked in to disposable packaging, and specifically coffee cups, finding that the UK produces 30,000 tonnes of coffee cup waste each year (enough to fill London’s Royal Albert Hall). “As consumer demand for coffee, especially on-the-go beverages, waste will naturally increase. We therefore need to get ahead of the issue before it gets any worse and the ‘latte levy’ is a step in the right direction,” said Nick Peel, managing director at Lincolnshire based Stokes Tea and Coffee, who believes it is a great starting point but that more still needs to be done to create real change. “I believe it to be a really positive movement and helping to bring awareness to the amount of waste being produced. The impact that

human rubbish is having on the planet is being highlighted more and more, kickstarted largely by programmes such as David Attenborough’s Blue Planet, but more needs to be done to really keep the issue in the consumers mind and start to change their habits. “Here at Stokes we try to be as environmentally friendly as we can. We currently sell branded Frank Green reusable cups, for example, and offer 20p off when customers use any refillable cups in our cafés in a bid to reduce plastic waste and encourage awareness of our impact on the environment.” Their newest café was renovated and designed with their environmentally-friendly ethos in mind – furniture was up-cycled and materials repurposed – they report. And one of the biggest talking points is a whale sculpture suspended from the ceiling that they have affectionately named Lulu (pictured). They commissioned contemporary artist Ptolemy Elrington to create one

of his renowned environmentallyinspired pieces and he used recycled coffee machine parts to reflect both our business and also how waste is affecting our oceans. “The ‘latte levy’ is a great way to get both businesses and consumers to start being more aware of the impact their buying habits have in the environment. It is a starting point for change, but real transformation won’t happen until businesses of all natures look at their packaging and waste produced and reduce it. Customer incentive is important and a good initiative but change will come from businesses implementing eco-friendly changes,” concluded Nick Peel.

To read more about the so-called latte levy, the surrounding issues and opinions, turn to page 46

Plastico launches UK’s first ‘closed loop’ compliant plastic cup Plastico, a UK company supplying disposable polypropylene glasses and catering disposables to the foodservice and retail sectors, has announced a collaboration with Closed Loop Environmental Solutions to launch the UK’s first ‘closed loop’ compliant plastic cup. Each purchase of the cup, launched in January, will include a contribution from the supply chain that will be directly invested into providing a robust collection and recycling system with a long term goal to recover all cups placed by Plastico in to the marketplace. “It is a myth that our industry does not want to be responsible for the materials with which we manufacture,” said John Reeves, head of UK & European sales at Plastico. “We see real value in these used materials and have a responsibility to put in place closed loop schemes that transform these assets in a number of innovative ways. “This is a complex issue and difficult to execute industry-wide. This is why we have partnered with Closed Loop Environmental Solutions who have a proven capability in designing and implementing customer and market programmes, and with particular expertise in recycling plastic bottles and

8 FEBRUARY 2018 CAFÉ LIFE www.thecafelife.co.uk

paper cups.” Plastico has recently invested £5m in its UK-based manufacturing facilities that has secured increased capacity to meet future growth plans and achieve the lowest carbon footprint in the industry. This key strategic move will help lead the plastics industry towards a more self-sufficient solution that will result in a significant drop in the amount of single-use plastics sent to landfill or worse, they feel, escaping the traditional litter system and ending up in our rivers and oceans. Initially, the reclaimed material from the ‘closed loop’ cup will be manufactured into non-food related plastic products, however the long term vision is to incorporate the recycled material into Plastico’s range of catering products. Commenting on the announcement, Peter Goodwin, director of Closed Loop Environmental Solutions added: “We have said for a long time that a tax on disposable packaging will be inevitable if the foodservice sector continues to drag its heels. Following similar agreements we have signed recently in Australia, with 7-Eleven and Qantas, we are delighted that Plastico has taken the lead in the UK that will now set the precedent for others to follow.

“This self-regulated scheme should also mitigate the need for taxation - and at a dramatically reduced cost to all parties than the 25p per cup currently being suggested, for example, with paper cups. In addition, the solution will also lead to reduced disposal costs for customers as further economies of scale are achieved. Whilst the Plastico agreement will initially cover plastic cups and straws, we are looking to expand the Closed Loop ‘compliant’ range to cover all food and beverage packaging.” Closed Loop ES aims to make the application of its ‘closed loop’ logo on packaging the recognised industry standard which demonstrates that organisations, in the supply chain, are contributing to the investment in collection systems and reprocessing infrastructure that has, to date, been woefully lacking in the UK. The expectation is that once the initial investment has been made, and the solution moves from a linear to a more circular model, it will become self-funding, say the company.



Circular recycling system for used drinks packaging in Cornwall In direct response to the 5p bottle tax and the threat of an imposed 25p ‘latte levy’ on coffee cups, a new project will begin later this year in Cornwall to establish the viability of a radical new ‘Beverage Bin’. Unlike any other bin system in existence, the Beverage Bin will accept all types of single-use drinks containers, including paper and plastic cups, cans, cartons, plastic bottles and even lids and straws, thereby eliminating consumer confusion, capturing more waste and boosting recycling rates. The project is being led by pioneering circular economy practitioners Closed Loop Environmental Solutions, Cornish product designers and manufacturers, ashortwalk, and supported by Circular Cornwall and the new Global Centre for Circular Economy at the University of Exeter, Falmouth. Two hundred of the new Beverage Bins will be carefully sited at various different ‘on-the-go environments’ across Cornwall, including high streets, beaches, transport hubs, venues and leisure attractions. Over a three month period, from June to August 2018, the bins will be monitored to understand how intuitive they are to use, how the composition of used beverage packaging changes in different environments, whether contamination can be reduced, and what the final design of the bins should look like. A strong consumer engagement campaign will be supported by a mobile gamification app that will reward consumers for depositing their used drink receptacles. The material from the bins will be sorted locally, to analyse the material collected, before onward forwarding for processing at existing sites in the UK. The end objective of the project is to determine whether, with a wider availability of Beverage Bins, this solution will support much needed investment in collection and sortation infrastructure for Cornwall, that also could be replicated across the whole of the UK. “In consultation with food and drinks brands and the packaging industry over the last six months, there is now a


broad acceptance that more needs to be done, with dialogue quickly progressing to practical solutions that address the issues of packaging waste,” said Peter Goodwin, director of Closed Loop. “The Beverage Bin Project is the direct outcome from these discussions for which we now hope to raise the required funding to make happen - particularly at a time when the consumer is more willing than ever to participate.” As well as the iconic new bin, the success of this project will see a move away from the current weight-based measurement of recycling performance and will, instead, focus far more on value; one of the key reasons why lighter streams have previously received less attention, despite their huge numbers. Value will be realised through the ability of local Cornish based manufacturers, such as ashortwalk, to use this recovered resource as a valuable raw material to meet the anticipated increased consumer demand for recycled, closed-loop products. Professor Peter Hopkinson, director of the new Global Centre for Circular Economy at the University of Exeter, Falmouth, added: “From a circular perspective, a core part of the solution lies in creating demand for products manufactured from post-consumer material. Consumers, now more than ever, understand the need to design closed loop packaging systems and this will, in-turn, lead to the required increase in high grade material recovery and re-use.”

Callebaut launch ‘Lasting Impressions’ Callebaut has launched its new interactive marketing campaign as it strives to strike the right impression with customers, says the brand, with its ‘Lasting Impressions’ campaign setting out to demonstrate the accessibility of real Belgium chocolate adding value to café, pub and restaurant chefs, and operators. As eating out of home becomes the norm, and consumer expectations of what they get for their money continues to rise, ‘Lasting Impressions’ positions Callebaut as quality without compromise for all occasions feel the company, with the campaign placing the real Belgium chocolate maker at the heart of the casual dining and pubs markets, enabling them to add value to their sweet treats menus. ‘Lasting Impressions’ has launched with three bespoke channel guides, including serving suggestions for a range of popular and emerging day-parts, as well as a profit calculator for each serve, and top tips on how to deliver a Lasting Impression in your outlet. The unveiling is being supported by the brand’s first interactive stop-motion imagery, bespoke customer activity, social and trade media as well as the re-launch of Callebaut’s microsite fortheloveofchoc. com. The new look microsite is the go to online resource for ‘how to’ videos, profit calculators, serving suggestions and downloadable versions of the channel guides. “The launch of our Lasting Impressions campaign absolutely cements where we want Callebaut to be in the market. Our real Belgium chocolate callets are fantastically versatile and can be turned into a delicious dipping or topping sauce in less than a minute. Our campaign aims to show that Callebaut can be used by everyone from chefs to baristas and most importantly we want to demonstrate the tangible point of difference Callabaut can offer operators, with maximised profits and returning customers,” said Robert Harrison, sales director for Barry Callebaut



SSP PARTNERS WITH GRIND SSP, a major operator of food and beverage brands in travel locations worldwide, has partnered with fast-growing café-bar and restaurant brand Grind, and plans to open an outlet at a key London location within the next 12 months, with a pipeline of additional locations in both air and rail under discussion. Grind launched in Shoreditch in 2011, “burning the candle at both ends” as they describe it “to serve coffee, food and cocktails - to a killer soundtrack.” Grind’s coffee, roasted daily at their Shoreditch Roastery and HQ, has become highly regarded and their cocktails, particularly the Grind Espresso Martini, have also established an enviable reputation. Grind also runs a recording studio at the original Grind in Shoreditch, as well as a late-night club-bar in Clerkenwell. “Grind is an outstanding brand and we are delighted to be able to include it in our brand portfolio. The concept is great for the travelling consumer looking for excellent coffee and food, as well as for locals who want to grab a drink or a bite to eat. It is the ideal complement to our other coffee brands,” said Simon Smith, CEO of SSP UK and Ireland. David Abrahamovitch, CEO and founder of Grind, was similarly enthusiastic about the new collaboration, adding: “Grind has always been about serving high quality coffee and cocktails to busy Londoners who demand the best – and we’re incredibly excited to be partnering with SSP to bring Grind into airports and train stations nationally for the first time.”

10 FEBRUARY 2018


New head of supply chain and sustainability for UCC As part of its continued commitment to sustainability and business growth, UCC Coffee UK & Ireland has brought Liz Higgins (pictured) into its senior team as head of supply chain and sustainability. In the newly created role Liz Higgins will lead the strategic sourcing and supply chain activities for the coffee business, with the goal to improve the focus, processes and performance of this integral element of UCC Coffee’s Total Coffee Solution. Her remit includes raising sustainability higher up the business agenda to create a positive impact on the business, the supply chain and customers. Liz Higgins, who joined the Total Coffee Solution business last summer, brings a wealth of supply chain and procurement experience to the team having previously held national, European and global roles at McDonald’s and Bidvest. Elaine Higginson, managing director, UCC Coffee UK & Ireland, said: “Liz brings experience, great leadership skills and a proven track record of delivering results. Her collaborative approach to working makes her a perfect fit to the culture we have at UCC Coffee.

“It’s an exciting time for UCC Coffee and this appointment demonstrates our commitment to continue to invest in great people with expertise to set us apart from the competition and add value to our proposition.”

Gruppo Gimoka buys second roaster Gruppo Gimoka reports that it has purchased another roaster from Neuhaus Neotec for the necessary expansion of the roasting capacities. Mr Ivan Padelli – president and shareholder of Gruppo Gimoka – has recently announced that a second RFB 400 will be installed at the factory in Andalo Valtellino in Northern Italy. Since 2014, the first RFB 400 roaster of Neuhaus Neotec has been running in three-shift operation (24/7), with a roasting capacity of 5000 kg/h, and now, due to the excellent growth and the rapid development of the market share achieved in the recent years by Gruppo Gimoka, the capacities in the hot air profile roasting section will be doubled, with the second RFB 400 adding 5000 kg/h of roasting capacity in the company. Both RFB roasters will help in ensuring the increased production, at the same time helping to ensure

the highest product quality, highest availability and low energy consumption, and in order to reduce the carbon footprint of roasting operations, the roaster will be delivered with a preheating system.





Britvic appoints new commercial operations director Britvic has announced the appointment of John Campbell (pictured) as their new commercial operations director, succeeding Nigel Paine who has now taken on the role of senior vice president for Britvic North America. John Campbell joined Britvic and the business’s GB Executive team in October 2013 as finance director, and has over 25 years’ experience in FMCG finance, including senior roles at Diageo and Heinz. In his new role, he will report to GB managing director, Paul Graham, and will be responsible for growing the soft drinks category through compelling activation platforms and excellent execution at point of purchase. “As an existing member of the GB Executive Team, with an exceptional understanding of our commercial business, John has played a central role in growing our business year on year on our journey to delivering transformational growth into the soft drinks category,” said Paul Graham. “This is a very exciting time for soft drinks, with many new opportunities on the horizon. I’m delighted to be stepping into this new role at such a pivotal moment for the category,” added John Campbell.

www.thecafelife.co.uk 12 FEBRUARY 2018 CAFÉ LIFE


MERSEYSIDE BUSINESS OPENS SECOND DESSERT HOUSE FRANCHISE A Merseyside business has marked its first anniversary in Liverpool by opening in a second location. Optimum Group, which operates a 26 Costa Coffee store franchise across the region, has launched its second Kaspa’s Gelato dessert house in St Helen’s Bridge Street, with a six-figure funding package from Yorkshire Bank. “We’ve had a very successful first year in Crosshall Street, Liverpool - the response and support from customers of all ages has been fantastic and we were keen to build on this momentum by opening in a new location,” said Mark Bryan, managing director at Optimum Group. “There were several excellent locations we considered for expansion and we decided on St Helen’s as it’s a busy town, with good investment, access and shopping. We opened towards the end of 2017 and we are already trading above expectations. We also added to our team, welcoming 30 new members of staff to Kaspa’s Gelato.” Yorkshire Bank’s Commercial team has worked with Optimum Group for five years and has provided a range of funding packages to ensure its growth and development. “We are really keen to quickly maximise the opportunity we have in this sector – it’s a niche market with few brands operating in outlying towns in the region. We are growing quickly and it’s great to have Yorkshire

Bank on that journey with us,” added Mark Bryan. “I am a real advocate for the Bank and its customer and goal focus – I can’t speak more highly of Mike Scott and the team. We have really got to know our banking team, they understand our business and I greatly value their advice and support. In my 20 years’ experience, I have not seen such support and confidence from a bank.” Optimum Group has transformed a 400,000 sq ft unit on Bridge Street which has been empty for some time. Kaspa’s Gelato is offering customers fresh, made to order food in a safe, alcohol-free environment. “It’s been a pleasure to work with Mark and the team at Optimum Group as they expand the business. The success they have seen in the last 12 months has been outstanding and we look forward to continuing to build on this,” said Mike Scott, commercial relationship manager at Yorkshire Bank. “The introduction of Kaspa’s Gelato to St Helen’s has already transformed that part of the town and the initial reaction is extremely encouraging for the business. The bank is passionate about working with SMEs – we have £2bn of new lending available for growing small business in 2018 and helping SMEs reach their full potential.”



Café in first ‘plaice’ for gluten free fish and chips The Real Food Café in Tyndrum , Scotland has been recognised at the Free From Eating Out Awards 2017, where it ‘battered’ the competition to be awarded a Gold Award in the Fish & Chip Shop category. The awards, which are now in their fourth year, are run by FreeFrom FoodsMatter and encourage innovation and celebrate excellence in the Free from food service industry. The ceremony was held at the Excel centre on London’s Docklands. The Real Food Café was the only Fish & Chip shop in Scotland to be short-listed, and the only Gold Award winner to be accredited by Coeliac UK, the national charity for people suffering from gluten intolerance. Judges from the Free From Eating Out Awards visited the café incognito and put to the test, not only the taste of the

gluten free fish and chips, but also the knowledge and skill of staff members with catering for special dietary requirements. The judges commented that “The food was delicious and the portions were huge! … I got the feeling they take gluten-free seriously.” “Being a roadside café we welcome people from all walks of life, and part of that is accommodating and catering for different diets. We are very proud to have been accredited by Coeliac UK and I’m delighted that our dedication and that of the team, to providing safe gluten free meals has been recognised at these awards,” said Sarah Heward, owner of the Real Food Café. Gluten free fish and chips at the café start from £6.50 for a snack portion, and are served with coeliac friendly mushy peas, homemade tartare sauce and even

gluten free vinegar. As well as fish and chips and other chip shop favourites the café serves an award-winning selection of home baking, including its gluten free chocolate fudge cake and fruit scone, both of which have previously been awarded a Great Taste Award.

Union Hand-Roasted Coffee joins forces with Brew Lab Union Hand-Roasted Coffee, one of the UK’s most established craft coffee roasters and suppliers, has announced the acquisition of Edinburgh-based Specialty Coffee Bar Brew Lab. Based in East London and founded in 2001, Union sources and roasts speciality coffee, supplying it nationwide to highend coffee shops and restaurants, and fine food stores as well as online via its website and CoffeeClub subscription service. Founded in 2012, Brew Lab is a highly regarded speciality coffee shop serving a range of meticulously brewed, singleorigin filter, espresso and cold brew coffees, as well as a selection of artisanal food with local provenance. When Union and Brew Lab join forces, the café will become a place for Union to showcase the very best of its coffee. Brew Lab’s founders Tom Hyde and Dave Law will remain at the helm, and will also head up Union’s café operations and cold


brew coffee business. For Union, which pioneered Union Direct Trade in 2001, the acquisition of Brew Lab is the final step to completing the link between coffee seed, and cup. Via Union Direct Trade, Union works side by side with farmers at origin, investing in them, and help them to develop their business (Union guarantees payment of at least 25% above the Fairtrade minimum price). With the addition of Brew Lab, Union will be fully involved at every stage of the process. Both Union and Brew Lab say that they believe in the importance of training both coffee and hospitality professionals and home users alike in the pursuit of coffee excellence. In 2016, Union opened Campus – a training resource and small-batch roastery where baristas and members of the public can advance their craft coffee skills. Brew Lab offers coffee training courses for home baristas and professionals in a state-of-the-art

training lab, as well as corporate teambuilding experiences. “We’ve long admired what Brew Lab was doing and when looking for partners with café expertise we found kindred spirits with Tom and Dave With the craft coffee boom sweeping the nation, we’re excited to be having a base outside of London and Edinburgh has an exceedingly vibrant coffee scene,” said Union co-founder, Jeremy Torz. Brew Lab founder, Tom Hyde added: “Joining forces with such a pioneering business as Union is hugely exciting and we will gain a huge amount from their expertise, as well as the ability for our Baristas to be involved in selecting the coffees and roast profiles for the café. We’re also looking forward to growing our cold brew business through Union’s sales and marketing channels. We have so much in common and the future is very promising. In short, it’s a match made in heaven!”




ALPRO FOR PROFESSIONALS PARTNERS WITH COSTA The new year is seeing Costa expanding its plant-based offering with Alpro Coconut For Professionals. From January 2018, Costa customers are now able to enjoy a variety of coconut drinks at Costa stores globally, including a Coconut Mocha, Coconut Flat White and Coconut Vanilla Latte having been added to the menu. In the UK, the launch has been supported by an integrated marketing campaign, including Above the Line advertising, as well as in-store Point of Sale, PR and social media. The launch comes at a time when consumer appetite for plant-based options out of home is at an alltime high, with almost two in three consumers (62%) now considering it important that their coffee shop has more than one choice of

plant-based choice according to Alpro Coffee U&A Research, March 2016. Alpro’s ‘For Professionals’ range includes three drinks, Soya, Almond and Coconut, and has been developed specifically for baristas to deliver delicious coffee without compromise. It is specially formulated for use in coffee, with consistent workability and high quality micro foam to help provide a delicious tasting drink every time. “We’re delighted that Costa has chosen Alpro For Professionals. For us, it not only shows their confidence in our product, but also its ease of use, performance capabilities and its ability to produce a great tasting plant-based drink time after time,” said Vicky Upton, head of marketing at Alpro UK and Ireland. “We’ve seen an ongoing increase

in demand for ingredients like soya and coconut out of home, and we’re excited that this new relationship with Costa will encourage even more widespread trial amongst consumers.”

THE CAKE CREW LAUNCHES ‘BEAUTIFULLY CRAFTED’ RANGE The Cake Crew, who claim to be the largest independent manufacturer of private label cupcakes in the UK, have announced the launch of its ‘Beautifully Crafted’ range. Known for producing and supplying cupcakes to the major multiple retailers and discounters in the UK, the Cake Crew reports that it is now moving into the branded category with its offering of premium, hand-finished cupcakes. Each ‘Beautifully Crafted’ premium sponge cake features a mouth-watering centre in either real fruit jam, caramel or premium chocolate sauce, say the firm, and is generously topped with a rich buttercream frosting. As a final touch, each cake is hand-finished with a tasty decoration, such as gold chocolate flakes, golden fudge squares or real fruit pieces. All the cakes are made with natural ingredients and no artificial colours, flavours or preservatives. The new range is available in

www.thecafelife.co.uk LIFE 14 FEBRUARY 2018 CAFÉ

single, twin packs, a mini ninepack and a 12-cake platter with a range of flavours to choose from, including Salted Caramel, Chocolate, Red Velvet, and Strawberry. Patented anti-tip technology provides a unique packaging solution to prevent any damage to the decoration, ensuring that the overall look of the cake always remains pristine (RRP £1.29 for single servings, £1.99 for twin pack, £3.49 for the nine-pack mini platter and £9.99 for a 12-cake platter). Seven years since its creation, the business reports that it has experienced a strong double-digit growth over the past two years by working in partnership with its customers and continually innovating the category. “Following extensive consumer research into customer motivation to buy cupcakes, we identified a gap in the market for a premium branded offering for the core target customer of females ages 18 – 35,”

said the Cake Crew’s business development director, Bill SmithCoats. “Small cakes are out-performing the market with an 18.8% yearon-year volume increase (Kantar 52 w/e 18/6/17), and specifically cupcakes are the fastest growing category in cakes with 50% faster growth in convenience (IRI September 2016). We wanted to create a beautifully crafted product with a fresh, new-look packaging that delivers an intact cupcake and looks as good as it tastes. Beautifully Crafted will appeal to shoppers in many channels including retail, convenience, forecourts, food service, coffee shops and the travel sector with product and packaging options to suit each sector.”




www.thecafelife.co.uk www.thecafelife.co.uk



La Cimbali strengthens service offer

Seven new Simply syrups from IBC Seven new Simply flavoured syrups are now available from the Italian Beverage Company, just as operators start experimenting with creative new recipe ideas in readiness for the spring season on the horizon, feel the sector supplier. Sure to be a favourite during the Easter sales drive is IBC’s new Simply Hot Cross Bun syrup, an authentic fusion of nutmeg, cinnamon and mixed spice flavours which adds a subtle twist to an infinite number of speciality coffees, mocha, latte, smoothies, teas and infusions or cocktails (just stir 15ml of the syrup through the beverage and serve, advise IBC). Other new options now on offer include Coffee, Candy Floss, Panettone, Black Forest, Popcorn and Rose with additional classic flavours plus sugar free options to be launched over the course of the 2018 season. “Experimenting with flavoured syrups is a quick and easy way to mix up the beverage offer in order to keep customers engaged through the year,” said Ricky Flax, IBC’s general manager. “Consumers are becoming more adventurous in their tastes and operators are getting even more creative behind the bar, experimenting with flavour profiles and menu ideas to great effect. Spending time sampling new flavour combinations and thinking about the whole ‘serve’ and the way the drink is presented should reap dividends in terms of increased spend and customer loyalty.”

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La Cimbali UK has appointed Garry Cooper to the newly created position of service operations director with immediate effect and will direct a team of 70 plus staff who manage the whole customer experience from overseeing the service desk to initial machine installation, planned full service maintenance and reactive call outs for machine repairs. “I’ve joined La Cimbali at a time when the industry is booming,” said Garry Cooper. “It’s never been more important to consistently produce a top quality coffee offer and for that to become a reality day in and day out the beverage equipment has to be maintained in first class condition. My team helps make that happen.” Garry Cooper - who joins La Cimbali from a leading coffee specialist where he held a similar senior service role

for eight years (prior to that, he spent 22 years in military service) - will also manage the delivery of a new customer service strategy which will see all staff trained to competent barista standard, the introduction of multi-disciplinary field service engineers and a defined career path to help attract and retain staff of the highest calibre.

COSTA STOREFRONT TO APPEAR ON ‘THE COBBLES’ ITV has announced that it has agreed two significant new partnerships with Costa Coffee and the Co-op for Coronation Street. In an ITV first, viewers will see Coop and Costa Coffee storefronts as part of a new extended Weatherfield set. Both facades will be fully branded and open for business in spring 2018 with other assets such as posters, bags and cups integrated across the iconic soap. The new agreements also include digital and brand-licensing aspects for both brands, enabling them to use Coronation Street assets and extend the partnership off-air. “The expansion of the Coronation Street set has given us a great opportunity to feature branded shop facades as more of Weatherfield is opened up to viewers,” said Mark Trinder, sales director at ITV. “Incorporating product placement on this scale is something we have wanted to do for some time and we’re delighted with this exciting opportunity. We’ve worked really closely with the Coronation Street team to make sure we’ve got a great brand fit for Co-op and Costa Coffee with the nation’s favourite soap while still ensuring editorial integrity.” Eric Tavoukdjian, commercial marketing director for Costa Coffee UK&I, said: “Costa Coffee

is delighted to be welcomed to the famous cobbles of Coronation Street as part of this innovative partnership with ITV. As the nation’s favourite coffee shop and a presence on the UK high street for more than 40 years, we feel it’s perfect to have a presence on one of the nation’s favourite and most iconic soaps. We’re looking forward to partnering with the ITV team to integrate the Costa Coffee brand into Coronation Street as part of this exciting Weatherfield set extension.” First broadcast in 1960, Coronation Street is the longest-running soap on British TV and the most watched soap in the country. Product placement (PP) was introduced in the UK in 2011 and ITV led the way with the very first PP on British screens. In the same year the first peak time product placement was introduced in Coronation Street and since then ITV has brought together brands and programmes with PP agreements across the ITV schedule.


SHORTS LAVAZZA DEDICATED MICRO-SITE National wholesaler JJ Food Service has launched a micro-site on its web site dedicated entirely to Lavazza coffee, and offering recipe suggestions, free education, training and a range of coffee


essentials. With the new micro-site, the JJ Food Service says that it is supporting a range of caterers from casual dining outlets and cafes to higher-end hotels and coffee shops to help them choose the right blend for their business.

NEW RANGE OF PREMIUM PIES As part of their continued range expansion and diversification, Crantock Foods have launched a new range of premium pies following the successful supply of 1.5million pies over the last 12 months to some of the world’s major airlines on flights out of the UK and Europe under their Bake Factory™ brand. In addition, they had several requests from some of their UK based customers for something different to add alongside their existing range. Flavours feature Lamb, Pea & Mint, Tuscan Chicken and Sweet Potato & Feta.

SALES OF EDIBLE STRAWS SOAR Six months on from the UK launch, Herald reports that it has achieved overwhelming sales success for its range of edible straws and is now making plans to add further flavours to its selection in 2018. Any new additions will sit alongside the popular best sellers of strawberry, lemon and lime, offering more choice to the pub, bar and HoReCa sectors, where the straws are currently selling so well, say the firm.

TIM HORTONS OPENS IN CARDIFF Tim Hortons®, the iconic Canadian coffee chain, is serving even more ‘Guests in Great Britain’ after a new restaurant opening in Queen Street, Cardiff towards the end of last year - their first store in Wales. This opening continues the nationwide


rollout plan with more locations across the country being revealed over the next couple of months, report the brand.


W W W. V E G WA R E . C O M


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A FIRST FROM MIKO Miko Coffee Scotland, a division of the multi award winning Belgian coffee specialist Miko Coffee has launched ‘Hand Roasted in Scotland’ - the first range of artisan speciality blends to be produced in house at the company’s new purpose built roastery in East Kilbride. Scotland has a vibrant coffee scene with the number of coffee shops in the region up 45% over two years (Boom in cafe culture boosts frothy coffee shop property market, the Telegraph, 2016). Expectations around quality are rising with consumers becoming more demanding and increasingly knowledgeable. Hand Roasted in Scotland meets the demand for a premium coffee offer with local provenance, which has great appeal to discerning Scottish consumers. Two individual hand roasted blends are on offer - Espresso 2 (a medium bodied coffee sourced from traditional South American organic farms with fruity tones, a honey like sweetness, and a

nutty, chocolate caramel bite) and Espresso 3 (also sourced from South America and has a bright and fruity flavour with a toffee and chocolate finish, and a good espresso to drink alone or to be enjoyed with small milk based coffees such as flat whites and cappuccinos). “Having our own in house facility has allowed us to experiment with different coffee blends in order to create the careful balance of acidity, sweetness, mouthfeel and after taste that we look for in that perfect espresso,” said Adrian Stagg, managing director Miko Coffee UK. “We use small drums and time honoured artisan methods to roast less than 10kg of beans at a time so we can really manage the flavour profile whilst offering customers the freshest coffee possible. Hand Roasted in Scotland is the result of months of experimentation and meticulous attention to detail and we are delighted with the finished result.”



4 Aces introduces two new directors to its top tier 4 Aces has appointed Jackie Venn to the role of commercial director and David Blake to the role of sales director. Both have been promoted by the packaging specialist from existing positions, as head of marketing and head of sales, respectively, in recognition of their shared contribution and involvement in the company’s planned growth. Jackie will take on a more strategic role going forward, overseeing marketing, procurement and general business activity and supporting managing director, Chris Penn, while David is expected to continue to head up the sales

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team. David will also be taking on a more tactical position, overall, and playing a key part in the research and development of new products

across all sectors as the company continues to extend its range of quality goods (call 01992 535774, or visit www.4acesltd.com).

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Nuts about real Hot Chocolate? Hot Chocolate Melts are so versatile: with the addition of flavour syrups and toppings your customers can embark on a taste adventure. A firm favourite is a Milk Hot Chocolate Melt combined with hazelnut syrup, topped with lashings of whipped cream and chopped hazelnuts. Then there’s the Caribbean, a tropical combination of White Hot Chocolate Melt with rum and coconut syrups. Or how about Banoffee? Add banana and caramel syrups to a Milk Hot Chocolate Melt and top with cream and mini fudge cubes.

Marimba Hot Chocolate

Request our flavour brochure or see it online. It features all of our favourites – but the possibilities are endless!

Ecuador dark and sugar

Request a free sample pack www.thecafelife.co.uk or a £50 starter pack

Melts are made from 40g of flakes of real singleorigin chocolate, available in Dominican Republic white, Venezuela milk, free dark varieties.

www.marimbaworld.com FEBRUARY 2018 CAFÉ LIFE 19 Tel: (01279) 714527


Café Life Awards: Celebrating success

The Café Life Awards celebrate the growth and excellence of the café and coffee shop sector. The awards recognise the best new products, finest cafés and the most brilliant coffee shops. One of last year’s winners, Katarina Broadribb, knows first-hand the recognition that can come from winning a Café Life Award. Katarina Broadribb is owner and founder of the Lemon and Soul Cookery School. Katarina wowed the judges in the Café Life New York Bakery Croll Challenge with her BLT with a Twist. Katarina’s recipe used a mix of traditional and diverse ingredients and textures to complement the New York Bakery Croll - a new twist on a croissant with the convenience of a roll. Katarina’s recipe saw her go through to the finals at the lunch! show, ExCel where Michelin star chef Theo Randall commented on Katarina’s innovative use

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of ingredients to twist the traditional BLT. Katarina won the New York Bakery Croll category at the evening’s prestigious Café Life Awards. Katarina has been cooking all her life. She spent her childhood in her hometown of Bratislava, Slovakia where she loved spending time in the kitchen with her mum. A few years ago she decided to take her passion a step further and make it her career. She joined The Cook Academy, working with top chef, Kate Hughes. This experience coupled with formal training at Billingsgate

Seafood School broadened her own cookery skills and showed her she had a gift for teaching others to get the very best out of their cooking experience. In 2013 she opened the Lemon and Soul Cookery School in Southampton, drawing on influences from around the world and particularly her Slovakian heritage to create and teach her culinary skills. The Lemon and Soul Cookery School run cookery masterclasses, corporate and teambuilding events, children’s birthday parties and family cooking classes as well as catering for

AWARDS weddings. Katarina also runs a steak bar together with her husband Simon within the premises of their butcher shop Uptons of Bassett in Southampton. Katarina has three daughters and her eldest Lola (12) has won the World Bread Awards twice beating her younger sister Nadia (10) in the finals.

Regional coffee chain, Coffee#1 is no stranger to the Café Life Awards. In previous years the coffee chain has been recognised as Best Regional Chain Coffee Shop and overall Best Coffee Shop. Last year the Coffee Chain picked up a Café Life Award recognising the Warwick Store as the Best Café Design. Warwick is one of the coffee chain’s more recent additions. Just a stone’s throw from the city’s iconic Castle, the shop boasts a prime corner location with big windows looking out across the historic town. Coffee#1 Warwick won the prestigious Café


Katarina is thrilled to add the new Café Life Award to her ever-growing award collection. “To be recognised by the Café Life Awards is a real honour. I am passionate about food and really enjoyed the challenge creating a delicious filling for the New York Bakery Croll. As a cookery-school teacher it is

Life Design Award within the chain category beating off stiff competition from other UK coffee chains. The design is stylish and contemporary, with bright and airy windows and plenty of spaces. Judges commented on the use of space and relaxed ambience. Warwick’s historic past is recognised in the interior with quirky artwork including a cartoon portrayal of Aethelflaed, who liberated Warwick from the Vikings. Coffee#1 opened its doors in 2001 with the aspiration to serve great coffee in a relaxed and welcoming environment. The Coffee#1 chain has grown but the ethos has stayed the same. With 85 stores across South Wales, the South East, South Coast, and the Midlands, Coffee#1 has adopted a similar vibe in all its locations with relaxing furnishings and signature Chesterfields. Coffee#1’s marketing manager Sarah Hill said: “We were delighted to be recognised by the Café Life Awards. The Warwick store is one of our more recently opened branches and we took many factors into consideration with the design. We want to stay true to the ethos of our first store offering a warm and homely ambience but wanted

fantastic to receive national recognition for my recipe. Cooking is in my heart and soul and I am on a mission to inspire everyone to fall in love with cooking.” This is Katarina’s third national win. Last year she also won the PAPA Pasta Chef of the Year Award.

to maximise the great space and location. Warwick is a historic town and the décor reflects the location, giving the shop a very local feel. “Coffee#1 ethos is to be the best at the whole experience, not just what’s in the cup, it’s about being the coffee lovers place to pause. Each of our stores have a unique, individual feel, for our customers to enjoy that local loved independent coffee shop feel.”



Great coffee made simple You might be hankering after a traditional espresso machine for that all-important authentic approach, but if you are facing challenges when it comes to consistency in barista skills and maintaining beverage standards, bean to cup machines often represent a more manageable and sensible option, particularly when there have been advancements in their technology. Tailored solution “In terms of coffee machines, specifying the correct equipment by anticipating the likely coffee volumes and desired quality is always essential. Traditional machines usually deliver better tasting coffee, although that is dependent to a degree on the skills of the barista. Bean to cup machines offer a faster speed of service so help avoid a queue at the till, although coffee quality has not always been as good as a traditional machine,” says Daniel Clarke, managing director,

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La Cimbali UK (www.cimbaliuk.com). “In the past, automatic machines may have been considered by some to be the ‘poor relation’ to the traditional machine. But manufacturers such as ourselves have made significant advances in bean to cup technology and as a result, things have definitely moved on in terms of quality and consistency.” By way of example, La Cimbali’s S30 Perfect Touch is a precision-controlled bean to cup machine featuring their multi award winning PGS technology

which automatically monitors and adjusts the grind and dose to ensure maximum consistency through the brewing cycle. The S30 benefits from several La Cimbali patented technologies, including MilkPS (a new milk preparation system which allows even the smallest quantity of hot or cold milk to be frothed textured for more creative recipe development), SmartBoiler which boosts steam and hot water capacity throughout the brewing cycle, therefore

COFFEE MACHINES avoiding drops in production, and the TurboSteam 4 with a new safety feature (a ‘cold touch’ steam wand which remains cold, before, during and after steam delivery). Typically, bean to cup machines have standard ‘factory set’ parameters for key variables through the brew cycle. However, on installation, La Cimbali report that their field service engineers programme the machine to meet the specific requirement of the customer. As every coffee blend is different, they point out, they engage in a three-way conversation with the roaster and customer, and by working together it is possible achieve the desired flavour profile which is then programmed into the machine on set up.

“At the heart of the speciality coffee offer is the mighty espresso. It’s undoubtedly the hero of the menu and can be enjoyed on its own for its rich full flavour whilst also forming the basis of all milk-based coffee drinks too. The importance of the espresso should therefore not be underestimated – pull a lousy shot and it’s unlikely that you will deliver a decent caffe latte,” says Daniel Clarke. “Darker roast commercial grade coffee with a higher Robusta content is usually run through bean to cup machines because it is more forgiving during the brew cycle with a wider margin of error in terms of extraction and taste balance. Conversely, the lighter and fruitier speciality coffees which have become so popular in the artisan sector are much more demanding and for that reason are usually avoided by operators with bean to cup machines. “However, we have tested numerous single origin and speciality blends from various roasters with the S30, and such is the accuracy of the technology that the results are comparable to coffee brewed through a traditional machine. In fact, I would say that a lot of the time the in-cup consistency of the finished


drink is improved by using the S30. “In the S30, I feel that we therefore have a machine with all the benefits of automation and speed of service that can deliver excellent speciality coffee and which is on a par with a traditional machine in terms of output quality, taste and aroma. And that is a bit of a game changer and something that we are really excited about.” Such is the popularity of the S30 that La Cimbali reports that it has recently extended the range with the launch of the compact S20 - an entry level bean to cup machine aimed at outlets serving up to 200 cups of coffee and milk based beverages a day. Echoing the design and styling and of its big sister, the S30, the new S20 features a 7” touch screen display and an integrated Wi-Fi system that allows remote control of all the machine’s settings (coffee boiler temperature, pump rate, recipe settings, type of screen saver, colour of the lights, etc.), analysis of consumption data (e.g. coffee and milk quantities used), and preventive maintenance. Other technology includes an integral self-cleaning hot chocolate powder system which allows the menu to be extended with a range of chocolate drinks, a product category that is enjoying increasing popularity right now due to improved quality and creative recipe development. Widening appeal “The advancements in the technology and the quality of the drinks produced by bean to cup coffee machines in recent years is phenomenal, and the range of drinks they make can rival a fully trained barista,” says John Broad, national sales manager for Ringtons Beverages for Business out of home division (www.ringtons.co.uk/B2B). John Broad has over 15 years’ experience in the hot beverages industry and a professional diploma from the Speciality Coffee Association (SCA), and is currently leading a nation-wide team to supply businesses throughout the UK with the coffee, tea, infusions, edibles, equipment and training needed to serve the highest quality hot drinks. “As one of the UK’s biggest suppliers of La Cimbali professional coffee machines, at Ringtons Beverages for Business we’ve seen a shift in the type of customer opting for bean to cup machines. We are now seeing a wider range of businesses investing in these machines, and they can even be found in some high-end, artisan coffee bars, replacing more traditional espresso


COFFEE MACHINES machines,” says John Broad. “The main reason for this shift in machine choice is the consistency of the great quality coffee the machines produce. Thanks to the technology and software in these machines they can control all aspects of the coffee production process very precisely to reduce the risk of delivering an inferior quality coffee. This in-turn saves a business time and money and protects their reputation.” Bean to cup machines, of course, have become particularly popular thanks to their flexibility, consistency, convenience and size. “We find that where staff resource is available and a wide range of drinks are desired, bean to cup with fresh milk systems dominate,” observes John Broad. “Where staff resource is limited,

T h e J u ra W E 8 c h r o m e m a c h i n e , as supplied by Hessian Coffee.

a soluble milk solution is often favoured and although fresh milk isn’t used, it’s fair to say thanks to the technology in the machine, the quality and range of the drinks produced is varied and of a very acceptable standard.” “The quality of hot drinks delivered by bean to cup machines has never been higher,” agrees Neil Clark, co-founder of hot drinks specialists Hessian Coffee, and who feels that bean to cup machines can be the best solution for many. “Thanks to technology changes and market demands, manufacturers have now developed much more advanced equipment which has enriched menu choices for customers and offered significantly improved benefits for operators. “Because the technology now gives us better consistency and choice, product ingredients have also improved.

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Co-founders Neil Clark (a UK Barista Championship judge) and Niall McCrae (who describes himself as serial coffee lover!) started Hessian Coffee in order to inspire, support and grow businesses through the very best in hot drinks and service. By offering an exciting range of coffees and fine teas, and partnering with market leaders in commercial equipment, they feel that they are well placed to be able to bring quality, know-how and excellence to a variety of operation and service. The end-result - the coffee in the cup - is now not necessarily made from freshly roasted and ground coffee with fresh milk, as there are some wonderful soluble products such as milk and freeze-dried coffee choices available in the market which offer convenient and ‘ever-fresh’ storage solutions.” Bean to cup machines are also ideal for sites where coffee is not the core business, or where there’s a low volume of coffee being served, but where beverage quality is still important, point out Hessian Coffee (www.hessiancoffee. com). For these operations, bean to cup equipment offers consistently great coffee at the touch of a button as with minimal training anybody can operate these machines, which offers great staffing flexibility with no need for specialist staff recruitment or training. The machines also enhance productivity, allowing operators to make great coffee while they’re getting on with other parts of order preparation. These machines are also well suited to locations with no mains water supply as some machines can be manually filled.

Hessian Coffee Co. supplies freshly roasted coffees, award-winning teas, associated products and quality commercial brewing equipment to foodservice operators and caterers in cafés, hotels and businesses.

British input Produced by multi award-winning Fracino (http://www.fracino.com) - the UK’s only manufacturer of espresso coffee machines - the Cybercino has also been helping to enhance the bean to cup market. Designed to enable restaurant, bar and café operators to deliver great coffee without the need for expensive training, the Cybercino combines a traditional espresso machine design style with cutting-edge technology and engineering techniques, feel the firm. Offering programmable control and electronic diagnostic features, users can very easily adjust and fine tune various features to create the espresso they seek, time after time (most are controlled by a simple and easy to use LCD display mounted on the front panel). Manufactured from highly polished stainless steel and hand assembled using the finest quality components, the Cybercino’s stylish curved panels can be finished with a fully customised theme. The illuminated rear panel can be finished with a bespoke design, such as the outlet’s logo, to produce a stunning piece of craftsmanship that complements the decor and branding of any restaurant, bar or café. “The Cybercino’s features include an innovative horizontal drive mechanism which compacts coffee in the group head, holding the coffee under constant pressure whilst hot water is infused, giving the best possible crema – a feature normally missing from bean to cup coffee machines,” says Fracino’s global head of sales and marketing, Peter Atmore. The Cybercino, along with Fracino’s traditional machines including the Contempo, Romano, Retro and PID, will all be on show at the much-anticipated European Coffee Expo taking place at Olympia, London (22 and 23 May 2018, www. europeancoffeeexpo.com).


Coffee pleasure –

freshly ground, not capsuled.

Roger Federer Inspirational role model, world record holder of Grand Slam wins, greatest tennis player of all time – and coffee lover.

For cafes, restaurants, bistros, pubs or offices where up to 30 different speciality coffees are enjoyed each day, JURA has produced the WE8. With its capacity and variety of coffees, it delights even the most discerning gourmets like Roger Federer. The one-touch automatic coffee machine prepares all specialities to professional barista standard. The Pulse Extraction Process (P.E.P.®) is a top innovation which guarantees the very best aroma even for short speciality coffees. The appliance is operated intuitively using the TFT display or even via the app* as desired. All elements are easily accessible from the front, while the Intelligent Water System (I.W.S.®) detects the water filter automatically. JURA – If you love coffee. JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com www.thecafelife.co.uk *The separately available Smart Connect Bluetooth® transmitter / receiver is necessary for this.




Nicknamed the “sugar tax” when it was first announced in the 2016 budget, the Soft Drinks Industry Levy (SIDL) takes effect from 6 April 2018 with implications for any businesses producing, packaging or bringing into the UK soft drinks with an added sugar content. Less is more The new levy is a major part of the government’s childhood obesity strategy - in essence, the UK government’s plan for action to significantly reduce childhood obesity by supporting healthier choices. This centres around industry cutting the amount of sugar in food and drinks, as well as encouraging primary school children to eat more healthily and stay active. SIDL is not a tax on all sugar, however, but in particular a levy that directly targets the producers and importers of soft drinks – popular with young and older alike – to, according to www.gov.uk, “encourage them to remove added sugar, promote diet drinks and reduce portion sizes for high sugar drinks.” Who’s liable? To determine if you’ll need to register and pay this new tax, drinks companies and operators will need to decide if the drinks they produce, package or bring into the UK are liable. According to www.gov.uk/guidance/ soft-drinks-industry-levy, a drink is liable if it meets all the following conditions:

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- it has a content of 1.2% alcohol by volume or less - it’s either ready to drink, or to be drunk it must be diluted with water, mixed with crushed ice or processed to make crushed ice, mixed with carbon dioxide or a combination of these - it’s packaged ready for sale - it has had sugar added during production, including pure cane sugars like sucrose and glucose as well as substances (other than fruit juice, vegetable juice and milk) that contain sugar, such as honey - it contains at least 5 grammes (g) of sugar per 100 millilitres (ml) in its ready to drink or diluted form A drink is exempt if it meets one of the following conditions: - it contains at least 75% milk - it’s a milk-substitute which contains at least 120 milligrams of calcium per 100ml, for example soya or almond milk - it’s an alcohol replacement drink, for example de-alcoholised beer or wine - it’s infant formula, follow-on formula, baby foods, formulated food intended as a total diet replacement or dietary food used for special medical purposes As a result of these new legal stipulations, many in the drinks industry

have been reformulating their drinks to reduce the sugar content, which, in turn, may either reduce or remove their drinks’ liability to the new levy. Registering The www.gov.uk web site goes on to advise that a business must register if you - have produced more than one million litres of liable drink in the last 12 calendar months for your own brand or brands you have the rights to manufacture - bottle, can or otherwise package liable drinks for someone else - bring liable drinks into the UK from anywhere else, including the Isle of Man and Channel Islands You must also keep copies of invoices and other sales documents. If you produce less than one million litres of liable drink, you’re classed as a small producer and don’t need to register if all the following apply: - you only package your own liable drinks - you produced less than one million litres of liable drink in the last 12 calendar months - you won’t produce more than one


what can caterers do?



KNow the

What Caterers choose to do with price is at their discretion. One of the Levy’s objectives is to encourage consumers to consume a broader range of low and no sugar soft drinks. It is our recommendation that where the Levy is applied to a product, it should be passed on to the price the consumer pays but that’s up to you.

Soft Drinks


Industry Levy



At Britvic, we focus on producing great tasting low and no added sugar products. With the impact of Levy on costs, Caterers should review the packs included in meal deals for on the go meals and family deals. Are you stocking a range of great tasting no and low sugar products - See below for must stocks. Consumers will still demand added sugar soft drinks as a treat within their balanced diet and lifestyle. Continue to stock added sugar products but ensure your space and stock holding reflects the shift in consumer demand.

What’s happening? In the 2016 Budget, the government proposed a new levy on soft drinks that contain added sugar. This levy applies to the production and importation of soft drinks containing added sugar. It’s purpose is to encourage ECTIVE FRO manufacturers to offer greater EFF M choice of lower sugar products TH through reformulation and product development whilst encouraging consumers to drink a broader range of low sugar and no sugar soft drinks using differential pricing.

6 APRIL 2018





What Caterers choose to do with price is at their discretion. The price tags below demonstrate the impact of the Levy on selected soft drinks if Caterers choose to maintain their cash margin and pass on the Levy in full with VAT applied.

The Levy Facts*


Mid levy 18ppl


High levy 24ppl

The levy will be applied to drinks with added sugar. Dairy and Pure Juice drinks will be exempt.

1.5L (PET)


Mid levy 18ppl


High levy 24ppl

330ml Can

LEGISLATION million litres in the next 30 days. You can register voluntarily if any of your liable drinks are packaged by a third party in the UK. You’ll get a registration number. If you give this number to your third party packager, the drinks they package for you won’t be liable. Registration was possible from January 2018, and from 6 April 2018, affected companies need to register within 30 days of the end of the month in which they - first need to report drinks that you have packaged or brought into the UK - produce more than one million litres of liable drinks in the previous 12 calendar months. You’ll be registered from the first day of the month after the month you first needed to register. You’ll also need to register within 30 days of the date that you know you’ll: - need to report liable drinks that you

will package or bring into the UK in the next 30 days - produce more than one million litres in the next 30 days You’ll be registered from the date you know you’ll need to report the liable drinks. You only need to register once. If you need to register under more than one of these rules, you’ll need to follow whichever rules require you to register the earliest. Amount to be paid This depends on the total sugar content of the drink. You’ll pay 18p per litre if the drink has 5g of sugar or more per 100ml, and 24p per litre if the drink has 8g of sugar or more per 100ml, and you’ll need to send returns to HMRC every quarter (the first returns are due in July 2018). More details can be found at www.gov.uk/guidance/soft-drinksindustry-levy

S u g a r re d u c t i o n i n b e ve ra g e s s e m i n a r With sugar reduction in drinks now being such a hot topic, and the UK government introducing the soft drink levy as of April 2018 (affecting all producers and importers of soft drinks with more than five grammes of added sugar per 100ml, including alcoholic drinks with up to 1.2% alcohol by volume), Campden BRI are making it a subject of a seminar to be held on 27 March 2018. Campden BRI (www.campdenbri. co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division. And in the case of the soft drink levy, Campden BRI point out that to avoid or reduce the impact of the levy, producers must either reformulate their drinks to reduce the amount of added sugar to below the five gramme limit or reduce their portion size.

28 FEBRUARY 2018


EnvAt the event – likely to be of interest to NPD managers, technologists, nutritionists and technical managers - a range of speakers from industry and Campden BRI plan to consider regulatory requirements and considerations, technical considerations, improving the flavour of reformulated products using flavour modifications, improving mouthfeel and replacing sweetness. Q&A with event leader, Rachel Gwinn What are the implications of the new requirements for sugar-added drinks manufacturers? The sugar levy is being introduced to try to encourage manufacturers to reduce the levels of added sugars in soft drinks. The levy will affect all producers and importers of soft drinks that have more than 5 grammes of added sugar per 100ml, with a higher rate of levy for those with 8 grammes or more. This will include alcoholic drinks with less than 1.2% alcohol by volume. The levy has been confirmed at 18p and 24p per litre for the two bands. Manufacturers will need to reformulate or create soft drinks with added sugar levels of not more than 5g / 100g if they wish to be

exempt from the tax. How does Campden BRI think this will impact the hospitality sector, and in particular cafés? The soft drinks levy will apply to drinks ‘packaged ready for sale’ and ‘ready to drink’ products. This will include those which must be diluted with water, mixed with crushed ice or processed to make crushed ice, mixed with carbon dioxide or a combination of these. So the hospitality sector will need to comply with the levy as their products that fall in this area could be subject to the levy. What, if any, are the legal implications for drinks-retailing and serving outlets? (is there a legal requirement for them to start selling ‘lower sugarcompliant’ drinks, or not?) There is no legal requirement to start selling lower sugar drinks. What can attendees to the Campden BRI event expect to learn? Delegates will gain an understanding of the legal requirements, implications for labelling and challenges with reformulation. They will also hear from ingredient suppliers offering solutions to the various technical issues faced when reducing the sugar content of drinks.

CafeIDCJ5:Layout 1 15/03/2012 19:59 Page 1

CafeIDCJ5:Layout 1 15/03/2012 19:59 Page 1


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From froth to foam Vicki Hart (right, main picture), manager and barista trainer at Limini Coffee (www.liminicoffee.co.uk), offers some insight into serving the perfect cappuccino - a speciality coffee beverage that relies in no small part upon the texture of its milk.

Progress made With the coffee industry constantly evolving - allowing for the improvement in taste, quality and consistency of our coffee - it is exciting to look back and see how we have changed. An interesting development, and one many people have commented on, is what we expect to be served when asking for a cappuccino. This has changed over the years from a frothy, bubbly coffee to a silky, smooth micro-foam topped drink. This has improved the taste of our coffee as it is evident that the smaller the bubbles, the thicker and denser the drink becomes. This gives the perception of a creamier, more luxurious drink; allowing our mouths to be coated in delicious coffee. The aim of a silky smooth, milk-based drink is to ensure you get a small amount of foam, coffee and milk with every sip. This leads to

30 FEBRUARY 2018


a coffee that drinks consistently from the first mouthful to the last; allowing for the improvement of that well-loved classic cappuccino. Basics The best way to create this infamous micro-foam has been the debate of

baristas for years! However, there are key ‘rules’ to bear in mind to ensure you get the best out of your milk. The type of milk used must contain a good amount of protein; this allows for the creation of the air bubbles. It is then important to use fresh, cold milk each time, and only heat the amount of milk you need; no re-heating allowed. Always aim to introduce the air into the milk when is it cold. Adding those bubbles in above 40°C will make bigger, harder bubbles. The final desired temperature is somewhere around 6065°C. Any hotter than this and the milk loses its sweetness. Barista skill The key rule in getting the best out of your milk however, is the precision in the movement of the milk jug and therefore the skill of the barista. Air

MILK bubbles are introduced when jets of steam from the steam-tip force air bubbles into the surface of the milk. The trick to getting the smallest of bubbles is to only ‘just’ break the milk’s surface. To keep creating these bubbles, the jug should be precisely lowered to keep the steam-tip on the milk’s surface. The longer on the surface, the more foam will be created. Once the desired amount of foam has been reached it is then necessary to ‘just’ cover the holes of the steam-tip, remaining very close to the milk’s surface. This should create a whirlpool that combines those tiny bubbles with the wet milk, giving the milk that shiny, smooth texture we desire.

In the past, the larger milk bubbles of the traditional cappuccino were created by having a bigger distance between the steam-tip and milk surface and not allowing for the combining of these bubbles with the wet milk underneath. Once the ‘perfect’ micro-foam has been created, a step that is often missed is the need to spin the milk just before pouring your drink to keep the foam and milk combined. The silky microfoam should then mix beautifully when poured into espresso to create a blend of milk, foam and espresso. No more cups of air of years past, but a rich, decadent coffee. I’ll leave it up to you to decide which latte art you should finish it off with!

NEW BARISTA TRAINING CENTRE OPEN FOR BUSINESS Stokes Tea & Coffee (www. stokes-coffee.co.uk), founded by Robert William Stokes in 1902 is a familyrun business based in the historic city centre of Lincoln, and has now opened a dedicated barista training centre. The coffee roaster and purveyor of fine teas, owned by RW Stokes & Sons, has three cafés in the Lincoln area. Stokes High Bridge Café in Lincoln was the first to open, followed by Stokes Collection Café, housed within the Collection Museum also in Lincoln, which opened in 2011. The third café opened in 2017 at The Lawn in Lincoln. Stokes is also a wholesale business, selling original tea and coffee blends, as well as providing various coffee equipment to the trade. Aimed at budding baristas as well as coffee connoisseurs, the new centre is located at the Lawn complex in Lincoln, adjacent to the newly refurbished roastery and is the first of its kind in the East Midlands, claim the firm.


The space is being used primarily to provide bespoke barista expertise for professional and budding coffee enthusiasts within the industry, but Stokes will also offer courses for members of the public who are interested in brushing up on their barista skills. The centre will cover disciplines such as barista

training, latte art and customer service along with general coffee and tea knowledge and with a range of hot beverage equipment, is able to train up to 6 people in any one session. “We are really excited to launch the barista training centre as a brand new phase of the Stokes’s coffee legacy. We have been roasting for more than 100

years and would like to help train professionals for the next century,” said Nick Peel, managing director at Stokes. “The purpose-built space is great for all professional and aspiring baristas – I think it is especially great for students and those looking for a job in a coffee house as it will give you some real experience and make you stand out. It is also great for any members of the public who really love coffee and are looking for a fun day out. “I did my training at the London School of Coffee and I wish there had been one closer to home with the same high standards of teaching, which is why I was very keen to get a centre set up in the new Stokes HQ – which is the perfect space to host the school.” The new centre is part of the £2m renovation of the historic Lawn complex and is accredited by the BSA, offering City and Guilds courses as well as Stokes own general training courses.



Optimal EPoS Eight top tips from Kevin Greene (international product manager at supplier of innovative EPoS solutions, CBE Software, www.cbesoftware.co.uk) to make the best use of time for busy out of home and café operators.


a collaborative CBE say they take monstrated supplier of oach to EPoS, de pr ap As a well-known nd la tegrations, which solutions in Ire rough its many in th innovative EPoS g, ed ch un ts, mobile orderin Software la include paymen since 1980, CBE ng n si he cu tc fo ki ily dering, , primar loyalty, online or in the UK in 2007 ent. t sectors. ur co queue managem re d fo an d n an io il mat to au on the reta to what they feel putation and They also boast Building on its re of e on of cial strategic th reng mutually benefi a be leveraging the st y lit ita s PixelPoint t popular hosp ership with PAR’ rtn pa the world’s mos ey th at their software they report th S, and claim that Po EPoS products, r ei th advanced, it can ly launched is so technically have now recent to bespoke , UK e n in th red to meet the gu nfi co be hospitality solutio w ne any hospitality and service to a requirements of take integration ss ne si a dedicated bu r ei s (th or. CBE also has at er op level for operator s lopment centre over 200 partner search and deve re integrates with to spearhead new is committed whose aim is it to and says that it of n io ns pa chnology, many rriers to ex innovations in te removing the ba e th e e or m ef co er be th on to erators which have gone for multi-site op t. ou t t in es po gg ey bi r rd, th of thei industry standa eliminating one . s) he headac

Maximising profitability “Out of home and café operators have 101 things to manage every day, so electronic point-of-sale (EPoS) software may not always be front of mind. However, I hope that the following handy tips will help operators stay

32 FEBRUARY 2018


right on top of things, and make sure they get the best return on technology investments,” says Kevin Greene (pictured). Be in charge of the technology EPoS software is designed to work

24 hours a day, 365 days a year. It is important that out of home and café operators ensure that any software is fully configured to automatically deliver everything that it can possibly do on an ongoing basis to ensure they are getting the best out of the software.

EPOS Make more use of time to tackle nonautomated tasks Whether it’s creating an order or managing margins in the back office, EPoS software was designed to gobble up time-sapping tasks and automate them allowing more time for staff to do other things. Better still, it does so without human error and without duplication. Once technology is sorting these automatable jobs, staff are free to address the more important, nonautomated tasks – everything from greeting a customer to planning the next quarterly budget. Remember that integration is king By having as much technology as possible operating on a single platform, operators can seamlessly mesh a multitude of functions, from managing deliveries to stock control, and from mobile payment to follow-up marketing. By integrating and consolidating your technology it provides greater control and a more holistic overview of your entire operations. Take the hassle out of sudden sales spikes The out of home and café business is

subject to frequent and sudden sales spikes, and automated technology is a sure-fire way to address the issue. Pay-at-table apps, for example, can make sure that a busy operator doesn’t need to ramp up staff levels at a busy lunchtime or on holiday weekends.

data in real terms to spot the useful information that lies behind it.

Value everybody’s time It’s tempting to say that “the staff were there anyway”, but allocating menial and automatable tasks fails to put a value on their time. Surely they could be doing something far more important for the business – perhaps helping a customer when deciding what to order – creating a relationship with the brand and a ‘customer for life’ in the process. By putting a value on everyone’s time, operators can focus on important KPIs, such as margins and profitability.

Speed of service is king these days More and more consumers are under huge time pressure, so ensuring that they can get in, get served and get out as quickly as possible can be instrumental in keeping them coming back. Make sure technology is geared towards facilitating speed of service, whether it’s automated ordering platforms or fast payment options. And did you know that if you can speed up each transaction by as little as five seconds, you can deliver an additional eighteen transactions per hour? That corresponds to 18 happy customers who might otherwise have gone elsewhere due to the length of your queue.

Don’t confuse data with insight Software is capable of providing myriad data and management reports, but time needs to be spent on it to reveal where the insight lies. Knowing that fish isn’t selling much is one thing – knowing that it sold twice as fast when it was promoted with chips is another. Operators should leverage

Don’t be afraid to ask for advice Operators should spend time talking to the vendor, asking them questions such as “what would you do if you were in my shoes?” There’s also a wealth of information to be had via online forums, where like-minded operators share their learnings with each other.


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





COMMON GOOD The global nature of the coffee business means that there are plenty of opportunities for companies large and small to get involved in the sale of fairly-traded products that also help to promote sustainability.

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Fairtrade The international Fairtrade system exists to end poverty through trade. The Fairtrade Foundation is an independent certification body and NGO which licenses the use of the Fairtrade mark on more than 5,000 products which meet its rigorous social, economic and environmental standards. This independent label signifies to consumers that farmers and workers across 75 developing countries are getting a better deal from trade. Today, more than 1.6 million people who work hard to produce coffee, tea, cocoa, bananas, wines, flowers, cotton, gold and many other products benefit from Fairtrade, which campaigns for as well as enables a fairer system of global trade. In 2016, UK retail sales of Fairtrade certified products exceeded £1.65 billion. Volume growth also increased, meaning that an estimated financial premium totalling around £30 million will go to farmers and producers across Africa, Asia, Latin America and Caribbean to allow them to continue delivering improvements for themselves and their communities. Beyond certification, the Fairtrade Foundation reports that it is deepening its impact by delivering specialist programmes to help disadvantaged communities boost productivity in the face of challenges such as climate change. Fairtrade Fortnight is the highlight of the year for the Fairtrade

Fair and ethical According to a recently established database titled Passport Ethical Labels created by Euromonitor International, “in terms of overall global growth for ethically labelled packaged food and drink categories, Euromonitor International predicts a moderate 10% increase over 2015 – 2020 forecast period. The upshot is that in the modern packaged food and beverage market, products that do not bear some kind of ethical label are dying out fast. In


movement in the UK and this year it will run from Monday 26 February until Sunday 11 March 2018. The multi-platform celebrity fronted campaign will call for a living wage for world’s poorest farmers and workers. UK’s high-profile chefs and foodies will join forces with hundreds of thousands of campaigners up and down the country to shine a light on the challenges faced by farmers and workers who produce the food we eat, but struggle to make a living from their work. Fairtrade says there is no standard accepted living wage for farm workers in many developing countries. Buyers, brands and retailers must recognise the issue and agree to work towards common living wage goals with their suppliers and trade unions, they assert. Fairtrade Fortnight will highlight its unique role in bringing together farmers and consumers whilst mobilising support for its work around the living wage, with an additional focus on bananas and coffee. Fairtrade is arguably the most widely recognised ethical label in the world and one that has paved a more conscious way of shopping since it started more than 22 years ago. It currently works with 1.6 million farmers and workers across 74 developing countries, providing a safety net against volatile market prices and the Fairtrade Premium - often the only resource to improve their social, economic and environmental conditions. Last year’s campaign saw more than 60,000 Fairtrade events being held across the country, with UK’s

main retailers supporting its call to action in store and online. To help businesses promote Fairtrade Fortnight the Foundation has produced a range of assets which can be downloaded from the Fairtrade Foundation web site. Whether it’s promoting Fairtrade Fortnight in-store, promoting on social media or supporting a local campaign group there are a number of ways for businesses to get involved. More information about the campaign and how to get involved is available at www.fairtrade.org.uk/ fortnight.

consumers’ eyes, a company needs to legitimise profitmaking by investing a part of it in ‘the common good’, rather than exploiting the environment and people solely to generate maximum return for investors.” The International Fairtrade Certification Mark has now been in use in the UK for over twenty years and represents a familiar sight - a symbol of assurance of good and fair working practices and something that younger generations will have grown up with.


FAIR TRADE By ensuring better trading conditions through better, set minimum prices and decent and fair working conditions for farmers and workers, the Fairtrade organisation is able to improve the lives of people in developing countries. Data from www.fairtrade.org.uk shows there are 1,226 Fairtrade certified producer organisations in 74 countries, with 26% of all farmers and workers in Fairtrade plantations or small farms being women and 26% of plantation workers earnings being spent on education. According to the foundation, buying Fairtrade products means “farmers and workers can bring greater security, equality and opportunity to the lives of their families and communities.” Hope & Glory (a premium tea brand, www.thehopeandglory.co.uk), for example, founded by Nina and Bharat Chudasama, was born from the desire to drink great tea every day rather than settling for the average, and aims to increase communication and educate food and drink lovers in the science and art of making the perfect cup of tea to elevate the overall experience for consumers. “It’s important to verify ethical marks such as Fairtrade with educational narrative, so as not to lose the impact of the message behind the accreditation,” says Nina Chudasama, founder of Hope & Glory. “Gaining certification from the likes of Fairtrade or the Soil Association, for example, requires a great deal of effort – per tea blend we spend a lot of time and energy ensuring traceability, documentation, packaging and design along with the on-going administration necessities required to secure each accreditation. “At present, Hope & Glory holds two ethical marks, those being Organic and Fairtrade, with others pending; these are important to us as they reflect our passion for our product and our belief and commitment to fair working practices and conditions as well as sustainability and best environmental care within the beverage sector. “Our tea collections need to meet exacting requirements – we only source organic, handpicked, whole leaf, orthodox and where possible, Fairtrade tea, with full traceability, provenance and sustainability credentials. This means the sources for our teas are limited to only the best tea gardens sited across India, Sri Lanka and China. This dedication to quality inspires confidence in our brand for our

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clients and consumers and provides reassurance of our premium product.” As part of their commitment to ethical practices, Hope & Glory also uses packaging specifically designed to minimise waste and just like in the old tea trade days, they use sea freight, not air freight, and pack at source to avoid double handling or wasted transport materials.” Values and corporate social responsibility “In order to benefit from the Fairtrade movement and receive the credentials as a verified business for supporting ethically sustainable causes, it is advisable to ensure your portfolio of products across the board are also aligned with the same values and corporate social responsibility,” says Barry Kither, AFH sales and marketing director at Lavazza UK. “By selecting ethically-sourced products such as Lavazza’s recently launched Tierra Origins range, businesses can reassure consumers that their purchase is supporting the coffeegrowing communities in which it has been sourced.” Lavazza’s Tierra Origins range is the latest addition to Rainforest Alliancecertified Tierra Project, featuring coffee from the most prestigious origins like Brazil. This project first debuted in 2002 to improve the living conditions, social development and economic growth of farming communities, with the new range reaffirming Lavazza’s commitment to promoting sustainable agriculture and acknowledging the work of everyone involved in the supply chain, feel the famous brand. Lavazza point out that their dedication to sustainability is based on three fundamental principles - premium product quality, support and care for small communities and respect for the planet. “It’s becoming increasingly prevalent for businesses to match the rise in consumer demand for high quality coffee as well as catering to a new interest in provenance and origin,” adds Barry Kither. “Each blend has a unique story behind it and that’s another reason why more brands are using origin-centred coffee in order to give their offering a genuine background story, and therefore create a stronger connection between their consumers and the product.” To further this initiative, towards the end of last year the global Italian coffee

company unveiled the 26th edition of its annual calendar, the first global artistic promotion of the United Nations’ 17 Sustainable Development Goals. Captured through the photography and stories of 17 inspiring people and renowned personalities such as Jeremy Renner, Andre Agassi and Massimo Bottura, the Lavazza 2018 calendar project asks the question “2030: What Are You Doing?”. Highlighting the work of each of its ‘sustainability ambassadors’, the brand feel that the calendar encourages others to do their part in working to achieve the UN’s 17 SDGs (sustainable development goals).

Shot by award-winning British photographer Platon – well-known for his unique portrait style and social justice work – each person portrayed in Lavazza’s 2018 Calendar is working on and contributing to a project that helps to fulfil each of the 17 goals. For example, Daniel Katz, co-founder, board chair and former president of Rainforest Alliance, represents Goal #12: ‘Responsible Consumption and Production’. Rainforest Alliance certifies the products of thousands of companies worldwide, guaranteeing that their ingredients have been sourced responsibly, using the best social and

FAIR TRADE environmental practices, from farm to shop. Rainforest Alliance has also helped farmers around the world sustainably cultivate over four million acres of land, charging towards its mission of rebalancing the planet and fostering the long-term health of all its people. “At this point, we need to really raise the awareness of the 17 Sustainable Development Goals to an entirely new level,” said Daniel Katz in a statement. “People do not need to know all of them by memory but we do need as many people as possible to live and breathe the meaning behind the goals. The Lavazza Calendar and projects like them will really help by spreading the word far and wide. “I have been working on global conservation issues for over 30 years now since I first graduated from college and helped to start the Rainforest Alliance as a 24-year-old. In some ways, we have made tremendous progress. Across the globe, conservation and sustainability are now common topics of conversation. The world of innovative sustainable design is awesome and new and better solutions are popping up all over.” “In terms of the hot beverages served, the stand out issue in sustainability remains coffee certification,” says Martin Armitt, marketing controller at Aimia Foods (www.aimiafoods.com). “Many national corporations and most governmental or pseudo-governmental outlets (schools, hospitals, universities, for example) expect fair and ethically certified coffee. In consumer homes, fair and ethically certified coffee brands make up as much as 30% of sales. So ambitious operators can ill afford to be a ‘one club golfer’ when it comes to their coffee and generally need to have a range from cheap and cheerful through to certified coffee options.” Aimia Foods feels that it makes this easy with their Café Nueva range which offers the full suite of options from very low cost through to fair and ethical Rainforest Alliance, Fairtrade and extending on to espresso and ground coffee. “We are proud of our heritage and continued relationship with the National Federation of Colombian Coffee Growers, the world’s largest not for profit growers’ co-operative supporting over 560,000 coffee farmers and their families. We think we have the most complete, wide range suite of fair and ethical coffees in the market today,”


adds Martin Armitt. “We also provide Fairtrade certified instant hot chocolate Milfresh Fair and Ethical to offer a dual canister ethical solution for all ethically motivated locations. “Sustainability is too often a term banded around to describe practices in the developing world, but what about closer to home? In milk for example? Our Milfresh brand has now been set the standard in vending for the best part of a decade. “Milfresh comes strictly from dairy co-operatives who pay farmers a proper rate for their milk. Preserving the dairy farmers’ livelihoods, the minimum price guarantee ensures the consistent provision of the finest quality milk both now and in the future. We will never entertain using inferior and inconsistent quality spot market milk, because it is not sustainable in quality, consistency or flavour. Milfresh is a very good example of how premium quality and sustainability operate hand in hand to support a stronger commercial offer for the operator.” Sustainable chocolate A year on from the launch of parent company, Barry Callebaut’s ‘Forever Chocolate’ manifesto, Barry Callebaut Beverages UK has announced the targets it has reached so far in its goal to make sustainable chocolate the norm. Focusing on the next steps in its long history of investing in a sustainable supply chain, the world-renowned supplier of high quality chocolate made a series of pledges 12 months ago, which it has promised to deliver by

2025. The pledges include achieving the eradication of child labour from the supply chain, lifting more than 500,000 cocoa farmers out of poverty and being carbon and forest positive and using 100% sustainable products in all of the company’s ingredients. Results to date, recently released by the group, are overwhelmingly positive and show that Barry Callebaut is on target to reach its goals with almost 6,000 farmers in Cote d’Ivoire, Ghana, Cameroon, Indonesia and Brazil gaining access to coaching, tools, seedlings and finance. 247 child labour cases were identified and remediated in the supply chain, with increased energy efficiency activities and production efficiency rates and a 13% rise in the amount of cocoa sourced through sustainability programmes achieved. “The group has worked tirelessly to deliver these results and is committed, and on target, to reach the ultimate goals it set for itself by 2025, making ‘Forever Chocolate’ a reality for all concerned. It’s very much an inclusive cause that we are championing and we couldn’t do it alone,” said head of sales

for Barry Callebaut Beverages UK, Paula Bentley. “We are currently working with industry, government agencies and NGOs to achieve these results. We believe that the future of our industry depends on its ability to make cocoa farming more viable and attractive to farmers and we would invite anyone who wants to make sustainable


FAIR TRADE chocolate the norm to stand with us and join our campaign.” Barry Callebaut is an established advocate of sustainability, working with smallholder farms in West and Central Africa, supporting farmer training in Good Agricultural Practices (GAP), having become known for working to increase productivity and to improve the quality of cocoa while positively impacting on livelihoods on a large scale. New products and positioning Cafédirect (www.cafedirect.co.uk) – the first brand to bring Fairtrade coffee to the UK - has unveiled a radical new positioning to communicate the “Ridiculously Good” messaging at the heart of the brand and business. This bold new development will support Cafédirect’s rate of sale for its retail partners and will aim to reinvigorate the Roast and Ground sector as a whole, which has declined by 0.3% in the last 12 months, they report. Cafédirect’s philosophy is that only ridiculously good business can produce ridiculously good drinks, encompassing both the positive impact its business model has on its suppliers and the quality and taste of its coffee. The company works directly with artisan growers from across the globe to produce award-winning coffee, tea and hot chocolate that is ridiculously good, in taste, quality and at delivering positive change for the farmers that it works with, and its new positioning has been co-created by the agency Family (and friends) (http:// www.familyandfriends.uk.com) to communicate this special difference. The change in positioning is supported by a dramatic new visual identity and packaging design across the whole range. New product become available from the end of October 2017 at all of Cafédirect’s retail partners, including Waitrose, Sainsbury’s, Tesco, Ocado and The Co-operative. BB foodservice (the delivered wholesale arm of Bestway Wholesale, www.bbfoodservice.co.uk) has launched a new range of quality coffees and beans called Essentially Café, and that includes Fairtrade Original Ground (made from Arabica and Robusta beans sourced from Brazil, India, and East Africa) and Fairtrade Original Filter (made from Arabica and Robusta beans sourced from Brazil, India, and East Africa). “Including Fairtrade alternatives

38 FEBRUARY 2018


within the new Essentially Café rage is important to BB foodservcie, as drinkers are more discerning, not only of taste, but also of the provenance and ethics from where their coffee originates. Drinkers are willing to pay more for their coffee if they know that partners throughout the supply-chain are being treated with respect and integrity,” says Dawood Pervez, trading director of Bestway Wholesale. “After a couple of years of negative growth driven by cash conscious consumers, sales of Fairtrade coffee have risen by 8% over the past year so it made sense for BB Foodservice to offer Fairtrade alternatives to customers to meet shopper needs and trade up coffee drinkers.”

Going further “Fairtrade has done more than perhaps any other organisation to drive understanding of how the food and drink we consume ends up on our table. Yet while Fairtrade has undoubtedly been a vital initiative, it’s no longer the only sustainable sourcing method around and there are now a number of sourcing models which seek to go even further. Currently, under Fairtrade, the minimum price is not linked to the quality of the crop, and this means farmers are not always incentivised to improve the quality of the coffee they grow as a way of achieving sustainable, long-term security,” says Violeta Stevens, director of supply chain at Union Hand-Roasted Coffee. “Our model – Union Direct Trade – sets out to inextricably link quality and price. It sees us not only paying well over the Fairtrade minimum price, but developing close and long-standing relationships with farmers, helping

them increase the quality and yield of their crops, and thus the prices they can command. Not only that, we invest heavily in their communities while providing a transparent and stable route to a speciality market, allowing farmers to build for the future. “We supply coffee to hundreds of independent cafés and coffee shops across the UK and they’re telling us that their customers are increasingly demanding and discerning when it comes to the provenance of their coffee, and actively making the link between sourcing and taste. There are a number of ways to leverage this, but the most important one is making sure baristas are knowledgeable about the provenance of the coffee on sale, and crucially, how the provenance results in world-class cup of coffee!” Founded in 2001, Union Hand-Roasted Coffee is an award-winning artisan coffee producer and roaster based in East London, dedicated to spreading the joy of great coffee. Co-founders Steven Macatonia and Jeremy Torz pioneered Union Direct Trade, making Union the first UK roaster to introduce a “tradenot-aid” way of linking sustainability with exceptional quality coffee, they claim. All of Union’s coffee is Q graded as 84 and above – the industry standard for high-quality coffee – and the company says that it is currently aiming to change perceptions about the way coffee is sourced, crafted and enjoyed. In April 2017, Union won the prestigious Queen’s Award for Enterprise: Sustainable Development, the UK’s highest accolade for business success.


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17/01/2018 12:31


A new brand identity for Redemption Roasters Here Design (www.heredesign.co.uk) â&#x20AC;&#x201C; which describes itself as a company of thinkers, writers, designers and makers working together to create useful and beautiful things - has raised the bar with a new brand identity for innovative prison coffee roastery Redemption Roasters.

Purposeful activity Artisan coffee company, Redemption Roasters, has unveiled a new brand identity by Here Design. Each batch of Redemption Roasters coffee is prepared by inmates enrolled in a training programme at Aylesbury Young Offenders Institute, which aims to reduce reoffending rates through purposeful activity in an otherwise aimless confinement. Through a partnership with the Ministry of Justice, Redemption Roasters operates a roastery and barista academy within Aylesbury Young Offenders Institute, delivering freshly roasted beans to their

42 FEBRUARY 2018

CAFĂ&#x2030; LIFE

coffee shop in Bloomsbury and network of wholesalers and consumers. Here Design reports that it took inspiration from this powerful story of redemption through skill-building within the inmate population in the design of the new Redemption Roasters identity, following the journey with a series of colourful graphics, symbols and illustrations. The power of process Underpinning the ethos of Redemption Roasters is the power of process. As the coffee beans are redeemed into a tasty,

PROFILE warming beverage through the process of roasting, so purposeless time can be redeemed by mindful work, point out Here Design. Following a period of incarceration, young offenders often need to work twice as hard to demonstrate their viability in the working world, and by learning new skills through the Redemption Roasters training academy, inmates are able to leave with a formal certification as well as support from Redemption Roasters in finding a work placement.

mix of colours and symbols to ensure that the Redemption Roasters brand stands out in a category dominated by craft brown – and more recently black – packaging, whilst telling the story of the beans from roast to cup. Whilst the new identity highlights Redemption Roasters as pioneers for purposeful activity, the design also speaks to the redemptive powers of coffee as a restorative drink for the weary, they feel, thus appealing to a wider consumer audience.

Unlocking potential Therefore, Here Design introduced a strong, simple logo that brings together the two ‘Rs’ of the brand name into a keyhole form to represent the unlocking of a prison door and the unlocking of untapped potential. The logo design also reflects the silhouette of a coffee roaster as an additional nod to the process behind each cup of Redemption Rosters coffee. A secondary language uses a playful

A story of cause and effect “Redemption Roasters is a story of cause and effect, so we introduced a dynamic brand identity that follows this journey and enables the consumer to be part of this powerful redemptive process,” says Tess Wicksteed, strategy partner at Here Design. “Despite the incredible volumes of coffee consumed every day, many people still don’t understand how it is made


and how the process relates to the taste of their cup of coffee. The new identity tells this story through a beautiful and descriptive design system that is a celebration of the working community behind each cup of coffee.” Ted Rosner, co-founder, Redemption Roasters, adds: “When we started working with Here Design we were keen to ensure that the core story behind each cup of Redemption Roasters coffee was made immediately apparent – this is coffee from a prison. “Here Design has captured this brilliantly and we’re now finding that some of our regular customers have learnt about the origins of our coffee through the new branding, so it’s already having an impact. “Everyone from the trainee roasters and baristas in the prison programme to the staff in our coffee shops and regular customers are really pleased with the new look and feel, and it’s great to see such pride within the whole Redemption Roasters community.”




Cockpit Café Based in Beverley, East Yorkshire, the Cockpit Café is a recently launched and very distinctive, aviation themedvenue, ser ving a diverse range of food and drink, as well as offering a glam environment. High-flying ambition

Established by businesswoman, Lucie Mountain, and drawing inspiration from the 1950’s and Lucie’s own passion for travel, the Cockpit Café is a quirky venue serving food and drink from all over the world. Lucie Mountain, who has six years’ experience in the food and drink industry, opened the Cockpit Café in early December 2017, the media having been previously invited to an exclusive opening where they had the opportunity to sample some of the independent and local food and drink being served. Describing herself as a serial food and drink entrepreneur, Lucie Mountain also founded Crêpe Lucette in 2011 - a vintage themed street food vendor, specialising in traditional French crêpes. Partnering with independent suppliers, the Cockpit Café says that it is setting out to be an advocate for local craft ales and spirits. It features 1940’s style ‘trolley dollies’ and live music from swing and jazz musicians, 44 FEBRUARY 2018


taking customers on a journey around the world. In fact, live music will be featuring on a monthly basis, say the café, to include 1950’s style jazz, swing, vintage singers and a unique modern twist on the popular genres. The Vintage Vocalist, Paula Marie, sang at the launch event, with live music in the evening being provided by local vintage songstress, Ruth Getz. “I am incredibly passionate about travel and the food and drink industry, so the Cockpit Café is a perfect amalgamation of everything that I love. I chose the 1950s as a theme because it was such a colourful and fun era,” said Lucie Mountain, commenting on the launch. “My gran, best known as Super

Gran! And who is 92 years old, was also the inspiration behind the Cockpit Café. Super Gran is my business advisor, life coach, florist and all-round legend! So, she was the only person that I wanted to cut the ribbon at the Cockpit Café’s official opening. “I wanted to create something completely unique to other food and drink venues in Yorkshire. The Cockpit Cafe has a high-end look and feel.

PROFILE We’ve had some amazing feedback from customers already, and the team and I are incredibly excited to watch the journey unfold as we welcome even more guests on board.” Quirky The 1950’s was a glamorous time for air travel and a holiday abroad was a luxury, and the Cockpit Café is setting out to reflect that in its escapism concept. Thus, a key element of the Cockpit Café experience will be the 1950’s style ‘trolley dollies’ and the olde-worlde décor, designed to help ‘transport’ customers to destinations around the globe. Partnering with independent suppliers, including the Lincolnshire Brewing Company, Atom Beers and Stokes Coffee, the Cockpit Café is stocking its own-brand coffee and craft ale. In the evening, the café transforms into a bar, serving up a range of unique alcoholic beverages including beer, cocktails, wines and spirits. A former air hostess for Eastern Airways and marketing manager for the airline, Lucie Moutain is now employing fifteen people from the local area to help bring the Cockpit Café to life, with plans to employ further recruits in 2018 as the Café makes plans to diversify its routes.

“I wanted to create a unique atmosphere which will differentiate the Cockpit Café from other food and drink venues in Yorkshire,” said Lucie Mountain. “With a background in food and drink and travel, the Cockpit Café is an accumulation of all the things I’m passionate about and I’m looking forward to sharing these with friends, family and customers. Offering a highend look and feel, it is a destination to be seen, and to be seen in!” The food Lunch options include frittata of the day (such as spiced pumpkin, caramelised onion frittata with yoghurt, honey and poppy seed dressing), seafood chowder served with garlic toast, roast sweet potato and goats’ cheese salad with pomegranate and pickled beetroot, chicken Ceasar salad, tuna nicoise salad and Moroccan grain salad featuring Bulgar wheat, orange dressing, smoked almonds and a date labneh. Sandwiches include egg and cress, smoked beef and Horseradish, Yorkshire ham and mustard and cheese and chutney. Sourdough toasties feature roast beef, caramelised onion and Swiss cheese, goats’ cheese, spinach and sweet chilli jam, as well as a Yorkshire

ham and wholegrain mustard option and a Lincolnshire poacher with a plum, onion and cayenne pepper marmalade. The café’s bagel line-up includes crumpet rarebit, smoked salmon and marmite and blue cheese, and the crumpets include Rueban (basically pastrami and Swiss cheese) and Mediterranean. Sweets and treats include a variety of freshly made cakes and scones, and a kids’ menu offers fish finger sandwich, airplane sandwich and macaroni cheese. For the adults, there is also a selection of wines and spirits, and in particular, gins.

An air hostess and airline marketing manager in a previous life, Lucie Mountain describes herself as a serial food and drink entrepreneur.




RECYCLING ‘ y v e L e t t a ‘L t & THE

The Environ men t al Au dit C o m m i t t e e ( E AC ) ha s ca lle d on th e governmen t t o in t ro du ce a 2 5 p la t t e le v y o n di s po s ab l e coffee cu ps, and for all co ff e e cu ps t o b e re cycle d by 20 2 3 , el se fa ce t he prospe ct o f a t o t a l b a n. Recycling challenge “The UK throws away 2.5 billion disposable coffee cups every year; enough to circle the planet five and a half times. Almost none are recycled and half a million a day are littered. Coffee cup producers and distributors have not taken action to rectify this and government has sat on its hands,” said EAC chair, Mary Creagh MP. “The UK’s coffee shop market is expanding rapidly, so we need to kick start a revolution in recycling. We’re calling for action to reduce the number of single use cups, promote reusable cups over disposable cups and to recycle all coffee cups by 2023.” The Committee has therefore called on the government to introduce a 25p ‘latte levy’ on disposable coffee cups, and use the money raised to improve the UK’s recycling ‘binfrastructure’ and reprocessing facilities. In addition, they have suggested 46 FEBRUARY 2018


setting a target that all disposable coffee cups should be recycled by 2023 (if this target is not achieved, the government should ban disposable coffee cups, they advise). Producers should pay more for packaging which is difficult to recycle and there should be improved labelling to educate consumers about how best to dispose of their cup, they add. Coffee cup charge Although some coffee shops provide discounts for customers who bring their own cup, uptake of these offers is low at only 1-2% of coffee purchases, claim the Committee who have noted the impact on consumer behaviour of the plastic bag charge (which reduced plastic bag usage by over 83% in the first year), concluding that consumers are more responsive to a charge than a discount. The Committee is urging the government to introduce a 25p charge

on disposable cups, to be paid for on top of the price of a coffee. The revenue should be used to invest in reprocessing facilities and ‘binfrastructure’, they suggest, to ensure that disposable cups and other food and drink packaging is recycled. As the recycling rate for coffee cups improves, the charge could be lowered. Mary Creagh MP added: “A reusable cup is one of the easiest ways to reduce cup waste but the discounts offered by coffee companies are ineffective. The plastic bag charge is proof that charges are highly effective at reducing packaging waste. We urge the government to introduce a 25p charge on disposable cups.” 100% recycling target and potential ban The UK throws away 2.5 billion disposable coffee cups every year, claim the Environmental Audit Committee. Almost all are incinerated, exported

RECYCLING or landfilled. Half a million cups are littered every day, which spoils our streets, harms our wildlife and pollutes our seas, they point out. Coffee cups are difficult to recycle, but not impossible. Industry action has been voluntary, noncommittal and slow, they claim, urging the government to now set a target that all disposable coffee cups should be recycled by 2023 and that if this target is not achieved, the government should ban them. “Coffee shops have been pulling the wool over customers’ eyes, telling us their cups can be recycled, when less than 1% are,” said EAC chair Mary Creagh. “The government should set a target for all disposable coffee cups to be recycled by 2023. If a sustainable recycling system for disposable coffee cups cannot be set up by this date, they should be banned.” Producer responsibility It is widely believed to be the plastic liner in coffee cups that makes them costly to recycle, but businesses supplying and producing them don’t bear the full environmental costs of their disposal, claim the EAC. The Committee heard that the UK’s producer responsibility obligations, which aim to make producers financially responsible for the disposal of their packaging, “fail the Ronseal test.” Packaging producers only pay for 10% of the cost of packaging disposal and recycling, leaving taxpayers to pay for the remaining 90%, they claim. The Committee is calling on the government to adopt a producer responsibility compliance fee structure that rewards design for recyclability and raises charges on packaging that is difficult to recycle. Mary Creagh MP went on to add: “Taxpayers are footing the bill for disposing of the billions of coffee cups thrown away each year, whether or not they are coffee drinkers. It is only right that producers should bear more of the financial burden to help recycle their packaging, so my Committee is calling for producer responsibility reform that rewards businesses that use sustainable packaging - and makes those that don’t face higher charges.” Recyclable but not recycled Disposable coffee cups are technically recyclable, but most are not recycled, the EAC have observed. This is because of the cups’ tightly bonded plastic (polyethylene) liner and the


complications of recycling packaging contaminated by food or drink, they feel. The UK only has three recycling facilities that can split out the paper and plastic components of coffee cups for recycling, resulting in less than 1% of coffee cups being recycled, they report. Most people, however, dispose of their coffee cups in recycling bins believing that they will be recycled, they pointed out. The Committee has called on the government to require coffee cups from cafés without in-store recycling systems to be printed with “not widely recycled” labels to boost consumer awareness, while cafés with in-store recycling systems should print their cups with “recyclable in store only.” “Most people are shocked and dismayed to hear that coffee cups are not recycled. Coffee shops have been sending out mixed messages for years, emphasising that their cups are ‘recyclable’ and staying silent on the fact they are not actually recycled. We’re calling for clearer labelling so people can make informed choices about their use and disposal of coffee cups,” concluded Mary Creagh MP. Different this time? In the wake of seeing one of his own reusable coffee cups being used by Environment Secretary, Michael Gove, Ecoffee Cup founder, David McLagan, commented: “Having previously thrown out similar initiatives in the past, the call from MPs for a coffee cup tax is fantastic news. The hope is that this time it actually comes to something. “With awareness of the single-use coffee cup waste issue growing rapidly, and consumers admitting they would be happy to pay a charge, it is high time for government to sit up and listen. Policy has to be dramatically altered if we are to effectively change the mind-set of the coffee-consuming public. “Following the huge success of the 5p plastic bag charge, a coffee cup levy is the obvious and necessary next step and will go a long way in changing attitudes and behaviours, by incentivising people to bring their own mugs. “Recycling is simply not the answer. Re-use is. So few facilities are currently available to manage the recycling of disposable cups due to the highly complex task of separating the plastic from the paper, and with 100 billion single-use takeaway cups going to landfill globally each year - that’s 273,972,603 coffee cups every single

day – the time for action is most definitely now. “Consumers, coffee chains and governments must all act in unison in order to reduce the volumes of coffee cups going to landfill.” Ecoffee Cup (www.ecoffeecup.eco) is one of a new generation of reusable

takeaway cups that are increasingly available. Launched to help tackle the ever-growing problem of single-use packaging waste, Ecoffee Cup also simultaneously provided a stylish, practical reusable cup for the coffeeconsuming public, feels David McLagan. The Ecoffee Cup is manufactured using bamboo fibre (the world’s fastest-growing, most sustainable crop, claim the company) and corn starch, which means it’s BPA and phthalate free. Ecoffee Cup is sturdy but light, has a resealable ‘drip proof’ lid for easy storage in bags, and it is fully dishwasher safe. Bamboo is naturally sterile and so it doesn’t flavour-taint drinks, unlike some other reusables, making it the ideal choice for the hurried coffee-on-the-go commute, they point out. Ecoffee Cup founder David McLagan has been fighting the coffee cup waste corner since the company’s inception in 2014, with the company also having set up its #stopthe100billion campaign precisely to raise awareness of the cause, effect real change in the way we consume coffee and help tackle the ever-growing issue of single use packaging waste going to landfill. 2016 research from Mintel would indeed suggest that Britain’s coffee shop drinkers would be happy to do their bit for the environment, with 40% of out of home hot drinks consumers prepared to pay extra for drinks served in 100% recyclable cups, report Mintel (however, 73% of coffee shop drinkers


RECYCLING RECYCLING surveyed by Mintel also said that price increases would make them cut back on out of home drinking). “The BBC’s Blue Planet II series really catapulted plastic pollution back into the public debate, and some businesses are already taking the lead in helping ‘nudge’ consumers to play their part in reducing waste,” said Trish Caddy, foodservice analyst at Mintel. “Our research shows that while consumers have great environmental

intentions, they are often very time pressured. Also, the hassle factor of carrying around reusable coffee cups could limit the popularity of schemes that reward people for doing so. “A more effective solution would be to make things easier for consumers by making cups more easily recyclable by, for example, using 100% biodegradable packaging rather than recycling the plastic.”

Pioneering Gosport paper cup recycling scheme Environment minister, Thérèse Coffey (pictured above, centre), has launched a new recycling initiative for paper coffee cups in Gosport – believed to be the first of its kind in the UK. Created through a partnership between Gosport Borough Council and paper cup manufacturer Huhtamaki, the scheme will pilot a collection and recycling service for used coffee cups for residents and businesses. It will provide dedicated cup recycling bins at strategic sites across Gosport including the ferry port (used by commuters as well as tourists) and council-owned premises such as the town hall and the leisure centre, with plans to extend collection points to main high street locations, local offices and transport providers in the future. Commenting on the scheme, Environment minister Thérèse Coffey said: “I am very pleased to see Gosport Borough Council and

48 FEBRUARY 2018


local industry coming together to take positive action to increase the recycling of cups. Tackling paper and coffee cup waste is a vital way to protect our environment and this is a great example of how collaborative action can have a real impact to make recycling even easier. This is exactly the kind of initiative that we would like to see following the launch of our 25 Year Environment Plan.” Local MP for Gosport, Caroline Dinenage, who also attended the launch added: “I was delighted to invite the minister to Gosport to launch Huhtamaki’s innovative new recycling scheme. Taking such positive steps to allow single-use cups to be recycled is great news for the environment and for the local community.” Residents simply need to make sure used cups are empty before separating the lid from the cup and placing both items in a dedicated bin. Cups and lids will be recycled into products such as garden furniture,

park benches and flower tubs that could be used in and around Gosport. The initiative is underwritten by Huhtamaki and will go live this month. Cllr Mark Hook, Leader of the Council, said: “We’re delighted to be able to support such a pioneering scheme, which makes it easier for residents to recycle coffee cups on the go. We’d encourage all local businesses and residents to get involved and help make this a success.” Neil Whittall of Huhtamaki added, “The cups we manufacture in Gosport are sustainably sourced, responsibly produced and fully recyclable. However, we recognise that many are not being recycled and we are actively working to change this. Improving cup collection and recycling infrastructure in Gosport will help local people make a difference and improve recycling rates. We hope this new initiative will create a blueprint for similar schemes


Solutions out there? Packaging company, Biopac (www. biopac.co.uk) – a UK developer and supplier of environmentally responsible packaging and catering disposables - says that it is pleased with the high amount of press around single use disposables and recycling in the UK, feeling that such levels of exposure will only help highlight the ongoing issues that the industry is facing. However, ‘taxing’ the use of these items is not an effective way forward, and merely patches over the underlying issues with waste management and infrastructure in the UK, they add. In a statement regarding the ‘latte levy’, they say that they support the latest statement issued by the Food Packaging Association (FPA) in which the industry has highlighted this issue and is willing to provide funding for cup recycling. Adding that as this is the case, why then charge the consumer, they ask? Considering the volume of press on this matter, Biopac says that it is saddened about the lack of conversation on compostable products. Compostables provide a market ready solution across the catering disposable market, yet the focus remains on


oil based plastics and recycling, they observe. A compostable range eliminates the need for sorting and filtering of waste. Standard collection bins could be issued for all food waste and compostable packaging to be disposed of together – reducing costs and also providing a streamlined waste collection service – they suggest. Compostable packaging provider – Vegware – says that it wholeheartedly supports any initiative that boosts recycling, but do not necessarily see a ‘latte levy’ as the most effective way forward. Indeed, Vegware also support the Foodservice Packaging Association’s response, ‘Why charge consumers 25 pence a cup when industry is willing to provide funding for recycling’. In addition, Vegware highlight the opportunity that compostable packaging solutions bring to recycling of all foodservice waste, not only cups. In 2017 there were great strides in recycling used coffee cups by major chains and independents alike, they note. Food contamination is cited in the government’s report as a major issue, and to complement cup and other dry recycling, industrial composting is a form of recycling with a major role to play here, they point out. If all disposables are compostable, all foodservice waste – the cup, lid, spoon

and sandwich wedge, leftover crusts and mayo – can be composted together, and food contamination is no longer an issue, they suggest. Vegware takes its producer responsibility seriously, offering expert environmental support to help foodservice clients recycle used Vegware and food waste. Launched initially in Scotland in 2017, Vegware’s Close the Loop service, for example, collects used compostables and food waste from Vegware clients, taking it for commercial composting. To see a true shift in foodservice recycling and litter reduction, Vegware believes a comprehensive raft of improvements are needed to recycling systems and major public awareness campaigns, and say that they are keen to drive innovation and collaboration in the packaging and recycling sectors.



Why charge when the industry is willing to provide funding? If two key proposals of the EAC report are enacted then there is no requirement for a 25p charge on paper cups to fund recycling infrastructure for cups and all other packaging used for on-thego consumption, asserts Martin Kersh (pictured), executive Director of the FPA (the Foodservice Packaging Association, www. foodservicepackaging.org.uk). UK-wide solution needed The recycling of paper cups is set to increase fast as the coffee cup industry and its customers have introduced a large-scale recycling facility. The key to increased recycling therefore is increased collection and this requires an on-the-go waste management infrastructure that addresses all packaging used in this way and not just cups. The public needs a simple, UK wide solution, one which is made possible by the introduction of an on-the-go waste management infrastructure. To fund this requires a reform of the UK Producer Responsibility (Packaging Recovery Note) mechanism; a development that has been endorsed by many of the UK’s leading retailers and brands and is referenced as a requirement in the EAC Report. The FPA has, for some time, called upon the government to reform the PRN system used by UK businesses to meet their packaging producer responsibility obligations and for the introduction of a funded on-the-go waste management infrastructure. We are very pleased that the Environmental Audit Committee has recognised and endorsed both proposals in its Report on disposable coffee cups. The reform of the UK’s Packaging Recovery Note system must apply to all packaging on the same terms as those referenced in the Report namely the easier the packaging is to recycle and the greater the recycled content then the less those placing that packaging on the market pay. If implemented on these terms, then a reformed PRN system will produce the funding for on-the-go recycling

50 FEBRUARY 2018


bins and the onwards management of those bins resulting in the recovery and recycling of valuable materials currently lost due to the lack of onthe-go waste management. A 25p charge, which works out at over £20,000 per tonne, would most likely be considered as legally accounting for the producer responsibility obligation for disposable cups so effectively shifting the charge from the producer to the consumer. Business has made clear its willingness to provide greater funding to achieve more collection and recycling through the PRN system. Surely government should seize this opportunity and reform the system? Why single out paper cups? By singling out disposable cups, the EAC is, by its own admission, looking for UK coffee retailers and their cup providers to underwrite the waste management of all packaging used on the go. Its estimate of the funds created by a 25p charge are entirely disproportionate and it would seem the Committee has failed to appreciate the point of an on-thego waste management strategy is to achieve higher collection, less littering and more recycling for all on-the-go packaging from cans to cups so simplifying waste disposal on the go. At its very simplest, there could be a bin structure for food packaging and one for beverages though of course many other items are consumed on the go. 100% recycling target The setting of a 100% recycling target or any specific target for disposable cups should not be considered until the PRN system is reformed as recommended by the EAC to enable the creation of the on-the-go waste management infrastructure it also recommends. 100% recycling of any type of packaging is impossible. It would require all consumers to dispose of packaging correctly, for all the

packaging to be sorted and all to be taken to an appropriate facility. All without loss or damage. There isn’t one country in the world that has achieved 100% recycling even with a deposit. It is not achieved for the packaging disposed of in kerbside collections. Does the EAC intend proposing a 100% recycling target to all packaging used on the go, or that is littered or less simple to recycle or indeed recycled at all? If so, the 100% target will need to be applied to a wide range of everyday items. Cup ban threatens UK high streets By threatening a disposable cup ban it seems the EAC does not appreciate such an action would have an adverse effect on the amount of coffee consumption on the go which in turn will lead to a fall in the number of coffee shops on the high street. The role of the high street has been described by Mary Portas as a social asset. The reduction of coffee shops in our high streets creates a huge hole in this social aspect. The coffee shop culture has helped regenerate our high streets, has created employment and provided

RECYCLING much needed business rates. Producer responsibility obligation - qualifying tonnage or VAT threshold? The report calls for more businesses to be obligated to take part in the UK’s Producer Responsibility PRN system by reducing the qualifying tonnage requirement of business to one tonne from 50. We support a reduction but suggest all VAT registered businesses who place packaging on the market whether retailers, manufacturers and producers, be required to take part. This will make the system simpler to police and will establish a much greater responsibility for packaging right across the whole of UK business. Great progress in cup recycling The major coffee shops and cup producers have made great progress

Joint agreement Towards the end of 2017, organisations from across the paper cup supply chain announced that they had signed an agreement with the Alliance for Beverage Cartons and the Environment (ACE UK) to accelerate UK recycling of PE lined paper cups. This crossindustry collaboration will work towards delivering a long-term, nationwide paper cup recycling solution which complements and builds on the recycling activities achieved so far by the paper cup industry. The companies signed up to the agreement are Benders Paper Cups, Bunzl Catering Supplies, Caffe Nero, Costa Coffee, Dart Products Europe, Greggs, Huhtamaki, International Paper, McDonald’s UK, Nestlé, Pret A Manger, Seda Group, Starbucks and Stora Enso. Using ACE UK’s extensive recycling expertise, gained running the beverage carton industry’s recycling programme, the fourteen companies will fund an activity programme which will give many more people access to recycling for paper cups. The programme includes: From 1 January 2018 all ACE UK bring banks will accept paper cups for recycling, delivering an additional 382 recycling points located in 97 local authorities across the UK. With a further 33 recycling points across an additional


in collecting and recycling paper cups. The agreement with ACE, the beverage carton trade association, means paper cups are collected and recycled with beverage cartons. In addition, James Cropper is already recycling cups, working alongside waste management companies on in-store collections from a number of large retailers. James Cropper has the capacity to recycle 0.5 billion cups year, and has recycled tens of millions to date. We now have almost 4,000 collection points. In addition, collection schemes from office blocks where many cups are disposed are growing rapidly. This must all be encouraged and the reform of the PRN system together with the creation of an on-the-go waste management infrastructure will hasten these developments.

eight local authorities scheduled during the next phase. Cups from these recycling points will be processed at ACE UK’s recycling facility in Halifax. Drawing on its experience and existing relationships with local authorities, waste management organisations and recycling bodies, ACE UK will work to include cups in local authority kerbside collections. Currently 66% of local authorities collect beverage cartons at kerbside, in addition to those which collect through bring banks, they report, and it is hoped to achieve similar levels of coverage for cups. ACE UK says that it has been successfully running the beverage carton industry’s recycling programme for the last ten years, driving significant increases in carton recycling as part of its role as the UK beverage carton industry trade body. During this time, it has worked closely with local authorities and waste management companies so that today 92% of local authorities collect beverage cartons for recycling through either bring banks or kerbside collection. Commenting on the agreement Richard Hands, CEO of ACE UK said: “The paper cup industry is facing very similar recycling challenges to the ones the beverage carton industry faced when we started our programme ten years ago. Whilst our primary focus will remain on increasing beverage carton

recycling, we believe our expertise, experience and existing relationships can help the paper cup industry create a step change in cup recycling. Whilst it is early days, we have a clear measured plan agreed and expect to see significant progress in cup recycling over the next two years and beyond.” The agreement builds on activities implemented and supported during the last year by the companies involved, such as in-store cup recycling, single site and pilot recycling projects including ‘One More Shot’ and the ‘Square Mile Challenge’. Neil Whittall global category director of speciality coffee at Huhtamaki UK, and chair of the Paper Cup Recycling and Recovery Group (PCRRG) said: “Whilst paper cups are fully recyclable, the industry recognises that many are not being recycled because of a lack of collection facilities. Companies across the industry have been working to address this barrier and increase cup recycling. “This agreement with ACE UK represents a significant advance in UK recycling infrastructure for paper cups. It will also help us accelerate progress towards the PCRRG’s objective of ensuring the majority of the UK population have access to information, schemes and facilities to allow them to recycle their paper cup, as set out in our Paper Cup Manifesto.”



Opinion Kevin Curran, MD, Tri-Star Packaging

Talk is cheap, cheaper than a cup of grab-and-go coffee. The consequences however can endure much longer than the caffeine rush. In early January, the Environmental Audit Committee published a report on paper cups calling for, among other things, a so-called ‘latte levy’ of 25p. If imposed, it is likely to have far reaching effects that could prove unwelcome, counter-intuitive and damaging. Leaving aside the financial burden this consumer tax places on people already facing a squeeze on incomes and living standards, it does no favours to industry, which has collectively embraced challenges across the whole supply chain. Some of these challenges – real or perceived - have been articulated by the likes various TV celebs or ecowarriors waging a media-savvy war on waste paper cups. Some might say the challenges have been blown out of proportion – paper cups account for a minuscule proportion of waste. But one thing

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Dominic Paul, MD of Costa Coffee, said: “Costa is proud to be a part of ACE UK’s announcement, which will give our customers more access to recycling points for their takeaway cups. “This ground-breaking agreement will help to further accelerate takeaway cup recycling and compliment the nationwide, in-store recycling scheme we already operate across over 2,200 Costa stores. Since the launch of our in-store recycling we have already recovered and are in the process of recycling over nine million takeaway cups, which includes any competitor cups. We also continue to drive the use of reusable cups and have launched two new multi-purpose cups, offering a 25p discount for customers using any branded reusable cup in store.”

is clear, the 25p latte levy – or, let’s not sugar the pill, ‘tax’ – is not the answer. For starters, it draws attention away from much more complex, inherent issues facing underperformance in waste and recycling, of which there are several. It ignores the dire need for improvements to the UK’s waste and recycling infrastructure. It side-tracks the urgency of changing consumer behaviour through education. And it avoids the blindingly obvious need for more conveniently located collection points. These are key factors in creating a more sustainable paper cup supply chain, and a latte levy is not even a quick fix. This is especially the case, as the biggest unanswered question is “where does that 25p go?” If it is ring-fenced and ploughed into building new recycling plants close to key locations such as the M25, that is one thing. But in reality, the money, like all other taxes, is likely to vanish into the bulging coffers of the Treasury with no clear or demonstrable benefit to the consumers or sectors it affects. If collection and recycling were made easier, recycling rates would go up while the tonnes of waste going to landfill or into our oceans would go down. One way to achieve this is to offer incentives to the people who know the sector – manufacturers, suppliers and retailers. The Environmental Audit Committee’s failure to focus on this is a missed

opportunity to stimulate more meaningful debate. Because with or without a 25p tax, the money is not getting where it needs to – the waste and recycling streams where it can be used to build more plants and better machinery. For a sector with no shortage of targets, action plans, agreements and accords, we are still no closer to achieving our waste and recycling objectives, rendering all these worthy documents little more than waste paper. These latest proposals from the Environmental Audit Committee are yet another well-intentioned, but hopelessly simplistic, attempt to solve a hugely complicated problem. And sadly, the only thing warmer than the coffee in this committee’s paper cup is the hot air being spouted about a latte levy.

“Furthermore, by generating greater volumes of cups for recycling this will create a market for the material, making cups more attractive to waste management companies and creating the potential for more schemes to be introduced to collect cups from a much wider range of locations such as offices and high street locations.” Mike Turner MD, International Paper Foodservice Europe and chair of European packaging trade body Pack2Go added: “This collaborative agreement, funded entirely by the signatories, is a clear demonstration of the commitment of these organisations, from across the paper cup supply chain, to address the barriers to recycling and deliver practical solutions to maximise recycling of paper cups.”


GDPR – ACHIEVE COMPLIANCE BY PREPARING EARLY With the General Data Protection Regulation (GDPR) just around the corner, businesses face a race against the clock to achieve full compliance in time for its arrival. The new regulations contain critical obligations, which means organisations must begin making changes early if they are to meet the new requirements, according to Paula Tighe, information governance director at law firm Wright Hassall. Education and understanding It’s important now that businesses spend time educating themselves about GDPR, and understand the effects it will have on their day-to-day work. Preparations should not be left to the last minute, instead make sure you allow yourself plenty of time in order to push through the necessary changes. Regardless of the size of your business and the amount of data involved, the basic principles will still be the same and it starts with a comprehensive plan which is to be agreed between the key decision makers in your organisation. Remember, GDPR applies to all data that is obtained, used or processed within the EU – the UK’s decision to leave the EU has no bearing on the regulation. Raise awareness and register it The first step is for you to ensure that all

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the decision makers in your organisation understand that the law is changing and that the implications for non-compliance are serious. During the early stages of GDPR, one of the most effective ways to protect your business is to record each step of the compliance process – taking note of any major changes to procedures or policies. Known also as your ‘Data Register’, the record will show what personal data you currently hold and the reasons for processing it, including where it came from and who you share it with. This will help to ensure you comply with the accountability principles of the GDPR, which requires you to adopt effective policies and procedures. Review and amend your processes Rather than stopping you from being able to do things, compliance aims to improve standards by questioning your existing

processes for capturing and processing data. It is critical that you review procedures for obtaining data and make changes where necessary. Review your existing digital and hard copy format privacy notices and policies to make sure they are concise, written in clear language, easy to understand and easily found. Finally, review how these important notices are communicated to your data subjects. It is crucial that important information is not only communicated clearly, but that individuals are also made aware of how to complain to the Information Commissioner’s Office if they are unhappy with the way you are handling their data. The rights of the individual GDPR aims to provide greater control to individuals over their personal data, which

LAW is why it is important that you adopt more efficient procedures that can carry out requests quickly and easily. Individuals also have the right to have their information erased and the right to be forgotten, should they so wish. You must be able to prove that you have a process in place to comply with such a request, in case you should ever be challenged in the future. Perhaps one of the key drivers for the changes, is the right for an individual to prevent their data being used for direct marketing purposes, as is the right to challenge and prevent automated decisionmaking and profiling. Having transparent procedures in place will go a long way towards heading off any future problems with the regulator, regardless of complaints or investigations. Remember, if your organisation already handles personal data correctly under the current Data Protection Act, then the switch to GDPR should not pose any big problems. Prepare for personal requests If an individual makes a subject access request - to see what information you hold on them - you must be able to comply within a month and are not allowed to charge them for it. You can refuse to comply if you think the request has no merit, but you must tell the individual why and explain that they have the right to complain to the regulator. Key factors to remember when establishing a procedure to identify requests are; assessing whether the requests are excessive as this can make them impossible to respond to, and make sure you have a transparent approach to acknowledging and disclosing the data in accordance with GDPR.

Again, in all reality, for SMEs showing a willingness to comply by endeavouring to put in place all the necessary steps and recording the process in the data register, is more important than being fully compliant on day one. Never assume you have consent This sounds simple, but might in fact be one of the trickier areas of the new regulations: consent for personal data to be captured and used for more than just contact. Although an individual must give clear consent for their data to be used, they must be allowed to revoke their consent just as easily, at any time. And, if you change the way you want to use their data - sharing it with a new partner for instance - you must obtain a new and separate consent. Again, whilst consent can never be inferred and must be implicit, your attempt to obtain and confirm consent, even if you do not receive a reply, will help mitigate any future problems at the hands of the regulator. Keep reviewing and keep recording Under GDPR, when you are obtaining and processing personal and sensitive categories of data, you also need to record how this data will be retained and under what condition; for example, whether the retention period required is for legal, regulation and/or organisational purposes. The new regulations bring a requirement for all businesses affected by GDPR to not only have a retention (data minimisation) policy and schedule, but to also carry out mandatory Privacy Impact Assessments (PIA) if they want to process personal as part of normal business practices - or if it

is to be processed on a new technological or information society system, or if it contains sensitive categories of data. These assessments will help you to decide what the likely effects are on the individual, to mitigate any risk and enable you to build ‘privacy by design’ into how you obtain and process individuals data. Ensure you have a robust process for making the assessments and then record it, along with the outcome – a PIA is a simple step towards compliance, with the emphasis on what you do, rather than what you say you will do. Make someone repsonsible and keep it up If you routinely monitor or process personal data on a large scale, you should appoint a data protection officer who understands the regulations and knows how to best drive your data privacy processes. But, it does not necessarily have to be someone within your organisation – smaller businesses might choose to appoint an appropriate individual on a part-time or consultancy basis. It is also important to ensure all your staff are trained on the correct handling of personal data. It’s not just electronically-held data that can pose a problem; you need to be aware of other data records, including index cards held within your organisation, as these are also covered by the regulations. Remember, recording the entire compliance process is one of the most effective ways to protect your organisation, especially during the initial stages of GDPR. Those who cannot prove a willingness to meet requirements will receive harsher punishments for noncompliance, than those who can.

W right Hassall is a full-service law firm, advising clients across a variety of sectors including advanced manufacturing and engineering, food and agriculture, housing, development and construction, and gaming and digital media. Paula Tighe (pictured) is a qualified data protection professional and leads the firm’s advisor information governance service. Experienced in working with small, medium and large private and public bodies, she advises on a range of data protection issues, including training design and delivery, marketing, housing, project management and ICT security.




CHAPTER COFFEE Just one year after launching, coffee pioneers George Thornton and Vinny De Oliveira of Chapter Coffee (main picture), celebrated a triple win at the Great Taste Awards 2017 for their handcrafted speciality coffee. Café Life spoke to the duo to find out more…

The first chapters Chapter Coffee’s adventure started in the suburbs of Goiânia, Brazil, where Vinny De Oliveira sparked a passion for roasting coffee at the age of just nine years old. Vinny’s family has been roasting coffee for over 40 years, and he spent much of his childhood taking trips to their coffee farm, learning the ropes of the roastery and the tricks of the trade from his father. Growing up, Vinny had such a strong passion for coffee roasting that he was known to his family and friends as Cafezinho (Little Coffee). By the time he was 16, Vinny was appointed senior roastmaster, taking charge of his family’s entire farm and roasting plant. In 2000, Vinny moved to the UK to expand his horizons and learn more about the speciality coffee trade. Working in the UK coffee industry, Vinny met his future business partner, George Thornton, who had built his career

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as a consultant for coffee shops and cafés. With a shared passion for great coffee, the pair fast became friends, and George was soon invited to visit Vinny’s home-roastery where he had been experimenting with different single origins and coffee blends. As soon as George sampled the coffees, he knew he had found something really special. His first reaction when tasting Vinny’s coffee was: “Wow, these flavours are incredible – a whole new level to anything I have experienced in the past!” In that moment George believed that Vinny had created a product that would benefit the industry. With their combined knowledge and experience the pair opened a roastery and haven’t looked back since. Chapter Coffee now roasts seven varieties of hand-crafted, speciality coffees, which are recognised by Fairtrade, Rainforest Alliance and Soil Association Organic, and Chapter

Coffee is also a member of the Speciality Coffee Association of Europe. Since launching in 2016, the business has gone from strength to strength, supplying coffee shops, cafés, restaurants, retailers, delicatessens, caterers and offices across the UK. In August 2017, George and Vinny elevated the company’s success, achieving a triple win at the Great Taste Awards, receiving a star each for its Shakespeare and Christie blends, and the top accolade of three stars, for its single origin, Golding.

PROFILE The secrets to success The UK is home to almost 400 coffee roasters, so what has been the secret to Chapter Coffee’s success? Let’s start by looking at its roasting technique. Chapter Coffee roasts its coffee beans in small batches, by hand, which allows for each bean to reach its ideal shade and flavour. But this recipe for perfection requires a lot of preparation. As well as being an art, coffee roasting is a science – in order to perfect the recipe, different combinations of temperature, timings and airflow must be tried and tested, and the taste and aromas of the coffee assessed – this is known as the cupping process. “Like any quality product, when creating a new roasting profile you have to start with great ingredients. Our coffee beans are grown in special climates and are harvested when they are at the perfect level of ripeness. On top of this, responsible sourcing is at the heart of our business – the livelihoods of our farmers and the quality of the beans we roast is so, so important,” explains Vinny. “Once you have the right ingredients, you then need a great recipe, and a chef with the technique to develop this recipe. From my experience in creating new profiles, it can take many days, and even weeks, to find the optimum roasting method. I will spend hours and hours trying and tasting different roasts – cupping, cupping, cupping until I find the exact flavour we are looking for. The Speciality Coffee Association of America (SCAA) has published a standard of cupping protocols, which provides us with a regulated procedure for assessing the quality of our coffee.” George adds: “Vinny is a very talented roaster, but on top of this, he has spent many years perfecting his roasting technique, and has developed expert senses for cupping. When Vinny was growing up on his family’s coffee plantation in Brazil, the technology then was quite different to what is available to today’s roasters. As a result, Vinny has mastered the art of recognising when beans are at their most flavoursome, without relying on modern day machinery. By living and breathing coffee from such a young age, Vinny has roasting experience most roasters can only dream of!” In today’s competitive market, you need more than just a great product, though, and this is where George’s experience comes into play. George spent many years successfully


adds Vinny. “Chapter stood out as launching the business marked a huge new chapter in both of our lives. My parents have given us so much support with the start-up of the business and so, of course, we asked them for their thoughts – my mother is a history teacher in Brazil and immediately loved Chapter Coffee! She suggested that, in line with the brand name, we name each blend after famous playwrights and authors from history.” The next chapter? Having achieved success in a short space of time, Chapter Coffee clearly has a bright future ahead, and Vinny and George have a few ambitious plans in the pipeline, including exciting new coffee blends and more award entries. They are determined to provide its growers with the best deal possible, and so one particular area that the company would like to expand on is its direct trade with producers and cooperatives. The duo have a number of visits to Africa planned for this coming year too. supporting coffee shops with the growth of their small businesses and, in turn, he developed the ability to recognise customers’ needs. George has listened to the feedback of individual coffee shop owners and has brought this to Chapter Coffee’s product development - roasting the exact coffees that their customers are looking for. From his time working in the coffee industry, George has also built up an exceptional little black book of key contacts and has developed life-long relationships – crucial for any business start-up. Beyond the coffee Chapter Coffee’s remit goes beyond exceptional coffee roasting – the business also provides a variety of services and equipment for coffee shops, cafés, offices, caterers and consumers. “As well as making ourselves a ‘one-stop shop’ for our customers, the services side of the business means that we can ensure our customers get the very best out of our coffees. We work with a handful of superb manufacturers that we can trust to provide the best equipment for our customers, and we also offer barista training, free of charge, to all of customers,” says George. “A company’s branding plays a key role in how it is perceived by the consumer and so we spent a lot of time playing around with different names,” FEBRUARY 2018 CAFÉ LIFE 56


p tips for o t ’s y n n i V George and business p u t r a t s l a successfu Do your research Before you dive head first into any business, you need to understand the industry. We had both worked in the coffee industry for many years, however we still had a lot to learn when it came to bringing our own product to market. Seek advice from established companies and don’t rush into anything before you have your thinking clear. Lay the foundations One of the biggest challenges during our first years has been getting all of the right systems in place to carry the business forward – from payroll and invoicing, to marketing and social media, there are so many foundations you need to lay in order to build a successful business. This challenge has also been a joy, as it has given us the opportunity to work with some fantastic partners. Exceptional service Quality, consistency and customer service is at the forefront of everything we do. We taste-test every single batch before it goes out to ensure we always deliver the product we have promised. Nonetheless, even with the best coffee in the world, you won’t get anywhere without a smile, so always remember the importance of customer relations! Awards Awards can elevate the value of your product, and also give you the opportunity to receive some expert feedback and advice. We entered the Great Taste Awards in 2017, mainly because they wanted to see how our coffees were received by the expert judging panel – so we were overjoyed by the results! The Great Taste Awards are seen as the Oscars of the food and drink world, and the impact of our Great Taste accreditation has been incredible. As soon as we were listed as a three-star winner, we were flooded with enquiries, and having the Great Taste logo on our products gives us a real boost of confidence when visiting potential new customers.

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Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Accountancy KPMG Bespoke Software Datatherapy Ltd. Papaya Ltd. Business Systems Datatherapy Ltd. Tasty Apps E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail Food Attraction Ltd FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd . Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd.

Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Princes Foods Ltd Southover Food Company Ltd. Tea Kool Kup UCD EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd.

Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group PLC Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group PLC JDM Quality Foods Ltd. Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods JDM Quality Foods Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC JDM Quality Foods Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd.

The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre JDM Quality Foods Ltd. Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Kookaburra Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC JDM Quality Foods Ltd. Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group PLC JDM Quality Foods Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd.

Café Manufacturers & Distributors 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. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd Freshfayre Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com ANCHOR CATERING LIMITED Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgatebakery.co.uk

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.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

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

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

LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@meltonfoods.co.uk ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTOR GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 Rue du Jariel, 2AC Les Longs, Silons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie

BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362423 Fax: 01432 362482 Anna_Brown01@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

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 CP FOODS UK LTD. Avon House,Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk DATATHERAPY LTD.

One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 Fax: 2765775 jake@foodattraction.com www.jakeandnayns.com

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

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 GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

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

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

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

Café Suppliers Index INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk JDM QUALITY FOODS LTD Unit 5 Lodge Bank Estate, Crown Lane, Horwich, Bolton BL6 5HY Contact: Alan McTighe Tel: 01204 699927 Fax: 01204 469958 alan@jdmfoods.co.uk www.jandmfoods.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

KOOL KUP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.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 MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660 natasha_bailey@missionfoods.com www.missionfoodservice.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

PAPAYA LTD. Orion House,14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 nickedwards@papayauk.com www.papayauk.com

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@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

PUMPHREYS COFFEE Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@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

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk

RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk 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

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

UCD 1883 UK DISTRIBUTOR Unit 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell| Tel: 01233 840 296 sales@ucd.uk.com www.ucd.uk.com

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

International 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

Product Listing

Sandwich Manufacturers

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 SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Gerog Buhrkohl Tel: 01223 550820 www.subway.co.uk

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

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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The new trade-only coffee event 100% dedicated to the business of coffee, tea, soft drinks and related products. It’s the talk of the industry. www.europeancoffeeexpo.com







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Exhibitors are flocking to European Coffee Expo and here are just a few of the reasons why: • • • • • •

The Show is uniquely aimed at trade-only buyers of coffee, tea, soft drinks and related products. NO TIMEWASTERS. Exhibitor money well invested European Coffee Expo is actively supported by key industry buyers on our Steering Panel who alone control over 8,500 outlets and reflect the many thousands of senior visitors exhibitors will meet at the show It is located at London’s premier venue, Olympia - guaranteed to attract more visitors than any other show A unique VIP visitor programme providing top buyers - a wealth of potential customers - with irresistible reasons to visit An unrivalled education programme including inspirational conference sessions, demonstrations and taste challenges no senior buyer can ignore A great return on investment. A great leap in sales. A great boost to profits.

European Coffee Expo. It’s where thousands of buyers will be. It’s where you should be too. But hurry. Stands are selling fast. To secure your stand, contact Sukhvir Hayre on +44 (0) 203 668 9809 or email sukhvir@europeancoffeeexpo.com. ECE _ Full page _ 210x297.indd 1

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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.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista.

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.

Available in 2 or 3 group versions, the P.I.D. features temperature controllable hot water dispense and boasts all the power, technical qualities and reliability synonymous with Fracino products.


W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757

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Cafe Life Magazine - Issue 84  

The implications of a proposed ‘latte levy’, as well as what’s already being done by various innovative packaging companies is discussed in...

Cafe Life Magazine - Issue 84  

The implications of a proposed ‘latte levy’, as well as what’s already being done by various innovative packaging companies is discussed in...