Café Life Magazine - Issue 120 - Spring 2024

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Tasting the lifestyle of the café sector

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No.120 I Spring 2024

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CONTENTS

Welcome It’s a very special Café Life, as we burst into 2024 with our first ‘Spring’ issue. Switching to a seasonal publication schedule allows us to boost pagination and provide more in-depth sector coverage.

You will notice a few subtle design tweaks, thanks to production manager Gareth Symonds, while the new ‘Lifestyle’ section is packed with interviews, a focus on trends and NPD, thought leadership-style features – and that’s just the hors d’oeuvres.

Our ‘Coffee suppliers & roasters’ special has canvassed a handful of key operators, while ‘Ice cream/desserts’ is eight pages of unparalleled coverage as we move into a crucial time of year.

A preview of April’s London Coffee Festival is essential viewing, alongside all the usual favourites.

Work is already beginning in earnest on a fantastic ‘Summer’ issue (see p36) – so get in touch if you’d like to be part of it. Cheers!

LIFESTYLE 4-22 Bread Factory & Wildfarmed / Costa & Bosh / Ueshima / Cracker Drinks / Paddy & Scott’s / Tri-Star Packaging / Stephensons / IBC March COFFEE SUPPLIERS & ROASTERS SPECIAL 23-37 Blue Turaco / Iron & Fire / FCB Coffee / Lincoln & York / Farrer’s PREVIEWS 38 London Coffee Festival 42 Food, Drink & Hospitality Week ICE CREAM/DESSERTS FOCUS 44-51 Suncream / Pidy / Carpigiani / Creams Café REGULARS 52 Specials Board – The Find, Cheltenham 55 Supplier listings

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STYLE

Welcome to our new opening section of the magazine, where we provide insight and interviews on innovative products and trends across all aspects of the café/coffee house sectors.

Wild at heart

A partnership between The Bread Factory and Wildfarmed is setting fresh and exciting standards in regeneratively farmed food.

A PREMIUM OPPORTUNITY The Bread Factory, one of the UK’s leading artisan bakeries, has partnered with Wildfarmed to launch a new range of breads for foodservice using flour from regeneratively farmed wheat.

Wildfarmed is a leading regenerative food and farming brand, transforming lives and landscapes through the power of food and community. Bread made with this flour provides an opportunity to highlight premium sustainability and sourcing on menus.

Regenerative farming avoids the

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emissions associated with conventional farming and actively contributes to the removal of CO2 from the atmosphere.

Research also shows significant nutritional, biodiversity and water quality improvements. Wildfarmed’s audited, traceable farming community means that collaborators like The Bread Factory are transforming landscapes through their choice to offer customers the best in regeneratively farmed food.

For 30 years, The Bread Factory has delivered premium quality baking to some of the UK’s top chefs and food

venues. It has championed a shift away from highly industrialised, engineerled baking and has received awards including the Growth Partner Award, 30 Great Taste Awards and The Royal Warrant of Appointment for supplying goods to the Royal Family. The business is investing in green tech across its sites, through initiatives with solar panels, rainwater harvesting, electric vehicles and packaging.

The Bread Factory has served nearly 200 individual café and coffee sites across London over the past 12

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months. While some relationships are in the early stages, others have been enjoyed for many years, including one for well over a decade. With all the sustainability and environmental challenges the food industry faces, The Bread Factory is committed to championing responsibly sourced ingredients and supporting customers in demonstration of their own sustainability commitments. These cafés are supplied quality hand-baked products – including breads, cakes and viennoiserie – while rejecting industrialised baking practices.

During the cost of living crisis, there has been a shift in consumers wanting to support local businesses, with one in three opting for their local café over larger counterparts*. Cafés are also viewed as an affordable luxury as fewer people are eating out at restaurants** and instead meeting up with friends to get outside and treat themselves at ‘social hubs’. But it’s also become essential for cafés to offer a better range of sustainable and healthy fare.

Whole Wildfarmed Sourdough: Hearty loaf with a soft, tangy crumb.

Wildfarmed Burger Bun: Crafted to complement strong meaty flavours.

Dinner rolls: White or seeded.

Dan Barrett, MD grocery, wholesale & commercial, The Bread Factory, said: “Our mission is to make a positive impact on the entire supply chain. We want to create an environment where good practices can flourish, but we can’t do that alone. We want to work with like-minded companies that share these values, like Wildfarmed. It’s a win for farmers and customers.”

Anomarel Ogen, head exec baker, The Bread Factory, said: ‘‘For us as bakers, great farming practices lead to

great bread. That’s why we care about the entire supply chain journey. From how farmers and the soil are treated, to prioritising the nutritional value of wheat and how it’s milled. With our mission to improve the food chain system, we know how important it is to have a partner who cares about the entire journey too.”

Edd Lees, Wildfarmed co-founder, added: “Wildfarmed wheat fields are full of birds, bees and bugs – full of life. By choosing to include our flour in their range, The Bread Factory will be contributing to transforming huge areas of British farmland into healthy regenerative fields.”

Founded in 2018 by Andy Cato, George Lamb and Edd Lees, Wildfarmed uses pioneering regenerative farming. Creators of the Wildfarmed Regenerative Standards, the first third-party audited standards in the UK for arable farmers, the organisation champions bringing biodiversity back into our fields.

Farmers get a proven, commercial roadmap combining security and nutritional quality while restoring soils. *tyl by NatWest, The Virtue of Value, Oct 2023. ** Barclays, Card spending grew just 4.1% in 2023.

ON A MISSION The new range features four breads made with flour milled from wheat grown to the Wildfarmed’s Regenerative Standards: Seeded Wildfarmed Sourdough: Homemade with a blend of Wildfarmed flour and diverse flavours like spelt wholemeal, barley, dark rye and emmer

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The perfect blend We talk exclusively with the key players behind Costa Coffee’s collaboration with plant-based tour de force, Bosh!

Cathy Goodwin, head of food innovation & category management, Costa Coffee: This partnership with BOSH! is a significant one. How did it happen?

It was driven by a shared vision to redefine plant-based offerings. Back in 2020, we first started working with BOSH! when we launched our Chocolate and Pecan Slice. Since then, we have kept a close eye on the market, recognising the growing demand for plant-based offerings – with an increase in flexitarians or those simply trying to reduce meat intake.

At Costa Coffee, we identified a clear opportunity to make plant-based food on-the-go more accessible. In addition,

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Henry and Ian’s success as online sensations, with their influence and expertise in the plant-based culinary space, brings a unique perspective to our brand. We look forward to seeing what our customers think of it.

Times are challenging economically.

How do you ensure a fair price-point for consumers?

We continually assess pricing to ensure that we remain competitive, while delivering the quality and value expected. It is important to us as a business that we listen to consumer feedback, so that we remain responsive to the evolving market dynamics. By working closely with suppliers, we aim to build product ranges that strike

the right balance between quality and affordability. We also invest in developing unique products that set us apart in the market. This exclusivity not only adds value for the consumer, but enhances the overall experience.

We are constantly considering new approaches, including breakfast deals and special offers/rewards for Costa Club members.

There is positivity in the café/coffee shop sectors around 2024. What trends do you predict?

“As a business we remain optimistic and look forward to continuing to grow and innovate within the sector.

We recognise that consumers remain steadfast in their concerns around

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LIFESTYLE "Our publishing endeavours will focus on releasing new cookbooks that offer a diverse array of plant-based recipes." health and the cost of living, but we also acknowledge that they look forward to enjoying a treat and a moment of respite. Costa is wellpositioned to meet these desires by offering not just a cup of coffee, but an experience that allows customers to indulge in their favourite beverage and snack. Additionally, we remain committed to making changes, both big and small, to reduce the environmental impact of operations, including energy, water and waste.

As we edge a year closer, we have set science-based targets to halve our emissions per serving of coffee by 2030, with our ultimate ambition to become Net Zero by 2040.

What can we look forward to?

“We’ve kick-started the year with a new January menu, featuring eight delicious plant-based products, all in collaboration with BOSH! We have some fun ideas for what could be next, so keep your eyes and ears open.”

Mark Cumming, director of Costa PTS & FMCG, Costa Coffee: It’s Costa Coffee’s first plant-based RTD product. Why now?

Not only is the RTD coffee sector experiencing great growth, but there is also a rising appetite for plant-based options. We have recognised this, with the rising popularity of dairy alternative milks in our stores nationwide.

Understanding and listening to what consumers want is key to our business, especially as we continue to innovate our product range with flavours, functions and formats.

“We are thrilled to be a pioneer among major brands to bring to market the first RTD drink in a multiserve format using a dairy-free milk.

Our consumers not only prioritise exceptional taste, but also products that resonate with their lifestyle

and dietary preferences. This latest inclusion in our RTD range reaffirms our commitment to providing options that cater to everyone – which is reflected in the positive customer feedback we have received of the product as an on-the-go plant-based option.”

Henry and Ian from BOSH!: Tell us about the business model for BOSH! in 2024?

It centres around our fundamental mission of ‘putting more plants on plates’. We have ambitious goals lined up for the year. Firstly, we plan to continue harnessing the power of our significant social media presence to demonstrate that plant-based food is both simple and delicious when you have the right knowledge and guidance. Additionally, our publishing endeavours will focus on releasing new cookbooks that offer a diverse array of plant-based recipes, encouraging more people to embrace plant-based eating.

Moreover, we are in the process of revamping our website, with the aim of transforming it into one of the most valuable online resources for plant-based food enthusiasts.

Simultaneously, we are excited to introduce delectable products into the retail market. These are designed to cater to various dietary preferences, ensuring that everyone can enjoy the benefits of plant-based cuisine.

Furthermore, we are planning to take our message and expertise global by conducting cooking demonstrations at events worldwide. All these ambitions and goals are rooted in our central mission of promoting and facilitating plant-based eating.

Why choose Costa Coffee?

It began when we collaborated on the ‘ultimate chocolate slice’ to coincide with Veganuary 2020. Initially intended to be available for a month, its immense popularity led to it remaining on Costa Coffee’s shelves for over a year. After its delisting, we maintained strong ties with key members of the Costa Coffee team, recognising the mutual benefits of our collaboration.

Costa Coffee gains access to our expertise in the plant-based market and our extensive marketing channels, while we gain access to their vast network of cafés. Being the ‘Nation’s Favourite Coffee Shop’, Costa is the ideal partner for us.

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Who else do you work with and how have you grown the business?

We’ve cultivated successful partnerships with several licensing companies. Our collaboration with Finsbury Foods has enabled us to provide millions of plant-based baked goods, including our beloved lemon drizzle cake, to people across the UK. Similarly, our relationship with Fiddes Payne has facilitated the distribution of various ambient products, including hundreds of thousands of packs of ‘nooch’ (nutritional yeast), a versatile offering that adds a hint of cheesiness to savoury dishes.

Leveraging social media and our status as the best-selling plant-based

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authors globally, we’ve effectively promoted products and built a reputation as a trustworthy business.

Vegan and plant-based businesses are under increasing pressure. How do you protect yourselves from the severe current financial challenges?

In the face of heightened scrutiny in the industry, it’s worth noting that more people than ever are embracing plant-based eating due to heightened environmental awareness. While some plant-based meat brands have encountered challenges, our business model is centred around recipes rather than a single product. This adaptability positions us well to not

only withstand but thrive amidst evolving market conditions.

What can operators do to increase the profile of plant-based produce?

We recommend broadening the availability of plant-based milk options, diversifying the selection of plantbased snacks and breakfast items, and implementing forward-thinking marketing strategies, similar to what Costa is doing with us. Such initiatives have the potential to make these options more appealing and accessible, ultimately driving their consumption.

And we would like to extend our heartfelt appreciation to the Costa team for its collaborative spirit.

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NEWS

New Gallery cups 8, 12 & 16oz double wall cups, designed by Scottish artists

To get your cups, visit vegware.com, or scan the QR! packaging made from

plants

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Sky is the limit...

A Japanese coffee brand is making waves – with smooth blends to choose from. loved staples in the UK available at a range of supermarkets: Tokyo Roast: Medium blend; like a busy, neon city. Smooth, bright, exciting. 100% Arabica.

House Blend: Signature blend; refined Japanese flavour. Rich and balanced. 100% Arabica.

Fuji Mountain: Dark roast blend; inspired by Mount Fuji. Bold and intense. 100% Arabica.

TAKUMI TIME From food to technology, Japan sets the gold standard for the rest of the world in craftsmanship and innovation.

And their coffee game is no different.

Ueshima, Japan’s No.1 coffee brand, is now delivering Japanese coffee culture to the UK in a practice known

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as Takumi – ‘the pursuit of perfection without compromise’.

Japan has been at the forefront of key coffee innovations like pourover, siphons and flannel dripped coffee long before they were popular in the Western world. And three distinctive blends are becoming

Ueshima is tapping into two fundamental needs of the British coffee lover. Access at a sensible price and that delivery of escape.

Initial supporters – Japan Centre and Sticks’n’Sushi – were an obvious coming together of like-minded brands. Over time, many independent and national accounts have switched to Ueshima.

The business prides itself on being Japan’s top coffee choice, dedicating decades to perfecting its craft, subtly influencing trends worldwide.

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SOCIAL EXPERIMENTS Ueshima is seeing significant growth in whole coffee beans, indicating the desire for a better cup at home. While this poses a challenge to the high street, it is also an opportunity. Based on feedback from those frequenting shops who have enjoyed the product, chains need to encourage trade-ups when customers are in-store, along with the promotion of seasonal offers and drink variations.

With meal deals increasingly being pushed, different parts of the day are targeted to try and maximise the coffee-drinking window. As the cost of living crisis affects every purchase decision, value for money is more important than ever before. It’s a balancing act between price and great taste and quality.

Ueshima is also well aware of the socialising element in coffee shops – whether that’s work or meetings, music gigs/book launches or simple catch-ups with friends and family.

Social media is having a huge effect, engaging a younger generation who are explorers at heart, ready to try

different food and drinks. As one of the fastest-growing coffee brands in the UK, Ueshima wants to build on this.

Some of its newly launched products and blends – Ueshima Decaf and Kenya – have already been well received, enjoying Great Taste Awards last summer. Made with superior quality sustainable beans, the Kenya speciality coffee has a delicate, tea-like body and higher acidity. It’s branded as a refined and invigorating coffee experience.

Packs of 10 Nespresso® compatible aluminium capsules (£3.50) ● Packs of 10 individually wrapped freshly ground coffee bags (£3.50) ●

Each blend is available in a range of formats, including:

All core coffee blends are sourced sustainably from Rainforest Alliance, Fairtrade or NKG Bloom initiatives and the packaing is a mono PP material which not only keeps coffee fresher for longer, it’s also 100% recyclable.

With sustainability in mind, Ueshima works with Podback to provide consumers with an easier way to recycle used pods in the UK. These are turned into bevearage cans and supermarket crates, while the coffee grounds are used to create renewable energy and soil improver.

Based in Kobe, Japan, UCC group is an independent, family-owned company and the fifth-largest independent coffee company and roaster in the world.

250g and 500g beans (priced at £4.50 and £8.50, respectively) ● 200g speciality beans (£8) ● 250g ground coffee (£4.50)

Available at Sainsbury’s, Waitrose & Partners, Morrisons, Ocado, Harvey Nichols, Harrods or directly at ueshimacoffeecompany.com.

FLEXIBLE RECYCLABILITY The packaging also stands out, drawing consumers in with a distinctly Japanese approach. The illustration style is born out of Shodo calligraphy. It’s also resealable, keeping the product fresh for longer, and 100% recyclable.

●

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READY TO

Chris Banks CBE, MD of Cracker Drinks Co, is an industry veteran. He gives us the lowdown on the soft drinks market.

According to Britvic, soft drinks sales in foodservice hit a value of more than £2.9bn in 2022, up +66.1% on 2020.

Currently, soft drinks are bought more than any other category by those looking to grab and go.

“Long gone are the days when a standard soft drink is all you need to offer,” said Banks. “Customers want diversity when it comes to types and flavours. From our own research at Cracker Drinks Co, we note that many consumers are willing to choose the premium option. Especially if the drink is made with quality, real ingredients – not just artificial additives. Take lemonade, the second-biggest category in carbonated soft drinks behind cola. Many products in this range are essentially water, sugar (or sweeteners) and flavourings and are heavily carbonated. That’s why we are so excited to launch Lemon Grove.

“It is the latest brand from the Cracker Drinks Co and represents what we describe as ‘real’ lemonade, with some exciting flavour variations for an on-trend twist.

“Made with the best ingredients we can source, including 45% juice, Lemon Grove currently comes in three varieties: Cloudy Lemonade, Cloudy Lemonade with Rhubarb and

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Cloudy Lemonade with Peach and Basil. These flavour combinations are mainstream enough to have a wide appeal thanks to the traditional, cloudy lemonade base, yet different enough to be interesting to those looking for something new – jumping out at customers browsing a fridge display.”

To celebrate the launch of Lemon Grove, Cracker Drink Co are offering operators the opportunity to ‘buy two cases, get the third free’. This offer runs until 1 March 2024 (while stocks last!).

Visit crackerdrinks.com.

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Passion project The directives are still the same following Paddy & Scott’s recent takeover: changing lives, one coffee farmer at a time.

STATE OF INDEPENDENCE CEO Jonathan Reed and operations director Zoe Hill have successfully completed a management buyout of Paddy & Scott’s Coffee, the Suffolkbased coffee wholesaler, E-commerce retailer and café operator.

With a 28% year-on-year growth and significant progress in delivering positive social impact in coffeegrowing regions around the world, the business eagerly anticipates a bright future under new ownership.

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Established in 2007 by Scott Russell (and Paddy Bishop, who exited the business in 2016), the management team have secured significant funding to acquire the business after enjoying record breaking performance in 2023.

“In the past year, Paddy & Scott’s success has attracted multiple approaches to acquire the business, but I can’t see its future in the hands of a corporate organisation. Paddy & Scott’s is a Suffolk business, focused on empowering coffee farmers and

the wider community. I’m delighted the company will continue to be independently owned and operated by the management team,” said Russell.

Jon Reed, CEO, said: “The business will greatly benefit from new energy, and we are thrilled to give Scott the opportunity to celebrate his 17 years and help many other UK businesses as a successful investor and mentor.

“Since 2020, we have transformed the company and are immensely proud of of our progress. When the

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opportunity arose to acquire the business and safeguard our future commitments to coffee farmers and their families, it was something we just had to look at. The proposed MBO had been in the planning for around six months. Against a backdrop of daily hospitality business closures, we identified an opportunity to expand our world that utilises coffee as a means to help humanity thrive.

Our coffee shops will expand, while our wholesale business continues to bypass the traditional supply chain

to create value for operators.

“Imagine purchasing coffee that doesn’t support international exporters, hedge fund managers and traders? Paddy & Scott’s eliminates middlemen so that coffee farmers can enjoy a better standard of living to support their communities.”

PROUD MOMENTS In simple terms, Paddy & Scott’s helps partners sell more coffee while making a positive impact on the planet. It assists operators who are passionate

about helping emerging countries and empowering underdogs. It also helps publicans gain recognition for serving excellent coffee and supports any hospitality business enhance their offerings. Following the Paddy & Scott’s effect, one hotel coffee shop is enjoying a sales growth of 161%.

In 2024, the focus is on maximising opportunities and empowering consumers to make positive purchase decisions that contribute to making the planet a better place.

Zoe Hill, operations director, stated: “It’s a moment of pride to have joined the company 10 years ago and now call myself proud custodian and owner.

Over the years, we have built a team of incredible people and look forward to empowering coffee farmers, providing more school meals and ambition to children in coffee-growing regions.”

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Renew AND Sustain Agility and adaptability are key watchwords for sustainability.

And Tri-Star Packaging is looking to stay ahead of the curve.

HELPING HAND Foodservice packaging is one of the most challenging sectors for any café/coffee shop operator. Ever-changing legislation is something of a minefield, while the consumer is inherently aware of the environmental impact of goods and services. One company looking to effectively navigate these issues is Tri-Star Packaging.

It has just expanded its responsibly sourced renewable and compostable single-use packaging for the foodservice sector. The Sustain range is part of Tri-Star’s commitment to evolving packaging with sustainably sourced items made from renewable and compostable materials.

Sustain products are fully compostable in commercial composting facilities. If placed into a dedicated compostable collection system, they will break down into reusable compost within 12 weeks.

“Products with EN13432 certification are engineered to

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break down into organic matter when disposed of correctly,” said Steve Norris, MD at Tri-Star Packaging.

“EN13432 is a stringent standard recognised worldwide that gives clear information on how to dispose of a product responsibly, so that it may undergo a controlled and efficient decomposition process in industrial composting facilities.”

Sustain cutlery, stirrers, paper straws and wooden boats meanwhile are made from FSC (Forest Stewardship Council) certified materials. This not-for-profit organisation sets certain standards to make sure forestry is practiced in an environmentally responsible and socially beneficial manner.

The use of FSC certified materials can help alleviate the pressure of demand on sources of virgin material, thereby helping to protect the world’s forests.

“We audit and manage our supplier performance against many commercial and social measures to ensure the products we source are fit for purpose with the relevant ethical and legal compliance,” continued Norris.

“Our Sustain range ticks all the boxes. It’s a fantastic option for those in the foodservice sector. Made from renewable materials, it’s compliant with recent changes in legislation. Choosing Sustain reduces waste, conserves resources and appeals to the consumer in need of convenience. Responsibly sourced compostable materials provide alternative end-of-life solutions for food packaging, which can help cut down landfill and incineration waste.”

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CATCHING THE EYE Tri-Star Packaging’s culture is built around collaboration and sustainable innovation that adds value for customers.

“Our teams of trusted experts are excellent at solving problems and sharing insight, alongside searching out the latest market trends,” said Norris. “Cafés and those in the coffee house sector should work with a knowledgeable, flexible and reliable supplier that’s able to offer a range of packaging that’s right for your business.

“The legislation is complex, so it’s important to work with an impartial supplier partner that has the experience and expertise to help guide operators through forthcoming changes, provide solutions and, most importantly, make all the complexity easy to navigate.”

Tri-Star Packaging has enjoyed more than 30 years in the sector and is ideally placed to deal with the rollercoaster that the foodservice sector has been on.

“The landscape for packaging has undergone significant changes in a post-pandemic market. Covid-19 had a profound impact, prompting considerable shifts in consumer behaviour and health and safety considerations, alongside regulatory concerns.

“Disposables, takeaway and delivery packaging continue to demonstrate their importance. Safe, sealed and transitable food and beverage solutions have changed the way operators approach service, as diners adapt casual dining habits in search of more choice and convenience.

“In a competitive market, operators are turning to design to differentiate themselves and drive awareness.

Customised print packaging has become essential as brands seek to engage with customers. Unique, Instagrammable branded packaging is now a necessity for restaurants and

food vendors looking to stand out and create memorable experiences, which can be easily shared on social media.”

BIGGER PICTURE Cafés and coffee shops are hugely important to Tri-Star Packaging. They represent a vibrant and entrepreneurial customer base, ensuring a stable market for the essential supply of cost-competitive food and drink packaging, cleaning chemicals, labelling and back-of-house disposables.

“We work in partnership with a number of growing brands and our expertise allows Tri-Star Packaging to develop exciting new products, while driving innovation tailored to the demands of busy, quick-service environments.

“From independents to larger brands, we work with anyone where we can add real value to our customer’s proposition. They value our flexible service, innovative solutions and trusted expertise – and we deliver that every day. Tri-Star’s UK-wide distribution network gives the business a broad reach. Plus the fact that we have our own fleet and drivers, allowing us to adapt our reliable service offer to different requirements. We provide a wide variety of unique, innovative and bespoke products and services across cafés and coffee shops of all sizes.”

But what is clear is that the bigger picture around greener products cannot be ignored.

“The future of sustainability and packaging will be marked by a greater emphasis on eco-friendly materials, reduced waste and circular economy principles,” said Norris.

“As consumers become more environmentally conscious and regulations are stricter, businesses will want to adapt to meet evolving expectations while contributing towards a sustainable future.

“In-store messaging surrounding sustainability will help raise awareness with consumers about initiatives, the use of renewable materials and the importance of responsible disposal.”

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excellence ESTABLISHED

Few companies understand the catering trade better than Stephensons. Managing director, Henry Stephenson, talks sustainability, key relationships and optimism for the café sector.

You’ve had a remarkable 150 years in the business. What are the secrets to your success – and key areas of focus in 2024?

Although our history and positive reputation serve as effective dooropeners, the company constantly strives to prove its standing week after week. Our commitment is evident in our efforts to establish ourselves as a reliable provider, with services and prices our customers can rely on.

Embracing innovation is our forte, exemplified by our proactive response to the UK plastic ban, a significant leap towards a plastic-free future.

We are dedicated to helping businesses steer away from singleuse plastic. By providing sustainable solutions for our customers, we can maintain our edge in the market.

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The coffee shop/café sector is hugely competitive. Expand on your relationships in this area.

Over the past five years, we’ve enhanced our product offerings for the café sector, specifically with the expansion of our food packaging range. It used to be that customers would visit our showroom and place orders for traditional ceramic cups and saucers. Unfortunately, this was replaced with a demand for items with shorter product lifespans. Because of this, our approach to developing branded and unbranded sustainable, disposable cups has helped us to gain stronger relationships.

It is clear from the uptake of these products that there is a desire to pivot and become more sustainable, with branding still a priority for some, but

aligning with customer values in terms of sustainability coming out on top.

Responding to market shifts like this has helped us.

The showroom has become a bustling hub, with familiar faces returning week after week, reflecting the trust we’ve built.

Independents vs high street is a turf war. How do you see this evolution?

The environment is certainly competitive – and our focus has always been to establish and nurture relationships with both types of

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LIFESTYLE "Despite a challenging few years, customers are actively spending"

customers. It is up to us to understand the nuanced challenges and needs, so that we can provide the right products and solutions.

In essence, our commitment lies in being a flexible and responsive ally to both independents and high-street establishments. The key for is to be able to differentiate themselves. By offering a diverse range of products and services, we aim to help these businesses thrive in their respective domains, contributing to the success and individuality of each coffee shop we serve.

Packaging/sustainability for cafés is a hugely complex issue – and you are trailblazers in this area. What is your approach?

The recent plastic ban across the UK, which includes the prohibition of plastic cutlery and expanded foam polystyrene packaging, marks a significant shift in the market.

This is something we were quick to respond to, expanding our product range to provide customers a diverse

array of options for sustainable packaging solutions. Our commitment goes beyond merely introducing alternatives; we are dedicated to avoiding greenwashing by ensuring that our offerings genuinely contribute to environmental sustainability.

We work hard to ensure the products we sell have the appropriate certification levels and engage closely with the Foodservice Packaging Association. The team attends regular seminars and conferences to ensure we’re kept up to date on changing government legislation. We strongly believe that, as a business, unless we are actively taking steps to reduce our environmental impact, we are complicit in the problem.

There are shoots of optimism in our sector after a tricky time. Do you share this positive outlook?

We absolutely do. Despite a challenging few years, customers are still out there actively spending and there’s always room for a unique café, exceptional coffee shop or new pub.

The hospitality landscape has faced considerable difficulties with the pandemic and cost of living crisis.

Numerous businesses have been forced to consider how they should pass on increased costs and risk losing business. Alternatively, those that have carried the cost themselves have found it difficult to keep heads above water. All of this has created a near impossible situation. However, we are witnessing a positive shift, with some alleviation of pricing pressure and notable reductions within product categories.

As a supplier, we have also had to adapt – and our product offering has evolved in response to these difficulties. We now have a different range of products and services compared to five years ago and are always on the hunt for alternative solutions to save cafés money.

Our commitment is to be a leading source of products that not only meet excellence standards but also contribute to the sustainability goals of the industry.

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DREAM TEAM

IBC Simply has acquired March Foods to create a new force in UK food & drink manufacturing and packing, as part of the new Delightful Food Group. So, a catch-up with CEO, Ricky Flax, was perfectly timed.

Tell us about the impact this business partnership will have on the café/coffee shop sector?

Delightful Food Group has the expertise of two wellestablished businesses, so we can now bridge the gap between innovation and NPD through to manufacturing.

We’re already seeing a positive impact where customers are approaching us. Not just because we are a foodservice brand or co-packer/co-manufacturer, but because of our expertise in terms of product development.

We can lend our experience and knowledge to operators looking to push boundaries and take more ownership of what’s in their outlets.

The combination of the two businesses, IBC Simply

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and March Foods, gives us even greater flexibility and opportunities when speaking to leading cafés and coffee shops because we can support them even further with innovation briefs and bespoke lines.

We’re currently in the process of working with new and existing customers to bring flavours and products to market that aren’t necessarily available elsewhere. This is helping put our customers at the forefront of the market, versus our competitors.

Are there operational relationships in the industry you can talk about?

Without mentioning names, we have been working with a wholesale customer, specifically with our Simply brand, but this has now expanded into other categories and private and white label lines.

Some of these lines are closely linked to our existing products, while others would previously have been out of scope. With one line in particular, we’ve taken it from product development, through to manufacturing and packing; offering an all-round solution that met their brief, spec and quality requirements.

This is a great example of how we work. Building relationships, listening to the customer and helping them find the best solution – this has always been our ethos, but is now even easier to implement with March Foods being part of the group.

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There is optimism in hospitality re 2024, after years of challenge. Do you share this positive outlook?

Absolutely! Our acquisition of March Foods demonstrates the strength and growth right now and I can see this momentum continuing. There are always going to be hurdles, especially in hospitality. From social and economic changes – such as the cost of living crisis – and rising prices of raw materials, to supply issues and labour shortages.

This does raise a concern for me, particularly for the smaller independent coffee shops and emerging brands in the industry, who may struggle to gain a place in the market.

However, we like to remain positive in our approach and believe many of these things can be overcome.

It’s about being agile and innovative. The key thing is to be knowledgeable about what is happening in the industry, how it might impact your customer and what you need to do to stay ahead.

High street and independent cafes/coffee shops often have very different needs. How do you adapt?

This really resonates, as we work closely with all our customers, ensuring we assess individual needs – whether high-street chain or an independent.

This is done through in-depth analysis, with specific insights into their customer and target audience. We take into consideration trends that are happening not just across

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food and drink, but socially and economically – looking at relevant competitors, flavour and culture trends, then helping create bespoke menus that fit audience and brand.

One of the things I love about the industry is working with all different types of businesses, large and small, and seeing how best we can support them.

Packaging legislation is complicated for operators. How can you help simplify this?

We have a wealth of expertise across both our organisations, which includes ensuring we stay informed of all packaging regulations and legislation. IBC Simply and March Foods work closely together, and with independent legal experts, to ensure complete transparencey for customers.

March Foods has been co-packing and manufacturing across different pack formats and to different specs for household names for over 25 years. This knowledge also means they can support customers to pack products to their desired spec and meet legislation required.

What trends should operators be looking out?

Each coffee shop will have its own unique approach and follow different trends, depending on audience, location and brand. However, one thing affecting everyone is the cost of living crisis, which is having an impact on what and where consumers want to spend their money. Customers expect value for money in everything they consume, particularly with beverages. So, whether it’s the quality of your coffee beans to the presentation of your frappes, elevation is key.

Customisation is also taking its next step.

Gone are the days of just choosing from a classic syrup to add to your coffee shot or trying alternative milk – people want to make their own decisions and create their own drink of choice.

With the rise in bubble tea and popping boba, customers are expecting to be able to choose their own flavour combinations, milk, add a supplement, change the toppings, choose if they want it hot or cold – the list is endless and this is transcending across beverages.

Tropical flavours are also going to be top of the list for 2024, with fruity frappes, refreshing coolers and iced teas all on the rise. Additionally, iced drinks are becoming a menu item all year round.

But I think the most important thing for brands and owners who want to be a leader in the market is to stay ahead across the board. By that, I mean not just on top of trends for your menu, but how you operate. Whether it’s improving efficiency through AI, technology, machinery, people, product, marketing, employees or training. Every part of your business plays a part in your success and growth and it’s important not to get left behind.

The acquisition of March Foods allows us as a business to look at our own growth, as we see more demand in the market for white and private label, new packaging formats and product development. We now have greater flexibility to be able to support this from beginning to end, with both new and existing customers.

If you have an innovation brief or NPD you want to delve into, get in touch: ricky@delightfulfoodgroup.com.

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Coffee suppliers & roasters SPECIAL! P24 Blue Turaco: Robusta revolution P28 Iron & Fire: All-round excellence P32 FCB Coffee: The trailblazer P34 Lincoln & York: Trendsetters P37 Farrer’s: Craft masters

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Welcome to the robusta revolution Wycliffe Sande is the founder of Blue Turaco – and he travels to Uganda personally to guarantee great-tasting coffee. We talked exclusively with this farmer on a mission.

Robusta coffee is very much in vogue, despite previously being considered less ‘attractive’ than arabica. Why such a change in perception? Is the blend with milkier drinks a factor?

Most consumers drink a coffeeflavoured milk drink where the different flavours of arabica are lost.

This is why many blends and Italian coffees often have a Ugandan robusta influence. Now the coffee world has realised robusta has many levels of quality and the very best can stand out in the cup, cutting through the milk to deliver a real flavour punch.

Talk to us about the decrease in arabica production over the next 20 years. Do you see a market opportunity for robusta?

All coffee is under pressure from many factors – from climate change to a decrease in coffee prices and an ageing farming population. Robusta is already booming in large coffee producers such as Brazil and Vietnam, and the specialty grades found in Uganda will 24

only increase global appetite. Robusta is beginning to be treated like arabica, with more attention to detail in the growing, processing and roasting of coffees, unlocking its potential. Highquality robusta isn’t being grown quickly enough to fill the gaps arabica is struggling with – and only the best farmer-led techniques, while investing in long-term knowledge and skills, will allow premium robusta to flourish.

"Robusta is beginning to be treated like arabica, with more attention to detail in the growing, roasting and processing."

How important are your relationships with cafés and coffee houses?

It is still incredible how the UK coffee scene has boomed over the past 20 years, with independent powerhouses like The Gentleman Baristas and WatchHouse offering great drinks and outstanding service. The two are inseparable – and amazing hospitality staff are worth their weight in gold.

After such a journey, each coffee needs to be served at is best, and by investing in staff through training and support, what goes in the cup won’t leave a bitter taste for anyone.

What do you think the café/coffee house customer is looking for today, in terms of hot drink consumption?

I love this question, as despite all the fads around coffee, the answer for me is always value for money. Although it can be made and served in different ways, every budget can be catered for. We all like a special treat, and sometimes a coffee is just that simple luxury that delivers a little boost to your day or a moment of sensory enjoyment to refresh mind and body.

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In terms of relationships with major chains and independents, how do you get to the customer via both avenues?

I think it’s testimony to the quality of the product, and the fact it is different from everything else on the shelf, that we are in two major retailers so fast. We have benefitted from great accelerator programmes that create opportunities small brands can only dream of, which is why places on them are so competitive. It’s interesting how the buyers in major chains have such deep knowledge of taste and trends – and our relationships with them are very strong. It helps that we have an experienced team that knows how the retail juggernaut works, as there is a lot of compliance. But once you visit a store and see customers pick it up, you cannot help but go and tell them about it.

In fact, the storytelling aspect is key for us, as we have such a unique one. The major challenge was to have bold, standout packaging, so we were fortunate to work with The Cabinet Agency. They relished the opportunity to bring their expertise in drink design into the coffee space. We have an eyecatching look, and that’s half the battle.

With independents, delivering a unique guest coffee to old friends and new is refreshing. Our Speciality Robusta has a smooth, strong, double caffeine kick, so there is a real point of difference as it cuts through milky drinks. It really is a lip-smacker! It is currently harvest season in Uganda and I have been over there with our fellow farmers, picking coffee all day, every day. Being able to connect a café owner to the founder picking the coffee we supply them with is a delight – and always a great video call.

This is what direct trade looks like at Blue Turaco. It’s a whole new level of connection for a consumer and owner.

A very personal story they can share with customers in a way that hasn’t been done before.

We are looking forward to visiting independents for events, where I can talk about robusta and our product, as most people have never met a coffee farmer. It will certainly enlighten them on the journey it has been on. We basically want to spread awareness of what top-quality robusta is like – and that means wide availability and giving customers the chance to experience something new in their favourite coffee

shops. We are always delighted to be discoverers in food and drink. With specialty robusta beginning to take off, there are plenty of explorers who will relish a powerful coffee.

Sustainability is a hugely important topic. What’s Blue Turaco’s approach?

It means many things to us. Our focus is on driving true sustainability in coffee farming. This means working with farmers to ensure they have working practices that allow them

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to sustain themselves and their communities, while developing a productive ecosystem.

A big part of this is diversification of crops where coffee is grown. For example, our farmers need to plant trees to provide shade for their coffee – their choice of tree is important. The right indigenous tree will provide the environment for birds and insects and can provide food for their families.

Banana trees are excellent!

What developments can we look forward to in 2024?

The year ahead is the next step in the long journey of Blue Turaco… and it’s going to be a big one! It begins with finishing the first harvest, which requires a lot of care and attention. We are expanding into more stores across the UK and the whole team will be

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hitting the streets to grow the robusta revolution. Some pioneering cafes will be treating customers to our coffee and free ticketed events, where they can meet myself and talk to a real farmer on a mission. We seem to have really hit a zeitgeist, as the first farmer-owned brand on-shelf – and a crowdfund will

allow people to get involved. With an expanding team, coffee lovers can expect a few curveballs in 2024.

That could be a unique café, quirky coffee van, trailblazing products, a barnstorming campaign, or given that we are fuelled by double the caffeine content, maybe all of them!

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NEWS

ROOM FOR A SPECIAL

?

T S E U G Offer your customers something different and serve Blue Turaco Coffee alongside your house blend as a Guest Coffee. We’ll stay as little or long as you like.

100% Specialty Ugandan Robusta 1st smallholder farmer-owned brand Grown exclusively by smallholder farmers Roasted by award-winning UK baristas Deliciously strong and smooth

POWERFUL COFFEE = POWERFUL IMPACT

jOIN THE rOBUSTA rEVOLUTION!

Scan or contact us for info / samples: THECAFELIFE.CO.UK | CAFÉ LIFE 27 wycliffe@blueturacocoffee.com - 07875 001847 Café Life_Feb24_120_p23-41_Coffee_G AB.indd 27

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FuLl steam ahead

Created in 2012, Iron & Fire takes clients on a journey through fresh roasted speciality coffees. Founder, Kev Burrows, talks to us about baristas, trends, video training and the importance of customer support.

How important to a café or coffee shop is a trained barista?

Quite simply, it’s integral to their success. From being able to extract correctly to steaming milk and creating latte art, making a great cup of coffee is something that requires training and specialist skills. Beyond this, a welltrained barista will also know how to batch drinks effectively, meaning the customer gets a superbly prepared drink as quickly as possible.

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Properly trained baristas serve superb coffee with a smile, leading to great reviews, repeat business and that all important extra cup!

Is there more expectation around barista standards?

For a long time, other parts of the world, such as Australia, were far more sophisticated in their coffee demands than the UK. This has changed and we have now caught up, with people here

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now holding high expectations for what makes a good coffee.

This shift has taken time. What started 10 or 15 years ago, has gained momentum in the past five years – no doubt accelerated by social media!

From establishments sharing posts to show off their superior latte art to represent the quality of their business, to customers posting about their own experience, what was once simply a hot drink is now a status symbol.

Of course, social media doesn’t always represent real life, but with heightened awareness of what makes a good coffee and superior latte art, the public now has an expectation that all coffee establishments can offer what they see on their social media feed. If a coffee shop can’t meet this expectation, they’re likely to lose out.

This is about more than simply aesthetics, though. Good latte art is an indication as to the taste and quality of the coffee. If someone has taken that itme to learn it, they’re likely to have also learnt other aspects of making a great coffee, such as extraction times.

The bottom line is that where UK coffee drinkers once lagged behind the rest of the world, they’re no longer prepared to accept a substandard cup. A properly trained barista who understands coffee is most likely to serve a good one – and if that’s what the customer demands, that’s what any business should deliver.

"UK coffee drinkers are no longer prepared to accept a substandard cup."

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Talk to us about barista training at Iron & Fire.

We take an entirely customer-centric approach, meaning that from the very first customer interaction, we train, explain and tailor everything to the customer’s needs.

Ensuring that they can produce consistently tasty coffee is imperative to how our brand is perceived. We therefore guarantee that all customers are trained to a high level, regardless of prior experience within the industry.

For those new to the sector, we hand-hold them, taking them through how to set out their café, how to make sure it’s efficient, as well as obviously being able to make great drinks. For those already established, we help them tweak and advance skill levels and ensure consistency across their team of baristas, while also helping them manage customer flows quickly.

Supporting customers to effectively look after and use their coffee

making equipment is also key. From understanding accurate portioning of ingredients to avoid wastage, through to effective daily maintenance to mitigate costly engineering costs, an appreciation of the tools of the trade is a vital component of our training.

So, it’s a comprehensive overview of the role as a whole?

Top quality coffee is vital, but if it’s prepared in a poorly maintained machine that’s not been cleaned properly, then the taste and overall quality will be significantly impacted.

That’s why our training always incorporates equipment maintenance. Indeed, our recently launched suite of training videos includes a whole module on this area of coffee preparation. They cover topics such as cleaning routines, schedules and user dos and don’ts. All delivered as easy step-by-step guides, serving as a great reminder for baristas of all levels of experience.

What makes Iron & Fire stand out from the rest in such a competitive industry?

Our coffee speaks for itself.

However, we’ve taken time to really understand the UK market and its tastes.

The primary coffee that we supply to businesses, therefore, has a taste profile

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that matches current preferences.

Importantly, it’s also an easy coffee to prepare and work with, across the full range. This is a priority when creating a consistently first-class experience across different locations.

But we deliver far more than just a core collection of coffees. If a customer requires something a little bit ‘interesting’ and ‘out there’, we welcome this challenge. We offer everything from Geisha coffees, all the way through to some special and quite different African options.

Aside from our wide range of awardwinning coffees, another point of difference for Iron & Fire is our breadth of support. Whether customers are a new or long-established business, our 360° service includes advice on setting up, interior layout consultancy, choosing and providing appropriate equipment, along with servicing and maintenance contracts, providing

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peripheral products, and obviously all the training and aftercare.

It might start with the coffee, but it all comes back to the delivery of an outstanding product.

Can you expand on your industry relationships?

We work with superb coffee-conscious businesses. What unites them is an

appreciation of our brand and the commercial value of a great drink.

We have numerous long-standing relationships with companies such as Medicine, which is an artisan bakery, cafe and kitchen group with highly regarded venues across the Midlands. We also partner with luxury pub groups and hotel chains nationwide, but always continue to work with an eclectic mix of independents – covering everything from small, single location kiosks, to farm store cafés, garden centres, independent arts venues… and everything else in-between!

Ambitions for 2024?

No progress was ever made from sitting still, so the continued development of our coffees goes without saying. After all, they’re at the heart of what we do!

Around this, we are further developing our customer support as we continue to grow. This will involve an increasingly structured training programme. Last year, we launched our video training course, recorded here at the roastery, and our customers have found this to be an invaluable tool for expanding the knowledge of their staff. We are building on this foundation with the addition of modules to cover an even wider range of topics, focused on further supporting the barista with the knowledge and skills to provide amazing service and drinks.

We’re continuing to invest in and expand our team and continually review the systems and processes that can support us as we strive to deliver an even better experience. Each year has been our ‘best yet’ and that’s certainly the aim for 2024.

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BLAZING A TRAIL One man is helping FCB Coffee make a real difference to the specialty coffee industry, while refusing to compromise on taste and ambitions around sustainability.

TRANSPARENCY TEST FCB Coffee is a business with a conscience. In November 2023, for every hot drink bought as a gift for someone in the queue, FCB donated £1 to charity. Having started out with a kiosk back in 1998, it’s all part of the outlook for a brand that now has 10 sites across London and the South East.

Core values are inherent in the specialty coffee market, such as sustainability and traceability of products. That’s why FCB works with PLOT Roasting, that names coffees after the producers that grow them – and only deals with direct trade, making the supply chain from the farmer to hoppers transparent.

“Predominantly in a takeaway environment, we must use the most sustainable products out there,” said David Dempsey, FCB head of coffee – who also trained as a butcher and fishmonger at Waitrose straight out of school, before caffeine took over.

“We take immense pride in serving our coffee in plastic-free cups with fully recyclable lids made of card, working closely with supplier, Wyse Packaging, 32

on innovative sustainable solutions.

Also, for the past four years, we have partnered exclusively with milk supplier Northiam Dairy – an incredibly small, family run business farm in Kent, who have been breeding cattle for over 100 years. We know the team (and cows) by name. Their experience on how to keep cattle happy and healthy delivers some of the best milk around.

“We prioritise working with kind, like-minded people and brands that match our values. Beyond our longstanding partners, this is evident in our newer relationships. One example is Moma oat milk. Ensuring all our coffees and drinks can be made vegan is standard at FCB. So many oat milks came onto the market, we did blind taste testing and realised very quickly that MOMA stood out, both for our customer and working with a barista.

“We’re happy to say we were the first coffee shop chain they connected with. Watching them go from strength to strength with their latest partnership with Gail’s fills us with pride.

“Additionally, Sproud had been on our radar. Then, last year we were

blown away by their team and research into who we were and our values.

Sproud is dedicated to low-climate impact and sustainability and has been granted an ISO 26000. This recognition, matched with immense support to launch a range of signature drinks and food across our business, led us to replacing our soy option with Sproud.”

QUESTION OF CHOICE While the topic of milk is a hot one in the sector, Dempsey can see a trend emerging: “The reduction of alternative milk options that coffee shops will offer. This market, although important and progressive, has become quite saturated. It leads to extra bar space, storage, jugs, cloths, cost and potential wastage. I believe more coffee shops will limit their offering to just a ‘health choice’ (soy, which will be free/ included in the price) and a ‘lifestyle choice’ (most likely oat at an extra cost) to sit along dairy.”

He can also see a reduction of milk consumption overall, with the ‘supersize me’ days (16oz) dissipating.

“Milk itself is a bitter blocker and helps

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coat the natural bitterness of coffee – but a growing number of customers are reducing the volumes of milk to seek out that coffee taste. A 6oz flat white is becoming standard, with cortados on the rise.”

Another key area is the barista. “FCB Coffee is unique in the fact that we take baristas with no prior experience and give them their first start in specialty coffee. To get someone from a novice to the highest level can be challenging and requires nurturing. Our approach is patience, with positive reinforcement.

“They get a thorough breakdown of the industry, with the technical basics and non-negotiable expectations. They work behind a bar, getting used to the flow, then at regular intervals receive more training and knowledge – such as sensory exercises, understanding the science of what is happening, brewing recipes and the language of coffee.

Our ambition is to build a workforce of baristas that leaders in our industry want to poach.”

This breadth of knowledge is a priority as automation takes a firmer grip. “Being a barista, for all its rock-star appearances, is hard, physical work for long hours and not life-changing pay. As much as a specialty barista takes pride in learning the intricacies of coffee craftsmanship, automation can play a big part in helping that along.

Automated tamps and milk distributors

are being accepted as an aid that increases other skills, rather than as a replacement for baristas themselves.

The skills of a specialty barista separate them from an automated commodity one, but automation can help with that quality rather than replace it.”

SIMPLE MESSAGING FCB Coffee’s outlook is straightforward when it comes to standing out: “By getting the message, knowledge and experience of what we have over to the customer. We are incredibly proud to sell specialty coffee (it’s adorned on our uniform) and we can brew it in the same amount of time as our next-door competitors (Starbucks, Pret, Nero, etc). The beans and product speak for themselves. But we focus on layering the experience during every visit. For us, this is a seasonal guest, a filter instead of an Americano, latte art as standard, fresh food, and the overall guidance our baristas offer to maximise the daily coffee ritual.

“The demand for specialty coffee grows every year. It is a luxury that requires great skill to craft and costs more money than other versions. I don’t expect to pay extra if I walk into

a shop and I’m met with a screen to order, and my only human interaction is at the handover. But to visit a wellchoreographed store, meet with a person who tailors my experience, then walk out with a beautifully crafted drink that sets me up for the day justifies any price. So, don’t settle for less,” concluded Dempsey.

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Making a

splash

Extracts, ethics and emerging alternatives – five coffee trends you can expect to see in 2024.

Lincoln & York have more than 25 years of roasting expertise, enjoying global success as a private label coffee manufacturer – behind hundreds of blends. Coffee buyer, Chris Tough, offers up some invaluable insight.

While the future is traditionally read in tea leaves, we’re looking to coffee to make our predictions.

Despite the cost of living continuing to squeeze household budgets, there have been no signs of an impact on consumer coffee buying habits, with the out of home (OOH) market attracting an additional 1.56 million consumers since last year. 1 It’s with this level of resilience and an ambitious outlook for further growth that we look forward to an exciting future.

1 BREWING GROWTH IN CASCARA Recently declassified as a novel food, cascara is now more widely available as a ready-to-drink product and is set for expansion in 2024. With its potential to strengthen the coffee trade economy, helping farmers reduce waste and add income, this byproduct which was once thrown away is set to take centre stage.

Often called the coffee cherry, cascara is the skin and pulp of the coffee fruit and offers great potential to

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decrease carbon footprint, while also providing an exciting new option for consumers to enjoy.

In terms of flavour, cascara’s unique taste lies somewhere between coffee and tea. Not as strong or rich as coffee, it’s full of fruity, slightly floral and earthy notes, packed with antioxidants and significantly less caffeine than coffee. With its sustainability and health benefits, plus a novel taste profile, cascara is one to watch.

2 COFFEE EXTRACTS Offering the ideal solution for efficiency and speed of service, 2024 could be the year that more widespread use of coffee extracts and coffee concentrates come to the fore.

While there are many iterations of coffee concentrates and different methods of extraction, all produce a concentrated essence which can be used in cold drinks to avoid brewing and chilling an espresso for every serve.

The popularity of cold coffee shows no signs of cooling off, with the iced market valued at £178.9m, up 37%,2 meaning suppliers across OOH and retail are looking for quicker ways to create iced coffees and RTD products, including dairy-free alternatives.

The use of coffee extracts not only

speeds up service and guarantees consistency of flavour; it also enables businesses to grow and scale at speed, meaning its potential goes way beyond just cold coffee. Its a huge opportunity.

3 A YEAR FOR EDUCATION With coffee bean sales up +14.3% since last year, this trend is set to continue, with support from the grocery sector in educating consumers. As 52% of UK coffee drinkers still opt for instant, we are seeing growth in other options, such as upgrading at-home coffee in search of a fresher, fuller flavour. 3 To encourage this shift, retailers may take inspiration from the wine aisles.

This could mean increased displays and merchandising in store to educate consumers about origins, roasts and flavour profiles, helping shoppers tailor their purchases, as well as experiment.

A deeper understanding of coffee will go beyond whether they simply like the flavour or not.

4 FOOTPRINT FOCUS Sustainably sourced coffee is by no means a new phenomenon, but we expect consumers to become even more carbon footprint conscious, with 63% actively looking for sustainably sourced coffee options.4

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COFFEE SUPPLIERS/ROASTERS Sustainable sourcing has never been more important, with the land suitable for growing coffee predicted to decline by 50% between now and 2050 if nothing changes, while demand for coffee in the same period is expected to double.5 However, EU legislation coming into force at the end of 2024 is set to start tackling this problem. From December, coffee produced from land which has been subject to deforestation in the past three years will not be accepted onto the European market.

At Lincoln & York, over 80% of the coffee we sell is certified and we are members of World Coffee Research, contributing to their work discovering climate-resistant varietals.

But meaningful change does requiry industry commitment.

5 FEELING GOOD Whether it’s added health benefits through functional coffees or a philanthropic pick-me-up by supporting cause-led brands, consumers will continue to seek out

coffee that offers more than a great taste and a caffeine kick in 2024.

Functional coffees – created by blending with botanicals and proteins – achieved significant growth this year. With options such as antioxidantrich turmeric lattes and CBD coffees attracting attention, it will be interesting to see if this continues or if it’s merely fashion over function.

For a different kind of feel-good, ‘coffee with a cause’ brands will thrive.

As well as contributing towards great charities – such as Combat to Coffee’s support of veterans or providing the homeless with barista training and job

opportunities in the case of Change Please – it encourages loyalty.

As coffee finally overtakes tea as the UK’s hot drink of choice,6 we look forward to discovering more exciting ways we can support brands and operators in 2024 and beyond.

1

Kantar OOH, Total Coffee, 52 w/e 1 Oct 2023.

2

L&Y analysis, NIQ Scantrack, w/e26.08.2023.

3

NIQ data 52 w/e 23 Sep 2023.

4

L&Y research by Opinium Research. Sample size

2,000 UK adults. Sep 2022.

5

Projected shifts in arabica suitability among major

global producing regions due to CC (2015).

6

The Statista Global Consumer Survey 2023.

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Coffee machines Operators, tech, new ranges

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The ultimate experience From tea to coffee, syrups, training and so much more, Farrer’s still have the magic touch.

A TOUCH OF SPICE Farrer’s tea and coffee merchants have generations of buying, roasting and blending expertise. Remarkably dating back to 1819, the modern iteration of the business is branded as a marque of tradition and excellence.

Based in the Lake District, whether you prefer whole beans or freshly ground coffee, loose leaf tea or bags, or even hot chocolates and 1883 syrups, Farrer’s is an institution. But there’s no resting on laurels.

“Trends which continue to emerge are more iced drink options, even throughout winter,” said Brian Williams, sales manager at John Farrer & Co. “The addition of aromatic spice flavours via barista syrups is also prevalent.”

Figures from Allied Market Research, reveal that the UK and Ireland

flavoured syrup sector was valued at £217.5m in 2022, and is anticipated to gain £318.4m by 2032.

SAFE HANDS Farrer’s prides itself on the selection of raw beans it purchases. Experienced roasting techniques guarantee the best flavour profiles. “Our home items such as coffee beans and tea leaves still seem to be our main products for cafés and coffee houses. The home market is a little more focused on items such as our aluminium coffee pods and compostable coffee bags.

“Sustainability is another priority.

We benefit from the wonderful natural products of tea and coffee, and in order to get the best out of them, we try and use biodegradable, compostable and recyclable packaging.”

LEARNING SKILLS The battle for trade between highstreet brands and independents is more acute than ever, but Farrer’s can help the smaller operators.

“Independents are challenged in pricing but also on speed of service.

However, our training – and the ease of adapting different drinks and menu changes – are elements in which they have the upper hand.

“We have numerous barista courses and plan to hold a Barista Championship Event at our training facility, which is one of the only centres in the North West. We are constantly working on exciting coffees from our specialty bean brokers and looking forward to creating custom blends and single origin offerings for the home and café sectors,” concluded Williams.

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London calling!

It’s back… with the London Coffee Festival returning to the Truman Brewery from 11-14 April. Here’s a four-page lowdown from those in the know.

The London Coffee Festival enjoyed more than 23,500 visitors in 2023, showcasing the capital’s pioneering specialty coffee culture and first-class hospitality industry.

Andrew Reed, managing director of Wine & Exhibitions, said: “The LCF is the flagship that has firmly secured its place on the events calendar, with more than 250 artisan coffee and gourmet food brands alongside tastings, demonstrations and workshops. With two dedicated industry days and a full weekend of coffee celebration, it offers a great day out for baristas, coffee shop owners and hospitality executives.

“The LCF is great fun and has a real party atmosphere, bound together

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by the core proposition of all things coffee. Festival-goers can see the ultimate baristas battle it out at Coffee Masters, find a new roaster, check out the latest equipment or just relax with a cocktail at the bar and enjoy the DJ.” James Wise – expert and Coffee Masters consultant for LCF 24 – gave his thoughts on the coffee sector.

There is a sense of optimism for 2024.

Have you felt this across the coffee house/café industry?

Cafés and roasteries have faced many challenges, starting with Covid-19.

Also, the rising cost of energy has made heating water and roasting more expensive, much of which has been

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PREVIEW

absorbed by businesses. And with the rising cost of living, this has altered customer buying patterns, while global conflicts have also impacted fuel prices.

I think significant changes will be necessary for businesses to run more efficiently and responsibly.

What trends should we look out for?

A significant one is likely to be a focus on home consumption, aiming to make specialty coffee more affordable.

Towards the end of 2023, we saw a surge in convenient specialty products like pods, coffee bags (similar to tea bags but filled with coffee) and dripper bags (they sit atop a cup with preground coffee, requiring only water for a percolation-type brew). Also expect

further advancements in brewing technology for home users who enjoy making specialty coffee, alongside the continued availability and popularity of cold brew and ready-to-drink products.

In cafés, I predict a rise in creativity.

This will likely include signature drinks, similar to a coffee mocktail, showcasing the barista. Also, a wider selection of rare, expensive or exclusive coffees. As more people brew at home, cafés will distinguish their offerings from what customers make themselves.

Why is the independent coffee sector so important, in comparison to the giants of the high street.

Independents stand in stark contrast to the bigger names. The core aim of independent specialty coffee is to honour the product and the people who make it. These shops are dedicated to thoroughly training staff,

educating customers about the entire supply chain, creating exceptional coffee and providing incredible service.

Independents prioritise people over profit – from producer to consumer – with increased value all along the chain.

Harry Goddin, commercial director.

There is more coffee for the consumer than ever before. How do you decide who exhibits at LCF? The selection process is guided by various essential factors. Our primary objective is to curate an event for the specialty coffee community, attracting a diverse array of brands committed to making a meaningful and enduring impact on the industry’s growth. This involves an evaluation of reputation, a track record of quality and innovation, and alignment with the event’s theme and target audience.

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Sights and sounds…

LCF visitors will be treated to familiar favourites, such as The Lab and Latte Art Live, but can expect bigger and better. The Lab, sponsored by Lavazza, will showcase some of the very best influencers, discussing key trends impacting your businesses – with the likes of Lavazza, La Marzocco, Fiorenzato and Gruppo Cimbali all taking to the stage, alongside headline interviews that include: ● Roland Horne of WatchHouse ● Marta Pogroszewska of GAIL’s ● Ignacio Llado of Blank Street ● Lizzie Gurr of Ozone Coffee ● Huw Wardrope of Urban Baristas Latte Art Live will once again be hosted

by Joey Jackson, who joins some of the most skilled baristas showcasing their latte art skills. Think beyond flowers and hearts and be wowed by unicorns and seahorses. There are also opportunities for the audience to get hands-on and put their skills to the test!

The final major showcase piece is a revitalised Coffee Masters – the competition that sees 16 globally recognised baristas go head-tohead across a range of disciplines to crown the champion for 2024! The competition is going back to its roots, with a new layout that complements

the skills of the baristas, with the brilliant James Wise in support.

Here’s a quick snapshot of some sessions being hosted in The Lab: ONES TO WATCH IN 2024 The coffee scene is ever-evolving, as the needs and expectations of consumers continue to shift. To kick things off at LCF 2024, key operators will go under the spotlight. Find out more about their operations and what makes them stand out from the rest.

GAIL’S GROWTH: OPPORTUNITIES AND CHALLENGES AHEAD The UK hospitality sector continues to face significant headwinds. Despite this, Gail’s drives growth through new openings, with big ambitions to continue this. In an exclusive interview, Marta Pogroszewska, managing director at Gail’s, will discuss the coffee industry as a whole, current consumer trends and the challenges and opportunities on the horizon.

WOMEN IN COFFEE: INSPIRING LEADERS SHOWING THE WAY The coffee industry strives to be inclusive and facilitate change in key areas, such as diversity, gender equality

and sustainability. During this session, influential, inspiring women leaders share their secrets. Learn about their journey, what they have achieved and be inspired to make a positive change.

BUILDING BLANK STREET COFFEE Born in New York in 2020 before moving into the UK in 2022, Blank Street Coffee is taking the London scene by storm – operating from over 20 outlets across the capital. UK managing director, Ignacio Llado, explains how.

ORIGIN COFFEE: INVESTING IN THE FUTURE Having secured a £3.1m investment in 2023, Origin Coffee has big plans across all channels – direct-to-consumer, retail and wholesale. Find out more, with founder and CEO, Tom Sobey.

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COFFEE CULTURE: THE CHANGING NEEDS OF CONSUMERS AND IMPACT ON COFFEE MENUS How have the habits of consumers changed over the past 12 months? Join food and drink insight experts, Lumina Intelligence, to understand the detail behind your consumers. Using data from its Eating & Drinking Out Panel and Menu Tracker tools, Lumina lifts the lid on demand and how operator menus have changed as a result.

URBAN BARISTAS: GROWTH THROUGH PARTNERSHIPS Earlier this year, Urban Baristas announced ambitions to grow its

estate to 30 stores across London by 2028. It also launched a franchise programme and signed a first franchise agreement, which will be key to achieving its aims. Huw Wardrope, co-founder of Urban Baristas, is perfectly placed to delve deeper.

WATCHHOUSE: BUILDING A GLOBAL COFFEE BRAND Late last year, WatchHouse made its US debut with its first international store on New York’s Fifth Avenue.

WatchHouse founder, Roland Horne, discusses the industry, the synergies and differences between the UK and US and what’s next for WatchHouse.

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Here’s to hospitality!

Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation, comes to ExCeL London on 25-27 March for three packed days of networking, learning and streamlined product discovery.

A new umbrella brand for 2024, Food, Drink & Hospitality Week encompasses IFE Manufacturing, IFE, The Pub Show, HRC and International Salon Culinaire and will welcome over 27,000 food & drink professionals and thousands of suppliers.

Portfolio director, Philippa Christer, said: “The launch of Food, Drink & Hospitality Week is an important step in an exhilarating period of growth

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for our March portfolio of events, expanding our partnerships with key organisations and diversifying our offering to the industry.

“Our vision for Food, Drink & Hospitality Week is a citywide celebration of everything that makes this sector unique: showcasing product innovation, connecting visitors with the people that can transform their business and providing a platform for discussions vital to the future.”

retailers, wholesalers and hospitality professionals to learn about what’s happening in UK and international food & drink.

With 14 exciting zones to explore, including new additions in the form of the Cheese Pavilion, the Hot Beverage Pavilion and the Fresh Produce Section – in partnership with the Fresh Produce Consortium – there are countless products to taste and discover.

François Knopes, manager and coffee consultant at London Coffee Club, said: “I am looking forward to IFE this year for the huge networking opportunity it offers. As coffee consultants and service providers, it is incredibly important to connect and ‘cross-pollinate’ with all stakeholders of the food and beverage industries.”

In addition to thousands of delectable products from across the UK, IFE has representation from over 50 countries around the world, including Turkey, Thailand, France, Sri Lanka, China, Ecuador, Hungary and Cyprus.

IFE, INTERNATIONAL FOOD & DRINK EVENT For over 40 years, IFE has been a must-attend trade event for

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The Startup Market, home to up-and-coming businesses and inspiring entrepreneurs, will once again be a bustling hub of innovation at the heart of the show and a must-attend for anyone eager to meet with startups and younger brands.

This year’s also sees the return of the New Products Tasting Theatre, where visitors can hear live pitches from startups, attend live tastings and engage with companies including Bidfood and Sysco as part of the Distributor Discovery Hours.

The Future Food stage will be graced by retailers like Co-Op and Ocado, sustainability pioneers such as Abel & Cole and Rubies in the Rubble, and innovative insight partners including Tried & Supplied, IGD, European Food and Farming Partnerships and Avocado Social.

Day two will see IGD curate a fascinating day of content on the Future Food stage, with sessions covering everything from economic forecasts for food & drink retail, sustainability, health, learnings from international retail and an exclusive case study with a key client of IGD. Sarah Baldock, marketing and communications director at IGD, said: “Our combined team of retail, shopper, health, sustainability and economics experts look forward to helping delegates get closer to the UK market within an international context, and our exhibition stand on the show floor will offer a space for those one-on-one

conversations. We’re delighted to be partnering with IFE to help delegates get the most out of their visit. We look forward to seeing you there!”

HRC, HOTEL, RESTAURANT & CATERING HRC is the ultimate business event for the UK hospitality sector, bringing together owners and operators to network, discover new products and hear from inspiring industry leaders.

With four distinct sections across tech, foodservice, design, decor & tableware and professional kitchen equipment, HRC has you covered.

Day one will see sessions including ‘Putting the S in ESG’ moderated by Juliane Caillouette-Noble, MD of the Sustainable Restaurant Association, and featuring panellists Lorraine Copes

of Be Inclusive Hospitality, Chet Sharma of BiBi and Matt Wood of Lexington Catering.

This will be followed by KAM, HospitalityJobsUK and Otolo unveiling the results of The UK’s Largest Hospitality Salary Survey and discussing how businesses can recruit and retain staff, while remaining competitive in the British market.

A highlight of the programme is a must-attend session with HRC’s 2024 Chef Ambassador, Lisa Goodwin-Allen, interviewed by Si Alexander of FoodFM, as she discusses her role as executive chef at Northcote, her work with young chefs and industry charities, and appearances on programmes including Great British Menu, James Martin’s Saturday Morning and Snackmasters.

Goodwin-Allen commented: “I’m excited to be joining HRC as Chef Ambassador for 2024 and look forward to networking with the chef community and discussing the latest trends and challenges in the world of hospitality.”

The 2024 event will also see the return of stage and demo kitchen Chef HQ, curated by Chef Publishing, where visitors can enjoy presentations by chefs including Glynn Purnell, Simon Hulstone, Kerth Gumbs, Tom Shepherd and Pierre Koffmann.

Find out more and register for a complimentary trade ticket at fooddrinkandhospitalityweek.co.uk.

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ICE CREAM/DESSERTS

A scoop of

happiness

The Suncream range caters for foodservice, wholesale and retail – and when you’re competing in a market on the rise, versatility is everything.

VARIETY AND QUALITY The brainchild of founder Domenico Manfredi nearly six decades ago, ice cream manufacturer Suncream is a family affair. Daughter Rebecca is at the helm of the Staffordshire business, providing wholesale products across the world. So, when opportunity knocks, it’s ideally placed to adapt.

At 57 years of trading, they are proud to have been manufacturing for so many years from a BRC grade AA factory in Tamworth. Achieving many awards along the way – as well as becoming a Great Taste Producer! – it

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produces 13-and-a-half million litres of ice cream per year. And the secret to this success is a strong commitment to quality and customer service. Different pack sizes and recipes are also on offer, whether it’s ice creams, sorbets and vegan choices.

“The rising trend of veganism is something we’ve been closely monitoring,” said Rebecca. “And it’s evident that the demand for plantbased options continues to grow. We are thrilled to meet this demand with vegan ice cream that not only caters to dietary preferences but also addresses

allergen concerns. It is free from all 14 declarable allergens, including nuts and soya. Being able to provide a vegan product that meets such stringent allergen criteria is a significant win for our foodservice customers.

“Additionally, we’ve observed a rising interest in dog-friendly offerings, particularly since the onset of the pandemic, which has seen a doubling in pet ownership. Venues are increasingly accommodating furry companions, with some even offering dedicated menus for dogs. In response to this trend, our newly launched

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Gelato Woof ice cream is rapidly gaining popularity.

“The plant-based recipe is flavoured with carrot and apple puree, enriched with calcium for bone, heart and muscle health. If your venue is dogfriendly, this healthy treat for your four-legged friends is a brilliant opportunity not to be missed.”

GOLD RUSH While the desire for ice cream continues to endure, the impact of the pandemic and rising ingredient/ manufacturing costs is inescapable.

“The onset of Covid-19 presented unprecedented challenges for businesses worldwide, and we were no exception,” continued Rebecca.

“As a primary supplier to the

foodservice industry, which was severely impacted by dining restrictions, we faced the need to swiftly adapt our operations. Recognising the surge in demand for food delivery and retail products, we quickly pivoted our focus to capitalise on this.

“Overnight, we realigned our priorities to maximise the potential of these new avenues, ensuring our continued resilience and ability to meet evolving consumer needs.”

Recent figures from Statista illustrate the robustness of the UK ice cream and frozen desserts market. Forecasts from 2020 to 2028 show a jump in revenue for the ice cream industry from £0.57 billion up to a new peak of £0.83bn in 2028 – the forecast for 2024 is 0.74bn. And Suncream is acutely aware of where the demand sits.

“Scoop ice cream remains a timeless favourite, with the allure of a vibrant and enticing display boasting myriad flavours,” said Rebecca. “We understand the importance of staying ahead of the curve in innovation, which

is why we are committed to continually researching and developing trends in response to customer feedback and market insights.

“In line with this, we are thrilled to announce the addition of four exciting new flavours to our Gelato Gold range.

Introducing Caramelised Speculoos Biscuit, Black Forest Gateau, along with two whimsical children’s flavours: Dig for Dinos and Wish for Unicorns. These delightful options are a testament to our ongoing efforts to provide a diverse and exciting selection.

“Moreover, our luxury Gelato Lusso range offers a unique point of differentiation, boasting a hand-

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ICE CREAM/DESSERTS dressed, artisanal ice cream style that promises a truly indulgent, parlourmade experience. By consistently delivering premium quality and innovative flavours, we aim to elevate enjoyment to new heights.”

LOOKING AHEAD But, of course, the key to any successful operation is the ability to work in tandem with others.

“Our customer base primarily comprises foodservice and wholesalers, spanning domestic and international markets – some of whom, we’ve had the pleasure of serving since the inception of Suncream. These enduring partnerships bring me immense satisfaction and serve as a testament to our unwavering dedication to customer service,” continued Rebecca.

“This steadfast commitment has been instrumental in fostering these longstanding business relationships.

It’s a true reflection of our values and a significant achievement that our customers continue to remain loyal.

We are deeply grateful for their trust and remain committed to delivering exceptional products and service to meet their evolving needs.

“At the forefront is a commitment to delivering high-quality ice cream at a competitive price. However, this goal has become increasingly challenging over the years, due to the fluctuating nature of raw material costs. Navigating these market dynamics requires agility and strategic planning.

“To ensure a stable supply chain and favourable pricing, we place great emphasis on cultivating strong

Time to share

relationships with suppliers.

This is crucial to not only securing supply levels but also in navigating the complexities of raw material fluctuations.

“Through effective collaboration and open communication, we strive to overcome challenges and maintain the high standards customers have come to expect. Our dedication to quality and affordability remains unwavering, and we continually adapt to ensure the sustainability of our business and its success.”

Fabien Levet, commercial manager at pastry specialists Pidy UK, has some invaluable advice for operators.

ALL ABOARD As a nation of dessert lovers, the British sweet treats industry is constantly evolving, with trends emerging every other week. Keeping track of what’s hot can be challenging, but there are a few themes that experts predict will be popular throughout the whole of 2024.

Top of the list is dessert boards.

Think cheeseboards or sharing starter platters, but in dessert form! Operators can offer a miniature portion of three to six of their most popular desserts for those indecisive diners. Let customers choose from a list for a greater sense of control or opt for one specific area to focus on for maximum ease.

Chefs could utilise Pidy’s mini tartlet and trendy range to create an array of desserts contained neatly within consistently high-quality pastry bases.

With gluten-free options, the readyto-fill bases range from 3.5-5cm in diameter for an ideal bite-sized treat.

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Operators wanting more innovative shapes could expand this to include Pidy’s spoonette, mini scallop or flower cuppy designs. The tarts benefit from an ambient shelf life of nine months plus, so there’s no risk of unnecessary food waste or complex expiry logistics, and they are suitable for freezing after being filled – allowing you to prep ahead of time for optimal convenience.

SMALL IS BEAUTIFUL Afternoon tea is seeing a resurgence in popularity, thanks to hit period dramas such as Bridgerton. Pidy’s mini tartlets are the ideal size to add to a tiered cake stand for sophisticated presentation.

Looking towards the warmer summer months, operators would be remiss not to update ice cream options.

This versatile sweet can accompany practically any classic pudding but is also a dessert in its own right – and that’s where takeaway comes in.

Rather than a standard wafer cone, ice cream could be upgraded with Pidy’s assorted waffle cups. Choose from artisanal tulip cups, crafted with overlapping pastry; classic tulip cups made of wafer, chocolate or chocolatelined wafer; or Pidy’s flower waffles.

For more info on the Pidy pastry range, visit pidy.co.uk or call 01604 705 666.

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LA DOLCE VITA!

Specialising in gelato and ice cream machines, Carpigiani is helping cafés excel.

MASTERS OF THEIR CRAFT There is an increasing UK demand for artisanal desserts like gelato. Customers are more aware of the difference between artisan gelato and ice cream, and Mr Whippy and soft gelato. It’s a key trend that those in the café sector need to be aware of.

Ideally placed to take advantage is Carpigiani UK Ltd – a world leader in soft ice cream and gelato machines.

Established for over 70 years, it boasts staff with a vast amount of experience, with access to renowned ‘Ice Cream Masters’ and technical experts.

“Operators need to know how to develop their menu using quality ingredients – but what is really getting people’s attention is the creative way gelato artisans are using the latest techniques to take flavour to a new level,” said Paul Richards, UK sales manager, Carpigiani UK Ltd. “We work with businesses wanting to inject personality into their menu

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through developing signature flavours – from inventive toppings and holders to unique base flavourings. This can help put them on the map.

“But branding is also going beyond the product and being reflected by interior design. We see this a lot with independent cafés, as soft serve machines and display cabinets are customised to incorporate brand colours. It adds a nice twist and reflects the vibe of the establishment – from the seaside to luxury indulgence – and lends itself to being snapped for social media. At heart it’s important to always remember that soft serve and gelato is about fun – a treat for all ages!”

SPREADING THE WORD At Sigep, The Dolce World Expo in Rimini, Italy, Carpigiani showcased latest technologies, across gelato, soft serve, milkshakes and frozen drinks.

“Our focus has always been to pair customers with the most suitable

machines, but also give them an opportunity to expand product knowledge through fully utilising its capabilities – from body and texture to flavours and end presentation,” said Richards. “So, where producers are experimenting, getting this balance is a priority. For this, education is key, which is why we’re looking to work closely with ice cream flavour houses as part of our Gelato University courses.

“A quality, artisan gelato comes from the base. Then you focus on flavouring and theatrical finishing touches, which is why these partnerships with flavour houses will benefit students. And with soft serve, the possibilities are endless.

“However, independent businesses don’t necessarily have time to develop unique signature recipes – which is where we come in. From partnering with expert suppliers to developing strategies and recipes, our courses will educate and inspire every student, no matter their expertise or knowledge.

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ICE CREAM/DESSERTS have built-in technology that can adapt to your desired consistency, giving the operator more versatility. The machines will detect when the product is not in the correct state and automatically adjust itself to correct it.”

“Gelato University teaches the necessary science behind the craft.

And particularly during summer, with a higher ice cream turnover, storage is paramount, so producers need to be aware of the most suitable display cabinets and batch freezers – from energy efficiency to space optimisation.

There is a healthy balance of theory, so students understand the black-andwhite side to this colourful industry.”

NEW ERA Adaptability in hospitality is a must.

“Businesses are becoming more environmentally conscious and looking for sustainable solutions – from locally sourced ingredients to energy-saving machines,” said Richards.

“With an interest in artisanal goods rising, consumers are moving away from the mainstream and shopping local, which is not only fantastic for those businesses but encourages more seasonal shopping and higher quality ingredients. This is enhancing flavours and textures – from raw fruit and chocolate to dairy and non-dairy milk.

“There is a widespread offering of vegan and allergen-free gelato and soft serves. Once upon a time, a vegan option was added to the bottom of a menu, almost as an afterthought. Now, there are vegan-only cafes, bakeries, shops and cookbooks. With gelato and soft serves, we’re seeing dairy-free alternatives to create recipes with oat and coconut milks. From our Gelato University courses, students will ask about plant-based alternatives.

“For us, it’s about selecting the correct machine, as not all appliances can work to certain processes or temperatures required by specific ingredients. At Carpigiani, our products

TRADE-IN TIME Finding sustainable business solutions that are energy efficient and reduce wastage, while also cutting costs, is always a tricky path to navigate.

“It’s a delicate balancing act and Carpigiani has a wide range of equipment – from gelato, soft serves, shakes and frozen drinks – in various sizes, from countertop appliances to large units for even the busiest of sites.

“As well as new premium machines, we also offer a refurbishment scheme that provides customers with the option to buy pre-loved equipment. As part of our buy-back initiative – trading in current machines for an upgrade – our engineers refurbish these machines so businesses with budget restraints can enjoy all the benefits of our premium equipment, without the high price tag. Further benefits included in a new purchase: installation, a free Carpigiani care kit and on-site instructional guidance from our team.”

BACK TO BASICS Relationships with the café and coffee house sectors are vital for Carpigiani.

There is obviously huge potential for those in the sector to expand dessert menus, whether it’s hot chocolate, whipped cream and shakes, alongside gelato and soft serve.

“For summer, coffee shops and cafés tend to turn to cold brews and iced beverages. But a menu doesn’t have to be strictly tea and coffee as there is huge scope for shakes and smoothies. For cold items, our 191 K SP is the smallest in its range – perfect for compact businesses with limited kitchen and countertop space. With its ergonomic, elegant design, the 191 K SP fits perfectly on the counter next to other equipment, making it a valuable asset for small businesses.

“We’ve also noticed a rising interest in affogato – particularly from specialist coffee houses. Again, operators are looking back into Italian-inspired dishes for a twist. Vanilla gelato will always be a popular pairing, but flavoured gelato creates a unique taste as it slowly melts and blends into the coffee.

“Going back to basics, businesses can seek simpler but effective solutions, like whipped cream machines, which can drastically enhance a pre-made cake or tart and hot beverage. Our Miniwhip is a countertop unit designed to hold and dispense fresh whipped cream and mousse. Its pump can be adjusted to alter the air-product mixture, to whip natural, vegetable and other types of cream – perfect for alternative products which satisfy dietary requirements. An in-house whipped cream machine will not only significantly reduce a business’s metal waste, as it replaces disposable aerosol cans, but also alleviates the need for systems using nitrous oxide chargers.”

Visit carpigiani.co.uk.

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ICE CREAM/DESSERTS

Sweet sensations...

Creams Café is increasing its market share, so we decided to go behind the numbers.

SPECIAL DELIVERY Record festive trading was the ideal Christmas present for Creams Café – the UK’s leading 100-strong dessert café brand. Like-for-like in-café sales were up 5.8% in December 2023 against the same period in 2022.

Delivery sales also enjoyed an uplift of 2.5%. The October launch of the brand’s range of hot desserts obviously hit the sweet spot, while the Great Gelato Giveaway on Black Friday saw more than 50,000 scoops enjoyed by Creams’ customers.

“Four new hot puddings met the consumer demand for warming desserts throughout the colder months, based on the prevalent trend of nostalgia with a range of

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winter classics reimagined,” said Creams CEO, Everett Fieldgate. “Top sellers included the Banoffee Hot Pocket, Sticky Toffee Hot Skillet and Spiced Winter Berry Waffle.

“Delivery is also important, as it provides a convenient way to get a Creams ‘fix’, alongside an additional revenue stream. We’ve been working with aggregators like Deliveroo, Just Eat and Uber Eats for years. They provide an easy way of transporting products to people’s homes, without us having to worry about logistics/ transport/drivers, while also exposing

us to new audiences. They have supported us in driving at-home sales and widening brand reach.”

SIGNATURE DISHES But with the economy so stretched, how does Creams ensure a strong price point?

“Value for money is at the core of everything we do but we never cut corners and compromise on quality.

We only use the best ingredients, as our customers expect this, relying on products to deliver on wow factor as well as price,” continued Fieldgate.

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ICE CREAM/DESSERTS “Our brand promise is about abundance and joy, as you see from our large portions, while our experience in-store makes every visit an occasion.

“The market is challenging for all hospitality operators with costs still high and, come April, the added pressure of the minimum living wage increase. The focus needs to be on managing costs while delivering value in terms of pricing and experience.”

The vegan market is another focus.

“While it does seem to be slowing a bit, as evidenced by the shake-up in grocery plant-based brands, we continue to ensure our menu caters to vegans – and those adopting a flexitarian approach to diets or cutting out ingredients like dairy for dietary reasons. Our signature sorbets, including Mango and the Choco Absolute, are popular not only with vegans, but those seeking a lighter and/or dairy-free option. We have a vegan cookie dough, waffles and crepes, and a section for customisation of your own vegan options.”

GROWTH SPURT As for the rest of 2024, the Creams Café mentality is crystal clear: “We have ambitious plans and expect to open in excess of 25 stores this year,” said Fieldgate.

“The trend for nostalgia is one that isn’t going away, and Creams capitalised by creating exciting products with a touch of retro.

Last summer’s range was our most successful to date – we took young adults back to their childhood with the likes of our mashup Lemon Meringue Cheesecakundae, a Retro Rocket sundae and a range of cooling non-alcoholic mocktails such as the Pina Collider. The bestseller was the Unicone – a vanilla soft serve encrusted with rainbow hued 100s & 1000s and topped with a red glacé cherry.

“When we launched our debut range of hot desserts, we put a modern spin on comforting classics, such as sticky toffee pudding and banoffee pie.” So, for those with a sweet tooth, the future is certainly tasty!

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L A I SPEC

D R A O SB

The Find, Cheltenham

It’s our first Specials Board of the year, focusing on cafés and coffee shops doing outstanding work in the community. We talk to The Find in Cheltenham, whose passion goes way beyond the food and drink they serve.

MAKING A DIFFERENCE BillyChip is a social enterprise scheme supporting rough sleepers. It enables members of the public to buy a token for £2, which can be gifted to those in need, who can exchange it at cafés and restaurants who have registered. And in Cheltenham, independent café The

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Find stepped up to the plate.

“We are very excited to be the first business in Cheltenham to support BillyChip – and hope others will join us in taking responsibility for our community,” The Find team said.

“It resonated with us as a business, welcoming everyone through our

doors. It is so hard to see people struggling throughout these difficult times, where anyone’s lives can turn around for better or worse. Now, more than ever, we all need to help one another – and BillyChip is a perfect example of this.

Providing support for those who might need it, in a dignified way.”

Also close to The Find’s heart is pancreatic cancer research. The owner, David Orme, lost his wife Jackie in 2012. If you go in on World Pancreatic Cancer Day (21 November), you’ll notice a purple hue across cakes, drinks and soup. To date, David has fundraised almost £300,000.

This dedication is reflected by the staff behind the counter. The artisan coffee house is run by Megan Marchant and Gino. Marchant had been to The Find when visiting, so when she moved to the area a couple of years ago, she quickly asked for a job.

“I began as a FOH staff member and, with the support of David, progressed to a supervisor role and then assistant

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SPECIALS BOARD

"The Find team all have prospects to learn skills. Whether it’s coffee training, floor management or interpersonal."

manager,” said Marchant. “I briefly went part-time to explore a different career avenue at a start-up company, but soon realised my heart was in managing The Find. As a competitive runner, I also balance my racing and training. I’m lucky to be supported in something I love.”

Gino took a similar path. “I moved to the UK in 2014 and ended up working at Caffè Nero, where I discovered my passion for coffee – eventually becoming assistant manager. However, in 2017 I had an opportunity to link up with The Find. A brand-new independent café where I could make use of my passion and creativity. After Covid, I decided to leave for a short period to pursue an office-based role with more social hours, but quickly realised it wasn’t right for me and I was delighted to return to The Find.”

TEAM EFFORT Key to the success of any café is passion from the staff, but there are other essentials. “Great coffee is always at the forefront, allowing people to

explore different blends and the way it can be served,” continued Marchant.

“But we pride ourselves on customer service, interacting with locals and providing a great experience. This is what sets us apart, but it only comes from great people.”

The Find team all have prospects to learn new skills. Whether it’s coffee training, floor management or interpersonal expertise. The

kitchen crew of five includes a cake maker, Tasha (Tasha’s Sugar Art), who serves up vegan and gluten-free sweets. FOH is around seven staff, with a mix of part- and full-time.

“Although Covid was tough, lockdown taught us lessons which have carried forward today,” said Marchant.

“We upheld a close relationship with customers, influencing decisions such as a simplified menu. Unlike large chains, our small business was able to move quick, serving people from the door one week to opening up in the summer for ‘Eat out to help out’.

Luckily, our lovely locals understood the importance of supporting independent businesses like ours,

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SPECIALS BOARD which allowed us to showcase the benefits of a small café that values and listens to its community.

“Effectively, our guests are coming for the people as much as the food and drink. The café has a fabulous décor and atmosphere above and beyond anywhere else. We are regularly updating our menu to be in tune with modern trends, offering gluten-free and vegan options, as well as sustainable alternatives like smashed pea and broad bean on toast, alongside avocado on toast.”

Local suppliers are a given, with coffee roasted at James Gourmet in Ross-on Wye and a strong relationship with Ritual Coffee in Cheltenham – often using them as a guest. There is a formidable choice of loose-leaf teas, each selected by Oxford teasmith, Jeeves & Jericho.

Eggs come from a free-range flock in Woodmancote, bread from Chipping Sodbury, beer brewed in Gloucester and meat locally collected. Throw in fish from Devon and milk from Gloucestershire farms, and you see the remarkable ripple effect a communitydriven café project can have.

“We like to strike a balance with our

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menu, as people love classics such as the Full Find Breakfast,” said Marchant.

“But we also put a modern twist on dishes. Our most recent selection has included Steak and Eggs Benedict, a BLT burger and the Find French Dip. Additionally, there is a focus on more sustainable fare.” In fact, almost all packaging is plant-based and fully compostable, with corn starch salad boxes. Water is carbon neutral and produced by Belu Water, sold in 100% recycled bottles by a social enterprise that profits WaterAid. Reusable cups are made from rice husk, with plant-based takeaway cutlery and paper straws.

Waste processes are environmentally friendly, as you would expect.

With finances always stretched in hospitality, flexibility can only

"Effectively, our guests are coming for the people as much as the food and drink. The café has a fabulous decor and atmosphere."

enhance opportunities for revenue.

The Find does this via private events, ranging from baby showers and hen parties to coffee masterclasses and private dining. Open for indoor/ outdoor seating and takeaway, breakfast and lunch can be delivered – or why not order a custom cake?

You’re sure to be served with a smile!

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PREVIEW International Suppliers Index Sandwich Manufacturers

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

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

Product Listing 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

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

Read it online thecafelife.co.uk/magazine

To advertise in

Contact Ethan Leaning 01291 636333 | ethan@jandmgroup.co.uk

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Café Product Index BAKERY PRODUCTS Durum Company UK (Endo Foods) Food Attraction Ltd. Jacksons Bakery Mission Foods Tiptree Patisserie

Deighton Manufacturing Flexeserve Fracino Grote Company Jiffy Trucks Ltd.

BESPOKE SOFTWARE/IT Allsop Software Mezze Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Industrial Robotic Solutions

Millitec Food Systems Ltd. Planglow Ltd. Reflex Lables Soken Engineering

FACTORY MACHINERY Deighton Manufacturing FSC Grote Company

Futura Foods UK Ltd. Leathams

CHUTNEYS & RELISHES Leathams Zafron Foods Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd. Soken Engineering

FISH PRODUCTS

COFFEE

Fracino Limini Coffee

DRESSINGS, SAUCES AND MAYONNAISE Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Zafron Foods Ltd.

EQUIPMENT & VEHICLES

H Smith Food Group plc Leathams Royal Greenland Ltd. Zafron Foods Ltd.

FOOD TO GO Food Attraction Pasta Foods

FRUIT

ORGANIC PRODUCTS

INSURANCE

PACKAGING

Leathams

Insurance Protector Group

LABELS & LABELLING Colpac Planglow Ltd. Reflex Pack Plus

MEAT PRODUCTS

RED MEAT Bawnbua Foods NI Dartmouth Foods Dawn Farms UK Dew Valley Foods Gierlinger Holding GmbH H Smith Food Group plc Kings Fine Cooked Meats Leathams Seara Meats BV Snowbird foods POULTRY Cargill Protein Europe Dartmouth Foods Dawn Farms UK H Smith Food Group plc Kings Fine Cooked Meats Leathams Seara Meats BV

Leathams

Biopak Colpac Ltd. Coveris Flexibles Planglow Ltd. Pro-Ampac RAP Reflex Pack Plus Sabert Soken Engineering Waddington Europe Woodly

PASTA

Leathams Pasta Foods

PLANT BASED Food Attraction GrowUp Farms Leathams TMI Foods Melton Foods

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd. GrowUp Farms Leathams Pasta Foods

SANDWICH FILLINGS (READY PREPARED) Fresh-Pak Chilled Foods Purple Pineapple Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SOUPS

Leathams Pasta Foods

DRINKS Leathams

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Zafron Foods Ltd.

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PREVIEW Café Manufacturers & Distributors

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com BRC Rating – AA

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk BRC Rating – AA+

DELI-LITES IRELAND LTD. Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Barbara Hawkins Tel: 07786 435198 barbara.hawkins@delilites.com www.delilites.com BRC Rating – AA+

GREENCORE FOOD TO GO LTD - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Tel: 0208 956 6000 www.greencore.com BRC Rating – AA+ BRC Plant Based GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Tel: 01909 512600 www.greencore.com BRC Rating – AA+ BRC Plant Based GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 www.greencore.com BRC Rating – A+ GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Tel: 01827 719 100 www.greencore.com BRC Rating – AA+ GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Tel: 0208 629 8600 www.greencore.com BRC Rating – A+ MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@ samworthbrothers.co.uk BRC Rating – AA+ BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

RAYNOR FOODS LTD. Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net BRCGS Rating AA REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk BRC Rating – AA+ SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk BRC Rating – AA+ SANDWICH KING Enfield Street, Leeds LS7 1RF Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com STS Audited

SIMPLY LUNCH LTD. Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA+ STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA+

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk BRC Rating – A TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk BRC Rating – AA

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Café Suppliers Index

AGRIAL FRESH PRODUCE LTD Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk ALLSOP SOFTWARE Scottish Provident Building, 7 Donegall Square, West Belfast BT1 6JH Contact: Luke Johnson Tel: +44 (0) 77 7666 0727 luke.johnston@allsop.software https://allsop.software BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com BIOPAK Unit 13, Nunnery Park, Worcester WR4 0SX Tel: 01386 555777 sales@biopak.co.uk www.biopak.co.uk

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Helen Walker Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

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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 Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET Contact: Sales Department Tel: 01480 884300 UKfoodservice@coveris.com www.coveris.com

DARTMOUTH FOODS 1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

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

DURUM COMPANY UK (ENDO FOODS) 10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

FLEXESERVE The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD. Triam Court, 17-21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRACINO Birch Road East, Birmingham B6 7DB Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Joe Martin Tel: 01226 344850 Fax: 01226 344880 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Mark Seibold Tel: 07747 621586 mark.seibold@gierlingerholding.com www.gierlinger-holding.com

GROTE COMPANY Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

GROWUP FARMS Pepperness, Montagu Road, Sandwich, Kent CT13 9FA info@growupfarms.co.uk www.groupupfarms.co.uk

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk INDUSTRIAL ROBOTIC SOLUTIONS Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

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Café Suppliers Index PREVIEW

JACKSONS 40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley, West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS 69 Queen Street, Wigan, Greater Manchester WN3 4XH Tel: 01942 322398 Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

LIMINI COFFEE The Roastery, Unit 6 Luddite Way Business Park, Rawfolds Way, Cleckheaton BD19 5DQ Contact: Youri Tel: 01274 911 419 coffee@liminicoffee.co.uk www.liminicoffee.co.uk

MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD. Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Matthew Clark Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com PURPLE PINEAPPLE FILLINGS (KFF Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk www.kff.co.uk

REFLEX PACK PLUS Moat Way, Barwell, Leicestershire LE9 8EY Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Alexandre Mattos Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Adrian Blyth Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOKEN ENGINEERING Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB Contact: Stephen Hawes Tel: 44 (0) 1256 892 194 shawes@jenton.co.uk www.sokenengineering.com

WADDINGTON EUROPE Brue Avenue, Bridgwater TA6 5YE Tel: 01278 410160 we.sales@novolex.com www.waddingtoneurope.com WOODLY Firdonkatu 2 T 63 00520 Helsinki Finland Contact: Patrik Kuitunen Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

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

TIPTREE PATISSERIE The Olympic Building, Crittall Road, Witham, Essex CM8 3DR Contact: Chloe Alderton Tel. 01376 509101 tiptreepatisserie@tiptree.com www.tiptreecakes.com

LOCAL AUTHORITY CATERING ASSOCIATION LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

SABERT UK LTD. Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

THECAFELIFE.CO.UK | CAFÉ LIFE

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