Café Life Magazine - Issue 116 - June 2023

Never miss a beat, with the EPOS system that keeps you and your business in perfect harmony.

Welcome

Hello! My name is Alex Bell and I’m delighted to be editing my first issue of Café Life. As you can see, it has a slightly different look and feel – thanks to the brilliant work of production manager, Gareth Symonds. It’s packed with exclusive interviews, thought leadership articles, news, reviews and so much more, but I want you to get in touch. Any feedback is very welcome, while The Specials Board is always looking to be updated with cafés doing extraordinary work. Do you have a story to tell? Email me at the address below. And welcome to a new era of Café Life. Cheers!

Alex Bell - Editor

CONTENTS

NEWS

4-17 News & Marketplace

REVIEW

18 Host with the Roast! – London Co ee Festival

FEATURES

20 Cakes – Euro Stars

32 Equipment – The Magic Formula & product showcase

Essential Selection

40 Co ee Suppliers – Right in the Mix

ARTICLES

46 Energy Crisis – A Pathway Forward

48 Case Study – Siesta Co ee and DTIQ

REGULARS

30 The Specials Board – Cranford Café & Sandwich Bar

51 Supplier listings

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Manager Ethan Leaning, Tel: 01291 636333, email: ethan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

Subscriptions and Customer Service

Tel: 01291 636338, email: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms, Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2023 J&M Group Ltd

Hospitality growth well below inflation, as ‘slowcession’ continues to bite

Kate Nicholls OBE, wants more assistance from Westminster.

Britain’s leading managed restaurant, pub and bar groups enjoyed small growth numbers in March 2023, but the overall economic picture is still far from positive. Like-for-like sales were 1.4% ahead of last year’s levels, according to the new Coffer CGA Business Tracker.

Produced by CGA by NIQ in partnership with The Coffer Group and RSM UK, the Tracker has been in year-on-year growth for six successive months. However, March’s rate is the slowest of the three months of 2023 and substantially below the current rate of inflation. Key factors include pressure on consumer spending, mixed weather and rail strikes.

Pubs achieved like-for-like sales growth of 2.4% in March, while restaurants were 2.5% ahead of March 2022. The bars segment had a third consecutive month of negative figures, with sales down 13.2%.

However, London is bucking this trend, following an ongoing revival since the end of Covid-19 restrictions, as trade outpaces the rest of the country. Sales within the M25 were 3.1% ahead year-on-year, compared to 1.2% outside the M25.

Foodservice price inflation in February 2023 was 20.6%, according to the CGA Prestige Foodservice Price Index. UKHospitality chief executive,

“It’s becoming increasingly concerning that we’re not seeing inflation decrease as quickly as many hoped, particularly when business costs are experiencing inflation far higher than 10.1% released by the Office for National Statistics. Hospitality businesses are doing all they can to shield consumers from price rises, which means they’ve absorbed as much cost as they can, but that is becoming unsustainable for many.

“Our sector can help the government achieve its aims of halving inflation, if it is given a helping hand by

emphasise that trading conditions in hospitality remain challenging and operators have to work hard to grab their share of sales,” said Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ.

“Consumers’ interest in eating and drinking out remains strong, but after adjustments for inflation it’s clear that, in real terms, it is tougher for operators this year than last year... there is cautious optimism that pressure on spending may ease as the year goes on. But the government’s reduction of support on energy bills from April, and increases in minimum wage levels, will add to the squeeze on operators, and real-term growth will be difficult for some time to come.”

the government to ease recruitment challenges and energy suppliers are reigned in so costs fall. I would strongly urge it to do so and harness the power of hospitality to create employment and economic growth, and reduce inflation,” Nicholls said.

Energy costs also continue to cripple the industry, accounting for 11.4% of business turnover, up from 3.4% before the crisis. “Businesses have been suffocated over the past year. It’s clear to everyone that a driver of these rocketing costs has been some suppliers that have seen this crisis as an opportunity to boost their bottom line, at the expense of hard-working hospitality venues,” Nicholls concluded.

“These [Business Tracker] figures

Paul Newman, head of leisure and hospitality at RSM UK, sees light at the end of the tunnel: “The hospitality industry is not immune to the ‘slowcession’ gripping the nation and these results reflect a rut of modest like-for-like growth, but way below inflation. Operators will continue to feel the pinch until persistently high food price inflation begins to retreat, but will be hopeful of an uplift in trade in mega-May to reverse this holding pattern of margin erosion.”

With poor weather in April, retailers are hoping that the King’s Coronation (6 May) and an additional bank holiday delivered a sales boost. The Centre for Retail Research says that consumers will have spent more than £1.4 billion during the Coronation, with the help of 250,000 extra international tourists.

CGA collected sales figures directly from 74 leading companies for the latest edition of the Coffer CGA Business Tracker.

Consumer spending still a struggle, big coffee winners at ‘The Sammies’, The Source Trade Roadshow is back and there’s a new SCA UK Barista Champion.

“Hospitality businesses are doing all they can to shield consumers from price rises.”

Dunelm and Soho Coffee Co. take home prizes at Sammies 2023

In the En Route Retailer category, two names came out on top – BP Wild Bean Café and Soho Coffee Co.

“It’s the first time we have entered this award, as we are developing in the sector, so we are very proud,” said a spokesperson for Soho Coffee Co.

“Everyone has worked so hard in all of our stores, so we are really pleased for everybody.”

The Café Retailer prize went to Costa Coffee (pictured left), while Greggs was recognised for its Healthy Eating (Sweet Potato Bhaji and Rice) and as top Chain Retailer. “It’s massive – we’ve come such a long way,” a Greggs spokesperson said.

It may specialise in home furnishings, but Dunelm’s Café Pausa (pictured right) enjoyed a memorable British Sandwich Association Awards (also known as ‘The Sammies’). It won the New Sandwich – Hot category, for its Pulled Beef Topped Toastie.

The glittering event was held at the Royal Lancaster London Hotel, hosted by comedian Andrew Ryan and celebrity chef Theo Randall.

“What’s interesting is a lot of people don’t know Dunelm have cafes – and we are up against massive retailers, so for us this is brilliant,” said Heidi Langford, Dunelm food and drink buyer. “We are a tiny team and love what we do. We are so excited about this award.”

“There is real innovation with our hot and cold offering, ensuring customer choice – especially in the flexitarian and vegan sector. We’ve stepped into that market and have really great products out there… with more coming.”

Putting the Brakes on price rises

and allow them to budget without any nasty surprises.

Previously, the business reintroduced its Help for Hospitality initiative over summer 2022, followed by 10% cashback in the run-up to Christmas, before a new personalised rewards programme in January 2023.

some certainty and peace of mind over the coming months.”

Brakes has also gone back on the road with its Foodie Expo, providing customers with the opportunity to savour new products and ranges.

Leading foodservice wholesaler, Brakes, is holding prices on 1,850 ownbrand frozen and ambient products until October 2023.

With food inflation at record highs, the price holds will provide food businesses with welcome assurance

Paul Nieduszynski, chief commercial officer for Sysco in GB, said: “From tuna to tinned tomatoes and cookies to chips, we’re holding 1,850 prices across popular Brakes frozen and ambient products. It’s been difficult for operators to plan, with inflation and input costs reaching record highs over the past year, so we’ve taken the decision to hold prices and provide

The first event is on 24 May in Edgbaston. But don’t worry, Knutsford is hosting another on 7 June. A virtual version will run parallel to the live shows at brake.co.uk/virtual-food-event.

Cooper excited to try Cove Café venture

It will be serving dishes such as Cornish Fish Soup, Mushroom Fricassee and Mussels with ‘Nduja & Mascarpone. Continuing his ethos of working with local suppliers – such as Trevaskis Farm, Primrose Herd, Dodo Bakery and Homage to the Bovine – and using seasonal ingredients, the menu will change regularly, with something for everyone.

Cooper said: “Taking on Cove Café is actually something I’ve wanted to do for over five years – the timing was never right, so now everything has aligned, I’m really excited to get started. My vision is for Cove to become a near-enough 12-month beach café with a simple offering, welcoming both locals and visitors to enjoy wholesome food, incredible scenery and great hospitality. Aside from the daytime fare, we’re looking to continue and expand the legacy of evening events, which promises to be exciting.”

Former professional rugby player, Rupert Cooper, has a new Cornwall project. Having previously taken over Philleigh Way Cookery School, he’s now opened Cove Café, nestled within the cliffs above Riviere Towans beach in Hayle.

Daytime visitors can expect a chilled atmosphere where no booking is needed. The café has an abundance of outdoor seating and 35 covers inside. Having made its debut on 3 May, opening times are Wednesday to Sunday, from 9.30am to 3.30pm.

Cafeology innovates to slash carbon footprint

A UK coffee company based in Sheffield has slashed its delivery carbon footprint, thanks to a full-circle sustainability project. Rugby players from Sheffield RUFC helped carry the 20-tonne shipment into Cafeology – which has a roastery in Tinsley – in the final stage of a 5,377-mile journey from Costa Rica by sea and rail.

The delivery is the first ever shipping controlled entirely by Cafeology, and was hand-picked by sustainability manager, Liam Worsley, in Costa Rica earlier this year. “I feel an immense amount of pride and satisfaction having witnessed the entire journey of this coffee,” Worsley said.

He spent a fortnight in the Tarrazú region of Costa Rica at the beginning of 2023, with long-standing Cafeology supplier Roberto Mata. The relationship was established over

15 years ago by Cafeology founder and managing director, Bryan Unkles, when he visited the plantation.

Worsley added: “Roberto welcomed me into his home, showing me not just how coffee is grown, but what everyday life is like for the people who live and work there.”

Cafeology then partnered with neighbouring family-run logistics company Newell & Wright to bring the 20-tonne coffee shipment up from London in the most sustainable way, as part of a pledge to become carbon neutral. The capital’s Gateway port was chosen due to its rail links, enabling the shipment’s carbon footprint to be reduced by 50% compared to road haulage. The Cafeology team arranged every aspect of delivery – from the coffee leaving the farm, to the shipping and tracking, to rail haulage.

Sheffield RUFC, sponsored by Cafeology, offered its players’ help in hauling the bags over the finish line.

Worsley joined Cafeology in 2019 and has specialised in sustainability, committing to ensuring the business achieves carbon neutrality by the end of 2025. He has used his findings to pen an 11,000-word white paper, focusing on how climate change is affecting the coffee industry – in Costa Rica and globally.

Cafeology is expanding its electric fleet and installing vehicle charging points, alongside beehives at its roastery to help with pollination along the nearby canal. Fully recyclable retail and wholesale coffee packaging is already in place, alongside a cardboard shredder for recycled packing.

Solar panels and renewable electricity are also used in the new-build BREEAM* certified roastery on the old Tinsley Towers brownfield site, further showcasing Cafeology’s commitment to sustainability and carbon neutrality.

Glasgow Coffee Festival work scheme helps disadvantaged teens

The team behind Scotland’s largest coffee festival has launched the nation’s first ‘coffee scholarship’, to help disadvantaged young people launch careers in the industry.

Attendees at the Glasgow Coffee Festival (13-14 May) helped pay for the pioneering project, with profits committed to funding the scheme. The scholarship is the product of a new long-term partnership between Glasgow Coffee Festival and Hub International. It will offer in-house training at the global social enterprise’s training deli in Glasgow city centre.

Hub International provides training and opportunities for young people from disadvantaged backgrounds around the world to develop skills to thrive in hospitality roles. The Coffee Festival partnership – developed with support from Glasgow-based roaster Dear Green – is the first Hub International programme specifically focused on coffee.

This scholarship will be awarded to budding baristas who are leaving education and not in work. They’ll start the programme with employability training at the Hub International which covers confidence building, interviews, customer service, barista training and hospitality skills. They can also explore every avenue the coffee industry has to offer, from seeing real roasteries to visiting milk producers.

Once training has completed, scholarship recipients will undertake barista work experience. The Glasgow Coffee

Festival will cover paid work placements within the coffee industry, where the trainees can build experience in roasting, marketing, sales and any other key avenues they are keen to develop skills in. Scholarship recipients conclude their scholarship with the opportunity to deliver their own talk at the Glasgow Coffee Festival in 2024.

Lisa Lawson, founder of Glasgow Coffee Festival and Dear Green Coffee Roasters, said: “Giving something back to the coffee community and Glasgow itself is central to what the festival stands for.

“Coffee is an amazing industry and there are so many different ways to build a career within it. We want to be a massive support to all the young people that will benefit from the scholarship; we’ve already offered training sessions and showed students around our roastery.

Mhairi Strohm, head of youth training at Hub International, said: “We want to help bridge the gap between a young person and what they want to do. Our role is to take them on a journey through hospitality that ends with them in a cool job they love.

“The coffee industry is booming, and we want to show young people how exciting and varied a career it is. At the end of the scholarship, we want participants equipped with the skills and confidence they need to be super employable and ready for an enriching life in coffee.”

All crescent and correct

Hoshizaki UK has launched a new KM 40/60/80 range of crescent ice machines, designed for commercial kitchens, bars and restaurants of all sizes. With a wide range of uses, crescent ice is particularly suited to the ‘splash-free’ serving of post-mix soft drinks, as well as being ideal for chilling bottles of wine and champagne in ice buckets at the table.

The Hoshizaki KM machines boast unique energy efficient CycleSaver® technology through a double-sided, stainless steel evaporator. It produces ice on both sides, resulting in the same amount as a standard machine, but in half the production cycles.

Additionally, it allows for refill water to flow into the reservoir between consecutive ice-making cycles through

the space between the back-to-back evaporators. As the warmer water flows across the cold refrigerant tubes, it melts the ice ready for harvest, jump-starting the process without consuming energy and pre-chilling the water for faster ice formation in the next cycle.

The special shape of the KM’s evaporator allows for free and rapid water flow across its surface. This ensures that minerals have no time to reach freezing temperatures, resulting in only the purest water molecules being transformed into ice. The outcome is crystal-clear cubes, even when local water quality is heavily mineralized. Since ice grows thicker without developing any internal cavity, the melting rate of crescent

cubes is the lowest in the industry!

Air filters are easily accessible from the front for routine cleaning, ensuring optimal operating convenience and food safety. With the intake and outflow positioned at the front, the KM is also ideal for built-in installation opportunities, adding to its versatility.

Lion roars into action for Cahonas charity

lemon zest flavours’, in three varieties: Castillo, Caturra and Colombia.

Fagerson, said: “I’m a coffee enthusiast, so I was delighted to come and help with this launch in support of Cahonas and Testicular Cancer Awareness Month [April].

Despite that, surveys consistently show that more than half of all men under 40 have never conducted a proper examination.

Scotland rugby star Zander Fagerson is backing a new coffee blend in support of testicular cancer charity, Cahonas.

The tighthead prop, who plays for Glasgow Warriors and was named in the last British and Irish Lions squad, publicised the launch of Colombia Gran Calope at The Good Coffee Cartel in Glasgow, which is producing the blend.

The coffee will raise money for the Scottish charity Cahonas, that provides education, support and awareness for testicular cancer. It is hoped the new Cahonas blend will deliver much-needed funds for their essential and life-saving work.

It is described as ‘sweet with tart citric acidity, cocoa, dark chocolate and

“I have had a personal scare with a lump. Time went on and it was still sore, so I got it checked. Fortunately, it turned out to be just a bad bruise from a burst blood vessel. But that gave me a bit of a fright, so now I make sure I check myself regularly.

“I have since met some amazing people through Cahonas who have had testicular cancer, and found it early enough to get treated and went on to live their lives and start families,” Fagerson continued. “You can see the massive impact testicular cancer has on young men in Scotland, but Cahonas helps raise awareness.”

Testicular cancer is the most common cancer amongst men aged 15 to 45, with six diagnosed every day – more than 2,400 men a year. But if caught early, the survival rate is a remarkable 96%.

Todd Whiteford, co-owner of The Good Coffee Cartel, was diagnosed with testicular cancer in January 2013, aged just 29. Luckily, the disease was detected at an early stage and he underwent chemotherapy, before being given the all-clear. However, in 2019 he was diagnosed with cancer in his other testicle.

“You can see a little bit of a rising tide, thanks to charities like Cahonas, that are destigmatising talking about testicular cancer,” Whiteford said. “It’s important that we are open about it and let everyone know that this could happen to anyone.

“We hope that our Cahonas blend coffee can raise as much money for testicular cancer education and awareness as possible, get people drinking good coffee, and for more men to check their beans!”

It’s available to purchase in-store or online at The Good Coffee Cartel, with all profits going to Cahonas.

Amcor and Löfbergs launch recycle-ready packaging

Packaging solutions specialist, Amcor, has collaborated with Swedish coffee roaster, Löfbergs, to produce a unique innovation in coffee packaging. Monomaterial is suitable for both chemical and mechanical recycling – and Löfbergs’ new coffee pouch, using Amcor’s AmPrima® Recycle-Ready solution, has launched in Sweden.

Amcor and Löfbergs partnered to overcome a key challenge facing roasters – switching to easier to recycle packaging, while preserving flavour and aroma. They worked together during the development process, testing for barrier, run speed, machine performance and recyclability.

“More sustainable packaging should not compromise on quality. This pack responds to consumer demand for packaging that is easier to recycle, while preserving coffee’s aroma at its best,” said Trevor Davis, marketing director Amcor Flexibles EMEA.

“Our AmPrima® material was able to run at the same machine speeds as non-recyclable versions and has the potential to replace over 200 current non-recyclable coffee packaging specifications.”

The pouch is recycle-ready today in most European countries, designed according to The Circular Economy for Flexible Packaging (CEFLEX) guidelines, and is certified by the Institute cyclosHTP for recyclability in the real world.

“This is an amazing step forward –not just for us, but for the entire coffee

industry. The new pack has a 55% reduced carbon footprint compared to our previous coffee packaging*. We will keep driving initiatives like this one and invite other players, both within and outside the industry, to join us –to achieve our goal of zero waste by 2030,” said Madelene Breiling, head of operational development at Löfbergs.

Amcor is on the path to fulfilling its pledge to develop all of its packaging to be recyclable or reusable by 2025, with 83% of its flexible packaging portfolio available in recycle-ready solutions today.

*Carbon footprint comparison with Amcor’s ASSET lifecycle assessment system, certified by the Carbon Trust. Comparison based on pouch using OPP/PET-Y/PEBIO, versus the new AmPrima® Recycle-Ready mono-PE pouch.

Second time around for Source Roadshow

and knowledgeable suppliers.

For one day only, the Source Roadshow will bring the best of the South West to Bristol’s Ashton Gate stadium, welcoming an array of food and drink buyers. After a successful launch last year, this new trade show takes place on 27 June 2023.

Working with regional food group Taste of the West, BARBI (Bristol Association of Restaurants, Bars and Independents) – alongside a broad mix of trade publications and local business press – this event presents trade buyers with an opportunity to taste, test and compare. Local products with fascinating provenance stories will be displayed by passionate producers

In 2022, the Source Roadshow hosted 200 exhibitors, showcasing produce, equipment, and all the services a catering, hospitality or food retail business needs. The post-show visitor survey showed that 71% placed orders at, or shortly after, the event, while 63% found five or more new suppliers. An impressive 97% would recommend the show to a colleague or related business, and 100% of attendees said they would be back this June.

A few of the exhibiting companies are:

● Alvis Bros

● Dole (previously known as Total Produce)

● Hunt’s Cider

● Qtos Catering Equipment

● The Real Olive Company

● White Lake Cheese

A list of current confirmed exhibitors can be found on the show website.  Organisers have created a Feature Space to allow visitors to relax. This will feature a live DJ, Michael of Soul Education, providing the musical backdrop to the day. Also, the show’s ‘Leading in Innovation & Sustainability Area’ will signpost visitors to companies working towards doing business in a way that is better for everyone! Organisers are also delighted to host the City of Bristol College, introducing visitors to the next generation of hospitality stars.

The show runs from 10am to 6pm and is free for trade buyers – register at Bristol.thesourcetradeshow.co.uk.

Two Magpies flies high for a decade

Since opening its first cafe and bakery in Southwold in 2013, Two Magpies Bakery has clocked up ten successful years serving locals around Norfolk and Suffolk with its baked goods.

Renowned for its freshlybaked sourdough, pastries and handmade treats, the bakery group has seen a decade of quick expansion, growing from one to eight sites – with a new operation set to open in Wells-Next-The-Sea in May, under its new ‘Mini Magpies’ branding.

From the original cafe in the seaside town of Southwold, Two Magpies has gone on to have a central bakery and bake school in Darsham, as well as bakery cafes in Aldeburgh, Norwich, Woodbridge, Blakeney, Holt and Holt.

“We are so proud to be celebrating ten years in business,” said Steve Magnall, owner of Two Magpies Bakery. “Every day, our amazing team of bakers, pastry chefs and baristas

bring expertise and passion to what they do best –transforming quality ingredients into delicious products and putting customer service first. And because of our committed team, we have not only been able to survive some difficult years during the pandemic, but plan for the next stage of expansion.”

With a huge increase in demand for its click and collect celebration cake service, Two Magpies has expanded further this year to include a new catering menu, offering luxury grazing boards and boxes, ideal for weddings, celebrations and special events, as well as launching its very first Supper Club this month.

This has been recognised by the 2023 National Bakery Awards, with Two Magpies winning county winner for Suffolk.

“This is a great achievement for us, in what is turning out to be a great year from the group. We are in a period of rapid growth across both Suffolk and Norfolk, as demand for our produce continues,” said operations director, Yasmin Wyatt.

The bakery group won the same award in 2020, as well as Best Independent Retailer 2020 and Best Café in Suffolk (Aldeburgh) 2022. Up next is the Grand Final Awards in London on 12 July.

An award hat-trick for Farrer’s

The team at the Lake District tea and coffee merchants, John Farrer & Co, have taken home a trio of Farm Shop & Deli Product Awards.

The Kendal-based tea and coffee operation received one gold award for Farrer’s Lakeland Special Teabags, alongside two silver awards for Farrer’s No 1 Blend Coffee and Farrer’s Westmorland Blend Coffee.

The annual event, now in its second year, focuses on quality and excellence. Supported and judged by leading farm shop and deli retailers, top wholesaler buyers and owners and industry experts, the Farm Shop & Deli Product Awards recognises and rewards the best in specialist food and drink products.

This year saw producers from across the UK compete in 11 award categories – beverages, chilled and frozen desserts, chilled deli, condiments and sauces, fermented and smoked foods, meat, non-food, plant-based, preserves, savoury biscuits and snacks, and sweet bakery and confectionery.

Nicki Stewart, director at Diverse Fine Food, said: “As long-time supporters of the Farm Shop & Deli Show, we are delighted to be involved in the Product Awards. They are highly valued in the industry. As distributors we are always sourcing, and this is the perfect platform to view and taste innovative artisan products.”

As part of the overall judging process, the panel reviews everything about the products submitted, including the full value chain, looking at branding, sustainability, and perhaps most importantly the

appearance, aroma, texture and taste.

This not only helps ensure that winning products aren’t just great tasting, but are also well placed to sell to the independent sector, which is essential. Each award winner will be exposed to leading buyers from across the industry, including those from the likes of Booths, Cotswold Fayre, Diverse Fine Foods, Kitchen Food Co and Thyme and Tides.

Rob Baines, Farrer’s general manager, commented: “We’re delighted to have taken home three Farm Shop & Deli Show Product Awards. Every single award we receive recognises the hard work and dedication of every single member of our team and the passion we have for what we do. We pride ourselves on creating tea and coffee that people enjoy. Carefully choosing the beans we roast and teas we source directly from small farmers, who have carefully nurtured their crops that we then turn into products for our customers up and down the country.’’

Reusable cup coffee scheme makes debut in Bristol

The University of the West of England (UWE Bristol) and Students’ Union have confirmed that three of its coffee shops will be part of the Refill Return Cup scheme, the brainchild of City to Sea. It’s due to go live across the city on World Refill Day (16 June). The scheme will allow Bristolians to have their takeaway tea and coffee in a reusable cup, which they can borrow from participating coffee shops for free and return to any applicable outlet in the city.

More than 2.5 billion takeaway coffee cups are used and thrown away each year in the UK. City to Sea estimates that if the Bristol Refill Return Cup was used by just one in 10 residents, once a week, 46,000 single-use cups would be saved every week.

Fewer than 1% of these single-use cups

are recycled, while biodegradable substitutes have led to customer confusion and contamination of recycling systems. While reusable cups are slowly growing in popularity, they require the customer to remember to take it with them. The new Refill Return Cup will allow customers to choose to reuse on the spot as they purchase their coffee.

Rania Regaieg, president of The Students’ Union, said: ‘‘Joining the scheme represents a significant step in our commitment to sustainability and our journey towards net-zero. It’s a great way to make it even easier and more affordable for our students at UWE Bristol to cut down on waste and make more environmentally conscious choices.”

Jane Martin, head of development at City to Sea, added: “A small revolution is brewing in Bristol and we’re hugely excited to welcome UWE Bristol on board to be part of it. Our Refill Return Cup could transform how Bristolians enjoy their everyday brew. We are thrilled to have the support of such a forward-thinking institution – and look forward to working together to reduce waste and promote sustainable living.”

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Ian Kissick crowned SCA UK Barista Champion 2023

believe. I’m not sure what the atmosphere in the room was, but I do remember having a group hug with my team – we were all a bit disbelieving. I was really glad that I didn’t let them down, after all their hard work,” Kissick said.

Part of that success was a coaching network. “The Standout crew were fantastic to work with in sourcing and roasting our coffee for espresso. They sent us loads of samples, and once we’d decided on the Hartmann Natural Gesha, listened carefully to our requirements for roasting and executed them to perfection.”

Coffee initially served as an escape from an IT office environment for Kissick, who would enjoy venturing to a local cafe. He became more engrossed in the science of brewing coffee, gaining knowledge from baristas, then set up one of the first multi-roaster coffee subscriptions in the UK.

“I joined a small specialty chain with an outstanding training programme as a barista, and spent an entire year acquiring as much knowledge and expertise as possible before establishing Formative, my own cafe, in Westminster.”

The prestigious Specialty Coffee Association UK (SCA UK) Barista Championship has a new winner, Ian Kissick – and he now has the world at his feet.

Five regional heats whittled the competition down to six finalists, who displayed their skills at events@270, Elstree. The official gold sponsor, La Cimbali, provided a M200 GT1 for competing baristas, while also offering machine set-up and clean downs/prep between use – ensuring SCA Competition standards were met.

Kissick had invaluable previous experience. “It’s my fifth year competing,” he said. “For the first three years, I made mistakes that meant I didn’t get through the heats. Last year, I’d decided against it, until the day before the London heats, when I had a change of heart – and bought a ticket to compete the next day. Despite having almost zero preparation, I managed to make it through, and ended up coming third in the UK.”

But he was the outstanding candidate in 2023. “The UK has some fantastic barista competitors. I knew that anyone who made the final could win on the day – so, until the moment my name was called out, I didn’t really dare to

Much like its owner, Formative has a clear blueprint for success: “As a business, we value excellence and teamwork. But rather than relying on a manger or head barista to make all the decisions, we empower our whole staff to enforce standards,” continued Kissick.

“This is reflected in the approach to the competition. While I’m ultimately the person who has to go on stage and chat about coffee for 15 minutes, there are so many areas of responsibility delegated to my coaches and other team members, meaning I can focus on ensuring that we deliver an excellent presentation on the competition day.”

Kissick’s focus can now turn to the World Barista Championship at the SCA’s flagship World of Coffee Athens (22-24 June). WOC Athens includes live demonstrations, workshops and four 2023 World Coffee Championships:

● Barista Championship

● Brewers Cup

● Cup Tasters Championship

● Cezve/Ibrik Championship.

Visit worldofcoffee.org for more information.

Photo credit: SCA UK

“I do remember having a group hug with my team – we were all a bit disbelieving.”

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Marketplace

Welcome to our new Marketplace section, where the latest products and industry developments will be showcased.

East Anglian food and drink producers unite to launch McCarthys Fine Foods

build the region’s food community, benefits everyone involved.

“Farm shops and food halls have adapted over the last 20 years to stock a plethora of goods – we are working with a lot of them already for their fruit and veg, so if we can stock dry goods, drinks, charcuterie and fresh meats, plus dairy products, it stands to reason that we have a chance of supplying these to our customers as well.”

A special event at the Norwich head office gave producers a platform to showcase their products, attended by over 100 buyers.

McCarthy said: “There are some wellknown names in our range, but there should also be several which are new to a lot of people, and which we are extremely excited to promote.”

The McCarthys Fine Foods initiative has been launched – and is set to offer a selection of goods from small, artisan food and drink producers from Norfolk and Suffolk.

The East Anglian family business is a leading wholesaler of fresh fruit and vegetables, boasting the expertise of over 145 years of experience in the market, supplying a wide range of shops, delis, farm shops, restaurants and hotels. The Fine Food range will champion the goods from over 30 suppliers, offering a range of 350 lines.

Working alongside the Broadland Food Innovation Centre Project,

McCarthys managing director, Sam McCarthy, saw that many of the local producers he met through the food Innovation Cluster events lacked a route to market – without distribution.

“It soon became clear that there were dozens of local producers creating really special wares, yet had little reach in the marketplace,” explained McCarthy. “After a few conversations and being asked if we would be interested in stocking ‘the odd product’, we realised that we could launch the Fine Foods initiative.

To support the work of the Broadland Food Innovation Centre Project, and

Producers from Norfolk included Old Rectory Preserves, awardwinning makers of jams, chutneys, and marmalades – who have been loyal McCarthys customers for their fruits and vegetables. Norfolk Spirits Company produces Norfolk Rum, a triple-distilled spirit using 100% pure molasses and other local ingredients and botanicals, including Norfolk honey. Helen Adshead, founder of gluten- and dairy-free cakes and bakes brand Weddell & Turner said: “This event is so valuable for small businesses like us. We have reached so many people it would have taken us years to meet – and frees up so much time.”

Producers from Suffolk included well-known names such as Hillfarm Oils and Tosier Chocolates, to smaller, newer businesses including Humber Doucy Brewing Co and Mallard Moat Farm – a supplier of quail eggs.

Sweet, tangy bites added to Peppadew range

Pepper brand, Peppadew, has launched a premium branded bite, exclusively available for foodservice. With nine out of 10 consumers looking to treat themselves when eating out (Independent Toluna Insight, Mar 2022), this latest innovation is catering to that market.

Made in the UK in their AA BRC-accredited facility, these new added-value bites balance the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth, West Country Soft Cheese filling, all coated in a crisp, panko-style crumb.

As vegetarian fare, they meet the demand for tasty flexitarian options, as consumers continue to look for non-meat options. They’re perfect for starters, sides, small plates/tapas, bar bites, or as an addition to sharing-platters. Conveniently frozen, they can be ready in 3-4 minutes straight from the fryer.

Lukasz Lubasinski, commercial director, Peppaco Ltd, said: “Now more than ever, every part of your menu needs to taste great, work hard, and most importantly drive spend and margin. Peppadew Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions, as well as major trends – from indulgence and meat-free to sustainability.

“Our consumer research has shown that 66% of

consumers would be more likely to order if they saw the Peppadew brand on the menu. So, operators can take advantage of our profile and number one status to premiumise their menu with a quality product that works on a practical and commercial level.”

Peppadew Bites are available through leading wholesalers, including Bidfood, Booker and KFF.

Appetising fare from Traiteur de Paris

Traiteur de Paris is modernising its Prestige Amuse-Bouches selection to meet customer expectations, with an assortment of two-bite appetisers. As always, they comprise natural recipes, containing immediately recognisable ingredients.

The Prestige Platter consists of 48 items, with generous fillings featuring noble ingredients like foie gras, salmon, prawn, smoked duck breast and Comté cheese. There are six different meat, seafood and vegetarian recipes:

● Buckwheat crepe: goat’s cheese cream with Espelette chilli pepper, smoked duck breast

● Golden sesame pain bagnat: marinated prawn, parsley cream and lemon zest

● Herb loaf: salmon cream, smoked salmon and edamame bean

● Spinach cake: spicy pea cream, cranberries and chopped almonds

● Fois gras morsel: toast style crumble, French origin foie gras, apricot and pear jelly, cornflowers

● Walnut and Comté bar: walnut sponge Comté AOP cheese, red onion confit, walnut cream.

Prestige Amuse-Bouches are made with natural, unprocessed raw materials and then frozen, to best preserve their original flavour and texture. Once they have been defrosted, chefs can easily use them to prepare a buffet entirely in keeping with their own creations.

It’s been called ‘the biggest coffee party on earth!’ – and the four-day 2023 London Coffee Festival (LCF) certainly didn’t disappoint.

Launched in 2011, the event has grown massively, with The Truman Brewery in London’s Spitalfields playing host.

Twelve years ago, it had around 7,000 visitors and 100 exhibitors – but this year, nearly 24,000 came through the door, with 250 brands and businesses plying their trade. Running from 20-23 April (with the first two days dedicated to trade visitors), it showcased the best the coffee sector has to offer.

The Lab sessions enjoyed a host of speakers, including Lavazza, Algrano and WatchHouse. From sustainability to inspiring women

leaders, to the data behind what makes the consumer tick, it covered emerging trends and important topics.

Fresh for this year was the Smirnoff Cocktail Masterclass, as coffee legend Will Pitts and top mixologist La’Mel Clarke from Seed Library whipped up tasty fare with Bristol Syrup Company, Mr Black and specialty roaster Pact Coffee. On the menu were the classic Espresso Martini and the Smirnoff Hi-Five. The La Marzocco Linea Micra home espresso machine was also put through its paces.

MASS APPEAL

The world’s best baristas showed off their skills, while interactive workshops kept the crowds on their toes. Stakes were high as Coffee Masters returned, with 16 baristas competing. Janis Podins was eventually crowned champion.

La Cimbali has attend LCF since it began in 2011 and are proudly one of the original sponsors. Three machines were on show to reflect different business needs. Two bean-to-cup

There was plenty to see and do at the 2023 LCF.

models – the S15, the ideal office coffee solution, and the S69, for fastpaced environments; plus the M200, a best-selling traditional model.

“The quality of visitors was exceptionally high,” said Daniel Clarke, commercial director UK and Ireland, La Cimbali. “People were engaged and keen to learn as much as they could about our technology and how it could help deliver consistent beverage quality and allow their business to profit better from coffee.

“I am very proud of my team and the 100% commitment they showed throughout the week. It’s a tough gig, but everyone was motivated and upbeat – we love that.”

TALENTED LINE-UP

As a gold sponsor of the Speciality Coffee Association UK Barista Championships (check out page 14), La Cimbali hosted Ian Kissick from Formative Coffee, the 2023 Barista Champion. Several semi-finalists were

also in attendance, including runner-up Zoe Williams (Clifton Coffee Roasters), Jack Ellis and Arran Stein (Grumpy Mule), Vag Koulougousidis (Area 51) and Ted Longden (WatchHouse).

Bristol-based Clifton Coffee Roasters used La Marzocco’s equipment in the Roaster’s Village. Clifton’s goal was to reintegrate into the specialty coffee community – and serve up some incredibly tasty drinks.

“The buzz around LCF is definitely back, but the quality of the filter coffee offering is getting noticeably higher, with innovative processes being brewed on new manufacturers’ equipment – it’s a lovely combination,” said Joe Sheppard, Clifton Coffee Roasters head of education.

“The importance of the event from our perspective is to bring the coffee community together, share knowledge and catch up with old and new friends. We can also show off what we are doing currently. We look forward to it every year,” Sheppard concluded.

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Euro Stars

Considered an ‘affordable luxury’, cakes from Europe’s fair shores are becoming more versatile and increasingly popular… with welcome assistance from the US, of course.

Our love affair with European-style cakes is no surprise. Versatile, convenient and often beautifully crafted, they can work at breakfast, lunch or dinner, while being served in a variety of ways. Gluten-free and vegan appetites are also being catered for, but traditional favourites are unlikely to disappear from café menus. And there is currently a surge of sumptuous Euro sweet treats hitting the market.

SMALL MAC

The confectionery, snacks and sweet sectors are undeniably under pressure. Recent high in fat, salt or sugar (HFSS) legislation led to restrictions on in-store product locations. Also, volume deals such as ‘buy one, get one free’ and ‘three for two’ will be affected come October 2023. But the production line of more delectable European items continues unabated, although healthier options and the issue of sustainability are very much front and centre.

A perfect example is Tipiak, which supplies frozen, authentic French sweet and savoury pâtisserie to the hospitality sector. “To save time and labour and help manage costs, choose cakes and other sweet treats that are really versatile, so you can serve them in different ways in your café,” suggested Marie-Emmanuelle Chessé, Tipiak international development project manager.

“Macarons are the perfect sweet treat. Not only are they ideal accompaniments to coffee or other hot drinks, either to take out or eat in – and a must-have for afternoon tea –they’re also great for decorations and enhancements. Pop them onto cakes and desserts to create the perfect finishing touch. Macarons are a super way to bring elegance to any sweet treat – helping to create simple, yet stylish desserts and cakes. Or use them to top and decorate smoothies and milkshakes to produce beverages, which are sure to attract customers.”

Macarons have a distinctive look and are available in different colours and flavours. “Presentation is so important when it comes to showing off pâtisserie. There is nothing so exquisite as a neatly lined up display, artfully arranged to entice tastebuds to indulge,” Chessé continued.

“Opt for frozen macarons, so that you always have ‘fresh’ options to hand. It can be tricky to make them from scratch, but a frozen supply means you’ll always have eye-catching toppings and decorations for cakes, desserts, smoothies and milkshakes. Or perhaps customers will enjoy a little accompaniment to their coffee as part of afternoon tea. Tipiak’s authentic French macarons also have the added advantage of being gluten-free.”

BRIDGING THE GAP

While industrial manufacturers are fully equipped to mass produce, they adapt to market trends with range extensions. Karin Janssen is a bakery expert and business development manager at leading ingredients supplier, Henley Bridge. “For example, Colin the Caterpillar has been joined by Connie, with seasonal launches for Halloween and Christmas. Others include cupcakes, cookie dough and even plant pots! Chocolate sprinkles, inclusions and decorative plaques and shapes remain key, with many cakes described as ‘loaded’. Consumers are also seeking out different textures – like

crunchy, chocolate-coated malt balls, or mini rice balls in white, milk and dark varieties, plus shortbread, chewy fudge pieces or marshmallow. All of which can be purchased from Henley Bridge.”

The pandemic further stimulated consumer desire for single-serve, tray-baked goods, including traditional flapjacks, brownies, blondies, Rocky Road and cake bars – and retailers are certainly responding to a more varied demand. “In large cities across the UK, there has been an increase in boutique-style bakers, such as Donutelier by Roladin. They produce high-end, super-indulgent doughnuts and croissants with flavours such as pistachio – produced using Chantilly cream – pistachio varigarto, almond sable, pistachio nibs and crispy raspberries. It’s a culinary work of art!”

Established traditional staples – such as vanilla, caramel, strawberry and cream, chocolate and lemon – will always remain, but we are seeing development around nostalgic memories of childhood treats updated with a modern twist, such as Waitrose’s new sesame salted caramel roulade and raspberry with mascarpone. “The addition fillings to a chocolate doughnut creates a new taste sensation,” said Janssen. “Salted caramel has become mainstream across all bakery categories, often added to hazelnut and chocolate or banana. While Scandinavian flavours of spicy Biscoff, cinnamon and ginger complement muffins and traybakes.

“Plus, the use of branded alcohols like Gordon’s Gin included into Sainsbury’s Sicilian Lemon Layer cake mirror

NPD launches in the drinks market. Aperol Spritz and cassis blended with hazelnut are emerging in the novel category, alongside Japanese influences. Check out Pandan and coconut cream doughnuts, yuza and pear ice cream, and grapefruit and Sakura gelato.”

So, with all this sweetness at our disposal, how is the sector focusing on healthier eating? “Specialist bakeries such as Just Love Cake and Bells of Lazonby are manufacturing cakes free from allergens such as eggs, milk proteins, gluten, peanuts and soya,” continued Janssen. “They are growing in popularity, offering products of supreme quality and flavour to sectors of the population who previously had to accept mediocre goods.

“The pandemic further stiumlated consumer desire for single-serve, tray-baked goods.”

“Henley Bridge has gluten-free chocolate decorations, along with vegan, Kosher and 100% dairy-free chocolate. We can also supply soya-free and no added maltitol-based chocolate, alongside a vast range of vegan-suitable bakery and confectionery goods. Sugar-reduced products (30% reduction) are popular in the health and fitness market, however this not a major trend within baked goods, as they are not perceived as a treat. Eating a smaller portion of an indulgent product appears more prevalent,” said Janssen.

UNITED IN AGREEMENT

Bakery ingredient specialists Dawn Foods is focusing on classic American cakes, with a new range of products and recipes for caterers.

American sweet treats will add something new to a café’s bakery offering and are proving popular with younger consumers, as Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods explained: “According to our Global Bakery Survey Europe 2022, 81% of UK consumers have tried an American sweet bakery product and enjoyed it, with those in the Gen Z and Millennials demographic most likely to choose American bakes.

“Younger generations especially love American-style products, but are looking for new takes on sweet bakery favourites, such as Blondies, as a lighter alternative to Brownies. I has the moist eating quality of a chocolate Brownie, but with a caramel taste. American bakery classics can add a new dimension to a traditional range.

“By using bakery mixes, café owners can easily

create Blondies or desserts such as cheesecake, but also add ingredients to make bespoke creations. Baking from scratch with easy-to-use mixes means busy caterers can entice customers to purchase with freshly baked sweet treats, without particular bakery skills or having to buying in lots of different ingredients”.

Dawn’s new Blondie mix, available in 3.5kg bags, is ideal for the foodservice sector. Easy to use – just add water, melted butter and white chocolate chunks –it readily deposits in machinery and levels easily in bakeware.

SWEET AND SAVOURY

Allegedly originating 350 years ago, when a French baker forgot the butter and folded it in later, the Danish pastry is

“Younger generations especially love American-style products, but are looking for new takes on sweet bakery favourites.”

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perhaps the most famous Euro treat of all. A breakfast staple, freshness and quality are key to its success, but so is variety.

“Products have to offer a competitive edge, by constantly innovating, offering exciting new flavours and staying on trend,” said Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group, which includes the Panesco brand.

“La Lorraine and Panesco have a growing range of sweet and savoury baked goods to suit every need. Providing a tasty alternative to traditional mainstream breakfast items, both brands have a fabulous selection of thaw-and-serve and ready-to-bake breakfast products. The viennoiserie selection offers everything from muffins and cakes, to sweet pancakes and tantalising waffles.”

What cannot be ignored is that consumers are more experimental with breakfast and sweets, seeking foods with a variety of tastes and ingredients – with natural offerings showing the way forward.

ICE CREAM OF THE CROP

Remarkably, the Italian Ferrero Rocher host has been spoiling us for nearly 80 years, having been founded in Italy in 1946 by confectioner Pietro Ferrero. Its latest summer scoop is an individual ice cream stick format – ideal for outof-home (OOH) customers.

New Ferrero Rocher and Raffaello ice creams come in two varieties, with the former benefitting from the signature taste of the praline, complete with a crunchy, milk chocolate hazelnut coating and hazelnut-flavoured ice cream, enriched with a delicate hazelnut and cocoa swirl, at 195kcal.

The reimagination of the Raffaello Ice Cream exudes the same taste and delicate coconut flavours of the

“Fortified, clean-label and organic products are becoming the preferred breakfast options worldwide, with the rise in health-conscious consumers,” Calveley said. “As they pay more attention to labels, they are expecting simplicity, transparency and traceability in products. Consumers want to know where and how stuff is made, raised and grown.

“They also want foods with the most functional and natural ingredients possible. The products on the market winning in this field are those with ingredients such as added fibre and plant-based proteins,” Calveley said. “A wide range of Panesco’s bread includes healthier options, such as wholegrain, seeded and bran – all of which are a rich source of fibre. Best served as breakfast sandwich carriers, these products are all full of goodness and offer the perfect quality.

“Panesco’s 100% vegan Danish pastries are not only egg/ dairy free and free from palm oil, but also made from 100% plant-based ingredients. The ready-to-bake selection also includes a vegan Danish crown custard,” Calveley concluded.

iconic praline, paired with smooth and refreshing coconut ice cream, covered in a crispy, coconut-flavoured coating with grounded almond pieces. Each Raffaello ice cream stick is just 170kcal.

Zareen Deboo, foodservice channel operators manager, Ferrero UK & Ireland, said: “Ferrero Foodservice’s expansion into the ice cream category means that operators can give their customers the unique and iconic taste of Ferrero Rocher and Raffaello, while profiting from a must-have seasonal OOH item. These first of their kind, luxurious branded ice creams will give menus a real point of difference, fantastic value, and at under 200 calories a piece, there’s even more for ice cream fans to love!”

ROUL WITH IT

Originating from the French word to roll – rouler – roulade is a perfect light cake and dessert for summer. Meringue roulades offer delicious flavours and versatility, whether paired with a mid-morning hot drink, or sweet treat during afternoon tea.

“Frozen cakes and desserts are really convenient because there’s always a ‘fresh’ sweet treat to hand,” suggested Gordon Lauder, MD of frozen food distributor, Central Foods.

“Simply defrost according to demand. Not only will this help avoid unnecessary food waste, it will also give your customers a cake or dessert that’s in tip-top condition when popped onto the plate. There are so many great-tasting frozen sweet products available now, you’ll be spoilt for choice when it comes to deciding what to add to the cake or pudding menu!”

But while Europe knows its cakes and pastries inside and out, the United States cannot be ignored when satisfying the sweet tooth. Iconic recipes include chocolate chip cookies, pecan pie and carrot cake… and there’s one other unforgettable staple.

“Traditional apple pie is always a winner when it comes to desserts – whatever the season,” said Lauder. “It works well hot or cold and can be served with a range of different toppings, including custard, ice cream and cream. When it comes to dessert menus, apple pie is a must!

“The new Menuserve Deep Dish Apple Pie is pre-sliced deep dish, encased in golden shortcrust pastry, dusted with sweet sugar snow and has a defrosted shelf-life of four days when chilled.

“But don’t forget your gluten-free and vegan customers.

To avoid menu proliferation, opt for cakes and desserts that suit a couple of dietary requirements. The Menuserve Chocolate and Cherry Dessert, and the Menuserve New York Style Dessert, are both glutenfree. The New York Style Dessert is designed for café operators to top and enhance with their own decorations. Add fresh fruit in the summer months for a seasonal showstopper.”

Strawberries are an ideal lighter bite, especially as we approach peak growing season. And in terms of sporting connections, Wimbledon fortnight is a natural bedfellow (July 3-16).

“Roll out something a bit special for occasions or to tie in with traditional events. The Menuserve Strawberry and Prosecco Meringue Roulade is the ideal sweet treat for the summer months. It also happens to be gluten-free, as well as vegetarian, which means it’s suitable for coeliac customers too,” Lauder concluded.

SPECIALS BOA R D

Cranford Café & Sandwich Bar

Welcome to a new series, where we showcase the best in UK café culture. First up, a Cheshire establishment with a rich history of exceptional service and local produce, that isn’t afraid of change.

Celebrating its 20th birthday late last year, Cranford Café & Sandwich Bar in Knutsford is very much part of the community. Husband-and-wife team, Roger and Sally Freeman, also have a long-term relationship with the foodservice industry, giving them an ideal grounding for their venue launch back in 2002.

“I started out with Trusthouse Forte and was a trained chef as part of the management programme. I eventually moved on to Little Chef as a regional director, covering the south of the country, before joining up with a former colleague at Spanish tapas operation, La Tasca,” said Roger.

“But following a couple of redundancies, Sally and I decided to go out there and be our own bosses – and we’ve never looked back.”

Sally had been a colleague of Roger’s at Little Chef, effectively marrying her boss, and was very keen on a Knutsford project, then called Canute Café. “I was brought up in South Manchester and knew the area well – so when this place hit the market, it looked like a fantastic opportunity,” she said. “We would sit outside every day for a few weeks and assess the footfall. It was a business type that we knew we could do something with.”

EARLY STEPS

Changing a well-known local brand is never easy, but their hand was forced when they got the keys. “The previous owners worked in the retail industry, and the colour scheme was somewhat eclectic, to say the least,” said Sally. “We also found a number of operational and safety issues, so we decided to close down on day three – it needed a total revamp. We wanted something to be proud of, so decided to change the whole feel of the place, along with the name.”

Sally’s sister suggested the Elizabeth Gaskell novel, Cranford, due to its referencing of ladies lunching in Knutsford, and a new venture was born. The pair went back to basics, with an emphasis on favourites such as cheese and pickle or ham salad, but made a few other vital alterations.

“When we first took over, there was a massive blackboard of sandwich varieties, but no particular structure,” said Roger. “People were being told what they could purchase. Once it was broken down, to give customers a better picture of options and prices, things began to pick up quite quickly. It’s important to find out what the individual wants and react accordingly. There were five staff when we took over, but we probably doubled that in the first 12 months. We now have a team of 23, on a full- and part-time basis.”

Being able to work quickly is key to any retail operation, with queueing time a major challenge, but Cranford customers know they are going to be served quickly, thanks to an increase in numbers behind the counter.

SECRETS OF SUCCESS

The more agile and nimble a business, the more likely it is to do well. “It’s vital to keep reinventing,” said Roger. “Five years ago, our daughter informed us that we had very limited vegetarian and healthy eating options and no vegan – so she helped redesign the menu. And the uptake of our gluten-free menu choices is huge today. Our wholesome breakfast (poached eggs with spinach, fresh tomatoes and avocado on sourdough) is one of the biggest sellers.”

There is a real sense of teamwork at Cranford Café, and it’s

this positivity that keeps things sharp. “We all have on-thejob discussions, when we get time, thinking about what we can introduce and improve,” said Sally. “But the key to everything is quality of service – and we’ve drilled that into our staff. Whether someone is buying an 80p Mars bar or sourcing a £500 buffet, we will bend over backwards to keep them happy. Plus, the specials change every day. In fact, some of them become so popular, like salt & pepper chicken, that they end up on the main menu.”

Finding local produce where possible is also a Cranford tenet. Just over a year ago, a collaboration was struck with Market Butcher for their sausages, from where they also purchase fruit and veg. While in the last month, a partnership has been struck with Cheshire Farm Ice Cream – six flavours are available. “Competing with a Tesco or Sainsbury’s meal deal is impossible for us,” said Roger. “But I always love a handmade sandwich, created exactly to my requirements. They can’t do what we do.”

DIGITAL FOOTPRINT

Not every independent café has a comprehensive, easyto-use website – which is where Cranford sets itself apart [cranfordcafe.co.uk]. Menus are divided into categories like café, sandwich bar and buffets, with specials on a separate drop-down. A comprehensive picture gallery adds to the presentation value – and it’s another family affair.

“Our 26-year-old son only revamped the site recently, as he works in information technology,” confirmed Sally. “It had been the same for years, but he said he could improve it. When we first took over, we didn’t even have email, just sporadic telephone orders, so times have certainly changed.”

But it appears their basic principles haven’t. “Years ago, the Hairy Bikers came and filmed with us for their Chicken & Egg TV series, as we had a coronation chicken product,” recalled Sally. Well, if Cranford was good enough for those legends, it was certainly good enough for Café Life.

Do you know an outstanding café that should be on The Specials Board?

Please email alex@jandmgroup.co.uk.

THE MAGIC FORMULA

Coffee machines are smarter than ever before. An invisible, technological framework within these shiny contraptions means phrases like Babbycino and soy latte are common parlance in the hot drinks sector. You want barista quality at home, espresso in the office, or high volume for your high-street operation? Discovering innovation, combined with style and efficiency, is no longer a grind!

FLICKING THE SWITCH

But while the coffee market continues to grow, and UK consumers enjoy around 98 million cups a day (give or take the odd flat white), priorities within the sector are changing. Increasing energy costs and labour shortages, added to financial pressure on consumers, means that machine manufacturers are thinking more practically about products.

Chris John is development chef at Nisbets – which looms large like a Millennium Falcon of catering, functioning as a multi-channel retailer for equipment and supplies. It’s a

splendid, multi-floor construction, where John even has a demonstration kitchen for the likes of training, competitions and product testing. With exceptional sector knowledge, he’s uniquely placed to see emerging trends.

“Every high street is full of coffee shops today,” said John. “But across the board, brands are looking at conserving energy. This is especially true for a company with say 1,000 sites across the country. Larger companies are seeking out energy-efficient machines, while maintaining a high

level of quality. One example would be putting webbing around a water boiler to make it eco-friendly, cutting up to 60% energy because there is less thermal loss. A simple change can really benefit the end user – a huge saving for minimal investment,” John said.

This view is echoed by Daniel Clarke, commercial director UK & Ireland at Cimbali – who has been with them for 18 years, while the business itself has been in operation for more than a century. “We need to keep things relevant,” Clarke said. “Not just in terms

Torunasuccessfulcaféorhospitalitybusiness,youneedtounderstandthelatesttechnologyand consumer trends. Fortunately, Nisbets and Cimbali are at the forefront of both.

of product and equipment, but what operators need right now. Costs have had to increase, from component to labour and the supply chain – so they are assessing methods of financially saving. Whether that’s via the cost and servicing of equipment, the price of goods themselves, or labour. While the next 12 months are important, the long-term view is also in sharp focus. What are the savings I can make over the next five years and how do we secure prices?” Clarke concluded.

There has certainly been a merger between the ideas of energy efficiency and equipment sustainability –although this can mean many different things. In terms of manufacturing, the types of materials being used, and whether they’re in short supply or widely available, is a key question. Plus, how durable the machines themselves are. “We are moving away from the ‘buying a new machine every four years’ mentality, and more towards managing our assets,” said Angus McKenzie, a director with the Beverage Standards Association. “We have an obligation to deplete as few resources as possible, looking after equipment and making it last.”

The process from plastics to durable options is well-documented, but what the manufacturing, and retail, sectors

need to do next is something of a conundrum. “There’s awareness of the inescapable truth that more legislation will come in for products regarding end-of-life scenarios. From fabrication, through to use, then the final steps. Also, that cycle is slowly beginning to be joined up by consumers, in a way that I don’t think it was say five or 10 years ago,” said McKenzie.

“Green manufacturing is something people are interested in, across carbon footprint and waste recycling. There’s a definite shift to more transparency, for everyone involved.”

Bubble Frappe. Staying ahead of the game is a skill in itself.

“Being a barista is tough these days,” said Clarke. “And with menus expanding, it’s a challenge for operators. You’re catering for different budgets, as well as dietary requirements. A group of people may all want a cappuccino, but there are many different ways of making it.”

The advancement in machinery has therefore created a conundrum for both new and established café and hospitality operators around which coffee path to take – basic bean to cup, a barista in human form plying their trade, or complete machine control?

A HOST OF OPTIONS

But finding this balance isn’t easy, especially when the modern-day consumer expects so much more from the product. Soy, almond, coconut, oat, cashew and rice are just a few milk options; while Costa’s latest summer range includes a Blueberry

“There has been a focus on automation,” said John. “It’s getting tough to find and retain staff, but people don’t want to wait for their drinks. If the queue is too long, they will simply stroll to another shop down the road. There’s no time to wait. So, you need to be on the ball to get product ready as soon as possible. If a barista is untrained, then it’s not going to work out well. However, machine quality is now exceptionally high, and if you can get a good coffee at the press of a button, there is that option.”

Of course, the pandemic attuned the taste buds of coffee lovers. Between June 2020 to June 2021, the British

“it’s getting tough to find and retain staff, but people don’t want to wait.”

market consumed nearly 175,000 tonnes of the stuff! Suddenly, people became experts… and the in-home machine market received something of a welcome boost.

“We are fortunate at Cimbali that within our portfolio we have an option for every environment,” said Clarke. “During Covid-19, in-home sales of smaller domestic products, like Sage for example, went through the roof. But people are returning to work, so office demand is back on the rise.

“S15 is our entry-level machine in the bean-to-cup range. You have a fridge, either next to it or underneath, push a button and it delivers your drink in a cup – anyone can do it. We are also doing partnering up with a number of vending operators moving from powdered to fresh milk.”

Managers would also prefer their staff to be on-site, rather than heading out to coffee houses twice a day –plus the UK love affair with coffee shows no signs of abating, and can even be offered as a perk. “An office machine keeps staff in the building, and you can link a payment system to it; a quality hot drink for maybe £1.50, instead of £3.50 around the corner,” Clarke continued. “It can be part of the package an employer looks to offer. At Cimbali, we are creating a much bigger distribution and partnership base. Rather than sell directly to users,

high-end businesses work directly with us. We can either maintain the machine ourselves, or train their operators.”

MICHELIN-STARSTRUCK

Keeping the magic of the coffee house alive is a much more nuanced undertaking in 2023. The social aspect, coupled with exceptional quality and service, cannot be underestimated.

“It’s imperative that what a customer is buying is better than what they can create at home or work,” said Clarke. “And we have exclusive Cimabali technology [Perfect Grinding System], where there is control of dispensing parameters. The grinderdoser, connected to the machine via Bluetooth, automatically carries out any

corrections, to ensure optimal, constant dispensing.

“Our S60 has been around for a couple of years and is used by Pret. We showcased it at the recent London Coffee Festival, as it can work in a variety of places. A lot of shops around the UK have moved from a traditional machine, where there’s a lot of labour and skill involved, to something more automated. We want to prove to people that you can have amazing coffee in that machine, thanks to ground-breaking technology, and consistent standards all day.”

This flexibility around operational systems, with magic milk wands and grinding on demand, has created a kind of hybrid barista – where they can deliver as much, or as little, theatre as required. And whether it’s a café, burger van, hotel or restaurant, a coffee offering is an absolute requirement. But in the uber-competitive high-street, thinking outside the box is vital.

“Obviously the bigger brands have more buying power, so the smaller independents need to offer something special,” said John. “Whether that’s a new artisan blend, or a special cake or dessert, you have to be clever. I work with starter coffee shops, right up to the big players – assisting with things like menu requirements or equipment. Our expertise can help with the bigger, long-term picture, so machinery becomes a more practical investment.”

Equipment Solutions For Coffee

ESPRESSO MACHINES

An extensive range of Grinders to suit every venue and user preference.....

Stylish Design? Quiet Operation? Easy To Use? Touch Control? On Demand or Dispenser? There's a model for you here!

Operators

The new touch panel Romano-R model with real wood handles and led edge lighting reflects a modern interpretation of style that makes for a stunning, yet timeless focal point in any coffee bar or restaurant. The highly polished stainless steel finish looks awesome from every angle!

Our range of Glass & Dish Wash Equipment and Under Counter Ice Makers are designed to fulfill the demands of all coffee bars - large and small.

Powerful, reliable and compact, they surpass at performing the menial tasks they're produced for - year in, year out!

“What we can do is allow our products to be developed, for ease of usage,” said Clarke. “The most important thing is that the machine is programmed to within an inch of its life to deliver. We have a distribution partnership with Michelin-starred chef and restaurateur, Ashley Palmer-Watts –co-founder of Artisan Coffee Co. – and also work with Claude Bosi at Socca. Whereas previously there would be a Nespresso catch-all machine, coffee is no longer just about sales. People have a Michelin-star meal, and want a Michelin-star coffee.”

So, this is where the market now sits. If anything, the pandemic has led to a more discerning customer palate. And whether it’s a spit-and-sawdust operation, or a super-yacht machine with marine-friendly specifications, expectations are great – making the next chapter, whatever that may be, an even more fascinating journey.

But the genius of technology is inescapable, and the big names in food and drink are taking notice.

“People have a michelinstar meal, and want a michelin-star coffee.”

Essential selection

heat and defrost – and with a 13amp power supply, there’s no need to hard-wire!

For multi-site operations, it also offers consistency. Once an oven has been set up and correctly preprogrammed, you can cook at the touch of a button.

VIRTUAL REALITY

Hoshizaki UK, a leading supplier of commercial refrigeration and ice-making equipment, has launched a new virtual showroom. It’s an innovative platform that allows customers to explore Hoshizaki’s extensive range of products in a fully immersive and interactive environment.

Customers can enjoy a unique and engaging way of browsing through Hoshizaki’s range of refrigeration and ice-making equipment. A key feature is the ability to interact with the products in a way that is not possible in a physical showroom.

ANOTHER LEVEL

Panasonic’s accelerated combination oven, the NE-C1275, offers operators cost-effective, energy-saving cooking.

“As more smaller businesses look for versatility from their equipment, the C1275 offers the ultimate in multifunctionality. It can grill, and be used as a convection oven, with or without the inclusion of microwave, all from a compact footprint,” said Scott Kedwards, development chef, Panasonic UK.

“With many operators facing staffing challenges, it’s important to find a reliable method of producing good quality food when skills are limited. One cost-effective option is to invest in a combination microwave.”

The NE-C1275 has six microwave power levels, four combination options, and convection oven settings from 100°C-250°C, making it versatile enough to cook recipes from scratch, fast and to perfection – even pastry! It also features two shelf positions, a fast cool option for easy cleaning and low temperature cooking, and can be programmable manually or with an SD memory card with up to 99 recipes.

When pitched against other accelerated cooking options, it offers an economical solution with a small footprint for its capabilities. One of the most compact models on the market, it will grill, toast, bake, brown, crisp, roast, as well as cook,

The virtual showroom also offers a range of additional resources to help customers make informed decisions about their purchase. These include detailed specifications, 3D models, and videos showcasing the products in use.

Roz Scourfield from Hoshizaki UK said: “We are delighted to be launching our new virtual showroom, which we believe will be a game-changer in the commercial refrigeration and ice-making industry. It will be a valuable resource for businesses looking to make informed decisions about their purchase.”

THE RIGHT TEMPERATURE

A GlobalData report* states that the value of sales in dinein QSR services decreased significantly (CAGR -21.8%) during 2016-21, yet saw substantial increases in takeaway (CAGR 15.4%) – no surprises, thanks to the Covid pandemic.

A Panasonic combination oven, Hoshizaki virtual showroom, Exclusive Ranges racks and a dynamic duo from Caffeine Limited take centre-stage in our new products section.

What is more attention-grabbing is that in the fullservice restaurant channel, takeaways posted an impressive CAGR of 28.5% during the same period. And in a GlobalData survey,** when asked about lifestyle changes as a result of the pandemic, in relation to ordering takeaway and delivery from restaurants, 33% of consumers said they would continue to do this.

While the current perspective is that dine-in has gained back popularity and recorded an annual growth of 32.8% in 2021, takeaway sales recorded a slightly faster CAGR of 32.9% annually in 2021*. There is obviously a need for cafés and coffee shops to look at not only what they’re serving for takeaway, but how they’re serving it.

“Flexibility is an overriding factor for any operator in order to maximise sales,” said Trevor Burke, managing director, Exclusive Ranges. “The Hot Rack from Beer Grill provides multi-shelf presentation, with height adjustable and inclinable shelves that can be individually temperature controlled, so products requiring different storage temperatures can be displayed within the same footprint. And with its plug-in format, it’s ready to use in any location.

“The combined Beer Grill Hot & Cold Rack combines both hot and chilled storage and display in one unit and, as with the Hot rack, temperatures can be set individually for each level – from 30°C to 90°C in the hot zone, and from 4°C to 12°C in the cooled zone. It also brings energy-saving features, by switching off individual levels during off-peak periods – an effect that can be optically enhanced by the optional night roller blind,” Burke said.

Perfect for the smaller operator, Beer Grill’s best example for maximising display comes with its Vulcano units; the world’s first multifunctional food showcases. This module can be switched from hot and dry, to hot and humid, chilled or ambient in ultra-fast time – just 30 mins.

* UK – The Future of

Foodservice to 2016, July 2022

** GlobalData 2022 Q1 Consumer Survey – UK

SPREADING THEIR WINGS

Caffeine Ltd is supplying the advanced and stylish Black Eagle Maverick from Victoria Arduino. It has been designed to provide baristas with enormous control over the brewing process, enabling them to make a range of coffee drinks to their precise requirements.

The PureBrew system means operators can make filter coffee as well as espresso from the one machine. Operators usually require a bulk brewer, which takes up space, or other

fiddly gadgets. The Black Eagle Maverick allows them to make a single dose of filter coffee through a group head.

With a history stretching back to 1905, Victoria Arduino is an espresso machine pioneer. The PureBrew system is a powerful, three-phase extraction method that uses careful modulation of the water pressure to guarantee the perfect brew every time.

It can be set to run automatically or switched off at any stage, allowing baristas complete control over every cup and allowing for a huge variety of flavour profiles to be created. Custom recipes can be stored and activated whenever required through the intuitive touchscreen control display or a smartphone via a specially developed app.

Incorporating the newly developed T3 Genius temperature control system, the Maverick uses 37% less energy than its predecessor. An energy recovery system uses heat from wastewater, which usually gets dumped down the drip tray, to preheat the incoming cold water supply, without using any extra power. By the time the cold water reaches the boiler it is close to 60°C, meaning the boiler is pretty much heated up and ready to go.

The Black Eagle Maverick is available in two and three group models and three striking colour finishes: matt black, shiny white and classic chrome.

Caffeine Limited is also now supplying the newly launched Schaerer Coffee Skye – a compact and fully automatic machine that produces quality drinks at just a touch, with a choice of customisation options.

It can make up to 180 drinks a day, so is perfect for operations with a medium demand, featuring a newly designed fresh milk system. Pure Foam can dispense hot and cold milk, as well as creating hot milk foam on demand.

A range of pre-defined hot and cold drinks can be instantly accessed via the full-colour, eight-inch interactive touchscreen, which is deliberately set off from the main unit to maximise ergonomics. Recipes can be fully customised to suit customer needs, while Schaerer’s telemetry system allows managers to access information and data remotely. The control screen also supports imagery and video.

“The Skye lets anyone make great coffee with just a touch,” said Joe Stockwell, business development manager at Caffeine Limited.

Right in the mix Right in the mix

To say the co ee drinking market is robust is something of an understatement. Penetration is growing, with individuals still allowing themselves an indulgent, ‘treat’ occasion despite the cost-of-living crisis. Foodservice price in ation sits at 18.9%, impacted by high energy costs and workforce challenges, but for those producing and retailing our beloved java, growth is the name of the game –with sustainability at the very core.

It’s well documented that the UK market stands somewhat alone from the rest of Europe, considered a mature, pioneering sector. There is some requirement for darker roasted blends, but the medium range accounts for the majority of the palate. Fruitier, more citric avour pro les also need to be satis ed, with a shift towards more specialty o erings. And while taste is of course everything, consumers are also thinking much more deeply about where the product comes from – and considerations around environmental footprint. The public has spoken, and the results are di cult to ignore.

PUBLIC PERCEPTION

Studies conducted by private label co ee roaster, Lincoln & York, indicate a clear, modern-day trend. An Opinium Research survey of 2,000 UK adults showed that 65% of consumers think reusable or recyclable packaging is important, while half (49%) of those surveyed were more likely to support brands that are actively reducing their impact on the environment. Perhaps

most importantly, 57% found it di cult to know what brands are taking steps around the issue. Transparent messaging appears to be an imperative.

“The majority of the co ee we buy is certi ed, so it’s organic, Rainforest Alliance or Fairtrade,” said Lincoln & York managing director, Ian Bryson. “Our ambition is to grow that, because we know people want their co ee to come from a certi ed source,

The UK love a air with co ee is stronger than ever – and major suppliers are combining fantastic avours with environmentally friendly forward thinking.

which also bene ts the producers. We are working towards becoming carbon neutral alongside not-forpro t organisation, One Carbon World – and we’re members of World Co ee Research. We understand the importance of protecting our industry for future generations, and World Co ee Research are doing such important work in trialling varietals that are more resistant to climate change. In July, our team travel to Peru – and will visit a site running one of these trials.

“Our commitment is to remove all single-use plastics, and we are already zero waste to land ll and 100% renewable electricity,” Bryson continued. “We are always working on what the forward plan looks like in terms of which origins or projects we might invest in. It’s all about continuous improvement.”

But the drive to sustainability is a hugely complex process. A long-term jigsaw, rather than a Yuletide, 1,000piece weekend mosaic. Matthew Speakman is client solutions leader - co ee & hot beverages - at Selecta. “We own the Pelican Rouge roasting facility in Dordrecht, Holland. It’s a wellequipped, well-established roastery, with its own research and development facilities and is fully automated.

“We are on a pathway to CO2 neutrality by 2025 – but not just as part of carbon o setting, but the insetting piece as well. This route to reducing carbon emissions in our supply chain is a long-term, multipurpose investment. Beyond CO2 reduction, our farmlevel, insetting programmes focus on improving farm climate resilience, helping restore vital ecosystems, increasing productivity, and improving

the likelihoods of co ee farmers. On a local scale, the roaster has 3,850 solar panels on the roof, with 56% of currently consumed electricity generated from renewable sources. It’s a compelling story at the core of the business,” said Speakman.

STATS DON’T LIE

So, while consumers are more educated on production and energye cient practices, the co ee itself must also blaze new trails. In terms of demand, milkier drinks with added avoured syrups, plus blended iced concoctions, are very much in vogue, with health and wellness also continuing to be a major trend.

While Out of Home (OOH) shoppers are making 14.3% fewer trips than pre-pandemic, the spend per trip has increased by a not insigni cant 23% (Kantar OOH, Spend and KPIs, four-weekly rolling, four w/e 30 Oct 22 vs 2019). As of February 2023, the OOH co ee market appears to be recovering strongly, with penetration

[more shoppers] accounting for 32% of the year’s value growth (Kantar, Total co ee, 19 Feb 23 vs previous year).

Unsurprisingly, the most popular OOH co ees in the past 12 months are lattes, being chosen by 69.3% of consumers.

Data from the likes of Kantar and Nielsen is a key tool for Lincoln & York, helping to formulate their business strategy. “We are a private label roaster,” said Bryson. “Our added value for customers is creating bespoke blends and helping them understand the market and how people are consuming co ee OOH, examining how preferences are shifting. Because we are quite unique in the amount of data we have access to, we can o er a complete market overview. One interesting area for operators to think about is attachment rates between food and co ee. That linked purchase is becoming increasingly important in growing overall spend, as a co ee and a ‘treat’ such as a cake, are inextricably linked. In addition to the market data, we keep our nger on the pulse by

We all know serving ‘Great Coffee’ is an absolute must in today’s competitive Foodservice Market, however, how can you do this if your coffee machine isn’t in prime condition?

Are you just putting up with Leaking Group Handles, Leaking Valves, Poor Crema on your coffee or substandard Steam Performance for foaming your milk?

How about having a Group Head Service carried out for just £99.00 +VAT (excluding any parts fitted) if you have a 1, 2 or 3 Group machine1.

If you take advantage of this offer and recommend us to a new customer, then we’ll give you a free case of freshly roasted coffee beans2.

getting out into co ee shops and cafes and observing pricing, looking at guest roasts and co ee marketing messages.”

It’s a comprehensive picture indeed, with Lincoln & York working with independents and high-street brands. The unique nature of creating bespoke blends is important – because everyone can have their own USP. Their main Kahawa House Roastery houses three of its six Brambati S.p.A roasters, including a 600kg drum roaster.

BIG BANG THEORY

Pelican Rouge is a very di erent operation, but also enjoys a wellestablished reputation, thanks to 160 years of experience. Selecta has relaunched 20 new sustainable co ee blends under the Pelican Rouge brand. All Rainforest Alliance, Fairtrade &/or Organic certi ed, they come in a fully recyclable monomaterial packaging. It’s

sold across 36 countries, o ering mild, classic and dark roasts.

“This is a fantastic opportunity and product,” said Speakman. “We are e ectively at the ‘B’ of the ‘Bang’ now! The journey is just starting. Co ee is viewed similarly to gin or wine. Someone might enjoy a South African Malbec or American variety; while people make a beeline for South American or Central American beans. And while we’ve got a lot of hard work ahead of us, we have everything we need to enjoy continued success.”

Selecta focuses on farmer prosperity, social unity, ecosystem protection and carbon reduction. And this clear de nition of social sustainability goals is all part of the modern-day approach to co ee production.

Data from the UK market leaders in food to go and OOH eating, MealTrak, gives us a clearer indication of market

tendencies. Assessing product yearon-year change, the likes of porridge and soup have dropped 17% and 11% respectively, while cakes, pastries and cooked breakfasts are pretty steady. But the category value for hot drinks was up a remarkable 26%. With more products being chosen for their sustainability credentials, you feel the opportunity is there for those ready to grasp the environmental nettle.

All about community for Paddy & Scott’s

Association and UTZ – while supporting the likes of the Cerrado region in Minas Gerais, Brazil, and the Kambata area of Ethiopia. Sustainability is at the core of what they do.

The new, fully compostable eco co ee pods are part of Paddy & Scott’s Lunch Box programme – sales of which go to fund free school meals to co eegrowing communities. The pods are available in three varieties:

● Espresso

● Lungo

● Decaf.

Central to the UK’s obsession and mass consumption of co ee is the pod, with the environmental impact of these plastic or aluminium capsules under intense scrutiny. But one business trying to reinvent the concept is Paddy & Scott’s.

The leading co ee supplier to the hospitality sector believes in sharing pro ts with families and communities that grow their co ee, working with Fairtrade, Rainforest Alliance

“We’ve been trying to create the perfect eco pod for ages, and we’ve nally got it right: a compostable pod that tastes just as good as competitor products,” explained CEO Jon Reed.

“Finally, hotels and venues can take our full range and their customers can be happy in the knowledge that every time they brew one of our pods in their hotel rooms, they are helping to fund school meals for co ee-growing communities.

“We believe that with people’s budgets being stretched, di erentiation and quality are key.

We know that people will still go out for co ee as an a ordable treat, but it must taste incredible, it must be ethical and sustainable and service is, as always, key. You need the highest standards in all of these areas, or customers will go elsewhere.”

Alongside these areas, Paddy & Scott’s reduces its carbon footprint through packing methods – it’s recently developed a box that can be adapted in size, depending on what is being sent. All packaging is compostable or recyclable, while also partnering with Shopify to guarantee carbon neutral shipping.

“We continue to innovate by working directly with the farmers, to produce incredible tasting co ee direct from source at the farm. For us, knowing our co ee is doing true good in the world is the most exciting thing about it,” said Joseph Cordy, head of commercial at Paddy & Scott’s.

“Also, we make sure customers can get incredible tasting co ee in whatever format they need it –whether that’s grind from whole bean, ground co ee, via a pod machine or our brew bags.”

Energy crisis: a pathway forward

The unprecedented hike in energy prices is affecting everyone. So, the Café Life Association has linked up with energy consultancy, Brownlow, to provide assistance through these uncertain times.

while dealing with any government legislation,” said McClarnon. “Most of our current clients have been managed through the past 12 months and beyond, because we had a long-term strategy for them.”

The impact of higher energy costs on the hospitality sector has been crippling. We are still to fully comprehend the long-term effects, but a reported 250,000 jobs are at risk, following the government’s decision not to extend its Energy Bills Support Scheme beyond 31 March 2023.

LOOKING AHEAD

We know that many Café Life Association and British Sandwich and Food to Go Association (BSA) members have found themselves locked into energy contracts at unrealistic rates. To help, these associations have linked up with Brownlow Utilities – an energy consultancy with a track record of assisting businesses within the food, manufacturing, processing and retailing sectors.

Chairman Shaun McClarnon was part of the team that set up energy competition in the UK in 1990 and has spent a lot of his career in food and hospitality. He says there are ways companies may be able to reduce costs and even claim refunds on historic bills.

QUESTIONABLE PRACTICES

“As a business, we help people get the energy purchasing right, dealing with all the contract negotiation and registration, then validating bills –

McClarnon is also scathing of some of the intermediaries operating in the energy market. When costs hit all-time highs in September 2022, at 71.5p/ kWh and 26.6p/kWh for power and gas respectively, he said some thirdparty intermediaries (TPIs) and energy consultants exacerbated the turmoil.

“You’ve got a lot of amoral providers. The market spiked and has come back down, so what’s happened is that businesses panicked last year, so TPIs and consultants took advantage. They’ve tied people into a three-year price, which was cheaper than going one-year, but has left them worse off now – locked in with nowhere to go.”

Compounding the issue, those that actually control the energy supply are looking to exit hospitality.

“Elements of our [energy] industry haven’t helped,” continued McClarnon. “Because of the amount of companies going bust in the sector, certain suppliers won’t even offer contracts.”

A HELPING HAND

Although energy prices are starting to fall, the cost of both electricity and gas is still three times higher than two years ago. Sadly, it is unlikely that they will ever be as low as they were pre-pandemic, but there are actions businesses can take.

Contracts: Don’t leave it until the last moment when your contract is due for renewal. Plan ahead and look at all the options well in advance.

Agent commissions: Some TPIs hide their commission within their client’s energy rates. Conduct due diligence.

Check bills: There are a surprising number of errors in billing. Brownlow offers a service to analyse past bills, which costs nothing, unless they can get money back – in which case they charge an agreed percentage.

Energy tax discounts: Check whether your business is eligible for assistance under the Climate Change Agreement (CCA) scheme which has opened for a short period.

Audit usage: An energy audit can help identify ways of reducing consumption and opportunities to save.

“What we are suggesting for clients is effectively a free energy clinic. They send in their bills and contract position, then we examine what we can physically do about it. If nothing, there may be historic bill audits where we can get money back,” said McClarnon. This service is on the basis that businesses will only pay if historic or potential savings are achieved.

Association members can access this through the Members Hub of the BSA website at sandwich.org.uk.

Introducing Beyond the Bean:

For a quarter of a century, Beyond the Bean have been recognised for developing and making award-winning products for bars, hotels, coffee shops, delis and restaurants. Renowned for their comprehensive range - the collection of brands, Sweetbird, Zuma and Bristol Syrup Company - offer syrups, frappés, purées, smoothies, hot chocolates, chai, sauces and plant-based powders to the hospitality industry. They are also the UK importer for Blendtec Blenders and have been pioneering the transformation of ordinary drinks into extraordinary experiences since 1997.

From humble beginnings, Beyond the Bean is a family company based in Bristol. The business has grown into an industry-leading brand, embracing innovation and quality every step of the way. The team at Beyond the Bean have dedicated themselves to creating a collection of products that elevate any drink to new heights, all the while understanding the challenges faced in the industry and offering products which work operationally as well as for customers.

At Beyond the Bean, they do more than create and supply. The team understand everything about running a coffee business –they’ve done it themselves! They work together to offer all the support, training and inspiration needed, to ensure businesses get the best out of the products. The team also help businesses create their own menus, as well as sharing insights into the latest industry trends. The vast knowledge and expertise of the Beyond the Bean team allows them to provide training and guidance that unleashes creativity and helps achieve remarkable results for customers.

Laura Sherwood, Sales & Marketing Director, says: “Beyond the Bean brands Sweetbird, Zuma and Bristol Syrup Company are renowned in the co ee and bar industry for all the right reasons - from their

unique avours to beautiful branding, they are desirable on any bar or counter. Our team are a mix of co ee lovers and bartenders, all highly skilled and passionate about our products, delivering bespoke seasonal recipes to elevate any co ee or cocktail menu - we do it all! Our customers are the centre of everything we do. We don’t compromise on exceptional customer service from our internal teams based in Bristol, to the sales team who travel far and wide sharing their passion and drink creations. I am so proud of each and every one of them.”

What also sets Beyond the Bean apart from the competition is an unwavering commitment to excellence. Each product is meticulously crafted using only the finest ingredients. Our Bristol production plant, where both Sweetbird and Bristol Syrup Company syrups are produced, is BRCGS Global Standard for Food Safety accredited. Our syrup plant has Halal certification too, with policies and procedures designed for every part of the supply chain, as well as accreditations from The Vegan Society and The Vegetarian Society. With an extensive range of over 40 products and flavours, Beyond the Bean can support customers from brief to bottle, with something to suit every palate.

It’s not just the exceptional products that have made Beyond the Bean an industry staple, but also their absolute dedication to customer satisfaction.

As Beyond the Bean celebrates more than 25 years, the business has remained passionately independent. The dedication of the team to deliver the finest products and service to the coffee industry has allowed the business and people to stay true to its beliefs; never compromising on the integrity and quality of any products and resisting the ordinary. Creating drinks packed with inspiration and taste, making it simpler for customers to turn Beyond the Bean products into profit.

To find out how Beyond the Bean can add flavour to your menu and boost sales, please get in touch:

t: +44 (0) 117 953 3522

e: sales@beyondthebean.com

beyondthebean.com

Beyond the Bean, forward thinking in drinking.

We share drink innovation and expertise with baristas and bartenders with our own sense of fun and adventure!

Siesta Coffee experience Enhancing the

DTIQ’s advanced server technology is a versatile option – ideal for a growing business, seeking exceptional customer care.

Founded in 2015, Siesta Coffee has two drive-thru sites and two walk-in stores in the north of England, expanding to six owner-managed sites before the end of 2023. Ryan Stainsby and Carly Moir are Siesta Coffee directors, and their aim is to provide a service and experience which is welcoming for the local community and visitors.

Stainsby explained: “We offer table service and encourage our team to engage positively with customers. As we grow, ensuring how the consistency of our great brand experience could be replicated easily across our stores required some thought – so we partnered with DTiQ for video surveillance, analysis of data and reporting.”

TECH-SAVVY

Often working with existing CCTV systems, DTiQ’s advanced server technology records video surveillance of stores and software maps this to EPOS data. Integrated Artificial Intelligence (AI) automatically picks out and alerts operators to any anomalies. It also provides the option to search for precise time slots or incidents, and footage can be stored for the duration of the contract, so QSR operators can check past events easily if needed.

“We always like to be ahead of the technology curve, so our locations run smoothly and cost-efficiently,” said Moir. “Working with DTiQ means we can be proactive to spot trends or any issues faster, then take action to create an even better customer experience.”

Stainsby continued: “We had CCTV installed previously, but also have DTiQ’s solution in two of our stores, and we intend to roll it out across all of our estate shortly.

“A straightforward illustration of our machine maintenance requirements is that they must undergo a ‘steam cleaning’ process after each coffee is prepared. This means the steam rod is cleaned to prevent build-up  of limescale, which can be expensive. However, more importantly it is an essential process to prevent any risk of Legionellosis, a serious type of pneumonia. To make sure staff consistently follow procedures, we have strategically positioned the video cameras to face the machines. This allows for easy monitoring of the nozzle twisting process.

“We have footage of all stores streamed to our phones and on systems in the office, but don’t have time to watch hours of footage! Therefore, DTiQ’s AI is invaluable

and has ‘learned’ to pick up if the machines are being properly maintained. We can then step in and ensure our team prioritise this important process,” said Stainsby.

QUESTIONS & ANSWERS

DTiQ’s solution can also help with staff management. “Like any service industry operation, it can be challenging to find good staff, so it’s important that our team are well trained and processes are efficient,” said Stainsby. “We run the whole operation from our hub Head Quarters in Newton Aycliffe, County Durham. Our previous CCTV system helped, but the data and analysis from DTiQ now saves us a lot of time, as we don’t need to monitor footage – the solution simply alerts us to any issues, based on the questions we have inputted.”

Moir continued: “The surveillance system, data analysis and reporting have also reduced the need to travel to sites so often. Previously, we would do random store visits, arriving when least expected. More often than not, everything was going really well, with processes being followed by the book. This was great, but effectively it was a day of our time wasted. Now, the system can pick up any small issues and we only need to attend if there is a challenge which our team needs help with.”

Stainsby said: “Store cleanliness is also incredibly important. Similarly, if staff are not consistently using gloves, PPE or tongs, it will be difficult to monitor as we grow. We are excited to introduce DTiQ’s SmartAuditTM soon. This is a reporting structure where we provide DTiQ with a check list of questions, such as ‘are staff always wearing gloves?’. DTiQ’s remote team will analyse all surveillance recordings and report back. Stores are scored on a regular basis, so we can see which teams are doing well and incentivise them –or identify individuals who may need support or training.

“For our drive-thru stores, speed of service is key, but the system also picks up on how well the team engage with visitors. We can compare data between stores, enabling us to create motivational bonus schemes.

“We have only been using DTiQ’s video surveillance, data analysis and reporting for a short time, but are already seeing benefits. This will help us drive and enhance customer experiences as we expand,” concluded Stainsby. Email Gareth Bakewell: gbakewell@dtiq.com or visit: dtiq.com.

CLASSY COFFEE EVERY DAY

PICKWICK

Popular all-rounder blend for every day; 80% Arabica, with nutty, almond and sweet honey notes. Beans from Brazil and Vietnam.

KING EDMUND

Single origin Honduras, 100% Arabica and 100% Rainforest Alliance certified. Complex and fruity, with a hint of cocoa.

Flavour and consistency are the hallmarks of the very best espresso. That’s why we source the finest coffees and air roast every small batch consistently to perfection. We offer three different roasts including a single origin, Rainforest Alliance certified option, as well as decaf. Each bag contributes to improving the lives of growers with the support of Project Waterfall. Fantastic, consistent, feel-good espresso every time.

ABBEYGATE

Coffee from 100% Arabica beans from Honduras and Sumatra. Aromatic with moderate acidity, a little fruitiness, pronounced earthiness and body.

– Small batch roasted

DECAF

From Brazil, the largest producer of coffee in the world. With such diversity, the range of coffee that it produces is vast.

– Air roasted for quality and consistency

– Single origin Honduras available

– A range of styles

– Excellent service, with a personal touch

– Donation made to Project Waterfall for each bag sold

International Suppliers Index

Sandwich Manufacturers

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL

Brixtonlaan

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

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

RECRUITMENT

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Clover

Mezze

Planglow Ltd.

Business Systems

Clover

Mezze

Computers & Software

Planglow Ltd.

Consultants

The Wordbox

EPOS

Clover

Deliverect

E Commerce

Deliverect

Mezze Factory

Food Attraction

FSC

Grote Company

Millitec Food Systems Ltd.

Zafron Foods Ltd.

Retail

Deliverect

Food Attraction Ltd.

FSC

Food Safety

ALS Food & Pharmaceutical

Planglow Ltd.

Nutritian & Allergens

Planglow Ltd.

BAKERY PRODUCTS

Morning Goods

New York Bakery Co.

Patisserie Products

Tiptree Patisserie

Tortilla & Wraps

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Jacksons Bakery

Mission Foods

New York Bakery Co.

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Norseland Ltd.

Yoghurt

Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings

Blenders

Mayonnaise

Blenders

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Mustards

Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

Spreads

Blenders

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Stonegate

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Coffee Machinery

Fracino

Coffee Safe

Pumphreys Coffee

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Kitchen Equipment

Water and Filtration

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Labels

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Beef

Leathams

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc

Leathams

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group PLC

Ham

Gierlinger Holding GmbH

Leathams

Lamb

H Smith Foodgroup PLC

Meatballs

Snowbird foods

Pork

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams

Sausages

Gierlinger Holding GmbH

Leathams

Snowbird foods

Turkey

H Smith Food Group plc

Leathams

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

Food wraps

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

Recyclable

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Waddington Europe

Woodly

Sandwich Packs

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

SALAD

Fresh

Agrial Fresh Produce Ltd.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams Plc

SANDWICH FILLINGS (READY PREPARED)

Fresh Fillings

Fresh-Pak Chilled Foods

Fridays

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

VEGETABLES & HERBS

Chargrilled Vegetables

Leathams

Café Manufacturers & Distributors

GREENCORE

FOOD TO GO LTD –MANTON WOOD

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU

Tel: 0283 0262333

E-mail :philip@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A

Henley Road, Slough SL1 4JW

Tel: 01753 523636 infoANL@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Contact: Clare Keers

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 LTDPARK ROYAL

Willen Field Road, Park Royal, London NW10 7AQ

Contact: Clare Rees

Tel: 0208 956 6000

Fax: 0208 956 6060

clare.rees@greencore.com

www.greencore.com

BRC Rating – AA

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts

S80 2RS

Contact: Andrew Wilcox-Jones

Tel: 01909 512600

Fax: 01909 512708

www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London

E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales sales@greencore.com

www.greencore.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone, Warwickshire

CV9 1LQ

Contact: Alex McLaren

Tel: 01827 719 100

Fax: 01827 719 101 alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Contact: Alex McLaren

Tel: 0208 629 8600

alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRC RATING – A

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough

TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858

jstoddart@onarollsandwich.co.uk

www.onarollsandwich.co.uk

BRC Rating – AA

RAYNOR FOODS

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor

Tel: 01245 353249

Fax: 01245 347889

sales@sandwiches.uk.net

www.sandwiches.uk.net

STS Audited

REAL WRAP COMPANY

LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Emma Caddy

Tel: 0117 3295020

emma@realwrap.co.uk

www.realwrap.co.uk

STS Audited

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

Fax: 01536 409 050

commercialftg@samworthbrothers.co.uk

BRC Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Tel: 0113 2426031

Stacey@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

STS Audited

TIFFIN SANDWICHES LTD

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Paul Thornton

Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk

www.tiffinsandwiches.co.uk

BRC Rating – A

Café Suppliers Index

FOOD ATTRACTION LTD

Langham Court, 21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia

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

ARISTO FOODS

Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH

Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk

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

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber

Phone: 00 353 14536960/ 07741 639006

barnaby.barber@blenders.ie www.blenders.ie

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

Tel: 01274 979920

info@coffeesafe.com

www.coffeesafe.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205

info@colpac.co.uk

www.colpacpackaging.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell

Tel: 01689 301203

neil.lindsell@brake.co.uk

www.countrychoice.co.uk

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

Contact: Sales Department

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Claire Thomas

Tel: 0121 725 3476

Claire_Thomas@cargill.com www.cargill.co.uk

CLOVER

Janus House, Endeavour Drive, Basildon, Essex SS14 3WF

Contact: David Martin

Tel: 07984833233

david.martin@fiserv.com

Tel: 01480 476161

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

https://www.dawnfarms.ie/ https://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

DELIVERECT

35-41 Folgate Street, London E1 6BX

Contact: Ashleigh Jansen ashleigh.jansen@deliverect.com www.deliverect.com

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

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: Mike Roberts

Tel: 01226 344850

Fax: 01226 344880

mike.roberts@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

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire

LE10 3BZ

Warwick Wakefield 01455 638300

info@flexeserve.com

www.flexeserve.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: Harry Prutton

Tel: 07747 621586

hp@gierlinger-holding.com

www.gierlinger-holding.com

GROTE COMPANY

Wrexham Technology Park, Wrexham LL13 7YP

Contact: Paul Jones

Tel: 01978 362243

Fax: 01978 362255

sales@grotecompany.com

www.grotecompany.com

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

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team

Phone: 01482 301146/ 07747 612527

hello@jacksonsbread.co.uk

www.jacksonsbread.co.uk

Café Suppliers Index

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

LEATHAMS LTD

The Circle, Units 10-12 Queen Elizabeth Street, London

SE1 2JE

Contact: James Faulkner Tel: 07803937324

James.faulkner@leathams.co.uk www.leathams.co.uk

MARIMBA HOT CHOCOLATE MELTS

Unit 6 Coppice End, Bury St Edmunds IP32 6NL

Contact: Brad Wright

Tel: 01279 714527

sales@marimbaworld.com www.marimbaworld.com

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

Contact: Richard Ledger

Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

Jbrown@missionfoods.com

www.missionfoodservice.co.uk

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough

S64 8AB

Contact: Angela Young Tel: 0208 283 0500

angela.young@grupobimbo.com

www.newyorkbakery.co.uk

NUTRITICS

22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland

Tel: 020 3769 5265

Email: info@nutritics.com

www.nutritics.com

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

RAP LTD

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

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

TIPTREE PATISSERIE

The Olympic Building, Crittall Road, Witham, Essex CM8 3DR

Contact: Chloe Alderton Tel. 01376 509101 tiptreepatisserie@tiptree.com

www.tiptreecakes.com

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon enquiries@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk

SNOWBIRD FOODS

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Contact: Helen Swan

Tel: 0208 805 9222

Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

REVOLVER WORLD

152 Goldthorn Hill, Wolverhampton WV2 3JA

Contact: Hannah Birch Tel: 01902 345345 coffee@revolver.coop www.revolverworld.com

Contact: Stephen Hawes

Tel: 01256 892 194 shawes@jenton.co.uk

www.sokenengineering.com

STONEGATE

The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ

Contact: Sales

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS)

106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL

Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk

Tel: 01249 730700 enq@stonegate.co.uk www.stonegate.co.uk

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

we.sales@novolex.com

www.waddingtoneurope.com

Tel: 01278 410160

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

Patrik Kuitunen patrik.kuitunen@woodly.com

+358 (0) 40 1259 101 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

THE WORDBOX

PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ

Contact: Jane Newick

Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com

LINKED ASSOCIATION

LOCAL AUTHORITY CATERING ASSOCIATIONS

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP

Tel: 0333 005 0226

admin@laca.co.uk